The Ministry of Agriculture, Fisheries, Physical Planning, Natural Resources and Cooperatives hosted the opening ceremony for food safety training for staff of the newly remodeled packhouse at the marketing board.

The pack house is a facility where fruit is received and processed prior to market distribution. The initiative forms part of a collaborative effort with the Taiwan Technical Mission and the Inter-American Institute for Cooperation on Agriculture (IICA), and falls under the project titled the “Enhancement of the Efficiency of Production and Distribution Supply Chains in the Fruits and Vegetables Sector.” The aim of the production enhancement project is to reduce Saint Lucia’s food import bill.

IICA Representative Greg Rawlins, stressed the importance of the training in ensuring that international food safety standards are met at the packhouse.

“We are pleased to collaborate on this project. We recognize its relevance given the current situation because of COVID-19. We must ensure that we handle produce in a way that does not cause the spread of the virus. Also, because our farmers have been affected by the disruption of their markets in the hotel industry, this will help find alternative markets.

Head of the Taiwan Technical Mission, Mario Cheng, expressed contentment with the progress of the project, and encouraged staff and farmers to take advantage of the opportunities provided under the production enhancement project.

“I’m happy we can implement this project and introduce facilities that will improve food safety,” he said.

Permanent Secretary in the Ministry of Agriculture, Fisheries, Physical Planning, Natural Resources and Cooperatives, Barrymore Felicien, explained that the staff will be undergoing Hazard Analysis Critical Control Points Training—an international standard for food safety. The permanent secretary also expressed gratitude to the Taiwan Technical Mission for their contribution toward the remodeling of the packhouse.

The Hazard Analysis Critical Control Points Training will be held every Monday for six weeks.