In recent years, throughout the Pacific Islands there has been an alarming shift
towards consumption of low quality imported processed foods accompanied by
a neglect of traditional food systems. This has led to serious health problems,
food security risk and losses of agricultural biodiversity, traditional knowledge,
customs and culture. Global and regional problems of climate change, population
pressure, food and fuel price increases and unstable economic conditions
exacerbate the Pacific’s problems related to food imports and highlight the need
to protect traditional food systems and agricultural biodiversity (Pacific Food
Summit, 2010; Hezel, 2010; Coyne, 2000).
This case study focuses on Pohnpei, one of the four states of the Federated
States of Micronesia (FSM), a nation of 607 islands (volcanic and atoll)1
spread
over a million square miles of water in the western Pacific Ocean. FSM’s total
population is ~107,000, including Pohnpei, the seat of the national capital,
~34,500; Chuuk 53,600; Yap 11,200 and Kosrae 7,700 (FSM, 2002) and includes
many cultural identities. The nation was established in 1986, supported by a
Compact of Free Association with the United States. Subsistence farming and
fishing are the primary economic activities (CIA, 2011).
Pohnpei State, total land area 355 sq km (Englberger et al., 2009b), consists of
the main island Pohnpei and five outer atoll island groups. The main island has a
rugged mountainous terrain, year-round heavy rainfall, warm temperatures and
rich tropical vegetation.