Tips and Guides

Oyster culture in the Philippines began at Hinigaran, Negros Occidental, in 1921. Oyster or talaba is a popular bivalve delicacy because of its excellent flavor and taste. It is mostly marketed in the shell as freshly-shucked meat. Some salted oyster or bagoong are made during peak harvest season. It is rich in vitamins, minerals, proteins and carbohydrates. The shells are mostly used as raw materials for the manufacture of lime and poultry grit. The shells also serve as spat collectors for culturing.

Mariculture of oysters have been expanding to other areas in the past years. There are about 5 sq km used for oyster culture ranging from 1,500 m-5,000 sq m in about 1,300 farms. Oyster farms are located in 17 provinces comprising Regions I, IV and VI. Major producers are Negros Occidental, Pangasinan and Cavite (Oyster, Commodities Series, No. 64, TLRC 1988). There are little or no available records of oyster preparation exports and data on consumption. Oysters are mostly consumed near production areas.

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Oysters thrive best in brackish to marine waters with salinity ranging from 15-26 ppt at 20-30ºC water temperature. Viable oyster farming grounds have indigenous species of spawners that are present. The water should be free from pollution with green to blue-green color. The area should be free from flooding that may result to 0-10 ppt salinity; this causes heavy mortality and heavy siltation. Water depth should be at least 1.5-4.0 m at the lowest tide.
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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