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Many individuals and organizations have contributed to the development of food composition activities in the Pacific over many years. In the 1980s, Dr Jacqui Badcock, nutritionist, 1983-89, Dr Heather Greenfield, food composition coordinator, 1988, and John Bailey, food composition coordinator, 1989-91, at the South Pacific Commission, played vital roles in establishing the Pacific Island Food Composition Project. Bill Aalbersberg, Tim Adams, Mona Chand, André Cornu, Paul Dalzell, Malcolm Hazelman, Jean Hankin, Robin Hide, Mele’ofa Malolo, Taiora Matenga-Smith, Yolande Mou, Susan Parkinson, Rebecca Pobocik, Christine Quested, Seini Seniloli, Prapasri Puwastien and Randy Thaman have also provided valuable contributions at different stages in the development of the tables. The preparation of the database and printed tables for the first edition were undertaken in New Zealand as an International Network of Food Data Systems (INFOODS) project, and involved the hard work of Cecily Dignan from SPC and Barbara Burlingame and her team of nutritionists from Crop & Food Research, including Jose Arthur, Robert Quigley and Gregory Milligan, and the inspiration and encouragement of Nevin Scrimshaw.

Funding for the project work through 1994 was provided by the United States Agency for International Development (USAID), the Australian International Development Assistance Bureau (AIDAB) and the New Zealand Medical Research Council (NZMRC). Cooperating laboratories in the Pacific for conducting new, green, leafy vegetables analyses were the Institute of Applied Sciences at the University of the South Pacific, Suva, Fiji, the National Analytical Laboratory in Lae, and the National Agricultural Chemical Laboratory in Port Moresby, Papua New Guinea.

Since 1994, the following people have played important roles and provided valuable contributions: Ruth English, Pieter Scheelings, Don Buick, Barbara Burlingame, Anna-Maria Bruno, Shailesh Kumar, Usaia Dolodolotawake.

Funding for the second edition, including the necessary analytical work, laboratory accreditation and publication, was provided by the Food and Agriculture Organization of the United Nations (FAO). The work was undertaken primarily at the Institute of Applied Sciences at the University of the South Pacific. During the preparation of the second edition of The Pacific Islands food composition tables, the Food Composition Advisory Committee played a vital role: Jaye Kumar (Chair), Bill Aalbersberg, Nirmala Nand, Ruci Dakunimata, Kamlesh Chand Puran, Miliakere Nawaikula, Epeli Draniikamate, Manjula Prakash, Apisai Ucuboi, Semi Tubuduadua, Aliki Turagakula, Shailesh Kumar, Penina Vatucawaqa, Permal Deo, Susan Parkinson, Apiame Cegumalua, Vatimi Rayalu, William Magnus, Maria Bantayan. Others also offered valuable input during the process of compiling the second edition, including Heather Greenfield, Wendy Snowdon, Judy Cunningham, Vili Fuavao, Dirk Schulz, Bill Swallow, John Love and U. Ruth Charrondiere. The second edition relies on the bulk of work prepared for the first edition, largely by Cecily Dignan and Barbara Burlingame as the original project initiators. Credit for the new analytical work and compilation goes to Shailesh Kumar, Riaz Ali Mohammed, Usaia Dolodolotawake, Shibani Nand and Priti Maharaj, with inputs and project oversight from Bill Aalbersberg and Barbara Burlingame.

To all of the people and organizations who have offered their advice, shared their data so generously, provided common serving measures for some of the foods, reviewed key foods and core components, carefully refereed the draft of the original tables and, most importantly, offered their encouragement and continued to express their need for updated tables, FAO wishes to express its sincere gratitude and appreciation.

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