The MTTCNVB and its line agencies including the Vanuatu Bureau of Standards (VBS), the Vanuatu Cooperative Business Network (VCBN), the Vanuatu Investment Promotion Authority (VIPA), the tourism Section, the Cooperatives, all came together to demonstrate how to value-add other ingredients to local food products to improve on the quality of the local food.
"Sometimes we tend to eat manioc or yam or taro in a one way style of cooking that we become tired of, so these food demonstrations is to show us that there's more to this, we just need to be more creative by adding a few ingredients to our local root vegetables to improve on the quality of our food and of course this applies to our food security" said CEO of VBS, Mrs Ruth Amos.
From pizzas and nodules made out of graded manioc and flour and bread rolls made from graded yam and flour to manioc fries, chicken, beef and fish cooked with local nuts and spices, the food showcased some of the most delicious dishes in the overall food presentation at the recent the Shepherds Mini Agriculture Show (SMAS) 2019.
The women and mothers have been encouraged to try out these local dishes for their families and especially for those operating small bungalows to try out for their visiting guests and clients.
Photo supplied Caption: Demonstration of value-adding other ingredients to local food produce