Fa'apu, local agriculture, fenua

In Moorea, agriculture is based on a network of small fa'a'apu and farms that supply the island with exotic flavors and surprising diversity.

Locally produced eggs, such as those from Bagur Farmily, come from small farms monitored on site. In the Opunohu Valley, the plots provide a large proportion of fresh vegetables: tomatoes, cucumbers, eggplants, turnips, lettuce, cabbage, and other seasonal varieties. Other family fa'a'apu in Haapiti, Paopao, and Afareaitu grow taro, sweet potatoes, uru, bananas, papayas, citrus fruits, and tropical fruits such as pineapples and watermelons, often sold directly from the roadside. Some producers specialize: Vaea and Herenui work with a variety of crops and seasonal baskets, while smaller plots focus on aromatic herbs, basil, mint, lemongrass, ginger, and turmeric. Vanilla, grown by Teava Rurua, always follows the same process: manual pollination, sun drying, and slow aging. Next door, fresh spirulina from Moorea is produced in controlled basins and harvested daily. Moorea salt completes this agricultural ensemble with a simple production process: filtered seawater, sunshine, and natural crystallization. The cocoa industry also plays its part, with local production transformed into chocolate from beans grown on the island, offering a product that is entirely artisanal and rooted in the terroir. Honey, seasonal fruits, field vegetables, roots, eggs, vanilla, spirulina, salt, cocoa: Moorea's agriculture is made up of scattered but active initiatives that feed the island on a daily basis and strengthen its food autonomy.