990. An Update to the Thai Local Vegetable Database

The Thai Local Vegetable Database, based on "JIRCAS International Agriculture Series No. 17: Thai Local Vegetables", was the result of a joint research by JIRCAS and initially published online in 2010. Here we present an updated version with enhanced functionality, more detailed information for local use, and improved search capability.

https://www.jircas.go.jp/ja/database/thaivege

This database has been published to preserve useful edible plants and enhance the value of local agricultural products in Southeast Asia. This region is experiencing a rapid loss of indigenous food culture and knowledge of edible plants. Thai vegetables, in particular, are integral to Southeast Asia’s food culture, with ancient communities having integrated wild plants into their diets, based on age-old wisdom and experience. While this rich diversity is invaluable for research and practical use, the available published information is notably scarce (refer to "About Thai Regional Vegetables" for details).

For this updated version, the plant classification basically follows the new Engler system, similar to the 2010 edition. However, we have revised certain plant classifications, including family names and related details. We have also enriched the database with information on plant functionality and local applications, and introduced a search feature to facilitate easier access. We look forward to its widespread use.

About Thai regional vegetables: The charm of Thai regional vegetables

Thailand is blessed with a tropical climate, rich biodiversity, and a long cultural history. Throughout its history, the Thai people are believed to have curated edible plants from nature for their daily sustenance. Today, these plants are utilized as vegetables, spices, herbs, seasonings, and sometimes even as medicine. While some of these edible regional plants (vegetables) have been adopted internationally, most remain obscure outside of Thailand. Presently, the information on Thailand’s edible regional plants is scant. One reason for this is the confusion in their identification and classification in Thai edible plant research. For example, the same plant may be called by different names in different regions, or different plants may be called by the same name (a plant name in one local dialect may correspond to another plant in another dialect, etc.), and local people sometimes confuse and give the same name to several plant species. Moreover, the global decline of wild plant species exacerbates the rarity of many of Thailand’s indigenous edible plants. Many of Thailand's edible local plants, especially those that have not been cultivated, have become very difficult to find in recent years. Consequently, there is an urgent need to document, organize, and classify the edible plants in Thailand based on a certain taxonomic system. These edible regional plants are valued not only for their nutritional content and culinary enhancement but also for their role in health maintenance and disease prevention. For example, their chemopreventive effects, particularly against cancer and cardiovascular diseases, have been demonstrated through animal testing and numerous epidemiological studies.

A joint research team from JIRCAS, the Institute of Food Research and Product Development (IFRPD) at Kasetsart University, the East and Southeast Asia Regional Office of the World Vegetable Center (AVRDC), and the Institute of Food Research, NARO (NFRI) is working to identify the functional components in Thai edible plants. This initiative aims to add value to local plants and develop effective products based on their inherent functions.

We hope that the database and research findings on Thai local vegetables presented here will enhance local agriculture, forestry, and fishery industries and contribute to providing safe and healthy food to people around the world.

Contributor: FUJITA Kaori, Biological Resources and Utilization Area (former)