Strengthening Of The Tourism Sector Through the Development of Linkages With The Agricultural Sector In The Caribbean INVENTORY OF EXISTING AND POTENTIAL AGROTOURISM PRODUCTS AND SERVICES IN TRINIDAD AND TOBAGO FINAL REPORT

JANUARY 2006 PREPARED BY TRICIA TIKASINGH For

IICA & OAS

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TABLE OF CONTENTS ACKNOWLEDGEMENTS ............................................................................................................... 3 LIST OF ACRONYMS ..................................................................................................................... 4 EXECUTIVE SUMMARY................................................................................................................. 5 1. 0 STRENGTHENING THE TOURISM SECTOR THROUGH THE DEVELOPMENT OF LINKAGES WITH THE AGRICULTURAL SECTOR...................................................................... 6 1.1 1.2 1.3 1.4 2.0 2.1 2.2 2.3 2.4 2.5 2.6

OVERVIEW OF TRINIDAD AND TOBAGO AS A TOURISM DESTINATION ................ 6 CONSUMER DEMAND...................................................................................................... 7 DEVELOPING LINKAGES IN THE AGRICULTURE SECTOR......................................... 8 METHODOLOGY ..................................................................................................................... 9 COMPONENTS OF AGRO-TOURISM LINKAGES IN TRINIDAD AND TOBAGO........ 10 TRADE ..................................................................................................................................... 10 AGRO-HERITAGE TOURISM.............................................................................................. 16 FARM-BASED / AGRO-ECO TOURISM ............................................................................ 18 COMMUNITY .......................................................................................................................... 20 HEALTH & WELLNESS ........................................................................................................ 24 CULINARY .............................................................................................................................. 28

3.0

BEST PRACTICES .......................................................................................................... 29

4.0

CONCLUSION.................................................................................................................. 30

APPENDIX 1 – LIST OF INSTITUTIONS ..................................................................................... 31 APPENDIX 2 – LIST OF WEBSITES............................................................................................ 33 BIBLIOGRAPHY ........................................................................................................................... 34

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ACKNOWLEDGEMENTS I would like to express thanks to Mr. Aaron Parke, Ms. Kathryn Duncan and Ms. Ena Harvey at IICA for their support in completing this inventory. I would also like to thank Ms. Celestine David from the Small Tourism Enterprises Project (STEP) programme and Ms. Janet Furlonge from the Tourism Development Corporation (TDC), The Travel Foundation Tobago, Mr. Wothke of Eco Project Ltd., Ms. Roma Price, Mr. King and Mr. Als of The Agro-Tourism Centre, Mr. Mohammed of National Agricultural Marketing and Development Company (NAMDEVCO), and all the other persons who provided valuable information included in this report.

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LIST OF ACRONYMS TDC

Tourism Development Company

TIDCO

Tourism and Industrial Development Company

NAMDEVCO

National Agricultural Marketing and Development Company

STEP

Small Tourism Enterprises Project

WTTC

World Travel and Tourism Council

ECLAC

Economic Commission for Latin-America and Caribbean

BPTT

British Petroleum – Trinidad and Tobago

UNDP

United Nations Development Programme

CANARI

Caribbean Natural Resources Institute

CTA

Technical Centre for Agriculture and Rural Cooperation

AWNC

Asa Wright Nature Centre

USAID

United States Agency for International Development

CIDA

Canadian International Development Agency

CAST

Caribbean Alliance for Sustainable Tourism

CHBA

Caribbean Herbal Business Association

BRT

Buccoo Reef Trust

IAF

Inter-American Foundation

HACCP

Hazard Analysis and Critical Control Point

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EXECUTIVE SUMMARY This exercise relates to the second component of the project sponsored by OAS and IICA “Strengthening Of The Tourism Sector Through the Development of Linkages With The Agricultural Sector In The Caribbean”. This report has been prepared as an inventory of existing and potential agrotourism products and services Trinidad and Tobago. Also documented are activities of formal and informal networks in support of agrotourism. This inventory will show that there are significant steps forward in Trinidad and Tobago towards strengthening the linkages between the agricultural and tourism sectors. There are many organizations, both local and international, working towards sustainable solutions and products and the results are encouraging. There are opportunities which can also be explored which can further add to creating a truly unique experience for tourists. Agro-tourism is a niche market, but Trinidad and Tobago is well poised to develop its niche and signature products. Activities have been discussed under the following sub-themes of agro-tourism: Trade, AgroHeritage, Agro-Eco / Farm-Based, Culinary, Community, and Health and Wellness.

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1. 0

STRENGTHENING THE TOURISM SECTOR THROUGH THE DEVELOPMENT OF LINKAGES WITH THE AGRICULTURAL SECTOR

1.1

OVERVIEW OF TRINIDAD AND TOBAGO AS A TOURISM DESTINATION

“Two islands, one nation – and the most captivating blend of all the things you could wish for in a Caribbean getaway. Sun-and-sea? Rainforest adventures? We’ve got both. Party-till-you-drop Carnival festivities, music festival, celebrations, a rich and intriguing cultural mix? We’ve got those too – plus fine local cuisine, wonderful retreats for peace and serenity and one of the warmest welcomes you’ll find anywhere on the planet.” Discover Trinidad and Tobago (2003), TIDCO publication

Trinidad and Tobago has experienced significant growth in Travel and Tourism over the last few years with an 8.2% rise in tourist arrivals in 2004 from 2003. Though the economy is largely driven by the Energy and Manufacturing industries, Travel and Tourism have been identified by the government in its Vision 2020 as a means of creating sustainable employment and economic growth over the next 20 years. The baseline forecasts for Trinidad and Tobago’s Travel and Tourism are generally very 1 positive over the next ten years with growth set at 5.2% per annum until 2015. The World Travel and Tourism Council (WTTC) have identified the following to sectors as areas on which development should be focused: • Business and MICE (meetings, incentives, conferences, exhibitions) tourism • Cruise tourism • Yachting and leisure boat tourism • Adventure and ecotourism • Carnival Product diversification is essential, especially in Tobago whose attractions have mainly been comprised of Sun, sea and sand. Tourism is Tobago’s largest employer and contributor to GDP. 2 Tobago has been awarded several international awards for excellence , which has boosted recognition of Tobago as an eco-destination. 2003 – Main Ridge Rain Forest Reserve (under protection by law since 1776, and the oldest nature reserve in the Western Hemisphere) named the No.1 Eco Destination in the World. 2003 – Blue Waters Inn won the World Travel Award for Best Eco Hotel in the Caribbean 2004 – Blue Haven Hotel won the World Travel Award for Best Eco Resort in the Caribbean 2004 – Tobago won the World Travel Award for the Best Caribbean Destination 2004 – Tobago won the World Travel Award for the World’s No.1 Eco Destination

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World Travel & Tourism Council (2004). Trinidad and Tobago – The Impact of Travel & Tourism on Jobs and the Economy. 2 Trinidad & Tobago Chamber of Industry and Commerce (2005). Contact – Tourism in T&T. Vol.5 No.1

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In 2005 it was expected that Travel and Tourism (directly and indirectly) would account for 96,539 jobs (representing 16.7% of the total employment) and contribute approximately 13.8% to the GDP (TT$11,982.3 M). All indicators show that both business and leisure arrivals to Trinidad and Tobago have grown and will continue to grow once the proper framework is put in place. It is therefore essential that the industry linkages, in particular with agriculture, be explored and properly established in order to economically benefit all the players involved, from the hoteliers, restaurants, farmers, agro-processors, and tourists. Globally, travel and tourism is becoming increasingly competitive and promoting sun, sea and sand is not enough to maintain an edge. Agro-tourism, in all its facets, presents an opportunity to diversify the tourism product and provide an experience that is unique, authentic and new.

1.2

CONSUMER DEMAND

Central & S. America, 11% Other Europe, 7%

USA, 34%

Caribbean, 24% Canada, 11%

UK, 13%

Figure 1- Tourist Arrivals by Main Market 2002

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According to the WTTC, the majority of arrivals from the US and Canada represent VFR (visiting friends and relatives), and there are seasonal peaks for Carnival and during the summer months. Tobago experiences less significant seasonal fluctuations with arrivals spread fairly evenly across the year. Trinidad also remains largely unaffected by the increasingly active hurricane season which affects the rest of the region. This has direct implications for Trinidad and Tobago as safe havens for Yachting and leisure boat enthusiasts. ECLAC has done a very detailed study to determine the needs and impact of the yachting industry and WTTC suggests that this sector should not be 4 overlooked by the travel and tourism industry . Cruise ship arrivals have also increased in Tobago, and with work being done on the Scarborough port it is expected to further increase. The “New Tourist” is experienced, mature, independent and sophisticated. They are more aware and interested in sustainable and natural products and services. This demand for local culture and experience of local traditions and lifestyles opens an opportunity for locals to play a role in 5 the tourism industry . The changing needs of tourists provide Trinidad and Tobago with an opportunity to develop sustainable tourism products and revitalize the agricultural sector to meet these needs. The culinary experience is perhaps one of the most important aspects for a visitor to the islands. It 3

Deloitte Touche Tohmatsu Emerging Markets (UK) Ltd. Tourism Sector Study – Trinidad & Tobago. ECLAC. (2004). Trinidad and Tobago – The Yachting Sector. 5 Poon, A. (2002). Challenges, Opportunities and Key success factors in Developing Sustainable Ecotourism Products in Caribbean Economies. 4

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represents the diverse cultural heritage that is Trinidad and Tobago. Food is a part of any festival in both Trinidad and Tobago, whether it is Carnival, Tobago Heritage Festival, Divali, Christmas, Tobago Jazz and Food Festival etc. TIDCO also hosts Taste TnT, an annual Food Festival showcasing the wide variety and styles of cooking found in Trinidad and Tobago. 1.3

DEVELOPING LINKAGES IN THE AGRICULTURE SECTOR

Already in Trinidad and Tobago, initiatives have been made to develop linkages with the tourism and agricultural sector. Players have included the NGO’s, hoteliers, agencies such as TDC (Tourism Development Company) and NAMDEVCO, community groups and individuals. The linkages extend to more than just looking to agriculture to fill the food needs of the travel and tourism industry. IICA representative in Barbados, Ms. Ena Harvey has clearly defined the different areas where linkages can occur as follows: •

TRADE – partnerships in the tourism sector for farmers, agro-processors and artisans

•

AGRO-HERITAGE TOURISM – development of plantations and agricultural heritage sites for scientific and historical interest

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CULINARY TOURISM – promoting Caribbean cuisine, signature Caribbean food while preserving traditional methods of food processing

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FARM-BASED AND AGRO-ECO TOURISM – increasing farmers income through tourism and rural landscape

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HEALTH AND WELLNESS – validation of Caribbean folk medicine and development of Caribbean herbal industry

•

COMMUNITY TOURISM – fostering sustainable livelihoods through enterprise development linked to tourism in rural communities.

Figure 2: Linkages for Agro-tourism

TRADE

AGRO-HERITAGE

COMMUNITY

AGROTOURISM

HEALTH & WELLNESS

CULINARY

FARM-BASED / AGRO-ECO

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In Trinidad and Tobago there are projects and activities which can be placed into each of the above categories. This report will highlight these on-going activities and also look at development potentials. 1.4

METHODOLOGY

The data was collected by doing extensive searches on the Internet, literature searches, database searches and by looking at local directories for listings and advertising. Interviews were also conducted with individuals from relevant agencies, or active in the field. See Appendix 1 and 2 for a list of resource institutions, individuals and websites. It was found that resorts, hotels and guesthouses were well advertised on the Internet and in TIDCO publications.

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2.0

COMPONENTS OF AGRO-TOURISM LINKAGES IN TRINIDAD AND TOBAGO

2.1

TRADE

Survey of Hotels and Restaurants by NAMDEVCO Although there is a relatively active trade in the supply of locally produced foods to the tourism sector, there is room for improvement in terms of consistency, quality of supplies, pricing, scheduling, marketing and communication between the major players. The following data shows that there is a growing trade in supplying hotels and restaurants primarily through middlemen. Through agro-tourism linkages there is an opportunity to improve this relationship. NAMDEVCO has also initiated contract farming relationships and intends to encourage closer relationships between the agricultural and tourism sectors through marketing strategies and initiating communication. 6

In 2004, NAMDEVCO conducted a survey of the hotel and restaurant sector in order to determine 1. The consumption pattern of selected products and commodities 2. The pattern and make forecasts of trends in purchasing 3. Whether the businesses would purchase crops from farms certified by NAMDEVCO as having GAP (Good Agricultural Practices) The following charts show the consumption trends in Trinidad. Restaurants

Figure 3: Purchasing Trends by Restaurants Restaurants purchasing from market, 25% Restaurants purchasing from middleman, 75%

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Ramsubhag, N. (2004). Internship Report – To determine the Consumption of selected local fruits and vegetables by hotels and restaurants in Trinidad and Tobago. NAMDEVCO.

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Figure 4: Regularity of Purchasing

Restaurants purchasing produce on a daily basis, 37% Restaurants purchasing produce on a weekly basis, 63%

Figure 5: Cusine offered at Restaurants

Local only, 15.62%

Both Local and International, 31.25%

International only , 53.13%

The survey also indicated that • 62% of restaurants are willing to make purchases from farmers’ groups • 31.25% were aware of NAMDEVCO’s farm certification • 38% of restaurants were willing to have in-store promotions with NAMDEVCO for local produce • 31% were willing to have employees attend programmes facilitated by NAMDEVCO Hotels

Figure 6: Purchasing Trends of Hotels Purchase produce from farmers, wholesaler or market, 7.14% Purchase produce from wholesalers, 64.29%

Purchase produce from the market, 28.57%

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Figure 7: Regularity of Purchasing Hotels purchasing produce daily, 28.57%

Hotels purchasing produce weekly, 71.43%

Figure 8: Type of Cuisine offered at Hotels International only, 7.14%

Local only, 28.58%

Both local and international cuisine, 64.28%

The survey also indicated that • 85.71% of hotels which responded were willing to purchase from farmers’ groups • 64.28% of hotels were aware of NAMDEVCO’s farm certification programme • 71.42% were willing to send personnel to NAMDEVCO’s training programmes • 57% are willing to have in-store promotions with NAMDEVCO Consumption Trends in Tobago

Figure 9: Purchasing Trends by Hotels and Restaurants

Purchases made from farmers, 28.50%

Purchases from middlemen and markets, 71.50%

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Figure 10: Type of produce used by Hotels and Restaurants

Both local and foreign produce, 23.81%

Local produce only, 76.19%

Figure 11: Cuisine offered by Hotels and Restaurants

International Cuisine only, 9.50%

Both International and Local Cuisine, 42.90%

Local Cuisine only, 47.60%

The survey also indicated that • 90.47% of Hotels and Restaurants expressed their willingness to make direct purchases from farmers’ groups • Only 23.81% were aware of NAMDEVCO’s farm certification programme • Over 60% indicated a willingness to work with NAMDEVCO to have in-store promotions and are willing to send employees to training programmes It was clear that the consumption of local produce has increased from 2001 to the present time by Hotels and Restaurants. Data was collected for consumption trends and values for the following produce: • Dasheen • Cassava • Ginger • Sweet Potatoes • Cabbages • Cauliflower • Christophene • Cucumber • Lettuce • Pumpkin • Sweet Pepper • Tomatoes • Banana

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• • • •

Oranges Paw-paw Pineapple Watermelon

Subsequent to this survey NAMDEVCO have had initial discussions with various stakeholders within the tourism and related service industries to move forward on the in-store promotions, certification programmes for farmers and training in HACCP requirements. NAMDEVCO is also preparing to work with farmers to accommodate increased demand for local produce during the 2007 Cricket World Cup. Trinidad and Tobago are also actively seeking to increase the number of hotel rooms. Increased occupancy would therefore imply increased demand and marketability of local produce.

The Travel Foundation The Travel Foundation is helping the UK travel industry take effective action on sustainable tourism. • It acts as a resource, setting priorities and establishing best practices • It delivers practical tools and guidelines • It helps co-ordinate industry action for maximum impact (www.thetravelfoundation.org.uk)

The Travel Foundation has been active in Tobago since 2004, with programmes focused on sustainable tourism. For UK travelers, Tobago is a popular destination, constituting more than 60% of tourist arrivals. Already the foundation, in collaboration with key stakeholders in the travel and tourism industry, have had positive outputs such as • Customer Education Video and Leaflet – for incoming visitors • Hotel staff and Customer Education – on protection of nesting turtles • Reef Demarcation Buoys – to protect the reef from damage by boat anchors • A Research Project to evaluate the economic impact of the All-Inclusive Hotel Sector – with recommendations for establishing close links with the communities, farmers and 7 small enterprises • Establishing an “Adopt-a-Farmer” project with the Tobago Hilton and the Mt. St. George Farmers Association • Establishing a Herb Garden plot at 3 local primary schools, in consultation with Eco Project Ltd., with yields being purchased by the Tobago Hilton for culinary use. The Adopt-a-Farmer Project Tobago, which had a vibrant agricultural economy at one time, is now no longer self-sufficient in food and imports produce from Trinidad, the Caribbean and the US. Through research sponsored by the Travel Foundation, clear opportunities were identified to stimulate the linkages of the tourism sector with the agricultural sector and thereby encourage trade. As such, a pilot project was initiated with the Tobago Hilton and the Mt. St. George Farmers Association. The Travel Foundation Tobago Steering Committee acted as the middleman for stimulating communications between the farmer group and the hotel, which resulted in an agreement. The steady demand for the local produce has led to increase in production by the 7

Abdool, A. and Carey, B. (2004). Making All-inclusives more Inclusive: A Research Project on the economic impact of the all-inclusive hotel sector in Tobago. The Travel Foundation.

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farmers. Additionally, because the produce is fresh and locally grown, the quality has been better than that which is shipped and suffers damage from heat and humidity. It is hoped that the programme will be taken up by other hotels and farmers. The Organic School Garden Programme This pilot programme is sponsored by the Tobago Hilton and BPTT (British Petroleum Trinidad and Tobago), and implemented by Eco Project Ltd. Three primary schools are involved and have set up herb gardens which produce organic herbs for culinary use by the hotel. The plots are small and manageable for the school, and the income from the sale of the produce goes back to the school. Contact: The Travel Foundation Tobago 11 Cuyler Street Scarborough Tobago Telephone: 868 635 0032 Mobile: 868 620 4676 Email: [email protected] Website: www.thetravelfoundation.org.uk

La Vega Estate, Gran Couva, Trinidad La Vega Estate is located in Central Trinidad and comprises 100 hectares. It is privately owned by Mr. Bertram Manhin. The estate is involved in the commercial production of ornamentals (The Horticultural Society of T&T always put on an excellent display of exotic floral arrangements at Flower shows in the UK), and exotic fruits such as Pewa, Rambutan, Five Fingers/Carambola, and more. The estate also is available for recreational purposes by the public. There are extensive gardens and greenhouses, a picnic area, footpaths, fishing, canoeing and nature – watching. Contact: La Vega Estate Gran Couva Trinidad Telephone: 868 679 9522

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2.2

AGRO-HERITAGE TOURISM

Trinidad and Tobago have a rich agricultural heritage with large estates which once contributed significantly to the twin island’s economy. Important crops such as sugar, cocoa, coffee, coconuts and citrus have a role to play in Trinidad and Tobago’s agro-heritage tourism. There are already small eco-resorts which are trying to keep agricultural traditions alive for visitors who are interested in the local culture, history and natural environment.

Cocoa It has been repeatedly expressed that Trinidad and Tobago possesses cocoa which maintains a very fine and high quality flavour. In Trinidad, plantations could be found in the north, central and south of the island. Most plantations have been neglected and no longer yield any produce. However, there are still plantations that produce a small quantity of high quality cocoa. Tobago also had a rich cocoa industry with plantations, large and small, scattered throughout the island. Many cocoa houses still exist and some may still be in use. The government is also encouraging the re-development of the commodity by offering 8 incentives. There are several products which can evolve from the cocoa industry, and which may help to create a truly unique and interesting experience for visitors to Trinidad and Tobago. • Heritage sites – using information technologies available for the tourist industry to educate tourists about the local cocoa industry, traditional methods of processing, dancing the cocoa, highlighting the special quality of the type of cocoa found on the islands, and marketing products manufactured from the local Trinitario cocoa. This could also be used as an educational tool for local schools. • Plantation visits - heritage sites should therefore be situated near to the plantations. • Tours to estates that are producing and processing cocoa actively for commerce – in collaboration with the estate owners, with trained and knowledgeable guides. • Spa products from cocoa and coffee – to be used in exclusive body treatments HIGHLIGHTS FOR FUTURE POTENTIAL AS AGRO-TOURISM PRODUCTS “Par Excellence Cocoa Estate” – Establishment of a Cocoa/Organic Farming Co-operative in the Southern Caribbean This project has been developed by Eco Project Ltd. and will be an organic farming co-operative near Charlotteville, Tobago. The development is set to occur over a 5 year period, with the first stages to be implemented in the very near future which include training of farmers and crop production. The co-operative is intended to comprise of 10 cocoa farms on one estate, sharing a total acreage of 125 acres. Each farmer will be responsible for their 12.5acre plot. The outputs are expected to be organic high quality cocoa for export, organic fruits and vegetables for the local market and an agro-tourism guest facility consisting of a farmhouse and cottages. It is expected that these three components will minimize the dependency on only one sector. Additionally, the project also intends to • Stand as a role model for co-operative organic production • Create sustainable employment in rural communities • Provide high quality produce and natural environment to tourists interested in wellness and healthier lifestyles • Educate and create an awareness of the advantages of organic produce to both locals and foreigners 8

First Citizens Bank Newsletter, October 2004 – Volume 7. No.4

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• • •

Develop a sustainable tourism enterprise which embraces the local community, culture and environment while maintaining and protecting cultural integrity and biodiversity Provide tourists with an opportunity to interact with the production and processing activities on site Create a small “Cocoa Museum” and provide cultural events linked to the production and processing of cocoa.

Eco Project Ltd. will act as facilitator and provide services such as co-ordination, administration, procurement, marketing, fund sourcing, and training of farmers and workers.

Vintage Chocolate

Valrhona Chocolates du Domaine Valrhona is known by chefs around the world as a supplier of high quality chocolate. The product line now has many “vintage chocolates with unique origins. The “Chocolates du Domaine” correspond to a single harvest and come from a selected lot of a given plantation where the quality of the beans is highly exceptional. They carry the name of the domain and vintage of their harvest. GRAN COUVA, VINTAGE 2005, 64% Cocoa, Single Estate Bar On the Caribbean island of Trinidad, on the Gran Couva domaine (San Juan Estate), grow cocoa beans that are among the world’s finest Trinitarios…. ….This 2005 vintage chocolate provides predominant flavours of roasted almonds and hazelnuts with slight notes of spice. (www.valrhona.com) (www.finedarkchocolate.com) (www.chocolatetradingco.com) The San Juan Estate is now known as Hendelshaft Von Det Agricultural Holdings Ltd. With such a reputation
tours to such estates should be promoted,
the final product should be made available for sale,
cooking classes could be offered as part of the package for dessert enthusiasts and chocolate connoisseurs

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2.3

FARM-BASED / AGRO-ECO TOURISM

Guesthouses In both Trinidad and Tobago there are accommodations that can be categorized as having agroeco tourism activities. Tobago is a well-known eco vacation option for nature and adventure seekers, as was highlighted before. Trinidad also is very popular with bird-watchers and nature lovers with over 400 species of birds and rich biodiversity. There is definitely more appeal than just sea, sand and sun. Some of the best examples of agro-eco activities have been identified here. TOBAGO Adventure Eco Villas – Adventure Farm and Nature Reserve Adventure Eco Villas are situated on a 12 acre nature reserve and organic farm in Tobago. The small plantation grows citrus, mangoes, bananas, papaya, guavas, West Indian cherries, and other tropical fruits. The farm offers the opportunity to observe tropical agricultural practices and pick fruits (which are billed at market prices). There is also an array of wildlife to observe including birds and butterflies. This is a small establishment with 3 self-catering apartments. Contact: Mr. Ian Mc Kay Adventure Eco Villas Adventure Farm and Nature Reserve Arnos Vale Road, Plymouth Tobago Telephone: 868 639 2839 Fax: 868 639 4157 Email: [email protected] Website: www.adventure-ecovillas.com Rainbow Nature Resort The Rainbow Resort is situated on The Lure Estate, which lies “off the beaten track”. It is hidden among the bamboo and lush rainforest. Heliconias, Ginger lilies and more can be found nearby. The Guesthouse is a converted Cocoa House which still functions with moveable copra tray roof. It is advertised that guests may experience how cocoa is processed from picking, to drying and finally to sampling of “Cocoa Tea”. The estate (50 acres) has cocoa, citrus, coffee, mangoes, pumpkin, avocadoes, herbs and seasonings. Crops are used in the kitchen and sold at the market. This is also a small establishment with 4double rooms and 1 self-contained apartment. Contact: Mr. & Mrs. McKenna Rainbow Nature Resort and Waterfall The Lure Estate Windward Road Goldsborough, Tobago Telephone/Fax: 868 660 4755 or 6715 Email: [email protected] Website: www.tobagotoday.com/rainbownatureresort/ Cuffie River Nature Reserve Situated in the Runnemede Valley in Tobago, on the edge of the rainforest, Cuffie River Nature Retreat and Eco-lodge is a 12 room accommodation offering tropical bird-watching and adventure tours. “The concept of this eco-tourism resort was born out of the rural development experience of owner/manager, Ms. Regina Dumas Sanchez. The human, environmental and infrastructural factors were found to be the most significant to the well-being of the rural sector and thus played a central role in the envisioning and development of this project.”

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On guided, interpretive rainforest tours, guests will be treated to fresh coconut water, cocoa from the pod, sugar cane and citrus fruits. The guide is well trained and accomplished and will also share traditional knowledge of the healing properties of the leaves, herbs, grasses and roots with special reference to cultural use in Tobago. Contact: Cuffie River Nature Retreat and Eco-lodge Runnemede Local Road Runnemede, Tobago Telephone: 868 660 0505/678 9020 Fax: 868 660 0606 Email: [email protected] Website: www.cuffie-river.com

Asa Wright Nature Centre The Asa Wright Nature Centre (AWNC) is located in the Arima Valley, surrounded by rich biodiversity and a protected natural environment. The centre is very popular with eco-tourists and in particular, bird-watchers. The centre is committed to preservation and conservation of the natural resources of the Arima Valley and education of its visitors, local and foreign. Expert guides are a rich source of information on the flora and fauna found on the extensive site. The centre has also been involved in sustainable agricultural practices, providing for some of its food needs from cultivation on the property. There are small organic orchards, vegetable and herb gardens. AWNC operates a 24-room lodge and restaurant. The food prepared is primarily Caribbean. Condiments, jams, jellies, breads, cakes, liqueurs and home grown coffee are produced on-site. The centre also fosters strong relationships with the neighboring communities and involves and employs locals at every aspect of its operations. Contact: Asa Wright Nature Centre P.O. Box 4710, Arima Telephone: 868 667 4655 Email: [email protected]

Fax: 868 667 4540

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2.4

COMMUNITY

In Trinidad and Tobago there are also working models for community tourism. Some of the aforementioned accommodations have a very strong community link and are committed to seeing the educational and economic benefits flow through to the locals in the areas in which they operate. This also creates a more authentic and sustainable product. AGRO-TOURISM CENTRE The Agro-Tourism Centre in Toco, Trinidad is a project undertaken by the Toco Foundation.

Mission Statement The Toco Foundation seeks to influence the communities it serves by providing comprehensive educational services in the areas of literacy, computer science, communications and health.
To provide a range of personal development services, sector focused economic development and environmental preservation programming
To partner with all aspects of the wider community and utilize the sharing of knowledge and the modeling of discipline and unity to achieve the broader vision of total, sustainable community development and environmental stewardship for the Northeast region of Trinidad The Centre has 10 rooms for guest accommodation and conference facilities. The project has been supported by UNDP-GEF Small Grants, CANARI, JB Fernandes Memorial Trust and Toco Foundation’s own fund raising. The centre is intended to be income-generating and employ about 24 persons (directly and indirectly). The centre produces organic crops for use in the kitchen; however, linkages have been established with other accommodations in the area that have purchased produce for their own use. The Centre, in September 2005, hosted a Caribbean Study Visit “Sustainable Community Development in Action: Possibilities for Regional Replication” which was sponsored by The Technical Centre for Agriculture and Rural Cooperation (CTA). By all accounts this was very successful and positive. The Agro-tourism Programme at the centre involves  The Young Farmers Project & Farmers Training Institute  Hospitality & Accommodation Centre  Turtle protection  Eco-tours  Environmental Protection  Information dissemination The property, formerly the Allandale Animal Breeding Unit, was entrusted to the Toco Foundation by the Government of T&T in 1999 for implementation of the Young Farmers Project (YFP). The YFP initially focused on providing equipment and training to young farmers already involved in agriculture aiming to increase production capacity for commerce. The focus is now on organic agriculture and animal husbandry. The objectives of the Agro-tourism unit are:  To be a major producer of organic food  To be a sustainable project  To revitalize agriculture on the Toco Coast  To provide accommodation and services for persons visiting the coast The centre continues to look forward, making plans for further development, networking and seeking support for its on-going work. Future plans include:

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 To be a centre for alternative medicine, and the development of a medicinal herb garden. Knowledgeable personnel would provide information regarding the traditional uses of the plants.  To be a major employer for the local community  To be a major producer of organic and indigenous foods  To educate the community and others on the wealth the Toco coast possesses Other successful projects implemented by the Toco Foundation are • Radio Toco 106.7 FM (through support from UNESCO) • Toco Youth Sexuality Project • Eco Tourist Project • The Toco Turtle Protection Programme • Women Action in Development Project • San Souci One Stop Tourist Shop • In-reach Parenting Project • Distance Learning Centre • HIV Awareness and Prevention Programme (with support from UNAIDS/CAREC/GTZ) • Various Training Programmes Contact: Agro-Tourism Centre Anglais Road, Cumana Toco Telephone: 868 670 0068 or 3694 Email: [email protected] Website: www.tocofoundation.org

Fax: 868 670 1369

The SMALL TOURISM ENTERPRISES PROJECTS (STEP)

The Small Tourism Enterprises Project (STEP) was started by OAS with a focus on creating a support and assistance service for Caribbean Small Hotels. The implementation of the project focused on provision of training opportunities for small enterprises in various aspects of Marketing, Management and Finance, Technology and Environmental Management. Support for the programme has also come from USAID, CIDA, Canadian Executive Service Overseas, Cable and Wireless, Travelinx, Caribbean Hotel Association, Caribbean Development Bank, Caribbean Alliance for Sustainable Tourism (CAST), and in Trinidad facilitation through TIDCO. STEP also expanded project services to include Attractions and Community Tourism (ACT) products. Small Hotels and properties which participate would have to meet international standards. STEP provides several training and certification opportunities delivering programmes developed by American Hotel and Lodging Educational Institute (EI). There is specifically a programme called Caribbean Small Hotel Owner/Manager Training. STEP therefore provides necessary resources, technology training and certification opportunities, toolkits, library services and more. Categories of ACT products, as suggested by the OAS Intersectoral Unit for Tourism, initially included

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Natural Attractions • Botanical Gardens • Scenic Landscapes • Marine Parks and sites • Wildlife • Trails • National Parks and Reserves

Man-made attractions • Heritage sites • Museums • Historic Districts • Zoos

Experiences/ Local Culture • Local Cuisine • Agriculture tourism • Market Day

Events • • •

Carnival Community festivals Exhibits

Tours/Excursions/ Adventures • Sightseeing • Ecotours • Fishing charters • Guided walking tours • Plantation tours

STEP - Trinidad and Tobago, has successfully run several training sessions for small hoteliers in an effort to raise the quality and standard of these small institutions to meet international requirements. Contact: Ms. Celestine David STEP Co-ordinator 9 Tourism Development Coorperation (TDC) Maritime Plaza Barataria

PARIA SPRINGS ECO COMMUNITY Located in the Paria region of North Trinidad, Brasso Seco is a rural agricultural community. The area was very productive and saw large profits when cocoa-farming was still being done. Since then many estates and farms were abandoned. Villagers still rely on agriculture and hunting though. The Eco Community was envisioned by Courtenay Rooks who, together with other investors, developed the project. The effect on the community has been significant and the Ministry of Tourism is now using the project as a model for ecotourism and community tourism. The community has two major events for the year, Christmas and Harvest Festival (May).

“The Paria Springs Project is a venture that seeks to show that man can earn a respectable living while caring for the natural environment and the people around us.”

There are plans for the development of an eco-lodge on the Paria Springs Estate.

At the present time, there are host homes which are offered by locals to guests who are looking for an authentic experience as part of a small rural community. One house, Pena Blanc, is a converted cocoa house and the other is Sun Valley Cottage which has a small horticulture farm (flowers) at the back. Both offer meal plans and the opportunity to mingle with the locals, experience rural life, and taste the local cuisine. Contact: Mr. Courtenay Rooks Paria Springs Eco Community Telephone: 868 622 8826 Website: www.pariasprings.com

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TIDCO is no longer operational. In late 2005 TDC was given the responsibility of all marketing and tourism activities for Trinidad & Tobago so some changes in these programmes may occur.

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Other opportunities exist to develop community tourism further with special attention to the agricultural linkages. •

•

Cedros & Mayaro – encouraging locals to offer packages to visitors to include Coconut Plantation tours, sale of products made from coconuts such as handicrafts, coconut water, coconut milk, home-made soaps and other souvenir items. This could also be classified as Agro-heritage tourism. The women in this area can take a lead offer local cuisine which incorporates the flavours of coconut in main dishes and desserts. Since Cedros is on the coast, opportunities for fishing tours can also be explored as well as exploration of the beaches on the south-western corner of Trinidad. Grande Riviere – this small village on the north coast of Trinidad is well known by turtlewatchers and conservationists, ecotourists and bird-watchers. There are many small guesthouses in the area offering eco-tourism activities already. The tour guides are knowledgeable about the local flora and fauna and the natural environment. NIHERST also profiled the use of the Screw Pine leaves in making handicrafts and paper in this 10 area, a plant that is resilient, hardy and sustainable . Further linkages can be extended to the local community, many of whom are fishermen. This is another opportunity for the fishermen to become tour guides and offer fishing excursions.

In exploring these opportunities it would be necessary to provide the necessary training to the local communities and persons involved and ensure that any tourism product meets international standards for quality, safety and environmental protection.

10

Visit www.niherst.gov.tt

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2.5

HEALTH & WELLNESS

There are many hotels offering spa facilities which include face & body treatments, massages and alternative therapies such as reflexology, acupressure and aromatherapy. However, in order to compete on the global market, the Caribbean is challenged to develop a truly Caribbean wellness experience. Many of the treatments, products, techniques and therapies offered are imported from Europe, the US and the Far East. With the array of cultures and races that now make up the Caribbean, and in particular Trinidad & Tobago, there is an opportunity to create a product that is truly unique. Combined with the allure of the natural environment and rich biodiversity, treatments, products, techniques and therapies can be innovative, creative and exclusive to each island. Kariwak Village Holistic Haven and Hotel Kariwak is perhaps one of the best examples of Wellness tourism in Trinidad and Tobago. It is located in Tobago, near to the Crown Point Airport.

“In the realm of hotels in the Caribbean, it has carved a distinctive niche with its holistic approach to holidays that soothe the body, mind and spirit. Intimate accommodations, exquisite food, revitalizing massage treatments, lush tropical gardens….” (www.kariwak.com) The restaurant uses fresh, organic herbs from their own kitchen garden. Meals are mainly Caribbean. The Usha Holistic Health Centre at the hotel offers alternative therapies and modalities. These include: • Holistic Physiotherapy • Ayurvedic Bodywork • Ayurvedic Massage • Reflexology • Aromatherapy • Therapeutic facials • Colourpuncture • Indian Head Massage • Lymph drainage • Scoliosis therapy • Indian oil Massage • Ozone bath • Photon therapy • Hot stone massage Kariwak boasts a garden which adds to the secluded and tranquil ambience of the natural environment. The website lists the many trees, flowers and herbs which can be found on-site. These include:

Flowers & Shrubs Red Ivy, Yellow fine leaf Aralia, Jatropha, Torch Ginger, Bird of Paradise, Phillipine violet, Calypso Oleander, Chinese Fan Palm, Jasmine, Bottle Palm, Crepe Myrtle

Fruit Trees & More Noni, Carambola, Avocado, Soursop, Lime, Banana, Plantain, Pomerac, Sugar Cane, Passion Fruit

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Herbs Bay leaf, Rosemary, Parsley, Chives, Dill, Basil, Thyme, Oregano, Chandon Beni, Pepper

Contact: Mr. & Mrs. Clovis Kariwak Village Holistic Haven & Hotel Store Bay Local Road Crown Point Tobago Telephone: 868 639 8442 Email: [email protected] Website: www.kariwak.com

PRODUCT DEVELOPMENT Part of creating a unique Caribbean wellness experience includes developing signature products. Already there are individuals and companies working towards this around the Caribbean. In trying to find out more about these businesses, one of the first resources would be the Caribbean Herbal Business Association (CHBA) whose secretariat is based at the IICA Office in Trinidad. The CHBA is developing local chapters around the region and will provide support, resource material and workshops to encourage the development of herbal products in the region for both local and international markets. In Trinidad, members include manufacturers of hand-made soaps, massage oils, teas, juices/punches and natural cosmetics. Recently, Chere Mere Ltd. which is based in Trinidad has extended its presence to Barbados where it continues to offer its range of natural Caribbean spa products. Tourism presents an opportunity to expose visitors to the local products, who may continue to purchase products even after the vacation is over. Linkages can be established through hotels, guesthouses and gift-shops. Hotels can use local products “Made in Trinidad” or “Made in Tobago” as complementary items in rooms or in restaurants, providing economic benefit to the small enterprises or rural producers involved. For bigger companies such as Chere Mere, who are established brands and have a steady clientele, there is a challenge to source raw materials locally which meet their needs in terms of quality, quantity and consistency of supply. Some agricultural areas which can be further explored and developed in Trinidad and Tobago with regards to health and wellness tourism are indicated below.  Juices / Punches – there is a tradition among locals who make regular visits to small, quaint Juice/Punch bars. Ingredients are completely natural and fresh and include fruits, vegetables, grains, seamoss, and spices. Some are simply refreshing, but many have purported health benefits. These “bars” can be listed in promotional materials once they meet the necessary safety standards and can become interesting stops on tours or excursions.  Highlight the health benefits of local fruits and vegetables – when restaurants and hotels do in-house promotions the health benefits of the foods being offered can be highlighted on menus or promotional give-away materials. At accommodations that offer health and spa treatments this would tie into the wellness concept. Also aim to use organic produce whenever possible. Research done on European and UK travelers indicates that they are more aware of this environmentally conscious approach and 11 constitute the “New Tourist” .

11

World Travel & Tourism Council. (2003). Blueprint for New Tourism.

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 Signature Spa Products – developing products that have a definite flavour of the island and reflect the indigenous culture and traditions. In Trinidad there are opportunities to explore “new” uses of traditional raw materials in spa products. With a wide selection of herbs and spices, aromatic flowers and fruits, there are unlimited possibilities. Reviewing the international trends and products being used in spas, opportunities can exist in the following areas. Seamoss Production in Trinidad and Tobago Presently the collection of seamoss mainly occurs on the north-eastern coast around Toco. However, local seamoss production cannot satisfy the local need and much of the seamoss is imported from other islands such as St. Lucia. Seamoss is an edible seaweed and is primarily used in drinks. It is well known for its nutritious and energy-enhancing properties. Over-harvesting in the wild is cause for concern and this has led to projects around the region focused on the sustainable cultivation and harvesting of the different varieties of seamoss. Having explored high end spa products through the Internet, it was noted that many contain seaweed extract as a detoxifying and cleansing agent. There are many species of seaweed which are used, but they all supposedly produce similar benefits. It would be worth investigating the composition and benefits of the Caribbean varieties as cosmetic ingredients and acquiring the necessary technologies to produce high quality extracts. In Tobago, a Non-profit organization called the Buccoo Reef Trust (BRT), has been working with the Inter-American Foundation (IAF), and CANARI (Caribbean Natural Resources Institute) to restore the seamoss industry and cultivate community development. The BRT and IAF have a long term aim organize 120 small-scale producers through a Youth project. The project will teach the participants established methods of sustainable cultivation and harvesting, and business management. According to the BRT the two local species with commercial value are Gracilaria terete and Gracilaria domingensis. The BRT is also hoping to invest in research and development of new seamoss products. This project also has clear development potential as a community tourism product. Contact: Buccoo Reef Trust Cowie's Building Carnbee Junction Auchenskeoch Road Carnbee, Tobago Telephone: 868 635 2000 Fax: 868 639 REEF (7333) E-mail: [email protected]

Cocoa/Chocolate Spa Products One of the main crops that are inherent to Trinidad and Tobago’s agricultural heritage is Cocoa. It could therefore be used to create a complete package for health and wellness. Since Trinidad and Tobago also produce cocoa that is of such as high quality it would add to the exclusivity of the experience, coupled with local cocoa products, excursions to plantations and accommodations. There are a handful of “Chocolate Spa” products and spa treatments which can be found on the Internet. None are found in the Caribbean. However, a visit to the Hersey Hotel and Spa website shows the close association of Chocolate with the Caribbean.

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The treatments include : Whipped Cocoa Bath – foaming chocolate milk bath for soothing and softening Chocolate Hydrotherapy – essence of cocoa as part of the hydrotherapy experience Chocolate Bean Polish – combination of cocoa bean husks and walnut shells to exfoliate, followed by Cocoa Body moisturizer Chocolate Sugar Scrub – chocolate and sugar scrub Chocolate Fondue Wrap – nourishing wrap of warmed mud with essence of cocoa Rosario Sea Soak – seaweed and salt detoxifying and remineralizing bath Other ingredients for other treatments include orange blossom, jasmine, rose and coffee. A French cosmetic ingredient manufacturer also introduced a range of cocoa-based exfoliating 12 agents due to market demand. Cocoa butter is also a well known cosmetic ingredient which has soothing, moisturizing and healing properties and could also be included in the cocoa/chocolate experience. Recent research has also indicated that cocoa polyphenols have very potent anti-oxidant activity and could have benefits in treating elevated levels of bad cholesterol (HDLs) and even cancer.

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Pitman, 2004. “Lessonia moves into cocoa-based ingredients”. Cosmeticdesign.com

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2.6

CULINARY

Trinidad and Tobago are home to many different cultures and races, and this is reflected in the rich culinary traditions of the islands. Each major event or season must be linked to food and the influences are seen in the vast array of dishes. Carnival, Christmas and Heritage festivals are never without the traditional local offerings. There are many local and regional cookbooks which focus on local cuisine. One of the best known is the Naparima Girls’ Cookbook which really contains recipes for all types of Trinbagonian dishes including Chinese, Indian, Creole, Syrian/Lebanese, and more. Food is an integral part of the traditional and local experience for visitors. Culinary products can also be marketed to visitors who may continue to use these products even when they have returned home. The Network of Rural Women Producers (NRWP) Agro-tourism presents NWRP with an opportunity to provide home-made jams, jellies, drinks, wines, soaps, and condiments to hotels and restaurants as promotional and souvenir items. The NRWP is also facilitated by IICA in Trinidad. The links to community development are evident. Active women producers can be found in Paramin and Blanchisseuse on the north coast of Trinidad as well as in other rural areas throughout Trinidad.

Taste TnT In 2005, TIDCO hosted “Taste T&T – A Festival of Flavours”, which was marketed as the st nd “grandest culinary festival ever”. It was held on 21 and 22 May in Port of Spain. The festival offered seven food exhibits which represented the prime culinary traditions in Trinidad and Tobago – Caribbean and latin American fusion, East Indian, Chinese, French, Italian, Syrian-Lebanese and Tobagonian. Top local chefs provided cuisine of international calibre, live demonstrations and displays. Tobago Heritage Festival A major component of the Tobago Heritage Festival is the food. Traditions are kept alive by demonstrations and displays. This includes a traditional “dirt oven” which was used in every home for baking breads, roasts, cakes and other types of tarts. Local women encourage taste-testing, talk about their recipes and methods of cooking. Foods and ingredients used include cassava flour, cornmeal dumplings, arrowroot flour, smoked fish, wildmeats, souse, home-made wine, mauby, sorrel, susumba and coo-coo, crab, oil-down, ground provisions and more. Together with the other theatrical components of the festival, visitors (and local youngsters) have an opportunity to experience traditions and the local culture as it was and still is in rural communities. TIDCO publications and their website highlight the many restaurants that offer local cuisine and rustic ambience.

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3.0

BEST PRACTICES

The following best practices have been identified and show how different linkages can be used to encourage growth and development between the two sectors. TRADE  Developing contractual arrangements with farmers  Certification for farms  Training in Good Agricultural Practices (GAP)  Training in HACCP  Encouraging “In-store Promotions” of local produce at hotels, i.e. focused marketing  Enhancing communications between farmers and hotels  Promotion through education and demonstration, supported by NGO’s such as The Travel Foundation

AGRO-HERITAGE  Using the traditional crop(s) that played a significant role in agricultural heritage to develop the product(s)  Establishing links between estates and tour operators  Use appropriate Information Technologies for education and demonstration FARM-BASED / AGRO-ECO TOURISM  Develop the on-site farm as a main component of the tourism product, where guests stay on location and can actively participate in day-to-day practices.  Make closer linkages with eco and agro tourism products, using one to stimulate the other COMMUNITY  The activities of the Agro-Tourism Centre show the positive results of a well-organized effort through a community NGO  Providing opportunities for young people and women through NGO’s, community farmer groups and other initiatives  Provision of training to small enterprises in marketing, management, finance, technology and environmental management  Proper marketing of the agro tourism product on the Internet and other tourism promotional material  Developing relationships with tour operators to encourage tourist visits to community sites HEALTH & WELLNESS  Developing a unique wellness experience which is holistic and natural  Developing “signature” spa products from local produce which are tied into heritage and tradition  Placing these “Made in Trinidad & Tobago” products in hotel rooms as complementary items for guests  Highlighting the use of organic produce in hotels and restaurants as it relates to health  Exploring “new” uses of crops to develop different types of products CULINARY  Using festivals to promote local cuisine and flavours  Providing live demonstrations and displays  Encouraging the use of local produce in cooking  Involving women in communities in the preparation of food, condiments, sweets and drinks

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4.0

CONCLUSION

Agro-tourism represents an important niche market in the travel and tourism industry. For Trinidad and Tobago, it provides an opportunity to diversify the “sun, sea and sand” tourism product, offering the “New Tourist” authentic, culturally rich and unique experiences. In all its facets agro-tourism products can create a sustainable tourism industry and, with rural and community linkages, have economic gains throughout the chain of supply. Though Trinidad is largely economically dependent on the Energy sector, with minimal contribution of agriculture and tourism to the GDP, efforts are being made by the government, NGOs, support institutions and private enterprises to change this. Indicators show that Trinidad and Tobago are well positioned to increase its impact on the tourism market globally and have the natural resources and environment that make both islands attractive to tourists. Tobago already has achieved much commendation as an eco-tourist destination and relies heavily on tourism for employment. Challenges however, are faced by both industries even though the government has provided incentives in both the agriculture and tourism sectors. In agriculture, the challenges faced concern the provision and cost of labour. Farmers are unable to pay workers the same wages which they may be able to earn from other government programmes or from working in the energy sector. Also, the farming population is an aging one, with few young people willing to take jobs in what is perceived as labour intensive, “hard work”. In tourism, the challenge is to create a high quality service industry. Without that service component, no tourism product can be sustainable. Stakeholders in the industry have recognized the need to improve this. As agro-tourism products and services are developed and provided the importance of quality, training and communication are crucial for all involved from the hotels, restaurants, chefs, farmers, artisans and tour-guides. Despite the challenges, this inventory will show that there are significant steps forward in Trinidad and Tobago towards strengthening the linkages between the agricultural and tourism sectors. There are many organizations; both local and international, working towards sustainable solutions and products and the results are encouraging. There are opportunities which can also be explored which can further add to creating a truly unique experience for tourists. Agro-tourism is a niche market, but Trinidad and Tobago are well poised to develop its niche and signature products.

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APPENDIX 1 – List of Institutions STEP Co-ordinator Tourism Development Coorperation (TDC) Maritime Plaza Barataria Telephone: 868 622 1518

The National Agricultural Marketing and Development Corporation (NAMDEVCO) S.S. Erin Road, Debe, Trinidad Telephone: 868 647 3218 / 3467 Email: [email protected]

Ms. Janet Furlonge Investments & Promotions Coordinator TDC Maritime Plaza Barataria Telephone: 868 622 1518 Email: [email protected]

ECO PROJECT LTD. Mr. Aljoscha Wothke Valsayn, Trinidad Telephone/Fax: 868 639 1923 Email: [email protected]

Mr. Courtenay Rooks Paria Springs Eco Community Telephone: 868 622 8826 Website: www.pariasprings.com

Mr. Ian Mc Kay Adventure Eco Villas Adventure Farm and Nature Reserve Arnos Vale Road, Plymouth Tobago Telephone: 868 639 2839 Fax: 868 639 4157 Email: [email protected]

Mr. & Mrs. Clovis Kariwak Village Holistic Haven & Hotel Store Bay Local Road Crown Point Tobago Telephone: 868 639 8442 Email: [email protected]

Mr. & Mrs. McKenna Rainbow Nature Resort and Waterfall The Lure Estate Windward Road Goldsborough, Tobago Telephone/Fax: 868 660 4755 or 6715 Email: [email protected]

Buccoo Reef Trust Cowie's Building Carnbee Junction Auchenskeoch Road Carnbee, Tobago Telephone: 868 635 2000 Fax: 868 639 REEF (7333) E-mail: [email protected]

Cuffie River Nature Retreat and Ecolodge Runnemede Local Road Runnemede, Tobago Telephone: 868 660 0505/678 9020 Fax: 868 660 0606 Email: [email protected]

CANARI Fernandes Industrial Centre Administrative Building Eastern Main Road Laventille, Trinidad Telephone: 868 626 6062 Fax: 868 626 1788 Email: [email protected]

Agro-Tourism Centre Anglais Road, Cumana Toco Telephone: 868 670 0068 or 3694 Fax: 868 670 1369 Email: [email protected]

Caribbean Herbal Business Association c/o IICA Herbert St., Port of Spain Trinidad Telephone: 868 628 4403 Email: [email protected]

Asa Wright Nature Centre P.O. Box 4710, Arima Telephone: 868 667 4655 Fax: 868 667 4540 Email: [email protected]

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Network of Rural Women Producers c/o IICA Herbert St., Port of Spain Trinidad Telephone: 868 628 4403 The Travel Foundation 11 Cuyler Street Scarborough Tobago Telephone: 868 635 0032 Mobile: 868 620 4676 Email: [email protected] Website: www.thetravelfoundation.org.uk The Herbarium Ltd. (Chere Mere) Cheryl Bowles #2 Gittens Street Tacarigua Trinidad Telephone: 868 640 6350 Fax: 868 640 7666 Email: [email protected] Tobago House of Assembly P.O. Box 214 Agriculture Division Botanic Station Scarborough, Tobago Telephone: 868 639 4356 / 2570 Hendelshaft Von Det Agricultural Holdings Ltd Mr. Persad Telephone: 868 679 9231 Hilton – Tobago Lowlands Scarborough, Tobago Telephone: 868 660 8500 Fax: 868 660 8503 Email: [email protected]

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APPENDIX 2 – List of Websites 1. www.namdevco.com 2. www.new-agri.co.uk 3. www.firstcitizenstt.com 4. www.cosmeticdesign.com 5. www.foxnews.com 6. www.herseyspa.com/accommodations 7. www.buccooreef.org 8. www.tve.org 9. www.socanews.com 10. www.tobago-heritage.net 11. www.tobagowi.com 12. www.meppublishers.com 13. www.kariwak.com 14. www.ushaholistichealth.com 15. www.tocofoundation.org 16. www.tobagotoday.com/rainbownatureresort 17. www.pariasprings.com 18. www.agriculture.gov.tt 19. www.thetravelfoundation.org.uk 20. www.finedarkchocolate.com 21. www.chocolatetradingco.com 22. www.adventure-ecovillas.com 23. www.cuffie-river.com 24. www.eco-project-ltd.com 25. www.canari.org 26. www.niherst.gov.tt 27. www.tcdc.undp.org

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BIBLIOGRAPHY 1. World Travel & Tourism Council. 2003. Blueprint for New Tourism. 2. Zappino, V. 2005. Caribbean Tourism and development: An Overview. 3. 2001. Application of the concepts of Agro-tourism, Agricultural Diversification, and Food and Nutrition for the development of Caribbean Communities with reference to Standards and Priority setting. 4. OXFAM. A Programme for Linking Small-scale Farmers to the Hotel Industry in St. Lucia. 5. UNCTAD. 2004. Outcome of the Pre-UNCTAD XI High-level International Meeting of Experts on Sustainable Tourism for development. 6. Spence, J. 2004. A Vision for Tobago. Trinidad & Tobago Express. 7. CTO. 2004. Caribbean Tourism – Performance in 2003 & Prospects for 2004. 8. OAS. Ch.6 – Types of Management for Ecotourism Projects. 9. Collins, P. 2000. Developing agro-tourism in the Caribbean. New Agriculturalist On-Line. 10. Graham, B. 2000. AgriView – Development Prospects for Agro-tourism in the Caribbean. Vol. 6, Nos. 1 & 2. 11. Poon, A. 2002. Challenges, Opportunities and Key Success factors in Developing Sustainable Ecotourism Products in Caribbean Economies. Caribbean Development Bank. 12. Ramsubhag, N. 2004. Internship Report – To determine the consumption of selected local fruits and vegetables by hotels and restaurants in Trinidad and Tobago. NAMDEVCO 13. Ashely, C.; Goodwin, H. and McNab, D. 2005. Making Tourism count for the Local Economy in Dominican Republic: Ideas for Good Practice. Pro Poor Tourism Partnerships / The Travel Foundation / Asonahores. 14. Vereczi, G. 2001. Preliminary results of the WTO Research Programme on Ecotourism Generating Markets. World Tourism Organization. 15. World Travel & Tourism Council. 2004. Trinidad & Tobago – The Impact of Travel & Tourism on Jobs and the Economy. 16. Abdool, A. & Carey, B. 2004. Making All-Inclusives more Inclusive – A Research Project on the economic impact of the all-inclusive hotel sector in Tobago. The Travel Foundation. 17. Deloitte Touche Tohmatsu Emerging Markets (UK) Ltd. Tourism Sector Study – Trinidad and Tobago. 18. Trinidad and Tobago Chamber of Industry and Commerce. 2005. Contact – Tourism in T&T. Vol. 5 No.1 19. CANARI. 1999. Final Report - Community based tourism in the Caribbean (Workshop). St. Lucia

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20. TIDCO. 2005. Discover Trinidad and Tobago. MEP Publications, Trinidad. 21. Warner, R. 1998. Cocoa – The Tobago Story. Trinidad Guardian. 22. Global Research on Cocoa Newsletter. Issue 5, June 2004. 23. Collins, P (Ed). 2000. Proceedings – Regional Agro-tourism Conference “Agro-tourism – a Sustainable approach to economic growth”. IICA, Trinidad & Tobago. 24. ECLAC. 2005. Strategic Plan for the Yachting Industry of Trinidad & Tobago. Ministry of Trade and Industry, Trinidad and Tobago.

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