A blog maintained by Tevita Kete, PGR Officer
Secretariat of the Pacific Community (SPC), Suva, Fiji Islands
This weblog documents the activities of Pacific Agricultural Genetic Resources Network (PAPGREN), along with other information on plant genetic resources (PGR) in the Pacific.
The myriad varieties found within cultivated plants are fundamental to the present and future productivity of agriculture. PAPGREN, which is coordinated by the Land Resources Division of the Secretariat of the Pacific Community (SPC), helps Pacific countries and territories to conserve their crop genetic diversity sustainably, with technical assistance from the Bioversity International (BI) and support from NZAID and ACIAR.
SPC also hosts the Centre of Pacific Crops and Trees (CEPaCT). The CEPaCT maintains regional in vitro collections of crops important to the Pacific and carries out research on tissue culture technology. The CEPaCT Adviser is Dr Mary Taylor (MaryT@spc.int), the CEPaCT Curator is Ms Valerie Tuia (ValerieT@spc.int).
PAPGREN coordination and support
Mr William Wigmore
Mr Adelino S. Lorens
Dr Lois Englberger
Mr Apisai Ucuboi
Dr Maurice Wong
Mr Tianeti Beenna Ioane
Mr Frederick Muller
Mr Herman Francisco
Ms Rosa Kambuou
Ms Laisene Samuelu
Mr Jimi Saelea
Mr Tony Jansen
Mr Finao Pole
Mr Frazer Bule Lehi
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Thursday, September 23, 2004
Posted 7:21 PM by Luigi
World Food Day in Pohnpei
News from Adelino Lorens and Lois Englberger...
We would like to share with you some of the plans for World Food Day 2004 that are taking shape here in Pohnpei. The theme is: ISLAND FOODS: GROW AND EAT YELLOW VARIETIES FOR HEALTH AND WEALTH
We have prepared several fliers, the general one for World Food Day, the Cooking Competition, and the Food Processing Workshop.
The will be three competitions:
1. Art Competition in the primary schools and Essay Competition in the secondary schools
2. Local Crops and Crop Varieties (63 categories, including selected rare varieties of banana, giant swamp taro, yam, pandanus, other)
3. Cooking Competition - 5 recipe categories (Karat, Taiwang, Giant swamp taro, Pandanus, Other), with 2 groups: Restaurant and Individual. The criteria for the cooking competition are: healthy cooking method (boil, steam, bake, raw, not fry); healthy ingredients- low in sugar, salt, fat; tastes and looks good; local ingredients; food sanitation; and recipe accompanying the dish.
A Food Processing Orientation Workshop on Oct. 4 will include the following topics:
- Concept of Product Development, Generating Ideas in Product Development
- Getting Started in Product Development
- Principles of Food Preservation
- Food Spoilage, Food Handling/Food Safety
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Agrobiodiversity Weblog: For discussions of conservation and sustainable use of the genetic resources of crops, livestock and their wild relatives.