Cook Islands Agritourism Policy Setting Workshop 2018 - Promoting Agritourism Development in ACP SIDS
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Agritourism in ACP Small Island Developing States (SIDS) is vital for economic growth, linking agriculture and tourism to create jobs and increase incomes. However, challenges such as poor sector linkages, insufficient policies, and a lack of capacity among local producers hinder development. Successful policy initiatives in countries like Vanuatu and Samoa demonstrate the potential of agritourism to strengthen regional economies and enhance local food experiences for tourists.
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Cook Islands Agritourism Policy Setting Workshop 2018 - Promoting Agritourism Development in ACP SIDS
- 1. Promoting Agritourism Development in ACP Small Island Developing States (SIDS)
- 2. Context and justification 2 • Agriculture and Tourism are key economic sectors in most of Small Island Developing States (SIDS) and promoting linkages between the two leads to employment creation, higher incomes for value chain actors and revenues for Governments • Travel & Tourism are growing in most of SIDS and food tourism has a strong potential as part of the diversification of product offering and resilience building • Cuisine is important to quality of the holiday experience and tourists seek more experiences based on local food and cultural heritage. Food consumption is integral to tourism and can have significant economic effects in the supply chain
- 3. Promoting Agritourism Development in ACP SIDS – Needs to be addressed 3 • Poor linkages between agriculture & tourism sectors resulting in high food import bill, limited use of local products & limited access by small producers & agribusiness to tourism markets and agribusiness opportunities • Insufficient favourable policies which promote linkages between agriculture and tourism sectors (CTA’s SP2016-2020 commitments) • The capacity (productive and business skills ) of agriculture value chain actors to service the tourism and hospitality market needs strengthening • Insufficient regional linkages in agritourism and capacity building in policy • Need to strengthen the chefs4dev platform (http://chefs4dev.org/)
- 4. Promoting Agritourism Development in ACP SIDS 4
- 5. Promoting Agritourism Development in ACP SIDS 5
- 6. Progress in the Pacific region 6
- 7. Agritourism Policy-setting - Vanuatu Policy-setting support -Agritourism Policy in place & concrete actions (all govt. functions source food locally); yearly Agritourism Festivals; Vanuatu Tourism Office promotes Agritourism) -Vanuatu Association of Chefs trains young chefs in use and promotion of local food Projects for fundraising -Agritourism centre with quality local products & iconic industries -Upgrading local Mamas markets (training food safety, certification…) for farmers -Expanding agritourism tours combining food and leisure -Support to hydroponics dev a
- 8. Agritourism Policy-setting - Samoa Policy-setting support -Agritourism strategy in place and cross-sectoral task force -4 project proposals involving public & private actors developed -The Government started financing the agritourism park project -Organic producers (WIBDI) links producers to hotels through mobile apps FOUR PROJECTS: Strengthening linkages between local food production and consumption through improved access to tourism markets and enhancement of food tourism products Promoting Samoan wellness and spa market and spa-based tourism Supporting the development of agri-based attractions and tours that showcase the natural beauty and heritage of Samoa while promoting local agriculture and fisheries products Supporting the design and the development of a broader Agritourism program comprising technical training, consumer education, rural business and employment initiatives
- 9. Branding the region as a quality food destination : the role of Chefs 9 Sensitising local chefs to the use of local products, closer linkages with farmers groups and promotion of local cuisine are key to capturing the tourism market. http://chefs4dev.org/
- 10. Branding the region as a quality food destination : the role of Chefs 9 Sensitising local chefs to the use of local products, closer linkages with farmers groups and promotion of local cuisine are key to capturing the tourism market. http://chefs4dev.org/
Editor's Notes
- #8: All government functions source local food and work with Vanuatu chefs association Early wins: Upgrading local Mamas markets; agritourism and visitor centres; tourism award schemes; “Made in Vanuatu” brand; extension services to improve production and supply; fruits and vegetables aggregators/wholesalers. Agritourism centre being developed (private-sector led) with quality Vanuatu products and iconic industries (“must have” products tourists have to bring home): Tanna coffee, chocolate, oils, organic beef jerky, kava, honey… Expanding agritourism tours combining local food and value added products. Development of agritourism product cluster and tours (Lapita, ACTIV, coffee and cacao plantations…)