Pepper Plants and How Pepper is Made
By pinoyfarmer | June 29, 2009
Pepper is a pungent spice made from berries. One of the earliest known spices ever discovered, pepper is used worldwide in almost every household.
CLASSIFICATION
Black pepper belongs to the family “Piperaceae.”
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Various Preserved Vegetables
By Pinoy Farmer | June 28, 2009
CANNED MUSHROOM
The mushroom commonly used for canning is the I. volvacea species. It looks like a tiny umbrella and its cap is white, occasionally tinged with gray, smooth in texture. This is the most popular mushroom not only in the Philippines, but in the entire Southeast Asian Region. Its growth is well suited to the tropical climate. It is best harvested at button stage and this is approximately on the 11th to the 14th day after spawn planting into bed. These, however, have a relatively short shelf life due to its high moisture content (85 to 95%). To preserve the produce for longer period the best known method applied is canning with 2% brine as medium. The canned product retains its fresh quality and has a shelf life of one year.
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Banana Catsup Making
By Pinoy Farmer | June 28, 2009
BANANA CATSUP (Process 1)
Ingredients:
1 kilo cavendish (saba) bananas
1 head onion
1 pc red bell pepper
1 head garlic
3¾ liter water
20 pcs chili pepper
500 mL vinegar
1 kilo brown sugar
100 grams rock salt
1/8 tsp cloves (fine clavo de comer)
1/8 tsp cinnamon
1/8 tsp paprika
1 tsp catsup red # 600
1/8 tsp strawberry red
1/8 tsp chocolate brown
5 grams sodium benzoate
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Processing Popcorn
By Pinoy Farmer | June 28, 2009
Add also picture of popcorn type corn plant
What is Popcorn?
Popcorn, like all six types of corn, is a cereal grain and originates from a wild grass. Its scientific name is zea mays everta, and it is the only type of corn to actually pop.
Popcorn is made up of three main components; endosperm, germ and the pericarp. The endosperm is made up of soft and hard starch granules. The endosperm is always white or yellow in color and is a carbohydrate. The function of the starch is to provide energy for the living part of the kernel, more commonly known as the “germ” or “embryo.” The outer hull of the kernel is the pericarp, which is made of cellulose. The pericarp or hull is usually white or yellow in color, though the range of colors includes red, black and many colors in between.
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How to Make Vinegar from Squash Peelings
By Pinoy Farmer | June 18, 2009
MATERIALS:
kalabasa peels & cores 1 kg
sugar 1 ½ c
yeast ½ tsp
vinegar starter 1 c
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How to Make Sardines
By Pinoy Farmer | June 18, 2009
Sardines in Tomato Sauce
Ingredients
1. Dressed fish (bangus, tunsoy, galunggong) 170-180 grams
2. Sauce 60 grams (tomato sauce 37.8 grams and tomato paste 12.6 grams)
3. corn or vegetable oil 9.0 mL
4. hot pepper extract* 0.7 mL
5. salt 1-2 grams
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How to make Kropeck from Mongo and Soybeans
By Pinoy Farmer | June 17, 2009
Mongo Kropeck
To provide increased nutrients in the snacks of children, the addition of mongo flour has been tried and found acceptable.
Materials:
5 cups rice flour
2 ½ cups mongo flour
2 cups oil or lard
1 ½ tbsp. flavoring (cheese or barbecue)
2/3 cup water
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How to Make Jelly from Fruits and Vegetables
By Pinoy Farmer | June 3, 2009
Fruits that have flavor and a substance called pectin can be transformed into delicious jelly, such as the bignay fruit, papaya, duhat, santol, tamarind and guava. Soursop (guayabano) sininguelas, breadfruit(rimas), anonas and chico all have high pectin content. Fruits that have very low pectin are difficult or cannot be made into jelly.
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Shrimp Culture
By Pinoy Farmer | June 2, 2009
Shrimp is the most important commodity, by value, in the international seafood trade. The shrimp industry has grown exponentially in the last decades, and growth is expected to continue for years to come.
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Dried Sweet Papaya
By Pinoy Farmer | June 2, 2009
There are places in this country where fruits abound, but there is no way of or it is difficult to transport them to market, thus they become rotten and are wasted away, or are given to hogs. In places where there is an oversupply of papaya , the fruits can be preserved for as long as 10 months by turning it into “Dried Sweet Papaya”.
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