In this section, you may find new materials that have been published on the topic of “Agribusiness development in SIDS: the potential of tourism-related markets” , since the date of the event. We continually select major new publications and articles that add up to the policy points discussed in this briefing.
Hotels and Resorts in Fiji’s main tourism spend USD 74 million on fresh produce
An IFC-led study, in partnership with the Fiji Ministry of Agriculture (MoA) and the Fiji Ministry of Industry, Trade and Tourism (MITT), shows hotels and resorts in Fiji’s main tourism areas spent over FJ $74 million (US $36.4 million) buying fresh produce in 2017, with 48 percent of that spent on locally sourced items. The study, From the Farm to the Tourist’s Table, shows that while hotels have increased their use of local fresh produce since 2011 when they purchased as much as 80% imported produce, there is still room for improvement. Imported food items, such as vegetables, fruits, meat, seafood, and dairy, are a significant cost driver for Fiji’s hotels, accounting for FJ $38.5 million (US $18.8 million) each year. The study also reveals that Fiji has the potential to cut FJ $24 million (US $11.8 million) of its import bill by focusing its resources on growing or producing certain fresh produce locally.
Vanuatu Looks To Develop Agritourism Industry
Agritourism is a new vocabulary that is catching up fast because two important documents called ‘Vanuatu Agritourism Plan of Action’ and ‘Vanuatu Agritourism Plan of Action Implementation Plan’, are now plotting the way forward to achieve prosperity for the country through a solid partnership between Agriculture, Trade and Tourism. The documents were launched by the Deputy Prime Minister and Minister of Trade, Tourism and Commerce, Joe Natuman at Tagabe Agriculture Station yesterday. The Deputy Prime Minister said in his Ministry, agencies and partnership will focus mainly on increasing the production of value added products based on primary commodities that will be produced by agencies under MALFFB.
Jhannel Tomlinson: Feeding the Appetite for Sustainable Tourism
For the tourist hoping to experience authentic local cuisine on one of our famous golden beaches, they may be disappointed to know that only a small fraction of food in our hotels is provided by local farmers and fishermen, with the majority being imported from areas outside the Caribbean basin. Unfortunately, inconsistencies in quality and quantity of produce, natural disasters and limited access to inputs mean that our farmers are unable to meet the aggressive demands of the sector. However, despite these challenges, there is a way for farmers and foreigners to take advantage of the fruits of our lands. Agro-tourism, a niche but growing market within the tourism industry, offers tourists an authentic experience embedded in local food and culture and combines “rural aesthetics” with agricultural production into a dynamic tourist package. It gives the traveller the opportunity to delve into environmental, cultural and agricultural activities. And, often nestled in verdant areas of low commercial development, the farmer can also create revenue. This seeding of the linkages between agriculture and tourism can be an opportunity for farmers who have been “left behind” to utilise their livelihoods to the benefit of themselves and their communities.