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Vol.2, Issue 1 2012
Minister’s Message
The Ministry of Food Production, Land and Marine Affairs has adopted the tag line ‘Put T&T on your table, Eat healthy food grown Right Here!’ to increase awareness of the need for us to love all that is local. And what better way to start than by loving our very own local foods, fruits and vegetables. In this quarterly issue of “Agriculture Now”, we will highlight some of our local produce, along with their nutritional benefits. These include our oranges, mangoes, sweet potatoes, dasheen bush, hot peppers and pommecythere.
We urge you to be aware of your food safety with our Food Safety Tips when eating “out”. There are so many of the fruits of yesteryear that are not as common to the youth of today – so inside this issue we will familiarize you with some of them. We also encourage you to come visit the Ministry’s St. Augustine Nursery to purchase these fruit trees for planting in your own backyard. Visit our Research Library which could provide you with a wealth of background information on the sector as well as to review copies of the new titles listed (see page 11).
We have included some simple recipes for you to try. Minister Bharath interacts with students at World Food Day “Food Fest”
For students, and the young at heart, there is an interesting crossword puzzle on our local foods and fruits – one we know you will have fun solving … as we certainly did.
EATING FOR YOUR HEALTH
Carbohydrates supply the body with energy, and help in the utilization of other nutrients. Proteins build and repair body tissue, build antibodies to fight infection, and supply energy. Fats carry the fat-soluble vitamins A, D, E and K and supplies energy.
Nutrition Basics
There are many vitamins and minerals that our bodies need: • Vitamin C ensures a healthy immune system and healthy teeth and gums; • Vitamin A ensures good night vision; • Calcium helps to build strong bones and teeth while, Iron helps to transport oxygen throughout our bodies.
As advised by the National Schools Dietary Services Limited
Simply put, food is anything that we eat or drink that keeps us alive and ensures proper growth and development. Nutrients are the chemical substances found in different foods which our bodies need to be healthy. Carbohydrates, protein, fats, vitamins, minerals and water are the different types of nutrients. Carbohydrates, protein and fats are referred to as macro nutrients since our bodies need them in larger quantities than vitamins and minerals, which are referred to as micro nutrients.
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It is very important for us to have water daily to help with the digestion and absorption of our food. Though fibre is not a nutrient, our bodies need an adequate supply of this indigestible part of plant foods to prevent constipation and reduce our risk of developing heart disease and diabetes.
Senator the Honourable Vasant Bharath Minister of Food Production, Land and Marine Affairs.
The amount of energy that we get from the three macro nutrients is measured in calories. Too many calories in our diet and too little physical activity can lead to us becoming overweight. Regardless of age, every person, needs the SAME nutrients, however the amount necessary differs and is determined by such factors as age, and level of physical activity.
The Food Groups The six Food Groups is a good place to start in choosing the best foods for our health. They are • Staples • Legumes • Foods from Animals • Fruits • Vegetables and • Fats and Oils These foods, if eaten in the right quantities, provide us with all the nutrients for proper growth and development.
Vol.2, Issue 1 2012 Eating for your Health (continued)
Let us now have a closer look at the nutritive value of the orange and sweet potato (both now in season), offering you recipes in which they are used - we hope you will try them as part of your meal plan!
Oranges A half cup of freshly squeezed juice provides about the same nutritive goodness as the fresh fruit.
Staples: Good sources of carbohydrates and some B vitamins. Rice, flour, pasta, sweet potatoes, cassava, plantain, oatmeal and roti are examples. The whole grain cereals, like rolled oats, are better for you since they contain dietary fibre.
Fruits: Good sources of vitamins, (Vitamin C), minerals (potassium), water and dietary fibre. Oranges, paw paw, mangoes and watermelon are fruits we all know.
Legume: Good sources of protein, calcium, iron and
Vegetables: Good sources of vitamins (Vitamin A), minerals (iron) and dietary fibre. Foods with all the colours of the rainbow including pumpkin, bodi, melongene and dasheen leaves.
Foods from animals: Good sources of protein,
Fats & Oils: Good source of fats and some vitamins (Vitamin E) including vegetable oil, margarine and butter. Have these foods in moderation!
dietary fibre, especially for vegetarians. Many peas and beans, nuts and seeds belong to the Legume food group, e.g. red beans, pigeon peas, bodi and seim.
some vitamins (Vitamin A) and minerals (calcium and iron). Fish, chicken, eggs, milk, cheese, beef, duck, goat and mutton all belong to this group.
Hailed as one of the best sources of vitamin C, one medium orange provides about 70mg of this vitamin, which is more than 100% of the Recommended Daily Allowance (RDA) of this nutrient for children. Vitamin C is a powerful antioxidant which protects body tissue and also plays a role in our body’s immune system. Oranges are also a good source of folate, thiamine and potassium. They are low in calories, with an orange providing just about 60 calories. Eat the membranes between the segments of the fresh fruit as a good source of dietary fibre that helps to control your cholesterol levels. Oranges also contain phytochemicals which are non-nutritive plant chemicals that have been found to have health benefits.
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Vol.2, Issue 1 2012 Eating for your Health (continued)
Tilapia RECIPE Citrus This light fish entrèe gets a flavor
boost from a citrus glaze made from fresh lemon juice, orange juice, and fresh ginger. Yield: Makes 4 servings
Total Preparation Time: 30 minutes or less
RECIPE Caribbean Sweet Potato Salad
This recipe includes a bevy of fabulous ingredients, including corn, cucumber and onion. The dressing is oil-based with a splash of lime juice and chopped fresh shaddon beni. Yield: Makes 5 servings
Total Preparation Time: 1 hour
2. In a large bowl, whisk together mustard, lime juice, shaddon beni, and garlic. Slowly whisk in oil. Mix in salt and black pepper. 3. Cut cooled cassava and potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled.
Nutrition Facts Per serving: 328 calories, 14.4 g total fat, 47.9 g total carbohydrate, 4.9 g dietary fiber, 7.5 g sugars, 5.3 g protein, 374 mg sodium Source: Epicurious.com
Sweet Potatoes
Ingredients:
2 tbs. all-purpose flour 2 tbs. green seasoning Salt and freshly ground black pepper 1 pound tilapia fillets
1 tbs. olive oil 1 tbs. butter ½ cup freshly squeezed orange juice 1 lemon, juiced ½ tsp. grated fresh ginger
Directions:
1. Marinate fish in green seasoning. 2. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour. 3. In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside. 4. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.
Nutrition Facts: Per serving: 200 calories, 9g total fat, 7g total carbohydrate, 0g dietary fiber, 3g sugars, 23g protein, 55 mg sodium. Source: Epicurious.com
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Ingredients:
12 ounces sweet potato, peeled and cubed 12 ounces cassava, peeled and cubed 1 cup corn 1 teaspoon prepared mustard 2 tbs. fresh lime juice
Directions:
3 tbs. chopped fresh shaddon beni 1 clove garlic, minced 3 tbs. canola oil ½ tsp. salt 1/4 tsp. ground black pepper 1 cucumber, halved lengthwise and chopped 1/2 onion, thinly sliced
1. Place the cassava pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of cassava and sweet potato each, checking to see if they are cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop the cooked items into water. Cool for 5 minutes, and drain.
The orange-yellow variety of sweet potatoes is an excellent source of the potent antioxidant, beta carotene, which is a plant pigment our bodies use to make Vitamin A. Betacarotene has been linked to lowering the risk of heart disease and certain types of cancer. Remember to add some fat to your sweet-potato dishes during preparation, to enjoy the full benefits of its beta-carotene content. One medium potato provides more than 100% of the RDA of Vitamin A. Other functions of this vitamin include body tissue growth and repair, the maintenance of healthy skin and a sturdy immune system. It is a good source of Vitamin C, potassium, folate, pyridoxine, riboflavin, pantothetic acid and copper. Contains plant sterols, a cholesterol-lowering compound. Special Note: Remember that healthy eating is one if the most effective ways to prevent us from developing nutrition-related chronic diseases, such as diabetes and heart disease!
Vol.2, Issue 1 2012
DRINK TO YOUR GOOD HEALTH… Pommecythere Juice The average person has a legendary relationship with orange juice, but there are countless other fruit juice options available, for instance, pommecythere juice. Generally, fruit juices are produced and consumed for their refreshing character and nutritional qualities. Rich in vitamins and minerals, fruit juices also increase the body’s retention of calcium, magnesium, nitrogen and are a good source of quick energy.
TTABA’s pommecythere juice contains no artificial flavours or additives, and can be enjoyed at anytime, by any age group. TTABA’s pommecythere juice will soon be available nationwide at affordable retail prices in various packaging and product sizes. TTABA will also supply the institutional sector with pommecythere concentrate or cordial which can be diluted or mixed to create even more innovative drinks. So raise your glass to good health and enjoy pommecythere juice, made by the Trinidad and Tobago Agribusiness Association (TTABA) - We Put Your Health First!
CHECK LIST Hand washing facilities should be close to where food is being served
All containers containing food should be clean Hot foods should be piping hot Cold foods should be refrigerator or freezer cold
All food providers (including vendors) should
The evolution of the fruit juice industry in Trinidad and Tobago has seen the development of an increased range and variety of juices available to consumers locally and regionally. Supported by equally revolutionized juicing techniques and packaging choices, the juice industry is now a viable and promising sector with large scale operators, medium-sized and small players all catering to a diversely segmented market with varying tastes and allegiances.
have a valid food badge and hair covering
Prepared foods should be no more than 4 hrs. old
Carry lots of moist wipes or hand sanitizer to clean hands before touching foods
Three years ago, the Trinidad and Tobago Agribusiness Association (TTABA) embarked on a Dwarf Pommecythere Development Project geared at increasing usage of the variety. Dwarf Pommecythere, says our research team, matures within six months and has impressive yields that are easily hand- picked and can be enjoyed several different ways. However, among the fruit’s best feature is the fact that dwarf pommecythere fruits are full of juice and are very nutritious. At TTABA’s agro-processing facility in Caroni, selected dwarf pommecythere fruits are pressed to thick nectar. After filtering to reduce sedimentation, a concentrate or cordial made of 100 percent pommecythere juice is developed and stored for juice formulation. The nutritive value of the juice is of prime concern, as is our commitment to quality, and production standards.
FOOD SAFETY TIPS WHEN EATING ‘OUT’
TTABA products
NO mixing of ice for cooling with ice for eating
LEAVE if food and money are being handled by the same person
LEAVE if the food has an abnormal appearance, odor or taste
LEAVE if you have doubts about the safety of the food
LEAVE if the food provider looks untidy or dirty LEAVE if the food environment is unclean LEAVE if the usually hot food is cool and the usually cold food is warm or room temperature
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DO YOU KNOW...
Vol.2, Issue 1 2012
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BALATA (Manilkara bidentata (A.DC.) Chev.)
BARBADINE (Passiflora quadrangularis L.)
BREADFRUIT (Artocarpus altilis)(Fosb.)
CARAMBOLA or FIVE FINGERS (Averrhoa carambola)
CASHEWS (Anacardium occidentale L.)
CERISE (Sambucus intermedia)
CHENETTE (Melicoccus bijugatus)
COCOA (Theobroma cacao)
COCORITE (Attalea maripa (Aubl.) Mart.)
DUNKS (Zizyphus mauritiana)(Lam.)
FAT PORK (Chrysobalanus icaco)
GOVERNOR PLUMS (Flacourtia indica)
...THESE FRUITS?
Vol.2, Issue 1 2012
GUAVAS (Psidium guajava L)
HOG PLUMS (Spondias mombin)
MAMMEE APPLE (Mammea americana)
PASSION FRUIT (Passiflora edulis) Sims
PEWA / PEEWAH (Guilielma speciosa)
POIS DOUX (Inga laurina)
POMMEGRANATE (Punica granatum)
PORTUGAL OR “POTIGAL” (Citrus nobilis)
ROSE APPLE or PRIMROSE (Syzgium jambos Alston)
SAPODILLA (Achras zapota)
SORREL (Hibiscus sabdariffa L.)
SOURSOP (Annona muricata L.)
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Vol.2, Issue 1 2012
How To Grow Hot Pepper Hot Pepper is perfectly adapted to our environmental conditions and is an easy crop to grow. These guidelines will help you towards a bountiful harvest. Peppers contain capsaicin, which is used in a variety of medicines to treat arthritis, cancer, inflammation, pain and a variety of other ailments. They are also high in vitamins A, B and C. Hot Pepper may be grown in a variety of containers or in the ground. a) PLANTING: Transplanting 1. Purchase healthy seedlings from recognized plant shops. Transplant seedlings when they are 3-4 weeks old. This is best done late in the afternoon. 2. The planting hole should be large enough to hold the seedling’s root plug. A spacing of 90 to 120 cm within rows and 150 cm to 180 cm between rows is suitable. 3. Mix two handfuls of manure with the soil in each planting hole. Place one seedling into each planting hole and ensure it is firmly positioned. • At Transplanting, dissolve one tablespoon of a high Phosphorus fertilizer such as 12:24:12 in one litre of water. Apply once either to roots or leaves . • This volume will fertilize 10 plants. b) WATERING Water seedlings immediately after transplanting. In the absence of rain, water daily; ensure that excess water drains off the planting area.
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c) FERTILIZING • At the Growing Stage, apply a high Nitrogen fertilizer such as 20:10:10. Use 30 g (2 tbsp) per plant. • At Flowering, apply a high Potassium fertilizer and trace elements e.g. 12:12:17+2. Use 60 g (4 tbsp) per plant. • Apply this fertilizer every 2 weeks for the lifetime of the crop. d) PEST AND DISEASE CONTROL Pests and diseases left unchecked can hinder a plant’s ability to produce food for us. These problems can be managed with good cultural practices, biological agents and chemicals. A combination of these methods is best and is known as Integrated Pest Management. e) CULTURAL PRACTICES As far as possible, use varieties that are resistant to diseases. • Don’t plant hot pepper in the same area year after year. • Use environmentally friendly chemicals. • Alternate suitable chemicals to avoid pests becoming accustomed to them. f) HARVESTING • Hot peppers may be harvested approximately three months after transplanting but they will only attain their full flavour when mature. • They may be harvested mature green and allowed to ripen in storage. • Mature peppers easily snap off the plant. • The “two-fingered” method is recommended to pick hot peppers. • Remove the entire fruit along with its stem so as to encourage the plant to continue flowering.
Happy planting! Visit the Ministry’s website for more information on our Home Gardening Series.
CARDI’s HOT PEPPER INITIATIVE The Caribbean Agricultural Research and Development Institute (CARDI) was established in 1975 to serve the research and development needs of the member states of CARICOM. In Trinidad and Tobago, CARDI’s work programme seeks to make strategic research and development interventions along the value chain for several commodities. Sweet potato, vegetables, small ruminants and herbs and spices have been identified as being important for ensuring food security. The local and international demand for hot pepper has presented a ready opportunity for CARDI to aid in the revitalisation of the local hot pepper industry. The interventions of the Trinidad and Tobago Unit therefore sought to produce pure seeds of local landraces for the farming community. The aim of this research work was to produce high quality seeds that will bolster the regional hot pepper production as well as improve the competitiveness of hot pepper products on the local, regional and domestic markets. The successful completion of stabilisation trials means that farmers now have easier access to planting material. The easy acquisition of these seeds is enhanced by the seed distribution agreement the Institute signed with Caribbean Chemicals in October 2010 to distribute seeds of CARDI Green, West Indies Red and Moruga Red landraces throughout the Region.
Vol.2, Issue 1 2012
DASHEEN LEAVES (Colocasia esculenta)
Affordable, Available and Nutritious It is essential to consume a variety of fruits and vegetables (5 to 9 servings per day) in our diets. In Trinidad and Tobago, we are blessed with local fruits and vegetables of all the colours in the rainbow. Let’s focus on a green leafy vegetable that goes into one of our favorite dishes - Callaloo Soup. This is Dasheen Leaves which are a significant source of the nutrients Thiamin (B1) and Vitamin C, each providing approximately 140% and 87% respectively to our daily intake (values are based on a 2000 daily calorie intake). This leafy vegetable also provides potassium, vitamin A, iron and calcium to our daily diets. Dasheen leaves are very versatile and can be prepared in a variety of menu applications each unique to the culture of our twin island State. Some popular dishes include crab and callaloo; dhal, rice and bhajee; saheena; and bhajee rice, to name a few. Dasheen leaves can also be substituted for spinach. As the Agency with responsibility for market development of agri-food products, the National Agricultural Marketing and Development Corporation (NAMDEVCO) has taken a lead role in the development of value chains for selected commodities; dasheen leaves have been identified as one such commodity. NAMDEVCO is working with farmers to help them increase their efficiencies and productivity. A Production Manual for Dasheen Leaf has been developed to assist in this process. In keeping with global trends, where consumers are demanding ready-to-cook convenience foods, NAMDEVCO has committed itself to working with farmers to add value to Dasheen Leaves by producing Callaloo Packs. This convenient product is sold to major supermarkets throughout the country under the ‘NAMDEVCO Callaloo Pack’ brand.
In addition to NAMDEVCO’s programme, there are a number of other agrientrepreneurs who are stepping up to the challenge of adding value to our local foods. A range of products including Callaloo packs and pre-cut fresh Dasheen Leaves are also available. Try NAMDEVCO’s recipe for Callaloo Soup using its NAMDEVCO Callaloo Pack.
Callaloo Soup RECIPE Total Preparation Time –: 30 Minutes Yield: 6 Cups / 48 oz. Suggested number of Servings: 12 (4 oz.)
Ingredients:
1 NAMDEVCO Callaloo Pack (1 kg) 2 cups coconut milk 3 cups water 2 tsp cooking oil ½ cup finely chopped chive
Directions:
½ cup finely chopped thyme ½ cup onion 1 tsp finely chopped garlic 2 tsp salt 2 tsp black pepper 1 oz margarine
• Add oil to pre heated medium sized stock pot. • Add chopped onions and garlic and sauté until tender. • Add contents of callaloo pack and further sauté on medium heat until the dasheen leaves are tender. • Add coconut milk, chive, thyme, salt, black pepper and water and bring to a boil. • Cover and continue boiling for 20 minutes, remove from heat and blend / puree. • Return to heat add margarine and bring to a rolling boil. • Remove from heat and serve.
ADVERTISE HERE!! NAMDEVCO’S DIGITAL DISPLAY BOARD You can advertise on these Digital Display Boards, conveniently located at the Norris Deonarine Northern Wholesale Market, corner of Churchill Roosevelt Highway and Macoya Extension (South) (16ft x 8ft), and at the Port of Spain Central Market, Abbatoir Road, Beetham Highway, Port of Spain (17 ½ ft x 11ft). When you sign on your ad runs on both boards simultaneously for the price of one! Advertising space is available at the following attractive and competitive rates:Length of Ad
Messages (per day)
Rate (per message)
Messages (per mth)
Rate (per mth) VAT exclusive
30 sec.
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10 sec. flip card
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ADVERTISE IN OUR GREENVINE NEWSLETTER. In existence for almost ten years. Full Colour (Vat exclusive)
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Contact: Urvashi Rajahram, National Agricultural Marketing and Development Corporation (NAMDEVCO) tel: 647-3218, 7556,3467,1340,7907,2368 ext. 267 mobile: 708-2077 • fax: 647-6087 urajahram@namdevco.com
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Vol.2, Issue 1 2012
WORLD FOOD DAY 2010 “Food Fest” (a few‘picks’)
Official opening of Exposition
Minister Bharath receives a basket of fresh produce
TRINIDAD & TOBAGO
Students enjoying the samples Research Division booth display - Mango varieties
Producers, agri-entrepreneurs along with agricultural support institutions all united on July 3rd, 2011 under the auspices of the Network of Rural Women Producers (NRWP) of Trinidad and Tobago to host the 3rd Annual Mango Festival at the UWI Field Station.
FAO booth
Regional products on display
Young 4H Master Baker
The event was so successful that the organisers were invited by the United Nations Development Program (UNDP) to enter their innovative projects competition in the region. We emerged one of the five winners. The prospects for 2012 Mango Festival appear to be favourable; the International Mango Organisation shall be joining us to host the first Mango Conference in Trinidad and Tobago two days prior to the Mango Festival this year.
Minister Bharath shares the delights with PS Edwina Leacock, while Hilton Sandy, THA, looks on
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Fisheries display
Hydroponics system on display
We shall continue to explore the potential of the “Queen of fruits”, the Mango. Exploiting the demand for locally fruit-based products like mangoes requires new models of doing business, from production to management. It is important to recognize the value added products created from mangoes, not only for the potential of generating higher levels of revenue, but also as a solution to reducing the perennial wastage of the fruit. The Mango Festival is also geared at developing the rural cottage industry and drawing national attention to food production.
Vol.2, Issue 1 2012
WORLD FOOD DAY 2011-Planting Trees in Schools Programme.
Books Agricultural Buildings and Structures Agricultural Value Chain Finance Dictionary of Entomology Food Analysis Guidelines for the Ecolabelling of Fish and Fishery Products from Marine Capture Fisheries. (FAO) Insects of Palms International Trade in Agricultural Products Jamaican Folk Medicine Joys of Healthy Cooking in the Caribbean Management of Animal Genetic Resources Market Oriented Agricultural Infrastructure Modernising Irrigation Management New Frontiers in Knowledge Management
Journals
Chaire Primus, National Storytelling Champion entertains the audience
Nikki Crosby finds out which fruit trees students of Lower Morvant Gov’t Primary would like to plant
Ready to plant!
Minister Bharath and the students of Lower Morvant Gov’t Primary plant a Breadfruit tree
Minister Bharath and the students of Jerningham Gov’t Primary begin planting
Students of Jerningham Gov’t Primary plant a Wax Apple tree along with Minister Bharath
Minister Bharath distributes Ministry’s “Put T&T on your table” hand bands to students of Penal Gov’t Primary
Students of Penal Gov’t Primary plant a Guava tree with Minister Bharath
Students of Penal Gov’t Primary give Minister Bharath a tour of their vegetable garden
Agronomy Journal – October 2011 American Bee Journal – November 2011 CSA News – November 2011 Tropical Agriculture – October 2011
Multimedia Highlights of Dutch Agribusiness International Information System for the Agricultural Sciences and Technology. 2011 Rose Diseases and Pests (second edition) Research Division Library • 646-1643 Caroni North Bank Road, Centeno
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Vol.2, Issue 1 2012
Editorial Committee LOCAL FOODS AND FRUITS
Yolande Agard-Simmons (Editor) Allys Forte Chandrawti Kissun-Ali Charmaine Lewis Cherryann Dennis Elvira Ali
Ian Mohammed Liesl Thomas Rebecca Bain Sarah Maharaj Sharda Durbal Theresa Gillian Mitchell
We thank the following organisations for their contribution: • National Schools Dietary Services Limited - School Feeding Programme (major partner) Tel: 868-622-2735 • Caribbean Agricultural Research and Development Institute (CARDI) Tel: 868-645-1205-7
DOWN 2 roasted or boiled vegetables, mashed with onion, garlic, salt and pepper 3 a smooth skinned fruit with a nut attached 5 found in tall trees, shading beach shores 7 fruit used to make chocolate 8 boiled meat served cold with salty sauce, lime and cucumber 10 a fruit mostly used to make jams and jellies 11 Long, Julie, Doux doux or Starch 14 a Christmas time fruit drink 16 cornmeal and minced meat - a Christmas time specialty 18 a prickly skinned fruit with razor like leaves 19 a one pot rice, peas and meat affair 21 those who eat this shall return 24 soft dough cooked on a tawah (baking stone) 25 small round fruit that has to be boiled 27 as red as a ...............................
ACROSS 1. AMCHAR, 4. BLACKCAKE, 6. BULJOL, 9. CHOW, 12. SUGARCANE, 13. CHUTNEY, 15. TILAPIA, 17. SOURSOP, 20. BREADFRUIT, 22. CHENETTE, 23. DOUBLES, 26. POMMECYTHERE, 28. FIVEFINGERS, 29. CORNSOUP, 30. CALLALOO
ACROSS 1 pickled mango with massala and pepper 4 a rum soaked cake with dried fruits 6 shredded saltfish with vegetables and oil 9 green or half ripe fruits with salt and pepper 12 water up, water down 13 a condiment of seasoned boiled or grated fruits 15 red or black fresh water fish 17 a rough skinned fruit used to make milky beverages 20 roasted or oildown 22 remains green when ripe and grown in bunches 23 two bara with curried channa 26 spiky seed fruit 28 a star shaped fruit 29 a boiled dish made of split peas, meat, corn and other vegetables 30 a dish of taro leaves, ochro and coconut milk
DOWN 2. CHOKA, 3. CASHEW, 5. COCONUT, 7. COCOA, 8. SOUSE, 10. GUAVA, 11. MANGO, 14. SORREL, 16. PASTELLE, 18. PINEAPPLE, 19. PELAU, 21. CASCADURA, 24. ROTI, 25. PEEWAH, 27. CHERRY
• Caribbean Industrial Research Institute (CARIRI) Tel: 868-662-7161 • National Agricultural Marketing & Development Corporation (NAMDEVCO) Tel: 868-647-3218 • Network of Rural Women Producers Tel: 868-683-4251/868-360-7975 • Trinidad and Tobago Agri-Business Association (TTABA) Tel: 868-645-9204
Next Issue:
Home Gardening … Let’s Plant! Give us feedback on more of what you would like to see in this magazine: Corporate Communications, Ministry of Food Production, Land and Marine Affairs, St. Clair Circle, St. Clair.
Tel: 622-1221 ext. 2205 Fax: 628-9608 Email: ysimmons@fplma.gov.tt www.agriculture.gov.tt