FAO Regional Office for Latin America and the Caribbean

FAO supports sustainable agriculture in Barataria through partnership with 4H Club

05/05/2023

The Food and Agriculture Organization of the United Nations (FAO) is increasing community resilience, strengthening institutional capacities, and expanding the availability of local products through the “Resilient School Feeding Programme” sub-project of the Mexico-CARICOM-FAO “Cooperation for Climate Change Adaptation and Resilience in the Caribbean” initiative.

The recent donation of climate smart school garden systems to the Barataria Community Centre 4H Club in Trinidad and Tobago has empowered members to sustainably use the herb, basil, in an economic, environmental, and socially beneficial way.  Basil is used as a natural home remedy for digestive system issues and is applied to skin care products commercially. Basil leaves in their dried form can be used as culinary herbs in marinades, stews, and soups, as the crushed basil leaves provide a fresh, slightly spicy flavor, when added to meals.  Recognizing the value of this herb, the members created an organic basil leaf powder, which has been packaged for community consumption. 

Barataria 4H Club Coordinator June Rogers spoke of the process of development indicating “We decided to experiment with drying and packaging it. The process was simple but required careful monitoring and attention to detail. First, the leaves were harvested and placed in brown paper bags, where they were stirred and monitored regularly to ensure even drying.” 

Project participants included the Barataria Community Centre Fitness Studio senior citizens who volunteered to assist the drying process. The club's social media technical team leader, Isaiah Daniel, completed the artwork for the product packaging, highlighting the community’s role in the label design. The club prepared and handled the dried leaves in accordance with the general principles of food hygiene during the blending of the leaves into a fine powder. 

National Project Coordinator Latoya Smith expressed appreciation for the successful implementation of the basil leaves drying project noting that “Though the club found themselves with an abundance of fresh basil, community members were able to pivot, extending its shelf life and reducing food wastage”. The success of this project is a testament to the FAO and Barataria 4H Club's commitment to sustainable agriculture as it ensures reproducible production patterns are utilized.

This project supports the Mexico-CARICOM-FAO “Cooperation for Climate Change Adaptation and Resilience in the Caribbean” initiative as it targets the sustainable development goals of no poverty, zero hunger, good health and well-being, and quality education.