Developing Industry and Markets for Cassava in the Caribbean
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Cassava plays an important role in the dietary needs and incomes in many rural communities in the Caribbean. Despite its rich history in the Caribbean region, the development of the cassava industry falls well below its potential, due to poor management and resource constraints. With imports of wheat and corn weighing heavily on the foreign reserves of the region, cassava presents an untapped resource to help alleviate the pressure on high food import bills and improve livelihoods for small-scale farmers, processors and the rural population. This project aimed to address constraints to agro-processing, market development and the promotion of value-added cassava products in Barbados, Belize, Grenada, Guyana, Jamaica, Saint Lucia and Saint Vincent and the Grenadines. By promoting the use and export of value-added cassava products in national, regional and international markets, the project contributed to sustainable food and nutrition security and helped create new employment opportunities in selected Caribbean states.
What did the project do
By addressing activities beyond the farm gate, this project stimulated the cassava industry in the Caribbean and increased the production and commercialization of cassava as a substitute for imported wheat and corn. National action and strategic marketing plans were developed for the production of cassava flour and grated cassava, cassava processing and use was promoted to small-scale processors and enterprises, community and commercial bakeries and livestock farmers and a national value chain coordinating committee was established in one of the beneficiary countries. The project also introduced new equipment, training and technologies to support the development of both food- and feed-based industries, improved cassava product development and standards and facilitated stronger linkages between cassava farmers and processors. Consumers were targeted using a marketing campaign and promotional materials to highlight the nutritional and health benefits of cassava and cassava products, such as bread made with grated cassava and cassava flour instead of wheat.Impact
As a result of the promotion, commercialization and marketing of value-added cassava products, the livelihoods of cassava farmers, processors and small-scale enterprises were improved. The production and development of the cassava industry contributes to the nutrition and food security in the Caribbean, the creation of employment and revitalization of the rural sector and helps address the challenges of high food import bills. New markets for value-added cassava products provided additional livelihood opportunities. In Barbados, the introduction of new technologies led to a 400 percent increase in sales of cassava blended breads and a 200 percent increase in farmer participation in supplying cassava, while, in Grenada, a small community bakery was able to expand delivery to six distribution outlets across the island.Activities
- Workshops and meetings held for the Regional Cassava Working Group.
- Three national and one regional workshop held with cassava farmers and agro-processors.
- Workshop on producing animal feed using cassava skins and peels held with small ruminant and pig farmers.
- Training and demonstrations held for processing cassava into grated cassava and bread-making using grated cassava and cassava flour as a wheat substitute.
- Economic evaluations of cassava processing equipment conducted, and improved processing equipment and technologies identified, standardized and promoted.
- Market assessments conducted for potential value-added products and processes and potential industry developments identified.
- Promotional strategies for targeted consumers piloted.
- Consumer awareness enhanced and promotional tools developed in Barbados, Grenada, Saint Lucia and Saint Vincent and the Grenadines.
- Product development and standards improved and food safety guidelines created.