developing a research agenda for the caribbean food system to respond to global changes
DESCRIPTION
Developing a Research Agenda for the Caribbean Food System to Respond to Global Changes. Agro Processing By Prof. J. O. Akingbala. Environmental Changes by 2100. Global warming ( 1.4 – 5.8 o c) Rise in sea level (0.09 – 0.88m) Changes in climate variability Frequency Intensity. - PowerPoint PPT PresentationTRANSCRIPT
Developing a Research Agenda for the Caribbean Food System to
Respond to Global Changes.Agro Processing
By Prof. J. O. Akingbala
2
Environmental Changes by 2100
• Global warming ( 1.4 – 5.8oc)
• Rise in sea level (0.09 – 0.88m)
• Changes in climate variability– Frequency– Intensity
3
Impact of Environmental Changes on World Food Production and
Availability
• General reduction in crop yields in tropical & sub-tropical regions
• Increased crop yields in some temperate regions
4
Projected Effects of Climate Changes on Agricultural Products for World
Regions
• Africa – diminished food security.
• Asia – diminished food security.
• Latin America(Caribbean).– Yields of important crops decrease.– Threat to subsistence farming.
5
Projected Effects of Climate Changes on Agricultural Products for World
Regions 2
• Europe– Positive effect in northern Europe– Negative effects in south & eastern Europe
• Australia/New Zealand– Initial positive effect– Later negative effect
6
Projected Effects of Climate Changes on Agricultural Products for World
Regions 3
• North America.– Positive in the north.– Drought in the Prairies.– Benefits decline as temperature increases.
7
The Problem
• Raw material requirement of agro processing sector in the Caribbean
• Current sources of raw materials
• Effect of predicted climate changes on raw material supply
8
Sources of Raw Materials for Agro – Processing Food Industry of the
CaribbeanRaw Materials Sources
Temperate Crops – Wheat,Barley, Maize, Oil seeds/Meal
North America, Europe
Animal Products – Milk, Cheese, Chicken etc.
Australia/New Zealand
9
Agricultural Production of the Caribbean for 1990 &1991($million International)
Totals 1990 1991
Agriculture 9093.00 8977.00
Food 8753.00 8667.00
Crop 6993.00 6900.00
Cereals 265.00 235.00
Pulses 90.00 90.00
Roots/Tubers 251.00 252.00
Oil Crops 112.00 112.00
Livestock 2800.00 2077.00
10
Caribbean Agriculture Production Quantities (1,000MT.)
Totals 1990 1991 1992
Cereals 1414.00 1430.00 1245.00
Oilseeds 100.00 95.00 98.00
Sugar 9579.00 8787.00 8156.00
Roots & Tubers 2314.00 2319.00 2272.00
Pulses 249.00 246.00 253.00
Fruits 5760.00 5623.00 5004.00
Vegetables 1370.00 1397.00 1371.00
Beverages (coffee, tea, cocoa)
198.00 188.00 189.00
11
Caribbean Agriculture Production Quantities (1,000MT.)2
Totals 1990 1991 1992
Meats 878.00 888.00 785.00
Milk 1998.00 1955.00 1739.00
Eggs 193.00 203.00 183.00
Tobacco 65.00 71.00 67.00
12
Caribbean Agriculture Exports ($Million)
Totals 1990 1991 1992
Cereals & Preparations 39 44 50
Wheat & Flour 13 17 19
Oil crop and feed crops 10 12 8
Oil seeds 10 12 8
Vegetable oils 9 8 7
Fruits vegetables and products
620 542 584
Sugar & Honey 5172 3068 2616
Coffee, tea, cocoa, spices
187 172 131
13
Caribbean Agriculture Exports ($Million)
Totals 1990 1991 1992
Other Beverages 166 165 178
Live Animals 1 1 1
Meat & Meat preparations
29 38 19
Dairy products & eggs 5 8 7
Other Agric products 20 19 16
Tobacco & products 165 138 121
14
Caribbean Agriculture Imports($million)
Totals 1990 1991 1992
Cereals & Preparations 835 767 846
Wheat & Flour 314 200 212
Rice 173 115 128
Maize 181 2 3
Barley 3 152 166
Oil Crops & Feed Pdtn 168 60 63
Oil seed p’dts and feed vegetable oils
58 173 190
Fruits vegetables & p’dts
322 350 349
15
Caribbean Agriculture Imports($million)
Totals 1990 1991 1992
Sugar & Honey 115 104 111
Coffee,cocoa,tea & spices
60 59 58
Other beverages 241 224 240
Live Animals 12 9 9
Meat & Meat prep's 456 494 380
Dairy p’dts & eggs 372 415 367
Tobacco & products 40 40 39
Other Agric p’dts 128 125 108
16
Suggested Solutions
• Development of new food types.
• Developing substitutes for traditional raw materials.– From new raw materials.– Diluting traditional raw materials.– Adapting new processes.
17
Suggested Solutions2
• Beverages.– Alcoholic – any fermentable solids.– Beer – other heat durable cereals.– Non alcoholic- fruits.
• Animal products.– Meat – development of new materials from
salvaged meat and fish products.– Manufacture of chicken bacon from neck and
back muscle.– Fish patties from underutilised fish.– Ayami.