Demand for Fruits and

Vegetables by Major Hotels

in Trinidad and Tobago

Edric Harry
Policy Analysis & Planning Specialist
IICA
 Background
Farmers have little information
about the quantity of agricultural
products required by hotels, and
terms and conditions under which
hotels will be willing to purchase
local agricultural commodities.
Objective
To determine the demand
for agricultural products
(food and non-food) by the
hotel industry in Trinidad
and in Tobago.
 Output
Information on the demand for agricultural
products by the hotel industry viz. quantity
and conditions of purchase.
 Benefits of the Study
• The agrifood sector can better plan and
organize production for the hotel sector
• Hotels will have a more dependable
supply
• Foster greater linkages between the hotel
and agrifood sector
• Opportunities for farmers to widen their
market base and increase incomes
 Methodology
• Questionnaire and Tabulation plan
designed
• Two enumerators conducted the survey in
Trinidad and one enumerator conducted
the survey in Tobago, with assistance
from the hotel associations
• Enumerators interviewed 26 hotels in
Trinidad and 21 in Tobago (Overall
Responses 85.5 %)
FINDINGS
 Weekly Demand (Lbs) - Fruits

Fruits Trinidad Tobago Total

Pineapple 1668 1179 2847

Watermelon 1289 1508 2797

Pawpaw 988 185 1173

Oranges 820 1400 2220

(each)
 Fruits
1800

1600

1400

1200

1000
Trinidad

800 Tobago

600

400

200

0
Pineapple Wat ermelon Pawpaw Oranges

Fr ui t s
 Weekly Demand (Lbs) –
Food and Root Crops
Crops Trinidad Tobago Total

Plantains 365 784 1149

Cassava 163 188 351

Dasheen 102 169 271

Sweet Potato 46 80 195

 Food and Root Crops

900
800
700
600
500 Trinidad
400 Tobago
300
200
100
0
Plantains Cassava Dasheen Sw eet Potato
Food and Root Crops
 Weekly Demand (Lbs) - Vegetables
Vegetables Trinidad Tobago Total

Tomato 1053 907 1960

Pumpkin 583 494 1077

Cabbage 575 444 1019

Cucumber 668 810 1478

Christophene 388 281 669

Sweet Pepper 239 590 829

 Vegetables
1200
1000
800
Trinidad
600
Tobago
400
200
0
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Vegetables
 Weekly Demand (Single units) - Vegetables

Vegetables Trinidad Tobago Total

Pimento 1550 1750 3300

Hot peppers 1000 850 1850

Ochro 700 810 1510

Lettuce 750 1281 2031

 Weekly Demand (Single units) -
Vegetables

2000
1800
1600
1400
Quantity

1200
Trinidad
1000
Tobago
800
600
400
200
0
Pimento Hot peppers Ochro Lettuce
Vegetables
 Results
• Percentage of hotels using local
agricultural products: 95.8 %
• Percentage interested in purchasing other
types of agricultural products: 38 %
• Major sources of supply to hotels, in both
Trinidad and Tobago: contract agents and
directly from farmers
 Results
• Percentage of hotels, in Trinidad and Tobago,
requiring certified agricultural products: 48.9 %
• Percentage of hotels, in Trinidad and Tobago,
not requiring certified agricultural products:
51 %)
• Percentage of hotels, in Trinidad and Tobago,
that purchase processed and semi-processed
products, made from local fruits and
vegetables: 46.8 %.
 Results
• Percentage of hotels, in Trinidad and
Tobago, willing to give contracts to
farmers to produce and supply agricultural
products: 55.3 %
• Non-food agricultural products hotels are
willing to purchase: flowering plants;
bamboo; cocoa pods; banana leaves.
 Results
• Processed and semi processed
products purchased, made from local fruit
and vegetables:
– Jams
– Jellies
– Marmalades
– Fruit concentrates
– Chutneys
 Results
• Processed and semi processed
products purchased, made from local fruit
and vegetables:
– Jerk seasonings
– Tamarind sauce
– Hot pepper sauce
– Kuchilla
– Chow mein packs
 Results
• Processed and semi-processed products
purchased, made from local fruit and
vegetables:
– Preserved mango
– Sorrel pulp
– Cassava chips and cubes
 Results
• Additional agricultural products required by
hotels, but often difficult to source:
– Breadfruit
– Sapodilla
– Custard apple
– Pommerac
– Seim
– Chataigne
 Results
• Additional agricultural products required by
hotels, but often difficult to source:
– Dasheen
– Cassava
– Mint
– Watercress
– Thyme
– Basil
– Five fingers
 Conclusions
• Opportunities exist for farmers to supply hotels
with a wide range of fruits; vegetables;
processed and semi-processed products
made from local fruits and vegetables.
• There is a willingness by hotels to work
directly with farmers.
• Farmers will need to become more organized
to take advantage of market opportunities in
the hotel sector.
Thank You !