Food for Tahiti

Abstract

T T AHITI, or indeed the name of any South Sea island, is likely to bring to mind a picture of lush tropical growth, with food in such quantity that its procurement is never a problem. It may be something of a surprise, then, to learn that Tahiti imports several million dollars worth of food and beverage products annually, and that foodstuffs account for onethird of the value of all imports. Tahiti's food bill is greater than that for building materials, gasoline, metals and machinery, textiles, and other items for which the island must be entirely dependent on outside sources. Nature is bountiful in Tahiti. The volcanic soil is productive; the growing season is year round, uninterrupted by cold or drought. The lagoon, the reef, and the sea abound in fish and shellfish of every kind. Most of Tahiti's 400 square miles, however, are in rugged, uncleared mountains; the narrow coastal lowland, never more than 1000 yards in width, is only a small fraction of the total area. Potential agricultural land is limited. Nevertheless the early visitors to the island described a large, and apparently well-fed population. The 30,000 living there today may actually be fewer than the numbers at the time of Captain Cook's visit, but there are significant differences now to account for presentday food requirements. One-half of the island people live in the city of Papeete and are largely non-producers of food. Five thousand of the total are Chinese, and nearly 2000 are French or other white, with demands for foreign products. Even the native today, no longer satisfied with the healthy diet of his ancestors, insists on bread, tea, sugar, canned goods, and many other items that he sees the white man eat. Food sources today are three: the island of Tahiti, the other islands of French Polynesia, and imports from overseas. The island itself, of course, provides the largest share.