SUNBIZ

Stakeholders Urged to Support the Use of Local Produce in Fijian Cuisine

The Minstry of Agriculture with the Ministry of Industry, Trade & Tour­ism have partnered with the Fiji Ho­tel & Tourism Association (FHTA) in the annual tourism trade show HOTEC 2018
03 Nov 2018 11:00
Stakeholders Urged to Support the Use of Local Produce in Fijian Cuisine
Colin Chung (middle), author of Kana Vinaka displaying his wonderful cooking skills and innovative use of local produce fresh from the farmer’s market at the 2018 HOTEC Tradeshow at the Denarau Convention Centre on November 1, 2018. Photo: Maraia Vula..

The Minstry of Agriculture with the Ministry of Industry, Trade & Tour­ism have partnered with the Fiji Ho­tel & Tourism Association (FHTA) in the annual tourism trade show HOTEC 2018 to support the use of local produce in Fijian cuisine being offered to visitors to Fiji.

Together it is envisaged that a better un­derstanding of the fresh produce demands for tourism operators will create farmer awareness for varieties, quantities and qual­ity requirements as this has the potential to reduce overseas imports considerably and therefore food costs.

At the same time increased production lev­els and meeting challenges for wider vari­eties of local produce can provide farmers with greater economic benefits that would also spread the tourism dollar further in Fiji. A focus on improving the processes from farm to plate will assist all levels of the supply chain.

Through trade shows like HOTEC suppli­ers, buyers, chefs, farmers and visitors com­ing to the tradeshow – gain better insight, make more informed decisions, learn new things, help to improve standards and ulti­mately ensure these networking opportuni­ties grow businesses and the economy

The trade show opened past Thursday and ended on Friday and has already created much excitement with the chefs who were already exchanging information with the farmers and suppliers who had their pro­duce on display.

Examples of varieties of fruit and veg­etables that were in demand and of interest for use in resort kitchens were the colorful large capsicum, oyster mushrooms, galanga (ginger variety), giant lemons, tomatoes & red skin potatoes amongst many others.

Cooking demonstrations and competitions showcasing local food flavors and Fijian grown produce supports the Ministery’s strategies while promoting food tourism through this collaboration.

Feedback: maraia.vula@fijisun.com.fj

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