Development Plan for the Herbs, Spice and Condiments Industry in Barbados (2015-2022).

The Development Plan for the Herbs, Spice and Condiments Industry in Barbados provides for the overarching planning framework that will guide stakeholder actions in the herbs, spice and condiments industry over the short, medium and long term, for the purpose of increasing local production, diversifying the current product offering and enhancing access to the local and international markets for local enterprises. The timeframe of this Plan is seven years covering the period of 2015-2022. The Development Plan specifically focuses on select herbs, spices and condiments namely, onions, hot peppers, thyme, marjoram, parsley, ginger, chives, celery, coriander and basil. The goals of this plan are: (I) to establish a formal institutional mechanism that facilitates appropriate Government policy and public sector support; joint collaboration, action, and investment among private players in the sector; (II) to ensure the availability of relevant and up to date information on the industry; (III) to reduce on- farm and post harvest losses within the sector through the application of modernised technology and systems; (IV) to increase the productive capacity of and application of standards by the various enterprises operating along the value chain; (V) to develop (high end) price competitive and differentiate value added products within the sector; and (VI) to maximize the commercial viability of stakeholders through increased market access to the domestic and international markets.
A Public-Private Sector Dialogue and Action Platform will be established as an improved institutional mechanism to support the herbs, spices and condiments Industry. Post-harvest losses will be reduced or prevented by increasing the knowledge and understanding of post harvest systems/practices within the sector; establishing a multipurpose drying, packing, and processing facility; and reducing the impact of praedial larceny within the sector. The application of various systems of protected agricultural will be increased among farmers within the industry. Standards, such as good agricultural practices, health and safety standards and product specifications, will be applied by operators. New value-added products will be developed, including a product line of dried herbs and a high value differentiated product within the herb, spice and condiment industry suitable for both the local and export market. Efforts will be given to increase the consumption of local products within the local market and to increase export of the selected commodities.