MFP Innovators and Entrepreneurs Newsletter

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Editor’s NoteThe creativity, passion and drive of entrepreneurs are often very inspiring and admirable. New, quality products and ideas are usually well received and enjoyed by consumers. However, while many of us opt for more secure ‘eight to four’ jobs, how many of us are willing to take on the risk, uncertainty and adversity of starting a new business?

Entrepreneurship is certainly no easy task. The Ministry of Food Production therefore takes this opportunity to commend all our agricultural

entrepreneurs as we remain dedicated to supporting the growth of the sector. This issue highlights some local entrepreneurs and innovators. We included innovators in the theme to shed light on their creative talents as well as to illustrate how innovation can fuel the development of a business. This is most evident in our Cuisine Innovators and Smokin’ Fish articles.

The potential for new business establishments exist in many areas from primary production to packaging. Potential opportunities are apparent in the Opportunities in the Cassava Industry along the entire value chain process. There is a ready market for milk from livestock farmers and can you image

that crop farmers stand a chance of discovering new markets in the dairy industry? Well, check out the Opportunities Mount and Say Cheese articles to discover more.

Additionally, we welcome visitors to the Research Library. We feature the new books in stock which are listed within. As always we invite you to have fun with our activity page and due to overwhelming feedback on the Medicinal Plants article in our last issue we have decided to feature a Medicinal Plants corner in each issue for 2014. Enjoy the feature on Medicinal Herbs with Culinary Uses.

Vol.4, Issue 1, 2014

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Cuisine InnovatorsUpon hearing about a group of cuisine innovators based in Lopinot, the Editorial Committee was pleased to visit these food innovators to learn more about what they have been doing and share this information. The Committee embarked on a field trip to Cafe Mariposa located on 58 Settlement via Arouca and were cordially greeted by members of the Guerrero family. The family is multitalented with culinary, musical, horticultural and artistic skills.

The Editorial Committee was immediately intrigued by the setting which featured antiques, an ornamental garden and of course the aroma of great food. The first item sampled was corn sticks with pommecythere chutney; they were rich in flavour and made from fresh corn and pommecythere. It’s a great appetizer or snack for an all fours tournament or just a ‘lime’ with friends. The chutney was so tasty that Committee members even bought to take home.

Pommecythere cheese was the second item. If this piqued your interest it certainly did ours! Ever heard of guava cheese? Well pommecythere cheese is a version of that using pommecytheres and it’s equally delicious.

Additionally, we sampled pommecythere sorbet which was refreshing and made from fresh dwarf pommecythere fruits. Pommecythere was in season at the time of our visit and Café Mariposa made a great presentation of its versatility (pommecythere chutney, cheese, sorbet and juice). Fruits in general are very versatile. Café Mariposa makes sorbet with mango, tamarind, portugal and lime. During our visit we sampled their pommecythere, portugal and sour orange juices which were tasty to say the least. It was great to enjoy juices in its purest form with no additives or preservatives.

The gluten-free, dairy-free chocolate cake was probably the pinnacle sample dish for most (or so we thought). This moist and flavourful chocolate cake was made using local fine flavour cocoa. Almond nuts served as the flour base but who could tell. An item like this is great news for persons who have specific dietary requirements as they can now enjoy a favourite slice of chocolate cake without worry.Ornamental garden

Corn Sticks and Pommecythere Chutney

L-R: Sour Orange, Portugal and Pommecythere Juices Cocoa ice-cream and Pommecythere Sorbet

Pommecythere Cheese


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Thinking it could not get any better, the Committee members were stunned to receive cocoa ice-cream served with a basil garnish. Why cocoa ice-cream? Because chocolate ice-cream so rich and filled with fine flavour cocoa has to be called cocoa ice-cream!

The Guerrero family is very talented but if we were to delve into their talents we would easily start another article. Ms. Marcia Guerrero has been successful in winning the First Prize in the Best Dessert and Best Drink categories at Cocoa Fest 2012. In October 2013 she participated in a World Cocoa Day Culinary Innovation Challenge and won three prizes in the Beverage, Savoury and Dessert categories. She won the Second Prize for Beverage made with cocoa plup and Third Places in the Savoury category for her “Roasted Cocoa in Pork” and in the Dessert category with a non-dairy cocoa ice-cream. Additionally, more talent can be found in Lopinot as the community celebrates Ms. Yvette Garcia who won first place in the Community Culinary Experience in 2001 as well as the Potspoon Throwdown in 2012.

So if you’re starting to feel like you can live at Café Mariposa and enjoy these scrumptious delights on a daily basis, well you can. Café Mariposa includes accommodations with a garden view and rooms with inspiring decor. One trip will be worthwhile. That fresh “hand-picked to plate” quality allows you to truly enjoy all the flavours of your meals. You may even be inspired to become a cuisine innovator yourself!

To contact Café Mariposa call 669-8647 or email [email protected]

All smiles for local fine flavour chocolate Accommodation

Antique collection

Standing from left - Brenda Guerrero-Salina andHyacinth Guerrero, Sitting - Marcia Guerrero

Ms. Chandrawti Kissun smiles happily next to a beautiful Iris


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Opportunities …Mount!

The Mount St Benedict Monastery which recently celebrated 100 years sits in the verdant slopes of the Northern Range and is home to the Pax Yogurt Company which was started in 2003.

The founder, Father Cuthbert van de Sande, grew up on a farm in Holland and started making yogurt at the monastery, initially for use by the monks. Pax Yogurt Company Limited is currently managed by Mr. Maxim de Comarmonde.

Although the company only officially started in 2003, their operations have been in existence for 30 years on a subsistence farm at the monastery. In the past, there were apiaries for honey and livestock production, where goat cheese was a major product. However farming at the monastery has ceased. Currently the Pax Yogurt work force consists of four people and daily production of yogurt is 300 litres. Production is ceased twice a month for cleaning and maintenance purposes. During peak periods which include the pre-Carnival season, Lent, Divali and Eid, production increases to 600 litres.

The most popular product is natural yogurt. Other flavours such as guava, passion fruit, pineapple, soursop and strawberry are also available. In addition to the yogurt there is also the yogurt drink and a yogurt spread. The yogurt spread is made of the dried whey and seasoned with shadon beni and garlic.

Pax Yogurt currently imports powdered skimmed milk to service their operational needs. The potential exists locally for dairy farmers to satisfy the growing demand for value added dairy products. All Pax Yogurt Products are supplied to the major supermarkets such as, Hi-Lo Food Stores, Xtra Foods, Tru Valu as well as supermarkets in Tobago. Despite demand for this product from the rest of the Caribbean, concerns about standardized cold storage has delayed entry into these markets.

Future plans for Pax Yogurt include the expansion of the facilities, introduction of new machinery and product diversification into the usage of the whey for drinks, penuse (dessert) as well as face masks. Presently work is being undertaken to develop a website highlighting the Pax brand of products.

Mount St. Benedict Church Monastery

PAX Yogurts and Yogurt Drinks

Mr. Maxim de Comarmonde along with Committee members


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Smokin’ Fish!Aspiring innovators and entrepreneurs can learn a lot just from listening to Ms. Bernadette Fonrose. Ms. Fonrose has a captivating personality to say the least and the stories she shared from her experience are admirable and motivating. Born and raised in Guayaguayare she always dreamed of establishing a fish processing plant. She acquired training at the Caribbean Fisheries Training and Development Institute (CFTDI) in Fish Processing and Fish Cookery in 1992. Upon returning home she began producing salt fish from shark since this was readily available at the time and she distributed to the local shops in the area. Ms. Fonrose also taught fish processing for YTEPP at the Ortoire community centre from 1999 to 2000.

Smoked Fish Business becomes a realityIt seems as if Ms. Fonrose’s destiny was to be in the smoked fish industry. Using her knowledge of a basic drum smoker model acquired at CFTDI the innovative Ms. Fonrose has modified the local drum smoker.

Her unique design eliminates the need to remove a main cover from the top in order to access the contents which are stacked in compartments. Her drum smoker model features multiple doors so that each chamber can be easily accessed. Eliminating the need to remove the cover has also made the smoking process more efficient, faster and more sanitary. Ms. Bernadette Fonrose has successfully overcome her challenges in creating a drum smoker model to suit her particular needs with the assistance of Mr. Steve Ellis, an excellent fabricator from the community.

Ms. Fonrose established the Women in Fishing Association (WIFA) in 2004 and continues to serve as President. The majority of WIFA’s members consist of women who work alongside their husbands in the fishing industry. These women would mend nets or help make fish pots among other tasks.

Taking advantage of every available opportunity, Ms Fonrose further enrolled in a training session offered by the Ministry of Community Development and acquired knowledge on proposal writing. She submitted a proposal to BHP Billiton and obtained training for ten (10) members in fish processing and utilization of fish in salads.

With anticipation growing around WIFA, the committee decided to launch their business with very limited resources and the business was started in the home of WIFA’s secretary Ms. Cherene Arjoon. WIFA began smoking and selling fish in both Mayaro and Guayaguayare at members’ homes. Their products gained support from the community and extended as friends and their relations spread word beyond the immediate communities.

WIFA factory


The Fonrose Drum Smoker

One secret ingredient!

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Overcoming ChallengesAnother challenge which WIFA encountered was the acquisition of suitable business premises. In 2009 WIFA was able to acquire a rental unit in Guayaguayare. The Seafood Industry Development Company (SIDC) assisted with refurbishment while the Ministry of Food Production’s Fisheries Division supplied paint. Thus operations began at the Guayaguayare location. WIFA further accessed a grant from the Regional Social and Human Development Counsel (RSHDC) whereby the Ministry of Social Development purchased equipment and tiled the floors for the new location. These efforts were geared towards meeting sanitary requirements for certification from the Ministry of Health to sell products on the open market.

Ice is an integral part of the business and the best method to ensure a steady, reliable supply of ice in Guayaguayare was through the purchase of an ice making machine but WIFA could not afford this.

Repsol was approached for sponsorship and agreed to purchase an ice making machine for WIFA on condition that they sell ice to the fishing community at a reasonable price, WIFA grasped this opportunity and now gains income from ice sales to pay their electricity bills.

The increasing demand for ice led to the need for refrigerated storage. Once again Ms. Fonrose’s determination steered her to British Gas (BG) who responded to WIFA with a walk-in freezer which is ideal for their ice storage. This freezer has also generated an alternative means of income keeping the business afloat during slow fishing periods.

The Ministry of Community Development continually assists WIFA and has recently purchased air conditioning units for the facility.

Ms. Fonrose expressed sincere gratitude for all the corporate assistance received over the years. She further noted that the Member of Parliament for Mayaro the Honourable Mr. Winston Peters was instrumental in seeking assistance from the National Energy Corporation (NEC) to pave the yard. When asked whether she felt challenged by being a woman in a predominantly male industry her response was inspiring. She recalled coming from a large family with seven brothers and four sisters who were actively involved in all aspects of the fishing industry. She does not feel that being a woman has limited her contributions to the fishing industry. She is confident that rural women can make positive contributions to the growth of the fish industry.

Further developmentAt present, WIFA operates a modest facility consisting of an ice room, salt room, smoke room and packaging area. They smoke Tuna, Bonito, Grunt, Zapote and Red Fish. When probed for the secret to their unique flavours Ms. Fonrose would only hint at coconut husks and rough skin lemons.

WIFA has a vision for expansion and specifically requires a chimney and a covering for the ice storage unit located outside the shop. They are continuously striving to improve their products and systems. Ms Fonrose thanked God and her family for supporting her venture and believes that anyone who puts their mind and soul into their dreams could be successful.

L-R: Smoked Tuna and Smoked Bonito

Tuna Steaks Bonito


Walk in freezer Ice for Sale!

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Italian born Piero Guerrini has lived in Grand Riviere for the last twenty years where he owns and operates the Mt. Plaisir Hotel on the beach. Ten years ago he had a dream to produce traditional Italian cheese on a commercial scale. This dream was realised with the help of Massimo Matteo. Matteo was a master cheese maker from Italy whose family has been making mozzarella for three generations. He was instrumental in providing the training needed to establish the business. Guerrini then invested in quality cheese making equipment, imported from Europe. Thus Dolce Valle Dairy was born in 2011 in the lush foothills of Grand Riviere.

Over the past year Guerrini has had the assistance of hotel chef Lou Callahan in cheese making. Lou has been living in Trinidad for about five years and worked as the chef at Chaud Creole restaurant. He learned to make mozzarella in an Italian restaurant in New York and was anxious to delve into the process again.

In Italy, mozzarella is produced from buffalo milk. However, in Trinidad this milk has not yet been approved by the Chemistry Food and Drug Division of the Ministry of Health as food for human consumption and as a result Guerrini decided to use cow’s milk. When Guerrini began he had his own herd of dairy cows which supplied all the milk for the cheeses. Today milk is purchased from two farmers in Chaguanas.

All these local gourmet cheeses are made with fresh pasteurised cow’s milk, salt and cultures. The cultures which are imported from Italy are specific to the type of cheese being made. Dolce Valle Dairy began with a creamy mozzarella and has expanded its product line to include ricotta, caciotta, restagionatto, scamozarella (aged mozzarella) and stagionato to name a few.

In order to produce a healthy, unadulterated food the milk is stored in a bulk cooler and agitated overnight at 4 °C. The acidity is tested and the pH indicates the type of product best suited. A pH of 4 to 4.5 is recommended for cheese, a pH of greater than 4.5 yields aged cheeses, whereas a pH of 3 to 3.5 produces yogurt. The milk is strained, pasteurised and cooled; then culture, calcium and rennet are added. It is allowed to sit for 30 minutes until it starts to firm. It is then cut into curds and the whey is extracted. Chef Callahan emphasised the importance of timing every step of the process as this affects the quality of the final product. Approximately 12-15% of the milk is converted to cheese. Some of the whey is made into ricotta which has 0% fat.

Guerrini began flavouring cheeses with nutmeg, rosemary, red pepper flakes, dried pimento, shadon beni and sorrel. These specialty cheeses are a success with local customers. Dolce Valle Dairy’s cheeses are featured on the menu at some of Trinidad’s finest restaurants such as, Buzo, Chaud, Jaffa as well as at Guerrini’s very own restaurant, Ylang Ylang located at Mt. Plaisir Estate Hotel in Grand Riviere. They are also retailed at Malabar Farms, Le Petit Gourmet and New Earth Organic. The newest product is a greek yogurt which has become very popular. Chef Lou Callahan is experimenting with local fruits like paw paw, carambola, mango and pommerac to make a flavoured yogurt. As a result of the high demand for the Dolce Valle products, there are plans to expand the factory.

Increased production of their cheeses will also stimulate downstream suppliers thereby triggering immense potential for milk producers as well as for nutmeg, shadon beni and other herbs and spices used by Dolce Valle Dairy.


Photos by: Sean Drakes

Say Cheese

Phone: 684-7269Address: Dolce Valle Dairy, Grande Riviere, Trinidad

Email: [email protected]: dolcevalledairy.com

Contact Information:

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An ordinary meal can be made extraordinary by adding fresh herbs. Pluck them off the plant in your kitchen garden or purchase at the market. Herbs in any form: fresh, preserved

or dried, have magical elements to transform simple dishes into flavourful, delectable delights. Dried herbs have a more concentrated flavour and a little goes a long way.

BASILBasil is a popular herb with a mild and sweet flavour. Many culinary experts consider it a royal herb. Basil is used a lot in Italian, local as well as international cuisines. Types of BasilSweet Basil: One of the most common varieties of basil that is used in tomato based dishes and Italian cuisine.Lemon Basil: Found mostly in Asia and north-eastern Africa and is used predominantly in Thai cuisine.Thai Basil: Identified by its purple stem and flowery green leaves, Thai basil has a mint-like flavour.Holy Basil: Also known as Tulsi, Holy basil is grown in most Indian homes and has many medicinal qualities.Health benefits of Basil- Helps control blood pressure- Aids oxygen carrying capacity in

blood- Rich source of powerful antioxidants

Popular Basil uses: Pesto, Basil tea, Tomato Basil soup, Basil pasta salad, Fruit salads, Cocktails and Pizza.

PARSLEYParsley is used for garnishing and flavouring. It is dark green in colour with stubby stems. Chopped parsley can be sprinkled over dishes just before serving. This adds visual appeal which tempts the taste buds.Types of ParsleyCurly leaf Parsley: Less fragrant and bitter in taste, it is a popular garnishing ingredient for soups and salads.Italian or flat leaf Parsley: Very flavourful and is used during cooking as it retains its flavour.Health benefits of Parsley- Chew parsley leaves for fresh breath- Aids in digestion and boosts immunity

against infections and common cold- Good source of Vitamin A and Vitamin C- Helps regularise menstrual cycles

Popular Parsley uses: Mashed potatoes, Parsley potatoes, Garnishing, Parsley pesto, and grilled fish.

Medicinal Herbs with Culinary Usage

SAGESage in Latin means ‘to save’. Besides being a shrubby culinary herb, it has several healing properties. It is silvery green in colour and is identified by elongated leaves and a strong peppery flavour. Sage is used either fresh or dry. Oil infusion can be used in salad dressings or for sautéing. Health benefits of Sage- Aids in digestion- Highly recommended to treat

inflammatory conditions such as rheumatoid arthritis and bronchial asthma

Popular Sage uses: Sage and onion stuffing, Sage mashed potatoes, Onion Sage fish sauce, Grilled red onion salad with cheese and Sage infused oil.

In addition to exceptional flavour some herbs also have medicinal benefits:


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THYMEThyme releases its strong, pungent flavour very slowly hence it is mostly added to the recipe along with all the other ingredients. Both fresh and dried forms of the herb are popular ingredients for a wide variety of dishes across multiple cuisines. Thyme also contributes greatly to meat and vegetable preparations and is a popular ingredient in marinades.Types of ThymeThyme comes in as many as 60 varieties, however, there are three varieties distinct to the Caribbean, each variety bringing its own distinct aroma and flavour to every recipe.French Thyme: A shrub with small leaves and white flowers. Also referred to as wild oregano, it works best with fish dishes.Creole or Fine Thyme: Our fine leaved thyme is a classic herb. With its small leaves, tough stems and tiny mauve flowers, it smells earthy and flowery. It is also a little pungent and has a lovely clove-like aroma. It seldom grows past ten inches in height. Spanish Thyme (Podina): Spanish thyme is quite the opposite to French thyme; it has large bright green, serrated-edged leaves almost two inches in diameter. The leaves and stems are quite soft and succulent. Spanish thyme grows to shrub-like size, and has a wonderful musky aroma enhanced by lemon. This herb is ground and used as a chutney with East Indian delicacies. It is a wonderful aromatic when added to seafood, especially conchs, lambie and fresh fish at the very end of cooking.Health benefits of Thyme- Thyme is antiseptic in nature and

when boiled to make a tea, it helps treat throat infections and dry coughs.

Popular Thyme Uses: Roasted Salmon, Thyme and Garlic Chicken, Grilled Chicken Breasts with Lemon and Thyme, and Thyme Au Gratin Potatoes.

Please note that before using any of the remedies listed, you are advised to consult your physician based on your particular medical condition.

ROSEMARYRosemary is a firm, woody herb with fragrant, needle-like leaves. Bittersweet and lemony in taste, the aromatic herb is popularly used in stuffings or dressings. It is also used as flavouring for soups vegetables and meat dishes particularly lamb.Health benefits of Rosemary- A great mood elevator- A natural remedy for migraine- Anti-bacterial and antioxidant

properties help cure minor infections and build immunity.

Popular Rosemary uses: Rosemary lamb shanks, Rosemary chicken with potatoes and Rosemary shortbread.

MINTMint is one of the most commonly used and grown ingredients across the world. It is a fresh, flavourful, lush green herb that has a long shelf life. Menthol, its core ingredient gives it the characteristic aroma and flavour. Mint leaves are versatile and can be used in appetizers, main courses, desserts and beverages! Health benefits of Mint- Alleviates stomach aches- Reputed to whiten teeth and freshen

breath

Popular Mint uses: Mint chutney, Peppermint Meringues and Mint Pesto. Garnishing and Cocktails; Mojito, Chocolate Mint Mousse and Mint Julep Cream Pie are most popular.


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Opportunities in the Cassava Industry 1. Production of certified clean planting material for sale

Since 2013 new cassava growers are seeking additional planting material. This means there is a demand for planting material which outweighs supply.

Planting material is an investment opportunity for small holdings that guaranties great returns and are ideal for well managed small plots (one (1) acre or less). One (1) acre can produce material to replant approximately 10 to 15 acres within four (4) to five (5) months when using rapid multiplication methods and closer spacing.

Programmes like Planting Material Certification will provide greater opportunities for persons planning to invest in supplying planting material. This will also aid in the reduction and transfer of diseases and other problems on the field, making the product even more desirable.

2. Processing

UWI, CARIRI, NAMDEVCO are some local institutions with extensively researched product ideas that are ready for investors to move to the next step.

Products currently in great demand are:- Frozen products (fries, cubes, logs, grated) - Bakery products (pone, bread) - Farine - Small scale flour production

3. CompostingThis industry is on the rise worldwide and can be done from biodegradation of organic, industrial, commercial or domestic waste. Pilot trials were done locally with great results.

4. Cassava compressed wood Cassava plant waste and root rejects have been used in other countries to produce compressed wood for the building industry.

5. Animal feed additiveThis is the largest component of the cassava

industry worldwide. At present, Europe and China consume the majority of this product in the form of cassava dry chips and peel waste for poultry, swine, cattle, sheep and goats. Cassava

utilisation for animal feed has been studied locally and yielded great results either by ensiling, drying or direct feed.


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The Ministry of Food Production (MFP) in fulfilling its mandate of facilitating and providing an enabling environment for increased investment in the agricultural sector. As part of its overall strategy for attaining national food security and reducing the food import bill, the Ministry is inviting qualified parties (individuals, companies, joint ventures or consortiums) to submit Expressions of Interest for the following:

Leasing of agricultural lands (equal to or greater than 1000 acres) in the Cooperative Republic of Guyana for the purpose of investing, developing, managing and operating large-scale commercial agricultural production enterprises that will produce commodities of strategic importance to Trinidad and Tobago’s National Food Security Programme.

The National Food Security Programme is an initiative of the Government of the Republic of Trinidad and Tobago (GORTT) aimed at guaranteeing a reliable supply of certain key commodities to Trinidad & Tobago. The Food Security Programme will operate as a public-private partnership arrangement.

Some commodities selected for production under this NFSP include the following:

• CORN, SOYA BEAN, SORGHUM (ANIMAL FEED)

• ROOT CROPS • LEGUMES/PULSES• FRUITS• SMALL RUMINANTS• FOOD COMMODITIES NEEDED IN

SIGNIFICANTLY LARGE QUANTITIES FOR AGRO-PROCESSING /MANUFACTURING

• FOOD COMMODITIES WHICH REQUIRE LARGE ACREAGES FOR COST EFFECTIVE PRODUCTION.

Note: This notice is a call for expressions of interest only and does not bind the GORTT to short-list or offer any entity an agricultural site under this programme.

Interested parties (individuals, companies, joint ventures and consortiums) are expected to prove that they possess the requisite financial, technical and managerial skills, expertise and experience in establishing, managing and operating commercial agricultural production enterprises and a track record of successfully carrying out similar operations. Please include in your responses the total acreage desired and commodity/commodities to be produced.

Joint Venture, ConsortiumJoint ventures and consortiums shall confirm in their respective submissions that they have designated one party to act as a lead entity, duly vested with authority to legally bind the members of the joint venture jointly and severally, and this shall be duly evidenced by a duly notarized Agreement among the legal entities, which shall be submitted along with the Expression of Interest.

SubmissionAn original and three (3) copies of your document should be placed in sealed envelopes clearly marked on the outside:-“Expression of Interest for Investment, Development, Management and Operation of a Large Scale Commercial Agricultural Farm in Guyana”.

REQUEST FOREXPRESSIONS OF INTEREST

Envelopes should be addressed to:

The Programme CoordinatorCommercial Large Farms Programme

Ministry of Food Production#2 Serpentine Road,

St Clair, Port of SpainTrinidad and Tobago, West Indies

Closing Date:Monday 30th June, 2014

Additional information can be obtained from:

Commercial Large Farms UnitMinistry of Food Production

#2 Serpentine Road,St Clair, Port of Spain

Tel: 628-1617/18/ Fax: 628-0383 or [email protected]

The Ministry of Food Production reserves the right to accept or reject any

or all Expressions of Interest without defraying any costs incurred by the entity submitting the Expression of Interest, including but not limited to,

the preparation and submission of such Expression of Interest.


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Sustainable Food Production Practices in the CaribbeanEdited by Wayne G. Ganpat and Wendy-Ann P. Isaac

Indigenous Peoples’ food systems and well being. Intervention and policies for healthy communitiesEdited by Harriet V. Kuhnlein, Bill Erasmus, Dina Spigelski, Barbara Burlingame

CABI in review- 2012. An annual review

Invasive Lionfish: a guide to control and managementEdited by: James A. Morris Jr.

Practical Handbook for managing Cassava diseases, Pests and Nutritional disordersAuthor: Elizabeth Alvarez, et al

Tropical fruits – Volume 2 (2nd edition)Authors: Robert E. Paull and Odilo Duarte

Flowers for trade- Horticulture Science Series-10Author: Prof. V.I. Sheela

Postharvest Technology of Horticultural CropsAuthors: S.K. Sharma, M.C. Nautiyal

Crop Disease Management- Principles and PracticesAuthor: P. Narayanasamy

Irrigation Systems EngineeringAuthor: Balram Panigrahi

Developing a sweet sorghum ethanol value chainEditors- Belum VS Reddy, A. Ashok, Ch Ravinder Reddy, P Parthasarathy and JV Patil

Farming Change-growing more food with a changing resource base

Management of Pests and Diseases

Post Harvest Technology for Tropical Perishable Produce

History of Agricultural Extension in Trinidad and TobagoAuthor: Wayne Ganpat (2013)

Proceedings of the second international workshop on Herbal Medicine in the Caribbean: “Using medicinal plants to add value to Caribbean Agriculture”

Growing Knowledge Growing FoodA Select Listing of New Library Resources


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Food and Nutrition Priorities in the Caribbean 2010-2015: Rationale and Strategic Approaches

Review of the economy 2008

Caribbean Food Crops Society 37th Annual Meeting 2001

Commemorating 100 years of Forestry

Forty years: a scrapbook of memories 1966-2006

The library is pleased to provide the newest version of CABI’s compendia as well as their full ebook collection. Latest content include:

1. Poplars and willows: trees for society and the environment.

2. Plant adaptation to environmental change: significance of amino acids and their derivatives.

3. Nutrient deficiencies of field crops: guide to diagnosis and management.

The Passionof Velaja Velaja Estate located in Coalmine, Sangre Grande, consists of 10 acres of a traditional family owned cocoa estate. Active rehabilitation of the cocoa estate was initiated approximately four years ago and is ongoing. Under its manager, Ms. Alison Godwin, the estate has diversified into other crops and products including sugarcane and seasoning herbs. Her passion for agriculture is vivid as she has also set up a hydroponics system and is experimenting with an aquaculture system on the estate.

In April 2013, cocoa production on the estate was approximately twenty (20) kilograms of dried cocoa bean which was used to make the main product of “Creole drinking Chocolate”. Initially Velaja Estate produced creole cocoa in the form of balls. Over time, customers expressed a great desire to have the product in a powdered form and eliminate the need to grate it before using. Ms Godwin sensibly heeded the call and now provides the product in both the original solid form as well as a powdered version which can be purchased at the Valpark Shopping Plaza. Both forms make a lovely cocoa tea but the powdered version is also very convenient for giving brownies, cakes and other recipes that unique and rich “fine flavour”.

Ms Godwin has taken her talent a step further and created a Cocoa de la Crème (tastes like a cocoa flavoured Bailey’s). Her efforts have proved that there is great potential and value for abandoned cocoa estates. The range of value added products offered by the Velaja Estate includes

coconut water, fresh cut sugar cane sticks and sorrel juice which are all grown on the estate. Additionally tours of the Velaja Estate began in July 2012 and these are conducted on Tuesdays, Thursdays and Saturdays.

Ms Godwin is currently partnering with Growing Leaders Foundation to share her passion for agriculture with twelve (12) schools throughout Trinidad and Tobago to introduce hydroponics as a way to improve healthy choices among young people, and to show sustainable agribusiness as an alternative method of farming.

Ms. Alison Godwin Creole drinking chocolate in solid and powder forms

Sorrel juice Sugar cane sticks


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Give us feedback on more of what you would like to see in this magazine: Corporate Communications, Tel: 628-1617 or 628-1618 Ministry of Food Production Fax: 628-0383#2 Serpentine Road, Email: [email protected]. Clair. P.O.S www.agriculture.gov.tt

Liesl Thomas (Editor) Lystra DonawaChandrawti Kissun Charmaine Lewis Rebecca BainCherryann Dennis

Elvira Ali Theresa Gillian MitchellSarah MaharajAllys ForteKimberly Gay

Next Issue: Horticulture

Editorial Committee

Ministry of Food Production

WORD SEARCH

www.agriculture.gov.tt

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MFP Innovators and Entrepreneurs Newsletter