Building Learning Organization

Indigenous vegetable diversity has enormous value for present and future generations, and more stre-nuous efforts must be made for its conservation and sustainable utilization (Brush, 1995). In the present context, conservation of genetic resour-ces is done through ex-situ or in situ methods (Sthapit et al., 1996). In Nepal, in-situ conserva-tion and domestication of several important indi-genous species has been started in indigenous community (Aryal et al., 2009). Scientific culti-vation, conservation and sustainable use of indi-genous plant species by ethnic communities would be highly advantageous for conservation of rare and endangered plant species and the indigenous knowledge for the future generations (Malla and Chhetri, 2009). Community level seed banking, in which farming communities take active part in the maintenance, use and exchange of indigenous genetic resources, is one of the ways of in-situ conservation (Rana et al., 1998). Home gardens are living gene banks and a reservoir of plant genetic resources that preserve landraces, culti-vars, rare and endangered species as well as species neglected in large-scale agro-ecosystems (Galluzzi et al., 2010).

Participatory variety selection provides an opportunity to adopt different varieties resulting in varietal diversity at household and community level (Sthapit et al., 1996; Joshi and Witcombe, 1996). Awareness program on benefit of genetic resources and need for conservation at different levels: community, Government Organizations, Non Government Organizations, entrepreneurs and consumers may play a great role in conservation of indigenous vegetables (Rana et al., 1998). Local communities who have knowledge of indi-genous food plants and their uses should em-power economically to involve them in conserva-tion of these plants (Shava, 2005). Identification of markets, marketing channels, marketing mecha-nisms (Rana et al., 1998) and promotion of value chains (Will, 2008) for indigenous vegetables at local, regional and national level will ultimately facilitate in expanding and strengthening oppor-tunities for such produce. Diversification of pro-duction and consumption habits to include a broader range of plant species, in particular those currently identified as indigenous, can contribute significantly to improved health and nutrition, liveli-hoods, household food security and ecological sustainability (Jaenicke and Hoschle-Zeledon, 2006).