Essay on Business

8871 Words Feb 20th, 2016 36 Pages

Indigenous Knowledge Systems and Sustainable Development in
Africa: Case Study on Kenya
Davis Wekesa Barasa


Indigenous Knowledge System (IKS) is currently drawing special attention of many researchers, institutions of higher learning, pharmaceutical organisations, governments, Non
Governmental Organisations (NGOs) etc. than it did just a decade ago. Recently, the World
Intellectual Property Organisation (WIPO) has recognised the applications of traditional knowledge (TK) and acknowledged local systems of innovation and intellectual property (Eyzaguirre,
2001). This is a good gesture as it provides a basis on which to protect local systems of innovation through granting them intellectual property
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The paper then makes some recommendations and conclusion.

The main objectives of this paper are to establish a clear link between indigenous knowledge systems on one hand, and conservation and ecotourism on the other hand. The paper also endeavours to reinforce the view that IKS and ecotourism, if well managed, can bring about sustainable resource use.
The paper relied mainly on secondary information i.e. books, journals, newspaper reports, internet resource and personal communication with targeted people, especially with some officers from the Kenya Resource Centre for Indigenous
Knowledge (KENRIK) at the National Musems of Kenya (NMK).
To understand better IKS and ecotourism issues, definitions and a discussions several key concepts has be done as follows:
Indigenous Knowledge Systems
According to Nuffic and UNESCO/MOST,
(2001), the definition of indigenous knowledge
(IK) differs depending on the case at hand and even on the specific aspect the author would like to emphasis. They further add that indigenous knowledge, can refer to knowledge that identifies with a specific ethnic group, for example:
‘indigenous knowledge is the local knowledge that is unique to a given culture or society. It is the basis for local-level decision-making in agriculture, health care, food preparation (gastronomy), education, natural resource

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