Agro-processors and other stakeholders in Saint Vincent and the Grenadines are now better equipped to meet international food safety standards and access new export markets following a two-day Strengthening Food Safety & Standards for Export Readiness Workshop hosted by the Inter-American Institute for Cooperation on Agriculture (IICA).
The workshop formed part of a broader Trade Facilitation Project funded by the Food and Agriculture Organization of the United Nations (FAO) and sought to build the capacity of local producers and processors to meet food safety and export compliance requirements.
The workshop was officially opened by Rosette Bacchus, IICA Administrator for the Eastern Caribbean States (ECS), who underscored the importance of strengthening the export capacity of local producers through improved food safety practices and standards.
Welcoming participants, Gregg C.E. Rawlins, IICA Representative for the Eastern Caribbean States, encouraged producers and exporters to take full advantage of the training and to position themselves to capitalize on emerging regional and international market opportunities.
Remarks were also delivered by Allister Glean, IICA Representative in Barbados, who explained that the initiative is being implemented across nine Caribbean countries as part of a regional effort to improve trade competitiveness. He commended the creativity and high quality of products produced in Saint Vincent and the Grenadines and urged participants to seize the opportunities available through the various trade missions coordinated by IICA.
Facilitated by Heather Farrell-Clarke, the workshop covered key topics including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), food safety regulations, labelling requirements, record-keeping, and export compliance. Participants also developed action plans to strengthen their operations and improve their readiness for export markets.
The programme also highlighted opportunities within the Barbadian market and introduced participants to the International Food Science Center (IFSC). The session was led by Mr. Zachary Benjamin, Technical Assistant at the IICA Delegation in Barbados, who outlined how the shared-use facility supports manufacturers in producing products that meet international standards. Established by the Government of Barbados, the IFSC provides businesses with access to modern food processing infrastructure and technical support.
Through interactive discussions and practical learning sessions, participants gained valuable knowledge and skills to improve product quality, strengthen food safety systems, and enhance the competitiveness of Vincentian agri-food products in regional and international markets.
IICA remains committed to working alongside its partners to strengthen food safety systems, improve the competitiveness of local agri-food enterprises, and create greater market opportunities for producers and processors throughout the Caribbean.
