Realising the food security benefits of canned fish for Pacific Island countries

Bell, Johann D.; Sharp, M. Keith; Havice, Elizabeth; Batty, M; Charlton, Karen E; Russell, Joanna; Adams, Wayne; Azmi, Kamal; Romeo, Alessandro; Wabnitz, Colette C.C.; Andrew, Neil L.; Rodwell, Leonard; Gu’urau, Steve; Gillett, Robert

doi:10.1016/j.marpol.2018.10.034

Cited by 26 publications

(14 citation statements)

References 20 publications

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“…Some options to ensure adequate vitamin B 12 intake within vulnerable populations include the promotion of more animal-sourced foods, supplementation, and fortification. Tuna catches are predicted to rise in PSIDS over the next 50 to 80 years due to changing ocean currents, potentially serving as a regionally abundant source of protein and other essential nutrients for current and future food systems [ 40 ]. In the short term, canned fish can help fill the gap between sustainable coastal fish production and recommended fish intakes [ 40 ].…”

Section: Discussionmentioning

confidence: 99%

Assessing Diet Quality of Indigenous Food Systems in Three Geographically Distinct Solomon Islands Sites (Melanesia, Pacific Islands)

et al. 2020

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Indigenous Solomon Islanders, like many living in Pacific Small Island Developing States (PSIDS), are currently experiencing the global syndemic—the combined threat of obesity, undernutrition, and climate change. This mixed-method study aimed to assess nutrition transitions and diet quality by comparing three geographically unique rural and urban indigenous Solomon Islands populations. Participants in rural areas sourced more energy from wild and cultivated foods; consumed a wider diversity of foods; were more likely to meet WHO recommendations of >400 g of non-starchy fruits and vegetables daily; were more physically active; and had significantly lower body fat, waist circumference, and body mass index (BMI) when compared to urban populations. Urban populations were found to have a reduced ability to self-cultivate agri-food products or collect wild foods, and therefore consumed more ultra-processed foods (classified as NOVA 4) and takeout foods, and overall had less diverse diets compared to rural populations. Clear opportunities to leverage traditional knowledge and improve the cultivation and consumption of underutilized species can assist in building more sustainable and resilient food systems while ensuring that indigenous knowledge and cultural preferences are respected.

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Section: Discussionmentioning

confidence: 99%

Assessing Diet Quality of Indigenous Food Systems in Three Geographically Distinct Solomon Islands Sites (Melanesia, Pacific Islands)

et al. 2020

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“…The highest share of global fish consumption after fresh fish is related to frozen fish and canned products with about 26% and 11%, respectively (Herpandi et al., 2011; Islam et al., 2004). High durability, the possibility of flavoring, and simplicity in transportation and storage are the main reasons that made canned products more popular in comparison to other fish products (Bell et al., 2019).…”

Section: Secondary Data Reviewmentioning

confidence: 99%

Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus

Asgharnejad

Nazloo

Larijani

et al. 2021

Comp Rev Food Sci Food Safe

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Food processing is among the greatest water-consuming industries with a significant role in the implementation of sustainable development goals. Waterconsuming industries such as food processing have become a threat to limited freshwater resources, and numerous attempts are being carried out in order to develop and apply novel approaches for water management in these industries. Studies have shown the positive impact of the new methods of process integration (e.g., water pinch, mathematical optimization, etc.) in maximizing water reuse and recycle. Applying these methods in food processing industries not only significantly supported water consumption minimization but also contributed to environmental protection by reducing wastewater generation. The methods can also increase the productivity of these industries and direct them to sustainable production. This interconnection led to a new subcategory in nexus studies known as water-food-environment nexus. The nexus assures sustainable food production with minimum freshwater consumption and minimizes the environmental destructions caused by untreated wastewater discharge. The aim of this study was to provide a thorough review of water-food-environment nexus application in food processing industries and explore the nexus from different aspects.The current study explored the process of food industries in different sectors regarding water consumption and wastewater generation, both qualitatively and quantitatively. The most recent wastewater treatment methods carried out in different food processing sectors were also reviewed. This review provided a comprehensive literature for choosing the optimum scenario of water and wastewater management in food processing industries. K E Y W O R D Scircular economy, food processing, nexus, wastewater treatment, water management INTRODUCTIONIncreased global demand for freshwater due to population growth has put the water resources under stress for the recent decades. Water scarcity is predicted to get more intensive in the forthcoming years (Piesse, 2020). Statistical data demonstrated that annual water consumption in three main different sectors of agriculture, industries, and

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“…Despite the opening of the local Noro tuna cannery in 1977, and the community reporting that tuna access than became easier and more affordable in processed form, consumption of protein continues to be insufficient in Baniata. The ease in accessing tinned tuna (which is usually second grade tuna and flesh only) also would decrease the more traditionally caught small reef fish which are often eaten together whole and contain more micronutrients than consuming the flesh alone (Bell et al, 2019). The reliance on tinned tuna flesh may also be furthered due to reduced access to wild reef fish populations due to overfishing and climate change (Bell et al, 2015(Bell et al, , 2018.…”

Section: Dietary Quality and Compositionmentioning

confidence: 99%

“…Tinned tuna is preserved in oil, and various brands of processed tinned tuna have founds to have higher contents of fat and salt than what would be with consumption of locally caught fresh fish (Snowdon et al, 2013). Foods such as tayio (canned tuna) are locally processed, high in essential micronutrients, low in mercury, and are shelf stable (Bell et al, 2019). Locally produced canned tuna provides a culturally important and protein-rich processed food for Indigenous Solomon Islanders, and should continue to be promoted as a way to support healthy and resilient food systems for the future.…”

Section: Dietary Quality and Compositionmentioning

confidence: 99%

Dietary agrobiodiversity for improved nutrition and health outcomes within a transitioning indigenous Solomon Island food system

et al. 2021

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Indigenous food systems of Pacific Small Island Developing Countries contain vast biological and cultural diversity. However, a nutrition transition is underway, characterized by shifts away from traditional diets in favour of imported and modern foods, contributing to some of the highest rates of obesity and Diabetes Type 2 Mellitus in the world. Using a mixed method approach, this study aimed to assess dietary agrobiodiversity’s relationship with nutrition indicators related to diet quality and anthropometrics within the context of the rural and Indigenous food system of Baniata village, located in the Western Province of Solomon Islands (Melanesia). A secondary aim was to evaluate the contribution of agrobiodiversity from the local food system to diet quality. A comprehensive nutrition survey was administered to the women primarily responsible for cooking of randomly selected households (n = 30). Additionally, 14 participatory focus group discussions captured the historical narrative of food system transitions, were hosted over a period of seven days, and included men, women and youth. Dietary intakes of the participants were reported below the estimated average requirement (EAR) for several essential nutrients, including protein (53%), calcium (96.6%), vitamin B1 (86.6%), vitamin B2 (80%), vitamin A (80%), zinc (40%) and fibre (77%). Focus group participants built a timeline of key historical and climatic transitions perceived to be drivers of dietary shifts away from traditional foods and towards imported and processed foods. Participants identified 221 species and varieties of agrobiodiverse foods available for cultivation or wild collection. Based on 24 h diet recalls, 87 were found to be utilised. Participants who consumed foods of a wider diversity of species richness had a higher probability of achieving recommended nutrition intakes and a lower body fat percentage (r2 = 0.205; p = 0.012). Our results suggest a nutrition transition is underway, and strategies harnessing traditional knowledge of nutrient-dense, agrobiodiverse foods can help improve food and nutrition security.

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Realising the food security benefits of canned fish for Pacific Island countries

Cited by 26 publications

References 20 publications

Assessing Diet Quality of Indigenous Food Systems in Three Geographically Distinct Solomon Islands Sites (Melanesia, Pacific Islands)

Assessing Diet Quality of Indigenous Food Systems in Three Geographically Distinct Solomon Islands Sites (Melanesia, Pacific Islands)

Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus

Dietary agrobiodiversity for improved nutrition and health outcomes within a transitioning indigenous Solomon Island food system

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