Choko harvest and processing

Zaia Kendall

Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!

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5 Responses

  1. ralph says:

    Zaia they will probably take them of you when boarding, I make chutney choco and oinion being the main ingredient, I can get reciept if you like. As well because they are fairly tasteless on there own, you can make them into a preserve with a sweet liquad like tin pears you buy at the store.Although I have not done this I should imagine you would cook first put them into a sweet syrup type liquid and preserve.

    • Zaia says:

      Thanks Ralph, I will take the chance with choko on the plane, as they will be dehydrated and in a plastic bag for transport, I hope it will be okay…
      I will try to make some chutney as well, we have so many chokos, I can try out lots of things!

  2. saravitali says:

    Reblogged this on Social and Sustainability – Sara Vitali's Blog and commented:
    Would you like to make the difference in #sustainability? Agriculture has a huge impact in our environment and life. This interesting blog is sharing about problems and problem solving in agriculture, focusing on Permaculture.. small world from Sunshine Coast. A place I will visit for sure when I’ll go back to Australia

  3. says:

    Choko chips, that’s different! Hi Zaia, Tom. Can I pass on this info to you, another way to use chokos? My Mum preserved them as a sweet. She would peel and core them, they looked just like halved pears. Cooked gently in Apple or pear juice then bottled, preserved for later use. With a family of 10 kids she had to be very frugal! Also, chokos quartered, steamed then added to a white cheese & parsley sauce is very nice. Hope you don’t mind my suggestions. You are both doing a great job out there and I enjoy reading your blogs. Wish I still had that much energy! Cheers…..

    Pauline Chant


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