Increasing food self-sufficiency for disaster preparedness in the Commonwealth Caribbean
1985
McIntosh, C.E. (Caribbean Food and Nutrition Institute (Trinidad and Tobago). Trinidad Centre)
Hurricanes, floods, volcanic eruptions, earthquakes and droughts are the major catastrophic events to which the region is prone. Food availability is affected through reduction in local food supply, loss of foreign exchange from export crops to purchase imported food on which the region depends heavily, and problems of distribution. The current average of self-sufficiency is 58 % but an increase to 80 % is the desired objective. The energy sources should be balanced to provide food from each of the groups: staples, legumes, vegetables, food from animals, fruits and fats and substitutes. The characteristics of crops and livestock suitable for disaster conditions are that they be prolific and early maturing, require low levels of inputs, resistant to pests and diseases and suitable for small farmers. Various crop and livestock production systems from all 6 food groups are discussed using these criteria. The elements of a rehabilitation programme designed to improve self-sufficiency in food supplies in a hypothetical country following a disaster are presented
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