Demand for Fruits and

Vegetables by Major Hotels in Trinidad and Tobago

Edric Harry

Policy Analysis & Planning Specialist

IICA

Background

Farmers have little information about the quantity of agricultural products required by hotels, and terms and conditions under which hotels will be willing to purchase local agricultural commodities.

Objective

To determine the demand

for agricultural products

(food and non-food) by the

hotel industry in Trinidad

and in Tobago.

Output

Information on the demand for agricultural products by the hotel industry viz. quantity and conditions of purchase.

Benefits of the Study

• The agrifood sector can better plan and organize production for the hotel sector

• Hotels will have a more dependable supply

• Foster greater linkages between the hotel and agrifood sector

• Opportunities for farmers to widen their market base and increase incomes

Methodology

• Questionnaire and Tabulation plan designed

• Two enumerators conducted the survey in Trinidad and one enumerator conducted the survey in Tobago, with assistance from the hotel associations

• Enumerators interviewed 26 hotels in Trinidad and 21 in Tobago (Overall Responses 85.5 %)

FINDINGS

Weekly Demand (Lbs) - Fruits

22201400820Oranges

(each)

1173185988Pawpaw

279715081289Watermelon

284711791668Pineapple

TotalTobagoTrinidadFruits

Fruits

0

200

400

600

800

1000

1200

1400

1600

1800

Pineapple Wat ermelon Pawpaw Oranges

Fr ui t s

Trinidad

Tobago

Weekly Demand (Lbs) –Food and Root Crops

1958046Sweet Potato

271169102Dasheen

351188163Cassava

1149784365Plantains

TotalTobagoTrinidadCrops

Food and Root Crops

0

100

200

300

400

500

600

700

800

900

Plantains Cassava Dasheen Sw eet Potato

Food and Root Crops

Trinidad

Tobago

Weekly Demand (Lbs) - Vegetables

829590239Sweet Pepper

669281388Christophene

1478810668Cucumber

1019444575Cabbage

1077494583Pumpkin

19609071053Tomato

TotalTobagoTrinidadVegetables

Vegetables

0

200

400

600

800

1000

1200

Tomat

o

Pumpk

in

Cab

bage

Cuc

umbe

rC

hris

toph

ene

Swee

t pep

per

Vegetables

Trinidad

Tobago

Weekly Demand (Single units) - Vegetables

20311281750Lettuce

1510810700Ochro

18508501000Hot peppers

330017501550Pimento

TotalTobagoTrinidadVegetables

Weekly Demand (Single units) -Vegetables

0

200

400

600

800

1000

1200

1400

1600

1800

2000

Pimento Hot peppers Ochro Lettuce

Vegetables

Qu

an

tity

Trinidad

Tobago

Results

• Percentage of hotels using local

agricultural products: 95.8 %

• Percentage interested in purchasing other

types of agricultural products: 38 %

• Major sources of supply to hotels, in both Trinidad and Tobago: contract agents and directly from farmers

Results

• Percentage of hotels, in Trinidad and Tobago,

requiring certified agricultural products: 48.9 %

• Percentage of hotels, in Trinidad and Tobago,

not requiring certified agricultural products:

51 %)

• Percentage of hotels, in Trinidad and Tobago,

that purchase processed and semi-processed

products, made from local fruits and

vegetables: 46.8 %.

Results

• Percentage of hotels, in Trinidad and Tobago, willing to give contracts to farmers to produce and supply agricultural products: 55.3 %

• Non-food agricultural products hotels are willing to purchase: flowering plants; bamboo; cocoa pods; banana leaves.

Results

• Processed and semi processedproducts purchased, made from local fruit and vegetables:

– Jams

– Jellies

– Marmalades

– Fruit concentrates

– Chutneys

Results

• Processed and semi processedproducts purchased, made from local fruit and vegetables:

– Jerk seasonings

– Tamarind sauce

– Hot pepper sauce

– Kuchilla

– Chow mein packs

Results

• Processed and semi-processed products purchased, made from local fruit and vegetables:

– Preserved mango

– Sorrel pulp

– Cassava chips and cubes

Results

• Additional agricultural products required by hotels, but often difficult to source:

– Breadfruit

– Sapodilla

– Custard apple

– Pommerac

– Seim

– Chataigne

Results

• Additional agricultural products required by hotels, but often difficult to source:– Dasheen

– Cassava

– Mint

– Watercress

– Thyme

– Basil

– Five fingers

Conclusions

• Opportunities exist for farmers to supply hotels

with a wide range of fruits; vegetables;

processed and semi-processed products

made from local fruits and vegetables.

• There is a willingness by hotels to work

directly with farmers.

• Farmers will need to become more organized

to take advantage of market opportunities in

the hotel sector.

Thank You !