Locals add value to local food

 By JAMES LARAKI

FOOD processing is an important area that needs to be moved forward as it can help us in terms of food security as well as value addition to come up with new products. 

It is important to seriously venture into processing of local food products to come up with new products that can be marketed as well as stored for longer period for our own use.

It not to us though. Work on processing local food products has been going on in the country for a very long time. Yet we have not made much progress on this. 

We need to now have to make that extra effort to move it forward. We need to add value to what we have available to come up with products that can sell. We know we can do that and we have all the ingredients to do so.

Processing local food to come with new products that can be marketed could easily become an industry in itself.

NARI realises the importance of this and is making every effort to encourage processing of local foods. It aims to encourage local communities as well as linking up with big food companies such as Nestle, Paradise Foods and other­s to move it forward. 

Hopefully, with their involvement, some efforts could be made to develop new products from local foods. We believe if we can commit ourselves and work together, it is possible that we may see some PNG products on the supermarket shelves.

NARI is carrying out a series of trainings aimed at encoura­ging local communities to process local food using simple techniques and locally available tools.

Out these trainings some communities are making use of what they have learnt. One such group is a family group in Gabensis village, Huon district, Morobe. They proudly showed off various products they have made from sweet potato starch last week. The group can now make a number of products from sweet potato and yam starch. 

“We have done this over and over to get it right. We still need to improve on these products but we hope to get there with commitment from our members”, their group leader, Bi Ifid said. 

She said the group decided to have a go at it after attending a training organised by NARI last November. The group plans to expand to other products from other foodstuff like fruits.

A visiting team of postgra­duate students from Unitech, NARI and local villagers were able to have a taste of what this group made. Many commended the group and were impressed with the many products made available for tasting.

The efforts by this group will not be wasted. Their efforts will be valuable when agro eco-lodge established there comes into operation. The eco-lodge has been built by NARI through funding support from the South Korean government project. The idea is to serve fresh and locally processed food to guests when the lodge is in operation.

Gabensis is the first in the Pacific to try out a new village movement concept, focusing on agro eco-tourism development by the South Korean government.

The pilot project includes the construction of a yam-based tourism facility, the Saemaul eco-lodge, and the production and processing of yams.

This is a cooperation project for rural development between South Korea and PNG, facilita­ted by South Korea’s Kangwon National University and NARI.

The South Korean government has invested US$58,900 (K129,734) in this new initiative, which is expected to bring positive developments in eco-tourism. Processing of local food certainly fits into this concept.

The local community will use the eco-lodge to accommodate tourists visiting Gabensis and the attractive Wanam Lake and enjoy activities such as diving, canoeing, fishing, bush tracking and bird watching.

In doing so, they will also spend their money on yams and other local foods produced and processed at the lodge site by the local community.

The project comprises lodge establishment, yam agronomy and yam processing. These are to be undertaken at the project with participation of the locals. 

The project, which started in 2010, has had some hiccups but efforts are being made to rectify it and move forward. 

Under agronomy, local far­mers will be provided training and planting materials to grow crops such as African yam. Their produce can then been processed and made available to guests at the eco-lodge.

NARI has already started training in food processing. More training will follow as more farmers engage themselves in production of yam and other foods required for processing. With production and processing going hand in hand will open up income generation opportunities for the local community.

It is anticipated that once the project is completed, the community will take ownership and promote it to attract tourists and visitors.

PNG foods are perishable and the project will look at food processing and preservation, which will also address value-addition and food security needs.

Similar projects were undertaken in Cambodia, Laos, Viet­nam and Tanzania with the mission to alleviate poverty through agro eco-tourism. The outcome of the project will be important to PNG.

With commitment of local communities, private sector and organisations such as NARI can move the processing of local food forward for food security as well as cash income.