FAO promotes agro-biodiversity products made in PH
The Food and Agriculture Organization of the United Nations (FAO) said the production of more agro-biodiversity products will help the Philippines fight hunger.
This, as the organization highlighted indigenous cultures and traditions in agro-biodiversity conservation through the participation of one of its projects in the International Food Exhibition (IFEX) 2018.
“Among the ways we can fight hunger is ensuring food security through the availability of healthy, safe, and nutritious food. FAO supports and works with various stakeholders to promote sustainable food production and enhance the conservation and sustainable use of agro-biodiversity,” said José Luis Fernandez, FAO Representative in the Philippines.
“We see this effort as one of the ways to ensure that crop genetic diversity is conserved and sustained, and at the same time continue support to quality food production for the population,” he added.
At this year’s IFEX, the project “Dynamic conservation and sustainable use of agro-biodiversity in traditional agro-ecosystems of the Philippines” showcased agro-biodiversity products developed by community-based enterprises from the municipalities of Hingyon and Hungduan in Ifugao Province, and Lake Sebu in South Cotabato Province.
Funded by the Global Environment Facility and jointly implemented by FAO, the Agro-Biodiversity project aims to enhance and expand the dynamic conservation practices that sustain globally significant agro-biodiversity in traditional agro-ecosystems of the Philippines.
The pilot sites were selected for their rich crop diversity conservation initiatives and farming practices.
The community-based enterprises featured processed products from key crops such as taro, yam, tomato and ginger, as well as some traditional varieties of rice such as tinawon, imbuukan, minaangan and diket.
These products are unique since the traditional rice varieties are grown on the rice terraces of Ifugao, especially in Hingyon and Hungduan, while the processed foods are being produced by the Tuwali Indigenous Peoples of Ifugao and T’boli Indigenous Peoples of Lake Sebu, South Cotabato.