March-Newsletter

Total Page:16

File Type:pdf, Size:1020Kb

March-Newsletter Young Adults in Global Mission 2016-2017 Living and Laughing in Kampong Chhnang, Cambodia Contact: [email protected] Blog: http://savannahyagm.wordpress.com Every day Buddhist monks in Cambodia receive their meals from the generosity of those in their community. Here are two young monks out collecting their lunch for the day. Khmer Kitchen Riddles with Sarun: This one might not be possible to try on your own My supervisor told me that my newsletters needed more jokes because it is a long process but it was pointed out to me and riddles, and so here is riddle from Sarun himself: that if I am going to share Khmer recipes then I have to There was once a man who lived in Phnom Penh. He was very rich include the Khmer staple, Prahok/ (sometimes ្បហុក and owned a great big home in the city with many hired assistants referred to Khmer Cheese). As Sarun explained to me, to care for him, including several guards who looked after his Prahok was originally created as a way to preserve fish home. For his job the man was often required to go on business during the months where fish was not as readily trips to other countries and one week he booked a ticket to fly to available, but today it is used more as a sort of condiment China for an important meeting. The morning of his trip, however, to supplement many other Khmer dishes. While there are one of his guards came to him and explained that the night before, many variations to this dish, here is the general process of while on duty, he had a dream in which the plane that the rich making it explained to me by my coworker Veary! man was going to take crashed on it’s way to China. The guard warned his boss that he should listen to the dream and delay his Step one is to descale the small fish you will be using, journey. Persuaded by the seriousness of what the guard had to clean them and leave them in a bucket of water to soak say, the rich man took his advice and did not go to the airport as overnight. This causes the fish to swell. The next day you planned. Sure enough, hours later the news reported that the very remove the fish from the water and leave them out to dry flight the man had been booked for had crashed before reaching for another day. After the drying is complete the fish are its destination. Filled with shock and gratitude, the rich man went covered in salt, mixed together and put in a basket or jar to his guard, thanking him and telling him that as a reward he overnight. During this stage the extra liquid that comes would give him anything he desired. The guard, who was a humble from the fish is collected, boiled, mixed with seasonings man, simply asked for $10, 000, just enough money to build he and and turned into fish sauce. After the juices are extracted his family a new home. The rich man was surprised and repeated the fish is returned to the container, covered with more that he could have anything he wanted, but the guard assured him salt and left to ferment. Veary said that many sellers only that a new home was all he desired. The rich man agreed, thanking leave it for a month but for best results it should be left his guard profusely and sending him home with his reward for a year or more. Once completed, the Brahok can be money. However, as the guard left with his prize, the rich man in cooked a number of different ways and combined with his parting words informed his guard that, despite his gratitude, many other foods! the man must never return to work for him again. An example of Brahok But why??? (Send me an email if you think you’ve figured it out!) Khmer Language Lesson Chum An): to cook ចំអិនអហវ ( I asked Veary, who is often my go-to Khmer េទេដើរេលង (Da leng): to go for a walk teacher, to tell me some of the first Khmer words that came to her mind to teach to a ករពិភក'( (pe pheaksah): discussion bunch of my friends and family back home and here they are. Best of all, I got to learn a ែចករែលក (Chek rom lek): sharing couple new words too! បទពិេសធន៍ (Bot bpetsowt): experiences 21 Pictured above is some of the work done by LWD. On the left is a group measuring land that will soon be cleared for agricultural use. In the middle is a water usage committee repairing the pipes that bring water to their village and on the right is an LWD hosted event celebrating the opening of a new preschool. Life With Dignity Over the past couple months I have passed into a sort of Khmer music on stage, their passion filling me with “second phase” of my YAGM year where everything no hope and inspiration. And over the past couple months longer seems quite as new and instead I am getting to I have gotten to watch the various stages of one experience more of an ordinary life here. And slowly, village’s construction of a community pond that will without even really realizing it, I have become familiar soon supply the families of this village with the much with this place I now call my home. When I go with needed water required to improve their health and coworkers to various villages within our region I now livelihoods. One day, after joking to a coworker for recognize many of the people I see. When I overhear my months about wanting to climb a nearby mountain, a coworkers talking about various places or projects, I group of men from the village agreed to accompany me actually know what they are talking about. And a few to the top, sharing with me a little part of their home weeks ago when my coordinator and a member of the that very few people get to see. ELCA staff from Chicago came to visit my site, I was thrilled to realize that I could explain to them a lot of the Even as I write this I am still only starting to realize just work that our office is doing, something that often how much I have had the privilege of getting to witness completely overwhelmed and baffled me in my first in my time here. And now, as I head into my final four months here. months here (crazy, right??) I am getting to step into yet another phase as I have been asked to serve as a One of the greatest parts of my position with LWD is that Water Management Project Lead, working closely with I get to see a little of all aspects of the work that the several village Water Usage Committees to help organization does. Some days I spend in the office, establish sustainable water systems within the helping edit reports, writing articles about interviews I communities. I look foreword to the new ways this have done in the field, creating maps of water systems or opportunity will continue to help me understand and other random projects. Other days I get to go with my experience life supervisor and attend Agricultural Cooperative or Village here in Cambodia Bank assemblies where I hear about how a community is and I am so working to create alternative ways to manage their thankful for the finances so that the whole community can benefit from people and the profits instead of an outside institution. Often, I get to organization that stop at people’s homes and listen as they share a piece of are helping me to their life with my coworkers and I, such as their newly do so. constructed chicken coop, their watermelon patch or the new home they are building. On special occasions, and these are my favorite, I get to attend gatherings where Me and two coworkers (Keo one of the youth clubs started by LWD performs modern and Bunna) at the top of the mountain we climbed. Often times following dinner, my coworker Pol and I will sit at the table long after everyone Words else as left as he shares stories with me, many of which end in a Khmer Proverb. I asked Pol if he would share to Think his favorite proverb to include in this newsletter and here it is! “កំហុសរែមងមនដល់អ្កេធ្ើ អ្កេនឥតអំេពើ បនអ្ីនឹងខុស” About: “Blame for error always lies with those who act; those who do nothing, what do they have to be wrong about?” Meet those who helped Contribute! Veary!! Veary serves as the Empowerment Program Officer for our office. She has one of the biggest hearts I know as well as one of the best laughs! She is the mother of one son, Viriak, who is currently finishing up his masters in China. Though she denies it, Veary is an incredible English speaker and my favorite times in the office are often spent sitting and chatting with her over snacks. She also denies that she can sing, but last weekend we sang a duet together to “My Heart Will Go On” and I will never again sing it with anyone but her! Veary is generous, confident, affectionate, hardworking, and at times, just lil’ bit sassy, so in other words she is my role model. Sarun!! My supervisor and host father, I can’t imagine my life here with out him.
Recommended publications
  • Cambodian Journal of Natural History
    Cambodian Journal of Natural History Artisanal Fisheries Tiger Beetles & Herpetofauna Coral Reefs & Seagrass Meadows June 2019 Vol. 2019 No. 1 Cambodian Journal of Natural History Editors Email: [email protected], [email protected] • Dr Neil M. Furey, Chief Editor, Fauna & Flora International, Cambodia. • Dr Jenny C. Daltry, Senior Conservation Biologist, Fauna & Flora International, UK. • Dr Nicholas J. Souter, Mekong Case Study Manager, Conservation International, Cambodia. • Dr Ith Saveng, Project Manager, University Capacity Building Project, Fauna & Flora International, Cambodia. International Editorial Board • Dr Alison Behie, Australia National University, • Dr Keo Omaliss, Forestry Administration, Cambodia. Australia. • Ms Meas Seanghun, Royal University of Phnom Penh, • Dr Stephen J. Browne, Fauna & Flora International, Cambodia. UK. • Dr Ou Chouly, Virginia Polytechnic Institute and State • Dr Chet Chealy, Royal University of Phnom Penh, University, USA. Cambodia. • Dr Nophea Sasaki, Asian Institute of Technology, • Mr Chhin Sophea, Ministry of Environment, Cambodia. Thailand. • Dr Martin Fisher, Editor of Oryx – The International • Dr Sok Serey, Royal University of Phnom Penh, Journal of Conservation, UK. Cambodia. • Dr Thomas N.E. Gray, Wildlife Alliance, Cambodia. • Dr Bryan L. Stuart, North Carolina Museum of Natural Sciences, USA. • Mr Khou Eang Hourt, National Authority for Preah Vihear, Cambodia. • Dr Sor Ratha, Ghent University, Belgium. Cover image: Chinese water dragon Physignathus cocincinus (© Jeremy Holden). The occurrence of this species and other herpetofauna in Phnom Kulen National Park is described in this issue by Geissler et al. (pages 40–63). News 1 News Save Cambodia’s Wildlife launches new project to New Master of Science in protect forest and biodiversity Sustainable Agriculture in Cambodia Agriculture forms the backbone of the Cambodian Between January 2019 and December 2022, Save Cambo- economy and is a priority sector in government policy.
    [Show full text]
  • Sample Download
    UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well.
    [Show full text]
  • Chin-Su Yod Thong Fish Sauce – Taking an Authentic National Flavor Global
    zz1 FOR IMMEDIATE RELEASE Chin-su Yod Thong Fish Sauce – Taking an Authentic National Flavor Global Bangkok, September 27, 2016 – Masan Group Corporation (HOSE: MSN, “Masan”) and its strategic partner Singha Asia Holding Pte Ltd (“Singha”) will officially introduce a new product, Chin-Su Yod Thong fish sauce, to the Thailand market through an event titled “First Small Step To Serve 250 Million In-land ASEAN Consumers”. The launch event of Chin-su Yod Thong fish sauce is not only a remarkable milestone for the strategic partnership between Vietnam and Thailand’s leading food and beverage companies, but is also the first small step in a journey to globally advocate Eastern food culture with fish sauce at its core. Masan believes that the new product is well positioned to win in a fast developing region. “Nuoc mam”, “nampla”, “ngan bya yay”, “prahok” or “padek” is an essential condiment that is consumed with meals on a daily basis by the people of Vietnam, Thailand, Myanmar, Cambodia and Laos. Vietnam, as well as Thailand, is globally recognized as the cradle of fish sauce, where it was created and gradually perfected. Furthermore, Vietnamese and Thai cuisines, while varying in cooking methods and tastes, share fish sauce as a staple seasoning product. At the core of fish sauce is a beautiful story of heritage and gastronomy that touches the lives of people in Vietnam and Inland ASEAN, a story that can be proudly shared with the rest of the world and that is uniquely compelling such as Japanese soy sauce, Indian curry, American ketchup and European cheese.
    [Show full text]
  • Access the Full Recipe Here
    World Day for Cultural Diversity Prahok ktiss (pork belly with fermented fish) With many thanks to the team at International Development Enterprises, Cambodia, for sharing this recipe and background. Prahok ktiss (image credit: International Development Enterprises). Prahok Ktiss is a very old, traditional recipe using prahok, a fermented salted fish paste which has been eaten by Cambodians almost every day. In fact, our diet is made up of over two thirds of fish and Prahok is a fermentation method to preserve fish even though it has a strong rich smell of rotten fish, but this smell is very well associated with Cambodia. Another main ingredient in this dish is Kroeung, a yellow curry-like paste which is made out of the combination of lemongrass, garlic, turmeric, shallot, galangal, makrut lime leaves, and red chilli. Kroeung has been used in many Cambodian dishes, we even use the ingredients in it for hot compress massage and believe it has benefits for our health as well. Recipe: Ingredients: • 150 g pork belly • 50 g prahok (fermented salted fish) • 2 garlic cloves, crushed www.mecs.org.uk For the sauce: • ½ red pepper, pounded to a paste • 2 garlic cloves, crushed • 20 g palm sugar • 125 ml (½ cup) coconut milk • 10 miniature eggplant or one small chopped eggplant (optional) • 2 makrut lime leaves, shredded • Splash vegetable oil For the Kroeung paste: • 1 stalk lemongrass, thinly sliced • 2 large garlic cloves, coarsely chopped • 1 small shallot, coarsely chopped • ½ tsp galangal, peeled, coarsely chopped • 3 makrut lime leaves, de-veined • ½ tsp turmeric, peeled, chopped • 1 chilli, chopped, seeded (optional) Method: • Using two knives or cleavers, finely chop the pork belly, prahok and two garlic cloves.
    [Show full text]
  • Handbook of Indigenous Foods Involving Alkaline Fermentation
    Fermented Foods and Beverages Series Handbook of Indigenous Foods Involving Alkaline Fermentation Edited by Prabir K. Sarkar • M.J. Robert Nout CRC Press Taylor & Francis Croup Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Croup, an informa business Contents Series Preface xix Preface xxi Editors xxiii Contributors xxv Chapter 1 Introduction 1 Prabir K. Sarkar and M. J. Robert Nout References 6 Chapter 2 Diversity of Plant-Based Food Products Involving Alkaline Fermentation 7 2.1 Legume Products 7 2.1.1 Soybean Products 8 2.1.1.1 Natto 8 Toshirou Nagai 2.1.1.1.1 History 10 2.1.1.1.2 Starter Culture 12 2.1.1.1.3 Fermentation 13 2.1.1.1.4 Nutritional and Chemical Components 14 2.1.1.1.5 Consumption 17 2.1.1.1.6 Conclusion 18 V VI CONTENTS 2.1.1.2 Douchi 18 Li-Te Li and Yan-Li Ma 2.1.1.2.1 Origin of Douchi 18 2.1.1.2.2 Classification 20 2.1.1.2.3 Production Methods 22 2.1.1.2.3.1 Pre- Treatment 22 2.1.1.2.3.2 Pre- Fermentation 24 2.1.1.2.3.3 Post- Fermentation 27 2.1.1.2.4 Chemical and Nutritional Components 28 2.1.1.2.5 Functional Properties 31 2.1.1.2.6 Consumption and Perspectives 31 2.1.1.3 Kinema and Similar Products 33 Prabir K. Sarkar and M.}. Robert Nout 2.1.1.3.1 Origin and Culture 33 2.1.1.3.2 Indigenous Preparation of Kinema and Its Socio-Economic Impact 36 2.1.1.3.3 Changes in the Substrate during Kinema Production 38 2.1.1.3.3.1 Stage 1: Soaking 38 2.1.1.3.3.2 Stage 2: Cooking 38 2.1.1.3.3.3 Stage 3: Fermentation 39 2.1.1.3.4 Safety of Kinema 50 2.1.1.3.5 Plasmid for y-Polyglutamate Production 50
    [Show full text]
  • Trade Mark Journal No
    Trade Mark Journal No. 001/2021 31 January, 2021 FEBRUARY 2021 Issue No. 002/2021 1 Trade Mark Journal No. 001/2021 31 January, 2021 CONTENTS General Information 3 Operating Hours 3 Submission of Application 3 Enquiries 3 Trademarks Legislation 4 Forms and Fees 4 INID Codes 5 First Schedule – Fees 7 Second Schedule – Forms 12 Third Schedule – Classification of Goods and Services 14 New Trade Mark Applications Filed 17 Change of Proprietor’s Name 79 Change of Proprietor’s Address 80 Change of Address for Service 83 Subsequent Proprietor Registered 84 Subsequent Proprietor and Address for Service Registered 85 Trade Mark Registered 86 Trade Mark Pending for Renewal (6 months before expiration date) 89 Trade Mark Unpaid Renewal Fee (6 months grace period after expiration date) 108 Trade Mark Renewed 144 Trade Mark Renewed and Change of Agent 145 Trade Mark Renewed and Restored 183 Trade Mark Removed Through Non-Payment of Renewal Fee 184 New Trade Mark Applications Filed Under The Madrid Protocol 185 Trade Mark Registered Filed Under the Madrid Protocol 298 Trade Mark Registered Filed Under the Madrid Protocol due to 18 Months Lapsed 304 Trade Mark Pending for Renewal Filed Under the Madrid Protocol 306 ******* 2 Trade Mark Journal No. 001/2021 31 January, 2021 General Information The Brunei Darussalam Intellectual Property Office (BruIPO) is an Office under the Attorney General’s Chamber and its premises with effect from the 1 April, 2019 and is situated at the following address: Brunei Darussalam Intellectual Property Office (BruIPO) Attorney General’s Chamber Knowledge Hub, Level 2, Anggerek Desa Technology Park Jalan Berakas BB3713, Brunei Darussalam Tel: +673 2380966 Opening Hours With effect from 1 January, 2020, the Brunei Intellectual Property Office (BruIPO) counter will operate as follows: Monday to Thursday : 8.00am to 12.00am 2.00pm to 3.00pm Saturday : 8.00am to 11.00am Friday and Sunday : CLOSED Submission of Applications 1.
    [Show full text]
  • Cambodia on a Plate Cuisine
    Cambodia on a PLATE Promoting sustainable tourism through local products 2 Cambodia on a PLATE Cambodia on a PLATE just about everything. But the most unique Cambodian ingredient is prahok, fermented fish paste which is used with much greater reserve than fish sauce so that when it does appear, it signals the food as distinctly Cambodian. Cambodian cuisine possesses the brightness of flavour of Vietnamese cuisine, the depth and richness of Indian cuisine banana flower salad, stir fried eggplant (aubergine) and ma chou kroeung with beef and the versatility of Chinese cuisine. However, it stands and bitterness, with a keen on its own in uniqueness and Cambodian cuisine is appreciation for textures. complexity. While bursting uniquely different from From India, by way of Java, with flavour, this cuisine also neighboring Thailand and offers a diet with very little Vietnam, to which it is most Cambodians have inherited the art of blending spice fat, using generous amounts often compared. It derives of fresh vegetables, fruits and its flavour from spices and paste which they have made their own by adding seafood with rice as a staple, aromatic herbs, with little use making it one of the world’s of fat and meats. indigenous aromatic herbs such as lemongrass, galangal healthiest, most balanced Fresh vegetables, ripe and and kaffir lime. and most interesting cuisines. unripe fruits and fish are used With thanks to Nadsa de in abundance. This cuisine is There is an abundance of both fresh and seawater Monteiro, Executive Chef a combination of complex, of The Elephant Walk vibrant flavors, and a very fish in Cambodia which is salted, dried, smoked, and restaurants in the Boston delicate balance between area, USA.
    [Show full text]
  • El Alfolí 2 2008
    El Alfolí Noticiario salino y salado de la Asociación de Amigos de las Salinas de Interior Nº 2 / 2008 Revista digital Cuarta edición de El Alfolí El Alfolí El Alfolí comienza a consolidarse como revista de infor- Noticiario salino y salado de mación salinera, gracias sobre todo a la calidad de los la Asociación de Amigos de las Salinas de Interior autores que contribuyen con sus colaboraciones. A pesar de no estar aún disponible en internet (algo que espera- Número 2 / 2008 mos poder subsanar a lo largo del próximo otoño- Julio 2008 invierno), ya está siendo demandada por particulares e Asociación de Amigos de las instituciones de todo tipo. Salinas de Interior En este número nos acompaña de nuevo la profesora Apartado de Correos 156 19080 Guadalajara Sandra Ramos con la segunda parte de su artículo publi- España cado en el número anterior. Nos complace también in- cluir un artículo del profesor Aharon Oren de la Univer- Tel. +34 678 896 490 sidad Hebrea de Jerusalén. En la tradición del desgracia- Fax +34 91 855 41 60 damente extinto “Journal of Salt History”, esperamos se- [email protected] guir publicando artículos internacionales, logrando que www.salinasdeinterior.org El Alfolí se vaya convirtiendo en una publicación salinera Coordinación: de referencia en otros países. Katia Hueso Kortekaas Jesús-F. Carrasco Vayá Se cierran las colaboraciones con un texto del profesor Oriol Beltran sobre sales gourmet, que muestra perspecti- Colaboran en este número: vas económicas interesantes a las sales artesanales, así co- Antxon Aguirre mo otro de Antxon Aguirre dedicado al garum.
    [Show full text]
  • Kirk Jing, Will Alston, Nick Jensen Modern World Tournament 2014
    Kirk Jing, Will Alston, Nick Jensen Modern World Tournament 2014 Round #12 Bonuses 1. The former Imperial Entomologist Chacko discovers a moth with unusually large dorsal tufts in a novel by this author, who attacked nukes and the War on Terror in The Algebra of Infinite Justice. For 10 points each: [10] Name this Indian author, known for supporting bizarre political causes like Communist guerrillas and the Tamil Tigers. This author’s childhood in Aymanam inspired her novel The God of Small Things. ANSWER: (Suzanna) Arundhati Roy [10] Though Arundhati Roy writes in English, most residents of Aymanam speak Malayalam, the regional language of this state along the Malabar coast. Most migrants to the UAE come from this state with capital Trivandrum. ANSWER: Keralam [accept goofy nicknames like God’s Own Country] [10] This leading Malayalam- and Tamil-language author reimagined the Silappatikaram in Kotravai. This critic of Karunanidhi traced environmental destruction through the lens of the Peruvattar family in his novel Rubber. ANSWER: B. Jeyamohan [or Jayamohan] 2. If you’re reading a German paper in English, it’s probably this one. For 10 points each: [10] Name this largest German weekly, which was given free access to Wikileaks findings. Known for its investigative journalism, it first rose to fame after exposing West German military inadequacies in a namesake affair. ANSWER: Der Spiegel [accept The Mirror] [10] Der Spiegel uncovered the 1999 CDU scandals, which seriously hurt the careers of Wolfgang Schäuble and this man, a Chancellor of Germany who oversaw reunification at the end of the Cold War.
    [Show full text]
  • On the Origins, Diffusion and Cultural Context of Fermented Fish Products in Southeast Asia Kenneth Ruddle Naomichi Ishige
    On the Origins, Diffusion and Cultural Context of Fermented Fish Products in Southeast Asia Kenneth Ruddle Naomichi Ishige Abstract A basic reconstruction is made of the origin and diffusion of fermented fish products in East Asia by combining information on the history of human migrations, cultural borrowing and ethno-linguistics. It is assumed that (1) simple shiokara was the prototypical fermented fish product from which the others were elaborated independently; (2) fish preservation was needed only in areas of pronounced seasonality of local fish availability; (3) fish fermentation developed first among sedentary farmers; (4) prior to organized commerce, fish fermentation originated and developed only where salt was easily obtained; and (5) fish fermentation developed in a focal region(s) of continental East Asia, later diffusing to peninsular and insular regions through the migration of peoples, cultural borrowing and commerce. Ruddle, Kenneth, and Naomichi Ishige. 2010. On the Origins, Diffusion and Cultural Context of Fermented Fish Products in Southeast Asia. In Globalization, Food and Social Identities in the Asia Pacific Region, ed. James Farrer. Tokyo: Sophia University Institute of Comparative Culture. URL: http://icc.fla.sophia.ac.jp/global%20food%20papers/html/ruddle_ishige.html Copyright © 2010 by Kenneth Ruddle and Naomichi Ishige All rights reserved i Globalization, Food and Social Identities in the Asia Pacific Region Introduction The cuisines of East Asia are based on a combination of rice, fish and vegetables, with most animal proteins obtained from aquatic organisms, mainly fish. Throughout East Asia, much of the seasonally available fish is preserved by fermentation, and fermented foods are consumed daily.
    [Show full text]
  • SP5-2 Smes.Pdf (718.5Kb)
    Yeap Soon Eong, Ira Hariono and Virgilia T. Sulit A major source of animal protein among the Southeast In the Southeast Asian culture, condiments and seasonings Asians, traditional fish products also represent a significant produced from fish materials are integral part of the people’s component of fish utilization in the region accounting for meals to perk up soups or simply as dips or spicy 30-45% of the total landed catch (Yeap and Tan, 2002). accompaniments. The most popular condiments in the region The production of these economically and culturally are fish sauce and fermented fish or shrimps (known in the important products is an important means of preserving fish region’s local languages as either bagoong, sambal in the developing countries where storage facilities for fresh belacan, terasi, budu, cincaluk, patis, pha ork, nam fish are rather scarce. pla, hmyin ngapi, kecap ikan, teuk trey, etc.). The production of condiments and seasonings in the region Yagi (2006) reported that in 2003, the value of internationally through fish processing is an industry in itself. traded fish and fishery products amounted to more than USD 68.0 billion, of which about 48% was supplied by the For economic as well as cultural reasons and as a means developing countries. Among the major importers of fishery of maximizing the utilization of fish catch, the production of products from the ASEAN region are the US, EU, and traditional fish products, which contribute largely to providing Japan. In 2004, the export of fishery products from the additional protein supply for the ASEAN populace and to ASEAN countries to Japan amounted to USD 2.9 billion or the region’s food security, should therefore be promoted.
    [Show full text]
  • Discovering Microbiota and Volatile Compounds of Surströmming, the Traditional Swedish Sour Herring
    Journal Pre-proof Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring Luca Belleggia, Lucia Aquilanti, Ilario Ferrocino, Vesna Milanović, Cristiana Garofalo, Francesca Clementi, Luca Cocolin, Massimo Mozzon, Roberta Foligni, M. Naceur Haouet, Stefania Scuota, Marisa Framboas, Andrea Osimani PII: S0740-0020(20)30092-7 DOI: https://doi.org/10.1016/j.fm.2020.103503 Reference: YFMIC 103503 To appear in: Food Microbiology Received Date: 24 September 2019 Revised Date: 1 April 2020 Accepted Date: 1 April 2020 Please cite this article as: Belleggia, L., Aquilanti, L., Ferrocino, I., Milanović, V., Garofalo, C., Clementi, F., Cocolin, L., Mozzon, M., Foligni, R., Haouet, M.N., Scuota, S., Framboas, M., Osimani, A., Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring, Food Microbiology (2020), doi: https://doi.org/10.1016/j.fm.2020.103503. This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2020 Published by Elsevier Ltd. provided by Institutional Research Information System University of Turin View metadata, citation and similar papers at core.ac.uk CORE brought to you by 1 Discovering microbiota and volatile compounds of surströmming , the traditional Swedish sour herring 2 3 Luca Belleggia 1, Lucia Aquilanti 1, Ilario Ferrocino 2,* , Vesna Milanovi ć1, Cristiana Garofalo 1, Francesca Clementi 1, 4 Luca Cocolin 2, Massimo Mozzon 1, Roberta Foligni 1, M.
    [Show full text]