Equine viruses in the West Indies

Equine viruses in the West Indies

The equine industry is having an increasing economic impact worldwide nowadays. Equines in the West Indies are used for recreational purposes, tourism industry, racing and agriculture or can be found in feral populations. With the rapidly changing nature of infectious diseases, knowledge on equine diseases (some with zoonotic potential) in a certain area plays a pivotal role in designing biosecurity measures. Little is known in the Caribbean basin about the prevalence of some major equine infectious diseases.

We are very proud of the scientific work of Dr Teresa Leslie, Doctor in Biological Anthropology, one of the key innovation stakeholders in Sint-Eustatius. Please find herewith attached the article Detection of West Nile Virus and other common equine viruses in three locations from the Leeward Islands, West Indies which illustrates how vector control needs to have an integrated approach and needs an interdepartmental effort.

Sint Eustatius health news Science
Knowledge on mosquito-borne disease

Knowledge on mosquito-borne disease

In the Caribbean, mosquito-borne diseases are a public health threat. In Sint-Eustatius, dengue, Chikungunya and Zika are now endemic. To control and prevent mosquito-borne diseases, the Sint Eustatius Public Health Department relies on the community to assist with the control of Aedes aegypti mosquito. Community based interventions are not always simple, as community perceptions and responses shape actions and influence behavioural responses.

The aim of this study was to determine how the Sint-Eustatius population perceives the Aedes aegypti mosquito, mosquito-borne diseases and prevention and control measures and hypothesized that increased knowledge of the virus, vector, control and prevention should result in a lower AQ1 prevalence and incidence of mosquito-borne diseases.

We are very proud of the scientific work of Dr Teresa Leslie, Doctor in Biological Anthropology, one of the key innovation stakeholders in Sint-Eustatius. You may find herewith attached the article. An analysis of community perceptions of mosquito borne disease control and prevention in Sint Eustatius Caribbean Netherlands

Sint Eustatius health news Science
Creating healthy recipes

Creating healthy recipes

 

Three school canteens – one in each of New Caledonia’s provinces – are at the centre of  implementation of a 18-month pilot project for the country signed between the OCTA Executive Committee and the European Commission. The project is in line with government initiatives to build the competitiveness of the agricultural sector and establish inter-branch organisations such as Cap Agro NC in the agro-food sector. Links between farmers, food processors and restaurant managers will be strengthened through the use of local produce in the canteens.

Cap Agro will implement the pilot. The organisation is a cluster of nine enterprises operating in the food processing sector with a mission is to improve the competitiveness of its members, strengthen the market share of local products, promote food self-sufficiency and build cooperation with other public and private actors. Cap Agro has already successfully managed projects with an extensive level of stakeholders’ engagement and involvement.

 

New Caledonia health agriculture good practice news
A pioneer of healthy and local recipes

A pioneer of healthy and local recipes

 

Gabriel Levionnois, owner of the restaurant « Au p’tit Café », in Noumea, is committed to the use of local products to create healthy, creative dishes. As Co-President of Cap Agro NC, he will be at the centre of OCTA Innovation’s pilot project for New Caledonia that aims to boost the income of local farmers, expand the agri-food industry and promote a healthy eating culture.

Gabriel will work with three school canteens in three provinces of New Caledonia to create and test the new healthy recipes based on local ingredients that can eventually be rolled out in other establishments.

He has worked as both a chef and trainer of chefs and has been closely involved with initiatives to improve the competitiveness of the local food industry and develop agri-food companies in New Caledonia.

Find out more

New Caledonia tourism health agriculture news
Food of the future

Food of the future

 

Dutch chef and author – and former farmer and urban planner – Lars Charas, is specialised in food of the future. His mission is to find solutions for the world’s food issues. He wants to make sure that future generations can enjoy enough healthy, tasty food reflecting the different cultures across the world.

Lars believes that you have to start at the consumer end of the food chain. He is hence working with a growing global network of 50 chefs to build a culinary movement – the ‘Feeding Good Movement,’ of chefs, cooks and foodies – to find culturally accepted solutions for the question ‘how to feed the planet in the future’. 

“Chefs and cooks are the ultimate agents of change. Chefs themselves are professional consumers who are highly embedded in food cultures and in such able to seduce consumers to change diets,” he says.

His latest book, ‘Future food cultures – Recipes for a healthy planet’, tackles some of the issues to consider in feeding the planet in a sustainable manner: a growing population, fossil foods, natural habitats and biodiversity, nutrients, agricultural land, climate, crop diversity, pollution, the right to food, ethical practices and health.

 

Find out more

 

 

New Caledonia health agriculture good practice news
Health tourism – an innovation for the Caymans’ economy

Health tourism – an innovation for the Caymans’ economy

 

The provision of healthcare is a key innovation to diversify the Cayman Islands’ economy. Health City Cayman Islands is a 140-bed hospital which opened on Grand Cayman in February 2014. Specialising in cardiology, cardiac surgery and orthopedics, it is able to offer services at 30 to 40 percent of the going market rate in the United States, according to Manu Ramachandar, Health City’s Business Development Manager.

This first advanced medical facility and tertiary care hospital in the Cayman Islands provides healthcare to adults and pediatric patients who largely reside in the Caribbean, Latin American, United States, and Canada.

In 2016, Health City opened a Canadian satellite office in Hamilton Ontario staffed by local Canadian healthcare professionals who are working with medical practitioners to move their patients off long waiting lists and refer them to Health City Cayman Islands for non-emergency procedures.

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Innovating with fresh and local

Innovating with fresh and local

 

The achievements of a young woman from an ACP country is an outstanding example of the way to move forward in the transformation and processing of local products.

She set up ‘Les Jus Fresny’ four years ago, extending the life of locally-grown fresh fruit through the production of fresh juices.

The starting point was an abundance of fruit in Benin that was not eaten raw. The entrepreneur began by producing fruit juice, gradually increasing her range. “We now do fruit cocktails, to bring our special touch, to innovate a bit more,” she says.

The way forward is incremental development, using company profits to gradually increase small investments in developing a business whilst simultaneously increasing the number of employees. 

Advice to would-be small entrepreneurs in the agricultural sector: have your own ideas, learn from best practice, stay local and innovate a bit.

Watch the video

 

 

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New Caledonia: healthy recipes for a prosperous society

New Caledonia: healthy recipes for a prosperous society

 

A project in New Caledonia is creating a balanced food ecosystem through healthy recipes co-created by “professional consumers”.

The goal is enhanced production and use of local agricultural products. By using local products, it aims to increase food self-sufficiency in New Caledonia. The project also attempts to remedy a health problem in New Caledonia, namely obesity in children and adults due to “bad food” habits.

Implementation involves three school canteens – one in each of New Caledonia’s provinces. This project – providing innovation to the Caledonian food system through the creation and dissemination of healthy food processing – is complex and ambitious.

Its results should contribute to government efforts to increasing local food sources and in improving health, and will be one component of multiple governmental activities.

The project is within the Innovation Strategy and Action Plan of New Caledonia, with three major axes: agriculture, innovation and health. It is part of the governmental restructuring and competitiveness of the agricultural sector and the establishment of inter-branch organisations such as Cap Agro NC in the agro-food sector.

Cap Agro was established as a cluster of nine enterprises, operating in the sector of food processing, with the mission to improve the competitiveness of the members, strengthen the market shares of the local products, and to increase the share of food self-sufficiency

This unique cluster in agro-food in New Caledonia promotes cooperation with other public and private actors, including training, promotion of jobs, skills and innovation. Improving health issues – thanks to the creation of a balanced ecosystem – is a realistic objective set by an organisation which has a real leadership in this sector.

Cap Agro NC successfully managed projects with an extensive level of stakeholders’ engagement and involvement, to provide long-term results in New Caledonia: local products in school canteens and enhancing links between farmers, food processors and restaurant managers.

 

 

 

New Caledonia health agriculture news
Polynésie française : la cosmétique traditionnelle à l’honneur

Polynésie française : la cosmétique traditionnelle à l’honneur

S’il existe depuis très longtemps une pharmacopée qui recense les plantes à usage thérapeutique, les travaux dans le domaine de la cosmétique traditionnelle sont encore peu recensés dans des écrits. Le concept de la cosmétopée fait appel à des partenariats internationaux pour recenser les plantes utilisées à des fins cosmétiques et les savoir-faire traditionnels. Il a pour objectif de favoriser l’innovation cosmétique en développant les échanges entre la recherche académique et le monde industriel, favorisant les partenariats public/privé pour alimenter les entreprises, et tout particulièrement les PMEs, en nouveaux ingrédients et principes actifs d’origine naturelle dans le respect des hommes et de la nature.

Les régions du Pacifique Sud telles que les régions ultramarines françaises (Nouvelle-Calédonie, Polynésie Française, Wallis et Futuna) et d’autres comme l’archipel des îles Fiji, constituent des zones privilégiées de la biodiversité, non seulement par la diversité de la flore et de la faune (terrestre et marine) qui s’y trouve mais aussi par les services rendus par cette diversité biologique incluant les usages de la pharmacopée et de la cosmétopée qui font partie intégrante de leur patrimoine culturel.

Le cluster Tahiti Fa’ahotu, la Cosmetic Valley et l’Université de la Polynésie Française organise à Tahiti, les 22, 23 et 24 novembre 2016 le 5ème Congrès international de la Cosmétopée et les 1ères Rencontres internationales de la Cosmétopée du Pacifique.

Cet événement, vise à promouvoir les différents aspects de la cosmétopée au niveau du Pacifique et International sur les thématiques portant sur trois axes :

Axe 1 : Cosmétique traditionnelle et dermocosmétique : Biodiversité, cosmétopée – Ethnobotanique (traditionnel) Phytochimie – Ethnoscience – substances naturelles – usages traditionnels – Activités biologiques)

Axe 2 : Protection des savoirs et des échanges : Biosourcing, Nagoya (APA – ABS), culture, sécurité, législation locale, régionale et internationale, développement local, accords collaboratifs, transferts de compétences

Axe 3 : Valorisation des produits, protection des consommateurs : client, marché, sécurité, innocuité, produits finis, consommateurs, valorisation économique, procédés, transformations, formulations

Les organisateurs lancent un appel à communication ouvert jusqu’au 30 mai.

 

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