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Breadfruit (Artocarpus altilis) is being promoted for increased consumption as a staple for food and nutrition security, improved livelihoods and environmental conservation, especially, in tropical regions such as the Pacific, Africa and the Caribbean where the species is well adapted. The fruit has a high starch content, however, further information is needed on nutritional properties that influence its energy density which could have implications for how it is consumed especially considering the high incidence of diet related non-communicable diseases. This study evaluated dietary fibre; total, resistant and non-resistant starch contents; total and available carbohydrate contents; and energy density of flour from 21 Caribbean and Pacific breadfruit cultivars. There were significant differences (p<0.05) among cultivars for all parameters measured. Depending on cultivar, the values ranged from 6.7 to 13.73 g/100 g for dietary fibre exclusive of resistant starch, from 28.16 to 50.53 g/100 g for resistant starch, from 14.87 to 34.93 g/100 g for non-resistant starch, from 63.68 to 82.57 g/100 g for total starch, from 83.54 to 93.64 g/100 g for total carbohydrate and from 25.37 to 40.61 g/100 g for available carbohydrate. Available carbohydrate content was approximately 36% of the total carbohydrate, indicating that although total carbohydrate content was high, most of it is not readily digested and absorbed in the small intestines. Based on low available carbohydrate content due to high dietary fibre content inclusive of resistant starch, the overall mean energy density was 158.14 ± 2.56 kcal/g and values ranged from 113.39 to 179.39 kcal/g, indicating that breadfruit flour can be classified as a low to medium energy density food depending on cultivar. These results showed the importance of screening to identify cultivars with unique nutritional properties related to resistant starch, dietary fibre and energy density. Additionally, the observed energy density values may support the promotion of breadfruit as a functional food with considerable potential for the dietary management of diet related non-communicable diseases such as obesity and type 2 diabetes.

The COVID-19 pandemic impacts have arguable been more pronounced in the developing world, such as the Small Island States (SIDS) of the Caribbean, where a plethora of geophysical and socio-political factors have led to increased vulnerability, particularly in fragile sectors such as agriculture. The pandemic added another layer of complexity to the unstable agri-food systems of SIDS in the Caribbean. Measures to contain the unfolding crisis have tremendously disrupted food systems by threatening the production, distribution, and marketing of commodities which exposed the frailty of the region's food security. Caribbean SIDS are highly dependent on food imports and relies on international markets to secure food. Many are also dependent on agricultural exports and have a large portion of their population involved in agriculture making them particularly vulnerable to the rigors of the pandemic. Export restrictions on foodstuff and prohibitions due to lockdowns and border closures further exacerbated these challenges. Additionally, food and nutrition security in the region is also subjected to the effects of climate change and climate-related disasters. Dealing with the impacts of co-occurring disasters is, therefore, an ever-present threat. This study examines the impact of COVID-19 on the agri-food supply in the Caribbean. It also identified measures and initiatives adopted to cope with these disruptive consequences. The study involves the use of internet-based surveys and focus group discussions and internet-based surveys with stakeholders and online searches for related literature. A total of 96 farmers, 60 food distributors, 84 food service operators, and 237 consumers from the region participated in the online survey and 4 focus group discussions between January and November 2021. The results confirmed that the impacts of the COVID-19 pandemic were evident along the entire agri-food supply chain and numerous challenges and shocks were identified across all participating groups and countries. Some challenges and shocks such as loss of income and related challenges including lower sales and loss of markets affected all groups in the study but to varying degrees and based on socio-demographic factors. In general people of lower income status and smaller businesses were more susceptible to the negative impacts of the pandemic.

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Background Since its introduction to the Anglophone Caribbean in 1793, breadfruit has had a diverse history in the region, and there is a considerable repository of traditional knowledge about the crop, that is undocumented. Consequently, it remains underutilized as a food source, despite recognition of its potential to contribute to food and nutrition security. Understanding the folk taxonomy and traditional knowledge associated with its diversity and uses is a prerequisite to develop programs for its commercial production and utilization. Method This study was conducted among 170 respondents who were selected across four Anglophone Caribbean countries and provided information on the ethnobotany and traditional knowledge associated with breadfruit biodiversity, including systems of naming, identification and classification of breadfruit cultivars or types. Results Breadfruit has socio-cultural and economic value and is produced for both home use and sale by most respondents (68%). The genetic diversity of breadfruit managed by the respondents is also important, as a total of 51 vernacular names were identified, with nine of those names recorded for the first time in this study. Breadfruit types were identified by morphological and agronomical characteristics, with other important traits relating to use and cooking quality. Classification of breadfruit cultivars or types was based on eating-quality, most suitable methods of preparation and ease of cooking. Conclusion The ethnobotanical and traditional knowledge obtained from this study may be useful in assessing the genetic diversity of breadfruit and guiding future community-based conservation and classification studies of this important crop resource in the Caribbean. This is crucial to support the commercialization of breadfruit to improve its contribution to food and nutrition security.