Climate Change and its Impact on Tobago's Food Security

Thousands showed up for Tobago’s annual World Food Day (WFD) two-day exhibition observed on October 19th-20th, 2016, held at the Dwight Yorke Stadium Parade Ground, has become a staple on the Tobago calendar. Celebrated under the themed “Climate is Changing, Food and Agriculture Must Too”, the event highlighted the importance of farmers and their role in achieving food security. It also provided a platform for entrepreneurs, academic and research institutions to showcase their products and ongoing research.

Tobago House of Assembly officials cut the ribbon to open the 2016 World Food Day Exhibition at the Parade Grounds, Bacolet. From left -Secretary of Finance and Enterprise Development, Joel Jack; Chief Secretary Orville London, Secretary of Agriculture, Marine Affairs, Marketing and the Environment (DAMME), Godwin Adams; and Assistant Secretary, DAMME, Hayden Spencer. (Photo courtesy Elon A. Mc Curdy)

School children  showing their plants

According to the Food and Agriculture (FAO) in its WFD message, "one of the biggest issues related to climate change is food security." Many of the world’s poorest whom are farmers, fishers and pastoralists are the ones being affected the hardest by higher temperatures and an increasing frequency in weather-related disasters. The FAO also noted that "the global population is growing steadily and is expected to reach 9.6 billion by 2050." In an effort to meet such a heavy demand, there is great need for agriculture and food systems to adapt to the adverse effects of climate change and become more resilient, productive and sustainable.  

Shirely Mapp a farmer from the Belle Gardens

District at the exhibition who stated that she has less food this year because of changes in the climate in Tobago and the old cut and burn is no longer working. Also, the limited water in Tobago has affected crops tremendously and even though some farmers are planting near the river the water level has decrease. In an effort to adapt to the change she has introduced the drop system and is building more shade houses. Ms. Mapp noted that there has been meetings in the District to educate farmers of the effects of climate change.

Shade house built from bamboo at the exhibition

As seen in the photo left, farmers have to find sustainable ways for growing food in a means of adopting practices that produce more with less in the same area of land and use natural resources wisely. This means reducing food losses before the final product or retail stage through a number of initiatives including better harvesting, storage, packing, transport, infrastructure, market mechanisms, as well as institutional and legal frameworks.

Another farmer interviewed, Mr. Roland Murray noted that pest has been affecting his crop and that this a sign of the times. He further noted that the genetic seeds on the markets can be a contributing factor. According to Murray, insects have destroyed over 2 (two) hectares of corn because he didn't spray it. Overtime he realised that the pest were resisting the chemicals and that Round Up is no longer as effective as previous years.

By strengthening the resilience of smallholder farmers, countries can guarantee food security for the planet’s increasingly hungry global population also reduce emissions. In its WFD message, the FAO called on countries to address food and agriculture in their climate action plans and invest more in rural development. The event was hosted by the Department of Agriculture, Marine Affairs, Marketing and the Environment (DAMME) attracted a wide demographic of people, including school children who learn about Tobago’s natural resources.

Dasheen-The Blue Food of Tobago

Dasheen, known as “blue food”, is a stolid root vegetable – except in the hands of Tobago’s cunning cooks at the Blue Food Festival (Adapted from Caribbean Beat Magazine, Issue 102, 2010)

The coastal village of Bloody Bay in Tobago, was the choice again as thousands flocked to the community recreational ground in observance of the 18th annual Blue Food Festival held on October 16th, 2016. Recently featured in USA TODAY Travel's list for Caribbean cuisine as one of the region's best food festival, it is picking up a larger local and internationally diverse group of people interested  in sampling the innovative entrees, inventive appetizers, creative desserts and robust liqueurs on sale. Colocasia esculenta or locally referred to as 'Dasheen' is the name given to the root vegetable that has the distinction of turning blue when peeled, sliced and boiled. Cooked like a potato, dasheen is from the same family as eddoes, tannia and yam.  The large glossy leaves when chopped and boiled with coconut milk  make for a fragrant side dish for meat or seafood. 

Boiled dasheen on display

For one flavor-filled day, the festival provides an opportunity for local cooks and enthusiasts to show just what they can do with dasheen. There were over 20 booths with chefs vying for top honours with their creative recipes that use the versatile vegetable in everything from fudge, pepper sauce, punch, liqueur and wine. The festival provided an opportunity for that had been prepared for sale. And of course the standard Dasheen dish was available, simply boiled to sop up the stewed meat sauces. 

Curried duck with dasheen, cassava, corn pie and salad

The meat varied from pork and duck to the wild meats like tattoo, deer, agouti, iguana etc, which abound in the nearby forest. These, however were for show earlier in the day for those participating in the competition and were later available for tasting.  However, at the rate they were being eaten, one did wonder how much longer the forest would be able to provide abundant supplies of these animals, some of which are rare and even endangered. But, this was not a concern since the main reason for the large number of visitors arriving at the festival were to eat well cooked stew meats with ground provision, dumplings.

One vendor, Mr. Campbell stated that he has been participating in the festival for the last five (5) years and has won best dasheen wine for the period 2012-2014. Famous for his dasheen wine, he was unable to participate in the contest this year due to wine spoilage. After this, Campbell knew he had to come out with some other products hence the he introduced the ice cream, pepper sauce and ketchup made from dasheen. Yum! For him, seeing patrons enjoy tasting his products validates that hard work pays off.  

                 

Also, the bar was well-frequented, large quantities of beer and rum being the essential part of eating and afterwards whilst liming away the rest of the day with family friends and neighbours.  Along with delectable dasheen cuisine, the event featured live entertainment from Marvin Lewis, Calypso Queen Leslyann Ellis, Yolanda etc,  kids’ fun zone, live demonstrations and much more. The festival was coordinated by the Division of

Tourism and Transportation of the Tobago House of Assembly, in collaboration with the village councils of Bloody Bay, L’Anse Fourmi and Parlatuvier. The annual festival consistently presents an opportunity to promote Destination Tobago, stimulate economic activity within the tourism business unit and showcase to the world the island’s mouthwatering signature delicacies. 

Tobago Blue Food Festival 2016 by C News