4-1 |
Status of the Caribbean food industry |
R. S. ROLLE, Agricultural Support Systems Division (AGS), Food & Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, Rome, 00100, Italy The Caribbean food industry can be broadly categorised as consisting of two groupings of enterprises: large and medium enterprises and small and micro enterprises. Large and medium enterprises are, in general, involved in the production of sugar, soft drinks, beer, rum, and a diversity of processed products,from the local raw material base, as well as from imported raw and semi-processed materials. Small and micro-enterprises on the other hand, produce a diversity of products of variable quality, primarily from the local raw material base. Products of the industry are highly dependent on local and regional markets, although a few products such as fruit juices, pepper sauces, condiments and jams and jellies are currently gaining popularity on the international market. This paper is based on the findings of a workshop on food processing in Caricom countries, conducted by the Food and Agriculture Organisation of the United Nations (FAO). It will review the gradient of technical capabilities in food processing and preservation in the Caribbean region, the potentials of the industry and constraints faced by food processors in the region.
Session 4, Critical issues in the Caribbean food industry
|