Table 2. Toxic wild foods used by Chepang households
SN Name of toxic wild foods Level of
poison
Remarks1
2
3
4
5
Githa
Jyar
Bharlang
Sumai gana
Kause simi+ve
+ve
++ve
++ve
+veNeed processing
Need processing
Need processing
Need processing
Need processing
(Source: Regmi et al., 2003b)
Despite the poison content in wild foods, farmers consume wild foods simply because they
have no choices. Farmers have their own traditional knowledge on the processing of wild
foods before consumption. They are really conscious of the level of poison in the foods and
they have their own traditional systems and knowledge to minimize toxic contents in foods.
Generally after the collection, they peel the skin of wild foods and then slice them into small
pieces and boil them with ash. They do not boil the food completely so, it is often half boiled.
After boiling, the product is taken to stream water for almost 24 hours depending upon the
level of toxicity specific to different species of wild foods. Experienced people are involved in
tasting in order to ensure that the poison is removed. The food is then ready for consumption
for the whole of the family.
CURRENT INTERVENTIONS OF LI-BIRD IN SHIFTING AND SLOPING LAND AREAS
LI-BIRD with financial support from HARP/DFID and Shanti Griha, has implemented a
project in these areas. A number of technological options were identified and tested by
farmers in the areas. Contour hedgerows, intercropping of maize with legume crops and
vegetables, home gardening, livestock production system, fodder and forage improvement
and integrated IGA interventions were some of the technologies promoted.
Approaches used
Participatory planning and implementation
The project adopted participatory approaches in the entire project design and
implementation. District line agencies were directly involved right from the inception of the
project. The project gave more emphasis to the joint planning and implementation.
Participatory monitoring and evaluation
Participatory monitoring and evaluation was the basis for implementing the Programme. The
project emphasized process-led outcomes. District stakeholders and farming communities
were encouraged to monitor and evaluate the effectiveness of intervened technology and
provide feedbacks and suggestions for its improvement.
Supply of seed and seedlings
Various types of improved and fast growing seeds and the seedling of crops, vegetables and
other species were provided to the farmers. In home gardens based on farmers demand
various vegetables such as: bitter gourd, sponge gourd, cabbage, cauliflower, bottle gourd,
snake gourd, okra, chillies, capsicum, cowpea (Sarlahi tane), tomato (Bl-1131), cress,
spinach, capsicum, coriander, brinjal, etc were promoted. Intercropping of vegetables with
maize (tomato, sponge gourd, chilly, cucurbits, four season beans, beans, and bitter gourd)
were also promoted in the area.
Farmer's participatory learning
Farmers’ tour was organized for research farmers to sites, where SALTs (Sloping Agriculture
Land Technologies) and other improved agriculture practices have been researched and
demonstrated. Farmers were taken to ICIMOD research site at Godavari, Nepal Agro