Basseterre, St. Kitts-An agreement signed between the government of St. Kitts and Nevis and the Republic of China on Taiwan to boost food security by improving food production and preservation is yielding benefits as the Food Processing Commercialization Development Expert Dispatch Project showcased some of the initiatives since being established in 2015.
On Thursday the Food Processing Commercialization Development Expert Dispatch Project held an exhibition to preview of some of the products that have been made and to give an idea of the potential that lies in the agro processing sector.
Yi Yi Lee, manager of the Food Processing Commercialization Development Expert Dispatch Project, highlighted what her mandate was since taking over the initiative.
“I have held three workshops and in one work shop invited a Taiwanese Professor to focus food marketing, branding and brining some new food processing technology.The other workshops focus on training that show the agro processors how to make the new products,” she said.
She said some of the focuses were nuni, dragon fruit and gluten free cookies and exhibited six new products
One product was Dragon Fruit Jam which Lee stated originated from Latin America and was introduced by her colleagues and because they are very popular in St. Kitts.
“My idea to make dragon fruit jam is that since they are very popular but sometimes they are very small…but if we process it we can extend the shelf life so people can enjoy the fruit when it is out of season,” she said.
Lee also spoke to some of the work they have done with the nuni fruit.
“There are many wild nuni trees here and although the locals know they are very healthy they struggle with how to use them and that is why we made some paturized nuni juice so they can stay in the room temperature for about two years,” she said.
She also highlighted the cookies they produce made from ingredients such as cassava and breadfruit and contain no gluten and no milk.