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Bocas del Toro Research Station - Smithsonian Tropical Research ...

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The explosive success of the BRS and the rapidly<br />

increasing number of scientific visitors is reflected<br />

in the statistics on station usage (see graph).<br />

Accommodations offered by the station have kept<br />

pace with this growth aided by the January 2006<br />

inauguration of Casa Hoch and Casa Cofrin. With<br />

their completion, BRS housing capacity increased<br />

from 16 to 24 people and now includes more<br />

appropriate housing for long-term visitors and<br />

senior researchers.<br />

Continued growth has prompted plans for additional<br />

housing at the station. With generous donations<br />

from the Cofrin and Hoch families, plans are<br />

in place for the design and construction of an<br />

additional dormitory and dining hall complex.<br />

We anticipate that ground will be broken for<br />

construction in 2009. With the completion of<br />

the new dormitory, the station’s capacity to<br />

house visitors will increase by nearly 50%. The<br />

2007 update of STRI’s master plan calls for the<br />

construction of conference and office facilities,<br />

expansion of the dock, and increased laboratory<br />

space as priority projects for future development.<br />

An architect’s concept for the new housing complex at the BRS ties<br />

in design elements from the laboratory building and the existing<br />

dormitory. Although the design is still being finalized, it is clear that<br />

the new facilities will include a building for cooking and socializing<br />

and at least one other building for sleeping.<br />

9<br />

Scientific Person Days<br />

6000<br />

5000<br />

4000<br />

3000<br />

2000<br />

BRS Usage Intensity<br />

1949<br />

2918 2918<br />

3495<br />

5295<br />

1000<br />

855<br />

590<br />

0<br />

FY-01 FY-02 FY-03 FY-04 FY-05 FY-06 FY-07<br />

Fiscal Year<br />

<strong>Station</strong> usage has increased by 400% over the last 6 years.<br />

Existing kitchen and dining facilities make it possible for staff and students<br />

to do their own cooking. Local chefs who prepare Caribbean cuisine are<br />

often hired to cook for larger groups or courses.

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