Publisher's Synopsis
Sustainable Food Production Practices in the Caribbean addresses the issue of sustainable agriculture from a practical perspective. Although the scientific and technological aspects are given attention, the authors use their accumulated research and field of experiences to focus on tested, simple production systems and practices that sustain soil fertility, ecosystems and people. In so doing, they consistently advocate crop and livestock production techniques that require an agro-ecological approach, aimed at reducing the use of water, chemicals and pesticides and the preservation of the region s soils. This volume fills a void in this important area of Caribbean development: from the large scale farming organizations to the small farming communities that are the backbone of agriculture in the region; from undergraduates at the newly energized Faculty of Food and Agriculture at the University of the West Indies, St Augustine campus and other tertiary agricultural training institutions around the region to a young generation of students who now have the opportunity to sit for the new examination in Food and the Environment offered by the Caribbean Examinations Council at advanced (CAPE) certificate level. Finally, but by no means least, to agricultural extension officers and policy makers who will be called upon to provide advice and leadership in the promotion of sustainable food production in the Caribbean. The 20 chapters which make up this book are comprehensive in their coverage of issue that go beyond primary food production, to include often neglected areas such as post harvest, quality assurance, local, regional and international marketing, post-production methods and systems, and sustainable nutritional practices. Throughout, the emphasis is on simple jargon-free descriptions, instructions and recommendations, supported by a variety of charts, tables and numerous full-colour photographs that richly illustrate key elements of the text.
