Developing a Research Agenda for the Caribbean Food System to Respond to Global Changes.

1. 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 Caribbean

9. Agricultural Production of the Caribbean for 1990 &1991($million International)

10. Caribbean Agriculture Production Quantities (1,000MT.)

11. Caribbean Agriculture Production Quantities (1,000MT.)2

12. Caribbean Agriculture Exports ($Million)

13. Caribbean Agriculture Exports ($Million)

14. Caribbean Agriculture Imports($million)

15. Caribbean Agriculture Imports($million)

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.