Category: AGRICULTURE

PROLONGING THE SHELF-LIFE OF SHRIMPS

PROLONGING THE SHELF-LIFE OF SHRIMPS

 

Procedure:

 

1. Dry sawdust (from white lauan) under the sun for 1 day.

2. Place in plastic bags and cool in a refrigerator until a temperature of 15° C is obtained.

3. Place the shrimps in a basin of sea water, slowly add ice until it reaches a temperature of 18° C.

4. Remove the shrimps from the water, transfer into the sawdust inside the plastic bags and arrange in a container lined with styrofoam.

5. Place about 300 grams of cracked ice into the plastic bags; seal and place on top of the sawdust.

6. Close the container tightly with a masking tape.

7. On the following day, wash the shrimps with iced seawater.

 

A Japanese expert on shrimps from the Southeast Asia Fisheries and Development Center (SEAFDEC) in Iloilo has conducted this experiment so as to prolong the life of shrimps even when packed for transporting. Results showed that 93% of the shrimps were still alive and could swim when placed in water.

 

Source: Phil. Farmers’ Journal March 1980

SOME TIPS ON HOW TO CHOOSE FRESH SEAFOODS

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

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.

 

Continue reading “THE PRODUCTION OF TEMPERATE MUSHROOM”

RIPENING OF BANANA CAN BE DELAYED

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