A blog maintained by Tevita Kete, PGR Officer
Secretariat of the Pacific Community (SPC), Suva, Fiji Islands
This weblog documents the activities of Pacific Agricultural Genetic Resources Network (PAPGREN), along with other information on plant genetic resources (PGR) in the Pacific.
The myriad varieties found within cultivated plants are fundamental to the present and future productivity of agriculture. PAPGREN, which is coordinated by the Land Resources Division of the Secretariat of the Pacific Community (SPC), helps Pacific countries and territories to conserve their crop genetic diversity sustainably, with technical assistance from the Bioversity International (BI) and support from NZAID and ACIAR.
SPC also hosts the Centre of Pacific Crops and Trees (CEPaCT). The CEPaCT maintains regional in vitro collections of crops important to the Pacific and carries out research on tissue culture technology. The CEPaCT Adviser is Dr Mary Taylor (MaryT@spc.int), the CEPaCT Curator is Ms Valerie Tuia (ValerieT@spc.int).
PAPGREN coordination and support
Mr William Wigmore
Mr Adelino S. Lorens
Dr Lois Englberger
Mr Apisai Ucuboi
Dr Maurice Wong
Mr Tianeti Beenna Ioane
Mr Frederick Muller
Mr Herman Francisco
Ms Rosa Kambuou
Ms Laisene Samuelu
Mr Jimi Saelea
Mr Tony Jansen
Mr Finao Pole
Mr Frazer Bule Lehi
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Monday, August 29, 2005
Posted 2:31 PM by Luigi
Vegeculture as Food Security for Pacific Communities
The following is the abstract of a paper by Nancy J. POLLOCK of Victoria Universitypublished in "Vegeculture in Eastern Asia and Oceania," edited by Shuji Yoshida and Peter Matthews, Japan Center for Area Studies, National Museum of Ethnology, Osaka, Japan (2002).
The consumption of root and tree starchy foods has provided Pacific island communities with security through both natural and man-made hazards, and the introduction of cash foods. It has enabled them to manage these risks by maintaining options for a diet rich in variety and sustaining nutrition. Vegeculture, the term referring to this pattern of culturally selected foods, is thus integral to Pacific food systems. This paper traces the dispersal and transformations of foods by vegeculture that have led to diversity not only of botanical forms, but also of social settings in which those foods are appropriate. A starch food is an essential component of a meal, whether at the household or community level. Techniques developed for processing those starchy foods include the earth oven, pit storage and fermentation. The dispersal of key starchy foods, together with the social settings and range of technologies that render them edible, have been developed over time to ensure a secure food supply. Vegeculture is as vital for current lifestyles as it has been over past eras.
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