Required Report - public distribution

**Date:** 7/31/2007

**GAIN Report Number:** BB7001

BB7001

**Barbados**

**FAIRS Country Report**

**Annual**

**2007**

**Approved by:**

![](media/image1.wmf)Sarah Hanson, Director

Caribbean Basin ATO

**Prepared by:**

Omar Gonzalez, Agricultural Marketing Specialist/ Kay Logan, Mktg.
Assistant

**Report Highlights:**

\"Updated on 7/31/07\"

\"Section(s) Updated: Section I, and II, and Appendix I, II, & III.\"

This report provides information on Barbados\'s regulatory environment
as it relates to imports of U.S. food and beverage products. Despite
having certain licensing requirements for selected products and
extensive labeling requirements for most foodstuffs, U.S. suppliers will
find Barbados to be a relatively open market for most U.S. products.

Includes PSD Changes: No

Includes Trade Matrix: No

Annual Report

Miami ATO \[C11\]

\[BB\]

####### SECTION I. FOOD LAWS...............................................................................3

####### SECTION II. LABELING REQUIREMENTS.........................................................3

SECTION III. PACKAGING AND CONTAINER
REQUIREMENTS...........................12

####### SECTION IV. FOOD ADDITIVE REGULATIONS.................................................13

####### SECTION V. PESTICIDE AND OTHER CONTAMINANTS......................................13

####### SECTION VI. OTHER REGULATIONS AND REQUIREMENTS...............................14

####### SECTION VII. OTHER SPECIFIC STANDARDS.............................................\......14

####### 

####### SECTION VIII. COPYRIGHT AND/OR TRADEMARK LAWS...........................\........14

####### SECTION IX. IMPORT PROCEDURES...............................................................15

####### APPENDIX I. GOVERNMENT REGULATORY AGENCY CONTACTS........................15

####### APPENDIX II. OTHER IMPORT SPECIALIST CONTACTS.......................\...........\......16

####### APPENDIX III. USEFUL WEBSITES/LINKS.................................\.........\......\...........17

**This report was prepared by the Caribbean Basin Agricultural Trade
Office (CBATO) of the Foreign Agricultural Service (FAS)/U.S. Department
of Agriculture (USDA) in Miami, Florida for U.S. exporters of domestic
food and agricultural products. While every possible care was taken in
the preparation of this report, information provided may not be
completely accurate either because policies have changed since its
preparation, or because clear and consistent information about these
policies was not available. It is highly recommended that U.S. exporters
verify the full set of import requirements with their foreign customers,
who are normally best equipped to research such matters with local
authorities, before any goods are shipped. FINAL IMPORT APPROVAL OF ANY
PRODUCT IS SUBJECT TO THE IMPORTING COUNTRY'S RULES AND REGULATIONS AS
INTERPRETED BY BORDER OFFICIALS AT THE TIME OF PRODUCT ENTRY.**

####### SECTION I. FOOD LAWS

Barbados is fairly receptive to imports of U.S. agricultural products.
Neither sanitary product registration, laboratory testing, special
certification, or pre-market approval is required to import the vast
majority foodstuffs into Barbados. Very detailed labeling requirements
for practically all food products and import licensing for some products
represent the main hurdles for U.S. suppliers. Enforcement of labeling
and other requirements is carried out mostly at the port of entry, but
routine and random checks at the retail and wholesale levels are also
conducted. As in most other countries, enforcement is an uphill battle
given limited government resources. However, the government is making
increased attempts to enforce its existing legislation.

Imports of food and beverage products into Barbados are governed by a
variety of laws. The Miscellaneous Control Act, Chapter. 329 of 1994 and
its implementing regulations require licensing for selected agricultural
products (see Appendix IV) by the Price Control Division of the Ministry
of Commerce, Consumer Affairs & Business Development. The Control of
Standards Act of 1983 provides the legal framework for standards
regulating most foods. Of these, the Specification for Labeling of
Prepackaged Food (Barbados National Standard 5: Part 2 of 1994) is the
major mandatory standard. Standards Inspectors of the above mentioned
Ministry are the ones responsible for enforcement of applicable food
standards and regulations supported by interpretations of the Barbados
National Standards Institution (BNSI), also an agency of the Ministry of
Commerce.

Animal and plant diseases, as well as pest standards are handled
separately. The Animals (Diseases and Importation) Act., Chapter 253, of
1951 and its implementing regulations cover the importation of all
animal by-products. The Plant Pest and Disease (Import Control) Act of
1995 and its implementing regulations cover the importation of plant
products. Both legislative pieces are enforced respectively by the
Ministry of Agriculture's Veterinary Service and Plant Quarantine Unit.

**SECTION II. LABELING REQUIREMENTS**

**A. General Requirements**

Barbados' labeling regulations are quite extensive. A key requirement is
that all products be labeled in English. Multilingual labels are
acceptable as long as English is one of the languages included on the
label. Standard U.S. labels are generally acceptable, and stick-on
labels may be added by the importer in Barbados to fully comply with any
specific requirement not entirely met by the U.S. label.

The following information must appear on the label of all prepackaged
foods in Barbados:

1\. [Name of the food]{.underline}

The name must indicate the true nature of the food. Normally the name
will be specific and not generic. Where a name or names have been
established for a food by a Barbadian Standard, at least one of these
names must be used. In other cases, the name prescribed by national
legislation must be used. In the absence of any such name, either a
common or usual name that has been approved by the BNSI for use on the
product must be used. A \"coined\" or \"fanciful\" name, brand name, or
trademark may be used provided it accompanies one of the names provided
in a Barbadian Standard.

2\. [List of Ingredients]{.underline}

A list of ingredients must be declared on the label, except for: single
ingredient foods, alcoholic beverages, and any other products exempted
by the BNSI. The list of ingredients must be headed or preceded by an
appropriate title (i.e. Ingredients:\...; Contents:..; Prepared from:..;
etc.). All ingredients must be listed in descending order of weight in
the finished product. Where an ingredient is itself the product of two
or more ingredients, such a compound ingredient may be declared as such
in the list of ingredients provided that it is immediately accompanied
by a list in brackets of its ingredients in descending order of
proportion by weight. When a compound ingredient, for which a name has
been established by a Barbadian standard or in the national legislation,
constitutes less than 25 percent of the food, the ingredient need not be
declared except in the case of food additives which are present in such
amounts that their declaration is required by the BNSI. Water added to a
food must be declared in a list of ingredients if such a declaration
would result in a better understanding of the product's composition by
the consumer.

The exception to this is when water forms a part of an ingredient such
as brine, syrup or broth used in a compound food. A specific name must
be used for ingredients in the list of ingredients as outlined above in
the name of the food section. The only exceptions for the class name are
listed below.

  ------------------------------- ---------------------------------------
  **Type of Ingredient**          **Class name**

  All spices and spice extracts   \"Spice\", \"Mixed spices\", as
                                  appropriate

  All herbs or parts of herbs     \"Herbs\", \"Mixed herbs\", as
                                  appropriate

  All types of accepted gum       \"Gum base\"
  preparations used in the        
  manufacture of gum base for     
  chewing gum                     

  All types of sucrose            \"Sugar\"

  Anhydrous dextrose and dextrose \"Dextrose\" or \"Glucose\"
  monohydrate                     

  All types of caseinates         \"Caseinates\"

  Pressed, expelled or refined    \"Cocoa butter\"
  cocoa butter                    

  All crystallized fruit not      \"Crystallized fruit\"
  exceeding 10 percent of the     
  weight of the food              
  ------------------------------- ---------------------------------------

3\. [Net Contents and Drained Weight]{.underline}

The net content must be declared in the metric system as follows:

a\) for liquid foods by volume;

b\) for solid food by weight, except when such foods are usually sold by
number, in which case a declaration by count may be given;

c\) for semi-solid or viscous foods, either by weight or volume.

In addition to the declaration of net contents, a food packed in a
liquid medium must carry a declaration of the drained weight of the
food. For the purposes of these requirements, liquid medium means water,
aqueous solutions of sugar and salt, fruit and vegetable juices in
canned fruits and vegetables only, or vinegar, either singly or in
combination.

When the contents of a package of food are expressed in terms of weight,
volume or number, any variation below the quantity declared must be in
accordance with the Weights and Measures Regulations of 1985.

4\. [Name and Address]{.underline}

The name and address of the manufacturer, packer, distributor, importer,
exporter or vendor of the food must be declared.

5\. [Country of Origin]{.underline}

The country of origin of the food must be declared. When a food
undergoes processing in a second country which changes its nature, the
country in which the processing is performed must be the country of
origin for the purposes of labeling. It is important to note that many
U.S. products simply state the manufacturer's or packer's city and state
only. As is the case in many other countries, Barbados authorities
require the country of origin to be explicitly stated as part of the
address. Therefore, either \"USA\" must be added to the address or the
label must contain statements such as \"Product of USA\" or \"Made in
USA\" in order to clearly identify the product's

origin. In cases where non-U.S. products are packed and shipped by U.S.
companies, the true country of origin should be specified, so that the
label is not considered misleading.

6\. [Lot Identification]{.underline}

Each container must be embossed or otherwise permanently marked in code
or in clear to identify the manufacturing plant and lot.

7\. [Date Marking and Storage Instructions]{.underline}

If not otherwise determined in an individual Barbadian standard, the
\"date of minimum durability\" must be declared. This must consist of at
least the day and month for products with a minimum durability of not
more than three months, or the month and year for products with a
minimum durability of more than three months. If the month is December,
it is sufficient to indicate the year. The day, month and year must be
declared in uncoded numerical sequence except that the month may be
indicated by letters where such use will not confuse the consumer. The
date must be preceded by appropriate language approved by the BNSI. This
language must be accompanied by either the date itself or a reference to
where the date is given.

In a few instances the date of minimum durability requirement does not
apply. This is the case for:

a\) fresh fruits and vegetables, including potatoes which have not been
peeled, cut or similarly treated;

b\) wines, liqueur wines, sparkling wines, aromatized wines, fruit
wines, sparkling fruit wines and stout;

c\) beverages containing 10% or more by volume of alcohol;

d\) bakers' or pastry cook' wares, which given the nature of their
content, are normally consumed within 24 hours of their manufacture;

e\) vinegar;

f\) food grade salt;

g\) solid sugars

h\) confectionery products consisting of flavored and/or colored sugars;

i\) chewing gum;

j\) spices;

k\) deep frozen food (products maintained at -18 degrees centigrade or
less throughout distribution, storage and up to final sale);

l\) other products exempted by the BNSI.

Any special storage instructions must also be declared on the label if
the validity of the date of minimum durability depends on any special
conditions. *Open dating statements such as \"best if used by\" are
acceptable.*

8\. [Instructions for Use]{.underline}

Instructions for use, including reconstitution, where applicable, must
be included on the label, as necessary, to ensure correct utilization of
the food.

9\. [Grade Designations]{.underline}

Grade designations, where used, must be readily understandable and not
be misleading or deceptive in any way.

###### 

###### 10. [Presentation Requirements]{.underline}

Current labeling standards make no distinction in terms of retail
products, institutional products, or samples. The general line of
thinking is that the products should be labeled for the end-user of the
product. For example, products intended for retail sale are expected to
be labeled according to the applicable standard for prepackaged foods as
outlined above. Products intended for institutional sale may or may not
be individually labeled but must contain the basic labeling information
on the shipping box.

The following presentation requirements apply to labels of all
prepackaged foods:

a\) Labels on prepackaged foods must be applied in such a manner that
they will not become separated from the container.

b). Statements required to appear on the label must be clear, prominent,
indelible and readily legible by the consumer under normal conditions of
purchase and use.

c). The information appearing on the label must be in letters and/or
numbers of not less than 1.6 mm in height except in cases where the
Barbados National Standards Institution permits or requires other type
sizes.

d). Where the container is covered by a wrapper, the wrapper must carry
the necessary information, or the label on the container must be readily
legible through the outer wrapper or not be obscured by it.

e). The name and net contents of the food must appear on the main panel
of the label normally intended to be presented to the consumer at the
time of sale.

f). Any information or pictorial device may be displayed on the label
provided it does not conflict with mandatory requirements or
mislead/deceive the consumer in any way.

g). All labels must be in the English language.

h). All numbers relating to net contents and drained weights must be in
Arabic numerals.

# 11. [Quantitative Labeling of Ingredients]{.underline} 

If the labeling emphasizes the presence of one or more valuable and/or
characterizing ingredients, the ingoing percentage of the ingredient
(m/m) at the time of manufacture must be declared. Similarly, if the
labeling of a food places a special emphasis on the low content of one
or more ingredients, the percentage of the ingredient (m/m) in the final
product must be declared.

12\. [Artificial Foods]{.underline}

Labels and advertisements of artificial, imitation, substitute, or
synthetic foods should state the nature of the product accordingly. Such
declaration should be an integral part of the name of the food and be in
identical type and be identically displayed as the name itself.

13\. [Irradiated Foods]{.underline}

In the case of foods treated with ionizing radiation/energy, foods which
contain an irradiated ingredient, or single ingredient products prepared
from a material which has been irradiated, an indication of the
irradiation treatment and the overall dose of radiation absorbed by the
food/ingredient must be specified on the main panel near the name of the
food.

14\. [Claims]{.underline}

A food product with an increased or special nutritive value, or a food
product indicated to have special nutritional qualities as a result of
the reduction or omission of a nutrient, must be consistent with the
legislation of the Nutrition Committee of the Ministry of Health of the
Barbados Government. A claim, which highlights the absence or
non-addition of nutrient(s), is regarded as a nutritional claim and
requires the product provide nutritional labeling (please refer to
SECTION III). Terms such as "natural", "pure", "fresh", "homemade",
"organically grown" may only be used when the product satisfies the
definitions for these terms, according to the BNSI. The term "special
dietary," or equivalent terms may be used in conjunction with the name
only where the product corresponds to definition of foods for special
dietary uses. The characterizing essential feature should be stated in
close proximity to the name of the food. The total quantity of the
specific nutrients characterizing the essential feature for the special
dietary use, and where appropriate the specified quantity of the food as
suggested for consumption, must also be provided.

Religious or ritual preparation (e.g. halal, kosher) must conform to the
requirements of the appropriate religious or ritual authorities.

The following claims are prohibited:

a.  Claims that a food product will provide an adequate source of all
    essential nutrients, except in the case of well-defined products for
    which the BNSI permits or where International scientific consensus
    exists that the product is an adequate source of all essential
    nutrients.

b.  Claims which imply that a balanced diet or ordinary food cannot
    supply adequate amounts of all nutrients.

c.  Claims which cannot be validated.

d.  Claims as to the suitability of a food for the use in the
    prevention, alleviation treatment or cure of a medical condition
    unless permitted by the BNSI.

e.  Claims which could give doubt about the safety of similar foods
    products.

f.  A food which has not been modified in accordance with the definition
    of foods for special dietary uses but is suitable for use in a
    particular dietary regiment because of its natural composition
    should not use terms such as "special dietary" or "special dietetic"
    or any equivalent terms.

####### B. Requirements Specific to Nutritional Labeling 

A nutrient declaration is only required when a nutrition or health claim
is made for a food product. A nutrition panel is voluntary for all other
foods. The following must be included in the nutrient declaration:

a.  Energy Value;

b.  The amounts of protein, available carbohydrate, and fat; and

c.  The amount of any other nutrient for which a nutrition claim is
    made.

In addition, if sugars, dietary fiber, saturated fat and sodium are
declared, the nutrient declaration must include information on the
sugars, dietary fiber, saturated and trans fatty acids and sodium. If a
claim is made regarding the amount and/or type of fatty acids or
cholesterol, the amounts of saturated fatty acids or cholesterol and of
polyunsaturated and trans-fatty acids must be declared.

The declaration of nutrient content should be numerical. The use of
additional means or presentation is acceptable. Information on energy
value should be expressed in kJ and kcal, or calories per 100 g or per
100 ml or per package. Information on the amounts of protein,
carbohydrate and fat in the food should be expressed in g per 100 ml,
per package if the package contains a single portion, or per serving as
quantified on the label. Information on vitamins and minerals should be
written in metric units and/or as a percentage of the Nutrient Reference
Value per 100g or per 100 ml or per package if the package contains a
single portion. This information may additionally be given per serving
as quantified on the label.

C. Requirements Specific to Prepackaged Meat, Poultry, and Fishery
Products

The following information must appear on the label of all prepackaged
meat, poultry, and fishery products in Barbados:

1\. [Name of the Food]{.underline}

The name must indicate the true nature of the food. Normally the name
will be specific and not generic. A "coined", "fanciful", brand name, or
trademark may be used as long as it accompanies one of the names
provided in a Barbadian Standard. There should also appear on the label
additional words or phrases as necessary, such as the cut, part, or
style of the product, and the type of treatment it has undergone, such
as "fresh", "frozen", "vacuum packed", etc.

2\. [List of Ingredients]{.underline}

If the meat, poultry, or fishery product is presented as a "Ready to
Cook" product with added sauces, seasonings, or marinates, the list of
ingredients must declare the added materials. All ingredients should be
listed in descending order of weight. Where an ingredient is itself the
product of two or more ingredients, such as a compound ingredient, it
may be declared as such in the list of ingredients provided that it is
immediately accompanied by a list in brackets of its ingredient in
descending order of proportion by weight (m/m). Where a compound
ingredient for which a name has been established in a Barbadian Standard
or in national legislation, constitutes less than 5 percent of the food,
the ingredients need not be declared except in the case of food
additives which serve as a technological function in the finished
product.

The following foods and ingredients are known to cause hyper-sensitivity
and must be declared:

a)  Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt) or
    their hybridized strains and products of these.

b)  Crustacea and products of these.

c)  Eggs and egg products.

d)  Fish and fish products.

e)  Peanuts, soybeans and products of these.

f)  Milk and milk products (lactose included).

g)  Sulphite in concentration of 10 mg/kg or more.

Water should be declared in the list of ingredients. The exception to
this is when water forms part of an ingredient such as brine, syrup, or
broth used in a compound food and declared in the list of ingredients. A
specific name must be used for ingredients in the list of ingredients as
outlined above for the name of the food. The only exception for the
class name are listed below.

  ------------------------------- ---------------------------------------
  **Type of Ingredient**          **Class name**

  All spices and spice extracts   \"Spice\", \"Mixed spices\", as
                                  appropriate

  All herbs or parts of herbs     \"Herbs\", \"Mixed herbs\", as
                                  appropriate

  All types of accepted gum       \"Gum base\"
  preparations used in the        
  manufacture of gum base for     
  chewing gum                     

  All types of sucrose            \"Sugar\"

  Anhydrous dextrose and dextrose \"Dextrose\" or \"Glucose\"
  monohydrate                     
  ------------------------------- ---------------------------------------

Where additives are used in meat, poultry or fishery products, the
following class titles should be used together with the specific name
and/or International Numbering Systems (INS) numerical identification:

\(a\) Antioxidant(s) (e) Glazing Agent(s)

\(b\) Natural Color (f) Preservative(s)

\(c\) Emulsifier(s) (g) Stabilizer(s)

\(d\) Flavor Enhancer(s) (h) Acidity Regulator(s)

# 3. [Processing Aids and Carry-over of Food Additives]{.underline}

A food additive that has been carried over from a meat, poultry or
fishery product (as a result of the use of raw materials or other
ingredients in which the additive was used), should be included in the
list of ingredients if the BNSI requires such declaration. Processing
aids should be declared in the list of ingredients.

4\. [Net Contents and Drained Weight]{.underline}

The net contents should be declared in the metric system. The net
contents should be declared by weight. The exception to this is when the
product is sold by number, and a declaration by count may be given. In
addition to the declaration of net contents, a food packed in a liquid
medium must carry a declaration of the drained weight of the food. For
the purposes of these requirements, liquid medium means water, aqueous
solutions or marinates.

5\. [Name and Address]{.underline}

The name and address of the processor and local distributor of the
product must be declared.

6\. [Country of Origin]{.underline}

The country of origin of the food must be declared. Each package should
display an

appropriate health mark.

7\. [Lot Identification]{.underline}

Each sale unit should be embossed or otherwise permanently marked in
code to identify the manufacturing plant and lot.

8\. [Date Marking and Storage Instructions]{.underline}

The \"date of minimum durability\" must be declared. This must consist
of at least the day and month for products with a minimum durability of
not more than three months, or the month and year for products with a
minimum durability of more than three months. If the month is December,
it is sufficient to indicate the year. The date should be written in the
year/month/day format. Phrases such as "This product should be cooked or
otherwise prepared before" should precede the written date. The month
must be declared using the first three letters of the word (e.g JAN,
FEB, etc.). Where the year is declared, the complete 4-digit
representation should be used. In addition to the date of minimum
durability, the temperature conditions for storage should be declared on
the label. The package should also provide a declaration of the
following information where applicable:

a\) date of slaughter (meat, poultry);

b\) date of landing (fishery products).

9\. [Instructions for Use]{.underline}

Instructions for use should be included on the label, as necessary, to
ensure the safety and correct utilization of the product.

10\. [Grade Designations]{.underline}

If grading designations are used, they should be readily understandable
and not be misleading or deceptive in any way.

11\. [Quantitative Labeling and Ingredients]{.underline}

If the labeling of a meat, poultry, or fishery product places special
emphasis on the low or high content of one or more of its constituents
(e.g. fat), the percentage by weight of the constituent in the final
product must be declared.

12\. [Irradiated Foods]{.underline}

The label of a food which has been treated with ionizing radiation must
include a written statement indicating that treatment in close proximity
to the name of the food. When an irradiated product is used as an
ingredient, this should also be declared in the list of ingredients.
When a single ingredient product is prepared from a raw material which
has been irradiated, the label of the product should contain a statement
indicating the treatment. Shipping documents accompanying these products
should give appropriate information to identify the registered facility,
which has irradiated the food, the date(s) and nature of the treatment,
and the lot identification.

13\. [Presentation Requirements]{.underline}

The following presentation requirements apply to labels of prepackaged
meat, poultry, and fishery products:

a)  Labels of prepackaged foods should be applied in such a manner that
    they will not become separated from the container.

> b\) Statements required to appear on the label by virtue of this
> standard should be clear, prominent, indelible and readily legible by
> the consumer under normal conditions of purchase and use.
>
> c\) The information appearing on the label should be in letters and/or
> numbers of not less than 1.6 mm in height, based on lower case "o".
>
> d\) Where the container is covered by a wrapper, the wrapper should
> carry the necessary information or the label on the container must be
> readily legible through the outer wrapper or not be obscured by it.
>
> e\) The name and net contents of the product should appear on the main
> panel of the label normally intended to be presented to the consumer
> at the time of sale.

f)  Any information or pictorial device may be displayed in the labeling
    provided it is not in conflict with mandatory requirements nor
    misleading or deceptive to the consumer in any way whatsoever in
    respect to food.

g\) All labels must be in the English language.

f\) All numbers relating to net contents and drained weights stated on
the label must be given in Arabic numerals.

####### SECTION III. PACKAGING AND CONTAINER REGULATIONS

Special packaging for food products is an issue which is not really
addressed in current Barbados legislation. Internationally accepted
packaging and container materials, including PVC, are generally accepted
and used throughout Barbados. Moreover, there are no recycling or
municipal waste laws specifically affecting food product packaging.

**SECTION IV. FOOD ADDITIVE REGULATIONS**

Barbados follows the General Standards of Food Additives of Codex, a
positive list of additives permitted for use in foodstuffs. Any additive
used in a product must be explicitly stated on the label. According to
BNSI standards, the following additive class titles *must* be used
together with the BNSI specific name and/or numerical identification of
the additive:

A. Anti-caking agent(s)

B. Antioxidant(s)

C. Natural Color

D. Artificial Color

E. Emulsifier(s)

F. Flavor Enhancer(s)

G. Glazing Agent(s)

H. Preservative(s)

I. Stabilizer(s)

J. Thickener(s)/Gelling agent(s)

K. Anti-foaming agent(s)

L. Flour Treatment Agent(s)

M. Artificial Sweetener(s)

N. Acidity Regulators(s)

O. Propellant(s)

P. Raising agent(s)/Baking Powder

Q. Emulsifying Salt(s)

In addition, the following additive class titles *may* be used for food
products: Flavor(s) & flavoring(s); modified starch(es). The term
\"flavors\" must be qualified by \"natural,\" \"nature identical,\"
\"artificial,\" or a combination of these words as appropriate.

A food additive carried over into a food as a result of the use of raw
materials or other ingredients in which the additive was used, must be
included in the list of ingredients if the BNSI requires that such
information be stated. Processing aids are generally exempted from
declaration in the list of ingredients.

For alcoholic beverages, the percentage by volume of alcohol present
must be shown on the main panel followed by the words \"alcohol by
volume\" or the abbreviation \"alc/vol.\" The percentage of alcohol must
be determined by a method approved by the BNSI.

**SECTION V. PESTICIDE AND OTHER CONTAMINANTS**

A multi-agency Pesticide Control Board, composed of representatives from
the Ministries of

Agriculture, Health and Environment, is the entity responsible for
registering and monitoring pesticide use in Barbados. The Board accepts
and recognizes Codex maximum residue levels for pesticides and to a
large extent also follows the guidance set forth by the EPA in the
United States. The Ministry of Agriculture veterinary laboratory and
other government analytical laboratories conduct most of the testing.
However, testing is as limited as the resources allocated for testing.

**SECTION VI. OTHER REGULATIONS AND REQUIREMENTS**

Neither sanitary product registration, laboratory testing, special
certification, or pre-market approval is required to import foodstuffs
into Barbados. As mentioned earlier, Standards Inspectors monitor for
labeling compliance mostly at the retail and wholesale levels. Given the
rather detailed labeling requirements described earlier, it is
recommended that U.S. suppliers check with the BNSI, either directly or
through their importers, for labeling compliance of any new-to-market
items prior to importation. This voluntary procedure will preclude
costly difficulties associated with non-conforming labels. Shipping of
samples via international couriers is generally allowed.

**SECTION VII. OTHER SPECIFIC STANDARDS**

Imports of virtually all food and beverage products are covered by the
legislation and regulations mentioned in Section I. Certain specific
standards may apply to certain products. Therefore, U.S. Suppliers are
best advised to verify with BNSI as to their product's import
compliance.

**SECTION VIII. COPYRIGHT AND/OR TRADEMARK LAWS**

All trade names, logos, slogans, brands and other marks registered in
Barbados are protected under the Trade Marks Act, Cap. 319 (1981) and
the Trade Marks Amendment Act #16 (2001). The Corporate Affairs and
Intellectual Property Office (CAIPO) of the Ministry of Economic
Development is the agency responsible for registration and maintenance
of public records relating to trademarks. Trademark registration is
voluntary in Barbados, but highly recommended in order to secure
adequate legal recourse in the event of trademark infringement. Prior to
applying for any trademark registration in Barbados, it is recommended
that the CAIPO Register be searched to determine if someone else has
already applied for or registered a trademark in Barbados. These
searches are conducted free of charge.

Applications for registration can be filed with the Registrar of the
CAIPO. In Barbados, anyone may register trademarks, but most individuals
and corporations, whether Barbadian or foreign, do so through attorneys
specializing in trademark registrations. A list of attorneys can be
obtained from the Barbados Bar Association listed in Attachment II.

The cost of registration is BB\$75 (US\$38.00) per class of goods being
applied for plus BB\$25 (US\$13) if an attorney or agent is used to file
the application. Barbados uses the international trademark
classification system set forth in the Nice Agreement concerning the
International Classification of Goods and Services for the Purposes of
the Registration of Marks (1957), as amended. If and when approved, the
trademark is published in the Gazette, the government's official diary,
at a cost ranging from BB\$150 to BB\$300 (US\$75 to US\$150). Upon
publication, third parties have 90 days to file any opposition to the
trademark registration. An uncontested trademark registration will
normally take about 7 to 9 months to be completed from the time the
application is originally filed. Initial registration of a trademark is
valid for ten years and registration is renewable indefinitely for
subsequent periods of 10 years each. The renewal fee is BB\$10 (US\$5).

For further information on the trademark registration process, U.S.
exporters may contact the CAIPO. See Appendix I for contact information.

####### SECTION IX. IMPORT PROCEDURES

The following documentation is normally required for food imports:

1\. Commercial Invoice

2\. Bill of Lading or Air Waybill

3\. Packing List

4\. Insurance Certificate

5\. Import License (if applicable)

*As mentioned earlier, certain products may require licensing by the
Price Control Division of the*

*Ministry of Commerce, Consumer Affairs & Business Development. See
Appendix IV for a listing of such products. U.S. exporters are urged to
have the importing party ascertain whether any license may be required
prior to shipping any products.*

The import clearance process for foods is fairly straightforward and
non-restrictive. Customs clearance usually takes about 3 to 5 days for
most food products. However, delays associated with scheduling
appointments for Customs inspections are not uncommon and payment of
overtime fees are sometimes required in order to expedite the process.
Use of a seasoned customs broker/agent is key to ensuring an adequate
flow through the system. A list of customs/brokers agents can be
obtained from the Barbados Customs Brokers Association listed in
Appendix II. Appeals for disputed or rejected product should be made to
the Comptroller of Customs, Barbados Customs & Excise Department (see
Appendix I for contact information).

####### APPENDIX I. GOVERNMENT REGULATORY AGENCY CONTACTS

Barbados National Standards Institution

\"Flodden\" Culloden Road

St. Michael, Barbados W.I.

Tel: 1 (246) 426-3870

Fax: 1 (246) 436-1495

###### E-mail: <office@bnsi.com.bb>

Veterinary Services

Ministry of Agriculture & Rural Development

The Pine

St. Michael, Barbados W.I.

Tel: 1 (246) 427-5073

Fax: 1 (246) 429-2143

E-mail: <vetservices@caribsurf.com>, <svo@caribsurf.com>

Website: [www.agriculture.gov.bb](http://www.agriculture.gov.bb/)

Plant Quarantine Unit

Ministry of Agriculture & Rural Development

Crumpton Street

Bridgetown, Barbados W.I.

Tel: 1 (246) 426-1222

Fax: 1 (246) 426-6927

E-mail: Plantquarantinebds@caribsurf.com

###### Price Control Division

Ministry of Commerce, Consumer Affairs & Business Development

Pelican Industrial Estate

Fontabelle, Barbados W.I.

Tel: 1 (246) 437-3552 / 3 / 8, 437-3570 / 1 / 2

Fax: 1 (246) 228-3821

Barbados Customs & Excise Department

Barbados Port Authority Building

University Row

Bridgetown, Barbados W.I.

Tel: 1 (246) 430-2300

Fax: 1 (246) 430-2370

E-mail: <asycuda@customs.gov.bb>

Corporate Affairs & Intellectual Property Office (CAIPO)

\"Keith Bourne Complex\"

Belmont Road

St. Michael, Barbados W.I.

Tel: 1 (246) 436-4818 / 9

Fax: 1 (246) 437-3072

###### E-mail: caipo@caribsurf.com

Website: [http://www.caipo.gov.bb](http://www.caipo.gov.bb/)

####### APPENDIX II. OTHER IMPORT SPECIALIST CONTACTS

Caribbean Basin Agricultural Trade Office Sarah Hanson, Director

Foreign Agricultural Service E-mail: <sarah@cbato.net>

U.S. Department of Agriculture

909 SE 1^st^. Ave Suite 720 Omar González, Deputy Director

Miami, FL 33131 E-mail: [omar@cbato.net](mailto:omarg@cbato.net)

###### Tel: (305) 536-5300

Fax: (305) 536-7577 Graciela Juelle, Admin. Assistant

E-mail: <cbato@cbato.net> E-mail: <grace@cbato.net>

Website: [www.cbato.fas.usda.gov]{.underline}

B. For a listing of Law Firms Offering Trademark Registration Services,
contact:

Barbados Bar Association

Leeton Perry Gap, Roebuck St.

Bridgetown, Barbados

###### Tel: 1 (246) 437-7316

Fax: 1 (246) 228-1739

Email: <Bar@caribsurf.com>

C. For a listing of Barbadian Customs Brokers/Agents, contact:

Barbados Customs Brokers Association

C/O JFJ Caribbean Customs Services

Barbarees Hill

St. Michael, Barbados W.I.

Tel: 1 (246) 430-0995

Fax: 1 (246) 430-0996

E-mail: <jfjcustoms@caribsurf.com>

Website: [http://www.barbadoscustomsbrokers.org]{.underline}

**APPENDIX III. USEFUL WEBSITES/LINKS**

A. U.S. Government websites/links:

1\. [http://www.cbato.fas.usda.gov]{.underline}

Caribbean Basin Agricultural Trade Office website. This site offers
several programs and services for U.S. suppliers seeking to export food
products to the Caribbean. It also provides a link to USDA's Foreign
Agricultural Service (FAS) website
([http://www.fas.usda.gov]{.underline}) providing additional information
on the subject.

2\.
<http://www.fsis.usda.gov/Regulations_%26_Policies/Barbados_Requirements/index.asp>

Food and Safety Inspection Service (FSIS) of the U.S. Department of
Agriculture website. The FSIS Export Library lists the export
requirements for meat and poultry products for Barbados.

3\. [http://www.state.gov/r/pa/ei/bgn/26507.htm]{.underline}

U.S. Department of State website. This site offers general background
information on Barbados.

4\. [http://www.odci.gov/cia/publications/factbook]{.underline}

Central Intelligence Agency's World Factbook website. The World Factbook
provides general information on Barbados and other countries around the
globe.

B. Non-U.S. Government websites/links:

1\. [http://www.caipo.gov.bb]{.underline}

Barbados Corporate Affairs and Intellectual Property Office website.
This site provides general information on trademark registration,
including answers to frequently asked questions.

2\.
[http://www.barbadoscustomsbrokers.org](http://www.barbadoscustomsbrokers.org/)

Barbados Customs Brokers Association website. This website lists all of
its members, including complete contact information for each.