Three Sisters: From Canadian First Nations ancestral knowledge to innovative modern food processing technologies

Among Native Americans, the group of plants consisting of maize, squash and beans is called the “Three Sisters.” Intercropping these species improves plant health, increases productivity and requires less fertilization input. The focus of this project was to broaden the understanding of ancestral lineages of maize, squash and beans, and of derived food ingredients. Information was gathered from scientific and historical literature, interviews and conversations with Indigenous peoples, and workshops to identify ancestral processing know-how. Scientists at Agriculture and Agri-Food Canada have developed to enhance maize nixtamalization, a process from which the product is used in making Native American food. The extraction of functional components from squash and the processing of beans into bioproducts was achieved. The bioactive compound content, which is beneficial to human health, was evaluated as well as the functionality and attributes of derived ingredients. With respect to knowledge transfer, Indigenous partners were closely involved in the project to ensure a good balance between proposed practices and processes and needs of Indigenous communities. Seeds have been collected in various communities, and agreements have been established to ensure the protection of Indigenous rights with regard to the genetic material. In the medium and long term, the project involving the characterization and production of the Three Sister crops will have positive social, cultural and economic impacts on First Nations. Over time, we could see an improvement in the use of agricultural land on Indian reserves and their surroundings, and local, community and private agricultural and agri-food businesses could emerge.