agro tourism final report
TRANSCRIPT
Barbados Agro-tourism
Inventory Report
DEVELOPING AN INVENTORY ON THE STATUS OF AGRO-
TOURISM LINKAGES AND AVAILABILITY OF RESOURCES TO
SUPPORT THE SUSTAINABLE DEVELOPMENT OF LINKAGES
(BARBADOS)
Submitted by
Roxanne Waithe
Consultant
May/June 2006
Final Report
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#94 Hibiscus House 4th Avenue Woodbourne Park St. Philip, Barbados (BB18047) Tel: 420-4019 Fax: 420-1728 Email: [email protected]
TABLE OF CONTENTS
Page
Executive Summary iii
Introduction 1
Part I: What is Agro-tourism? 3
1.1 Dimensions of Agro-tourism 3 1.2 Definitions and Categories 5
1.3 Previous Studies on Agro-tourism in Barbados 8 1.4 The Inventory Process 10
Part II: Inventory of Agro-tourism Products & Experiences 13
2.1 Agro-Trade 13
2.2 Farm Based & Agro-Ecotourism 19 2.3 Community Tourism 25
2.4 Health and Wellness Tourism 28
2.5 Culinary Tourism 31
2.6 Agro-Heritage Tourism 35
Part III: Emerging Implications and Opportunities 39
3.1 Emerging Implications 39
3.2 Potential Opportunities for Linkages 45
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LIST OF TABLES
Table Page 1 Proposed Projects for Barbados Scotland District 23
2 Community Tourism Inventory 25
LIST OF FIGURES
Figure 1 Dimensions of Agro-Tourism 3
2 No. of Agro-tourism Agencies by Category 11
3 Agro-Trade Responses by Type of Venture 15
4 Farm-based and Agro-Ecotourism Responses by Activity 20
5 Problems Encountered – Farm Based &Agro-Ecotourism 21
6 Restaurant Respondents by Type of Cuisine Served 32
7 Agro-Heritage Respondents by Activity Type 36
8 Problems Encountered – Agro-Heritage 36
9 Agro-Tourism Activities Classification Matrix 39
10 Agro-Tourism Agents 41
APPENDICES
Appendix 1 Resource Directory 49
2 Survey Instrument 61
3 Inventory of Agro-Trade Agencies 63
4 Farm based and Agro-Ecotourism Inventory 64
5 Health & Wellness Tourism Inventory 65
6 Culinary Respondents 65
7 List of Suppliers Identified 66
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Executive Summary
The IICA Agro-Tourism Linkages Centre is challenged with the task of developing links
between agriculture and tourism. The current status of these linkages needs to be clearly
defined. This situation has inspired the current research which aims to find out what type
of agro-tourism resources are available in Barbados and the nature of the relationship
amongst the agencies involved. The final product of this exercise is an agro-tourism
inventory.
The research was conducted over a four week period and after consultation of prior work
conducted by the IICA representative for Barbados, six categories of agro-tourism were
defined:
1. Agro-Trade
2. Farm Based & Agro-Ecotourism
3. Community Tourism
4. Health and Wellness Tourism
5. Culinary Tourism
6. Agro-Heritage Tourism
A survey was used to find out what types of agro-tourism activities occurred in Barbados,
who was involved and what were some of the challenges they faced. The major findings
were that:
- Barbados offers some diversity in terms of its agro-tourism activities
- Most agro-tourism enterprises are operated by private sector agencies
- Current agro-tourism products, services and activities are marketed to both
visitors and locals
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- Businesses involved in agro-tourism faced some challenges such as access
to financing, inaccessible roads, poor signage and finding skilled
employees
Some recommendations were made for future endeavours:
Development of an agro-tourism awareness campaign to boost local interest and
involvement in agro-tourism
Design of a training program to meet the specific needs of the small farmers,
artisans and other agencies involved in agro-tourism
Publishing of a catalogue of local farmers for distribution to hotels and restaurants
This is only a first phase in the development of agro-tourism linkages. What steps can
IICA take to create and maintain productive relationships between tourism related and
agriculture based agencies? This is a critical question, but for now the challenge is to act
on the new information presented in this report.
iv
INTRODUCTION
Agro-tourism is regarded as an opportunity to strengthen the tourism sector through the
development of linkages with the agricultural sector. For that reason the Inter-American
Institute for Co-operation on Agriculture (IICA), the Organisation of American States
(OAS) and the Government of Barbados have formed a partnership to develop a project
that will encourage more linkages between the agricultural and tourism sectors.
As a preliminary measure it is necessary to develop an inventory on the status of agro-
tourism linkages and availability of resources to support the sustainable development of
linkages. This has led to the current research and report which identifies agro-tourism
products, services and experiences in Barbados, and presents a framework for defining
agro-tourism in other Caribbean countries.
The objective of the project as defined in the Terms of Reference was to develop an
inventory on the status of agro-tourism linkages and availability of resources to support
the sustainable development of linkages in Barbados. Specifically, the research was
intended to:
i. Identify community groups (NGOs, CBOs, CSOs) and entrepreneurs
involved in agro-tourism
ii. Determine the status of linkage with the tourism sector
iii. Identify agro-tourism development possibilities and training needs
iv. Identify potential training resources and potential sites for training
exchanges
Several key questions were implied in the terms of reference and each of them was
treated as a specific research goal to be attained from this project:
Goal 1: Which endeavours in Barbados can be classified as agro-tourism?
Goal 2: Who is doing it?
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Goal 3: What are the characteristics of these businesses?
Goal 4: What is working well and what areas can be improved?
Goal 5: What are some of the training needs in agro-tourism and what resources
do we have to fulfil them?
The results of the project are presented in this report which is divided into three sections.
Part one explores dimensions and categories of agro-tourism and proposes definitions for
the same. It also examines previous reports and studies on agro-tourism in Barbados. The
chapter ends with a description of the methods used to collect the data for this report and
to compile the agro-tourism inventory.
Part two consists of six segments, each dealing with one of the categories of agro-
tourism. For each segment, the findings of the research will be discussed with reference
to key research objectives:
1. Defining the nature of the product/service mix
2. Identifying agencies involved
3. Describing significant trends and observations
4. Identifying potential development possibilities
In the last section of the report, the major trends and observations are examined
particularly those issues and challenges faced by participating agencies. This discussion
is followed by an analysis of potential opportunities for linkages between agriculture and
tourism in Barbados based on the research findings, and the text concludes with some
recommendations for future endeavours in local agro-tourism.
2
PART I
WHAT IS AGRO-TOURISM?
The Agro-Tourism Linkages Centre based at the Inter-American Institute for Cooperation
on Agriculture (IICA) in Barbados has as its mission”….To support the development of
agro-tourism linkages”. However, the project at hand brought into focus the fundamental
question: What is agro-tourism?
This chapter explores the meaning of agro-tourism from a Caribbean perspective and
helps to place this research into the proper context with clear definitions.
1.1 Dimensions of Agro-tourism In point of fact, the IICA representative1 for Barbados has identified specific dimensions
of Agro-Tourism linkages as seen in Figure 1:
Figure 1: Dimensions of Agro-tourism
Based on these classifications, a working definition of agrotourism was developed for the
purpose of the research:
Agrotourism refers to any activity, enterprise or business that links
agriculture with products, services and experiences in tourism.
1 Ena C. Harvey, Presentation at 7th Annual Caribbean Conference on Sustainable Tourism Development “Keeping the Right Balance – Sustainable Tourism Through Diversity” April 28, 2005, Tobago
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The need to account for existing and potential products, services and experiences in
Barbados in each of the categories (dimensions) prescribed by IICA called for further
clarification, definition and classification of agro-tourism activities.
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1.2 Definitions and Categories Arguably, a wide array of products and services can be attributed to agro-tourism. For
each dimension identified, the researcher sought to categorize associated products
services and activities and develop a generic definition for that aspect of agro-tourism.
The outcome of that exercise is presented in the following definitions and agro-tourism
activity boxes.
Farm based tourism can be described as the
act of visiting a working farm or any
agricultural, horticultural or agribusiness
operation to enjoy, be educated or be involved
in activities.
Agro-Ecotourism is travel undertaken to
witness sites or regions of unique natural or
ecological quality or the provision of services
to facilitate such travel2.
Community tourism is one or a combination
of tourism products offered at a community-
level to domestic or international visitors. It
usually refers to visitor interaction with local
people in the rural areas outside of the
traditional tourist areas but can also be linked
to urban neighbourhoods (Diana McIntyre-
Pike Chairman/CEO, Country style
Community Tourism, Jamaica 2003).
FARM BASED & AGRO-ECO TOURISM
Farm tours Hands-on farming tasks Self-harvesting of produce Horse, pony or donkey rides Farm animal zoos and trails Overnight stays in a rural bed
and breakfast Marine ecology (dive) tours
COMMUNITY TOURISM
Village rum shops Parish/district parks Community festivals Community markets Special events Stay with a host family in a
local village
2 Definition from report entitled: Barbados National Action Programme to Combat Desertification and Land Degradation, and to Mitigate Against the Effects of Desertification, Land Degradation and Drought, February 2002
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Health and Wellness Tourism can be described as the process of combining the goal to
look and feel better with travel, leisure and fun activities.
Culinary tourism is a subset of Agro-tourism that focuses specifically on the search for,
and enjoyment of, prepared food and drink3.
Agro-heritage tourism can be described as any measure that promotes the heritage,
history and interpretation of early and contemporary agriculture.
HEALTH & WELLNESS TOURISM
Spa treatment Specialty surgeries Alternative Medicines Herbal remedies Therapeutic Holidays
CULINARY TOURISM
Dinner and theatre package Culinary schools and workshops Food festivals Tasting/buying packaged local
products Farmer’s markets Tour a food/wine/beer factory
AGRO-HERITAGE TOURISM
Sugar cane museums Plantation tours Craft making Indigenous Art showcases or
workshop Agricultural festivals
3 Definition proposed by Erik Wolf, Oregon Culinary Tourism Task Force 2003
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Agro-Trade consists of any act of negotiation that facilitates the exchange of goods and
services among local community stakeholders, tourism enterprises, and visitors or foreign
interests.
AGRO-TRADE
Produce markets Craft markets Floriculture Agro-processing Marketing to hotels, restaurants and
other agencies
Without a doubt, Barbados’ agro-tourism offerings span all of the above mentioned
categories. Some efforts have been made to account for them in previous research. The
next segment examines a few highlights from these projects.
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1.3 Previous Studies on Agro-tourism in Barbados In February 2006, the Barbados Ministry of Agriculture and Rural Development
combined resources with the Ministry of Tourism to conduct a demand side inter-sectoral
linkage study on tourism and agriculture. The study sought to determine existing
linkages between the tourism and agricultural sectors based on the total value of
transactions between the industries.
As such, the focus was on agro-trade amongst hotels, restaurants and suppliers of local
produce. It follows therefore that other dimensions of agro-tourism were not addressed.
However, the researchers made some important recommendations for strengthening agro-
tourism linkages in Barbados by way of establishing a clearinghouse for local produce
and organizing farmers into niches to grow certain crops for the various markets.
Another study conducted by Richardson (2004) explored the nature of the linkages
between tourism and agriculture in Barbados4. She concluded that local cost is a major
factor in prohibiting the creation of sustainable linkages on the island. Furthermore, she
suggested that the inter-personal relations that characterize tourism-agriculture linkages
should be to some extent facilitated by government. The idea is that government
agencies must develop, mobilise and establish networks to foster cooperation and
coordination amongst tourism and agricultural entities.
In 2005 an IICA consultant compiled a resource directory of businesses that support or
may be related to agro-tourism (See Appendix 1). The directory was divided into broad
categories as follows:
Government Agencies
Educational Institutions
Regional and Private Organisations
Manufacturers/Distributors
Major Events and Festivals
Site seeing 4 Tourism & Agriculture in Barbados: Understanding Linkages (Published dissertation)
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Hotels and Restaurants
Convention Centres
Caterers
Landscapers and Nurseries
Body Care
The purpose of the research was to understand the status of the relationship between the
tourism and agriculture sectors. Once more, the survey instrument targeted farmers,
distributors and middlemen, and the results of the study substantiated prior research
findings. Although this study concentrated mainly on agro-trade, the compilation of the
agro-tourism business directory proved to be an invaluable resource for the current
research.
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1.4 The Inventory Process The agro-tourism inventory study took place over a four (4) week period and three
techniques were used to gather the required data:
1. Reports compiled from previous studies and the Barbados telephone directory
were used to identify key persons and agencies involved in agro-tourism in
Barbados and placed into a master list
2. Other potential agro-tourism agents/businesses were identified by contacting
purchasers/inventory managers in local hotels and restaurants
3. Surveys were implemented for selected agro-tourism agents and enterprises via
(i) face to face interviews
(ii) telephone interviews and
(iii) email
The face to face interviews comprised of similar questions to the questionnaire to allow
for uniformity in the questions asked and to make it easier to compare and contrast
answers by respondents. The survey instrument, which was designed to address the stated
research goals, consisted of eight (8) questions illustrated in Appendix 2.
Early in the process it became evident that while a comprehensive database can be
configured using the first two strategies, the third plan of conducting interviews with the
entire list of potential agro-tourism agents in the allotted time-frame was not realistically
achievable.
As a result the scope of work was slightly changed and some conditions were set for the
selection of participants to be surveyed. A cross-section of agencies and individuals
representing the six pre-defined categories of agro-tourism was randomly polled based on
the following criteria:
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(a) The operator must source and utilize mainly local ingredients for their
business
(b) They must cater to or serve tourists
(c) Availability for an interview
Arguably, based on the proposed definition of culinary tourism, any local dining
experience may be construed as a gastronomic adventure. Therefore, logic demands that
all restaurants be included in the agro-tourism inventory. The focus of those interviewed
for this research however was on those that met criteria (a) as defined above.
Figure 2 shows the percentage of the each category of agro-tourism in the inventory.
Figure 2 : No. of Agro-tourism Agencies by Category
Agro-trade25%
Health & Wellness
8%
Community 2%
Farm /Agro-Eco14%
Agro-heritage9%
Culinary Tourism
42%
Clearly, the constraints of implementing this research on time within the four week
period allocated posed a major limitation to conducting a thorough and comprehensive
inventory. Although the response was generally positive in terms of participants’
willingness to grant interviews or complete surveys, the reality is that some agencies, due
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to the demands of regular operations, were unable to immediately comply with the
research requests.
For instance, a senior officer attached to the Ministry of Agriculture assured that he will
share records from that Ministry regarding persons and businesses involved in agro-
tourism in week three or four of June 2006. A similar occurrence applies to obtaining
crucial records regarding the Culinary Alliance from contacts at the Barbados Hotel and
Tourism Association. Moreover, it is noteworthy that none of the participants who
requested that the survey be sent via email have responded to date.
As far as the research goals were concerned, the questionnaires and data gathered from
interviews were collated, analyzed and tabulated and are presented in this text using a
series of tables and charts. The responses to open ended questions were also tabulated,
classified, and compared and the analysis is presented in the following chapters.
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PART II
INVENTORY OF AGRO-TOURISM PRODUCTS & EXPERIENCES
In this chapter the products, services and experiences associated with each agro-tourism
category are described, the agencies involved are presented, and any significant trends
and observations are outlined and presented diagrammatically. Additionally, potential
development possibilities are identified and described.
2.1 Agro-trade Barbados’ agro-trade product service mix can be
placed into four main groups namely:
(i) Buying and selling of fruits and
vegetables to hotels, restaurants and
local consumers
Roadside fruit stand – St. Philip
(ii) Supply of meat, fish and dairy for the
hospitality industry and local
consumption
Fresh Fish at Oistins Fish Market
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(iii) Floriculture – suppliers of cut flowers, floral
arrangements and plant rentals for the tourism sector
Barbados Gold – Chelsea
Flower Show 2006
(iv) Agro-processing of sauces, condiments,
confectionary and related products used in
culinary tourism
Sample products from
Native Treasures
The inventory of agro-trade agencies is provided in Appendix 3. The sample of survey
participants from agro-trade were drawn from each group of activities as seen in Figure 3
below. These businesses were geographically dispersed and were situated in the parishes
of St. George, St. Michael, St. Peter, St. Joseph, St. Peter and Christ Church. All of the
enterprises opened year round and half of them have been in operation for more than
fifteen years.
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Figure 3
Agro-Trade Respondents by Type of Venture
Fruits & VegetablesMeat, Fish, DairyFloricultureAgroprocessing
Seventy-five percent of those polled revealed that their customers consist of a mixture of
hotels and restaurants and local customers, while 25% indicated that they sold their goods
to wholesalers who in turn service hotels and restaurants.
For this category of agro-tourism, 50% of the traders surveyed expressed that they had
some difficulty in finding the right employees, with another 13% citing it as a major
obstacle. Other significant challenge faced by this group included identifying markets for
their products, arranging proper signage for customer directions and competition from
comparable imported products. Twenty-five percent of the respondents perceived
financing as an issue and 13% had difficulties promoting their business.
Half of the respondents revealed that they had no plans for expansion in the near future,
38% had pending projects for growth and 13% were unsure of future prospects. While
most participants did not say what areas they needed assistance in to grow their business,
some agencies were very specific in their requests as captured in the dialogue box below.
“I need assistance with disease control. I used to produce the most christophenes on the island but I had to stop because of some disease I could not handle.” “We need help with greenhouses.” “Government needs to put signs for a litter free Barbados and impose tougher laws for larceny.” “I could do with some tax free concessions on equipment.”
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Respondents also willingly shared what they thought were their success factors for
sustainability of their business.
Flyers & Bulletins Use Guyanese laborers Lower prices Honest business Healthy Plants Word of mouth Competitive prices Good Service Family business Pay farmers on time Prime Location Excellent Service Minimize debts
In terms of potential agro-trade projects, several schemes have been identified. The
first project is in its conceptual stages and concerns Claybury Plantation (trading as
Redland Estate Ltd.). Ms Linda Herbert revealed that the project is two-fold in nature
because the first scheme involves investment in ponds and the other entails refurbishing
and extending the two existing guest cottages on the plantation.
The second prospect deals with fish processing. An indepth interview with Ms. Kristina
Adams disclosed that she is working through the Eastern Caribbean (Barbados) Marine
Trust and with the Barbados Ministry of Agriculture to help small scale farmers develop
tilapia fish processing plants. To date she has done tilapia displays at Barbados Agrofest
and at Green Expo.
According to Ms. Adams,
Tilapia is an excellent product
because the fish breeds year
round and apart from the
propensity to supply local
hotels and restaurants, there is
ample opportunity for export
because of the high demand for
this type of fish. Ms. Adams displays a Tilapia from her home pond
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Her proposed role is to set up a model breeding station for tilapia and also to provide
consulting services for those potential tilapia breeders. She explained that she plans to
breed the fish on her own farm and sell to farmers who can grow them and if they wish,
can bring them back to her processing plant to be marketed and sold via the Marine Trust.
Other plans include developing an educational lab for students and other interested
visitors to see how the tilapia fish are bred. Ms. Adams disclosed that she is exploring the
possibility of collaborating with the management of the Graeme Hall Nature Sanctuary to
set up the demonstration lab there.
Another potential synergy related
to agro-tourism is a partnership
with Derek Went of Wentworx
(local producer of organic herbs
and spices), who has access to an
old factory pond and Three
Houses Spring in the parish of
St. Philip.
Mr. Went is deliberating with the
prospect of using his pond as a
small breeding station, and developing a culinary expo which features the use of local
herbs and spices to prepare the tilapia fish. The above picture illustrates a presentation of
the tilapia fish using local herbs and flora.
Ms. Adams, though enthusiastic about her project, acknowledged that there are some
challenges associated with tilapia breeding. She explained that it requires a heavy
investment on the part of the breeder since a few hundred fish can cost several thousand
dollars. Additionally, because this type of fish processing is new to Barbados, there is a
dearth of information available to potential local breeders. Ms. Adams however is
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dedicated to the cause because she is undertaking a two week training program in tilapia
breeding (at her own expense) in America during the month of June 2006.
Furthermore, some farmer/hotel partnerships have been formed between the National
Union of Farmers and the Association of Women in Agriculture. The nature of these
linkages may be revealed in future forums facilitated by the said organisations or during
the next stages of research conducted by IICA.
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2.2 Farm based and Agro-Ecotourism Barbados farm based tours are few in number but
appear to be high on the quality of experience
available.
The farm based and agro-ecotourism inventory
presented in Appendix 4 consists of two equestrian
tours, two working sheep farms that offer tours and
one rural eco-lodge with a restaurant and other
facilities on site. Cottage at Lush Life St. Joseph
The Agro-Ecotourism activities can be divided into three main groups namely:
(a) Outdoor adventure tours such as 4 x 4
jeep safaris, mountain bike riding,
horseback riding and rigorous hiking in
cane fields or plantations
Highland Ride – Cane Field, St. Thomas
(b) Nature based tours such as bird watching, garden tours and nature walks
Nature Walk, Orchid World
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(c) Marine Tours such as game fishing where the visitors get to keep their catch.
Underweight fish are released and the extra catch is sold to the Oistins fish
market. Diving tours allow visitors to go turtle watching and deep sea diving
to take in Barbados’ marine ecology.
Big Game Fishing Team, Bridgetown Wharf
Turtle Watching, Andre Miller Marine Biologist
The farm based and agro-ecotourism sample consisted of agencies from all four
aforementioned segments. For a second time, the agencies were geographically
widespread with additional parishes, St. John, St. Andrew entering the mix. Figure 4
shows respondents by type of activity.
Figure 4
Farm Based & Agro-Eco Respondents by Activity Type
Farm Based
Outdoor Adventure ToursNature Based Tours
Marine Tours
Only one operator out of those surveyed opened seasonally because of the nature of the
fishing and gaming business. Most of the participants polled had 1 to 15 years
experience in their field with 30% of them having crossed the 15 year mark.
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In this category of agro-tourism, 70% of the respondents indicated that their clientele
consisted of 80 to 95% overseas visitors while the other 30% told of a judicious mix of
local and international customers. The challenges faced by the operators polled are
illustrated in Figure 5 below.
Figure 5
0 1 2 3 4 5 6 7 8
No. of respondents
Preparing a business plan
Financing
Identifying markets
Promoting your business
Signage
Licenses and Permits
Finding the right employees
Competition
Problems Encountered
Major ObstacleSome difficultyNo difficulty
While business plans, financing, licences and permits and competition were generally not
regarded as pressing issues, several participants expressed that they were experiencing
some difficulties in promoting their business, acquiring adequate signage and finding the
right employees. Noteworthy is that the two operators of riding centres cited licences and
permits as a major obstacle in their business.
Seventy percent of the respondents have plans for future development, while the other
thirty percent indicated that they had no immediate plans. This category of agro-tourism
respondents all expressed their needs for technical assistance and support as recorded in
the following dialogue box.
21
Some success factors:
“We need Government’s support in maintaining the road to access our property.” “The Ministry of Works needs to assess the road worthiness of Richmond Road, we lost 80% of sales last winter season because the buses were unable to bring large groups to the forest.” “Finding people to care for our birds is a real problem. We could hardly find people who know about animal care, who understand animals or can make sure they live in sanitary conditions.” “Financing always helps.” “We need technical assistance with bugs and pests and for technical organisations to make recommendations for good gardeners.” “Advertising!” “We need somebody to help us to create social partnerships to attract local business. We want to know how to crack the local market. Maybe some collaboration with the BTA or BHTA can help promote our activities.” “We need technical assistance with quantity surveying, accounting and legal services.” “We need an enabling environment for growth. Government needs to support our efforts against illegal dumping, help to promote a positive image of agro-tourism and we would like support from other tour operators. Technical assistance: marketing, business plan and accounting services. Some funding is also required.” “Training and certification for a standard hike leader.”
Service excellence Clean environment Exciting rural tour Long term planning Strong management team Right recipe for tours Good staff Team Work Community spirit Brilliant tour guides Good food Repeat business Hard work
Potential farm based and agro-ecotourism projects as disclosed by respondents
include the establishment of a spa facility at Lush Life Nature Centre, currently more
recognized as Naniki’s, and the introduction of several new agro-attractions at Highland
Adventure Centre in St. Thomas:
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o Construction of a petting zoo
o Introduction of an aviary with rare birds
o Building a craft zone for local artisans so that more individuals (apart from Ireka
Jalani) can have a forum for their craft
Mr. Chris Ward of Rotherley Construction also has plans to set up 12 acres of
greenhouses at Stronghope in St. Thomas.
Ocean Echo Stables in St. John plans to establish a rural camp site, introduce hikes to
their list of activities and build a petting zoo which can be a non-traditional environment
for hosting children’s parties.
Apart from the proposed schemes outlined by these enterprises, the Barbados Ministry of
Housing, Lands and Environment, Ministry of Tourism and International Transport and
the Community Development Department are engaged in a concerted effort to boost
agro-ecotourism in the Scotland District.
The Barbados Scotland District Agro-Ecotourism Project has as the heart of its mission,
developing the agro-tourism potential of that locale. The Scotland district is a pan shaped
area of land situated in the north eastern end of the island and makes up 1/7th of the total
land area of Barbados. The area, which is over 15,000 acres, covers the entire parish of
St. Andrew, the greater part of St. Joseph and parts of St. John.
The project steering committee has considered several submissions by agencies interested
in developing the agro-tourism potential of Scotland District. While detailed information
on the current status of the project is not available, some of the proposals that were
submitted for review are shown in Table 1 below.
Table 1: Proposed Projects for Barbados Scotland District
NAME OF AGENCY PROJECT NAME & DESCRIPTION
Burnt House Plantation Demonstration Farm Project – showing a rain water
23
NAME OF AGENCY PROJECT NAME & DESCRIPTION
collection system and distribution for animals and crop
growing use. Establishment of three farmers markets in
the area and implementation of hiking trails.
Herbee’s Hike Establishment of several hiking trails through the
district for nature lovers and avid hikers.
Caribbean International
Riding Centre
Establishment of a rural riding holiday centre to include
accommodation and activities such as spring baths,
camping and dining experiences in addition to riding
Incidentally, the campaign outlined by the Highland Team involves development of trails
in the Scotland district. Presently, one of their subsidiary companies conducts an all
terrain vehicle tour in that area. However, the plan is to develop a new recipe for their
offerings.
All Terrain Vehicle Tour Stop – Scotland District
24
2.3 Community Tourism Community tourism in Barbados occurs on a limited scale. The entire inventory of
established agencies and related activities appear in Table 2 below. Unfortunately, none
of the representatives from these organisations were available for interviews during the
scheduled timeframe.
Table 2
COMMUNITY TOURISM INVENTORY
Agency Telephone No. Contact Person Oistins Fish Festival 428-6738 Dan Carter Environmental Special Projects Unit (ESPU) 438-7761 Steve Devonish Community Tourism Foundation 228-6828 Nicole Farley
The Oistins Fish Festival celebrates the contribution made to Barbados by those persons
involved in the local fishing industry. The festival takes place
around Easter and is a unique attraction that offers fun and
entertainment for both locals and visitors alike. However, each
Friday and Saturday night hundreds of locals and visitors flock
to Oistins for the Fish-Fry, an opportunity to enjoy the local
food - fried and grilled fish, fish cakes, sweet potato, breadfruit
salad or chips, macaroni pie, and other Bajan cuisine.
Local arts and crafts can also be found on these evenings as local
craftsmen take the opportunity to display their wares.
For those who live or are staying in the north of the island, the area known as Half Moon
Fort, St. Lucy offers a similar atmosphere. Cooking takes place under a large galvanized
shed, accompanied by a varied collection of tables and chairs, set up right on the beach.
The menu consists of fish, chicken or pork and a choice of sides similar to Oistins. At
both venues the local community blends easily with foreign visitors.
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The Environmental Special Projects Unit (ESPU) of
the Ministry of Physical Development and Environment
and the Ministry of Tourism (MOT) have developed an
Integrated Nature Tourism Area (INTA) encompassing
Harrison's Cave, Welchman Hall Gully, Jack-in-the-
Box Gully and Cole's Cave.
On tour at Jack in the Box Gully
Integrating joint-marketing strategies, a shared-shuttle system, an area-wide passport, and
a co-ordinated interpretative programme among the natural attraction operations, INTA
has also provided the opportunity for developing a vibrant farm and craft market as a
means of revenue generation for community residents in the parish of St. Thomas.
Every year, in the month of June, the ESPU hosts a two
day community event themed "de heart uh Barbados".
This celebration takes the form of tours to various
attractions located in the parish, followed by a second
all-day open fair featuring local food, entertainment and
craft market on the grounds of the ESPU. Some scenes
from this event are captured in the picture at left.
The Community Tourism Foundation's (CTF) initiatives create opportunities for
individuals and communities to develop sustainable livelihoods and serve to strengthen
the relationship between the tourism sector and communities.
The CTF facilitated the implementation of the craft expo located at Highland Adventure
Centre. This expo has given small craft persons/entrepreneurs access to visitors at this
26
major tourist attraction. As a regular stop on island tours for cruise passengers, Highland
was an ideal place for artisans to get the penetration
they need into this market.
The CTF also sponsors scholarships for talented
individuals who want to be trained in the tourism or
hospitality sector.
The most recently publicized proposal for a community tourism project was developed
by the Barbados Tourism Investment Inc. (BTII). The Hill Crest Amerindian Project
involves plans for the construction of vendors’ kiosks, food stalls, a museum, bandstand,
art village, children's play park, and one-and-two bedroom eco-cottages.
The project is supposed to be constructed near the Bathsheba Community Centre which
has a scenic view of the entire East Coast. It is also intended to take on the fish fry look
of Oistins on weekends and a vendors' market.
Residents, vendors and other interested parties have been approached and asked for their
input for the project. The objective is not only to enhance Bathsheba, but to empower
residents and other persons through business enterprises and to attract more visitors to the
area.
Some plans are also underway for driving community tourism in the Speightstown area,
however apart from the refurbishment of the old Speightstown Post Office; these
proposals are not readily accessible.
27
2.4 Health & Wellness Tourism Barbados health and wellness tourism experiences can be grouped into three broad areas
namely:
(i) Alternative Medicine which describes
practices used in place of conventional
medical treatments and may incorporate
spiritual, metaphysical, or religious
underpinnings or newly developed
approaches to healing. In the Barbadian
context it includes complementary medicine,
which refers to alternative medicine that is
used concurrently with conventional medicine. Craniosacral Therapy – The Maas Clinic
(ii) Spas offering a range of treatments for those seeking health, harmony and the
rejuvenation of mind and body.
Spa treatment at Sandy Lane
(iii) Herbalists and organic specialists who heal by the use of herbs or who use
natural inputs to optimize the health and productivity of people.
Amy LeMay & her booth at BMEX
2006 _ Earth Mother Botanicals
28
The health and wellness tourism inventory is presented in Appendix 5. Only four
agencies were interviewed from this category. Of these agencies, three were alternative
medicine practitioners and one owned and operated a spa. Although the researcher
visited the Earth Mother Botanicals, Light Body Holistic and Caribbean Institute of
Healing Iridology booths at the Barbados Manufacturers Expo, the demands of attending
to other inquiring patrons did not allow for interviews.
The alternative medicine practitioners interviewed provided a range of services including
neuromuscular therapy, holistic nutrition and integrated osteopathic health care. All
businesses open year round and were around for an average of eight years. Their
clientele consists of a mixture of seasonal tourists and regular local customers.
One operator expressed that promoting the business was too costly and additionally, she
found that she was competing against persons who had little or no training in the field.
Her main concern was the credibility of her craft considering that persons were offering
treatments at highly reduced rates after only 30 hours of training at the local polytechnic.
One other respondent shared her latter concern explaining that the rapid growth of ‘exotic
massage’ shops on the island has affected her business.
Two of the alternative medicine practitioners had plans for expansion. Their needs for
assistance are outlined in the dialogue box below.
“I need help in finding local vegetables and unprocessed foods appropriate for a macrobiotic diet, like pine nuts, fresh chick peas, watermelon that is not chalky, green soy beans and collard greens.” “I could use both financial and technical help.”
All three respondents felt that the reasons that they were still in business had to do with
the facts that people are being healed, that they try to cooperate and not compete with
conventional medical practitioners and they are given positive referrals.
29
The respondent from the spa facility described his service as preventative medicine. His
business shared similar characteristics to the other operators interviewed in terms of
customer mix. His major challenges included financing, promoting his business and
finding the right employees. He contends that “there is no health and wellness tourism
product in Barbados…..At least people don’t know about it.”
This spa operator has plans for expansion and would like financial support to meet
international spa standards. He attributes his success to enjoying what he does.
With regard to potential health and wellness tourism projects, Ondene Kirton has
plans for developing the herbal garden at Higher Heights while Earth Mother Botanicals
and other members of the Barbados national chapter of the Caribbean Herbal Business
Association intend to expand their range of offerings.
Additionally, Miller (2006) in his report5 proposed that Caribbean branded herbal
remedies, holistic and alternative therapies present significant opportunities for the
development of a health and wellness tourism industry in the region.
5 A Roadmap for the Development of the Caribbean Health and Wellness Market Sector – report submitted to the IDB by Dr. Leroy Miller (May 2006)
30
2.5 Culinary Tourism Barbados offers a wide range of culinary experiences from gourmet and international
cuisine to contemporary Caribbean cooking, as well as traditional local dishes.
For instance the Cliff Restaurant in St. James boasts
international flair. Diners can sample dishes such as the
seared tuna nori roll with wasabi mash pictured on the
left.
For contemporary Caribbean cuisine, the Round House Inn
Restaurant in Bathsheba, St. Joseph is a popular choice where
items such as the coconut pie baked with brown sugar pictured
on the right serves as a perfect culmination to a delicious meal.
Atlantis Hotel and Restaurant, also located in
Bathsheba has an A B C theme – All Bajan Cuisine.
Their buffets offer a wide array of Bajan food and
their daily menus are a blend of traditional dishes
prepared with contemporary style and new Bajan
cuisine.
31
A complete listing of all restaurants on the island is featured in Appendix 1, but those
singled out for this research are listed in Appendix 6.
The database of organizations and individual members belonging to the Culinary
Alliance has not yet been acquired, but when it is released to the IICA representative or
designate will form a crucial part of the culinary tourism inventory.
Survey respondents from the restaurants fell into two categories as illustrated in Figure 6
below.
Figure 6 : Restaurant Respondents by type of Cuisine Served
All Bajan Cuisine International food
They were situated in different parts of the island including St. Michael, Christ Church,
St. Joseph, St. Peter and St. James. Seventy-five percent of those polled opened year
round while the others opted to close for one to two months during the year so that the
entire staff can go on vacation in the low season. 50% of the restaurants had been in
business for over fifteen years, 13% for eleven to fifteen years and the others were in
operation for between six to ten years.
While 63% of the respondents indicated that their customers comprised of both tourists
and locals, 25% said that almost all of their customers were visitors to the island. The
remaining restaurants attracted mostly locals.
32
Finding the right employees was cited as the most pressing problem faced by the
restaurant operators surveyed although a small minority had issues with preparing a
business plan and financing.
Seventy-five percent of the respondents indicated that they had plans for expansion while
the remaining 25% said they had none. Some areas for technical assistance are outlined
in the following dialogue box.
Factors for success and sustainability of their business:
“The duty free status for free standing restaurants is prohibitive in terms of growth and access to finance for growth projects.” “It would help if somebody helps us to source better local products.” “Cost of training for staff is very high. Some subsidies might help.”
Good food and service Great Staff Excellent service Consistent high standards Teamwork Unique product Niche market Ambiance Location All Bajan Cuisine Referrals Train each year Treat Locals just as well as tourists
As far as potential culinary tourism projects are concerned, a brief interview with Mr.
Gerald Cozier of the Barbados Tourism Authority revealed that there are some initiatives
currently being developed. When asked about the Eat/Drink Barbados event, he
indicated that this affair was no longer held.
33
Instead, interested parties can attend the Chef Gourmet Evenings at a cost of BDS$80
during the weeks leading up to the Taste of the Caribbean Competition to be held at the
Caribbean Hotel Industry Conference (CHIC) in June 2006.
Evidently, this event is not widely publicized because on requesting a timetable for the
Gourmet Evenings, Mr. Cozier explained that the venues were selected based on
availability and as such no publication was available.
Apart from the above interview, the researcher conducted some supplementary research
in the culinary arena by contacting some all inclusive and large hotels to find out who
were their local suppliers for produce and meats. During the scheduled interviews with
the targeted restaurants, some extra probing was also done to find out this information.
This exercise yielded some important details about the ‘small and middlemen’ that may
be otherwise excluded from programs intended to benefit local farmers. Appendix 7
records particulars from these consultations.
34
2.6 Agro-heritage Tourism Barbados’ Agro-heritage tourism offerings can be classified under two broad headings:
(a) Plantations and historic sites
some dating back to the 17th
century. The heritage houses
are special in their architecture
and their history and form a
very important part of the
tourism landscape.
Sunbury Plantation House
(b) Indigenous crafts made from wood, clay, grass, animal skins or any other natural
media.
Earthworks – Ceramic Dessert Bowls
Plant Holder/Wastebasket by Ireka Jalani
35
The inventory of agro-heritage agencies are listed in Appendix 8. Survey respondents
represented both types of agro-heritage experiences as illustrated in Figure 7.
Figure 7 : Agro-Heritage Respondents by Activity Type
Plantations & HistoricSites Indigenous Craft
As for previous categories of agro-tourism, the agencies were geographically dispersed
and almost all of the parishes were represented. Ninety-one percent of these businesses
opened year round. Significantly, more than 70% of the respondents surveyed were in
business for over fifteen years.
Approximately 55% of the agencies polled disclosed that their customers were a mixture
of locals and tourists, while 27% declared that most of their patrons were tourists. The
remaining businesses stated that they attracted more local than overseas customers.
Interestingly, there was no pattern pertaining to the distribution of customer profiles
based on the nature of the activity (plantation vs. craft).
There was some variation in terms of problems encountered as seen in Figure 8. The
most striking result is that more than half of the respondents had trouble promoting their
business.
0 2 4 6 8 10 12
No. of respondents
Preparing a business plan
Financing
Identifying markets
Promoting your business
Signage
Licenses and Permits
Finding the right employees
Competition
Figure 8 : Problems Encountered
Major ObstacleSome difficultyNo difficulty
36
In this category of agro-tourism more than half of the agencies polled (55%) indicated
that they did not plan to expand their business while the remaining 45% said that they
did. Some respondents expressed areas where they needed assistance even though they
were not planning for growth.
Success factors not mentioned in other categories of agro-tourism:
“Create some linkages with locally based hotels to help increase our sales.” “Financing for equipment and for expansion. I need more space to operate, one that is low cost but high traffic.” “Training for staff.” “Staffing issues – I have 4 trade shows to produce work for and need to increase the level of production.” “Chaperoning for small business and help with export development by producing leaflets for advertising.”
Health & Safety practices Promoting an outstanding brand Passion Innovation seeking The satisfaction that comes from making things from branches people throw away Listening to the customers and changing with the times
Potential agro-heritage tourism projects were not outlined by any of the agents
interviewed. However, it is noteworthy that the United Nations Educational Scientific
and Cultural Organisation (UNESCO) has identified three plantation sites as crucial to
the industrial heritage of Barbados6:
6 The Industrial Heritage of Barbados: The Story of Sugar (Jan 2005). Barbados World Heritage Task Force /Coordinating Committee Bay Street, St. Michael, Barbados
37
Codrington College which was a sugar plantation in the 1640s
Morgan Lewis Windmill which is the only working sugar windmill of its kind in
the world today.
St Nicholas Abbey is one of the only three surviving Jacobean style houses in the
Western hemisphere.
This phenomenon presents magnificent opportunities for agro-heritage tourism in
Barbados. With careful planning and some creativity, these sites can be developed into
‘must see’ attractions.
Additionally, there appears to be untapped potential for the local artisans to furnish
Barbadian hotels and restaurants with indigenous art and crafts.
38
PART III
EMERGING IMPLICATIONS AND OPPORTUNITIES
This chapter highlights the major findings of the project in relation to the research goals
outlined in the beginning of this text, and the implications of these findings. Some
potential opportunities for creating linkages are also explored and recommendations
made.
3.1 Emerging Implications Emerging from the analysis of the data presented, here are the findings for each research
question.
1. Which endeavours in Barbados can be classified as agro-tourism?
Figure 9 illustrates some activities by category that can be classified as agro-tourism.
Figure 9: AGROTOURISM ACTIVITIES CLASSIFICATION MATRIX
The results of this research suggest that Barbados agro-tourism mix consists of a wide
range of products, services and experiences available for locals and visitors.
39
For each category of agro-tourism identified, there were at least two associated types of
established products or activities:
Agro-trade in Barbados has four
dimensions:
(i) Buying and selling of fruits
and vegetables
(ii) Supply of meat, fish and
dairy
(iii) Floriculture
(iv) Agro-processing
Agro-Ecotourism consists of three
aspects:
(i) Outdoor adventure tours
(ii) Nature based tours
(iii) Marine Ecology Tours
Community Tourism is characterized by
local festivals such as Oistins Fish
Festival, Holetown Festival and special
projects such as ‘de Heart uh Barbados’
affair.
Health and wellness Tourism
experiences currently consist of three
offerings:
(i) Alternative Medicine
(ii) Spas
(iii) Herbal and organic products
and services
Culinary Tourism experiences come in
at least four varieties:
(i) Gourmet Cuisine
(ii) International cuisine
(iii) Contemporary Caribbean
Cooking
(iv) Traditional local dishes
Agro-heritage tourism exists in two
dimensions:
(i) Plantations and historic sites
(ii) Indigenous crafts
Ironically, many of the persons interviewed when first approached expressed that they
were not in any way involved in agro-tourism. The implication here is that there is need
to build awareness as to what is agro-tourism in Barbados.
40
2. Who is doing it?
It appears that the private sector is leading the agro-tourism effort in Barbados as
illustrated in Figure 10.
Figure 10: Agro-tourism Agents
The implication here is that a concerted effort has to be made to get private sector
support for the sustainable development of agro-tourism linkages. This undertaking
may not be a small feat in light of the fact that some key agencies are unable to see the
link between their operations and agriculture or the associated benefits.
41
3. What are the characteristics of these businesses?
Generally, agro-tourism businesses are geographically spread throughout the island with
at least one agro-tourism activity represented in each parish. Most of the agencies polled
have been in operation for more than six years, serve a mixture of local and overseas
customers and are open for business year round.
Most of these businesses either have plans for physical expansion of their property or to
increase their product/service mix. These trends imply that the agencies currently
involved in agro-tourism are fairly stable, have a basic understanding and knowledge
of the tourism business, and have the potential positively contribute to the development
of agro-tourism in Barbados.
4. What is working well and what areas can be improved?
Based on the feedback from the agro-agencies it seems that the majority of them have
grasped key elements required for a sustainable business. Some of the exceptional ‘best
practices’ included:
- Health & Safety Practices
- Service Excellence
- Teamwork
- Consistently high standards
- Unique Product
- Ongoing training for staff
- Promoting an outstanding brand
- Treating locals just as well as tourists.
The most prevalent areas for improvement pertain to:
- Creating social partnerships to gain access to the local market
- Finding employees with the right skills
- Gaining access to financing
- Development and maintenance of roads that lead to attractions
42
- Introducing proper signage for locals and visitors to find these attractions.
Several implications derive from these occurrences. The first is that operators recognize
on some level that establishing relationships and cooperative alliances is a key element
of long-term success. Secondly, there is a dearth of persons with specific skills
required to service the agro-tourism industry for instance animal husbandry, qualified
and experienced horticulturalists, and weavers. Thirdly, government support is needed
to provide the right environment for agro-tourism by way of tourist friendly signs
(which is a form of advertising), well-paved roads to gain access to attractions and
equipment subsidies.
5. What are some of the training needs in agro-tourism and what resources
do we have to fulfil them?
Admittedly, it is not within the researcher’s scope to answer the latter part of this research
question because in this case the ‘we’ has several connotations. ‘We’ can refer to the
Inter American Institute for Cooperation on Agriculture or it can mean the Barbados
government.
In any event, it is beyond the investigator’s capacity to determine what resources are
available from either entity. However, it is quite possible to identify some training needs
in agro-tourism based on the findings of the research. Agro-agencies need training in the
following areas:
- Craft making
- Hiking Leadership
- Business Management
- Pest control
- Setting up of greenhouses
- Animal care
- Horticulture.
43
These skills span all categories of agro-tourism and the major implication here is that
these training needs should be addressed to ensure a competitive range of quality agro-
tourism products, services and experiences.
44
3.2 Potential Opportunities for linkages In actuality, opportunities for agro-tourism ventures have already been identified and best
practices documented as part of a project on stimulating pro-poor linkages in the
Caribbean. That report was produced by the Pro-Poor Tourism Partnership (PPT) in the
UK and the Caribbean Tourism Organisation (Barbados)7. The document, which consists
of a series of eight briefs, provides practical tips on how to develop different types of
local linkages.
For the following discussion some of the suggested approaches for establishing linkages
from that document will be used to make recommendations for the Barbadian agro-
tourism industry.
The main question to be addressed here is:
What can the IICA Agro-Tourism Linkages Centre do to facilitate the creation
of linkages?
According to the report, support agencies like IICA can contribute to this process by:
Researching local skills and products, and how they can be adapted to suit hotel
requirements.
Recommendation 1: This project, as well as previous research conducted by IICA has produced a database of local
farmers and the type of produce they supply, as well as information on the needs of local
hotels and restaurants. On consultation with the suppliers IICA can publish a catalogue,
perhaps in collusion with the relevant government ministries, for distribution to all hotels and
restaurants on the island. As a promotional tool the catalogue has the propensity to increase
business for the otherwise unknown farmers. On the other hand, the local hoteliers and
restaurateurs will have a valuable resource for locating items they need in their operations.
7 Making Tourism Count for the Local Economy in the Caribbean - Guidelines for Good Practice by the Pro-Poor Tourism Partnership and the Caribbean Tourism Organization (April 2006)
45
Stimulating communication between hoteliers, local entrepreneurs, and market
intermediaries and creating an environment that encourages sharing of
information and experiences.
Support small businesses in product development, business planning, and quality
standards
Recommendation 2: IICA can collate relevant news items from the Barbados Hotel and Tourism Association, the
Ministry of Agriculture and representatives of other agencies to produce a quarterly bulletin
with content specifically geared towards this audience. While this is an indirect way of
stimulating communication, it will help to bridge the perceived information gap that exists
amongst these organisations.
Recommendation 3: Specific needs for technical assistance and training have been tendered as part of the current
project. These needs can be used as a first point of reference for designing a training program
to assist the agents involved in agro-tourism. Apart from those mentioned, IICA might want
to explore the incidence of produce and animal farmers who might be interested in acquiring
training to conduct tours on their farms.
Although these recommendations are directly related to the strategies proposed in the
‘Making Tourism Count’ report, there is an obvious need to build awareness about agro-
tourism in Barbados. Therefore it is highly recommended that as a first priority the IICA
Agro-Tourism Linkages Centre should develop a campaign aimed at educating the
general public about what agro-tourism is and creating some excitement about getting
involved.
46
Related to this outlook are some challenging questions which are intended to generate
ideas for future discussion.
- How do we get Roots & Grasses’ products into the existing local hotels and
restaurants and new developments under construction?
- How do we get the alternative health practitioners to subscribe to locally made
organic herbs and products such as Earth Mother Botanicals?
- Can the IICA Agro-Tourism Linkages Centre host a local farmers’ market in
different parishes every first Saturday of the month?
- Can the IICA Agro-Tourism Linkages Centre embark on an Integrated Nature
Tourism Area (INTA) project featuring plantation tours, nature hikes, and
craft market to take place at the beginning of summer?
- Can IICA collaborate with the Culinary Association to host a Barbadian
Foodfest?
Considering that this research constitutes one phase in the development of sustainable
agro-tourism linkages, this final segment should not be considered as a conclusion to the
project. Instead it ought to be regarded as a prelude to the next step towards building a
viable agro-tourism industry in Barbados.
47
48
APPENDICES
Resource Directory Agencies and entities that support Agro-tourism linkages in Barbados Entity Contact Person Telephone No. Fax No. Ministry and National Agencies
Ministry of Agriculture and Rural Development Mr Jerry Thomas and Ms Suzette Edey-Babb 246-428-4150 246-428-7777
Barbados Agricultural Credit Trust Ltd 246-228-5565 246-426-0814 Barbados Agricultural Developing and Marketing Corporation Mr Jeffery Griffith 246-428-0250 246-428-0152 Caribbean Agricultural Youth Forum Mr Damien Hinds 246-427-4740 246-429-3509 Barbados Agricultural Management Co. Ltd. Ms Flo-Jean Marie 246-425-0010 246-425-0007 Barbados Agricultural Society Mr James Paul 246-436-6683 246-435-0651 Barbados Fishing Co-Op Society Ltd. Mr Anthony Mason 246-228-3400 246-420-5540 Barbados Horticultural Society Mr Victor Roach 246-428-5889 Barbados Hotel and Tourism Association Ms Sue Springer 246-426-5041 246-429-2845 Barbados Investment and Development Corporation Mr Anthony Sobers 246-427-5350 246-426-7802 Barbados National Trust Mr William Gollop 246-426-2421 246-429-9055 Barbados Small Business Association Mr Deighton Babb 246-228-0162 246-228-0613 Barbados Tourism Authority Ms Avril Byer 246-427-2623 246-426-4080 Barbados Youth Business Trust Mrs Marcia Brandon 246-228-2772 246-228-2773 Fisheries Division Mr Steven Willoughby 246-426-3745 246-436-9068 Ministry of Education Youth Affairs and Sports Ms Wendy Watson 246-430-2700 246-436-2411 Ministry of Tourism and International Transport Ms Nicole Belle 246-430-7500 246-436-4828 National Cultural Foundation Mr T. H. Ian Estwick 246-424-0909 246-424-0916 Prime Minister's Officer - Culture Section Ms Majorie Clarke 246-228-8374 246-430-9483
Educational Institutions
49
Barbados Community College 246-426-2858 246-429-5935 Samuel Jackson Prescod Polytechnic 246-426-1920 246-426-0843 University of the West Indies 246-417-4000 246-425-1327 Tourism and Hospitality School Regional and Private Organisaitons Enterprise Growth Fund Limited Mr Ferdinand Straughn 246-426-1809 246-431-0124 Caribbean Hotel and Tourism Association Ms Susan Springer 246-435-0847 246-435-0845 Caribbean Toruism Organisation Ms Mareba Scott 246-427-5242 246-429-3065 Caribbean Youth Environment Network Mr Osmond Harewood 246.437-6055 246.437-3381 Food and Agriculture Organisation of the United Nations Dr Babara Graham 246-426-7110 246-427-6075 Inter-AmericanInstitute for Cooperation on Agriculture Ms Ena Harvey 246-427-4740 246-429-3509 Manufactures/Distributors AC Fruit Growers Ltd Ms Collins 246-428-6826 246-420-7979 Banks Holdings Ltd Mr Chris St John 246-429-2113 246-437-3481 BICO Limited Mr Edwin Thirlwell 246-430-2100 246-426-2198 Barbados Dairy Industries Limited Mr Clyde Gibson 246-430-4100 246-429-3514 Chickmont Foods Limited Mr Geoffrey Goddard 246-418-8000 246-428-0525 Exclusive Cotton of the Caribbean Mr Ruth Linton 246-228-5856 246-228-3250 Foursquare Rum Distillery and Heritage Park Mr Winston Grecia 246-420-9954 246-420-1748 Golden Ridge Farms Inc Mr William Tempro 246-433-3576 246-433-2847
Malibu Beach Club Ms Donna Morgan or Ceilia Alleyne 246-425-9393 246-425-8371
Morgan Lewis Sugar Mill Tours and Plantation and Dairy
246-422-7429 or 246-422-9222
Morgan’s Fish House Ms Jonathan Morgan or Kyle Harris 246-420-2324 246-420-2040
Mount Gay Distilleries Ltd Ms Sharmaine Hooper 246-425-8757 Ocean Fisheries Ltd Mr William Hince 246-425-3695 246-425-2235
50
Premium Sea Foods Mr Kenny Hewitt 246-437-2498 246-437-2501 Site Seeing Harbour Master Cruises Ms Wendy Corbin 246-430-0900 246-430-0901 Atlantis Ms Daria Welch 246-436-8929 246-436-8828 Flower Forest Mr Steve Barnic 246-433-8152 246-433-8365 Jolly Roger Cruises Mr Remington Went 246-228-8142 246-228-7720 Orchid World Mr Steve Barnic 246-433-0306 Welchman Hall Gully Mr William Gollop 246-438-6671 246-429-9055
Animal Flower Cave Mr Manuel Ward 246-419-4511 or 246-262-9535
Mount Gay Rum Tour and Gift Shop 246-425-8757 Barbados Wildlife Reserve, Grenade Hall Forest 246-422-8826 246-422-8946 Malibu Beach Club and Visitor Centre 246-42593-93 246-425-8371 Major Events and Festivals Crop Over Festival Mr T. H. Ian Eastwich 246-424-0909 246-424-0916 Bajan Dooflickie Caribbean Gift and Craft Show Ms Moreen Pollard 246-436-0578 246-436-9999 Congaline - Music Festival Mr T. H. Ian Eastwich 246-424-0909 246-424-0916 Eat! Drink! Barbados Ms Susan Duncombe 246-435-0672 Holetown Festival
Barbados Jazz Festival Mr Gilbert Rowe 246-429-7824 or 246-437-4537
NIFCA - Culinary Arts Mr T. H. Ian Eastwich 246-424-0909 246-424-0916
Oistins Fish Festival Mr Dan C. Carter 246-428-6738 or 437-2788
Barbados Sandy Lane Gold Cup Mr C. Armond 246-426-3980 246-228-5475 Banks Hockey Festival Mr Anthony Maughn 246-438-0732 Sizzlin Sand Beach Volleyball Mr Paul White 246-427-8303 Annual Water Carnival Ms Sonia O'Neale 246-429-7946 St Lawrence Music Festival Mr Michael Downes 246-435-6534 246-435-6539 Sun, Sea and Slam International Bridge Festival Lady Burton 246-429-3724 or 246-426-6004
51
246-427-4839 Blowing In De'Westies - Youth Jazz Festival Ms Ruth Williams 246-426-3387 Independence Pro Surifng Championships and Banks Pro Long Board Classic - Soup Bowl Mr Nick Donawa 246-426-4469 246-426-4469 Hotels Abbeville Hotel Mr D. L. Inniss 246-435-7924 246-435-8502 Accra Beach Hotel and Resort Mr Jon Martineau 246-435-8920 246-435-6794 Allamanda Beach Hotel Mr Robin Walcott 246-435-6693 246-435-9211 Almond Beach Club & Spa Mr Frank King 246-432-7840 246-432-2115 Almond Beach Village Mr Monty Cumberbatch 246-422-4900 246-422-0671 Amaryllis Beach Resort Mr Alvin Jemmott 246-438-8000 246-426-9566 Asta Beach Hotel Ms Gabrielle Cummins 246-427-2541 246-426-9566 Atlantis Hotel Mr Theo Williams 246-433-9445 246-433-7180 Bagshot House Mr Aubrey Gomes 246-435-6956 246-435-9000 Barbados Beach Club Mr Felix Broome 246-428-9900 246-428-8905 Blue Horizon Apartment Hotel Mr Robin Simmons 246-435-8916 246-435-8153 Butterfly Beach Hotel Mr Mark Kent 246-428-9095 246-418-0502 Caribbee Beach Hotel Mr George Phillips 246-436-6232 246-436-0130 Casuarina Beach Club Mrs Sonia Cole-Wilson 246-428-3600 246-428-1970 Club Rockely (Barbados) Ms Lisa Lynch 246-435-7880 246-435-8015 Cobblers Cove Hotel Mr Hamish Watson 246-422-2291 246-422-1460 Coconut Court Hotel Mr James Blades 246-427-1655 246-429-8198 Coconut Creek Hotel Mr Adrian Grant 246-432-0803 246-432-0272 Colony Club Mr Dermont DeLoughry 246-422-2335 245-422-0667 Coral Reef Club Mr Mark O'Hara 246-422-2372 246-422-1776 Coral Sands Beach Resort Mr Malcolm G Worme 246-435-6617 246-435-7297 Crane Beach Hotel Mrs Paul Doyle 246-423-6220 246-423-5343 Crystal Cove Hotel Mr Adrian Grant 246-432-2683 246-432-8290
52
Discovery Bay Beach Hotel Mr Chetwyn Burnham 246-32-1301 246-432-2553 Divi Southwinds Beach Ms Patricia Vance 246-428-7181 246-428-4674 Dover Beach Hotel Ms Barbara Carter 246-428-8076 246-428-2122 Dover Inn Hotel Mr John Huggins 246-420-5471 246-428-6865
Edgewater Inn Mrs Miranda Beneventano 246-433-9900 246-433-9902
Escape at the Gap Mrs Julia Belgrave-Smith 246-428-611 246-428-7722
Escape Hotel Ms Kathleen Gaskin 246-424-7571 246-424-6595 Fairholme Hotel & Apartment Mrs Erla Grannum 246-428-9425 246-420-2389 Glitter Bay Hotel Mr Jan Schoningh 246-422-4111 246-422-1367 Golden Sands Hotel Mr Denis Tull 246-428-8051 246-428-3897 Grand Barbados Beach Resort Mr Issa Nicholas 246-426-4000 246-429-2400 Hilton Barbados Mr Marilyn Soper 246-426-0200 246-228-7730
Hotel PomMarine Mrs Bernice Critchlow-Earle 246-228-0900 246-228-0907
Inn on the Beach Hotel Mr Ron Andrews 246-432-0385 246-432-2440 Island Inn Hotel Mrs Pat Odle 246-436-6393 246-437-8035 Kings Beach Hotel Mr Ian Fletcher 246-422-1960 246-422-1619 Little Good Harbour Mr Andrew Warden 246-439-2032 246-439-2020 Long Beach Club Ms Cheryl Markle 246-428-6890 246-428-4957 Mango Bay Hotel and Beach Club Mr Peter Odle 246-432-1384 246-432-5297 Oasis Hotel Mrs Anne Walker 246-435-7930 246-435-8232 Palm Garden Hotel Inc Mrs Ethel French 246-435-6406 246--435-7031
Peach and Quiet Hotel Mrs Margaret-Ann Loveridge 246-428-568 246-428-2467
Port St Charles Ms Simone Harding 246-419-1000 246-422-7447 Rainbow Reef Beach Hotel Mrs Corlita Worrell 246-428-5110 246-428-5395 Regent Hotel Ms Elizabeth Massiah 246-432-6666 246-432-1335
Rostrevor Apt. Hotel Yvonne McI. Lady Gollop 246-428-5920 246-428-7705
Royal Pavillion Hotel Mr Jan Schoningh 246-422-4444 246-422-3940
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Royal Westmoreland Mr Greg Schofield 246-422-4653 246-419-7205 Sand Acres Hotl and Bougainvillea Beach Resort Mrs Patricia Dass 246-428-7141 246-428-2524 Sandpiper Mr Wayne Capaldi 246-422-2251 246-422-0900 Sandridge Beach Hotel Mrs Virginia Straker 246-422-2361 246-422-1965 Sandy Beach Island Resort Mrs Jackie J White 246-435-8000 246-435-8053 Sandy Lane Hotel Mr Colm Hannon 246-444-2000 246-444-2222 Savannah Hotel Mr Dominie Tucci 246-228-3800 246-228-4385 Sea Breeze Beach Hotel Mr Mark Kent 246-428-2825 246-428-2872 Settlers Beach Villa Mrs Roslind E Crane 246-422-3052 246-422-1937 Shonlan Airport Hotel Mr Kenrick Reid 246-428-0039 246-428-0160 Silver Rock Resort Mr Abram Alleyne 246-428-2866 246-428-3687 Silver Sands Resort Mr Randal Ward 246-428-6001 246-428-3758 Smugglers Cove Hotel Mrs Phylliss Tempro 246-432-1741 246-432-1749 Southern Palms Beach Club and Hotel Mrs Brita Pollard 246-428-7171 246-428-7175 Sugar Cane Club Mrs Delia Webster 246-422-5026 246-422-0522 Tamarind Cove Hotel Mr Chris Venner 246-432-1332 246-432-6317 Time Out at the Gap Ms Charmaine St John 246-420-5021 246-4205034 Treasure Beach Hotel Mr Trevor Ramsay 246-432-1346 246-432-1094 Tropical Escape Hotel Mr Al Brathwaite 246-432-5150 246-432-5154 Turtle Beach Resort Mr Mark Welch 246-428-7131 246-428-6089 Vacation Hotel Mr John Gaskin 246-428-4748 246-428-6636 Villa Nova Hotel Mr Peter Bowling 246-433-1524 246-433-6363 Windsurf Beach Hotel Mr Mark Kent 246-420-5862 246-418-0502 Yellow Bird Hotel Ms Geeta Chatrani 246-435-8444 246-435-8522
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Restaurants Ackee Tree Roti Shed and Snackette Mr Martin Field 246-434-7684 246-436-8806 Angry Annie's Mr Paul Matthew 246-432-2119 Baku Brasserie Mrs Joan Morris-Bruce Balcony Restaurants and Bear Garden Mr David Bayley 246-431-2088 4312139 Barbecue Barn Salad Bar 246-436-5000 Barclays Rum Punch Bar and Restaurant Mr Anthony Redman 246-422-9213 Bean and Bagel Mr Terry Boyce 246-420-2743 246-420-5183 Bellinis Ms Stephanie Smith 245-435-7246 Blakey's Bar and Restaurant Mr Ronald A Gittens 246-428-1933 Bombas Beach Bar and Restaurant Ms Grace Taaffeee 246-432-0569 Bonito Bar and Restaurant Mr Raymond Parris 246-433-9034 Brown Sugar Restaurant Ms Marcell Cooke and Mr Nick Donawa 246-426-4469 246-426-4469 Bubba's Sport Bar and Restaurant Ms Marian Elias 246-435-6217 246-435-8732 Café Indigo Mr Jason Assesling 246-432-0968 246-432-1396 Café Jungles 246-428-5005 246-428-6031 Café Sol Mexican Grill and Margarita Bar Mr Mark Cothrane 246-435-9531 246-420-7645 Calabaza Mr Brian Carter 246-424-4557 246-424-0766 Captain's Carvey Ms Susan Tryhane 246-435-6961 Carambola Mr Robin Walcott 246-432-0832
Carib Beach Bar Mrs Anna Adamira 246-435-8540 or 246-231-7229 246-435-8542
Champer's Wine Bar and Restaurant Inc. Mrs Chiryl Newman 246-435-6644 Chefette Restaurants Mr Assad Holoute 246-430-3385 Chicken Barn Ltd Mr Peter Hynam 246-435-7428 Chillers Mrs Carol Vogt-Ince 246-435-7011 Coach House Mr Howard Palmer 246-432-1163 Cocomos Restaurant Mr John Reid 246-432-0134 246-432-6174 Daphne's 246-432-2731 246-432-5161 David's Place Mr David Trotman 246-435-9755 East Moon Mr Simon 246-422-4739 246-422-7491
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Emerald Palm Mr Brian Tatem 246-422-4166 Golden China Restaurant Mr Ian Chinapoo 246-435-9660 Guang Dong Chinese Restaurant and Bar Mr Michael Chow 246-435-7387 246-4359532
Ho Kwong Mr Phiilip Cho 246-432-0014 or 246-431-0176
Ideal Mrs Gail Wills 246-431-2140 Ile De France Mr Michael Gramaglia 246-422-3245 Ile Tempio R & A Investment Inc., Anna Pirelli 246-432-2057 Jambalayas Mr Bernt Sundkvist 246-435-6581 Jeremiah's Bistro Mr Greig Smith 246-420-6397 Josef's Mr Josef Schwaiger 246-435-8245 246-420-7639 Jumbo's Bistro Mr Roger Foster 246-432-8032 Kapone Restaurant Mr Deryck Jemmott 246-429-6782 Kentucky Fried Chicken Mr Phil Davis 246-435-8185 La Bella Collina Mrs Lee-ann Pearisi 246-419-0134 La Terra Ristorante Mr Matthew Hartmann 246-432-1099 Lobster Alive Mr Art Taylor 246-435-0305 Lone Star Restaurant and Hotel Mr Rory Rodger 246-419-0599 246-419-0599
Lucky Horse Shoe Saloon Mr Laura Galt 246-435-5825 or 246-425-5825 246-4358-7484
Luigi's Ms Ferri 246-428-9218 Mango's "By the Sea" Ms Gail Spenard 246-422-0704
Mannie's Suga Suga Bar and Restaurant Mr Manuel Ward 246-419-4511 or 246-262-9535 246-422-0021
Mayflower Chinese Restaurant Mr Tony Yam 246-426-4734 McBride's Pub and Cookhouse Mr Mark Cothrane 246-435-6352 246-420-7645 Mew's Mr Christopher Hoad 246-432-1122 246-432-1136 Naniki Mr Tom Hinds 246-433-1300 246-433-1314 Oceans restaurant and Bar Mr Mike Seale 246-420-7615 246-418-0188 Olive's Bar and Bistro Mr Michele Rogers 246-432-2112 246-432-2406 Opa Greek Restaurant and Bar Mr Dimitri Vamvakas 246-435-1234 246-431-6587 Paradise Pizza Mr Victor Clarke 246-435-6777 Pisces Mr William Donawa 246-435-6564
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Pizza Man Doc Mr Gray Broome 246-422-1432 246-228-0695
Pizzaz Mr Theodore Williams 246-432-0227 or 246-429-6228
Plantation Restaurant Ms Beverley Layne 246-428-5048 246-420-6317 Players Sports Bar Mr Carlos Walters 246-426-3596 246-427-0955 Raffles Mr Elvis Burnett 246-432-6557 Ragamuffins Bar and Restaurant Messr. Neil Patterson 246-432-1295 Red Rooster Mr James Blades 246-435-3354 Restaurant at South Sea Mr Barry Taylor 246-420-7423 246-428-9284 Rum Barrel Mr Charles Edwards 246-432-6962 Sakura Mr Paul Doyle 246-432-5187 246-423-5343 Sassafras Mr Nicola Leedhem 246-432-6386 246-432-6964 Shak Shak Mr Dimitri Vamvakas 246-435-1234 246-431-6587 Ship Inn Mr Graham Turner 246-435-6961 Sitar Mr Ansari Mahujiri 246-432-2248 Southdeck Restaurant Mr Shaun DeFreitas 246-436-2661 246-228-7720 St Lawrence Pizza Hut Mr Birchmore Griffith 246-420-2743 Steak House Grill Mr Birchmore Griffith 246-428-7152 246-428-7152 Surfside Restaurant Mr Michael Henry 246-432-2105 246-425-0756 The Cliff Mr Brian Ward 246-432-1922 The Tides Mr Guy Beasley 246-432-8356 246-432-8358 Thirty-Nine Steps Wine Bar Mr Josef Schwaiger 246-427-0715 Voyager Goddards Enterprises 246-428-0989 ext 4606/07 Waterfront Café Ms Susan Walcott 246-427-0093 246-431-0303 Weisers On the Bay Mesr. Paul and Andrew Daniel 246-425-6450 246-435-0204 Zafran Mr Michael Callendar 245-435-8995 Airline Caterers Airline Catering Enterprises Ms Sonia Carter 246-428-7628 246-435-0494 Goddard Catering Group (Barbados) Ltd Mr Winston Williams 246-428-6365 246-428-6215 Conference/Convention Centres
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Barbados Conference Services Ltd Ms Shelly Miller 246-467-8200 246-431-9795 Bay Shore Mr Euclid Brancker 246-435-2909 246-427-5207 Carlisle Bay Centre Ms Corleta Worrell 246-426-6101 246-427-0544 D C Concerence Centre/Manor Lodge Dining Club Ms Debbie Lawrence 246-421-3462 246-421-8059 Dove Conference Centre Mr Alexa Roache 246-434-0784 246-434-0787 Gymnasium Ltd Ms Mechell Rudder 246-437-6010 246-437-3358 Southern Palms Beach Club Ms Janice Downie 246-428-7171 246-428-7175 Caterers Ann's Deli Corbin's Catering Services Limited Mrs Rosalind Corbin 246-427-7777 246-430-0406 Cutters of Barbados Mr Roger Goddard 246-820-0592 246-423-0611 Dr Donuts Mrs Williams 246-426-1212 Executive Catering Services Mr Andria Burgess-Hunte 246-426-5920 246-426-5922 Hot Legendary Fish Cakes Mr Marlon Bascom 246-427-2502 246-427-2502 Jumbo's Bistro Mr Roger Fosterr 246-432-8032 K & H Catering Services 246-419-9986 K S D Catering Mr Sylvester Skeete 246-228-9365 L E Quality Caterers Inc Ms Sheldine Foster 246-435-9929 246-435-9933 Maskell's Home Style Bakery Products Mr John Maskell 246-436-9297 Mochababe 246-236-3669 Mr's Patissiere & Catering Mr Rodney Powers 246-228-5407 246-228-5407 Patisserie & Bistro Flindt Ms Zoe Flindt or Mr Paul Collymore 246-432-2626 246-432-2634
Peronne Manufacturing Inc Ms Angela Worrell or Mr Neville Brewester 246-435-6921
Rose's Kitchen Catering Services Ms Elaine Rose 246-423-6676 246-423-6676 Topline Caterers 246-425-9014 Trafalgar Restaurant (Carlton's Restuarants Inc.) Mr Carlton Hinds 246-436-2517 246-436-2517
Tyrone's Deli & Catering Services Mr Tyrone Davis 246-424-8154 246-424-8496 Attention: Coleen
Watercress Caterers Ms Rachael Thorne 246-436-7965 246-436-7965
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Nurseries/Landscapers Blooming Days Nurseries 246-423-4513 246-423-4513 C Jay's Plant Nursery Ms Jacinta or Carl O'neal 246-433-1265 246-433-0333 Caribbean Plants Ltd Ms Maria Maritach 246-422-4885 246-422-4885 Cumberbatch Nurseries Mr Edward Cumberbatch 246-423-6280 246-418-9741 Davis Plant Nursery Mr Patrica Davis 246-436-8457 246-429-5197 Dover Palms Mr Barney Gibbs 246-428-1388 246-428-5472 E C Nursery & Garden Supplies Ms Eleanor Clarke 246-420-7340 Evergreen Lawns and Landscaping 246-236-3663
Exclusive Landscapes Mr Brian Hinds 246-253-4294 or 246-233-3218
Fair View Nurseries Mr George Garvey 246-433-1372 246-433-2329 Garden City Ms Lisa Dean 246-433-2786 Green Horizon Landscaping & Garden Mr Sylvester Fenty 246-426-1943 246-426-1151 Green Thumb Maintenance Services Ltd Mr Wayne Niles 246-426-5153 246-426-3552 Growing Things Mr Steven Thomas 246-435-6413 246-435-8299 H B Services Mr Henderson Brewester 246-432-6263 246-432-6968 Hunte's Nurseries 246-433-3333 Imani's Landscaping Inc 246-433-5056 Indoor Plant Services Limited Ms Jenniffer Sisnett 246-429-0474 246-228-5972 Jade Property Services Ms Vanessa Wharton 246-435-1518 246-437-4286 Landmark Nurseries Co Ltd Mr Mark Gibling 246-432-2358 246-432-2356 Landscape S A Inc Mr Ian Howell 246-429-1672 246-228-9279 Nature Care Greenhouse Ms Tracy Anthobus 246-437-2019 246-418-0802 Phillips Freighting & Farming Services Mr Junior Phillips 246-429-1555 246-429-1555 Quality Landscape Services Inc Mr Christopher Nicholls 246-419-0462 246-419-0147 SBN Plants Mr Ian Julien 246-428-1938 246-420-6506 T & T Lawn & Garden Services 246-438-0179 Tropical Landscapes Ltd Mr Johan Bjerkhamn 246-439-2164 246-439-2165 W M Landscaping & Maintenance Inc 246-437-0674
West Coast Garden Centre Mr Stan Michelini 246-422-3683 or 246-262-6330 246-422-5571
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Body Care Alegna's Detox Centre and Spa 246-437-3593 Aqua Medical Laser Associations 246-228-2639 Chateau De Beaute Beauty Spa Ms Nadine Singh 246-430-9406 246-430-9406 Soothing Touch Da Spa Mr or Mrs Andrews 246-436-9405 246-436-9405 Spa Monique 246-421-7464 SPA Sensations Ms Cynthia Smith 246-429-9036 Suga Suga Spa Ms Veronica Corbin 246-419-4507 246-422-2044 The Cut Hair and Nail Studio Ms Tracy Innis 246-435-6811 Tips II Toes Nail Studio Mr Rene Morris 246-436-8404
Touch of Class Ms Nikki Lee or Mr Herman King 246-429-8264 or 246-426-3772
Yin Yang Clinic and Beauty Spa Mr Jean Martin 246-435-0107 Earth Mother Botanicals Ms Sandra Weekes Centre for Complementary Medicine Mr Herbert Cheeseman 246.433-5619 246.433-5619 Healthy Solutions Natural Health Centre Ms. Hazel Gill 246.431-0786 246.228-0342 Leather Ameribag (B'dos) Ltd Mr Marc Gentlin 246-428-2368 246-428-1859 Elvis Leather Mr Holder 246-426-3119 246-426-3119 Faustin's Leather Supplies and Accessories Mr Faustin 246-228-2466 246-228-2466 Shops Island Craft (B'dos) Inc Ms Jocelyn Parris 246-426-4391 246-228-0387 Barbados Crafts Council Shoppe Ms Lois Crawford 246-426-5213 246-426-5213
AGROTOURISM INVENTORY SURVEY May/June 2006
This survey is designed in an effort to conduct an inventory of agrotourism activities
in Barbados. Agrotourism refers to any activity, enterprise or business that links agriculture with
products, services and experiences in tourism. Name of Business:______________________Contact & Title:_____________________ Address 1:______________________________________________________________ Address 2:______________________________________________________________ Parish:___________________________Tel.:______________Fax:_________________ 1. Which of the following classification or classifications describe(s) your operation? Trade Farm-based/Agro-Ecotourism Community Tourism Culinary Tourism Agro-Heritage Tourism Health and Wellness Other (Please describe) 2. Do you operate year round or seasonally? 3. Number of years in business? __________yrs.
Describe Your Operation
Tell us about your customers
4. Who are your main customers? Local hotels & restaurants Caribbean agencies Overseas tourists Local customers International agencies
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5. The following is a list of issues that you may have encountered since starting your business. Rate the level of difficulty you had with the following issues: No difficulty Some Difficulty Major Obstacle Preparing a business plan Financing Identifying markets Promoting your business Signage Licenses & Permits Finding the right employees Competition 6. Do you plan to expand your business in the next three years? Yes No 7. What services are needed that are not currently available to grow your business? Describe your technical assistance or training needs
8. What has been the most important factor/s for success and sustainability of your business?
Tell us what you are doing right
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AGRO-TOURISM INVENTORY MAY/JUNE 2006
Agency Telephone No. Contact Person
A C Fruit Growers 428-6826/420-7979 Ms. CollinsCaribbean Fruits & Vegetables 437-5763 Mr. Ramkalawan Claybury Plantation - Redland Estates 433-5541 or 433-4558 Linda Herbert CMB Enterprise Meat & Vegetables 420-7913 Cameron Bascombe Country Garden 433-8605 Keith Forde Gale's Agro Products 416-3453 Freddy Gale Gibbs L E & Co. 426-1250/429-9127 Mr. GibbsGlobal Produce Corporation 228-7195/429-9083 PaulaSharom Fruits & Vegetables 436-9717 Mr. Hussain Sookram's Wholesale 437-6979 Mrs. SookramThomas Augustus 423-8277 Thomas AugustusWelchtown Plantation 422-8755 Mrs. Brathwaite Wendell's Vegetable Supplies 433-1872Young's Farm 423-9235 Mr. YoungTrevor Hunte 416-5154 Trevor HunteRichard Gaskin 424-7185/256-8185 Richard Gaskin Frederick's Inc 234-3639 Frederick's Inc Jefferson Thompson 433-6814 Jefferson Thompson Denzil Waithe 248-0299 Denzil Waithe Sylvan Trotman 231-9548 Sylvan Trotman Brighton Plantation 228-1771 Mr. Michael PileNature's Produce 419-0520Elgy Trading 428-3694 Mr L McDonald Grosvenor
BICO 430-2100 Edwin ThirwellChickmont Foods 418-8000 Geoffrey GoddardGolden Ridge Farms Inc 433-3576 Mr William TemproMorgan's Fish House 420-23-24 Ms Jonathan Morgan or Kyle HarrisOcean Fisheries Ltd 425-3695 Mr William Hince/Mr. Frank JordanMonvern's Sea Foods 426-1930 Mr. Vernon GreenidgePremium Sea Foods 437-2498 Mr Kenny Hewitt
Simply Flowers 437-6597 Christina FosterC.O. Williams Flowers 438-6297 Trevor HunteForever Flowers 435-9774 June FieldingCarlton Flowers & Plant Shop 424-3403 Rosita LynchHastings Flower Market 228-5625Fairview Nurseries 262-9190 O'Carol MartinCaribbean Plants Ltd 422-4885 Maria MaritachJobev's Florist 435-7389Dover Palms 428-1388 Alfred LayneMuriel Flowers 432-7015Victoria Florist 426-3379
C & G Star Trading 428-0984 Mrs Glendine GreavesRose & La Flamme 428-4112 Mr Anthony CumminsAunt May's Food Products 418-9835Country Boy Foods Inc 427-6375 Mr Irwin RedmanWindmill Industries Ltd. 427-3008 Mr. Peter MillerNative Treasures Inc 228-5837 Ms Ann Marie WhittakerJay's Enterprises 434-7893 Ms Ingrid BrathwaiteKibaazi Products 417-8806 Mrs Roseclair WeithersPatrizia Products 426-1929 Ms. Aveline MottleyWindmill Industries Ltd. 422-3409 Ms. Barbara BoyceWentworx Barbados 433-9419 Mr. Derek Went
AGRO-PROCESSING (Condiments, Seasoning, Syrups, Spices,Sauces)
AGRO-TRADE AGENCIES
FRUITS & VEGETABLES
MEAT, FISH & DAIRY
FLORICULTURE
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AGRO-TOURISM INVENTORY MAY/JUNE 2006
Agency Telephone No. Contact Person
Nanny's Animal FarmOcean Echo Stables 433-6772 Samantha BrowneCaribbean International Riding Centre 422-RIDE Naomi RoachfordLush Life Nature Resort 433-1300 Tom HindsPark's Plantation & Sheep Farm 433-8538 Dr. WilliamsWilliams C O Farms 425-2397 C.O. Williams
Highland Adventure Tours 438-8069 Bernard FrostIsland Safari 429-5337 Ralph White ATV Quest Tours 422-9213 Lenese Benons Billfisher II Game Fishing 431-0741 Winston White Blue Jay Fishing Charters 429-2326 Alan/Sonia Burke Fisherpond Great House 433-1754 John/Rain Chandler Graeme Hall Nature Sanctuary 435-7078 Harry RobertsArbib Nature & Heritage Trail 426-2421 Victor CookeFlower Forest 433-8152 Steve Barnett Orchid World 433-0306 Interview CompleteBig Game Fishing 424-6107 Catherine RoachAshbury Farms 433-1721Adventureland (4 x 4) Tours Inc 429-3687 Dean Straker/Roger FosterAttractions of Barbados 424-8687 Bernard FrostDiving Adventures Barbados 437-7445 Lee DytcherBarbados Blue Watersports 426-0200 Andre MillerDivePro Barbados 420-3337 Summer Rain WormeAtlantis Submarines 436-8929 Roseanne MayersEco Dive 243-5816 Andrew WesternThe Dive Shop Ltd 426-9947 Haroon DegiaAndromeda Botanic Gardens 433-9384 Vicki Goddard-StewartWelchman Hall Gully 438-6671Folkestone Marine Park Reserve 422-2314/2871 Mr. John NicholsBarbados Wildlife Reserve 422-8826 Genevieve MarshThe Barbados Sea Turtle Project 417-4320 Dr. Julia Horrocks
FARM BASED & AGRO-ECOTOURISM
FARM BASED
AGRO-ECOTOURISM
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AGRO-TOURISM INVENTORY MAY/JUNE 2006
Agency Telephone No. Contact Person
Caribbean Institute of Healing 420-5410 Mela BergerCentre for Complementary Medicine 433-5619 Herbert CheesemanThe Wellness Centre 426-3825 Mrs. HomarThe Maas Clinic 431-9415 Kathy & Lawrence Maas-BlaauwBarbados Fertility Centre 435-7467 Dr. Juliet SkinnerLight Body Wholistic Clinic 426-7251 Chantel SelmanHeigher Heights 420-4451 Ondeane Kirton
Cher-Mere 437-1198 Cheryl Bowles-MottleyTouch of Class 429-8264 Ms Nikki Lee or Mr Herman KingYin Yang Clinic and Beauty Spa 435-0107 or 439-0107 Mr Jean Martin Soothing Touch Da Spa 436-9405 Mr or Mrs Andrews Suga Suga Spa 419-4507 Susan SteinSandy Lane Spa 444-2100Villa Nova 433-1505
The Barbados Defence Force 231-0768 Patrick FordeEarth Mother Botanicals 228-2743 Ms Sandra WeekesWentworx 433-9419 Derek Went
HEALTH & WELLNESS TOURISM
ALTERNATIVE MEDICINE
SPAS
HERBAL AND ORGANIC SPECIALISTS
AGRO-TOURISM INVENTORY MAY/JUNE 2006
Agency Telephone No. Contact PersonChampers 435-6543 Cheryl NewmanFish Pot Restaurant 439-2604 Andrew WardenPisces 435-6564 Ms. Karen AphedltDavid's Place 435-9755 David TrotmanTim's Restaurant 228-0645 Mr. Victor SpringerEdgewater Hotel & Restaurant 433-9900 Marjorie Riley and Anthony MaughnHotel Pommarine Hospitality Institute 228-0900 Bernice Critchlow-EarleBrown Sugar Restaurant 426-7684 or 436-7069 Marcelle CookeAtlantis Hotel & Restaurant 433-9445 Mr. WilliamsTides Restaurant 432-8356 Mr. Guy BeasleyLuigi's Restaurant 428-9218 Mrs. FeriChef Gourmet Evenings 427-2623 Gerald Cozier
CULINARY TOURISM
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LIST OF SUPPLIERS IDENTIFIED BY PARTICIPANT HOTELS AND RESTAURANTSMAY/JUNE 2006
NAME OF HOTEL/RESTAURANTSUPPLIERS OF PRODUCE
(FRUITS AND VEGETABLES) ITEMS SUPPLIED MEAT AND FISH SUPPLIERS
Escape Hotel - Maria Taylor
Has six small farmers but did not want to release info without consulting them
Ocean fisheries, Lashley and Waithe (dolphin, imitation crab meat) Sea Island Foods (shrimp and Banglamary and white fish)
Trevor Hunte 416-5154 Tomatoes, eggplant, bora beans, cucumbersRichard Gaskin 424-7185/256-8185
Watermelon, cucumbers, limes, sweet potatoes and local lettuce, sweet peppers, pumpkin
Frederick's Inc Melons, tomatoes, sweet peppers, ochroes 234-3639
Jefferson Thompson 433-6814Carrots, mangoes, tomatoes, pumpkin, oranges and lemons (Arthur Henry 243-6626 markets for him)
A E Cumberbatch - pork 425-1043Denzil Waithe 248-0299 June 432-2661 Lettuce (local) and chinese cabbage
Hilton Hotel - Ryan Byer Sylvan Trotman - 231-9548 Fruits & Veg
Purchasing Manager Brighton Platation 228-1771Fruits & Veg (Red & Yellow Peppers - non-traditional not grown locally
Nature's Produce 419-0520 Fresh HerbsRadsha's Fruits & Veg
Waterfront Café - Cheryl Goodridge
Edgewater Restaurant - Marva Holder
Mama Mia/Luigi's - Mrs. Feri AC Fruit Growers Morgan's Fish House, Shoreline
Brown Sugar - Marcelle Cooke Sherlock Wilson - Pork Legs and Meat
The Tides - Guy Bedasley AC Fruit Growers - Richard Hurdle Marcadon for poultryRichmar TradingNature's Produce
Everybody likes to grow the same things at the same time. Everybody grows carrots and forgets cucmbers. Consistency in terms of availability and quality a problem. Innovation - seedless watermelons. Grow plum tomatoes, grape tomatoes plus regular ones.
Leslie Fruit & Veg 439-9143 Sweet Potatoes, Watermelons, Seasoning, Pumpkin, tomatoesClaybury Plantation Ocean FisheriesWebster Belle Farm Exoctic Lettuce - Romaine Morgan'sNature's Produce Tim Walsh Special Lettuce Shoreline
Belle Farm, Marcadon
Neil Gale 249-2125Cabbage, Ochroes, lettuce, tomatoes, potatoes, yams, cucumbers Ocean Fisheries
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