Exploring the Economic Viability of Local Basil Cultivation and Pesto Production on Guam

Commodities

• Additional Plants: herbs

Practices

• Crop Production: food processing, food processing facilities/community kitchens
• Education and Training: workshop

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:

1. Evaluate the economic feasibility of growing and processing basil into pesto sauce as a value-added product on Guam.
2. Assess the shelf life and food safety aspects of locally produced pesto sauce.
3. Analyze market demand and price points for locally produced pesto sauce on Guam.

Education Objectives:

1. 1. 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.
   2. Develop a fact sheet on best practices for growing basil and producing pesto sauce on Guam.
   3. Create a video tutorial on value-added processing of herbs for small-scale producers.
   4. Present project findings at a local agricultural conference to share results with the wider farming community.