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Demand for Fruits and Vegetables by Major Hotels in...
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Demand for Fruits and
Vegetables by Major Hotels in Trinidad and Tobago
Edric Harry
Policy Analysis & Planning Specialist
IICA
Background
Farmers have little information about the quantity of agricultural products required by hotels, and terms and conditions under which hotels will be willing to purchase local agricultural commodities.
Objective
To determine the demand
for agricultural products
(food and non-food) by the
hotel industry in Trinidad
and in Tobago.
Output
Information on the demand for agricultural products by the hotel industry viz. quantity and conditions of purchase.
Benefits of the Study
• The agrifood sector can better plan and organize production for the hotel sector
• Hotels will have a more dependable supply
• Foster greater linkages between the hotel and agrifood sector
• Opportunities for farmers to widen their market base and increase incomes
Methodology
• Questionnaire and Tabulation plan designed
• Two enumerators conducted the survey in Trinidad and one enumerator conducted the survey in Tobago, with assistance from the hotel associations
• Enumerators interviewed 26 hotels in Trinidad and 21 in Tobago (Overall Responses 85.5 %)
Weekly Demand (Lbs) - Fruits
22201400820Oranges
(each)
1173185988Pawpaw
279715081289Watermelon
284711791668Pineapple
TotalTobagoTrinidadFruits
Fruits
0
200
400
600
800
1000
1200
1400
1600
1800
Pineapple Wat ermelon Pawpaw Oranges
Fr ui t s
Trinidad
Tobago
Weekly Demand (Lbs) –Food and Root Crops
1958046Sweet Potato
271169102Dasheen
351188163Cassava
1149784365Plantains
TotalTobagoTrinidadCrops
Food and Root Crops
0
100
200
300
400
500
600
700
800
900
Plantains Cassava Dasheen Sw eet Potato
Food and Root Crops
Trinidad
Tobago
Weekly Demand (Lbs) - Vegetables
829590239Sweet Pepper
669281388Christophene
1478810668Cucumber
1019444575Cabbage
1077494583Pumpkin
19609071053Tomato
TotalTobagoTrinidadVegetables
Vegetables
0
200
400
600
800
1000
1200
Tomat
o
Pumpk
in
Cab
bage
Cuc
umbe
rC
hris
toph
ene
Swee
t pep
per
Vegetables
Trinidad
Tobago
Weekly Demand (Single units) - Vegetables
20311281750Lettuce
1510810700Ochro
18508501000Hot peppers
330017501550Pimento
TotalTobagoTrinidadVegetables
Weekly Demand (Single units) -Vegetables
0
200
400
600
800
1000
1200
1400
1600
1800
2000
Pimento Hot peppers Ochro Lettuce
Vegetables
Qu
an
tity
Trinidad
Tobago
Results
• Percentage of hotels using local
agricultural products: 95.8 %
• Percentage interested in purchasing other
types of agricultural products: 38 %
• Major sources of supply to hotels, in both Trinidad and Tobago: contract agents and directly from farmers
Results
• Percentage of hotels, in Trinidad and Tobago,
requiring certified agricultural products: 48.9 %
• Percentage of hotels, in Trinidad and Tobago,
not requiring certified agricultural products:
51 %)
• Percentage of hotels, in Trinidad and Tobago,
that purchase processed and semi-processed
products, made from local fruits and
vegetables: 46.8 %.
Results
• Percentage of hotels, in Trinidad and Tobago, willing to give contracts to farmers to produce and supply agricultural products: 55.3 %
• Non-food agricultural products hotels are willing to purchase: flowering plants; bamboo; cocoa pods; banana leaves.
Results
• Processed and semi processedproducts purchased, made from local fruit and vegetables:
– Jams
– Jellies
– Marmalades
– Fruit concentrates
– Chutneys
Results
• Processed and semi processedproducts purchased, made from local fruit and vegetables:
– Jerk seasonings
– Tamarind sauce
– Hot pepper sauce
– Kuchilla
– Chow mein packs
Results
• Processed and semi-processed products purchased, made from local fruit and vegetables:
– Preserved mango
– Sorrel pulp
– Cassava chips and cubes
Results
• Additional agricultural products required by hotels, but often difficult to source:
– Breadfruit
– Sapodilla
– Custard apple
– Pommerac
– Seim
– Chataigne
Results
• Additional agricultural products required by hotels, but often difficult to source:– Dasheen
– Cassava
– Mint
– Watercress
– Thyme
– Basil
– Five fingers
Conclusions
• Opportunities exist for farmers to supply hotels
with a wide range of fruits; vegetables;
processed and semi-processed products
made from local fruits and vegetables.
• There is a willingness by hotels to work
directly with farmers.
• Farmers will need to become more organized
to take advantage of market opportunities in
the hotel sector.