Solomon Islands Agritourism Policy Setting Workshop 2017 Policy setting for improved linkages between agriculture, trade and tourism: Strengthening the local agrifood sector and promoting healthy food in agritourism Workshop organised by the Government of Solomon Islands in collaboration with PIPSO, SPTO, CTA, IFAD, SPC Honiara, Solomon Islands, 21 – 22 November 2017

1. Benefits and Opportunities for
Value Addition and Product
Development
Apiame Cegumalua
Project Manager
HACCP AUST Fiji Ltd.
Fiji 1

2. Value addition and Product Development
n Traditionally aim of food processing is Preservation
n i.e. to maintain food supply through out the season
n To reduce losses
n To better utilise surplus
n Preservation slows down the natural process of decay
or spoilage caused by microorganism and enzymes
and other factors like heat, moisture and sunlight
n Food is then changed into other forms of food that
are shelf stable
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3. Opportunities
n Better utilisation of surplus produce e.g. 70% of Breadfruit in Tonga is
wasted, high % of fruits mangoes, ngali nuts, bananas, pineapples
etc rot and spoil
n Import substitution
n Staples to develop into flour, chips, frozen products for export
n Fruits for juice and leather snacks
n Cocoa to chocolate or powder
n Continuity of supplies of food – food security
n Opportunities for small producers to earn income
n Ability to produce high added value products earning reasonable
income
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4. Benefits
n Produce readily available
n Small type of Equipment available and affordable
n Most technologies are available, accessible at scales
affordable to small producers
n Products both in demand as fresh and as processed e.g.
snacks banana chips, taro and cassava chips
n High added unique value products can demand high
income
n Increase exports , increase sales
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5. Possible products
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6. Pandanus Juice in Marshall Islands
Food safety
play
an important
role in the
processing of
safe juice

7. Banana chips in Samoa
Cost, Quality , Branding and Safety
determine the selection to purchase?

8. . Processing Activities
HANDLING & PROCESSING INTRODUCES HAZARDS
n nutrients ideal for growth
n many microbes are present
Fresh Produce and final product
must be made safe or protected :
preservation and good manufacturing
practices to include a food safety program
e.g. hazard analysis critical control
point (HACCP)

9. Monitoring
n Produce or any raw material suspected to be
unfit for human consumption even after
sorting and processing or suspected to have
harmful materials should be rejected
n Start with good quality raw material for good
quality end product
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10. n Some degree of compliance will be attained
if normal care and attention are given at various
stages of handling the produce, from growing
to packaging
High added value products are entering
international markets

11. Recommendations
n Seek expert assistance for PD e.g. from Dr Beyer and AFCS mail
address : askme@apiame.com.fj
n Be Trained and be aware of possibilities
n Market research for what product is in demand or missing in the
market or possible substitution
n Test your products for acceptance
n Seek experienced graphic designers for good packaging design
and branding e.g from PIPSO or SPC
n Be cost effective
n Be competitive
n Seek assistance from PITI Aust NZ for markets opportunities
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12. Apiame Cegumalua
Project manager
HACCP Aust Fiji Ltd
Fiji
apiame@haccp.com.fj
+679 9281492
Thank you

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