FOOD PROCESSING INDUSTRY The food processing industry deals with agriculture, a PRIMARY INDUSTRY, which is the largest

single employer in the Caribbean. Many food stuff are perishable; therefore they have to be preserved in some way. The main ways of preserving food stuff are: Smoking and salting Freezing Canning Baking and drying There are many food processing industries. They include: 1. Processing of local agricultural product for export 2. Processing of imported products for the local market. This is when foodstuff have undergone some sort of processing in another country and are then imported to our country to further processed then to be sold on the local market. 3. Processing local products for sale within the region. A new thriving food processing industry in the Caribbean is the production of tomato ketchup and pastes. The tomato is a seasonal crop, which grows well in the dry season, but to much water causes poor crops in the rainy season. FACTORS INFLUENCING THE LOCATION OF THE FOOD PROCESIING INDUSTRY. 1. Durability and storage of the product: Cocoa, for example, could be stored for a long time after drying and pounding. 2. Availability of raw materials: the large availability of nutmeg in Grenada leads to the development of a nutmeg liqeur industry. 3. The climate is another factor that influences the location of industries: example, the ketchup industry in Bahamas. 4. Labour is also a factor because without employees a food processing industry will collapse. 5. When exporting goods is carried out an industry will tend to be located near sea ports. CHALLENGES IN THE FOOD INDUSTRY As processing plants increase in size, it becomes difficult for local farmers to supply enough raw materials . Processing fruits or other foods would not have lasted longer than 2 weeks if some forms of processing were not carried out. This is because some things to be processed are perishable. Seasonal crops may result in shortage if items. For example, tomatoes grow best in the dry season but in the rainy season too much water causes poor harvests.

TRENDS AND CHANGES IN THE FOOD PROCESSING INDUSTRY Instead of using fruits such as guava to make juices only, we can now use it to make cheese and jams. Today, a wider variety of food is being processed that the years gone by. New markets are being developed for other foods example ACKEE.

 Today the food processing industries provide employment for 13 000 people in almost 500 business, many of them with less than 10 employees. Industries are using modern technology for example the De La Grenade Industries in Grenada.

INFORMATION ON VARIOUS CROPS

Bananas

Bananas are produced throughout the Region. However, for the Eastern Caribbean States, and Belize, Jamaica and Suriname, the export trade in bananas plays a major role in the domestic economy. Intraregional exports, especially to Guyana, Trinidad and Tobago, Barbados, Antigua and St Kitts and Nevis, are also very important Plantain is produced to a lesser extent than are bananas throughout the region. Bananas are used either as a dessert fruit or snack when ripe or as a staple when unripe, and are consumed in larger quantities than plantain. This is the case in all countries except for Guyana, where plantain production and utilization is far greater than that of banana. Bananas produced in Guyana are of variable quality and the consumptive demand is made up of imports from neighbouring Suriname.

Plantain

Arrowroot

Arrowroot is economically important in St Vincent and the Grenadines where it contributes significantly to export earnings of the agricultural sector. arrowroot remains an important part of agricultural production in this territory, largely because of the special qualities of the starch. Arrowroot is produced on a far smaller scale in Dominica and Jamaica where it is comparatively less important. Along with the export trade of the extracted starch, local processing and utilization of arrowroot is relatively unsophisticated. Arrowroot processed for local use is generally consumed as a porridge, a weaning food, or is used in the manufacture of biscuits.

Breadfruit

Breadfruit is grown as a wayside or backyard tree in most territories. However, the extent of its utilization varies throughout the Region. Of particular importance in Jamaica, St Lucia, Dominica and St Vincent, it is also exported as fresh produce from these territories to UK and US markets. Breadfruit is also traded intraregionally, in the fresh state but further expansion of this trade is hampered by the poor postharvest storage characteristics of the fresh fruit.
Its importance is as a result of its ethnic and religious significance to certain sectors of the population, mainly people of East Indian origin and Hindus. Accordingly, the breadnut is important in Trinidad and Tobago, Guyana and St Vincent where a high proportion of the population is of East Indian descent. It is used in Suriname to a lesser extent. Cassava is perhaps the most utilized of the tropical root crops in the Region. Additionally, its utilization is the most diversified. This is as a result of the traditional cassava processing techniques of native Amerindians, such as the Caribs, that have been passed down through successive generations and are still being utilized

Breadnut (Chatinge)

Cassava

today. Both bitter and sweet varieties are used in most territories. Sweet varieties are boiled for direct consumption as a staple or side dish, while bitter varieties are generally processed. Bitter cassava types have been virtually eliminated in Tobago since they are responsible for the death of livestock. In Jamaica, on the other hand, it is mainly bitter cassava that is used for the production of bammy bread while in Guyana; casareep is prepared only from the bitter cassava.

Yams

Among the tropical starchy staples grown in the CARICOM Region, the yam germplasm is the most diverse. The genus Dioscorea comprises several edible species that are distinguishable by such morphological characteristics as leaf shape and size, stem wings and direction of twining, stem colour, presence or absence of stem thorns, tuber size, shape and flesh colour, and by physiological/biochemical characteristics such as length of the growth cycle, tuber biochemical composition and length of tuber dormancy. Certain species are preferred over others in different territories. The YellowYam (Dioscorea cayenensis), for example, is popular in Jamaica and the northern Caribbean, while D. alata types are preferred in the Southern and Eastern Caribbean. Jamaica is the worlds largest exporter of Yellow Yam. Over the years, production levels of the D. alata types have declined, mainly as a result of the high incidence of leaf spot disease or anthracnose (Colletotrichum spp.). The field management of anthracnose incidence through foliar application of fungicides, combined with the switch to more anthracnose-tolerant varieties have prevented the complete elimination of production of certain yam types, but production levels have clearly declined in some territories.
METHODS OF UTILIZATION AND PROCESSING FOR PLANTAIN
Methods of Utilization Traditional Methods of Utilization Manly utilized ripe and is eaten boiled or fried, unripe bananas are utilized fried by the Spanish speaking community. Mainly utilized ripe and is eaten boiled or fried Mainly utilized ripe and is eaten boiled or fried Used in a wide variety of ways in both ripe and unripe state. The unripe fruit is boiled and pounded to make fufu or hudut Mainly utilized ripe and is eaten boiled or fried Mainly utilized ripe and is eaten boiled or fried Mainly utilized ripe and is eaten boiled or fried Used both ripe and unripe, boiled and fried as staples or side dish Main Processed products Plantain chips Plantain chips Plantain chips Plantain chips and flour Plantain chips Mainly utilized ripe and is eaten boiled or fried -

Antiqua Barbados Bahamas Belize Dominica Grenada Guyana Jamaica Montserrat St Kitts

St Lucia St Vincent Suriname Trinidad and Tobago

Utilized in the unripe, turning and ripe stage, boiled or fried as a staple or side dish Utilized in the unripe, turning and ripe stage, boiled or fried as a staple or side dish Eaten ripe and unripe, boiled or fried as a side dish. Pounded and made into balls for addition to soups. The unripe, turning or firm ripe fruit is commonly boiled and eaten as a side dish or along with other staples with vegetables and/or a meat or fish dish. The ripe fruit is sliced longitudinally, fried until golden brown, and eaten as a side dish or snack.

Plantain chips Plantain chips Plantain chips Plantain chips and flour

METHODS OF UTILIZATION AND PROCESSING FOR CASSAVA

Methods of Utilization Traditional Methods of Utilization Boiled and eaten as a staple or side dish Boiled and eaten as a staple or side dish, also made into a baked pudding called pone that is very popular around Independence celebrations. Boiled and eaten as a staple or side dish Popularly used boiled and mashed. Boiled as a staple or side dish Boiled as a staple or side dish Boiled and eaten as staple or as a side dish Boiled as staple, freshly grated cassava is added to wheat flour and made into roti Small quantities are utilized boiled Boiled and used as a staple or side dish Boiled and used as a staple or side dish Boiled and used as a staple or side dish Boiled or boiled then fried, used as a staple or side dish. Cassava pudding or bojo Tubers of sweet cassava are eaten boiled, or fried after boiling as a main staple or as a side dish. When it no longer has acceptable cooking quality it is made into cassava pone, Farine Farine, starch Chips, farine, cassava bread, fermented drinks. Frozen cassava Cassava chips, farine, cassava flour, cassava bread, starch cakes Main Processed products Cassava bread, cassava chips Farine Farine, cassava bread, cassava biscuits, cassava flour Cassava bread, farine, casareep, flour, starch Bammy, starch -

Antigua Barbados Bahamas Belize Dominica Grenada Guyana Jamaica Monsterrat St Kitts St Lucia St Vincent Suriname Trinidad and Tobago

a baked pudding that also contains coconut and pumpkin, or is mixed with wheat flour to make cassava dumplings.

CURRENT STATUS OF PROCESSING STARCHY STAPLES IN TRINIDAD AND TOBAGO

Crop Plantain Products made Chips Scale of processing Small Markets Domestic Regional Processor/Contact person Roxborough Cottage in collaboration with Marketing Division, THA Ms Sandra Timothy Various Processors (R. Ramsubir, Gasparillo; Deos Cane Farm, Arima) Holiday Foods Victor Xavier Nicholas Industries Belmont Sesame Foods Ltd. Chase Village Various small processors; Olka Foods, Tobago; Sultana Foods, Chaguanas; Victor Xavier Nicholas Industries, Belmont; Sultana Foods, Chaguanas. Sesame Foods, Chase Village Sultana Foods

Breadfruit Cassava

Flour Chips Farine

Very small Small to medium Small

Domestic Domestic Regional Domestic

Flour Chips Dumpling Mix Yam Sweet Potato Yam Flour Chips

Small Small to medium Small Very small Small

Domestic Domestic and export Domestic Domestic Domestic For selected clients

Victor Xavier Nicholas Industries Belmont Sesame Foods, Chase Village

Food processing is an important manufacturing sector for the eastern Caribbean region. With little arable land, the islands must import about 80 percent of the ingredients they need for food processing industries. In 2005, the United States supplied about 37 percent of these ingredients, exporting $129 million worth of bulk, intermediate, and seafood products to the islands. U.S. suppliers also claim the largest market share in the region for imported meats, dairy, fresh vegetables and fruits, nuts, cereals, oilseeds, fruits, grain, animal and vegetable fats, and soybean, cottonseed, and corn oils. Trinidad, Barbados Lead Growth The islands of Trinidad and Barbados claim the most medium-to large-scale processors of meats, fish, fruits, vegetables, pasta, bakery, confectionery, and dairy products. They also process and package convenience foods, edible oils, and fats. Several factors drive the growth of food processing in Trinidad and Barbados relatively high standards of living and education, increased exposure to other regions, more women in the workforce, the pursuit of a healthier society, and an increase in foreign direct investment. Food processing is the largest non-energy manufacturing sector in the two-island republic of Trinidad and Tobago, contributing over 50 percent of total manufactured output. About 9,000 people are employed by 424 firms, accounting for approximately 3 percent of the total GDP (gross domestic product) of $13.7 billion. The islands also have 16 fish processing plants. Barbados has 192 food processing firms, the largest employing manufacturing sector in the island. In 2005, food processing accounted for roughly 3 percent of the total island GDP of $3.1billion. The firms also account for 35.7 percent of the export earnings of Barbados. Barbados, Grenada, Guadeloupe, Martinique, St. Vincent, and Trinidad also have wheat, rice, and feed mills. The Personal Touch Matters

Food processors buy about 50 percent of raw materials and food ingredients directly, 30 percent from large importers, 20 percent from local suppliers, and 10 percent from large wholesalers or distributors. Personal visits and product samples are very important to customers on the islands. U.S. suppliers can also meet representatives of island food industry firms at trade shows such as the IDDBA (International Dairy-DeliBake Association) Show and the Interbev (International Beverage Association)

Best Prospects There has been a growing trend in the islands for safe, healthy, and nutritious foods, as well as functional and convenient products with little or no preparation time. Over the past few years, Caribbean food processors have extended their customer base to many countries in the Americas, and some have opened plants abroad. These products offer the best prospects for growth: Beef, turkey, and pork Tomato paste Wheat and rice Nutraceuticals Ethnic spices Sugar, sweeteners, and bases Nuts Soybeans Coarse grains Non-Caribbean produce Dairy