Recognizing the abundance and importance of taro in the Palauan community, The Taiwan Technical Mission (TTM) conducted a taro flour making workshop at the Training Center of TTM in Nekken, Aimeliik on April 19 and 20.
Counsellor Jason C.S. Huang of the Embassy of the Republic of China (Taiwan) told Island Times in an interview yesterday that they were initiating the program since end of 2017.
Over 30 participants from different organizations including Palau Resource Institute (PRI), Dilisor Agriculture Association in Ngarchelong (DAAN), Palau-Taiwan Farmers’ Association (PTFA), Palau Organic Growers’ Association (POGA), women representatives of Melekeok, Ngaraard and Ngeremlengui had participated in the event.
Huang said that taro has a lot of benefits and it can be made into different products such as bread and icecream, among others. Taiwan itself, according to Huang, has an existing taro flour industry.
A food processing expert from Taiwan, Dr. Yung-Ho Chang, was invited to Palau to conduct the workshop and teach Palauans on how to use modern machines to prolong the shelf life of taros.
A specialist from the Palau Community College, Dalton Thomas, also demonstrated the making of some foods using taro flour.
Minister of State Faustina K. Rehuher-Marugg said in her speech during the opening ceremony of the program that Palau can upgrade the processing technique of taro and can manufacture high quality products to sell to tourists, so Palau farmers can improve their livelihood through restarting the farming of their abandoned taro field and producing taro for processed products.
TTM is going to conduct similar workshops in the 3rd and 4th quarter of this year and are encouraging the public to participate. (Rhealyn C. Pojas-Reporter/With PR)