Peanut Production – Mani Business

PEANUT PRODUCTION

Technical Description
Peanut (anachis hypogea L.), locally known as “mani”, is a protein-rich and oil-laden legume. It is one of the oldest crop grown in the Philippines, but it has remained as a corn intercrop and has not gained prominence as a cash crop. It helps reduce risk of heart disease and cancer. Peanut contains high quality protein (25-30%) and oil (46-50%) protein content of 1 kg. Peanut is equivalent to that of a kilogram of pork and exceeds that of an egg, and meat from fowl and beef.

Peanut is ideal as a food ingredient because of its aroma, flavor, crunchy texture, and high energy value. It requires less nitrogen fertilizer because of its nitrogen-fixing nodules.

About 95% of the peanut areas are planted with the low yielding “native” Spanish-type variety. The Philippine seed board recommended the CES-10 and BPI-E.B. which yield as high as 2.0-2.5 MT of shelled peanuts per hectare. These varieties contain 24-26% protein and 42-46% oil. Continue reading “Peanut Production – Mani Business”

Calamansi Production – Kalamansi

 

Calamansi Production – Kalamansi

Calamansi or calamondin (Citrofortunella microcarpa) is a fruit tree native to the Philippines. It is the most commonly grown backyard tree among the citrus species. It can thrive in a wide variety of environmental conditions.

It is a small tree with a height ranging from 2 meters to 7 ½ meters at maturity. Its broad egg-shaped leaves are dark green in the upper surface and pale green underneath. The fruit is round, about 2 cm to 4.5 cm in diameter, and greenish – yellow in color.

Like its relatives, such as the mandarin, pomelo and sweet orange, the calamansi is rich in phosphorous, calcium, iron and Vitamin C or ascorbic acid. It is the most popular and most commonly used citrus fruit in the country. Its juice is nutritious and traditionally made into a fruit drink that helps prevent respiratory diseases. It also helps strengthen the bones and stimulate growth especially among growing children. It can be used as a flavoring ingredient in desserts, e.g. leche flan, or as an additive in various food preparations, such as fish steak. Its pulp is used as a major ingredient in beverages, syrups, concentrates, and purees. The peel is made into jams, candies, and marmalade. With its alkalinizing effect, on the body calamansi helps circulate blood evenly and facilitates normal digestion. Continue reading “Calamansi Production – Kalamansi”

Youtube live streaming

 

Youtube Live

Youtube is planning to do live streaming this year. According to them, they have been looking into this idea years ago but they do not have the capability back then. But because of google, now this idea is a reality.

Live streaming is not new but the idea to watch somebody 24 hours is like having Youtube as big brother of the entire planet. Just imagine how many copyright issue would youtube/google would face if some subscriber focus his camera on the TV or jack his cable to the video feed.

The world is getting smaller and entertainment business will just be a click away. By having a live stream anyone could have his webtv. If this will materialize it could the next big thing . It would revolutionize internet surfing like blogging did.

Solita F. Camara-Besa- Filipino Scientist

 

Solita F. Camara-Besa

Dr. Camara-Besa is a medical educator and researcher. She has worked on the sodium and potassium content of Philippine foods and established standards useful in the preparation of diets. Her series of 8 papers on cholesterol levels in relation to diets of various segments of the Filipino population which are very important epidemiological basic data on Filipino give an idea of the importance of fats and cholesterol in the epidemiology of atherosclerosis among Filipinos.

Some of Dr. Camara-Besa”s researches were award winning. She was a Barbour Scholar, University of Michican from 1939-1940 and is a member of various honorary and learned societies.

Source: Directory of Academicians and outstanding young scientist.

Picture of Solita F. Camara-Besa