Kina researcher wins grant for work

Otago Daily Times 7.9.2006

Biochemistry researcher Daniel Garama has joined a team of University of Otago scientists seeking to unlock the multimillion¬dollar export potential of kina.

Mr Garama (25) was "quite ecstatic" this week, after receiving a prestigious fellowship, amounting to $107,500 over three years, from the Foundation for Research, Science and Technology, to support his planned PhD research on kina (sea urchins).

The fellowship money, part of a new national scheme, contributes to university tuition fees, research costs and to supporting students.

Mr Garama has become the
first and only PhD student to gain an inaugural Te Tipu Putaiao Fellowship under the scheme.

His co-supervisors are Otago University biochemist Dr Alan Carne, food scientist Associate Prof Phil Bremer and marine scientist Associate Prof Mike Barker.

Prof Bremer is programme manager for university's multidisciplinary kina research group, which is backed by a $2,776,000 grant from the foundation, over four years.

Earlier attempts to market New Zealand kina products abroad had proved unsuccessful. Improving understanding of kina, including its biochemistry, could help to create a potentially lucrative aquaculture export, Prof Bremer said.

Mr Garama was born in Invercargill, is of Ngai Tahu descent, and already has a BSc (Hons.) and MSc in biochemistry from Otago University.

There was "definitely a lot of potential" in kina exports and he was excited about becoming involved in the research, he said in an interview.

Foundation officials said that Mr Garama's planned research into techniques for improving the quality of kina roe, the kina's reproductive tissue, could underpin the development of high value kina export markets.

Mr Garama will investigate the biochemistry of cartenoids and various other chemical compounds in the diet of kina, to improve understanding of their impact on roe colour,
taste and flavour.

Kina roe is considered a delicacy in many countries, including Japan, where it sells for up to $US300 a kilogram. New Zealand's waters have significant kina stocks but the flavour, colour and texture is highly variable, making it difficult to supply international markets with a consistently high quality product.

The Otago research group is investigating the impact of kina diet, harvesting and handling procedures, and storage conditions on roe quality and consistency.
Mr Garama will also assess traditional Maori methods of kina preparation to gain further insights into kina processing.