I like the idea of growing cocao/cacao, as we are at peak chocolate production world wide)…but my understanding is that growing this high-value crop requires a particular terrain (e.g., sunny montane areas) and climate (e.g., not too wet as to encourage mold, which is a problem in Africa) which may not be proximal to indigenous peoples (but possibly more accessible to more mobile/capitalized business owners/growers).
Question to Ms. Hamrick: : How is growing acai ‘non-destructive’ to forests? For local ‘buy-in’ of conservation/alternative growing, the agricultural area must be proximal to the locals (whether indigenous or other), and this would seem to mean either IN the forest, or, adjacent to forested areas (grasslands/‘buffer zones’) – thus potentially promoting degradation. Is this (acai growing) simply a matter of limiting the ‘degree’ or extent of forest degradation or loss? Can acai be grown ‘within’ the forested area without (greatly) negatively impacting it?
Also: cdurigan wrote: “…multiple uses of natural resources working close to local communities.” This sounds good at first read, but I am wondering if ‘multiple uses of natural resources’ might put to much of a local burden on forested spaces (e.g., human traffic, harvesting activity, etc.) leading to over-use and degradation (e.g., thinning of tree density, loss of under brush/ground plants, even possible ecosystem disruption via regime change). Please clarify how this approach will not encourage over-use/degradation while simultaneously creating ‘buy-in’ behaviors.
