Tambayan ng Kaalaman Tungkol sa Pilipinas
SOME TIPS ON HOW TO CHOOSE FRESH SEAFOODS
FRESH FISH
— intact abdomen and bell walls
— natural slime covering
— shiny and tight skin
— bright red gills
— clear, full eyes
— firm flesh
— mild, fishy color
FRESH SHELLFISH
— closed shells
— clear creamy neat color
FRESH CRABS
— are heavy for their bulk
— have firm joints that are still when bent
FRESH SHRIMP
— mild odor
— firm meat
— shell that fits tightly
Source: Farmers’ Journal, 1982 FNRI
THE PRODUCTION OF TEMPERATE MUSHROOM (AGARICUS)
Raw materials:
Rice straw, 500 kg. (sugarcane bagasse, sugarcane leaves as substitutes)
Water
Chicken manure (dried), 15-25%
Urea, 1.5%
Ammonium sulfate, 2%
Lime, 4%
Calcium sulfate, 2-2.5%
Potash, 1.5-2.0% Equipment:
1.5m x 10m x 1m compost bed
The Growing House
Procedure:
1 Preparation of compost
Straw is filed on the compost bed and water is sprinkled as filing is being done until water overflows on the sides. The pile is turned every fourth day. Chicken manure and urea are added on the first turning and ammonium sulfate and 2% lime on the second turning. The lumps formed are broken during the fermentation. Calcium sulfate, potash and the remaining 2% lime is supplemented on the third and last turning. Composting is completed for 16-20 days, depending on the rate of fermentation.
RIPENING OF BANANA CAN BE DELAYED
Bananas (also other fruits and vegetables) emits gas called “ethylene.” The presence of this gas inside the enclosed bags when transported for shipment coupled with high temperature hasten the fruit’s ripening process. A food expert devised a new, low-cost treatment for prolonging the storage life of bananas and other fruits and vegetables during transport.
A charcoal-like material was placed inside a plastic bag which absorbs the ethylene gas given off by the bananas. It measures 15 x 15 x 2 cm. and soaked in a concentrated solution of potassium permanganate. Two slices were placed in each plastic bag containing a bunch of banana and tied at both ends with tape.
They were cooled at a constant temperature of 20° C. Those packed in plastic bag without the charcoal-like absorbent ripened in just two weeks. The treated ones remained hard green, as if newly harvested and when the plastic bag was taken off, the fruits ripened normally.
Source: Phil. Farmers’ Journal July 1980
GROWING GARLIC
Garlic grows well in clay, alluvial and sandy loam soils. Sandy loam, properly applied with fertilizer, generally produces big, compact and heavy bulbs of good quality. Heavier soils such as clay loam also give profitable yields if they are cultivated and fertilized properly. Garlic requires cool weather during the early stage of growth thus it is best to plant them on the months of October and November.
Prepare the pieces of cloves in the afternoon, the day before planting. Carefully separate the cloves from each other, taking care not to injure them. Choose only the big pieces for planting. Soak the cloves for two minutes in a solution of Malathion (prepared by mixing three tablespoonfuls in five gallons of water). Treating the cloves with Malathion would kill the microscopic mites that cause “tangle top,” a common garlic disease. Drain off the solution and put the cloves in a clean container for planting.