Unit 3: Terminologies and Principles of Traditional Knowledge
Table of Contents
Syllabus Reference: Brief Knowledge on Prior Informed Consent (PIC), Benefits Sharing, Intellectual Property Rights (IPR), Ethnic foods, Food Botanicals and community Knowledge, Bio- cultural Knowledge and skills, Food preservation and Traditional Knowledge (TK) [cite: 579-580].
1. Key Legal Terminologies
- Prior Informed Consent (PIC): Permission obtained from the indigenous community before accessing their traditional knowledge or genetic resources. They must be fully informed about the purpose and potential use.
- Benefit Sharing (ABS - Access and Benefit Sharing): A system (under the Nagoya Protocol) ensuring that benefits (money, royalties, technology) arising from the use of genetic resources are shared fairly with the communities that preserved them.
- Intellectual Property Rights (IPR): Legal rights given to creators for their inventions. In TK context, it protects against Biopiracy (theft of TK).
Example: The patent battle over Turmeric (healing properties) and Basmati rice.
2. Ethnic Foods & Food Botanicals
Ethnic Foods: Traditional foods consumed by specific ethnic groups, often prepared using unique local ingredients and methods.
- Fermented Foods of NE India: Bamboo shoot (Khorisa), Fermented Soyabean (Akhuni), Dry fish.
- Significance: Rich in probiotics, enhance shelf life, and improve digestibility.
- Food Botanicals: Plants used as food additives for flavor, color, or preservation (e.g., using banana leaves for wrapping/cooking).
3. Bio-cultural Knowledge
The deep link between biological diversity (plants/animals) and cultural diversity (language, rituals). Loss of language often leads to loss of plant knowledge.
4. Food Preservation & TK
Traditional methods to store food without refrigeration:
- Sun Drying: Fish, vegetables, chilies.
- Smoking: Meat and fish are smoked over fire to prevent bacterial growth.
- Salting/Pickling: Use of salt and oil.
- Fermentation: Using natural microbes to preserve food (e.g., Rice beer).