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    Agro tourism final report Agro tourism final report Document Transcript

    • Barbados Agro-tourism Inventory Report
    • DEVELOPING AN INVENTORY ON THE STATUS OF AGRO-TOURISM LINKAGES AND AVAILABILITY OF RESOURCES TOSUPPORT THE SUSTAINABLE DEVELOPMENT OF LINKAGES (BARBADOS) Submitted by Roxanne Waithe Consultant May/June 2006 Final Report .. .. .. .. #94 Hibiscus House 4th Avenue Woodbourne Park St. Philip, Barbados (BB18047) Tel: 420-4019 Fax: 420-1728 Email: workmates@caribsurf.com
    • TABLE OF CONTENTS PageExecutive Summary iiiIntroduction 1Part I: What is Agro-tourism? 3 1.1 Dimensions of Agro-tourism 3 1.2 Definitions and Categories 5 1.3 Previous Studies on Agro-tourism in Barbados 8 1.4 The Inventory Process 10Part II: Inventory of Agro-tourism Products & Experiences 13 2.1 Agro-Trade 13 2.2 Farm Based & Agro-Ecotourism 19 2.3 Community Tourism 25 2.4 Health and Wellness Tourism 28 2.5 Culinary Tourism 31 2.6 Agro-Heritage Tourism 35Part III: Emerging Implications and Opportunities 39 3.1 Emerging Implications 39 3.2 Potential Opportunities for Linkages 45 i
    • LIST OF TABLESTable Page1 Proposed Projects for Barbados Scotland District 232 Community Tourism Inventory 25LIST OF FIGURESFigure 1 Dimensions of Agro-Tourism 3 2 No. of Agro-tourism Agencies by Category 11 3 Agro-Trade Responses by Type of Venture 15 4 Farm-based and Agro-Ecotourism Responses by Activity 20 5 Problems Encountered – Farm Based &Agro-Ecotourism 21 6 Restaurant Respondents by Type of Cuisine Served 32 7 Agro-Heritage Respondents by Activity Type 36 8 Problems Encountered – Agro-Heritage 36 9 Agro-Tourism Activities Classification Matrix 39 10 Agro-Tourism Agents 41APPENDICESAppendix 1 Resource Directory 49 2 Survey Instrument 61 3 Inventory of Agro-Trade Agencies 63 4 Farm based and Agro-Ecotourism Inventory 64 5 Health & Wellness Tourism Inventory 65 6 Culinary Respondents 65 7 List of Suppliers Identified 66 ii
    • Executive SummaryThe IICA Agro-Tourism Linkages Centre is challenged with the task of developing linksbetween agriculture and tourism. The current status of these linkages needs to be clearlydefined. This situation has inspired the current research which aims to find out what typeof agro-tourism resources are available in Barbados and the nature of the relationshipamongst the agencies involved. The final product of this exercise is an agro-tourisminventory.The research was conducted over a four week period and after consultation of prior workconducted by the IICA representative for Barbados, six categories of agro-tourism weredefined: 1. Agro-Trade 2. Farm Based & Agro-Ecotourism 3. Community Tourism 4. Health and Wellness Tourism 5. Culinary Tourism 6. Agro-Heritage TourismA survey was used to find out what types of agro-tourism activities occurred in Barbados,who was involved and what were some of the challenges they faced. The major findingswere that: - Barbados offers some diversity in terms of its agro-tourism activities - Most agro-tourism enterprises are operated by private sector agencies - Current agro-tourism products, services and activities are marketed to both visitors and locals iii
    • - Businesses involved in agro-tourism faced some challenges such as access to financing, inaccessible roads, poor signage and finding skilled employeesSome recommendations were made for future endeavours: Development of an agro-tourism awareness campaign to boost local interest and involvement in agro-tourism Design of a training program to meet the specific needs of the small farmers, artisans and other agencies involved in agro-tourism Publishing of a catalogue of local farmers for distribution to hotels and restaurantsThis is only a first phase in the development of agro-tourism linkages. What steps canIICA take to create and maintain productive relationships between tourism related andagriculture based agencies? This is a critical question, but for now the challenge is to acton the new information presented in this report. iv
    • INTRODUCTIONAgro-tourism is regarded as an opportunity to strengthen the tourism sector through thedevelopment of linkages with the agricultural sector. For that reason the Inter-AmericanInstitute for Co-operation on Agriculture (IICA), the Organisation of American States(OAS) and the Government of Barbados have formed a partnership to develop a projectthat will encourage more linkages between the agricultural and tourism sectors.As a preliminary measure it is necessary to develop an inventory on the status of agro-tourism linkages and availability of resources to support the sustainable development oflinkages. This has led to the current research and report which identifies agro-tourismproducts, services and experiences in Barbados, and presents a framework for definingagro-tourism in other Caribbean countries.The objective of the project as defined in the Terms of Reference was to develop aninventory on the status of agro-tourism linkages and availability of resources to supportthe sustainable development of linkages in Barbados. Specifically, the research wasintended to: i. Identify community groups (NGOs, CBOs, CSOs) and entrepreneurs involved in agro-tourism ii. Determine the status of linkage with the tourism sector iii. Identify agro-tourism development possibilities and training needs iv. Identify potential training resources and potential sites for training exchangesSeveral key questions were implied in the terms of reference and each of them wastreated as a specific research goal to be attained from this project:Goal 1: Which endeavours in Barbados can be classified as agro-tourism?Goal 2: Who is doing it? 1
    • Goal 3: What are the characteristics of these businesses?Goal 4: What is working well and what areas can be improved?Goal 5: What are some of the training needs in agro-tourism and what resources do we have to fulfil them?The results of the project are presented in this report which is divided into three sections.Part one explores dimensions and categories of agro-tourism and proposes definitions forthe same. It also examines previous reports and studies on agro-tourism in Barbados. Thechapter ends with a description of the methods used to collect the data for this report andto compile the agro-tourism inventory.Part two consists of six segments, each dealing with one of the categories of agro-tourism. For each segment, the findings of the research will be discussed with referenceto key research objectives: 1. Defining the nature of the product/service mix 2. Identifying agencies involved 3. Describing significant trends and observations 4. Identifying potential development possibilitiesIn the last section of the report, the major trends and observations are examinedparticularly those issues and challenges faced by participating agencies. This discussionis followed by an analysis of potential opportunities for linkages between agriculture andtourism in Barbados based on the research findings, and the text concludes with somerecommendations for future endeavours in local agro-tourism. 2
    • PART I WHAT IS AGRO-TOURISM?The Agro-Tourism Linkages Centre based at the Inter-American Institute for Cooperationon Agriculture (IICA) in Barbados has as its mission”….To support the development ofagro-tourism linkages”. However, the project at hand brought into focus the fundamentalquestion: What is agro-tourism?This chapter explores the meaning of agro-tourism from a Caribbean perspective andhelps to place this research into the proper context with clear definitions.1.1 Dimensions of Agro-tourismIn point of fact, the IICA representative 1 for Barbados has identified specific dimensionsof Agro-Tourism linkages as seen in Figure 1:Figure 1: Dimensions of Agro-tourismBased on these classifications, a working definition of agrotourism was developed for thepurpose of the research:Agrotourism refers to any activity, enterprise or business that linksagriculture with products, services and experiences in tourism.1 Ena C. Harvey, Presentation at 7th Annual Caribbean Conference on Sustainable Tourism Development“Keeping the Right Balance – Sustainable Tourism Through Diversity” April 28, 2005, Tobago 3
    • The need to account for existing and potential products, services and experiences inBarbados in each of the categories (dimensions) prescribed by IICA called for furtherclarification, definition and classification of agro-tourism activities. 4
    • 1.2 Definitions and CategoriesArguably, a wide array of products and services can be attributed to agro-tourism. Foreach dimension identified, the researcher sought to categorize associated productsservices and activities and develop a generic definition for that aspect of agro-tourism.The outcome of that exercise is presented in the following definitions and agro-tourismactivity boxes.Farm based tourism can be described as the FARM BASED & AGRO-ECOact of visiting a working farm or any TOURISMagricultural, horticultural or agribusiness Farm toursoperation to enjoy, be educated or be involved Hands-on farming tasks Self-harvesting of producein activities. Horse, pony or donkey rides Farm animal zoos and trails Overnight stays in a rural bedAgro-Ecotourism is travel undertaken to and breakfastwitness sites or regions of unique natural or Marine ecology (dive) toursecological quality or the provision of servicesto facilitate such travel 2 .Community tourism is one or a combinationof tourism products offered at a community- COMMUNITY TOURISMlevel to domestic or international visitors. It Village rum shops Parish/district parksusually refers to visitor interaction with local Community festivalspeople in the rural areas outside of the Community markets Special eventstraditional tourist areas but can also be linked Stay with a host family in a local villageto urban neighbourhoods (Diana McIntyre-Pike Chairman/CEO, Country styleCommunity Tourism, Jamaica 2003).2 Definition from report entitled: Barbados National Action Programme to Combat Desertification andLand Degradation, and to Mitigate Against the Effects of Desertification, Land Degradation and Drought,February 2002 5
    • Health and Wellness Tourism can be described as the process of combining the goal tolook and feel better with travel, leisure and fun activities. HEALTH & WELLNESS TOURISM Spa treatment Specialty surgeries Alternative Medicines Herbal remedies Therapeutic HolidaysCulinary tourism is a subset of Agro-tourism that focuses specifically on the search for,and enjoyment of, prepared food and drink 3 . CULINARY TOURISM Dinner and theatre package Culinary schools and workshops Food festivals Tasting/buying packaged local products Farmer’s markets Tour a food/wine/beer factoryAgro-heritage tourism can be described as any measure that promotes the heritage,history and interpretation of early and contemporary agriculture. AGRO-HERITAGE TOURISM Sugar cane museums Plantation tours Craft making Indigenous Art showcases or workshop Agricultural festivals3 Definition proposed by Erik Wolf, Oregon Culinary Tourism Task Force 2003 6
    • Agro-Trade consists of any act of negotiation that facilitates the exchange of goods andservices among local community stakeholders, tourism enterprises, and visitors or foreigninterests. AGRO-TRADE Produce markets Craft markets Floriculture Agro-processing Marketing to hotels, restaurants and other agenciesWithout a doubt, Barbados’ agro-tourism offerings span all of the above mentionedcategories. Some efforts have been made to account for them in previous research. Thenext segment examines a few highlights from these projects. 7
    • 1.3 Previous Studies on Agro-tourism in BarbadosIn February 2006, the Barbados Ministry of Agriculture and Rural Developmentcombined resources with the Ministry of Tourism to conduct a demand side inter-sectorallinkage study on tourism and agriculture. The study sought to determine existinglinkages between the tourism and agricultural sectors based on the total value oftransactions between the industries.As such, the focus was on agro-trade amongst hotels, restaurants and suppliers of localproduce. It follows therefore that other dimensions of agro-tourism were not addressed.However, the researchers made some important recommendations for strengthening agro-tourism linkages in Barbados by way of establishing a clearinghouse for local produceand organizing farmers into niches to grow certain crops for the various markets.Another study conducted by Richardson (2004) explored the nature of the linkagesbetween tourism and agriculture in Barbados 4 . She concluded that local cost is a majorfactor in prohibiting the creation of sustainable linkages on the island. Furthermore, shesuggested that the inter-personal relations that characterize tourism-agriculture linkagesshould be to some extent facilitated by government. The idea is that governmentagencies must develop, mobilise and establish networks to foster cooperation andcoordination amongst tourism and agricultural entities.In 2005 an IICA consultant compiled a resource directory of businesses that support ormay be related to agro-tourism (See Appendix 1). The directory was divided into broadcategories as follows: Government Agencies Educational Institutions Regional and Private Organisations Manufacturers/Distributors Major Events and Festivals Site seeing4 Tourism & Agriculture in Barbados: Understanding Linkages (Published dissertation) 8
    • Hotels and Restaurants Convention Centres Caterers Landscapers and Nurseries Body CareThe purpose of the research was to understand the status of the relationship between thetourism and agriculture sectors. Once more, the survey instrument targeted farmers,distributors and middlemen, and the results of the study substantiated prior researchfindings. Although this study concentrated mainly on agro-trade, the compilation of theagro-tourism business directory proved to be an invaluable resource for the currentresearch. 9
    • 1.4 The Inventory ProcessThe agro-tourism inventory study took place over a four (4) week period and threetechniques were used to gather the required data: 1. Reports compiled from previous studies and the Barbados telephone directory were used to identify key persons and agencies involved in agro-tourism in Barbados and placed into a master list 2. Other potential agro-tourism agents/businesses were identified by contacting purchasers/inventory managers in local hotels and restaurants 3. Surveys were implemented for selected agro-tourism agents and enterprises via (i) face to face interviews (ii) telephone interviews and (iii) emailThe face to face interviews comprised of similar questions to the questionnaire to allowfor uniformity in the questions asked and to make it easier to compare and contrastanswers by respondents. The survey instrument, which was designed to address the statedresearch goals, consisted of eight (8) questions illustrated in Appendix 2.Early in the process it became evident that while a comprehensive database can beconfigured using the first two strategies, the third plan of conducting interviews with theentire list of potential agro-tourism agents in the allotted time-frame was not realisticallyachievable.As a result the scope of work was slightly changed and some conditions were set for theselection of participants to be surveyed. A cross-section of agencies and individualsrepresenting the six pre-defined categories of agro-tourism was randomly polled based onthe following criteria: 10
    • (a) The operator must source and utilize mainly local ingredients for their business (b) They must cater to or serve tourists (c) Availability for an interviewArguably, based on the proposed definition of culinary tourism, any local diningexperience may be construed as a gastronomic adventure. Therefore, logic demands thatall restaurants be included in the agro-tourism inventory. The focus of those interviewedfor this research however was on those that met criteria (a) as defined above.Figure 2 shows the percentage of the each category of agro-tourism in the inventory. Figure 2 : No. of Agro-tourism Agencies by Category Agro-heritage Agro-trade 9% 25% Farm /Agro-Eco 14% Culinary Tourism 42% Health & Wellness Community 8% 2%Clearly, the constraints of implementing this research on time within the four weekperiod allocated posed a major limitation to conducting a thorough and comprehensiveinventory. Although the response was generally positive in terms of participants’willingness to grant interviews or complete surveys, the reality is that some agencies, due 11
    • to the demands of regular operations, were unable to immediately comply with theresearch requests.For instance, a senior officer attached to the Ministry of Agriculture assured that he willshare records from that Ministry regarding persons and businesses involved in agro-tourism in week three or four of June 2006. A similar occurrence applies to obtainingcrucial records regarding the Culinary Alliance from contacts at the Barbados Hotel andTourism Association. Moreover, it is noteworthy that none of the participants whorequested that the survey be sent via email have responded to date.As far as the research goals were concerned, the questionnaires and data gathered frominterviews were collated, analyzed and tabulated and are presented in this text using aseries of tables and charts. The responses to open ended questions were also tabulated,classified, and compared and the analysis is presented in the following chapters. 12
    • PART II INVENTORY OF AGRO-TOURISM PRODUCTS & EXPERIENCESIn this chapter the products, services and experiences associated with each agro-tourismcategory are described, the agencies involved are presented, and any significant trendsand observations are outlined and presented diagrammatically. Additionally, potentialdevelopment possibilities are identified and described.2.1 Agro-tradeBarbados’ agro-trade product service mix can beplaced into four main groups namely: (i) Buying and selling of fruits and vegetables to hotels, restaurants and local consumers Roadside fruit stand – St. Philip (ii) Supply of meat, fish and dairy for the hospitality industry and local consumption Fresh Fish at Oistins Fish Market 13
    • (iii) Floriculture – suppliers of cut flowers, floral arrangements and plant rentals for the tourism sector Barbados Gold – Chelsea Flower Show 2006 (iv) Agro-processing of sauces, condiments, confectionary and related products used in culinary tourism Sample products from Native TreasuresThe inventory of agro-trade agencies is provided in Appendix 3. The sample of surveyparticipants from agro-trade were drawn from each group of activities as seen in Figure 3below. These businesses were geographically dispersed and were situated in the parishesof St. George, St. Michael, St. Peter, St. Joseph, St. Peter and Christ Church. All of theenterprises opened year round and half of them have been in operation for more thanfifteen years. 14
    • Figure 3 Agro-Trade Respondents by Type of Venture Fruits & Vegetables Meat, Fish, Dairy Floriculture AgroprocessingSeventy-five percent of those polled revealed that their customers consist of a mixture ofhotels and restaurants and local customers, while 25% indicated that they sold their goodsto wholesalers who in turn service hotels and restaurants.For this category of agro-tourism, 50% of the traders surveyed expressed that they hadsome difficulty in finding the right employees, with another 13% citing it as a majorobstacle. Other significant challenge faced by this group included identifying markets fortheir products, arranging proper signage for customer directions and competition fromcomparable imported products. Twenty-five percent of the respondents perceivedfinancing as an issue and 13% had difficulties promoting their business.Half of the respondents revealed that they had no plans for expansion in the near future,38% had pending projects for growth and 13% were unsure of future prospects. Whilemost participants did not say what areas they needed assistance in to grow their business,some agencies were very specific in their requests as captured in the dialogue box below. “I need assistance with disease control. I used to produce the most christophenes on the island but I had to stop because of some disease I could not handle.” “We need help with greenhouses.” “Government needs to put signs for a litter free Barbados and impose tougher laws for larceny.” “I could do with some tax free concessions on equipment.” 15
    • Respondents also willingly shared what they thought were their success factors forsustainability of their business. Flyers & Bulletins Use Guyanese laborers Lower prices Honest business Healthy Plants Word of mouth Competitive prices Good Service Family business Pay farmers on time Prime Location Excellent Service Minimize debtsIn terms of potential agro-trade projects, several schemes have been identified. Thefirst project is in its conceptual stages and concerns Claybury Plantation (trading asRedland Estate Ltd.). Ms Linda Herbert revealed that the project is two-fold in naturebecause the first scheme involves investment in ponds and the other entails refurbishingand extending the two existing guest cottages on the plantation.The second prospect deals with fish processing. An indepth interview with Ms. KristinaAdams disclosed that she is working through the Eastern Caribbean (Barbados) MarineTrust and with the Barbados Ministry of Agriculture to help small scale farmers developtilapia fish processing plants. To date she has done tilapia displays at Barbados Agrofestand at Green Expo.According to Ms. Adams,Tilapia is an excellent productbecause the fish breeds yearround and apart from thepropensity to supply localhotels and restaurants, there isample opportunity for exportbecause of the high demand forthis type of fish. Ms. Adams displays a Tilapia from her home pond 16
    • Her proposed role is to set up a model breeding station for tilapia and also to provideconsulting services for those potential tilapia breeders. She explained that she plans tobreed the fish on her own farm and sell to farmers who can grow them and if they wish,can bring them back to her processing plant to be marketed and sold via the Marine Trust.Other plans include developing an educational lab for students and other interestedvisitors to see how the tilapia fish are bred. Ms. Adams disclosed that she is exploring thepossibility of collaborating with the management of the Graeme Hall Nature Sanctuary toset up the demonstration lab there.Another potential synergy relatedto agro-tourism is a partnershipwith Derek Went of Wentworx(local producer of organic herbsand spices), who has access to anold factory pond and ThreeHouses Spring in the parish ofSt. Philip.Mr. Went is deliberating with theprospect of using his pond as asmall breeding station, and developing a culinary expo which features the use of localherbs and spices to prepare the tilapia fish. The above picture illustrates a presentation ofthe tilapia fish using local herbs and flora.Ms. Adams, though enthusiastic about her project, acknowledged that there are somechallenges associated with tilapia breeding. She explained that it requires a heavyinvestment on the part of the breeder since a few hundred fish can cost several thousanddollars. Additionally, because this type of fish processing is new to Barbados, there is adearth of information available to potential local breeders. Ms. Adams however is 17
    • dedicated to the cause because she is undertaking a two week training program in tilapiabreeding (at her own expense) in America during the month of June 2006.Furthermore, some farmer/hotel partnerships have been formed between the NationalUnion of Farmers and the Association of Women in Agriculture. The nature of theselinkages may be revealed in future forums facilitated by the said organisations or duringthe next stages of research conducted by IICA. 18
    • 2.2 Farm based and Agro-EcotourismBarbados farm based tours are few in number butappear to be high on the quality of experienceavailable.The farm based and agro-ecotourism inventorypresented in Appendix 4 consists of two equestriantours, two working sheep farms that offer tours andone rural eco-lodge with a restaurant and otherfacilities on site. Cottage at Lush Life St. JosephThe Agro-Ecotourism activities can be divided into three main groups namely: (a) Outdoor adventure tours such as 4 x 4 jeep safaris, mountain bike riding, horseback riding and rigorous hiking in cane fields or plantations Highland Ride – Cane Field, St. Thomas (b) Nature based tours such as bird watching, garden tours and nature walks Nature Walk, Orchid World 19
    • (c) Marine Tours such as game fishing where the visitors get to keep their catch. Underweight fish are released and the extra catch is sold to the Oistins fish market. Diving tours allow visitors to go turtle watching and deep sea diving to take in Barbados’ marine ecology. Big Game Fishing Team, Bridgetown Wharf Turtle Watching, Andre Miller Marine BiologistThe farm based and agro-ecotourism sample consisted of agencies from all fouraforementioned segments. For a second time, the agencies were geographicallywidespread with additional parishes, St. John, St. Andrew entering the mix. Figure 4shows respondents by type of activity. Figure 4 Farm Based & Agro-Eco Respondents by Activity Type Farm Based Outdoor Adventure Tours Nature Based Tours Marine ToursOnly one operator out of those surveyed opened seasonally because of the nature of thefishing and gaming business. Most of the participants polled had 1 to 15 yearsexperience in their field with 30% of them having crossed the 15 year mark. 20
    • In this category of agro-tourism, 70% of the respondents indicated that their clienteleconsisted of 80 to 95% overseas visitors while the other 30% told of a judicious mix oflocal and international customers. The challenges faced by the operators polled areillustrated in Figure 5 below. Figure 5 Problems Encountered Competition Finding the right employees Licenses and Permits Signage Promoting your business Identifying markets Financing Preparing a business plan 0 1 2 3 4 5 6 7 8 Major Obstacle Some difficulty No. of respondents No difficultyWhile business plans, financing, licences and permits and competition were generally notregarded as pressing issues, several participants expressed that they were experiencingsome difficulties in promoting their business, acquiring adequate signage and finding theright employees. Noteworthy is that the two operators of riding centres cited licences andpermits as a major obstacle in their business.Seventy percent of the respondents have plans for future development, while the otherthirty percent indicated that they had no immediate plans. This category of agro-tourismrespondents all expressed their needs for technical assistance and support as recorded inthe following dialogue box. 21
    • “We need Government’s support in maintaining the road to access our property.”“The Ministry of Works needs to assess the road worthiness of Richmond Road, we lost 80%of sales last winter season because the buses were unable to bring large groups to the forest.”“Finding people to care for our birds is a real problem. We could hardly find people who knowabout animal care, who understand animals or can make sure they live in sanitary conditions.”“Financing always helps.”“We need technical assistance with bugs and pests and for technical organisations to makerecommendations for good gardeners.”“Advertising!”“We need somebody to help us to create social partnerships to attract local business. Wewant to know how to crack the local market. Maybe some collaboration with the BTA or BHTAcan help promote our activities.”“We need technical assistance with quantity surveying, accounting and legal services.”“We need an enabling environment for growth. Government needs to support our effortsagainst illegal dumping, help to promote a positive image of agro-tourism and we would likesupport from other tour operators. Technical assistance: marketing, business plan andaccounting services. Some funding is also required.”“Training and certification for a standard hike leader.” Some success factors: Service excellence Clean environment Exciting rural tour Long term planning Strong management team Right recipe for tours Good staff Team Work Community spirit Brilliant tour guides Good food Repeat business Hard work Potential farm based and agro-ecotourism projects as disclosed by respondents include the establishment of a spa facility at Lush Life Nature Centre, currently more recognized as Naniki’s, and the introduction of several new agro-attractions at Highland Adventure Centre in St. Thomas: 22
    • o Construction of a petting zoo o Introduction of an aviary with rare birds o Building a craft zone for local artisans so that more individuals (apart from Ireka Jalani) can have a forum for their craftMr. Chris Ward of Rotherley Construction also has plans to set up 12 acres ofgreenhouses at Stronghope in St. Thomas.Ocean Echo Stables in St. John plans to establish a rural camp site, introduce hikes totheir list of activities and build a petting zoo which can be a non-traditional environmentfor hosting children’s parties.Apart from the proposed schemes outlined by these enterprises, the Barbados Ministry ofHousing, Lands and Environment, Ministry of Tourism and International Transport andthe Community Development Department are engaged in a concerted effort to boostagro-ecotourism in the Scotland District.The Barbados Scotland District Agro-Ecotourism Project has as the heart of its mission,developing the agro-tourism potential of that locale. The Scotland district is a pan shapedarea of land situated in the north eastern end of the island and makes up 1/7th of the totalland area of Barbados. The area, which is over 15,000 acres, covers the entire parish ofSt. Andrew, the greater part of St. Joseph and parts of St. John.The project steering committee has considered several submissions by agencies interestedin developing the agro-tourism potential of Scotland District. While detailed informationon the current status of the project is not available, some of the proposals that weresubmitted for review are shown in Table 1 below.Table 1: Proposed Projects for Barbados Scotland District NAME OF AGENCY PROJECT NAME & DESCRIPTIONBurnt House Plantation Demonstration Farm Project – showing a rain water 23
    • NAME OF AGENCY PROJECT NAME & DESCRIPTION collection system and distribution for animals and crop growing use. Establishment of three farmers markets in the area and implementation of hiking trails.Herbee’s Hike Establishment of several hiking trails through the district for nature lovers and avid hikers.Caribbean International Establishment of a rural riding holiday centre to includeRiding Centre accommodation and activities such as spring baths, camping and dining experiences in addition to ridingIncidentally, the campaign outlined by the Highland Team involves development of trailsin the Scotland district. Presently, one of their subsidiary companies conducts an allterrain vehicle tour in that area. However, the plan is to develop a new recipe for theirofferings. All Terrain Vehicle Tour Stop – Scotland District 24
    • 2.3 Community TourismCommunity tourism in Barbados occurs on a limited scale. The entire inventory ofestablished agencies and related activities appear in Table 2 below. Unfortunately, noneof the representatives from these organisations were available for interviews during thescheduled timeframe.Table 2 COMMUNITY TOURISM INVENTORY Agency Telephone No. Contact PersonOistins Fish Festival 428-6738 Dan CarterEnvironmental Special Projects Unit (ESPU) 438-7761 Steve DevonishCommunity Tourism Foundation 228-6828 Nicole FarleyThe Oistins Fish Festival celebrates the contribution made to Barbados by those personsinvolved in the local fishing industry. The festival takes placearound Easter and is a unique attraction that offers fun andentertainment for both locals and visitors alike. However, eachFriday and Saturday night hundreds of locals and visitors flockto Oistins for the Fish-Fry, an opportunity to enjoy the localfood - fried and grilled fish, fish cakes, sweet potato, breadfruitsalad or chips, macaroni pie, and other Bajan cuisine.Local arts and crafts can also be found on these evenings as localcraftsmen take the opportunity to display their wares.For those who live or are staying in the north of the island, the area known as Half MoonFort, St. Lucy offers a similar atmosphere. Cooking takes place under a large galvanizedshed, accompanied by a varied collection of tables and chairs, set up right on the beach.The menu consists of fish, chicken or pork and a choice of sides similar to Oistins. Atboth venues the local community blends easily with foreign visitors. 25
    • The Environmental Special Projects Unit (ESPU) ofthe Ministry of Physical Development and Environmentand the Ministry of Tourism (MOT) have developed anIntegrated Nature Tourism Area (INTA) encompassingHarrisons Cave, Welchman Hall Gully, Jack-in-the-Box Gully and Coles Cave. On tour at Jack in the Box GullyIntegrating joint-marketing strategies, a shared-shuttle system, an area-wide passport, anda co-ordinated interpretative programme among the natural attraction operations, INTAhas also provided the opportunity for developing a vibrant farm and craft market as ameans of revenue generation for community residents in the parish of St. Thomas. Every year, in the month of June, the ESPU hosts a two day community event themed "de heart uh Barbados". This celebration takes the form of tours to various attractions located in the parish, followed by a second all-day open fair featuring local food, entertainment and craft market on the grounds of the ESPU. Some scenes from this event are captured in the picture at left.The Community Tourism Foundations (CTF) initiatives create opportunities forindividuals and communities to develop sustainable livelihoods and serve to strengthenthe relationship between the tourism sector and communities.The CTF facilitated the implementation of the craft expo located at Highland AdventureCentre. This expo has given small craft persons/entrepreneurs access to visitors at this 26
    • major tourist attraction. As a regular stop on island tours for cruise passengers, Highlandwas an ideal place for artisans to get the penetrationthey need into this market.The CTF also sponsors scholarships for talentedindividuals who want to be trained in the tourism orhospitality sector.The most recently publicized proposal for a community tourism project was developedby the Barbados Tourism Investment Inc. (BTII). The Hill Crest Amerindian Projectinvolves plans for the construction of vendors’ kiosks, food stalls, a museum, bandstand,art village, childrens play park, and one-and-two bedroom eco-cottages.The project is supposed to be constructed near the Bathsheba Community Centre whichhas a scenic view of the entire East Coast. It is also intended to take on the fish fry lookof Oistins on weekends and a vendors market.Residents, vendors and other interested parties have been approached and asked for theirinput for the project. The objective is not only to enhance Bathsheba, but to empowerresidents and other persons through business enterprises and to attract more visitors to thearea.Some plans are also underway for driving community tourism in the Speightstown area,however apart from the refurbishment of the old Speightstown Post Office; theseproposals are not readily accessible. 27
    • 2.4 Health & Wellness TourismBarbados health and wellness tourism experiences can be grouped into three broad areasnamely: (i) Alternative Medicine which describes practices used in place of conventional medical treatments and may incorporate spiritual, metaphysical, or religious underpinnings or newly developed approaches to healing. In the Barbadian context it includes complementary medicine, which refers to alternative medicine that is used concurrently with conventional medicine. Craniosacral Therapy – The Maas Clinic (ii) Spas offering a range of treatments for those seeking health, harmony and the rejuvenation of mind and body. Spa treatment at Sandy Lane (iii) Herbalists and organic specialists who heal by the use of herbs or who use natural inputs to optimize the health and productivity of people. Amy LeMay & her booth at BMEX 2006 _ Earth Mother Botanicals 28
    • The health and wellness tourism inventory is presented in Appendix 5. Only fouragencies were interviewed from this category. Of these agencies, three were alternativemedicine practitioners and one owned and operated a spa. Although the researchervisited the Earth Mother Botanicals, Light Body Holistic and Caribbean Institute ofHealing Iridology booths at the Barbados Manufacturers Expo, the demands of attendingto other inquiring patrons did not allow for interviews.The alternative medicine practitioners interviewed provided a range of services includingneuromuscular therapy, holistic nutrition and integrated osteopathic health care. Allbusinesses open year round and were around for an average of eight years. Theirclientele consists of a mixture of seasonal tourists and regular local customers.One operator expressed that promoting the business was too costly and additionally, shefound that she was competing against persons who had little or no training in the field.Her main concern was the credibility of her craft considering that persons were offeringtreatments at highly reduced rates after only 30 hours of training at the local polytechnic.One other respondent shared her latter concern explaining that the rapid growth of ‘exoticmassage’ shops on the island has affected her business.Two of the alternative medicine practitioners had plans for expansion. Their needs forassistance are outlined in the dialogue box below. “I need help in finding local vegetables and unprocessed foods appropriate for a macrobiotic diet, like pine nuts, fresh chick peas, watermelon that is not chalky, green soy beans and collard greens.” “I could use both financial and technical help.”All three respondents felt that the reasons that they were still in business had to do withthe facts that people are being healed, that they try to cooperate and not compete withconventional medical practitioners and they are given positive referrals. 29
    • The respondent from the spa facility described his service as preventative medicine. Hisbusiness shared similar characteristics to the other operators interviewed in terms ofcustomer mix. His major challenges included financing, promoting his business andfinding the right employees. He contends that “there is no health and wellness tourismproduct in Barbados…..At least people don’t know about it.”This spa operator has plans for expansion and would like financial support to meetinternational spa standards. He attributes his success to enjoying what he does.With regard to potential health and wellness tourism projects, Ondene Kirton hasplans for developing the herbal garden at Higher Heights while Earth Mother Botanicalsand other members of the Barbados national chapter of the Caribbean Herbal BusinessAssociation intend to expand their range of offerings.Additionally, Miller (2006) in his report 5 proposed that Caribbean branded herbalremedies, holistic and alternative therapies present significant opportunities for thedevelopment of a health and wellness tourism industry in the region.5 A Roadmap for the Development of the Caribbean Health and Wellness Market Sector – report submittedto the IDB by Dr. Leroy Miller (May 2006) 30
    • 2.5 Culinary TourismBarbados offers a wide range of culinary experiences from gourmet and internationalcuisine to contemporary Caribbean cooking, as well as traditional local dishes. For instance the Cliff Restaurant in St. James boasts international flair. Diners can sample dishes such as the seared tuna nori roll with wasabi mash pictured on the left.For contemporary Caribbean cuisine, the Round House InnRestaurant in Bathsheba, St. Joseph is a popular choice whereitems such as the coconut pie baked with brown sugar picturedon the right serves as a perfect culmination to a delicious meal. Atlantis Hotel and Restaurant, also located in Bathsheba has an A B C theme – All Bajan Cuisine. Their buffets offer a wide array of Bajan food and their daily menus are a blend of traditional dishes prepared with contemporary style and new Bajan cuisine. 31
    • A complete listing of all restaurants on the island is featured in Appendix 1, but thosesingled out for this research are listed in Appendix 6.The database of organizations and individual members belonging to the CulinaryAlliance has not yet been acquired, but when it is released to the IICA representative ordesignate will form a crucial part of the culinary tourism inventory.Survey respondents from the restaurants fell into two categories as illustrated in Figure 6below. Figure 6 : Restaurant Respondents by type of Cuisine Served All Bajan Cuisine International foodThey were situated in different parts of the island including St. Michael, Christ Church,St. Joseph, St. Peter and St. James. Seventy-five percent of those polled opened yearround while the others opted to close for one to two months during the year so that theentire staff can go on vacation in the low season. 50% of the restaurants had been inbusiness for over fifteen years, 13% for eleven to fifteen years and the others were inoperation for between six to ten years.While 63% of the respondents indicated that their customers comprised of both touristsand locals, 25% said that almost all of their customers were visitors to the island. Theremaining restaurants attracted mostly locals. 32
    • Finding the right employees was cited as the most pressing problem faced by therestaurant operators surveyed although a small minority had issues with preparing abusiness plan and financing.Seventy-five percent of the respondents indicated that they had plans for expansion whilethe remaining 25% said they had none. Some areas for technical assistance are outlinedin the following dialogue box. “The duty free status for free standing restaurants is prohibitive in terms of growth and access to finance for growth projects.” “It would help if somebody helps us to source better local products.” “Cost of training for staff is very high. Some subsidies might help.”Factors for success and sustainability of their business: Good food and service Great Staff Excellent service Consistent high standards Teamwork Unique product Niche market Ambiance Location All Bajan Cuisine Referrals Train each year Treat Locals just as well as touristsAs far as potential culinary tourism projects are concerned, a brief interview with Mr.Gerald Cozier of the Barbados Tourism Authority revealed that there are some initiativescurrently being developed. When asked about the Eat/Drink Barbados event, heindicated that this affair was no longer held. 33
    • Instead, interested parties can attend the Chef Gourmet Evenings at a cost of BDS$80during the weeks leading up to the Taste of the Caribbean Competition to be held at theCaribbean Hotel Industry Conference (CHIC) in June 2006.Evidently, this event is not widely publicized because on requesting a timetable for theGourmet Evenings, Mr. Cozier explained that the venues were selected based onavailability and as such no publication was available.Apart from the above interview, the researcher conducted some supplementary researchin the culinary arena by contacting some all inclusive and large hotels to find out whowere their local suppliers for produce and meats. During the scheduled interviews withthe targeted restaurants, some extra probing was also done to find out this information.This exercise yielded some important details about the ‘small and middlemen’ that maybe otherwise excluded from programs intended to benefit local farmers. Appendix 7records particulars from these consultations. 34
    • 2.6 Agro-heritage TourismBarbados’ Agro-heritage tourism offerings can be classified under two broad headings: (a) Plantations and historic sites some dating back to the 17th century. The heritage houses are special in their architecture and their history and form a very important part of the tourism landscape. Sunbury Plantation House (b) Indigenous crafts made from wood, clay, grass, animal skins or any other natural media. Earthworks – Ceramic Dessert Bowls Plant Holder/Wastebasket by Ireka Jalani 35
    • The inventory of agro-heritage agencies are listed in Appendix 8. Survey respondentsrepresented both types of agro-heritage experiences as illustrated in Figure 7. Figure 7 : Agro-Heritage Respondents by Activity Type Plantations & Historic Sites Indigenous CraftAs for previous categories of agro-tourism, the agencies were geographically dispersedand almost all of the parishes were represented. Ninety-one percent of these businessesopened year round. Significantly, more than 70% of the respondents surveyed were inbusiness for over fifteen years.Approximately 55% of the agencies polled disclosed that their customers were a mixtureof locals and tourists, while 27% declared that most of their patrons were tourists. Theremaining businesses stated that they attracted more local than overseas customers.Interestingly, there was no pattern pertaining to the distribution of customer profilesbased on the nature of the activity (plantation vs. craft).There was some variation in terms of problems encountered as seen in Figure 8. Themost striking result is that more than half of the respondents had trouble promoting theirbusiness. Figure 8 : Problems Encountered Competition Finding the right employees Licenses and Permits Signage Promoting your business Identifying markets Financing Preparing a business plan 0 2 4 6 8 10 12 Major Obstacle Some difficulty No. of respondents No difficulty 36
    • In this category of agro-tourism more than half of the agencies polled (55%) indicatedthat they did not plan to expand their business while the remaining 45% said that theydid. Some respondents expressed areas where they needed assistance even though theywere not planning for growth. “Create some linkages with locally based hotels to help increase our sales.” “Financing for equipment and for expansion. I need more space to operate, one that is low cost but high traffic.” “Training for staff.” “Staffing issues – I have 4 trade shows to produce work for and need to increase the level of production.” “Chaperoning for small business and help with export development by producing leaflets for advertising.”Success factors not mentioned in other categories of agro-tourism: Health & Safety practices Promoting an outstanding brand Passion Innovation seeking The satisfaction that comes from making things from branches people throw away Listening to the customers and changing with the timesPotential agro-heritage tourism projects were not outlined by any of the agentsinterviewed. However, it is noteworthy that the United Nations Educational Scientificand Cultural Organisation (UNESCO) has identified three plantation sites as crucial tothe industrial heritage of Barbados 6 :6 The Industrial Heritage of Barbados: The Story of Sugar (Jan 2005). Barbados World Heritage Task Force/Coordinating Committee Bay Street, St. Michael, Barbados 37
    • Codrington College which was a sugar plantation in the 1640s Morgan Lewis Windmill which is the only working sugar windmill of its kind in the world today. St Nicholas Abbey is one of the only three surviving Jacobean style houses in the Western hemisphere.This phenomenon presents magnificent opportunities for agro-heritage tourism inBarbados. With careful planning and some creativity, these sites can be developed into‘must see’ attractions.Additionally, there appears to be untapped potential for the local artisans to furnishBarbadian hotels and restaurants with indigenous art and crafts. 38
    • PART III EMERGING IMPLICATIONS AND OPPORTUNITIESThis chapter highlights the major findings of the project in relation to the research goalsoutlined in the beginning of this text, and the implications of these findings. Somepotential opportunities for creating linkages are also explored and recommendationsmade.3.1 Emerging ImplicationsEmerging from the analysis of the data presented, here are the findings for each researchquestion. 1. Which endeavours in Barbados can be classified as agro-tourism?Figure 9 illustrates some activities by category that can be classified as agro-tourism.Figure 9: AGROTOURISM ACTIVITIES CLASSIFICATION MATRIXThe results of this research suggest that Barbados agro-tourism mix consists of a widerange of products, services and experiences available for locals and visitors. 39
    • For each category of agro-tourism identified, there were at least two associated types ofestablished products or activities:Agro-trade in Barbados has four Health and wellness Tourismdimensions: experiences currently consist of three (i) Buying and selling of fruits offerings: and vegetables (i) Alternative Medicine (ii) Supply of meat, fish and (ii) Spas dairy (iii) Herbal and organic products (iii) Floriculture and services (iv) Agro-processing Culinary Tourism experiences come inAgro-Ecotourism consists of three at least four varieties:aspects: (i) Gourmet Cuisine (i) Outdoor adventure tours (ii) International cuisine (ii) Nature based tours (iii) Contemporary Caribbean (iii) Marine Ecology Tours Cooking (iv) Traditional local dishesCommunity Tourism is characterized by Agro-heritage tourism exists in twolocal festivals such as Oistins Fish dimensions:Festival, Holetown Festival and special (i) Plantations and historic sitesprojects such as ‘de Heart uh Barbados’ (ii) Indigenous craftsaffair.Ironically, many of the persons interviewed when first approached expressed that theywere not in any way involved in agro-tourism. The implication here is that there is needto build awareness as to what is agro-tourism in Barbados. 40
    • 2. Who is doing it?It appears that the private sector is leading the agro-tourism effort in Barbados asillustrated in Figure 10.Figure 10: Agro-tourism AgentsThe implication here is that a concerted effort has to be made to get private sectorsupport for the sustainable development of agro-tourism linkages. This undertakingmay not be a small feat in light of the fact that some key agencies are unable to see thelink between their operations and agriculture or the associated benefits. 41
    • 3. What are the characteristics of these businesses?Generally, agro-tourism businesses are geographically spread throughout the island withat least one agro-tourism activity represented in each parish. Most of the agencies polledhave been in operation for more than six years, serve a mixture of local and overseascustomers and are open for business year round.Most of these businesses either have plans for physical expansion of their property or toincrease their product/service mix. These trends imply that the agencies currentlyinvolved in agro-tourism are fairly stable, have a basic understanding and knowledgeof the tourism business, and have the potential positively contribute to the developmentof agro-tourism in Barbados. 4. What is working well and what areas can be improved?Based on the feedback from the agro-agencies it seems that the majority of them havegrasped key elements required for a sustainable business. Some of the exceptional ‘bestpractices’ included: - Health & Safety Practices - Service Excellence - Teamwork - Consistently high standards - Unique Product - Ongoing training for staff - Promoting an outstanding brand - Treating locals just as well as tourists.The most prevalent areas for improvement pertain to: - Creating social partnerships to gain access to the local market - Finding employees with the right skills - Gaining access to financing - Development and maintenance of roads that lead to attractions 42
    • - Introducing proper signage for locals and visitors to find these attractions.Several implications derive from these occurrences. The first is that operators recognizeon some level that establishing relationships and cooperative alliances is a key elementof long-term success. Secondly, there is a dearth of persons with specific skillsrequired to service the agro-tourism industry for instance animal husbandry, qualifiedand experienced horticulturalists, and weavers. Thirdly, government support is neededto provide the right environment for agro-tourism by way of tourist friendly signs(which is a form of advertising), well-paved roads to gain access to attractions andequipment subsidies. 5. What are some of the training needs in agro-tourism and what resources do we have to fulfil them?Admittedly, it is not within the researcher’s scope to answer the latter part of this researchquestion because in this case the ‘we’ has several connotations. ‘We’ can refer to theInter American Institute for Cooperation on Agriculture or it can mean the Barbadosgovernment.In any event, it is beyond the investigator’s capacity to determine what resources areavailable from either entity. However, it is quite possible to identify some training needsin agro-tourism based on the findings of the research. Agro-agencies need training in thefollowing areas: - Craft making - Hiking Leadership - Business Management - Pest control - Setting up of greenhouses - Animal care - Horticulture. 43
    • These skills span all categories of agro-tourism and the major implication here is thatthese training needs should be addressed to ensure a competitive range of quality agro-tourism products, services and experiences. 44
    • 3.2 Potential Opportunities for linkagesIn actuality, opportunities for agro-tourism ventures have already been identified and bestpractices documented as part of a project on stimulating pro-poor linkages in theCaribbean. That report was produced by the Pro-Poor Tourism Partnership (PPT) in theUK and the Caribbean Tourism Organisation (Barbados) 7 . The document, which consistsof a series of eight briefs, provides practical tips on how to develop different types oflocal linkages.For the following discussion some of the suggested approaches for establishing linkagesfrom that document will be used to make recommendations for the Barbadian agro-tourism industry.The main question to be addressed here is: What can the IICA Agro-Tourism Linkages Centre do to facilitate the creation of linkages?According to the report, support agencies like IICA can contribute to this process by: Researching local skills and products, and how they can be adapted to suit hotel requirements. Recommendation 1: This project, as well as previous research conducted by IICA has produced a database of local farmers and the type of produce they supply, as well as information on the needs of local hotels and restaurants. On consultation with the suppliers IICA can publish a catalogue, perhaps in collusion with the relevant government ministries, for distribution to all hotels and restaurants on the island. As a promotional tool the catalogue has the propensity to increase business for the otherwise unknown farmers. On the other hand, the local hoteliers and restaurateurs will have a valuable resource for locating items they need in their operations.7 Making Tourism Count for the Local Economy in the Caribbean - Guidelines for Good Practice by thePro-Poor Tourism Partnership and the Caribbean Tourism Organization (April 2006) 45
    • Stimulating communication between hoteliers, local entrepreneurs, and market intermediaries and creating an environment that encourages sharing of information and experiences. Recommendation 2: IICA can collate relevant news items from the Barbados Hotel and Tourism Association, the Ministry of Agriculture and representatives of other agencies to produce a quarterly bulletin with content specifically geared towards this audience. While this is an indirect way of stimulating communication, it will help to bridge the perceived information gap that exists amongst these organisations. Support small businesses in product development, business planning, and quality standards Recommendation 3: Specific needs for technical assistance and training have been tendered as part of the current project. These needs can be used as a first point of reference for designing a training program to assist the agents involved in agro-tourism. Apart from those mentioned, IICA might want to explore the incidence of produce and animal farmers who might be interested in acquiring training to conduct tours on their farms.Although these recommendations are directly related to the strategies proposed in the‘Making Tourism Count’ report, there is an obvious need to build awareness about agro-tourism in Barbados. Therefore it is highly recommended that as a first priority the IICAAgro-Tourism Linkages Centre should develop a campaign aimed at educating thegeneral public about what agro-tourism is and creating some excitement about gettinginvolved. 46
    • Related to this outlook are some challenging questions which are intended to generateideas for future discussion. - How do we get Roots & Grasses’ products into the existing local hotels and restaurants and new developments under construction? - How do we get the alternative health practitioners to subscribe to locally made organic herbs and products such as Earth Mother Botanicals? - Can the IICA Agro-Tourism Linkages Centre host a local farmers’ market in different parishes every first Saturday of the month? - Can the IICA Agro-Tourism Linkages Centre embark on an Integrated Nature Tourism Area (INTA) project featuring plantation tours, nature hikes, and craft market to take place at the beginning of summer? - Can IICA collaborate with the Culinary Association to host a Barbadian Foodfest?Considering that this research constitutes one phase in the development of sustainableagro-tourism linkages, this final segment should not be considered as a conclusion to theproject. Instead it ought to be regarded as a prelude to the next step towards building aviable agro-tourism industry in Barbados. 47
    • APPENDICES 48
    • Resource DirectoryAgencies and entities that support Agro-tourism linkagesin BarbadosEntity Contact Person Telephone No. Fax No.Ministry and National Agencies Mr Jerry Thomas and Ms Suzette Edey-Ministry of Agriculture and Rural Development Babb 246-428-4150 246-428-7777Barbados Agricultural Credit Trust Ltd 246-228-5565 246-426-0814Barbados Agricultural Developing and Marketing Corporation Mr Jeffery Griffith 246-428-0250 246-428-0152Caribbean Agricultural Youth Forum Mr Damien Hinds 246-427-4740 246-429-3509Barbados Agricultural Management Co. Ltd. Ms Flo-Jean Marie 246-425-0010 246-425-0007Barbados Agricultural Society Mr James Paul 246-436-6683 246-435-0651Barbados Fishing Co-Op Society Ltd. Mr Anthony Mason 246-228-3400 246-420-5540Barbados Horticultural Society Mr Victor Roach 246-428-5889Barbados Hotel and Tourism Association Ms Sue Springer 246-426-5041 246-429-2845Barbados Investment and Development Corporation Mr Anthony Sobers 246-427-5350 246-426-7802Barbados National Trust Mr William Gollop 246-426-2421 246-429-9055Barbados Small Business Association Mr Deighton Babb 246-228-0162 246-228-0613Barbados Tourism Authority Ms Avril Byer 246-427-2623 246-426-4080Barbados Youth Business Trust Mrs Marcia Brandon 246-228-2772 246-228-2773Fisheries Division Mr Steven Willoughby 246-426-3745 246-436-9068Ministry of Education Youth Affairs and Sports Ms Wendy Watson 246-430-2700 246-436-2411Ministry of Tourism and International Transport Ms Nicole Belle 246-430-7500 246-436-4828National Cultural Foundation Mr T. H. Ian Estwick 246-424-0909 246-424-0916Prime Ministers Officer - Culture Section Ms Majorie Clarke 246-228-8374 246-430-9483Educational Institutions 49
    • Barbados Community College 246-426-2858 246-429-5935Samuel Jackson Prescod Polytechnic 246-426-1920 246-426-0843University of the West Indies 246-417-4000 246-425-1327Tourism and Hospitality SchoolRegional and Private OrganisaitonsEnterprise Growth Fund Limited Mr Ferdinand Straughn 246-426-1809 246-431-0124Caribbean Hotel and Tourism Association Ms Susan Springer 246-435-0847 246-435-0845Caribbean Toruism Organisation Ms Mareba Scott 246-427-5242 246-429-3065Caribbean Youth Environment Network Mr Osmond Harewood 246.437-6055 246.437-3381Food and Agriculture Organisation of the UnitedNations Dr Babara Graham 246-426-7110 246-427-6075Inter-AmericanInstitute for Cooperation onAgriculture Ms Ena Harvey 246-427-4740 246-429-3509Manufactures/DistributorsAC Fruit Growers Ltd Ms Collins 246-428-6826 246-420-7979Banks Holdings Ltd Mr Chris St John 246-429-2113 246-437-3481BICO Limited Mr Edwin Thirlwell 246-430-2100 246-426-2198Barbados Dairy Industries Limited Mr Clyde Gibson 246-430-4100 246-429-3514Chickmont Foods Limited Mr Geoffrey Goddard 246-418-8000 246-428-0525Exclusive Cotton of the Caribbean Mr Ruth Linton 246-228-5856 246-228-3250Foursquare Rum Distillery and Heritage Park Mr Winston Grecia 246-420-9954 246-420-1748Golden Ridge Farms Inc Mr William Tempro 246-433-3576 246-433-2847 Ms Donna Morgan orMalibu Beach Club Ceilia Alleyne 246-425-9393 246-425-8371Morgan Lewis Sugar Mill Tours and Plantation and 246-422-7429 orDairy 246-422-9222 Ms Jonathan Morgan orMorgan’s Fish House Kyle Harris 246-420-2324 246-420-2040Mount Gay Distilleries Ltd Ms Sharmaine Hooper 246-425-8757Ocean Fisheries Ltd Mr William Hince 246-425-3695 246-425-2235 50
    • Premium Sea Foods Mr Kenny Hewitt 246-437-2498 246-437-2501Site SeeingHarbour Master Cruises Ms Wendy Corbin 246-430-0900 246-430-0901Atlantis Ms Daria Welch 246-436-8929 246-436-8828Flower Forest Mr Steve Barnic 246-433-8152 246-433-8365Jolly Roger Cruises Mr Remington Went 246-228-8142 246-228-7720Orchid World Mr Steve Barnic 246-433-0306Welchman Hall Gully Mr William Gollop 246-438-6671 246-429-9055 246-419-4511 orAnimal Flower Cave Mr Manuel Ward 246-262-9535Mount Gay Rum Tour and Gift Shop 246-425-8757Barbados Wildlife Reserve, Grenade Hall Forest 246-422-8826 246-422-8946Malibu Beach Club and Visitor Centre 246-42593-93 246-425-8371Major Events and FestivalsCrop Over Festival Mr T. H. Ian Eastwich 246-424-0909 246-424-0916Bajan DooflickieCaribbean Gift and Craft Show Ms Moreen Pollard 246-436-0578 246-436-9999Congaline - Music Festival Mr T. H. Ian Eastwich 246-424-0909 246-424-0916Eat! Drink! Barbados Ms Susan Duncombe 246-435-0672Holetown Festival 246-429-7824 orBarbados Jazz Festival Mr Gilbert Rowe 246-437-4537NIFCA - Culinary Arts Mr T. H. Ian Eastwich 246-424-0909 246-424-0916 246-428-6738 orOistins Fish Festival Mr Dan C. Carter 437-2788Barbados Sandy Lane Gold Cup Mr C. Armond 246-426-3980 246-228-5475Banks Hockey Festival Mr Anthony Maughn 246-438-0732Sizzlin Sand Beach Volleyball Mr Paul White 246-427-8303Annual Water Carnival Ms Sonia ONeale 246-429-7946St Lawrence Music Festival Mr Michael Downes 246-435-6534 246-435-6539Sun, Sea and Slam International Bridge Festival Lady Burton 246-429-3724 or 246-426-6004 51
    • 246-427-4839Blowing In DeWesties - Youth Jazz Festival Ms Ruth Williams 246-426-3387Independence Pro Surifng Championships andBanks Pro Long Board Classic - Soup Bowl Mr Nick Donawa 246-426-4469 246-426-4469HotelsAbbeville Hotel Mr D. L. Inniss 246-435-7924 246-435-8502Accra Beach Hotel and Resort Mr Jon Martineau 246-435-8920 246-435-6794Allamanda Beach Hotel Mr Robin Walcott 246-435-6693 246-435-9211Almond Beach Club & Spa Mr Frank King 246-432-7840 246-432-2115Almond Beach Village Mr Monty Cumberbatch 246-422-4900 246-422-0671Amaryllis Beach Resort Mr Alvin Jemmott 246-438-8000 246-426-9566Asta Beach Hotel Ms Gabrielle Cummins 246-427-2541 246-426-9566Atlantis Hotel Mr Theo Williams 246-433-9445 246-433-7180Bagshot House Mr Aubrey Gomes 246-435-6956 246-435-9000Barbados Beach Club Mr Felix Broome 246-428-9900 246-428-8905Blue Horizon Apartment Hotel Mr Robin Simmons 246-435-8916 246-435-8153Butterfly Beach Hotel Mr Mark Kent 246-428-9095 246-418-0502Caribbee Beach Hotel Mr George Phillips 246-436-6232 246-436-0130Casuarina Beach Club Mrs Sonia Cole-Wilson 246-428-3600 246-428-1970Club Rockely (Barbados) Ms Lisa Lynch 246-435-7880 246-435-8015Cobblers Cove Hotel Mr Hamish Watson 246-422-2291 246-422-1460Coconut Court Hotel Mr James Blades 246-427-1655 246-429-8198Coconut Creek Hotel Mr Adrian Grant 246-432-0803 246-432-0272Colony Club Mr Dermont DeLoughry 246-422-2335 245-422-0667Coral Reef Club Mr Mark OHara 246-422-2372 246-422-1776Coral Sands Beach Resort Mr Malcolm G Worme 246-435-6617 246-435-7297Crane Beach Hotel Mrs Paul Doyle 246-423-6220 246-423-5343Crystal Cove Hotel Mr Adrian Grant 246-432-2683 246-432-8290 52
    • Discovery Bay Beach Hotel Mr Chetwyn Burnham 246-32-1301 246-432-2553Divi Southwinds Beach Ms Patricia Vance 246-428-7181 246-428-4674Dover Beach Hotel Ms Barbara Carter 246-428-8076 246-428-2122Dover Inn Hotel Mr John Huggins 246-420-5471 246-428-6865 Mrs MirandaEdgewater Inn Beneventano 246-433-9900 246-433-9902 Mrs Julia Belgrave-Escape at the Gap Smith 246-428-611 246-428-7722Escape Hotel Ms Kathleen Gaskin 246-424-7571 246-424-6595Fairholme Hotel & Apartment Mrs Erla Grannum 246-428-9425 246-420-2389Glitter Bay Hotel Mr Jan Schoningh 246-422-4111 246-422-1367Golden Sands Hotel Mr Denis Tull 246-428-8051 246-428-3897Grand Barbados Beach Resort Mr Issa Nicholas 246-426-4000 246-429-2400Hilton Barbados Mr Marilyn Soper 246-426-0200 246-228-7730 Mrs Bernice Critchlow-Hotel PomMarine Earle 246-228-0900 246-228-0907Inn on the Beach Hotel Mr Ron Andrews 246-432-0385 246-432-2440Island Inn Hotel Mrs Pat Odle 246-436-6393 246-437-8035Kings Beach Hotel Mr Ian Fletcher 246-422-1960 246-422-1619Little Good Harbour Mr Andrew Warden 246-439-2032 246-439-2020Long Beach Club Ms Cheryl Markle 246-428-6890 246-428-4957Mango Bay Hotel and Beach Club Mr Peter Odle 246-432-1384 246-432-5297Oasis Hotel Mrs Anne Walker 246-435-7930 246-435-8232Palm Garden Hotel Inc Mrs Ethel French 246-435-6406 246--435-7031 Mrs Margaret-AnnPeach and Quiet Hotel Loveridge 246-428-568 246-428-2467Port St Charles Ms Simone Harding 246-419-1000 246-422-7447Rainbow Reef Beach Hotel Mrs Corlita Worrell 246-428-5110 246-428-5395Regent Hotel Ms Elizabeth Massiah 246-432-6666 246-432-1335 Yvonne McI. LadyRostrevor Apt. Hotel Gollop 246-428-5920 246-428-7705Royal Pavillion Hotel Mr Jan Schoningh 246-422-4444 246-422-3940 53
    • Royal Westmoreland Mr Greg Schofield 246-422-4653 246-419-7205Sand Acres Hotl and Bougainvillea Beach Resort Mrs Patricia Dass 246-428-7141 246-428-2524Sandpiper Mr Wayne Capaldi 246-422-2251 246-422-0900Sandridge Beach Hotel Mrs Virginia Straker 246-422-2361 246-422-1965Sandy Beach Island Resort Mrs Jackie J White 246-435-8000 246-435-8053Sandy Lane Hotel Mr Colm Hannon 246-444-2000 246-444-2222Savannah Hotel Mr Dominie Tucci 246-228-3800 246-228-4385Sea Breeze Beach Hotel Mr Mark Kent 246-428-2825 246-428-2872Settlers Beach Villa Mrs Roslind E Crane 246-422-3052 246-422-1937Shonlan Airport Hotel Mr Kenrick Reid 246-428-0039 246-428-0160Silver Rock Resort Mr Abram Alleyne 246-428-2866 246-428-3687Silver Sands Resort Mr Randal Ward 246-428-6001 246-428-3758Smugglers Cove Hotel Mrs Phylliss Tempro 246-432-1741 246-432-1749Southern Palms Beach Club and Hotel Mrs Brita Pollard 246-428-7171 246-428-7175Sugar Cane Club Mrs Delia Webster 246-422-5026 246-422-0522Tamarind Cove Hotel Mr Chris Venner 246-432-1332 246-432-6317Time Out at the Gap Ms Charmaine St John 246-420-5021 246-4205034Treasure Beach Hotel Mr Trevor Ramsay 246-432-1346 246-432-1094Tropical Escape Hotel Mr Al Brathwaite 246-432-5150 246-432-5154Turtle Beach Resort Mr Mark Welch 246-428-7131 246-428-6089Vacation Hotel Mr John Gaskin 246-428-4748 246-428-6636Villa Nova Hotel Mr Peter Bowling 246-433-1524 246-433-6363Windsurf Beach Hotel Mr Mark Kent 246-420-5862 246-418-0502Yellow Bird Hotel Ms Geeta Chatrani 246-435-8444 246-435-8522 54
    • RestaurantsAckee Tree Roti Shed and Snackette Mr Martin Field 246-434-7684 246-436-8806Angry Annies Mr Paul Matthew 246-432-2119Baku Brasserie Mrs Joan Morris-BruceBalcony Restaurants and Bear Garden Mr David Bayley 246-431-2088 4312139Barbecue Barn Salad Bar 246-436-5000Barclays Rum Punch Bar and Restaurant Mr Anthony Redman 246-422-9213Bean and Bagel Mr Terry Boyce 246-420-2743 246-420-5183Bellinis Ms Stephanie Smith 245-435-7246Blakeys Bar and Restaurant Mr Ronald A Gittens 246-428-1933Bombas Beach Bar and Restaurant Ms Grace Taaffeee 246-432-0569Bonito Bar and Restaurant Mr Raymond Parris 246-433-9034Brown Sugar Restaurant Ms Marcell Cooke and Mr Nick Donawa 246-426-4469 246-426-4469Bubbas Sport Bar and Restaurant Ms Marian Elias 246-435-6217 246-435-8732Café Indigo Mr Jason Assesling 246-432-0968 246-432-1396Café Jungles 246-428-5005 246-428-6031Café Sol Mexican Grill and Margarita Bar Mr Mark Cothrane 246-435-9531 246-420-7645Calabaza Mr Brian Carter 246-424-4557 246-424-0766Captains Carvey Ms Susan Tryhane 246-435-6961Carambola Mr Robin Walcott 246-432-0832 246-435-8540 or 246-231-Carib Beach Bar Mrs Anna Adamira 7229 246-435-8542Champers Wine Bar and Restaurant Inc. Mrs Chiryl Newman 246-435-6644Chefette Restaurants Mr Assad Holoute 246-430-3385Chicken Barn Ltd Mr Peter Hynam 246-435-7428Chillers Mrs Carol Vogt-Ince 246-435-7011Coach House Mr Howard Palmer 246-432-1163Cocomos Restaurant Mr John Reid 246-432-0134 246-432-6174Daphnes 246-432-2731 246-432-5161Davids Place Mr David Trotman 246-435-9755East Moon Mr Simon 246-422-4739 246-422-7491 55
    • Emerald Palm Mr Brian Tatem 246-422-4166Golden China Restaurant Mr Ian Chinapoo 246-435-9660Guang Dong Chinese Restaurant and Bar Mr Michael Chow 246-435-7387 246-4359532 246-432-0014 or 246-431-Ho Kwong Mr Phiilip Cho 0176Ideal Mrs Gail Wills 246-431-2140Ile De France Mr Michael Gramaglia 246-422-3245Ile Tempio R & A Investment Inc., Anna Pirelli 246-432-2057Jambalayas Mr Bernt Sundkvist 246-435-6581Jeremiahs Bistro Mr Greig Smith 246-420-6397Josefs Mr Josef Schwaiger 246-435-8245 246-420-7639Jumbos Bistro Mr Roger Foster 246-432-8032Kapone Restaurant Mr Deryck Jemmott 246-429-6782Kentucky Fried Chicken Mr Phil Davis 246-435-8185La Bella Collina Mrs Lee-ann Pearisi 246-419-0134La Terra Ristorante Mr Matthew Hartmann 246-432-1099Lobster Alive Mr Art Taylor 246-435-0305Lone Star Restaurant and Hotel Mr Rory Rodger 246-419-0599 246-419-0599 246-435-5825 or 246-425-Lucky Horse Shoe Saloon Mr Laura Galt 5825 246-4358-7484Luigis Ms Ferri 246-428-9218Mangos "By the Sea" Ms Gail Spenard 246-422-0704 246-419-4511 or 246-262-Mannies Suga Suga Bar and Restaurant Mr Manuel Ward 9535 246-422-0021Mayflower Chinese Restaurant Mr Tony Yam 246-426-4734McBrides Pub and Cookhouse Mr Mark Cothrane 246-435-6352 246-420-7645Mews Mr Christopher Hoad 246-432-1122 246-432-1136Naniki Mr Tom Hinds 246-433-1300 246-433-1314Oceans restaurant and Bar Mr Mike Seale 246-420-7615 246-418-0188Olives Bar and Bistro Mr Michele Rogers 246-432-2112 246-432-2406Opa Greek Restaurant and Bar Mr Dimitri Vamvakas 246-435-1234 246-431-6587Paradise Pizza Mr Victor Clarke 246-435-6777Pisces Mr William Donawa 246-435-6564 56
    • Pizza Man Doc Mr Gray Broome 246-422-1432 246-228-0695 246-432-0227 or 246-429-Pizzaz Mr Theodore Williams 6228Plantation Restaurant Ms Beverley Layne 246-428-5048 246-420-6317Players Sports Bar Mr Carlos Walters 246-426-3596 246-427-0955Raffles Mr Elvis Burnett 246-432-6557Ragamuffins Bar and Restaurant Messr. Neil Patterson 246-432-1295Red Rooster Mr James Blades 246-435-3354Restaurant at South Sea Mr Barry Taylor 246-420-7423 246-428-9284Rum Barrel Mr Charles Edwards 246-432-6962Sakura Mr Paul Doyle 246-432-5187 246-423-5343Sassafras Mr Nicola Leedhem 246-432-6386 246-432-6964Shak Shak Mr Dimitri Vamvakas 246-435-1234 246-431-6587Ship Inn Mr Graham Turner 246-435-6961Sitar Mr Ansari Mahujiri 246-432-2248Southdeck Restaurant Mr Shaun DeFreitas 246-436-2661 246-228-7720St Lawrence Pizza Hut Mr Birchmore Griffith 246-420-2743Steak House Grill Mr Birchmore Griffith 246-428-7152 246-428-7152Surfside Restaurant Mr Michael Henry 246-432-2105 246-425-0756The Cliff Mr Brian Ward 246-432-1922The Tides Mr Guy Beasley 246-432-8356 246-432-8358Thirty-Nine Steps Wine Bar Mr Josef Schwaiger 246-427-0715Voyager Goddards Enterprises 246-428-0989 ext 4606/07Waterfront Café Ms Susan Walcott 246-427-0093 246-431-0303Weisers On the Bay Mesr. Paul and Andrew Daniel 246-425-6450 246-435-0204Zafran Mr Michael Callendar 245-435-8995Airline CaterersAirline Catering Enterprises Ms Sonia Carter 246-428-7628 246-435-0494Goddard Catering Group (Barbados) Ltd Mr Winston Williams 246-428-6365 246-428-6215Conference/Convention Centres 57
    • Barbados Conference Services Ltd Ms Shelly Miller 246-467-8200 246-431-9795Bay Shore Mr Euclid Brancker 246-435-2909 246-427-5207Carlisle Bay Centre Ms Corleta Worrell 246-426-6101 246-427-0544D C Concerence Centre/Manor Lodge DiningClub Ms Debbie Lawrence 246-421-3462 246-421-8059Dove Conference Centre Mr Alexa Roache 246-434-0784 246-434-0787Gymnasium Ltd Ms Mechell Rudder 246-437-6010 246-437-3358Southern Palms Beach Club Ms Janice Downie 246-428-7171 246-428-7175CaterersAnns DeliCorbins Catering Services Limited Mrs Rosalind Corbin 246-427-7777 246-430-0406Cutters of Barbados Mr Roger Goddard 246-820-0592 246-423-0611Dr Donuts Mrs Williams 246-426-1212Executive Catering Services Mr Andria Burgess-Hunte 246-426-5920 246-426-5922Hot Legendary Fish Cakes Mr Marlon Bascom 246-427-2502 246-427-2502Jumbos Bistro Mr Roger Fosterr 246-432-8032K & H Catering Services 246-419-9986K S D Catering Mr Sylvester Skeete 246-228-9365L E Quality Caterers Inc Ms Sheldine Foster 246-435-9929 246-435-9933Maskells Home Style Bakery Products Mr John Maskell 246-436-9297Mochababe 246-236-3669Mrs Patissiere & Catering Mr Rodney Powers 246-228-5407 246-228-5407Patisserie & Bistro Flindt Ms Zoe Flindt or Mr Paul Collymore 246-432-2626 246-432-2634 Ms Angela Worrell or Mr NevillePeronne Manufacturing Inc Brewester 246-435-6921Roses Kitchen Catering Services Ms Elaine Rose 246-423-6676 246-423-6676Topline Caterers 246-425-9014Trafalgar Restaurant (Carltons RestuarantsInc.) Mr Carlton Hinds 246-436-2517 246-436-2517 246-424-8496 Attention:Tyrones Deli & Catering Services Mr Tyrone Davis 246-424-8154 ColeenWatercress Caterers Ms Rachael Thorne 246-436-7965 246-436-7965 58
    • Nurseries/LandscapersBlooming Days Nurseries 246-423-4513 246-423-4513C Jays Plant Nursery Ms Jacinta or Carl Oneal 246-433-1265 246-433-0333Caribbean Plants Ltd Ms Maria Maritach 246-422-4885 246-422-4885Cumberbatch Nurseries Mr Edward Cumberbatch 246-423-6280 246-418-9741Davis Plant Nursery Mr Patrica Davis 246-436-8457 246-429-5197Dover Palms Mr Barney Gibbs 246-428-1388 246-428-5472E C Nursery & Garden Supplies Ms Eleanor Clarke 246-420-7340Evergreen Lawns and Landscaping 246-236-3663 246-253-4294 or 246-233-Exclusive Landscapes Mr Brian Hinds 3218Fair View Nurseries Mr George Garvey 246-433-1372 246-433-2329Garden City Ms Lisa Dean 246-433-2786Green Horizon Landscaping & Garden Mr Sylvester Fenty 246-426-1943 246-426-1151Green Thumb Maintenance Services Ltd Mr Wayne Niles 246-426-5153 246-426-3552Growing Things Mr Steven Thomas 246-435-6413 246-435-8299H B Services Mr Henderson Brewester 246-432-6263 246-432-6968Huntes Nurseries 246-433-3333Imanis Landscaping Inc 246-433-5056Indoor Plant Services Limited Ms Jenniffer Sisnett 246-429-0474 246-228-5972Jade Property Services Ms Vanessa Wharton 246-435-1518 246-437-4286Landmark Nurseries Co Ltd Mr Mark Gibling 246-432-2358 246-432-2356Landscape S A Inc Mr Ian Howell 246-429-1672 246-228-9279Nature Care Greenhouse Ms Tracy Anthobus 246-437-2019 246-418-0802Phillips Freighting & Farming Services Mr Junior Phillips 246-429-1555 246-429-1555Quality Landscape Services Inc Mr Christopher Nicholls 246-419-0462 246-419-0147SBN Plants Mr Ian Julien 246-428-1938 246-420-6506T & T Lawn & Garden Services 246-438-0179Tropical Landscapes Ltd Mr Johan Bjerkhamn 246-439-2164 246-439-2165W M Landscaping & Maintenance Inc 246-437-0674 246-422-3683 or 246-262-West Coast Garden Centre Mr Stan Michelini 6330 246-422-5571 59
    • Body CareAlegnas Detox Centre and Spa 246-437-3593Aqua Medical Laser Associations 246-228-2639Chateau De Beaute Beauty Spa Ms Nadine Singh 246-430-9406 246-430-9406Soothing Touch Da Spa Mr or Mrs Andrews 246-436-9405 246-436-9405Spa Monique 246-421-7464SPA Sensations Ms Cynthia Smith 246-429-9036Suga Suga Spa Ms Veronica Corbin 246-419-4507 246-422-2044The Cut Hair and Nail Studio Ms Tracy Innis 246-435-6811Tips II Toes Nail Studio Mr Rene Morris 246-436-8404 246-429-8264 or 246-426-Touch of Class Ms Nikki Lee or Mr Herman King 3772Yin Yang Clinic and Beauty Spa Mr Jean Martin 246-435-0107Earth Mother Botanicals Ms Sandra WeekesCentre for Complementary Medicine Mr Herbert Cheeseman 246.433-5619 246.433-5619Healthy Solutions Natural Health Centre Ms. Hazel Gill 246.431-0786 246.228-0342LeatherAmeribag (Bdos) Ltd Mr Marc Gentlin 246-428-2368 246-428-1859Elvis Leather Mr Holder 246-426-3119 246-426-3119Faustins Leather Supplies and Accessories Mr Faustin 246-228-2466 246-228-2466ShopsIsland Craft (Bdos) Inc Ms Jocelyn Parris 246-426-4391 246-228-0387Barbados Crafts Council Shoppe Ms Lois Crawford 246-426-5213 246-426-5213 60
    • AGROTOURISM INVENTORY SURVEY May/June 2006This survey is designed in an effort to conduct an inventory of agrotourism activities in Barbados. Agrotourism refers to any activity, enterprise or business that links agriculture with products, services and experiences in tourism.Name of Business:______________________Contact & Title:_____________________Address 1:______________________________________________________________Address 2:______________________________________________________________Parish:___________________________Tel.:______________Fax:_________________1. Which of the following classification or classifications describe(s) your operation? Describe Your Operation Trade Farm-based/Agro-Ecotourism Community Tourism Culinary Tourism Agro-Heritage Tourism Health and Wellness Other (Please describe)2. Do you operate year round or seasonally?3. Number of years in business? __________yrs.4. Who are your main customers? Tell us about your customers Local hotels & restaurants Caribbean agencies Overseas tourists Local customers International agencies 61
    • 5. The following is a list of issues that you may have encountered since starting your business. Rate the level of difficulty you had with the following issues: No difficulty Some Difficulty Major Obstacle Preparing a business plan Financing Identifying markets Promoting your business Signage Licenses & Permits Finding the right employees Competition6. Do you plan to expand your business in the next three years? Yes No7. What services are needed that are not currently available to grow your business? Describe your technical assistance or training needs8. What has been the most important factor/s for success and sustainability of your business? Tell us what you are doing right 62
    • AGRO-TOURISM INVENTORY MAY/JUNE 2006 AGRO-TRADE AGENCIES Agency Telephone No. Contact Person FRUITS & VEGETABLESA C Fruit Growers 428-6826/420-7979 Ms. CollinsCaribbean Fruits & Vegetables 437-5763 Mr. RamkalawanClaybury Plantation - Redland Estates 433-5541 or 433-4558 Linda HerbertCMB Enterprise Meat & Vegetables 420-7913 Cameron BascombeCountry Garden 433-8605 Keith FordeGales Agro Products 416-3453 Freddy GaleGibbs L E & Co. 426-1250/429-9127 Mr. GibbsGlobal Produce Corporation 228-7195/429-9083 PaulaSharom Fruits & Vegetables 436-9717 Mr. HussainSookrams Wholesale 437-6979 Mrs. SookramThomas Augustus 423-8277 Thomas AugustusWelchtown Plantation 422-8755 Mrs. BrathwaiteWendells Vegetable Supplies 433-1872Youngs Farm 423-9235 Mr. YoungTrevor Hunte 416-5154 Trevor HunteRichard Gaskin 424-7185/256-8185 Richard GaskinFredericks Inc 234-3639 Fredericks IncJefferson Thompson 433-6814 Jefferson ThompsonDenzil Waithe 248-0299 Denzil WaitheSylvan Trotman 231-9548 Sylvan TrotmanBrighton Plantation 228-1771 Mr. Michael PileNatures Produce 419-0520Elgy Trading 428-3694 Mr L McDonald Grosvenor MEAT, FISH & DAIRYBICO 430-2100 Edwin ThirwellChickmont Foods 418-8000 Geoffrey GoddardGolden Ridge Farms Inc 433-3576 Mr William TemproMorgans Fish House 420-23-24 Ms Jonathan Morgan or Kyle HarrisOcean Fisheries Ltd 425-3695 Mr William Hince/Mr. Frank JordanMonverns Sea Foods 426-1930 Mr. Vernon GreenidgePremium Sea Foods 437-2498 Mr Kenny Hewitt FLORICULTURESimply Flowers 437-6597 Christina FosterC.O. Williams Flowers 438-6297 Trevor HunteForever Flowers 435-9774 June FieldingCarlton Flowers & Plant Shop 424-3403 Rosita LynchHastings Flower Market 228-5625Fairview Nurseries 262-9190 OCarol MartinCaribbean Plants Ltd 422-4885 Maria MaritachJobevs Florist 435-7389Dover Palms 428-1388 Alfred LayneMuriel Flowers 432-7015Victoria Florist 426-3379 AGRO-PROCESSING (Condiments, Seasoning, Syrups, Spices,Sauces)C & G Star Trading 428-0984 Mrs Glendine GreavesRose & La Flamme 428-4112 Mr Anthony CumminsAunt Mays Food Products 418-9835Country Boy Foods Inc 427-6375 Mr Irwin RedmanWindmill Industries Ltd. 427-3008 Mr. Peter MillerNative Treasures Inc 228-5837 Ms Ann Marie WhittakerJays Enterprises 434-7893 Ms Ingrid BrathwaiteKibaazi Products 417-8806 Mrs Roseclair WeithersPatrizia Products 426-1929 Ms. Aveline MottleyWindmill Industries Ltd. 422-3409 Ms. Barbara BoyceWentworx Barbados 433-9419 Mr. Derek Went 63
    • AGRO-TOURISM INVENTORY MAY/JUNE 2006 FARM BASED & AGRO-ECOTOURISM Agency Telephone No. Contact Person FARM BASEDNannys Animal FarmOcean Echo Stables 433-6772 Samantha BrowneCaribbean International Riding Centre 422-RIDE Naomi RoachfordLush Life Nature Resort 433-1300 Tom HindsParks Plantation & Sheep Farm 433-8538 Dr. WilliamsWilliams C O Farms 425-2397 C.O. Williams AGRO-ECOTOURISMHighland Adventure Tours 438-8069 Bernard FrostIsland Safari 429-5337 Ralph WhiteATV Quest Tours 422-9213 Lenese BenonsBillfisher II Game Fishing 431-0741 Winston WhiteBlue Jay Fishing Charters 429-2326 Alan/Sonia BurkeFisherpond Great House 433-1754 John/Rain ChandlerGraeme Hall Nature Sanctuary 435-7078 Harry RobertsArbib Nature & Heritage Trail 426-2421 Victor CookeFlower Forest 433-8152 Steve BarnettOrchid World 433-0306 Interview CompleteBig Game Fishing 424-6107 Catherine RoachAshbury Farms 433-1721Adventureland (4 x 4) Tours Inc 429-3687 Dean Straker/Roger FosterAttractions of Barbados 424-8687 Bernard FrostDiving Adventures Barbados 437-7445 Lee DytcherBarbados Blue Watersports 426-0200 Andre MillerDivePro Barbados 420-3337 Summer Rain WormeAtlantis Submarines 436-8929 Roseanne MayersEco Dive 243-5816 Andrew WesternThe Dive Shop Ltd 426-9947 Haroon DegiaAndromeda Botanic Gardens 433-9384 Vicki Goddard-StewartWelchman Hall Gully 438-6671Folkestone Marine Park Reserve 422-2314/2871 Mr. John NicholsBarbados Wildlife Reserve 422-8826 Genevieve MarshThe Barbados Sea Turtle Project 417-4320 Dr. Julia Horrocks 64
    • AGRO-TOURISM INVENTORY MAY/JUNE 2006 HEALTH & WELLNESS TOURISM Agency Telephone No. Contact Person ALTERNATIVE MEDICINE Caribbean Institute of Healing 420-5410 Mela Berger Centre for Complementary Medicine 433-5619 Herbert Cheeseman The Wellness Centre 426-3825 Mrs. Homar The Maas Clinic 431-9415 Kathy & Lawrence Maas-Blaauw Barbados Fertility Centre 435-7467 Dr. Juliet Skinner Light Body Wholistic Clinic 426-7251 Chantel Selman Heigher Heights 420-4451 Ondeane Kirton SPAS Cher-Mere 437-1198 Cheryl Bowles-Mottley Touch of Class 429-8264 Ms Nikki Lee or Mr Herman King Yin Yang Clinic and Beauty Spa 435-0107 or 439-0107 Mr Jean Martin Soothing Touch Da Spa 436-9405 Mr or Mrs Andrews Suga Suga Spa 419-4507 Susan Stein Sandy Lane Spa 444-2100 Villa Nova 433-1505 HERBAL AND ORGANIC SPECIALISTS The Barbados Defence Force 231-0768 Patrick Forde Earth Mother Botanicals 228-2743 Ms Sandra Weekes Wentworx 433-9419 Derek WentAGRO-TOURISM INVENTORY MAY/JUNE 2006 CULINARY TOURISM Agency Telephone No. Contact PersonChampers 435-6543 Cheryl NewmanFish Pot Restaurant 439-2604 Andrew WardenPisces 435-6564 Ms. Karen AphedltDavids Place 435-9755 David TrotmanTims Restaurant 228-0645 Mr. Victor SpringerEdgewater Hotel & Restaurant 433-9900 Marjorie Riley and Anthony MaughnHotel Pommarine Hospitality Institute 228-0900 Bernice Critchlow-EarleBrown Sugar Restaurant 426-7684 or 436-7069 Marcelle CookeAtlantis Hotel & Restaurant 433-9445 Mr. WilliamsTides Restaurant 432-8356 Mr. Guy BeasleyLuigis Restaurant 428-9218 Mrs. FeriChef Gourmet Evenings 427-2623 Gerald Cozier 65
    • LIST OF SUPPLIERS IDENTIFIED BY PARTICIPANT HOTELS AND RESTAURANTS MAY/JUNE 2006 SUPPLIERS OF PRODUCE NAME OF HOTEL/RESTAURANT (FRUITS AND VEGETABLES) ITEMS SUPPLIED MEAT AND FISH SUPPLIERS Has six small farmers but did not Ocean fisheries, Lashley and Waithe (dolphin, imitation crab want to release info without meat) Sea Island Foods (shrimp and Banglamary and whiteEscape Hotel - Maria Taylor consulting them fish) Trevor Hunte 416-5154 Tomatoes, eggplant, bora beans, cucumbers Richard Gaskin 424-7185/256- Watermelon, cucumbers, limes, sweet potatoes and local 8185 lettuce, sweet peppers, pumpkin Fredericks Inc Melons, tomatoes, sweet peppers, ochroes 234-3639 Carrots, mangoes, tomatoes, pumpkin, oranges and Jefferson Thompson 433-6814 lemons (Arthur Henry 243-6626 markets for him) A E Cumberbatch - pork 425-1043 Denzil Waithe 248-0299 June 432-2661 Lettuce (local) and chinese cabbageHilton Hotel - Ryan Byer Sylvan Trotman - 231-9548 Fruits & Veg Everybody likes to grow the same things at the same time. Fruits & Veg (Red & Yellow Peppers - non-traditional not Everybody grows carrots and forgets cucmbers. ConsistencyPurchasing Manager Brighton Platation 228-1771 grown locally in terms of availability and quality a problem. Innovation - Natures Produce 419-0520 Fresh Herbs seedless watermelons. Grow plum tomatoes, grape tomatoes Radshas Fruits & Veg plus regular ones.Waterfront Café - Cheryl Goodridge Leslie Fruit & Veg 439-9143 Sweet Potatoes, Watermelons, Seasoning, Pumpkin, tomatoes Claybury Plantation Ocean Fisheries Webster Belle Farm Exoctic Lettuce - Romaine Morgans Natures Produce Tim Walsh Special Lettuce Shoreline Belle Farm, Marcadon Cabbage, Ochroes, lettuce, tomatoes, potatoes, yams,Edgewater Restaurant - Marva Holder Neil Gale 249-2125 cucumbers Ocean FisheriesMama Mia/Luigis - Mrs. Feri AC Fruit Growers Morgans Fish House, ShorelineBrown Sugar - Marcelle Cooke Sherlock Wilson - Pork Legs and MeatThe Tides - Guy Bedasley AC Fruit Growers - Richard Hurdle Marcadon for poultry Richmar Trading Natures Produce 66