Sept. 19, 2005

Photos and Graphics Click for larger images

COLLEGE STATION - A pilot program offering agribusiness management training, food processing and biotechnology expertise has helped one El Salvador food maker increase its annual sales and become a supplier for that country's Pizza Hut chain.

The program is the result of efforts by Texas A&M University's International Agriculture Program Office, to assist mid-size El Salvadoran agricultural companies, growers, and educational institutions.

Texas A&M provides assistance through a partnership with  Agriculture Development International, a Washington-based organization providing agribusiness services and technical assistance to developing countries. The development group also has a Texas office in Shamrock.

The goal of the program in El Salvador is to introduce new foods and diversify the country's agriculture industry.

"(Discussions of a program) began when (former) President Francisco Flores of El Salvador gave the commencement address at Texas A&M about six years ago," said Dr. Ed Price, associate vice chancellor for the International Agriculture Program Office at Texas A&M.

"We later visited the country and, thereafter, the Aggies of El Salvador drove the idea forward. That eventually led to a grant from the government to Texas A&M in assisting with the development of new food products."

The initial meetings involved Francisco Flores and Texas A&M graduates Eduardo Palomo, former president of El Salvador's Aggie Club, and Don Billy Sol Bang, former A&M student and coffee producer.

"They came looking for how (Texas) A&M could support El Salvador agriculture," said Ryan Bathrick, the program's project coordinator, who received his master's degree at Texas A&M.

Many years of over-dependence on coffee production caught up with the country's farmers, he said. When coffee prices fell, many farmers went bankrupt.

"There was very little support to produce anything else," he said. "They came here looking for what kind of project they could do.

"Discussions began and things were nearly finalized, but an earthquake and Hurricane Mitch dealt a big blow to the country, and all of the project funds went to disaster relief."

The project started in 2004 with the goal of supporting universities in key fields, such as food processing and soil science, he said.

The program coordinates directly with the Ministry of Agriculture and Livestock, which works with private Salvadoran food companies, cooperatives and universities.

Agribusiness training has been provided to almost 400 agriculture producers. Food technology training has reached another 100 professors, extension personnel and food processing staff.

"With a limited budget and the enthusiastic support of the El Salvadoran government, private firms, and Texas A&M faculty and students, several new tropical food products have been developed," Price said.

Dried citrus teas, herbs and flavorings are now produced and marketed, Price said. Several small to medium-sized food processors have been benefactors of the program.

La Canasta produces instant drinks for El Salvador Pizza Hut chains, which has 20 locations and has been a popular choice among citizens, Bathrick said. They will soon supply the restaurant chain with spices.

"People there are obsessed with Pizza Hut. This has been a huge market (for La Canasta)," he said.

Prior to receiving program assistance, the company's spice production was limited because of their own homemade dehydration process.

"Their process takes four days in what should have taken four hours," Bathrick said.

Dr. Luis Cisneros, a food science researcher with the College of Agriculture and Life Sciences at Texas A&M, provided technical assistance. A new dehydration oven from India allowed the company to expand its capacity six times, and projected sales jumped $100,000 annually, Bathrick said.

The El Salvador project recently completed its first phase, Bathrick said. Phase II was recently approved and includes a funding increase.

"This was a pilot project with a low budget, but had high expectations," Bathrick said. "We've had some real success and look forward to the outcomes of Phase II."

"Because of the past success, our work has been greatly expanded for the next year," Price said. "And the role of former students, faculty and staff continues."