Patola or luffa (scientific name) is commonly planted as vegetable or for food. According to
scientists, it contains calcium, iron and plenty of phosphorous.
There are two kinds of patola: one is the many-sided which is inherently ours and the other is
the cylindrical type, which is called “patolang Kastila”. Our local version is the sweeter kind.
Continue reading “Patola”
PATOLA / LUFFA
Patola is a vegetable that is normally found in the market. It is usually used with miswa or chopseuy. But its usefulness does not ends there. It can be processed to become luffa. Yes, luffa, the one that we used to get rid of that dead cells in our body.
Patola as sponge has long been known in this country, but abroad, they are just beginning to know its use, and have learned to like it. Patola is sewn on a piece of cloth that serves as a handle for rubbing. Because of this, luffa or matured patola is in demand abroad, but we cannot meet this demand. Australia ask for a million pieces, to be sold in drug stores and department stores as sponge, 30×6 cm sizes. This is flat, but expands when put in water. The U.S get supply from Korea (form where luffa is supplied by a certain “Luffa King” because of his extensive luffa plantation for the purpose), by Japan, China and some other countries. In France, they like luffa as a natural beautifier cleanser. In Germany, their import of luffa is as natural as DM 1.83 million from Egypt, Greece, Japan, Cuba, USA, Tinisia, France, Netherlands, Italy, Great Britain and Lebanon. Thus, if we can produce enough patola for export, it will mean bringing in dollars to our country, without much competition.
MANNER OF PREPARATION
1.Let the patola grow mature before harvesting or buy mature patola.
2. Remove the peel and shake of the seeds. It could be easier to clean this by boiling first, but this will diminish the coarseness for rubbing. Continue reading “Luffa Production – Luffa Business”