1greenlight 2007-22-08
TRANSCRIPT
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G G G R R R E E E E E E N N N L L L I I I G G G H H H T T T ECTAD Newsletter Issue No. 07
ECTAD Promotes longer living through healthier eating habits
This issue will focus on:-
• Eating fruits, vegetables and crops
that
are grown on our local farms and can
prevent Non Communicable Diseases
• Captivating the nation’s interest in
health and Nutrition and its linkage to
agriculture.
• Trips to the different Caribbean
Island and to Europe in an effort to
broaden ECTAD’S Scope on ways to
support and bring farmers up to date
with advancements and changes around
the world
• Awareness on important issues and
achievement of new goals and
objectives by ECTAD members
• Decision for upcoming activities and
events planned by ECTAD
Growing what we eat and eating
what we grow!
Eat to live…Live to eat right!
With emphasis now on eating the right foods hereare a few tips for you:
• Pick the fruits in your back yard and eat them wityour family.
• Make salads and exciting dishes using thvegetables in your garden.
• Use non fat or reduced fat dressing and preparfoods by steaming, boiling or baking them.
• Make fresh juices with your oranges, guavas an bananas so your children can take to school; lea by example, take some to work with you. Reducsugar; drink more water.
• Take leisurely walks with the spouse or the kidplay ball, skip ropes and tease them around thyard. Exercise is good for you.
In our last newsletter, we invited you to follow u
as we explored new marketing opportunities an
discovered the latest technological advancementsin an effort to enhance the lives of our rura
communities.
In this issue, we ask that you embark on anothe
journey with us. This time we take you on a roa
that leads to longer life and better living; wher
ECTAD strives to improve the health of the natioand the wealth of its people.
Every day the men and women of ECTAD commthemselves to ensuring its members, farmers
stakeholder and public the highest level of results i
all aspects of agriculture awareness. ECTAD anits members pride themselves in overcoming new
challenges and achieving new objectives to keep u
with the changing world.
Explore ECTAD ’S Tips for healthier life!
H e a l t h y p e o p l e
b u i l d i n g a f o u n d a t i o n f o r a w e a l t h y n a t i o !
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ECTAD and its farmers
celebrates Health and Nutrition: A
major part of our everyday life
ECTAD launches Nutrition Awareness
program
ECTAD has launched a nine-month pilot project
entitled ‘ICM Skills to Enhance Linkages between
Agriculture, Health and Nutrition”. The overallobjective of the project is to improve health in St.
Vincent and the Grenadines and create wealth in the
rural areas through increased income to farmers.
In this regard, ECTAD will work with the Ministry
of Agriculture to promote and increase production of
local fruits and vegetable and will work with theNutrition Unit to promote nutrition guidelines that
have been developed by the Unit.
During a power-point presentation at the launching
of the ECTAD pilot project on 25 September at the
Peace Memorial Hall, Mrs. Andrea Robin, Head of
the Nutrition Unit, said that in developing the dietaryguidelines, the Nutrition Unit found that local fruits
and vegetables are not eaten because they are
expensive.
Mrs. Robin indicated that the Nutrition Unit wants to
collaborate with ECTAD in moving the guidelinefrom a piece of paper to something that people can
actually use and practice in their homes. So, they
will be able to identify the various combinations of local foods that they can use. She explained that the
food groups are depicted by a bread fruit that is cut
up in sections, showing the respective
percentage of the types of food to be eaten, MrsRobin disclosed that the breadfruit was popularl
selected because of its national significance. “So, w
imposed the food group on a breadfruit graphic anit has a proportion – how much you should b
consuming.”
Noting that sugars and sweeteners are on th
graphic, Robin said, “as nutritionists, we would likto see it come off but the truth of the matter is peopl
were consuming ten per cent of their energy fromsugar and we had to include it”.
She pointed out that the most things on the breadfruiwere fruits, staples, vegetables and legumes, whic
were peas and beans. “If you have a plate, most o
your food should come from these items and I thinthat is the shift that we need to make as opposed t
what happens now in which most people would hav
“half their plate with meat and the other half witrice and then they would have a teaspoon ovegetables on weekends only”.
She is calling on people to eat more fruits anvegetables. She also pointed to the culture of stew
and fried foods and suggested that Vincentians mus
reduce eating fats and oils to eat healthier.
The pilot project, which is entitled: “ICM Skills t
Enhance Linkages between Agriculture, Health an
Nutrition”, is funded by the Technical Centre foAgricultural and Rural Cooperation (CTA). It
overall objective is to contribute to improvement o
health in St. Vincent and the Grenadines ancreation of wealth in the rural areas.
The purpose of the project in to increase thproduction and consumption of horticultura
products in St. Vincent and the Grenadines with th
expected results being: (1) the general public and thrural communities and the youth are aware of th
nutritional value of fruits and vegetables and th
need to change their diets and adopt more health
eating habits; (2) developing a strategy at thcommunity level to improve the production an
distribution of fruits and vegetables and to facilitat
dynamic linkages to nutrition and health; (3stakeholders are mobilized around the project, whic
is carefully monitored.
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Re-linking health and agriculture Address by Jethro Greene
ECTAD’S Workshop on Health and Nutrition
ECTAD joined the Nutrition Unit to celebrateNutrition Week 2007. Coordinator of ECTAD, Mr.
Jethro Greene in his nutrition week message noted
that the week of observance comes at a time whenCARICOM Heads are sensitizing their respective
populations and the entire region on the challenges
of combating chronic non communicable diseases(CNCD).
According to Greene, it is ironic that top governmentadvisors are now advising their governments aboutthe need for the populace to be more conscious of
and engage in healthy eating habits when these same
advisors had for years advised governments todecrease emphasis on agriculture and place more
focus on other sectors of the economy.
“How can we fight chronic non communicablediseases without embracing agriculture – an activity
that is generic to the Caribbean and one which has
provided subsistence as well as being the livelihoodof generations of people throughout the region?”
Greene asked. He added: “For many years, most of
us in agricultural development have been advisingour governments on the need to develop our
agricultural sector in the interest of ensuring that our
people eat locally produced nutritious foods; and forfood security.”
Mr. Greene says it is ironic that it takes a crisi
situation in which CNCDs are responsible for 60%
of our annual deaths for our policy makers to realizthat it does not require millions of dollars or foreign
consultancies to realize that the solutions to ou
problems lie right at our doorsteps. He sayCaribbean peoples “so underrate ourselves that w
believe that the simplest of solutions that are withiour grasp cannot be correct because they are to
simple and do not come from a foreign Imperialisadvisor”.
According to him, such an attitude by our people iin keeping with those of us, who promote apple ove
banana and mango although our fruits are craved b
European children.
“Maybe, we need to show our local population thaforeigners eat our local fruits, too,” Greene asserts“ECTAD believes in action and not talk. We wi
take the bull by the horns. We will work with th
Ministry of Health and its Nutrition Unit as well athe Ministry of Agriculture and the variou
stakeholders, including CARDI to ensure tha
banana along with other local fruits and vegetableare on our tables, our children’s tables, and on th
tourists’ tables. We, at ECTAD, want to make sur
that people all over the country plant up thei
backyard for fun.”
The ECTAD Coordinator says ECTAD has made
commitment to work with young people to makagriculture sexy and in the process, mak
Vincentians eat healthier, “and in so doing we wi
save our nation precious millions of dollars ireduced health bills”.
Banana from our own back yard!
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Health Minister speaks on the
importance of eating right
Chronic non communicable diseases are responsible
for over sixty per cent of deaths annually in St.
Vincent and the Grenadines. Minister of Health andthe Environment, Dr. Douglas Slater, made the
disclosure while addressing the opening of anECTAD Pilot project on Tuesday 25 September
2007. He stressed that the Ministry of Health and itsNutrition Unit have been out front in the wellness
campaign, and that he has spared no effort in trying
to educate the nation on the need for propernutrition. “I, even at the parliament level, chided the
opposition leader and the Prime Minister at the same
time,” Dr. Slater said, “and I have discussed with thePrime Minister the need for him to lead by example
because there is going to be a challenge on him.”
The Health Minister was the second speaker at thelaunching exercise, which was aimed at linking
agriculture, health and nutrition. He noted that in the
past week there had been much public discussion onthe “Wellness Revolution” but that message had
been out a long time and the Prime Minister is
welcomed on board, particularly if it takes him totalk on the issue to stimulate the interest of the
nation.
Dr. Slater added that as a physician and as theMinister of Health, he can confidently say that
chronic non communicable diseases – pressure
(hypertension) and sugar (diabetes) - cause thehighest morbidity ( illness and mortality), not HIV.
Dr. Slater advised that it is the responsibility for us
as individuals to check the information to know whatis proper to eat.
L-R Rueben Robertson, Dr, Douglas Slater, Jethro Greene & Jerry George
President of the St. Vincent and th
Grenadines Chamber of Industry and
Commerce Challenges Vincentian to ea
from the farm and kitchen
Businesses now have the opportunity to link healt
and agriculture and make money in the process
President of the St. Vincent and the GrenadineChamber of Industry and Commerce, Jerry Georg
made the statement, claiming health and agriculturwere linked in the past but were de-linked b
business. He said too many people are eating out o
the factory rather than eating out of the farm an
kitchen. According to him, this is where the privatsector caused a lot of the problems that we ar
having today and that is why he is calling on th
private sector today to help solve the problem.
George said a century ago, food was more nutritiouthan it is today. He also said almost everyone farme
a hundred years ago. “Today there are too few
farmers. We grew our own food back then. Thkitchen garden was a very short distance from ou
table, but today very few of us grow anything. I
fact, farming is run by huge farming businesses.”
He said the shift from the family farm to corporat
farm caused three things to happen: (1) introductio
of chemical fertilizers on the big farms, which arabsorbed by the plants and enter the human bod
when we eat the farm produce; (2) introduction o
toxic pesticides because, as he explained, when tomuch of the same specie of plant is placed in thsame area, certain pests are attracted to the area, s
poison had to be introduced but the poisons als
reach into the human body.
George said the third factor is destructive foo
storage practices and processing techniques. He saiwhen God created the various fruits and vegetables
he put into them vitamins and minerals that we tak
out in present day processing. George said peopl
are impressed, these days, by how the food lookshow it tastes and the brand name that goes unto th
food without realizing that the production method
today are killing the food that we eat.
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“The only things that are left in the food are thecarbohydrates, the protein,” he asserted, “and those
are things that are making us fat … the processing of
our food is killing our food.”
George said this information should influence
persons who would get into agro processing to keepwhatever is produced as close to its natural form as
possible. “We are depending on the scientist toomuch to put all kinds of concoctions that they
themselves don’t know how to control.” Georgesaid. “Too many of us are caught up with brand
name, not just in clothes and phones but in food and
medicine. We need to get back to the land.”
He said the private sector can become involved and
it is not as difficult as it seems but we must not makethe same mistake as the big overseas companies,
who concentrate on making their product taste better
than the competition, to last longer and to make surethat it is safe from bacteria at the expense or real,natural nutritional value.
Chief Agriculture Officer Rueben
Robertson commends ECTAD
Chief Agricultural Officer, Reuben Robertson, has
commended ECTAD for launching its pilot program,
“Linking Agriculture to Nutrition”. Speaking at the
opening ceremony of the workshop, Robertson said:“We applaud ECTAD this morning to host this very
important session, ‘Linking Agriculture to Food andNutrition’”.
He pointed out that while the Ministry of Agricultureis playing a significant coordinating role in boosting
production in the agricultural sector, it ought to also
develop links with other stakeholders within the
sector to ensure that the agricultural diversificationprogram and the transformation process are well
planned, oiled and implemented to the benefit of allVincentians.
He recalled that St. Vincent and the Grenadines
produced so much food in the past that in the decadeof the 80s Trinidad and Tobago, and Barbados
depended on imports from St. Vincent and the
Grenadines.
He, however, bemoaned the subsequent decline ithe country’s agricultural production along wit
concomitant increases in imports, foreign exchang
leakage and “the detrimental effects on oupopulation’s health”.
Robertson said, in recognition of those problems, thMinistry of Health and the Ministry of Agricultur
collaborated between 2005 and 2006 with the Fooand Agricultural Division of the United Nations an
the Caribbean Food and Nutrition Council on a suregional program that addressed matters o
developing dietary guidelines for healthy lifestyles.
He said experts from both Ministries did a lot o
work to develop a brochure, entitled: ‘Developin
Healthy Guidelines for Healthy Lifestyles’
He also commended CARICOM Heads o
Government for placing emphasis at theiintersession meeting in Trinidad and Tobago, a fewweeks earlier on addressing non communicabl
diseases, “which are posed by our own type o
consumption here in the Region”.
Noting that Prime Minister Dr. Ralph Gonsalve
announced his intention to launch a ‘WellnesRevolution’ in St. Vincent and the Grenadines, th
Chief Agricultural Officer said, “Linkin
Agriculture to Health is now a critical issue, whic
will now stimulate the kind of investment capital iagriculture to allow agriculture to play its rightfu
part in producing food for all Vincentians an
CARICOM people.”
Robertson also commended the National Food an
Nutrition Council for doing very good work. He saithe issue of the nation’s food needs has bee
addressed with emphasis placed on ensuring tha
every Vincentian meaningfully has the right taccessing a proper diet.
This includes a mandate for the Ministry o
Agriculture to oversee increased production of locaroot crops, fruits and vegetables to meet the nationa
food needs, which are currently being met by bot
domestic production and imports.
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North Leeward gets a fresh taste of
Proper Health and Nutrition
The residents of North Leeward, including students
from the Petit Bordel and Troumaca-OntarioSecondary schools came out to show their support to
ECTAD, as it launched its workshop on linking
agriculture with health and nutrition at Golden
Grove.
ECTAD’S Chief coordinator Mr. Jethro Greene said
that these workshops are important to identifyleaders and potential persons who can get the
message across. He stated that with the invaluable
assistance from the Technical Centre for Agricultureand Rural Cooperation ( CTA-ACP0 and through
ECTAD’S advocacy work ECTAD has been askedto coordinate the whole Caribbean Farmers Network
including Jamaica with the Jamaica AgricultureSociety which has over 100,000 members. Efforts
will now be made to intensify the “Linking of
Agriculture to Health and Nutrition campaign in theNorth Leeward area.
Mr. Lennox Lampkin, Executive Director of the St.
Vincent and the Grenadines Chamber of Industryand commerce attended this workshop and said that
he was glad when Mr. Greene joined the Chamber
over two years ago and mentioned that ECTADwould have a focus on encouraging people to eat
local foods.
According to him, Vincentians should reduce their
importation of meat that is packed with growth
hormones, antibiotics and other contaminants. Theyshould go back to using manure and reduce the
importation of chemical. The very products that are
not good for us are now branded as poor people’s
food, and farmers sell their goods and buy thesefoods.
Working Group at the North Leeward Workshop
Ashamed of eating locally grown
foods
Mrs. Terry Regis of the Food and Nutrition Unit ithe Ministry of Health and the Environment als
attended this workshop and reminded participant
that a healthy lifestyle is the way to go.
“Vincentians are ashamed to eat what is grown i
their country”. This observation she made with dee
concern and used the illustration of farmers vendintheir produce then taking their earnings to purchas
white rice, which they cook with imported chicke
and rejoice at having ‘a belly full’.
“You don’t eat to get a belly full, you eat for health,
the nutritionist admonishingly declared at aECTAD workshop in November 2007 i
Chateaubelair. “Anything you eat should bnourishing to your body because you are responsibl
for these bodies … God is going to hold youresponsible for them …. You are what you eat.
Ms. Regis said that in counseling people, shencourages them to eat local staples, fruits an
vegetables and she would invariably get th
response: “me nah ah eat hard food … me like rice”
Ms. Regis proudly referred to her childhood days o
Union Island, eating sweet potato, farine, cassavand cassava bread since in those days, the people o
Union Island ate what they grew and grew what the
ate including sugar apple, mango and watermelon.
She encouraged her audience to engage in backyargardening and to eat less imported meat.
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CTA’S Partners from around the
world gather in the Netherlands
L-R Thierry Doudet, Jethro Greene, Dr. Ibrahim Tiemogo &
Dr Hansjorg Nuen.
ECTAD was invited to the Netherlands, to
participate in an “Exchange and Follow up”
workshop with CTA’S partners from Africa, theCaribbean and the Pacific.
This workshop took place in Arnhem from the 22nd
–26th October 2007 and provided the opportunity for
CTA and its partners to address challenges posed by
their strategic plans. It also provided the opportunityfor a closer look at CTA’S position in terms of its
effectiveness and efficiency of actions conducted; its
outreach, visibility and sustainability of activities.
ECTAD continues to believe that CTA’S Partnership
approach to development should be used as an
example by other donor agencies, in terms of building real development bridges using
development aid.
The Partnership process of CTA involves
consultation and not dictation. It creates the
environment for development of trust and genuinedialogue on development issues. ECTAD also
supports CTA’S effort to use ICT to strengthen theagriculture development process.
Congratulation must go out to CTA and in particular
the division that coordinates the National Program.
Special mention must be made to Dr. IbrahimTiemogo coordinator and Armelle De Grave his hard
working Assistant.
The workshop was most fruitful in creatin
networking, and further development of a platformfor genuine partnership between CTA and it
partners.
ECTAD was quite impressed with the dynamism an
strong commitment of the Director of CTA Dr
Hansjorg Neun to participatory development anpartnership. The skillful leadership by Thierr
Doudet in facilitating conclusions at the workshothat everyone can buy into must also be recognized.
ECTAD member attends Gende
and Development Program in
Barbados
The Centre for Gender and Development Studies: A
Nita Barrow Unit, held its 7th summer Institute i
Gender and Development Studies at the Universitof the West Indies, Cave Hill Campus, Barbadofrom June 29-August 1st, 2007.
The course was coordinated and facilitated by DrEudine Barriteau who is also the Head of the Centr
for Gender and Development Studies and a professo
at the University.
The aim of the course was to introduce participant
to theoretical and methodological approaches to th
issue of gender relations. It examined thdifferential impact of gender relations on women an
men and how these relations affect the process o
change. It also sought to empower participants timprove the social situations and to enhance thei
capacity to contribute to the process of changin
their societies.
Nyasha Durrant of ECTAD, through sponsorship o
the Oxfam GB office in Barbados attended the siweek intensive training course. Oxfam and ECTAD
have been closely working together and continue t
support each other.
Chief Coordinator of ECTAD Mr. Jethro Greene i
currently working with Oxfam through th
Windward Island Farmers Association WINFAsupporting their efforts to link agriculture to th
tourism sector in St. Lucia under the Oxfam S
Lucia Market Access Initiative.
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ECTAD’S small farmers still
exporting to the United Kingdom
ECTAD’S farmers have been making continuousshipments of dasheen to the United Kingdom as part
of an ongoing program in which small, rural farmers
in St. Vincent are encouraged to become directlyinvolved in the exportation of agricultural produce.
The dasheen is produced by farmers from two main
areas (Greggs & Richland Park) and is shipped tobuyers in three different area of the UnitedKingdom.
ECTAD’s Dasheen packaged, palletized and
ready for loading
According to ECTAD’S project officer, ECTAD isaimed at “helping people to help themselves” by
creating employment and allowing for a reservoir of
disposable income in rural communities.
ECTAD joins with NCCARD
The National Coordinating Committee for
Agriculture Research and Development
(NNCARD) was set up with the objective of creating greater level of cooperation and
collaboration amongst key agriculture stakeholder
and the Ministry of Agriculture.
It is coordinated by the Caribbean Agriculture
Research and Development Institute (CARDI). TheChief Agriculture Officer in the Ministry of
Agriculture is the Chair person for this committee.
ECTAD participates fully in NCCARD and uses itas a platform for networking and information
sharing among Agriculturists and Agriculture
Organisation.
Since the setting up of NCCARD, the sharing oresearch information and program activities by th
Ministry of Agriculture and all stakeholders in th
agriculture sector have become prominent.
ECTAD is proposing to NCCARD even greate
involvement of the private sector through thSt.Vincent and the Grenadines Chamber of Industr
and Commerce. ECTAD hopes that thiinvolvement potential private sector investments i
to the agriculture sector.
Agriculture Science Technology and
Innovation (ASTI)
Nyasha Durrant and Ipha Miguel representeECTAD at a CARDI / CTA workshop o
“Agriculture Science Technology and Innovatio(ASTI) system” in Trinidad and Tobago i
September 2007.
Representatives from other Caribbean Countrie
such as Antigua and Barbuda, Barbados, Belize
Cuba, Dominica, Guyana, Grenada, Jamaica, S
Kitts, St. Lucia, St. Vincent and the Grenadines, anhost country Trinidad and Tobago were also there.
The objectives of the workshop were:1. To increase understanding of the concept an
application of the innovation system
framework and its relevance to thagricultural sector in ACP countries
2. To develop skills to train others and facilitat
ASTI system processes. More specifically: Analyze the Agriculture Scienc
Technology and Innovation (ASTI
system Improve the interface between all sector
in the ASTI System e.g. farmers
scientists, policy makers (using strategie
that focus on two sub-systems-farmer
experimentation /demand-led research). Influence policy
Improve information flows and sharelearning processes, which enhance th
ASTI as a whole.
As a follow-up to the training workshop, ECTAD
will be conducting a case study on Dasheen SVGand will work along with the local CARDI office.
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The important nutritional value of our
local foods and recipes for making tasty
dishes
Scientific name: Colocasia esculenta (L.) Schott
Family: Araceae
Common name: Dasheen
Dasheen is loaded with nutrients, much more so thanthe potato. It is an excellent source of fiber, vitamins
C and E, potassium, magnesium, and folate.
In many regions, the large leaves and tender stalks
are also eaten as a vegetable; but, because they
contain high amounts of oxalic acid, they requirethorough boiling in several changes of water to
render them safe for consumption. After this, they
are said to have a pleasant flavour.
Nutrition Facts
Nutritional information is based on the following
state: boiled, drained
Serving Size: 1 cup mashed = 152g
Calories (kcal): 88Protein (g): 4
Carbohydrate (g): 18
Total Dietary Fiber (g): 8Total Fat (g): 0
Saturated Fat (g): 0
Monounsaturated Fat (g): 0Polyunsaturated Fat (g): 0
Cholesterol (mg): 0
Vitamin A (RE): 0Vitamin E (alpha-TE): 1
Vitamin C (mg): 5
Thiamine (mg): 0
Riboflavin (mg): 0Niacin (mg): 1
Folate (mcg): 29
Vitamin B-6 (mg): 1
Vitamin B-12 (mcg): 0Calcium (mg): 26
Iron (mg): 1Magnesium (mg): 46
Phosphorus (mg): 49
Zinc (mg): 0
Potassium (mg): 684Sodium (mg): 2
DASHEEN RECIPE
Callaloo (Trinidad)
2 tablespoons vegetable oil
1 medium onion
4 garlic cloves, minced
2 tablespoons chopped celery1/4 cup fresh thyme
1/2 cup chopped chives
15 okra, sliced1/2 cup chopped West Indian pumpkin (substitut
butternut squash)
15-20 dasheen leaves, washed and coarsely chopped (o
1 bunch Swiss chard and 1/2 bunch spinach)
1 cup coconut milk
1 maggi seasoning, cube plus
4 cups water or chicken stock
2 live blue crabs, cleaned and washed in lime juic
(or 5-6 pieces salted beef or salted pigtail)
1 whole scotch bonnet pepper (Congo pepper)
2 tablespoons golden ray cooking margarine
Teaspoon salt (if using maggi cube taste first beforadding salt or the soup will be too salty.)
Put salted pork pieces in a pot and cover with wate
Bring to a boil. Drain off this water. Repeat this proces
to draw off the excess salt from the salted meat. Heat th
oil in a large pot and add the onion, garlic, celery an
fresh herbs.
Sauté until fragrant, about 2 minutes. Add okra
pumpkin and dasheen leaves and sauté for another minut
or so. Add the coconut milk and stock or water, crab an
hot pepper.
Keep an eye on that hot pepper use one that is no
bruised. You DO NOT want that pepper to burst whil
cooking. The heat from the burst pepper will overpowe
the other flavours. Bring to a boil and reduce heat to
simmer. Cook uncovered for about 35 minutes.
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Scientific Name: Cucurbita maxima.
Family: Cucurbitaceae
Common name: pumpkin
Native to Central America, Pumpkins are a nutritiousvegetable vine plant which date back many centuries.
The name pumpkin originated from the Greek word
'pepon' for large melon. The French turned 'pepon' into
'pompon' and the English changed that into 'pumpion'.The present name pumpkin was chosen by American
colonists. It was one of the major ingredients of the
staple diet of Native Americans and colonists. There areabout 26 species of cucurbita. As stated by the
Webindia.com
The spherical shaped fruits range in weight from less
than 0.5kg to more than 50kg. Its ability to grow to
such a large size makes it the largest fruit in the plantkingdom. The pumpkin plant which grow up to 25 feet
long produces both male and female bright yellow
coloured flowers with five petals. The female flower
has a little pumpkin at the bottom. The leaves are lobedwith 3 or 5 lobes.
Health Benefits
Hypertension: Pumpkin contain low sodium and very
high in potassium. While a diet rich in potassium acts toprevent hypertension and its negative consequences
(arterial blood clots and strokes).
Coronary affections and arteriosclerosis: Thosesuffering from coronary heart disease (angina pectoris
or myocardial infarction) should not fail to eat
pumpkin at least three times a week.
Renal disorders: Pumpkin acts as a mild diuretic in the
kidneys, increasing urine production and encouraging
the elimination of liquids from the body.
Stomach disorders: Pumpkin pulp is capable
neutralizing excess stomach acid because of its content of alkalizing mineral salts. It also has
emollient and protective effect on the stomach mu
(lining). Its consumption, particularly pureed with mor Soya beverage, is particularly indicated in cas
excess stomach acid. According to Dr. Pamplona R
2004 sited in The Healing Power of Foods.
Constipation: Pumpkin fiber is of the soluble acting as a mild laxative not irritant to the intestine.
Cancer prevention: Pumpkin contains three of the m
effective, proven ant carcinogenic vegetable-b
substances: beta-carotene, vitamin C, and vegetafiber. Because of this, the pumpkin family constitute
foods with the highest level of ant carcinogenic effe
Pumpkins were used to treat bladder problems and pain killer. Its seeds are an excellent of fats and prot
Pumpkin Nutrition F(1 cup cooked, boiled, drained, without salt)
Calories 49
Protein 2 grams
Carbohydrate 12
gramsDietary Fiber 3
grams
Calcium 37 mgIron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mgNiacin 1 mg
Folate 21 mcg
Vitamin A 2650IU
Vitamin E 3 mg
Source: http://www.nat.uiuc.edu/mainnat.html
University of Illinois Nutrition Analysis T
© 2007 University of Illinois Board of Trustees
Pumpkin spread
2 C diced pumpkins
1/4 Chopped onions
2 Clove garlic minced
2 t vegetable oil
Steam pumpkin with onions and garlic in 1/4 C waWhen soft add oil and mash with a fork.
Source: (Prevost Pricilla 1991 In her book Lifes
Kitchen Selection.)
.
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Scientific name: Colocasia exculenta (L ) Schott
Family: Araceae
Common name: yams.
There are more than 150 species
of yam, with a wide variety of sizes and shapes. The
flesh ranges in color from off-white and yellow topurple and pink.
Yams are available throughout the year, depending
on the variety.
Yams can be found in specialty markets and Latin
American markets. Look for those with tight,
unblemished skins, and store them in a paper bag ina cool, dark location for up to two weeks. The yam
originated in Africa (although it may be the same
plant that had been cultivated in Asia since 8000
B.C.); Yams are KNOWN AS THE Power foodand is an excellent source of potassium and vitamins
C and B, and a good source of thiamine.
Source: Nutrition Data. COM
HEALTH BENEFITS
Asthma
Vitamin C is a powerful antioxidant and anti-inflammatory. This anti-inflammatory activity may
influence the development of asthma symptoms. A
large preliminary study has shown that youngchildren with asthma experience significantly lesswheezing if they eat a diet high in fruits rich in
vitamin C.
Capillary fragilityEating plenty of flavonoid- and vitamin C-rich fruits
and vegetables helps to support the structure of
capillaries.
CataractsSome, but not all, studies have reported that eating
more foods rich in beta-carotene or vitamin A was
associated with a lower risk of cataracts. Syntheticbeta-carotene supplementation has not been found to
reduce the risk of cataract formation. It remains
unclear whether natural beta-carotene from food orsupplements would protect the eye or whether beta-
carotene in food is merely a marker for other
protective factors in fruits and vegetables high beta-carotene.
Kidney stones
Potassium reduces urinary calcium excretion, an
people who eat high amounts of dietary potassiumappear to be at low risk of forming kidney stones
The best way to increase potassium is to eat fruit
and vegetables. The level of potassium in food imuch higher than the small amounts found i
supplements.
Macular degenerationPeople who eat plenty of fruits and vegetables high
in beta-carotene appear to be at lower risk fomacular degeneration than people who do not ea
these foods. However, another study found nassociation between age-related macula
degeneration and intake of antioxidants, either from
the diet, from supplements, or from both combined.
Multiple sclerosis (MS)In one survey, researchers gathered information from
nearly 400 people (half with MS) over three yearsThey found that consumption of vegetable protein
fruit juice, and foods rich in vitamin C, thiamine
riboflavin, calcium, and potassium correlated with decreased MS risk.
Night blindness
Low intake of fruits and vegetables containing beta
carotene, which the body can convert into vitamin Amay contribute to a vitamin A deficiency.
Stroke
Researchers have found an association between dietlow in potassium and increased risk of stroke.
Yam Chowder
Serves 84 tablespoons oil
1 leek, white part only, chopped2 1/2 stalks celery, chopped
2 jalapeno peppers, seeded, deveined, and chopped
1/2 cup chopped fresh parsle
1 teaspoon ground cumin
1/4 pound mushrooms, coarsely choppe2 tablespoons tomato paste
4 medium sweet potatoes or yams, peeled and cut into 1/
inch cube
6 cups chicken stock
2 cups corn kernels (fresh, frozen, or canned) Salt anpepper
1/2 cup fresh cilantro leaves for garnish
In a large saucepan, heat the oil.
Cook the leek, celery, and jalapeno until soft, about
minutes. Stir in the parsley, cumin, and mushrooms ancook for 2 more minutes. Add the tomato paste and swee
potato and stir well to combine. Pour in the stock an
bring to a boil. Reduce the heat, partially cover, an
simmer for 15 minutes. Source: inflammationfactor.com
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Scientific name: Ipomoea batatas
Family: Convolvulaceae
Common name: Sweet potatoes
Sweet potatoes contain
significant amounts of vitamins C and are a fair
source of vitamin E. Along with beta carotene; thesevitamins make up the terrific trio of antioxidant
nutrients scientists believe may help prevent heart
disease and cancer, bolster the immune system, and
even slow the aging process. One medium sweetpotato provides nearly half of your daily requirement
of vitamin C. And, the fact that Sweet Potatoes are
fat-free makes them a real vitamin E standout.Vitamin E is a fat-soluble vitamin, meaning that it is
usually found in foods rich in fat such as vegetable
oils, nuts and avocados. But one sweet potatoprovides a healthy dose of vitamin E with no fat at
all.
Health Benefits
Significant antioxidant capacities. In one study,
these proteins had about one-third the antioxidant
activity of glutathione—one of the bodies most
impressive internally produced antioxidants.
As an "antidiabetic" food. Sweet potato has been
given this label because of some recent animalstudies in which sweet potato helped stabilize blood
sugar levels and lowered insulin resistance.
An "Antidiabetic" Food Sweet potato has been
given this label because of some recent animal
studies in which sweet potato helped stabilize blood
sugar levels and lowered insulin resistance. (Insulinresistance is a problem caused when cells don't
respond to the hormoneinsulin
, which is supposed toact as a key and unlock the cell in order to allowsugar to pass from the blood into the cell). Some of
its blood sugar regulatory properties may come from
the fact that sweet potatoes are concentrated incarotenoids. Research has suggested that
physiological levels, as well as dietary intake, of
carotenoids may be inversely associated with insulinresistance and high blood sugar levels.
Once again, more research is needed in this area, bu
the stage is set for sweet potato to show uniquhealing properties in the area of blood sugar control
This root vegetable qualified as an excellent sourc
of vitamin A (in the form of beta-carotene), a vergood source of vitamin C and manganese, and
good source of copper, dietary fiber, vitamin B6
potassium and iron.
An Antioxidant-Rich, Anti-Inflammatory FoodAs an excellent source of vitamin A (in the form o
beta carotene) and a very good source of vitamin Csweet potatoes have healing properties as a
antioxidant food. Both beta-carotene and vitamin C
are very powerful antioxidants that work in the bodto eliminate free radicals. Free radicals are chemical
that damage cells and cell membranes and ar
associated with the development of conditions likatherosclerosis, diabetic heart disease, and colo
cancer. Since these nutrients are also anti
inflammatory, they can be helpful in reducing thseverity of conditions where inflammation plays role, such as asthma, osteoarthritis, and rheumatoi
arthritis. In addition, sweet potatoes are a goo
source of vitamin B6, which is needed to conver
homocysteine, an interim product created during a
important chemical process in cells calle
methylation, into other benign molecules. Since highomocysteine levels are associated with an increase
risk of heart attack and stroke, having a little extr
vitamin B6 on hand is a good idea.
Source: (The George Mateljjan Foundation, 20012007)
Sweet Potato and Chive Pancakesmakes 12 pancakes
1 pound sweet potatoes, cooked, peeled, and mashe
1/3 cup flour
I teaspoon cornstarch
1 whole egg
2 egg yolks
1/2 cup milk
1/4 teaspoon each salt and freshly ground black pepper
1/2 cup chopped fresh chives
4 tablespoons butter or oil for frying1 cup plain yogurt or sour cream
1 teaspoon ground cumin
In a food processor, combine the potato with th
remaining ingredients except the butter, yogurt an
cumin, until smooth. In a large skillet, heat the oil, Spoo
the batter into the pan to form 2-inch pancakes. Fry fo
about 45 seconds per side, or until golden-brown. Serv
immediately. Combine the yogurt with the cumin an
serve over the pancakes. Source: Nutrition data.com
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Farmers Corner
Question ‘n’ answer column
Q
What percentage of people dies annually in St.
Vincent and the Grenadines from non communicable
diseases such as diabetes, hypertension, heart disease
and strokes?
A60% of the 700 people, who die every year in St.
Vincent and the Grenadines, die from diabetes,heart disease, cancer and hypertension.________________________________________
Q
Did ECTAD play any part in providing food for the
Grenadian public in the aftermath of Hurricane
Ivan?
AECTAD shipped over 5 million pounds of mixedagricultural produce to Grenada in the wake of
Hurricane Ivan between October 2005 and March
2007.
_______________________________
Q
Apart from banana what is the next major
fruit produced in St. Vincent?
AOrange
Q
What are some nutritional values of mango?
AEating mangoes in the season may provide a store o
vitamin A in the liver, sufficient to last for the rest o
the year and beneficial for thprevention of vitamin A deficien
disorders like night blindnessMangoes, both ripe and unripe ar
very good sources of vitamin C
Both vitamins A and C are an
oxidants and help to reduce the risof certain cancers. Ripe mango provides a goo
source of calories. The ripe mango fruit is also
good source of potassium and only traces of sodiummakes it suitable for hypertensive patients. Those o
potassium restricted diet like renal failure diet shoul
avoid mangoes. The ripe fruit is also a good laxativeincreases the urine flow and cools the blood.
__________________________Q
The sweet potato is a good source of dietary fiber.
Does this root crop have other dietary benefits?
A Yes, sweet potatoes provide vitamin A and bet
carotene (a compound your body converts intvitamin A), both of which promote healthy skin, hai
and eyesight. Additionally, sweet potatoes contai
significant amounts of vitamins C and are a faisource of vitamin E. Along with beta carotene; thes
vitamins make up the terrific trio of antioxidan
nutrients scientists believe may help prevent heardisease and cancer, bolster the immune system, an
even slow the aging process
____________________________________
Q
What is obesity?
A Obesity is regarded as a state in which a man has 20
per cent more body fat than his maximum desiredweight for his height, or 30 per cent in the case of a
woman.
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Jethro T Greene -Chairman/Chief Coordinator
Healthier living, longer lives…It’s all
about what we eat!
While some seem pessimistic about agriculture, I am
optimistic.
The quality and variety of food available in the
Caribbean, if managed and harness properly, can
significantly reduce the 60% of deaths from Non
Communicable Diseases that we are experiencing.
“A banana or mango a day will definitely keep the doctor
away” should be the focus of our fight to improve thehealth of our people.
The heavy leakage of the tourist dollar on food
importation can be plugged up if we properly link our
agriculture to tourism.
Promoting the use of healthy foods that we have in the
Caribbean can help the tourist market that is so conscious
and concerned about health and environmental issues.
The Caribbean have an image of Sunshine, Calypso,
Music and beaches; things that reflect a happy people.
We need to capture this in the branding of our Caribbean
food and other products.
Let the Caribbean happy sunshine image work for our
business image also.
My farmers, fear not, you have the power in your
hands… food is power!
ECTAD’S Team for this issue o
our Newsletter:
Nyasha Durrant -Administrative Officer
Telojo Valerie Onu -Technical Project Advisor
Norgie Tucker -Director/ Area Coordinator
Jeff TrotmanCommunications Advisor
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ECTAD’S Directorate
Chairman Jethro T Greene
Director Sylvia SutherlandBillidorn Haywood
Agatha Richards
Valcina FergusNorgie Tucker
Monty Roberts
James ClarkeTelojo Onu
Annis Cottle
Vanessa JosephFancelo Wyllie
Admin. Officer Nyasha Durrant
Marketing Assistant Keisha Malcolm
Secretary Keisha Hackshaw
Agri. Ext.Officer Ipha Miguel
Technical Partners: CARDIIICA
MAFF
CaFAN
ECTAD’S Rural Communities Committe
Group Selected Representatives
North Windward
Fancy Juney Baptiste
Owia Avalou BaptisteDeon Osment
South Windward
Greggs Vanessa JosephBillidorn Haywood
Richland Park Carmel WilliamsCalton Ottley
Rebecca Peters
Diamond Village Valcina Fergus
George Town Vanda Lewis
South Leeward
Vermont Keisha MalcolmAmor Jackson
Peniston Princina Mitchel
Retreat Louise Charles
Barroullie Cherly Smith
Sydney Joseph
North Leeward
Spring Village Miranda Porter
Marleen Ashton
Chateaubelair Norgie Tucker
Pat Ottley
Rose Hall Nicole Morris
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Editorial
Dear Readers
I am pleased to be able to bring to you another
issue of our Greenlight Newsletter. We at
ECTAD strive to improve our performance in
getting information to you that can give you an
insight into our goals and achievements as a
farmers’ organization. We also invite you to take
a look at our plans for future development and
partnerships.
We view information as a valuable service that
should be provided in a timely and effective
manner. Therefore, as we improve our capacity to
learn, we extend our knowledge to you.
As you view this publication, we hope it can help
guide you in your decision making processes
whether in agriculture, health or other aspects of
development.
BACKGROUND
The Eastern Caribbean Trading AgriculturDevelopment Organization (ECTAD) is a registere
non-profit farmers' organization that was established i
1995.
Its mission is to improve the quality of life for rura
farm families throughout St. Vincent and the Grenadine
and the Caribbean. It has over 60 volunteer coordinator
and over 1000 members/project participants coverin
over 18 villages.
ECTAD believes in building and strengthening loca
capacity at village level so that farm families ca
become more independent and stronger and in turn, th
community will be developed and involved in all aspect
of issues affecting them and the country in general.
OOnn bbeehhaallf f oof f tthhee f f aarrmmeerrss tthhrroouugghhoouutt tthhee rruurraa
vviillllaaggeess oof f SStt.. VViinncceenntt aanndd tthhee GGrreennaaddiinneess ww
eexxtteenndd ssppeecciiaall tthhaannk k ss aanndd aapppprreecciiaattiioonn ttoo tthh
TTeecchhnniiccaall CCeennttrree f f oorr AAggrriiccuullttuurraall aanndd RRuurraall CCoo
ooppeerraattiioonn ((AACCPP--EECC)) ((CCTTAA))..
CCTTAA hhaass bbeeeenn aa mmaa j joorr ppaarrtt oof f EECCTTAADD’’
ddeevveellooppmmeenntt ddrriivvee ttoo hheellpp ssmmaallll f f aarrmmeerrss iinn SSVVGG
wwiitthhoouutt wwhhoossee hheellpp EECCTTAADD wwoouulldd nnoott hhaavvee ggoottttee
tthhiiss f f aarr tthhiiss qquuiicck k llyy..
TThhaannkk YYoouu!!