Samoa Agritourism Policy Setting Worskhop 2016 Linking Agriculture and Tourism through Policy setting: Strengthening the local agrifood sector and promoting agritourism Workshop organised by the Government of Samoa and CTA in collaboration with PIPSO

2. What is Organics?
• Health – from the soil up.
• Ecology – living ecological systems
and cycles.
• Fairness – regard to the common
environment and life opportunities.
• Care – precautionary principle.
• Culture and traditions – recognises
the value of traditional agriculture
and Pacific cultures.

3. • Fruit pulp
• Dried fruit
• Ginger
• Turmeric
• Tamanu/Dilo/Fetau
• Copra Oil
• Coconut meal
• Coconut sugar
• Local Inputs: compost,
seaweed and natural
products
• Vanilla & spices Coffee
• Cocoa
• Noni (morinda citrifolia)
• Virgin coconut oil
• Value added products eg
Insect repellent and
coconut soap
What can be certified?

4. • Program was designed by chef Robert Oliver in 2013 adapted
from a system he developed in the Caribbean
• Proposed to get hotels and restaurants use ingredients available in Samoa
and reduce importation of fresh goods
• Rewrite menus to incorporate Samoan cuisine (Meaai Samoa Cookbook)
• Train local chefs and provide support in using new menus
• Contract local farmers to supply Farm to Table
• Encourage the use of locally grown organic produce
• A guarantee system to ensure consistency of supply to the local markets
Organic Farm to Table

5. • Role of WIBDI
o Provide training and continue to nurture farmers
o Supply seeds and seedlings
o Finding and securing markets for farmer products
o Create value addition and branding farmer products
o Conduct a weekly evaluation based on the outcomes and
objectives of the project – this is to ensure that the project
continues to bring in positive results
o Provide organic certification through WIBDI ICS
 NASAA and POETCom.
Organic Farm to Table

6. • For the Farmers
o Learn about consistent quality
o Reliable delivery
o Cultivate new crops
o Increased income earned and savings
o Manage their finances
• Farmers receive Financial Literacy training provided by
WIBDI that is tailored to meet their needs.
o Increase in nutritional awareness
o Re-introduction of traditional greens into their diet
Organic Farm to Table

7. • For the Youth Members
Organic Farm to Table

8. • Virgin Coconut Oil
• Dried Lady Finger Banana
• Coffee (Arabica / Liberica variety)
• Koko Samoa (Cacao)
• Fetau Oil (Calophyllum Inophyllum)
Organic Value Added Products

9. Tourism Going Organic:
a new standard for tourism

10. • Grew from the environmental
movement & the food tourism
movement
•Italy is the leader – over 1200
organic tourism experiences
•Includes: farms; homestays; food
tasting; farm experiences
•A tool for sustainable development
What is Organic tourism?

11. • Activities based on organic farming
• Activities managed in accordance to
principles of eco tourism
• Emphasis on environmental protection &
conservation
• Respect & promotion of traditional cultures
• Use of natural/traditional building
material & architecture
• Certified by a recognised body
Organic tourism

12. So why a Standard ?
• So that tourists and local residents
alike will be able to have confidence in
any organic claims
• Develop local markets for organic
farmers
• To provide the opportunity to continue
to protect and enhance the core
elements/values that has made
destinations to Samoa so desirable

13. Scope of the Standard
The Standard is based on meeting the
organic principles of – as well as the
broader best practice requirements for
sustainable tourism.
The Standard covers:
•Cultural and social values
•Sustainable development
•Environmental protection
Will seek to have it recognized by the
Global Sustainable Tourism Council

14. Three types of certification
available:
1. Full certification – entire destination
2. Certified Organic Dish
3. Certified Organic Restaurant

15. Organic tourism?
It represents our Values and the values of our people
It represents our Identity
It tells our
Story
It creates a market
for our Products

16. Organics and ethical trade:
The key contributor to sustaining our cultures and
communities; improving farmer livelihoods, people’s
health and the environment in the Pacific.