Traditional consumption of plants, fungi and wild animals constitutes a reality for the feeding of diverse human groups in different tropical territories of the world. In this regard, there are two views within the academic community: (1) those who defend the importance of the traditional consumption for family food security in rural areas, especially in tropical countries with emerging development; and (2) those who affirm their inconvenience as they are considered vectors of rapidly spreading diseases worldwide. A systematic literature review and an Analytic Hierarchy Process (AHP) with experts were carried out to identify the contributing criteria and dimensions in Science, Technology and Innovation (STI) that help evaluate the potential of wild foods for responsible consumption in terms of human health and nature conservation. Four dimensions were identified. The first three are: (1) importance of food for the community that consumes it (w = 0.31); (2) nutritional value and risks for human health (w = 0.28) and (3) sustainability of the local use of wild food model (w = 0.27). These three obtained similar integrated relative weights, which suggests the possible balanced importance in the formulation of multidisciplinary methods for estimating the potential of wild foods. The fourth identified dimension is: (4) transformation techniques for turning wild foods into products with commercial potential, obtained an integrated relative weight of 0.14, which, although is lower than the other three, still contributes to the potential of this type of food. The study found ten assessment criteria to evaluate the identified dimensions, constituting a starting point to estimate the potential of this type of food.

中文翻译：

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评价负责任的人类消费和自然资源可持续利用的野生食品

传统食用植物，真菌和野生动物构成了在世界不同热带地区供养不同人类群体的现实。在这方面，学术界有两种观点：（1）捍卫传统消费对农村地区特别是在新兴国家的热带国家家庭粮食安全的重要性的观点；（2）确认其不便之处，因为它们被视为在世界范围内迅速传播疾病的媒介。进行了系统的文献回顾并与专家进行了层次分析法（AHP），以确定科学，技术和创新（STI）的贡献标准和范围，这些标准和维度有助于评估野生食品在人类健康和社会责任方面的合理消费潜力。自然保护。确定了四个维度。前三个是：（1）食物对食用该食物的社区的重要性（w = 0.31）；（2）营养价值和人类健康风险（w = 0.28）和（3）本地使用野生食品模型的可持续性（w = 0.27）。这三者获得了相似的综合相对权重，这表明在制定多学科方法以估计野生食品潜力方面可能具有均衡的重要性。确定的第四个维度是：（4）将野生食品转化为具有商业潜力的产品的转化技术，获得的相对总重量为0.14，尽管低于其他三个指标，但仍有助于此类食品的潜力。研究发现了十项评估标准来评估已确定的维度，