Category: AGRICULTURE

mushroom production seminar

I saw a post  reply in one of the topic here and i think this is worth a blog/topic  of its own:

Earthling Mushroom Garden (EMG) of Sta. Rosa, Laguna in partnership with NEGO-SKWELA, QC will be conducting a Training Seminar on Mushroom Production (using Tissue Culture of 4 Varieties: Oyster White Florida, Abalone White, Shitakei & Ganoderma Lucidum):

Date/Day: Nov. 20-21, 2010 (Sat. & Sun)

Venue: Nego-Skwela Training Office, North Avenue, Diliman, Quezon, City

Contact Person: Anne V. Quitan, Mobile Phone, EMG MarketingCoordinator,

Mobile Phone No. 0928 7341 350,

Email Ad: annabelle_quitan@yahoo.com

EMG Services offered: Hands-on Training Seminars; Sale of Training Manual, Spawn, Substrate, Fruiting Bags (with & with out spawn inoculation), fresh sprouts of oyster, abalone & shitakei varieties, dried ganoderma lucidum (red mushroom) in 10 gram packs, mushroom patties &  atsara; &  consultancy on mushroom business (small to large scale) operations

Contact Person: Rodolfo T. Versoza, EMG Operations Manager,

 MobilePhone No. 09206118418

Coco wallboard

Coco wallboard

 

The coconut is called the tree of life because of its usefulness .  Almost all part of the coconut tree can be utilized for different purpose. The trunk could be used as a cocolumber, leaves as walis tingting, fruit as food etc. The coconut husk could be use as panggatong, coconet and etc. Continue reading “Coco wallboard”

Sugar and Vinegar from “Pakol”

Sugar and Vinegar from “Pakol”

By: Francis Fabi

Pakol (Musa errans), a wild variety of banana yields vinegar and sugar through the following processes:

For vinegar:

Slice each  of the peeled fruits into two, lengthwise.  Put them into a cellophane bag with ah ole at the bottom. With  the hole over a glass jar that will gather the dripping juice, tie teh top part of the bag. Let stand for two weeks. Do not crush the fruit to squeeze out the juice, let the juice drip naturally.

For sugar:

Place the peeled fruits in a basin and squeeze fruits to extract the juice. Heat the strained mixture in a kettle and keep on stirring until a desired consistency is reached. Let it cool then put the syrup in a clean glass jar.

Sugar and Vinegar from “Pakol”

Sugar and Vinegar from “Pakol”

By: Francis Fabi

Pakol (Musa errans), a wild variety of banana yields vinegar and sugar through the following processes:

For vinegar:

Slice each  of the peeled fruits into two, lengthwise.  Put them into a cellophane bag with ah ole at the bottom. With  the hole over a glass jar that will gather the dripping juice, tie teh top part of the bag. Let stand for two weeks. Do not crush the fruit to squeeze out the juice, let the juice drip naturally.

For sugar:

Place the peeled fruits in a basin and squeeze fruits to extract the juice. Heat the strained mixture in a kettle and keep on stirring until a desired consistency is reached. Let it cool then put the syrup in a clean glass jar.