Barbados Agritourism Policy Setting Workshop 2019 Policy setting for improved linkages between agriculture, trade and tourism: Strengthening the local agrifood sector and promoting healthy food in agritourism. Workshop organised by the Government of Barbados In collaboration with CABA, CTA, IICA, CTO, CHTA, CDB Courtyard by Marriott Hotel, Barbados, 27 & 28 March 2019

1. Challenges & Opportunities
in supplying certified fresh
produce to the hospitality
sector
Clayton Roach
Barbados Agricultural Development
and Marketing Corporation

2. Challenges of supplying fresh
certified produce to the
hospitality sector
 Export prohibition-
Restrictions of supply to cruise industry with
stringent phytosanitary requirements
 High cost of infrastructure/plant equipment
 Lack of premium prices for commodities at sale
point (consumer purchase) 1

3. Challenges of supplying fresh
certified produce to the
hospitality sector
 Competition from duty-free import
concessions – hoteliers and shipping
companies
 Climate change- ultimately variable
unfavourable weather conditions
(prolonged drought & flood events)
2

4. Challenges of supplying fresh
certified produce to the
hospitality sector
 Minimal price point -less than premium
price point at farm gate creates friction
 Deficient GAPs (good agricultural
practices) employed by some producers;
reduces ability to supply to sector
3

5. Challenges of supplying fresh
certified produce to the
hospitality sector
 Shift in the sector’s food requirements to
non-traditional produce; an array of crops
requiring different climatic growing
conditions
 Direct competition – producer vs. supplier
sales to hospitality sector ( e.g producer
sale to supplier @ high price point.
Producer sale to hotelier @ low price
point)
4

6. Opportunities of supplying fresh
certified produce to the
hospitality sector
 Immersion of increased fresh produce for
special needs diets (e.g. sweet
potato/cassava - low glycemic index for
diabetics, gluten free – celiac disease)
 Generation of foreign exchange earnings
(revenue)
 Development & expansion of culinary
skills exhibitions
5

7. Opportunities of supplying fresh
certified produce to the
hospitality sector
 Potential export to extra-regional & intra-
regional hoteliers – produce with different
positive palatability qualities due to local
growing conditions
6