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Six Food Groups for use in the Caribbean

Six Food Groups for use in the Caribbean. Cereals: Bread (from whole grain or enriched flour), wheat flour, corn (maize), corn­meal, dried cereals, macaroni, spaghetti, rice, cereal porridges.

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Six Food Groups for use in the Caribbean

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  1. Six Food Groups for use in the Caribbean

  2. Cereals: Bread (from whole grain or enriched flour), wheat flour, corn (maize), corn­meal, dried cereals, macaroni, spaghetti, rice, cereal porridges. Starchy fruits, roots, tubers/ground provisions:Banana, plantain, breadfruit, yam, potato, dasheen, coco/ eddoe, cassava.

  3. Kidney beans, gungo/pigeon peas, black-eye peas, cow peas, other dried peas and beans, peanuts, cashew nuts, sesame seeds, pumpkin seeds.

  4. Dark green leafy and yellow vegetables:Callaloo/spinach, dasheen leaves, cabbage bush, pak choy, string beans, pumpkin, carrot. Other vegetables: Squash, cho-cho, (christophene, chayote), cucumber, tomato, garden egg/aubergine

  5. Mango, guava, citrus (orange, grapefruit, limes, tangerine), pineapple, West Indian cherry, pawpaw/papaya, golden apple/Jew/June plum, sugar apple/sweet sop.

  6. .Meat, poultry, fish (fresh, canned, pickled, dried), milk, cheese, yoghurt, egg, liver, heart, kidney, tripe (offal), trotters, feet, tail, head

  7. Cooking and salad oils, butter, margarine, shortening, ghee, coconut cream/milk, meat fat, nuts, avocado pear, Jamaican ackee.

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