HE rise of non-communicable diseases in Fiji continues to be a major health concern and in an effort to combat this rising trend, culinary chef Colin Chung and experienced hotelier Greg Cornwall had teamed up with the Ministry of Agriculture to recently launch a new cook book to promote the use of fresh local produce.
The book titled Kana Vinaka — Contemporary Island Cuisine was written by Chef Colin, who is the director of Pacific Islands Resort Consultants Ltd (PIRC). It was co-published by Mr Cornwall, who is also a partner at PIRC.
The hope was to teach people to eat more healthy locally-produced foods and move away from imported processed foods, which Chef Colin believes, are not only expensive but a contributing factor to the growing number of NCD cases.
Fiji’s agricultural sector plays a vital role in the economy, not only boosting the country’s gross domestic product but providing sustenance for families who depend on farming for their livelihoods and survival.
One only needs to take a walk to the local market or pass vendors selling fresh produce to realise just how blessed we are to have these healthy alternative food sources readily available.
The supply and demand of these greens often dictate the prices and at times when the price of these greens are too high because of several factors such as shortage of supply, consumers tend to switch to cheaper alternatives and processed foods.
The new cook book in more ways than one tries to encourage a new way of eating and using fresh local produce.
And Chef Colin says the 102 recipes and techniques in Kana Vinaka are easy to use and follow.