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Deal Targets Local Crops In Fijian Menu

Deal Targets Local Crops In Fijian Menu
Colin Chung with his “Kana Vinaka” which will be launched on April 21 2017. Photo: Ronald Kumar.
April 23
16:11 2017

 

A Memorandum of Understanding has been signed between the Ministry of Agriculture and the author of the ‘Kana Vinaka’ cook book, Colin Chung.

The reason is to create awareness to Fiji’s bountiful produce and how it can be used in contemporary and appetising ways in producing local dishes.

Permanent Secretary for Agriculture Jitendra Singh said the contemporary Fijian cuisine focused on reintroducing local ingredients into the setting of local kitchens.

He said its primary objective was to ensure that local ingredients were used by chefs in hotels around the country.

This would in turn align with Government’s objective of using local ingredients and reduce or minimise the import bill.

“This will also equally be important in our homes perhaps as a response to the onslaught of unhealthy alternatives that is now quickly creeping into our kitchens,” Mr Singh said.

Mr Chung said partnering with the Ministry of Agriculture had made it possible for the book to come to fruition.

“One of the key things I wanted to say about this book is the simple recipes and concepts and the importance on what we can do with our local produce,” Mr Chung said.

He said it made a difference if we ate local as opposed to imported goods and made correct choices even at home.

“We should stay away from processed food and if we do that there wouldn’t be so many non-communicable diseases (NCDs) and that makes a difference,” he said.

The launch of the ‘Kana Vinaka’ cook book was held at the Pacific Oceania Centre at the University of the South Pacific in Laucala Bay, Suva.  Edited by Naisa Koroi

Feedback:  jyotip@fijisun.com.fj

 

Who is Colin Chung?

 

An author, chef and director of Pacific’s Island Resort Consultants Limited.

Originally from Hawaii with over 40 years experience in hospitality and cuisine

Cook book will be on sale at end of April and can be bought from USP Bookshop, Tappoo, Essence of Fiji Spa, Flavors of Fiji and the Fiji Orchid with a set price of $50

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