Options for fruits production in SVG

31.JULY.08

Editor: St. Vincent and the Grenadines (SVG) is a tropical island which has all that is necessary for self sufficiency in fresh fruit, fruit juices and vegetables. We are in crisis at present due to scandalously rapidly increasing price of crude oil and its many refined products (Petrochemicals).{{more}}

Just about a year and a half ago, there had been no prediction whatsoever that this whispering-death (high fuel cost) would still be running silently and deep at this time.

If all of the above do nothing else, the message it continues to send is that it cannot be business-as-usual. We must find innovative and practical ways and means to live and not merely survive. Our first and simplest option demands urgent, self-sufficiency in fresh fruits and juices with a commercial vision (BIG TIME). A vast amount of our ripe and over ripe fruits have an extremely short shelf life, but are ideal for juicing.

The way to effectively respond to the above calls for sourcing and obtaining the appropriate juice extracting machine. The machine should be portable, with its own generating plant. Its scheduled time and place must have a good source of water for cleaning after it has been used.

The question of consistent supply in both quality and quantity has already been answered by Windward Islands Banana Development and Exporting Company (WIBDECO) and Windward Island Farmers Association (WINFA). The single difference here calls for a deeply acquired consciousness that there is a CAPTIVE MARKET right here at home. Visit any supermarket in our country (S.V.G) and look at the embarrassingly long presence of imported fruit juice. Are they being sold? If so, who is buying them?

The solution is not really as difficult as it seems. All that is needed is for WINFA and WIBDECO to expand and embrace ORCHARDS and GROVES (including soursop), supervising and pruning after each harvest to increase production.

Now, what is to be done with this obviously large supply of fresh concentrate puree and residue? Hotels, restaurants, guesthouses and caterers who may need one-gallon supplies should be targeted, whilst the supermarkets may need sixty-four ounce containers.

There is no question whatsoever that WINFA and WIBDECO, with the present management system, are best suited to undertake this venture. To succeed, inertia must give way to momentum.

S. M. Quammie