The workshop is hosted by the Fisheries Division in the Ministry of Agriculture, Forestry and Fisheries and is geared towards building the administrative capacity of fish inspectors and workers in the Industry.

Speaking at the opening ceremony this morning, Chief Fisheries Officer Raymond Ryan said that quality control and its ramification play critical roles in ensuring quality and reducing post harvest losses in the Fish Industry. Officer Ryan said that there is an increasing demand for expertise in technical assistance to establish quality control and inspection programmes for fresh and frozen sea food in developing countries. He said that inappropriate practices must be eradicated or minimized in order to secure premium prices in the region and internationally.

Permanent Secretary in the Ministry of Agriculture and Forestry and Fisheries, Cheryl Biddy stated that in 2000 St. Vincent and the Grenadines was put on a provisional list of countries allowed to export fish and fish products to the European Union, but needed to address a number of deficiencies before exportation could take place.

Mrs. Biddy said that the Government responded by upgrading many fisheries facilities to meet international quality standard and by hosting workshops in fish handling and processing.

Over the next five days, participants will be trained in the Hazard Analysis and Critical Control Points (HACCP) and its importance as a preventative food safety management system that can be applied to all sectors of the Fish Industry.

The sessions will be facilitated by a member of the National Oceanic and Atmospheric Administration (NOAA) in the USA - Bob McCray.