- Across OECS countries, demand for food is expanding in volume and variety, and tourism is an important driver of this growth.
- For hotels, especially the large ones, the main barrier to purchasing greater quantities of local produce and other fresh food is the limited ability of local farmers to deliver hotels’ required quantities and quality of produce in a timely, consistent, and competitive manner.
- Poor market information and a rudimentary market structure for fresh produce result in suboptimal market performance.
- Food losses are high, mainly because most farmers often produce the same products at the same time, and lack adequate storage facilities.
- While several agro-processing initiatives exist, the industry is underdeveloped.
The report offers a number of detailed recommendations on how to fix the existing challenges. While the OECS is composed of nine member countries, this study focuses on the following six: Antigua & Barbuda, Dominica, Grenada, St. Kitts & Nevis, St. Lucia, and St. Vincent & the Grenadines.