Jamaica Farm Tour: An Authentic Organic Eco-Farm Experience in Jamaica

Travel to Jamaica evokes images of turquoise blue water, luxurious resorts, and reggae music. While those are remarkable, the heart of the island lies in its farmlands!

Only on our eco-farm tour did we truly realize the profound connection of the land to the story of the Jamaican heritage, its freedom movement, and the significance of indigenous farming practices. So much is terribly wrong with modern mono-crop farming practices which are destroying the soil, and creating massive dust bowls. How do we reverse the damage!? Ancient farming methods in Jamaican pineapple farms, have deep lessons that may save the planet. 

On a sultry, hot morning in Montego Bay, we eagerly escaped to the mountains for their cool breeze, shade, and daily rainfall. Highways B8 and B6 were quite a smooth ride, and we were happy with our decision to drive ourselves. We blissfully made our way through lush, dense tropical forest for about an hour, when the navigation told us to take a right turn onto a country road.

That’s when everything changed!

We were in for a treat of a million potholes and occasional oncoming cars and trucks, on a road barely wide enough for our single car, driving on the opposite/left side! With our hearts in our throats, we wondered if we’d crash into a vehicle coming our way on the right, or tumble into a deep ditch on the left trying to avoid it.

To our relief, we finally made it to the little town of Pisgah. We were grateful to our host, Tomalo, who picked us up and drove us through the roughest section in his truck to the eco-farm. In hindsight, arranging for a chauffeur to pick us up from Montego Bay might have been the smarter move. Still, we had made it in one piece, and Tomalo assured us we wouldn’t be taking the bumpy road on the way back.

History of Sustainable Pineapple Farming in Jamaica

We reached the farm where Tomalo’s great-grandfather, Samuel Brissett, had once arrived from Belvedere in Westmoreland Parish. Born in 1870, he was possibly the child of African parents who had been enslaved on a plantation. Some believe he was of African Hamedi descent. (Hamedi were indentured laborers brought to the Americas, largely from India, though some Africans also came between 1841 and 1865.)

Young Samuel brought with him a fruit with a spiky exterior and thorns, something no one in this part of Jamaica had seen. He persevered through naysayers and mockery, and started the first pineapple farm in the mountains of St. Elizabeth Parish, in the Pisgah District (Ginger Grove). Over time, people came to respect his wisdom and his faith in the scrumptious Jamaican pineapple. Today, pineapple farms cover these mountains. Hundreds of small, family-run eco-farms thrive using methods passed down through generations. The pineapples are smaller, juicier, and have an edible, tasty core – a testament to natural, organic farming.

Archibald Brissett, one of Samuel’s sons, recalled that as the pineapple farm matured and produce fruit, his father cultivated a market for them. Samuel went to Bull Savannah in South St. Elizabeth, where there was a processing plant for other crops. After some trial and error, they succeeded in producing juice and canned pineapple chunks. These products remain popular to this day.

Samuel Brissett may have pioneered pineapple farming in the St. Elizabeth mountains, but the iconic Jamaican pineapple has been around for hundreds of years. It was even farmed by the island’s Indigenous people – the Taino, who called Jamaica home long before Europeans arrived. When Spanish explorers reached the island in the 15th century, they were introduced to the fruit through the Tainos’ generous hospitality. The Spaniards brought the fruit to Europe, where it quickly became a luxurious delicacy.

Unfortunately, the Spanish annihilated most of the Taino population. However, a few escaped and found refuge in these mountains. Their descendants now live in the hills beyond Tomalo’s family and neighboring farms. They continue to sue sustainable farming methods. There appears to be a revival of Taino culture, but that’s a story for another time.

Fruit Spread on our Jamaican Eco-Farm Tour

Arriving on the farm, we were greeted with delicious young coconuts.

As we relished the fresh coconut water, Tomalo explained the different pineapple varieties displayed on the table. With artistic flair, he demonstrated how to cut a pineapple – his jumbo knife gliding gracefully through the thorny, rough skin. The first pineapple we tasted was yellowish and sweet, more traditional in flavor. The next was white inside and incredibly sweet. The last looked too green to be ripe but turned out to be the sweetest of all. Its flesh was soft and juicy, with none of that sharp after-effect pineapples typically leave inside the mouth. Tomalo smiled as he told us the farm grows 13 different kinds of pineapples. Thirteen!

A table loaded with delicious, brightly colored fruit welcomed us, an almost surreal spread of freshly picked fruit. Among them were the striking, bright red Jamaican apples, glossy and bold, like a dress straight out of a Bond movie. We hadn’t tasted anything quite like the Jamaican apple until the day before, when we were floating down a bamboo raft and had plucked one from a tree growing wild along the riverbank. Its tender, crisp sweetness caught us by surprise.

Next we tried the soft cashew fruit attached to the whole cashew-in-the-shell. It had a faintly familiar taste. It was juicy, dense and fibrous, slightly sour and sweet, with a hint of curry leaves. Tomalo explained that we won’t see it in the market because “it has a very short shelf life of one to days”. 

We stood under a giant mango tree that dropped a ripe mango every few minutes, as if programmed to impress. A big bowl on the table also held dozens of the sweet, fleshy delicacy at their peak.

On a large barbecue, Collie was cooking massive yams for our lunch. He showed us how to scrape off the ashes and eat the yam with the skin.

What to expect on a Pineapple Eco-Farm Hike in Jamaica

On the pineapple farm hike, we saw rolling hills densely packed with pineapple plants, as if they had been growing there forever, instead of neat, new rows planted by humans.

Pineapple plants have long, cactus-like leaves with serrated edges and needle-sharp thorns. Going off trail, I scratched my bare leg against them and quickly realized why all the farmers wore long pants and rubber boots. The leaves have a clever shape – they capture water from the rain or dew from the morning mountain mist in their semi-circular, tube-like form. The water is slowly funneled to the base of the plant and gradually released into the soil. It’s an ingenious design to keep the roots hydrated at all times.

We learned how some pineapple varieties change color as they grow – from bright red in infancy, to dark green in adolescence, to voluptuous yellow at maturity.

Once the fruit is harvested, that section of the plant is done forever. But the next sucker is ready to take its place. Thus, the plant lives on after each fruit. Some of the pineapple plants on the farm are over a hundred years old! Who could have imagined?

Natural Pineapple Farming in Jamaica: A Sustainable Tradition

Jamaica’s tropical climate, volcanic soil, and consistent rainfall make it a perfect place for growing pineapples. The island’s sloped hillsides naturally drain excess water, reducing the risk of root rot and promoting healthy fruit development.

What makes Jamaican pineapple farming truly unique, though, is its deep-rooted commitment to natural and sustainable practices. Unlike modern industrial farms, especially those in the U.S. that rely on monoculture and chemical-heavy systems – Jamaican farmers cultivate multiple crops together. This polyculture approach mimics nature and helps maintain soil health without the need for synthetic fertilizers or pesticides.

Modern monocropping and annual tilling degrade the land, strip nutrients from the soil, and contribute to air pollution. Over time, these methods create “sick soil” that demands ever-increasing amounts of chemicals to remain productive. In contrast, Jamaica’s traditional farming methods rely on perennial plants growing in balance. These methods preserve the ecosystem, improve biodiversity, and regenerate the land.

The result? Exceptionally nutritious and flavorful pineapples, grown with care and respect for the earth. On many Jamaican farms, including those in the mountainous regions of St. Elizabeth Parish, pineapples are still grown the way they have been for generations – naturally, sustainably, and with a deep understanding of the land.

Popular Pineapple Varieties Grown in Jamaica

As Tomalo explained, Pisgah Farm cultivates 13 unique types of pineapples, with distinct flavors and uses. Some of the most popular Jamaican pineapple varieties include:

• Sugar Loaf Pineapple: Known for its extreme sweetness and low acidity, making it a favorite for fresh eating.
  
• Ripley Pineapple: Featuring a firm texture and golden skin, this variety is prized for export markets due to its durability.
  
• Cowboy Pineapple: A fibrous pineapple rich in flavor, commonly used in juices, jams, and preserves.

Unlike the one common variety in the US supermarkets, these diverse pineapple varieties reflect Jamaica’s rich agricultural heritage and commitment to natural, sustainable farming methods.

Where do Jamaican Pineapples Go?

Most farmers in this region sell their pineapples to meet the huge domestic demand, especially in Kingston’s bustling market. International producers use chemicals to grow larger, less natural pineapples which are more profitable for global supply chains. Jamaican farmers focus on organic, naturally ripened fruit for the local markets and natural shelf-life.

You can find Jamaican pineapples in:

• Fresh fruit stalls across the island
• Homemade juices, jams, and chutneys
• Dishes like grilled foods served with pineapple salsa
• Export boxes shipped to high-end grocers abroad

Some are also exported to Caribbean neighbors and niche international markets seeking authentic, sustainably grown pineapples. Jamaican pineapples aren’t artificially ripened, they are left to sweeten naturally on the plant, giving them their signature rich flavor.

Agro-Tourism and the Future of Pineapple Farming

While Jamaica is best known for its major commercial crops like sugarcane, bananas, coffee, citrus fruits, and cocoa, pineapple cultivation remains the primary source of income for many families in the mountainous regions, including Pisgah and surrounding districts. This legacy owes much to one man’s foresight and a family that has continued to innovate and evolve.

Though I had heard that pineapple farms face challenges such as climate change, labor-intensive work, and pest management, Tomalo remained optimistic about the future of the farms.

With growing interest in sustainable travel and authentic cultural experiences, some farmers are now opening their land to visitors. The late Lennox Brissett, Samuel Brissett’s grandson, had a dream to create an eco-tour that allows people to visit and learn about Jamaica’s mountain farms, culture, and indigenous practices. The Jamaican government also supports eco-tourism initiatives like the one we experienced.

On Jamaica’s organic farm tours, visitors can 

• Tour pineapple fields, farms, and streams
• Learn how to harvest and prepare pineapples
• Taste freshly cut fruit straight from the plant
• Stay on a working farm
• Support local communities directly

This rise in agro-tourism helps preserve ancient traditions while providing new income opportunities for rural families. Most of all, we felt the pride the people of Pisgah take in sharing their heritage and good food.

Cooperative Farming in the Jamaican Mountains

The mountainous regions of Jamaica are home to many small-scale farmers who practice cooperative farming, pooling resources to thrive in harmony.

Descended from Samuel Brissett, who had 17 children, each with large families of their own, these farmers continue a legacy rooted in community and resilience. While some family members still work the fertile lands, others have migrated across the globe, yet remain closely connected and supportive.

Tomalo, Monique, Collie, and others proudly welcome visitors to the farm, sharing knowledge about Jamaica’s organic and indigenous farming traditions, rich cultural history, and the enduring spirit of freedom. Its easy to forget how this freedom was hard-earned through generations of resistance against slavery and forced labor.

The success of cooperative farming in Jamaica’s mountains depends not only on strong family ties but also on the abundant forest resources and the collaboration between African descendants and native peoples. Together, they sustain a unique ecosystem that supports sustainable agriculture and preserves Jamaica’s agricultural heritage.

Longevity and Health in Mountains of Jamaica

Tomalo explained that most people in these areas live a very long and healthy life – over a hundred years. They rarely take any medicines or get sick. His grandfather lived to 105. The oldest female farmer, lives on the hill beyond their farm. She still runs her farm, at 97 years of age! Tomalo credits the clean food from the land, pure water from the springs, fresh air, and the supportive community. The people we met in town all seem to know each other and we happy see us when we told them we were there for a farm tour. 

The trip reminded us of our recent trip to Okinawa (Japan) and Morocco where people enjoy extraordinary longevity and vitality. I can see the common patters. Maybe humans were meant to live these long healthy lives, if only we let the body and community thrive.

Beyond Pineapples – Medicinal and Surprising Plants that Thrive in the Mountains of Jamaica

We thought we were visiting a Pineapple farm, but Tomalo had many more ancient secrets to share, some from the native Taino people and others from Africans. For example flower that cures eye disease or infections. Leaves that work like soap. Seeds that can tell water purity, purify water or feed people. Bamboos that grow fast and provide construction material, and so on. The farm is filled with medicinal or magical plants, herbs, and trees. Whether one believes in the properties of the plants or not, it is fascinating to see them in action and admire their beauty.

Here are a few images, but one would have to visit in-person to see the full effects in action.

A magic seed with many uses such as – water filter, poison detector in water, leaf used for camouflage in freedom struggle, children’s toy, good luck for business. The fruit within is a food and cure for lung damage from smoke. It tastes just like coffee.

More Fruits to Wrap the Jamaican Farm Tour

Back the reception area, we got to suck on some delicious sugarcane, cut just for us. But they saved the best for the last – they brought the most perfectly ripened jackfruit for us. Even though jackfruit is popular in India and in the US as a vegan meat substitute, we had never tasted a fresh fruit. The freshly harvested, de-seeded, and cleaned jackfruit was beyond delicious.

The ripe fruit is super delicious, as sweet as a candy. It tastes even better after its been refrigerated.

The Pineapple farm produces many other fruit like sweet sugarcane, avocado, banana, papaya etc. This is how growing food should look like – cooperation among plants and cooperation among growers for benefit of the growers and the environment.

Planning a trip to Jamaica?

Don’t just stay on the beach – visit a local farm, meet the farmers, and taste the island’s sweetest secret right at the source. 

Pisgah farm tour is listed on Airbnb and Google. Several other tours are also listed in the various websites. If you’re comfortable driving in Jamaica, take the time to drive through the forests and mountains. Otherwise, several providers offer driving services for a cost.

Why Jamaican Pineapple Matters

Pineapple farming in Jamaica is a story of patience, pride, and purpose. It is a symbol of how food and history are intertwined. How one fruit can carry the weight of generations, from Taíno ancestors to modern-day farmers.

After the day on the farm, we really got to see life in Jamaica up-close. If you ever get to the island, I would urge you to visit a farm to connect with the people, the land, their food, history, and traditions.

You will leave with more than memories. You will leave with a story worth sharing.