Kangkong becoming a hot market item
KANGKONG (scientific name: Ipomea aquatica) is a very common leafy vegetable in the Philippines. You will find them floating on open muddy fields, stagnant pools and fish ponds. Farmers grow it as a regular crop in lowland rice fields but only on a small-scale basis.
Interestingly, kangkong, also known as swamp cabbage, water spinach and water convolvulus, is the most economical vegetable to grow. It requires less labor since it does not need careful land preparation or watering.
(During World War II, the vegetable grew remarkably well and easily in many areas of Singapore and become a popular wartime crop.)
Kangkong is usually sauted in cooking oil, onions, garlic, vinegar, and soy sauce. This dish is called adobong kangkong or apan-apan (as Ilongos call it). Kangkong is also a common leaf vegetable in fish and meat stews like sinigang. There is also an appetizer called crispy kangkong, where fresh leaves are mixed with eggs, water, cornstarch, flour, salt and pepper. The leaves are fried until crispy and golden brown.
Kangkong is grown in most parts of Asia and Asians have various ways of cooking kangkong. In Singapore and Indonesia, the leaves are usually stir fried with hot pepper, garlic, dried shrimp paste and other spices. In Penang, Malaysia, kangkong is cooked with cuttlefish and a sweet and spicy sauce.
In Chinese cuisine, there are numerous ways of preparation, but a simple and quick stir fry either plain or with minced garlic is probably the most common. In Cantonese cuisine, a popular variation adds preserved beancurd (tofu). In Hakka cuisine, yellow bean paste is added, sometimes along with fried shallots.
In Thailand, kangkong is frequently stir fried with oyster sauce and shrimp paste. In Vietnam, it once served as a staple vegetable of the poor. In the south, the stems are julienned into thin strips and eaten with many kinds of noodles, and used as a garnish as well. Over the course of time, kangkong has developed into being an ingredient for many daily vegetable dishes of Vietnamese cuisine as a whole.
What is in a kangkong? Upon analysis, its edible portion per 100 grams gives 89.7 percent moisture, 30 percent calories, 3.9 grams protein, 0.6 gram fat, 4.4 grams carbohydrates, and 1.4 grams fiber.
Also found in the leafy vegetable are minerals and vitamins like calcium, phosphorus, sodium, potassium, vitamin A, thiamine, riboflavin, niacin, and ascorbic acid. Because of its high iron content, the vegetable is recommended to patients suffering from anemia.
Kangkong is known to be grown easily throughout the year in any place in the country. Although it can be planted on a wide variety of soils, it gives best results when planted in ordinary rice fields with a clayey type of soil rich in organic matter and well-provided with water the year round. It thrives best in semi-wet conditions.
There are two major types of kangkong. The first type, known as upland variety, has a narrow leaf and it does not require much water. The second type, called lowland variety, possesses broad leaves and requires plenty of water.
Kangkong can be planted anytime of the year. However, the best time to plant is during the rainy season. This is true especially for the second type which needs much water.
Although it can be propagated by seeds, kangkong is generally propagated by means of cuttings. Healthy, big cuttings about one foot long are selected. The cuttings are prepared a day before planting. The planting materials are tied in convenient-size bundles and kept moist under a shade. Three kilos or about 150 cuttings are needed to plant a square meter of bed.
Since there are two types of kangkong, there are also two ways of planting the crop: the semi-wet culture method (sometimes referred to as dry culture) and the wet culture method.
In the wet culture method, the field is prepared by puddling just like in lowland rice culture. The tip cuttings are planted in beds about 80 centimeters wide that run the whole length of the paddy. The cuttings are planted by inserting them deep in the soil, leaving 15 centimeters protruding. The plants are spaced about five by 10 centimeters. A fresh supply of water is kept flowing. No fish should be allowed in the field; otherwise they will eat leaves of the kangkong.
In the semi-wet culture method, the field is prepared dry. The soil is plowed and harrowed twice. After the field has been well-pulverized, raised beds are formed about 80 centimeters wide. Planting is done in the same way as in wet culture method. If the soil is too dry for planting, it should be watered a day before planting and the field kept moist thereafter. During summer, the plots should be mulched with rice straw to conserve water. Heavy and frequent irrigation is practiced to produce high quality shoots.
Like most crops, kangkong also needs nutrients. In the wet culture method, an application of fertilizer is made at the rate of 150 kilograms of ammonium sulfate per hectare at planting time. After every fifth harvesting, the same amount is applied for maintenance of proper growth and development.
In the semi-wet culture method, about 200 kilograms of ammonium sulfate is recommended and applied at planting time.
Fresh kangkong are harvested one month after planting. The harvesting period can be determined when the plants have attained full growth or when the leaves and stems are big enough. Kangkong plants are harvested by cutting the young tops with a sharp knife or scythe at about five centimeters above the base. They are washed and bundled in retail sizes of 8 to 10 shoots. The small bundles may be tied in larger ones and rolled in a banana leaf sheath, leaving it open at the butt and tips ends.
The characteristics of good quality kangkong for market, according to experts are as follows: tender tips over 30 centimeters in length; the diameter of the cutting at the middle portion should be about eight millimeters or more; there should be no insect and disease injury or blemishes; the leaves should be dark green and healthy looking; the crop should be have been grown in a sanitary place and shipped to market with adequate protection; and the stem and leaf surfaces should be smooth, uniformly green and nice looking without the black stripes usually present in dirty places.
Is there money in growing kangkong? Zac B. Sarian, the editor of Agriculture, once featured the story of Angeles Dayon, the “Kangkong Queen” of Angeles City. She grows upland kangkong using seeds.
“In just 25 to 30 days, the plants are ready for harvesting,” the multi-awarded agricultural journalist reported. “The vegetable is also very saleable, especially in Manila. Angie wholesales her harvest at only P10 per kilo, yet the profit margin is still significant because the production cost is not much.”
The kangkong plants are robust despite the fact that production is continuous. According to Sarian, Dayon incorporates a lot of chicken manure in the soil and applies nitrogenous fertilizer, too.
“Her kangkong plots are narrower than most garden plots, just about 18 inches wide,” wrote Sarian.”She likes it that way because the plants are watered manually by means of sprinkler. The narrow plots ensure that all the plants are adequately watered with just one passing.”
Written By Henrylito D. Tacio
Source: Sun Star
