Job seeking drama

EMPLOYMENT

HE is sitting at a table not far from the entrance to the kaibar, an eatery that is quite popular in Papua New Guinea.
They call it kaibar, which evolved from the Tok-Pisin word ‘kaikai’ which is food.
How Bar got into the equation becomes a contentious question.
But Marfuka thinks it is because during the colonial days you had bars which served food.
They can’t be restaurants as they serve fast food.
So, the fast foods served in bars provided the logic to have a house of fast foods known as kaibar.
He can’t help but overhear a conversation between two young boys. They could be teenagers pushing towards the 20s. But the topic of their discussions is quite intriguing.
Both have passed out from secondary school.
They are job-hunting. It seems they didn’t get any offers for further studies. If they had been successful, they would have already been at the institutions that accepted them as students. How does Marfuka know that without asking them these questions?
Well, he deduced that it is February – in fact going towards the end of the month – so if they had been accepted for further studies, they wouldn’t have been looking for employment.
Unemployment was becoming a colossal issue and the ‘youth bulge’ is something any decent Government must not ignore anymore.
Creation of employment must be a priority and so many “think tank” possible solutions have been shared in seminars, gatherings or individuals – whether they be politicians or scholars.
Even the chief executive of the country had the other day admitted that mines could not provide enough employment opportunities to capture the escalating unemployment numbers.
Creation of employment opportunities is an option that seems the best course of action to pursue.
And which sector would be the best area to push this conversation in order to come up with possible solutions.
Downstream processing has been mentioned so many times it needs real time initiatives to take it to implementation stages.
It is a term that can become quite technical but in simple terms means for agricultural and natural resources to be processed to the final product at home.
Marfuka pulls up an article in the national newspaper published on Nov 26, 2021 which covered the subject quite well.
He decides to use excerpts from that to explain what the term means because it was simple and easy to understand.
“Our fish, timber, coffee, oil palm, copra, rubber, vanilla, cocoa, oil, gas, LNG, copper and gold must undergo downstream processing in PNG to add value,” the article read.
“This move to undergo downstream processing of all agricultural and natural resources will add value to the economy through creation of employment opportunities and spin-off business activities in PNG.
“….more citizens will get regular paid jobs and increase cash flow and/or cash circulation.
“The demand for the workforce will come from both the factories and the spin-off business activities and associated services sourced and outsourced.
“There will be increases in the small and medium business ventures as the demands for associated services and utilities like electricity, water and communication increases correspondingly, including security of the people and their properties.
“This will result in the creation of wealth as the economy will transform from contraction to growth by way of downstream processing.”
Brilliant article discussing a vital component of a country’s development aspirations, Marfuka agrees.
If you want to read the rest of the article you can google it under downstream processing in The National.
It is a well written article covering a solution to unemployment which needs to be pursued with a renewed vigor.
There was a segment touching on policies and more technicalities.
Now that article was written in 2021. It is now 2024.
It would be interesting to gather the statistics on how and where the initiatives are now.
There are so many sectors which can embrace downstream processing. The list is quite long.
Some countries which are faring better with their local economy won’t even have a list that long. PNG is blessed with an abundance in natural resources. But we seem to be dragging our feet with trying to convert these opportunities into life-changing variables.
Agriculture is a sector that can venture into downstream processing much quicker because certain foods are already been produced for the cycle to be possible.
Cash crops like cocoa are already proving to be a good example whereby chocolates from our locally produced trees are already sold commercially in super markets.
But downstream processing must be thought out carefully and every system that is required is covered properly before we venture into such an activity.
So for us to embrace cocoa and the process it goes through before we have a finished product of chocolate here is a read that we want to share with you.
Chocolate, is a delectable treat enjoyed by people worldwide. It has a rich history that dates back to ancient civilizations. The process of making chocolate is a fascinating blend of art and science, involving the cultivation and harvest of cocoa beans, their transformation into cocoa mass, and the addition of various ingredients to create the final product. The following read explores the intricate journey of chocolate from bean to bar, highlighting the key steps involved in its production.

Cultivation and harvesting
The journey of chocolate begins in tropical regions near the equator, where cacao trees (Theobroma cacao) thrive. Cacao trees produce large pods containing cacao beans, the heart of chocolate. These pods are carefully harvested by farmers who skillfully use machetes to cut them from the trees. The process is labor-intensive and requires a deep understanding of the trees’ growth patterns.

Fermentation and drying
After harvesting, the cacao pods are opened, revealing the beans surrounded by a sweet, white pulp. The beans are extracted and left to ferment for several days. During fermentation, naturally occurring yeasts and bacteria break down the sugars in the pulp, producing heat that activates enzymes in the beans. This crucial step contributes to the development of chocolate flavor compounds.
Following fermentation, the beans are spread out to dry under the sun. This process takes about a week and further enhances the flavor profile. Proper fermentation and drying are essential for achieving the distinct chocolate taste that consumers crave.

Roasting and Grinding:
Once dried, the beans undergo roasting, a critical step that influences the chocolate’s flavor, color, and aroma. Roasting also removes any remaining moisture and enhances the development of complex flavor compounds. The roasted beans are then cracked and winnowed, separating the outer shell from the cocoa nibs.
The cocoa nibs undergo grinding, a process that transforms them into a thick, smooth paste known as cocoa mass or chocolate liquor. This stage is crucial for reducing particle size and releasing cocoa butter, which contributes to the smooth texture of the final chocolate product.

Conching
The chocolate-making process enters the conching phase, where the chocolate mass is continuously stirred and heated. This step refines the texture, eliminates any remaining bitterness, and enhances the smoothness and creaminess of the chocolate. Conching can take several hours or even days, depending on the desired characteristics of the final product.

Tempering and molding
After conching, the chocolate is tempered to ensure it has the right crystalline structure, giving it a shiny appearance and a satisfying snap when broken. Tempering involves controlled cooling and reheating of the chocolate, aligning the cocoa butter crystals in a specific formation.
Once tempered, the chocolate is ready for molding into bars or other desired shapes. During molding, additional ingredients such as sugar, milk solids, and flavorings may be added to create various types of chocolate, such as dark, milk, or white chocolate.
The journey from cocoa bean to chocolate bar is a complex and intricate process that requires careful craftsmanship and scientific precision. Chocolate making is an art that demands expertise at each stage, from the cultivation and harvesting of cacao trees to the meticulous processing and blending of ingredients. As consumers savor the end product, it’s worth appreciating the centuries-old tradition and the modern innovations that contribute to the delightful experience of enjoying chocolate.
There are already PNG products like Queen Emma Chocolate which are sold in super markets and which is a good example that the country can venture into downstream processing.