Category: MEAT PROCESSING / FOOD BUSINESS

Okra production

Okra production

 

Ang okra ay taunang pananim na maitatanim sa maraming uring lupa at klima.

Maaari rin itong ilaga o ihawin at lagyan ng suka at bawang, at inilalahok ito sa

ibat-ibang lutuin na may karne at isda.

 

Ang iba’t-ibang uri nito ay: Lady Finger, Long Green, Long Ribbed, White Velvet,

at ang mga uring banyaga ay ang Clemson, Spineless, Emerald, Levadian at

Perkin Dwarf.

 

Ang okra ay tumutubo sa anumang uri ng lupa, subalit mahusay ang buhaghag

at buhanginin o lagkitin at sa kababaan.

 

Paraan ng Pagtatanim

 

Ihandang mabuti ang bukid. Araruhin at suyurin ang lupa nang dalawa o

tatlong ulit.

 

1. Ihulog ang mga buto sa maliliit na butas sa mga tudling na 70

sentimetro hanggang isang metrong pagitan.

 

2. Itanim ang binhi sa mga tundos na 50 sentimetro ang agwat sa mga

tudling na 80 sentimetrong pagitan sa daming 5 kilong binhi sa bawat

ektarya. Maggamas at maglinang. Diligin araw-araw.

Anihin ang mga bunga sa sandaling umabot sa hustong gulang. Ang

mapaminsalang kulisap sa okra ay ang kuto ng halaman, ngusongkabayo,

“flea beetles”, at mga uod (corn earworm at cutworm).

Ang pangkaraniwang sakit nito ay mosaiko (mosaic) at “root knot

nematode”. Ito’y masusugpo kung mapangalagaan ang pananim sa

pamamagitan ng pag-alis ng mga may sakit na tanim at pagpuksa sa mag

kuto sa halaman na nagdadala ng sakit na ito.

Source: DA

MANGOSTEEN PRESERVE

MANGOSTEEN PRESERVE

 

Ingrediets:

 

200 pieces mangosteen

1 kilo sugar

 

Procedure:

 

1. Remove the pericarp. Apply pressure with the thumb to remove the seeds.

2. Add 1 kilo white sugar to the fruits.

3. Boil for 35 to 50 minutes with constant stirring until the concoction turns light brown.

  Packed in sterilized bottles.

 

Source: DA

CANDIED LANGKA

CANDIED LANGKA

 

Ingredients:

 

1 kg langka

2 1/2 cups white sugar

1 gram sodium benzoate

 

Procedure:

 

1. Select sound, ripe langka fruit.

2. On the first day, cut langka into segments and separate edible pulp from seeds.

3. Wash it in running water and drain.

4. Dip langka in boiling water and drain.

5. Prepare syrup by boiling 2 cups water and 2 cups sugar for 5 minutes.

6. Soak langka pulp overnight in a cooled syrup.

7. On the second day drain off syrup, boil until the consistency becomes thick.

8. Repeat step no. 6

9. On the second day drain off syrup, boil until the consistency becomes thick.

10. Repeat step no. 6.

11. On the fourth day repeat step no. 9 and 10, then add 1 gram sodium benzoate. Mix well.

12. On the fifth day, drain the fruit, arrange on trays and dry in a dehydrator or under the sun for   

       16 hours at 52-64oC. (sun dried fruits should be pasturized in an oven for 30 minutes before

       wrap­ping).

13. Cool, wrap in cellphane and pack in polyethylene bags.

14. Label and store in a cool dry place.

Source: DA

JACKFRUIT PRESERVE

JACKFRUIT PRESERVE

 

Ingredients:

 

1 kg jackfruit pulp

1 kg white sugar

1 part water

 

Procedure:

 

1. Select the ripe but firm langka fruits. Remove the seeds and cut both ends of the flesh, then wash.

2. Boil syrup for 10 mins. Combine 1 part each sugar and water for every part of langka pulp. Soak overnight.

3. Drain syrup the following day. Pack in sterilized jars and pour boiling syrup. Remove bubbles, then half seal.

4. Pasteurize in boiling water for 30 mins. Seal tightly.

5. Place the jars upside down to test for leakage.

6. Cool, dry, and label.

Source:DA