Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Product Development for Food Security in Palau - Development of local foods in Palau, such as fish, coconuts, and bananas - in addition to rootcrops - will help reduce food importation and enhance food security contributing to the Gross Domestic Product (GDP) from the Agriculture Sector. It also supports the tourism industry by providing local foods to tourists. For FY 2011, product development was conducted on twenty food products: fish lumpia, fish in tomato sauce,coconut twists, coconut cassava,coconut pastilles coconut-banana delight,coconut pie, coconut pudding, coconut-pandan gelatin, coconut turn over, coconut milk custard, coconut fish, coconut shrimp, coconut anchovies, coconut eggplant, coconut brownies, coconut cake, coconut cookies,and coconut pretzels. Twelve food tasters have indicated that the products were very acceptable to them. The impact of this project is focused on the public awareness on locally produced food products which enable consumers to utilize farm produce into value-added foods for their consumption and for business opportunities. PARTICIPANTS: Participant of this project include one researcher (Dr. Lydia Marero) working alone. TARGET AUDIENCES: The target audiences for this project include food entrepreneurs, food processors, restaurant owners,participants of EFNEP and Food Technology Classes, and consumers. PROJECT MODIFICATIONS: The project is extended because results of shelf-life studies on going.
Impacts
Outcomes from this project include the technology transfer of the developed products to participants of Food Technology and Expanded Food and Nutrition Education Program (EFNEP)Classes as outreach/extension programs of PCC-CRE. Participants have put to practice what they have learned and were provided with skills to produce processed food products from fish, coconuts, and bananas which are very abundant in Palau.
Publications
- Marero, L.M. 2012. Handbook in Coconut Processing in the Republic of Palau. Cooperative Research and Extension, Palau Community College,P.O. Box 9, Koror, Palau 96940, 49 pp.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Product development of 36 processed foods utilizing fish, bananas, and coconuts was conducted. These products are being studied for their shelf life at different storage conditions. An outreach program in the States of Ngatpang and Koror was conducted where 33 participants of Food Technology Class were able to learn how to process about 50 food products from fish, coconuts, and bananas. PARTICIPANTS: Dr. Marero worked alone in this project, although a formal request for a research assistant has been made repeatedly to CRE management. TARGET AUDIENCES: The target audiences for this project are food processors, school cooks, food business entreprenerus, and those who prepare food at home. PROJECT MODIFICATIONS: The project has been extended due to the conduct of storage studies for the 36 kinds of processed food products.
Impacts
The impact of this project focuses on the public awareness on locally produced food products enabling consumers to utilize their farm produce for their family consumption and for food business opportunities.
Publications
- No publications reported this period
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Product development of agricultural resources indigenous to Palau, such as fish, coconuts, and bananas were conducted. A total of 16 products from fish, 21 from coconuts, and 23 from bananas were standardized. The food products were presented to food tasters for comments in the product improvement. All products were acceptable to the evaluators. The developed products are presently under storage studies. Pilot-scale processing of the products are being conducted as basis for technological and economic feasibilities. PARTICIPANTS: Lydia Marero is working alone in this project. Food Technology classes and workshops are being offered to interested parties for hands-on experience in food processing and skills development. TARGET AUDIENCES: Target audiences for this project include food microenterprise proprietors, entrepreneurs, farmers, tourists, hotel and restaurant managers, students, teachers, school cafeteria cooks, women's groups and civic organizations. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Processed food products that were developed from fish, coconuts, and bananas were taught in Food Technology classes and workshops. Participants were able to do a hands-on experience on the preparation of each product. The knowledge and skills that were imparted to the participants enable them to utilize farm produce into value-added products for their consumption and for business opportunities.
Publications
- No publications reported this period
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Product development was conducted on 21 processed foods, namely, coconut ice cream, fish finger, fish and chips, storage of fresh bananas in covered plastic containers at refrigerationtemperatures, fish jerky, coconut macaroons, banana tama, Palauan Delight in coconut cream, stuffed crabs, fermented fish, sweetened pumpkin in coconut cream , pumpkin coconut soup, bottled sardines in oil, fish wonton soup, fish embutido, cocnut cream delight and young coconut pudding. A lecture on Food Security was conducted to 17 Upward Bound students. PARTICIPANTS: 1 researcher doing 75%FTE on Research and 25%FTE on Extension TARGET AUDIENCES: School chefs, entrepreneurs, farmers, tourists, restaurant owners, students, teachers, civic groups PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The impact of this project is creating awareness to the people that local food resources can be processed into food products that can keep long and have food business potentials.
Publications
- No publications reported this period
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Progress 08/01/05 to 07/01/08
Outputs
OUTPUTS: Three booklets were prepared as a result of this project, one each for the processing of fish, coconut, and banana in the Republic of Palau. about fifty kinds of processed food products were disseminated to the different communities throughout Palau as an outreach program of PCC-CRE through its Food Technology Classes. the outreach program has graduated about 400 participants. Many of the participants were able to prepare the foodroducts for use of their families and for small food business opportunities. the most important outputs of this project are skills development in the field of food processing, which participants found very useful in food preparation for their families and food preservation in times of plenty. The food products from each of the commodities were also helpful as product ideas for those who are in the food business and for budding entrepreneurs who sell their products during payday week market and Palauan night markets. PARTICIPANTS: Dr. Lydia Marero, the researcher of this project worked alone on the product development but worked with Dalton Thomas, Extension Agent, in the dissemination of the technologies to the communities throughout Palau. TARGET AUDIENCES: The target audiences included food entrepreneurs, teachers, school cooks, students, farmers, fishers, and community leaders. PROJECT MODIFICATIONS: The project was extended from the due date because the shelf life studies for each food technology of the different food commodities took time to finish.
Impacts
Hands-on processing of food products from fish, coconuts, and bananas by participants of Food Technology Classes of PCC-CRE had beneficial impacts in knowledge and skills on food processing. The positive outcomes derived from this project not only allowed participants to prepare food that last long for their families, but also provided business opportunities for interested parties who show entrepreneurial potentials. Many food tasters were also informed about the processing possibilities of the three commodities which would have otherwise spoiled if not preserved on their prime freshness. Processing of these local food resources also benefit farmers and fishers who are affected by severe impacts of climate change in the islands of Palau.
Publications
- 1. Marero, L.M. 2012. Handbook on the Processing of Fish in the Republic of Palau. Cooperative Research and Extension, Palau Community College, P.OBox 9, Koror, Palau 96940. 54 pp.
- 2. Marero, L.M. 2012. Handbook on the Processing of Coconuts in the Rebublic of Palau. Cooperative Research and Extension, Palau Community College, P.OBox 9, Koror, Palau 96940. 50pp.
- 3.Marero, L.M. 2012. Handbook on the Processing of Bananas in the Rebublic of Palau. Cooperative Research and Extension, Palau Community College, P.OBox 9, Koror, Palau 96940. 55pp.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Product development was conducted on 21 processed food products from coconut, banana, and fish. These food products are presently undergoing storage studies using different packaging materials and storage conditions. Standardized food products are disseminated to women's groups by teaching a 12-day, 2 hours per day Food Technology Class. Participants learn how to prepare the food products hands-on after showing them how. They are provided with free Food Technology Manual/Recipes and raw material supplies for practice. At the end of the session, a graduation ceremony is held, where the participants present all the products that they have learned to the guests and to PCC management. Aside from conducting a class to disseminate information, the food products are also presented to several groups for free taste tests.
PARTICIPANTS: Lydia Marero, the principal investigator of this project, is working alone.
TARGET AUDIENCES: women entrepreneurs, students, teachers, farmers, tourists, restaurant owners, local leaders, offices workers
PROJECT MODIFICATIONS: None reported
Impacts
Food products that were developed from banana, coconut, and fish were taught to participants of a Food Technology Class. Evaluation of the project results and how well the class is conducted are given by the participants by filling out the forms. The food products were also presented to several tasters during civic events and to many visitors at R & D Station. Both ways of disseminating the results of the project create awareness of the people that local resources can be made into food products that last long and products that sell. Skills learned by the participants and tasters enable them to utilize farm produce into value-added food products for their familieds and for food business potentials.
Publications
- No publications reported this period
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Progress 01/01/06 to 12/31/06
Outputs
Development of local foods in Palau, such as fish, coconuts and bananas- in addition to rootcrops- will help reduce large food importation and enhance food security contributing to the Gross Domestic Product (GDP) of the Republic. It also supports the tourism industry by providing tourists with local foods which they can consume and patronize. This project is in support of the New Product Development Committee created by the President of Palau. For the year 2006, six (6) processed foods were standardized namely, 3 fish, 2 coconut, and 1 banana products. A workshop on Business Opportunities from Product Development of Local Foods was conducted on 10-27-05 which was attended by 20 participants. Food Technology classes were conducted with 68 participants in the following places: Melekeok State from 11-01-to 21-05 with 17 participants; Airai State from 11-09 to 12-07-05 with 17 participants; Airai Esisbangiau Women's Group from 02-13 to 03-09-06 with 17 participants, and
Koror State from 06-05 to 23-06 with 18 participants.
Impacts
The introduction of new processed foods to tourists, visitors, and local people resulted in many requests at CRE for further information on how to avail of the extension services for learning to process the products. Beneficiaries consisting of women food entrepreneurs were trained by CRE for business opportunities, as well as for food security.
Publications
- No publications reported this period
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Progress 01/01/05 to 12/31/05
Outputs
Development of local foods in Palau, such as fish, coconut and banana - in addition to rootcrops- will help reduce large food importation and enhance food security, contributing to the Gross Domestic Product (GDP) of the Republic. It also supports the tourism industry by providing tourists with local foods which they can consume and patronize. For the year 2005, nine (9) processed food products were developed from coconut, banana and fish. Three (3) Food Technology Classes were conducted, serving 57 womenfolks from the States of Ngaremlengui (23), Melekeok (17) and Airai (17). The project will lead to the development of food microenterprises.
Impacts
Results of the research project are transferred to rural womenfolks for meeting the needs of good quality nutritious food items rich in fiber, and for business opportunities.
Publications
- No publications reported this period
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