Peter Ivey | Harness local crops for disaster preparedness

IN THE face of both natural and human-made disasters, one of the most pressing challenges is ensuring a stable food supply during times of crisis. Traditionally, canned goods and other non-perishable items have been favoured for their long shelf life, yet they often fall short in terms of providing the necessary nutrition.

As climate change intensifies, we must rethink our approach to emergency preparedness. There is a growing argument for prioritising local produce that offers both nutritional value and versatility in storage and preparation, presenting an opportunity to strengthen resilience in the face of disaster.

MAXIMISING POTENTIAL

A key element in advocacy for Jamaican food sustainability should involve the promotion of prized local crops such as callaloo, dasheen, sweet potato, yam, cassava, and plantains. These crops are not only widely available and affordable but in times of disaster they offer critical advantages due to their nutritional content.

Rich in complex carbohydrates, they provide sustained energy, which is particularly important in the aftermath of a crisis when access to food may be limited. Unlike processed foods, which can lead to rapid energy spikes and crashes, they help maintain a steady supply of energy – essential during periods of uncertainty.

LONGEVITY AND DURABILITY

A common concern regarding fresh produce is its relatively short shelf life compared to canned or dried goods. However, the crops identified for disaster preparedness – yams, sweet potatoes, and dasheen – are selected for their durability. With low water content, these crops can remain fresh for up to a week at room temperature. Traditional preservation methods, such as covering with sawdust or mulch, can further extend their usability. These methods reconnect us with cultural traditions of food preservation that have been somewhat forgotten in the modern era.

In times of disaster, the ability to store and cook these crops without electricity becomes particularly valuable. Many are easily prepared using traditional cooking methods – gas stoves, coal fires, or wood fires – which remain functional even when modern infrastructure is disrupted.

For longer-term storage, they can also be frozen. When power is restored, peeling, chopping, and freezing produce like yam, banana, or cassava in vacuum-sealed bags can preserve their nutritional value for extended periods. This method ensures that fresh, nutritious meals can still be prepared, even in the aftermath of a crisis.

VERSATILITY

These essential crops are highly adaptable to a wide range of dishes. Dasheen, for example, is a versatile crop, with its tuber, stem, and leaves all usable in cooking. Similarly, green bananas and plantains can be transformed into a variety of meals, from porridge to flour, chips, and even boiled dumplings.

The versatility of these crops is crucial for ensuring nutritional variety in a diet focused on these staples. As part of disaster preparedness, they can be used to create balanced meals that provide essential nutrients – such as fibre, vitamins, and minerals – that are often missing from emergency rations. Yam, breadfruit, and coconut, often referred to as ‘crisis crops’, are resilient and valuable for their ability to withstand extreme conditions. Yam is wind-resistant, while breadfruit and coconut perform well in flood-prone areas. Breadfruit, in particular, has gained recognition as a superfood. Whether boiled, roasted, or fried, these produce offer diverse and nutritious meal options that can sustain individuals during challenging times.

COMMUNITY ENGAGEMENT AND EDUCATION

Promoting local and indigenous crops as part of disaster preparedness involves engaging communities and educating them. For this shift toward local food resilience to succeed, we must cultivate a sense of ownership and pride in the role local crops play in our culture and diet. Schools and community organisations can lead initiatives to teach the public about how to grow, store, and cook these crops. Community and school-based farms, for instance, could serve as hubs for food education, offering both practical knowledge and fresh produce to local residents.

Educational efforts could also take the form of workshops and even more focus on their presence at food festivals that celebrate these crops. They would offer a fun and engaging way for people to rediscover traditional practices while learning how to use local and indigenous crops creatively in everyday meals.

Beyond disaster preparedness, broader and more focused integration of these crops back into Jamaican diets could foster long-term food security. Schools and culinary programmes could incorporate these crops further into their curricula, helping students and aspiring chefs appreciate their value.

NATIONAL STRATEGY FOR FOOD SECURITY

By integrating local crops into disaster preparedness plans, Jamaica has an opportunity to build resilience in its food systems.

The Government could support this initiative by providing resources for farmers to scale up the production of local crops, particularly in regions prone to disasters. This would ensure that local food systems remain resilient and capable of meeting the needs of the population during emergencies.

By increasing public knowledge about the importance of these crops, we can reconnect communities with traditional practices that are not only sustainable but also deeply rooted in Jamaica’s history.

Peter Ivey is a food security activist and founder of Mission:FoodPossible. Send feedback to columns@gleanerjm.com and info@missionfoodpossible.com Follow him on Instagram @PeterIveyOfficial