TECHNICAL ASSISTANCE FOR TRAINING OF …eeas.europa.eu/archives/delegations/trinidad/documents/project/mfc... · ISO International Standards Organization KE Key expert MoFP Ministry

JANUARY 2014

EUROPEAN DELEGATION TO TRINIDAD AND TOBAGO

TECHNICAL ASSISTANCE FOR TRAINING OF MICRO AND SMALL ENTERPRISES IN TRINIDAD AND TOBAGO IN INTERNATIONAL QUALITY STANDARDS.

FINAL REPORT

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The content of this report is the sole responsibility of the Framework Contractor and can in no way be taken to reflect the views of the European Union

JANUARY 2014

EUROPEAN DELEGATION TO TRINIDAD AND TOBAGO

TECHNICAL ASSISTANCE FOR TRAINING OF MICRO AND SMALL ENTERPRISES IN TRINIDAD AND TOBAGO IN INTERNATIONAL QUALITY STANDARDS FINAL REPORT

Richard Merx, Arturo Ortiz, Euthalia Philgence

ADDRESS COWI Belgium sprl Av. de Tervueren 13-B B-1040 Brussels Belgium

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WWW cowi.com

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TECHNICAL ASSISTANCE FOR TRAINING OF MICRO AND SMALL ENTERPRISES IN TRINIDAD AND TOBAGO IN INTERNATIONAL QUALITY

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ACRONYMS ACP States African, Caribbean and Pacific Group of States ADB The Agricultural Development bank BRC British Retail Consortium CARDI Caribbean Agricultural Research and Development Institute CARICOM Caribbean Community CARIRI Caribbean Industrial Research Institute CB Certification Body CFDD Chemistry, Food and Drugs Division (MoH) CFR Code of Federal Regulations (U.S.) CFTDI Caribbean Fisheries Training & Development Institute cGMP Current Good Manufacturing Practices COO Certificate of Origin COLEACP Europe-Africa-Caribbean-Pacific Liaison Committee COTED Council for Trade and Economic Development (CARICOM

organization) COWI Leading Consulting Group with a 360⁰ Approach CSO Central Statistical Office CROSQ CARICOM Regional Organization for Standards and Quality ELISA Enzyme Linked Immuno-Sorbent Assay EU European Union EUD European Union Delegation ExporTT Export Company of Trinidad and Tobago FAC Food Advisory Committee FAO Food and Agricultural Organisation of the UN FDA Food and Drug Administration (U.S.) FSM Food Safety Management FSMA Food Safety Modernization Act (U.S.) FSMS Food Safety Management System FSSC Foundation for Food Safety Certification FTA Free Trade Agreements GAP Good Agricultural Practices GDP Gross Domestic Product GEF Global Environment Facility (UNDP) GFSI Global Food safety Initiative GHP Good Hygienic Practices GMP Good Manufacturing Practices GMRS Global Red Meat Standard GoTT Government of Trinidad and Tobago HACCP Hazard Analysis and Critical Control Points

2 TECHNICAL ASSISTANCE FOR TRAINING OF MICRO AND SMALL ENTERPRISES IN TRINIDAD AND TOBAGO IN INTERNATIONAL

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IBIS National Integrated Business Incubation System IFS International Featured Standard IICA Inter-American Institute for Cooperation in Agriculture ISO International Standards Organization KE Key expert MoFP Ministry of Food Production MoH Ministry of Health MoLSMED Ministry of Labour and Small and Micro Enterprise

Development MSEs Micro and Small Enterprises MTII Ministry of Trade, Industry and Investment NAMDEVCO National Agricultural Marketing and Development Corporation NEDCO National Entrepreneurship Development Company Ltd NRWP Network Rural Women Producers OECS Organization of Eastern Caribbean States PCR Polymerase Chain Reaction PIP Pesticide Initiative Programme PVS Private Voluntary Standard PTCI Pesticide and Toxic Chemicals Inspectorate SIDC Seafood Industry Development Company SMEs Small and Medium Enterprises SPS Sanitary and Phyto-sanitary Measures SQF Safe Quality Food SWOT Strengths, Weaknesses, Opportunities and Threats TAT Technical Assistance Team TBT Technical Barriers to Trade TL Team Leader ToR Terms of Reference TTABA Trinidad and Tobago Agribusiness Association TTBS Trinidad and Tobago Bureau of Standards TTMA Trinidad and Tobago Manufacturers Association TTOAM T&T Organic Agricultural Movement T&T Trinidad and Tobago UNDP United Nations Development Programme UNECE United Nations Economic Commission for Europe U.S. United States of America UWI University of the West Indies WTO World Trade Organization YTEPP Youth Training & Employment Partnership Programme

http://www.google.com.sg/url?sa=t&rct=j&q=&esrc=s&source=web&cd=6&cad=rja&sqi=2&ved=0CEEQFjAF&url=http%253A%252F%252Fwww.nedco.gov.tt%252F&ei=SVKvUs72Bc7JkAexv4HQBg&usg=AFQjCNHfyT85s218TuEpTRArMwwdXABTtQ&bvm=bv.57967247,d.eW0


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TABLE OF CONTENTS

Acronyms 1 1. Introduction 5

2. Executive summary 6

3. Background 9

3.1 Government / Agricultural Sector Policy 9 3.2 Micro and Small Enterprises Policy 11 3.3 Features of the Agricultural Sector 12 3.4 Horizontal Issues Affecting the Value Chain 14 3.4.1 Food Production Level 14 3.4.2 Primary and Secondary Food Processing Level 15 3.4.3 Institutional Level (Public and Private) 15 3.5 Relevant Legislation 16 3.5.1 Food Safety 16 3.5.2 Labeling and Traceability 17 3.5.3 Pesticides 18 3.6 Beneficiaries and Parties Involved 18

4. Intervention 19

4.1 Objectives 19 4.2 Project Purpose 19 4.3 Activities and Results 20

4.3.1 Compliance with National and International legislation 20 4.3.2 Certification 20 4.3.3 SWOT analysis 21 4.3.4 Skills Gap-analysis 23 4.3.5 Identification of Appropriate Food Processing

Technologies 24 4.3.6 Training for Key Service Providers in Trinidad 27 4.3.7 Training for Key Service Providers in Tobago 29 4.3.8 Identification of Training for MSE Agro-processors 29 4.3.9 Incubator System for MSEs Continuous Development 30 4.3.10 Identification of Export Markets 34


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5. Factors Ensuring Sustainability 48 5.1 Policy Support 48 5.2 Monitoring and Evaluation 48 5.2.1 General M&E aspects 48 5.2.2 Specific M&E aspects 49 5.2.3 Results 50

6. Conclusions and Recommendations 51

6.1 Conclusions 51 6.2 Recommendations 54

7. Appendices 57

7.1 Background Papers 57 7.2 Priority Commodities Targeted by MoFP for 2012-2015 58 7.3 Traceability 59 7.4 EU Legislation on Pesticide Residues 61 7.5 Stakeholders Meeting the TAT 63 7.6 Key Service Providers Registered for the

Workshop on Food Safety in Trinidad 67 7.7 Key Service Providers Registered for the

2-day Workshop on Food Safety in Tobago 71 7.8 Agro-processors Assigned to Participants

Attending the Workshop on Food Safety in Trinidad 73 7.9 Steps Involved in Food Safety Standard Certification 75 7.10 SWOT Analysis of Service Providers in Trinidad 77 7.11 Gap-analysis Questionnaire 81 7.12 Training Materials 83 7.13 Reference Documents 84 7.14 Assessment of Workshop Topics 85 7.15 Selection Criteria for Food Security 86 7.16 Mission Schedule Matrix 87 7.17 Time Table 89


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1. Introduction Project Title: Technical Assistance for Training of Micro and Small

Enterprises in Trinidad and Tobago in International

Quality Standards

Beneficiary Country: Trinidad and Tobago

EuropeAid-ref.: EuropeAid/127054/C/SER/Multi

Report type: Draft Final Report

Period covered by the report: September 24th, 2013 to January 24th, 2014

Submitted by: Consortium led by COWI

Authors: Mr. Richard Merx (Team Leader/KE1)

Mr. Arturo Ortiz (Senior Technical Expert/KE2)

Ms. Euthalia Philgence (Junior Technical Expert/KE3)

Recipient: Mrs. Kathrin Renner (International Aid / Attaché)

European Union Delegation in Port-of-Spain

Date of submission: January 24th, 2014


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2. Executive Summary Trinidad and Tobago (T&T) is one of the richest countries in Latin America and the Caribbean and the OECD classifies T&T as a high-income country with a per capita GDP of US$14000. However, T&T’s economy is primarily energy based, with large exports of oil, gas and downstream energy products providing the bulk of the country’s revenues. In 2011 the petrochemical sector accounted for 45% of GDP.

Along with its highly developed industrial base, the country also has a traditional manufacturing sector and a strong services sector. However, agriculture, manufacturing and service sectors have grown at a considerably slower rate in their contribution to GDP.

To maximize its revenue base, the Government of Trinidad & Tobago (GoTT) is struggling to diversify its economy, particularly in non-oil activities, and has targeted for strategic development seven sectors in which the country already has a traditional resource base, established linkages and competitive advantages. The selected industries are: Film, Food and Beverage,Merchant Marine, Music and Entertainment, Printing and Packaging, Seafood and Yachting

Apart from its direct dependence on the agricultural production sector, the food and beverage industry is part of an established value chain, maintaining linkages with such areas as printing and packaging, research and development, and training.

It is important to highlight that T&T is not a food secure nation and substantial imports of food products are necessary to supplement local production to satisfy demand. Official data recognizes that 70-80% of the food is imported. Fresh fruits and vegetables are the only self-sufficient sectors with some surplus intended for regional and international markets.

However there are some imported products to supplement local production and they include cool climate crops such as cauliflower, broccoli, carrots, butternut squash, onions, potatoes, beets, apples, grapes, apricots, plums and specialty tomatoes. Tropical roots and tubers are widely available although there is some local production of these crops as well with a growing presence and importance of cassava and sweet potatoes.

Concerning primary production, recently the GoTT through the Ministry of Food Production (MoFP) (formerly Ministry of Food Production, Land and Marine Affairs) released a National Food Production Action Plan for 2012-2015 with an overarching goal for the agricultural sector to create a food secure nation.

Among other objectives, the government wishes to reduce the food import bill that actually is close to an annual expenditure of US$4 billion. With this ambitious programme the GoTT wishes to reduce retail prices and inflation.

This governmental action plan is comprised of a list of around 40 primary products that include several commodities plus two strategic crops.

The MoFP is aiming at the development of six commodity groups: Staples, Vegetables, Fruits, Legumes and pulses, Products of animal origin and Aquaculture. Also two strategic crops were designated: cocoa and honey.

The GoTT is focusing on certain vegetable products for domestic consumption while promoting those with export potential. As a matter of fact T&T is already exporting some vegetables.


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In addition effective agricultural health and food safety control measures in most Caribbean countries, is undermined by the existence of fragmented legislation, multiple jurisdictions, and weaknesses in surveillance, monitoring and enforcement. Hence, food safety standards for compliance and prevention, such as the WTO Sanitary and Phyto-Sanitary (SPS), the CODEX Alimentarius, Hazard Analysis Critical Control Points (HACCP), Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) have emerged as the signature of approval to assure consumers of safe, good quality food.

All food products whether, raw, cooked, semi-processed or processed are more and more being produced and marketed with standards, quality assurance and compliance forming the basis for trade in food. In that context the assessment of the various sectors has been particularly revealing with regard operational issues particularly standards, safety, and quality issues.

Outputs

Taking into account the requirements of the ToR, the results were reached and the key outputs are:

• Technical assistance to key service providers was provided in the areas of business and standard attainment in:

o Food legislation, national, regional and international, especially FSMA and EU food law;

o Food safety standards based on HACCP; notably private voluntary standards (PVS) such as ISO 22000, ISO 22001, FSSC 22000, BRC, IFS, SQF;

o Labeling standards (especially EU and U.S. standards); o Identification of appropriate food processing technology o Market strategies for local, regional and international market penetration.

• Workshops on food safety were conducted both in Trinidad and Tobago. More training was performed than required by the ToR. Instead of one workshop at the end of the mission in Trinidad, the EUD approved the execution of multiple workshop sessions on food safety, as proposed by the TAT and in addition a two-day workshop on food safety issues was organized in Tobago;

• All training and reference materials were made fully accessible to the workshop participants by means of a “dropbox” specifically opened for this purpose;

• The service providers visited by the TAT were assessed on strengths and weaknesses of each of them (SWOT analysis);

• Skills gap-analysis of selected agro-processors was carried out; • Follow-up activities and time frame were drafted

Constraints

Major constraints encountered included the following:

• Time frame allocated for project implementation; • Scheduled implementation period; • Some organization problems and inadequate support from some stakeholders; • Lack of statistical data concerning production, consumption and exports of processed

food.


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Recommendations Major recommendations are made in the following fields: Food legislation

• Set up a single national food safety authority; • Carry out a thorough review of the legislative framework; • Governments and regulators should take ownership in developing and managing food

safety systems to safeguard public health and trade; • Remain abreast with new legislation and standards.

Control and monitoring

• Provide political leadership and power to the new food safety authority; • Implement a serious EU-compliant control programme on pesticides residues; • MoH should become more pro-active in re-activating the Food Advisory Committee

and coordinate actions with other government agencies in carrying out its task of enforcing the Food Safety Act and the control and monitoring of processed food;

• A data base on Codes of Practice could probably be better administered by the TTBS;

Service providers

• Strengthen food safety institutions along the Value Chain; • Look for partners in the region that are willing and able to support food safety initiatives; • Scientists, regulators, industry and consumer groups should collaborate with governments

in developing and implementing food standards and safety systems; • The public should be educated on food safety and safe food handling; • A properly equipped and managed incubator system will be important for agro-

processors; • Ensuring that stakeholders remain abreast with new trends in the food industry via

continuous training and seminars;

Sustainability

• MoLSMED and MoFP should find funding for continuation of the project results and coordination between donors is essential to have a sustainable outcome;

• M&E systems should be developed, not only to follow-up on the current project but also to follow developments in the sector;

• Collaborative effort is required from all stakeholders to ensure that a proper food safety system, which is supported by legislation, is implemented;

• Food producers should join forces and work on grouping dynamics; • Agro-processors should have access to financing to be able to expand their operations in

terms of product outreach;

Market access

• The National Export Strategy approved by the GoTT should be reviewed and implemented;

• Development of a T&T branded product should be considered which provides levels of certification which is at par with current international standards;

• Encourage and support the development of an independent consumer’s association.


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3. Background 3.1 Government/Agricultural Sector Policy The agricultural sector in T&T is structured into the traditional export sector comprising cocoa and coffee; a non-traditional export sector comprising fish, fruits and vegetables, and value-added products; and a domestic food crop and livestock sub-sector.

The challenges facing the local agriculture sector include seasonality and natural disasters (such as flooding); inadequate skills; praedial larceny; land tenure, scarcity of labour and an aging farming population. More specifically, some of the key challenges that affect the cost, quality and level of production within the sector include: 1. Poor agricultural practices and low levels of technology use; 2. Inadequate Infrastructure – poor access roads, water resource management and drainage

systems; 3. Limited quality and quantity of land designated for agricultural purposes; and 4. Delays in farmer regularisation on State lands.

In spite of these challenges, agriculture is a viable option for diversification. The surge in demand for food globally coupled with the low levels of food stocks in developed countries, adverse global climatic conditions and high energy prices are factors that give rise to the need to revitalise the sector. Increased investment is therefore required. Successful expansion of agricultural exports will encourage existing farmers to expand their operations and encourage investment in the sector. Agriculture for export has the potential to generate jobs, as well as strengthen entrepreneurship within the sector. Movement of resources from traditional agricultural activities to research, development and employment of new production methods, as well as exports of non-traditional commodities will contribute to the growth of the sector. Increased usage of locally produced raw materials in the value chain approach will also be an important aspect of this shift in the industry.

In order to revitalise the Sector and put it on a sustainable footing, the GoTT has adopted a strategy of nine key initiatives:

1. Increase Agricultural Production, Distribution and Access 2. Develop a Water Resources Management Strategy 3. Improve Land Management and the Tenure of Farmers 4. Expand Source Markets for Imports 5. Encourage Youth Participation in the Agriculture Sector 6. Encourage Higher Levels of Productivity for Locally Produced Goods 7. Encourage the Consumption of Healthy, Locally Produced Food 8. Creating the Linkages between Agriculture and other Productive Sectors 9. Effectively Monitor Prices and Movement of Inflation

In the framework of this project, technical assistance focused on strategy 1 (distribution and access), especially with regard to agro-processing; partnering with the private sector in strategic areas where necessary to propel the sector forward; strengthening institutional marketing to support farmers for domestic, regional and international market penetration. There is a need of technical assistance to support local producers to address the demand for safer and better quality food products, to foster food exports and to ensure local consumer confidence in making food purchasing decisions.


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With regards to food standards and legislation, the Trinidad and Tobago Bureau of Standards (TTBS) deals with non-food items only, while the Chemistry, Food and Drugs Division (CFDD), under the jurisdiction of the Ministry of Health (MoH), is responsible for all food safety issues.

The activities that come under their preview are: • Food safety legislation, • Free sale certification, • Inspection of premises, • Macro nutritional content, • Food additives testing • Labeling and packaging requirements • Pesticide residues analysis • Enforcing food legislation

Pesticides should be monitored by a unit of pesticide and chemical control in the Ministry of Health. The current legal framework for pesticides is under review. However it is important to highlight that new-marketed pesticides do not need to undergo an approval or testing process; they just have to be registered. Besides there is not a list clearly indicating authorized or banned pesticides. In addition the local laboratory residue testing capacity of CFDD is limited. On the other hand CARIRI has an accredited laboratory but charges commercial fees.

Harmonized standards continue to be a major challenge for the T&T crop, vegetable, livestock and fish sub-sectors. Further, emerging international trading arrangements and agreements, largely associated with global trade liberalization, require the adoption of different approaches to generate new opportunities or to provide competitive advantage through the establishment of standards which conform to international norms. It has therefore, become a major requirement that locally produced and imported goods conform to regulations and acceptable standards. The number of standards and regulations however, is constantly increasing in most countries because of the expansion in volume, variety and technical sophistication of products manufactured and traded.

In the case of the agricultural sector in T&T, there are various programmes aimed at compliance to the requisite standards, regulations and international trade agreements such as the T&T Food and Drug Act (amended and updated to December 31st 2007). There are also a number of other national, regional and international standards (e.g. CODEX, Food Safety Modernization Act (USA), ISO-22000), which could be utilised locally to ensure that agricultural crops, livestock (meat and poultry) and fishery products meet required quality and safety levels. In addition there are programmes pursued for compliance to the SPS agreement, while through the use of good agricultural practice (GAPs) protocols, and other food safety systems such as HACCP, the country seeks to meet specific trading regimes for its non-traditional export crops. It still however is a major challenge to comply with all these standards and systems given the infrastructural, human resource, financial and technical capacity needed.

While standards and regulations, can promote economic development and trade, they may also be used as powerful tools to hinder or disrupt international trade and protect domestic producers, mainly through:


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• unjustified different requirements in different markets; • unnecessary costly or time consuming tests; or • duplicative conformity assessment procedures.

The risk that countries resort to standards and regulations to maintain a degree of desired domestic protection is increasing, since more obvious trade barriers, such as tariffs, have been reduced. This risk is particularly high in the agricultural sector where lowering the level of protection provided by tariffs and many non-tariff barriers would increase the importance of sanitary and phyto-sanitary (SPS) measures as border protection instruments. Apparently, the major difficulty in dealing with standards and regulations is to distinguish these measures which are justified by a legitimate goal from those which are applied for protectionist purposes. In any case these measures have to be WTO-compliant.

Compliance with regulations is mandatory and therefore, products which do not comply with regulations cannot be sold in a given market. On the other hand, standards are mainly voluntary, and therefore most products cannot be stopped at the border or refused access to the domestic market because of non-compliance with standards. However, in practical terms, the distinction between standards and regulations is fading away, since adherence to standards is often a pre-condition for the acceptability of products by consumers and/or distributors. Moreover, insurance companies may request compliance with standards to reduce liability exposure; importers may ask adherence to standards when there is a need for compatibility with a prevailing product in the importing market; and standards may be incorporated in regulations.

Appreciation of these issues impacting on the current production and processing of crop, vegetable, livestock and fish products is therefore critical to the development of this new orientation of the development and implementation of standards and certification system within the local agricultural sector.

For background papers refer to Appendix 7.1.

3.2 Micro and Small Enterprises Policy The agricultural sector in T&T largely comprises of small farmers as well as small and micro agro processors. The draft Micro and Small Enterprise Development Policy for T&T (2013-2016) seeks to responds to the current lack of cohesiveness among the support systems of MSEs and deficiencies in the quality of tools that support business growth. Viable micro and small businesses are recognised as the key to economic diversification and social transformation at the very basic level. The local policy therefore aims to integrate the existing business support services in T&T to create a cohesive ecosystem for supporting both entrepreneurship and small business growth. It aims to apportion equitable treatment to MSEs as to medium and large businesses.

The needs of the MSEs may be grouped into five (5) key areas:

• business environment • financing • market networks • business development and support services, as well as • governance and advocacy.


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The specific issues were identified and specific recommendations made to address all of the challenges.

Other areas addressed include:

• The definition of MSEs • Government bureaucracy and licensing regimes • Improved access to funding for MSE development • Improved access to domestic and international market (including the expanded use of a

government set aside programme (public procurement) • The thrust for greater innovation including green and environmentally sustainable

practices • Access to information on and for MSEs.

The MSEs face a compendium of interrelated challenges. One of the primary difficulties is market access - the ability of MSEs to penetrate markets, local, regional and international. For domestic market access, the main obstacle is market intelligence, namely the scarcity of information regarding market opportunities for MSEs at national and regional level. There is also a lack of information on opportunities from the Government. The issue of information becomes a more formidable obstacle for accessing international markets. Furthermore, for foreign market penetration, there is the additional burden of meeting international standards and the need for MSEs to be organised so as to generate the volume and consistency of products for service worthy of international attention.

The current definition of MSEs has been in existence since 2002. The definition used to date does not address the need for revisions based upon the changing value of money due to inflation and the changing structure of small businesses whereby a single individual utilising the internet can generate millions of dollars. The definition of MSEs is important to ensuring that the national support mechanism provided to small businesses meets the needs of the sector. The Government and the private sector qualify small and micro enterprises differently with regard to asset value and annual turnover.

3.3 Features of the Agricultural Sector Trinidad and Tobago (T&T) is one of the richest countries in Latin America and the Caribbean and the OECD classifies T&T as a high-income country with a per capita GDP of US$14000. However, T&T’s economy is primarily energy based, with large exports of oil, gas and downstream energy products providing the bulk of the country’s revenues. In 2011 the petrochemical sector accounted for 45% of GDP.

While agriculture, manufacturing and service sectors also contribute to the country’s GDP, these sectors have grown at a considerably slower rate.

Over several years, energy sector dependence has contributed to heavy industrialization away from traditional forms of employment and production including agriculture and fisheries. The European Union supports the divestment from sugar and increased domestic food production with a Multiannual Program since 2008. Part of this Programme was used for the


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re-training of 2,500 farmers affected by the displacement of at least 9,000 employees of Caroni Limited (1975), the largest state-owned agro-processing company.

The agricultural sector accounts for an estimated 3.5 per cent of the labor force of which 20,500 employees. The sector is largely comprised of small farmers and small agro processors. In T&T, agro processing accounts for 1 per cent of small businesses, which makes a total of 250 small businesses. It constitutes an estimated 1,200 to 1,800 workers. Despite its small contribution to overall production, the sector is of strategic importance to T&T.

At present, agriculture contributes an estimated 0.5 per cent to total GDP, down to 2.5 per cent during the early 1990’s and 19 per cent in the 1950’s. The reduction in domestic agricultural production also reflects a growing import dependency. The World Bank reports that food accounts for 11.2 per cent of all merchandise imports to T&T. The food import bill has almost doubled between 2006 and 2010 (from approximately $2.7 billion to almost $4 billion). This trend is indicative of the country’s high dependence on foreign food supplies which include some of the basic staples such as cereals, rice and corn.

Food Security is a major goal of the Government of T&T. In the Government’s Medium-term Policy Framework document, Agriculture and Food Security is listed as number two of five strategic priorities for 2011-2014. The European Union supports the Government’s overarching goal for agriculture to create a food secure nation.

As a potentially viable economic sector, the focus is to develop the agriculture sector through modernised international competitive systems and processes, to attract local and international investment. The aim is to ensure that local food is supplied in sufficient quantities with a nutritional value to meet national dietary standards for both local consumption and export.

The primary focus is to: • Increase the production of food locally • Reduce the food import bill • Further reduce inflation, primarily driven by food prices • Create sustainable, long - term, productive employment • Contribute to the diversification of the economy • Build a culture of producing and consuming local food as our first choice • Create high-value added manufacturing of local foods

Achieving Food Security therefore incorporates cluster Ministries to focus on physical, social and economic access to food that meets people’s dietary needs and food preferences. The development of the sector is linked to health, sustainable economic development, the environment and trade.

The agriculture and food security medium-term goals are to reduce the food import bill by 10% annually, increase the sectors contribution to GDP to 3% by 2014 and create a food secure nation.

In order to reduce the import dependency, The Ministry of Food Production (MoFP) seeks to:

(i) boost both the quality and quantity of agro processing output;

(ii) organize the sector to improve entrepreneurship and innovation; and

(iii) improve financial viability in the domestic (and the international market, in some cases)

The MFP has targeted several agricultural areas for their importance to economic diversification. MoFP has identified two strategic crops for diversification: cocoa and honey. For


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the purpose of food sovereignty, MoFP has identified legumes, rabbit, sheep and goats, minor fruits and roots and other crops. These have been detailed in the National Food Production Action Plan 2012-2015. In total 41 commodities have been selected, yet major focus would be on cocoa, honey, cassava, hot pepper, rice and aquaculture (Refer to Appendix 7.2).

3.4 Horizontal Issues Affecting the Value Chain

A large number of horizontal issues are affecting the whole food supply chain. These constraints can be classified in a few groups affecting food production, food processing or institutional organizations.

3.4.1 Food Production Level

• Problems in land availability; • Diseconomies of scale (small farm sizes); • Quality of soils; • Deficient agronomic techniques; • Lack of Good Agricultural Practices; • Extremely low level of irrigation; • Frequency of floods and droughts; • Low mechanization and poor soil laboring techniques; • Use of varieties inadequate to commercial needs; • Use of genetic materials with phytosanitary problems (mainly virus). Different diseases

normally caused by virus, bacteria and fungi affect plants. As an example, tomatoes are seriously affected by TLRV (tomato leaf roll virus) and growers should use virus free plants or their yield will be significantly reduced;

• Use of cultivars with low resistance to certain diseases. Some cultivars are tolerant or resistant to diseases. These cultivars come from genetic selection and are not GMOs;

• Incorrect use of pesticides; • Poor harvest techniques; • Post-harvest losses; • Poor post-harvest handling (storage, grading); • Inconsistent supply throughout the year; • Inconsistent quality of raw materials; • Lack of a EU/US-compliant traceability system (see chapter 3.5 for international

standards); • Insufficient specialized extension services; • Absence of farmer’s organizations. Urgent needs for grouping; • Serious needs for a coordinated production and collaboration of obtaining inputs,

technical assistance at a lower costs; • Absence of an effective strategy for the control of praedial larceny; • Needs for specialized financial packages; • Competition from other sectors for labor; • Limited capacity of the farming sector to compete with the higher wages paid in other

activities.


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3.4.2 Primary and Secondary Food Processing Level

• Limited product range and inadequate innovation; • Low presence of firms with appropriate infrastructure for processing frozen products; • Very limited capacity to carry out pesticide residues tests, private voluntary standards

certifications (HACCP based) and quality management systems; • Lacks enforcement of quality standards; • Poorly designed processing plants and layouts leading to inefficient operations and

increased costs; • Obsolete processing equipment; • Specialized financial packages are needed; • Needs for easy access to processing centers; • Low level of training of food plant staff is frequently found; • Limited range of packaging material and difficulty in sourcing supplies; • A limited processing capabilities is usually followed by an overdependence of fresh

produce markets; • Low confidence in T&T suppliers at international level was found in previous

independent market intelligence reports and also highlighted by a number of our interviewees.

3.4.3 Institutional Level (public and private)

• Outdated legal framework. Urgent necessity to develop a new regulatory scheme approached to main international market requirement;

• Urgent need for a single national competent authority in food safety matters. The principal function of such organization is to take all reasonable steps to ensure that food produced, distributed or marketed in T&T meets the highest standards of food safety and hygiene reasonably available, ensuring that food complies with legal requirements, or where appropriate with recognized codes of good practice;

• Understaffed official institutions with significant turn-over in senior management positions;

• Poor performance in law enforcement operations due to lack of resources; • Needs for institutional strengthening; • More resources should be allocated to R&D; • Poor capabilities of CFDD laboratories to test residues. CARIRI on the other hand is

capable to fill the gap; • The banking-insurance services should provide more attractive products to allow growth

of MSE; • Need for an independent consumer’s association that operates independently from the

Ministry of Trade (MTII); it’s a horizontal issue that affects the whole industry and cuts across several ministries;

• The national export strategy should be urgently reviewed and implemented.


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3.5 Relevant Legislation 3.5.1 Food safety

At the national level, food safety issues are addressed by the Food & Drug Act (amended in 2007) and the Pesticides and Toxic Chemicals Act (amended in 2005). These documents need revision, in particular the Food and Drug Act with regard to Good Manufacturing Practices (GMP) and traceability which is entirely missing.

T&T does not develop own national Codes of Practice with regard to food processing. For lack of national standards, the international Codex standards and regional CROSQ standards should be adopted.

The Codex (Codex Alimentarius) is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety. It covers all foods, whether processed, semi-processed or raw. In addition to standards for specific foods, the Codex contains general standards covering matters such as food labeling, food hygiene, food additives and pesticide residues, and procedures for assessing the safety of foods derived from modern biotechnology. It also contains guidelines for the management of official i.e. governmental import and export inspection and certification systems for foods. The Codex is recognized by the World Trade Organization (WTO) as an international reference point for the resolution of disputes concerning food safety and consumer protection.

T&T, represented by CFDD, is a member of the Codex. Yet the Codex standards are hardly adopted or enforced.

CROSQ standards are regional standards, which are based on the Codex standards and adapted for the CARICOM region.

For export purposes to the EU and the U.S. food exporters have to comply with the food laws of these countries. Some relevant regulations follow below:

European Union (http://new.eur-lex.europa.eu/homepage.html?locale=en)

• Regulation (EC) No 178/2002 of the European Parliament and the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety

• Regulation (EC) No 260/2009 of 26 February 2009 of the Council on the common rules for imports

• Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules

United States (http://www.fda.gov/fsma)

• Food and Drug Administration (FDA). Food Safety Modernization Act (FSMA). Public Law 111–353—JAN. 4, 2011

• Food and Drug Administration (FDA). Food Drug and Cosmetic Act (FD&C Act). Public Law 75–717—1938. CFR Title 21, Chapter IV: Food, 1938 (Amended in 1992)

• Food and Drug Administration (FDA). Food Code - 2013

http://rgd.legalaffairs.gov.tt/Laws2/Alphabetical_List/lawspdfs/30.03.pdf

http://en.wikipedia.org/wiki/Food

http://en.wikipedia.org/wiki/Food_safety

http://en.wikipedia.org/wiki/Food_safety

http://en.wikipedia.org/wiki/Raw_food

http://en.wikipedia.org/wiki/Food_labelling_regulations

http://en.wikipedia.org/wiki/Food_labelling_regulations

http://en.wikipedia.org/wiki/Hygiene

http://en.wikipedia.org/wiki/Food_additives

http://en.wikipedia.org/wiki/Pesticide

http://en.wikipedia.org/wiki/Biotechnology

http://en.wikipedia.org/wiki/Import

http://en.wikipedia.org/wiki/Export

http://en.wikipedia.org/wiki/Certification

http://en.wikipedia.org/wiki/World_Trade_Organization

http://en.wikipedia.org/wiki/Dispute_resolution

http://new.eur-lex.europa.eu/homepage.html?locale=en

http://www.fda.gov/fsma


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Apart from compliance with these food laws, food exporters to the EU and the U.S. are obliged to apply a HACCP based food safety system. Without HACCP certification export to these countries is not possible.

Currently mandated in the U.S. are:

cGMP (21 CFR Part 110) • Guidelines and conditions which must be met to ensure production of safe/wholesome

foods • GMPs required for all food, beverages, and dietary supplements

HACCP • Seafood Products (21 CFR 123) • Meat and Poultry Products (9 CFR 417) • Juice Products (21 CFR 120)

There is a large variety of so called Private Voluntary Standards (PVS), used for auditing food safety in food manufacturing, which apply a HACCP based approach. Examples in food manufacturing are the BRC Global Standard for Food Safety (Issue 4), IFS Food Standard (Version 6), SQF Code (7th Edition), GMRS (Version 4.1), ISO 22000 and FSSC 22000 to mention a few. Apart from the ISO 22000, the above mentioned PVS were benchmarked and recognized by the Global Food Safety Initiative (GFSI), an initiative of major global retail organizations. The benchmarking process determines equivalency against an internationally recognized set of food safety requirements, based on industry best practice and sound science. The name Private Voluntary Standard in this context is rather misleading because in many countries PVS certification is demanded. For export to the EU and the U.S. all the above mentioned PVS are suitable. For details on these PVS refer to the documentation in the dropbox. 3.5.2 Labeling and Traceability

The EU and the U.S. apply strict rules with regard to labeling and traceability of imported food products. For definition of traceability refer to Appendix 7.3.)

Some relevant regulations follow below:

European Union (http://new.eur-lex.europa.eu/homepage.html?locale=en)

• Regulation (EU) 1169-2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers (Labeling);

• Directive 2000/13/EC on the general labelling rules applicable to foodstuffs generally intended for human consumption;

• Regulation (EC) No 1825/2000 of 25 August 2000 laying down detailed rules for the application of Regulation (EC) No 1760/2000 of the European Parliament and of the Council as regards the labeling of beef and beef products;

• Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms;

• Regulation (EU) No. 931/2011 regarding the traceability requirements of Regulation (EC) No 178/2002 in respect of food of animal origin

http://new.eur-lex.europa.eu/homepage.html?locale=en

http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:32003R1830:EN:NOT


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United States

• Food and Drug Administration (FDA). Code of Federal Regulations, Title 21, Volume 2, Part 101 Food Labeling, Revised April 2013

• Food and Drug Administration (FDA). Food Labeling Guide, January 2013 • The Food and Drug Administration (FDA) is charged with developing a food

traceability system to quickly track and trace foods as they move through the supply chain. Yet food producers already have a responsibility for tracing forward or tracing backward one up or one back

3.5.3 Pesticides

The EU legislation concerning pesticide MRLs covers food and feed produced in the EU, as well as imports from third countries.

• Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC

• During 2010, four regulations were published amending EU MRLs for a certain number of active substances (refer to Appendix 7.4)

• During 2011, five regulations have so far been published amending EU MRLs for a certain number of active substances (refer to Appendix 7.4.)

3.6 Beneficiaries and Parties involved The beneficiaries in this project were the Ministry of Labour and Small and Micro Enterprise Development (MoLSMED), the Ministry of Food Production (MoFP) and key service providers. The ultimate beneficiaries will be the micro and small agro-processors.

For a list of stakeholders refer to Appendix 7.5, 7.6, 7.7 and 7.8


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4. Intervention 4.1 Objectives The global objective of this consultancy was to develop agro processing support systems including training and expert support to agencies involved in assisting micro and small agro processors in attainment of the international standards necessary for export.

The specific objectives of this consultancy were to: • Provide technical assistance to key service providers involved in elevating MSEs in the

areas of business and standard attainment in: o Food safety standards o Labeling standards o Identification of appropriate food processing technologies o Adapting innovative marketing strategies for local, regional and international

market penetration • Prepare a skills gap analysis to inform the project evaluation; and to recommend the

information, training tools and equipment to reduce or eliminate the skills gap so that MSEs reach international standards

• Provide recommendations for improving legislation and regulation to streamlining agro processing, where applicable.

4.2 Project Purpose The purpose of this contract was to improve and ensure the quality and safety of selected local food products while fostering their sustainable marketability in order to reduce the import dependency of agricultural products.

In order to ensure quality and safety of nationally produced food and increase its marketability, the EC-funded project of “Technical assistance for Training of Micro and Small Enterprises in T&T in International Quality Standards” provided assistance to the relevant local stakeholders in upgrading national food standards and making them compliant with regional and international standards, and provide training to key service providers involved in assisting MSEs in the areas of business and standard attainment.

The project, ensuring that more food producers will comply with international food standards, will benefit both consumers and agricultural producers, processors, handlers and vendors by regulating and adding value to their daily work. Overall, the project should contribute to foster the development of the entire agricultural sector in T&T.

Activities under this project shall strengthen the local capacity to produce and supply safe, best quality crops and meat products to the domestic market and possibly for export.

In keeping with the stated objectives and after consultation with the EU delegation and GoTT representatives, projective activities will be refined for timely completion of the project and to meet expectations of the client.


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4.3 Activities and Results Detailed and specific activities leading to the production of outputs and deliverables were already addressed in the Inception Report and the results from these activities are presented below. 4.3.1 Compliance with National and International Legislation

Criteria and systems developed for Micro and Small Enterprises (MSEs) to attain and comply with the U.S. Food Safety Modernization Act, EU Food Law, ISO22000 with particular emphasis on HACCP and its Pre-requisites, such as GHP and any other standards deemed appropriate and necessary to comply with international best practices.

A desk research and information gathering exercise was conducted of relevant national, regional and international standards as well as best practices, such as Codex Alimentarius Food Standards and Codes of Practice, CROSQ regional Standards and UNECE (United Nations Economic Commission for Europe) Marketing and Quality Control Standards. In addition information was shared on internationally recognized Private Voluntary Standards, which apply a HACCP based approach and are used for auditing food safety in food manufacturing.

4.3.2 Certification

An efficient and effective agricultural health and food safety system is of strategic importance to Trinidad and Tobago, in particular because of the high dependence of the country on imports and the envisaged potential for national fresh produce. Under the National Food Production Action Plan 2012-2015, T&T is planning to expand the agricultural production and market base. It is considered that the marketability of local major crops, fruits and vegetables, poultry, meat and aquaculture products would be significantly enhanced once a holistic approach to product safety and quality is initiated. Such an integrated product certification system that addresses product quality and safety along the food supply chain and the establishment of required standards and monitoring mechanism needs to be pursued. Dependent on the size of the enterprise, expertise of staff, the chosen PVS and the conditions of the Certification Body a certification procedure takes considerable time (see Table 1 below).

For the certification steps refer to Appendix 7.9

Table 1 Certification time frame


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4.3.3 SWOT Analysis Although time didn’t permit the consultants from conducting a comprehensive SWOT analysis of service providers visited, some information was gathered on the strengths and weaknesses of various agencies involved in food safety issues and their interactions with each other in respect of sustainability of the standards implementation, in particular the Bureau of Standards and the Chemistry, Food and Drug Division of the MoH.

TTBS’ mandate at national level includes all goods except food, drugs, cosmetics, medical devices, pesticides and agricultural produce. Yet the TTBS administers a number of COTED approved Regional Standards and Specification for certain foods.

The Mission of the Chemistry Food and Drugs Division (CFDD) is to: • Ensure safe quality of an equitable standard for use by consumers of food, drugs,

cosmetics and medical services; • Ensure safety in use, the proper management and acceptable standards for pesticides

and toxic chemicals; • Provide technological and laboratory services in the areas of food, drug, cosmetics,

medical devices, pesticides and toxic chemicals.

The CFDD is the body responsible for the administration of the Food and Drugs Act and Regulations and the Pesticides and Toxic Chemicals Act and Regulations.

The CFDD is comprised of three main units: • Food and Drug Inspectorate • Pesticides and Toxic Chemicals Inspectorate • Laboratory Services

Any person, broker or business wishing to import, manufacture or sell food or drugs in T&T must have them inspected and approved by CFDD. CFDD is the local regulatory and standards monitoring agency that monitors all aspects of the importation, manufacture, storage, distribution, sale, fraud and deception in labeling and marketing, and disposal of food and drugs. Inspection and approval must be sought prior to the importation, manufacture or sale of the particular food or drug. This process ensures the quality, purity and safety of food and drugs imported or manufactured in Trinidad and Tobago.

The Pesticide and Toxic Chemicals Inspectorate (PTCI) ensure that all pesticides used within Trinidad and Tobago meet international standards and also ensure that the premises where these items are used and stored meet the established regulations. Also, workers and the environment are monitored to ensure that any exposure is within established international limits.

Yet the control and monitoring task carried out by the CFDD seems to be insufficient to say the least. Apparently banned pesticides can be bought openly in chemical stores and inspection of food processing premises is not consistent due to budget constraints and the limited number of inspectors. The CFDD laboratory also has a limited capacity and relevant equipment for e.g. heavy metal analysis is not present. In the majority of the micro enterprises the TAT visited inspections never took place. There is an urgent need for update and continuous training of the inspectors. An alliance with CARIRI would be recommended, yet the disfunctioning of the CFDD will not be solved by enhancing lab capacity but by getting a comprehensive approach that will start with a deep change in legal framework and consequent enforcement.


http://www.health.gov.tt/sitepages/default.aspx?id=144

http://www.health.gov.tt/sitepages/default.aspx?id=148


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In the next table a list of major strengths, weaknesses, opportunities and threats of food safety-related institutions is shown. For the SWOT analysis of other service providers refer to Appendix 7.10.

Table 2 SWOT analysis CFDD Name of institution

Strengths weaknesses

Chemistry Food and Drug Division (CFDD)

• Government Department • Has the legislative power to handle

all food regulations • Has the ability to train and do basic

monitoring • Laboratory services • Recently appointed 12 new

inspectors • Technical services

• Lack of updated information • Legislation is outdated • Lack of collaboration with TTBS and other

standard agencies even within the MoH • Poor leadership of the organisation • Staff lack training • Not enough inspectors to do monitoring • Unaware of the issues on the ground • Low laboratory testing capacity • Lack of relevant equipment

Opportunities Threats

• To change legislation • Provide up to date training for staff • Strengthen leading role in food

safety issues • Collaborate with all relevant

agencies and stake holders to give support to the division

• Proper division of labour between agencies

• Alliance with CARIRI for lab testing

• Weak legislation • Political interference • Protection of turf by officers • Lack of understanding of how standards

work by main personnel • Not learning from own mistakes/weakness

Table 3 SWOT analysis TTBS Name of institution


Trinidad Bureau of Standards (TTBS)

• Competence to provide standards services to the country

• Has a proper infrastructure • Aware of the standards that is

available • Works with some agencies on

different advisory committees

• Lack of institutional power to provide direction for policies that govern standards

• Structure of countries legislation do not allow for the TTBS to operate to its full potential


• To become the national standard body

• To provide all standards services to all the sectors

• Collaborate with agencies to enforce mandatory standards

• The hot line to report products that are substandard

• The national legislation • Inter/intra departmental and agencies

inability to collaborate on issues of standard • Inactiveness of committees and boards

that is required to make decision for standards


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4.3.4 Skills Gap-analysis A skills gap analysis is a business tool used to assess the difference between the current state and a future goal state. This tool can be used to assess the current skills possessed and identify areas for improvement. This tool will basically help an organization in refining and defining the skills the agency needs, now and in the future.

A skills gap-analysis of selected agro-processing MSEs was conducted. Site visits to selected production, processing and handling operations of micro and small enterprises were undertaken. This allowed for the direct inspection of facilities to ensure a comprehensive review particularly with regard to processes, procedures and skills. Particular attention was paid to skills capability as they impact on training requirements. Specific assessments have been undertaken with regard to level of compliance with international food safety standards and market requirements.

For the list of agro-processors involved in the skills gap-analysis refer to Appendix 7.11.

Table 4 Skills Gap-analysis

Training Area Target Groups Purpose Food processing technology to address not only general but also processing of specific types of products (e.g. jam making, beverage processing, etc)

• Food processing entrepreneurs and staff

• Individuals interested in micro food enterprises

To equip agro-processors and other individuals with the skills needed to be able to understand the process of production and purpose of the process

Product Development

• Individuals engaged in food processing

• Individuals /students identified with an interest in the area

Enhance capabilities in product development

• Food hygiene and sanitation • Good manufacturing/ practices

(GMP) • Standards, quality and Food safety

systems including HACCP

• Agro-processors, farmers and other suppliers of inputs

• Service providers such a pest control operators

To develop the capability of existing entrepreneurs/agro-processors staff and persons in the food sector in food safety, HACCP and other standards

Post-harvest technology

Farmers and agro-processor and other suppliers of raw materials

To ensure that the raw materials are properly handled and stored and products received are at the standards that is requested by agro-processors.

Quality control, basic testing and analysis in food processing

Quality control personnel, Agro-processors

To provide agro-processors an avenue to perform simple test for monitoring of food safety systems such as Brix, pH, temperature, TA etc.

• Environmentally friendly processing and use of environmental management systems and identification and mitigation of impacts

• Solid and liquid waste management

Professionals and agro-processors with interest in environmental management

• To handle impacts of these areas on product safety and quality and sustainability issues

• Improve environmental responsibility and business performance


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A questionnaire was developed to target micro and small agro-processors. The questionnaire gathered data on:

• their affiliation with their enterprise • processed products manufactured by the agro-processor • processing methods: challenges experienced in food processing, methods and

limitations, and recommendations to improve; • constraints to the production of processed foods and possible expansion of present

range of processed products or markets; • training: availability and recommendation to improve; • analysis and labelling of processed food; • implementation of PRPs and HACCP protocols; • enterprise’s background knowledge of national food legislation and marketing.

For details on the questionnaire refer to Appendix 7.9. Major conclusions

When MSEs get registered for food production with the MoH, training is a requirement. So it would seem that most agro-processors have had an introductory training on food safety or hygiene, which is being conducted by the Chemistry, Food and Drug Division. There is also evidence of some agro-processors getting training in areas specific to their area of interest/production. There are also some scholars and members of the local academia who hold major degrees and have chosen to be agro-processors. Therefore there are agro-processors of every strata of the educational status which in itself can be a challenge when designing training sessions.

However a number of areas are not addressed in the skill set of the agro-processor that is necessary to their development as it relates to food safety. Some of the areas that are lacking are mostly related to food safety and standards and other relevant areas. This is not an exhaustive list but it is a guide as to the requirements for the agro-processors if they have to become compliant with HACCP or other internationally recognised standards

4.3.5 Identification of Appropriate Food Processing Technologies Food processing technologies

Technology in the food industry is no different from any other which keeps changing and improving every day. Some of these technologies are driven by the standards that are set by the different food authorities and private standard entities. However all these technologies come at a cost to the agro-processors who are already burdened with other aspects of the basic cost of running their businesses.

In T&T most of the agro-processors function is carried out in rudimentary environments with very basic tools outside of their residents or from their kitchens. This is already an issue if the processor needs to at least become compliant with HACCP. Therefore it is imperative that the processor looks into improving their present situation even to get a remote chance of compliance. Some of the areas that need to improve are equipment, packaging and labeling, laboratory testing, waste management and alternative energy.

In Table 5 an overview is given of the equipment needs per sector.


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One of the main challenges is equipment which for some maybe available in T&T but is very expensive and the agro-processor is unable to fund on his/her own. Another issue is that the establishments are too small for the capacity of the equipment that is available globally, hence adaptability is necessary. However T&T has the resources and technical expertise to provide these services such as CARIRI and the Universities. Hence better linkages need to be created between the industry and the universities so that studies could be done to develop equipment which is smaller, efficient and cost effective for specific processes and agro-processors. This will also have other positive impacts as these services could be extended to the region which will create a niche market for such appropriate technologies.

Table 5 Proposed equipment needs per sector

Frozen/prepared fruit and vegetables

Confectionery industry products

Various prepared foods and sauces soups

Non- alcoholic, alcoholic beverages and spirit drinks

Processed starch products

Other: Fish industry

• Forklift • Rapid venturi-

action cooler • Multipurpose

shredder • Helical wash

system • Spin dryer • Conveyor belts • Thermometers • Vegetable

packing equipment

• Vacuum sealer

• pH meters • Refractometer • Food

thermometer • 3 compartment

sinks • Hand washing

stations • Label and

barcode • Sanitizer test

kit • Storage facility

• Steam jacket kettle

• Stainless steel counter

• Slicers and dicers

• Storage facilities

• Pulpers/mincer • Mixer • Stainless steel

vat • Stainless steel

counter tops

• Distiller • Stainless steel

vats • Bottle sealer • Stainless steel

counters • Oak barrels • Labelling

machine • Bottle sealing

machines • Chilling room • Washing station

• Twin • compartment

deep fryer • 6 kg capacity

dough mixer • Thermometers • Stainless steel

counters • Hand washing

facility

• Fish Tanks • Pipes • Filters • Hoses • Water storage

tank • Baskets • Scales • Generator • Smokers • Storage

facilities • Fish gutting

stations • Sealer

Note: The buildings that presently house agro-processing plants where not necessarily made for that purpose hence the process flow has been inappropriate and allows for many areas where hazards can enter the product. Hence there need to be efforts to revamp buildings of persons that are ready to process on their own and a need for other persons to be part of the incubator system. Another area of importance is all processors being armed with rapid test kits for specific laboratory test needs (depending on the product) which is necessary for internal monitoring and verification. All micro- processors also require basic plant equipment, like knives, bowls, stirring paddles, pots, pans, proper cutting equipment, stainless steel work area, washing equipment, and proper storage equipment.

Food packaging

Another area that needs attention is packaging which calls for urgent improvement, while the label does not comply with international standards. Although there are some regulations at the CFDD governing labeling it is not sufficient to ensure compliance with the global market. Packaging material though available in T&T is limited in terms of choice and forces one to use what is available at the time. Hence a concerted effort needs to be put in place to provide the agro-processor with packaging material that is suitable for the product. This could be done by engaging suppliers in discussions on sourcing the appropriate packaging for agro-processors and also keeping abreast with new trends such as those made with biodegradable materials. Some of these materials are locally available but in limited choices include pouches, individual


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cup and other single portion servings and various types of plastics that provide effective barriers from hazards. Testing equipment

The areas previously mentioned need to be complemented with proper laboratory systems. T&T is equipped with a certified laboratory but the cost of testing is very high though. Therefore agro-processors are unable to use these technologies that are necessary to verify basic parameters of the food safety system.

Indeed agro-processors lack the basic equipment such as pH meters and thermometers to do basic temperature and acidity levels which are important to the control of pathogens. These equipments have become very user friendly over time, are cost effective and meet the needs of those processors. Therefore there should not be a hindrance to accessing these basic tools. Also with the CFDD making the addition of citric acid and sodium benzoate mandatory, agro-processors need to have the skills and equipment to measure these chemicals to avoid surpassing the tolerance limit, this then leading to have proper training in the use of additives and other food related chemicals.

Agro-processors also need to make rapid laboratory testing to monitor the food safety system which includes testing for aspects such as acidity, pesticide residues, toxins, GMOs, microbial activity such as histamine production, E. Coli, Listeria, Salmonella and many others. These test uses enzyme linked immunosorbent assay (ELISA), polymerase chain reaction (PCR) test and other new technologies that keep evolving with time. These tests also facilitate agro-processors in identifying areas of weakness in their processing systems that can lead to developing equipment to reduce these potential hazards from having an impact on the final product.

Waste management

Waste management seems not be on the agenda of agro-processors, which is becoming quite popular in the measuring of the efficiency of a business. According to objective 4 of the Integrated Solid Waste/Resource Management Policy of Trinidad and Tobago indicates that persons who generates waste is responsible for implementing systems that will make waste more environmentally friendly. This means that agro-processors need to start thinking of effective ways to decrease waste, water and energy use. It may become necessary that legislation be put in place to make it mandatory that processors adhere to certain environmental standards such as ISO 14000 series. Further if the incubator system takes root, a cutting edge waste management system that complies or is ISO certified should be considered. This could take the form of recycling to be used as packaging, manure, jewelry making or waste water being filtered and reused in heat exchangers or for irrigation or cleaning. Waste material could also be used as source of alternative energy.

Alternative energy

Alternative energy is becoming very popular due to the foreseen depletion of conventional energy sources and in the efforts of going green. Trinidad is no stranger to these issues and therefore should focus on some of those alternative energy technologies for agro-processors to cut cost and to benefit the environment and facilitate the “green initiative”. For example some of the processors engage in drying of fresh produce which can easily be done by solar drying. To this end there are many companies that harness energy from the sun to bring down the cost of production and solar drying rooms are becoming popular. Hence the idea of alternative energy should be a priority.


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Final considerations

Finally Trinidad is well poise to take advantage of the new technologies that are on the market in the food industry however it needs to now turn its focus on ensuring that the agro-processors have the necessary funds and skills to obtain and use it. The Universities should work more closely with food industry agencies and personnel to generate research that would develop specific technologies that would address the needs of the agro-processor/s as it arises. If the incubator system is to be implemented all of the above should be considered that would translate into a model for the country and the region as a whole. Agro-processors then will understand the process of symbiosis of all systems towards having a strong food safety system that is also linked with a safer environment and proper use of resources. 4.3.6 Training of Key Service Providers in Trinidad Training Methodology Training of the key service providers, identified to implement the training programs, was conducted. For the list of trainees refer to Appendix 7.6 and 7.7.

Much attention was paid to the development of training materials to meet the identified needs of the recipients. The training methodology focused on lectures, discussions, group work, visual learning via PowerPoint presentations and a weekly quiz. For Training materials and reference materials refer to Appendix 7.12 and 7.13

A special dropbox (https://www.dropbox.com/sh/a85anuhr2v1oj8p/tcqROaI8Iw), filing training and reference materials was made accessible to all trainees.

In addition trainees were given an assignment to assess performance and needs of selected agro-processing MSEs, and to develop a HACCP Plan, the results of which were presented during a plenary session on 14th January 2014. For the list of agro-processors involved refer to Appendix 7.8.

In fourteen (14) training sessions key service providers of various relevant agencies were trained in food quality and safety standards and related issues. Of the 34 key service providers registered 17 attendees finalised the full workshop achieving training objectives.

The following topics were addressed: • Key concepts of Food Safety Management • Private Voluntary Standards such as ISO Standards (ISO 22000: 2005 and ISO 22002-1);

FSSC 22000, BRC Global Food Standard, IFS Food 6 and SQF Code 7.1 • EU and U.S. Legislation on Food Safety, such as Regulation (EC) No 178/2002 and the

FDA Food Safety Modernization Act • Implementation and Certification of a Food Safety Management System • Product Labeling • Product Traceability • Pre-requisites (PRPs) and Hazard Analysis & Critical Control Points (HACCP) • International Marketing and Business Planning

https://www.dropbox.com/sh/a85anuhr2v1oj8p/tcqROaI8Iw


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Assessment of the Workshop Sessions

The inputs of the facilitators were assessed for nine criteria: • Usefulness of information • Presenter’s knowledge of subject area • Delivery of subject materials • Interaction with facilitator(s) • Time allotted to cover materials • Availability of materials/aids • How well expectations were met • Quality of the training facility • Quality of the snacks and drinks

Table 5 Assessment of workshop sessions in Trinidad (11-18 responses)

The results of the assessments are quite positive. A vast majority of the trainees (86-99%) assessed the technical part of the training sessions as good to excellent as shown in Table 5.

Especially the HACCP assignments and the interactions with the facilitators were very much appreciated. Yet some participants were not happy about the (lack) of availability of reference and training materials during the first couple of sessions. The access for all participants to the - specifically for this workshop created - Dropbox with lecture and reference materials solved that problem. Also the available time was seen as a constraint by some participants; however most participants always came in late (30 minutes to 1 hour), diminishing the available time significantly.

The quality of the training facility and the snacks also obtained a good score (87% good to excellent). This score was somewhat affected negatively by the lack of snacks and coffee during the first three sessions.

For more details per session refer to Appendix 7.14 Quizzes

To keep trainees’ motivated and focused, their knowledge was tested by means of quizzes. Results are given in Table 5 below. As the table shows there was a big difference in scores between participants. Average scores were somewhat disappointing. Participants indicated that their time to study was limited.

Table 6 Results of Quizzes

Average score Lowest score Highest score Session 1-3 19 responses 59.7% 40.0% 73.3% Session 4-5 15 responses 43.1% 13.3% 66.7% Session 6-8 11 responses 47.3% 33.3% 60.0%

ScoreTopics

Excellent

Very Good

Good

Fair

Poor

Total score of class sessions 16.6% 44.0% 25.5% 12.6% 1.3%

Total score of HACCP assignments 40.7% 48.2% 9.9% 1.2% -


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4.3.7 Training of Key Service Providers in Tobago

In addition to the workshops conducted in Trinidad a two day training of key service providers in Tobago was conducted. For the list of trainees refer to Appendix 7.7.

A selection of the training and reference materials used for the Trinidad workshop was presented, including a case study on HACCP.

The results of the assessments are quite positive. A vast majority of the trainees (94%) assessed the workshop as good to excellent as shown in Table 6. Especially the usefulness of information, delivery of the subject materials, the facilitators’ knowledge and interactions were highly appreciated. The available time was seen by many participants as a constraint and had some negative effect on the final score. The comments were praising and many expressed their wish for a continuation of this kind of training.

The opinion about the quality of the training facility and the meals was divided. Comments varied form tasty food but insufficient quantity, especially the lunch.

For more details per session refer to Appendix 7.14

Table 7 Assessment of workshop sessions in Tobago (20 responses)

4.3.8 Identification of Training for MSE Agro-processors

Training for selected agro-processing MSEs that will improve their capability (using the incubator module) may be based on the topics given in the workshop on food safety for the key service providers, but should be adapted to the level of the agro-processors. The Gap-analysis (see chapter 4.3.4) resulted in the identification of a number of areas to be addressed in future training of agro-processors:

• Food processing technology to address not only general but also processing of specific types of products (e.g. jam making, beverage processing, etc)

• Product Development • Food hygiene and sanitation • Good manufacturing practices (GMP) • Standards, quality- and food safety systems including HACCP • Post-harvest technology • Quality control, basic testing and analysis in food processing • Environmentally friendly processing and use of environmental management systems

and identification and mitigation of impacts • Solid and liquid waste management

For the specific target groups and training purpose refer to Table 4 (Gap-analysis).

ScoreTopics

Excellent

Very Good

Good

Fair

Poor

Total score of Workshop 70.8% 13.9% 9.7% 3.5% 2.1%

Total score of facility and catering 21.4% 7.1% 40.5% 16.7% 14.3%


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4.3.9 Development of Incubator System for Continuous Development Objective

The T&T Cabinet has approved the establishment of the National Integrated Business Incubation System (IBIS). The Programme is aligned with the Framework for Sustainable Development Agenda at Pillar 2 on “Poverty Eradication and Social Justice – Preference for the Poor and Disadvantaged” and Pillar 5: A More Diversified, Knowledge Intensive Economy – Creating additional business opportunities that will ultimately ensure economic diversification.

The objectives of IBIS are to enhance economic development in communities and also to encourage the establishment of competitive and innovative MSEs throughout the country. The programme aims to offer solutions and interventions to address the problems typically faced by MSEs such as unaffordable work spaces, information deficiencies, inadequate financing, management deficiencies and other such problems. The proposed solution is a development of IBIS, a variant of the best practice models used internationally.

Demand and options for incubators

Trinidad has a wealth of knowledge in the agro-processing sector which could also extend to the production sector. They also have the capacity to train and provide technical support to their processors. However the sector lacks structure and needs attention. Although food is one of the most unstable businesses for small entrepreneurs, but it would seem to the one most persons are driven to. Food is the one thing that everyone is familiar with and sees it as a way out to make some money. This has led to persons using their kitchen and whatever space they can transform to make a space to produce food for sale. This could be a challenge as the agro-processor do not have the facilities that is required to conform to the standards that is now being put forward by MoLSMED. The intention is to not phase out the small cottage industries out but to help them at least to get to the point where all “Good Hygiene Practices” are being observed and then move on to other levels as they grow.

Most agro-processors have had some training in processing and sanitation, but the main issue is the lack on infra-structure to produce at a level that will encourage safe flow of activity that is geared towards reducing the possibilities of cross contamination. Agro-processors have also complained about the lack of funds to purchase small equipment, packaging materials and ingredients. These areas seem to be the main issues plaguing the cottage industries. However it is evident that the agro-processors have the tenacity and have endured difficulties to continue. Due to all of those challenges an incubation system was proposed for small agro-processors. Presently MoLSMED is in the process of developing this initiative, which is not specifically for agro-processors but they too will be given consideration for this project.

However it is necessary for the incubator to be devoted to only food production activities and must be carefully planned that risk for contamination will be at a minimum. The system must operate with clear objectives based on the needs of the agro-processors that are being targeting. It should be clear whether the incubator is for start-ups or for processors who needs to expand their business and is not able to in the current space. There can also be a multiple complex that can cater for both industrial and cottage like industries on one compound. Whatever the goals and or objectives are will have an impact on the management and operations of the system.


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An incubator system, also provides an avenue for ease of monitoring and inspecting of processors as they are all concentrated in one area can be done with little challenge. It also gives the advantages of having shared resources such as staff, utilities, legal services, marketing and the purchasing of materials in bulk. This will create a platform for technical support providers to be able to make better programmes that will embrace individual and collective needs. It is also a good base for financial agencies and funding agencies to provide assistance in purchase materials and equipment that the producers may use. Types of incubator systems

An incubator should be placed in areas that will accessible to all beneficiaries, and should have all necessary resources that is required to make it operational to meet the required standards as will be stipulated by regulation of choice.

It can take the form of the following such as a central incubator, national incubator system, a community base incubator or mobile incubator. Whatever the form it takes the needs of the main beneficiaries should be considered. If the incubator does not meet the needs of the users, the chance of the facility being completely vacant is great.

a. A central incubator system is located in one area and all registered and approved Processors go to that one location to process goods. CARIRI has a facility that may support this system;

b. Community base incubator system helps is one that is based in the community and manned by community groups or members producing products of the community;

c. A national system is a combination of central and community base incubator has a headquarters in one location that does all the administrative functions of the incubators and has other branches in the communities reporting to this central place;

d. A mobile system is a processing plant that can be driven to different communities so they are accessible to all communities.

The incubator system

A successful incubator needs to consider a number of factors before deciding on which format that would work best. In some cases all the models can be used to make one national system. For example the mobile model can be used together with any of the other systems especially for primary processing. A processor may only need to ground his peppers and do have the required mill that can do the bulk he requires quickly. This could be placed on a mobile structure that will then take the product to the respective other incubator that uses the mash. Some of the factors to consider are mentioned in Table 8 below.

Location of small and micro agro-processors: • The areas of support required by the agro-processing; • The common types of agro-processed products (this can lead to many processors in one

facility, especially if the same process is used). Current technical and infrastructural capacity;

• Availability of funds; • Viability of agro-processing enterprises; • Availability of raw materials and crop production programmes with the specific agencies

that are responsible (CARDI, MoFP etc…) • The impact on the environment


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It is expected that MoLSMED and MoFP will work together to find a feasible option for Trinidad and Tobago.

Table 8 Advantages of the different types of Incubator

Design considerations

In terms of design there can be spaces of different sizes, which will include start-ups, medium enterprises and large enterprises on the same ground especially in the main or central location. This will facilitate the smooth transition of agro-processors from one level to the next.

Incubator type

Advantages Disadvantages

Central Facility • There will be one operating cost • All utilities will be shared and making it

more affordable as it will be paid collectively

• Easily monitored, hence creating an environment that facilitates implementation of food quality systems

• One set of administrative staff • Collective marketing plan and business

development • More networking possibilities • Bulk purchasing

• Displacement of processors, that may not want to move

• marginalization of small agro-processors in the facility

• Processors that cannot make contributions can be forced out

Community

Based Facilities • Encourage socio-economic growth in

communities • Capacity development of group members • Processors operating within the

community • Facilitates a wider base of agro-industries,

including craft • Develop industries specific to the

community • Will be able to attract more funds that are

community oriented

• Increase of operating cost • Community members may not

have the capacity to manage incubator

• Community conflict affecting productivity

• Accessibility to services specific to the industry

Mobile Facilities • Can Serve several communities without displacement

• Operating cost will be lower for processor as they will be processing themselves ( pay only for rental of the unit)

• Do not need an area to process • Processor do not have purchase

equipment

• Can only have limited equipment specific to a few processes.

• Vehicle needs maintenance to ensure safety procedures are carried out

• May not always be available when needed by the processor

• Safety systems can be compromised during the transportation phase

• Trained personnel have to available on trip to ensure procedures are being followed.

National

incubator • This type of facility has the advantage of

both central and a community facility. • Little or no displacement • Collective development of all necessary

resources and skill (training, marketing, distribution, purchasing)

• More networking power • Encouraging socio economic power in

communities • Trickling effects of development in other

industries such as packaging raw material production by members of the community and neighboring communities

• Encourages experience sharing through exchanges of personnel

• Communities that are not performing may not get the necessary attention

• Communities that a located further from the central branch may tend to be overlooked and be neglected

• Need strong monitoring systems to ensure all incubators are keeping standards.


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There can also be opportunities for other facilities such as agro-processing inputs and packaging suppliers to be on that complex. The combination of different processors on the same complex can provide agro-processors the network for purchasing raw materials from each other and a hub for the sale of raw materials and other inputs.

Equipping the incubator is of great importance as lack of equipment or improper equipment can render an incubator of being no use to the populace. Hence careful planning has to go into the choice of equipment. There should be a committee set up for the purchase of equipment which includes food experts and financiers. One cannot emphasize the need for proper placement of equipment also. Equipment is very expensive and it therefore should be properly maintained, hence it is also necessary to have highly skilled maintenance personnel to ensure this service is available.

For the community based facility the focus should be on the specific needs of this community after and Agro-processing industry analysis of the community. Since at this facility there may be a common room that will be used by all agro-processors at a scheduled time. If they require specialization, an arrangement to work with another incubator close to the agro- processor that provide this service or any other arrangement that is suitable for the agro-processor and the directorates of the incubator system.

The building must be designed to facilitate adherence to all requirements mandated by national regulations and also to best practice of international standards especially HACCP systems. Additional requirements maybe needed based on the markets that the processor is supplying. These are the private voluntary standards which will take precedent over any national regulation as they will be the standard that will be accepted in this specific market.

Some critical requirements to be considered at the planning, designing and building phase include the following:

• Design should allow the proper flow of food from dirty to clean to prevent cross contaminated • Should be placed in suitable locations to maintain the correct flow • It should be connected to an approved safe water supply with provision for both hot

and cold water • Adequate utility sinks for washing food (raw materials), utensils and equipment (3-

compartment stainless-steel sink) and or dish washer depending on size of the room • separate hand-washing sink with appropriate soap and paper dispensers and waste

paper receptacle • Approved counter work surfaces (preferably stainless steel)

• Refrigeration and freezers (walk-in) with temperature indicating devices and alarm; • Sufficient shelf space and plastic racks for storage of equipment and dry goods • Proper pest management programmes • Exhaust hoods and filters, for cooking equipment requiring ventilation • Properly shielded lighting fixtures • Adequate heat extractors window openings or ventilation system • Adequate utilities (electricity, gas, water, steam, etc) • Suitable finishes for ceilings, walls and floors that are easily cleaned and do not

contribute to food contamination • Fire extinguisher and/or fire extinguishing system • Smoke detectors and eye flushing receptacle depending on the industry


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4.3.10 Identification of Export Markets

Methodology for market identification

A key challenge facing would-be exporters is the scarcity of reliable trade intelligence on markets, especially when they are micro or small enterprises (MSE). Exporters need to stay abreast of competitive conditions in their current markets, scan opportunities for new or emerging markets, as well as look for opportunities to diversify or value-add to their existing product range.

In order to ascertain the list of primary products and processed food with export potential from a MSE perspective, the Technical Assistance Team (TAT) used a double approach to information.

The first source of information were key informants from relevant official institutions and business support organizations. Interviewees were consulted on the basis of their knowledge of local products, production conditions and feasibility, macro and micro-economic considerations, environmental concerns and other critical factors.

Key informants were also requested to give their views on potential regional and international markets for local products from the food and beverages sector with special emphasis on strategic and tactical considerations. The TAT also asked for opinions on non-controllable market aspects especially political, economic, social, technological, environmental and regulatory matters.

The second source of information were official figures provided by the Central Statistical Office (CSO) regarding production, imports, consumption and exports of main crops and food products of T&T origin and more than 40 products and crops were scrutinized.

In addition the TAT took into account a previous study carried out by the MoF that pondered all available commodities to improve national food security. That work formulated selection criteria, which were used to evaluate both strategic products and commodities in different food groups (staples, vegetables, fruits, legumes & pulses, products of animal origin). For the individual commodities refer to Appendix 7.2

This selection criterion, adapted from the FAO Food Security Scheme, was chosen to highlight products which would directly impact on the attainment of food for the consumers of T&T. The FAO scheme regards four pillars: Availability / Accessibility & Quality / Utilization and Sustainability. For details on the selection criteria on how each of those pillars weight on the final result refer to Appendix 7.13.

Every local food product and crop was evaluated using these criteria, however only those, which scored greater than 50%, were considered. The products that presented the highest value weighting were selected to promote the import displacement of foreign products. The TAT added a supplementary requirement: annual surplus after local consumption should exceed 100 tons. A lower surplus would find difficulties when trying to place it in overseas markets. Only MSE processed foods intended for niche markets would be considered if surpluses were below that threshold level.

Taking into consideration that this intervention aims at MSE, the TAT set aside those products that are currently being produced, processed or even exported by medium companies and/or


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big corporations. Therefore, cocoa, rum, bottled water, beer, industrial snacks and other products manufactured by non-MSE were disregarded.

Results and preliminary findings

In the following tables data from CSO shows volumes for domestic consumption, current level of staples production (season 2011) and expected production as projected by GoTT in 2015 (in metric tons)

Table 9 Staple foods Current surpluses imply short-term potential exports while future surpluses suggest medium to long-term potential exports. Therefore rice has no export potential for the moment and is still far from self-sufficiency whereas cassava

has a short-term export potential. Sweet potatoes would have a medium to long-term potential if projected volumes were attained. None of these staples is exported yet and T&T is self-sufficient only in Cassava. Cassava and sweet potatoes have a tremendous potential to be exported regionally (CARICOM) Table 10 Vegetables

As suggested by these figures and most of interviewed officials and representatives of CSO, vegetables have an important export potential. Actually some regional exports to Caribbean islands and eastern US markets have already been achieved with vegetables such as pumpkins, hot peppers and

cucumbers but in small volumes though. Ochro and dasheen bush were discarded due to very low surpluses even at highest projected volumes. Table 11 Fruits

Citrus was disregarded due to its high demand that largely exceeds supply. In addition phytosanitary issues raise serious concerns that threat citrus production in T&T. Mangoes were not considered since surpluses remain unimportant even at best-case production scenarios. Under

STAPLES Consumption Current

Production2011

Projected production

2015 Rice 33,636 2,273 7,500 Sweet potato 7,000 3,150 13,090 Cassava 4,500 5,454 18,200

VEGETABLES Consumption Current

Production2011


2015 Tomato 2,600 2,150 3,100 Hot peppers 423 710 1,800 Cucumber 1,050 1,320 1,760 Pumpkin 485 1,790 1,950 Eggplant 436 540 586

FRUITS Consumption Current

production2011

Projected production 2014/15

Bananas (sucrier) 5 5 400 Pineapple 462 462 700 Pawpaw 1,716 1,716 3,432 Citrus 32,271 1,537 1,780

Mangoes 50 50 55


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these conditions no short-term exports should be expected from the fruit sector. However the medium to long-term prospects are fairly promising especially in the case of papayas and bananas. Products of animal origin

Consumption of protein in T&T is following international trends and local statistics denote an increase in food products from animal origin. The GoTT wishes to enhance availability of fish coming from aquaculture, milk and milk products from goats, buffalos and dairy cattle, rabbit meat, beef from dairy cattle and buffalo as well as goat meat.

At present and given the current levels of local livestock production this TAT believes that a considerable amount of economic and institutional resources and efforts should be devoted to these sectors if self-sufficiency is to be achieved even from a medium to long-term perspective. Besides cycles of livestock production are usually much longer than those of crops, vegetables or fruits.

Table 12 Aquaculture The GoTT has clearly indicated that aquaculture tilapia will have an important role in the road to develop a food-secure nation.

Worldwide Tilapia is one of the three major species in aquaculture production only outrivaled by salmons and carps. Tilapia is appreciated as a palatable fish and its aquaculture production is growing at a steady pace because of their high protein content, large size and rapid growth. Under these conditions no short-term surpluses should be expected from the aquaculture industry.

Considerations to determine export potential

As discussed earlier, several elements were pondered in order to determine export potential. Moreover it is important to highlight that one of the selection parameters for a product to be listed was availability with a surplus bigger than 100 tons/year. Consequently, there is a list of 11 selected products with export potential, namely Sweet potatoes, Cassava, Tomato, Hot pepper, Cucumber, Pumpkin, Eggplant, Banana, Pineapple, Papaya and Tilapia

These merchandises can satisfactorily match all criteria to be included in the list of potentially exportable products. Actually a few of them are already being exported either regionally or internationally. Nonetheless some considerations should be taken into account.

Each of these eleven products were analyzed from an MSE’s export perspective. Also, when applicable, there will be references to processed products

Concerning export destinations, for each market it is important to fully understand the structure and functioning as well as to identify the key drivers of competition. These drivers include:

• Consumer preference patterns • Trends in consumer demand • Main players (countries/suppliers) • Sources of competition for the main players in the market • Quality • Price • Regulatory requirements

AQUACULTURE Consumption Current

Production2011


2015 Tilapia 112 22 270


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Such an analysis assists in identification of the key market requirements to enter such markets and to increase and sustain market share.

These processed foods could be exported taking advantage of existing Free Trade Agreements (FTA) with the European Union, United States, Canada and CARICOM and there are excellent sea-freight links with these destinations. But each of these products should undergo detailed research studies addressed at specific markets and segments.

Sweet potato

Over the last decade there has been a growing international interest in sweet potato production and utilization. Sweet Potato is grown mainly on marginal soils by small farmers in countries with low per capita incomes and is widely considered as a means to improve food security. At regional level sweet potato production is dominated by Jamaica, Dominica, St Vincent. T&T is still a minor player.

According to official statistics estimated market size is 7,000 tons with a current annual market value of US$ 10M. Projected volumes would attain 13,000 tons in 2015 and 60% of this production would be destined to the fresh market.

Table 13 SWOT analysis sweet potato

Strengths Weaknesses • Local culinary tradition might enable value-

added product development • Availability of soft loans financing by ADB • Genetic pool available • R&D capacities at UWI • Existing processing infrastructure • Excellent sea-freight links with export markets

• Vast majority of heavy soils are inappropriate • Lack of a state of the art cultivation; no GAP • Very low level of mechanization and irrigation • Need for harvest and post harvest techniques • Need for stronger extension services • Higher production costs than USA, Dominican Republic

and other competitors • High incidence of diseases reducing productivity • Absence of solid farmers organizations • Praedial larceny • Poor statistical capabilities • Lack of economy of scale; small farms • Deficient infrastructure to process frozen products • Limited range of packaging material and difficulty in

sourcing supplies • Outdated legal framework • Lax enforcement of quality standards • Insufficient accurate market intelligence

Opportunities Threats • Potential to significantly increase yields with GAP

and irrigation • Possibility to obtain international assistance via

FAO, IICA • The international market is demanding new

products. • Large and growing market with unsatisfied

demands of carbohydrate and fibre • Fast food industry is interested in fries • The regional market (horeca) provides

opportunities for added value products (fries, soups, frozen and baked, punches, plain fries, seasoned fries, etc)

• Competitors ability to produce at lower costs • Frequency of droughts and floods • Lack of a EU/US-compliant traceability system • Limited capacity to carry out pesticide residues tests,

private voluntary standards certifications (HACCP based) and quality

• management systems • Competition from other sectors for labor • Limited capacity of the farming sector to compete with

the higher wages • Caribbean competitors are ambitious on market share

and seen as a reliable suppliers

The potential for the development for value added Sweet Potato lies in the following areas: Fries, Chips/Crisps, Flour, Pastries, Dehydrated flakes, Canned sweet potato, Sweet potato pasta, Punches and Frozen sweet potato pieces.

Sweet potatoes are showing a four-fold increase of production throughout the seasons that goes from 3,150 to 13,000 tons in only four years with an average growth of 3,555 tons/year.


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Additionally the linear regression analysis shows an almost perfect model, in statistical terms, with a R2 close to one.

The TAT is of the opinion that this productive scenario is overoptimistic, at best and goals could be achieved but in longer periods. Cassava

Cassava due to its wide range of utilization and added value products has emerged as a leading commodity in T&T. Additionally it has a strong potential to replace imported commodities like wheat and potatoes. The most significant part of projected production is intended for the fresh market. Nonetheless a potential exists mainly for the processed products.

Some examples of processed cassava with export potential are: Flour, Tapioca of cassava, Starch, Dried cassava, Frozen products (fries, cubes, logs, chunks), Snacks and cereals, Bakery products (bread, biscuits). These processed foods could be exported.

However it should be noted that in the case of cassava primary production an almost four-fold increase is projected in only four years with average growth rates of 4000 ton/year. Moreover the regression analysis with a R2 is close to one. This scenario is overoptimistic, at best and goals could be achieved but in longer periods.

Table 14 SWOT analysis Cassava

Strengths Weaknesses • Availability of soft loans financing • Genetic pool available • R&D capacities at UWI • Existing processing infrastructure

• Vast majority of soils are inappropriate • Lack of a state of the art cultivation; no GAP • Lack of mechanization • Very low levels of irrigation • Need for harvest and post-harvest techniques • Need for stronger extension services • Higher production costs than competitors • Absence of solid farmers organizations • Praedial larceny • Poor statistical capabilities • Lack of economy of scale • Outdated legal framework • Lax enforcement of quality standards

Opportunities Threats • Potential to significantly increase yields • Possibility to obtain international assistance via

FAO, IICA, US, EU, etc • Large and growing market with unsatisfied

demands • The international market is demanding new

products. • The regional market (horeca) provides

opportunities for added value products (fries, soups, frozen, etc)

• Competitors ability to produce at lower costs • Frequency of droughts and floods • Lack of a EU/US-compliant traceability system • Limited capacity to carry out pesticide residues

tests, private voluntary standards certifications (HACCP based) and quality management systems

• Insufficient accurate market intelligence

Tomato

GoTT estimates that the tomato industry is valued at US$ 9M and has been targeted as a supplier of fresh and processed products for both the domestic and export markets. Recently 500 tons/year have been exported to regional markets.


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The manufacturing industry is currently producing the following products: Chilled packaged products, Purees, Ketchups, Sauces and Jus & beverages. Either fresh or processed these products could grow in exports. As to production, tomato crops should grow at an average rate of 318 tons/year with a total increase of 50% in the 4-year period. However possibly this is not an easily achievable target if phytosanitary concerns such as fungal diseases are taken on board. Pumpkin

This vegetable is as a major commodity with potential for both domestic and export market. Last available statistics reveal a total production of 1790 tons and GoTT has projected almost 2000 tons in 2015. This assumes an average growth of 53 tons/year for the 5-year period. Despite its ideal R2 close to 1, this scenario is quite realistic and growth rates seem fairly attainable and recently exports to regional markets were carried out.

Pumpkins could be marketed fresh or processed. Some possibilities of the latter are: Fresh cut, Chilled packaged products, Purees, Snacks and cereals (pumpkin seeds) and Beverages.

With reference to markets and given, the logistics of transportation as well as transportation costs, the feasible export markets for fresh pumpkin and its processed products are the Eastern States of the USA, Eastern Provinces of Canada and Western Europe (mainly, the UK and the Netherlands). Cucumber

This vegetable has been detected as a relevant commodity for both domestic consumption and export markets. Last available figures from CSO denote a production of 1320 tons. It should be noted that the National Food Production Action Plan foresees a total availability of nearly 1800 tons of fresh cucumber by 2015. As shown in the next graph this entails an average growth rate of 142 tons/year.

Cucumber projections present reasonable productive growth rates and the 2015 goal look feasible and exportable surpluses are already available. In point of fact, T&T recently exported 250 tons of cucumbers.

In the processed area the following options are available: Chilled packaged products, Cured products (pickles), Beverages and Sauces (cucumber chutney)

With reference to markets and given, the logistics of transportation as well as transportation costs, the feasible export markets for cucumbers and its processed products are the same as for pumpkin. Hot peppers

World chili pepper production has grown at an average annual rate of 3.9 % during the last 10 years led by a steady increase of global demand. The main chili peppers producers in the world are China, Mexico and Turkey, which in total account for more than 70 percent of the world chili pepper production. The leading global exporters include Mexico, the Netherlands and Spain.

Between 2000 and 2007, fresh chili and peppers increased on average 6.6 % per year in the world and only in the EU growth attained 6.3%.


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By and large most of the producers of Chilies are themselves large consumers. Among the largest producers Mexico also stands out as the world’s largest exporter of Chilies with one fifth of global market share.

It also should be noted that several countries from the Northern hemisphere are themselves exporters of chili peppers and there is a supply and demand gap in those countries during the winter. In the case of the EU market, Morocco, Turkey and Israel are major suppliers of the off-season market.

The top importers of all hot peppers are U.S., the EU, Malaysia and Japan. The major EU importing countries Germany, The Netherlands, France, Spain, the UK and Belgium. This order has generally been maintained in both volume and value terms. The UK and The Netherlands are the major markets of interest to CARICOM exporters.

The major exporters of hot pepper from the Caribbean are T&T, Jamaica, Belize and the Dominican Republic. Other smaller exporters are St Lucia, Barbados and St Vincent. T&T peppers are highly appreciated for their strong pungency.

Table 15 SWOT analysis for hot peppers

Strengths Weaknesses • Local culinary tradition might enable value-

added product development • Skills and expertise available • Is already an established sector in T&T • Availability of soft loans financing by ADB • Genetic pool available • R&D capacities at national level • Existing processing infrastructure • Excellent sea-freight links with export markets

Potential to significantly increase yields with GAP and irrigation

• Lack of a state-of-the-art cultivation; no GAP • Very low level of mechanization and irrigation • Need for harvest and post-harvest techniques • Absence of solid farmers organizations and lack

of sector coordination • Praedial larceny • Poor statistical capabilities • Lack of economy of scale; small farms • Deficient infrastructure to process • Difficulty in sourcing supplies • Further market intelligence is needed • Outdated legal framework • Lacks enforcement of quality standards

Opportunities Threats • High global demand • Demand for new varieties of peppers and new

taste combinations • Presence of niche markets • Many potential new clients at regional level • Possibility to obtain international assistance via

FAO, IICA • The international market is demanding new

products. • Horeca looks for added value products (fresh

cut, hot sauces and dried ground pepper) • Regional sourcing of raw materials • Key alliances and partnerships are needed.

• Frequency of droughts and floods • Lack of a EU/US-compliant traceability system • Limited capacity to carry out pesticide residues

tests, private voluntary standards certifications (HACCP based) and quality

• management systems • Competition from other sectors for labor • Limited capacity of the farming sector to

compete with the higher wages

In T&T in 2010 official statistics accounted for a total production of 710 tons of fresh hot peppers and GoTT is forecasting 1,800 tons of fresh produce in 2015.

In this traditional crop GoTT wishes to almost triple current levels of production with average growth rates of almost 400 tons/year and in the views of the TAT and the interviewees this is an achievable however high-reaching goal. T&T is currently exporting 250 tons/year.

The manufacturing industry is currently producing the following products: Dried pepper, Dried ground pepper, Fresh cut, Chilled packaged products, Sauces, hot sauces, Pepper mash and Oleoresins. Either fresh or processed these products could grow in exports.


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Eggplant

GoTT has considered this vegetable as relevant to domestic consumption and food security. Given the current and projected surpluses this commodity is adequate for export markets if import conditions are met. In fact around 100 tons are exported.

According to official forecast this commodity should attain around 600 tons of production in 2015.

Eggplant presents reasonable productive growth rates of 15,3 tons/year and the 2015 goal resembles viable in the opinion of key informants.

Possibilities of processing are present in fresh cut and chilled packaged products, however, and as it happen with other vegetables, infrastructure to process is deficient.

Either fresh or processed eggplant could access export markets Sucrier Banana

The National Food Production Action Plan aims among other objectives to reduce the national import bill. In this case GoTT wishes to substitute import of bananas and Sucrier Bananas are to be produced for the domestic market. Recently this fruit was included in the School Feeding Programme and official plans expect a significant growth from the current 5 tons to 400 in 2015.

This scenario implies a considerable reallocation of scarce resources such as 200 hectares of land. If this hurdle is solved then productive objectives could be attained.

If relevant surpluses are achieved this fruit could grow in exports taking advantage of current FTA with CARICOM. However and as previously mentioned this fruit should also undergo a specific market research study for external markets. Pawpaw

Global papaya production has grown significantly over the last few years growing at an annual rate of 4.35 percent between 2002 and 2010 and now is ranked third with a total volume of 11.22 million tons, behind mango and pineapple.

According to FAO statistics, Asia has been the leading papaya producing region, accounting for more than half of the global production between 2008 and 2010, followed by South America, Africa, Central America, the Caribbean, North America and Oceania. India is the leading producer followed by Brazil, Belize and Indonesia

International demand for the fruit is highly concentrated, with the United States being the largest importer of fresh papaya, accounting on average for more than half of the global papaya imports. Other top importers of papaya are Singapore, Canada, the Netherlands and Spain (both re-export), the United Kingdom, Germany, Hong Kong, Portugal and El Salvador.

In T&T the government has selected this fruit a major commodity intended for the domestic and export markets whose total potential value is around US$ 6 million with half of it pertaining to fresh market. Official figures of the National Food Production Action Plan predict a two-fold growth as illustrated in the next graph.


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This scenario calls for an expansion of current area under production but the objective is still workable. However sanitary issues (ring spot virus) and post-harvest losses still appear as major threats

Some examples of processed pawpaw that are accessible to MSE are: Fresh cut products, Frozen products, Snacks (preserved, dried, candied, chow), Included in cakes and pastries, Canned (slices, chunks), Animal feed (as by-product), Meat tenderizer, Juices and Flavors.

Given the logistics of transportation as well as shipping costs, and market preferences the feasible export markets at this time for T&T Papaya are the Eastern States of the USA, Eastern Provinces of Canada and Western Europe, mainly the UK, the Netherlands and Spain.

Although opportunities exist in these markets, each market has its own pre-entry conditions that must be fully satisfied and as mentioned in previous commodities each of these markets calls for detailed research studies. Pineapple

At world level, 972.000 has of pineapple were harvested and production reached 22 million tons in 2011. Asia and Africa are the major producers accounting for more than 75% followed by South and Central America. Caribbean pineapples represent less than 2% of total production. Major importers of pineapple are the United States and the European Union.

The large multinational growers dominate worldwide trade in pineapples with operations in Latin America and Asia. Most of the pineapples grown in the Caribbean and the Pacific Islands originate on small farms with less than optimal supply chains. With the exception of Belize, none of the Caribbean States have significant exports of pineapple, although many produce a small percentage of their domestic need.

Given the logistics of transportation as well as shipping costs, and market preferences the feasible export markets at this time for pineapples are the Eastern States of the USA, Eastern Provinces of Canada and Western Europe, mainly Belgium, Netherlands, Germany and Italy. The Netherlands and Belgium are of particular interest as they are the main distributors of imported pineapples to other EU countries.

In the EU the pineapple market will continue to grow but at a slower pace though. Next to the well-known MD2 variety, there are niche markets for other pineapples with different taste characteristics and sizes.

In the EU market there is a small niche for value-added produce, such as pre-cut, ready-to-eat pineapple. The UK has is the most interesting market for these convenience products, though the market is increasing in almost all EU countries. There is also a clear demand for organic and fair-trade pineapples, with the UK and Germany as leading countries.

As in Europe, the US fresh pineapple market is one of the fastest growing fruits and vegetables markets. Over the past decade, imports of fresh pineapples into the United States have more than tripled.

Pineapples, once a favourite fruit for processing in the US, have been increasingly marketed for fresh consumption with the emergence of the extra sweet MD2 variety in the mid-1990s. In addition, the dynamism of the fresh pineapple market is linked to the recent development of fresh-cut ready-to-eat pineapple products.


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Costa Rica is by far the largest supplier of fresh pineapples to the US market, accounting for more than 80% percent of total imports. Other important players on the US pineapple market are Ecuador, Mexico, Guatemala and Honduras. Meanwhile, the processed pineapple market is overwhelmingly supplied by three major world exporters: the Philippines, Thailand and Indonesia.

Although opportunities exist in these markets, each market has its own import conditions that must be fully satisfied and as mentioned in previous commodities each of these markets calls for detailed research studies.

In T&T pineapple production is expected to grow from 462 tons of current production to 700 tons in 2015 and will require an additional 200 ha of cultivated land. GoTT aims this additional production at processed food markets.

Some of the value-added for pineapples accessible to MSE are: Fresh-cut ready-to-eat products, Chilled packaged products, Snacks, Bakery products, Jams & jellies, Canned (slices, chunks and fruit cocktails), Juices and cocktails, By-product (animal feed and compost) and Flavors.

This official goal entails an important increase of current area under production but the goals remain within reach. Aquaculture

Tilapia is the most widely grown of any farmed fish on the planet. It is farmed in at least 85 countries, with most imports coming from Asia (China and Indonesia) and Latin America (Honduras, Ecuador and Costa Rica)

Tilapia production is steadily growing at global level. FAO indicates that production in 2006 reached 296.000 tons with a market value of US$ 493M and five years later total volume was 760.000 tons valued at US$ 1489M

According to the US National Fisheries Institute, tilapia now ranks fourth on its “Top Ten” list of the most consumed fish and seafood in the United States. During 2010, the average consumption of tilapia was nearly doubled.

Local production of tilapia is around 10 tons and represents less than 10% of annual consumption.

GoTT has prioritized this sub-sector and forecasts a steady market growth to 457 tons of whole fish in 2015. According to MoFP the main local markets would be retail operations for fresh and chilled products, school feeding programme, Hospitality sector and Institutional (armed and security forces, hospitals, etc). Also a regional export market is envisaged but the US and EU markets appear to be attractive.

Medium to long-term prospects of tilapia production are auspicious at local level on condition that some minor palatability issues are sorted out.

Besides import restrictions will certainly call for significant efforts in EU-US compliant traceability systems, quality management systems and private voluntary standards certifications (HACCP based). Also a strong system to monitor and control residues of pesticides and contaminants should be put in place.


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Niche markets

Several research organizations have analysed the T&T Diaspora and a paper prepared by NIHERST (Placide et al, 2006) sheds light on these potential export markets.

That study acknowledged that in the United States and Canada the T&T Diaspora is larger than the counterpart in the United Kingdom. It also tends to be constantly growing. It is primarily located in eastern coast of North America (Miami, New York, Washington D.C. and Toronto). But there is also a growing presence in Los Angeles and also in other eastern cities such as Boston and Montreal.

A particularly interesting component of the overseas population is the young persons who go to the UK, the United States and Canada for tertiary education and do not return to T&T. As these persons will probably move into higher than normal economic and social strata they may also be the key to future marketing initiatives.

Overall though, the Diaspora is growing and older first-generation migrants also tend to be more nostalgic for goods and services from their homeland and should be considered as primary targets in the nostalgia markets.

In Canada, there tends to be a greater concentration of East Indians among recent migrants from Trinidad and Tobago and this could provide opportunities for certain types of offerings.

Market research providing information such as the size of the T&T diaspora in targeted markets would be very useful to both currents and potential exporters. In addition they can be an outstanding basis of market intelligence and contacts. Many of these migrants could be remote sources of input to new product and service development.

The key challenge for the food and beverage sector is to develop products, which can be easily exported (low volume – high value) or licensed to supply the growth niches in global markets. There appear to be opportunities in a number of areas of the food and beverage sector.

At the same time, it is recognized that there are significant hurdles in the local environment to overcome if any of the sub-sector niches identified below are to succeed in the global markets.

In this sense there is an export potential in the following MSE processed products. The following list was adapted from a research paper by Placide and co-workers (2006) and includes: Roti-East Indian delicacies, Diet foods, Montserrat Hills cocoa, Fine chocolates and Pepper sauces.

Roti-East Indian delicacies

The Diaspora of all races would be a strong market and it could have wider appeal due to the distinct ‘Trini’ curry taste with wide acceptance in the Caribbean nations. Additionally these products require minimal resource use and are simple to produce. However small-scale production along with quality assurance and consistency might be a considerable limitation.


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Diet foods

There is a growing trend toward pre-packaged meals for diets. There is scope for the development of a range of meals using local produce. Nevertheless this is a very sophisticated business and the sector lacks a global niche marketing strategy and associated skills. Moreover, poor regulatory institutions, lack of standards on food safety and poor international connectedness are examples of concrete weaknesses.

Montserrat Hills cocoa

Cocoa from T&T is a world-class product that enjoys wide acceptance in premium niche markets in Belgium, France, Switzerland, the UK and the US. Nevertheless public and private institutions should urgently join forces to provide protection of Intellectual Property rights

Fine chocolates

Considering the local availability of high quality cocoa, there is an opportunity to develop the fine chocolates business based around ingredient manufacture and process development. Final manufacture may take place offshore through specialised alliances with key global niche players with the adequate marketing infrastructure and especially those with access and distribution capabilities in high growth emerging markets. Additionally this sub-sector would benefit from the development of a global niche marketing strategy and the creation of strategic alliances.

Some of our informants have raised concerns on the poor infrastructure and supply-chain inefficiencies along with a weak R&D funding for both plant stock improvement and market research.

Pepper sauces

Some considerations were already given earlier. But it is important to highlight that this subsector manufactures spicy sauce made from chili peppers and other ingredients. These products are then packaged and distributed to grocery wholesalers, supermarkets, specialty food stores and food service contractors for human consumption. These products are widely accepted in US and EU markets as well as in the CARICOM states

This is an already established business in T&T with available skills and expertise; however there is a poor support infrastructure and a lack of sector coordination. As other sectors from the food business this activity would strongly benefit from a well-developed sector strategy

Nutritious and healthy products

A comprehensive survey of agro-processing enterprises (Badri, 2011) reported that consumers are demanding nutritious and healthy agro-processed products which could reduce non-communicable life-style diseases (obesity, diabetes and hypertension). This segment is demanding a wider range of convenient agro-processed products, which are flavourful, nutritious and health-promoting, such as low-sugar beverages, low sodium products, less saturated fat, whole wheat, and vegetarian and organic products.

As recommended for other raw or processed products each of these merchandises should undergo a specific and detailed research study.


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The export process In preparation of this chapter the TAT has thoroughly reviewed a series of relevant documents, papers, publications and websites. In addition a number of local senior officers, businessmen and scholars were interviewed.

In Trinidad & Tobago, food is regulated by the Food and Drugs Act Chapter 30:01 (Act 8 of 1960) and it was amended by the following legislative acts: 39 of 1968; 156 of 1972; 31 of 1980; 16 of 1986; 12 of 1987; 6 of 1993; 16 of 1998 and 6 of 2005. Current legislation calls for different procedures depending on whether they are processed foods or fresh (unprocessed) products.

When a food product is intended for exports, Customs will ask for the following documentation:

A. Free Sale Certificate B. Certificate of Origin C. Invoice (CARICOM format) D. Packing list

A. Procedure for acquiring a free sale certificate

Any person, broker or business wishing to import, manufacture, sell or export food in Trinidad and Tobago must have it inspected and approved by the Chemistry, Food and Drugs Division (CFDD) of the Ministry of Health.

According to current legislation the CFDD is the local regulation and standards monitoring agency that monitors all aspects of the importation, manufacture, storage, distribution, sale, fraud and deception in labelling and marketing, and disposal of food and drugs.

Inspection and approval must be sought prior to the importation, manufacture, sale or export of the particular food. This process ensures the quality, purity and safety of food and drugs imported or manufactured in Trinidad and Tobago. The process with its respective institutions is as follows:

1. Chemistry, Food and Drugs Division, Ministry of Health (CFDD) a. Consult with a CFDD Inspector b. Submit a draft label (printed or hand written, see instructions in point … below) c. Payment receipt (TT$ 30) for label examination

2. Government Chemist Laboratory. Two samples of at least 100g each has to be provided by the client and submitted to the Laboratory for the following analysis: a. Microbiology b. Food chemistry c. Other (depending on the nature of the product)

All this information generates a report that is submitted to the CFDD Inspector

3. Public Health Inspectorate All food handlers are required to display a food badge at all times while conducting business. To obtain a food badge a person must: • Contact the nearest office of the County Medical Officer of Health (CMOH), City

Corporation or Borough where information would be provided.


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• Obtain a Medical Certificate. • Attend a Food Lecture at the above mentioned CMOH Offices. • Use the voucher provided to make the required payment to a bank. • Obtain two (2) passport-sized photos.

All fees are payable to any district revenue office or the Comptroller of Accounts.

Once all the above requirements are satisfactory, the facility will be inspected by the CFDD. Then a Certificate of Free Sale may be issued by the CFDD and is valid for a period not exceeding one year.

B. Certificate of Origin (COO)

A COO is an export document required by the importing country, declaring that the goods being exported are of a certain origin and quality for preferential treatment or duty-free access in accordance with the relevant Rules of Origin. This is a criteria established under Trade Agreements that determines whether a good or service will qualify for any treatment when traded.

Trinidad and Tobago currently has signed Trade Agreements with: CARICOM Member States (Antigua and Barbuda, Barbados, Belize, Dominica, Grenada, Guyana, Jamaica, Montserrat, St. Vincent and the Grenadines, St. Kitts and Nevis, St. Lucia and Suriname), Colombia, Costa Rica, Cuba, Dominican Republic and Venezuela.

In Trinidad, ExporTT, Customs and Excise Division and the T&T Chamber of Industry and Commerce (TTCIC) are the only bodies authorized to sign and issue Certificates of Origin.

1. Ministry of Finance Customs and Excise Division – issues preferential Certificates of Origin for goods to be exported to Europe, some parts of USA and “CARIBCAN” Agreement countries. Verification Fee (a one-time fee upon registration) – TT$600 + VAT

2. ExporTT – issues preferential Certificates of Origin to countries in CARICOM (excluding Haiti & Bahamas) and countries with whom Trinidad and Tobago has a Free Trade Agreement. This institution has two Certification Units, in Port of Spain and Point Lisas and the process can be carried out on-line or through the following e-mail: [email protected]

3. TTCIC– issues non-preferential Certificates of Origin for goods that do not fall under established Free Trade Agreements.

TTCIC processing fees are as follows: (1) Verification Fee (a one-time fee upon registration) – TT$600 + VAT (2) Certificate of Origin submitted via TTBizLink:

Chamber Members: TT$125 per COO Potential Members: TT$150 per COO

(3) Certificate of Origin submitted manually (effective 1st September, 2013): Chamber Members: TT$225 per COO Potential Members: TT$300 per COO

As of January 2012, all companies seeking COO must have a registered account with TTbizlink before requesting certification: www.ttbizlink.gov.tt/trade/tnt/cmn/pdf/TTBizLink%20Company%20RegForm.pdf

mailto:[email protected]

http://www.ttbizlink.gov.tt/trade/tnt/cmn/pdf/TTBizLink%20Company%20RegForm.pdf


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5. Factors Ensuring Sustainability 5.1 Policy Support Essential is the support of the central Government in T&T. Effective priority should be set up with control of the goals in appropriate timeframes. Many projects implemented in the past lack on sustainability.

In order for the project to be sustained it is imperative that the Stakeholders in T&T embrace the efforts of MoLSMED and MoFP to implement standards in the agro-processing sector. The assignments that are being carried out will provide pertinent information on the agro-processing industry, which includes cost of implementing food safety (HACCP) of different agro-processors at varying stages of development. The areas and level of training will be needed and what equipment and infrastructure is needed.

Throughout this process one thing is evident that the legal framework for food safety and standards is weak and that can create loopholes in the system. This means that all the agencies involved must collaborate to get the systems in place so that food safety systems can be regularize. There should also be a redeployment of responsibilities and clear mandates should be given to each agency. Last but not least a proper budget should be allocated to carry out the mandates.

The trained service providers have to continue to help agro-processors to become standardized continuously. The agro-processors that were used for the training should be used as pilots for future processors to use as models. Continuous training for key service providers is a must at least once a year so they can keep abreast with the new trends in the food sector. This could be done collaboratively with the University of the West Indies or other Tertiary institutions within Trinidad and Tobago. This can be a whole new area of study and persons interested can be certified.

MoLSMED has to find means by which processors can get incentives to get them to the next step. This could be in the form of affordable loan programmes and technical as well as business support. The idea of an incubator system is one that should be explored and the Agro-processing industrial park is going to be an asset in the development of the industry. Small and Micro agro-processors should be encouraged to form groups or clusters that would attract funding from a number of agencies like FAO, GEF, IICA, EU and others.

5.2 Monitoring and Evaluation 5.2.1 General M&E aspects The monitoring and evaluation of this project is to be done in different stages; first participants of the training assess the training components. Participants were exposed to a number of standards from the USA and the EU. They compared the standards and looked for similarities and differences and then determine how feasible it would be for the small agro-processors in Trinidad and Tobago to comply with the standards.


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Participants were required to do an assignment that would require then to assess an agro-processor in terms of their level of readiness to implement food safety. This was done over a six week period, while the participants will continue to work on this project for another three weeks. At the end of this assignment they would require to make a presentation of the agro-processor and that would be presented to MoLSMED and Ministry of Food production to implement the necessary programmes.

1. Monitoring scheme for the different levels of results based on indicators 2. Baseline measures of these indicators allowing for future comparison and incorporated

in the gap analysis instruments 3. Further clarification on scope and reach of terms such as sustainability.

• Three quizzes were given during the workshop period to see if participants grasped the main issues of the training;

• The facilitators’ performance in Trinidad and Tobago was assessed for each individual workshop session and the HACCP practical assignments;

• Participants sent every part of the assignment to be checked by the consultants where advice was given to facilitate the capturing of the correct information;

• At the end of the program participants have an entire portfolio of the agro-processor with information that was listed in the assignment sheet;

• Participants reported their findings during a plenary session with the consultants and representatives of GoTT and EUD and certificates of attendance were issued;

• All documentation for the workshop, such as lecturing materials, reference documents as well as templates for the HACCP assignments were made available at Dropbox. Also the Compendium on food safety standards has been filed. All key service providers, workshop participants and other relevant stakeholders have free access to this information. The Dropbox is administered by MoLSMED and the TL.

5.2.2 Specific M&E aspects Objectives

To provide technical assistance to key service providers involved in elevating MSEs in the areas of business and standard attainment.

1. The key service providers in Trinidad were chosen by the MoLSMED based on their interaction with MSEs, which include organizations that provide technical support, financial support, associations and cooperatives;

2. The key service providers in Tobago were chosen by EurochamTT in collaboration with MoLSMED. In a two day workshop most topics from the Trinidad workshop were briefly addressed;

3. The Standards of choice mentioned in the Terms of Reference are HACCP, ISO 22000 and the United States Food Safety Modernization Act (FSMA). ISO 22002-1 and FSSC 22000 were added by the consultants:

• HACCP is universally accepted as a preventative food safety programme; • FSMA is an obvious choice because Trinidad is already exporting to the U.S. and there

are already some organizations that are in the process of getting certification; • CARIRI is also shadowing FSMA auditors presently so they can take over the auditing

process throughout the Region;


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• ISO 22000 is a globally accepted private voluntary standard (PVS), but is not benchmarked by the Global Food Safety Initiative (GFSI) because in this standard compliance with the pre-requisites is not mandatory;

• ISO 22002-1 deals with the pre-requisites to HACCP, which form the basis for any food safety programme;

• FSSC 22000 is a PVS, which combines the ISO22000 and ISO 22002-1 standards; • The above mentioned PVSs can be used for export to Europe.

Purpose

To improve and ensure the quality and safety of selected local food products while fostering their sustainable marketing in order to reduce the import dependency of agricultural products.

1. Participants conducted a comparative study of the EU food laws and the American FSMA to find similarities and differences and reported their findings;

2. Participants conducted a comparative study of the private voluntary standards such as ISO 22000, SQF, BRC and IFS and reported their findings;

3. Although the focus of this project is on agro-processors, the results are expected to have a trickledown effect. E.g. if agro-processors demand that their raw materials meets certain standards then farmers will be forced to provide produce that meet those standards. Agro-processors also are expected to process products that meet international standards. Hence they can be providing the same quality food for the nation and for the international market.

4. Food is safe when a product meets all the limits that are universally accepted and is based on scientific proof. Whatever food standard that is chosen they all have their level and limits hence that takes precedence.

5.2.3 Results

Criteria and systems developed for MSEs.

1. The key service providers were trained to ensure that new agro-processors know what they should be doing and those that are already applying best practices continue to follow the food safety programme of choice;

2. Gap analysis: the key service providers were paired to individual agro-processors with the assignment to investigate the current situation and future needs and to see whether the processing methods are in compliance with the pre-requisites and HACCP;

3. The agro-processor chosen should already be selling to the public and should have the intention for expansion in the local, regional and/or international market but must fit the criteria for Small and Micro enterprises as stipulated by MoLSMED; The agro-processors have been chosen across sectors, such as fish, confectionary, sauces and beverages and throughout the country; not concentrated in one area;

4. The participants followed a number of activities with the agro-processor and provided the information to whomever MoLSMED and MoFP choses to release the information to;

5. Appropriate technologies are depended on the size of the agro-processor, the products being manufactured, the suitability and limitations of the currently used technologies and the availability of funds for the purchase of more appropriate processing technologies and record keeping methods. The appropriate technologies were identified by the key service providers with assistance from the consultants.


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6. Conclusions and Recommendations 6.1 Conclusions National agricultural plans and policies by the GoTT indicate a definite role for revitalising and repositioning the agricultural sector in T&T by addressing standards, general quality and food safety issues. With the divestment of the sugar industry, production of a range of traditional and non-traditional commodities are on the increase, demonstrating the tremendous potential for diversified agricultural production. However, the sector needs to be repositioned and reorganized to realize such potential and alleviate against the challenges faced by farmers and micro and small enterprises (MSEs).

Various studies and projects have been undertaken in the past to promote development and diversification of the agricultural sector in T&T and the considerable potential for growth has been recognized. It is also recognized that the exploitation of such potential must be embraced by all stakeholders and beneficiaries, cognizant of the impacting factors, key among them, standards, and safety of products, product certification, and deficiencies in production, human resource, institutional and environmental capacity. The Consultants were sensitive to those impacting issues and seek to empower all stakeholders to play their part in realizing that goal. The provision of technical support is critical as this could help alleviate problems with regard risks and opportunities identified.

All food products whether, raw, cooked, semi-processed or processed are more and more being produced and marketed with standards, quality assurance and compliance forming the basis for trade in food. In that context the assessment of the various sectors has been particularly revealing with regard operational issues particularly standards, safety, and quality issues.

In agricultural sector is still constrained by factors including: • absence of quality standards of production, processing and marketing • high costs of production inputs • outdated legal framework for agriculture and food safety • competition with cheap imported agricultural products • absence of appropriate processing facilities • fragmented and unorganized production system • inadequate access to agricultural land • inadequate management and husbandry practices among farmers • the poor adoption of improved systems of production • Limited access to financing

Notwithstanding, the future development and sustainability of agricultural production and distribution is impeded by the following:

• Competition from imported products so there is a need to develops policies and strategies to increase local competitiveness and lower production costs;

• Difficulties in obtaining finance to increase their capacities and new comers to start production, including the relatively high interest rates;

• Not enough promotion of the local fresh products. Marketing strategies are required; • Inadequate food safety standards for local products; • Fragmentation of producers.


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Food Safety and Legislation

Foodborne disease outbreaks involving agents such as Escherichia coli, Salmonella and chemical contaminants highlight problems with food safety and increase public anxiety that modern farming systems, food processing and marketing do not provide adequate safeguards for public health. In addition, the recent outbreaks of the Avian Influenza caused by the H5N1 virus in countries close to the Caribbean and the numerous bioterrorism threats have placed the regional agricultural health systems under pressure to prevent and prepare for any such occurrences. For this reason, consumers are taking unprecedented interest in the way their food is produced, processed and marketed, and are increasingly calling for the Governments and other relevant authorities to accept greater responsibility to ensure food safety and consumer protection.

As such, effective national food control systems, benchmarked with internationally accepted food safety standards, are essential for protecting the health and food safety of consumers. They are critical in enabling countries to assure the safety and quality of their foods entering international trade and to ensure that imported foods conform to national requirements. The new global environment for food trade places considerable obligations on both importing and exporting countries to strengthen their food control systems and to implement and enforce risk-based food control strategies.

Food safety legislation is outdated and cannot provide the necessary competitive edge that this sector requires. However if food safety legislation would be adequately enforced in T&T it would already go a long way towards establishing a robust integrated food control system. However the reality is that at present there is a considerable problem of capacity & difficulties regarding enforcement of the food safety legislation in this country.

In most Caribbean countries, effective agricultural health and food safety control measures are undermined by the existence of fragmented legislation, multiple jurisdictions, and weaknesses in surveillance, monitoring and enforcement. Confidence in the safety and integrity of the food supply is an important requirement for consumers. Hence, food safety standards for compliance and prevention, such as the WTO Sanitary and Phyto-Sanitary (SPS), the CODEX Alimentarius, Hazard Analysis Critical Control Points (HACCP), Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) have emerged as the signature of approval to assure consumers of safe, good quality food.

A desk research and information gathering exercise was conducted of relevant national, regional and international standards and best practices, such as the CARICOM/CROSQ Regional Standards, the international Codex Standards and Codes of Practice, FDA FSMA (United States), the UNECE (United Nations Economic Commission for Europe) Marketing and Quality Control Standards and other available and relevant standards and codes of practice.

The consultants have provided a SWOT analysis of the different sectors and assessed the strengths and weaknesses of each of them.


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Achievements

Taking into account the requirements of the ToR, the results were reached and the key outputs are:

• Technical assistance to key service providers was provided in the areas of business and standard attainment in:

o Food legislation, national, regional and international, especially FSMA and EU food law;

o Food safety standards based on HACCP; notably private voluntary standards such as ISO 22000, ISO 22001, FSSC 22000, BRC, IFS, SQF;

o Labeling standards (especially EU and U.S. standards); o Identification of appropriate food processing technology o Market strategies for local, regional and international market penetration.

• Workshops on food safety were conducted in Trinidad. More training was performed than required by the ToR. Instead of one workshop at the end of the mission, the EUD approved the execution of multiple workshop sessions on food safety, as proposed by the TAT;

• In addition a two-day workshop on food safety issues was organized in Tobago; • All training and reference materials are fully accessible to the workshop participants by

means of a “dropbox” specifically opened for this purpose; • The service providers visited by the TAT were assessed on strengths and weaknesses of

each of them (SWOT analysis); • Skills gap-analysis of selected agro-processors was carried out.

Major constraints encountered

Major constraints encountered included the following: • Time frame allocated for project implementation; • Scheduled implementation period; • Some organization problems and inadequate support from some stakeholders; • Lack of statistical data (especially in production, consumption and exports of processed

food); Major constraints foreseen for post project period

Major constraints foreseen for the post project period include: • Lack of continuity with regard to the training component if a follow-up training

programme on PRPs and HACCP can’t be materialized; • The matter of sustainability if MSE’s are not assisted in finding incentives for

implementation of new technologies and certification programmes; • Infrastructure and finance to support full implementation of the product certification for

MSEs; • The adequacy of support from all key stakeholders including farmers, private sector

organization and in particular government ministries and agencies; • A large number of horizontal issues is affecting the whole value chain. Yet the ‘Stable to

Table’ or ‘Farm to Fork’ approach is not being followed in Trinidad and Tobago.


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Lesson learnt

One of the lessons learnt is that the time of year to run projects in T&T is very important. November and especially December were inadequate to run projects that require high levels of participation.

Information is not always readily available, such as statistics and also of who is housing information that maybe pertinent to the project.

Politics is an integral part of the decision making of how services are handled and by whom. Ministries do not always collaborate on pertinent issues that require multiple stakeholder decision, hence creating bottlenecks of a number of issues that were left undone.

7.2 Recommendations Food legislation

• Set up a single national food safety authority as recommended by an independent study and already implemented by all CARICOM Member States. A serious independent study was carried out in T&T but it was never implemented. Our suggestion is to implement the recommendations made by that study as it was done in the rest of the CARICOM member states;

• Carry out a thorough review of the legislative framework regarding agriculture, fisheries, food safety and standards;

• Governments and regulators should take ownership in developing and managing food safety systems to safeguard public health and trade.

• Remain abreast with new legislation and standards via access to the Codex, CROSQ, EU and U.S. FDA websites.

Control and monitoring

• Provide political leadership and power to the new food safety authority along with sufficient human and material resources;

• Implement a serious EU-compliant control programme on pesticides residues. The TAT recommends an intervention from the COLEACP’s Pesticides Initiative Programme (EU-funded);

• MoH should become more pro-active in re-activating the Food Advisory Committee and coordinate actions with other government agencies such as MoFP in carrying out its task of enforcing the Food Safety Act and the control and monitoring of processed food. A data base on Codes of Practice could probably be better administered by the TTBS;

• Universities and publicly funded research institutes should develop scientific surveillance methods and response programmes in the unlikely event of a food safety crisis;

Service providers

• Strengthen food safety institutions along the Value Chain; • Look for partners in the region that are willing and able to support food safety initiatives; • Scientists, regulators, industry and consumer groups should collaborate with governments

in developing and implementing food standards and safety systems and mechanisms for


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monitoring and evaluating all levels across the various typologies that exist in the food production to consumption chain;

• Universities and other publicly funded research organizations should embark on research in collaboration with government and industry to identify risks and region-specific food safety challenges;

• Agro-processors should have (subsidized) access to laboratory services via CARIRI and/or the budget and resources of the CFDD laboratory should be increased substantially;

• The public should be educated on food safety and safe food handling. This is a shared responsibility of the science community, government and the agri-food industry;

• A properly equipped and managed incubator system will be important for agro-processors; • Ensuring that stakeholders remain abreast with new trends in the food industry via

continuous training and seminars; Sustainability

• From a food security standpoint an attempt should be made to increase local production of food crops. The tourism sector is growing and requires increased and consistent supply of quality food. Tourism and food services are at increased risk to threats of food contamination. Trinidad and Tobago must therefore seek to generate the appropriate responses which would help to reduce vulnerability and shocks not only to local population but also to the tourism sector and the wider economy arising from imported food products. Utilization of local products with controls provides the primary response to this;

• MoLSMED and MoFP should find funding for continuation of the project results and coordination between donors is essential to have a sustainable outcome;

• M&E systems should be developed, not only to follow-up on the current project but also to follow developments in the sector;

• Collaborative effort is required from all stakeholders to ensure that a proper food safety system, which is supported by legislation, is implemented;

• The public should be educated on food safety and safe food handling; • Food producers should join forces and work on grouping dynamics; • Agro-processors should have access to financing to be able to expand their operations in

terms of product outreach; with proper access to financing the importation of inputs, machinery and other raw materials would no longer be a challenge;

• CSO should be strengthened and access to reliable data should be made easily available to users from the private and public sector;

• Increase transparency on public sector activities with special reference to dedicated and updated websites.

Market access

• The National Export Strategy approved by the GoTT should be reviewed and implemented; • Development of a T&T branded product should be considered which provides levels of

certification which is at par with current international standards; • Encourage and support the development of a consumer’s association.


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Follow-up Activities and Proposed Time Frame Activity 3

M 6 M

≥ 1 yr

Responsibility Remarks

A review of the legislative framework regarding food safety and standards

√ CFDD, TTBS, MOH, MOA, MOFP, MoLSMED, CARIRI, IICA, UWI, ExporTT, TTMA CARDI, Attorney General Office, customs department, consumer organizations, NAMDEVCO, CARICOM rep for food safety

This needs be done urgently to address the food safety issues that are raised by this consultancy

Set up a single national food safety authority as recommended by an independent study

√ CFDD, TTBS, MOH, MOA, MOFP, IICA MoLSMED, CARIRI, NAMDEVCO, UWI, CARICOM, Customs, Attorney General, supermarket organization, consumer organizations

IICA has a regional programme towards implementing an agricultural food safety initiative (CAFHSA).

intervention from the COLEACP’s Pesticides Initiative Programme (EU-funded);

√ CFDD, food safety competent authority, Pesticide Board, TTBS

This intervention was done before but there was no known follow up or no follow-up documentation was found

Affordable barcode system √ CFDD, TTBS, MoLSMED This should be accessible to agro-processors

Development of a T&T branded product certification which is at par with current international standards;

√ CFDD, TTBS, MOH, MOFP, TTMA, ExpotTT, IICA, UWI, CARIRI, NAMDEVCO Consumer Association, supermarket association, other stakeholders

This could be a 3 tier certification: Level 1: PRP Level 2: HACCP Compliant Level 3: certification

Implementation of properly equipped and managed incubator system will be important for agro-processors;

√ MoLSMED, CARIRI, ExporTT, TTMA, IICA, CFDD, TTBS

Since there is an IBIS strategy already ongoing, this should be the implementation aspect

Sensitization campaigns on food safety issues

√ CFDD, CARIRI, UWI, MOA, MOFP, IICA, NAMDEVCO, other educational and food institutions super Market Association, Consumer Associations

Though lectures, media interviews, ads, billboards, community meetings, other paraphernalia. This should be ongoing.

Training for agro-processors ( see 4.3.4 Skills- Gap – Analysis, Table 4)

√ CARIRI, UWI, ExporTT, CFDD, MoLSMED, TTMA, NAMDEVCO, MOFP, other educational and food institutions

These training will be on going

Develop a strategy for agro-processors to get access to funds

√ MoLsMED, ExporTT, MOFP, financial institutions, other NGOs

Funds could be in form of grants, affordable loans, Organization /group developmental funds

Review & implement national export Strategy

√ MoLSMED, ExporTT, TTMA, TTBS, CFDD, MOFP, customs department

The export strategy has already been done and may just need to be updated


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Appendix 7.1 Background Papers

1. CROSQ Interim Narrative Report Implementation of TBT in ACP Countries.

2. IBIS 2011_Final. National Business Incubation Policy. Trinidad and Tobago

3. EGARR & Associates. An Integrated Solid Waste/Resource Management Policy for Trinidad and Tobago. Ministry of Local Government. Final Draft February 2012

4. Ministry of Food Production. Investment Opportunities in Agriculture. 2012. Trinidad and Tobago

5. Ministry of Food Production. The National Food Production Action Plan 2012-2015. Trinidad and Tobago

6. Ministry of Labour and MSE Development. Micro and Small Enterprise Policy for Trinidad and Tobago, 2013-2016. September 2013. Trinidad and Tobago

7. Ministry of Planning and Sustainable Development. Building Competitive Advantage - Six Strategic Business Clusters and Enables. Trinidad and Tobago

8. Ministry of Planning and Sustainable Development. National Performance Framework 2012-2015. Trinidad and Tobago

9. Ministry of Planning and the Economy. Innovation for Lasting Prosperity, Medium-term Policy Framework 2011-2014. October 2011. Trinidad and Tobago

10. Technical and Administrative Provisions. Annex II to financing agreement n◦ DCI-sucre/23150. Trinidad and Tobago

11. Technical Assistance for Training of Micro and Small Enterprises in Trinidad and Tobago in International Quality Standards. Specific Terms of Reference


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Appendix 7.2 List of Priority Commodities Targeted by MoFP for 2012-2015

Category Commodities Export Potential

Domestic market

Rice √ Staples Eddoes √ Bodi √ Pigeon peas √ Black eye peas √ String beans √

Legumes and Pulses

Seim √ Plantain √ Dasheen bush √ Cassava (staple) √ Sweet potato (staple) √ Sweet Corn √ Cucumber √ Hot Peppers √ Lettuce √ Melongene √ Ochro √ Onion √ Pak-choi √ Pumpkin √ Sweet Peppers √ Tomato √

Food and Root Crops

Watermelon √ Avocado √ Banana (sucrier) √ Breadfruit (staple) √ Citrus √ Cocoa √ Coconutwater √ Dwarf Pommecythere √ Mango √ Pawpaw √

Fruit and Tree Crops

Pineapple √ Aquaculture Tilapia √

Honey √ Rabbit for meat √ Sheep for meat √ Goat for meat √ Goat for milk √ Cattle for milk √

Livestock

Buffalo for milk & meat √


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Appendix 7.3 Traceability

1. Definition of traceability

Traceability is a process that makes it possible to find the trace of the various steps and locations a product has passed through from its creation to its final disposal. It is one of the components of the food safety guarantee.

It involves two concepts: Tracking (locating a product in time and space) and Tracing (all information about the life of a product).

It can be used bi-directionally: downstream (from the production lot to the finished product) and upstream (data to move from the product back to the raw materials).

2. Complementary Purposes of traceability Safety: to ensure the product complies with rules and requirements.

Implementation: to monitor operational progress and the successful completion of industrial, logistics and administrative sequences.

3. The 4 traceability approaches

a. The “Customer” Approach. The first purpose of traceability is to prove that the product matches customer requirements.

b. The “Food Safety” Approach. Food safety, demanded by consumers, is the joint responsibility of all parties involved in the food processing chain. They must implement controls and communication throughout the process.

c. The “Regulations” Approach

- At the European level, EC Regulation 178/2002 lays down obligations of traceability for companies in the food-processing sector, including importers.

- Internationally, the ISO 22000 standard requires the company to establish a traceability system. The principles of the “Codex Alimentarius” are also defined in a series of standards that, inter alia, cover the product description, reason for being, contaminants, hygiene, etc.

d. The “Company Management” Approach.

Traceability has become essential in trade relations.. It should be considered as a performance lever for companies (improved visibility, better services offered to customers, etc.).

4. The components of a product traceability system

A traceability system is a system integrated in a production structure that makes it possible to trace an entity.

It consists of the 4 following key points: • Product identification (tracking by lot), • Management of links between the operations carried out for each lot, • Data recording (pre-selection of information to be recorded), • Communication (association of an information flow with product flow)


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5. Implementing a traceability management system

a) The traceability system should be set up and configured based on: regulatory obligations, customer requirements, network objectives and business characteristics (size, resources, qualifications, etc.).

b) Setting up a traceability system should be considered as a corporate plan, while bearing in mind that traceability is a tool and not an objective in itself.

c) Certain conditions facilitate its implementation: • Known and stable processes and operating methods. • The presence of a Food Safety Management System (FSMS) while avoiding any

confusion between Traceability and Quality. • The availability of qualified staff informed about the project.

d) Setting up a traceability system requires an action plan comprising 7 steps:

• Description of the project, which defines clearly: - The product,

- The context (regulations, customer requirements, etc.),

- The scope of traceability,

- The necessary data.

• Project coordination (establishment of a Steering Committee to coordinate actions).

• Definition of the elements of the traceability system. It is important to describe: - The product life cycle diagram (process details), - The data flows and documentary base of the traceability system, - The necessary human, technical, IT and financial resources needed

(responsibilities of all parties). • Agricultural production pilot project. • Training. • Communication:

- Internal (inside the company) - External (to the company's customers).

• System assessment (during internal FSMS audits).

e) Once the project and elements of the traceability system are defined, it is possible to draw up the traceability procedures

These should state:

• The type of activity by name (and number). • A brief description of the activity carried out. • Identification of the person responsible for the activity, the data to be recorded and the

documentation to be kept. • An explanation of the methods to record the traceability data. • The place where the information must be saved.


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Appendix 7.4 EU Legislation on Pesticide Residues

1 EU legislation on pesticides

The EU legislation concerning pesticide MRLs covers food and feed produced in the EU, as well as imports from third countries.

2. Regulation (EC) No 396/2005

Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC.

Article 12 of Regulation 396/2005 provides for a review of all MRLs:

a) After the inclusion of an active substance in Annex 1 to Directive 91/414/EEC (Article 12(1));

b) For those substances already in Annex I at the time of the adoption of 396/2005 in September 2008 (Article 12(2)).

A review is being conducted by the European Food Safety Authority (EFSA) on the basis of information supplied by Member States (MS). All MS were required to submit details of Good Agricultural Practices (GAPs) for their approved uses. These were submitted to the rapporteur MS who is responsible for identifying the critical GAP that determines the MRL. The GAPs and summary details of the supporting data were then submitted to EFSA. These submissions to EFSA are now being reviewed and EFSA will notify the MS when a “draft Reasoned Opinion” on the current MRLs for each active substance is adopted.

During 2010, four regulations were published amending EU MRLs for a certain number of active substances:

COMMISSION REGULATION (EU) No 893/2010 of 8 October 2010 amending Annexes II and III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards MRLs foracequinocyl, bentazone, carbendazim, cyfluthrin, fenamidone, fenazaquin, flonicamid, flutriafol, imidacloprid, ioxynil, metconazole, prothioconazole, tebufenozide and thiophanate-methyl in or on certain products.

COMMISSION REGULATION (EU) No 765/2010 of 25 August 2010 amending Annexes II and III as regards MRLs for chlorothalonil clothianidin, difenoconazole, fenhexamid, flubendiamide, nicotine, spirotetramat, thiacloprid and thiamethoxam in or on certain products.

COMMISSION REGULATION (EU) No 750/2010 of 7 July 2010 amending Annexes II and III as regards MRLs for: acibenzolar-S-methyl, amisulbrom, ametoctradin, azoxystrobin, bixafen, dimethomorph, dithiocarbamates (mancozeb), fipronil, fludioxonil, imazalil, prohexadione, pyraclostrobin, thiacloprid, pirimicarb, prosulfocarb, tebuconazole, triclopyr and valiphenal in or on certain product.

http://pip.coleacp.org/en/pip/18110-pip-summary-eu-pesticide-regulations


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COMMISSION REGULATION (EU) No 459/2010 of 27 May 2010 amending Annexes II, III and IV as regards MRLs for: azoxystrobin, cypermethrin, ethephon, fenttrothion, indoxacarb, lamda-cyhalthrin, methomyl & thodicarb, profenofos, pyraclostrobin, thiachloprid, triadimefon & triadimenol, trifloxystrobin in or on certain products.

During 2011, five regulations have so far been published amending EU MRLs for a certain number of active substances:

COMMISSION REGULATION (EU) No 508/2011 of 24 May 2011 concerning MRLs for abamectin, acetamiprid, cyprodinil, difenoconazole, dimethomorph, fenhexamid, proquinazid, prothioconazole, pyraclostrobin, spirotetramat, thiacloprid, thiamethoxam, trifloxystrobin in or on certain products.

COMMISSION REGULATION (EU) No 310/2011 of 28 March 2011 concerning MRLs for aldicarb, bromopropylate, chlorfenvinphos, endosulfan, EPTC, ethion, fenthion, fomesafen, methabenzthiazuron, methidathion, simazine, tetradifon, triforine in or on certain products.

COMMISSION REGULATION (EU) No 520/2011 of 25 May 2011 for benalaxil, boscalid, buprofezin, carbofuran, carbosulfan, cypermethrin, fluopicolide, hexythiazox, indoxacarb, metaflumizon, metoxyfenozide, paraquat, procloraz, spirodiclofen, protioconazolo and zoxamide in or on certain products.

COMMISSION REGULATION (EU) No 524/2011 of 26 May 2011 for biphenyl, deltamethrin, ethofumesate, isopyrazam, propiconazole, pymetrozine, pyrimethanil and tebuconazole in or on certain products.

COMMISSION REGULATION (EU) No 559/2011 of 7 June 2011 for captan, carbendazim, cyromazine, ethephon, fenamiphos, thiophanate-methyl, triasulfuron and triticonazole in or on certain products.

Source: Adapted from COLEACP – Pesticides Initiative Programme – Phase 2

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Appendix 7.5 Stakeholders Meeting with the TAT Organization / Name / Position Phone / E-mail / Website

EUROPEAN UNION DELEGATION Level 2, Sagior Financial Centre 16 Queen’s Park West, Port-of-Spain

www.eeas.europa.eu/delegations/trinidad

Ms Daniela Tramacere Chargé d’Affaires

Tel: 1 868 622-6628 E-mail: [email protected]

Mrs. Kathrin Renner International Aid Officer / Attaché

Tel: +868-622-6628/-0591/-0615 E-mail: [email protected]

MINISTRY OF LABOUR AND SMALL AND MICRO ENTERPRISE DEVELOPMENT (MoLSMED) Enterprise Development Division Level 6, Tower C, International Waterfront Centre 1A Wrightson Road, Port-of-Spain

Tel: 1 868 625-8475 / -8478 ext. 1507 Website: www.molsmed.gov.tt

Mr. Michael Gordon Manager

Tel: 1 868 627-0756 Mobile: 1 868 372-1432 E-mail: [email protected]

Mr. Alan Cooper Policy Analyst


Mr. Makesi Alexander Sector Specialist


MINISTRY OF FOOD PRODUCTION (MoFP) Programme Coordinating Unit Building # 2 Serpentine Road, St. Clair, Port-of-Spain

Website: www.agriculture.gov.tt

Mr. Albade Beekham Agronomist (Research)

Tel: 1 868 646-4335 Ext. 4026 E-mail: [email protected]

Mr. Ian Fletcher Agricultural Officer (Agriculture Land Administration)


Mr. Nigel Grimes Programme Coordinator


Mr. Farook Hosein Sr. Project Analyst (Planning Division)

Tel: 1 868 …-… E-mail: [email protected]

Mrs. Kamalded Maharat Ag. Director (Horticulture Division)


Ms. Beena Persad Planning Officer (Planning Division)


Mrs. Omairia Avila Rostant Root Crop Coordinator (Commercial Large farmers)


NATIONAL AGRICULTURAL MARKETING AND DEVELOPMENT CORPORATION (NAMDEVCO) (operates under the aegis of MoFP) 3 ¼ MM S.S. Erin Road, Debe

Tel: 1 868 674-3218 /-7576 /-3476 Website: www.namdevco.com

Mr. Ganesh Gangapersad Chief Executive Officer (Ag.)

Mobile: 1 868 792-8430 E-mail: [email protected]

Mr. Eugene Williams Marketing Manager

Mobile: 1 868 731-7468 E-mail: [email protected]

http://www.eeas.europa.eu/delegations/trinidad



http://www.molsmed.gov.tt/




http://www.agriculture.gov.tt/








http://www.namdevco.com/



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MINISTRY OF TRADE, INDUSTRY AND INVESTMENT (MTII) Level 14, Nicholas Tower 63-65 Independence Square, Port of Spain

Tel: 1 868 623-2931-4 Website: www.tradeind.gov.tt

Mr. Norris Herbert Director - Trade Directorate


Ms. Shanna Ramesar-Beharry Industry Specialist - Business Development Directorate

Tel: 1 868 623-2931 Ext. 2225

E-mail: [email protected]

ExporTT Ltd (operates under the aegis of MTII) 151B Charlotte Street, Port-of-Spain

Tel: 1 868 624-7171 Website: www.exportt.co.tt

Mr. Christopher Lewis Chief Executive Officer

Tel: 1 868 624-7171 Ext. 444 Mobile: 1 868 462-5152 E-mail: [email protected]

Mr. Crisen Maharaj

Export Officer


Mr. Dhanraj Harrypersad Manager, Export Market Research Centre


Mr Damie Sinanan, Manager, Goods Export


Trinidad and Tobago Bureau of Standards (TTBS) (operates under the aegis of MTII) 1-2 Century Drive. Trincity Industrial Estate Macoya. Tunapuna. P.O. Box 467. Port of Spain

Website: www.ttbs.org.tt

Mr Errol Rampaul Head, Standardization Department


Ms Felicia Thomas Standards Officer. Corporate Executive Unit

Tel: 1 868 662-8827 | 663-4835 E-mail: [email protected]

MINISTRY OF HEALTH Chemistry, Food & Drugs Division (CFDD) #92 Frederick Street, 3rd Floor, Port-of-Spain

Mr. Adrian McCarthy Chief Chemist, Director CFDD

Tel: 1 868 623-2834 /-5242 E-mail: [email protected]

Mr. Farz Khan Food & Drugs Inspector I

Tel: 1 868 623-2834 /-5242 E-mail: [email protected]

CARIBBEAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE (CARDI) CARDI Frederick Hardy Building University of the West Indies, St. Augustine

Tel: 1 868 645-1205-7 Website: www.cardi.org

Dr. Janet Lawrence CARDI Head of Unit in Trinidad & Tobago

Tel: 1 868 645-1205-7 E-mail: wjlawrencecardi.org

CARIBBEAN INDUSTRIAL RESEARCH INSTITUTE (CARIRI) CARIRI University of the West Indies, St. Augustine

Tel: 1 868 662-7161-2 E-mail: www.cariri.com

Mr. Meghnath Gosein CARIRI Unit Leader Business Service

Tel: 1 868 662-7161-2 Ext. 2310 E-mail: [email protected]

http://www.tradeind.gov.tt/



http://www.exportt.co.tt/





http://www.ttbs.org.tt/





http://www.cardi.org/

http://www.iica.int/

http://www.cariri.com/



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INTER-AMERICAN INSTITUTE FOR COOPERATION ON AGRICULTURE (IICA) IICA Headquarters #10 Austin Street, St. Augustine

Tel: 1 868 645-4555 /-520/-8886 Website: www.iica.int

Dr. Lisa Harrynanan Agricultural Health & Food Safety Specialist

Tel: 1 868 645-4555 /-520/-8886 E-mail: [email protected]

Mrs. Diana Francis Policy & Planning Specialist

Tel: 1 868 645-4555/-520/-8886 E-mail: [email protected]

Mr. Edric Harry Policy Analyst

Tel: 1 868 645-4555/-520/-8886 E-mail: [email protected]

TRINIDAD & TOBAGO MANUFACTURERS’ ASSOCIATION (TTMA) Level 2, TTMA Building #42 Tenth Avenue, Barataria

Tel: 1 868 675-8862 Website: www.ttma.com

Mr Nicholas Lock-Jack President


Ms. Giselle Roberts Team Leader Business Development


Mr. Paul Quesnel Director Group Corporate Relations Manager Bermudez Group


Mr. Darren Leigh Director Director of Operations Caribbean Packaging Industries Ltd


Dr. Desmond A. Ali Executive Director Caribbean Poultry Association Principal Consultant Millennium3 Consultants


UNIVERSITY OF THE WEST INDIES Faculty of Food and Agriculture Department of Food Production Sir Frank Stockdale Building, St. Augustine

Tel: 1 868 662-2002

Prof. Dr. Neela Badrie Head Dept. of Food Production / Professor Food Microbiology and Food Safety

Tel: 1 868 662-2002 Ext. 82089/90 E-mail: [email protected]

Dr. Lynda Wickham Deputy Dean, Outreach and Internationalisation / Senior Lecturer Crop Science / Post-Production Technology


Department of Chemical Engineering

Dr. Saheeda Mujaffar Lecturer


FOOD AND AGRICULTURAL ORGANISATION OF THE UNITED NATIONS 134-138 Frederick Street, Port-of-Spain

Tel: 1 868 299-0027/28/29/30 Website: www.fao.org

Mr. Barton Clarke FAO Representative for Trinidad & Tobago and Suriname


http://www.iica.int/




http://www.ttma.com/









http://www.fao.org/


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Appendix 7.6 Key Service Providers Registered for the Workshops on Food Safety in Trinidad

NAMES COMPANY E-mail Contact # Office Mobile

1. Mr. Allister Glean Caribbean Agricultural Research & Development Institute( CARDI)

[email protected]

645-1205 789-7910

2. Dr. Lisa Harrynanan Inter-American Institute of

Cooperation on Agriculture (IICA) [email protected]

645-4555 763-6513

3. Professor Dr. Neela

Badrie UWI Food & Agriculture [email protected]

[email protected]

662-2002 ext 83211/82090

4. Mr. Everard Byer T&T Organic Agricultural Movement

(TTOAM) [email protected]

633-2235 744-4170

5. Ms. Leah Carrington Ministry of Trade (MTII) [email protected]

623-2931 ext 2226 336-5324

6. Ms. Jeanette Gayadeen T&T Agribusiness Association

(TTABA) [email protected]

673-6429

7. Ms. Rianna Paul T&T Chamber of Industry and

Commerce [email protected] 637-6966 ext. 288 384-6697









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8. Ms. Carla Marcelle Seafood Industry Development Company

[email protected]

665-0751 ext. 238 709-4603

9. Ms. Mary Tang Yew Ministry of Labour and Small and

Micro Enterprise Development - Cooperative Division

[email protected]

663-6848 689-3932

10. Mr. Arkash Carl Caroni 1975 Limited [email protected]

636-2445 739-0510

11. Ms. Shoba Marimuthu National Agricultural Marketing

Development Company (NAMDEVCO) (MoFP)

[email protected]

647-1340 ext 605

498-0851

12. Ms. Muriel Quamina Caribbean Fisheries Training &

Development Institute [email protected]

634-1635/1865 786-0374 392-1103

13. Mrs. Denise Dickson-

Cunningham The Agricultural Development bank (ADB)

[email protected] [email protected] [email protected]

623-6261-4 704-9204 681-0307

14. Ms. Mandisa Granderson ExporTT [email protected]

624-7171 ext. 367 294-6469

15. Mr. Fazad Mohammed NEDCO [email protected]

[email protected] 821-5805 ext. 2103 789-6940

16. Ms. Adrienne Stewart T& T Bureau of Standards [email protected] 662-8827 ext. 111 753-4411














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17. Mr. Boysie Beharrylal Ministry of Food Production [email protected]

662-5127 718-1296

18. Ms. Giselle Roberts Trinidad and Tobago Manufacturers

Association (TTMA) [email protected]

675-8862 734-3352

19. Mr. Abdullah Alibaksh National Agricultural Marketing

Development Company (NAMDEVCO) (MoFP)

[email protected]

647-1340

20. Ms. Sophia Balfour UWI Food & Agriculture [email protected]

662-2002 ext 83211 or 82090

782-4698

21. Mr. Vassel Stewart Trinidad and Tobago Alliance of

Small Agro-Processors [email protected]

360-3717

22. Mrs. Devi Yankataso The Seafood Industry Development

Company Limited (SIDC) [email protected] 665-0751 ext 239 325-9754

23. Ms. Nina Lorraine Khan Ministry of Food Production [email protected]

662-5127 755-3426

24. Ms. Shamilla Khan ExporTT [email protected] 623-5507

25. Ms Cheryl-Ann Dookie ExporTT [email protected]

623-5507

26. Ms. Renuka Swarath Caribbean Fisheries Training and

Development Institute [email protected]

634-1635/1865






https://webmail.gov.tt/owa/redir.aspx?C=28fa484b59f2443488ac1dbb66a02add&URL=mailto%253adyankataso%2540sidctt.com






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27. Ms. Shanna Ramesar Ministry of Trade (MTII) [email protected]

390-3518

28. Torin Gilalia Trinidad and Tobago Agro Business

Association 673-6429

29. Mr. Brensley Ramcharan EurochampTT /Coco Payol

Hospitality Services Ltd [email protected] 757 1661

30. Ms. Allison Godwin EurochampTT /Grande Agro Tourism

Ltd [email protected]

668-2927 747-6232

31. Mr. Dominic Khan Chemistry, Food and Drug Division,

Ministry of Health [email protected]

359-3526

32. Ms. Hazel Frederick National Entrepreneurship

Development Company Ltd (NEDCO) [email protected]

625-7679

33. Mrs. Naika Pichi-Ayers Trinidad and Tobago Manufacturers'

Association (TTMA) [email protected]

675-TTMA (8862) Ext. 239 479-1489

34. Mr. Crisen Maharaj ExporTT [email protected]

623-5507 ext 362 726-6931

Appendix 7.7 Key Service Providers Registered for the 2-day Workshop on Food Safety in Tobago


https://webmail.gov.tt/owa/redir.aspx?C=fd75d22737be48048da1f14eb5df7c9f&URL=mailto%253aCocopayol32%2540gmail.com







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NAME ORGANIZATION POSITION EMAIL

Leonora Luke Bago Tropical Manager [email protected]

Tamika charles Bago Tropical Assistant [email protected]

Ms Regina Baynes Bethel Farmers District group Agro-processor [email protected]

Ms Magaret George Bethel Farmers District group Agro-processor [email protected]

Mr Kevin Streete Bethel Farmers District group Agro-processor [email protected]

Leslyn Spencer Cocoa Reef Quality Manager [email protected]

Kirton Sorias Cocoa Reef Food service Manager [email protected]

Dale Ayres Cocoa Reef Sous Chef [email protected]

Izacha Monsegue Cocoa Reef Restaurant shift leader [email protected]

Sandra Atkins-Richardson Div. Of Finance & Ent. Bus. Dev. Unit Sector Development officer [email protected]

Renesia George Flavour me Rite [email protected]

Denise Ransoma Tobago’s own Co. Ltd [email protected]

Mia Persad-Douglas Foot Prints Eco Resort and Spa CEO [email protected]

Jacqueline Bobcombe- Des vigres Foot Prints Eco Resort and Spa chef [email protected]

Giselle Johnny Just Rite Creations Owner [email protected]

Eisha French Just Rite Creations Employee [email protected]

Marlene Davidson Ministry of Tobago Development Business development officer II [email protected]

Debra George Carmichael Tobago Unit OSHA OSH Inspector [email protected]

Hector Trim Tobago Unit OSHA OSH Inspector [email protected]

Karlene Moore Stewart Tobago Unit OSHA OSH Inspector [email protected]

Diana Moses Fraser THTI [email protected]

Curlyn John THTI Chef [email protected]

Sonia Phillip THTI Chef [email protected]

Merle Baird THTI Lecturer [email protected]

Rebecca Thom Henry THTI Marketing Officer [email protected]



























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NAME ORGANIZATION POSITION EMAIL

Chiraka Holder Div. of Finance & Ent. Dev. Education Training officer [email protected]

Allana Adams Phillip Speyside high School Teacher 3 Food and Nutrition [email protected]

Jason Nancis THA Div of Health and social Svs Bus. Dev Officer [email protected]

Cathyann Luke Sandy THA Div of Health and social Svs Agro-processor [email protected]

Kathleen George The Villas of Stone Haven Food and Beverage supervisor [email protected]

Listra Douglas The Villas of Stone Haven Head Cook [email protected]

Darilyn Smart Tobago Agro Processors Assoc. chairperson [email protected]

Cheryl Lee Yuen Tobago Agro Processors Assoc. Sterring committee [email protected]

Melissa Agbeko Div of the Agri. Marine Aff. Mkting & Eviron.

Food Technologist [email protected]

[email protected]












QUALITY STANDARDS

Final Report

73

Appendix 7.8 Agro-processors Assigned to Participants Attending the Workshop on Food Safety

Participant &

Employer

Contact Person, Business Name &

Address

Product Training

Rianna Paul

TTCIC

Valerie George Owner

Concordia Estates LP 51 Moolchan Street. Guiaco Sangre Grande Tel.: 320-0398

Mango Sweet Sauce

• CARIRI – participated in a course entitled “Sauce and Seasonings” which covered sanitation, labelling, use of correct measurements

• YTEPP – Entrepreneurship

Giselle Roberts

TTMA

Sunil Singh Sales/Marketing Director

SFM Enterprises Pole 163 John Elie Road, Chase Village, Chaguanas

Packaged Salt Fish

• ISO training • MBA • Practical experience in

food and beverage industry from previous job

Devi Yankataso

SIDC

Mr Gregoria Gonzales Position??

Tri Fish Ice and Cold Storage limited Macoya, Industrial Estate Trincity

Carite Steak

• All Staff - trained in Good Handling Practices offered by the Public Health Inspectorate for yearly acquisition of food badges

• 1 person – trained in HACCP for Fresh & Frozen Fish Processing

Shamillah Khan

ExporTT

Name?? Owner

Perfect Peppers Location??

Pepper sauce

Abdullah Alibalish Sophia Balfour

NAMDEVCO

John Du Chausse Position??

NAMDEVCO Pack House Coroni Street Piarco

Callaloo Pack • Pack house Manager - Post harvest certification

• BSc. - Nutrition and Dietetics

• MSc Tropical Commodity Utilization

• ISO 22000, Seafood HACCP certified

• Inspectors – GAP, HACCP, GMP

• All staff - Basic Food safety and HACCP

Muriel Quamina

CFTDI

Bernadette Fonrose Chair person

Women in Fishing Association Newlands Village, Mayaro

Smoked Salted Bonito

• Food preparation Youth Training & Employment Partnership Program (YTEPP)

• Fish handling, smoking and utilization (CFDI)

Renuka Swarath

CFTDI

Christian Penco Owner

Fresh Catch Trinidad Ltd. St. Louis Drive Longdenville

Tilapia production

Allison Godwin

EurochamTT

Candy Hart Owner

Candy’s Delectable Delights Sangre Grande

Pepper Chunks



Final Report

Dr Lisa Harrynanan

IICA

Sandra Greenidge Owner

Sandra Magical Hands Dumfries Road, Rambert Village, Gulf City, San Fernando Tel.: 348-9359

• Karillie Red Preserved

• Karillie Mint Flavoured

• Karillie Amchar

• Training from CARIRI in Food Preservation

• Training in food safety principles, packaging and labeling requirements- IICA/Ministry of Health-CFDD

Mary Tang Yew

MoLSMED

Name ?? Position??

Caribbean Agrarian Land Improvement and Investment Co-operative Society Limited Address: 61 Manuel Junction, Tabaquite

Callalloo pack • Restoration of National Heritage Sites

• Awareness programmed for Emancipation Celebrations (African stringed instruments called Kora and West African cuisine)

• Marketing, Statistics, Business and Accounting

Boysie Beharrylal

MoFP

Francis Jackman Owner

FRANJACK Inc. LP 53 Pierre Road Las Cuervas

Sorrel Flavoured Honey wine (Mead)

• Business management • BSc. Management Studies • Honey production • Queen Rearing

Nina Khan

MoFP

Francis Jackman Owner

FRANJACK Inc. LP 53 Pierre Road Las Cuervas

Honey Sticks • Business management • Honey production • Queen Rearing

Naika Pichi-Ayers

TTMA

Don and Leah Fletcher Managing Director MEICO LIMITED Barefruit Juice 113B Calcutta, Settlement Road #2, Freeport Tel: 673-4997

Chilled Fresh Fruit Drinks

• MSc Agri-Business & Marketing, HACCP orientation (CARIRI)

• PhD Food & Nutrition.

Brensley Ramcharan

EurochamTT

Janelle Joefield Owner

Tropical Kraze Address??

Kurma • O’level Food and Nutrition • Business Management • ABE Diploma • Advanced Diploma Food

Preparation- John Donaldson Technical Institute

Arkash Carl

Caroni 1975 Ltd

Name?? Owner

CARONI (1975) Ltd Address??

Pepper marsh • Business Management • Marketing

Allister Glean

CARDI

Farouk Farmin Owner

Farmin Inc Freeport

Pepper marsh • On the Job training in food safety issues

• CFDD food safety training


Final Report

75

Appendix 7.9 Steps Involved in Food Safety Standard Certification


QUALITY STANDARDS

Final Report

77

Appendix 7.10 SWOT Analysis of Service Providers Name of institution


Min of Labour and Small and Micro Enterprise Development (MoLSMED)

• Government funded • Ability to attract funding and

technical experts • Provide training and other technical

support

• Are guided by government policies and agendas

• Lack of collaboration between agencies and department


• To continue to seek funding to provide funds to SME

• Be the voice for the SMEs at the governmental and other NGO levels

• Political influences • Lack of knowledge of what exist on the

ground with the MSEs

Name of institution


Ministry of Food Production (MoFP)

• Supported by government • Agricultural policy • Provides technical services to

producers • Cadre of competent staff

• Policies for agriculture and agro-processing are not expressed in a definitive way

• Extension services are insufficient to get the number of outreach necessary

• Collaboration with other pertinent ministries and agencies such as MoH and TTBS are lacking


• Help direct producers towards the goal of agricultural diversification and added value that would lead to reducing export

• The opportunity to provide direction to the government as it relates to food production

• The use of modern technology in the food production sector

• Political interference • Natural disasters • Aging population of farmers • Lack of interest in agriculture by the

younger generation • Land tenure issues

Name of institution


National Agricultural, Marketing and Development Corporation

NAMDEVCO

• Inland Reception and Distribution Centre

• Infrastructure and systems for purchasing of fresh produce

• Facilitation of training programmes • Have competent staff

• Lack of staff for the monitoring of standards • Facility is not designed with HACCP in mind


• Ability to influence farmers • The ability to expand facilities • Have the ability to implementing

standards at facilities

• Farmers not adhering to standards • Natural disasters that may destroy crops



Final Report

Name of institution


Export TT • Government Financed • Has direct linked with the agro-

processors • Mandate is to prepare agro-

processors for export • Good rapport of some staff with

processors

• Lack of awareness of the necessary information for the development of the sector

• Staff is not equipped with the skills to help processors reach their goal


• To attract funds to develop different aspects of export

• Training of staff and processors • Create better linkages between

agencies that work with processors

• Government policies and political interference

• Reluctance of processors to adhere with training and other advise given

• Lack of will of staff to ensure that processor reaches goals

Name of institution


Trinidad and Tobago Manufacturers’ Association

TTMA

• Has a strong membership • Strong financial input from members • Organize their own training

programme to meet the needs of their clients

• A members only organisation • There is a criteria that members must meet


• To open up to all types of businesses • Provide support for smaller business

to get to a better standing • Inviting smaller businesses to

training at lower cost

• Smaller business depending on the bigger ones for support

• Not meeting the needs of smaller enterprises due to their inability to make meaningful contributions

Name of institution


Caribbean Agricultural Research and Development Institute

CARDI

• Technical support services to the sector

• Research in Agricultural practices • Stock compilation of crops • Provide seeds to farmers • Collaborates with any institution in

the region • Pulls professionals throughout the

region

• Lack of funding makes it difficult for readily available support to projects

• Programmes are not country specific but targets the region and may not always meet the needs of the specific country


• Ability to attract funding for agriculture oriented projects

• To source consultants to provide support for agro-processing projects

• To influence the use of funding by supporting local food and agricultural policies in their work programmes

• Regional goals may not necessarily what is required by the country

• Final work programmes may take a long approval process due to the regional involvement

• Policies may change quickly if an emergency need arises in another country such as disease outbreaks in plants or animals


QUALITY STANDARDS

Final Report

79

Name of institution


Inter-American Institute for Cooperation on Agriculture (IICA)

• Provide technical cooperation programmes in agriculture and rural life

• Sponsorship and delivery of training • Funds programmes, training, infra-

structure, equipment, and other needs of producers/processors

• Competent staff • Has regional outreach • Access to professionals world wide

• Facilitate the creation of the environment for information dissemination and communication to promote diversification through agro-processing initiatives

• Provide access to appropriate technology, technical advice, training and funding


• Seek funding for small producers • Source specific consultants to meet

the needs of producers/processors

• Their policies address regional issues • Specific country need may not be on the

agenda • Limited to the amount of funding available • Works mostly with groups • Inability of groups to function effectively to

manage the support given

Name of institution


Caribbean Industrial Research Institute

CARIRI

• Provide certified laboratory services • Competent staff • Able to provide any test that is

required • Well positioned on the grounds of

the main University UWI • Provide training to processors • Reaches out to the entire region

• Services are expensive making it inaccessible to small producers

• Lack of collaboration with other institutions to formulate plans that can make their services more accessible


• To increase types of laboratory test done to suit the needs of the producer

• Opportunities to work with producers as groups for special prices and discounts

• Lack of funds of prospective clients • Certain services are not being requested

due to the lack of awareness by the persons that are in need.



Final Report

Name of institution


University of the West Indies

UWI

• Strong academia and research facility

• Has the necessary tools to facilitate research

• Linkages with other departments to facilitate research

• Has courses that are relevant to the agro-processing industry

• Able to facilitate the linkage between science and technology

• Limited by funding to carry out research • Professors maybe bias based on their

strengths • Training are pitched at higher levels than

processors an access


• To work with agro-processors to develop processes and equipment specific to their needs

• Empower students to choose studies that will encourage growth in the industry

• Provide more training courses at the level of agro-processors

• The level of literacy could prevent processors from accessing training

• Students are being attracted to other courses in the computer science than science and technology

• Funding for research may not be directed to studies in agro-processing

Name of institution


Food and Agriculture Organisation (FAO)

• Provide access to appropriate technology and technical advice

• Provide training • Competent staff • Access to a pool of consultants world

wide • Operates globally • Has available funds • Groups has access to request

funding on their own

• Works within certain themes • Only works in collaboration with the country

government policies • Works with groups and not individuals • Focuses mostly and women and at risk

youth


• To reach out to small producers in all area of needs

• Opportunities for groups to become independent

• Groups lacking skills to actually write proposal to access funds

• Groups are not strong enough to manage support given

• The dispersion of groups after they are funded


QUALITY STANDARDS

Final Report

81

Appendix 7.11 Gap-analysis Questionnaire Description of Agro-Processor Assessment to be done by workshop participants

1. Create a profile of the Agro-Processor to include: a. Business name / Name of Processor b. Types and or list of products c. Identify the most promising product and why your conclusion (if agro-

processor is producing more than one item) d. Training that Processor has done in reference to food, business management

and marketing e. The goal of the processor for his/her business (expansion, product

enhancement, market share, export etc…) f. Legal documentation (Chemistry, Food and Drug Division)

2. In reference to Pre-requisites

a. Identify all the prerequisites that the agro-processor is now compliant or not compliant with

b. Indicate the systems they observe and how it works for them c. Address the non-compliant areas by suggesting ways to become compliant d. If they need technical help and training describe what it is and indicate

where it is available and at what cost e. If equipment or other resources are required such as finance to get the pre-

requisites indicate cost and criteria

3. Packaging , labeling, traceability: a. Check the packaging material and see if it is suitable for the product b. Make recommendations for proper packaging (where is it available and

cost) c. Ensure that the label meets the stipulated requirement for local regulations

and international regulations (U.S. and EU?) d. Can the processor identify his/her direct suppliers and origin of raw

materials? e. Do they have specifications for their product? f. Do they conduct checks? What type of checks? g. Provide guidance for correcting and inadequacies

4. Preliminary steps to HACCP

a. Identify who would be on the HACCP team b. Describe product and method of distribution (template) c. Identify the intended use d. Develop and verify a process flow chart (ISO symbols) e. Conduct an analysis (review of current pre-requisites) and then modify the

flow chart based on new pre-requisites and other recommendations made in the steps above.



Final Report

5. HACCP Implementation a. Conduct a Hazard analysis (templates and decision tree) b. Identify Critical Control Points (CCP) and preventative measures

(templates) c. Establish Critical Limits (CL) for each CCP (template) d. Establish CCP monitoring procedure (templates) e. Establish corrective action plan (template) f. Establish record-keeping and documentation system

i. Identify all records that are presently being kept by your processor ii. And make note of other records that needs to be generated

g. Establish verification procedure (internal auditing)

Conclusion

Submit compiled assessment to consultants by January 10th 2014 for evaluation. Make corrections and submit final copy to MoLSMED by January 13th 2014. Final presentation will be done January 14th 2014.


QUALITY STANDARDS

Final Report

83

Appendix 7.12 Training Materials

1. Merx Richard. Why Food safety Management? APO Self-learning E-Course on Food Safety Management. Draft August 2013

2. Merx Richard. Key Concept of Food safety Management. APO Self-learning E-Course on Food Safety Management. Draft August 2013

3. Merx Richard. Key Concept of Food Safety Management. PPT presentation

4. Merx Richard. Private Voluntary Standards. APO Self-learning E-Course on Food Safety Management. Draft August 2013

5. Merx Richard. ISO22000: 2005. A Modern Food Safety Management System. APO Self-learning E-Course on Food Safety Management. Draft August 2013

6. Merx Richard. ISO 22000: 2005. PPT presentation

7. Merx Richard. ISO 22002-1 (PRPs). PPT presentation

8. Merx Richard. FDA Food Safety Modernization Act. PPT presentation

9. Merx Richard. Main Regulations with regard to Food Safety in the European Union. PPT presentation

10. Merx Richard. Implementation of a Food Safety Management System. APO Self-learning E-Course on Food Safety Management. Draft August 2013

11. Merx Richard. Implementation of a Food Safety Management System. PTT presentation

12. Merx Richard. Certification of a Food Safety Management System. APO Self-learning E-Course on Food Safety Management. Draft August 2013

13. Merx Richard. Certification of a Food Safety Management System. PTT presentation

14. Merx Richard. Principles of Food Traceability. PPT presentation

15. Merx Richard. Principles of Food Labeling. PPT presentation

16. Merx Richard. Principles of HACCP. PPT presentation

17. Ortiz Arturo. Business Planning

18. Ortiz Arturo. Private Voluntary Standards. PPT presentation

19. Ortiz Arturo. International Marketing. PPT presentation



Final Report

Appendix 7.13 Reference Documents

1. Asian Productivity Organization (APO). Food Traceability. APO Self-learning E-Course on Food Safety Management. Draft August 2013

2. Codex Alimentarius Commission. CAC/RCP 1-1969, Rev. 4-2003. Recommended International Code of Practice - General Principle of Food Hygiene

3. EC-ASEAN Economic Cooperation Programme on Standards, Quality & Conformity Assessment. Guidelines for HACCP, GMP and GHP for ASEAN Food SMEs. A comprehensive handbook to assess your hygienic practices and HACCP, Ed 1 2005

4. European Union. Regulation (EC) No 178/2002 of the European Parliament and the Council of 28 January2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety

5. European Union. Council Regulation (EC) No 260/2009 of 26 February 2009 on the common rules for imports

6. European Union. Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules

7. European Union. Regulation (EU) 1169-2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers (Labeling)

8. Food and Drug Administration (FDA). Food Code – 2013 Recommendations

9. Food and Drug Administration (FDA). Code of Federal Regulations, Title 21, Volume 2, Part 101 Food Labeling, Revised April 2013

10. ExporTT. Information Furnished in Support of Declaration of Origin

11. Food and Drug Administration (FDA). Food Labeling Guide – Guidance for industry. January 2013

12. Food and Drug Administration (FDA). Food Safety Modernization Act. PUBLIC LAW 111–353—JAN. 4, 2011

13. International Featured Standards. IFS Food Version 6_January 2012

14. Institute of Food technologists (IFT). Pilot Projects for Improving Product Tracing along the Food Supply Chain – Final Report

15. International Standard Organization. ISO 22000 International Standard. Full Standard Food safety management systems —Requirements for any organization in the food chain. 1st Ed. September 2005

16. Ministry of Legal Affairs. Food & Drug Act, Chapter 30:01. Amended to Dec 31st, 2007. Trinidad and Tobago

17. Ministry of Legal Affairs. Pesticides and Toxic Chemicals Act. Amanded to Dec 31st, 2005. Trinidad and Tobago

18. Safe Quality Food Institute. SQF Code Ed7.1. May 2013

19. WHO 2004. Hazard Analysis and Critical Control Points Systems –Concepts and Applications



QUALITY STANDARDS

Final Report

85

Appendix 7.14 Assessment of Workshop Topics Food Safety Workshop in Trinidad (11-18 responses) (12 November 2013 - 14 January 2014)

Food Safety Workshop in Tobago (20 responses) (16 - 17 January 2014)

Score Excellent Very good Good Fair Poor

Criteria % % % % %

Usefulness of information 76.2% 23.8% - - -

Presenter’s knowledge of subject area 100.0% - - - -

Delivery of subject material 90.5% 4.8% 4.8% - -

Interaction with facilitator(s) 85.7% 14.3% - - -

Time allotted to cover material 18.2% 10.0% 35.0% 15.0% 15.0%

Availability of materials/aids 18.2% 20.0% 10.0% 10.0% -

How well your expectations were met? 50.0% 25.0% 20.0% 5.0% -

Total score workshop 70.8% 13.9% 9.7% 3.5% 2.1%

Facility 28.6% 9.5% 47.6% 9.5% 4.8%

Snacks, lunch & drinks 14.3% 4.8% 33.3% 23.8% 23.8%

Total score facility 21.4% 7.1% 40.5% 16.7% 14.3%

ScoreTopics

Excellent

Very Good

Good

Fair

Poor

1. Key Concepts of Food Safety and Food Safety Management 17.0% 39.3% 30.3% 9.8% 3.6%

2. International Private Voluntary Standards (PVS) 17.6% 41.2% 28.6% 10.9% 1.7%

3. ISO 22000 and ISO 22002-1 (PRPs) 20.5% 41.1% 25.0% 11.6% 1.8% 4. EU and U.S. Legislation on Food Safety

(e.g. FDA-FSMA) 15.1% 46.0% 22.2% 15.1% 1.6%

5. Implementation and Certification of a Food Safety Management System 15.9% 46.8% 21.4% 14.3% 1.6%

6. International Marketing and Business Planning 16.0% 45.4% 27.7% 10.9% -

7. Hazard Analysis and Critical Control Points (HACCP) 15.1% 50.4% 24.4% 10.1% -

8. Labeling and Traceability 16.1% 42.0% 24.1% 17.8% -

Total score of class sessions 16.6% 44.0% 25.5% 12.6% 1.3% 9. HACCP assignments with selected MSEs

and guidance from facilitators 40.7% 48.2% 9.9% 1.2% -

Total score of HACCP assignments 40.7% 48.2% 9.9% 1.2% - 10. Facility (12 days) 25.8% 33.6% 27.1% 11.6% 1.9% 11. Snacks & drinks (12 days) 24.2% 34.6% 29.3% 9.7% 2.2%

Total score of Facility 25.0% 34.1% 28.2% 10.7% 2.0%



Final Report

Appendix 7.15 Selection Criteria for Food Security

Requirement to meet Food Security Criteria Weight

1. High existing or potential level of domestic production

20% AVAILABILITY - Whether there is adequate

and reliable supply of food 2. Wide range of value added

products 10%

ACCESSIBILITY - Whether people have the

resources to purchase the food

3. Existing or potential low cost of production

20%

4. High Nutritive Value 20% QUALITY/UTILIZATION

- Whether the food is safe, has the required nutritive value and wide cultural acceptability by consumers

5. High cross cultural acceptability 10%

6. Low production risk

15% SUSTAINABILITY/ STABILITY - Whether there are significant

threats/risks

7. Low level of domestic support required

5%


Final Report

87

Appendix 7.16 Mission Schedule Matrix * Monday Tuesday Wednesday Thursday Friday Saturday

September 18 Preparation time table (home based)

September 19 Submission Time Table (home based)

September 24 • Official start EU Project• Preparation work plan

September 25 Preparation work plan (home based)




September 30 Submission Work Plan (home based)

October 7 Preparation mission (home based)

October 8 Travel to PoS KE1 and KE3

October 9 • Kick-off meeting with

Project Steering Group (PSG) at EUD

• Briefing with task manager at EUD

October 10 Preparation inception report

October 11 • Meeting with TTMA

(in Barataria) • Meeting with CFDD-MoH • Preparation inception

report

October 12 Travel to PoS KE2

October 14 Meetings with IICA (location St. Augustine), NAMDEVCO (location Debe) and MoLSMED

October 15 • Meeting with MoFP • Preparation inception

report

October 16 • Meeting with UWI

(location St. Augustine) • Preparation inception

report

October 17 • Meeting with MTII and

ExporTT • Preparation inception

report

October 18 • Meeting with FAO • Preparation inception

report

October 19 Preparation inception report

October 21 Finalizing inception report

October 22 • Submission Inception

Report • Meeting with CARDI

(location St. Augustine)

October 23 Preparation training materials

October 24 • Meeting with CARIRI

(location St. Augustine) • Preparation training

materials


October 28 Preparation compendium of food safety standards

October 29 • Briefing with Project

Steering Group • Gathering references

October 30 Preparation compendium of food safety standards


November 1 Preparation training materials and capacity building



November 6 • Meeting with key service

providers • Gathering references

November 7 • Briefing with Project

Steering Group at EUD • Gathering references


November 11 • Meeting with ExporTT • Preparation training

materials and capacity building

November 12 Opening Workshop • Key concept FSM • Private Voluntary

Standards (PVS)



November 15 Workshop (in Piarco) • ISO 22000: 2005 • ISO 22002-1 (PRPs) • FSSC 22000


Final Report

Monday Tuesday Wednesday Thursday Friday Saturday ovember 18 • Preparation

compendium of standards

• Update Dropbox

November 19 Workshop (location Piarco) • EU Food Law • U.S. FSMA

November 20 • Meeting with EurochamTT• Preparation training

materials and capacity building

November 21 • Preparation assignments

for MSEs • Preparation gap analysis

November 22 Workshop (location Piarco) • Implementation of FSMS • Certification of a FSMS • Quiz

November 23 • Preparation draft final report

• Update Dropbox

November 25 • Reviewing group

assignments • Starting Gap analysis

November 26 Workshop (location Piarco) • International Marketing • Business planning • Site visits NAMDEVCO and

IBIS (Sangre Grande)

November 27 • Preparation draft final

report

November 28 • Site visit to CFTDI

(location Chaguaramas) • Gap analysis • Briefing with Project

Steering Group at EUD

November 29 Workshop (location Piarco) • Product labelling • Product traceability • HACCP • Quiz

December 2 • Preparation training

materials • Update Dropbox

December 3 Workshop (location Piarco): Group work- case study on HACCP

December 4 • Site Visit to MSE

(location Chaguanas) • Gap analysis • Meeting with CARIRI

(location St. Augustine)


(location S. Grande) • Gap analysis • Meeting with TTBS

December 6 • Workshop (location

Piarco): Group work- case study on HACCP

• Site visit / Gap-analysis? • Meeting with ExporTT

December 7 • Preparation draft final report

• Update Dropbox

December 9 • Reviewing group

assignments • Gap analysis

December 10 • Workshop (location Piarco):

Group work- case study on HACCP

• Assessment sessions 1-8 • Site visit to MSE

(location Las Cuevas)


(location Guayaguayare) • Gap analysis

December 12 • Site Visit to NRWP

(location St. Augustine) • Gap analysis

December 13 • Workshop (location

Piarco): Group work- case study on HACCP

• Meeting with CFDD-MoH

December 14 Preparation draft final report

December 16 • Reviewing HACCP

assignments

December 17 • Workshop (location Piarco):

Group work- case study on HACCP

• Quiz


(in Freeport) • Gap analysis • Assessment assignments


(in Freeport) • Gap analysis • Assessment assignments

December 20 • Workshop: Group work-

case study on HACCP • Assessment assignments

December 21 • Preparation draft final

report • Home travel experts

Xmas holidays 22 December 2013 – 6 January 2014 January 6 Travel to PoS KE2

January 7 Travel to PoS KE1 and KE3

January 8 • Preparation draft final

report • Assessment assignments

January 9 • Briefing with EUD • Preparation draft final

report

January 10 • Workshop: Discussing

progress HACCP Plans • Meeting with CFDD

January 11 • Preparation draft final report

• Assessment assignments January 13 • Preparation and

Submission Draft Final Report

January 14 • Presentations of the

HACCP Plans • Closing ceremony

January 15 • Preparation Workshop

Tobago • Travel to Tobago

January 16 • Opening Workshop in

Tobago • Food safety & legislation

January 17 • Workshop in Tobago:

HACCP case study • Travel to POS

January 18 Preparation final report

January 20 Preparation final Report

January 21 Preparation and Submission Final Report

January 22 Transfer of project documents to MoLSMED

January 23 De-briefing with EUD

January 24 Home travel Key-experts

January 25 Home travel KE1


QUALITY STANDARDS

Final Report

89

Appendix 7.17 Time Table