Innovation drives farm expansion

Fiji-based agribusiness Farm to Table is demonstrating significant growth through innovation, diversification, and value-adding production as it competes in the Fiji Agri–Innovate Competition in Suva. The company, which has been operating for six years, is showcasing its expansion strategy, emphasizing market reach and the effective utilization of agricultural byproducts.

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Our guava wine is more of a white wine style, and testing is still ongoing, including work around pollen suitability and production outcomes.

Farm to Table's business model extends beyond Fiji, with linked operations including a farm in Taiwan where approximately 800 guava trees are cultivated. Their produce now supplies major retail and institutional buyers across Fiji, including supermarkets like New World IHG and Extra, various hotels, and customers along the Suva–Nausori corridor, the FRE sector, theaters, and the Ministry of Health.

The business has actively embraced value-adding opportunities, transforming guava waste into manure and developing new products such as guava jam. Trials are also underway for guava wine production, described as a white wine style, with ongoing testing for pollen suitability and production outcomes.

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For this year, it’s quite sensitive to pests. So, there are always some people coming out to check in the farm for pest control.

Beyond guavas, the family-run venture has diversified into aquaculture, establishing two tilapia ponds, and has expanded its dragon fruit farm. Their operations are based near Korovou in Tailevu. The company credits training and peer learning from the competition's boot camp as instrumental in shaping its innovative journey. As competition in Fiji's agriculture sector intensifies, Farm to Table maintains that innovation is central to its expansion strategy.

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The boot camp was eye-opening for us; we actually heard from other participants, especially Mr Ramesh, the facilitator.