From the Farm to the Tourist’s Table : A Study of Fresh Produce Demand from Fiji’s Hotels and Resorts
The International Finance Corporation (IFC), in partnership with the Fiji Ministry of Agriculture (MoA) and the Fiji Ministry of Industry, Trade, and Tourism (MITT), conducted a study of the sourcing of imported and local fresh produce by Fiji’s ho...
| Main Author: | |
|---|---|
| Format: | Report |
| Language: | English |
| Published: |
International Finance Corporation, Suva, Fiji
2018
|
| Subjects: | |
| Online Access: | http://documents.worldbank.org/curated/en/132791540532813264/From-the-Farm-to-the-Tourist-s-Table-A-Study-of-Fresh-Produce-Demand-from-Fiji-s-Hotels-and-Resorts http://hdl.handle.net/10986/30942 |
| Summary: | The International Finance Corporation
(IFC), in partnership with the Fiji Ministry of Agriculture
(MoA) and the Fiji Ministry of Industry, Trade, and Tourism
(MITT), conducted a study of the sourcing of imported and
local fresh produce by Fiji’s hotel sector. The study
analyzes the purchasing patterns of Fiji’s hotels, to better
understand existing linkages between the tourism and
agriculture sectors, and to identify opportunities to
improve these linkages. This report covers Fiji’s main
tourism areas of Nadi, Lautoka, the Mamanuca and Yasawa
Islands, Denarau, and the Coral Coast that are home to 74
percent of all bed places. The report estimates the demand
for vegetables, fruits, meats, seafood, dairy, herbs, and
juice products across hotels in Fiji’s main tourism areas.
Based on this demand estimate, as well as on feedback from
specialists working in the sector and qualitative interviews
with hotel chefs, owners, and purchasing managers, the
report identifies specific fresh produce items that have
potential for import replacement by local agricultural
producers. The results and recommendations in this report
can be used by the Fijian Government, farmers and suppliers,
donor and development partners, hotels, and the broader
agricultural industry to develop, fund, and implement the
policies and practices required to increase economic
linkages between tourism operators and farmers. |
|---|