The Food and Agriculture Organization of the United Nations (FAO) is excited to announce the introduction of digital soil scanners to the agricultural community in Barbados. This innovative technology aims to empower stakeholders such as extension officers, and farmers by providing them with essential tools to assess soil health and optimize nutrient management. 

In Barbados, the use of digital tools in agriculture is still relatively uncommon. Many farmers struggle with proper guidelines and lack effective information systems to make informed decisions regarding the timing, quantity, and type of inputs necessary for promoting plant growth and managing pests and diseases. Consequently, farmers often apply agricultural inputs incorrectly, leading to decreased yield potential, elevated production costs, and increased risks of agrochemical residues in crops. 

Recognizing these challenges, FAO’s training program sponsored by the People’s Republic of China through the Community of Latin American and Caribbean States (CELAC) focused on introducing digital tools. The first segment of the project consisted of drone training and the delivery of drones to equip extension officers with the capacity to map farming areas. This project is also being supported by TCP/ BAR/ 4001 “Enhancing agricultural production through more precise and efficient digital crop management systems”.

The second segment of the project focused mainly on equipping ministry officials and extension officers from the Barbados Agricultural Development Corporation (BADMC) with hands-on experience in utilizing portable digital soil scanners. These scanners generate detailed reports with data that allows for the calculation of fertilizer quantities required which enables extension officers to provide tailored recommendations to the farmers, allowing farmers to adjust their fertilization practices to the specific needs of their fields. 

This approach not only enhances crop productivity but also minimizes waste mitigates environmental impacts associated with excessive fertilizer use and benefits situations where farmers may not be giving adequate amounts of fertilizer. “Soil nutrient management is a critical component of sustainable agriculture and will greatly assist us with monitoring agricultural areas,” said Tiana Hurley a participant of the training, and extension officer with the Barbados Agricultural Development Marketing Corporation. By introducing digital soil scanners, the FAO aims to strengthen the capacity of the Ministry of Agriculture and the BADMC and provide them with the necessary knowledge and tools to make data-driven decisions that enhance their agricultural practices and improve their livelihoods.

The training sessions covered practical knowledge on how to effectively use the scanners to provide real-time data on the soil nutrient levels for macronutrients such as nitrogen, potassium, and phosphorus, secondary nutrients such as calcium and magnesium and organic matter, pH, and cation exchange capacity (CEC) and other parameters and to interpret the data generated. Participants were exposed to a comprehensive understanding of their soil’s nutrient status, enabling them to take actionable steps toward improving soil health and agricultural productivity. The FAO is dedicated to promoting precision agriculture solutions that can be adapted to the unique needs of Barbadian farmers. The introduction of digital soil scanners is a significant step towards fostering a more sustainable and productive agricultural sector in Barbados.  (PR)

Grenada, famously known as the “Spice Isle,” is making significant inroads to improve the quality of its “Trinitario” cocoa and cocoa products. This was the main objective behind the five-day training workshop on cocoa agronomy, post-harvest processing, and sensory analysis from January 20-24, 2025, the collaborative effort of The Food and Agriculture Organization of the United Nations (FAO), the Ministry of Agriculture & Lands, Forestry, Marine Resources & Cooperatives of Grenada and the Grenada Cocoa Association. The training was attended by over 40 participants, including farmers, agro-processors, extension officers, agronomists, plant propagators, and chocolate makers and held at Grenada Cocoa Association’s Processing Facility in Mt. Horne in St. Andrew.

Led by experts from the Cocoa Research Centre of the University of the West Indies, including Professor Umaharan, Head, Cocoa Research Centre/Professor in Genetics and Dr Sukha, Research Fellow and Food Technologist, the workshop provided comprehensive insights into sustainable practices, quality enhancement, and flavor profiling. The practical sessions focused on key field management practices such as pruning, grafting, soil fertility, managing pest and diseases, as well as understanding the principles driving cocoa fermentation and activities affecting the flavour profile of cocoa beans and chocolate through sensory evaluation, which equipped participants with tools to monitor how production and post-harvest practices influence flavor, ensuring the region’s continued excellence in specialty cocoa.

Ms Anne Desrochers, FAO’s Plant Production and Protection Specialist highlighted, “The training was aimed at empowering farmers, agro-processor and other stakeholders to adopt sustainable practices, enhance productivity and promote the awareness of quality through sensory analysis. Through the knowledge gained, I believe the participants are better equipped to further safeguard the legacy of Caribbean cocoa while unlocking its full potential in the high-value specialty cocoa market.”

Reflecting on the knowledge gained, Ms Trishia Marrast, Extension Assistant of the Northern Agricultural District stated, “This training was highly educational, emphasizing the importance of understanding and managing witch’s broom disease and mastering grafting techniques. It provided valuable opportunities for extension officers, farmers, and processors involved in the cocoa industry”.

Mr Andel Findley, Production Supervisor at Diamond Chocolate Factory added, “The sessions on post-harvest and fermentation methods were particularly beneficial, providing practical insights into cocoa fermentation and the evolution of new techniques. As a chocolate maker, I found the training refreshing, it reinforced past knowledge and introduced new materials, essential for maintaining high-quality cocoa products”.

The training also covered key challenges like, mitigation of cadmium in cocoa, pest and disease control, food safety and farm rehabilitation, equipping stakeholders with the tools to boost productivity sustainably and enhance knowledge on industry standards.  

Of the seven countries designated by the International Cocoa Association as exclusive 100% fine quality cocoa producers, three are from the CARICOM, including Grenada. The current demand on the international market for Caribbean fine flavour cocoa exceeds the available supply. However, through partnerships and collaborative efforts with the Ministry of Agriculture, revitalizing and enhancing cocoa productivity in Grenada can pave the way for sustainable growth, increased production, and quality cocoa products. (PR)

A transformative initiative aimed at reshaping the culinary scene in Barbados was officially launched on Thursday. The Chefs for Development (Chefs4Dev) project, led by the Inter-American Institute for Cooperation on Agriculture (IICA) in partnership with the Barbados Hotel and Tourism Association (BHTA), seeks to bridge the gap between agriculture and tourism.
This initiative encourages chefs to utilize locally-sourced ingredients in their menus, promoting sustainability while showcasing the island’s rich agricultural offerings. By fostering closer ties between farmers and the hospitality sector, the program aims to enhance the dining experience for locals and visitors alike, boost economic opportunities for farmers, and highlight Barbados’s culinary identity on the global stage.
While speaking during the official launch, reg Broomes, BHTA operations manager told media personnel, “At its core, Chefs4Dev seeks to establish a robust network of professional chefs throughout the Caribbean, including here in Barbados. These chefs are committed to showcasing and celebrating locally sourced ingredients, incorporating them into their menus and proudly marketing these offers to both locals and visitors alike.
“Ultimately the initiative aims to raise awareness of the versatility and excellence of our local agricultural produce, demonstrating its potential to meet and exceed international culinary standards.”
Though there are only seven chefs attached to the new project, BHTA expects more to come on board as the year progresses.

Caption: from left Sade Deane, BHTA Tourism Liaison Officer and Greg Broomes BHTA Operations Manger, seen here speaking to Allister Glean of IICA Representative to Barbados during the lunch f the New Chefs for Development (Chefs4Dev) Project.