-Distributes Liberian Rice to Staff as Christmas Bonus
By Mark N. Mengonfia
The Acting Director General of the National Fisheries and Aquaculture Authority (NaFAA), Mr. Cyrus Saygbe, has called on Liberians to patronize locally produced goods as a means of empowering local investors and strengthening the national economy.
According to Mr. Saygbe, NaFAA has adopted a policy of prioritizing Liberian-made products, particularly those produced by local farmers and manufacturers.
He made the statement on Monday when the institution procured 250 bags of locally produced rice at the cost of USD 20 per 25kg bag for distribution to its staff as a Christmas bonus.
The Community of Hope Agriculture Project (CHAP), producers of the branded “I Love Liberian Rice,” emerged successful in the bidding process to supply the rice.
Mr. Saygbe explained that NaFAA deliberately opened the procurement process to Liberian rice producers and, following careful evaluation, including tasting, the institution selected CHAP as its supplier.
He noted that the initiative, which began earlier this year, aligns with the Government of Liberia’s 2025 fiscal policy that mandates public institutions to procure locally produced rice.
Mr. Saygbe further emphasized that if Liberians are to embrace the slogan “Grow What You Eat,” government officials must take the lead by example by creating sustainable markets for locally produced goods.
According to him, supporting Liberian rice means strengthening food security, empowering local producers, and keeping our economy growing from within.
The NaFAA boss also pledged that all future institutional events, including workshops and conferences, will serve only locally produced agricultural products.
Speaking during the offloading of the rice, CHAP’s Chief Executive Officer, Bishop Robert S. M. Bimba, expressed gratitude to NaFAA for the significant purchase, describing it as a turning point for local rice producers.
Bishop Bimba joined Mr. Saygbe in urging Liberians to look inward for organic agricultural produce, noting that locally grown foods are healthier and more sustainable.
Reflecting on CHAP’s journey, he acknowledged that the path has not been easy but said perseverance has sustained the project over the years.
According to him, CHAP began operations in 2008 with the hope that consistent support for local production would one day yield positive results.
