Cooperação internacional na perspectiva da agricultura familiar no Haiti

Abstract

This study searches to discuss the problem of economic development and hunger in Haiti as evils that can be resolved through international cooperation and family farming. The objective is to investigate the impacts of international agreements and projects on family farming as a collective action for the economic development of Haiti. This research is of a qualitative nature, in which a bibliographic review is initially conducted, focusing on the topics listed previously. This data is then collected in order to discuss export data between Brazil and Haiti, analyzing and evaluating the impacts of the projects on the development of Haitian agriculture and comparing the advantages of international cooperation agreements. The third stage consists of a case study of the data on co-operation, collective action, cooperatives, among others, from interviews conducted with forty Haitian citizens who currently reside in the city of Jacmel - Haiti. To this end, a questionnaire consisting of twenty-six questions on the subject was used, seeking to know the beliefs of these citizens about collective action and cooperativism as ways of auxiliary economic development in Haiti. At this stage, the theory of collective action was used as a theoretical and analytical basis to demonstrate the advantages when people unite with a common purpose and work together to evolve and pursue dreams. It was observed from the analyses that family farming depends on the implementation of new technologies, a credit system to stimulate farming practices, and the reduction of imported products that are normally of national production, stimulating farmers to implement agroecology systems. The results indicate that the path to poverty reduction in Haiti lies in Haitians' conviction of unity and collectivity. Two new qualities are advocated from the ten qualities of family farming: the first is the rebuilding of the structure of the cultural bases, which are concerned with working collectively to promote the food culture of the people, and the second is related to the collective restoration of independent food sovereignty, valuing the consumption of locally produced food to reduce transportation costs.