ST JAMES, Jamaica — In a vibrant celebration aligning with the UN International Year of the Woman Farmer, Sagicor Bank transformed the scenic White Witch Golf Club in Rose Hall into a tribute to female agricultural pioneers. The event, themed ‘From Her Farm To Your Table,’ served as both a festive gathering and a powerful platform to recognize the women who form the backbone of the global food supply chain.
The brunch was an immersive experience, meticulously crafted with artisanal decor from Pussbackfoot featuring signature straw-woven pieces and culinary displays. The gastronomic journey showcased the expertise of chef Oji Jaja from Ashebre, who masterfully incorporated produce from female-led Halifax Farms, including delicate micro greens and edible flowers cultivated by CEO Janice Dacres-Jones.
Female clients enjoyed an array of activities including cocktail sampling, miniature golf, body butter crafting, and treasure hunts, fostering both recreation and community bonding. Sagicor Bank CEO Chorvelle Johnson-Cunningham opened the proceedings by encouraging attendees to initiate backyard gardening projects while honoring the resilience of women farmers in sustainable development.
Daidre Sloley-McKay, Vice President of Group Marketing at Sagicor, emphasized the dual purpose of the event: “We’re delighted to celebrate with our clients while spotlighting the women who nourish our nation. This gathering demonstrates our collective commitment to mutual empowerment.”
Honoree Janice Dacres-Jones expressed gratitude for the recognition while highlighting systemic challenges: “This acknowledgment is profoundly meaningful, but we must advance further with improved financing access and land rights for female farmers. When afforded opportunities, women excel at innovation and problem-solving in agriculture.”
Dacres-Jones also addressed critical industry challenges: “Climate change, hurricanes, and external factors threaten food security. Our future depends on integrating technology to mitigate impacts, accelerate recovery, and protect our farmers.”
The culinary program featured locally sourced ingredients including pan chicken, roasted snapper, pimento-smoked crispy pork belly, and jerk barbecue crispy cauliflower. Chef Jaja explained his philosophy: “We intentionally prioritized local sourcing from female farmers to align with the event’s mission. The micro greens and edible flowers allowed us to enhance multiple dishes with both visual appeal and nutritional value.”
Despite weather-related adjustments, the event concluded successfully with guests celebrating through dance, symbolizing the joyful solidarity among Jamaica’s professional women and agricultural innovators.