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Tilapia, nama tasting promotes local produce

Serelisoni Moceica
Sunday, April 29, 2012

PROMOTE the consumption of low-value added products.

That was the message from Doctor Jimaima Lako, a lecturer at the Faculty of Science, Technology and Environment of the University of the South Pacific.

Dr Lako made the comment at a public tasting evaluation for tilapia and nama (seaweed) yesterday.

Dr Lako organised the event for marine science students at the university in Suva.

"We want our communities to realise the value and the benefits of these products and how we can diversify them to get consumers to consume them," Dr Lako said.

She said the aim of the taste evaluation was to get the response from the general public on the diversified products of tilapia and also on preserved nama.

"We haven't been able to preserve nama before but now that we can, its added a whole range of possibilities on the sale of the product."

Dr Lako said samples of nama could now be preserved for up to a year.

Master of Science student Janice Natasha said the project was also a way of solving problems of food security for Fiji people.

"We've diversified ways of presenting tilapia to improve the taste of the fish and also to have other marine resources available for our future generation," she said.

The project was funded by the Pacific Agri-Business Research and Development Initiative and the Australian Centre for International Agricultural Research.





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