Saint Vincent and the Grenadines’ Hot Pepper value chain spiced up with FAOClimate-Smart Training

From field demonstrations to skill-building workshops, farmers in Saint Vincent and the

Grenadines are learning how to adapt to climate challenges while improving the quality

and yield of their hot pepper crops

- From March 16 to 25, a series of intensive training sessions on hot pepper production took place across the Windward and Leeward regions, including key locations such as Dumbarton and Orange Hill. Conducted in partnership with the Food and Agriculture Organization of the United Nations (FAO) and the Ministry of Agriculture in Saint Vincent and the Grenadines, the initiative brought together farmers, extension officers, and other stakeholders for practical, field-based training aimed at improving the productivity and quality of locally grown hot peppers.

Although hot pepper production is already an established activity in Saint Vincent and

the Grenadines, the training emphasized modern agronomic approaches. Participants

were introduced to best practices in land preparation, seedling management, integrated pest and disease management, irrigation, and post-harvest handling.

The training sessions were delivered through a combination of classroom discussions

and on-farm demonstrations, allowing participants to directly apply new knowledge in

real production environments. Field trainings centred on land preparation, layout of

irrigation systems and the installation of a fertigation system, which is an efficient

method of applying water soluble fertilizers directly through an irrigation system.

Participation remained strong throughout the two-week programme, with targeted

sessions drawing high levels of engagement. In Dumbarton, 28 extension officers

received training, while 38 participants including plant nursery care workers from the

Ministry of Agriculture and farmers took part in seedling production training at the

Agricultural Biotechnology Centre in Orange Hill. This sustained involvement

underscores a growing interest among stakeholders in strengthening hot pepper

production.

FAO Hot Pepper Specialist, Mr. Luke Lee, noted that the approach was intentionally

designed to prioritize practical learning, explaining that “farmers listen to farmers,” and that hands-on engagement is far more effective than theoretical instruction alone.

According to Mr. Lee, ensuring that farmers can directly apply knowledge in real-world

conditions is critical, as “it makes no sense if theory is there and you cannot translate it

to where it is needed most.”

The training also placed strong emphasis on market-driven production and

sustainability. Mr. Lee cautioned against increasing output without reliable market

access, noting the importance of integrating agro-processors into the value chain to

ensure consistent outlets for produce and to support value addition.

The market-driven strategy enables producers to capitalize on existing opportunities.

Mr. Juan Cheaz, FAO Trade and Markets Officer for the Caribbean, noted that

“strengthening the hot pepper value chain is a strategic priority due to its high demand locally and regionally, particularly for processed products.” Expanding on the project’s approach, he added, “equipping farmers with the right skills and knowledge is the first step toward building stronger market connections, enhancing productivity, and improving quality standards through focused, targeted sessions.”

Mr. Cheaz stated that the training formed part of the ongoing project, “Building effective Public-Private Partnerships for Production and Marketing of Sustainable Agricultural Products”, which aims to strengthen value chains and enhance the competitiveness of local industries.

Meanwhile, Deputy Chief Agriculture Officer at the Ministry of Agriculture, Mr. Colville

King expressed strong satisfaction with the initiative, describing it as “very well received” and signaling confidence in its potential impact.

Emphasizing a farmer-centered approach, Mr. King highlighted the importance of

empowering producers to lead the development process and called for sustained

momentum, stressing the need for clear coordination and implementation. Looking

ahead, he underscored the importance of strengthening research, data collection, and

local crop development.

As implementation continues, further technical support will be provided to strengthen

production resilience. In the next phase, FAO will support 20 hot pepper farmers

through 10-acre field trial showcasing climate-smart production systems. Beneficiaries

will receive solar-powered irrigation and fertigation systems, high-quality seedlings from imported seeds out of Trinidad and Tobago and the United States of America, as well as water-soluble fertilizers, plastic mulch, drip lines, and water tanks. The model aims to improve yields and demonstrate scalable solutions for wider adoption.