There was a sixties song called “Sugar and spice and all things nice” – in praise of a sweet girlfriend, by a Liverpool band called The Searchers. In Jamaica, we have a dancehall artiste named Spice; and a chain of spicy pastry shops, too.
As far as our agriculture is concerned, “King Sugar,” as it was once called, is on the wane – while spice is (hopefully) on the rise again. When I was in Grenada, I was struck by how the marketing of the island was centred around just one spice – nutmeg (in fact, that’s two spices, as the nutmeg seed’s covering, mace, has a subtle flavour all its own). Then, this very small island has another ace up its sleeve: its delicious organic chocolate.
These are valuable crops, with a lot of “value added” potential, too.
So, it’s time Jamaica started taking the production of spices seriously. After all, we are famous for our jerk sauces, and nobody could accuse our cuisine of being bland. Accordingly, I was glad to hear about a project launched on June 1, under the U.S. Department of Agriculture’s (USDA) Food for Progress – which “helps developing countries and emerging democracies modernize and strengthen their agricultural sectors,” according to the USDA. The goal is to improve agricultural productivity and to expand trade in agricultural products. The Washington, DC-based economic development nonprofit ACDI/VOCA is in charge of the Food for Progress Jamaica Spices project.
So, what spices are we talking about? Some 7,500 farmers (including women and youth) will be supported to increase Jamaica’s yields of turmeric, ginger, and pimento on 2,250 hectares of land (in every parish) by 50 percent, with an emphasis on quality to meet international standards. This is expected to result in US$20.7 million in sales and US$14.5 million in annual export sales, says the USDA. The project will end in September, 2027 – but hopefully the production and export activities will be well under way by then.
Production of spices has fallen in Jamaica in recent years, despite the island’s reputation for high quality produce. Rising prices have resulted in overseas buyers looking elsewhere and domestic demand dwindling. This is a huge lost opportunity, isn’t it? On top of that, our food import bill is frightening – over US$1 billion per year. If I see one more packet of tasteless Chinese garlic in the supermarket I will get very upset! Didn’t we once grow garlic in Jamaica?
Of course, Jamaican agriculture in general faces a number of challenges. Across the region, climate change is turning traditional farming “seasons” upside down and there have been prolonged periods of drought (such as we are experiencing now in Jamaica – our “May rainy season” never materialised). In Jamaica, we are still plagued by praedial larceny – the theft of crops and livestock. Many of our farm roads are in an appalling state, so it is hard for farmers to get their produce to market in a timely fashion. Generally, I feel, the current state of agriculture reflects a persistent neglect of rural Jamaica. While patches of our economy appear vibrant and thriving, agriculture is not one of those areas; we really need to get serious about food security.
So, training in “climate-smart” farming systems is high on the agenda, as well as research and development on disease resistance. Farmers will be trained in “improved agricultural production techniques” – which, I sincerely hope, will include less reliance on chemicals, and more responsible use thereof. I know our local farmers are very fond of toxic substances such as RoundUp and others, heavily marketed to them by local companies – which are often far too liberally used. We need to lean towards organic production of these crops, which will also increase their value on international markets. One of this project’s key principles, ecosystems-based adaptation in building resilience to climate change, sounds a little hopeful.
Strengthening market connections and improving access to finance for farmers is absolutely vital. Once upon a time – before tourism became the “God of Foreign Exchange Earners” closely followed by bauxite mining – there was something called exports.
Let’s do it. Let’s “export or die.” And let’s give the farmers of Jamaica all the tools and empowerment they need to produce quality products – not only for overseas markets, but for our own consumption. Fresh local produce surely beats Krispy Kreme donuts... for our physical health and that of the economy!
As I write this, I am watching a Television Jamaica report on the Westmoreland-based “Scotch Boyz,” who have created a range of special pepper sauces. They are on sale at HiLo supermarkets, I hear. And they’re exporting. Take a look at their website! The spicy potential in Jamaica is endless…
Petchary's Blog 
A healthy nation depends on healthier, fresher and nutritional products – not imports!!
Employment related to increases in food production and increases the income of the poor has its most substantial impact on their demand for food. In the 1970s, Jamaica was capable of producing onions, red peas and a myriad of other agricultural food products that are now imported.
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Totally agree. Even my yr. old J’can pimento is better than the stuff in the supermarket. And Jamaican ginger, while smaller is ever so much tastier then the larger variety available in Can.
And it’s early summer here in the northeast and we are planting and preparing gardens and flower pots— and ALL our coir, promoted as an alternative to the dwindling peat moss supply– comes from Asia. This is frustrating and sad. I KNOW JA has coir rotting in piles.
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Reblogged this on Ned Hamson's Second Line View of the News.
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