2022 product - Innovation towards Indigenous food sovereignty - Developing Native-owned lake trout products with Confederated Salish and Kootenai Tribes

SW21-929 (project overview)

Project Type: Research and Education

Funds awarded in 2021: $349,898.00

Projected End Date: 08/31/2024

Host Institution Award ID: N/A MSU Internal

Grant Recipients: Montana State University; Salish and Kootenai College

Region: Western

State: Montana

Principal Investigator:

Wan-Yuan Kuo

Montana State University

Co-Investigators:

Eric Belasco

Montana State University

Dr. Jane Boles

Montana State University

Dr. Paul Gannon

Montana State University

Dr. Paul Lachapelle

Montana State University

Dr. Brent Peyton

Montana State University

Mattie Griswold

Montana State University

Rebecca Richter

Montana State University

Description:

This is a research abstract accepted by the Institute of Food Technologists (IFT) Annual meeting 2021. The content described the development process of two smoked lake trout products in partnership with Native Fish Keepers INC. The study recruited residents of the Flathead reservation to gather sensory input on the traditional smoking process and uses of spices, community insights assisted students to present the two product recipes and concepts.

Type:

Conference/Presentation Material

File:

Download file (PDF)

Authors:

Genesis Chavez, Montana State University; Edwin Allan, Montana State University; Sharon Li, Montana State University; James Vallie, Montana State University; Matthew Weaver, Montana State University; Kyle Christensen, Montana State University; Sun-Hwa Kim, Montana State University; Wan-Yuan Kuo, Montana State University

Target audiences:

Farmers/Ranchers; Educators; Researchers; Consumers

Ordering info:

https://www.montana.edu/hhd/directory/2065482/wan-yuan-kuo
Wan-Yuan Kuo
wanyuan.kuo@montana.edu
Montana State University
Reid Hall 347, Montana State University
Bozeman, MT 59717
https://www.montana.edu/hhd/directory/2065482/wan-yuan-kuo
(406) 994-3259

This product is associated with the project "Indigenous Food-Science-Ways: Integrating Indigenous knowledge with food science research and education to support value-added Native foods"

Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.