Table 1 Calculation and evaluation of the CFSI
From: Wild edible plants collected and consumed by the locals in Daqinggou, Inner Mongolia, China
Index of categories | Availability | Index value |
|---|---|---|
Availability index (AI) | Very common | 4.0 |
Common | 3.0 | |
Intermediate | 2.0 | |
Rare | 1.0 | |
Localization of the use index value | ||
Ubiquitous | = | |
Localized | − 0.5 | |
Very localized | − 0.1 | |
Frequency of use index (FUI) | Utilization frequency | Index value |
Ordinary year | 5.0 | |
In season | 3.0 | |
Not used during the past 30 years | 1.0 | |
Part used index (PUI) | Part used | Index value |
Aerial parts | 3 | |
Stems and leaves | 2 | |
Roots, bulbs, leaves, fruits | 1.5 | |
Bark, stems, seeds, kernel | 1.0 | |
Flowers, inflorescence, female cone, shoots | 0.75 | |
Multifunctional food use index (MFFI) | Usage | Index value |
Raw, as snacks, cold dishes, dipped in sauce, salted | 1.5 | |
Boiled, steamed, fried | 1 | |
Ingredient for restricted purposes | 0.75 | |
Condiment, grain, oil and fats | 0.5 | |
(Usage in mixtures) | (− 0.5) | |
Taste score appreciation (TSAI) | Taste appreciation | Index value |
Best | 10 | |
Good | 7.5 | |
Fair | 6.5 | |
Poor | 5.5 | |
Terrible | 4.0 | |
Food-medicinal role index (FMRI) | Role as food-medicine | Index value |
Important (“that food is a medicine”, with clear specification of the treated affections) | 5.0 | |
Intermediate (“that food is very healthy”) | 3.0 | |
Not recognized | 1.0 | |