Transcript Animal products - Mataya`s portfolio

THE CARIBBEAN
Audrey Brazel
Marcki Johnson
Mataya Pottschmidt
Rachel Dobrzykowski
TODAY’S DISH
Fried Plantain Chips
 Starchy fruit
 Considered a vegetable
Mango Avocado Salsa
 Tropical fruits
 Fatty Oils
WEATHER AND GEOGRAPHY
Tropical climate
Rain – dependent on location and elevation
 Jamaica: 558 cm
 Barbados: 127 cm
Hurricanes (June-November)
HISTORY OF CARIBBEAN FOOD
 Origins date back to 650 AD
 Arawak, Taino, and Carib Indians
 Used slow roasting/grilling techinques
 Taino Indians cooked meat and fish in large clay pots
 Spanish arrive 16 th century
 Brought fruit, trees, and vegetables
 Spanish Jews brought Escoveitch fish
 Slave trade
 Lost most of native work forces to overwork and violence
 Spanish imported African slaves (brought staple foods and “Jerk”)
 “Jerk” seasoning
 Spicy marinade = lemon juice, onion, brown sugar, cinnamon,
allspice, black pepper, thyme, soy sauce, & cayenne pepper
 Used for pork, chicken, and seafood
HISTORY OF CARIBBEAN FOOD
 17 th century
 Spanish lost part of Caribbean to the British
 Jamaican patty
 1834
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Slave trade outlawed
Chinese and Indian immigrants as indentured laborers
Brought rice, mustard, and chili
Curry from east India
Local, homegrown spices were utilized
Diverse peoples from Spain, West Africa, England, Portugal, France
and China – “Out of many, we are one.”
RELIGION
 Christianity
 Rastafari
HOLIDAYS AND FEASTS
 Holidays pertaining to food:
 Easter Sunday: Between March 21 – April 25
 Christmas: December 25
 Lent: 40-day period (without Sundays) that begins Ash Wednesday
and ends Holy Saturday
VOODOO FOR YOU?
 Orthodox Christians
 Lent
 Refrain from eating meat, dairy and eggs
 Fish is allowed
 No meat Fridays
 On Ash Wednesday and Good Friday, ages 18 – 59 eat one large
meal and two smaller meals without snacking in between
 Rastafari
 No Pork
 Vegetarian lifestyle
 Callaloo, Cauliflower, cucumber
SPICING THINGS UP
Nutmeg
Cloves
Cinnamon
Allspice
Ginger
COOKING METHODS
 Food staples:
 fresh fish, vegetables, tropical fruits, and chicken
 Use of lime in cooking fish
 Meats rubbed with spices
 Jerk, spicy peppers, tamarind, nutmeg (dessert)
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Marinades
Sauces – mix of sweet fruits and spicy peppers
Slow roasting meats
Pan frying/boiling for vegetables
FOOD AVAILABILIT Y
 CARICOM– Caribbean Community and Common Market
 15 small developing island countries experiencing food insecurity
 Reliance on food imports
 Decrease in fruit and vegetable production
 Seasonality
 Inefficient use of land & agricultural technologies
 Scarcity in water supply
 Leads to inadequate nutrition and obesity
 Use of greenhouses in Jamaica to reduce food imports
 Meats – chicken, goat, pork, seafood (NOT BEEF)
EXPORTS
 Jamaica
 Sugar, rum, coffee, yams, chemicals, mineral fuels
 Bahamas
 Salt, fruits, vegetables, animal products, chemicals
 Dominican Republic
 Cocoa, coffee, gold, silver, sugar, textile goods
 Puerto Rico
 Chemicals, electronics, canned tuna, rum, medical equipment
IMPORTS
 Food products
 Chemicals
 Manufactured goods
 Machinery and equipment
 Fuel
SIX MAIN FOOD GROUPS
1. Staples – starchy fruits, cereal, roots, and tubers
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Cereals are whole grain and/or enriched flours
2. Fruits – tropical
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Mango, guava, citrus fruits, pineapple, papaya, plum
3. Vegetables – dark, green leafy or yellow
4. Animal products
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meat, poultry, fish, milk, cheese, yogurt, egg, liver
5. Legumes
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Kidney beans, gungo/pigeon peas, peanuts, cashews
6. Fats and Oils
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Cooking oils, butter, margarine, coconut cream, meat
fat, avocado pear, Jamaican ackee, nuts
CARIBBEAN
FOOD
WHEEL:
Pros:
- No junk
food
- Majority is
whole
produce
Cons:
- Unspecific
por tions
- Dif ficult to
read and
understand
ANIMAL PRODUCTION & CONSUMPTION
 Livestock varies across sub regions
 Jamaica  biggest livestock sector
 Well-developed poultry industry
 Most are smallholder farmers
 Few large commercial operations
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Chicken makes up more than 80% of total meat production
Poultry
Beef
Veal
Goat
Pig
ROOT AND TUBER CROPS
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Daily carb intake
Specialties such as cassava and white fleshed sweet potato
Past 20 years – several roots/tubers appearing in US markets
Limited to warmer regions
Cassava – root
 Peeled, boiled, and baked
 Can leave unharvested for more than one season
 Young tender roots used as herbs
ROOT AND TUBER CROPS
 Yautia and tonnin
 Labor intensive
 Young leaves used as herbs
 Peeled and boiled – deep fried chips
 Cuba – babies and people with ulcers are placed on diets of
cocoyam
ROOT AND TUBER CROPS
 White-fleshed sweet potatoes
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25-40% starch and sugar content
Less sweet, larger
Red and white skin
Research done on selecting types with little to no sugar content
Used as potato substitutes
 Yams
 Greater
 Yellow and white
 Trinidad figs
SOURCES:
 http://www.mcgill.ca/gl obalfoodsecurity/research -initi atives/cari com project
 http://shawnjsingh.bl ogspot.com/
 http://f tp.fao.org/docrep/fao/010/a1 250e/annexes/Subregi onal% 20Repo
r ts/LAC/Caribbean.pdf
 https://www.hor t.purdue.edu/newcrop/proceedings1990/v1 -424.html
 http://www.geography site.co.uk/pages/countries/climate/caribbean_ climate.html
 http://www.uvi.edu/researc h/agri cultural -experiment station/agronomy/sustainable -tropi cal -leguminous-cover-crop -and -greenmanure-mulch-systems.aspx
 http://www.treesofj oy.com/content/tropi cal -fruit -paradi se -trinidad
 http://mypimento.com/histor y -of-caribbean -food/
ANY QUESTIONS??