The revelation comes from groundbreaking research published in the journal Nature Food, which analysed 186 countries to determine how well each could theoretically feed its population from domestic production alone.
The study’s results were stark: Guyana alone achieved self-sufficiency across all seven essential food groups – fruit; vegetables; dairy; fish; meat; legumes, nuts and seeds; and starchy staples.
Walk through any market in Georgetown, the nation’s capital, and the picture is clear: stalls stacked with local rice, root vegetables like cassava, fresh fish, fruit and other produce, much of it sourced from within Guyana’s borders.
Guyana hasn’t closed itself off from the world; it still trades like any modern nation. What sets it apart is that the country uniquely possesses the capacity to meet all its citizens’ nutritional needs from its own soil and waters.
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And what makes this accomplishment even more remarkable is Guyana’s approach to conservation. It has achieved food self-sufficiency not by destroying its natural heritage but by maximising its limited agricultural land. Whereas deforestation ravages much of South America as countries clear land for farming and cattle ranching, Guyana has preserved more than 85 per cent of its original forest.
“The climate in the coastal region of Guyana makes it highly suitable for crop production,” explains Nicola Cannon, professor of agriculture at the Royal Agricultural University in Gloucestershire, UK.
The numbers bear this out: the country sits between one to nine degrees north of the equator, blessed with year-round warmth, plentiful rainfall, high humidity, and, crucially, fertile clay soils deposited by the Amazon River system over millennia.
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While much of the world’s farmland is dominated by monoculture – single crops grown in vast, uniform fields – Guyanese farmers take a markedly different approach to cultivation. They intercrop – growing two or more crops together in the same field, with each occupying its own niche and drawing on resources at different times.
It’s a practice that most industrial agriculture abandoned centuries ago, but in Guyana it remains central to farming success. Coconut farmers plant pineapples or tomatoes between young trees as they mature. Corn and soya beans use the same soil: the beans ‘fix’ nitrogen naturally, while the corn draws on nutrients at a different point in the season.
When done right, the benefits can be substantial. Intercropping requires careful planning – pairing crops that naturally complement each other rather than compete – but when farmers get the balance correct, it can improve soil structure, enhance fertility, and help control pests without major chemical intervention. It also spreads risk across the growing season: if one crop struggles due to weather, pests, or market fluctuations, another can still thrive.
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Guyana seems to have avoided this trap through sophisticated practices now known as ‘regenerative agriculture’. Livestock is integrated into cropping systems, while erosion is kept at bay by ensuring living roots remain in the ground year-round. These methods actively rebuild soil health as well as prevent degradation.
“Living roots not only physically hold the soil together, they also secrete [carbohydrates] which encourage microorganisms,” explains Cannon. “This helps keep soils alive and aids residue decomposition.”
The result is a virtuous cycle where healthy soils support diverse crops, which in turn feed the soil biology that maintains fertility. It’s a system that could, theoretically, sustain itself indefinitely.
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