Promoting the consumption…
ENCOURAGING consumption of local fruits and other agricultural produce was boosted further yesterday, with the partnership of the Ministry of Agriculture, the New Guyana Marketing Corporation (GMC) and the Carnegie School of Home Economics. The occasion was a cooking demonstration of new dishes being promoted by the School at D’Urban and High Streets, Georgetown.
Agriculture Minster, Robert Persaud, went to see the display and noted that the moves being made in the food industry locally are enough evidence that Guyana does not need to depend on imported products.
He maintained that local produce not only have better nutritional value but are better tasting and easier on consumers’ pockets.
“We are always looking at ways to improve local consumption,” Persaud said.
He said an improvement in Guyanese consumption of agricultural produce translates into positives for farmers and this country’s economy.
“At the end of the day, agriculture is about food production,” Persaud observed.
He suggested that the next step for Carnegie is to look at the possibility of exporting, taking into consideration that people in the Diaspora would take keen interest in the innovative creations with local products.
“We have everything we need right here in Guyana,” Persaud declared.
Carnegie Principal, Mrs. Penelope Harris, said the bottom line is for there to be recognition of what can be cultivated in Guyana’s soils and encourage an appreciation of it.
She stressed that Guyanese need to recognise the potential of local produce.
“Our focus, it being the festive season, is on mango, sorrel, coconuts and ginger. We are making at least nine dishes from these four. We have sauces for each, beverages for each, coconut cookies, sorrel jam and others,” she offered.
Harris said Guyana’s own sorrel easily replaces the cranberry sauce used on meats and is a clear indication that Guyanese can do things their way and have something that tastes much better.

NEWER RECIPES
She said one of the newer recipes is the mango stuffing for chicken breast.
“The raw materials we have are very versatile,” Harris posited.
She said Guyanese can take pride in what this country has and make their contribution to help realise its potential for much more.
Harris said, at Carnegie, while the culinary art, in particular, has come a long way, it has further to go.
She said the school needs enhanced facilities and more professional capacity to improve what is delivered.
“We have the potential right here. We just have to recognise it,” Harris said.
In an invited comment, GMC General Manager, Mr. Nizam Hassan, said the success of the recipes being touted extends to the ‘Grow More Food’ campaign.
He said the Carnegie initiative encourages farmers involved in the drive and creates a demand for their produce.
GMC is the lead agency advancing the thrust, which aids in the expansion of national and regional food security, as well as improves the economic status of local farmers, especially small scale ones.