Project Overview
Island to Island, Farmer to Chef: Ag Agricultural Marketing Proposal
Annual Reports
Information Products
Commodities
- Fruits: avocados, bananas, berries (other), figs, citrus, melons
- Vegetables: sweet potatoes, beans, cucurbits, eggplant, greens (leafy), sweet corn, 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, marketing management, farm-to-institution, market study, value added, whole farm planning
- Natural Resources/Environment: biodiversity
- Production Systems: permaculture
- Sustainable Communities: local and regional food systems, urban agriculture, social networks, sustainability measures
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.
