Tonga’s agricultural produce is not only nutritious and healthy but local consumption greatly supports the local economy. “There’s a whole raft of benefits from local products,” said Minoru Nishi Jr, manager of Nishi Trading, on launching their new frozen product line in Nuku'alofa this week.

The products are an exciting new development adding value to Tongan agricultural produce.

Nishi Trading hosted a delicious three-course dinner at Friend’s Cafe to showcase to the food service industry the uses of its new product lines grown and processed in Tonga.

Nishi has developed a line of frozen products for chefs and caterers in Tonga, who seek a consistent supply of quality local produce. The products, such as cubed pumpkin and taro chips are conveniently peeled sliced, and frozen in 5kg, 2.5kg and 1kg packs, ready for the chefs and cooks to use, saving them time and labour.

Minoru said recent studies showed that 30 per cent of all produce in Tonga is wasted on the ground, because there was no processing available.

“At the same time non-communicable diseases are a leading cause of death and 60% of food consumed is imported – it’s a Pacific wide problem.”

Minoru said that local foods are often healthier but were not as convenient when marketed as a primary product.

“Taro is more nutritious than potato, has 30% less fat, is high in fibre, magnesium, calcium, iron and potassium and gluten free. Processing adds value, and adds extra income for farmers from crops that might otherwise be wasted,” he said.

Nishi is a family owned Tongan enterprise, which has operated for over 20 years. Based at ‘Utulau on Tongatapu they export quality produce from Tonga to New Zealand, Japan, Korea, Samoa, American Samoa and China.

Minoru and his wife Jenny have worked for several years to develop their packaged products to add value to pumpkins and taro. Jenny has developed a line of potted S'Mashed Pumpkin Hummus as a tasty local snack accompaniment that will be available in supermarkets.

At the moment the frozen products are available only to the food trade, but the Nishi's aim to expand the market. Next year they will bring in a chef to work with the local food service industry offering training on how to cook with local produce.

Breadfruit

They are also working with the Tokyo University of Agriculture, who funded a breadfruit development project. JICA has picked up the five-year project which was now into its second year.

“We will look at making breadfruit flour and frozen breadfruit and are trying to build a factory to process ripe breadfruit,” said Minoru.

Research has shown that when breadfruit are in season in Tonga, consumption of bread decreased. Breadfruit trees are prolific producers of fruit and a processing factory will help to add value to the popular local crop.