Progress 09/18/18 to 03/01/22
Outputs
Target Audience:Land Grant Program in RMI has already established clientele including schools, households, institutions, communities and population in general whose objective is to assist limited resource audiences in acquiring the knowledge, skills, attitudes and changed behavior necessary to maintain nutritionally sound production. Therefore, contributing to their personal development, the improvement of the total family diet and nutritional well-being. Changes/Problems:COVID-19 impacted directly the research activities due to the Arrak campus was used asquarantine center. The food laboratory materials and equipment didn't have a suitable storage place then relocation spend an extra time that wasn't used for the research. The lack of support from College of the Marshall Islands authorities was exposed when not having a research assistant for more than a year, therefore delated the project. The poor communication with the Land Grant program Management in Marshall Islands didn't permit to follow issues to resolve them. What opportunities for training and professional development has the project provided?The opportunities that research gave to people involved in it was knowledge on preservation food methods, skills to build devices that helping to extend of shelf life of the foods, and how to prevent food and water borne illnesses. How have the results been disseminated to communities of interest?The results were disseminated to communities through lectures, brochuresand hands on activities. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
1.To develop coconut flour using raw material from Marshall Islands with good manufacturing practices and security food. Meetings were coordinate with different stakeholders: Wellness center of the RMI in order to teach good manufacturing practices of foods, and how to replace the white flour for coconut flour. TOBOLAR institution that belongs to RMI government and working with copra and some coconut products like oil and soap, it was contacted to add value to copra cake after extraction of virgin coconut oil. 2.To introduce the drying technology for producing coconut flour. Meetings with the Marshall Islands communities were coordinate to give conferences about drying technology as preservation food method; specifically, the solar dryer construction, and its was communicated to community through flyers, and some trials were made with local crops like okra, breadfruit, pineapple and coconut. 3.To give alternatives of natural and local products with quality and safety standards. During the trials were produced coconut milk, coconut cream, coconut oil and coconut flour. They were tested with bakery products and used into food dishes. Samples were sent to outer island for food laboratory to confirm the food safety standards. Change in Knowledge. Community awareness about the food production with resources own of their land (coconut) according to standards of safety and hygiene foods. We received visits at food laboratory of schools and stakeholders for showing how to produce coconut flour and baking products using it. Change in Action. Some participants applied the solar dryer technology for preserve and produce foods with physical and economic own resources of sustainable and safety way in RMI. Change in Condition. Introducing new technologies for producing foods permit to active the local economy and create new products for changing the nutritional habits on the community of RMI.
Publications
- Type:
Other
Status:
Accepted
Year Published:
2020
Citation:
DEVELOPMENT OF COCONUT FLOUR AND BY - PRODUCTS IN THE RMI WITH SAFETY AND QUALITY FOOD GRADE (Poster-Presentation COM-Land grant CENTRAL OFFICE)
- Type:
Other
Status:
Accepted
Year Published:
2019
Citation:
SOLAR DRYING - ALTERNATIVE FOR PRESERVATION FOOD
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Progress 10/01/21 to 03/01/22
Outputs
Target Audience:Refer to the final report. Changes/Problems:Refer to the final report. What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Refer to the final report.
Publications
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Progress 10/01/20 to 09/30/21
Outputs
Target Audience:Collaboration and partnerships with different institutions as public and private schools, local government units like TOBOLAR, Wellness Center of Majuro and individual households were part of this research activity. The connections among these groups were deemed important for the positive outcome of the project. Changes/Problems:COVID-19 impacted directly the research activities due to the Arrak campus was used asquarantine center. The food laboratory materials and equipment didn't have a suitable storage place then relocation spend an extra time that wasn't used for the research. The lack of support from College of the Marshall Islands authorities was exposed when not having a research assistant for more than a year, therefore delated the project. The poor communication with the Land Grant program Management in Marshall Islands didn't permit to follow issues to resolve them. What opportunities for training and professional development has the project provided?The opportunities that research gave to people involved in it was knowledge on preservation food methods, skills to build devices that helping to extend of shelf life of the foods, and how to prevent food and water borne illnesses. How have the results been disseminated to communities of interest?The results were disseminated to communities and stakeholders through lectures, educational activities, brochuresand hands on activities. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
1.To develop coconut flour using raw material from Marshall Islands with good manufacturing practices and security food. Meetings were coordinate with different stakeholders: Wellness center of the RMI in order to teach good manufacturing practices of foods, and how to replace the white flour for coconut flour. TOBOLAR institution that belongs to RMI government and working with copra and some coconut products like oil and soap, it was contacted to add value to copra cake after extraction of virgin coconut oil. 2.To introduce the drying technology for producing coconut flour. Meetings with the Marshall Islands communities were coordinate to give conferences about drying technology as preservation food method; specifically, the solar dryer construction, and its was communicated to community through flyers, and some trials were made with local crops like okra, breadfruit, pineapple and coconut. 3.To give alternatives of natural and local products with quality and safety standards. During the trials were produced coconut milk, coconut cream, coconut oil and coconut flour. They were tested with bakery products and used into food dishes. Samples were sent to outer island for food laboratory to confirm the food safety standards. Change in Knowledge. Community awareness about the food production with resources own of their land (coconut) according to standards of safety and hygiene foods. We received visits at food laboratory of schools and stakeholders for showing how to produce coconut flour and baking products using it. Change in Action. Some participants applied the solar dryer technology for preserve and produce foods with physical and economic own resources of sustainable and safety way in RMI. Change in Condition. Introducing new technologies for producing foods permit to active the local economy and create new products for changing the nutritional habits on the community of RMI.
Publications
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Progress 10/01/19 to 09/30/20
Outputs
Target Audience:Land Grant's Program in RMI hasestablished a direct contact with schools and wellness center to create awareness about best practices to produce and preserve foods with safety. Changes/Problems:The COVID-19 pandemic delayed all the activities in the Island. What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
To develop coconut flour using raw material from Marshall Islands with good manufacturing practices and security food: Bakery products was developed with coconut flour produced with coconuts of 11 months of mature due to they have a less fat contentin comparison than other coconut stages. In the samples the white flour was replaced in a 70% with coconut flour, and theproducts has good approval by the community. To introduce the drying technology for producing coconut flour: The trials were made at 50ºC, 70ºC and 90ºC. The replication at 50ºC in the solar dryer is the objective to follow because it is necessary to make an accessible flow process for the community. The solar dryer was developed as alternative to overcome the lack of electrical power in the Islands. To give alternatives of natural and local products with quality and safety standards. The samples were sent to laboratory to determinate the nutritional value of the coconut flour produced in RMI.
Publications
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Progress 10/01/18 to 09/30/19
Outputs
Target Audience:Land Grant Program in RMI hasestablished contact with the Ministry of Natural Resources & Commerce to begin creating awareness about Food Security, and promoting the local production with the community. Events like World Food Day helped to disseminate this knowledge. Changes/Problems:Currently there is not an assistant researcher is cause of delates to advance with the trials. What opportunities for training and professional development has the project provided? How have the results been disseminated to communities of interest?World Food Day Presentation of partial results about development of coconut flour and by-products in the RMI with safety and quality food grade. 2019 The trials will be finished. The data will be gathered and analyzed for setting up the process and creating the specification of the coconut flour. What do you plan to do during the next reporting period to accomplish the goals?The trials will be finished. The data will be gathered and analyzed for setting up the process and creating the specification of the coconut flour. Lectures about food safety were done to handlers food in the wellness center of Majuro.
Impacts
What was accomplished under these goals?
1.To develop coconut flour using raw material from Marshall Islands with good manufacturing practices and security food: Different trials were developed with brown coconut with 12-14 months old. These coconuts naturally fall from the tree, and have the highest fat content. For developing coconut cream and oil are usefulness, however to produce flour, it causes challenge to dry fully. At the present the trials are been developed with shakers coconut with 11 months old. Shakers are almost fully mature coconuts are producing a better texture in the flour than the brown coconut because it has less fat content. 2.To introduce the drying technology for producing coconut flour: The trials are been developed at 50?, 70? and 90? for duplicate, with two size reductions: grinding and strips. The best size for drying is grinding. The solar dryer is arising like alternative for communities wherein the energy supply is difficult. 3.To give alternatives of natural and local products with quality and safety standards. Some analysis were done in an outside laboratory. The results showed flours with moisture less of 4%, with high fat content more than 45%, and a protein value of 9% close to standard specification. Trials will be developed to take out the fat to reach the 12% of fat content.
Publications
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
World Food Day Presentation RMI 2019: Development of coconut flour and by-products in the RMI with safety and quality food grade.
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Progress 09/18/18 to 09/30/18
Outputs
Target Audience:Land Grant Program in RMI hasestablished clientele as wellness center to begin creating awareness about good manufacturing practices to produce foods with safety. Changes/Problems:The food laboratory facilities is in construction, so it causes some delays to accomplish with the trials. What opportunities for training and professional development has the project provided?Lectures about food safetywere done to handlers food in the wellness center of Majuro. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?The focus will be set up the equipment and to start the trials to produce coconut flour.
Impacts
What was accomplished under these goals?
1.To develop coconut flour using raw material from Marshall Islands with good manufacturing practices and security food. Some meetings was coordinate with the comunnity and possibles clientes, asthe wellness center of Majuroand local coconut industry (TOBOLAR)in order to teach good manufacturing practices of foods, and to analize the alternatives forusingthe COPRA cake for human consuption. 2.To introduce the drying technology for producing coconut flour. The acquisition of production materials is goneto accomplish with the schedule.
Publications
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