EDITORIAL

Agrotourism is a must

The importance of developing strong linkages between agriculture and tourism within the Caribbean was brought to the fore recently, with calls for systems to be put in place to better facilitate the two sectors having a closer working relationship. The experts say there are numerous benefits to be had from the two sectors collaborating, especially for countries like those in the Caribbean who are heavily reliant on tourism, and who need to boost agricultural outputs in order to reduce the ever-rising food import bills.

Among the benefits of agrotourism identified were higher income earning opportunities for locals and a reduction in the use of foreign exchange. It was pointed out, too, that opportunities exist not only in relation to the use of raw agricultural produce, but indeed in the production of value added products, which could in turn mean a boost for manufacturing sectors in this region.

Agricultural stakeholders in this country have long been making that case, contending that there is untapped scope for all three sectors to work in unison, for the benefit of the economy. They have also long advocated for more local dishes to be served in our restaurants and hotels, contending that tourists do not come here to eat what they can readily get in their own countries, but to become immersed in our culture – indulging in the delectable food we have to offer.

This should not have been a hard sell in Barbados which boasts of being the culinary capital of the Caribbean, yet it has been. While the tourism authorities push the idea, promoting the Food and Rum Festival, the nexus needed between the actual players in the tourism industry and the agricultural sector has not reached its full potential.

It was no surprise therefore when recently, a government representative maintained it was imperative that tourists to the Caribbean be served more local dishes. Ambassador Elizabeth Thompson spoke of the need to diversify the tourism product and expose tourists to more indigenous cuisine. She maintained the time has come for hotel and restaurant menus, especially in Barbados, to reflect local fare. She was at pains to point out that while in some Caribbean countries indigenous foods are readily available at the hotels for breakfast, lunch and dinner, here hotels and restaurants still insist on serving non-Barbadian fare as the norm.

The Ambassador, speaking at the time said, “That we continue to insist that our tourists must have English potatoes and pancakes as opposed to sweet potato based products and bakes, goes against the evidence of the success of places like Oistins, Gros Islet and you can call a whole slew of similar community-based feeding stations in the Caribbean that have made a huge difference to the economy of those communities and created significant wealth for people who sell food there. And what are they serving? Basic, every day, full yuh belly, taste good, kind of food.”

How could one not endorse Ms. Thompson’s position that such food must be replicated in all our hotels and restaurants? Certainly, too, on those tables should be locally made condiments, rather than those which are imported from overseas. The same with the sugar packets and teas. There is no excuse for why all our tables are not adorned with packets of Barbados sugar and specialty teas brewed in the Caribbean, rather than those imported from outside. Perception is everything, and if we are not promoting our own, we are saying to the world we are not good enough.

One must also agree with the Ambassador that there are opportunities for local chefs and mixologists to use locally grown produce to create new dishes and drinks that can attain worldwide recognition and demand. Indeed the possibilities are endless, we need only create the enabling environment to facilitate it.

Barbados Advocate

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