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Archive -Fishing and Agriculture

Stakeholders show interest in buying local agri-produce |30 July 2015

A group of local farmers and meat producers have learnt of the different sale opportunities and outlets for their produce.

This was during a meeting with different stakeholders interested to buy locally produced agri-produce.

The meeting which was held yesterday morning at Maison Football was organised by the Seychelles Farmers Association (SeyFa).

SeyFa chairperson Serge Benstrong said it is part of efforts to develop strategies to address issues relating to trade and marketing of agricultural produce and products from small scale farmers and meat producers.

“Numerous studies conducted have shown that the only way for small scale farmers to develop and prosper is by adopting the value chain approach,” Mr Benstrong explained.

This refers to the whole range of goods and services necessary for an agricultural produce or product to move from the farm to the final customer or consumer.

The different stakeholders present were representatives of the Seychelles Trading Company (STC), butchers’ shops, hospitality institutions, among others. The principal secretary in the Ministry of Investment, Entrepreneurship Development and Business Innovation, Marise Berlouis, also attended the meeting.

Though not many farmers turned up, those present were able to clarify various issues regarding sale, transportation, collection, quality of products, among other issues.

Joseph Rath, the STC’s retail manager, informed everyone present that there is an increasing demand for locally produced agri-produce and the STC is already working closely with a number of local farmers to ensure a consistent supply of produce but unfortunately it has to import to meet the demand when and where the local farmers cannot supply.

Mr Rath informed the farmers that with the new STC supermarket which is expected to open next month on Bois de Rose Avenue, specific space is being earmarked for local farm produce and this is for both fruit and vegetables. There will also be a butchery which will sell fresh meat as well as a fish stall.

“We need local agri-produce to satisfy our customers needs,” Mr Rath said.

The same call was echoed by the general manager of Savoy Seychelles Resort and Spa Derreck Barbe. He noted that Savoy and Coral Strand Hotel together consume some R400,000 per month in locally produced fruit and vegetables.

“Our mission is to safeguard local produce and ensure that our establishments as much as possible use local produce as we do not know much about imported ones,” he said, adding that Savoy has to maintain ISO international standards.

He informed farmers that the belief that five-star hotels only buy from hospitality supplies outlets is completely false.

“Farmers have to raise, maintain and preserve the quality of their produce so they meet the required standard to obtain a market in hotel establishments,” Mr Barbe said.

 

 

 

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