Greiggs Farmers turn Dasheen into business opportunity 

By Val Matthias. Updated 3:03 p.m., Sunday, May 24, 2026, Atlantic Standard Time (GMT-4). 

Farmers from the Greiggs community in Saint Vincent and the Grenadines swapped traditional crop sales for food innovation this week as they gathered at the St. Vincent and the Grenadines Community College (SVGCC) for a hands-on workshop focused on transforming dasheen into market-ready products.

Inside the Division of Technical and Vocational Education Food Science Laboratory, participants spent the day learning how a staple crop long associated with local kitchens could be converted into products for supermarkets, tourism outlets, and wider commercial markets.

The One Day Dasheen Value Added Training Workshop introduced farmers to the production of frozen dasheen fries, crispy taco shells, flavoured chips and premium dasheen pudding as part of wider efforts to strengthen agro-processing and rural entrepreneurship.

Facilitators guided participants through each stage of production, from selecting and washing raw dasheen to slicing, frying, baking, seasoning and packaging finished products.

Special attention was given to food safety and quality control, with farmers receiving training in techniques designed to improve product quality and shelf life

Participants were also introduced to commercial production practices including batch coding, traceability systems, Critical Control Points (CCPs), standardised recipes and pricing models aimed at helping small producers build profitable businesses.

Organisers said dasheen has significant untapped potential beyond traditional consumption, particularly through value-added products such as chips, flour, desserts, and convenience foods that can reduce post-harvest losses while increasing farmers’ incomes.

The atmosphere in the lab was described as energetic and collaborative as farmers tested equipment, seasoned products, shaped taco shells and prepared packaged samples for display.

The initiative forms part of SVGCC’s broader push to connect agriculture, technical education, and community development, while encouraging innovation within the agro-processing sector.

The workshop was facilitated through the SVGCC DTVE Food Science Lab with support from instructors and agricultural stakeholders involved in local food production and value addition initiatives.

END