Traditional use of goat and goat products in the Guadeloupean society
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Guadeloupe, a French island located in the Caribbean, belongs to the European Union and is characterised by a multiethnic population. The region thus exhibits a rich and diverse culture. Goats are reared mainly for meat production. Systems of production are based on the exploitation of natural resources, mainly under grazing systems, and the valorisation of the native Creole goat. Goat rearing is considered as a significant source of food and income for many families. The different products of the subsector are hereby described and their cultural implications are underlined: entire bucks for animal sacrifices in the “Indian culture”; meat cooked according to an Indian recipe (“colombo” national meal) appreciated by all the communities; skins used to make traditional drums used in the local, very famous traditional music (internationally known). In 2000, the amount of imported meat was 300 T of carcass, while 400 T were produced locally. From the latter, only 10 % was officially registered while 55 % was used in Indian ceremonies. Opportunities and constraints for local development are analysed. Opportunities rely upon the high demand for goat meat, the different roles played by the diverse products with a strong cultural link (religion, music, gastronomy) and the animal’s potential contribution to the development of tourism. On the other hand, the animals and local resources are well adapted and productive. Main constraints that have been determined were the existence of a great number of small production units disseminated all over the country and the fact that these cannot be organised in the classic way of development. The challenge now is to take into account the current informal sector which is the predominant one and which has been neglected in the past.