Category: How to Make

Coconut trees produces many basic food products and non-food raw materials for high value products. The coconut provides a nutritious source of meat, juice, milk, and oil. It is highly…

Red Seaweed (Kappaphycus), is a genus of red algae. Farming of this seaweed started in southern Mindanao in the mid ’60s, and has expanded to other parts of the Philippines…

White corn is the choice staple food of about 14 million Filipinos next to rice, and yellow corn is used as a major feedstock for feeds. According to the data…

BIO-PHYSICAL BASIS FOR INTERCROPPING In monocrop coconut, much area is left unproductive throughout its life span. The effective root area per coconut palm is only 12.5 sq m and the…

Coconut flour refers to the screened food-grade product obtained after drying, expelling and/or extracting most of the oil or meat from coconut. The granulation is dependent upon the degree of…

Coco Pan is a special type of pandesal where the highest quality ingredients are used and is always freshly-baked. It is made by substituting coconut flour with wheat flour at…

Cashew (Anacardium occindentale) is widely grown in the tropics because of its cashew and apples. The cashew apple can be eaten raw or used in the production of jam., chutney,…

Fruit Trees usually require a big space to grow in. That is why people who don’t have spacious farms or gardens usually don’t think of growing their favorite fruit trees.…

Pineapple (Ananas comosus), is the common name for a tropical plant and its edible fruit, which is actually a multiple fruit consisting of coalesced berries. The Spanish introduced it into…

The Castor-Oil Plant (Ricinus communis) yields beans rich in oil which, when processed, can be used for medicine and cosmetics. This oil can also be used as a substitute for…