Food Business Archive

Processing of Banana Flour

Banana fruit is a horticultural commodity that can be processed and preserved to expand its marketing value. Various processed banana products have already been developed, such as, sun-dried banana and banana crispy. A new product with a potential commercial value is the banana flour made from fresh and ripe banana. Processing of Banana Flour Materials [&hellip

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How to Process Coconut Milk

Coconut milk is the liquid obtained by manual or mechanical extraction of comminuted coconut meat, with or without water. The composition of coconut milk depends on the amount of water used for the extraction, affecting significantly moisture and fat content. Coconut milk obtained from single-stage extraction, without added water, is called ‘ K akang Gata ’ . Freshly extracted [&hellip

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Sweet delight from Nipa Palm

Nipa Palm (Nypa fruticans), a species of palm that grows along the coastlines and estuarine habitats, is commonly used in the Philippines as roofing material for bahay kubo or is processed as vinegar (sukang paombong) or wine (laksoy). A group of enterprising farmers in Surigao del Sur are now engaged in producing another product – [&hellip

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How to Start a Ham-Retailing Business

Every Christmas season, one of the best selling food item is ham. For many Filipinos, Christmas celebration would not be complete without ham on their tables. It’s still best to make your own homemade ham and sell them affordably to your customers. To go into ham-retailing business, you will need only P700 to buy the [&hellip

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How to Make Gelatin from Seaweeds

Seaweeds must be harvested from the sea very early in the morning or while the tide is still low. Procedure: 1. Wash the seaweeds very well, drain and dry (Spread over a wire or bamboo screen for the purpose) for a week.2. To remove the fishy odor and taste, soak and dry the seaweeds in [&hellip

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Preparation of Burong Bangus (Milkfish Processing Technology)

Fermentation is one of the earliest fish preservation methods and is believed to have started long before mankind developed other methods (Guevara et al., 1978). Standardization of milkfish buro was conducted by using varying proportions of salt, cooked rice and ground angkak (Guevara et al., 1978) during three phases in the fermentation process. Burong Bangus [&hellip

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How to Start a Tocino Making Business

Tocino is made from thinly sliced pork meat marinated with salt, sugar, saltpeter, pineapple juice, nitrate, and other chemical preservatives that kill micro-organisms or delay microbial action. Making tocino is an ideal business to start with limited capital but with big profit. You can sell your homemade tocino to your neighbors, friends, or to offices [&hellip

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How to Make Fish Quekiam

Fish quekiam or kikiam is a delicacy which originated from the Chinese, this food is ready to be served after steaming, fresh from the cans or fried before serving (Embotido style). It can be served with soy sauce and kalamansi. Fish Quekiam Recipe Materials: Fish, filleted and chopped1/2 cup chopped shrimps1/2 cup chopped onions1/2 cup [&hellip

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How to Debone a Milkfish (Deboned Bangus)

‘Boneless bangus’ can be considered a uniquely Philippine product that makes deboned milkfish more acceptable to a wider range of consumers. The proper technical term is ‘deboned bangus’. Deboning would seem to be a simple process. It may be simple for most other species of fish but not for milkfish

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How to Make Bignay Wine

Bignay (Antidesma bunius (L.) Spreng) is native to Philippines that grows on the mountains and loves tropical climate. Each bunch of single fruits contains about 30-40 pieces , thin-skinned, spherical to ovoid, and dark red when ripe. The fruits are harvested during the months of June to September. Bignay fruit is rich in antioxidants. Bignay [&hellip

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