Viewpoint
Food and Nutrition in the Region
In the past, the diets of Pacific Islanders consisted predominately of fresh fish, root crops, coconuts and leafy vegetables. Diets traditionally based on roots and tubers are shifting towards one based on cereal together with an increased consumption of animal products, fats and oils. The reduced intake of foods such as taro, breadfruit, sweet potato or banana and fruits, rich in fibre and micro-nutrients, and the increased consumption of high density energy foods, has led to an increase of non communicable diseases such as hypertension, heart disease, diabetes, stroke and obesity. Nowadays, countries in the region depend heavily on imports to satisfy their food demands. Most of the food consumed in urban centres is imported as only small quantities of locally produced foods are available. Many factors of different nature are negatively affecting the production of traditional foods: limited land area, low soil fertility, crop diseases, high shipping costs, increasing urbanisation, availability of convenience foods at a comparatively low-cost.
An essential component of a food and nutrition policy is the assurance of the quality and safety of the food supply.
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In the past, most of the food consumed in the islands was produced by the people themselves with full control of the food chain i.e. from "farm to fork".
The increased availability and consumption of imported, processed food products and fast and convenience food has detached the consumers from production and processing phases, putting at an increased risk on the consumer's health.
Food quality and safety control systems exist, but are commonly at a basic stage. They are not always adequately enforced and food adulteration and microbiological and chemical contamination of foods represent a problem. Diarrhoeal diseases and other food and water borne diseases, remain major causes of morbidity and mortality in the region. Of particular concern, are the unhygienic conditions of food handling, the improper application of Good Agriculture Practices (GAPs), the improper use of agricultural chemicals, and the non adherence to Good Hygienic and Manufacturing Practices (GHPs/GMPs), the use of unauthorised, and sometimes hazardous substances in food processing.
Diversification and increased production of agriculture produce is needed to provide markets with a consistent supply of safe and good quality foods. Similarly, nutrition education and consumer information are needed to stimulate demand for local/traditional products and to ensure their appropriate use as a healthier alternative to highly processed/nutritionally poor food. Revitalising food and nutrition-related indigenous knowledge and promoting consumption of traditional nutrient-rich local foods are essential elements to improve year-round availability of a diversity of foods as well as sustainable livelihoods for small farmers. Domestic food processing industry will play an important role in making such traditional products and a balance diet available.
Within most of the countries there is sufficient technology for increasing the amount and range of products from local ingredients. Trade of agriculture and fishery products will continue to represent one of the major priorities of the Pacific Island countries as these are basic sectors for their economies and the main source of income.
The development of agriculture and fishery industries would contribute to national food security and to the balance of payments and would open new job opportunities to the fast growing populations of the Pacific sub-region.
