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Resources related to the 2nd Pacific Agribusiness Forum

Infographic: 'The business of growing'

infog agribusiness

Tourism-led agribusiness in the South Pacific countries

Cover tourism ledBy Stephane Boyera. CTA, 2016.

The concept of tourism-led agribusiness is attracting high interest from regional and international organisations because it has the potential to provide a series of benefits to many different actors. For the realisation of these benefits, an efficient ecosystem between all the stakeholders has to be initiated, and synergies between different sectors of the economy have to be developed. In a simplistic view, actors can be split in two categories: demand side and supply side, with very different objectives and requirements. Each category, their key constituencies and their main challenges are detailed in the publication.

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Chefs For Development: The Role of Chefs in Linking Agriculture to Tourism in the South Pacific

chefs for development pacific 1By Robert Oliver and Dr Tracy Berno. CTA, 2016.

The coastal and inland fisheries, tropical climate and fertile soils of South Pacific nations support the production of fresh ingredients that are healthy, nutritious and vitamin rich. Although traditional Pacific cuisine based on these fresh local ingredients is alive and well in the homes of Pacific Islanders, much of the food served in the tourism industry is imported and fails to deliver an authentic South Pacific cuisine experience to visitors. Many Pacific tourism menus are based on Western-style dishes which require the importation of significant amounts of food from overseas (estimated to comprise up to 80-90% of food consumed in some tourism operations for example). Some menus do offer 'Pacific food'. For the most part this cuisine is often inauthentic and reflects what has come to be expected as Pacific Island 'tourism food' at themed island-night events, and is more often than not a mere parody of traditional foods. This is a lost opportunity for both the countries of the South Pacific and the visitors they host. 

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Interview with Robert Oliver: Cooking local, stimulating business 

spore.cta.int, 03/08/2016

Robert Oliver is a world renowned New Zealand chef and TV presenter. He is author of two award-winning Pacific cook books, which were written with a vision of connecting the Pacific's agriculture and tourism sectors using a 'farm-to table' approach. By stimulating local economies, this approach to local cuisine and agricultural products could become a key development tool for island states.

Read the full interview in English and French 

Article: Agritourism, creating links

spore.cta.int, August 2016

In Caribbean and Pacific island states - where over 90% of food is imported - agritourism is encouraging the development of local markets and creating closer links between producers and the tourism industry. Well established in developed countries as ‘farm vacations’, agritourism has traditionally involved tourists paying to stay on farms, participating in farming activities and interacting with rural communities. This type of tourism is now taking off in other regions. South Africa’s agritourism, for example, is booming. Farm holidays and wine tours, amongst other activities, are a valuable means of generating income for South Africa’s farmers in a challenging agricultural and economic environment. Agritourism is now the fastest growing sector in the country’s ecotourism industry.

Read the full article in English and in French

Interview with Mereia Volavola: Pacific agribusiness ventures – the secret of success

spore.cta.int, 17/08/2016

Agribusiness offers valuable opportunities to small island states as a path for improved livelihoods, job creation and economic growth. Women have a special role to play in launching small-scale agribusiness activities and are already running a wide range of successful ventures based on the region’s rich natural resources, from spa and beauty products to honey and virgin coconut oil. 

Read the full interview in English and French

Dynamic Trade Policy for Small Island Developing States: Lessons for the Pacific from the Caribbean

July 2016, Commonwealth Trade Policy Discussion Papers

Small island developing states (SIDS) have common economic challenges and are faced with high costs for energy, infrastructure, transportation, trade logistics and public administration. These challenges are increasingly undergirded by new concerns such as the high incidence of chronic non-communicable diseases, demographic transitions, high levels of outward migration, and the rising cost of adapting to climate change. There is therefore an increased need for small states to pursue a multifaceted, innovation driven growth agenda and for development agencies to rethink development options and strategies. From a trade standpoint, these countries are now required to break out of the commodity and low value-added traps that have historically affected the agriculture, manufacturing, tourism and wider service sectors. This has become particularly urgent in the context of anaemic growth among traditional trade partners in the developed market economies. As such, the issue of how SIDS can enhance productive capacity, export diversification and global competitiveness by moving up global value chains needs to be considered. This paper aims to examine the growth and trade performance of the Caribbean and Pacific regions and evaluates the trade policy framework and its scope for economic transformation.

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Saveurs Pacifique

m.franceo.fr, 03/08/2016

Cuisinier de talent reconnu internationalement et présentateur de télévision à ses heures, le Néo-Zélandais Robert Oliver entraîne les téléspectateurs dans des voyages gastronomiques exceptionnels. Sillonnant le Pacifique sud d'île en île, il part à la rencontre de ceux qui, du Vanuatu aux Fidji, en passant par Samoa ou Tonga, perpétuent les traditions culinaires ancestrales. A chaque étape, le chef pose ses valises dans un resort de luxe et lance à ses homologues un défi de taille : réaliser un repas digne des plus grands restaurateurs en utilisant uniquement des produits et des ingrédients locaux. Contrairement à ce qu'on pourrait penser, le pari n'est, en effet, pas si simple à relever. Dans les îles du Pacifique, l'économie repose essentiellementsur le tourisme et l'agriculture, mais jusqu'à 70% de la nourriture est importée. Les hôtels de grand standing proposent des menus occidentaux et, chez les autochtones, les nouvelles générations ont tendance à se passer des bons petits plats de leurs grands-mères au profit d'une alimentation "globalisée".