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?
Thursday, July 19, 2007
Posted 7:26 PM by Tevita
Thumbs up for Palau’s taro wine
From: Radio New Zealand
There’s been a positive taste reaction by Japanese people to Palau’s new taro wine or sochu. Currently there was only sochu made from cassava and sweet potato, but with the help of Japan donating a wine extracting machine, Palau has made wine from taro. It is made by fermenting rice and yeast for 7 days then adding cooked and mashed taro for another 7 days. The fermented mulch is then distilled and extracted in 3 hours at 50 percent alcohol. Thomas Taro, the vice president of Palau Community College’s agriculture extension school, says Japanese taste testers have given it the thumbs up.
" The product itself -I guess Palau us the only country doing taro sochu. It has that very unique taste, and that texture to it. It's mild with a distinct taste and aroma, and that's what makes it unique and kind of exotic."
Thomas Taro says the products economic potential for Palau, is huge.
(Courtesy of Luigi)
Hello. My name is Richard and I am a student at the University of Hawaii at Manoa. I am doing a project on winery design for an architecture design studio and the idea of taro wine really interested me. Are there any website references, books, people contacts or any other sources where I can find more information on Palau's taro wine production?? Please let me know. Thanks!Post a Comment
Agrobiodiversity Weblog: For discussions of conservation and sustainable use of the genetic resources of crops, livestock and their wild relatives.