Nutritional considerations concerning the staple foods of the English‐speaking Caribbean†

Abstract

The staple foods of importance to the English‐speaking Caribbean are wheat, rice and maize, starchy fruits, roots and tubers, and to some extent sugar. Their nutritional implications and their contributions to the diet are discussed. Cereals provide more energy and protein per unit weight as purchased than do other staple foods. They also provide important proportions of total average dietary energy and protein. Wheat, the major cereal, is wholly imported and price rises over the past few years have strained national economies. The feasibility of local production of staple foods is discussed. Cereal/legume rotations provide greater energy and protein yields per acre per year than do starchy fruit or root crops under present varietal and agronomic conditions. Retail cost nutrient values for energy and protein are greater for cereals than for starchy fruits, roots and tubers. The conclusion is drawn that, to overcome malnutrition and to keep pace with population growth, more dietary energy needs to become available to the region without reduction in dietary quality. Questions are asked as to the feasibility of rational import substitutions and improved local yields providing both cheap food to the consumers and good returns to the fanners.