Specific nutrition intervention by consuming local food sources becomes the solution to reduce the prevalence of stunting among children. Sweet potato and beans are identified as Alor's potential local food to prevent stunting. Alor itself has abundant crops and good nutrition to prevent stunting including nutritional intake for the mother-to-be and the unborn baby.
The youth and students have an important role to play how to solve the serious problem of stunting. Many breakthroughs can be made, especially by processing local products in Alor. Technological advances break the barrier to work and creativity, however, the ability to maximize existing technological facilities is the important thing.
In the first activity at the Hyuna Cafe, (29/03/2022) Otto Nodi Adyanto, area manager of CD Bethesda in Alor ignited the discussion by explaining the difference between local food and stunting so that the understanding can be completed. When it is revealed deeper, it showed an irony because, in NTT province, Alor regency is in the 5th place of stunting problem, even though Alor has abundant natural products as a food source. The discussion emphasized that stunting is a matter of community sovereignty over existing natural resources.
In the following discussion, Kaka In Allung, the owner of the Hyuna Cafe, a concept cafe serving Alor foods, shared a story for a shared hope, “The young people in Alor should be able to see opportunities in processing the local products to survive and to reduce the stunting problem together. Alor has rich natural resources that are useful for the people to survive, but it is not yet independent because they were not able yet to process them for their own needs and to sell at a higher value.”
Maria Maisal, a tough woman who dedicated her life to empower the surrounding environment by sustainable processing coffee with her brand ‘Kupu Kopi’ shared her insights. With strong will and perseverance, she run the business until now. 'Kupu Kopi' fulfills the demands of Alor coffee lovers even with limited equipment.
On
the second day (about processing local products by fermented drinks, Farida
Lamma Koly, a chemistry lecturer at Tribuana University presented material on
processing fermented drinks and beverages bananas into wine. Kaka In Alung also
shared concocting liquor drinks from the basic ingredients of Alor local drink,
called ‘sopi’ mixed with fruits and several types of flowers. The main goal of producing
the fermented beverage is to take benefit of the existing local fruits, avoid
wasting fruits during the season, and also increasing their selling value.
Processing any local products is in line with the global go-green campaign.
Hopefully,
following the activity, the young people and students become more creative
agents of change to increase the selling value of local products. With a better
level of community welfare, the problem of stunting is expected to be overcome.
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