Agriculture.ph Blog

Eat fish, stay healthy

DESPITE all those talks about some fish containing high levels of toxins (mercury, for instance), medical researchers still love fish, touted to be the last wild meal in the human diet. The biggest reason: It combats a top health threat, according to a current issue of Reader’s Digest.

“If you eat a modest amount of fish, you dramatically decrease your risk of dying from a heart attack,” Dr. Dariush Mozaffarian, a researcher of the Harvard School of Public Health, was quoted as saying by the magazine. Findings from 30 large studies conducted around the world show that people who consume just one or two servings of fish per week lower their risk of a fatal heart attack by an average of 36 percent, according to Dr. Mozaffarian.

That’s good news since the Department of Health ranks heart disease as the number-one killer in the Philippines.

“The death toll from cardiovascular diseases in the country is about one every seven minutes,” says Dr. Philip S. Chua, one of the country’s top cardiologists. Cardiovascular diseases don’t affect the heart itself but also the blood vessel system, especially the veins and arteries leading to and from the heart.

If you have already a heart attack, shifting to a high-fish diet can cut your chances of future deadly attacks by one third. You see, fish contains oil that is nature’s richest source of omega-3 fatty acids called eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Omega-3 fatty acids are a form of polyunsaturated fat that the body derives from food. Omega-3s (and omega-6s) are known as essential fatty acids because they are important for good health. The body cannot make these fatty acids on its own so omega-3s must be obtained from food.

An article which appeared in Journal of the American Society for Clinical Nutrition said omega-3 fatty acids in fish oil prevent heart disease by exerting an anti-arrhythmic effect on the heart, by inhabiting the developing of narrowing arteries, by reducing the levels of undesirable lipoproteins in the blood, and by reducing blood clots within intact blood vessels.

“If you heart high blood pressure is caused by hardening of the arteries, heart disease, or high cholesterol, fish oil may be just what the doctor ordered,” wrote the editors of Super Life, Super Health. “The higher your cholesterol levels and the worse your heart disease, the better fish oil works to lower your blood pressure.”

The American Heart Association suggests that people should eat at least two servings of oily fish each week to help keep their hearts healthy. Best sources of omega-3s are bass (striped), herring, mackerel, oysters, sablefish, salmon, trout (freshwater), and tuna.

But hearts are not the only human part that benefit from fish. Older folks considered fish as “brain food” and now scientists have evidence to back the claim. A 2007 study of nearly 12,000 pregnant women found that children born to mothers who ate more than 340 grams of seafood per week during pregnancy scored six points higher on tests of verbal IQ than kids born to mothers who had other foods on the menu.

What about adults? A study done in Sweden found that young men who ate fish more than once a week scored nearly 11 percent higher on IQ tests than males who rarely ate seafood. And in later years, fish eaters appear to be less likely to develop dementia.

But you ain’t heard anything yet. A study published in Biological Psychiatry has shown that omega-3 fatty acids may help prevent depression. Dr. Joseph Hibbeln, who studies the health benefits of fish at the US National Institutes of Health, discovered omega-3 fatty acids can raise the levels of serotonin and dopamine, two brain chemicals that are thought to play a role in depression.

Fish oil appears to have anti-inflammatory properties, and has been researched as a treatment for many conditions including inflammatory bowel disease and rheumatoid arthritis. It also has some preventive effect for Parkinson’s disease.

So when is fish not so good for your health? Almost all fish is contaminated with trace amounts of mercury. While most healthy adults have no problem eliminating the mercury from their bodies, children and women who are pregnant or breastfeeding should avoid some types of fish and shellfish to reduce their risk of mercury exposure.

Fish that contain the low level of mercury are anchovies, catfish, clam, crab, haddock, hake, herring, salmon, sardines, shrimp, trout (freshwater), tuna, and whitefish. The following have higher content of mercury: swordfish, shark, king mackerel, and tilefish. “Avoid eating them, as possible,” experts warn.

If you are concerned about mercury, or if you just don’t want to eat fish, you need to get omega-3 fatty acids from other sources. There are many plant sources of omega-3 fatty acids, such as canola oil, flax seeds, walnuts and pumpkin seeds. The type of omega-3 fatty acids found in plants, called alpha linolenic acid (ALA), is not exactly the same as the fats found in fish, but experts say your body has the capability to transform ALA to both EPA and DHA.

Written By Henrylito D. Tacio

Source: Sun Star

Coco bread, anyone?

MANILA, Philippines – Acknowledging the Philippines as one of the largest coconut producing countries in the world, Julie’s Bakeshops has signed an agreement with the Philippine Coconut Authority (PCA) to come up with a healthy alternative in making bread.

“The recent increase in flour prices has encouraged bakeshops to look for alternatives that result in the same quality that flour provides in baking bread,” George Abando, Julie’s Bakeshops national sales and marketing manager.

“Some bakeshops have adjusted the sizes of their products to make it still affordable to the Filipino consumers. What you have as a result are either more expensive breads of the same size or the smaller breads at the same price,” Abando explained.

Because of this, Julie’s and PCA came up with a coco-based flour to replace the more expensive imported flour.

Abando said the initial batch of flour was tested for several bread products in the Julie’s commissary and the result was fluffier, heavier, and more nutritious bread.

Julie’s has already introduced the coco-flour based bread products in its selected outlets nationwide and gained an instant following, according to the bakeshop’s franchisees.

Its pan de sal type bread is now available for as low as P2 in singles or packs of 10, Abando said.

Because of its widely popular reception, the coco-based bread product was offered to various local government units as a healthy alternative for public schools’ feeding program.

Abando said Quezon City was the first to give it to school children for its Strong and Bright Feeding Program.

Julie’s Bakeshops is now offering similar arrangements to other local government units as part of its corporate social responsibility program of providing healthier bread for Filipinos.

“We wanted our consumers to have the same level of satisfaction with the products that we have been providing them,” Abando said.

Source: Philippine Star

Cops spearhead malunggay enterprise

MANILA, Philippines – The local police of Sta. Barbara, Pangasinan have found a new role.

In coordination with local government and the Gawad Kalinga community, the law enforcers launched an economic program aimed at helping residents find additional sources of income.

Sta. Barbara Police Chief Superintendent Eric Noble said the program, dubbed as “Kalayaan ng Kababaihan sa Kahirapan” (KKK), has started a malunggay enterprise as part of the Independence Day celeb-ration in the town.

“We have been making malunggay pasta ever since our training at the police station last April.  We have been using malunggay noodles and pasta for our feeding program,” explained PO3 Ruth Poserio, officer-in-charge of the local PNP Integrated Transformation Program (ITP) and officer of the KKK group.

Noble said the KKK group received three sets of pasta maker and blender bought from funds raised during a golf tournament hosted by the local police earlier this year.

A group of 40 women mostly from the Gawad Kalinga community in Brgy. Leet are determined to improve their household income through the malunggay noodle-making enterprise.

“Our women have found a very meaningful and practical way of celebrating Independence Day – through this pursuit of freedom from hunger, malnutrition, ignorance and poverty,” said Velasco, who vowed to continue to support this innovative fight against poverty.

Baby Montemayor, head trainer of KKK and Kagawad of Brgy. Leet, said they continue to offer training in the different barangays and are organizing communities to plant malunggay.

“We are also preparing to manufacture malunggay noodles commercially,” Montemayor added.

The initiative is part of citizen empowering activities under the ITP under the leadership of PNP chief Director General Jesus Verzosa and in pursuit of environmental and economic livelihood programs.

Written By Cecille Suerte Felipe

Source: Philippine Star

Malunggay ice cream wins raves

DAGUPAN CITY , Philippines  – If it’s hard to get your kids to eat malunggay (moringa), then give them ice cream blended with the nutritious leaves.

The malunggay ice cream prepared by agriculturist Victoria Padilla in her backyard in Barangay Nalsian, Manaoag town is making waves and stocks have already reached outlets in Baguio City.

Launched only last February, Padilla said the novelty ice cream had brisk sales in the market but they are constrained from going into large scale production due to budgetary limitations.

Padilla was a member of Italy-based SLOW Foods International which advocates consumption of healthy and nutritious foods.

Padilla said they would like to promote healthy cooking as a way to fight diseases.

She said it has been her long-time dream to bring nutritious food to the masses and malunggay ice cream is an answer to the malnutrition problem among children.

She also wants to incorporate malunggay in other foods.

One of the secrets of their malunggay ice cream is the use of fresh carabao’s milk from Asingan town that makes their product extra creamy.

Padilla said malunggay ice cream was part of the research at Don Mariano Marcos State University in Batac, Ilocos Norte but since the school is only research-based, Padilla said she decided to go into commercial production.

Still surprised by her product’s popularity, Padilla said she is now planning to put the brand brand “Agtalon malunggay ice cream,” which is an acronym for Agro Technical Assistance Livelihood Opportunities in the North. Agtalon is also an Ilocano word meaning “to farm.”

They have approached their congressman, fourth district Rep. Jose de Venecia Jr., to help them sustain their venture that will tap women to go into making malunggay ice cream.

Profitability-wise, Padilla said their earnings are very encouraging.

De Venecia, after tasting the product, willingly committed to help the group and said he would help finance the project.

His wife Gina said they would help put up a malunggay nursery to ensure continuous and steady supply of the nutritious leaves.

The local government of Manaoag where Padilla is based has also launched an aggressive campaign for malunggay planting in the barangays.

Aside from malunggay ice cream, Padilla also produces tupig using muscovado that costs P5 per piece and polvoron with malunggay. A scoop of malunggay ice cream is only P10.

She wants to put up a store near Our Lady of Manaoag Church here to sell their products so that pilgrims can taste their delicious and nutritious malunggay products.

Malunggay has the calcium of four glasses of milk, the Vitamin C of seven oranges and the potassium of three bananas. Malunggay can also make the bones stronger, enrich anemic blood, is good for the eyes and is effective against cancer. Eva Visperas

Source: Philippine Star

The Lady of Malagos Cheeses

It seemed like it was only yesterday when I first met Olive Puentespina in her little booth at a food trade exhibit in Davao, where I was totally smitten by her feta and pecorino-style cheeses from their goat farm. Besides what I thought was a darn good product, I also saw the fire of enthusiasm in the eyes of a true artisan and innovator, which are rare persons you don’t often meet. These are people who are not afraid to swim in unexplored waters and believe in their product.

She started with her husband, raising goats of the Boer variety which are large and bred for their meat because of their size.  Unfortunately, the goat’s sensitivity to the high mineral content of the grass in the farm forced the couple to crossbreed them with Anglo Nubians. They suddenly had a sizeable surplus of milk, and this led to her making feta and fresh goat cheese.  People who sampled her first cheeses were astounded with the quality, and eventually, she teamed up with Karin Carmona of PIECO to market her cheeses in Metro Manila.

By 2006, her cheese was cited by the Cheese Club of the Philippines as Cheese of the Month. She received an award of excellence in a trade fair and her cheeses were served on board Philippine Airlines business class by 2008.

I’m very proud to say that I was a partial contributor to her growing up by asking her to cross the line and make for me her first big wheels, which I served for my birthday alongside foreign cheeses. These huge wheels, which were aged for another three months, became such scene stealers that you will now find them on wine tastings and hotel buffets.

This year was a crossroad for Olive, who with the same fire and passion went on a cheese journey and attended lectures on artisanal cheese making abroad.  Eventually, she ended up as a resource speaker, because her non-classic methods baffled cheese makers, such as making cheese at 35 degrees Celsius which supposedly derails sound cheese making principles.

Recently, I was invited to the Malagos Garden Resort, owned by the Puentespinas, in Calinan for a preview of new cheeses she was ready to launch and developing. Over lunch, it was clear how the artisanal and entrepreneurial spirit is cultivated among the Puentespina family whose focus is on their farm produce.

Lunch was simple and straightforward, but almost all that was served had emanated from the farm. We started out with a fresh salad basket of newly-harvested French beans, watercress, cherry tomatoes, and slivers of fresh kesong puti that was infused with green peppercorn and some with basil, which will be exclusive to Philippine Airlines. A tasty main course of grilled free-range Sasso chicken and some smoky pork ribs kept us on an enjoyable discussion on the qualities of Calinan chocolate and cacao.

We then had fruits like langka, durian, and chicos, all harvested from the farm. And to keep up with the Malagos-themed lunch, we had a pure tabliya chocolate cake, which boasted of the qualities of cacao grown in the area and had a beautiful balance of fruitiness, earthiness, spice, and winey appeal.

I cannot fully express the delight I felt when I was shown the variety of cheeses that she had ready as commercial samples. I could safely say that she could be the first Philippine cheese master, having created all these varieties that are unique in themselves and world class.  It was a pity I did not bring good wines or even a stash of Belgian beers to pair with such wonderful creations.

Here is a list of cheeses from that private preview (our foodie readers don’t have to be jealous because by the time they read this article, many of her cheeses will be available. Call Karin Carmona at 892 8286/752 3330 or email her at karincarmona@yahoo.com [1] and olivepp_ph@yahoo.com [2].):

Classic Cheeses

These cheeses are Olive’s mainstays and the first cheeses that she produced.

Feta. Sharp and tangy with a mild bite and not as salty as traditional feta, Olive is passionate about this one. She describes it as taking a trip to the Amalfi Coast or the Mediterranean whenever you taste it.

Chevre. This French-style goat cheese is lightly crumbly with small particles, with light acid, and good for spreading.

Kesong Puti Style. Less acidic with a silky mouthfeel, it is lightly chewy and great for slicing and salads.

Pecorino Type. This cheese is excellent for grating, but is sometimes a little too dry for plain eating. Blending it with cheese sauces will give the sauce a good boost.

New Cheeses

These are cheeses that had come out in the past two years and some that are to be launched.

Blue Goat. This is a medium-textured cheese surrounded by a blue mold and has mild flavor due to its uninfected interior. Personally, I recommend punching micro holes in this cheese to infect the interior.  I had this after four months of aging and it sure beats a lot of the Danish and Spanish medium blue cheeses.

Aged Pepato. Made from aged cow’s milk with green peppercorns, this is one of my favorites and has gained a lot of international respect among cheese makers and cheese masters. Complex and winey with brined olive, fermented flavors, and meaty notes, it is delicious melted or grilled.

PAL Cheese. This one is silky and velvety with light chewy attributes and infused with herbs and spices like basil, rosemary, and pepper, among others. Unfortunately, it might not be available to mere mortals who can’t afford business class.

Blush. This cheese is marinated in Malagos bignay wine and has complex flavors of dried fruit and fermented flavors mixing with the creaminess of cheese, which gives character to this creation.

Goat Camembert. On its maiden launch, it has an angelic white mold exterior, with grassy, flowery flavors and a creamy interior with the lightest hint of goat.

Manchego. This cheese is sharp, with medium hardness, light flavors reminiscent of goat, and traces of nuttiness.

Experimental Prototypes

These are future cheeses that we pre-tasted, and according to Olive, need a little work.

Blue Manchego. Made from a goat and cow’s milk blend with a medium texture, light blue streaks give this cheese another dimension to the sharpness of the Manchego style. Of course, since I am a lover of ripe cheeses, I prefer this two or three months more, when it is fully veined.

Blue Pecorino. Another hard blue cheese experiment that has very good potential, it is unfortunate that its blue veining is uneven and inconsistent, and has a hard time invading or infecting the cheese because of its hardness.

Fromage Pres.  A stroke of genius on Olive’s part, this one is a fresh cheese that is immediately served after it has been hung and removed of its whey. This is a scattered unshaped cheese, an incurred form, which is very much like ancient homemade cheeses served after fermentation. I hope that she sells this already, because it has a long shelf life anyway.

Lord of the Stink. I had this prototype a long time ago, which I served to some cheese lovers and wine aficionados who actually found the cheese with “character” but not at all that stinky. I don’t think Olive will be able to create this cheese again because the aroma produced by this cheese takes over her whole aging room. But, I still think this is one of the best cheeses she has ever produced. However, it is definitely not for the uninitiated.

Written by Gene Gonzalez

Source: Manila Bulletin

Halo-halo, Samalamig contests at Bangus Fest

DAGUPAN CITY — Halo-halo and Palamig does not only quench thirst or cool down the hot feeling this summer.

It gives the needed income or an add-on income to poor families who are engage in different micro-businesses depending on the season or climate. More importantly, to ambulant vending just “to keep the ends meet.”

Bangus Festival 2009 will not only be sights, sounds, and food for the festival enthusiasts; and good advertising mileage for multi-national companies and giant television networks.

A unique event will be introduced this year. It is called “Halo-halo at Samalamig Festival.” It will be held on April 23 to 25 at the Senior Citizen’s Park in the city plaza.

Vice Mayor Belen Fernandez, Bangus Festival 2009 chairman, said their partner in this event is Alaska Milk.

“The objective is to give livelihood to small businessmen in the city,” she explained.

It will not only be an opportunity to have extra income during the summer festival but also an opportunity to earn extra money.

Fernandez said the “Halo-halo at Samalamig Festival” is also a competition.

Priority participants are those halo-halo and samalamig vendors at the downtown area and those from the barangays.

Fifteen booths will be put up at the “food court” at the Senior Citizens Park.

A team shall be composed of not more than 10 members.

The competition is based on the following criteria: taste of halo-halo at samalamig (50 percent), use of ingredients (20 percent), uniqueness (20 percent) and creativity (10 percent),” the vice mayor said.

The team with the Best Halo-Halo will receive P20,000. Second and third place will receive P10,000 and P5,000, respectively.

Meanwhile, the team with the best Samalamig concoction will bring home P5,000 cash. First and second runners-up will receive P3,000 and P2,000, respectively.

There will also be raffle prizes, parlor games like sack race, tug of war, halo-halo eating contest, biggest fruit, oldest Alaska poster or label, oldest pictures of Alaska events, Alaska novelty items, and others.

There will also be a search for Ginang Alaska 2009.

City Nutrition Officer Leah Aquino, event coordinator, said interested participants have to get an endorsement letter from their barangay captains or from the head of the organization they are representing.

They may also coordinate with the barangay kagawad who chairs the Committee on Health or with the Barangay Nutrition Scholar.

Deadline of submission of entry form is on Tuesday, March 31. Aquino aid entry forms are available at the City Nutrition Office, and at the Bangus Festival Secretariat at the City Museum. (LCMY/Sunnex)

Source: Sun Star

Puto business in Calasiao perks up

CALASIAO — Puto business in Poblacion here is picking up again. Thanks to Señor Divino Tesoro.

Mayor Roy Macanlalay attributed this to the increasing number of devotees coming here again after the enthronement of the replica of Señor Divino Tesoro.

What’s your take on the Mindanao crisis? Discuss views with other readers [1]

The original statue of Señor Divino Tesoro (life-size crucifix of Jesus Christ) was believed to be miraculous. It was housed in a shrine built beside the Calasiao Municipal Hall. The shrine was being managed, not by the Catholic Church here, but by the Señor Divino Tesoro Association (SDTA) headed by Lourdes Fernandez.

Like the Black Nazarene in Quiapo, it was being flocked by pilgrims/devotees from different parts of the country and even from abroad.

Sales at the puto stalls slumped after Señor Tesoro was burned down to ashes along with the Municipal Hall and the shrine last month.

The stall owners had no choice but to close at night.

To bring back the devotees, Fernandez lent her replica of Señor Divino Tesoro, which she had commissioned to be made long before the fire.

Lingayen-Dagupan Archbishop Oscar Cruz blessed and enthroned the replica in a mass held recently at the plaza. After the nine-day novena, Señor Divino Tesoro was transferred to the church where it is temporarily housed.

Mayor Macanlalay, who is also the chairman of the SDTA board, said the association will soon construct a new two-storey shrine at the old site. The project is expected to be completed in three months.

Señor Tesoro will later be transferred to His new home. (LCMY/Sunnex)

Source: Sun Star

Indigenous products from corn identified as potential livelihood in Region 10

Investing on local delicacies as alternative source of livelihood is one of the newest programs of Northern Mindanao. Thus, revealed Regional Executive Director (RED) Lealyn Ramos and Regional Technical Director (RTD) Constancio Maghanoy Jr. of DA-RFU 10, after identifying and evaluating indigenous corn practices in the region. Specific among corn producing areas in the region, Langkoga and Biniki were identified as potential livelihood.

Langkoga and Biniki are two indigenous preparations made out of corn. Langkoga is a beverage prepared through the process of fermentation. It is similar to the traditional preparation of wine making only this time it utilizes corn, powdered rice, ginger (yeast), and fresh sugar cane juice. The mixture is processed and brewed to desired taste. Initial work has been conducted by Dr. Janet Lopez and RTD Maghanoy on its social relevance to agricultural activities and festivities. Langkoga is a native wine used in rituals particularly during farming activities and festivities of the Higaunon tribe of Northern Mindanao including the Talaandig, Manobo and Matigsalog ethnic groups.

To date, the Langkoga is further studied according to its cultural relevance in the development of the indigenous people and communities; better corn varieties for wine processing and the product development. Specifically, it will be tested in terms of ageing, quality, packaging, and promotion. According to RDT Maghanoy, these research activities will be done in collaboration with the Food Science and Technology Institute of the Central Mindanao University (CMU).

Biniki is a native corn-based pudding made of young corn which is grinded, boiled, and mixed with sugar and milk wrapped in corn husks. It is normally sold in bus terminals and native delicacy shops in Cagayan De Oro City and nearby towns. Traditionally, these are prepared as part of the delicacies served during fiestas and parties in the corn growing areas. Given that it has cultural relevance to the lives of the people, it will be studied further in terms of preparation and packaging. Like the Langkoga, it will be subjected to sensory evaluation to improve its quality, shelf-life, packaging and promotion.

Both Langkoga and Biniki will be brought to mainstream food enterprise in Northern Mindanao to support livelihood programs of rural organizations especially women and youths. As soon as these are perfected, these indigenous delicacies will help contribute to the overall productivity and profitability of corn farmers making them as an alternative source of income.

The identification of these indigenous products as potential livelihoods was based on the successful implementation of CPAR corn-based projects in the region. The regional management is aimed at enhancing technical support by utilizing corn and its by-products as alternative source of livelihood of corn farmers. With this, corn farmers are now encouraged to find ways to efficiently use their excess produce.

Written by Marlowe U. Aquino, PhD.

Source: Bureau of Agricultural Research

Vegetarianism in kids

(Part 2)

EARLIER studies showing the advantages of vegetarianism were conducted in the early part of the 20th century, comparing the endurance, strength and quickness of recovery from fatigue of the human hand.

The findings showed that vegetarians were superior in endurance, strength and faster in recovery from fatigue than those who are meat eaters. A similar study was conducted this time in athletes.

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The test was to hold the arms horizontally as long as possible, leg-raising from prone face-up position and deep knee bending. The results were similar with the first endurance test. Vegetarians were noted to be substantially much better in endurance than meat eaters.

Data from the Seven Day Adventist study showed that Seven Day Adventists (SDA) was found to have lower incidence rates of coronary artery disease and cancer as compared with the general population. These findings signified that the lower rate of coronary artery disease and cancer may be related to the diet of SDAs who were mostly vegetarians.

Comparing the vegetarian and non vegetarian SDAs, investigators have noted lower incidence and death rates of coronary artery disease among vegetarian SDAs as compared to SDAs who are meat eaters.

Vegetarians SDAs have lower incidence rate of cancer as compared to non vegetarian SDAs by 50-70 percent. Investigators have noted that non vegetarian SDAs who ate meat were found to have a higher risk of colon cancer 2.8 times that of vegetarian SDAs.

Breast cancer was noted to be lower in SDA women as compared to the general population. The authors have speculated that the reduced rate of breast cancer in SDAs was attributed to a reduced intake of fried potatoes.

Other studies on breast cancer have noted that increased consumption of fruits and vegetables reduced breast cancer risk by 25 percent. However, in a pooled analysis of eight prospective studies with at least 250 incidents of breast cancer cases per study showed that of the total 7,377 incident cases of invasive breast cancer occurring among 351,825 women whose diets were analyzed showed a weak non-significant association with intake of fruits and vegetables and the incidence of breast cancer.

It is apparent from the study that an apple a day cannot keep the breast cancer away. Maybe in future studies that should be started early in childhood may swing back the pendulum in favor of fruits and vegetables. In the meantime let’s continue eating the apple to keep the other diseases away.

Worthwhile to remember is a study about breast cancer and carbohydrates. Women who ate large amounts of white rice, white bread, pasta and other starches were found to have increased risk of breast cancer to as high as 30 percent.

Vegetables are used for human food. Many vegetables today are being recognized as a source of nutrients, vitamins, minerals and fiber. Aside from its nutritive value, vegetables appeal to man’s sense of taste from its color, texture, aroma and flavor that add to his enjoyment in the art of eating.

Some may have distinctive taste and flavor favored by others in the preparations or in complementing the taste and presentation of other foods.

The carbohydrate source of vegetables is sugar and starches. Vegetable sugars which make up to 10-15 percent of the carbohydrates are responsible for taste of fresh vegetables. Majority of the carbohydrate source are starches mostly from potatoes, sweet potatoes and cassava.

Like the raddish and garlic, the edible portion of potatoes, sweet potatoes and cassava, can be replanted as seeds to propagate the vegetable for the next harvest. Fiber is the undigestible carbohydrate which cannot be absorbed in the intestinal tract. Sources include bran, cereals, whole wheat products likely cooked vegetables with skin and fruits.

Vegetables are low in fats. Vegetable fats are mostly polyunsaturated in contrast to the high saturated fats of animal origin. Diets of vegetarian children need adequate amounts of fatty acids. This can be obtained from sources like canola oil, nuts and soy products.

There are certain vegetable fats that should be avoided in the preparation of foods of vegetarian children such as vegetable shortening and vegetable oil like sunflower oil.

They contain certain acids that may interfere in the conversion of vegetables fats to essential fatty acids. Many vegetables are low in protein and nearly all vegetable proteins are deficient in amino acids except for soy beans, lima beans and peas.

Most vegetables have high vitamin contents like vitamin C which is present in all vegetables in varying amounts, vitamin A in yellow and green vegetables the same as vitamin K, E and the B complex vitamins except vitamin B12 which is not present in vegetables. Vegetables are low in minerals. This can be compensated if vegetables are consumed in large amounts.

However, vegetable consumption in bulk amounts may compromise or replace the intake of other necessary nutrients and in some instances may even result in the deficiencies. (To be continued next week)

Source: Sun Star

Annual Laguna fest expected to increase ‘kesong puti’ production

WHITE-cheese (kesong puti) makers in Sta. Cruz, Laguna, are bracing for more demand for the product when the city holds its annual Kesong Puti Festival in October.  The town will hold its cheese festival from October 26 to 30.

Mayor Ariel Magcalas, in a news conference for the event,  said that cheese- making has remained a back-yard business for many of the families, but there are programs to make the growing industry sustainable.

“[Cheese-making] is not a big industry for us, but the impact of the industry is big [for Sta. Cruz],” Magcalas said.

He added that only 100 families are producing kesong puti, but since the event is becoming yearly, there are expectations that more families will be into cheese-making in the future and boost the town’s tourism.

Sta. Cruz’s traditional white cheese only uses native carabao milk, as mixing it with cow milk will give it a less-than-perfect result, officials said.

Many families involved in cheese production, however, do not have their own carabao and depend on their milk supply from cow-owning families.

Local officials are giving subsidies for other families to tend the animals until such time that they can be ready to produce milk for the cheese producers.

Milk from native carabao can only be taken from lactating mothers at certain hours of the day, making cheese production more difficult.

“And not all carabaos that we have now are lactating,” officials said, adding that a carabao will only get pregnant once in 10 months.

Local officials estimate that at any given time, they can only produce about 15 to 30 liters of carabao milk for cheese production. No other data on the industry were available.

Many of the carabaos, however, are being slaughtered for their meat, but Magcalas said they have already distributed about 10 carabaos to the communities as part of their dispersal program.

The country’s dairy industry is limited, made up only of a couple of big companies. Most dairy products available in the country are imported. Very small quantities are produced from domestic farms, many of which have remained a back-yard business.

The Sta. Cruz cheese festival is usually celebrated for nine days, but this year will only be held for five days.

Sta. Cruz, the capital of Laguna, is a first-class municipality with an annual income of about P168 million.

Written by VG Cabuag

Source: Business Mirror