Chefs encouraged to promote local produce
Chefs from various resorts around the country have been urged to promote fresh local produce through its use in their hotel menus and cuisine. While opening the 2nd Contemporary Island Cuisine workshop organised by the Ministry of Agriculture in collaboration with the Ministry of Industry, Tourism and Trade at the Beach House along the Coral Coast this week, Acting Deputy Secretary for Agriculture Development, Mr. Jone Sovalawa encouraged Chefs to make use of Fiji's local produce. “I wish to acknowledge the support the tourism industry and local hotel representatives present to Government’s effort in strengthening market access for our local food into the tourism sector. "Culinary or food tourism is a growing tourism niche market and visitors to this market are always happy to spend their money on unique dishes, be it traditional or with a contemporary Fijian twist and a well presented Fijian dish with its tasty flavor will always be appreciated," said Mr. Sovalawa. “The training will assist in addressing issues of sustainable tourism by expanding the backward and forward economic linkages by training our local Chefs and promoting the use of locally grown products for their menus," he added. Mr. Sovalawa also stressed the opportunities which existed in the industry that the agriculture sector could capitalize on. “Increasing arrivals will increase demand on local food that tourists want, therefore this presents opportunities to our local farmers, fishermen and ranchers to meet the growing demand for fruits, vegetables and local cuisine,” he said. “Farmers are encouraged to plant and supply Fiji’s tourism industry with local agricultural products, indigenous fruits and organic vegetables and thus generate local income for their livelihoods and communities. Participating Chefs also heard that the Ministry of Agriculture would continue its effort to address issues of food importation and trade imbalances. “Through the cookery training, the Fijian Government wishes to strengthen the linkages between the agriculture and tourism sector which in turn contributes to lowering our import bill and increasing exports to the countries our visitors come from.” “We’re confident that you will apply the week’s lessons to improving your hotel menus and most importantly to grow and utilize more local food in your hotel menus.” The week-long workshop was conducted under the guidance of Pacific Island Resort Consultants renowned Chefs Colin Chung and Greg Cornwall.