Local Foods


CTA is a joint ACP-EU institution active in agricultural and rural development in ACP countries. This information is extremely interesting to a Dominican Agriculturalist.

Its mission is to advance food and nutritional security, increase prosperity and encourage sound natural resource management. It does this by providing access to information and knowledge, facilitating policy dialogue and strengthening the capacity of agricultural and rural development institutions and communities in ACP countries.

CTA publishes and co-publishes printed, electronic and/or multimedia information products on various aspects of agriculture and rural development (including CTA bi-monthly magazine Spore/Esporo).

I discovered them years ago when reading The Spore at the Roseau Library

Check out their catalogue of publications.

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Natural salt is unrefined; often gray in colour and the granules are moist and stick together somewhat. Natural salt contains sodium and minerals in balance; often the sodium content is less than 50%. Natural salt is good for us to eat in small quantities.

On the other hand refined salt is generally 95 to 99% sodium – the minerals are stripped away through a heating process that changes the molecular structure.

Income potential doubles for the product as nigari and sodium can then be sold instead of just one item.

Salt has long been used for its healing properties

There has been a plethera of new salt companies open in the Caribbean over the last 20 years. Most of these companies offer a gourmet natural sea salt; if only someone in Dominica could do that!

Companies producing salt in the Caribbean; each company lists their process and they are all very different from high tech to recycled glass panes from hurricane damage.

Cayman Islands

Haiti

Bonaire

When I travelled through the Caribbean in 1980/81 studying the use of herbs in daily life, vegetarian cooking and sustainable living I talked to elderly people who still remembered gathering their own salt by the sea.

” All I have today are avocados and avocados and avocados! Lunch is avocados!” – Marie Fredrick; Indigo Art Studio

 

The day I heard the quote I had guacamole; avocado slices and avocado salad – delicious!

I meet avocado season with great joy each year. They are a nutrient dense locally grown food that added to a meal can enhance the absorbtion of nutrients in other foods!

Avocados are super foods we need to add to every meal when they are available!

Eat Local! Eat Healthy! Eat Avocados!

 “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” ~ Luciano Pavarotti

 

Coconut Water

By Trudy Scott Prevost

 

Recently having returned from working in the health food industry in Toronto a vibrant new product selling like hot cakes was coconut water. As I informed customers of the value of this unique Caribbean drink I was again amazed at how lucky we were to be able to consume this drink fresh from the nut!

(Full article)

 

 

“Food is a central activity of mankind and one of the single most significant trademarks of a culture.” ~ Mark Kurlansky, ‘Choice Cuts’ (2002) 

Avocados – Super Food, Super Nutrition 
Avocado season in Dominica starts about June. There are many different kinds of avocado available here; each with its own unique texture and flavor. There is a misconception that avocados are fattening and contain unhealthy oils and cholesterol when actually avocados are super foods.  

Nutrient dense per calorie – packed with antioxidants and phytochemicals such as Vitamins A K and ; high in healthy, monounsaturated fat; a good source of omega 3’s; high in both soluble and insoluble forms of fibre;  a plant based complete protein containing all the amino acids essential for humans.

Nutrient boosters – enabling the body to better absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein…….

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p50502462“Food is a central activity of mankind and one of the single most significant trademarks of a culture.” ~ Mark Kurlansky, ‘Choice Cuts’ (2002) 

 

 
Mango – Super Food, Super Nutrition 
 
 

 

Mango season is on! Juicy, flavourful mangos are a cultural phenomena in Dominica; people of all ages; all walks of life; gather under these beautiful trees looking for the perfect mango. They knock down these mangos by throwing something at the stem that holds the mango. Then they calmly reach out one hand to catch it! Amazing! I have flung many a stone or old mango working to perfect my skills and get that perfect mango – ripe but firm; aromatic; without a bruise or mark. Success is rare but I never give up as I enjoy those mangos a lot more than the ones I get at market!

 Mango (Magnifera indica), known locally as mangue is native to East Asia and now grown in nearly all tropical areas of the world. Locally it is related to the Cashew, Hog Plum and Golden Apple.

  The ripe mango, half ripe mango, unripe mango, unripe small mango (about torch bulb size), mango kernel or seed, the skin, the sap, the leaves, the wood and the bark are used.

 The ripe mango fruit is a nutritional powerhouse; ………….

 (full article)

 The human body is a complex organism with the ability in most cases to heal itself – if only you listen to it and respond with proper nourishment and care.” ~ Introduction, Prescription for Nutritional Healing by James and Phyllis Balch.

 

 Breadfruit – Super Food, Super Nutrition              

Recently we had roasted breadfruit at Ross Campus and the students really loved it. One student took it home and told me she was enjoying it days later!

 

I first tasted breadfruit while traveling through the Caribbean studying vegetarian cooking in the late 1970’s and early 1980’s. Each island I visited had a wide range of recipes for utilizing the breadfruit; my favorite was the roasted breadfruit; but close behind was a delicious vegetarian calallu (spinach) ital with coconut gravy and breadfruit pieces. It was so common on all the islands; I found it hard to believe when I discovered it was not indigenous to the Caribbean area.

 

Rather this incredible tree originated in the South Pacific, and is thought to have been introduced to the West Indies in the 1700’s.

 

Breadfruit and the other provisions traditionally eaten throughout the Caribbean; are the most healthy, ecological way to get the complex carbohydrates we need; equivalent to the whole grains of Europe and North America.

(article)

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