At Plas Kassav, a roadside outlet in Canaries, a rural community in western St. Lucia, a busload of visitors from other Caribbean countries, along with tourists from North America and Europe, sample the 12 flavours of freshly baked cassava bread on sale.
In the back of the shop, employees busily sift the grated cassava and prepare it for baking. Next to them, an electric motor powers a device that turns grated cassava as it bakes into farine — a cereal made from cassava tubers — in a wood-fired cauldron.
This is one of the ways in which this eastern Caribbean nation of 180,000 people is marrying its tourism and agriculture sectors.
Read more at: Inter Press Service