Tavivat

The TAVIVAT project aims to transform the food system in French Polynesia into a sustainable and healthy model:

It takes place in two phases: a maturation phase to establish the bases and plan actions, followed by an implementation phase focused on supporting farmers, promoting local products, and creating an environment conducive to territorial food projects. This innovative project includes the inventory and characterization of food varieties, as well as a benchmark of cultivars adapted to the Polynesian context.

Action A01 of the TAVIVAT project, called "Varietal and nutritional characterization of existing food products," consists of carrying out a complete evaluation of the varieties of food products grown in French Polynesia. This evaluation includes the following steps:

1. Inventory of Varieties: List all varieties of food products (such as uru, taro, sweet potato, banana and cassava) cultivated in Polynesia.

2. Agronomic and Nutritional Characterization: Analyze these varieties in terms of agronomic characteristics (yield, adaptation to the Polynesian climate and soils) and nutritional qualities.

3. Analysis of Needs and Transformation: Examine the needs related to the transformation of these products for consumption and consumer appetite.

4. Benchmarking: Compare Polynesian varieties with those from other regions of the Pacific, in order to identify those which might be better adapted to local conditions or which offer potential for development.

5. Recommendations: Formulate recommendations on the most promising varieties for local cultivation, taking into account various criteria such as sustainability, processing, and consumer acceptability.

The objective of this action is to support the transition towards a more autonomous and sustainable food system in French Polynesia by promoting the cultivation and consumption of local products.