International Journal of
Biodiversity and Conservation

  • Abbreviation: Int. J. Biodivers. Conserv.
  • Language: English
  • ISSN: 2141-243X
  • DOI: 10.5897/IJBC
  • Start Year: 2009
  • Published Articles: 679

Full Length Research Paper

Traditional knowledge on wild edible vegetables consumed by communities around Serengeti ecosystem, northern Tanzania

Richard D. Lyamuya
  • Richard D. Lyamuya
  • Tanzania Wildlife Research Institute, P. O. Box 661, Arusha, Tanzania.
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Grayson G. Mwakalebe
  • Grayson G. Mwakalebe
  • Tanzania Wildlife Research Institute, P. O. Box 661, Arusha, Tanzania.
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Evaline Munisi
  • Evaline Munisi
  • Tanzania Wildlife Research Institute, P. O. Box 661, Arusha, Tanzania.
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Emmanuel Masenga
  • Emmanuel Masenga
  • Tanzania Wildlife Research Institute, P. O. Box 661, Arusha, Tanzania.
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Kwaslema Malle Hariohay
  • Kwaslema Malle Hariohay
  • College of African Wildlife Management, Mweka P. O. Box 3031 Moshi, Tanzania.
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  •  Received: 09 November 2022
  •  Accepted: 16 February 2023
  •  Published: 30 June 2023

How to cite this article

APA /
Lyamuya, R. D., Mwakalebe, G. G., Munisi, E., Masenga, E., & Hariohay, K. M. (2023). Traditional knowledge on wild edible vegetables consumed by communities around Serengeti ecosystem, northern Tanzania. International Journal of Biodiversity and Conservation, 15(2), 70-78.
Chicago /
Richard D. Lyamuya, Grayson G. Mwakalebe, Evaline Munisi, Emmanuel Masenga and Kwaslema Malle Hariohay. "Traditional knowledge on wild edible vegetables consumed by communities around Serengeti ecosystem, northern Tanzania." International Journal of Biodiversity and Conservation 15, no. 2 (2023): 70-78.
MLA /
Richard D. Lyamuya, et al. "Traditional knowledge on wild edible vegetables consumed by communities around Serengeti ecosystem, northern Tanzania." International Journal of Biodiversity and Conservation 15.2 (2023): 70-78.
DOI /
https://doi.org/10.5897/IJBC2022.1573
URL /
https://academicjournals.org/journal/IJBC/article-abstract/ADCA50870882

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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