RECIPE BOOKS
BOOK SUMMARY
This Book was developed by the Marketing Unit & Forestry Department of the Ministry of Agriculture, Fisheries, Physical Planning, Natural Resources and Co-operative; in collaboration with the OECS Commission. As the world prepares to take on the potential impacts of Climate Change, the department of forestry seeks to restore and stabilize St. Lucia’s slopes and riverbanks through initiating more planting of mango trees.
The ministry seeks to use this recipe book as a tool to aid in the promotion of this climate change resilient measure, in addition to creating public awareness on the vast culinary uses of the fruit. This will aid in the increased consumption of local mangoes and highlight the nutritional benefits of the fruit, thus reducing the wastage of local mangoes.
BOOK SUMMARY
The Ministry of Agriculture, Fisheries, Food Security, and Rural Development is pleased to present its published banana recipe book featuring inspiring dishes prepared by local chefs using our local bananas. Bananas are particularly significant in small island developing states such as Saint Lucia as they contribute not only to household food security as a staple but also to income generation as a cash crop. In keeping with the Ministry’s tagline, “Eat Fresh Saint Lucia’s Best” it is fitting to emphasize the consumption of our local produce. Bananas contain antioxidants (polyphenols), phytochemicals, and resistance starch which are beneficial to health. It is rich in carbohydrates, vitamins, minerals, and dietary fibre. In addition, there are many health benefits to banana consumption including promoting digestion, reducing blood pressure, helping to reduce cholesterol, and regulating bowel movement and heartbeat. The Ministry of Agriculture through this mandate and in an effort to promote local produce seeks to use this banana recipe book as a promotional tool to increase the consumption of bananas and its value-added products.
BOOK SUMMARY
This recipe book seeks to address concerns of food security, and food preparation by highlighting
various ways in which local cassava can be incorporated in the diet and to promote healthy living by increased consumption. This book will support the efforts of the Food and Agricultural Organization of the United Nations (FAO) project on Sustainable approaches to agro-processing and value chain development of root and tuber crops in the Caribbean.
The department of Agriculture, Fisheries, Natural Resources and Co-operatives is pleased to have collaborated with the Japan International Cooperation Agency (JICA) and the Ministry of Health and Wellness towards the publication of this Cassava Recipe Book.