Food safety, quality, and traceability are among the key issues that must be addressed as the Government works to increase the use of locally produced food within the growing hospitality sector.
This is according to the President of the Tourism and Hospitality Association of Guyana (THAG), Mitra Ramkumar, during an interview with this publication.
A few days ago, the Ministry of Agriculture met with industry stakeholders to discuss ways to establish stronger direct market linkages between local farmers and the hospitality sector, to create greater opportunities for locally produced fruits and vegetables to reach hotels, restaurants, and other establishments.
The initiative forms part of the Ministry’s broader efforts to expand market opportunities for farmers, strengthen local food supply chains, and increase the use of locally produced food within Guyana’s growing hospitality sector.
The move was welcomed by Ramkumar, who noted that “when hotels and restaurants buy locally, more of the money generated by tourism stays in Guyana. It goes directly to farmers and then circulates through rural communities, transportation, packaging, processing, storage, and other businesses along the supply chain.”
Challenges
However, he noted that in order to improve these direct linkages, there are some areas that need addressing.
“The challenge is not simply whether farmers can produce. The bigger issue is whether production can be organised around the requirements of the hospitality industry. Hotels and restaurants need consistent quantities, quality, food safety, traceability, proper packaging, reliable delivery, and competitive pricing. Farmers, on the other hand, need greater certainty about the market before they make investments in production. We therefore have to address the entire value chain, from the farm to the hotel kitchen. That means better coordination between buyers and producers, advanced information on what commodities is required, production planning, aggregation, grading and packaging, post-harvest handling, storage and transportation,” the THAG President outlined.
Similar challenges were highlighted by the Private Sector Commission (PSC) following a meeting with the Agriculture Ministry. In a statement several days ago, the PSC said challenges included consistent supply, quality, quantity, pricing, traceability, and distribution.
“Hospitality operators expressed their willingness to purchase more local products but noted the need for reliable supplies that meet required standards and quantities. Farmers, meanwhile, need stronger and more predictable markets,” the PSC said.
Pilot Programme
According to the PSC, some stakeholders supported having a system to connect farmers directly with hotels, restaurants, and other buyers.
The Guyana Marketing Corporation (GMC) was identified as a potential facilitator for creating these linkages and strengthening the connection between farmers and buyers. The proposed approach is to communicate the hospitality sector’s requirements to farmers in advance, allowing producers to plan around known demand, quantities, quality standards, and pricing.
The discussion also explored the use of shade houses, hydroponics, and other modern agricultural initiatives to support consistent, year-round production. Moreover, the initiative will look beyond fruits and vegetables to include eggs, poultry, fish, dairy products, seasonings, and other items regularly purchased by hotels and restaurants.
The Agriculture Ministry indicated its willingness to work with the Private Sector and relevant agencies on a four-month pilot programme from September to December, connecting farmers with hospitality businesses and monitoring supply, quality, pricing, and delivery.
Additionally, stakeholders agreed to continue working together to develop a sustainable farm-to-market system that creates stronger markets for farmers, gives businesses greater access to quality local products, reduces unnecessary imports, and strengthens Guyana’s food security.
Stronger sectors
The THAG President underscored the importance of this initiative, noting that it will create stronger and more resilient agriculture, tourism, and hospitality sectors.
“It also creates a more predictable market for farmers. If a farmer knows that a hotel requires a particular quantity of lettuce, peppers, herbs or other commodities every week, that farmer can invest with greater confidence in irrigation, greenhouses, machinery, and improved production technologies,” Ramkumar explained.
He also noted that it supports the national food security agenda. “Increasing local production reduces our dependence on imports and strengthens Guyana’s ability to withstand disruptions in international supply chains. We have already seen progress in reducing agricultural imports, and we want to build on that progress,” Ramkumar said.
Most importantly, he highlighted that as Guyana’s tourism and hospitality industries expand, Guyanese farmers and agro-processors must be positioned to benefit from that growth.
“We should not have a situation where our hotels are expanding rapidly while the food being consumed by visitors is largely being brought in from outside,” the THAG President posited.
He further affirmed that “local sourcing is not simply about supporting agriculture – it is about building a stronger and more resilient hospitality industry and a stronger Guyanese economy.”
“We are not asking hotels and restaurants to compromise on quality, reliability or price. In fact, our objective is to work with the industry to ensure that local producers can meet those standards. I would encourage hotels and restaurants to tell farmers what they need, in what quantities, at what quality and on what schedule. That information allows farmers to produce for a guaranteed market rather than producing blindly and hoping to find a buyer,” Ramkumar said.
“At the same time, we are asking our farmers to understand that supplying the hospitality industry is a business. They must produce consistently, meet the required standards, ensure food safety and traceability, and deliver when they say they will,” he added.
Surveillance and monitoring
Just a few months ago, President Dr Irfaan Ali underscored the need for stronger surveillance, monitoring, and testing systems within Guyana’s food safety framework as the Government moves to enhance oversight of food products available in supermarkets and markets nationwide.
The Head of State made the remarks during a meeting with the leadership and staff of the Government Analyst-Food and Drug Department (GA-FDD), alongside Health Minister Dr Frank Anthony and Agriculture Minister Zulfikar Mustapha. According to the President, the strengthened systems are intended to ensure that all food products meet required standards for quality, safety, labelling, product description and nutritional content.
Following the engagement, Health Minister Dr Frank Anthony outlined several areas in which the Government is seeking to improve the country’s food safety architecture, including laboratory capacity, staffing, and inter-Ministerial coordination.
Dr Anthony said the Health and Agriculture Ministries will be working together to strengthen oversight mechanisms across the sector. He further stated that improvements are needed in laboratory systems to expand the range and volume of food testing being conducted. He also pointed to ongoing legislative and institutional changes that are reshaping responsibility for food safety regulation between ministries.
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