EUROCHAMTT Tobago Good Foods Project

Transcription

THE CREATION OF NETWORKS
FOR THE INCREASE IN INVESTMENT AND TRADE BETWEEN
EUROPE AND TRINIDAD AND TOBAGO
EUROCHAMTT is a registered, non-profit membership
organisation which seeks to strengthen partnerships
between European and Trinidad and Tobago
companies as an approach to increasing investment
and trade in Trinidad and Tobago.
EUROCHAMTT is managed by a Board and its activities are implemented through the project
management skills and support of many highly skilled and professional members and contracted
external suppliers. EUROCHAMTT has a group of member companies located in Tobago who have
asked for support to improve the availability of good foods in Tobago and at the same time to assist
in developing agribusiness tourism initiatives which can attract interest from visitors and eventually
investors to Tobago and in the long run benefit its members and Tobago as a whole. For more
information on EUROCHAMTT membership, please contact [email protected] and request a
membership package.
Gittens Smart Office
1st floor, 55 Edwards Street
Port of Spain
Trinidad and Tobago
The EUROCHAMTT Tobago Good Foods Project is a 3 year project which
aims to promote and support investments in the production of ‘good food’
in Tobago and to associate the Tobago brand of tourism with ‘good food’.
Good food refers to food from producers and processors that practice good, agricultural
and processing practices that respect human health and the environment and promote
sustainable agriculture.
The idea is for ‘good food’ to become part of the product offered in Tobago. The concept
is consistent with the branding of Tobago as clean, green, and serene and therefore this
project will contribute not only to higher quality agro products but also to the branding
efforts of Tobago.
How can you benefit from this project?
1. Participate in four (4) open workshops facilitated by experienced and knowledgeable
practitioners.
2. Request support to develop your business plans for expansion and upgrade of your farms
and agro processing operations. This support will be provided to 12 selected producers.
3. Receive Individual technical assistance for expansion and upgrade including support
with training, appropriate tools to enhance productivity and protective gear for labour,
advice on the selection of equipment and on product improvement, label and
packaging design and market access.
4. Host small equipment for demonstration of productivity enhancement through
technology.
Who is eligible as a beneficiary?
The workshops are open to farmers, agro processors, chefs, restaurant
and hotel owners, estate owners, potential investors and policy makers.
Beneficiaries of the technical assistance are 12 established farmers, agro
processors and /or integrated operators.
Targeted Sectors
1. Dairy goat production and value added products.
2. Bee keeping value added products.
3. Organic or natural herbs, vegetables and value added products.
4. Root crops and value added products.
5. Cocoa, coconut and tropical fruit including mango and value added products.
Selection Criteria
Criteria for selecting the 12 beneficiaries are:
•
They are investing in products and sub sectors with proven markets.
•
They are established companies or have a proven track record in business.
•
Strong management and commitment to expansion.
•
Compliance with principles of good agricultural practices, sustainable agriculture
and eco labels and standards such as Organic, SLOW FOODS, BIO, Fairtrade, etc.
•
Commitment to the programme over the next 3 years.
WORKSHOPS
The workshops aim to motivate producers /processors to consider rehabilitation, expansion
and upgrade of their farms and / or processing operations. The workshops will provide
information on the opportunities, challenges and types of investment needed.
Four workshops will be delivered as follows:
Workshop 1 - Opportunities for Dairy Goat Farming in Tobago Thursday 13 March
Workshop 2 - Cocoa and Coconut Rehabilitation in Tobago and
Opportunities - Friday 14 March
Workshop 3 - Sustainable Agriculture and Eco Labels (Permaculture,
Organic, SLOW FOODS, BIO, Fairtrade) - Thursday 27 March
Workshop 4 - Dehydration of Local Fruit - Friday 28 March
REGISTRATION
Registration for each workshop is essential as space is limited. If you believe that you meet
the criteria as a targeted beneficiary and would like to register for the workshops, please
send the following details to: [email protected]. Spaces will be limited to one (1) person
per organisation if the workshop is oversubscribed.
WORKSHOP 1
Opportunities for Dairy Goat Farming in Tobago
Date: Thursday 13th March
|
Registration Deadline: Tuesday 11th March
WORKSHOP 2
Cocoa and Coconut Rehabilitation in Tobago and Opportunities
Date: Friday 14 March
|
Registration Deadline: Tuesday 11th March
WORKSHOP 3
Sustainable Agriculture and Eco Labels (Permaculture, Organic, SLOW FOODS,
BIO, Fairtrade)
Date: Thursday 27 March
|
Registration Deadline: Friday 21st March
WORKSHOP 4
Dehydration of Local Fruit
Date: Friday 28 March
|
Registration Deadline: Friday 21st March
REGISTRATION
Items to be included in aforementioned email for registration.
NAME OF WORKSHOP (S) FOR WHICH YOU ARE REGISTERING
NAME OF ORGANISATION
BRIEF DESCRIPTION OF OPERATIONS
ADDRESS
TELEPHONE NUMBER
WEBSITE
EMAIL ADDRESS
PERSON REGISTERING
POSITION IN ORGANISATION
LAND LINE CONTACT
MOBILE CONTACT
EMAIL ADDRESS
WORKSHOP 1
Date: Thursday 13 March 2014
Venue: Blue Haven Hotel: 8.30 – 12.30 | Orange Hill Nature Farm: Lunch to 4.00 p.m
Workshop Objective
To introduce participants to the dairy goat opportunity as a viable, meaningful and
sustainable business.
Content
Module 1 - Goat Milk; its Value, and its Potential in Tobago
Goat Milk in the World | The Local Situation
Module 2 - The Dairy Goat Business
Introducing the Dairy Goat Farm | The Routine | The Skills Needed
- The Critical Success Factors
Which Goats | Milk Handling | Maintaining Health | Driving Performance
Module 3 - Making it a Success
A Guaranteed Market | Efficiency in Scale | Innovation and Mechanization
Organization | Marketing, Promotion and Branding
Toward a Sustainable Industry
WORKSHOP 1
Facilitators
John Borely has a BSc in General Agriculture and an MSc Tropical Animal Science from UWI,
St. Augustine. He has had a long career in extension and training in sheep and goat production
and currently works in the Research Division in the Ministry of Food Production, where he heads
small ruminant research at the Aripo Livestock Station.
He has been trained in judging dairy goats from the American Dairy Goat Association and
received a Cochrane Fellowship in 1999 to study Goat Herd Management. He has also
conducted many studies in the local small ruminant sector, and has a special love for the dairy
goat business and kept his own dairy goats. He founded the Trinidad & Tobago Goat & Sheep
Society and currently serves as its President.
Josefa Patience is a qualified and experienced food technologist of German nationality
who has been living in Tobago for many years. She is the founder of The Orange Hill Nature
Ranch, a small sized farming enterprise that has been in existence for over fifteen (15) years. The
ranch is part of a former sugar estate and is home to about 50 goats: a Tobago mix of milk goats
with origins in Saanen, British Alpine and Anglo Nubian.
Part of the sugar factory has become a small dairy and a rustic wooden house with many
windows has been erected on top of what remained of the old ruin walls. The dairy produces
Feta cheese, Quark and Yogurt from the goat’s milk. They also make fruit yogurt from cow’s
milk while the whey is being used in baking bread and other bakery items. Goat manure also
provides fertilizers for organic farmers.
WORKSHOP 2
Date: Friday 14 March 2014
Venue: Footprints Nature Reserve: 8.30 – 4.30
Culloden Bay
Workshop Objective
To introduce participants to the opportunities and requirements for rehabilitation of cocoa
and coconut in Tobago.
Content
1. Cocoa Rehabilitation
2. Coconut Rehabilitation
WORKSHOP 2
Content - Cocoa Rehabilitation
1. Importance and Opportunities in Cocoa Production
a. Fine or flavour cocoa
b. Existing legislation
c. History
d. Land capability for cocoa in Tobago
2. The Rehabilitation Cycle/Process- Critical Operations:
a. Investment, planning and budgeting, resource procurement
b. Choices, land clearing, planting, infilling, pruning, shade regulation, nutrition
c. Companion cropping (for hotels), organic vs inorganic systems
d. Equipment and mechanisation, pest and disease management
e. Examples of successful rehabilitation
3. Varieties and Planting material:
a. TSH varieties, utilising old ICS material from Tobago
b. Sourcing planting material
4. Support Mechanisms:
a. Technology, incentives, centralized fermentation, labour pools, out sourcing
5. Linkages with Agro Ecotourism
a. Features of interest, tourism drive
6. Challenges and Critical Success Factors
a. Parrots
b. Production targets, expansion
WORKSHOP 2
Content - Cocoa Rehabilitation - cont’d
7. The Concept of Quality Along the Cocoa Supply Chain:
a. Ensuring the production of good quality cocoa through good husbandry of the
cocoa farm
b. Pest and disease control
c. Good harvest and post-harvest handling practices
d. Food safety issues
e. Sound social and environmental practices.
8. The Cocoa Industry in the Caribbean and the Importance of Cocoa Flavour and
Quality for Niche Marketing in International Markets:
a. Challenges facing the cocoa sector in the Caribbean – we are not alone.
b. Leveraging our uniqueness in the fine or flavour industry via certification for niche
marketing.
9. Potential Value Added Products from Trinidad and Tobago Cocoa:
a. Increasing the income generating capacity of the industry by value added
processing of cocoa and cocoa by-products in Trinidad and Tobago.
.
WORKSHOP 2
Content - Coconut Rehabilitation
1. Introduction
a. History of the coconut industry in Trinidad and Tobago.
b. Government’s current involvement in coconut rehabilitation.
2. Factors to consider when rehabilitating coconuts
3. Climatic and soil requirements
4. Cultivars/ Planting material
a. Selection of mother palms
b. Collection of seednuts
c. Nursery for seednut germination
d. Selection of seedlings
5. Establishment of coconut plantation
a. Site selection
b. Land preparation for field transplanting
c. Lining up and spacing
d. Planting hole preparation
e. Transplanting
f. Under planting
g. Weed management
h. Irrigation
i. Intercropping, mixed cropping, multistoreyed cropping and mixed farming
j. Crop nutrition and fertilization
k. Pest and disease management
l. Harvesting
m. Good practices for production of high
quality water from tender nuts
6. Cost of production for one acre of coconut
a. Cost and returns from one acre of coconuts (for water)
7. Value added product options
a. Factors to consider in the selection of coconut bi-product(s) as a business option
8. Food safety and certification
9. Challenges and critical success factors
WORKSHOP 2
Facilitators
Kamaldeo Maharaj is an Agronomist/Extentionist. He holds a M’Phil (Crop Science) from
The University of the West Indies. Since 2001, he has worked as Agronomist/Breeder (Cocoa),
Research Division, Ministry of Food Production where he is involved in research and extension
associated with cocoa production technology with emphasis on cocoa propagation techniques
and agronomy (establishment, density and shade relations, crop nutrition, pruning systems),
post-harvest and processing technologies of fermentation and drying, national cacao breeding
activities of the Trinidad Selected Hybrids cacao varieties, management of international cocoa
projects, farmer training activities using participatory approaches, collection, characterization
and conservation of old and interesting farmers cacao accessions from farmers’ fields. He has
also served on a number of important committees including:
• The Cabinet appointed committee for the Revitalisation of the Cocoa Industry of
Trinidad and Tobago. 2004
• Member of the Regional Social and Human Development Council, Nariva Mayaro
during 2005 to 2006
• Member of the Ministry of Agriculture, Land and Marine Resources Team to advice on
the development of Large Farms in Trinidad. 2007
• Director on the Cocoa and Coffee Industry Board of Trinidad and Tobago for the
period 2002 to 2008.
WORKSHOP 2
Facilitators - cont’d
Dr. Darin Sukha
is currently a Research Fellow at the Cocoa Research Centre (Formerly
Cocoa Research Unit) at the University of the West Indies, St. Augustine Campus, Trinidad. He
received his Ph.D. and M.Sc. in Food Science and Technology from the Faculty of Engineering,
as well as, his B.Sc. in Agriculture at the same University. He has been working at the Cocoa
Research Centre for the last 18 years as lead researcher in the Food Technology Section. His
areas of research expertise include factors affecting flavor development in cocoa, physical,
chemical and sensory assessments of quality in cocoa, including sensory panel training, and
further processing of related cocoa products.
Dr. Sukha is a member of the International Cocoa Organization (ICCO) ad hoc panel of
experts on Fine or Flavor cocoa and on the international panel of the Fine Chocolate Industry
Association-Heritage Cacao Preservation Initiative (FCIA-HCP). He also serves as a member
of the taste panel for successive editions of the International Cocoa Awards at the Salon du
Chocolat.
Over his 18-year career, Dr. Sukha has had the opportunity to work with many cocoa
stakeholders, farmers to chocolate manufacturers, in different cocoa producing regions on
a number of very interesting internationally funded cocoa projects and consultancies. He
continues to work with farmers and farmers groups in the Caribbean and Latin American region
in an advisory capacity and brings a unique perspective to the opportunities that exist in the
cocoa sector.
Mr Evans Ramkhelawan has been with the Ministry of Food Production since 1982
as the Ministry’s expert for fruit and coconut research and agronomy. He holds a Master of
Philosophy in Crop Science, UWI, St. Augustine and is also certified in environmental, landscape
and project management. With the new emphasis on revitalising the coconut industry, he has
been assigned as feature speaker and guest lecturer for various seminars related to the coconut
industry as well as the local coordinator for international missions to Trinidad and Tobago on the
development of the industry.
WORKSHOP 3
Sustainable Agriculture and Eco Labels (Permaculture, Organic,
SLOW FOODS, BIO, Fairtrade)
Date: Thursday 27 March 2014
Venue: The Villas at Stonehaven, Blackrock, Tobago: 8.30 – 4
Workshop Objective
To introduce concepts of sustainable agriculture and the benefits for producers in
transforming to more sustainable systems as well as working towards internationally
recognised eco labels and standards.
Content
1. Introduction to sustainable agriculture
2. Video example
3. Eco labels for products: Fairtrade, Organic, Slow Food
4. Slow Food Philosophy
5. Slow Foods Markets, Restaurants and Label
6. Permaculture Design example: successes and challenges
7. Participants discussion on transforming their own operations to more sustainable
agricultural systems
WORKSHOP 3
Sustainable Agriculture and Eco Labels (Permaculture, Organic,
SLOW FOODS, BIO, Fairtrade)
Facilitators
Erle Rahaman-Noronha is the Kenyan-born owner of Wa Samaki Ecosystems. Website:
www.wasamakipermaculture.org. He lived in Canada and now resides in Trinidad where he is
remodelling a former citrus estate through permaculture restoration. He teaches and practices
Permaculture, producing indigenous food crops, tropical fish and cut flowers on his farm
which has won Agricultural Entrepreneur awards for forestry, aquaculture and horticulture. In
2011, Rahaman-Noronha was the winner of the National Agricultural Entrepreneur award for
Agroforestry. Rahaman-Noronha holds a BSc in Applied Biochemistry and a MSc in Zoology
from the University of Guelph. He was trained in Permaculture Design, Intensive Aquaculture,
Dendrology and Tropical Landscaping.
As co-director of Caribbean Permaculture Consultants Ltd., he spearheaded initiatives using
permaculture to rehabilitate degraded lands; to create forest buffer zones around industrial
estates and to educate students and teachers in 40 schools throughout southwest Trinidad.
He has been involved with Knowing and Growing Workshops in Jamaica, consulted as a
permaculture expert in Suriname and Grenada, and has taught Permaculture Design courses in
Puerto Rico, the US Virgin Islands, St Lucia, Greneda and Trinidad.
Isabel Brash is the founder and owner of Cocobel Chocolate Limited.
Cocobel is an
artisanal chocolate company that focuses on creating confections that include mainly locally
produced foods. She is also the owner of Medulla art gallery which is focused on the exposure
and education of contemporary Caribbean art. Isabel was born and raised in San Fernando,
Trinidad. She acquired her masters degree in a Architectural Design in 2005 at the Bartlett School
in London after which she worked with Geoffrey MacLean Limited in Port of Spain, Trinidad.
Somewhere in the summer of 2008, Isabel became “curious” about the alchemy of chocolate
making and put 2 lbs of cocoa beans in the oven as a test. Since then chocolate making has
been her obsession and this “Cocoa Jumbie” as she calls it, has taught her many lessons and
lead her to many good people.
In 2010, Isabel was nominated as a delegate to attend the Slow Food Organisation’s Terra Madre
festival and was invited in 2012 and now again 2014 to exhibit Cocobel as a representative for
chocolate makers of the Caribbean and Latin American region. Isabel is now the president of
the Trinidad convivium of Slow Food--an organisation that focuses on the development of “good,
clean and fair” food. In her 1200 sq ft Cocobel workshop, Isabel receives and transforms cocoa
beans, passion fruits, mangos, pineapples, sorrel, tonka beans, guavas and many other local raw
foods into carefully designed chocolate products to delight and intoxify taste buds both local
and foreign. Her hope is that one day, Cocobel Chocolate could be an ambassador for the
taste of Trinidad and Tobago.
WORKSHOP 4
Date: Friday 28 March 2014
Venue: The Villas at Stonehaven, Blackrock, Tobago: 8.30 – 12
Workshop Objective
To provide information and support for natural production and small scale commercial,
drying operations. Fruits considered: mangoes, pineapples, papaya, bananas, and guavas.
Content
1. Description of processes/ operations
2. Varieties or produce suited to tropical conditions where applicable
3. Basic information, energy comparative costs and other factors which influence
the final costs
5. Investment Requirements
WORKSHOP 4
Content - expanded
1. Description of processes/ operations
a. Presentation of a small drying unit actually in operations (tropical fruit processed in
small scale units in Burkina), - example of success story in transformed mangoes
b. Presentation of alternative drying flow sheets for obtention and value added
products(natural dryer, osmotic dehydration)
2. Varieties or produce suited to tropical conditions where applicable
a. General output, raw material and brix content
b. Preservatives or organic products?
3. Basic information , energy comparative costs and other factors which influence the
final costs.
a. Water activity, sorption curbs,
b. Efficiency comparison between solar dryer and gas dryer with and without
convection
c. Presentation of some very useful dryers (which can be built locally).
a. Organic standards and plant size
b. Market approach and production
c. Innovation - drying product by fryer
5. Investment Requirements:
a. Final costs of dried products and economic feasibility: training session
b. Type of equipment to enhance productivity according to the fruit to be treated.
WORKSHOP 4
Facilitators
Max Reynes is an independent expert retired in January 2014 from CIRAD located in
Montpellier, France. CIRAD is a French research centre working with developing countries for
several decades. Mr. Reynes has a Ph.d. in food technology and is especially qualified in fruit
product formulation and process adaption, innovative technologies and small scale equipment,
transfer of knowhow and training. Apart from several African countries, Mr. Reynes has
experience working with fruit in Venezuela, Costa Rica as well as the Dominican Republic.
Gittens Smart Office
1st floor, 55 Edwards Street
Port of Spain
Trinidad and Tobago
The Workshops are a deliverable of the European Business Chamber in Trinidad and Tobago
(EUROCHAMTT), TOBAGO GOOD FOODS PROJECT.
The Tobago Good Foods Project is financed with a contribution from the Enabling Competitive Business
Strategy (ECB Strategy), a programme of the Ministry of Trade, Industry and Investment (MTII) and the
Ministry of Labour and Small and Micro Enterprise Development (MOLSMED).
The ECB Strategy is the focal point for financial support of the European Union.

EUROCHAMTT Tobago Good Foods Project

Transcription

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