How are local farmers adapting their business models in response to the decrease in caper production?

Local farmers are responding to the decline in caper production by diversifying their agricultural practices and exploring new revenue streams. Many have begun integrating other crops that suit the regional climate and soil, such as olives, herbs, and certain types of grapes, which provide alternative sources of income and reduce dependency on capers alone. This shift not only helps stabilize their earnings but also promotes greater ecological balance within their farming systems. By introducing complementary plants, farmers can better manage soil health and utilize existing water resources more efficiently.

In addition to altering their crop selection, farmers are increasingly investing in value-added products to enhance profitability. Some producers have started processing capers into pickled goods or caper-infused oils and sauces, which fetch higher prices in local and international markets. Others capitalize on agritourism by offering farm tours and tastings, creating an engaging experience for visitors interested in traditional cultivation methods and local flavors. These initiatives are often supported by cooperative efforts and local government programs aimed at promoting sustainable agriculture and preserving cultural heritage. Through these adaptive strategies, farmers are finding innovative ways to maintain economic viability while coping with the challenges posed by declining caper yields.