Identification of Non Timber Forest Product Use of Canarium Nut (Canarium Sp) in Makian Island

Forests as natural resource systems have the potential to provide multipurpose benefits. In addition to timber products, forests can provide benefits in the form of non-timber forest products and the environment. Research results show that timber forest products from forest ecosystems are only 10% w...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 347; no. 1; pp. 12033 - 12038
Main Authors Kamaluddin, Abdul Kadir, Rasulu, Hamidin
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.11.2019
Subjects
Canarium
Cooking
Forest ecosystems
Forest products
Forest resources
Forests
Natural resources
Nuts
Sauces
Spices
Timber
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Summary:Forests as natural resource systems have the potential to provide multipurpose benefits. In addition to timber products, forests can provide benefits in the form of non-timber forest products and the environment. Research results show that timber forest products from forest ecosystems are only 10% while most (90%) of other products are in the form of non-timber forest products (NTFPs) that have not been optimally managed and utilized to improve society welfare. This study aims to identify factors that influence the utilization of canarium nut. The data were performed using survey. The data used in this study came from primary and secondary data. Primary data in this study were collected through direct interviews with respondents. The results showed that out of 150 respondents farmers, 109 people used canarium nut flesh as raw material for chili sauce with a percentage of 72.7%. In addition to processing canarium nut flesh into chili sauce which had the highest percentage, the use as a cooking spice was also not much different, namely as many as 107 people with a percentage of 71.3%. This was because chili sauce and cooking spices were always served every day in complementing the food menu of the Pulau Makian society. Meanwhile, the utilization of canarium nut as raw material for making macron and bagea cakes, they had a lower percentage by 9.4% and 34.0%. This was because the making of macron and bagea took quite a long time and required a lot of additional ingredients.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/347/1/012033