Professionals and Entrepreneurs Gain Market-Ready Skills Through CAGRI Training
July 17, 2026
Participants of the Skillful Meat Cutting Class showing off their chicken cuts and organs
A new cadre of professionals and entrepreneurs has been equipped with practical, industry-relevant skills to increase food production, reduce agricultural losses, and drive economic growth.
A diverse group of participants, including agri-professionals, hospitality workers, entrepreneurs, officers of the Barbados Agricultural Development and Marketing Corporation (BADMC), staff of The University of the West Indies (The UWI), and members of the public, recently completed training programmes offered by the Centre for Agricultural Research and Innovation (CAGRI).
The courses in Hydroponics, Fisheries and Aquaculture; Carcass Cutting Essentials; and Post-harvest Technologies were designed to provide hands-on, market-driven training. The participants were equipped with skills that can be immediately applied to increase productivity, create value-added products, reduce food waste, and generate income.
Among the most notable outcomes was the success of the hydroponics course, where participants learned how to design, build, and operate their own hydroponic systems. Several graduates have already moved beyond the classroom, with at least one participant starting her own commercial system for lettuce.
The Post-harvest Technologies course focused on helping participants preserve the quality of fresh produce and reduce losses along the supply chain. BADMC officers and members of the public were trained in techniques such as rapid field heat removal and the proper storage of climacteric and non-climacteric fruits and vegetables. These strategies can extend shelf life, reduce spoilage, and help farmers maximise returns from their crops.
Meanwhile, the Carcass Cutting Essentials programme demonstrated the revenue-generating potential of value-added meat processing. Participants developed premium cuts with significant retail value, including a 4.5-foot loin valued at more than BDS $300 and a French crown rack with a retail potential exceeding BDS $250.
One local sous chef remarked that learning how to develop these prime cuts transformed their perspective on meat processing, as the course demonstrated how a single loin could be converted into retail products valued at over BDS $300.
Director of CAGRI, Dr. Michele Singh, said the centre’s goal is to ensure agricultural decisions drive actual health and revenue for the community and show that academic research can be directly monetised to improve livelihoods.
She added that the overwhelming response from participants reflects a strong regional demand for advanced technical training, with graduates expressing high satisfaction with the quality of instruction and advocating for longer programme durations and advanced follow-up courses to further support their professional development.
For inquiries regarding upcoming training schedules, contact CAGRI administration at Cagri@cavehill.uwi.edu or call 234-5598.
