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Date : August 2009 - POLYNESIA

Eco Fenua
Is agriculture in danger in Polynesia?

Nearly 80% of fruits and vegetables consummed in Tahiti and in her islands are imported, This is quite surprising considering that three annual crops of tomatoes are possible in the Tropics. Obviously, Polynesia's climate resources should make it possible produce much more throughout our wide territory. But fresh water is scarce on the islands. . 70 % of fresh water consumed on the planet is used for irrigation. Indeed, plants have a great need of water, it is their main growth factor. This is why it is important to better control our water consumption. Rainwater is even more delicate to control, and for Polynesian agriculturists, this problem becomes unsolvable.

Agriculture today relies on fertilizers and other specific chemicals, which make it possible to partially limit the required quantities of water, but with the consequences that we all know. Soils are deteriorating quickly, due to pesticides and nitrates used too massively on cultivated lands. They need even more "rest" in order to regenerate, to get "clean", and to offer renewed qualities to be host again to plantations. Furthermore, the underground water and the neighboring rivers are quickly contaminated. The consequences of this major pollution are incalculable for mankind.

If it is possible to react, by reintroducing today a more "traditional", so called "bio" agriculture, such conditions do not appear ideal in Polynesia. Many parameters are beyond the control of local agriculturists who developed the habit of using massively, without any real control, all kinds of products (fertilizers, pesticides, "strengtheners", etc.), which make it possible for them to maintain constant production. Still and examples are not lacking, agriculturists, who are conscious of the danger, have adopted new techniques, better adapted to future standards. Little or no chemical fertilizers, a healthier use of lands, a more rigorous management of their use, without forgetting a continuous monitoring of their cultures, so many constraints that they are able to manage to produce fruits and vegetables, without danger for the consumer, while preserving the environment.
The fight is certainly not won, but slowly, we are able again to to produce healthy products. Unfortunately, it is obviously to the detriment of quantity (and thus of cost).

 See akso our article on sustainanble development

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