Jamaica has made noteworthy progress in enhancing its spice industry, particularly focusing on ginger, turmeric, and pimento, to elevate its presence on the global market. This advancement is largely driven by the five-year United States Department of Agriculture (USDA) Food for Progress Jamaica Spices Project, which commenced in 2022.
Since the project’s initiation, several key milestones have been achieved, establishing a solid foundation for the future growth and sustainability of Jamaica’s spice sector. These efforts are aimed at improving production practices, increasing export opportunities, and promoting the unique qualities of Jamaican spices, thereby positioning the country as a prominent player in the global spice market. The ongoing work within this project highlights Jamaica’s commitment to expanding its agricultural capabilities and enhancing the value of its spice offerings.
Speaking at a Jamaica Information Service (JIS) Think Tank, on October 9, Chief of Party, USDA Food for Progress Jamaica Spices Project, Dr Ronald Blake, said that six foundational studies along with research with key partners were conducted during the first year of the Project, providing critical empirical data.
“For the first time, we have empirical evidence that shows that a particular Jamaican product is the best in the world,” said Blake, noting that a test was conducted on the Jamaican ginger by Rutgers’ Food Innovation Center, one of the world’s leading research institutions.
“They have done the test, and they have not just looked at the Jamaican ginger but they have looked at the ginger from our other major trading partners,” Blake added, noting that “what makes ginger high quality is something called gingerols, and [they] found that our ginger has four times more gingerols than the others”.
Blake further noted that the foundational studies conducted identified gaps in the spices sector and outlined necessary interventions that would be required to strengthen its international presence.
The USDA Food for Progress Jamaica Spices Project has, so far, put 157 acres of new production (ginger, turmeric and pimento) on the ground, using clean planting material.
The project has also fostered crucial linkages among producers, processors and exporters, laying the foundation for expanded production and processing capabilities.
“We are building some key relationships. We have also worked with some of our major agro processors in Jamaica and we have provided them with grants to upgrade their mechanisation to pull and push back on production,” said Blake.
He informed that by doing this, agro processors will be able to transform primary production into secondary and tertiary products for both local and export markets.
As the project continues, Blake indicated that it is now at a place where “we are ready to scale up production, scale up processing and accept new investors”.
Ginger and turmeric, once considered simple culinary staples, are now recognised as essential inputs in the pharmaceutical industry, particularly in treatments for respiratory illnesses.
“I like to tell the world that you will never be able to look at a list of super foods and ginger and turmeric will not be on it, even if that list is as short as five, anywhere in the world. It, therefore, means that Jamaica has the capacity to reset its economic viability through ginger and turmeric,” Dr. Blake said.
The project is being done in collaboration with the Ministry of Agriculture and Fisheries (MOAF), the Rural Agricultural Development Authority (RADA), the Jamaica Agricultural Commodities Regulatory Authority (JACRA), Jamaica Promotions Corporation (JAMPRO), micro, small and medium-sized enterprises (MSMEs) and farmer-based organisations (FBOs).
– JIS News
