1Greenlight 2007-22-08

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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!!

Documents

1Greenlight 2007-22-08