4. The climate in Fiji is tropical marine and so warm most of the year round with minimal extremes. The warm season is from November till April and the cooler season May to October. Temperature in the cool season still averages 22 °C.Rainfall is variable, the warmer season experiences heavier rainfall, especially inland. Winds are moderate, though cyclones occur about once a year (10–12 times per decade). ...Climate
5. The main challenges to the environment in Fiji are deforestation, soil erosion, and pollution. Over the last 20 years or so, 30% of Fiji's forests have been eliminated by commercial interests. The rainfall pattern, the location of agricultural areas, and inadequate agricultural methods contribute to the loss of valuable soils. Fiji is also concerned about rising sea levels attributed to global warming caused by the burning of fossil fuels in the industrial world. The land and water supply are polluted by pesticides and chemicals used in the sugar and fish processing industries. The nation has about 6.9 cu mi of water with roughly 60% used for farming purposes and 20% used for industrial activity. The nation's cities produce 0.1 million tons of solid waste per year. As of 2001, four species of mammal, nine types of birds, six species of reptiles and one type of amphibian were considered endangered, as were 64 of Fiji's 1,600-plus plant species. Threatened species include the Fiji banded iguana and crested iguana, the Fiji petrel, the insular flying-fox, and the Samoan flying-fox. The bar-winged rail has become extinct. ...Forestation...
6. Fijians have adopted chilli peppers, unleavened bread, rice, vegetables, curries, and tea from the Indian population, while Indians have adapted to eating taro and cassava and drinking kava, a narcotic drink. However, the diets of the two groups remain noticeably different. A traditional Fijian meal includes a starch, relishes, and a beverage. The starch component, which is referred to as "real food," is usually taro, yams, sweet potatoes, or manioc but may consist of tree crops such as breadfruit, bananas, and nuts. Because of its ease of cultivation, manioc has become the most widely consumed root crop. Relishes include meat, fish and seafood, and leafy vegetables. Canned meat and fish are also very popular. Vegetables often are boiled in coconut milk, another dietary staple. Soup is made of fish or vegetables. Water is the most common beverage, but coconut water and fruit juices also are drunk. Tea and an infusion of lemon leaves are served hot. People generally eat three meals a day, but there is much variability in meal times and snacking is common. Most food is boiled, but some is broiled, roasted, or fried. Cooked food is served on a tablecloth spread on the floor mat inside the house. The evening meal, which is usually the most formal, requires the presence of all the family members and may not begin without the male head of the household. Men are served first and receive the best foods and the largest portions. <<Daily Meals>>
7. In a culture of gift giving, feasting on special occasions is a common practice among ethnic Fijians. The offering of food in substantial quantities ( magiti ) is an essential aspect of traditional community life. Ceremonial foods may be offered cooked or raw and often include entire pigs, oxen, or turtles as well as everyday foods such as canned fish and corned beef. The offering of ceremonial food often is preceded by the presentation of a "lead gift" such as whale's teeth, bark cloth, or kava. Among Indo-Fijians, feasting is associated with marriages and religious festivals. Kava and alcoholic drinks may be drunk on these occasions. ~Festive... ...Food~
8. National holidays include major Christian, Hindu, and Muslim holy days: Christmas, Easter, the Hindus' Diwali, and the prophet Mohammed's (S.A.W.) birthday. Purely secular festivals include Ratu Sakuna Day, which honours the man whom many regard as the founder of modern Fiji; Constitution Day; and Fiji Day. None of these holidays provokes intense patriotic favour. <<<Holidays>>>
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11. Thank you for your time and patience... Presentation by Zaynah Yusuf :]
