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Antigua Ministry of Agriculture,Lands, Fisheries & The Blue Economy, Queen Elizabeth Highway, Saint John's (2026)

01/10/2026

World Vegetarian Day by Shenequa Williams and Jerleena King

Every year on October 1st, people around the world celebrate World Vegetarian Day, highlighting the health, environmental and ethical benefits of choosing more plant-based foods.

The observance was established in 1977 by the North American Vegetarian Society and gained international recognition in 1978 through the International Vegetarian Union (IVU). October is also recognized as Vegetarian Awareness Month, leading into World Vegan Day on November 1st.

World Vegetarian Day encourages us to take a closer look at what we put on our plates and how our food choices affect our health, the environment and animals. A well-balanced vegetarian diet can provide important nutrients through foods such as fruits, vegetables, peas, beans, lentils, grains, nuts and seeds. Eating more plant-based foods can also support more sustainable food choices and reduce our impact on the environment.

For many, vegetarianism is also about compassion for animals and being more conscious of how our food is produced. Here in Antigua & Barbuda, choosing locally grown fruits, vegetables, legumes and ground provisions is another great way to enjoy nutritious meals while supporting our local farmers and food system.

World Vegetarian Day reminds us that healthier and more sustainable choices can start with something as simple as what we put on our plates. So, this October 1st, add a little more colour, a little more freshness and a lot more plants to your plate!

01/10/2026

Transplanting Guava Trees at Ottos Comprehensive School by Jamalee Jarvis

Today, I had the opportunity to visit Ottos Comprehensive School, where I participated in a hands-on agricultural activity involving the transplanting of young guava trees into planting bags. Working alongside a group of students, we prepared the young plants for continued growth while sharing knowledge and gaining practical experience.

The activity began with filling the planting bags with soil before carefully placing the young guava trees inside. We ensured that the roots were properly covered, the soil was firmly positioned and each plant was standing upright. Special care was taken when handling the young trees to prevent damage and give them the best possible start for healthy growth.

Throughout the activity, I worked closely with the students, guiding them through the transplanting process and sharing some of my knowledge of plants and agricultural practices. It was rewarding to see the students actively participate, ask questions and gain a better understanding of the importance of proper plant care.

The experience was both enjoyable and fulfilling, as it allowed me to put my agricultural knowledge into practice while encouraging young people to develop an interest in agriculture. Being able to share what I know and work alongside the students made the activity even more meaningful.

My visit to Ottos Comprehensive School reinforced the importance of practical learning and knowledge-sharing in agriculture. It was a rewarding experience that highlighted how hands-on activities can help inspire students, build agricultural skills and encourage greater appreciation for the sector.

The plant bags were donated by The Department of Environment

01/10/2026

Sweet and Seasoning Peppers

Peppers are a big part of Caribbean cooking. From adding colour to a salad to giving a pot of food that interesting look, peppers are used in many of our favourite dishes.

There are many different types of peppers around the world. Some are sweet and mild, while others are hot and full of flavour.

Sweet peppers

Sweet peppers are known for their mild taste and bright colours. They are commonly found in green, red, yellow and orange varieties.

Some common types include:

● Bell peppers – Large, mild peppers that are often used in stir-fries and cooked dishes.
● Red bell peppers – Sweeter and usually more mature than green bell peppers.
● Yellow peppers – Mild and slightly sweet, with a bright yellow colour.
● Orange peppers – Sweet, colourful and crunchy, making them great for cooked meals.

Seasoning peppers

Seasoning peppers are especially important in Caribbean cooking. They may be small, but they can add plenty of flavour to a meal.

Example of Seasoning Peppers include:

● Scotch bonnet – A popular Caribbean pepper known for its strong flavour and heat. It is commonly used in sauces, stews, soups and marinades.
● Habanero – Similar in shape to the Scotch bonnet and also known for being very hot. It is often used to add heat and flavour to sauces and dishes.
● Pimento peppers – These are generally milder and are valued for their flavour. They can be used in cooking, sauces and other dishes.

Peppers in Antigua and Barbuda

Peppers are an important part of vegetable production in Antigua and Barbuda. They are grown by local farmers and can be found in markets around the country. Sweet peppers are useful for adding colour and flavour to everyday meals, while seasoning peppers are often used as part of the base for soups, stews, sauces and other Caribbean dishes.

Sweet peppers can be eaten fresh or cooked, while seasoning peppers can be used fresh, dried, blended or made into sauces.

You can use peppers in:

● Soups
● Stews
● Rice dishes
● Pepper sauces
● Sandwiches and wraps

Sources: Food and Agriculture Organization (FAO), Wikipedia

01/10/2026

Okra

What is Okra?

Okra (Abelmoschus esculentus) is a warm-season flowering plant belonging to the mallow family, Malvaceae. The part most commonly eaten is the young, immature seed pod. Cultivated in tropical, subtropical, and warm temperate regions around the world for its edible green (red in some cultivars) seed pods, okra is used in the cuisines of many countries.

It is known by several names around the world, including lady's finger, ochro, gumbo and bhindi.

Okra comes in different varieties

Not all okra looks the same. Different varieties can have different colours, shapes, sizes and textures.

Some varieties found around the world include:

● Clemson Spineless – A popular green variety with smooth pods and few spines.
● Red Burgundy – Known for its beautiful red or burgundy-coloured pods. The colour can change when cooked.
● Emerald: Developed by the Campbell Soup Company, this tall plant produces smooth, round, dark green pods that hold their tenderness well at longer lengths
● Cajun Delight – A green variety that has been tested for its production and yield.
The variety a farmer chooses can make a difference depending on the soil, weather, planting time and how the crop is managed.

Okra in Antigua and Barbuda

Okra is not new to Antigua. It has been grown here for many years and has been part of the island’s agricultural production.

Okra is a key ingredient in Antiguan cuisine, most famously combined with cornmeal to make fungee, the national side dish, and added to stews like pepperpot.

For example:

• Fungee: A smooth, firm dish made by boiling cornmeal in okra water and folding in tender okra pieces. It is traditionally shaped into a round form and served alongside stews or saltfish.

• Pepperpot: A rich, slow-cooked vegetable and meat stew that uses okra both for flavor and as a natural thickening agent alongside spinach or, eggplant, and pumpkin.

Seasonality & Farming

• Growing Season: Okra grows locally and is in season from May to October, with peak harvest running between June and September.

• Local Production: It is widely cultivated across the islands on a commercial and small-farm scale.

Source: Food and Agriculture Organization of the United Nations (FAO), FAO AGRIS, and Government of Antigua and Barbuda.

01/10/2026

Speaking at Caribbean Week of Agriculture in Jamaica, the IICA Director General renews the organization’s commitment to regional development and calls for stronger partnerships to strengthen agrifood systems

Trelawny, Jamaica, 28 September 2026 (IICA) – The Director General of the Inter-American Institute for Cooperation on Agriculture (IICA), Muhammad Ibrahim, participated in the opening ceremony of the 20th Caribbean Week of Agriculture (CWA). There, alongside senior officials of that country, he renewed the organization’s commitment to developing the region, with agriculture playing a central role.

The event, which is being held under the banner “The New F.A.C.E. of Caribbean Food Systems,” will continue until Friday, 2 October. Jamaica’s Prime Minister, Andrew Holness, and Minister of Agriculture, Fisheries, and Mining, Floyd Green, also spoke at the opening.

Also addressing the gathering was Assistant Secretary-General of the Caribbean Community (CARICOM), Wendell Samuel.

More than 670 delegates from 34 countries are attending the event. IICA has always provided support for CWA, which was first staged in Trinidad and Tobago in 1999. Since that time, it has experienced formidable growth and is now the main strategic forum for debate on the Caribbean agricultural agenda.

The activity began with an appeal to deepen cooperation to transform agriculture into an engine of development for the Caribbean region. Jamaica is hosting CWA less than one year after Hurricane Melissa devasted the country, yet, in the aftermath, the agriculture sector has shown an immense capacity for recovery.

Prime Minister Holness stressed that, “Agriculture in the Caribbean should no longer be seen simply as a rural occupation, but as an industry with significant potential to generate innovation, build wealth, contribute to economic development, and attract youth.”

“The need to increase productivity must be the main driver of agricultural policies. A more productive sector will allow farmers to earn more income, consumers to benefit from food of a higher quality at a lower price, and exports from the region to increase,” he added.

The Jamaican Prime Minister also emphasized the need for a sustained commitment to create conditions that will enable farmers to become increasingly competitive, by mobilizing investments, building trade partnerships, and generating opportunities in the value chain.

Holness then spoke about the digital transformation of agriculture, warning that innovation must be accessible to all farmers and not only to large producers: “We must ensure financing so that everyone can benefit from advances in agricultural science and new technologies.”

The IICA Director General explained that IICA, which works together with CARICOM, the Organization of Eastern Caribbean States (OECS) and other regional agencies, has developed a specific strategy for the Caribbean, in keeping with its 2026-2030 Medium-term Plan.

“We recognize the challenges facing the region in relation to agricultural financing, and therefore make available IICA’s technical capacity, financial resources, and strategic partnerships to manage external resources aimed at implementing regional and national agrifood initiatives,” stated Ibrahim.

The Director General of IICA reported that the hemispheric agency is currently implementing several programs in the Caribbean that are aimed at supporting the “Vision 25 x 2025+5” initiative, which seeks to considerably reduce the region’s dependence on food imports.

Ibrahim also referred to the critical challenge posed by an aging rural population coupled with a shortage of agricultural professionals. He noted that IICA was addressing this challenge by actively delivering training in the Caribbean and mobilizing resources to develop strategic partnerships with leading institutions such as the Tropical Agricultural Research and Higher Education Center (CATIE), based in Costa Rica.

The Director General also pointed out that IICA had recently facilitated the signing of a letter of intent between the governments of Guyana and Brazil to establish a Caribbean Center for Agricultural Science, Technology, and Innovation, which will seek to accelerate the deployment and expansion of technologies, strengthen scientific capacities, and promote innovative solutions tailored to tropical agriculture.

For his part, Minister Green highlighted the remarkable resilience of Jamaica’s agriculture sector following the unprecedented devastation caused by Hurricane Melissa.

Green considered it crucial to transform dialogue into action and listed key issues for Caribbean agriculture, including building financing structures to provide capital to the rural sector, research aimed at producing inputs such as organic fertilizers, and facilitating food trade and transport between countries in the region.

“Caribbean agriculture has great potential because of its people and knowledge. However, we need a new approach to deepen cooperation and ensure that expectations are met,” he concluded.

Caribbean Week of Agriculture is attended by farmers, entrepreneurs, public policymakers, regional leaders, and rural youth and women. The event will shine the spotlight on four key issues: food security, climate-smart technologies, export expansion, and agribusiness.

The event, which features seminars, key meetings, and field visits, is organized by CARICOM and IICA, together with the Caribbean Agricultural Research and Development Institute (CARDI) and FAO.

About IICA
IICA is the specialized agency for agriculture in the Inter-American system, with a mission to encourage, promote and support its 34 Member States in their efforts to achieve agricultural development and rural well-being through international technical cooperation of excellence.

More information:
Institutional Communication Division.
[email protected]
Press release online: https://iica.int/en/news/speaking-at-caribbean-week-of-agriculture-in-jamaica-the-iica-director-general-renews-the-organizations-commitment-to-regional-development-and-calls-for-stronger-partnerships-to-strengthen-a/

01/10/2026

ApiCaribe is promoting sustainable solutions to control the parasite threatening honey production
This joint cooperation initiative between IICA, Argentina, and various Caribbean countries has demonstrated the efficiency of an organic treatment to control the Varroa mite – a parasite that affects bees.

San José, 25 September 2026 (IICA) – A triangular cooperation agreement spearheaded by the Inter-American Institute for Cooperation on Agriculture (IICA), the Government of the Republic of Argentina, and various Caribbean countries has been instrumental in proving the efficacy of an organic treatment to control the Varroa mite – one of the main parasites affecting honeybees.

Over the last decade, IICA has worked with beekeeping organizations, technical organizations, and governments to further the development of sustainable beekeeping industries in the Caribbean.

As part of this effort, from March to May 2026, the ApiCaribe project conducted trials in Antigua and Barbuda, The Bahamas, Barbados, Belize, Saint Kitts and Nevis, Saint Vincent and the Grenadines, and Saint Lucia over a thirteen-week period, in a bid to determine the efficacy of Aluén CAP. Aluén CAP is an organic product developed by the Argentinian beekeeping cooperative Cooperativa de Trabajo Apícola Pampero Limitada (CAP) to treat the Varroa mite.

The trials, which were undertaken in fourteen apiaries in these seven countries, were overseen by IICA, experienced beekeepers, and a technical expert designated by CAP.

The overall results showed that with proper application Aluén CAP could eliminate the mite in the apiaries that were evaluated. These results are extremely promising for the countries, offering them an alternative treatment that can assist in controlling the parasite and that, as shown by the tests, is also compatible with environmentally friendly production.

The use of this organic input, among others, enables producers to strengthen their sustainable production practices and improve marketing opportunities for their beekeeping products based on compliance with sound environmental principles and practices.

Following the success of this initiative, Caribbean countries now have greater awareness of the impact of Varroa mites on bee colonies in the region and have access to an appropriate, sustainable, and non-toxic treatment option.

The results of the project will also make it possible to continue working to identify the most appropriate times of year to apply the treatment, with the aim of enhancing its effectiveness. IICA and Argentina have expressed their willingness to continue supporting countries in this process.

This initiative builds on a history of South-South cooperation between Argentina and IICA in the Caribbean, aimed at enhancing the agriculture sector’s productive capacity and improving rural life in the region’s small island states.

Coordinated by the IICA Delegation in Barbados, the ApiCaribe project was launched by means of a memorandum of understanding signed by Argentina and IICA in 2009, with the aim of developing beekeeping as an integrated agricultural practice. Specifically, the project seeks to promote scientific beekeeping and the improvement of crop productivity through pollination, while increasing the income and well-being of farmers and society as a whole.

About IICA
IICA is the specialized agency for agriculture in the Inter-American system, with a mission to encourage, promote and support its 34 Member States in their efforts to achieve agricultural development and rural well-being through international technical cooperation of excellence.

More information:
Institutional Communication Division.
[email protected]
Press release online: https://iica.int/en/news/apicaribe-is-promoting-sustainable-solutions-to-control-the-parasite-threatening-honey-production/

01/10/2026

In Jamaica, during the Caribbean’s leading agricultural forum, IICA Director General joins ministers in promoting access to science and technology in the region and discusses pest and disease prevention with the United States

Together with Ministers Lisa Jawahir of Saint Lucia; Floyd Green of Jamaica; Shantal Munro-Knight of Barbados; and Rodwell Ferguson of Belize, Ibrahim participated in a dynamic panel that reviewed progress in implementing the “25 by 2025 + 5 Vision” program, as part of the Caribbean Week of Agriculture.
Trelawny, Jamaica, 30 September 2026 (IICA) – The incorporation of science and technology in rural areas of the Caribbean is becoming a reality through the joint efforts of countries in the region and the Inter-American Institute for Cooperation on Agriculture (IICA), said the organization’s Director General, Muhammad Ibrahim.

This is the 20th edition of the event, which brought together 670 delegates from 34 countries. It underscores the importance of agriculture and rural life to the economic, social, and environmental stability of the countries of the region and serves as a platform for integration, with agriculture as a common vehicle.

IICA is one of the organizers of Caribbean Week of Agriculture, together with the Caribbean Community (CARICOM), the Caribbean Agricultural Research and Development Institute (CARDI), and FAO.

The event was attended by Jamaican Prime Minister Andrew Holness, who met with IICA’s Director General together with his Minister of Agriculture, Fisheries, and Mining, Floyd Green.

As rural areas of the Caribbean gain greater access to science and technology, “innovation is becoming a pillar of the regional strategy aimed at increasing productivity and resilience and reducing Caribbean countries’ dependence on food imports,” said the IICA Director General.

During his meeting with Prime Minister Holness and Minister of Agriculture, Fisheries, and Mining Floyd Green, Ibrahim provided details on IICA’s efforts to strengthen its cooperation with Jamaica and support the country in its efforts to promote sustainable agricultural development and strengthen resilience in rural areas.

Separately, Muhammad Ibrahim and his team in Jamaica met with officials from the Animal and Plant Health Inspection Service of the United States Department of Agriculture (USDA-APHIS) to review the agenda on transboundary diseases in the hemisphere, with special emphasis on the Caribbean.

During the meeting, Ibrahim reaffirmed IICA’s commitment to strengthening its technical capabilities to address transboundary diseases such as African swine fever (ASF) and New World screwworm (NWS).

Science and technology and cooperation with Argentina

With the presence of Ministers of Agriculture from the region and representatives of international organizations, rural youth, and rural women, Ibrahim provided details on how IICA is advancing the use of biotechnology to improve crops.

He also discussed gene-editing trials, improved water-harvesting practices and regenerative agriculture focused on soil health. One concrete example he cited involved cooperation projects with Argentina aimed at introducing technology into activities such as dairy production and beekeeping in the Caribbean.

The incorporation of science and technology is crucial for the region given the countries’ inherent vulnerability to economic and weather-related shocks, which typically have severe consequences for Small Island Developing States.

The panel in which Ibrahim participated alongside Caribbean Ministers of Agriculture discussed progress in implementing the “25 by 2025 + 5 Vision” program, which seeks to reduce the region’s dependence on food imports and has been extended through 2030.

The discussion focused on developing practical solutions to strengthen production and productivity, increase intraregional trade, attract investment and build climate resilience.

The discussion reflected that, while challenges remain, there is a strong commitment throughout the region to transforming food systems and building a more competitive agriculture sector. The experiences shared highlighted the value of collaboration, innovation, investment and regional solidarity in achieving common goals.

Ibrahim explained that one of the critical issues IICA is addressing in the Caribbean is access to fertilizers, against a backdrop of growing complexity in international trade dynamics and rising prices. He revealed that discussions are underway with Trinidad and Tobago to advance the production of biological inputs, such as biofertilizers and biopesticides, in that country.

The IICA Director General also mentioned the importance of addressing access to financing, particularly for small- and medium-scale farmers.

IICA is working with multilateral lending institutions such as the Inter-American Development Bank (IDB) and the World Bank to bridge the gaps that hinder access to innovation. In this regard, it is one of the international organizations supporting the World Bank’s AgriConnect initiative for Latin America and the Caribbean, which seeks to improve the full integration of family farmers into markets, particularly through greater digital inclusion and other new solutions.

The IICA Director General also spoke of the need to focus on what he called social innovation, which must accompany technical innovation as an essential component of agricultural transformation.

In this regard, he stressed that results should not be measured solely in terms of whether a new technology is adopted. Attention must also be paid to how farmers organize to use it, share its costs, and leverage it to capture value from markets. Achieving these objectives, Ibrahim explained, requires the creation of innovation platforms where producers, researchers, extension services and financing institutions work alongside small- and medium-scale farmers to overcome the barriers that hinder the scaling up of technology use.

About IICA
IICA is the specialized agency for agriculture in the Inter-American system, with a mission to encourage, promote and support its 34 Member States in their efforts to achieve agricultural development and rural well-being through international technical cooperation of excellence.

More information:
Institutional Communication Division.
[email protected]
Press release online: https://iica.int/en/news/in-jamaica-during-the-caribbeans-leading-agricultural-forum-iica-director-general-joins-ministers-in-promoting-access-to-science-and-technology-in-the-region-and-discusses-pest-and-disease/

01/10/2026

Know the Facts

Ginger

A Little Spice with a Big Story!

That warm, spicy aroma in your ginger tea, the kick in your ginger b**r, or the flavour in your favourite stew may all come from one remarkable crop: Ginger!

Ginger (Zingiber officinale) is a tropical plant cultivated for its underground rhizome, commonly called the ginger “root.” Interestingly, it isn't actually a root; it is a modified underground stem that stores nutrients for the plant.

From the Caribbean kitchen to farms around the world, ginger has earned its place as one of the most versatile spice crops.

Ginger comes in different varieties

Although the ginger commonly seen in supermarkets may look similar, there are many cultivars and types grown around the world. Some are selected for their size, flavour, fibre content, oil content or suitability for particular growing conditions.

Some examples include:

● Common ginger – The familiar culinary ginger (Zingiber officinale) used fresh, dried, powdered and in beverages.
● Hawaiian ginger – Known for producing high-quality rhizomes and is an important commercial crop in Hawaii.
● Indian ginger varieties – India produces numerous cultivars, including varieties developed for characteristics such as yield, quality and resistance to certain pests and diseases. Examples include IISR Mahima and IISR Rejatha.
● Young ginger – Harvested earlier while the rhizomes are tender and less fibrous. It has a milder flavour and is often used for pickling, preserves and other culinary preparations.
● Mature ginger – Allowed to develop longer, producing firmer, more fibrous rhizomes with the stronger flavour commonly associated with dried or fresh mature ginger.
● And here's something interesting: ginger varieties can even differ in the colour of their flesh. While creamy or pale yellow flesh is common, some cultivars can show a bluish ring when cut across the rhizome.

Ginger has roots in Antigua's agricultural story

Ginger isn't a new crop to Antigua and Barbuda. Historical records from the Government of Antigua and Barbuda note that ginger was among the crops cultivated by early settlers for both export and subsistence.

In more recent times, efforts have also been made to encourage local ginger production. In 2017, the Support for Women in Agriculture for Increased Production and Productivity in Partnership with Youths (SWAP) initiative distributed ginger planting material to participants, with harvesting expected the following year.

This highlights an important point: ginger is not simply something we import and consume, it has a place within Antigua and Barbuda's agricultural history and local production efforts.

Why does ginger matter to agriculture?

Ginger can be used fresh, dried or processed into products such as:

● Ginger tea
● Ginger beverages
● Baked goods
● Sauces and marinades
● Candies and preserves
● Dried ginger powder
● Ginger-based products and flavourings
Its versatility creates opportunities beyond simply selling fresh rhizomes, including value-added agricultural products that can provide additional opportunities for farmers and small businesses.

A crop suited to the tropics

Ginger is a tropical crop that thrives under warm, moist conditions. It is generally grown as an annual crop even though the plant itself is perennial. The rhizomes develop beneath the soil and are harvested when the leafy tops begin to mature and wither.

For Antigua and Barbuda, water availability remains an important consideration for agricultural production. Building a resilient local food system therefore includes making effective use of available water resources and selecting crops and production practices suited to our conditions.

From our history to our future

Ginger shows us that agriculture is not just about what is growing in the field today. It is also about the crops that have shaped our history, the farmers who continue to produce them, and the opportunities we can create for the next generation.

So the next time you add ginger to your tea, stew or favourite recipe, remember: that little piece of ginger carries a big agricultural story!

Support local agriculture. Buy local. Eat local. Grow local.

Sources: Government of Antigua and Barbuda; United States Department of Agriculture (USDA) Agricultural Marketing Service and Agricultural Research Service; and the Food and Agriculture Organization of the United Nations (FAO).

01/10/2026

Know the Facts

Onions

Small Bulbs, Big Flavour!

From a pot of pepperpot to a Sunday lunch, fried rice, soups, stews, salads and sauces, onions are one of those ingredients that seem to find their way into almost everything! But beyond adding flavour to our favourite dishes, onions are an important crop with a fascinating variety of shapes, colours and uses.

What exactly is an Onion?

The onion (Allium cepa) is a bulb vegetable belonging to the Amaryllis family (Amaryllidaceae). The familiar bulb develops underground as the plant stores nutrients in its fleshy leaf bases.

And here's a fun fact: the part we call the "bulb" isn't technically a root, it's made up mainly of swollen leaf bases!

Not all onions are the same!

Walk through a market and you may notice onions ranging from white and yellow to red and even sweet varieties. Some are sharp and pungent, while others have a milder, sweeter flavour.

Here are some common types found around the world:

● Yellow onions – One of the most widely used types. They have a balanced, savoury flavour and are excellent for cooking.
● White onions – Generally have a crisp texture and a sharper, cleaner flavour. They can be used both raw and cooked.
● Red onions – Recognized by their purple-red outer skin and colourful flesh. They are often eaten raw in salads, sandwiches, salsas and pickles.
● Sweet onions – Have a milder, sweeter taste and are often enjoyed raw or lightly cooked.
● Green onions – Also called scallions or spring onions. They are harvested before a large bulb fully develops and both the green leaves and white base can be eaten.

Did you know?

The variety of onion and the conditions in which it is grown can influence its flavour, size, colour and storage qualities. Even the same type of onion can taste different depending on how and where it is grown!

Onions in Antigua and Barbuda

Onions are also part of Antigua and Barbuda's local vegetable production. Farmers grow onions locally, including varieties suited to our tropical conditions and market demands.

Among the types grown locally are red, white and yellow onions, giving consumers different choices while providing farmers with opportunities to diversify vegetable production.

Local onion production is especially valuable because onions are a staple ingredient in many households. Increasing local production can contribute to food security, agricultural diversification and greater availability of locally grown produce.

Growing onions takes know-how

Producing a good onion crop requires careful attention to planting material, soil preparation, water management, w**d control, pests and diseases. Onions also need appropriate conditions for bulb development, making the selection of varieties important for farmers.

Once harvested, proper curing and storage are also important. Curing allows the outer layers of the onion to dry and form a protective layer, helping to improve storage life.

From the farm to the frying pan

Whether you're chopping a yellow onion for a stew, slicing a red onion for a fresh salad, adding green onions to a dish or caramelizing sweet onions, this humble bulb has earned its place in kitchens around the world, including right here in Antigua and Barbuda.

So the next time you reach for an onion, remember: you're holding a crop that comes in many colours, varieties and flavours, while also representing an opportunity for local farmers and our agricultural sector.

Choose local when you can. Support our farmers. Grow local. Eat local.

Source: Food and Agriculture Organization of the United Nations (FAO), United States Department of Agriculture (USDA), and agricultural information from the Ministry of Agriculture, Lands, Fisheries and the Blue Economy, Antigua and Barbuda.

Antigua Ministry of Agriculture,Lands, Fisheries & The Blue Economy

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