In Fiji, fermented coconut (kota) is consumed as a condiment to meals especially fish and seafood including vegetable salad to add flavor. \n\nIt tastes great with seafood, it blends well with nama (sea grapes) and food cooked in coconut milk. \n\nIt is a source of income to most families in maritime islands and coastal areas.\n\nThe health benefits of fermented coconut are anti-microbial, anti-bacterial, anti-viral and anti-aging properties; it nourishes body cells the food it needs to stay in optimal health especially the brain! Thus community elders have longer life span cycle compared to others. \n

Maqom is a unique art that has collected a large number of musical works and has developed over the centuries thanks to the work of folk poets and philosophers, composers, singers and musicians. In 2008, UNESCO recognized Shashmaqom as the intangible cultural heritage of mankind. The resolution of the Cabinet of Ministers notes that, starting from 2022, the Festival will be held in the month of May, every 2 years.The festival is expected to be attended by young performers under the age of 30, as well as folklore groups not exceeding 15 people. The selection competition will be held in 2 directions: vocal and instrumental art. Festival organizers: The Ministry of Culture of the Republic of Uzbekistan, the Agency for Youth Affairs, the Uzbek National Art Center "Maqom", as well as the administration of the Bukhara region.

Maqom is a unique art that has collected a large number of musical works and has developed over the centuries thanks to the work of folk poets and philosophers, composers, singers and musicians. In 2008, UNESCO recognized Shashmaqom as the intangible cultural heritage of mankind. The resolution of the Cabinet of Ministers notes that, starting from 2022, the Festival will be held in the month of May, every 2 years.The festival is expected to be attended by young performers under the age of 30, as well as folklore groups not exceeding 15 people. The selection competition will be held in 2 directions: vocal and instrumental art. Festival organizers: The Ministry of Culture of the Republic of Uzbekistan, the Agency for Youth Affairs, the Uzbek National Art Center "Maqom", as well as the administration of the Bukhara region.

Maqom is a unique art that has collected a large number of musical works and has developed over the centuries thanks to the work of folk poets and philosophers, composers, singers and musicians. In 2008, UNESCO recognized Shashmaqom as the intangible cultural heritage of mankind. The resolution of the Cabinet of Ministers notes that, starting from 2022, the Festival will be held in the month of May, every 2 years.The festival is expected to be attended by young performers under the age of 30, as well as folklore groups not exceeding 15 people. The selection competition will be held in 2 directions: vocal and instrumental art. Festival organizers: The Ministry of Culture of the Republic of Uzbekistan, the Agency for Youth Affairs, the Uzbek National Art Center "Maqom", as well as the administration of the Bukhara region.\n\n

Maqom is a unique art that has collected a large number of musical works and has developed over the centuries thanks to the work of folk poets and philosophers, composers, singers and musicians. In 2008, UNESCO recognized Shashmaqom as the intangible cultural heritage of mankind. The resolution of the Cabinet of Ministers notes that, starting from 2022, the Festival will be held in the month of May, every 2 years.The festival is expected to be attended by young performers under the age of 30, as well as folklore groups not exceeding 15 people. The selection competition will be held in 2 directions: vocal and instrumental art. Festival organizers: The Ministry of Culture of the Republic of Uzbekistan, the Agency for Youth Affairs, the Uzbek National Art Center "Maqom", as well as the administration of the Bukhara region.

Kota is a Fijian delicacy that is commonly produced in the maritime islands as well as the coastal areas, and has been passed down through generations. \n\nThis is simply a fermented product made from grated coconut soaked in seawater for several weeks or even months to get its unique taste. \n\nIn the picture, women of Qoma island are wrapping grated coconut in banana leaves to be soaked in sea water during high tide.\n

Lawasau (meaning sacred net) is a traditional fishnet for catching turtle, made from coconut sinnet knotted into a mesh approximately 30cm square. \nThis traditional fishnet is owned by the people of Qoma Island, with total land area of approximately 22 hectares, situated on northeast coast of Vitilevu mainland, Fiji. \nThe turtle fishnet is believed to be the extension of the net owner’s morality because it is believed that turtles can only be caught if the ancestral spirits are satisfied with the fishermen’s behavior and are supportive of them. \n

Turtle fishing in Fiji is prohibited by Government during their breading season which falls from 1st November to end of February. \nDuring turtle season, men of Qoma island fish for turtles from Tuesday to Friday for 2 - 3 weeks of the month. Turtle fishing will require a group of 3 to 4 men who will not return home until Friday afternoon unless there is a catch. \nThe trip will be commanded by the oldest person, and will cover considerable large geographical area, fully devoted to turtle fishing. Once the turtle is sighted, a variety of methods may then be used for its capture. \nDuring the day, turtle fishing is done at high tide when the fishermen make careful observations as they pole their punt near the reef or reef edge. Turtles can easily be distinguished from rocks deep down in the sea or can be sighted when they surface to breathe. \nOnce an identification is made, the net is quickly placed (viri) to block the likely escape path that the turtles will take out of the reef. The disturbance (samu), is then started close to the shore or the other side of the reef and continues as the party advances, attempting to drive the turtle towards the placed turtle nets. This type of fishing may continue from high tide to when it is completely dry with the occasional placing (viri) and retrieving (yavi) of nets consequent to the sighting of turtles.

Different parts of Fiji, have different methods of preparing Kora. \nFor the island of Qoma, kora is prepared by scrapping coconut, and squeezing out its milk. The squeezed grated coconut will then be wrapped in banana leaves, and soaked in sea water. Large stones are placed over the kora bundle to press down the wrapped product, and hold it in place during high tide. \nSome parts of Fiji use nylon sacks for storing grated coconut before placing in sea.\nSea water helps soften the grated coconut and add salt to the mixture. \nAt low tide, women identify suitable places at the foreshore to place the prepared kora bundle. Some prefer to place kora in tidal pools or rock pools; some on foreshore while those far way from the ocean prepare the mixture at home. \nIt is said that the difference in salt concentration determines the taste of Kora. Therefore it is placed in areas with little to no human interaction where sea water is clean with no pollutants. \n

Today, the fishing technology used in Qoma Island Fiji is a combination of traditional and modern methods. The importance of this technology cannot be over stated as life of the community rests on fishing. \nQoma Island villagers are now weaving turtle fishnet using nylon and twine, replacing the traditional coconut sinnet. \nThe net has changed its form however villagers rely heavily on traditional knowledge to guide them in their fishing expedition.

The fisherfolk of Qoma in the province of Tailevu, given their efficiency and skill at sea have a rich knowledge of fish and their habitat which is couple with a wide array of fishing technique. \nIn weaving Lawasau fishnet, for turtle fishing (qoli vonu), dried hibiscus stalk are fastened to hold the net and serve as an indicator when turtle is trapped, while the opposite side is tied with seashells (uma) as net boarders that will spread under ocean.\nEach end of the net is anchored with large corals (tauso) to avoid drifting of net.

Villagers of Qoma island (like any other village in Fiji) will wait at least four nights until they can unwrap and extract the mixture, for consumption. \nWhen collecting Kora after four nights, it is squeezed and placed in an air tight container. The presence of air in the mixture will spoil the Kora and cause food decay. \nThis food preservation method by salt makes water in food tissues unsuitable for germs to grow. Salt binds all available water, making it difficult for germs to grow. \nCoconut contains medium chain fatty acids (lauric acid) and with the process of soaking it in sea water it increases the acidity or sourness of food, changing the taste and increasing nutrient quality. \n