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Friday, December 20


Sorrel plants with Saint Lucia's iconic Gros Piton in the background

Red-The Colour of Christmas

How did the colour red become the accepted colour for Christmas? My theory is that Sorrel (local name: Lozèy) is in season at this time. As the red calyces begin to develop, so does the seasonal cheer. Crops of sorrel cannot be grown throughout the year. The plant is photoperiodic and thrives in the shorter days towards the end of the year. Planted in June, the plants flower in September/October with the harvest due date in November/December. The life of the plant may extend to January/February.
Sorrel on branches

Sorrel-The Drink of Christmas

Detached seed pod and calyx
Christmas celebrations in Saint Lucia would not be complete without a sorrel drink.  In fact, most if not  all local Christmas songs mention it in their lyrics. It is especially important to have something cool and refreshing to drink to pass our sunshine Christmas. The calyces are harvested by cutting in a circular motion around the base of the seed pod and lifting the calyces off. Be wary of tiny, prickly bristles which get stuck into your fingers and hands in general. I generally keep my fingers clear of them or wear something protective. To avoid the prickles altogether, a purchase of ready-cut calyces can be made at the local market or supermarket.
Recently I learned that sorrel juice can be drawn by steeping it for a few weeks in water at room temperature to preserve the nutritional content. Some recipes instruct boiling the calyces. I am somewhere in the middle. My sorrel drink recipe is made special by infusing it with spices such as cinnamon, ginger and dill. I pour hot water over the calyces and spices and allow to steep overnight. I prefer my sorrel drink very concentrated. There is no need to be sparing on something in such abundance, so delicious and so healthy. After the mixture has been drained, sugar is added to taste. The drink is best served cold.
Dried calyces can be dried and stored so that you may continue to enjoy the joy of Christmas throughout the year.

Sorrel flower
Sorrel flower

As much as it is a pleasure to make, it is a pleasure to drink. If you will be having some, do enjoy. And for my friends who will not have the privilege, I will keep you in my thoughts. Do share your own Christmas special traditions.

Additional resources:
Purdue University:
Plants of Saint Lucia:


Wednesday, December 18


What is PIP?

When this learning opportunity came knocking on my email address, I immediately took to Google. I had so many questions: "What is COLEACP?" and "What is PIP?" among others. Maybe you are like me- new to these acronyms and scouring the internet for information. In that case I will direct you to the official  COLEACP website at this link: . The full term for PIP may prove more difficult to find. What was previously called the Pesticide Initiative Programme has grown to be more inclusive. The programme was first developed in response to the challenge of pesticide concentration on agricultural produce in excess of Maximum Residue Levels (MRLs). Now the initiative has grown to embrace food security and sustainable agriculture issue such as: 
  1.  Ethical Trade
  2. Environmental Impact of Pesticides
  3. Integrated Crop Management
  4. Alternative Production Systems including Organic
COLEACP and the Caribbean Farmers' Network (CaFAN), hosted a two-week training in Saint Lucia for Caribbean extension workers and affiliates from December 2-14, 2014.

Each participant received a training kit containing ALL of these. Thanks COLEACP!

New Methods of Training
It was a tight schedule for the two-week training. Participants were trained in both the Training of Trainers Techniques and the Field Training Workshop Methods. Even before we arrived at the workshop venue on the workshop start date, we had been assigned projects. The momentum was maintained until the final day of workshop activities.
Some of the topics explored included:
  1. Adult Learning
  2. SIOM-Subject, Interest, Objective, Method
  3. Food Safety
  4. Integrated Pest Management (IPM) and Sustainable Agricultural Production
  5. Pesticide Label
  6. Pestcide Resistance
  7. Questioning Techniques
  8. Traceability
  9. Training Aids
  10. Training Programmes
Field Trip! Farm Visit

Group work

What did we learn? How are we going to use it?

On the last few days of the workshop we were honoured buy the presence of COLEACP PIP Managing Director, Mr. Guy Stinglhamber who listened to the final presentations of each represented country's action.

On the first day of the training, we were daunted by restrictions to our use of good old Power Point presentations. Dare I say that some of us were lost! But in short time, we came to the realisation that Power Point was just old. We were all converted  to the Field Trainer Workshop technique, acknowledging that adult learning requires participatory training technique and tapping into our creativity.We all vowed to continue the momentum, using these techniques in our professional and individual capacities.

Congratulations to the Graduands!

Friday, December 6

Pigeon Peas

What's in season?

Local Pigeon pea (local name: Pwa Angol) trees are flowering. Lovely blooms of red and yellow are forming against the green foliage. The flowers are an attraction for hummingbirds and bees. Aside from aesthetics, these plants support biodiversity. Pigeon peas are a fixture of the home garden in rural and sub-urban areas. They are regularly intercropped with sweet potatoes due to their nitrogen-fixing ability.


Touch and Feel

The pea pods can be harvested as soon as you feel firm peas. Both the mature pods as well as dry pods are collected. After collecting, shelling the peas is the next step in the process in preparation of peas for consuming. This chore can be uneventful unless you have a phobia of caterpillars. Peeling back the shell will reveal caterpillars feasting on the peas. As a result, there will be need for sorting of peas-removing the half-eaten peas from the whole ones. Peas can be stored in the refrigerator until ready for cooking. The next opportunity for selection of peas is at the time of washing. 

Caterpillar out for a walk on pigeon pea pod

Wholesome Goodness

Pigeon peas has been a favourite from childhood days. They can be enjoyed as a separate dish or as part of a dish. As members of the food group, Legumes, they are an excellent source of plant protein.Still your food safety concerns. Generally pests, not even the caterpillars, are not controlled by agrochemicals.

Yum! Ready to cook

Saturday, November 16

Papaya Production

What is your favourite fruit? Papaya (local name: Papay) is a worthy candidate. This tropical fruit is served most often as a breakfast fruit. With its high water content, the nutritional value of papaya includes the water-soluble vitamins A, C and E; mineral content and fibre.

Papaya estate
Today I visit a farm in papaya production at Marquis Estate and not a moment too soon. Farmer E. is getting ready to harvest. The trees are laden. This dwarf, yet high-yielding variety is called Red Lady. The plant is a self-pollinating variety that is noted for its resistance to the papaya ring spot disease.

However, they are not as resistant to Anthracnose and Bunchy top diseases which currently challenge papaya production in Saint Lucia. Anthracnose is caused by the fungus, Colletotrichum gloeosporioides. Initial symptoms  of this disease manifests itself as watersoaked, sunken spots on the fruit. As the fungus develops the coloration of the spots change from black, then pink, then brown. Eventually, the flesh becomes soggy and spreads to the entire fruit. Anthracnose affects fruit both in the field and post-harvest.

Anthracnose on ripe fruit
Advanced stage of fruit rot

While Bunchy top is a transmitted by a leaf hopper, a1993 IICA Production asserts that the Bunchy Top is triggered by mineral deficiencies, the disease source being mycoplasma ."Bunchy top can be distinguished from boron deficiency by the fact that the tops of affected plants do not ooze latex when pricked". 
Both these diseases are controllable.

Bunch top advanced stage
Farmer E. believes that both the quality and quantity of papaya production establish papaya worthy not only at the breakfast table but also at the trade table to supersede banana production. While attempts have been made, papaya production has not significantly developed since historical 1993. The same diseases which plagued sustainable production and supply still exist. Commercial production was and still remains limited to the local market. The control of these debilitating diseases is a pre-requisite for the development of a papaya industry with export quantities and quality for international markets. It is also important to invest in research for the development of varieties that are resistant to disease. The Caribbean's competitive advantage over producers in sub-tropical areas also lies in:
  • Shorter time required to flower
  • Reduced period for fruit set
  • Reduced time to harvest

Please share your thoughts on the potential of the marketability of papaya.

Other sources: 

Friday, November 15

Plantain Plantation

Immature Plantain 

It is Sunday. It is 5:00 am. These are perfect conditions for sleeping in. But there is work to done and it shall be done. The farmer's day generally begins much earlier than other professions. With energy of purpose we set out on the expedition for young plantain plants for re-planting. We are sourcing the plants from Albert's farm at Marquis Estate, Babonneau. This rural area in northern St. Lucia is known as the bread basket of the north.

The distance over unpaved, potholed road is shorter than road surfaced with asphalt and gravel. However, reduced speed does nothing to ease the pain of the inescapable bumps of the road. At our destination, we begin to ascend the plantain-planted slope equipped with bags, cutlass and digging implements. No sooner have we set off when a Giant African snail greets us "Good Morning". Albert is nonchalant about the pest problem. He shares that he has plans for the chemical control in the coming week.
Giant African Snail working its way up a plantain plant

All is progressing well until what seems like a passing rain cloud darkens the already overcast sky. The light showers which interrupt our work develop into sheets and sheets of cold rain. It is possible for rain to be especially colder, running down your back at 6:00 am. The silver lining is that we are given an opportunity to slow down and take in the view. Seemingly, waiting out the rain will take whole day. We abandon shelter of plantain leaves and continue digging out plantain suckers in the pouring rain.

Black sigatoka looms over plantain/banana production

Rainy days

 It is disheartening to know that all this productive land has been earmarked for hotel development. The immediate impact is the displacement of the livelihoods of farmers. On a national level this is contrary to strategies for increased food production, food security and environmental responsibility. Albert remarks at the several bunches of fallen plantains: "See how food is wasting in this country". Today they will not be wasted as I am taking them all home. My "party bag" also has sugar cane, limes, oranges and bay leaf. I all but roll down the muddy slope lugging my finds.
One of many fallen plantains

It has been a productive day and the day has barely started. Now it is time for sleep. 

Like water off a plantain leaf

Sunday, November 3

Reporting from Rwanda for the ICT4Ag Conference

The plane taxis to a stop while the perfunctory airline safety protocol is announced.  Jimmy Cliff’s timeless tune, “I Can See Clearly”, welcomes us to Rwanda. The nostalgic words coming over the system have never been more profound:
I can see clearly now the rain is gone.
I can see all obstacles in my way.
Gone are the dark clouds that had me blind.
It's gonna be a bright (bright) bright (bright) sunshinin' day.
It's gonna be a bright (bright) bright (bright) sunshinin' day.”

From my window seat, I can appreciate the beauty of the day despite my fatigue. This journey across different time zones began on the night of October 30. Cold rain greeted me in London and the day was spent under overcast skies. It was a night flight out of Heathrow too and dawn was only breaking when the plane landed in Kenya. But today, November 1, sun streams through the plane window-the light at the end of the tunnel!

Bright, sunshining day
As the plane prepared to land, and the rolling landscape became more defined, I marveled at the land distribution. Rural development was planned into a seamless quilt of shades of green and brown. Even from way up here, the place looks so clean! Rwanda’s “almost litter-free” status had been indicated in the information package provided by the event organisers. Admittedly, I instead entertained anxious anticipation of being hauled off to prison or fined. I’m expecting a search of my luggage “at the border and even at police checkpoints throughout the country” to enforce the plastic bag ban. I mentally review the contents of my suitcase. Never in my travelling history has a bag been more carefully packed.
Window seats are always the best

My first experience in Kigali, Rwanda validates it as the choice of venue for the ICT4Ag Conference. Technology is very evident from the start. At immigration I am asked to look into the webcam on the counter for my photo to be taken. My thumb prints are also electronically scanned. This is my first entry point of this trip through several international airports which requires this of me. It is only fitting that this is where we engage discussion on ICT applications to farming, fisheries and livestock. I am especially eager to discover the existing ICT solutions, the latest technological innovations, in agriculture. Lucky for me these will be on exhibition on Day 1-Plug and PlayDay.

Before the official Conference activities from the November 4-8, the Social Reporting team will be trained in the use of social media tools to generate broad online awareness, interest and participation for events beginning with the ICT4Ag Conference.  The ICT4Ag Social Reporting Team is a diverse group from ACP countries. I look forward to this interactive learning experience. The journey to become an ICT4Ag Professional, particularly skilled in social media and social reporting has brought me this far in such a short space of time. I see a bright sunshining future for me.

Where are you on the road to achieving your goals?

Monday, October 28

Kale Kraze

Kale is enjoying quick and wide-spread acceptance on the local market. It features in the diet regimens of the health conscious and fitness enthusiasts. But where was this kale before all this attention? Somewhere in a dark corner of the discerning backyard gardeners yard space. But now with the introduction to the commercial market, the consumer response has been described as hungry chickens rushing to feed on dried, chopped coconut.

Why you should have kale

To whom do we credit the kale movement? The individual motivation to healthy lifestyles must be acknowledged in the first instance. Increased access to information has fostered greater personal responsibility in the prevention and management of health conditions such as obesity and nutrient deficiencies. Perhaps, we are juicing kale for all its worth for its anti-oxidant properties as increasing mortality from Chronic Non-Communicable Diseases creeps closer to home.  The work of the local Ministry of Agriculture, Food Production, Fisheries and Rural Development in promoting said produce has also increased market share. I was witness to a long line of persons eager to sample juiced kale at the World Food Day 2013 activities.

Kale presented for sale at the Rodney Bay Farmers' Market

Interestingly, "kale" is slang for "money" as seen in the Merriam Webster Online Dictionary. This urban terminology is apt. While the seedling price for other green,leafy vegetables for example lettuce is $0.40, kale seedlings cost $0.80. Market prices are comparatively the same with parcels of almost the same size sold for the same price. So how is this new green gold adding to the pockets of farmers? The volumes of kale sold far exceed that of lettuce. This leafy veggie is worth your consideration whether you are living the motto "health is wealth", or simply for wealth,.

Tuesday, October 22

Your Cup of Tea- Gwo diten

A plant by so many other names, it is known locally as Gwo Diten, French Creole for Big Thyme. 

The herb is most commonly used to add flavour for meat and poultry dishes. 

Traditional medicinal uses include treatment of:

  1. Coughs
  2.  Sore throats
  3. Nasal congestion
  4. Rheumatism 
  5. Flatulence
Also called Indian borage and Indian mint, the plant is used in Indian traditional medicines for the treatment of:
  1. Malarial fever
  2. Hepatopathy
  3. Renal and vesical calculi
  4. Chronic asthma
  5. Bronchitis
  6. Colic
  7. Epilepsy
  8. Skin ulcerations and allergies
Admittedly, I had never before considered that gwo diten could be used as a tea until a very healthy-looking, middle aged lady with great skin shared that she had daily cups of the brew. Don't be misguided by the trend of thought that herbal teas are "old people's medicines". In fact, the younger generation has lived many more experiences than the older generation has lived in their lifetimes; increased exposure to increasing pressures of life leave us feeling worn and weary. Herbs possess very powerful antioxidants to keep even youth looking and feeling youthful.

Anthurium Adventure

Going by the book

All products come with the instruction manual? In this case it is the "Cultivation Guide Anthurium-Global Know-How for Growers aaround the Globe". However, I do not want to thoroughly read this 140-page book in one sitting on a subject that I will not be formally tested on. Luckily I have had the benefit of field trips of the St. Lucia Floral  Co-operative Society Limited during which I was privy to best practices. Also, mentorship has provided me with a live resource to refer to as problems require resolutions.  

Written guide

Getting down to work

The plants that I am responsible for are already planted but are in desperate need of some tender and devoted loving care to bring them to optimal productivity. Light work, I imagined....
New beginnings

Leaf Cutting

Did you know that old anthurium leaves use much sugar at the expense of flower production? Leaves are  therefore pruned to divert more of the plant's energy towards flower production. Too many leaves results in aborted buds, damaged flower buds and crooked stems. Regular pruning is also necessary for better air circulation which reduces problems of molds and bacterial infections. My ideal number of leaves is 4.

Weeding and Irrigation

"Weeds are flowers too once you get to know them" says Winnie the Pooh character, Eeyore. In the flower production business, weeds once identified have to be removed. Regular weeding of ferns and other weeds are required for its control. Chemical control of weeds in anthurium production is not recommended particularly  for newly planted crops and when new shoots are desired. If your production site is not near to a water source then your next labour-intensive task is irrigation.  Mostly I just hope and pray and watch the weather forecasts for rain to save me this task.  
So much to do...


Everything that can happen will happen. Slugs and snails feed on root tips and damage the leaves and buds. Caterpillars feed on the leaves.  The slug bait has been set and I am monitoring for progress. While white flies are present in the shade house they do not present much of a challenge. Butterflies lay their eggs on the underside of leaves and caterpillars when hatched feed on the leaves and flowers. While frogs are not a problem to the plant they do reduce my own life line every time one jumps from the coconut husks at me!  

One of  the better flowers

Wednesday, October 16

The Jam Diaries-Golden Apple

It takes a community to make a pot of jam
'Tis the season of golden apples. The green fruit ripens into golden yellow and that is how the fruit got its name. That is my version of the golden apple story and I am sticking to it. Sticking to my fingers will be sugary brown golden apple jam. As I take stock of the ingredients, I realise that one key ingredient is missing-bwaden: one of the spices of life. A special effort is made with my home-made jams, since the commercial jams have a smaller spice content. I walk down the hillside, cross the river and up the slope to the neighbour's to get some leaves. Its time that I plant a tree near my home.
Fresh picked golden apples

Does size matter? 
Large product representations are often used in marketing to capture the interest of the consumer. For instance, cereal boxes advertise large flakes on the front of the package. Despite previous purchasing experience and the fine print disclaimer, we are hooked every time. Jam making is not an exception to the marketing rule. I opt for medium- to large-sized golden apples. This allows for losses in the cooking process as some of the golden apple will break down into the 'sauce'.

The sugar and spice and everything cooks nice
Golden apples are picked, washed and peeled. The coal pot is lit. I prefer cooking jams on charcoals. Some argue that anything cooked this way tastes better and its true. My other reasons are to save cooking gas and to keep the coal pot traditions alive. 
The spices of life
My select spices are cinnamon, bwaden and nutmeg (both the nut and the dried mace). I have been saving up nutmeg mace since I learnt they are great in jams.The sugar and spice are boiled with water to reach a thick sticky consistency. It is important that there is not much liquid in the pot at this time. When the golden apples are added, they will simmer in their own juices.The fruit is added and the pot checked periodically to check the progress of the jam.

Red hot glowing coals

And the pot bubbles over

It takes a community to eat a pot of jam
The pot is off the coal pot and cooled. 
Golden apple-y Goodness
It is time to test my jam making skills. I think it tastes delicious but that is unconfirmed until I receive feed back from the community. I prepare small packages of jam for neighbours and friends. And before you know it there is no jam left. It is time to prepare another pot.

Thursday, September 26

St. Lucia Floral Cooperative Field Trip

The St. Lucia Floral Cooperative Society Limited (SLFCSL) is the primary representative body of the flower producers in St. Lucia since its establishment in 1999.  Previously, the organization named the St. Lucia Flower Growers Cooperative performed this function. A historic perspective provided in “Profiles of Farmer Organisations in Saint Lucia” a publication of IICA, speaks of the Flower Growers Cooperative in its formative years as “experiencing the customary growing pains characterized by the vicious circle: farmers do not take an active role in the organization because the group cannot offer services, and the group cannot offer services because their membership is small and the farmers do not play an active role”.  From its headquarters at Vide Bouteille, Castries the SLFCSL manages its island-wide membership for increased productivity and developing local, regional and international markets. Some of the products marketed by the SLFCSL include anthuriums, heliconias and ginger lilies.
In the spirit of volunteerism, I have accompanied the SLFCSL on several field trips to their membership. The purpose of the interaction is to facilitate dialogue on production challenges and other concerns of the members. If you are new to the industry as I was, you will the following notes interesting:

Orchid production is growing business in St. Lucia. Although production has increased, large quantities of these blooms are imported to meet market demand. When bought from the Tissue Culture Lab at Union the medium used is sphagnum moss. However, the SLFCSL recommends washed pebbles as a sustainable option for transplanting with a small part of the initial sphagnum moss. For more orchid photos, please visit the D.I.G Facebook photo album.

The ant, the farmer; the shepherd to be more precise. The symbiotic relationship between ants and mealy bugs is termed mutualism. Mealy bugs produce a sugary substance called honey dew, a source of nourishment for the ants. In exchange, the ants tend the mealy bugs, often “shepherding” the “herd” of mealy bugs to the better "grazing pastures" in softer leaves and protecting them from predators. The delicate balance: Without the ants to consume the accumulation of honey dew, sooty mold would cover the area of the leaf and prevent the plant’s food manufacturing process resulting in growth retardation. On the other hand, the ants also destroy the flowers by building their nests in the blooms. This was observed in heliconias.
The ant, the farmer

The white fly is a major pest challenge to the floral industry, with particular effect on orchids. They too produce honey dew which is growth medium for sooty mold.
Anthurium leaf: white flies on the underside (left); sooty mold on the top (right)

Beauty is in the eye of the beholder. Flowers of any kind are generally considered beautiful. Someone once commented that the beauty is powerful to stave off hunger. You would agree that the attraction of flowers is predominantly the brightly coloured petals. Consider then the beauty of “green anthuriums” and “brown hibiscus” hybrids.
Is this your kind of beautiful?
Saint Lucia flower production is not characterized by large farms, but primarily by backyard production. 
Feel free to contact the SLFCSL for assistance when you decide to start your venture or to participate in its floral subsciption service.


St. Lucia Floral Cooperative Society

Profiles of Farmer Organisations in Saint Lucia

Tuesday, September 24

Your Cup of Tea- Worm Bush

Vermifuge-a medicine that expels parasitic, intestinal worms. The name of the worm bush or worm grass attests to its function. Other local names for the wormbush are "Zèb a vè" and "Semen contwé". When used for this purpose, oil is sometimes added. It is also believed to clean the womb after childbirth.

The bush is combined with other herbs as a remedy for 
  • Asthma
  • Cough
  • To treat wounds and sores (in the form of a poultice)
Worm bush (scientific name: Dysphania ambrosioides or Chenopodium ambrosioides) is credited with other healing properties and actions:
  1. Increases perspiration
  2. Functions as a natural diuretic: Increases urination
  3. Increases breast milk
  4. Promotes menstruation
  5. Stimulates digestion
  6. Kills cancer cells
  7. Mild sedative

It is said that the health benefits of any medicines can be gauged by how unpleasant the scent and taste. For some herbal medicines you may find yourself holding your breath while imagining cakes and candy. Worm bush is one such example. To subdue the strong taste, I usually add a few leaves of a minty tea such as basil. I hope this helps when next you have your cup of worm bush.


Friday, September 13

A Tough Nut to Crack!

It’s been years since youthful(ler) energy was spent breaking almonds (local name: zanmann) with stones. Those were the years when the days were seemingly longer-a portion of afterschool hours spent in nut cracking and eating was a social and leisurely activity. Recently a neighbour offered me some from heaps of fallen almonds in her yard. My response: “I’m too old for that!”. But in retrospect what I had really felt was: “Who has time for that?”. Convenience- the lifestyle trend which led to the rise of commercial food processing and retailing. In the name of convenience we spend hundreds of thousands of dollars on imported almonds to place on supermarket shelves to satisfy consumer demand.

Young almonds

 Agriculture- A Labour of Love or A Love of Labour?

Dialogue on food security and local agribusiness is usually punctuated with remarks on the abundant produce supply and lack of agribusiness that add value to this abundance. Almonds are bountiful- in season. Apart from seasonality, another challenge to the development of agribusiness is low mechanization.  Today I sit bent over, painstakingly extracting almonds out of their shells as I am sure my Amerindian and African ancestors did centuries before. This is both time-consuming and energy-consuming. However, some enterprising (and strong) persons from the Micoud to Deruisseaux gaps, manually shell these nuts and bag the raw nuts for sale. Roasted cashew nuts are also sold in season. The general response of consumers are: “But they are so EXPENSIVE!”. Would our willingness to pay appreciate if we fully understood the process from tree to tray? The nuts have to be collected, dried, cracked, bagged and stored. For cashews there is the additional process of roasting. Not to mention the emotional drain of resisting the urge to snack on the nuts!

Dried almonds
Almonds also have their share of the cottage industry of local treats. Almond is made into a brittle with sugar, ginger, cinnamon and nutmeg.  Other staples of the sweet treats market include fudge, jams and jellies made from an assortment of fruits, "coffee tea: and "guava cheese".

Can you see it? The almond nut is on the left.

Can you imagine how mechanization would revolutionize the nut business? Much like the Industrial Revolution was to Europe, during which technological advancements led to increased and sustained production and economic growth. Mechanization will benefit the agricultural sector with
  •   Increased production volume that will extend market share beyond roadside vendors’ trays to supermarket shelves and compete with foreign almonds.
  •   Higher volumes would challenge the issue of seasonality, with nuts stored for year-round distribution.
  •   Industrial roasting and shelling for even roasting and consistent results.

Their nuts vs. Our nuts: Is bigger better?

Despite the obvious benefits, St. Lucian agriculture has not adapted to improved mechanisation. Financial constraints hinder aspiring agripreneurs. Do we challenge our leaders to creating an enabling environment for agribusiness? Have we become demotivated by fruitless attempts? Have our policy makers and other stakeholders made up their minds to relegate local almond production to availability in season in small quantities and high prices; much like an antique put on display at Jounen Kweyol (Creole Day)? 

Please share your thoughts on a contemporary agribusiness environment for St. Lucia and the Caribbean.

FAO Document on Small-scale Cashew Nut Processing:

Thursday, August 29

Cool as a Cucumber Part 2- How I Prepare a Cucumber Salad


2 cucumbers
2 cloves of garlic/ 1/4 onion (grated)
1 sprig of chives
1 sprig of parsely
salt to taste
1 tablespoon coconut oil

Method: The top of the cucumber is sliced off and the two pieces are rubbed together until cucumber water becomes a white froth (My grandmother used to do this). The cucumber is then sliced in a rotating method to produce spirals (My grandmother's friend taught me to do this). The chopped seasonings are added in with the salt and coconut oil. Let sit for a few minutes. The salt would draw the water out of the cucumbers. The watery goodness can be slurped after the cucumbers are all gone.

Rules of making Cucumber Salad:
  1. Keep clean: Cucumbers are washed thoroughly to remove dirt and pesticides.
  2. Keep healthy: Cucumbers are sliced with the skins on to benefit from essential phytonutrients.
  3. Have fun: Cucumbers sliced in spirals are much more interesting than cucumber slices. Consider this a cucumber spaghetti!