Faced with an offer of ultra-processed food on the shelves of supermarkets, what place do local products have on the plates of Polynesians? A question that haunts Anthony Tchekemian. A teacher and researcher in human geography, he has thus dissected the agricultural production methods in 5 archipelagos. Enough to map the presence of imported and processed products, but also their quantity: “Modestly, it’s also trying to understand what the composition of meals was and what structured the Polynesian plates. We see that there are a lot of soft drinks… we see that there is also a way of cooking now, with more frying and a lot of sauce that make up the Polynesian plates.”.
Polynesia is not immune to the global obesity pandemic with 70% of adults overweight, 40% of whom have reached the stage of obesity. Children are not spared: 36% of 7-9 year olds are overweight. The disease now kills 3 times more people worldwide than malnutrition according to the World Health Organization (WHO).
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However, the teacher welcomes encouraging initiatives on the agricultural side. A key sector for relearning how to eat well. Like shared gardens in highly urbanized areas where arable land is lacking, spaces that create connections and raise public awareness of a better nutritional balance: “The Polynesian is intimately linked to the land, attached to the land. And so from the land, he will ultimately extract life, that is to say a means to feed himself, to feed his family and to build himself”.
(Photo credit: Tahiti Nui Television)
(Photo credit: Tahiti Nui Television)
The quality of the products is the leitmotif of those responsible for the 2,400m2 experimental garden in the Hotuarea district of Faa’a, where 6 young people on civic contracts are training in permaculture. “We ourselves sowed these tomatoes, then planted them. And our tomatoes are in great shape. You can imagine that on the same growing mound, you can plant various plants like vegetables, plus repellent plants.” explains Romain Peni, a volunteer on a civic service contract
To grow the crops, no chemical fertilizers or pesticides. Tomatoes, eggplants, peppers and other products are intended for families in the neighborhood. Thus, they supply themselves with healthy fruits and vegetables at a lower cost. Next step, to train families and future generations in permaculture techniques: “Economically, I think we need to return to this strategy. It can help us earn a little money and achieve food autonomy.” says Olia Tahutini, agricultural site manager.
Faced with galloping urbanization, the association is fighting to reintroduce plots of land into social housing: “We have social housing that is built as buildings, so as apartments, so families don’t often have the opportunity to have a small garden. This could be one of the factors that is blocking the return of our families to the land and also to future generations. But as a result, we are working with the OPH to promote this philosophy of establishing shared gardens in social housing.” explains Christophe Teano, director of the establishments of the Hotuarea Nui association.
(Photo credit: Tahiti Nui Television)
(Photo credit: Tahiti Nui Television)
Today, imports represent about 80% of consumption in French Polynesia. And although the government advocates food self-sufficiency, the primary sector is struggling to develop. Between self-consumption, direct sales to individuals and roadside stalls, the agricultural sectors suffer from a lack of structure.
