Tavivat

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

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

Action A01 of the TAVIVAT project, entitled "Varietal and nutritional characterization of existing food products," consists of conducting a comprehensive evaluation of the food product varieties cultivated in French Polynesia. This evaluation includes the following steps:

1. Inventory of Varieties: List all the varieties of food products (such as breadfruit, 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 Polynesian climate and soils) and nutritional qualities.

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

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

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 to a more autonomous and sustainable food system in French Polynesia by promoting the culture and consumption of local products.