“Policy and Practice for Agrotourism: the Caribbean Experience”

Ena Harvey, IICA

Ena HarveyIICA Representative, Barbados& Agrotourism Specialist

2nd Pacific Agribusiness Forum, Samoa

Policy and Practice for Agrotourism: the Caribbean Experience

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• Food security exists when all people, at all times, have access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.

How do we capitalize on the opportunities from linkages between Agriculture & Tourism ?

The facilitation, coordination and growth of agritourism as a distinct economic activity requires the emergence of institutions and partnerships that can coordinate strategic planning, event management, joint promotion, advertising campaigns and information management.

AGROTOURIS

M

RURAL & COMMUNITY

DEVELOPMENT

AGRI-FOOD SYSTEMS

TRADE AND COMMERCE

FINANCE AND ECONOMIC

AFFAIRS ENERGYAND

ENVIRONMENT

HEALTH

TOURISM

A MULTI-SECTORAL APPROACH

IICA Initiatives (with partners)

Regional Strategy for Agrotourism (approved at CWA by Ministers of the Alliance and COTED) – 2011

Regional Food Tourism Strategy (with CTO and OAS funding) – 2013

CWA 2013, Guyana: 2 workshops on Investment in Agrotourism and Economic Empowerment of Women in Agribusiness (CTA, WIBDI, SPC, Chef Oliver, Ministers from Samoa and Tonga)

CWA 2014, Suriname: Pacific Ministers from Vanuatu attend CWA and plan for Pacific Week of Agriculture in 2017

IICA Initiatives (with partners)

1st Caribbean Agribusiness Forum (CTA) – Grenada, 2014

1st Pacific Agribusiness Forum, Fiji (Caribbean participation from IICA, CANROP, CAFAN, CABA, Cbn Export, UWI)

2nd Caribbean-Pacific Agribusiness Forum, Barbados, 2015 (Vanuatu, Seychelles, Samoa, Fiji) Chefs’ Development Network Knowledge Sharing Platform Vanuatu Workshop on Agrotourism Policy

Vanuatu Agrotourism Policy Setting Workshop, May 2016

Sample of Recent Publications

Recent Developments at Sub-Regional and National Levels in the Caribbean

Jamaica: Ministry of Tourism and Entertainment: Tourism Linkages Hub Approved by Cabinet decision and established

in June 2013 to fulfill the ministry’s mandate to create and sustain linkages throughout productive industries. The hub is funded by the Ministry of Tourism and Entertainment’s Tourism Enhancement Fund

‘Agro-Tourism Farmers Market’ in the resort area of Negril, aimed at boosting the link between tourism and agriculture and promoting the consumption of local produce.

“We have provided a livelihood for 35 farmers who otherwise, would not have been selling at a market. The first market we reported,  J$14 million was exchanged”

Eastern Caribbean States, Suriname, Trinidad & Tobago

World Bank Study: Linking Farmers and Agro-Processors to the Tourism Industry - 2015

Agrotourism Demand Study under EU -10th EDF - 2014

Ena HarveyIICA Representative, Barbados& Agrotourism Specialist

2nd Pacific Agribusiness Forum, August 30, 2016, Samoa

Branding the Visitor Experience at WIBDI

The Journey There

Signage on road leading to Centre

Tour Guides (with Samoan logo shirts) provide information on what the tour is about, guidance re cultural norms – Dos and Don’ts to visitors

Tour bus – branding (eg. Café Britt bus, Costa Rica)

Focus on Organic and “Green”

Arriving at the Site

Welcome Centre with branded coconut mats for sitting Design of site layout and buildings, walkways for physically

challenged Signage re safety, location of restrooms, areas on site Traditional Meeting house as Welcome Area (emphasize

“green” and organic aspects – nothing wasted, no plastic spoons, no foil,

Amenities (toilet facilities (green), gift shop, videos, ATM machine (you want the visitor to spend money !)

Cafeteria with tasting stations (basic kitchen facilities for food preparation)

Seating/ rest area with benches (local wood) Area for entertainment (dances, drumming, etc)

The Product Offering Cocoa

Processing of cocoa beans Tasting of Samoan cocoa Final product

Coconut Processing of coconuts for Virgin

Coconut Oil (VCO) Soap making Product displays (coconut charcoal,

expeller press cake, soaps, coconut oil)

Cocoa Processing

Some suggestions for Upgrading of the Cocoa Experience

Video (entire process from harvesting through fermentation, roasting and grinding) with displays of cocoa pods and intermediary products

Simple automation of roasting, shelling and grinding (quality control) Participation of Visitor (eg. Dancing cocoa, learning how to make Samoan

cocoa) Product differentiation and packaging

Upgrading the tasting Tasting roasted cocoa beans Serving in coconut cups (not Styrofoam) Cocoa with coconut milk …. or organic rum

Dancing cocoa in Grenada and Trinidad

Coconut Processing

Some suggestions for Upgrading of the Coconut Experience

Video (entire process from harvesting on organic farms through husking, grinding, drying and expelling of oil) plus charcoal making

Product differentiation and packaging Branded coconuts for drinking Coconut water with organic rum How to make a serving basket (and visitor takes home

their basket) Chocolate coated toasted coconut chips in banana leaf

packages with logo

Some ideas for Process Improvements

GMPs (floor and ceilings, hairnets, hand washing stations, sanitary instructions to visitors to protect product safety)

 Improved Product handling efficiency – simple conveyor from grating station to drier; elevate press for collection of oil)

 Safety signage (hot surfaces, smoke inhalation, graters)

Demos of tests for quality parameters: -  Sample bowls for visitors to feel moist and dried

product  Video (incl. how to cut nuts exactly in half, how

to build fire under drier)

The Tasting Experience

No foil or plastic forks, plastic spoons. Use banana leaf liners

Logo spoons for scooping out jelly

Logo spoons for tasting oil Leaflet on benefits of coconut oil (include cost of spoon in tour fee and

tell visitors it is their personal souvenir

Souvenirs and products for purchase

Visual art of workers (man, woman)

Coconut mats with logo

Coconut cups and spoons with engraved logo

Serving basket sets of 6 with assortment of tapa liners

Packaged banana leaf liners  Packaged cocoa paste and roasted cocoa beans in pouch

with logo with instruction leaflet on how to make Samoan cocoa

Tapa with cocoa motifs – leaves, pods, beans   Different sizes of tapa (table runners, table mats)

Gift packs of soaps and oils (<3oz for visitors to take in hand luggage)

Ideas for Coconut souvenirs and products for sale

Branded coconut cups, spoons, and paddles used in drying

Plain and Flavoured charcoal in branded bags (Coco-Q) Coconut charcoal capsules  Packaged expeller press cake in logo bag for sale as

animal feed supplement (analysis on bag – fibre, moisture, etc)

 Coconut scrub, chocolate/cocoa medallion and massage oil (for spas)

Partnerships

Culinary school, art students, Rum company, videographers

HACCP consultants CTA, PIPSO, SPTO, Ministry of Tourism, NZ High

Commission, IFAD, EU,