Djimy Saintil, an agronomist from Caracol, Haiti, recalls the difficulties faced when a swarm of diseased flies devastated nearly half of his papaya crop. On what should have been a harvest day, he salvaged $3,800 worth of fruit instead of the projected $22,800. Despite the challenges, Saintil and other growers emphasize the importance of cultivating papayas, a staple in Haitian beverages and dishes.
Haiti's papaya production reached only 28,600 tons in 2022, as reported by the United Nations Food and Agriculture Organization. This figure contrasts with the country's leading crops, such as sugarcane at 1.4 million tons and cassava at 650,000 tons. Papaya cultivation requires specific seeds and professional care to combat pests and diseases, adding to the complexity of the process.
Wilfrid Sinclus, another agronomist, experienced similar challenges with his plantation in Saint Raphaël. Despite setbacks, Sinclus continues to work in the papaya sector through his company, Flore Aï-ti Enterprise, offering Papaye Maradona F1 seeds and technical support. He notes the market demand for papaya, driven by its popularity in local drinks and dishes.
In Haiti, papayas are a sought-after commodity for hotels, bars, and street vendors known as madan sara. Saintil primarily sells to these vendors, who then resell the fruit. However, the scarcity of local papayas, or papay peyi, has led some, like vendor Faine Saint-Prévil, to import from the Dominican Republic, despite consumer preference for local varieties.
Mickerlange Pierre, a local consumer, highlights the cultural significance of papayas, recalling traditional recipes passed down through generations. After a virus-induced shortage, Pierre expressed renewed enthusiasm for the fruit, considering entering the papaya business himself.
Saintil encourages local production, advocating for the value of homegrown papayas over imports. "Let's value what we have," he stated, urging a focus on domestic cultivation.
Source: Haitian Times