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Grenada and FAO

Partnering to build food security and resilience

Year of publication 2017

Place of publication Rome, Italy ;

Pages 2p.

Publisher FAO ;

Product type Brochure, flyer, fact-sheet

Edition 1

Synopsis (short abstract) Grenada has benefitted over the years from FAO’s Technical Cooperation Programmes (TCP) both nationally and regionally. FAO’s support has focused on capacity building, assistance in the formulation of policies and management programmes, agriculture planning and the development of legislations related to the agriculture sector. In addition to the TCPs, FAO and Grenada also worked on telefood projects for cassava development, maximizing the returns from the production of carrots, and strengthening the agro-processing capability of the River Salle Processing Group.

Language English

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    In recent decades, soursop has become an integral part of the food and culture of Grenada, and has developed into a profitable and marketable commodity Because of its health properties and Grenada’s quarantine status, exports have increased considerably, above all to the United States Increasing the production and marketing of soursop has been identified by the Government as an important means of increasing agricultural diversity and creating opportunities for improved livelihoods in rural areas, especially among small farmers Market opportunities also exist for processed soursop products The increased production, processing and marketing of soursop and its processed products can contribute to increasing decent rural employment, helping to reduce poverty and increase food security among a vulnerable segment of the rural population Finally, there is potential for the expansion of export markets Currently, however, soursop production is not achieving its potential, primarily because of a lack of coordination between stakeholders, a limited framework in which to undertake policy direction, stakeholders’ inability to develop strategies to take advantage of market opportunities, and quality issues in the production and post harvest handling of the product The objective of the project was to create conditions for the sustainable development of an inclusive soursop industry.
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