 Good day again, St. Lucia, and welcome to the program, Agriculture on the Move. My name is Philip Sidney. Today we will be discussing the COCO project, which is organized and coordinated by the Ministry of Agriculture. And of course, we'll give you an update on our COCO Festival. With me is Mr. Eloy Alexis, who is the Chief Extension Officer, attached to the Ministry of Agriculture, and is also the point person for the COCO project. Welcome to the program, Mr. Alexis. Welcome. Thank you, Mr. Sidney. Good day to all. Let me just start off by saying thanks for bringing me on so as I can share in terms of the latest development, which is taking place in the COCO sector, which is financed by the governments of St. Lucia and the Republic of China and Taiwan, and also your upcoming festival in Sufran. Definitely. Everybody is looking forward to that festival. But before we get to that, give us an overview of the COCO project in St. Lucia. All right. So the government in its wisdom saw the need to really enhance the COCO sector because of a number of the development, which was taking place in that sector. And we all know the situation that we are faced with banana. And we have been speaking about agricultural diversification. And we saw the need for us to really at least give momentum to that sub-sector. So under the COCO sector enhancement program, there are a number of initiatives we are going to undertake. It is a three-year project. And under that project, we are going to at least rehabilitate 278 acres of, sorry, expand by 278 acres, and rehabilitate 198 acres of COCO. We are going to provide training to farmers and agro-processors. So we are going to provide training in the agronomy of the crop. Also, the barf propagation will be the center for the production of seedlings. So we are going to facilitate seedlings to the farmers. And these seedlings have been sold or have been sold to the farmers at a subsidized price of $2, or rather, I should say, a further subsidized price of $2, because the normal subsidy on plants is $4 or $5. But with that project, we further brought it down to $2. Okay. All right. Where exactly, in terms of location, that project is attacking? The project is an island-wide project. But you know with COCO cultivation, you must have the micro-climatic condition for it to really grow. So in terms of getting the right micro-climatic condition for COCO, we all know the Souffre area is the cradle for COCO cultivation. Region one and two. Region four to some extent. Region seven. And well, region eight, we can see the dynamic which is taking place in that region that every time that that in terms of the land mass for farming in that area is contracting. But in terms of the micro-climatic condition which exists in that area, it is deemed conducive for the cultivation of COCO. The number of farmers that have been targeted? So we are trying in terms of targeting at least 300 farmers to get on board. Thus far, I mentioned the production of seedlings. Thus far we have distributed 6,700 seedlings so that roughly translates in terms of acreage, in terms of expansion, 17 new acres of COCO has been established under this project. In terms of rehabilitation, have you all started that yet? No, we know that in terms of you have to target, you must target in terms of that exercise must be approached at the right time. We do not want to go and prune COCO during the rainy season. We all know what that might create in terms of the moisture. The COCO might be flowering or fruiting and also the moisture level is especially if a fruit is infested or tree infested with the fungus. There's a great tendency that I'm having to go in there and disrupt and do all these changes in the COCO that you might be spreading at the spores of the fungus around, especially the black pod. In terms of acreage that you're hoping to establish during the project period, how many acres you're looking at? As I said, we are trying to establish in terms of 279 acres of COCO. So that's a revise because initially in terms of the budget we had requested, we were requesting five million dollars but we did not get that amount so we got something less than that and for this we had to revise the scope of the project. In terms of farmer interest, have you seen an interest in farmers coming forward knowing of this project and wanting to re-establish the COCO fields? Definitely so, especially the estates, especially on the West Coast side that most of the estates have seen the need and the opportunities which exist in the COCO sub-sector. So most of them are coming in and they are rehabilitating, replacing trees which are more rebrand or which has been dead and also they are expanding the acreage of COCO. I know we have some major producers or estates. Can you give an idea of those major estates? All right, so the major estates, as I said, the Souffre area is the most dynamic or prolific area when it comes to COCO production and some of the major estates in that area. We have Union Veil. I think it's the largest estate in St. Lucia and even the OECS. We have Fodo which is owned by Lytton Lamantine. Yes, we have Hotel Chocula as you really know so they have come in and they have at least invested a lot in the COCO sub-sector. So and there's a number, Nick Ancharsney, an emerald estate. He has two farms, so producing COCO. But the interesting things about these estates right now, they have incorporated tourism. So on most of these estates, they have ecologic where people can come in and stay and also they have gone further in terms of adding value to COCO. So most of the estates that I mentioned, they are involved in the production of dark chocolate. Yeah, that happens. In terms of the, I know we have had, Jed Mountain has come on board and they have done quite a lot of work and we also have Hotel Chocula. I know they have a program with farmers and I know they have been working with farmers by giving them plants and in turn the farmers are giving them the raw material to work with. The ministry is on board. Are they working in tandem with the ministry? At times they would call and find out in terms of who are the producers of COCO, not in the Souffre Basin, but on the east side. So we have given them information in terms of who are the producers and currently they have established a buying depot on the east side, which is by Trumasi, where they are, that is the buying point, where I think every Wednesday they go down there and they purchase beans from the wet beans from the farmers. Okay, moving forward, do you think that you have also some of the smaller farmers are coming on board knowing that the project is there and there is a market for COCO? Yes, so you find a lot of people coming of the smaller farmers or persons with amvarium, half an acre, coming on board showing an interest in terms of planting COCO, because they have seen in terms of the price which is being paid per pound, dry beans right now. Currently, a pound of dry beans is being sold at $12, $13, $14, which is almost 200%. 200% from, let's say, two or three years ago. So the people have seen that opportunity and that they're going and have established COCO. There's a COCO fermentry up in Angers, that has not been commissioned for a while. How is that COCO fermentry fitting into the whole mille? All right, so that COCO fermentry was financed under the BAM and the vision behind it was to assist those small to medium producers in terms of the drying and fermenting of the beans because that is one aspect of COCO cultivation for you to get the desired aroma of the beans that you must follow the right fermentation process. So that was done, but it had been, the facility had been idle for some times, but just I think two years ago, the government of St Lucia in its wisdom saw the need to at least list the property to an English St Lucia National. And so pretty soon, up to last week, I had a meeting with them and they will be going around buying the beans from the farmers and fermenting the beans and adding value to it right here in St Lucia. Okay, does the project assist the farmers with fertilization and also pest management? Well, as I said, the budget was revised, so we did not have a component in terms of providing fertilizer to farmers, but with regards to pruning, the project has a pruning component where we're going to assist the farmer in pruning the COCO. That is one of the areas that we need that needs urgent attention in terms of a lot of the COCO estates on island, they are not being maintained properly. And when I speak about maintenance in terms of the trees, the permanent trees, it's too shady and we all know the situation that we have been faced in terms of the temperature that you have a high level of high temperature coupled with high humidity on the ground. So that is the perfect combination for the spread of fungus. And even this year, what I've noticed by going around to the various estates, yield will be significantly reduced because of that in terms of the problem with black pod. So there's a high level of infestation of black pod, which is caused by the fungus. And this is due mainly because of the variation in temperature. You get high temperature and then you get the rain afterwards. Okay, so you say that based on the environmental condition, there's a growth of the fungal disease? And so the fungus is basically proliferating under that condition. So that is the condition it likes, high temperature coupled with humidity. But in addition to that, do you all encourage the control by pest management? In terms of rodents, will the project might be looking at in terms of providing bits for the control of rodents on the field? But in terms of disease management per se, the other pertinent disease in cocoa was witches broom. When we first detected that disease, we had several workshops with farmers in terms of treating them, in terms of the management of the witches broom. So it is still wrong, but not as before in terms of the level of infestation. So right now, the most important, our pertinent issue with cocoa as a result of climate change is the spread of black pod and fungus. Great. We will do for our first break. We are watching agriculture on the move. We will do for our break. We'll be back soon. FESTI VALCACOS EPUTUTE FOR MEE FESTI VALCACOS EPUTUTE FOR MEE FESTI VALCACOS EPUTUTE FOR MEE FESTI VALCACOS EPUTUTE FOR MEE FESTI VALCACOS EPUTUTE FOR MEE FESTI VALCACOS EPUTUTE FOR MEE FESTI VALCACOS EPUTUTE FOR MEE FESTI VALCACOS EPUTUTE FOR MEE FESTI VALCACOS EPUTUTE FOR MEE T-Blast, Alpha, Imran Nudi, Ezra, and DYB. There will be lots to eat and drink. Special appearance by legendary artist Jasheep. Holy Smutemun Jimmy. Parmachesa, Sa'a Ho. Move, and of course, if you're just joining us, we're talking about KOKO, the KOKO project, as is being established in St. Lucia, financed by the government of St. Lucia and the Republic of China, Taiwan. Mr. Alexander, I know under the component is training of the farmers. Have that started or it will be starting soon? All right. It's supposed to have been started in terms of initiated, but under the second quarter, so right now, we are moving on to the third quarter, but the plan is so we are going to push it back onto the third quarter because of some circumstances which arise. But the training of the farmers, we have realized that the farmers need to be trained to industry standards. And when we commissioned the rapid assessment of the sector, it revealed that the average field density is 169 plants per acre. And that is not compatible with industry standard. So we need to bring these farmers on par in terms of establishing the correct planting density where they can use the traditional of using 300 plants or the standards of 400 plants per acre. Also in terms of pest and disease management, pruning, height management, so all of these things we need to train these farmers so that they can properly manage these estates or plants. Because if you don't manage the plant, how can you really achieve the true genetic potential of the plant? Because a lot of the plants that we have, it is said that at least a farmer should obtain one kilogram of dry beans per plant. Now some farmers do more than that. I know a farmer in Souffre. They do up to two, three kilograms per tree. But at least anything below one kilogram. And even with the planting density, anything below that, you cannot get in terms of what is expected per acre. That is your economic viability. Viability. So you need to get the correct, that is one of the critical factors that we need to address in having the farmers to get the correct planting density, to get the kind of yield that we hope to get from. So are you saying that is a problem that you all have identified? That is a problem we have identified. Now that may have been so, as you might be aware that on the cuckoo estate, they intercrop it heavily with the tree crops of economic importance, avocado and these things. So hence that might be a reason. And the farmers may have not kept an active regimen in terms of replanting their trees over the years. So right now, as I said, you are seeing these estates. Estates owners come in and buy plants and they are replacing them the dead trees or moribund trees on the estates. So the training, is it both indoor training and outdoor training? So the training would have been indoor training and outdoor in terms of practical. And I just resumed this year under the ACPM EES project financed by FAO or the Implementing Agency, which is FAO. We are training all farmers in the fermentation and drying of beans. So farmers benefited from that initiative. But this time around, we have not really targeted agronomy. So the agronomy training will be done under this project, the Cuckoo Sector Enhancement Project, which will be soon. So okay, marketing is key because I mean, the reason for that project is in terms to increase production and of course for marketing. Is there a marketing component in that project? Are you all working with marketing agencies to ensure the farmers have an outlet for those produce? The situation right now as it exists on the ground that persons who's involved in cocoa trading, be it agro processors or exporters, cannot get enough beans. So there is not an issue in terms of the marketing of the beans. But we have realized that cocoa as a producer, as a primary producer, that person does not stand to gain much from just being a mere primary producer. Where the money lies in cocoa is adding value to cocoa. Under that project, we have proposed, we had some consultation with the farmers in terms of a governance structure for the industry. And we propose that we go through the route of a cooperative so that we bring in the producers of the raw material and the agro processors. Or we elaborate products out of the raw material and we at least share the dividends among all. So the Anger fomentary as it stands now, are they buying the raw material from the farmers? They are going to start. They are not started yet? They have not started as yet. So right now I'm working with them, as I said just last week, I had a meeting with them and they request in the list of producers so that they can go on the ground and have the agents work with these producers because they realize there's competition on the ground with Hotel Chocolat. So they want to and for them to really attract these producers the price that they're going to pay have to be competitive also or equal or eclipse that of Hotel Chocolat. So as I said in terms of market availability, the market is there locally for farmers to sell right now any amount of beans that they have from Hotel Chocolat and Shastney right now. Look I'm just yesterday I discovered that Vice Royal Resort Sugar Beach in Souffre soon will be producing their own speciality chocolate. So they do not have any estate so this means that they will be buying the beans from the farm. So that's an additional market? And that's an additional market and we have seen in terms of so whenever there's scarcity persons, the suppliers can regulate their prices and what we have seen, we have seen the price of beans move from $6 to $14 to $12. Okay, okay. In terms of inputs for the farmers, is there already availability of inputs for the farmers when they need it at the right time? So under that project we intend to address in terms of our provide some inputs to farmers especially weed eaters. So we are going to purchase the pool source and we might not, we do not have the fact the brutal truth is that we do not have enough resources to provide all producers with a chainsaw or a pool saw or how you call it a weed eater. But we are going to make provision or provision has been made to assist the farmers in terms of the production inputs. The other variables and I'm involved in the cultivation of cocoa, the fertilizer if they want to use a fungi side that they will have to go to the service providers and the supplier of these inputs to get them. Well that takes me to the cocoa festival because what we have seen is a lot of derivatives from cocoa. In other words, what I really want to see is the little person that's unknown in the rural area who is doing a lot of cocoa from the cocoa sticks and other things that they are doing. That cocoa festival, like the other festivals we have had on the heels of the coconut and cassava festival in Miku is the cocoa festival in Soufre. And that's happening on the 15th of October which is when we to commemorate World Food Day. World Food Day is on the 16th so we're really doing it on the 15th which is a Sunday and that's going to happen on the Old Trafford bus terminal complex which is where there's a market. We are hoping that to start at 10 o'clock and that will go for the entire day. So we are hoping to have a showcasing of cocoa products. And I know and you have worked with a lot of the cocoa people down there, you know who they are. Hotel Chocolat is on board in a big way, Jid Mountain is on board in a big way and a lot of the persons who are in the Soufre area is on board but it's not only for Soufarians alone, it's island-wide. So there are people coming from the East like the rural women group and you know they are producing the dark chocolate. So they are going to be there. So we are going to really showcase what solutions have been doing with cocoa and that again I think it enhances your project because the more cocoa that's been produced the more products that are going to be derived from cocoa that are going to be produced. Our chocolates have been I mean exported to various parts in the world as you know, all right. I know the women in Angers are doing very very very well and they are going to be there. So for Saint Jacques, we have the Jaco Valley products. They are going to be present. So there are lots of people, so far about 16 persons that are going to be exhibiting the products on that day but it's not only exhibition but they have to market themselves. They'll be selling on that day too. So there's an opportunity or platform for them to tell them who they are and we will give them that opportunity too. In fact, Jid Mountain says they're going to be doing from the tree to the chocolate. So and they will be showing all of this. But that will also a big thing on that day. We have enhancement, we have entertainment. GYPs are our main our main our main headliner and we have I mean the list goes on. I try to get a little bit from down there. We have Mishak, we have Manasseh, we have Manchans, we have Infida, we have Ezra, we have the legendary dashing. The legendary dashing. Police will come on Jimmy. And so it's going to be it's going to be fun and I'm looking forward to that. And everything Coco, the bars will be the everything, everything. So we're looking forward for persons to participate. Come down there as a family, the kids zone, the whole work. So be there. Any final words for me, sir? Yes, as you were saying in terms of value added, there's a lot of surprising development when it comes to value adding of Coco beans. A lot of the solutions are not a way of the number of different derivatives that are being produced from chocolate. And that is like a guarded secret because most of the persons who are involved in it owns or operate hotels. So it is more relegated to guests coming at the hotel. Right, right, right. So I for do have the same thing, a chocolate experience where they invite you, you pay your money and then you produce your own chocolate. I was surprised that he gave me a sample of five different chocolates that they produce. Percentage of this, percentage of that and I'm quite a few cent Lucian and you don't see that on the shelf of Master's talk. So be there because you come to the end of the program. I want to thank you for being here and hopefully that program will be a great one. You've been watching Agriculture in the Move. Thank you for being the program. Don't forget our Coco Festival Sunday coming the 15th of October in Souffre. I'm Philip Sidney Singh. Goodbye and see you again. Yes, aye.