Barbadians may soon have a new festive staple on their plates. Instead of the traditional pork ham, consumers will now have the option of a locally produced chicken ham made from retired egg-laying hens that usually end up as low-value pet meat.
Every year, roughly 200 000 laying hens in Barbados complete their productive cycle and are sold for as little as one dollar per pound because the meat is naturally tough. However, through the Faculty of Science and Technology’s Minor in Food Science at The University of the West Indies Cave Hill Campus, students have transformed this overlooked resource into a premium, gourmet product that is suitable for the high-demand Christmas market.
The breakthrough comes from the Fundamentals of Food Processing course led by Dr Michele D. Singh, director of the Centre for Agricultural Research and Innovation. She said the project is helping farmers increase their earnings, reduce food waste, and strengthen the local food supply chain through science-based solutions.
Students used precise brining and curing methods that soften the muscle structure in the hens. This allows the meat to retain more moisture, become tender and juicy, and hold its shape when pressed into a firm ham. The meat is then smoked so it develops the rich flavour that Barbadians expect during the holiday season.
The economic benefits are significant. Meat that once had almost no retail value can now earn between fifteen and twenty dollars per pound in its new form. This provides a promising end-of-life market for poultry farmers and encourages new opportunities for food entrepreneurship throughout the region.
The innovation extends beyond chicken ham. Students also produced locally made cottage cheese in response to imported dairy products and developed salted fish that can be used in homes and restaurants. Even the leftover bones from the ham are being turned into smoked soup packs so that every part of the chicken is used responsibly and with minimal waste.
Members of the public will get the chance to purchase these products when Food Science students host the CAGRI Marketplace on Thursday November 27, 2025 on the UWI Cave Hill Campus.
With this new student-driven initiative, Barbados is not only strengthening food security but may also be introducing a fresh and flavourful twist to the Christmas table.
(PR)
The post The UWI serves up a local alternative to traditional Christmas ham appeared first on Barbados Today.
