![]()
Aside from being nutritious and delicious, pineapple is a good foreign exchange earner.
Pineapple can be processed into juice, jam, vinegar, nata de pina, preserves and candies. Its leaves are a source of a remarkable strong and silky fiber that can be processed into cloth and cordage. Even its skin and waste from canning can be pulped and dried for livestock feeds.
[caption id="" align="alignnone" width="375"]
![pineapple photo]( "Pineapple! by mikegoren")
Photo by mikegoren ![]()
[/caption]
According to the Department of Agriculture, the prospects for pineapple are bright. The domestic demand over the next ten years is conservatively estimated to grow by an average of four to seven per cent every year. Moreover, if small and medium-scale growers and processors enlarge their operation, annual growth of pineapple exports could be higher by seven per cent in value and seven per cent in volume.
Pineapple cultivars. Smooth Cayene (hawaiian) is the most favored cultivars for canning and fresh fruit consumption. It matures in 18 months and yields 25,000 fruits per hectare. It is grown in most provinces of the Philippines. Other cultivars grown locally are Queen (Formosa) and Red Spanish (Native Philippine red).
Soil and climatic requirements. Pineapple requires and mild (24
oC to 30
oC) and relatively uniform temperature throughout the year. It also requires evenly distributed rainfall during its growing period. Pineapple grows best at elevations of 150 to 240 meters in well-drained soil with a pH of 4.5 to 5.5 .
Planting materials. Slips and suckers are the most suitable planting materials. Slips bear fruits in 18 to 20 months. They should be obtained six to eight weeks after harvesting.
Choose planting materials similar in size and type to drained uniform flowering and fruiting. Cure the similar by exposing them to sunlight for one week or more depending on the weather conditions. Curing prevents infection and rooting of plant materials.
Soil preparation and planting. In small-scale operations, planting time is between March and August. Plant slips and suckers 8 to 10 cm deep, 25 or 30 cm in row and 80 to 100 cm between rows. These spacing give population density of 33,000 to 50,000 plants per hectare. Planting in doublerows also gives the population per hectare. This method requires distance of 25 to 30 cm in a row, 50 cm within a double row and 100 cm between double rows. This will result in about 44,000 to 53,000 plants per hectare.
Weed control. Hand pulling and hoeing with the aid of suitable implements are the most common methods of weed control. Weeds can be used as mulch (soil covering) to conserve moisture and add organic matter to the soil. Do not use herbicides that may be toxic to the crop's crown and the environment.
Fertilizer use. Adequate nitrogen fertilizer makes plants grow vigorously and produce large fruits. Potassium, on the other hand, increase fruit size and sweetness. Pineapple will require little phosphorus since our soil have generally sufficient phosphorus.
Intercropping. The usual intercropping practice is to plant pineapple under coconut or papaya. Returns from intercropping can be greatly increased by supplying the fertilizer requirements of all crops.
Disease. Heart rot is a disease affecting pineapple. It is the result of extensive rotting of the tissues at or near the central (heart) base of the plant. An early symptom of this disease is when "heart" leaves change their color from yellow to light brown with a reddish tinge. Pineapples produce a pungent smell caused by the rotting leaf bases. As a control measure, avoid contaminating the central base of the plant with disease- infected soil especially during the hilling-up operation. If polyethylene mulch is more practical and economical, use it on raised beds.
Water blister is a postharvest disease but ca also be found in the seedbed. At the early stage of infection, the fruit shows a softy, juicy and watersoaked appearance. At the advanced stage, the fruit is covered with blacks spores and its flesh becomes totally black. To control, treat fruits within two hours after harvesting by dipping into 1 to 2 per cent O- phynelphenate or by dipping half of the fruit in 1 per cent salicylanilide solution. Spraying or painting the cut-end with 2.5 per cent salicylic acid in 30 per cent alcohol solution helps. When refrigerated, fruits do not develop this disease.
Fruitlet core rot or brown rot, another pineapple disease, is manifested by uneven color of the ripening fruit badly affected eyes become brown and sunken as fruits ripen. No control measure has been found yet for this disease. Yeasty rot is also a postharvest disease affecting pineapple but initial infection occurs in the field. Skin turns brown and leathery and later on the whole fruit becomes spongy. To prevent this, protect fruits against sunburn. Be careful not to bruise the fruit when piling, handling and packing.
Marbling is a disease of the ripening fruit. It is characterized by brown speckling and abnormal hardening of the internal tissues. To control, apply potash fertilizers. A very destructive postharvest disease and without external symptoms is called pink disease. Infected fleshy tissues when cut produce an aromatic odor and oftentimes are very watery, exhibiting purplish color. To control this, harvest fruits before 90 per cent of the eyes become yellow. Careful handling minimizes the disease.
Root knot is disease that stunts plant growth. It causes leaves to become narrow and reddish. When infected with root knot, plants produce small fruits. To avoid this, don't plant too frequently in the same field.
Insect pests. Root grub causes withering of the plants. Full grown larvae are pale yellow and adults (beetle) are grayish black. Once observed, they should be dug out and destroyed.
Pineapple mealy bugs suck the plant sap and the same time secrete toxins that cause typical wilts symptoms in about two months. In general, plants become sickly in appearance, then wilt and die. As a control measure, you can spray parathion (e.c. 20 per cent ) at the rate of 200 to 250 mL per 100l water. About 100 to 250 mL should be applied at the base of the plants where the mealy bugs are located. If necessary, repeat treatment after four weeks. For heavily infested areas, practice crop rotation.
Armored scale insects, another pest, cause blotches on leaves and stunt plant growth. To control them, spray with Diazinon, Gustathion, or Parathion (e.c. 25%) at the rate of 1 to 1.5 mL per liter of water. Spraying may be repeated after three weeks, if necessary.
Pineapples infested with mites have brownish leaves and, later on, become stunted. You can spray with Chlorbenzilate (e.c. 25%) at the rate of 2 mL per liter of water. Apply at the first appearance of mite damage. Repeat spraying after eight days, if necessary. As a precautionary measure, test the chemical if they are poisonous to the plants. Spay them first on a few plants before using on a wide scale.
Harvesting, handling and picking. When harvesting, remove pieces of the leaves from the base of the fruit. Place harvesting boxes at the end of the plantation rows. See to it that the boxes are free from any sharp or rough projections inside. Also, fruits for the fresh fruit market should not be piled in jeeps and trucks without being place in the containers.
For export marketing, pack in fruit cases with wood wool or protective materials between each fruit and under the butt of the fruit where it touches the case. For export packs, you will need about 1 to 1.5kg of wood wool per case.
When harvesting, the following shell colors of Smooth Cayenne are generally used in determining the various stages of pineapple's maturity.
Number Description
0 All eyes are totally green with no trace of yellow
No. 1 Not more than 20 per cent of the eyes are predominantly yellow
No. 2 Not less than 20 per cent but not more than 40 per cent of the eyes are predominantly tinged with yellow
No. 3 Not less than 40 per cent but not more than 55 per cent of the eyes are predominantly tinged with yellow
No. 4 Not less than 55 per cent but not more than 90 per cent of the eyes are full yellow
No. 5 Not less than 90 per cent are full yellow but not more than 20 per cent of the eyes are reddish orange
No. 6 20 to 100 per cent of the eyes are predominantly reddish brown
No. 7 The shell is predominantly reddish brown and it shows signs of deterioration.
When harvesting from distant markets, choose pineapples from 0 to 1 stages. Number 2 to 4 are suitable for cannery, fresh consumption and inter island shipment. While for processing, number 2 to 6 are harvested.
Storage. You can prolong shelf life by refrigerating. Pineapples at 0 to 1 stages can be stored for three weeks at 11
oC. Such fruit will have a shelf life of eight days at room temperature. Major ripe fruits (stages 2 to 4) can be preserved for the same period at a lower temperature (8
oC). At temperature below 7
oC, chilling injury occurs.
Fruit intend for storage should be sprayed with or dipped in sodium orthophenylphenate (spray formulation- 1 kg of fungicide to 80 1 of water). Stored fruits need a relative humidity ranging from 85 to 90 per cent.
Marketing. Before marketing, classify fruits according to size (small, medium and large). In general, pineapples should be mature but not overripe, firm, dry, clean and have developed eyes. They should also be free from decay, broken shells, sunscald and damage caused by bruising, disease and insects. Butts should be well trimmed and well attached to the fruit.
Vinegar from Pineapple
Processing pineapple into vinegar is a good way of turning overripe, blemished, or surplus fruits, discarded cores, peels and trimmings into money.
Although not as popular as coconut vinegar, pineapple vinegar is already being exported in small quantities.
Pineapple vinegar can be produced by alcohol and acetic acid fermentation.
Alcohol fermentation. Wash the pulp of the ripe fruits. Mix well and one part mashed fruits with three parts of water. Press the mixture through a cheese cloth with double thickness. Add 1.5 kg of sugar for very 9liters of the diluted juice, and pasteurize it at 65
oC for 20 minutes. Cool and transfer the mixture in a demijohn damahuwana0 or any suitable container. Add two tablespoon of Fleischmann's yeast. Cover the container with the clean cheese cloth or loose cotton wad. Allow the solution of ferment from four to seven days until no more carbon dioxide bubbles form. Strain the liquid through the clean cheese cloth to remove the yeast and other solid materials. Pasteurize the alcoholic liquid at 65
oC and allow it to cool.
Acetic acid fermentation. To the alcoholic solution, add 2 liters of the mother vinegar or starter for every volume of the formulation indicated above. Mother vinegar may be obtained from the National Institute Of Science and Technology (NIST). Set it aside undisturbed for one month or until maximum sourness (acidity) is obtained.
To develop desirable aroma and flavor, allow the vinegar to age the demijohn, barrels, or earthen jars filed to capacity. Filter the vinegar and pasteurize it to kill microorganisms before bottling the product. If clear vinegar is desired, add the well-beaten white of two eggs for every 10 liters of vinegar and stir it until the egg white coagulates. The clear vinegar is obtained by filtering.
PROCESSED PINEAPPLE PRODUCTS
Processed pineapple products are doing well in the market, locally and internationally. Pineapple juice, pineapple in syrup, nata de pina and pineapple jam are some of the pineapple products we export.
Pineapple juice. To make pineapple juice, choose undamaged pineapples; peel and remove eyes. Wash and mash the fruit thoroughly. To hasten juice extraction, add a little water. Strain the juice through cheese cloth to remove pulp. Add sodium benzoate and citric acid equivalent to 0.5 per cent (0.5 g per 1) and 0.3 per cent (3 g per 1) respectively of the total volume of the juice. Add sugar if desired.
With constant stirring, heat juice to 80
oC and maintain this temperature for about five minutes. Pour the juice in tin containers or glass jars while it is hot and seal immediately. Process in boiling water, bath for 15 minutes. Let the canned product cool. Lastly, wipe dry, label and store.
Nata de pina. Wash ripe pineapple thoroughly. Cut off the ends and divide the fruit into small pieces. Pass it through a meat grinder or chop and mash it thoroughly. Extract the juice by pressing lightly with hand. The extract can be made into juice or vinegar. Add water equivalent to the pulp residue and mix them well. For every part of the mixture add one part sugar and 100 to 150 mL starter consisting of pure, young, vigorous culture of nata organisms in an appropriate substrate. This can be obtained from the National Institute of Science and Technology (NIST).
Place the mixture (one-third full) in clean wide-mouthed gallon glass jars. Cover the mixture with paper or cheese cloth and set it aside undisturbed for three weeks.
After three weeks, harvest the nata and wash it thoroughly. Cut into cubes or strips and soak in water for a day or two, changing the water every three of four hours. Boil the nata in several changes of fresh water until the vinegar-like odor and taste are removed. Cook it in syrup (2 parts sugar to 1 part water) for 30 minutes. Use 1 part sugar used in preparing syrup for every part of nata. Soak it in syrup overnight. Flavor it with cubed fresh pineapple or canned pineapple juice. Then, boil for another 30 minutes or until the nata cubes are translucent.
Put the hot nata in clean jars or tin cans. Seal it immediately and process it in boiling water for 30 to 45 minutes depending upon the size of the container. Cool the product, wipe dry, label and then store.
Pineapple in syrup. Begin by peeling the firm ripe fruit and removing eyes and core. Slice, dice, crush, or cut pineapple into desired size and shape. Boil the fruit in syrup (one part sugar, one part water). Then put in clean tin cans or glass jars. Cover with enough syrup and seal the containers. Let the canned product cool. Wipe dry, label and store.
Pineapple jam. Peel ripe pineapple and remove the eyes. Wash and chop finely or mash the whole fruit and mix well with refined sugar ( 1 part fruit and 3/4 to 1 part sugar). If the mixture is too sweet, add calamansi juice as desired. Then cook gently with constant stirring until thick.
Pack the mixture in clean glass jars while it is hot and seal tightly. Process in boiling water, bath for 15 minutes. Cool, wipe dry, label and store.
Source: dost.gov.ph
Photo by JeepersMedia 
[/caption]
Hernandez observed that his sweetpotatoes did not show any presence of FMV, which is associated with the leaf curl known as “lusaw”. This, Hernandez shared during an STBF technology field day held in his farm on November 12.
Guests composed of farmers, local government officials, PCARRD staff members, and representatives from the Bataan Peninsula State University (BPSU) bore witness to Hernandez’s testimony upon seeing the good agronomic performance of his crops. According to Hernandez, healthy plants mean higher yields, which translate to bigger income.
Dr. Hermogenes Paguia, BPSU associate director for extension and Techno Gabay team leader, explained that the STBF interventions Hernandez adopted includes the use of clean planting materials, application of fertilizer, and rouging. Paguia also encouraged the farmers in attendance to adopt Hernandez’s new-found practice, particularly the use of clean planting materials. He also expressed optimism in the farmer-adoptors and researchers in Bataan in becoming sources of clean planting materials for sweetpotatoes.
Sweetpotato is a widely cultivated cash crop and considered a traditional food crop in the countryside because of its ability to adapt to marginal environment. However, it is threatened with FMV or “kamote kulot” in the local parlance.
Now, sweetpotato is recognized as an industrial commodity for value-added foods, feeds, starch products, and biofuel. With STBF, good yield and sustained production of this rootcrop is possible. Take it from Magsasaka Siyentista Victor Hernandez.
Photo by 
Photo by 
Photo by 
Phytochemicals, also known as phytonutrients, are chemical compounds found in plants and are beneficial to human health.
In particular, the study aimed to isolate the bioactive component or secondary metabolite from the extracts of the leaves; elucidate the structure of the isolate; and evaluate the biochemical activities of the component.
The researchers include Agnes B. Alimboyoguen, Sally A. Roguel and Jenny Q. Mojica of CvSU Research Center.
Results of the study showed that the air-dried leaves of katmon yielded betulinic acid. Betulinic acid is known for its antiretroviral, antimalarial, and anti-inflammatory properties.
The hypoglycemic, analgesic, anti-inflammatory potential and antimicrobial properties of betulinic acid extracted from katmon leaves were also evaluated in the study.
Preliminary tests for the hypoglycemic effect of the compound in mice showed a decrease in the mice blood glucose level one hour after the compound administration.
Betulinic acid also effectively inhibited carrageenan-induced pleurisy in mice and was also found to significantly antagonize tail flick and acetic acid-induced writhing reponses in mice.
The results also demonstrated a dose- dependent response in mice which caused a significant inhibition in the abdominal constriction response when compared with the reference drug.
In addition, betulinic acid at a concentration of 30µg indicated antibacterial activity against E. coli, P. aeruginosa, S. aureus and B. subtilis. It also exhibited anti-fungal activity against C. albicans that causes inflamed skin or scalp lesions and T. mentagrophytes that causes opportunistic oral and genital infections in humans.
These significant data obtained from the current investigations revealed that katmon should be extensively studied further to determine if the promising compound is safe enough for human testing.
Dillenia philippinensis, commonly known as katmon, is a tree that belongs to the family Dilleniaceae. The species of D. philippinensis is endemic in the Philippines, common in forests at low and medium altitudes of Babuyan Islands, Luzon, Polillo, Mindoro, Masbate, Leyte, Negros, Guimaras, Cebu, and Basilan (DA, 2010).
Katmon reaches the height of 6 to 15 meters. Its bark is smooth and the leaves are leathery, shiny, rounded at the base and have a length of about 12 to 15 centimeters. The flowers are white with 15 centimeters in diameter while the fruit contains a soft, fleshy, green and edible pulp with a flavor somewhat like that of a green sour apple (Quisumbing, 1978).
Several parts of the tree including the fruits, leaves, bark and flowers have been frequently used in traditional medicine (BPI, 2010). In some areas in the country, the acidic juice of the fruit is used for the treatment of cough (Quisumbing, 1978) and for making sauces and jams as well as for flavoring fish and the fruit as vegetables. Decoction of the leaves is usually administered to treat headaches, fever, and dysentery. The juice of the flowers is sometimes used as hair cleanser while the bark of the tree has a laxative effect and anti-inflammatory activity (BPI, 2010).
The study titled A bioactive triterpene from Dillenia philippinensis (katmon) was awarded as second Best Research Paper during the National Symposium on Agriculture and Aquatic Resources Research and Development on October 28, 2014 at Elvira O. Tan Hall, PCAARRD Headquarters, Los Baños, Laguna.
Initiated by the Los Baños-based PCAARRD, the NSAARRD recognizes the outstanding contributions of individuals and organizations in uplifting the state of research and development in the country, particularly in the agriculture, aquatic, and natural resources sectors.
Recognition focuses on the research and development outputs that fuel the Council to address its task in providing science-based know-how and tools that will enable the agricultural and aquatic sectors to raise productivity to world-class standards.
Photo by 
What do I need to prepare to go into 'Sinta' papaya production?
The following are the recommended production management:
Land Preparation: Cultivate the soil and make sure that clumps are broken up.
Sowing: Soak seeds in clean water for 2-3 days. Change the water daily. Prepare the growing medium by mixing one part coir dust and one part rice hull. Place the medium in a polybag and sow one seed/bag. Water daily but do not oversoak.
Transplanting: Transplant one seedling per hill after 4 weeks from germination or when seedlings are about 20 cm high. Plant the seedlings 2 m apart within rows and the rows should be 3-3.5 apart. It is best to plant on the onset of the dry season.
Irrigation: Water the newly transplanted seedlings daily until they are well established in the field. After which, water the plants at least twice a week to sustain flowering and fruiting. During the rainy season, hill up the soil around the base of the plant to improve drainage.
Fertilizer application: The following is the general fertilizer recommendation for papaya:
Weeding: Remove weeds around the plant. During the dry season, apply mulch around the base of the plant. A mulch is a protective covering usually of leaves or straw placed around the plants to prevent loss of moisture and growth of weeds.
Harvesting: Do not allow the fruits to ripen on the plant. Promptly harvest the fruits that are yellow near the tip. This will prevent fruitfly damage. To harvest, twist the fruit until the stalk snaps or cut the stalk with a sharp knife.
For more information, please contact:
Dr. Patricio S. Faylon
Executive Director
PCARRD, Los Banos, Laguna
Tel. Nos.: (049) 536-0014 to 20; 536-5907
Fax Nos.: (049) 536-0016/ 536-7922
Email: pcarrd@pcarrd.dost.gov.ph
Website: pcarrd.dost.gov.ph
Avocados are frequently used for milkshakes and are occasionally added to ice cream and other desserts. In the Philippines and in other countries like Brazil, Vietnam, and Indonesia, avocado is served as a drink or, more popularly, as avocado shake. Ripe avocado may be eaten fresh by scooping the flesh from the skin or one can simply add sugar, milk or water to suit one’s taste. Many Filipinos simply find the avocado so delicious and appealing to the taste.
The origin of avocado
Avocado originated in the state of Puebla, Mexico. The undomesticated variety is known as a criollo, which has a small fruit with dark black skin and contains a large seed. The oldest evidence of avocado was found in a cave located in Coxcatlán, Puebla, Mexico, around 10,000 BC. The avocado tree has since had a long history of cultivation in Central and South America.
The first written record in English of the use of the word 'avocado' was by Hans Sloane in a 1696 index of Jamaican plants. The plant was introduced to Indonesia in 1750, Brazil in 1809, the Levant in 1908, and South Africa and Australia in the late 19th century. In some South American countries like Argentina, Bolivia, Chile, Peru, and Uruguay, the fruit is known by its Quechua name, palta. In other Spanish-speaking countries it is known by the Mexican name and in Portuguese it is abacate. The fruit is sometimes called an avocado pear or alligator pear (due to its shape and the rough green skin of some cultivars).
Avocado was introduced from Mexico to California in the 19th century and has become a successful cash crop. It is known as 'aguacate' in Spanish use and as 'abokado' in the Philippines.
According to a comprehensive research study made by Dr. Rachel C. Sotto of the University of the Philippines Los Baños (UPLB), several plant species were introduced into the country at the end of the nineteenth century. These came from different parts of the world and included fruits, vegetables and medicinal plants. Some proved to be valuable and easily adapted to Philippine conditions while others were less promising and did not gain wide acceptance among the populace. One of the introductions which proved to be suitable to Philippine soil and climatic conditions was the avocado.
It was introduced to the Philippines in 1890 by the Spaniards through seeds coming from Mexico. However, it was only from 1902 to 1907 that avocado was introduced successfully in larger scale to the Philippines by the Americans. Through the then Bureau of Agriculture (now the Bureau of Plant and Industry), planting materials were received from Hawaii, Costa Rica and the United States.
In 1913, the Bureau of Agriculture, together with the College of Agriculture of UPLB, started the countrywide distribution avocado trees. Today, avocados are found growing all over the country, most of which are cultivated in backyards.
Facts and nutritional values
The most common types are: Bacon, Fuerte, Gwen, Hass, Pinkerton, Reed, and Zutano. The Hass avocado is today’s most common variety. All Hass avocado trees are descended from a single "mother tree" which was raised by a mail carrier named Rudolph Hass, of La Habra Heights in California. Hass patented the productive tree in 1935. The "mother tree", of uncertain subspecies, died of root rot and was cut down in September 2002. Hass trees have medium-sized (150–250 g), ovate fruit with a black, pebbled skin. The flesh has a nutty, rich flavor with 19 percent oil.
The fruit is primarily pear-shaped, but some varieties are also almost round. They weigh from one ounce to up to 4 pounds each. Avocaditos are a cocktail-sized version of the avocado that is the size of a small gherkin, weighing only about an ounce.
In the Philippines, two distinct types of avocado exist, namely the green-fruited and the purple-fruited types. In other countries and notably in the USA, the green-fruited varieties are preferred. In the Philippines, however, the purple-fruited varieties are preferred by the consumers. (Bureau of Agricultural Statistics, Department of Agriculture).
About 75 percent of an avocado's calories come from fat, most of which is monounsaturated fat. On a 100g basis, avocados have 35 percent more potassium (485 mg) than bananas (358 mg). They are rich in B vitamins, as well as vitamin E and vitamin K. Avocados have a high fiber content of 75 percent insoluble and 25 percent soluble fiber.
Avocado is often said to be the most nutritious fruit in the world. The fruit provides more than 25 essential nutrients such as protein, iron, copper, phosphorus and magnesium, just to name a few.
Nutritionists claim avocado contain amounts of Vitamin C (necessary for the production of collagen needed for the growth of new cells and tissues, prevents viruses from penetrating cell membranes, and also a powerful anti-oxidant), thiamine (converts carbohydrates to glucose to fuel the brain and nervous system), and riboflavin (helps the body to release energy from proteins, carbohydrates and fat).
In an article prepared by Dr. Ed Bauman, director of Bauman College he noted that “avocados aid in blood and tissue regeneration, stabilize blood sugar, and are excellent for heart disorders… They're loaded with fiber (11 to 17 grams per fruit) and are a good source of lutein, an antioxidant linked to eye and skin health”.
Overall, avocado is considered a complete food: it has vitamins, minerals, antioxidants, calories and fiber, no cholesterol, and is sodium free. As such, avocado is ideal for growing up children, adults and even for babies, especially when blended with other fruits. For athletes, avocado is a nutritious energy booster to rev up the body’s strength.
Promising crop
As articulated by Dr. Sotto in her report, avocado has a bright potential for development in the country for the following reasons:
Avocado can be found growing all over the country. This is due to the introduction of several varieties belonging to the three different avocado races, giving the crop a wide range of soil and climatic adaptability.
Avocado has a long fruiting season. In the Philippines, the peak of the fruiting season is from May to September, although some trees in certain localities fruit from January to March. By planting varieties which bear fruits at different times of the year, it may be possible to have a year-round supply of avocado fruits.
Avocado is one of the most nutritious and versatile fruits in the world. It is the ideal fruit for the diabetic and the anemic. The leaves and the seeds have several medicinal uses.
Perceived constraints and challenges
Since the avocado is still not considered a major fruit in the land and is grown mostly as a backyard plant, only a limited amount of planting material is being produced today in a few government institutions and private nurseries. Compounding this is that planting materials may only come in the form of grafted plants or seedlings for rootstock use as an assurance of continuing the good characteristics of parent plants. The University of the Philippines Los Baños, particularly the National Seed Foundation and the Department of Horticulture, produce only a few hundred grafted plants of locally-available varieties at any one time.
Avocado has not yet attained the popularity or the status being enjoyed by other high-value fruit crops like mango, banana and pineapple in terms of consumption, production, management, cultural practices and marketing. In addition, many are still not fully aware of the varied uses and excellent nutritional value of the fruit. If we are able to educate ourselves on the varied uses of the fruit and acquire the taste for the fruit --- then avocado would be very promising crop for the domestic and export market. To this end, immediate and doable measures would be in the form advertisements and a strong promotional campaign on the different uses of the avocado.
With its long list of advantages, the future of avocado in the country may be worthwhile pursuing. So, why not try avocado. ###
Here's a comprehensive article on 
Sapinit or the Philippine wild raspberry has many health benefits. According to a phytochemical analysis of Sapinit done by the Industrial Technology Development Institute and the University of the Philippines Los Banos-Biotech funded by BAR program, sapinit is rich in anti-cancer phytochemicals including leucoanthocyanins, anthraquinones, saponins, deoxysugars, free fatty acids, hydrolysable tannins (inhibitors of HIV duplication), unsaturated steroids, and benzopyrone nucleus.
An important function of anthraquinones is it inhibits formation of Tau aggregates and dissolve paired helical filaments thought to be critical to the development of Alzheimer's disease.
With anthraquinones, Sapinit also gets an industrial use potential. Anthraquinones is a precursor to synthetic dyes, an additive in paper pulp making, and is a material for hydrogen peroxide.
Leucoanthocyanin is a flavonoid found in many plants including berries which are potential modifiers of carcinogens. Moreover, some saponins have been shown to very significantly augment the cytotoxicity of immunotoxins and other targeted toxins directed against human cancer cells.
Sapinit is considered a plant useful for environmental sustainability as it does not need continuous cultivation, and it can live for many years. This way, it retains soil fertility. Sapinit is propagated both through suckers and cuttings.
The Philippine wild raspberry "Sapinit" can be processed into juice, jam, and wine. Sapinit is also processed into vinaigrette for salad dressing, tea from its leaves and as food flavoring. One kilo of raw Sapinit may be turned into four bottles of jam or four bottles of juice. The same one kilo may also be processed into five 350 ml wine. Sapinit has a bright potential as a specialty product as its price in the market is high. However, shelf life of fresh fruits is only three-four days.
"Sapinit has a very important role in uplifting the livelihood of communities because without it, they just depend on cash crops," said Dennis Bihis, QAES researcher.
Sapinit: Philippine Wild Raspberry
Source: afmis.da.gov.ph
Photo by 
Photo by 
Photo by 
Makapuno coconuts are high value coconuts in the Philippines. It is priced up to 10x than the normal coconut. The high price is due to its relative rarity. Makapuno bearing palms are propagated by planting the “kabuwig” nuts (the nuts borne together with the Makapuno nuts in a bunch), which will give 2-21% Makapuno yield. True-to-type Makapuno palms yielding up to 98% Makapuno are only obtained by rescuing the normal embryo of the Makapuno nut and culturing it in vitro. The protocol takes about 2 years before an in vitro cultured embryo is ready for field planting.
There is a very high demand for Makapuno in the ice cream and pastries industries in the country. Jollibee Food
Corporation is another very big potential buyer in addition to the existing Food Processors that market the product here and abroad. Other food and non-food products could be developed from Makapuno once there will a volume for this activity.
With initial funding from the Deutsche Gesellschaft fur Technische Zusammenarbeit (GTZ) GmbH, a project to mass produce Makapuno seedlings using in vitro culture technique was started in January 1992 at PCA-ARC. It aims to provide more farmers with this high value planting material to increase their income. Unfortunately, Bicol is quarantined due to the presence of the coconut cadang-cadang disease in the region. Therefore, the project can only cater to the demands of farmers in this area. In June 1996, with funds from DOST-PCARRD, PCA-ARC implemented the “Makapuno Commercialization Program” which made possible the establishment of satellite laboratories in other parts of the country. Likewise, demonstration farms were established to show the coconut farmers the performance of embryo cultured Makapuno palms in various localities. More recently, with funds from the International Plant Genetic Resources Institute (IPGRI) – Coconut Genetic Resources Network (COGENT), an improved embryo culture protocol for the mass production of Makapuno was developed and is now being used in various Makapuno embryo culture laboratories in the Philippines and other COGENT-member countries. At present, 10,228 embryo cultured Makapuno has been field-planted in the country. With the culmination of DOST-PCARRD financial support to the program High Value Crops Council (HVCC) is currently funding the activities of the satellite laboratories.
The Tissue Culture Division of PCA-Albay Research Center also conducts trainings on general tissue culture and coconut embryo culture techniques to interested persons. Would be Makapuno planters are also assisted in establishing their farms.
It is highly imperative to continue supporting the activities of the laboratories because of the long gestation of the protocol. Once stopped, it will take two years again to continue producing the laboratory cultured seedlings. It is envisioned that a Makapuno- based industry will be developed in the country eventually diversifying the century dependent copra-based industry. It is high time that this highly commerciable coconut germplasm is capitalized to the benefit of the perennially exploited poor coconut farmers.
PCA-FUNDED MAKAPUNO EMBRYO CULTURE LABORATORIES
PCA-Albay Research Center Banao, Guinobatan, Albay
Contact: Mrs. Erlinda P. Rillo, Scientist II Division Chief III
Tel: (052)-484-6685 Tel/Fax: (052)-484-6687 Mobile Phone: 09198688934
E-mail: eprillo@globalink.ph
Paratungon (
Potential for wine making
Still under the 
Photo by 
Adlay belongs to the family Poaceae or the grasses, the same family to which wheat, corn, and rice belong. It produces good yield in areas where rice and corn hardly grow like the highlands. Adlay can tolerate low pH, poor soil quality, water logging and is resistant to pests.
Adlay as a staple food crop has a good eating quality. Its grains which when matured are harvested, pounded, threshed, and winnowed, can be cooked and served steamed just like rice. As food source, adlay is as versatile as rice. It has a pleasant mild flavor making it a good ingredient in soups and broths. The grain can be ground into flour and used to make breads, pastas, and porridge. Its ground grains can be roasted and turned into coffee or tea and further processed and fermented into wine.
Just like its counterparts, rice and corn, adlay is highly-nutritious. In a chemical analysis provided by Food and Nutrition Research Institute (FNRI), a 100-gram serving of adlay is rich in carbohydrate (73.9 g), protein (12.8 g), and fat (1.0 g). It is also packed with other minerals including calcium (25 mg), phosphorus (43.5 mg), iron (5 mg), niacin (4.3 mg), thiamine (0.28 mg), and riboflavin (0.19 mg).
Given the crop’s potentials, which can complement the long-established major staples such as rice and corn, the Adlay Research and Development (R&D) Program was initiated. The program, which is being led by the Bureau of Agricultural Research (BAR), pushes for the development, utilization, and promotion of adlay as an alternative crop to our food staples, and as an additional source of income and livelihood in non-traditional corn and rice areas.
The bureau has initiated various activities to introduce the crop to the public and hopefully to champion it as a staple crop along rice and corn. Adaptability yield trials were initially conducted in the regions, followed by more trials implemented by DA Regional Field Offices (RFOs), state universities and colleges (SUCs), and now, even the private sector. These yield trials brought about the development of site-specific recommendations for different areas in the country.
With the sufficient supply of adlay seeds to expand its productions, the DA-RFOs have been developing and creating food products from adlay. This is still part of promoting the crop to the public highlighting its versatility as a food ingredient and its nutritive value providing rice-dependent consumers other food source of carbohydrates.
Across the regions, various adlay products have been developed and are now available to be tapped by the private sector for mainstream market. Among these products include: adsoy, gourmix, champorado, 3-in-1 coffee, nutrimeal, herbal coffee mix, breakfast cereal, wine, adlay pop, cracker, cereal bar, and polvoron.
These products were developed through the research initiatives of the R&D partners of the bureau with the hope of not only introducing adlay as a versatile food ingredients but more importantly, bringing these products to the awareness of the public and providing them alternative aside from the usual staple crops that we eat. ### (Rita T. dela Cruz)