Great Diversity Found of Pohnpei Local Foods

by Amy Levendusky

Phase 1 of the project entitled, "Documentation of the Traditional Food System of Pohnpei", sponsored by the Island Food Community of Pohnpei (IFCP) has been completed. The project began in May of 2005 and was completed by the end of August. IFCP and other collaborating agencies worked with the Mand community in Madolenihmw to develop the Mand Food List, a list of local foods found in Pohnpei. This List includes Annex 1 and Annex 2.

In Annex 1, the main categories of starchy staples, coconut and palms, fruits, vegetables, nuts, drinks, spices, drugs, fish, seafood, animal meats and birds are described. The foods are described by the following characteristics; the local name of the food in Pohnpeian, Pingelapese and in English, as well as the scientific name, the parts used, whether it's cultivated or wild, seasonal, marketed and if there is currently a photo or sketch of the food available. In Annex 2, all the different varieties are listed under the main categories of starchy fruits and root crops, coconut and palm, local fruits and local vegetable and are then described. Each variety listed under the main categories mentioned above is described by the following characteristics; the local name of the food in Pohnpeian and Pingelapese, months of season, availability, growth, whether it's nutrient rich, whether it's well known, whether it's liked by children, whether it's liked my mothers and whether it's a priority to promote.

The Mand Food List in its entirety is a testimony to the great diversity of local food crops found in Pohnpei, naming 42 varieties of kehp (yam), 15 varieties of mahi (breadfruit), 11 varieties of mwahng (giant swamp taro), 26 varieties of uht (banana) and 13 varieties of kipar (pandanus). The list also named 127 species of mwahmw (fish) and 26 species of seafood including shellfish.

Phase II of this project began in September 2005 and will run for 2 years. The purpose of this intervention is for Mand community members to select which local foods they would most like to prioritize based on those characteristics described in Annex 1 and Annex 2. Then the next step will be to develop ways in which they will promote the production and consumption of those selected foods within the community.

The IFCP would like to thank the Mand community for making this project possible. We would also like to thank our collaborating partners including the Office of Agriculture, COM/FSM Land Grant, Pohnpei State Public Health and the Pohnpei State Office of Historic Preservation. Thanks are also extended to the Pacific German Regional Forestry Project (PGRFP) for providing transport to the village and to the Centre of Indigenous Peoples' Nutrition and Environment, PGRFP, and Sight and Life for support funds and materials.