kita – Page 6 – Philippine Tambayan

Tomato Ketchup / Catsup Business

According to wikipedia ketchup /catsup like sauce originated in Eastern Asia. American’s and Europeans brought the technology into their country and tried to improve on it. Currently, one of the biggest distributor of ketchup is Heinz. And if you want to follow the footstep of Heinz you could try this recipe:

HOME MADE TOMATO CATSUP

Ingredients and Materials:

Tomato acc. to pulp needed

Vinegar ½ quart

Sugar 4 cups Continue reading “Tomato Ketchup / Catsup Business”

Paggawa ng Itlog na Pula – Salted Egg Production

Ang itlog ng itik ay maaaring gawin balut, penoy o itlog na pula. Ang mga nabanggit ay ilan sa pamamaraan upang lalong mapahaba ang shelf life ng nasabing itlog ng itik. Nakasaad sa ibaba ang processo kung paano gumawa ng itlog na pula.

Ingredients:

Duck egg, clay/nuno sa punso/ant hill, salt, water and fish net.

1. Clean the egg.

2. Crush the salt.

3. Mix equally amount of clay and salt.

4. Gradually apply water until it consistency is like a cake batter.

5. Dipped the egg in the mixture until it is fully covered.

6. Place the egg in a box/ wooden box it should be enclosed in newspaper. Store it for 18 days.

7. After 18 days clean the egg and boil it in low fire.

8. After boiling put the egg in the fishnet.

9. Boil some food coloring and dip the fishnet with egg. Remove the fishnet if the desired color is attained.

picture: aromacookery.com

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”

Watermelon Production -Pakwan Business

Watermelon, commonly known as “pakwan” in Tagalog, is probably native to Africa. It is mainly eaten as dessert fruit. The rind is made into preserves and pickles; the seeds are processed into butong pakwan. In 1982-83, the area planted to watermelon was 15,410 hectares with a total production of 75,650 metric tons of fruits; but area was reduced to 5,370 hectares in 1983-1984 and production went down to 57,000 metric tons of fruits. The demand for watermelon could go up as foreign markets like the USA offered to buy all the watermelon the country can produce.

VARIETIES

Varieties commonly grown in the Philippines are Valencia, Meak, Klondyke, northern Hybrid, Tender Sweet, honey Cream and Mallorca. Foreign varieties Accessions 193490 and 293964 from Africa; Accessions 183217 and 164539 from India; Festival Queen, Glory, Charleston Gray and Sugar Baby. Elevation – Watermelon is grown commercially in lowland areas after rice harvest. These provinces are Bataan, Bulacan, Pampanga, Tarlac, NUeva Ecija, Rizal, Batangas and Laguna. Months of planting – Planting season is from October to january. In some parts of the country, planting is done as early as August to produce an off-season crop which commands better market price. Continue reading “Watermelon Production -Pakwan Business”