Procedure below describes how to make Ube Flakes, Ube Jam, Ube Pastillas, and Ube Powder.

D. alata or Dioscorea alata, called “water yam”, “winged yam” and “purple yam”, was first cultivated in Southeast Asia. In the Philippines it is known as ube (or ubi) and is used as an ingredient in many sweet desserts. In India, it is known as ratalu or violet yam or the Moraga Surprise. In Hawaii it is known as uhi.

How to make Ube Flakes

MATERIALS NEEDED

ube puree, 1 kg
maltodextrin

UTENSILS NEEDED

drum drier spatula/rubber scraper plastic bags
stainless steel bowls/trays weighing scale
osterizer/blender stainless steel scissors/cutter

PROCEDURE

1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain.
5. Peel, slice and mash ube in water (1:1).
6. Weigh mashed ube.
7. Add 5% maltodextrin*. Dissolve in 95% water.
8. Blend thoroughly until smooth.
9. Dry using a drum dryer.
10. Cut and/or form into shapes while hot.
11. Pack in PP bags (0.003- to 0.004-thickness) after cooling at room temperature.
12. Seal. Pack in carton boxes. Label. Store in a cool, dry place.

*How to prepare:
5% maltodextrin solution (bulking agent or carrier and for color protection)

Basis: 1 kilo ube slices/puree: 1kilo x 0.05 = 0.05 kilo or 50 grams
1kilo x 0.95 = 0.95 kilo or 950 grams

5% solution of maltodextrin (50 grams of maltodextrin + 950 grams water) will be added to 1 kilo of ube slices prior to blending or pureeing

How to make Ube Jam

MATERIALS NEEDED

ube puree, 1 kg
water
pure refined white sugar
GDL

UTENSILS NEEDED

rubber scraper/spatula carajay weighing scale
osterizer/blender LPG with stove jars with cap
retort/autoclave stainless steel ladle

PROCEDURE

1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain.
5. Peel. Cut, slice and mash ube.
6. Weigh mashed ube.
7. Add 0.2% glucono-delta-lactone (GDL)*.
8. Prepare 50% sugar solution* (syrup). Heat.
9. Add the syrup in mashed ube (1:1).
10. Blend thoroughly. Stir/Cook ube in moderate fire until desired consistency is attained.
11. Pack in jars. Leave 1/3-inch headspace. Seal thoroughly.
12. Process in retort at 15-psi for 15 minutes. Cool at room temperature.
13. Pack in carton boxes.
14. Seal, label and store in a cool, dry place.

*How to prepare:
A. 0.2% gluconodeltalactone (GDL) (to acidify the jam)
= 0.002 x 1000 grams or 1 kilo = 2 grams or 0.002 kilo

B. 50% Syrup
Basis: 1 kilo ube slices/puree
1kilo x 0.5 = 0.5 kilo or 500 grams sugar
1kilo x 0.5 = 0.5 kilo or 500 grams water

How to make Ube Pastilyas

MATERIALS NEEDED

mashed ube, 1 kilo (5 cups)
sugar,300 g (2 1/4 cups)
butter or margarine, 200 g
evaporated milk, 1 cup
full cream powdered milk, 1 cup

UTENSILS NEEDED

rolling pin chopping or kneading board spatula
frying pan kitchen knife wax paper

PROCEDURE

1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain thoroughly.
5. Peel. Cut, slice and mash ube.
6. Weigh mashed ube.
7. Add the sugar and evaporated milk. Cook over slow fire. Stirring should be done constantly until a smooth mixture is obtained.
8. Add the full cream powdered milk. Stir while cooking. The mixture should not stick to the sides of the frying pan.
9. Cool to room temperature.
10. Transfer the mixture over a kneading board covered with wax paper.
11. Sprinkle small amounts of sugar over the wax paper.
12. Spread the mashed mixture using a rolling pin until it is 1-inch thick.
13. Spread butter and small amounts of sugar over the mixture.
14. Make slices of about 4 x 1 cm. Wrap individually.

How to make Ube Powder

MATERIALS NEEDED

ube slices, 2 kg

UTENSILS NEEDED

cabinet drier cheesecloth knives
hammermill/pulverizer stainless steel trays retort or autoclave
or osterizer packaging materials carton boxes
sieve stainless steel bowls

PROCEDURE

1. Clean ube tubers by soaking in tap water and scrubbing using scrubbers to remove surface dirt.
2. Rinse thoroughly.
3. Boil for 30 minutes to 1 hour until soft or retort at 20-psi for 5 minutes.
4. Drain thoroughly.
5. Peel. Cut and slice ube about 2 to 3 mm thickness.
6. Weigh.
7. Dry in cabinet dryer at 60oC until ube becomes brittle.
8. Remove from dryer.
9. Grind using hammer mill/pulverizer.
10. Sieve the pulverized ube in a 45-mesh/300 microns siever.
11. Pack ube powder using metalized foil bags.
12. Seal thoroughly. Pack in carton boxes.
13. Label and store in a cool, dry place.

Source: DOST

What is it?

Vitarich develops and manufactures high quality animal and aqua feeds. We have a wide range of products available at competitive prices—so competitive, in fact, that all you have to do is open your own store or feeds outlet and you’re all set to go.

What can we do for you?

Vitarich gives you two ways to make profits.

- We’ll provide you with all the feeds you can sell at dealers’ discounted rates and you can determine your profits based on the recommended retail price for your area.
- When you hit a certain volume of bag sales, we’ll give you additional rebates.

What value-added services do we offer?

- If you hit a higher volume, we could help you with our Service Account Officer program where you would have a salesperson in your area assisting you in building your business.
- We also provide your clients with technical support free of charge:

*after sales technical visits including consultations;
*seminars on farm management and other relevant livestock raising issues; and
*free training for farm personnel.

How to start?

Just get in touch with us and we’ll set up a meeting for you with the marketing person in charge of your area.

VITARICH CORPORATION
MacArthur Highway, Abangan Sur,
Marilao, Bulacan 3019 Philippines

Trunklines connecting all departments

PLDT : (632) 843-3033
Digitel: (6344) 711-2829
Smart : (63918) 8482-254
Fax : (632) 843-3033 local 400

Feed Sales & Marketing

Locals : 119 / 120 / 121 / 127 / 131 / 176
Direct Lines : (6344) 711-VITA (8482) or 711-1519

Livestocks & Poultry Operations

Contract Growing
Locals : 309 / 307
Direct Line : (63917) 831-7206

Food Sales
Local : 212
Direct Line : (63917) 505-3246

Technical Support & Hog Sales
Locals : 309 / 307
Direct Line : (63917) 516-9204

METRO MANILA OFFICE

WEB-JET Acropolis Building
Unit 302, 3rd Floor
#88 E Rodriguez Jr. Ave.
Bagumbayan, Libis, Quezon City
Tel no. (632) 636-3013
Fax no. (632) 633-8192

OUTSIDE WAREHOUSES

Guagua Warehouse
Bo. Natividad, Guagua, Pampanga
Contact Person : Mr. Gerardo Domingo
Mobile# : (63917) 873-5841

Lipa Warehouse
Brgy. Tambo, Lipa City, Batangas
Contact Person : Mr. Martin Tagle
Mobile# : (63917) 516-8502
Telefax : (6343) 757-0880

VISMIN OPERATIONS

Visayas

Ilo-Ilo
Brgy. Maliao, Pavia, Ilo-Ilo
Direct Lines : (6333) 329-7658 or 320-6753

Bacolod
CL Montelibano, Cor. Kamunsil St.,
Bacolod City
Direct Line : (6334) 434-8166

Cebu
Juez M.O. Echavez St., Sudlon,
Maguikay, Mandaue City
Direct Lines : (6332) 345-3511 to 12

Mindanao
Davao
Km. 14, Panacan, Davao City
Direct Lines : (6382) 238-0330 to 32

General Santos
Biocrest Feedmill, National Hi-Way,
Apopong, General Santos City
Direct Lines : (6383) 552-6031 or 553-5467

Cagayan de Oro
Bo. Umalag, Tablon,
Cagayan de Oro City
Direct Lines : (6388) 855-2868 to 70

by Maria Rowena Briones

Raising cacao in nurseries is one way of raising healthy planting materials. Not only will cacao become pest-free, it will grow robustly. Like maintenance of a healthy body through proper diet and exercise, maintenance of cacao under nursery is through proper site and seed selection (stock and scion), and planting techniques.

cacao seedlingsThe site of the nursery must be situated in an area near the source of water, with an excellent drainage system. A more ideal site is in a shaded area because cacao grows well in shades especially during its first two months. In the absence of coconut frond, black plastic nets attached on two-meter bamboo poles will do. Fortunately, cacao needs less and less shade as it grows prior to planting. Healthy plants grow from healthy seeds. Thus, only healthy and big seed varieties-the UIT1, UIT2, ICS 20 and UF42, of cacao are grown in nurseries. Unhealthy seedlings are removed as soon as detected.

As soon as cacao seeds mature or removed from the pods, it starts to germinate within one week. Thus, it should immediately be planted into the prepared polybags with sieved fertile topsoil. Some organic fertilizer is mixed in the medium to insure sound root and stem development of seedlings. If pH of the soil is low, ground magnesium limestone can be added to improve the pH to 5-6 level.

The size of the polybags depend on the length of time cacao will be kept in the nurseries– the longer the time, the larger are the polybags. For instance, for seedlings kept from five to six months, a polybag measuring 12.5 cm x 15 cm with .003 thickness is an ideal size.

Systematic arrangement of the polybags inside the nursery leads to a more efficient maintenance and grafting of cacao plants as they mature. The arrangement can be in four rows with 50 cm spacing between each rows. After two months, seedlings should be lifted manually to avoid root penetration to the nursery soil. Aside from proper spacing, there should be constant weeding to prevent the weeds from competing with the growing seedlings in the absorption of soil nutrients. While it is tedious, weeding should be done manually because the use of herbicides is not advisable. However, occasional application of fertilizer, such as urea (46-0-0), is encouraged to achieve speedy growth.

Only seedlings with hardened leaves are planted out to the field. Field planting is ideal at the start of the rainy season, not during dry season unless irrigation is available in the field. The transplanting of the cacao seedlings from nursery to the field is a good start. Since the seedlings are healthy, with correct and constant care of the crop, the harvest is as healthy.

Source: Maintenance of Cacao under Nursery. Cacao RDE Sub-network. University of Southern Mindanao

(For more information, contact Cacao RDE Sub-network University of Southern Mindanao Kabacan North Cotabato Tel. No. (062) 248 2323)

This is a sequel to our Vitarich posts. This is about Fish Contract Growing with Vitarich. So if you have a pond or fish cages and needs assistance both on technical side, and financial (feeds, fingerling including marketing), then this option maybe the best for you.

What is contract growing?

Simply put, you grow the fish, Vitarich harvests and markets the fish.

If you think about it, contract growing is easy since we would be the one taking care of the feeds, fish, and the technical services needed. We would even market the produce. Better still, you still need little initial capital since you would be incurring expenses related to operations because the company will be shouldering the cost of feeds and fingerlings. This is exactly the kind of business small and medium-scale entrepreneurs are looking for.

How does it work?

We provide you with everything you need to start your own business and make it succeed. We provide the fingerlings feeds, technical services and other auxiliary services.

You take care of the housing, labor, power, light, and water; equipment; and other miscellaneous expenses.

Once the fishes are fully grown, you profit by the kilo. We harvest the flock and sell the fishes.

Why work with Vitarich?

First of all, we guarantee the quality and performance of our fingerlings.

From hatchery to delivery, our fingerlings would undergo proper conditioning to ensure quality before dispersal. Our technical personnel will be in the hatchery and at the farm site on the actual pangasius dispersal to inspect and ensure quality of the fry.

Second, we provide the best support possible.

We provide the best in technical support.
Our technical group is composed of highly qualified farm-trained aqua-specialists, each of whom is equipped with everything they need to help you with your needs. These specialists will be with you from the time you think about signing up and all throughout the contract growing process.
Here’s what they’ll do for you:

* Assess the feasibility of the project; Assist you with pond/cage lay-out and construction, and other details that have a direct impact on the management; Provide you with regular training sessions for new growers as well as refresher courses for experienced growers; Conduct seminars on the latest advancements in the aqua industry; Be there to help you before and during the delivery of fishes; Give helpful tips on proper pond/cage management and ensure the most suitable conditions for fish acceptance; Conduct regular farm visits to supervise fish placements, assist you during dispersal, evaluate fish performance in terms of mortality, feed consumption, weight gain, etc.

* Evaluate the farm’s performance after harvest and discuss with you possible improvements for better and more profitable operations.

We also provide logistics support.

Working in close coordination with the Technical Support Group is our Logistics and Support Group which is based in Marilao. Logistics and Support will handle the processing of your application; coordinate prompt feeds deliveries; expedite the release of your checks; and takes care of hauling of final products .

To support both groups, other Departments within Vitarich are always prepared to help. In short, Vitarich has a very efficient and effective contract support system based on its long years of experience and service.

Third, you never have to worry about marketing.

Vitarich handles the marketing of your finished products. So you never have to worry about fluctuations in prices, or competing with other fish products, or where and how to sell your fishes. We take care of all that and, in the process, save you marketing-related expenses.

How do you start?

Let’s sit down and talk about it. Visit our office at Marilao today.

VITARICH CORPORATION
MacArthur Highway, Abangan Sur,
Marilao, Bulacan 3019 Philippines

Trunklines connecting all departments

PLDT : (632) 843-3033
Digitel: (6344) 711-2829
Smart : (63918) 8482-254
Fax : (632) 843-3033 local 400

Feed Sales & Marketing

Locals : 119 / 120 / 121 / 127 / 131 / 176
Direct Lines : (6344) 711-VITA (8482) or 711-1519

Livestocks & Poultry Operations

Contract Growing
Locals : 309 / 307
Direct Line : (63917) 831-7206

Food Sales
Local : 212
Direct Line : (63917) 505-3246

Technical Support & Hog Sales
Locals : 309 / 307
Direct Line : (63917) 516-9204

METRO MANILA OFFICE

WEB-JET Acropolis Building
Unit 302, 3rd Floor
#88 E Rodriguez Jr. Ave.
Bagumbayan, Libis, Quezon City
Tel no. (632) 636-3013
Fax no. (632) 633-8192

OUTSIDE WAREHOUSES

Guagua Warehouse
Bo. Natividad, Guagua, Pampanga
Contact Person : Mr. Gerardo Domingo
Mobile# : (63917) 873-5841

Lipa Warehouse
Brgy. Tambo, Lipa City, Batangas
Contact Person : Mr. Martin Tagle
Mobile# : (63917) 516-8502
Telefax : (6343) 757-0880

VISMIN OPERATIONS

Visayas

Ilo-Ilo
Brgy. Maliao, Pavia, Ilo-Ilo
Direct Lines : (6333) 329-7658 or 320-6753

Bacolod
CL Montelibano, Cor. Kamunsil St.,
Bacolod City
Direct Line : (6334) 434-8166

Cebu
Juez M.O. Echavez St., Sudlon,
Maguikay, Mandaue City
Direct Lines : (6332) 345-3511 to 12

Mindanao
Davao
Km. 14, Panacan, Davao City
Direct Lines : (6382) 238-0330 to 32

General Santos
Biocrest Feedmill, National Hi-Way,
Apopong, General Santos City
Direct Lines : (6383) 552-6031 or 553-5467

Cagayan de Oro
Bo. Umalag, Tablon,
Cagayan de Oro City
Direct Lines : (6388) 855-2868 to 70

There are business opportunities by partnering with established businesses. For example, with Vitarich you can into Contract Growing Business both for Livestock (Poultry and Hog) and Fish, you can also partner with them if you are interested of going into Feed Distribution Business or Food Sales Business, among other possibilities.

This post will cover Poultry Contract Growing with Vitarich.

What is contract growing?

Simply put, you rear the chicks. Vitarich harvests the flock and markets the chickens.

If you think about it, contract growing is easier to manage than any other poultry or livestock venture. We take care of the feeds, chicks, and technical services. We even take care of marketing. Better still, you need little initial capital because we shoulder the cost of feeds and chicks. This is exactly the kind of business small- and medium-scale entrepreneurs are looking for.

How does it work?

We provide you with everything you need to start your own business and make it succeed. We provide the day-old-chicks (DOCs), feed support, vaccines, technical services, and other services.

You take care of the housing; labor; power, light, and water; equipment; medication; and other miscellaneous expenses. Once the chickens are grown, you profit by the kilo. We harvest the flock and sell the chickens.

Why work with Vitarich?

First of all, we guarantee the quality and performance of our chicks.

Vitarich uses the world-renowned Cobb broiler chicks. Cobb broiler chicks are superior to other chicks because:

- they have a good initial body weight;
- they have an excellent growth rate which means,
- they develop stronger immunity faster than other chicks,
- they have a lower mortality rate, and
- their cost of brooding is lower;
- they produce customer-preferred round, double-breasted meaty broilers with short big legs.

From hatchery to delivery, our chicks undergo the strictest quality control. After hatching, the chicks are placed in specially designed plastic crates and are then immediately delivered to your farm. When the chicks arrive, our technical personnel will be with you as you break open the Quality Control Seal to inspect and count the chicks. We’re so confident about our Cobb chicks, that you’re entitled to reject chicks that are apparently weak due to transport or other factors such as poor climate.

Second, we provide the best support possible.

We provide the best in technical support.

Our technical group is composed of highly qualified farm-trained specialists, each of whom is equipped with everything they need to help you with your needs. These specialists will be with you from the time you think about signing up and all throughout the contract growing process.

Here’s what they’ll do for you:

1. Assess the feasibility of the project; Assist you with farm lay-out, poultry building design and construction, and other details that have a direct impact on general flock health and management; Provide you with regular in-plant training sessions for new growers as well as refresher courses for experienced growers; Conduct seminars on the latest advancements in the poultry industry and sponsor drug orientation courses in coordination with veterinary drug companies; Be there to help you before and during the delivery of chicks; Give helpful tips on proper brooding management and ensure the most suitable conditions for chicks acceptance; Conduct regular farm visits to supervise DOC placements, assist you during brooding, deliver AHP and supervise hauling; evaluate flock performance in terms of mortality, feed consumption, weight gain, etc.; Provide vaccines and assist you and/or supervise your workers for proper vaccination techniques and procedures; Formulate a biosecurity program most suited for your farm including vaccination schedules, medication plans, quarantine procedures, disinfection and sanitation practices.

2. Evaluate the farm’s performance after harvest and discuss with you possible improvements for better and more profitable operations.

Our technical support group is even prepared to assist you with accounting, recording, and administrative procedures.

We also provide logistics support.

Working in close coordination with the Technical Support Group is our Logistics and Support Group which is based in Marilao. Logistics and Support will handle the processing of your application; coordinate prompt feed and chick deliveries; expedite the release of your checks; and take care of hauling finished broilers from your farm to Vitarich’s Dressing Plant.

To support both groups, other Departments within Vitarich are always prepared to help. In short, Vitarich has a very efficient and effective contract support system based on its long years of experience and service.

Third, you never have to worry about marketing.

Vitarich handles the marketing of your finished products. So you never have to worry about fluctuations in prices, or competing with other fish products, or where and how to sell your fishes. We take care of all that and, in the process, save you marketing-related expenses.

How do you start?

Let’s sit down and talk about it. Visit our office at Marilao today.

VITARICH CORPORATION
MacArthur Highway, Abangan Sur,
Marilao, Bulacan 3019 Philippines

Trunklines connecting all departments

PLDT : (632) 843-3033
Digitel: (6344) 711-2829
Smart : (63918) 8482-254
Fax : (632) 843-3033 local 400

Feed Sales & Marketing

Locals : 119 / 120 / 121 / 127 / 131 / 176
Direct Lines : (6344) 711-VITA (8482) or 711-1519

Livestocks & Poultry Operations

Contract Growing
Locals : 309 / 307
Direct Line : (63917) 831-7206

Food Sales
Local : 212
Direct Line : (63917) 505-3246

Technical Support & Hog Sales
Locals : 309 / 307
Direct Line : (63917) 516-9204

METRO MANILA OFFICE

WEB-JET Acropolis Building
Unit 302, 3rd Floor
#88 E Rodriguez Jr. Ave.
Bagumbayan, Libis, Quezon City
Tel no. (632) 636-3013
Fax no. (632) 633-8192

OUTSIDE WAREHOUSES

Guagua Warehouse
Bo. Natividad, Guagua, Pampanga
Contact Person : Mr. Gerardo Domingo
Mobile# : (63917) 873-5841

Lipa Warehouse
Brgy. Tambo, Lipa City, Batangas
Contact Person : Mr. Martin Tagle
Mobile# : (63917) 516-8502
Telefax : (6343) 757-0880

VISMIN OPERATIONS

Visayas

Ilo-Ilo
Brgy. Maliao, Pavia, Ilo-Ilo
Direct Lines : (6333) 329-7658 or 320-6753

Bacolod
CL Montelibano, Cor. Kamunsil St.,
Bacolod City
Direct Line : (6334) 434-8166

Cebu
Juez M.O. Echavez St., Sudlon,
Maguikay, Mandaue City
Direct Lines : (6332) 345-3511 to 12

Mindanao
Davao
Km. 14, Panacan, Davao City
Direct Lines : (6382) 238-0330 to 32

General Santos
Biocrest Feedmill, National Hi-Way,
Apopong, General Santos City
Direct Lines : (6383) 552-6031 or 553-5467

Cagayan de Oro
Bo. Umalag, Tablon,
Cagayan de Oro City
Direct Lines : (6388) 855-2868 to 70

This franchise is quite affordable at 300K.This is, my guess, best suited in locations where office workers are concentrated.

OK, here is more about the franchise.

RBX is a popular rice take-out company that originated in Manila’s Chinatown in 1999. The company serves different fried rice and rice topping varieties within the price range of P39 - P49. All these are packed in convenient take-out boxes served hot and ready for people on the go.

With its high quality food products and very affordable price, RBX became very popular to its continously growing customer base. Now it has more than 60 branches in major malls and supermarkets around Metro Manila.

The RBX Advantage:

* No Royalty Fees
* A Proven System of Operation
* An Automatic Reputation and Customer Base
* Easy to Operate
* Low Space Requirement (4sqm)
* Low Investment Requirement completely equipped to start the business outright –starting from P300,000*

*Price depends on space size and store type. View the Store Types.

Franchise Package:

* Construction of the Store
* 1 unit 8 cu.ft. Chest Freezer
* 1 unit 30-cup Rice Cooker
* 1 unit Rice Warmer
* 2 units Griddle
* Initial Stocks worth P3,000
* Cooking Utensils
* Training (3 Service Crew + 1 Owner)
* 3 Sets of Service Crew Uniform

Be an RBX Franchisee:

Simply submit a letter of intent containing the following:

* Applicant’s name and contact number
* Specific location of desired site with landmarks
* Rental rates and terms

The Franchise Agreement is good for four consecutive years. Franchisees in good standing can renew the RBX Franchise License for another period of three years with a renewal fee of only 70% of the current franchise fee.

For details and how to apply, here is there website: http://riceinabox.com/franchise.htm

JATROPA (Jatropha curcas L.) Locally known as tuba-tuba is one of the most promising sources of bio-fuel today. About 30 percent of the tuba-tuba nut is composed of oil. This oil can be easily processed into fuel that can replace or mixed with petroleum based diesel to save on imported oil and most importantly increase local employment and help the economy to grow. The tuba-tuba has been planted for quite sometime but it was mainly as fencing. It is also known in the Tagalog region as “tubing bakod” and”sambo” while the Ilocanos call it “tawa-tawa” while it is called “tagumbao” in Nueva Ecija and Pangasinan. In the Cagayan Valley, it is known as “kalunay” and “kasla” among the Ilonggos. In the Lanao region, it is known as “tangantangan”. Jatropha is a drought-resistant perennial shrub with an economic life of up to 35 years and can even extend up to 50 years. The shrub has a smooth, gray bark which exudes a whitish color, watery latex when cut. The size of the leaves ranges from6-15 cm in length and width. It sheds leaves in the dry season and rejuvenates during the rainy season.

The flowers of jatropha are formed terminally with the female flowers usually slightly larger.It has two flowering peaks which occur during the wet season. It is pollinated by insects and each inflorescence yields fruits. Jatropha starts producing seeds within 14 months from planting but reaches its maximum productivity level after 4 to 5 years.

The seed matures when the capsules changes from green to yellow about 2-3 months after flowering.

Propagation

Seeds

Jatropha grows fast with little or no maintenance and can reach a height of 3 to 8 meters. It can be planted or propagated through seed or cuttings. Seeds intended for seeding production must be soaked in water for eight hours before sowing. This should be done to soften the seed coat to facilitate faster germination. Slow seeds in soil mixed with sand. The first shoot is expected after six days. Water the plants everyday. Seedlings are ready for transplanting in the field after two months. Planting distance can be 3m x 2m depending on the soil fertility.

Stem cutting

Another method of propagating jatropha is through stem cutting. It is important to obtain cuttings from eight month-old mature plant. Use a sharp bolo to cut the stem about 30 cm long from the base of the stem. Matured cuttings was found to be the best source of planting materials that can easily produce seeds at least 6 months earlier than from seeds.

Tissue culture

Jatropha can also be propagated through tissue culture. This method is a laboratory – based which uses artifificial and sterilized propagation media. Tissues from various plants can be used in this procedure which allows asexual propagation of plants with desired characteristics. In order to obtain a higher rate of survival of planting materials, it is important to establish a nursery that is accessible to the plantation that has a source of water.

Cultivation

Jatropha grows on all types of soil (ordinary soil, sandy, gravely or rocky soil) and adapts easily to different climates. It can survive a long period of drought by shedding most of it leaves. It can stand up to two years without rainfall. The tree also has a short gestation period, it will bear a several fruits starting at about 8 months old and be fully fruit bearing between one to two years. It can be adapted to marginal soils with low nutrient content but the use of organic fertilizer would result to higher yield. It grows best when planted at the onset of the rainy season. The distance of planting for commercial production is 2m x 2m apart but for hedges, the recommended distance of planting is 1m x 1m. The trees can also be planted on coconut plantations – intercropping the tuba-tuba under the coconut trees provided that it receives sufficient sunlight.

The plants must be watered up to two weeks after transplanting to ensure its continued growth. In order to obtain higher yield and better quality seeds, fertilizer application is recommended. To prevent wilting, plants must be watered after applying fertilizer. For rainfed areas, fertilizer can be applied during rainy season. Apply fertilizer at a depth of 5-10cm and a distance of 15-20cm away from the plant. Organic fertilizer is highly recommended for jatropha production.

Harvesting and Processing

Seeds can usually be harvested one year after planting. It is best to harvest the fruits when these have turned yellow to dark brown. Approximately two to three months after flowering, seeds should be collected when the capsules have split open. Seeds should not be dried in direct sunlight because it will affect its germination. One kilogram of jatropha seeds consists of 600 to 1,600 pieces of seeds. The potential yield of jatropha per hectare is 6 tons to as high as 1o tons depending on the site, climate and management of the plants. Seeds are de-hulled by using wooden plank and then winnowed to separate the hulls from the seeds. Before storing, the seeds must be air dried to 5% - 7% moisture content and stored in air-tight containers. Seeds can be stored up to one year at room temperature.

Seeds for replanting can be gathered when fruits are already yellow to dark brown. Dry, black seeds can be used for oil extraction.

Technology

Oil Production

The extraction process involves the use of machines to extract the vegetable oil from the seed. This produces Jatropha crude oil, with hull and press cake as by products. Laboratory results show that around 2.9 kg of seeds produces one liter of crude oil.

Refining of oil into biodiesel

On the other hand, the transesterification of crude oil is a process which uses chemicals like methanol and catalysts such as caustic soda. This produces Jatropha Methyl Ester (JME) as its main product and glycerine as its co-product. 10 liters of crude oil can produce 8.5 liters of JME.

The results of testing made on Philippine Forest’s JME show the great potential of Jatropha oil as a source of biodiesel. Laboratory tets showed that it passes the American (ASTM D6751) and European (EN 14214) standards for biodiesel. Moreover, analysis of Jatropha crude oil shows that it is comparable to bunker fuel.

Uses

Jatropha is a potential source of biodiesel for local production to replace a portion of the country’s dependence on imported oil. The extracted oil from jatropha can be used in diesel engines (in lover blends with diesel fuel). Blending of fuel can be done up to 20 percent (B20) without engine modification. Using jatropha as biodiesel reduces greenhouse gas emissions. Jatropha can be grown on marginal and degraded land, thus, leaving prime agricultural lands for food crops, and at the same time restoring the fertility of these marginal lands.

Aside from using the seed oil as biodiesel, the extracted oil can also be used in making soap. The leaves can be used for fumigating houses to expel bugs. The root extract can be used as yellow dye while the bark extract as blue dye. The seeds when pounded can be used for tanning while the roots, flowers and latex of the tuba-tuba plant are said to have medicinal properties.

With the ever increasing interest in biodiesel fuels, we may be one day get used to the idea that fuel for our vehicles was harvested from local plantations instead of using imported oil.

Economics

Initial investment for commercial plantation (2m x 2m) for one hectare ranges from Php31,009 to Php52,770. the return of investment ranges from 0.90 – 1.8 while payback period is between 2nd to 3rd year. Potential yield ranges from 6 tons to as high as 10 tons per hectare depending on the site, climate and tending operations.

References
1. Primer on department of Energy’s Alternative Fuels Program Web? FAQs
2. how to Grow Jatropha for Biodiesel-Philippine Forest Corporation

Source: DA

If there is Nata de Coco, there is also Nata de Pina or Pineapple.

Pineapple is a well-known fruit and can be found abundant in traditional markets, especially during harvest season. Consumers are fond of this fruit not only because of its delicious taste, but also because of its high vitamin and calorie content which is good for health. Pineapple is often consumed as fresh fruit as well as processed food and beverages.

The productivity of pineapple does not necessarily yield good price. At harvest season, the price is very low and lots of wastes are incurred in the market place and producing centers.

To overcome this problem, a technology has been developed to process fresh pineapple into nata de pina. By adding Acetobacter xylinum, the sugar component in pineapple juice can be changed into a substance which is called nata de pina.

Processing of Nata De Pina

Materials:

Pineapple juice, 10 liters
Diammonium phosphate (DAP), 30 g
Sugar, 4.8 kg
Glacial acetic acid, 0.2 liters
Acetobacter xylinum, 1 liter

Equipments:

Blender
Knife and cutting board
Siever
Pan and stirring spoon
Stove
Plastic tray

Processing:

1. Prepare all the materials
2. Mix and boil pineapple juice, DAP, sugar, and glacial acetic acid.
3. Let the juice cool in a plastic tray, and then add starter Acetobacter xylinum and cover with paper.
4. Fermentation lasts for 14 days and nata layer will be formed thereafter. Cut the nata into size 1 x 1 x 1 cm, wash and boil.
5. Soak the nata in water for one night, and change soaking water repeatedly to eliminate acid taste.
6. Add 40% sugar solution, essence, and benzoic.
7. Package nata in cups covered with plastic.

Source: www.agnet.org, photo courtesy of www.pbase.com

The procedure below are ways to process Mango for your small scale home based business. These products are popular as pasalubongs among tourists. The procedure on this post include ways, how to make:

* Frozen Mango
* Mango marmalade
* Mango tomato jam
* Dried Mango
* Mango Chutney
* Mango halve in syrup
* Mango jam
* Mango juice
* Mango puree
* Pickled mango
* Sweet sour mango

DRIED MANGO

INGREDIENTS EQUIPMENT/UTENSILS:

rareripe (carabao var.) mango stainless-steel knife
refined sugar mechanical drier
confectioner’s sugar wire trays lined with sinamay or cheesecloth
sodium metabisulfite (or stove and LPG
combination of sodium
erythorbate and citric acid), food grade

PACKAGING MATERIAL:

OPP or PE plastic bags of 0.003 mm thickness

PROCEDURE:

1. Wash mangoes to remove surface dirt.
2. Peel mangoes using stainless steel peeler; slice along its lateral axis from both sides of the middle seed section, and cut the cheeks into pieces with a thickness of approximately 1.5 cm.
3. Add white sugar (50% by weight) to mango slices. The sugar is allowed to melt in the mangoes. (Another method of syruping is by quick process in which a mixture of 50 parts sugar and 50 parts water is heated and added to the mango slices.)
4. Heat the mangoes until the slices become translucent. Cool.
5. Add 0.1% of sodium metabisulfite (1 g for every kilogram of mango slices). Mix thoroughly.
6. Soak mangoes in syrup for at least 18-20 hours. Drain. Rinse slices with running water.
7. Lay mango slices on trays lined with cheesecloth. Dry in a cabinet drier at 60°-65°C for 10-14 hours. Drying may be done in a solar drier as long as drying area is clean and free from dust, rodents and other insects.
8. Remove from trays and loosely pack dried mangoes in ordinary plastic bags. Allow mangoes to sweat at ambient condition for 18-24 hours.
9. Roll in confectioner’s sugar. Remove excess coating through straining or brushing.
10. Pack and seal in OPP or PE plastic bags.
11. Store in a cool, dry place.

FROZEN MANGO

INGREDIENTS UTENSILS:

rareripe to ripe mangoes (carabao stainless steel knives
or piko variety) bowls
refined white sugar
ascorbic or citric acid or kalamansi PACKAGING MATERIAL
juice polyethylene bags

PROCEDURE:

1. Weigh, sort rareripe or ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice mango into halves. Scoop out edible flesh.
6. Mix gently with sugar (5:1) containing 0.1% ascorbic or citric acid* or kalamansi juice (1 tsp kalamansi juice for every 2 cups of sugar).
7. Pack in polyethylene bags. Seal.
8. Freeze immediately (0° to -25°C).

* 0.1% ascorbic acid = convert to 0.001 = 0.001 x 1 kilo = 0.001 kg or 1 gram for every kilo
0.3% citric acid = convert to 0.003 = 0.003 x 1 kilo = 0.003 kg or 3 grams for every kilo

MANGO MARMALADE

INGREDIENTS UTENSILS:

ripe mangoes (carabao or Waring blender or a coarse sieve
piko variety) stainless steel knives
refined white sugar stainless steel/plastic mixing bowls
citric acid measuring cups
lemon rind wooden spoon

PACKAGING MATERIAL:

sterilized glass jars with PVC caps

PROCEDURE:

1. Weigh, sort ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load. Drain.
4. Slice mango into halves. Scoop out edible flesh.
5. Pass through Waring blender or coarse sieve.
6. Steam blanch lemon rind in a steamer for 5 minutes. Air cool.
7. Mix the pulp with an equivalent amount of sugar (1:1).
8. Heat over low fire, stirring constantly. Add lemon rind. When almost thick, add 0.3% citric acid* based on the weight of the pulp used.
9. Continue heating until temperature is 105°C (221°F) or until the mixture can be spooned out.
10. Fill into sterilized jars. Seal tightly.
11. Air cool. Label and store.

* 0.3% citric acid = convert to 0.003 = 0.003 x 1 kilo = 0.003 kg or 3 grams for every kilo

MANGO CHUTNEY

INGREDIENTS UTENSILS:

4 cups sliced green mangoes stainless steel knife
(carabao or piko variety) paring knife
½ pc large ginger root cutting or chopping board
1 clove garlic measuring cup
8 pcs native onions saucepan
2 pcs hot pepper wooden spoon
1 small box raisins
2 cups vinegar PACKAGING MATERIAL
3 cups white sugar sterilized glass jars with
4 tbsp coarse salt PVC caps

PROCEDURE:

1. Weigh, sort green mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Peel mangoes, remove seeds, and slice into longitudinal pieces of ¼-inch thick.
6. Add salt to the sliced green mangoes. Soak overnight.
7. Drain the salted mangoes.
8. Boil vinegar and sugar. Add spices. Simmer for 5 minutes.
9. Add sliced mangoes and cook until thick.
10. Pack in sterilized jars. Seal.
11. Air cool. Label and store.

MANGO HALVES IN SYRUP

INGREDIENTS UTENSILS:

firm rareripe or ripe mangoes sharp stainless steel knives
(carabao or piko variety) stainless steel/plastic mixing bowls
refined white sugar stainless steel basting spoon
calcium chloride (CaCl2), optional steamer

PACKAGING MATERIAL:

2T cans (or C-enameled) or sterilized glass jars with PVC caps

PROCEDURE:

1. Select firm rareripe or ripe mangoes that are free from bruises and other blemishes.
2. Weigh, sort mangoes.
3. Wash in clean tap water to remove surface dirt.
4. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
5. Drain.
6. Slice mango into halves. Scoop out edible flesh and place directly into cans.
7. Prepare medium syrup (35°Bx, approximately 1 cup sugar for every 2 cups water). If desired, use 50°Bx syrup (1 cup sugar for every cup water).
8. Pour hot syrup into cans or glass jars. Observe proper headspace.
9. Exhaust (remove air) by heating the filled cans or bottles over a steamer until the internal temperature of the glass or can reaches 82°C).
10. Seal cans or cap jars tightly.
11. Process in water at boiling temperature (100°C or 212°F) for 25 minutes.
12. Cool cans in running water. Air cool glass jars.
13. Label and store.

Note: CaCl2 may be added to improve texture as long as it does not exceed 0.07% based on the weight of the syrup.

MANGO JAM

INGREDIENTS UTENSILS:

ripe mangoes (carabao or piko variety) Waring blender or a coarse sieve
refined white sugar stainless steel knives
citric acid stainless steel/plastic mixing bowls
measuring cups
wooden spoon

PACKAGING MATERIAL:

sterilized glass jars with PVC caps

PROCEDURE:

1. Weigh, sort ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice mango into halves. Scoop out edible flesh.
6. Pass through Waring blender or coarse sieve.
7. Mix the pulp with an equivalent amount of sugar.
8. Heat over low fire, stirring constantly. When almost thick, add 0.3% citric acid* based on the weight of the pulp used.
9. Continue heating until temperature is 105°C (221°F) or until the mixture can be spooned out.
10. Fill into sterilized jars. Seal tightly.
11. Air cool. Label and store.

* 0.3% citric acid = convert to 0.003 = 0.003 x 1 kilo = 0.003 kg or 3 grams for every kilo

MANGO JUICE

INGREDIENTS UTENSILS:

2½ cups comminuted ripe mangoes Waring blender or a coarse sieve
(carabao or piko variety) stainless steel knives
½ cup refined white sugar stainless steel/plastic mixing bowls
¼ tsp citric acid (food grade) measuring cups
stainless steel basting spoon
PACKAGING MATERIAL cooking kettle
2T cans (or C-enameled) or sterilized
glass jars with PVC caps

PROCEDURE:

1. Weigh, sort ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice mango into halves. Scoop out edible flesh. Separate flesh from the seed using blunt edge of knife being careful not to include the fibers.
6. Comminute the flesh using a Waring blender or coarse sieve to obtain smooth puree.
7. Add sugar equivalent to 1/5 its volume. Adjust flavor by adding citric acid.
8. Pasteurize until the internal temperature of the mixture reaches 82°C (180°F).
9. Fill into cans or sterilized jars leaving ¼-inch or 1/3-inch headspace.
10. Seal immediately and process at 100°C (212°F) for 10 minutes.
11. Cool cans in running water. Air cool glass jars.
12. Label and store.

SWEET SOUR MANGO

INGREDIENTS UTENSILS:

fresh mature green mangoes (carabao stainless steel knife
or piko variety) pickling jar
refined sugar bowls
salt

PACKAGING MATERIAL:

sterilized glass jars with PVC caps

PROCEDURE:

1. Weigh, sort green mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Peel mangoes, remove seeds, and slice into longitudinal pieces of ¼-inch thick. (If desired, the fruits may be used unpeeled).
6. Add salt equivalent to 10% of the weight of the mango slices.
7. Store overnight in a refrigerator.
8. Drain, wash and squeeze out excess juice.
9. Soak in thick syrup (50°Bx - approximately 1 cup water to 1 cup sugar) for at least two days.
10. Store in refrigerator until ready to serve.

Note: For longer storage under refrigerated conditions, the following modifications of the procedure are necessary:

11. Follow steps 1-9 as indicated above.
12. Drain mango slices from the syrup. Boil the syrup.
13. Rinse drained mango slices in hot water.
14. Pack in glass jars and pour hot thick syrup containing 0.01% sodium benzoate based on the weight of the syrup (approximately ¼ tsp sodium benzoate for every 4 cups of syrup). Leave 1/3-inch headspace.
15. Seal. Invert glass jars for 2 minutes and immediately cool in running water.
16. Label and store in refrigerator.

PICKLED MANGO

INGREDIENTS UTENSILS:

fresh immature green mangoes (carabao stainless steel knife
or piko var.) stainless steel/plastic mixing bowls
10% brine (approximately 1½ tbsp coarse chopping board
salt for every cup of water; boil and cool) pickling jar
stove

PACKAGING MATERIAL:

sterilized glass jars with PVC caps

PROCEDURE:

1. Weigh, sort green mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Peel mangoes, remove seeds, and slice into longitudinal pieces of ¼ inch thick. (If desired, the fruits may be used unpeeled).
6. Place in pickling jars. Add 10% brine solution*.
7. Let stand for at least a week until the mixture has a pleasant fermented odor. Stir the mixture daily.
8. Remove mango slices from the brine. Rinse mango slices with boiling hot water. Pack in jars.
9. Boil the brine and remove the scum if there is any.
10. Fill the jars containing mango slices with boiled brine. Leave 1/3 inch headspace. Seal. Cool. Label and store.

*10% brine solution = 1 part salt to 9 parts water

MANGO-TOMATO JAM

INGREDIENTS UTENSILS:

ripe mangoes stainless knife
ripe tomatoes stainless peeler
refined sugar stainless colander
stainless mixing bowls
PACKAGING MATERIAL stainless kettle
sterilized glass jars with PVC caps stainless/wooden ladle
stove

PROCEDURE:

1. Weigh, sort rareripe or ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Blanch the tomatoes, remove the seeds and chop finely.
6. Combine the mashed tomato and mango.
7. Add 1½ cups sugar for every 2 cups of the mashed mixture.
8. Cook the mixture until thick and transfer while hot to well-sterilized jars and seal tightly.
9. Process for 20 minutes.
10 Air cool, label and store.

MANGO PUREE

PRODUCT DESCRIPTION:

Mango puree is the extract obtained from mango pulp and does not contain added water, sugar or any other ingredient. This means that 100% of it is mango.

INGREDIENT UTENSILS:

ripe mangoes (carabao var.) stainless steel knife
stainless steel/plastic mixing bowls
stainless steel scooping spoon
blender
PACKAGING MATERIAL double boiler
8-oz sterilized glass jars casserole
with new PVC caps stove
thermometer

PROCEDURE:

1. Weigh, sort rareripe or ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice along its lateral axis from both sides of the middle seed section, scoop out mango flesh and peel seeds.
6. Grind mango flesh thru blender.
7. Pasteurize the pureed mango at 80°C for 10 minutes using double boiler.
8. Fill puree (while hot) in sterilized glass bottles and seal.
9. Process or sterilize filled containers in boiling water (100°C or 212°F) for 20 minutes.
10. Air cool and store in dry cool place.

MANGO LEATHER

INGREDIENTS UTENSILS:

ripe mangoes (carabao var.) stainless steel knife
pure refined white sugar (optional) stainless steel/plastic mixing bowls
stainless steel basting spoon
blender
double boiler

PACKAGING MATERIAL:

OPP/Met foil/PE plastic bags casserole
PE bags (0.003mm thickness) stove
thermometer

PROCEDURE:

1. Select mature table ripe mangoes, preferably the carabao variety.
2. Sort out and grade to ensure uniformity of size.
3. Weigh.
4. Wash in clean tap water to remove surface dirt.
5. Soak in 150 to 200 ppm chlorinated water for 10 minutes to reduce microbial load.
6. Drain. Slice mango along its lateral axis from both sides of the middle seed section. Scoop out mango flesh. Peel seeds. Scrape the edible pulp avoiding the fiber portion.
7. Blend thoroughly to obtain a homogenous mixture.
8. Check TSS. Adjust the soluble solids content of the puree to 20°Brix using pure refined white sugar.
9. Pasteurize the mango puree (80° to 82°C for 15 minutes) using double boiler.
10. Spread puree evenly on stainless steel trays.
12. Dry in a cabinet dryer at 60 ± 5°C for 10-14 hours. Drying may be done in a solar dryer as long as drying area is clean and free from dust and flies, rodents and other insects.
13. Remove from trays and loosely pack mango leather in ordinary plastic bags. Allow mango to sweat at ambient condition for 18-20 hours.
14. Coat mango leather with confectioner’s sugar to remove filmy and shiny appearance.
15. Cut into desired sizes and shapes.
16. Pack in appropriate packaging materials. Seal.
17. Pack in carton boxes. Label and store in a cool, dry place.

Source: DOST, photo courtesy of www.kriyayoga.com, lickyourownbowl.files.wordpress.com