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Cook Islands COUNTRY REPORTS THE STATE OF THE COOK ISLANDS BIODIVERSITY FOR FOOD AND AGRICULTURE This country report has been prepared by the national authorities as a contribution to the FAO publication, The State of the World’s Biodiversity for Food and Agriculture. The report is being made available by the Food and Agriculture Organization of the United Nations (FAO) as requested by the Commission on Genetic Resources for Food and Agriculture. The information in this report has not been verified by FAO, and the content of this document is entirely the responsibility of the authors, and does not necessarily represent the views of FAO, or its Members. The designations employed and the presentation of material do not imply the expression of any opinion whatsoever on the part of FAO concerning legal or development status of any country, territory, city or area or of its authorities or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed by FAO in preference to others of a similar nature that are not mentioned. State of Biodiversity for Food and Agriculture in Cook Islands July 2016 Government of the Cook Islands 1 EXECUTIVE SUMMARY The report on the state of biodiversity for food and agriculture in Cook Islands covers the different food production systems in the country for the various sectors; forestry, animal, aquatic, and plants. It provides a brief introduction of the country and discusses the effect of drivers of change on various components including associated biodiversity, ecosystem services, wild foods, and traditional knowledge; states and trends of biodiversity for food and agriculture; the state of use; conservation and use; and, future plans for the conservation and use of biodiversity for food and agriculture. Some of the major drivers of change identified as affecting biodiversity for food and agriculture include changes in land and water use and management; climate change and natural disasters; markets trade and the private sector; and the changing economic socio- political and cultural factors. The changing economic situation in the country shows a worrying trend for the country especially as it affects food production and consumption such that many people depend on processed foods for their food security and nutrition requirements. This is also impacting food production in the country leading to continual increased exports. Changing climatic conditions and increased severity of natural disasters is expected to have severe impacts on food production and biodiversity for food and agriculture in the country. There is a lack of understanding of certain areas of associated biodiversity in the country especially in relation to soil micro-biology. Many farmers believe that certain current farming practices are having negative impacts on soil organisms and that its affecting crop productivity and yields. The threat of invasive alien species will continue to increase due to regular movement of people and cargo across borders. In the last 30- years, more than 10 invasive species have entered our country, some very serious. Fortunately, some of these were eradicates such as the Oriental fruit fly Bactrocera dorsalis. We need to better prepare ourselves in dealing with invasive species and improve monitoring and response systems. 2 We are in an unfortunate situation in that the changing diets from a more traditional to basically of processed foods is having an impact on the state of use and conservation of biodiversity for food and agriculture. Changing diets in the country has caused major health problems for more than 60% of the population with rapid increases in non- communicable diseases such as obesity, diabetes, cancer, and hypertension. To better address the issues negatively impacting conservation and use of biodiversity for food and agriculture, including associated components, the country needs to enhance its collaboration with all stakeholders at national, regional, and international levels. Government needs to involve both public and private sector players, and especially, the school students starting at the primary level in order to successfully address the rising changing diet issue and health epidemic. The report was prepared with inputs from the various sectors of animal, forestry, plants, fisheries and environment services. 3 TABLE OF CONTENTS 1. INTRODUCTION 6 1.1 General Overview of the Country………………………………………………………………..........6 1.2 Role of Biodiversity for Food and Agriculture………………………………………………………...8 1.3 Production Systems Present in the Country………………………………………………………….9 2. DRIVERS OF CHANGE 12 2.1 Effects of Drivers of Change on Associated Biodiversity………………………………………….12 2.2 Effects of Drivers of Change on Biodiversity for Food and Agriculture..…………………………17 2.3 Effects of Drivers of Change on Associated Biodiversity………………………………………….19 2.4 Effects of Drivers of Change on Wild Foods………………………………………………………..19 2.5 Effects of Drivers of Change on Traditional Knowledge, Gender and Rural Livelihoods………20 2.6 Countermeasures Addressing Current and Emerging Drivers of Change, Best Practices and Lessons Learned……………………………………………………………………………………….22 3. THE STATE AND TRENDS OF BIODIVERSITY FOR FOOD AND AGRICULTURE 23 3.1 Overall Synthesized Assessment of Forest, Aquatic, Animal, or Plant Genetic Resources… 23 3.2 State and Trends of Associated Biodiversity and Ecosystem Services………………………….27 3.3 Species of Associated Biodiversity at Risk or Loss………………………………………………...32 3.4 Conservation of Associated Biodiversity…………………………………………………………….32 3.5 State and Trends of Wild Resources Used for Food……………………………………………….34 3.6 Wild Food Resources at Risk…………………………………………………………………………35 3.7 Conservation of Wild Resources Used for Food……………………………………………………36 3.8 Natural or Human-Made Disasters and Biodiversity for Food and Agriculture………………….38 3.9 Invasive Alien Species and Biodiversity for Food and Agriculture………………………………..39 3.10 Similarities, Differences, and Interactions………………………………………………………42 3.11 Gaps and Priorities……………………………………………………………………………… 42 4. THE STATE OF USE OF BIODIVERSITY FOR FOOD AND AGRICULTURE 45 4.1 The Use of Management Practices or Actions that Favour or Involve the Use of Biodiversity for Food and Agriculture…………………………………………………………………………………..45 4.2 Sustainable Use of Biodiversity for Food and Agriculture…………………………………………48 4.3 The Contribution of Biodiversity for Food and Agriculture in Improving Productivity, Food Security and Nutrition, Livelihoods, Ecosystem Services, Sustainability, Resilience and Sustainable Intensification…………………………………………………………………………….51 4 4.4 The Adoption of Ecosystem Approaches……………………………………………………………52 4.5 Gaps and Priorities…………………………………………………………………………………….54 5. THE STATE OF INTERVENTIONS ON CONSERVATION AND USE OF BIODIVERSITY FOR FOOD AND AGRICULTURE 56 5.1 National Policies, Programmes and Enabling Frameworks that Support or Influence Conservation and Sustainable Use of Biodiversity for Food and Agriculture and the Provision of Ecosystem Services…………………………………………………………………………………...56 5.2 Policies, Programmes and Enabling Frameworks Governing Exchange, Access and Benefits58 5.3 Information Management……………………………………………………………………………...59 5.4 Stakeholder Participation and Ongoing Activities that Support Maintenance of Biodiversity for Food and Agriculture…………………………………………………………………………………..62 5.5 Collaboration Between Institutions and Organizations…………………………………………….63 5.6 Capacity Development……………………………………………………………………………… 5.7 Knowledge Generation and Science for the Management and Sustainable Use of Biodiversity for Food and Agriculture………………………………………………………………………………64 6. FUTURE AGENDAS FOR CONSERVATION AND SUSTAINABLE USE OF BIODIVERSITY FOR FOOD AND AGRICULTURE 65 6.1 Enhancing the Contribution of Biodiversity for Food and Agriculture……………………………65 6.2 Strengthening the Conservation and Management of Associated Biodiversity and Wild Foods……………………………………………………………………………………………….66 6.3 Improving Stakeholder Involvement and Awareness…………………………………………66 REFERENCES 67 5 LIST OF ABBREVIATIONS ABS-IT Access and Benefit Sharing Fund of the International Treaty CCP-OPM Climate Change Office – Office of the Prime Minister CePaCT Centre for Pacific Crops and Trees CIBD Cook Islands Biodiversity Database CIOA Cook Islands Organics Association DoI-OPM Division for Outer Islands – Office of the Prime Minister IAS Invasive Alien Species ICI Infrastructure Cook Islands (formerly known as MoIP) ITPGRFA International Treaty on Plant Genetic Resources for Food and Agriculture IUCN International Union for Conservation of Nature LRD Land Resources Division MoA Ministry of Agriculture MoH Ministry of Health MoIP Ministry of Infrastructure and Planning NES National Environment Services NKI Natura Kuki Airani (Nature Cook Islands) NRC National Research Committee OPM Office of the Prime Minister PGR Plant Genetic Resources SPC Secretariat of the Pacific Community TIS Taporoporo’anga Ipukarea Society 6 1: INTRODUCTION 1.1 General Overview of the Country The Cook Islands is a group of 15 small islands with a total landmass of 240 km2, located in the South Pacific Ocean. They are spread over an ocean area of 2 millionkm2 between 9° and 23°S latitude and 156° and 167°W longitude. The country’s islands are divided into two regions, commonly referred to as the southern and northern group islands. The southern group islands which have more fertile soils and where most agriculture
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