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Providencia Black CrabProvidencia is a small Colombian island located in the Caribbean Sea, declared a UNESCO Biosphere Reserve in 2000. On the island, there are millions of black crabs (Gecarcinus ruricola), an endemic crus-tacean that lives in the tropical dry forest and is the emblem of the local gastronomy. Providencia inhab-itants, called Raizales (descendants of African slaves and British navigators), hunt the crabs by hand, at night, when it comes out to feed, before cooking it as soon as the next day, boiling and separating the various parts of the body, to be then used as the base for soups and typical Providencia dishes.
Producers184 famiglie di raccoglitori, trasformatori e commercializzatori raizal
Presidium supported by
Slow Food CoordinatorLiliana VargasTel. +57 [email protected] CoordinatorBernard Henry Doris [email protected]
America Latina - ColombiaProvidencia island, San Andrés archipelago, Providencia and Santa Catalina
The PresidiumProvidencia Black Crab (Gerarcinus rurcola) Presidium was born in 2014, within the project “Provi-dencia Black Crab, Presidia of Raizal Culture” coordinated by ACUA Foundation. The main aim of is to guide environmental and sustainability policies to guarantee the survival of the species and promote the local consumption. Crab meat and claws commercialization is an important source of income for the Raizal population: for this reason, the Presidium aims also at creating new income through crab transformation products, provision of services and through the sale of other emblem-atic products of the dry forest and the sea. Currently, he project is led by ASOCRAB - Providence Sweet Black Crab Association, which represents the community of black crab producers and trans-formers: ts main objective is to develop projects and activities for a sustainable use of the resource. The Presidium enhancement is being carried out through the support of the International Fund for Agricultural Development (IFAD) and the European Union with the collaboration of several strategic local partners. It aims at strengthening the productive chain, fostering generational turnover, valo-rizing local commercialization, promoting an adequate management of the resource in accordance with economic, social and environmental sustainability principles, while promoting the conservation and preservation of the marine-coastal ecosystem.
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Slow Food Presidia are local projects that work to protect small-scale producers and safeguard quality artisanal products.
The Slow Food Foundation for Biodiversity promotes and coordinates 500 Presidia in the world.
www. s l ow food founda t i on .o rg
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Co-financed by the European Union
