AMES, Iowa – A group of six Iowa State University (ISU) students and two faculty members recently traveled to Puerto Rico for ISU’s “For the Love of Food and Puerto Rico” study abroad program where they visited chocolate and guava (tropical fruit) farms, and Vaca Negra, an artisan cheese business.

Erica Beirman, ISU teaching professor in food science and human nutrition, led the study abroad to Puerto Rico in May, alongside Karla Boetel, ISU professor of practice in food science and human nutrition.

“The Puerto Rico program was created as an idea to help students take a trip that has what we would consider low barriers to entry,” Beirman told Farm World. “This program did not require students to have a passport, the cost was lower than other study abroad trips, and the travel itself was easier as the students did not have to travel across time zones and deal with jet lag.”

The nine-day trip was made possible through Study USA, ISU’s scholarship program for students wanting to travel abroad, which was developed to give students opportunities to travel abroad that contributes directly to their area of study.

“The hope was that if students participated in the Puerto Rico program, they would more likely develop a fondness for travel and possibly participate in a study abroad trip in the future,” Beirman said. “These trips deepen the knowledge and appreciation for the food industry around the world.”

During the Puerto Rico trip, currently offered every other year, students learned about the island’s culinary heritage, food processing industries and agricultural practices, while considering how they differed from those in the United States.

The group visited a cacao (chocolate) farm (in Hacienda Chocolat in Fajardo), and a guava farm in Aguas Buenas, where they sampled a few guava products like guava juice, and snack bars that they make and sell at the farmers market.

Another stop was at Vaca Negra in Hatillo, where the group made artisan cheese, which will be shipped to them this fall. “They also had a cheese tasting and learned why different cheeses have different flavors, and how to pair them with other foods and drinks,” Beirman said.

She said they also visited a chocolate, snail, coffee and vanilla farm in Finca La Espranza in San Sebastian.

“We toured the farm and learned about the new business venture they have in raising snails for the caviar and the cosmetic applications the mucus has,” she said. “This is a USDA-approved operation and the only one on the island. We also toured the coffee farm and the processing center where they roast the beans.”

She said the cacao grown on the farm is processed and sent to La Chocolateria (a chocolate farm) in Aguadilla: “We toured the chocolate store, had a tasting, and learned how they market and sell the coffee and chocolate from the farm. Both the farm and the chocolate store are owned and operated by the same family.”

Graci Venerable, an ISU senior in dietetics, said she and the group learned about the scientific process of making chocolate, and how her background in food science gave her a deeper appreciation for the food: “This experience has given me a new appreciation for where food comes from, and the many hours people contribute to produce a quality product.”

For Jaritza Gomez, an ISU junior in culinary food science, this trip was the first time she had ever traveled outside the United States, choosing to participate in the program to learn how different foods are made in other parts of the world, and explore potential career opportunities.

“I really enjoyed the community in Puerto Rico,” she said. “Everyone we met was charming. At every company we visited, the people talked about their work with such passion. It just seemed they really loved what they do.”

In addition, Beirman said, they worked with Sagrado University in San Juan, where the university hosted their group in the dorms on campus.

“Our main mission for this trip was to introduce the island agriculture and help them (the students) to understand the wide array of challenges the agriculture industry faces, both regarding government policies and environmental conditions,” she said.

The group also visited AgroInnova, an agribusiness incubator organization (that creates and grows new companies by offering resources in the early stages of product development) in Caguas that helps small farmers with start-up businesses to sell their goods.

“This group shared how they help farmers with all the paperwork and licensing that is required for them to sell their goods at local markets, and in stores on the island,” Beirman said. “There were small businesses producing hot sauces, kimchi, sandwiches, and dressings in the licensed space that AgroInnova runs, which supports the incubator work.”

She said she also wanted the students to understand the innovation and entrepreneurial mindset of the Puerto Rican people, and how they are able to make the most out of what few resources they have: “I hope this study abroad program acts as a springboard to encourage students to get out and see other parts of the world.”

Plans for the next ‘For the Love of Food and Puerto Rico’ program are already in the works, where up to 11 students are expected to go in May 2027.

If you are looking for a trip with beautiful scenery, delicious food, and a chance to learn about local agriculture, this is the one,” Venerable said.