30 years

How can knowledge result in prosperity?

Everyone dreams of a better life for themselves and their children. Getting access to the relevant knowledge is key in bringing about life-changing opportunities to rural communities.

CTA has witnessed young and old harness knowledge and become prosperous throughout the ACP region. In all of this innovation is a key success factor as evidenced in numerous competitions CTA organized for youth and women in science and ICTs.

Achieving prosperity for agricultural and rural communities in Africa, the Caribbean and the Pacific through better access to markets and finance, as well as by creating an enabling environment, is one of CTA’s main goals . Only by empowering rural communities with knowledge and providing opportunities for the youth to innovate can CTA continue to champion knowledge is prosperity.

Set on 160 hectares of land, in Grenada’s verdant northeastern parish of St Patrick, the Belmont Estate is emblematic of the benefits that agrotourism can bring. Based on the principles of organic production and fair trade, the initiative, run by female managing director Shadel Nyack Compton, has weathered widespread scepticism and the devastating Hurricane Ivan of 2004 to become a dynamic enterprise, producing livelihoods for local families.

As an organisation dedicated to strengthening village economies in Samoa in ways that honour indigenous tradition, use traditional and modern technology and promote fair trade, Women in Business Development Inc (WIBDI) has much to be proud of. Working at local level with mainly women smallholder producers, the organisation helps them to develop sustainable businesses based on agricultural resources. It has forged links with a number of high profile regional and global trading partners, including The Body Shop, All Good Organics and C1Espresso. The organisation currently works in 183 Samoan villages, helping to promote organic agricultural enterprises that earn an annual WST600,000 (€193,000) for rural families. 

Farm to Table Samoa team - WIBDI

Photo credit: WIBDI

Until recently, food served to tourists in much of the Caribbean and Pacific had a strong foreign influence, with hotels and restaurants often basing menus on so-called international cuisine.  As a result, there was scant demand for local supply, with many ingredients being imported. With little in the way of tools for local cuisine, such as books and web content from which to draw, chefs tended to work with foreign sources for their inspiration.