ABSTRACT
In Fiji, small-scale processing of the tropical root crops—ginger, taro, and cassava—are carried out on a very limited scale by only one or two firms, Some of the products are dried ginger, crystallized ginger, ginger pickles and chutneys, taro and cassava chips, and cassava starch. Some associated problems are high wage rates which reduce the viability of the industries, irregular supply of raw materials to the factories, a high degree of variability in the raw materials which affects the quality of the final product, high prices of some crops which results in high cost production and marketing, unavailability or ignorance of appropriate processing technologies, and lack of basic research in food technology. To resolve some of these problems, a food processing laboratory is to be established with the Department of Agriculture, The object of this laboratory will be to conduct research into ways of utilizing and preserving tropical roots and other crops grown in Fiji, Hopefully, the research results will be used by the private sector to establish new processing industries in Fiji.
