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, September 06, 2007
Posted 9:55 PM by Tevita
Tastes good to Kaua‘i visitors
From : Kauai Island Garden News
Award-winning Chef Mark Reinfeld treated visitors to a “Taste of the Islands” yesterday at the National Tropical Botanical Garden’s South Shore Visitors Center.More than 100 people eager to experience local cuisine sampled fresh ulu and okinawa — Hawaiian for breadfruit — and purple sweet potato.
Reinfeld, a founding chef at the popular Blossoming Lotus restaurant in Kapa‘a, prepared the dishes only using ingredients grown on Kaua‘i.Melissa Gregory, assistant to the National Tropical Botanical Garden’s Breadfruit Institute Director Dr. Diane Ragone, was also on hand at the free ‘Ohana Day event to promote the study and use of breadfruit for food and reforestation.For more than 3,000 years, Pacific islanders have used these tall evergreen trees for food, canoes and homes, she said.The Breadfruit Institute, partnering with Sustainable Harvest International, is working on a project to send 3,000 plantlets to farmers in Honduras to help end hunger there and in other tropical regions, Gregory said.Blossoming Lotus uses the breadfruit in its dishes in a variety of ways, and Reinfeld shared a couple preparation tips with the crowd.For example, he suggested quartering the melon-sized breadfruit, boiling it until a knife easily passes through it, cutting it into cutlet size and marinating it in soy sauce and maple syrup.After 15 minutes, he said, grill the creamy white flesh and top it with basil and macadamia nut pesto.“It didn’t look appetizing at start, but it’s absolutely delicious,” a visitor from Los Angeles said. “I’d like to eat this everyday.”The versatile breadfruit can also be cooked over coals in a campfire, baked, fried or turned into a cake.“Pretty much anything you can do with a potato you can do with ulu,” Reinfeld said.A South African red tea called rooibos accompanied the chef’s samples.Reinfeld said the best place to find breadfruit and purple sweet potatoes on Kaua‘i is at farmer’s markets.Patti Pontone, a National Tropical Botanical Garden volunteer, said a steady stream of island visitors and local residents were taking advantage of the tasty treats before and after tours through gardens there.For more information, visit breadfruit.org.
Agrobiodiversity Weblog: For discussions of conservation and sustainable use of the genetic resources of crops, livestock and their wild relatives.