Progress report for FW25-007
Project Information
Guam's agricultural sector faces challenges in diversifying crops and developing value-added products that can compete with imports. This project aims to address the question: Can locally grown basil processed into pesto sauce create a viable and sustainable value-added product for Guam's farmers?
Our research will evaluate the economic feasibility of growing basil and producing pesto sauce on Guam. We will assess different basil varieties, develop processing techniques, analyze market demand, and compare the environmental impact of local production versus imported products. By partnering with Capitol Kitchen, we'll utilize existing infrastructure to process the basil into pesto sauce, ensuring food safety standards are met.
This project has the potential to create a new market opportunity for Guam's farmers, promoting crop diversification and local food production. It could serve as a model for developing other value-added products, enhancing the economic viability of small-scale farming on the island. Additionally, it may reduce reliance on imports, lowering the carbon footprint associated with food transportation to Guam.
We will disseminate our findings through field days, workshops, and a local agricultural conference. Educational materials, including fact sheets and video tutorials, will be created to share best practices for basil cultivation and pesto production. By engaging local farmers, chefs, and food entrepreneurs throughout the project, we aim to foster a collaborative approach to developing Guam's agricultural sector and create a replicable model for other small-scale producers.
Research Objectives:
- Evaluate the economic feasibility of growing and processing basil into pesto sauce as a value-added product on Guam.
- Assess the shelf life and food safety aspects of locally produced pesto sauce.
- Analyze market demand and price points for locally produced pesto sauce on Guam.
Education Objectives:
-
- Conduct 1 workshop to demonstrate basil cultivation techniques and pesto processing methods to local farmers and food entrepreneurs followed by a segment for local chefs and food service professionals on incorporating locally produced pesto into their menus.
- Develop a fact sheet on best practices for growing basil and producing pesto sauce on Guam.
- Create a video tutorial on value-added processing of herbs for small-scale producers.
- Present project findings at a local agricultural conference to share results with the wider farming community.
Month 1, April 2025:
- Prepare growing area
and set up irrigation system - Source seeds for
Genovese, Thai, and Lemon basil varieties PI: Michelle Crisostomo
(lead implementation) TA: Casey Castro (advise on varieties
suitable for pesto production)
Month 2, May 2025:
- Plant first round of
basil seedlings - Begin monitoring basil
growth and data collection PI: Michelle Crisostomo (planting and
data collection)
Months 3-4, June-July 2025:
- Continue monitoring
basil growth and data collection PI: Michelle Crisostomo (data
collection)
Month 5, August 2025:
- Harvest first basil
crop - Conduct initial pesto
production trials at Capitol Kitchen
Month 6, September 2025:
- Analyze data from first
harvest - Refine pesto recipe
based on initial trials - Plant second round of
basil seedlings
Months 7-16, October 2025 - July 2026:
- Continue basil
cultivation cycles - Ongoing pesto
production and market testing - Host first field day
(Apr - May) PI: Michelle Crisostomo (harvest coordination and
field day hosting) TA: Casey Castro (lead pesto production
trials, support field day) - Share field day
demonstration pictures on social media PI: Michelle Crisostomo
(data analysis, planting, social media) TA: Casey Castro (recipe
refinement) - Conduct market research
and develop pricing strategy PI: Michelle Crisostomo
(cultivation, market research) TA: Casey Castro (production
oversight, market strategy)
Month 17, August 2026:
- Analyze final data on
basil varieties and pesto production - Begin preparing final
report and educational materials PI: Michelle Crisostomo (data
analysis and report preparation) TA: Casey Castro (contribute to
production analysis and report)
Month 18, September 2026:
- Finalize report and
educational materials - Host final field day to
share project results PI: Michelle Crisostomo (report
finalization and field day hosting) TA: Casey Castro (contribute
to report and assist with field day)
Cooperators
- - Technical Advisor
Research
Research Objectives:
- Evaluate the productivity and quality of three basil varieties for pesto production on Guam over a 12-month period.
- Determine the optimal processing methods for producing high-quality pesto sauce using locally grown basil within 6 months.
- Assess the economic viability of small-scale basil cultivation and pesto production on Guam over an 18-month period.
- Analyze local market demand and price points for locally produced pesto sauce within 12 months.
Methods and Materials:
Objective 1: Basil Variety Evaluation
- Project Site: Capitol Kitchen Restaurant in Barrigada, Guam
- Research Design: Simple Block Design with three varieties and three blocks.
- Materials: Seeds of Genovese, Opal Basil, and Lemon basil varieties; potting soil; drip irrigation system
- Data Collection: Weekly measurements of plant height, leaf yield, and pest incidence; monthly quality assessments (flavor, aroma, color)
- Analysis: ANOVA to compare variety performance; descriptive statistics for quality assessments
Objective 2: Pesto Processing Methods
- Project Site: Capitol Kitchen commercial facility
- Research Design: Factorial experiment testing two processing methods (food processor vs. mortar and pestle) and three preservation techniques (freezing, oil preservation, vacuum sealing)
- Materials: Harvested basil, olive oil, pine nuts, garlic, salt, food processor, mortar and pestle, packaging materials
- Data Collection: Texture analysis, color retention, flavor profile, shelf life
- Analysis: Sensory evaluation using a trained panel; statistical analysis of shelf life data
Objective 3: Economic Viability Assessment
- Project Site: Capitol Kitchen
- Research Design: Cost-benefit analysis and break-even point calculation
- Data Collection: Detailed record-keeping of all inputs (labor, materials, utilities) and outputs (yield, sales)
- Analysis: Financial modeling using Excel to determine profitability and return on investment
Objective 4: Market Analysis
- Research Design: Mixed-methods approach combining surveys and point-of-sale data
- Materials: Online survey platform, point-of-sale system at Capitol Kitchen
- Data Collection: Consumer surveys (n=200) on pesto preferences and willingness to pay; sales data from pesto products
- Analysis: Descriptive and inferential statistics for survey data; time series analysis of sales data
Innovation: This research is innovative in its approach to developing a locally-adapted, value-added product for Guam's unique market. By combining agronomic research with food science and economic analysis, we're creating a holistic model for sustainable, small-scale food production that could be replicated for other crops and products in similar island environments.
Evaluation: Success will be measured by:
- Identifying at least one basil variety that performs 20% better than others in yield and quality
- Developing a pesto processing method that maintains quality for at least 3 months
- Achieving a positive net profit within 18 months of production
- Identifying a viable market segment willing to pay a premium for locally-produced pesto
Research outcomes
Recommendations for Sustainable Agricultural Production:
Based on our research activities to date, below are the following recommendations:
- Basil Variety Selection: Genovese basil is recommended for traditional pesto production due to its classic flavor and color retention. While Opal basil demonstrated good flavor, it is not recommended for traditional pesto due to color degradation during processing. Lemon basil shows promise for citrus-flavored pesto variants, aligning with consumer interest identified in our preliminary market survey.
- Soil and Drainage: Basil requires very well-draining soil for optimal growth in Guam's high-rainfall environment. Raised bed systems with organic compost amendments showed superior performance and are essential for preventing root health issues.
- Pest Management: Weekly monitoring enabled early pest detection, and neem oil applications proved effective for managing common pests using organic methods. Lemon basil varieties seemed more susceptible to red ant problems. Regular monitoring remains critical for successful production.
- Market Demand (Preliminary Findings) Consumer Market Survey - Local Pesto Preferences on Guam (Responses) - Form Responses 1: Our ongoing consumer survey (30 responses to date, targeting 200 total) indicates:
- Strong local interest: 93% of respondents expressed interest in purchasing locally-produced pesto
- 8-ounce jars are the strongly preferred size
- Farmers markets and local pop-up events are preferred purchasing venues
- Price tolerance: Most respondents willing to pay $8-$11.99 for 8oz
- Top motivations: supporting local farmers, fresher product, better quality/taste
- Interest in product variety including lemon basil and Thai basil pesto
- Value-Added Processing: Partnership with existing commercial kitchen facilities provides a feasible pathway for small-scale producers to meet food safety requirements without major capital investment.
Recommendations for Future Research:
- Complete Economic and Market Analysis: Finalize consumer survey (target n=200), complete cost-benefit analysis with actual production data, and establish break-even points for commercial viability.
- Production Protocols: Document standardized cultivation and processing protocols suitable for replication by other Guam farmers, including seed-to-harvest timelines, irrigation schedules, and food safety procedures.
Contribution to Agricultural Sustainability:
This project contributes to agricultural sustainability on Guam by:
- Reducing food miles and carbon emissions through local production versus imported alternatives
- Creating viable value-added processing pathways for small-scale farmers
- Demonstrating crop diversification opportunities with strong market demand
- Enhancing food security by reducing dependency on imported products
- Building community support for local agriculture, as evidenced by consumer survey responses prioritizing "supporting local farmers" and "supporting Guam's economy"
Education and Outreach
Participation summary:
Educational Objectives:
- Conduct 1 field day for
local farmers to demonstrate basil cultivation techniques and
pesto production methods within the 18-month project period. - Develop and distribute
a comprehensive guide on basil cultivation and pesto production
for Guam's climate, reaching at least 100 local producers within
the project timeframe. - Engage at least 10
local chefs and food service professionals through one workshop
incorporating locally-produced pesto into their menus within 12
months. - Create and disseminate
a series of educational videos on sustainable herb production and
value-added processing, achieving 1000 views within the project
period. - Present project
findings at one local agricultural conference by the end of the
project.
Outreach Activities and Methods:
Objective 1: Field Days
- When/Where: One field
day before month 18 at the basil cultivation site and Capitol
Kitchen's certified Kitchen - Target Audience: Local
farmers, including those from underserved communities - Methods: Hands-on
demonstrations of basil cultivation techniques, pest management,
and pesto production - Materials: Handouts on
basil varieties, cultivation tips, and basic pesto recipe
Objective 2: Comprehensive Guide
- When: Developed by
month 12, distributed months 13-18 - Target Audience: Local
producers, agricultural students - Methods: Digital and
print distribution through Guam's farmer support groups such as
the Farmers' Cooperative Association of Guam and Guahan
Sustainable Culture. - Materials: 5 page
illustrated guide covering soil preparation, planting, pest
management, harvesting, and basic pesto production
Objective 3: Chef Workshops
- When/Where: One
workshop (month 15) at Capitol Kitchen - Target Audience: Local
chefs, food service professionals, culinary students - Methods: Cooking
demonstrations, tasting sessions, discussions on menu integration - Materials: Recipe
cards, sourcing information, PowerPoint presentation on the
benefits of using local ingredients
Objective 4: Educational Video
- When: Produced and
released monthly from months 9-15 - Target Audience:
General public, aspiring farmers, culinary enthusiasts - Methods: Short (5-7
minute) video shared on YouTube, Facebook, and Instagram - Topics: Basil planting,
pest management, harvesting, pesto making, sustainability
benefits
Objective 5: Conference Presentations
- When/Where: Local
agricultural conference (month 18), - Target Audience:
Agricultural professionals, policymakers, researchers - Methods: PowerPoint
presentations, poster sessions - Materials: Research
summary handouts, project impact infographics
Additional Educational Resources:
- Monthly blog posts on
the Tiny Greens Guam website detailing project progress - Quarterly e-newsletter
updates sent to local agricultural stakeholders - Infographic posters on
the economic and environmental benefits of local pesto production
Communication Strategy:
- Producers: Direct
outreach through field days, workshops, and the comprehensive
guide - General Public: Social
media campaigns, video series, local media interviews - Scientific Community:
Conference presentations, potential journal article submission
Innovation in Education Plan: This plan innovatively combines
traditional hands-on learning (field days, workshops) with
digital outreach (video series, social media) to reach a diverse
audience. By partnering with Capitol Kitchen, we're uniquely
positioned to bridge the gap between producers and end-users
(chefs), creating a holistic educational experience.
Objective 1: Field Day - Rescheduled to April 2026 due to weather conditions and Capitol Kitchen scheduling conflicts (hosting parties and catering events). Remains on track for completion within the 18-month project period.
Objective 2: Comprehensive Guide - In development. Content being drafted based on cultivation experiences including soil drainage requirements, pest management, variety performance, and seed-to-harvest timelines. Distribution planned for months 13-18 as scheduled.
Objective 3: Chef Workshop - Scheduled for Month 15 (June 2026) at Capitol Kitchen. Recipe development and menu integration concepts being refined based on pesto production trials and consumer survey feedback.
Objective 4: Educational Video Series - Ahead of schedule. We have successfully recorded the following videos: Basil Planting, Pest Management, Harvesting Techniques, and Making Pesto. The fifth video on Preservation Methods is scheduled for recording in the upcoming weeks. Videos are currently in compilation and editing phase. Western SARE compliance elements prepared.
Objective 5: Conference Presentation - Scheduled for Month 18 (September 2026). Data and findings being compiled for presentation materials.
Community Engagement Completed:
Farmers Market Pop-Up Event:
- Conducted pop-up booth at Guahan Sustainable Culture's farmers market on Feb 2, to raise project awareness and engage directly with the community
- Demonstrated project goals and shared information about local basil cultivation and pesto production
- Administered consumer market survey on-site with face-to-face community interaction
Consumer Market Survey:
- 30 responses collected to date through online distribution and in-person at farmers market event (targeting 200 total)
- Reached diverse villages across Guam including Yona, Talofofo, Mangilao, Santa Rita, Dededo, Tamuning, and others
- Engaged respondents across age ranges 18-65+, various income levels, and household sizes
- Approximately 50% opted to receive project updates, creating a database for future educational outreach
Key Findings on Effective Outreach:
- Online survey distribution effectively reached diverse demographics and geographic areas
- In-person engagement at farmers market provided valuable direct community interaction and immediate feedback
- Survey served dual purpose: market research and raising awareness about local agriculture
- High opt-in rate for email updates suggests this will be effective for announcing educational events
- 93% interest in locally-produced pesto among respondents indicates successful community awareness-building
- Filming video content during actual cultivation provides authentic practical examples for audiences
Impact: All educational objectives remain on track for completion within the 18-month timeline, with video content development ahead of schedule.
Education and Outreach Outcomes
Based on our outreach activities to date:
- Digital Surveys Work Well: Online survey distribution through social media effectively reached diverse demographics across Guam (multiple villages, ages 18-65+, various income levels). This method can both collect data and raise awareness simultaneously.
- Increase Survey Participation: To boost response rates beyond our current 30 respondents (targeting 200), we recommend offering incentives and conducting outreach at community events for face-to-face engagement.
- Build Contact Lists Early: Collecting interested participants' contact information early (50% opt-in rate) creates a ready audience for upcoming field days and workshops.
- Film During Research: Recording video content during actual cultivation (rather than staging later) keeps educational objectives on schedule and provides authentic examples.
Preliminary survey results indicate positive community awareness: 93% expressed interest in locally-produced pesto, with respondents citing support for local farmers and Guam's economy as top motivations. This suggests growing understanding of local food system benefits. Formal evaluation will occur at upcoming field days and workshops using the WSARE survey.