Date: Saturday, October 28, 2017
Location: Agriculture and Life Science Building, Room 125, University of Guam, Mangilao 96923
Presenters: Dr. Jian Yang, Dr. Bob Barber, Dr. Tanisha Aflague, Ms. Sheryl de Jesus, and Ms. Clarissa Barcinas
Sponsored by: Cooperative Extension Service, College of Natural and Applied Science, University of Guam
This workshop aims to teach participants to make healthy and novel coconut kefir drink. Kefir is a probiotic product originally fermented from dairy milk and consumed for longevity in East Europe. Instead of dairy milk, we will use local coconut to make coconut-milk kefir drink. In the workshop, in addition to learning make kefir drink, you will learn the nutrients of coconut and coconut products, production and health benefits of coconut kefir, and the potential marketing opportunity of kefir products in the community. All participants will receive a package of kefir culture and fermentation jar to make coconut kefir at home.
Registration and Fee
The workshop registration fee is $25 per person, including refreshments, workshop materials, one pack of kefir culture, one fermentation jar, and certificate. Registration is first-come, first-served with a 20 person maximum. The deadline for registration is Thursday, October 26, 2017 at 5:00 pm Guam.
For workshop registration and questions, please contact Ms. Clarissa Barcinas (phone: 735-2029; email: email@example.com) or Dr. Jian Yang (phone: 735-2027; e-mail: firstname.lastname@example.org).