By WU VUIDE
PENAMPANG: Kaamatan International Week (KIW) continues to position Sabah’s harvest festival within global discussions on biodiversity, food security and sustainable development, said Datuk Seri Dr Jeffrey Kitingan.
He said the annual programme was linked to two international observances — World Biodiversity Day and the International Dialogue for Social Development — making it relevant to current global issues.
“Every year since we started, we have organised Kaamatan International Week and we will continue doing so,” he said during the launch of KIW special tri-annual report and Jungle Food Labs 2026 at Hongkod Koisaan, the Kadazan Dusun Cultural Association (KDCA) headquarters here yesterday.
Also present was Deputy Chief Minister I and main organising committee chairman of the Sabah-level Kaamatan Festival Datuk Seri Dr Joachim Gunsalam.
Jeffrey, who is KDCA deputy president, said that since the Covid-19 pandemic, Kaamatan celebrations had been internationalised to address issues related to biodiversity conservation, food sustainability and indigenous knowledge preservation.
Among the initiatives introduced was the Seed Spirit Revival programme aimed at preserving traditional crops, paddy varieties, fruits and herbs facing extinction.
“We started rehabilitation programmes for seeds and seedlings, including paddy seeds, herbs and endangered plant species that many people may not even realise exist.
“We actually have more than 53 varieties of indigenous rice,” he said.
Jeffrey said the initiative was important in ensuring traditional agricultural knowledge and indigenous food systems continued to survive for future generations.
He added that the Jungle Food Lab programme, introduced several years ago, was another effort to promote traditional food sourced from forests and rural communities.
Tambunan was selected to host the pilot programme before it is expanded to other districts in Sabah.
“The response in Tambunan was very encouraging. We believe jungle food is not only delicious, but also carries emotional, generational and health values,” he said.
Jeffrey said many traditional ingredients used by indigenous communities possessed high nutritional value and strong commercial potential.
“These foods not only sustain our lives but also contribute to health and wellbeing. If their nutritional value is high, naturally they also have economic and commercial potential,” he said.
Among the traditional ingredients highlighted was tuhau, a wild ginger commonly used in indigenous cuisine, medicine and sambal preparation.
Jeffrey said traditional foods reflected the diversity of Sabah’s indigenous heritage through different flavours, ingredients and preparation methods passed down through generations.
He also encouraged the media to help promote Sabah’s jungle food and traditional cuisine internationally.
Jeffrey added that KIW was intended to reconnect younger generations with indigenous traditions, biodiversity conservation and cultural heritage in a modern context.
Dr Joachim and Dr Jeffrey (second left and right), launch KIW report.
