The Committee
- Takes note that Cuba, the Dominican Republic, Haiti, Honduras and the Bolivarian Republic of Venezuela have nominated Traditional knowledge and practices for the making and consumption of cassava bread (No. 02118) for inscription on the Representative List of the Intangible Cultural Heritage of Humanity:
Cassava bread is a round bread made from the cassava tuber. The bread is generally made from the bitter variety of cassava so that it can be preserved for a longer time, although sweet cassava is sometimes used. Cassava bread is usually a part of meals but can be consumed on its own. In Cuba, the Dominican Republic, Haiti, Honduras and Venezuela (Bolivarian Republic of), cassava bread varies in flavour (savoury or sweet), texture (soft or hard), size and thickness. Its production always begins by peeling, washing and grating the tuber. The pulp is dried out and the resulting flour is sifted with an artisanal sieve. A dough is prepared using the flour and is then cooked, generally over firewood, on ceramic or iron plates, depending on each country. The knowledge and skills related to the making of cassava bread are usually transmitted informally, within households and communities. They are also transmitted through media and culinary institutes. In most countries, cassava bread is a key part of daily diets and provides a connection with the communities’ Indigenous and African heritage. It promotes tolerance and unity, as each community values its own cassava bread making while recognizing the practices of other communities and groups.
- Considers that, from the information included in the file, the nomination satisfies the following criteria for inscription on the Representative List of the Intangible Cultural Heritage of Humanity:
R.1: Cassava bread is a round bread made from the bitter variety of cassava tuber. The bearers and practitioners across all the submitting States Parties include the consumers, families, producers, professional associations, teachers and students of the culinary arts. Transmission of the knowledge and skills related to the making of cassava bread occurs informally within households and communities. They are also transmitted formally through education in schools and the dissemination of information occurs through media and books. Cassava bread is a key part of daily cuisine and provides a connection with the communities’ Indigenous and African heritage. The element is used in the celebration of events, promotes tolerance, mutual respect, social cohesion and unity.
R.2: The nomination file explains the element’s links to various aspects of sustainable development, including: food security, health, gender equality, sustainable livelihoods/economic development, peace and social cohesion. In terms of sustainable livelihoods, the file explains that the production of cassava bread supports thousands of people and improves the quality of life of the bearers and their communities. In addition, the element acts as an identity reference and contributes to maintenance of peace and respect within families and local communities. The supplementary video demonstrates the practitioners’ knowledge of their ancestral connections in the Caribbean region. The issue of visibility and dialogue is demonstrated in the multinational nature of the element and nomination.
R.3: The nomination file provides safeguarding measures currently under implementation and those proposed for after the element’s inscription. These efforts include capacity building, research and documentation, awareness raising, the creation of artisanal production factories and ovens, and inventorying. Transmission activities include the establishment of training schools for young people, promotional efforts, culinary fairs and publications of magazines and books. The design of the safeguarding measures of the submitting States were developed in collaboration with men and women, with resources and methodological and technical strategies specific to the different national contexts. The file also explains that government authorities at their different levels, in compliance with relevant national laws, have an important role in the implementation of the safeguarding measures proposed for the element. While the submitting States have provided information on safeguarding measures within their respective States, it would have been good for the submitting States Parties to develop joint safeguarding measures in line with the spirit of the Convention.
R.4: The proposal to nominate the tradition of making and consumption of cassava bread began in 2019 as a project from the cassava bread makers’ communities of the Dominican Republic. The invitation to participate was sent to several countries in the Latin American and the Caribbean region that share this cultural heritage. Dialogues originated between bearers from each of the countries with the intention of communicating about the idea and obtaining communities’ free, prior and informed consent for the nomination. The bearers joined work teams to participate in community workshops that served to spread awareness to a greater number of people. While some States Parties submitted diverse sets of letters, others submitted standardized letters.
R.5: The element is listed on the respective inventories of the submitting States Parties. The nomination form provides information on the agencies responsible for updating and maintaining these inventories and the involvement of the bearer communities in the inventorying process. The frequency of updating of the inventories varies among the States, and the frequency ranges from twice a year to once every six years. The States Parties previously submitted periodic reports on the 2003 Convention.
- Decides to inscribe Traditional knowledge and practices for the making and consumption of cassava bread on the Representative List of the Intangible Cultural Heritage of Humanity;
- Reminds the States Parties, when submitting nomination files in the future, to avoid standardized letters of consent.