Tag: tinik

Bamboo growing

Bamboo Growing

If you’re convinced of the potentials of bamboo growing, the  following procedure should help you get started. Let us assume that you have a one-hectare lot. It can be less but the important thing is to be close to sources of water, the soil should be sandy loam and well drained. Stake the area at a spacing of 8 meters by 8 meters. Remove weeds and other vegetation that may compete with the bamboo.

 

The next  step is to prepare planting stocks for direct out-planting. They can be obtained from the butt to the middle portion of one-to-two-year old culms. These culms should have undisturbed, fresh buds. Branches can also be used as planting stocks, although they should be treated with Hormex to induce rooting.

 

If you decide to use branches as planting stock, these must first be planted in 6 inches by 8 inches plastic bags containing topsoil. The branches  should stay in a plant nursery for about 6 to 10 months with only 50 percent sunlight. Watering should be done daily.

 

Should you use two node cuttings, collect them one day before outplanting, preferably in the afternoon. Use a hand-saw for cutting and keep them under cover with moist cloth. About 156 planting stocks will be enough for a one hectare area.

 

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Smoked Soft – Boned bangus

Smoked Soft – Boned bangus

Procedure

  1. Remove the gills and open the soft belly to remove the internal organs.
  2. Wash fish thoroughly to remove blood, slime, dirt, etc.
  3. After washing, soak fish in concentrated brine for 120 minutes. To prepare concentrated brine, mix thoroughly 1 part salt and 3 parts water.
  4. Drain brined bangus for a few minutes, wrap in aluminum foil and then process in a retort or pressure cooker at 10 lbs pressure for an average time of 90 to 120 minutes.
  5. After processing,” dry to the touch” under the sun for 30 to 48 minutes or in any suitable artificial dryer.
  6. Smoke the processed fish in a suitable smokehouse for 30 to 45 minutes until golden brown.

Source: semi intensive pond for milkfish, DA brochure

 

Sustainable livelihood option for the Philippines

DENR

Livelihood options forcoastalc ommunities

Vol. II IRR and SMISLE publications- bfar

MARID agribusiness digest

September and October 1999

BANGUS DEBONING / BONELESS BANGUS

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BANGUS DEBONING / BONELESS BANGUS

 

Procedure

  1. Wash the fish
  2. Split the fish, butterfly style.
  3. Remove the internal organs, gills, blood and slime.
  4. Remove the backbone and dorsal fins by means of a sharp knife.
  5. With the use of forceps, remove the spines at the belly cavity. This can be done easily because the spiner are superficially embedded.
  6. Debone.

Make a superficial slit along the dent of the dorsal and ventral muscles with the edge of a knife. Remove spines one after the other by inserting the pair of forceps between the segments of the dorsal and ventral muscles.

 

Continue removing the spines in  similar manner on the dorsal and ventral areas until all spines are eliminated.

 

From the dorsal portion, there are approximately 44 branching spines embedded between the muscle segments. Starting from the nape along the lateral line 22 spines are embedded and along the ventral muscles are  24 spines.

 

 

 

Source: semi intensive pond for milkfish, DA brochure

 

Sustainable livelihood option for the Philippines

DENR

Livelihood options forcoastalc ommunities

Vol. II IRR and SMISLE publications- bfar

MARID agribusiness digest

September and October 1999