Grenada AgriTourism Policy Setting Workshop Policy setting for improved linkages between agriculture, trade and tourism: Strengthening the local agrifood sector and promoting healthy food in agritourism. Workshop organised by the Government of Grenada In collaboration with OECS, CTA, IICA, Radisson Grenada Beach Resort, Grand Anse, St. George, Grenada September 17-18, 2019

1. Main Agriculture and Fisheries Products (fresh and processed)
with potential for agro - tourism related markets
Presented
By
Senator Dr. Dunstan Campbell
IICA workshop Sept 17th
– 18th
2019
• Grenada produces a wide range of agricultural products
for the local and export markets. Most of these crops
have potential for the agro-tourism market. Leading the
list are nutmeg and mace; cocoa; sour sop; and exotic
spices (ginger; tumeric; pimento; clove; cinnamon; mauby
bark; bayleaf; bois bande; and cadamom)
• A significant portion of our nutmeg and cocoa are
exported as raw material for processing externally.
However, there is now a shift to add value to both of the
aforementioned commodities.
• The Grenada Cooperative Nutmeg Association (GCNA)and
the Grenada Cocoa Association (GCA) are now
aggressively pursuing value added products. GCNA with
ground nutmeg and individually packaged nuts. And GCA
moving to chocolate production - with its now famous
Jouvay dark chocolate and other chocolate products.

2. There is also plantation chocolate done on three other
farms. Most of these products are targeting the tourist
markets.
• With regards the exotic spices most of the products are
processed by small agro-processors. The agro-processing
sector, which produces a wide range of products, is
relatively small but growing and is made up of a few
medium sized processors and over 265 small processors
with 65% being women. (National Agricultural Plan ;NAP;
2015). Agroprocessing is done mainly in rural
communities under individual labels and brands. It
generates approximately 1,325 jobs and contributes
approximtely EC$10.6M to the economy (NAP)
• In order for the agro processing sector to realize its
potential to satisfy the tourist market it has to confront its
challenges: availability of source material; storage;
standards; packaging and labelling; clustering.
• The fish subsector is the number one subsector in terms of
foreign exchange contribution to the Agriculture and
Fisheries Sector. Most of the fish caught (yellow fin tuna)
is exported. However, a significant portion of what is not
exported is consumed locally by Grenadians and the
tourist sector-resturants and hotels.
• There is little processing in the fisheries sub-sector. Fish is
marketed either fresh or frozen. Attempts have been
made in the past to process fish for the local and tourist

3. market - smoked tuna; bacon of the sea; salted fish - but
without much success.
• The potential is there for greater collaboration of the
agriculture and fisheries sector with the tourist sector but
at present it lacks cordination, resources - both human and
financial and leadership to make it happen.