Tag: langka

Study identifies Dynamics of Jackfruit Infestation

With a recorded 18 commercial and non-commercial uses, jackfruit (Artocarpus heterophyllus lam. ) displays great export potential specially as the fruit is gaining increased popularity beyond Asian shores. The Department of Agriculture (DA) has made jackfruit one f its banner commodities, attesting to this fruit’s foreign earning generation capacity.

In Eastern Visayas, efforts are underway to commercialize this crop. But the full commercializiation of jackfruit, like other crops, encounter numerous problems which all result to low yields. Insect pest attack is the most predominant obstacle to the growth of the Industry in the said region. Jackfruit is considerably attacked by fruit fly (Bactrocera umbrosa Fabr.) during the fruiting period, according to Coronel (1979).
In any crop production scheme, crop protection is always crucial to prevent insect-pest infestations. Crop protection activities include: a0 pest indentification, b) population fluctuation, c) assessment of damaged done by the insect pests and d) understanding of some biological information of the insect pests ( life cycle, mortality, alternate host, and natural enemies attacking of insect pests.)
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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

JACKFRUIT JUICE

JACKFRUIT JUICE

 

Ingredients:

 

jackfruit pulp

sugar

calamsi extract

water

 

Procedure:

 

1. Steam-blanch the jackfruit pulps for five minutes.

2. Osteorize the jackfruit pulps to procedure puree.

3. Mix 1 part puree to 3 parts water.

4. Add calamansi extract and sugar to taste.

5. Cool and serve.

Source: DA