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
Interested in GIS?
Monday, May 29, 2006
Posted 3:13 PM by Luigi
Locally Grown Foods Used in New Recipes
By Amy Levendsuky (Island Food Community of Pohnpei) in Kaselehlie Press.
On Thursday, April 27, 2006, members of the Mand Community Working Group met to discuss the progress of the on-going project titled, “Pohnpeian Traditional Food For Health”, sponsored by the Island Food Community of Pohnpei. This project is focusing on promoting the production and consumption of local foods in Mand. In order to help increase the production of local foods, training is given on the health values of local food, planting materials are distributed to interested community members, and instructions on planting are given. Trainings on healthy and delicious cooking using locally grown foods are also offered to interested community members to help increase their consumption of local foods on a daily basis.
A new recipe of fish soup mixed with green papaya was prepared by Maria Edward (see recipe box below). She used fresh tuna mixed with locally grown papaya and local spinach. Maria learned this recipe as a result of her participation in the Expanded Food and Nutrition Education Program (EFNEP) training provided by the College of Micronesia-FSM Cooperative Extension Service during March 2006. The training course focused on developing home gardens and how to use locally grown vegetables and other local foods in new, innovative and healthy recipes.
The IFCP thanks the Mand community and our collaborating partners and support agencies.
Fish Soup with Green Papaya and Spinach
3 cups fish meat, cut into pieces
2 cups green or unripe papaya, grated
1 onion chopped
2 cups spinach (or any green leafy vegetable), chopped
2 cups water
3 tablespoons lemon or lime juice (karertik/calamansi)
pepper to taste
Saute onion with a little oil in a pot.
Add fish and stir until fish is almost cooked.
Add water and cover pot with a lid. Wait for water to boil.
As soon as the water comes to a boil, add green papaya, lime juice, and pepper.
Cook until papaya turns red, about 1-2 minutes.
Add green leaves, stir in. Serve.
Note: Chaya or tapioca leaves should be cooked for 10 minutes.
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Agrobiodiversity Weblog: For discussions of conservation and sustainable use of the genetic resources of crops, livestock and their wild relatives.