中文關鍵字：食品安全；原鄉加工品；農產加工；飲食文化；油芒；原住民；傳統知識；原住民；小米；傳統食材；樹豆；原民作物；部落；永續發展；原民作物；農業文化；原住民；農產品加工；加工；原民作物；永續發展
英文關鍵字：Food safety；indigenous food products；Agricultural processing；Food culture；Taiwan oil millet；indigenous people；traditional knowledge；indigenous people；foxtail millet；traditional ingredients；Pigeon pea；Indigenous crops；tribe；sustainable development；indigeno

台灣原鄉部落之作物利用普遍仍以傳統食用為主，若要發展二級加工促進原鄉部落經濟，目前較缺乏加工、包裝、保存等技術以維持農產品品質，且部分因地域性導致運輸不便，產品品質之維持仍待解決。此外，傳統原鄉特色作物之品項及特色等也待盤點，以利於後續相關加值之應用。故本計畫以花蓮、台東、高屏地區之原鄉部落為主體，進行飲食文化與農耕知識的資源盤點、規劃產業加值策略，並進行藝創包裝研發設計規劃，在二級加工的部分則優化或建立特色作物相關加工技術及加工產品之開發研究，輔導原鄉部落發展自我特色之農產加工品。以期結合部落傳統農業、農產品加工、部落旅遊、文創等產業，推動原鄉部落農業發展。

The mainly crops of indigenous tribes are still used for traditional food in Taiwan. To develop secondary processing to promote the indigenous tribal economy, there are currently a lack of food processing, packaging, and preservation technologies to maintain the quality of agricultural products. And partly regional because of inconvenience caused by transportation, the maintenance of product quality still needs to be resolved. In addition, the items and characteristics of traditional crops is also to be counted that application of related value-added. Therefore, this project on the indigenous tribes in Hualien, Taitung, Kaohsiung and Pingtung areas, inventory of food culture and farming knowledge value-added, and carry out article packaging research and development design. In the secondary processing part, establishe special crop-related processing technology and the development of processed products.