Kona to Guam Weaving the Farmer Chef Network

Project Overview

Project Type: Farmer/Rancher
Funds awarded in 2008: $19,625.00
Projected End Date: 12/31/2010
Region: Western
State: Guam
Principal Investigator:
Phoebe Wall
University of Guam
Dr. L. Robert (Bob) Barber, Jr.
University of Guam Cooperative Extension Service

Annual Reports


  • Agronomic: sugarcane
  • Fruits: melons, avocados, bananas, berries (brambles), cherries, figs, citrus, pineapples
  • Vegetables: sweet potatoes, beans, cabbages, cucurbits, eggplant, garlic, greens (leafy), onions, peas (culinary), peppers, sweet corn, tomatoes
  • Additional Plants: herbs
  • Animals: fish


  • Crop Production: agroforestry
  • Education and Training: decision support system, demonstration, farmer to farmer, focus group, mentoring, networking
  • Farm Business Management: cooperatives, marketing management, market study, value added
  • Sustainable Communities: partnerships, urban agriculture, social networks, sustainability measures

    Proposal summary:

    Guam farmers have identified marketing as the number one concern for sustainability of their farming practices.

    In an attempt to increase marketing of local produce, this Professional + Producer Grant will develop a “What’s Fresh Now” campaign to highlight in-season fruits and vegetables to tourists using monthly market baskets. In addition to this, a series of programs, such as cook-offs and farmer chef days, will be held.

    This project will facilitate a peer working relationship with Hawaii farmers and chefs who have hosted similar successful events. Quarterly Farmer Chef Activities will connect Guam farmers and chefs with each other to promote the quality and potential of their produce.

    Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.