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The days of the local pork industry being undermined by the importation of pork products are numbered as Government works on an initiative to reduce the quantities of carcasses brought into the country, Minister of Business Development Kerrie Symmonds has disclosed.
However, although welcoming the move, the farming community has some reservations about the plan.
Symmonds told Barbados TODAY in an interview that discussions were ongoing to ensure that farmers got the opportunity to supply the needs of the local market.
“Government has taken a position that wherever possible, we want to be able to satisfy the local demand for pork with locally sourced carcasses. There is a healthy amount of trade being done in the business of importing pork to Barbados but this is at the expense of local production and local farmers and it is a most unsatisfactory state of affairs,” he said.
“Pork is widely sought after in homes across Barbados and is a specialty in many restaurants and hotels as well. As a result, Government has brought all parties to the table to discuss how we can finally overcome the obstacles that stand in the way of local farmers being able to reach every table, whether in homes or in commercial establishments across Barbados.”
Symmonds disclosed that internationally experienced butchers were working with Government on this initiative. He said they were in talks with restaurants and hotels to ascertain what types of cuts those businesses required and were also consulting with local processors to find out about industry standards and best practices.
Another aspect of the discussion was the quality of carcasses produced and Minister Symmonds said damaged carcasses were unacceptable.
Meanwhile, president of the Barbados Pig Farmers Association Henderson Williams and vice-president of the Barbados Pig Farmers Co-operative Society Ltd David Catlyn said Government’s initiative was progressive but some issues would have to be addressed to ensure its success.
The heads of both organisations said some farmers had exited the sector over the years because of imports and production costs but once guaranteed they would have Government’s backing they would increase their production.
“As long as there is enough opportunity for Barbadian farmers to produce and have a market, they will increase . . . not only increase for the local space but we should be looking to export to CARICOM [Caribbean Community] markets,” said Williams.
Catlyn said there also needs to be a committee to determine how much local pork was being produced and how much needed to be imported to supplement the local market.
He said this would regulate the imports, and consultation with the farmers would have to occur before import licences were issued.
Veteran pig farmer Charles Tull said farmers had the capacity to improve their yields but due to the increase in production costs, they would need some support where feed was concerned.
He said farmers were long awaiting an opportunity to fight back against imports and once given the chance, they would make use of it.
Director of Barnwell Farm, Gay Reed, said imports had been undermining the industry for years and increasing local production could be facilitated by way of implementing a strong insemination programme.
He said bringing in frozen pig sperm would help farmers improve the genetics and growth rate of the animals on their farms, which in turn would increase the number of piglets produced and the quality of pork.
Reed added that he was working in conjunction with the BAS to import semen from Jamaica and Suriname to boost production on his farm.
Meanwhile, Catlyn added that Barbadians also had to be reeducated about the importance of growing what they eat and not look down on farming as “dirty work”.
He said this stigma was part of the reason for the lack of food security in Barbados.
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