Archive for July 2019

Once the star island of the sugar trade, the tiny Caribbean island of Nevis now produces something even sweeter: an overwhelming surplus of mangoes. Branches hang heavy with them over the narrow roads that wind around the island; fallen fruit stays only a few minutes on the ground before the wild donkeys and monkeys that…

With the global market size of agritourism expected to reach $10.16 billion by 2024 (Verified Market Reports) and with an estimated Caribbean market for agribusiness products of $4 billion per year, there is a major opportunity for the region to enhance its tourism product and improve food security, connecting visitors and locals to the people,…

Read more about the cuisine of Europe and Africa and the vast diversity of food. As mentioned by Ranieri Sabatucci, EU Ambassador to the African Union, it is our profound belief that diversity is something to celebrate and to build on, and it drives our commitment to this relationship. Culture in general and food in…

Te Maeva Nui Festival is a week-long national culture and dance event held each year to celebrate the August 4th birthday of the Cook Islands as an independent nation. It is the cultural highlight of the Cook Islands year. This National Event has grown over the years drawing international visitors from across the globe to Rarotonga…

Over the past 100 years, ‘ulu and many of Hawai‘i’s other heritage crops have taken a back seat to imported, highly processed factory foods, which has had negative impacts on the local economy and community health. With revived interest in indigenous rights and local, national, and global food systems in recent decades, traditional Hawaiian crops…

CacaoFiji has two awards for its Fijian cocoa bean chocolate at multiple international chocolate competition this year. It has won Silver award for 70% Dark Dreketi Matasawalevu chocolate with their partner Arete at the Americas International Chocolate  Award and won the Silver award for the 90% Dark Chocolate by Armstrong Chocolate at the prestigious London Academy…

In Fiji, the word “kusima” describes not only an overwhelming appreciation of seafood but, also the insatiable desire to eat seafood. The word is the inspiration of a new cookbook that aims not only to provide seafood recipes but, also promote sustainable seafood practices and celebrate the role women play in Fijian fisheries. The cookbook…