EDITORIAL: Part of the culture

For many years there has been much talk about developing strong linkages between agriculture and tourism within this country, and indeed across the Caribbean, and the need for systems to be put in place to better facilitate these two sectorshaving a closer working relationship. But, while some efforts are being made, they have not been enough.

It is often said that there are numerous benefits that can be derived from these sectors collaborating, especially for countries like ours in the Caribbean, where we are heavily reliant on tourism and also the need to boost agricultural outputs in order to reduce our high food import bills. We are not suggesting that linkages do not exist, for they do, and we can see that based on the decline in agricultural production since the onset of the COVID-19 pandemic, which at one point brought our tourism industry to its knees; but we need more. As tourism seems to be rebounding, though at a slower pace than we would like,perhaps now is the time to really get the two sectors to the table, to see how best they can work hand in hand for the benefit of the economy.

Now, among the benefits of agritourism that have been highlighted are higher income earning opportunities for locals and a reduction in the use of foreign exchange. It has also been pointed out 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 country.

Local agricultural stakeholders have long been making that case, contending that there is untapped potential for all three sectors to work in unison, for the benefit of the economy. Those persons have also 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, and do readily get in their own countries, but to become immersed in our culture and enjoy the scrumptious food we have to offer. 

Certainly this is something that Barbados, which boasts of being the culinary capital of the Caribbean, can take advantage of. There is definitely a need to diversify the tourism product and expose tourists to more indigenous cuisine, ensuring that the menus in our hotels and restaurants feature local dishes. One can also make a case for locally made condiments to be on every table in those restaurants in this country, rather than those which are imported. We do not just mean tomato ketchup, barbecue sauce, soy sauce and the like, but the sugar packets and teas.

We have people in this country who are manufacturing herbal teas for example, who could be given a chance to sell and showcase their products. We can think of no possible reason why all those tables are not adorned with packets of Barbados sugar and specialty teas brewed right here in Barbados. If the hotels and restaurants can do more like that to promote our own, we are saying to the world we are world class and perhaps the visitors would like the products so much that they want to purchase some of the products to take back with them.

There are also numerous opportunities for local mixologists and chefs to make use of produce that is grown in Barbados to create new dishes and drinks, and, if we play our cards right, thosecreations can achieve worldwide recognition. There are infinite possibilities, but efforts must be made to create the enabling environment to ensure that those possibilities can become reality.