Recipient Organization
COLLEGE OF MICRONESIA
PO BOX 1179
KOLONIA POHNPEI,FM 96941
Performing Department
COLLEGE ADMINISTRATION
Non Technical Summary
Based on a socio-economic survey conducted in Palau in 2011, vulnerability to the impacts of climate change was assessed. As a result of the socio-economic assessment, development of climate change adaptation measures for agriculture, fisheries, and aquaculture for food security was identified as a priority program for Palau. The threat of climate change is real in Palau, as many taro patches are affected by salt-water intrusion and inundation. Fisheries and aquaculture are also affected due to increase in sea water temperature and severe storms. It is therefore urgent to develop food products from salt-tolerant taro, fish and aquatic resources to address food security issues in Palau to reduce vulnerability to climate change impacts.
Animal Health Component
90%
Research Effort Categories
Basic
(N/A)
Applied
90%
Developmental
10%
Goals / Objectives
The goals of this project are: (1) to develop shelf-stable food products from salt-tolerant taro, fish, and other marine resources such as shellfish, clams, and sea cucumber; (2) to study suitable packaging materials for the developed products; (3) to prepare technology packages on the developed products; (4) to conduct technology seminar-workshops in the communities particularly those severely affected by climate change impacts; and (5) to build up a scientific research base as a result of this project.
Project Methods
1. Materials will be sourced from the farms assisted by the agriculture and aquaculture specialists of PCC-CRE, and other supplies will be purchased at the local stores. Product development utilizing salt-tolerant taro and aquatic produce will be conducted at the R & D Station in Ngeremlengui State, Palau. New food products and processes will be prepared/utilized such as processing into dried, frozen, bottled, refrigerated, baked, and cooked products. 2, Appropriate packaging materials for each product will be evaluated in storage studies. Monthly sensory evaluation of the products will be conducted to establish product standards. 3. Technology packages will be prepared for each developed product, which will include materials, procedures, equipment, and costing or economic feasibilities of production. pictorial and video illustrations will also be prepared for the production of each product. 4. Seminar-workshops on the technology of locally processed foods from salt-tolerant taro and aquatic products for adaptation in climate change impacts will be conducted in the communities especially in places that are severely affected. 5. Manuscripts, write-ups, and reports (quarterly, annual, and termination) will be prepared from the data or results of the research project.