Top 7 imported vegetables consumed by hotels
August 23, 2018 12:39 am
Potatoes, a variety of capsicums, onions, carrots, broccoli and lettuce are the top seven imported vegetables consumed by hotels which accounts for 67 percent of their total vegetable imports by value.
The International Finance Corporation report “From the Farm to the Tourist’s Table”, shows with the exception of onion and carrots, other vegetables have the potential to be grown locally.
Farmers and suppliers face challenges in trying to grow produce year round due to in-climate weather such as high temperatures and significant rainfall that greatly affects production.
The report recommends in order to compete with imports in terms of price, appearance and quality, these products require investment in modern and industrial farming equipment.