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Originally from the Amazon jungle area, cocoa was introduced in the Dominican Republic by Spanish colonizers at the end of the 16th century, reaching our days as a crop of transcendental importance, not only in economic terms, but also as part of the Dominican gastronomic culture.

Although it is true that by the middle of the 19th century the Dominican Republic was already exporting a significant amount of cocoa, it was not until the 1990s that its production took a qualitative leap that has placed the country as one of the main global exporters of organic cocoa, with 60% of the world’s export volume.

Pioneers in organic cocoa exports

The National Confederation of Dominican Cocoa Growers (CONACADO) has been a key factor in the development of the production of this important sector of our economy. It is an entity that emerged in the mid-1980s in the context of an international project promoted by the German Technical Cooperation Agency (GTZ), aimed at achieving better post-harvest management of Dominican cocoa, adding value to the production chain, particularly aroma and flavor conditions that would allow it to be placed in international markets in better conditions to compete.

According to Abel Fernandez, commercial manager of CONACADO, the success of this association lies in having structured a cooperative model that “provided the producer groups with logistical and financial capabilities so that they could among themselves, as a group, buy the production, the volumes they had already improved, and eventually be able to exhibit commercial volumes, because cocoa, after all, is a commodity, and in order to access the market you must ensure that you are a consistent supplier in terms of volume and quality”.

Pioneers in organic exports, CONACADO has the merit of having opened the doors of the European market to Dominican cocoa. It currently has a membership of more than 9 thousand cocoa farmers and 49.8% of the national production of organic cocoa.

New challenges for producers

As cocoa production techniques have evolved, so has the international market. New international standards and regulations have posed an enormous challenge for local producers.

One of these regulations has been the new European Union regulation on “Imported Deforestation”, which means that in the medium term, products from farms that have been cleared after 2020, especially cocoa and coffee, will not be allowed to enter Europe.

This regulation entails tough requirements for producers in terms of traceability and monitoring of deforestation. “Those who cannot guarantee that their exportable supply comes from sources that have not affected the environment will not be able to export to the European Union,” says Abel Fernandez.

Caribbean Export’s helping hand

Although CONACADO’s relationship with Caribbean Export dates back to the beginning of this century, it is in recent years that it has become closer.

Fernandez says that “we have always worked a lot with international agencies; we have served as a laboratory, as a school for many initiatives and project proposals. Caribbean Export has always taken us into account when new project proposals appear, when opportunities open up.

“In the framework of cooperation with Caribbean Export, we have received a lot of support on issues that help us to improve, to get up to date in aspects related to international trade and compliance with new regulations and legislation that are coming out all the time in the European Union,” said Fernandez.

In October of last year, CONACADO, together with Caribbean Export, participated in the Salon du Chocolat Paris 2022, an event that gave the entire value chain the opportunity to establish new relationships and renew contacts with existing customers, while promoting the organization and its offer to the European market.

A similar experience took place in February of this year, during participation in the BIOFACH International Organic Products Fair in Germany.

As part of the actions to support the Haiti-DR binational Cocoa/Chocolate value chain, which are being carried out with funds from the 11th Annual Haiti-DR Cocoa/Chocolate Summit, the Haiti-RD Cocoa/Chocolate Value Chain is being supported with funds from the 11th Annual Haiti-DR Cocoa/Chocolate Summit. European Development Fund (EDF), within the framework of the trade and private sector support component of the Haiti-Dominican Republic Binational Program, Caribbean Export has supported the producers of CONACADO with a project that provides equipment and georeferencing training that allows the European Union to monitor cocoa farms by satellite to certify that their production model does not affect the environment.

“Thanks to the timely cooperation of Caribbean Export, we can say that we are one of the few organizations in the world that are taking important steps forward to be prepared for the changes imposed by the new times,” concludes CONACADO’s commercial manager.

According to Jaime Gómez, technical director of CONACADO, the georeferencing project provided by Caribbean Export has impacted 459 farms, representing 38,500 georeferenced tareas of land, in the provinces of Monseñor Nouel and Monte Plata. “In Bonao the georeferencing has been complete, impacting more than 200 producers. In Monte Plata we missed some farms. This motivated us to continue georeferencing the remaining farms on our own, until we reach our goal of 100%, which is the requirement of the European Union’s clients,” explained Gómez.

The structure of the energy industry in CARIFORUM nations has come under growing pressure from internal and international economic, technological, and institutional transformation factors over the past ten years. Given this, energy imports typically account for a significant portion of total imports, the combination of volatile international energy prices, pressure on foreign exchange reserves, and high public debt has raised serious concerns about national energy security in CARIFORUM countries. According to World Bank data over the period 2015-2020, the average price of electricity in CARIFORUM was USD 0.27/kWh compared to the OECD average of USD 0.15/kWh and the global average of USD 0.17/kWh.

It is against this background that the Caribbean Export Development Agency ( Caribbean Export) in collaboration with Republic Bank Guyana and the Guyana Office for Investment hosted the ISO 50001 Energy Management Workshop over the period August 22-25, 2023, at the Pegasus Guyana Hotel. The objective of this activity was to build the capacity of beneficiaries to meet this international standard. The rationale is that the integration of ISO 50001 into the strategic management capabilities of beneficiaries could enhance their competitiveness through energy efficiency, combined with increased credibility in international markets which is increasingly driven by environmental, social and governance (ESG) concerns.

During the opening session of the workshop Dr Peter Ramsaroop, Chief Executive Officer of the Guyana Office for Investment and member of the Board of Directors at Caribbean Export, highlighted the timeliness of the workshop and the need for the MSMEs to balance revenue generation while minimising energy costs, leveraging the materials discussed during the workshop. Mr. Venus Frith, General Manager- Credit Republic Bank Limited (Guyana) spoke about the Caribbean Export- Republic Financial Holdings Limited partnership which was formalised in 2022 and the bank’s commitment to building the capacity of the region’s private sector, in this instance Guyana, through the delivery of targeted interventions on key areas such as this. Moreover, Dr Damie Sinanan, Manager- Competitiveness and Export Promotion at Caribbean Export reiterated the Agency’s mandate to promote private sector capacity building and the growth of exports from CARIFORUM. He continued, the Agency views enhanced energy efficiency and the transition to renewable energy industry as critical to private sector development.

The workshop was facilitated by Mr. Kit Oung, Energy Expert from the British Standards Institution and covered thematic areas such as energy management, identifying energy targets, conformity assessment and the importance of aligning energy management systems with the firm’s strategic direction.

In attendance were 20 representatives of firms from sectors including agroprocessing, construction, health and wellness and Information Communications Technology. Representatives were fully engaged and participated in robust discussions on the topic.

Caribbean Export acknowledges the support provided by the local partners and business support organizations such as Republic Bank Limited (Guyana) and the Guyana Office for Investment in partnering with us to host this event. The Agency also wishes to thank the Guyana Oil and Gas Energy Chamber (GOGEC), Private Sector Commission (PSC), Guyana Manufacturing and Services Association (GMSA), and Georgetown Chambers of Commerce and Industry (GGCI) for mobilizing their networks to attend this workshop.

Caribbean Export is pleased to be supporting the Caribbean Women in Trade (CWIT), an organization that officially launched in May 2023. This initiative, established in 2020, serves as a vibrant community for Caribbean women engaged in international trade.

CWIT’s activities are far-reaching and impactful, providing a platform for connections, networking events, and educational seminars. These offerings empower Caribbean women in international trade to foster meaningful relationships and access critical knowledge. The initiative also focuses on mentorship, offering guidance to young and new members, while positioning itself as a significant stakeholder for consultations on trade challenges.

During the CWIT’s notable launch event, prominent figures like Dr. Ngozi Okonjo-Iweala of WTO, Ms. Pamela Coke-Hamilton of ITC, and Ms. Rebecca Grynspan of UNCTAD addressed critical issues such as access to finance and trade policies, sparking insightful discussions and inspiring members.

“Supporting CWIT is more than a partnership; it’s about committing to elevate women’s role in trade, thereby contributing to a more inclusive and prosperous trade landscape.” emphasized Tonya Cummins, Caribbean Export’s Investment Lead.

Caribbean Export’s agreed to sponsor four CWIT members to participate in one of its programmes allowing these honorees to “pay it forward”. The Agency also welcomed members to the recent ‘Leveraging CARIFORUM Trade Agreements workshop’, conducted in partnership with Republic Bank Trinidad. We also look forward to their participation in the upcoming Caribbean Investment Forum.

This sponsorship aligns with the growing recognition of women’s contributions to the trade sector. Notably, 40% of Caribbean businesses are women-owned.

In essence, the Caribbean Women in Trade initiative signifies empowerment, unity, and progress. With Caribbean Export’s support and sponsorship, the initiative’s impact is set to resonate even more deeply. As we continue this journey, it’s imperative that we recognize the transformative capacity of women in international trade. By championing and supporting initiatives like CWIT, we pave the way for a brighter, more equitable future in the global trade arena.

While market intelligence and research are key ingredients for success in export target markets, they are not the only components. For Caribbean firms to enter foreign markets successfully, a wide variety of complex and interrelated determining factors need to be addressed in a comprehensive, and integrated manner. These include a deliberate and increased focus on product and service innovation, building market intelligence and research capacity, providing market and economic intelligence reports, and facilitating access to this information. In keeping with the Agency’s mandate, a 2-day workshop, entitled “Leveraging CARIFORUM Trade Agreements” was hosted by Caribbean Export, in collaboration with Republic Bank Limited (RBL) from July 25-26, 2023, at the Hilton Hotel and Conference Centre. This workshop covered several topics that are key considerations for MSMEs that are already exporting, or those considering exporting to the European Union.

His Excellency, Ambassador Peter Cavendish, European Union Ambassador to Trinidad and Tobago delivered opening remarks and reiterated the European Union’s commitment to the development of regional brands. He explained Trinidad and Tobago’s wealth of natural resources can be used to enable digital interventions, agricultural export initiatives to Europe, thereby utilising technology to promote trade and bring awareness to social impact.

Collaborating partner, Marketing Manager- Business Segments, Group Marketing and Communications Republic Bank Limited, Ms. Michelle Johnson provided brief remarks where she explained how the Caribbean Export- Republic Financial Holdings Limited partnership which was formalised in 2022 can be beneficial to the region’s private sector. Ms. Johnson explained that the bank provides a facility for firms to determine what support they require, and the bank then addresses these issues through targeted interventions such as this activity. ExporTT’s General Manager Client Services and Caribbean Export Director Dhanraj Harrypersad reinforced the Agency’s commitment to the development of the region’s private sector. He encouraged participants to ask questions and use the information shared at the workshop to take their businesses to the next level.

Ms. Mikaela Stoute – Research Officer Market Intelligence from Caribbean Export emphasized ways to assess a firm’s export readiness, leverage key market research and intelligence tools and showcased how to prepare for export promotion and enter new markets. As far as possible, real-world examples were demonstrated, highlighting the opportunities and export potential of products, but also the challenges of market access.

ExporTT and Trinidad and Tobago Bureau of Standards presented on Trinidad and Tobago’s trade profile and the European Union’s product labelling system and how firms can access the information necessary for labelling products for export.

STUSH Marketing provided well- received presentations on how to leverage digital marketing strategies to tap into new markets. Participants were encouraged to embrace the use of digital platforms and content marketing to reach new customers and grow their businesses.

In attendance were representatives of firms producing teas, chocolate, coffee, sauces and condiments as well as service providers in animation, film and professional services. Representatives were fully engaged, open to sharing their experiences, and ready to improve their business and export plans to take advantage of the trade opportunities presented.

Caribbean Export acknowledges the support provided by the local partners and business support organisations such as the European Union Delegation to Trinidad and Tobago, Republic Financial Holdings Limited, ExporTT and Trinidad and Tobago Bureau of Standards in partnering with us to host this event.

Since 2017, AYITIKA has been developing an original, competitive model for producing cocoa, then chocolate. This promise, born of the combined ambition and expertise of agronomist Jean-Chesnel Jean and supported by Caribbean Export, today ensures the future of 2,000 rural families and the production of quality chocolate.

Jean-Chesnel was born in Abricots, in the Grande Anse region of southern Haiti. Trained as an agronomist, he specialized in Economics and Sociology at the Faculté Universitaire des Sciences Agronomiques de Gembloux. Fundamentally interested in sustainable development, he has worked in various agricultural sectors and traveled to the world’s largest basin of quality cocoa, in Latin America. This enabled him to appreciate Haiti’s potential and understand that cocoa could be a sustainable and competitive project.

Haiti is capable!

In Creole, “Ayiti ka” means “Haiti can”. Haiti is capable… And that’s what led Jean-Chesnel to set up his own company, based on a special model. ” Cocoa is a highly competitive market. To carve out a place for itself in this international market, it was necessary to find a lasting, credible solution: a technical model. “.

While historically in Haiti, cocoa has tended to be grown in the North and Grande Anse, AYITIKA has chosen to develop new terroirs in the South, Southeast and Nippes, given their agroecological potential. From the outset, the company initiated a technical approach in collaboration with CIRAD. On the basis of aroma, disease resistance and productivity criteria, it pre-selected 250 “elite” cocoa trees from the remnants of cocoa plantations in these terroirs. After 2 years of observation, 98 of these – the most reliable – have been cloned by grafting. They are kept in genetic banks as part of the country’s heritage, then multiplied in nurseries for distribution to rural families.

Creating a new class of cocoa farmers

Once the raw material and its genetics had been mastered, it was time to create a high-performance, sustainable model. Ayitika collaborated with Costa Rica’s CATIE to train a dozen young people in technical management and cocoa-based agroforestry systems.

“AYITIKA promotes the Creole garden invented by the Haitian slave,” recalls the agronomist.. “A plot of land on which various crops are planted to ensure year-round food security. Over time, this production model proves to be the most resilient.

The Fondation Connaissance et Liberté, FOKAL, will support the model with a back-to-the-land project, enabling some thirty young people in the Camp-Perrin area to supplement their income. Then a UN-Environment agroforestry program and other players took an interest, purchasing both Ayitika’s technical services and the inputs produced (quality cocoa seedlings, biofertilizers, biopesticides, fruit and forest seedlings) to support rural families.

Today, Ayitika works with 2,000 producers, managing 600 hectares of cocoa gardens. Beyond the technical dimension, Ayitika develops social and economic innovations to ensure the sustainability of the model. Partner growers are grouped together in a farmers’ association called RASIN (French for root). In this way, the company maintains a strategic partnership that facilitates the co-construction of innovations, the adoption of good farming practices by rural families, the traceability of cocoa, respect for quality standards and fair remuneration of farmers.

From root… to to the shelf

In 2021, with the first pods and the support of Caribbean Export, the chocolate factory project is born. Ayitika first turned to Belgium for knowledge and expertise in cocoa fermentation and processing. ” On the global market, those who make money are not the producers of raw materials, but those who can produce added value,” reminds the Ayitika designer.

With the help of Caribbean Export, Ayitika can now develop its new ” From root to bar ” approach. The agency finances a consultant to set up a quality and processing laboratory and train the company’s technical staff to use and manage it. The first of its kind in Haiti, this laboratory will benefit the country’s entire cocoa value chain. The project also enables us to communicate on the quality of our cocoa and bring more direct added value to producers.

2022, an important turning point for Ayitika

In February 2022, Ayitika will take part in the exchange of best practices organized by Caribbean Export with Dominican companies. The mission, which will focus on the Dominican cocoa promotion and marketing strategy, production and processing techniques and organizational management mechanisms implemented by CONACADO, will also give Ayitika the opportunity to get closer to Definite chocolate. The Dominican brand has agreed to take on a Haitian trainee to share its know-how, in particular with regard to compliance with procedures and the preparation of aroma profiles.

Armed with all this experience, Aytika developed four flavors and launched its own brand. In November 2022, with the support of Caribbean Export, the young chocolaterie will take part in the Paris chocolate fair. Its Haitian-made tablets – although Haiti is usually a supplier of raw materials for French companies – have been a great success. “There isn ‘t just one chocolate from Haiti, there are as many as there are terroirs,” explains Jean Chesnel.

Ayitika wins the “Médaille Gourmet Paris”!

This experience enabled Ayitika to see how people reacted to its products, and also to make contact with distributors in Europe. It also took part in the^3rd ” Chocolats fabriqués à l’origine” competition, organized by the Agence pour la Valorisation des Produits Agricoles (AVPA.ft ), and was awarded the ” Médaille Gourmet Paris“.

The year 2022 ended with the participation of the young chocolate company in a training session organized by the Capacity Building Program for the new European Organic Regulation in cooperation with the ITC for beneficiary companies of the HT-DR bi-national cocoa value chain project. This training, supported by Caribbean Export, focused on raising awareness of the new EU legislation requirements, which call for greater standardization of production systems in cocoa gardens and the marketing (traceability, packaging, transport) of the company’s products.

All these skills and knowledge have been added to the brand’s early successes, enabling Ayitika to look forward to 2023 with confidence, promoting a quality product that is traceable, ready to export and, above all, truly fair trade and biodiversity-friendly.

*CIRAD: Centre de coopération internationale en recherche agronomique pour le développement (French agricultural research and international cooperation organization for the sustainable development of tropical regions).

Photo: Marc Lee Steed

Building a business from scratch is a daunting task for most people, but when you are operating in an industry that is almost non-existent in your country, getting a company going can look even more overwhelming.

When Kenia Mattis launched her podcast production and animation brand ‘ListenMi Caribbean’ in Jamaica in 2013, she was one of the first entrepreneurs in the region to explore this creative space as a viable business idea.

Initially, Kenia did not even know that this sector was where she was meant to be. But while studying for a master’s degree in marketing, which included a module on entrepreneurship, she began to envision a way to combine her business acumen and logical side with her love for creating.

“I really started this journey not sure of what I wanted to do,” Kenia recalls.

“I grew up in a musical family. I studied piano and was surrounded by music at home, but I was always a left and right brain person. So, at school I was doing business subjects while pursuing music and audio production on my own. Media, marketing, and music were the three subjects which interested me.

“The seed was firmly planted for me to go into the creative industries when I went to university in Costa Rica. That area seemed ripe for innovation.”

Kenia knew Jamaica was not a strategically advantageous base for her new company, but she wanted to tell Caribbean stories and share her island’s perspective with the world, which meant becoming a pioneer.

She states: “Our biggest challenge was working in an environment that was not conducive to what we wanted to do. Jamaica is not known for animation and a lot of resources were not readily available.

“So, in the beginning the labour pool was small and our first employees were graduates from the Edna Manley College (of the Visual and Performing Arts) but they studied illustration or fine arts, so we had to train them internally and create processes to give them the skills that we needed.”

‘ListenMi’ initially operated as “a creative lab” but by 2018 it had begun to cement its place in the animation sphere. Its portfolio of work now includes several commercial assignments for recognised brands, such as Sesame Street and GIPHY, along with various passion projects.

Kenia’s core ‘ListenMi’ team consists of five other creatives but for some projects she has employed up to 15 people. She also partners with other studios when necessary.

“The evolution has been amazing,” Kenia says. “We’ve consistently set ourselves higher goals and have grown strategically and organically. Now, we are settled in the animation zone and have won local and global awards.

“Our first ever short film “The Adventures of Kam Kam” won the KingstOOn Best Concept Award in 2019 and that spurred us on to want to produce even more culturally infused stories where our Caribbean culture is seen, heard, and celebrated.”

In June 2022, ‘ListenMi’ attended the Annecy International Animation Festival in France with the support of the Caribbean Export Development Agency.

Kenia believes Annecy came at “a critical time” for the company as it continues to recover from the impact of the COVID-19 pandemic. She says it was a great opportunity to meet people face-to-face to solidify relationships and expand her network of industry contacts.

She explains: “Annecy gave us a chance to connect with people who we had been having conversations with, and putting faces to names really made a difference. We had been talking with a company about a co-production deal and we had a handshake on that at Annecy which made it feel more definite.

“It was also great just to see what is out there, to inspire us to create in new and interesting ways based on what we know we want to say.”

Kenia adds: “Since the festival I have also worked with a company that Caribbean Export engaged to generate 50 leads for us. From that I have contacted potential business prospects and organised some meetings.”

Over the next 12 months, ‘ListenMi’ will be busy working on its first animated feature-length film which it has been commissioned to produce for the pre-teens market. Kenia says this will be the first project of its kind created in the Caribbean and demonstrated how far the industry has come in the region.

She adds: “We want to tell beautiful, meaningful, authentic stories which draw people in and not just from what you see on screen but including licensing, merchandising, and other opportunities for our people.

“One of our big goals is to be one of the premier storytelling hubs for the Caribbean and the diaspora. I am really excited about what the future holds”.

‘Jaydee’s Naturals’ is a herbal, organic hair and skin care brand founded by Dominican businesswoman Jodie Dublin-Dangleben.

Jodie officially registered her business in 2014, just two years after she had started mixing indigenous ingredients to nourish her own natural hair while working out in the field as a civil engineer.

She recalls: “In 2012, I found my relaxed hair was getting dry and dull and even starting to break off because I was out in the sun quite a bit for my day job, so, one morning I just decided to cut it all off. But then I had no clue how to take care of my Afro hair.

“I did lots of research and decided I wanted to make products for myself that were natural without any harmful chemicals. So, the business started from a personal need and then a lot of my friends were asking me for the products, and it evolved from there.”

Jodie’s first creation was a whipped shea butter made from shea butter, cocoa butter, castor oil, aloe vera, honey, and essential oils.

She has since added two shampoos made from black soap and turmeric and lemongrass, a sorrel and hibiscus smoothie conditioner, a guava, bamboo, and passionfruit leave-in conditioner, and a herbal elixir made from stinging nettle and 34 other herbs, powders, and essential oils.

Jodie also moved into skincare with the launch of a turmeric and clay face and body mask made from volcanic clay, local turmeric powder, and essential oils which is one of her bestsellers. She works with four local farmers to supply the raw materials for her products and imports her packaging.

Jodie admits keeping up with consumer demand has been a struggle, but she says it was “a tremendous help” when she was awarded a €15,000 (Euro) Direct Support Grant in 2020 from the Caribbean Export Development Agency.

She adds: “With the help of Caribbean Export we built and furnished our manufacturing space which incorporates solar energy and has access to a 500-gallon water cistern. We are just now completing the space, and then we are hoping to employ about three people on a part-time basis sometime this year. We will start them off with training. They will also do packaging and labelling and then maybe next year we can get them onto producing.

“We also bought some pneumatic equipment with the grant which has increased our efficiency, speed, and productivity because we had been pouring everything out by hand but now, I just press a button, and the containers are filled automatically.”

Jodie primarily sells her products within Dominica but launched an e-commerce website during the COVID-19 pandemic which services international and regional clients. She also ships in bulk to retail locations in Tortola, St Thomas, St Martin, Antigua, and St Lucia.

Currently studying for an advanced diploma in organic cosmetic formulation for hair and skin care, Jodie says she has become even more confident in her formulation skills, and soon plans to launch a high performing, botanical skin care range for issues like psoriasis, eczema, scarring, and dermatitis.

By the end of 2023, Jodie aims to add two to three more products including a natural lipstick line and wants to supply at least two more retail partners in the Caribbean.

Within the next five years, she is planning to register the business in the US and the UK and have her products on sale in Walmart, Target, or Sephora.

Jodie states: “Getting certification to sell our products in the UK, Europe, and the US takes a lot of money so we need to be making enough profit to pay for that. Eventually, I really would like us to be a household name. That is my ultimate goal.”

When he was about six years old, Bahamian entrepreneur Joshua Miller started selling natural limeade at his father’s food stall in Nassau.

Joshua’s dad Rudolph gave him an original recipe for the refreshing drink made from handpicked, local limes and it quickly proved to be a resounding success.

Joshua recalls: “My father wanted to teach me the value of a dollar so in the summer I would sell limeade at his Jerk stand outside my grandmother’s restaurant.

“When I was at college (studying accounting), my grandmother suggested bottling the drink so she could sell it in the restaurant. I did that from 2009 until 2012 which is when I officially launched the product to a broader market.”

Joshua says he knew his brand ‘Limeade Bahamas’ could be made into a viable business when people started asking for the drink by name.

Over a decade later, Joshua now offers his product in three sizes (12 ounces, 20 ounces, and one gallon) and six flavours – lime, strawberry, ginger, peach, pineapple, and mango. The drink is on sale at 150 locations in New Providence including restaurants, schools, convenience stores, and gas stations.

Limeade Bahamas currently employs 12 people, and Joshua has kept the business afloat, despite challenges with capital and the impact of the COVID-19 pandemic, primarily through personal funds and assistance from family, as well as support from the Bahamian Small Business Development Centre.

In 2020, Joshua decided to scale up production ahead of exporting to the rest of the Bahamas and possibly even further afield. He leased a building from the Bahamas Agricultural and Industrial Corporation (BAIC) but it needed a lot of work to get it fit for purpose.

Joshua applied to the Caribbean Export Development Agency’s 2021 Direct Support Grant Programme to convert the building into a modern manufacturing plant.

He states: “We moved into the building early last year, but it took about a year and a half to get it up to standard. It didn’t even have electricity, so I had to get a transformer installed, which was extremely expensive.

“I decided to go the renewable energy, solar system route so that the equipment could be seen as collateral by a lending institution,” Joshua adds.

“I brought the equipment over, but it was quite high tech, so then I experienced an issue with installation. The grant money I received from Caribbean Export assisted with getting it installed.”

The new solar system allows Limeade Bahamas to run almost completely off the grid except for a few heavy pieces of equipment which require a significant amount of power.

Joshua believes getting the building onstream will take Limeade Bahamas to another level in terms of production.

“Working in this space is a huge opportunity for the business,’ he says. “Where we were before, close to my grandmother’s restaurant, was quite small and cramped. This new building gives us room to walk around without bumping into each other and the equipment. We can also make more drink now and store it. It’s already made a big difference.”

Over the next year, Joshua aims to sell his product throughout the Bahamas and in other Caribbean islands and possibly south Florida. He also wants to introduce other types of juices and water to compliment the limeade.

From humble beginnings, Joshua has substantially grown his brand, and on reflection he says there is nothing he would change because “every experience was a learning experience”.

Dominican entrepreneur John Robin was studying fisheries development in Canada over 25 years ago when he realised the potential value of sea moss.

Scientifically known as Chondrus Crispus, sea moss (also referred to as Irish sea moss or red algae) is a versatile ‘superfood’ which contains 83% of all essential nutrients and is high in antioxidants as well as vitamins A, D, E and K.

The health benefits of sea moss were well known in the Caribbean and other parts of the world for centuries but the commercialisation of seaweed in the region was almost non-existent.

“The information I discovered on seaweed was overwhelming,” John recalls. “There are 12 major seaweed corporations in Asia alone and the global industry keeps about four million people employed. But in the Caribbean, seaweed harvesting was small, and we were not doing much cultivation or processing.”

After returning to Dominica, John set about finding ways to bottle sea moss and extend its shelf life. He joined with a partner to establish his company, Benjo’s Seamoss, and then took over as the sole owner about two years later.

Benjo’s Seamoss is now the largest sea moss production company in the region. John employs 20 people at his plant in Roseau and his ‘meal in a bottle’ beverage is currently exported to around 20 Caribbean countries.

“We benchmark ourselves against Coca Cola,” John states. “They have a product that is available in 205 out of 207 countries. So, we are currently trying to get into other parts of the Caribbean like Jamaica, Guyana, Suriname, the Dominican Republic, and Haiti, as well as the US and Canada.

“We also want to move from eight to 10 flavours by August and incorporate the raw materials available in our environment like lemongrass and tamarind.”

John puts his continued success down to “the grace of God” and persistence. He is also thankful for the support he has received from the Caribbean Export Development Agency which he says has helped him develop his brand.

In 2019, he participated in the leading Caribbean tradeshow ‘Agroalimentaria’ and attended a CARIFORUM – EU Economic Partnership Agreement Workshop on Regional Business to Business Strategic Networking which concentrated on building strong trade capacity in the Caribbean.

John says: “I went to quite a few events through Caribbean Export and the OECS Export Development Unit which proved to be eye-opening and a catalyst for growing the business.

“The support from Caribbean Export has been critical but as such a crucial regional organisation I do think they can do more to help established manufacturers. The funding structure needs to change so it is not just focused on start-ups but on businesses that are contributing to their countries GDP (Gross Domestic Product).

John adds: “Sometimes it feels like companies who have stood the test of time are being ignored. If I got more support, we could do more market research and product development, and I could move some means of production to other territories such as St Lucia and Trinidad and Tobago to minimise shipping costs.”

Meanwhile, John plans to focus on positioning Benjo’s Seamoss to take full advantage of the heightened interest in sea moss around the world.

According to the IMARC Group, the global seaweed market reached $7.5 billion (US) in 2022 and is expected to reach $14.3 billion (US) by 2028, which is a compound growth rate of 11.64% from 2023-2028.

John is also working on advancing the cultivation of sea moss within local communities in Dominica. He is involved in training and assisting individuals who want to grow and harvest seaweed which he might then be able to process.

John admits: “It’s not for everyone because you must withstand the rigours of the sea. But the prospects for increased cultivation are good.”

He adds: “Seaweed presents tremendous backward linkages for agriculture in Dominica and the Caribbean. It has around 2,500 different applications so we need to utilise the full potential of this product. Beverages is just one aspect.”

During a crowded gathering, Caribbean Export inaugurated the first Dominican-Haitian craft exhibition, “Symbiosis,” in an event attended by prominent personalities from various fields and representatives from the Delegation of the European Union in Dominican Republic and Haiti.

The exhibition, was open to the public from June 23rd to 25^th, 2023  at Quinta Dominica, Ciudad Colonial, Santo Domingo, DR. The collection is curated by Anny Abatte and showcased the work of artisans who have created a proposal incorporating indigenous raw materials from the island.

“We have been in the Dominican Republic for over 26 years, supported by the European Union, developing private sector support programs throughout the Caribbean. Since 2012, we have been implementing the private sector trade component in Haiti and the Dominican Republic. Caribbean Export is a resource for all SMEs and anyone wishing to create export potential,” highlighted Leo Naut, Deputy Executive Director of Caribbean Export Development Agency.

Furthermore, he explained that “Symbiosis” is born as part of the implementation of the trade and private sector component of the Binational Cooperation Program between Haiti and the Dominican Republic, financed by the European Union under the eleventh European Development Fund (EDF).

Through the value chains they are creating, the craft sector currently involves a number of beneficiary companies from both Haiti and the Dominican Republic, helping them develop synergies that enable potential co-promotion and co-production. This promotes craftsmanship as an economic development driver with the aim of exporting their talent and creations to the world.

It is worth noting that the selection of artisans for “Symbiosis” was made through a call for entries in collaboration with the Office of the Managing Authority for European Funds and Development in Haiti (BONFED), the Ministry of Economy, Planning and Development (MEPYD), the Ministry of Industry and Commerce (MICM), and the National School of Art of Haiti (ENARTS). Sixteen Dominican and Haitian artisans were chosen to be part of this first edition.

This project has also created a binational dialogue space where artisans from both countries have been able to collaborate on design, learn about the materials and techniques used by each other, and exchange good practices. Additionally, it is projected as a brand and collection, while simultaneously launching two Craft Clusters in the Dominican Republic and Haiti, which will own the brand, giving it sustainability.

This first collection will include a digital catalog and an online sales platform featuring all available pieces. It will also showcase the artisans who created them, along with their contact information, allowing direct communication with the artists for those interested in acquiring a piece.

On the Dominican side, amber and larimar prevail in the creations, while the Haitian pieces incorporate malachite, blue malachite, jasper, and breccia. Some pieces also incorporate horn and bone waste, as well as coconut fragments.

Furthermore, curator and fashion designer Anny Abatte took on this challenge, showcasing the unity, commitment, and creativity of two nations marked by their histories and skillfully combining their objectives.

“The Dominican Republic and Haiti, united through art, showcase a range of handmade jewelry, demonstrating the coexistence not only of their creators but also their gems, metals, techniques, among others. This promotes development, entrepreneurship, and an economic impact that is revealed in the value chain, boosting Caribbean art. This proposal highlights sustainability and an environmentally friendly approach,” she stated.

Meet the artisans

“Symbiosis” features the following exhibitors:

Tipik Creations, born in Haiti, designs fashion accessories and home goods under its own brand, Olga-Nora Lerebours. Inspired by nature and characterized by complex shapes and structures, they embrace sustainability and represent the essence of Haitian culture and identity through clean designs with abstract elements that reflect African and Taíno heritage in each handcrafted piece with fluidity, balance, and elegance.

Emmanuel Saincilus, born in Petite Rivière de l’Artibonite, is an artist who has surpassed the boundaries of insularity, participating in various important exhibitions both within his country and abroad, specifically in the United States and Brazil. His designs possess great delicacy and perfection, narrating the diversity of Caribbean culture through the fine selection of materials and subtle lines of design.

Michel Chataigne, one of the most well-known Haitian stylists, has attracted the most discerning women to his beauty salon for 33 years. He launched his own beauty product brand, his cosmetology school (Institute Michel Hair Design – 1998), a modeling agency (Fashion & Design – 1999), and a fashion line that includes clothing, handbags, shoes/sandals, and accessories. Haitian cultural heritage and African influence are present in his pieces, which combine ancestral Haitian craftsmanship techniques with avant-garde elements and symmetry in design.

Garibaldi Baptiste, born in Pétion-Ville, is passionate about Haitian culture and Vodou. His pieces show that his source of inspiration comes from a blend of African art with elements of Taíno heritage. The fusion of cultures is perceived in the choice of materials and the symbolic significance of elements within the artisanal design, contrasting with simple, elegant, and clean lines that seek to reconstruct the essence of the cultural legacy of the insular Caribbean.

Fabulous Living, a Haitian company specializing in handmade furniture design and home accessories, provides a unique combination of skills in interior design, product design, international development, and business management. It takes pride in partnering with local artisans to ensure the survival of traditional Haitian techniques, sharing knowledge, and preserving Haiti’s cultural heritage.

Régine Tesserot Fabius, “Heritage” collection. The simplicity of elegance is manifested through the use of materials inherent to Haitian artisanal tradition combined with modern and classic elements that bring beauty and warmth.

Ariel Fabius and the “Dancing Taino” collection. This collection conveys the joy and magical vision of the essence of Taíno art in each piece, combined with gold and larimar, evoking the majesty of a legacy that is an essential part of the island’s culture.

Daphnée K Floréal, a Haitian designer who discovered her passion for design at an early age, inspired by the vibrant colors of her culture and the unique mountainous relief of her region. In 2006, she created her line of handmade jewelry, Bijou Lakay. The pieces are crafted by communities of artisans in Haiti using ancestral techniques.

Jenny Polanco, a design legend who evokes and exalts the cultural and charismatic beauty of the island through her proposal, becoming a reference in the Latin American artisanal industry. Her timeless source is Dominican culture, and her particular aesthetic is represented through the combination of materials, achieving unique designs that capture the essence of the Dominican cultural legacy passed down through generations through the bonds of artisanal coexistence.

Giselle Mancebo, a Dominican designer of handmade jewelry characterized by the use of classical techniques with a touch of baroque style. In her pieces, she demonstrates great mastery and balance in selecting the elements to be used. Creating jewelry with identity is her goal, seeking to recreate memorable experiences and showcasing her imprint of contemporary luxury.

Fátima Polanco. She opened her first physical store in 2010, focusing on creating handmade jewelry pieces with exclusive designs featuring a wide variety of styles, techniques, and materials. They evoke our history full of colorful nuances, combining native stones with a style characterized by the elegance of cleanliness in contrast with avant-garde and youthful design.

Cristina Núñez. This Dominican artist has over 20 years of experience dedicated to artisanal work. In her designs, endemic materials from the Dominican Republic often come together boldly, bringing to life the ethnic and indigenous aspects through her creations. The Dominican cultural legacy, filled with folklore and exuberance, is showcased, highlighting creative freedom and the essence of tradition.

Bárbara Taveras. Her designs find inspiration in the sea and within her feminine imagination, where the extravagant and daring merge with native materials of the island, enhancing the beauty of the Caribbean woman. The universe of femininity is strongly present, and she manages to combine a clean technique, native stones, and elements in the pursuit of elevating the beauty of the Caribbean woman.

Gimarie Grullón/ Tiaggi. With a style that embraces minimalism, this emerging jewelry designer focuses on combining native materials with a modern and fresh twist to the local design scene, aiming to exalt the Dominican artisanal legacy through the creation of a distinct jewelry style representing the country.

Gisela María Lozada/ (SHELAIA store). Her passion for design grew until she materialized it through her brand, SHELAIA STORE. She works on the design of artisanal pieces using native Dominican materials, and her pieces embody a contemporary style with a touch of lush femininity.

Jorge Caridad, a craftsman driven by his vocation, marks a before and after in the history of the development of our artisanal industry. He is the founder of the Amber and Larimar Museums and a pioneer in the internationalization of Dominican goldsmithing work. As the backbone of “Symbiosis,” his experience and perseverance become a fundamental part of interpreting the proposals of Dominican and Haitian artisans in this ambitious project that seeks to merge the talent of the islands and showcase the noble raw materials shared by Haiti and the Dominican Republic.

In the Bahamas, when you want to add some extra flavour to your meal, there is one homegrown brand that immediately comes to mind – D’Vanya’s.

‘D’Vanya’s Manufacturing’ (formerly D’Vanya’s Spices Ltd) was started more than 25 years ago by entrepreneur Greg Douglas with his brother.

Greg is a well-known Bahamian singer. He was part of two successful groups called Fame and Visage and was regularly touring overseas when he decided to launch a food-related business so his family could be taken care of while he was away. He also wanted to create a brand that was truly Bahamian.

Greg recalls: “Originally, we looked for companies to represent in the Bahamas. One of our first was Grace Foods and we were doing very well. We got a lot of information from selling those items to hotels and food stores, so that’s when we decided to develop our own brand in line with our culture.

“Our very first product was the Junkanoo hot pepper sauce, followed by the Original Bahamaian hot pepper sauce. After that we added the Goombay hot pepper sauce which comes in different colours because of the variation of the peppers. Right now, we make about 47 products.”

D’Vanya’s is currently on offer in hotels, restaurants, and stores in Nassau, but Greg plans to export his products around the rest of the Bahamas and overseas after receiving funds from the Caribbean Export Development Agency’s ‘Direct Support Grant Programme’ (2021).

Greg used the grant to buy new machinery to enhance production and worked with another company to improve D’Vanya’s digital marketing.

Greg says: “Year on year we were doing exceptionally well until 2020, when COVID came, and we suffered quite a loss. In 2021, our sales recovered by about 30% but we’re still not back to the levels we had before, so we were very excited to get the grant.

“We put the money to specific use and ordered new machinery which we’re waiting to receive any day now from China, that will help us scale up for export. We’re expecting our capacity to improve 300-fold with those machines. For instance, right now we produce about 80 to 90 cases of product in a day but with the new machines we’ll be able to do that amount in about two hours.”

Greg works directly with seven local farmers to supply his raw materials and employs three people full-time and one part-time in sales and production. He expects to need more staff if his export ambitions take off.

D’Vanya’s is already represented in North America and Mexico by an agent based in Florida called Silver Bay which manages sales through the company’s e-commerce website. Greg is also talking with a potential distributor in Canada and plans to look for another one in the UK to target Europe.

Greg is even aiming to break into the Chinese market where the D’Vanya’s name has already been trademarked.

“I really would like to get more working capital to hire more people and scale up quickly,” Greg states. “Then I would like to see our sales move from 95% domestic and 5% exports to 50% each which will bring in much needed foreign currency for the company and the country.”

Greg adds: “I also need to look for some land to build a state-of-the-art manufacturing facility which will require investors. I’m hoping that will be completed in about three to five years.”

In addition, Greg has recently joined with a local grilled food establishment to incorporate D’Vanya’s into its menu and offer the brand’s sauces and seasonings for sale. He is hoping this model can be replicated in other places to show how D’Vanya’s can be used to enhance a wide variety of dishes.

“Who knows,” Greg says, “maybe one day we’ll have a range of cultural events that we can cater for or even a D’Vanya’s franchise like KFC. Once people like the taste, they’ll buy the sauce, because they’ll want it for themselves to take home.”

Salt, fat, acid and heat are four popular elements of good cooking.^[1] For the Caribbean region, these just might expand to five elements: salt, fat, acid, heat and sweet. From a history of sugar plantations to harvests of juicy tropical fruits, sweet might just be the 5^th element in the treasure trove of flavours that influence Caribbean cuisine. From sweet mango pepper sauces to desicated coconuts, fruit cordials and frozen fruit pulps. Sweet features prominently alongside other key elements of cooking in Caribbean condiments, sauces, marinades, flours and other processed food products.

The Caribbean region, known for its rich cultural heritage, evolved through a convergence of cultural influences, including Indigenous, African, European, Indian and Asian, across various islands. These diverse influences, paired with each island’s own evolving culture and available plants and other ingredients, has birthed a captivating fusion of flavours that is different across every island.

At the renowned Food Industry trade fair, Agroalimentaria 2023, top exporting Caribbean brands and products will be showcased. These include products from Jamaica in the North to Guyana, Suriname, and Trinidad and Tobago in the South, to Westward Belize, and the Eastern islands of the Lesser Antilles, St. Kitts and Nevis, and St. Vincent and the Grenadines. A taste of the Caribbean will be showcased, offering a myriad of processed and pantry food products to delight palettes.

One trend report indicates that “consumers are keen to try exotic street food flavours as a form of escapism”, that “table sauces, seasonings and oils will serve as “Unguilty Pleasures” and that vegan and holistic health options will be in focus^[2]. Businesses across the Caribbean are poised to respond to trends and meet consumer desires. International buyers can discover some of these top exporting businesses at Agroalimentaria 2023.

Synonymous with Jamaican cooking is jerk. C Benjamin Group Ltd (formerly Benlar Foods LTD) offers up this culinary delight and other sauces and pastes that are 100% vegan, vegetarian and gluten-free. Consumers can enjoy Jamaican flavours like curry jerk paste and hot jerk paste along with other saucy delights like honey-ginger pepper sauce, sweet mango pepper sauce and scotch bonnet pepper sauce.

Serving up an array of sauces is Belizean company, Marie Sharp’s. A family-owned business that makes their signature product with the freshest vegetables from their farm and the finest ingredients, Marie Sharp’s lives up to their slogan, “Proud Products of Belize”. Distributed worldwide, Marie Sharp’s sauces boast farm-to-bottle freshness with a sharp focus on flavour. Their Habanero pepper-sauce boasts a unique carrot-based blend that achieves the perfect balance between flavour and heat. Available in a variety of blends, including sweet and smoked varieties, Marie Sharp’s sauces promise to bring the heat and deliver mild to comatose heat levels.

Heat, sweet and zingy goodness are among the vibrant flavour offerings of VincyFresh, from St. Vincent and the Grenadines. Zingy garlic and ginger marinade, sweet ginger hot sauce, vibrant herb and pepper marinade and hot Caribbean pepper sauce feature among the lineup of tantalising offerings. Locally owned and managed, VincyFresh products are crafted from the finest ingredients grown by local farmers. Vincy Fresh offers a range of marinades, sauces and frozen fruit pulp.

Blending sweet with heat in gourmet hot pepper sauces is Llewellyn´s. Crafted in Rawlins Village, “the breadbasket of Nevis,” these culinary creations embrace a medley of locally sourced treasures from the village and from sibling island, St. Kitts. These gourmet sauces promise character with authentic island flavours like thyme, mango, ginger and guava to complement the hot, spicy sweetness of red and yellow scotch bonnet peppers. A product of British-born chef, Llewellyn O¨Neill Clarke, Llewellyn´s pepper sauces capture the essence of Nevis. In addition, Llewellyn’s also offers cooking oil, vinegar and salad dressing, a compliment to any pantry.

Wheat Flour, a traditional pantry staple, has been replaced or complimented in some pantries by naturally gluten-free and vegan root vegetable flours like cassava. Consumers in search of vegan, natural and healthy lifestyles, including those with gluten sensitivities, may find a range of modern pantry staples to suit their lifestyle from Marthiland, out of Suriname. Mathiland’s Bam Bino line of products includes the naturally gluten-free cassava flour and other products to complement a healthy lifestyle like rice flour, banana porridge, wheat semolina and icing sugar.

Nut flours, like coconut flour, also feature prominently in gluten-free and healthy lifestyle options. Only Coconuts, a brand of Precision Global Inc.http://www.onlycoconuts.com, brings the versatility of coconuts to market, with a range of products from this naturally gluten-free and high-fibre superfood. Their product line-up features naturally gluten-free coconut flour, virgin coconut oil, refined coconut oil, desiccated coconuts, and coconut chips. Packed with healthy fats and antioxidants, coconuts can support health and wellness when regularly consumed. By carefully hand-picking every coconut and monitoring all stages of the process, this brand offers only the best, only the purest, Only Coconuts.

RHS Marketing, an award-winning company from Trinidad and Tobago takes pride in manufacturing products that have their roots in the Caribbean and its cultural diversity. They are one of the leading manufacturers and exporters of premium quality sauces, seasonings, spices, condiments, jellies, fruit cordials and essences, along with drinks from one of the hottest new wellness trend ingredients: seamoss. Their offerings include products for both sweet and savoury preparations: ranging from essences like nutmeg, mixed, clove, banana and kola to condiments like mango kuchela, tamarind chutney, chalta amchar to West Indian pepper sauces, hot sauces and even a Vintage West Indian pepper sauce, among other products.

The fusion of culture and tradition expressed in Caribbean processed food products unlocks a world of flavor and naturally healthy ingredients in an array of products to compliment and enhance modern food experiences.

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^[1] Norsat, Samin. “Salt, Fat, Acid, Heat.” SALT FAT ACID HEAT, www.saltfatacidheat.com/. Accessed 22 May 2023.

^[2] “The Future of Table Sauces, Oils and Seasonings – 2023 : Consumer Market Research Report : Mintel.Com.” Mintel, 10 May 2023, store.mintel.com/report/the-future-of-table-sauces-oils-and-seasonings-market-report?