Trinidad and Tobago

Guyana

Cuba

The main export crops are sugar, coffee, cocoa, cot- ton, bananas, rice and to a lesser extent citrus fruits, coconuts (copra) and tobac- co. With the exception of sugar cane, which is usually exported in the form of raw sugar, most of the crops are exported as unprocessed primary products.

Sugar was the most important crop throughout the Caribbean, although other crops such as coffee, indigo, and rice were also grown.

Your answer for this question is Sugar.

crops in the Caribbean mainly comprise on sugar cane, bananas, coffee, tobacco, root crops (cassava, sweet potato and yams), some citrus fruits and cacao (Figure 3). Other commercial crops grown in the region include vegetables and fruits ( Figure 3).

Ska is a music genre that originated in Jamaica in the late 1950s, and was the precursor to rocksteady and reggae. Ska combined elements of Caribbean mento and calypso with American jazz and rhythm and blues….Other genres include:

• Dancehall.
• Dub.
• Kumina.
• Lovers rock.
• Nyabinghi.
• Ragga.
• Rocksteady.
• Roots reggae.

In the Caribbean, sweet potato is grown on every island but Jamaica, Barbados and St Vincent and the Grenadines are the largest producers.

Sweet potato varieties with orange or red skin and deep orange flesh, including Red Garnet (our favorite) and Jewel, cook up sweet and moist. Sweet potato varieties with tan or purple skin, such as Sweet Hannah, Japanese, and Purple, bake up dry and starchy, more like russet potatoes.

Spunta is the variety of potato traditionally grown in Jamaica. Others include Draga, Mondial, Kennebec and Shepody, and the variety selected should be based on market requirements. yields obtained when an average temperature of 20oC is maintained during the growing period.

You can harvest sweet potatoes as soon as they reach a usable size, which takes at least three months. Harvest a few tubers to see if they’re large enough before digging the entire patch.

spring

About 99% of all the potatoes you’ll ever eat have been grown to maturity, dug from the ground and then “cured” – stored for a period of 10 days to 2 weeks in a climate-controlled environment. Truly new potatoes are sold right after harvest, without any curing.

A Warm Season Annual To grow a sweet potato vine as an annual, allow it to die back in the winter and then replant in the spring after the last frost date. If you prefer to save the tubers for replanting next season, cut back the stems at the soil line in the fall and dig up the roots.

The garden and ornamental varieties are stored in the same way. Cured for five to 10 days at 80 to 85 degrees Fahrenheit and 80 to 90 percent humidity, and then stored at 55 to 60 degrees Fahrenheit for six to eight weeks prepares the roots for long term storage.

Plan for Next Year. As you plan summer container arrangements for next year, don’t forget to use sweet potato vines. They are beautiful spillers and climbers. They will add plenty of lush foliage that is easy to care for and heat resistant to your outdoor arrangements.

Sweet potatoes are delicious eaten right after harvest, but their true flavors deepen as they cure. During the curing process, the starches in the tuber turn into sugar, intensifying the buttery sweet flavor and texture of the potato. Try to minimize any damage to the tuber, as it invites mold, insects, and disease.

But, if you wait until there is significant, visible frost-kill of the vines, the sweet potatoes you dig will be compromised. They will look and taste fine when first harvested, but their long-term storage potential is reduced.

Sweet potatoes are grown from rootable cuttings, often called slips. If you’ve never grown sweet potatoes before, it can be great fun to grow your own slips from small or medium-size sweet potatoes purchased at the market. One sweet potato will produce between three and five slips.

After harvest, the sweet potatoes should be cured. This involves placing the potatoes in a warm (85 degrees) humid (90 percent) environment for about 4 to 6 days to increase sugar content, heal nicks and bruises incurred during harvest, and increase flesh color.

Sweet potatoes, like fine cabernets, get better with age. But if handled properly, their starch converts to sugar and, when cooked, sweet potatoes live up to their sugary appellation. At harvest, they bruise easily and are coaxed from sandy soil with a rubber-coated chain.

During storage, the roots are very perishable because they contain high moisture content (60-75%) hence low mechanical strength as well as high susceptible to microbial decay. They have high respiratory rate and the resultant heat production softens the textures which make them susceptible to damage.

Cure sweet potatoes by holding them for about 10 days at 80-85°F and high relative humidity (85-90 percent). Sweet potatoes are subject to chilling injury, so keep them out of the refrigerator. Outdoor pits are not recommended for storage because the dampness encourages decay.

If you plan to use up your Sweetpotato harvest within a month or two, it isn’t necessary to “cure” them. Simply air-dry the tubers for 7 to 10 days at 75 to 80 degrees F. For long-term storage, Sweetpotatoes should be cured at 90 degrees F and 85% humidity for 5 to 7 days.

It is important to have a good soil mix when planting in your containers. Using a container mix amended with compost, sand and a fertilizer high in potash is ideal. Place about four inches of soil in your container, then place your sweet potato slips on top and then add about three more inches of soil to secure them.

You always—always—want to wash the skins before cooking or cutting sweet potatoes. It’s never a bad idea to give them a firm scrubbing with a clean vegetable brush, either. Sweet potatoes do grow in the ground, after all, and you don’t want any of that dirt or grit to end up in your finished dish.