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Slow Food in Madagascar
The Indian Ocean island of Madagascar is known for its rich biodiversity. The country’s rainforest is home to a large number of different animals and plants, and around 90% of these species are endemic. Despite this natural wealth, Madagascar is one of the world’s poorest countries and its extraordinary resources are under relentless threat from deforestation, overexploitation and land grabbing. In countries like Madagascar, the sustainable use of natural resources is crucial to guaranteeing food security. The Slow Food network in Madagascar has been growing since 2004, the year of the first Terra Madre gathering. The convivia participate in many local events to raise awareness among consumers, and are actively researching products for the Ark of Taste. Since 2012, Slow Food community and school food gardens have been producing fresh, diversified food for local communities and educating young people about agrobiodiversity. Two Presidia have also been established in the country, Mananara Vanilla and Alaotra Lake Ancient Rice Varieties.
|Coordinatore:||Solofohery Davida Rason|