Suriname 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 organized by the Government of Suriname in collaboration with the Technical Centre Agricultural and Rural Cooperation (CTA) Paramaribo, Suriname, 3-4 April 2019

1. Ena Harvey
IICA Representative, Barbados
Agrotourism Specialist
Opportunities in Food Tourism in Suriname:
Linking Agriculture, Processing, Chefs
Suriname Agritourism Policy Setting Workshop, Suriname, April 3-4, 2019

2. Suriname: Melting Pot for Global Cuisine
Ethnic Diversity reflected in Food

3. • Food expresses local culture & heritage and connects tourists
with a destination’s landscape and unique way of life
• Is an important destination attribute and fundamental to
destination imaging
• Food consumption is integral to tourism & can have significant
economic effects in the supply chain
• Dining is consistently ranked in the top three favourite tourist
activities
• Approximately 25% - 35% of tourist expenditure is on food
• Culinary, gastronomic & food tourists considered high yield
"The pursuit and enjoyment of unique and memorable food
and drink experiences, both far and near.“ (WFTA)

4. • Fruits, vegetables,
meats, fish and seafood
all come from the land,
rivers and the sea.
• Gastronomic tourism
helps to increase rural
revenue sources and
improve income levels
and employment of local
labour (especially
women)

5. When done properly, culinary tourism tells the story
of the heritage, the people and the landscape of a
geographic area.
It reflects 'place', enriches experiences, and can be a
valuable tool to boost economic, social and
community development.

6. SLHTP
Infrastructure development
Funding mechanism
Product development on traditional activity
Multi-stakeholder design and planning &
Institutional support
Use of common property resources
Participatory planning
Capacity building and skills development
Community leadership
Local economic linkages – multiplier effects
Tourism impact management
Anse La Raye Fish Fry, St. Lucia

7. Food Festivals in the Caribbean Region

8. Food Culture Rooted in Agriculture

9. L to R: Raw grated cassava, cassava wedges,
cassava chunks, cassava crinkle-cut fries
Dasheen and frozen
dasheen chunks Sweet Potato chunks, crinkle-
cut fries and waffle fries
Convenient
forms of
Cassava and
Root Crops
for
Foodservice

10. Convenient forms of Cassava in the
Caribbean & Latin America
Jamaica
Island Grill
Restaurant
Pollo
Tropical
RostiPollo

11. Indigenous women in Guyana –
organic cocoa and chocolate
AND CASSAVA BREAD

12. Cassava-products in Dom. Rep.
Suriname and Brazil
Farofa
Dom Rep
Suriname
BRAZIL
Cassava Rolls

13. Cassava Processing in Art –
GARIFUNA Belize

14. Casabi Organics
Flavoured cassava
wafers and biscuits.

15. Coconut water
“Crack Life Open”
“Detox while you Retox”
Coconut water has become the new favorite
post-exercise drink for celebrities like Madonna,
Courteney Cox, Mischa Barton, Rihanna, Gisele
Bundchen and Sienna Miller.
In fact, Madonna likes coconut water so much
that she’s invested in the Vita Coco company.
Some 2m coconuts are now cracked every day
by the company.

16. Coconut Water Wars !
http://nyti.ms/1nHsawd
Vita Coco has an estimated 40 percent market share in the United States.
The brand is sold in 30 countries worldwide and did $421.1 million in global
retail sales last year, according to The Wall Street Journal.
Vita Coco had to pay out $10m for a class action in
2012, after the courts found that Vita Coco’s claims
its products were “super-hydrating” “nutrient-
packed” “mega-electrolyte” and “super-water”
were exaggerated. The company now owns a
coconut research lab in Singapore to ensure
complete accuracy on packaging.

17. Coconut products in
Foodservice
Bar service - coconut water, sweet and savoury
snacks, coconut-based rums and liquers
Breakfast, lunch and dinner menus. Coconut-based:
Soups
Salads (Samoa
Appetizers
Entrees
Desserts
COCONUT-THEMED RESTAURANTS
Coconut sugar, coconut milk, coconut water,
coconut jelly, MORNING DOSE OF COCONUT OIL
(noni FIJI)
Coconut shell “crockery and cutlery” – green
packaging
Table mats, serving baskets

18. Coconut in art, fashion and decor
The basis for gifts and souvenirs, interior design and a
coconut logo shop !! for the tourism sector

19. Coconut-based spa
and gym products
Coconut water (plain and flavoured –
cayenne pepper, sorrel, ginger)
Massage oil, Scrubs, Soaps, Lotions
Coconut charcoal capsules
Coconut scrub, chocolate/cocoa medallion
and massage oil (for Hyatt spa)

20. Coconut Festivals
Toronto hosts Canada’s 3rd Annual Coconut Festival
and Marketplace on Saturday, August 27, 2016, at
David Pecaut Square. Coconut Festival Canada
produces the event to connect all communities to
learn about the coconuts’ various health benefits &
diverse addictive delicious culinary and lifestyle uses

21. •Vanilla & spices -
pepper, cardamom,
cinnamon etc
Coffee
Beef, Honey
•Cocoa
•Noni (morinda
citrifolia)
•Virgin coconut oil
• Fruit pulp
• Dried fruit
• lamb, goat
• Ginger
• Turmeric
• Tamanu/Dilo/Fetau oil
• Copra Oil
• Coconut meal
• Coconut Sugar
• Ngali Nuts
• Valued added
eg Insect repellant, soap
• Local Inputs:fish meal
fertilizers, compost &‘bio
brews’
• Rum

22. Coconut Processing – WIBDI, Samoa

23. WIBDI, Samoa and The Body Shop
“We have been buying organic virgin
coconut oil since 2008 from Women in
Business Development farmers as part of
Community Fair Trade programme
“This programme has been instrumental in
allowing Samoan families in the villages
gain access to a market for its coconut oil,
which goes into products that are sold in
more than 3000 stores around the world.
But more than that, The Body Shop has
been incredibly patient and supportive as
we try to build our capacity to produce
and export our oil.”

24. Chefs: the link between sustainable
tourism, agriculture and cuisine
Chefs have a unique part to play in making the food system more
environmentally sustainable, socially just, and delicious. They connect
producers and consumers, understand where food comes from, and
know what consumers want.

25. Adams Aquafarm Ltd
• We are an AQUACULTURE farm that
produces
• Red Tilapia
• Crayfish
• Lettuce and herbs (AQUAPONICS)

26. Supplying Restaurants/chefs
Requirements
• High quality
• Uniform size
• Fillets
PROS
• High price
• No processing
CHALLENGES
• Hard to maintain orders
• seasonal

27. Supplying Supermarket
Requirements
• High quality
• Variety of sizes
• Whole fish
PROS
• Good price
• Can sell it all
CHALLENGES
• Packaging
• Delivery/storage

28. Market Preferences
Unseasoned
- Preferred by locals
Seasoned
- Does better in tourist areas

29. Branding

30. Food Safety, Transparency,
Stewardship, Sustainabilty

32. Tourism Demand for Breadfruit
Products
Tourists increasingly want foods
which emphasise the heritage and
culture of a place, which assist the
preservation of traditional forms of
agriculture and cultural heritage.
Locals and regional tourists
Caribbean, African and Pacific diaspora
Health-conscious consumers
NCD sufferers (diabetes, hypertension, obesity)
“Foodies” and culinary travellers
Chefs, caterers

33. Breadfruit products in
Foodservice
Bar service - chips, fries, smoked bits, snacks (tostones)
Breakfast, lunch and dinner menus
Soups
Salads
Appetizers
Entrees
Desserts
Vegan, gluten-free meal options

34. Processed Breadfruit Products
CANNED
FROZEN / ROASTED /
R.T.E. -READY TO EAT
Breadfruit Curry
Breadnut

35. Processed Breadfruit Products
FLOUR
SNACKS
Carmeta’s,
Barbados

Pacific
Flour

36. Pairings with Breadfruit
Appleton, Jamaica: For the second course of
breadfruit soup, with yam and goat-cheese fritters.
Presented in a breadfruit, it was paired with
Appleton V/X margarita with fever grass syrup,
grapefruit and coconut cream, garnished with fever
grass stem and coconut spaghetti.
Chef Ravi Anne,
Jamaica

37. Breadfruit Festivals
Jamaican Breadfruit Festival,
Jeffrey Town, St. Mary, Jamaica.
Annual Breadfruit
Festival, St. Vincent
breadfruit cheese pie, puff,
pizza, lasagna, breadsticks,
quiche, sweet and sour candy
blossom) &breadfruit drinks.
Local cultural activities:
dancing, drumming, and
performances by
calypsonians. Hoteliers and
restaurateurs are encouraged
to utilize the breadfruit in
meal preparation during the
month of August.

38. Breadfruit in art, literature and
decorThe basis for gifts and souvenirs, interior design and a
breadfruit logo shop !! for the tourism sector

39. Breadfruit in fashion and decor
The basis for gifts and souvenirs and interior design for
the tourism sector
Tapa
breadfruit bark

40. Luxurious Barbados Served up at Cobblers
Cove with Executive Chef Michael Harrison
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Cobblers Cove Camelot Restaurant Awarded
Restaurant of the Year at Barbados Hotel &Tourism
Association Awards

41. Junior Duelling Challenge Programmes
A Success Story of Youth
&
the Culinary Arts
March 28, 2019
Presenter: Chef Peter Edey, BSM, CEC, WCEC, CE, CCHT

42. Team Trinidad & Tobago
Doubles
CHEF PETER EDEY, BARBADOS
CARIBBEAN JUNIOR CULINARY CHALLENGE – SUCCESS
STORY OF YOUTH AND THE CULINARY ARTS

43. Team Turks & Caicos
Conch soup with Moringaleaves

44. JDC/ CJDC ACHIEVEMENTS
 Greater interest in use of local & regional produce
& products
 More persons developing indigenous products
 Chefs are more willing to prepare and present local
cuisine as seen by the offerings in some restaurants
 Local food festivals are paying greater interest in
celebrating local cuisine

45. JDC/ CJDC ACHIEVEMENTS
 Many former JDC/CJDC competitors are actively
pursuing their dream to become chefs/ work in the
culinary arts field
 Interest & eagerness by local, regional &
international food and beverage experts to conduct
workshops and seminars at the annual CJCC

46. Thank You!!

47. Lolo Koekroe – Rotating kitchen

48. “Inviting someone into your
home allows for a more
relaxed, real and authentic
conversation, and it connects
food with life,….It dives deep
into the locality of a place and
a person.”
Culinary travelers are
increasingly looking for
exclusive experiences, such as
a private, hands-on cooking
class at the home of a local.
2017 Benjamin Adair

49. Virtual Agricultural Clearing House (VACH)
officially launched in May 2016 under SLHTA
The platform currently allows for over 400
farmers (including farmers' cooperatives) to
readily notify hotels of available produce and in
return receive timely requests from hotels of
items in demand.
F.A.R.M.S. - Farmers Access
Resource Management Solution
F.AR.M.S. Is a mobile web
application connects producers and
consumers in real time.

50. Le AirBnB des Tables d’Hotes
dans le Monde

52. • VizEat is insured with Lloyds of London,
covering hosts and guests for up to £250,000
(e.g. against food poisoning or other
problems)
• Bonappetour vets households not only for
food hygiene but also hosting personality and
style. Source:https://www.theguardian.com/small-business-
network/2016/jun/03/real-life-come-dine-with-me-social-dining-
revolution

53. Whereare thesefarms?
Whatare theysprayingonthe
plants orfruits?
Howlongago was itpicked?
Howfarhas ittravelled?

54. 1. Leadership
2. Market-ready or near-market-ready culinary products and
resources
3. Destination with good access from key origin markets
4. Culinary tourism resources distinctive to the country
5. Destination with multiple culinary tourism experiences
6. Sufficient market intelligence
7. Integrated strategy
8. Partnership and Community-based collaboration
9. Financial support and performance measures
10. An effective destination marketing organization
How does Suriname Rank as a
Culinary Tourism Destination ?

56. Taking it to the Next Level
Barbados as a
“Foodie Destination”
1. Claim: Barbados is the Culinary Capital in the Caribbean
???
MUST BE UNDERPINNED BY INNOVATION IN FOOD CULTURE
• Solid Agrotourism and Food Tourism Policy and Strategy –
Whole of Society Approach
• Sustainable food production systems
• Functioning Culinary Alliance of Barbados
• Intellectual Property Protection for what is Uniquely
Bajan – Rum, Falernum, Claytons, Jug-Jug, BBB sheep
• Creative Financing, Marketing and Promotion