Verification and development of value adding technologies on high value crops, grains and rootcrops (verification and development of pastry and condiments)
2012
Madriaga, C.S. | Dalito, J.S. | Jumalon, C.B. | Ballescas, S.R., Department of Agriculture-Regional Field Unit 10, Claveria Experiment Station, Claveria, Misamis Oriental (Philippines)
A study was conducted in Claveria Experiment Station in 2008-2009: 1) develop value-adding technologies for corn (Zea mays) and fishtail palm (Caryota mitis); 2) assess the quality of value-adding technologies made through sensory evaluation, nutritional analysis, packaging, labeling and quality control system; and 3) prepare profitability analysis in every value-adding technology developed. Chocolate corn polvoron with malunggay and spiced fishtail palm vinegar were developed. After determining the acceptability of the products through sensory evaluation, the appropriate labeling and packaging designs were created in coordination with the DTI-10. Analysis of the nutritional value of the products was also conducted in collaboration with DOST-10. Proper quality control system was also formulated and adopted in order to come up with high quality products. Based on the computed profitability analysis, 1 kg of corn used in chocolate corn polvoron with malunggay gave a net profit of Php384.24 which was much higher compared to 1 kg corn grains and 1 kg green corn with computed profit of Php2.35 and Php1.18, respectively. Likewise, 1 liter of fishtail palm juice processed into spiced vinegar gave a profit of Php17.52 while the plain fishtail juice gave a profit of Php8.10 only. Development of spiced fishtail palm vinegar increased the profitability of the farmers by 216%. Corn pastry and fishtail palm condiments are ideal value-adding technologies that can be easily adopted by farmers and agri entrepreneurs. Hands-on training and product demo are being conducted by the station to hasten the dissemination of these technologies. These technologies are recommended for commercialization.
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