Island to Island, Farmer to Chef: Ag Agricultural Marketing Proposal

Project Overview

SW09-067
Project Type: Research and Education
Funds awarded in 2009: $133,967.00
Projected End Date: 12/31/2012
Grant Recipient: University of Guam
Region: Western
State: Guam
Principal Investigator:
Dr. L. Robert (Bob) Barber, Jr.
University of Guam Cooperative Extension Service

Annual Reports

Information Products

Commodities

  • Fruits: avocados, bananas, berries (other), citrus, figs, melons
  • Vegetables: beans, cucurbits, eggplant, greens (leafy), sweet corn, sweet potatoes, tomatoes
  • Additional Plants: herbs, trees

Practices

  • Crop Production: windbreaks
  • Education and Training: demonstration, extension, farmer to farmer, focus group, networking, workshop
  • Farm Business Management: agritourism, cooperatives, farm-to-institution, market study, marketing management, value added, whole farm planning
  • Natural Resources/Environment: biodiversity
  • Production Systems: permaculture
  • Sustainable Communities: local and regional food systems, social networks, sustainability measures, urban agriculture

    Abstract:

    Through the USDA-NIFA Western Sustainable Agriculture Research and Education (Western SARE) grant for $133,967, the Guam Farmer Chef Initiative was able to guide major hospitality industry events (ex. Pastries in Paradise, Taste Guam, etc) on Guam in celebration of local produce and provide produce seasonality displays and education at Micronesia Chef’s Association meetings to foster networking and support collaboration. The project assisted the Farmers’ Cooperative Association of Guam through a strategic planning process to develop market channels for local produce into the tourism industry.  The grant supported three regional Farmer-Chef conferences (Guam, Pohnpei, Palau). Through regularly scheduled Farmer Chef Farm Grill Nights, and other island-wide food events, meaningful relationships between agricultural and culinary professionals were developed.

    Project objectives:

    1. Survey the tourism industry’s total monthly demand for each fruit and vegetable grown on the islands.

     

    2. Conduct market surveys and farmer interviews on product seasonality by month.

     

    3. Develop food processing methods to extend the availability of few key seasonal products.

     

    4. Organize regular community building events between farmers and chefs.

     

    5. Develop educational products like “What’s Fresh Now” monthly guide.

     

    6. Host Farmer/Chef meetings on product standards, market logistics, seasonality and other issues.

     

     

    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.