Plant breeding experts at the Philippines’ premiere plant breeding agency, Institute of Plant Breeding (IPB), have asserted the global position of highly-respected institutions like WHO on the safety of GM foods.
“Several esteemed international organizations such as WHO concluded that consuming foods with ingredients derived from GM crops is ‘no riskier’ than consuming the same foods with ingredients from crops modified conventionally,” according to Dr. Ruben L. Villareal, National Academy of Science and Technology (NAST) agricultural sciences chairman.
The GM technology, considered to be under biotechnology, is in fact a major tool that can make Philippine agriculture competitive, he said. Villareal was one of the founders of IPB, University of the Philippines-Los Banos’s (UPLB) plant breeding arm.
“Through biotechnology, new varieties that would be advantageous to farmers, consumers, and the environment could be developed,” said Villareal.
Review of CA decision urged
The Court of Appeals (CA) just issued a decision last month stopping field trials of the GM Bacillus thuringiensis (Bt) eggplant.
But Villareal urged the CA to review its decision stopping the Bt eggplant trial.
“With the numerous global evidences already known, I cannot understand the basis of the decision. I hope that our legal experts and the court could revisit and look deeply at the scientific evidences and the long experience of around 30 countries planting 170.3 million hectares of biotech crops including the Philippines,” he said.
Bt eggplant benefits
Bt eggplant (talong in Filipino) will significantly benefit farmers through less exposure to chemical pesticides. That has been proven scientifically contrary to accusations raised by anti-GM advocates.
Studies have shown numerous potential benefits of Bt talong to Filipino farmers and consumers. This includes reduction in farm labor costs by 10 to 25 percent and reducing pesticide applications by 60 percent, according to IPB. With less pesticide spray, consumers will also benefit from eggplant that has not been excessively sprayed with pesticide.
Bt eggplant enables up to 64 percent increase in yield and income for farmers.
Compared to conventional varieties, they can enjoy up to an additional income of P50,000 per hectare.
Bt eggplant will alter the practice, and its harmful health effects, of farmers in Pangasinan who extensively use insecticide on their eggplant. Some farmers are found to even dip eggplants on a bucketful of insecticide just to ensure the eggplants are not destroyed by the pest fruit and shoot borer.
“Bt eggplant aims to provide an effective alternative to eggplant farmers who are plagued by needing incessant pesticide spraying that directly cause environmental and health hazards,” said Villareal.
WHO position
WHO declared that different GM foods go through the global food safety process called Codex Alimentarius Risk Analysis of Foods Derived from Modern Biotechnology under which these foods are not found to be risky to human health.
“GM foods currently available on the international market have passed risk assessments and are not likely to present risks for human health, “ according to a WHO statement.
“No effects on human health have been shown as a result of the consumption of such foods by the general population in the countries where they have been approved. Continuous use of risk assessments based on the Codex principles and, where appropriate, including post market monitoring, should form the basis for evaluating the safety of GM foods.”
Legal sanction
Villareal asserted consumers should support IPB in the development of crops that raise farmers’ yield and income and reduce the exposure to pesticide of farmers, consumers, and the environment.
IPB was specifically created to develop crops beneficial for Filipino consumers and farmers. Its creation is sanctioned by the Seed Industry Development Act of 1992.
“UPLB is mandated by law to use biotechnology in (crops’) variety improvement. It is thus UPLB’s duty to develop these new helpful varieties,” said Villareal. “IPB’s existence will be rendered irrelevant if it cannot pursue its legal mandate which is academic research within the bounds of sound and science-based regulatory system.”
UN FAO
Dr. Ernelea Cao, a UP Diliman (UPD) Professor of the Institute of Biology and former Director of the Natural Sciences Research Institute (NSRI) of UPD, also stated that biotech crops and its food products are safe.
GM crops undergo assessments that abide by internationally accepted scientific standards of the United Nations-Food and Agriculture Organization and WHO CODEX Alimentarius, said CAO.
The Food and Drug Administration of the Philippines also recently released Advisory No. 2013-014 reiterating the safety of GM foods because these have passed the international standards for food safety assessment.
According to Dr. Cao, the accumulated body of knowledge and experimental data and the experience on scientific monitoring on the use of biotech crops and products worldwide in more than one billion hectares over the past 17 years are the most compelling evidences of the safety of this kind of technology.
Villareal also cited the statements of the American Association for the Advancement of Science, the US National Academy of Sciences, and the British Royal Society that consuming foods with ingredients derived from GM crops is as safe as those of other plants developed through conventional means.
A decade of biotechnology use
Biotechnology is identified by NAST as a tool to boost agricultural productivity; to be used as feed and to improve the lives of the increasing population; and address environmental degradation, hunger and poverty.
The Philippines actually pioneered the establishment of biosafety regulations in Asia when then President Corazon C. Aquino created the National Committee on Biosafety of the Philippines in 1990 to ensure the responsible use of modern biotechnology for national development.
It continues to be the leading country in Asia in biosafety regulation and commercial use of GM crops. The adoption of GM corn for the past 10 years had been primarily responsible for the country finally attaining the goal of self-sufficiency in feed supply for the first time in 2012. According to ISAAA, the area of biotech corn production in the Philippines reached around 750,000 hectares in 2012.
Field trials
The UPLB-IPB had been conducting field trials of Bt talong from 2010 to 2012 in compliance with the biosafety requirements and guidelines approved by national regulatory bodies, specifically the Bureau of Plant Industry of the Department of Agriculture. All trials have been completed as of August 2012.
The Bt technology have been used widely, successfully and safely worldwide in other crops such as Bt corn and Bt cotton. The Organization for Economic Cooperation and Development (OECD) already affirmed the scientific consensus and declared the safety of Bt technology and the transgenic/GM crops derived using Bt insecticidal proteins.
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For interview requests, please call Ms. Analiza C. Mendoza, 0906-239-2362. For updates on biotechnology, visit SEARCA BIC’s website: www.bic.searca.orgYou can read more of the post WHO affirms GM foods passed Codex food safety tests; breeders urged CA to review decision stopping Bt eggplant trial on Business Diary Philippines.
The development of sweet sorghum grains as complementary to corn grains as feed raw material may help raise Philippines’ poultry and livestock sector’s competitiveness through cost reduction.
In a cost and return analysis, PAC found experimental feeds from sweet sorghum to be cheaper at P20.49 per kilo compared to P21.86 per kilo using corn. The corn-sorghum mix experimental feed cost P20.7 per kilo.
The Philippines still significantly imports corn feed ingredients particularly feed wheat at one million metric tons (MT) as projected for 2013 by the Philippine Association of Feed Millers Inc. (Pafmi). The United States Department of Agriculture estimated the country’s corn importation to reach 100,000 MT for market year 2012-2013.
The entire feed milling industry was estimated to be valued as of 2005 at P103.25 billion, according to Pafmi.
The government is embarking on research and development (R&D) on feeds with its important role in making the local poultry and livestock industry competitive, according to Bureau of Agricultural Research (BAR) Nicomedes P. Eleazar.
“We need to do more R&D on feeds since feeds account for a significant amount of our animal growing cost,” said Eleazar. “Any competitiveness in cost will have an important impact in raising the standard of living especially of our small farmers.”
Cost of feeds may account for a significant 50 percent of the cost of raising poultry and livestock.
Caleb Tan
Entrepreneur Caleb Tan who owns a 2000-head layer farm in Malabon believes government’s R&D investment in feeds will eventually pay off.
“We’ve been importing a lot of feed ingredients like wheat. I think we should really push for feeds materials like sweet sorghum. I think there’s a potential for sweet sorghum as feed as you can just plant it in your backyard,” said Tan.
Sweet sorghum has the primary advantage of being a climate smart crop—one that can be planted in marginal lands and in rainfed (non-irrigated) areas.
Tan found sweet sorghum feed as equivalent to corn-based feed when it was subjected to a study by PAC. He used this on his layer farm which is an organic farm.
“I found that the quality of the eggs and the production (quantity) is the same (as that with corn), so I thought I can really use sorghum to replace corn feed,” he said.
He has been trying to find a source of organically-grown corn, particularly a non-GMO (genetically modified organism) corn, for his farm. He found sweet sorghum grains as his excellent feed grain candidate.
Average daily gain
PAC has also found an advantage in sweet sorghum feeds with its ability to speed up fattening of chicken. It was fastest to raise average daily grain of chicken using sweet sorghum feeds as ADG was 38.28 grams (g) per day.
For pure corn diet, ADG was 37.74 grams. The corn and sorghum diet combination brought animal ADG to 38.14 grams.
Net income from sweet sorghum as feed was higher at P18.49 per kilo compared to corn, P14.9 per kilo. For the corn-sorghum mix feed, it was P17.31 per kilo.
Palatability
Acceptability or palatability to animals of sweet sorghum feeds was similar compared to corn-based or other feeds. This was evidenced by the consumption rate.
“The result would imply that sweet sorghum can replace corn without causing adverse effects on performance,” said the PAC in a report.
B Meg
In Ilocos Norte, Bapamin Enterprises engaged in 2009-2010 in the pilot use of sweet sorghum grains for feeds with San Miguel Corp (SMC) for its B Meg feeds. SMC tried 15 MT of sweet sorghum grains for mixture in its formulation also under BAR’s sweet sorghum commercialization project.
Bapamin is campaigning for mass planting of sweet sorghum all over Luzon so that it can be popularized for feed use. It is targeting to produce 300 MT of sweet sorghum grains by 2014 coming from its 25-hectare land in Batac, Ilocos Norte and other provinces.
“We have been asked (by a trader) to supply them 20 tons a month. We can only supply them by January (2014) when harvest comes,” he said.
After the trials with the private sector, the government has to address other problems in sweet sorghum’s use for feed. Production of grains is still limited as farmers do not yet have an assured market.
Likewise, companies cannot commit to buying sweet sorghum grains as farmers do not yet regularly plant sweet sorghum. Besides, a continuous R&D program is needed to assure the private sector of adequate support for the production of commercial-grade quality feed grains.
Sweet sorghum flour
BAR is developing markets for other sweet sorghum products for food, particularly for highly-nutritious grains and flour. Sweet sorghum grains is eyed as a main ingredient for diet of patients in a local hospital. It may be an ingredient in champorado or porridge (lugaw).
Sweet sorghum flour is gluten-free. It is suitable for those ill of celiac disease, an autoimmune disorder of the small intestine. Gluten-free food is also advised on autism patients.
Bapamin General Manager Antonio S. Arcangel said Bapamin has proposed a partnership with the Wellness and Nutrition department of St. Luke’s Medical Center in Fort Bonifacio Global City and in Quezon City.
“We’re going to St. Luke’s in Quezon City for accreditation. St. Luke’s at the Global City approved in principle (our supply of the grains and flour), but before they make the order, they asked us to get accredited in their Quezon City,” said Arcangel.
Sweetener
Sweet sorghum is also soon expected to be released as a sweetener in the market. BAR has supported a glycemic index (GI) study of sweet sorghum sweetener. It has been initially found out sweet sorghum sweetener has lower GI level at 61 compared to sugarcane’s 65 to 100 GI.
Sweet sorghum is reported by Bapamin to be a good-quality sweetener owing to its reported fine taste. The variety being used for sweetener has been developed by the Internationals Crops Research Institute for the Semi Arid Tropics or Icrisat
Icrisat’s SPV422 was specifically found to have a brix content of 19 degrees based on an earlier 2007-2008 field study, the highest among sweet sorghum varieties. Its seed crop yield was highest at 57.5 metric tons per hectare.
High Income
Sweet sorghum planting is aimed to help raise the income of Filipino farmers. Under the PAC study, it was found that in two experimental farms, sweet sorghum showed high profitability which was at more than P125,000 per hectare compared to profit in rice and corn.
“A farmer would earn more than twice or even thrice for every peso he would invest in sweet sorghum production, depending on the type of production ecosystem and cropping season he would plant the crop,” according to the PAC report.
There are many options from which farmers can earn additional income.
These are selling the grains, cane stalks with leaves as forage for animals, or the stripped cane stalks to produce juice extracts, and boiled sweet sorghum juice (jaggery). The sweet sorghum juice may be simply used to produce liquid sugar, or it may be fermented from which to produce ethanol.
Other products
Other products that can be derived from sweet sorghum as shown in the PAC study are hair remover, soap, spa salt, body scrub, and liniment oil.
For food products, these are burger sorghum, mushroom in sorghum soup, pastillas de sorghum, pop sorghum, sorghum porridge, sorghum con moringa, sorghum in salt, sorghum as sweet product, sorghum native cake, sorghum cake with langka, sorghum porridge with chicken, sorghum sapin-sapin, soup, suman, sorghum-yam native cake, sorghum-choco porridge, sorghum-squash native cake, pepper leaves in sorghum, espasol na sorghum, and veggie-sorghum soup.
Under the PAC-BAR project, a total of 486 people was benefited by the project. These were 136 farmers, 108 mothers, 185 LGUs and professionals and 57 out of school youths and students.
BAR believes it should support projects that would help diversify crops planted on soil as it would contribute to environmental sustainability and soil conservation.
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For any questions, please call Dr. Norman de Jesus, 0928-550-2561; Mr. Tony S. Arcangel, 0916466-3071; for interview requests, please call Ms. Analiza C. Mendoza, 0906-239-2362 
Thus, a call to patronize our own produce has been raised by Agriculture (Secretary Proceso J. Alcala, “We should encourage and lead by example, and urge our young people to love Pinoy fruits.” There’s nothing wrong with appreciating imported fruits as long as we do the same for our own. Start today, start with mabolo.
Mabolo
The mabolo fruit (Diospyros blancoi) is also known as the Philippine persimmon, velvet apple or butter fruit (in Singapore). This fruit grows from the Kamagong tree which is native to the Philippines. Indigenous to forestlands in low or medium altitudes in the country, the Kamagong tree is mainly used for furniture and specialty wood products. While the tree is known around the world for its wood, its fruit, mabolo, deserves a bit more attention.
The Kamagong tree can reach up to 20 meters high, depending on variety. The velvety skin of mabolo buds comes in a shade of green, to brown and then to a dull magenta when ripened. The short hairs on the skin of the fist-sized fruit may cause irritation in the mouth when eaten or to sensitive skin when in contact, but the flesh of the fruit is free from irritants. A couple of wedge-shaped seeds sit at the center of the whitish pulpy meat of the fruit in some varieties, although most are seedless. Mabolo emits a strong cheese-like scent that is somewhat unpleasant but lessens when peeled.
The Kamagong is considered a highly productive tree. Apart from the trunk and the mabolo fruit, the leaves and barks prove to be as useful. Among Philippine indigenous cultures, its leathery oblong leaves are used to treat skin irritation such as eczema, respiratory diseases like coughs and even fever. Both leaves and bark are also believed to be antidotes for snakebites in some tribes; unripe mabolo is also used as remedy for dysentery, diarrhea, hypertension and heart disorders. Mabolo contains vitamins and minerals, specifically calcium, iron, protein and vitamin B making it a healthful food.
Mabolo Possibilities in the Philippines
Kamagong is among the tree species abundant in the Philippines. Kamagong wood is one of the principal materials used in crafting furniture around the country and is even exported. One of the most expensive of wood materials, Kamagong wood darkens as it ages making it a favorite for antique collectors. However, popular as this wood may be, it is not the case for its fruit, Mabolo.
Folkloric usage of Mabolo suggest that the juice of an unripened Mabolo is natural treatment for diarrhea and first aid treatment for wounds, while other parts such as bark, leaves, and roots are useful in treating respiratory diseases and skin ailments such as eczema.
Scientific research on the fruit dating as far back as the 1980s boasts not only of the nutritional and medicinal value of the fruit, but also of its biofuel potential. Numerous scientific research show that compared to commercial gasoline, biofuel from mabolo emits lower amounts of carbon monoxide and carbon dioxide. Proven as effective as alcohol fuel, this ethanolic extract is highly profitable as the tree is endemic to the country, and propagation is uncomplicated.
A major purpose of initiatives in agriculture and fisheries R&D is to advance the achievement of food self-sufficiency in the country. Underutilized fruits and vegetables endemic to the country offer immeasurable potential once propagation, postharvest techniques, and value adding are uncovered through R&D. Further exploring the possibilities of Mabolo not only provides another promising food source, but also adds another viable inexpensive source of biofuel.
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Sources:
1. Bautista, N. 2012. A Delicious Fruit for the Holiday Season. Manila Bulletin Online, 4 December 2012.
2. Morton, J. 1987. Fruits of Warm Climates. Julia F. Morton, Miami, FL.
3. Philippine Alternative Medicine. 2012. Philippine Medicinal Plants: Mabolo. Retrieved 10 January 2013, from http://www.philippinealternativemedicine/herbaltherapy/velvetapple.htm
By: Zuellen B. Reynoso BAR Digest October-December 2012 Issue (Vol. 14 No. 4) 
For those who dislike the taste and smell of durian, a slightly similar-looking fruit, called marang, that also thrives in Mindanao has a sweeter tang and more appealing scent that can also bring a distinctive experience to the taste.
What to know about marang
This indigenous fruit is not only compared to durian but also to breadfruit and jackfruit, which bear similar physical appearance as marang (Artocarpus odoratissima). Marang is slightly bigger than breadfruit or rimas which also belongs to the same genus, Artocarpus, and is softer and smaller than jackfruit or langka.
Its shape is round to oblong with a thick rind covered with supple and broad spines when young which become stiff and frail as the fruit matures. Growing up to 15 to 20 cm long and 13 cm broad, marang can weigh up to one kilogram or more on the average.
Meanwhile, the marang tree is an evergreen that grows up to 25 meters tall with 40 cm trunk girth. The leaves are elliptic to obovate, which are largely alike to that of the breadfruit but are less lobed. It grows up to 16 to 50 cm long and 11 to 28 cm broad.
But the most important part is what’s inside the thick skin. After cutting, twisting and pulling the half of the rind as how marang is traditionally opened, an abundant core full of white fleshy arils will surely invite anyone to pick and taste. The core resembles that of the jackfruit and the arils (covering of the seed) are the size of a grape with a seed that is 15 mm long.
Marang is widely grown in the Philippines and Borneo and was introduced in Brazil, Australia and other tropical countries. “Marang is one of the popular fruits growing in Mindanao especially in North Cotabato, Davao, Agusan provinces, etc. Actually there is no identified marang plantation since marang is just a volunteer crop yet there are large areas [where] marang trees are abundantly growing,” stated Dr. Emma Sales of the University of Southern Mindanao (USM) in its project titled, “Optimization of Postharvest Technologies and Exploitation of other Attributes of Marang”. This project is supported by the Bureau of Agricultural Research (BAR).
Marang can grow in many types of soils, from loose type to heavy type, but it will grow best in loamy soil with 5.5 to 8 pH level. After four to five years, marang will begin to bear fruits.
Healthier with marang
Marang is gaining popularity, not only for its delectable taste and texture, but also for its dietary value. Popularly consumed fresh as table dessert in Mindanao, marang is filled with beneficial nutrients.
It contains ash, ascorbic acid, beta-carotene, calcium, carbohydrates, crude fiber, fat, iron, niacin, phosphorus, protein, retinol, riboflavin, thiamine and vitamin A. The seeds are also edible, which can be eaten after being boiled or roasted.
However, once opened, marang must be consumed right away because it spoils easily unlike other exotic fruits. It rapidly oxidizes which causes the arils to brown while its flavor starts to become bland. This is the reason why marang is not that popular in other regions of the country apart from Mindanao. Even though it has the potential to become widely known, its short shelf life and high perishability hamper its marketability.
According to Mr. Zacarias Sarian, Agriculture Editor of Manila Bulletin and an exotic fruit farmer, “Marang is a very delicious fruit that is traditionally grown in Mindanao… The trouble is that marang has poor shipping quality. Ripe fruits easily deteriorate so that those that are available in Manila, if there are, were harvested prematurely. It has been shown that the marang will also bear fruit in Luzon. In fact, one caller from UP Diliman contacted us one day telling us that they have a very fruitful tree that needed pruning. She was asking how to do that. We also know of a fellow in Brgy. Aduas in Teresa, Rizal who used to have a number of fruiting marang trees. In other words, more people should plant this fruit tree in Luzon to meet the requirements in Manila.” This statement was found in an article “Marang in Season” written by Mr. Sarian and posted in the website, Agri ZACcess Ideas.
Optimizing postharvest and marketing strategies
The University of Southern Mindanao - Agricultural Research Center (USMARC) sought to optimize postharvest techniques that will prolong the shelf life of marang, and to develop processed food products from marang.
This was conducted through the project, “Pilot Testing of Postharvest Technologies and Product Diversification of Marang”, funded by BAR and the Department of Agriculture-High Value Crops Development Program (HVCDP). This project was implemented by Dr. Sales along with a group of USM researchers.
The project turned out postharvest techniques such as right maturity stage harvesting, appropriate utilization of tools, proper packaging methods, and ripening techniques can improve shelf-life and storability and can minimize losses.
Eleven food products from marang arils and seeds were also developed through the project. From the arils, a total of nine products were created that include vinegar, vacuum-fried marang, ice cream, jelly, conserve, jam, juice, concentrate, and blanched pulp. From the seeds, coffee and nut butter were developed.
A future with marang
The Philippines is known to be agriculturally rich and diverse with bountiful flora and fauna recognized by the world. Mango, coconut, durian, and many more have been fascinating foreign consumers and so it is not impossible that one day, marang will become one of the premium quality exports of the country.
With the orchestrated efforts of different sectors and institutions like USM, BAR, DA, and more, it is hoped that Filipinos, not only from Mindanao but also from Luzon and Visayas, will have a taste of marang and will be encouraged to venture in marang production and processing in order to create and meet the demand and to gain competitive advantage in the global market. Optimistically, marang will become underutilized no more.
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Sources:
1. Marang. www.fruitipedia.com
2. Pati, A. K. Marang (Artocarpus odoratissimus) Best Nutrition USA. www.prlog.org
3. Agron, E. B. Extended Storability of Marang Studied. www.bar.gov.ph
4. The Exotic Marang of Mindanao and Its Recipes. www.agribusinessweek.com
5. Sarian, Z. B. Marang in Season. www.agrizaccess.com
6. Calleja, D. O. DA crafting technology to make ‘marang’ marketable abroad. a. www.balita.ph
7. Reynoso, Z. B. 2012. Food products from Marang developed. www.bar.gov.ph
By: Leila Denisse Padilla BAR Digest October-December 2012 Issue (Vol. 14 No. 4) 
The nature green fruits of guyabano are used as a vegetable and for making sweet meats, while the ripe one is eaten off hand or as dessert. Its juice is used for flavoring ice cream, sherbets, canning and for preparation of refreshing drinks. It may also be processed intro preserve, candies, jam and jelly.
Preservation/utilization of fruits has been getting widespread attention not only on its increasing acceptability in the food market but also because of its potential as a means of generating an export. The various preservation of guayabano was briefly described in the following procedures.
Guyabano Juice – after washing sound ripe fruits, they are blanched for 3-4 minutes in boiling water. They are cooled in water, peeled and their inner core removed. They are cut into 5 cm square pieces. One cup water is added to 1 cup fruit heated at 800C for 3 minutes or until the fruit is soft enough to squeeze of the juice. The juice is pressed through a muslin bag while hot. The juice from the residue is extracted for the second time with the same amount of water. The two extracts are mixed and sugar is added to taste. The juice is poured into jars and exhausted before sealing to 820C (approximately 15 minutes from boiling time). The jar is sealed immediately, sterilized in boiling water for 10 minutes, cooled and stored.
Guyabano Preserve – mature but firm fruit is peeled sliced about 1 cm thick using stainless steel knife, and soaked in water. It is blanched in boiling water for 5 minutes cooked in syrup (2 parts sugar and 1 part water), and soaked in syrup overnight. It is again boiled for 30 minutes until thick, drained and packed in preserving jar. The jar is filled up with syrup, half-sealed, sterilized for 25 minutes in boiling water and sealed completely.
Guyabano Candy – mature but firm fruits peeled sliced to about 1 cm thick with a stainless steel knife, and soaked at once in water to avoid discoloration. It is cooked in syrup (2 parts sugar to 1 part water) for 10 minutes and soaked in syrup for 1 week, boiling it daily for 5 minutes. It is cooked over a slow fire until syrup becomes sugary. It is removed from fire, separated from sugar, cooled and wrapped individually in cellophane.
Guyabano Jam – the fully ripe, sound fruit is peeled and its seeds are removed. To every cup of fruit, an equal amount of sugar is added and the mixture is cooked to jam consistency. It is poured while hot in a preserving jar. After removing the bubbles, the jar is half-sealed, sterilized for 25 minutes in boiling water and sealed completely.
Frozen Guyabano Pulp – the sound ripe fruit is peeled and its seeds are removed. To every cup of fruits are added ¼ cup refined sugar and 2 tbsp. calamansi juice. The mixture is packed in a plastic bag container and stored in a freezer (240F). To serve as juice, enough cold water and sugar are added to taste.
Guyabano Jelly – thoroughly ripe fruit is rinsed and sliced, retaining the skin and seeds. It is put in a pan with enough water to cover, and boiled until soft, with constant stirring. It is removed from the fire and passed through a double cheesecloth. The extract is returned to the fire, boiled until all the scrum has risen, and strained again. To each cup, 1 tbsp. calamansi juice is added and the mixture is boiled again. To the boiling juice is added 1 cup hot dissolved sugar and the mixture is boiled until it hardens on spoon removing all rising scrum in the process.
Guyabano Juice Concentrate – fully ripe, sound fruits are thoroughly washed with detergent and carefully rinsed in water. They are cut into halves and the skin and seeds are removed. Two cups of water are added to 1 pulp, the mixture is blended to facilitate juice extraction, and strained through a muslin cloth bag. The clear juice is concentrated juice is “cut back” to 160C Brix by adding freshly prepared juice. Ascorbic acid equivalent to 50 mg/cc is added during pasteurization to retard normal oxidation browning in storage. Fortified concentrate is pasteurized at 850C for 5 minutes, hot filled into previously sterilized cans, sealed completely and processed into boiling water for 10 minutes. Cans are immediately cooled in running water and wiped dry.
Source: Bureau of Plant Industry. Production guide: guyabano. Retrieved from http://www.bpi.da.gov.ph/guide_guayabano.php
International Beauty, Health and Wellness Show is going to invite more than 200 exhibitors and more than 10,000 visitors from various corners of the world. This is surely a great platform for all.
International Beauty, Health and Wellness Show 2013
When: 26 - 28 September 2013
Where: SMX Convention Center, Pasay, Philippines
Highlights
The important highlights of the event International Beauty, Health and Wellness Show are
+Dance Convention
+Competition
+Entertainment program
Exhibitors' Profile
The exhibitors in the event International Beauty, Health and Wellness Show are more than 200 in number and there are going to be international exhibitors as well and they are going to showcase products and services that are related with Beauty, Health and Wellness such as all types of cosmetics products, fitness and health related products, equipments, supplements, and more.
Organized by
Ex-Link Management & Marketing Services Corporation
#88 Sandoval Ave. Pasig City
Pasig, Philippines
Tel: +(63)-(2)-6433887 / 6401280
Contact Person:
Event Manager
Tel: +63-2-6433887
Fax: +63-2-6401280
Business and Livelihood Training Schedule for August 2013
ULTIMA ENTREPINOY FORUM CENTER
Main: Nutrition Foundation of the Philippines Bldg.,
#107 E. Rodriguez Sr. Ave., Quezon City
Tel. Nos. 496-7065; 742-0826; 742-7866
Cell#: 0920-8577215
E-mail: lulu_sfmh@yahoo.com
www.spicesandfoodmix.com
SCHEDULE OF COURSES FOR THE MONTH OF August 2013
They have lined up a series of activities like product/service's presentation on stage and business seminars for aspiring business students and existing business owners as well.
With this, you can take part as one of their important Sponsors/Exhibitors for this beneficial opportunity for your company to showcase your products and services and get the chance to tap potential businessmen in this Southern part of Mindanao.
For details, inquiries and reservations please contact Grey Doctolero at 09173235081 or email: gremarc.doctolero@gmailo.com
Food & Drinks Asia 2013
When: 05 - 08 September 2013
Where: World Trade Center Metro Manila
Exhibitors' Profile
Profile for exhibit includes Confectionery products, Cooking equipment, Dairy products, Dispensing machines, Filtration & Separation equipment, Flavors & fragrances, Food packaging equipment, Hotel equipment, Kitchen equipment, Refrigeration equipment, Water treatment equipment, Weighing equipment, Adhesive Systems, Bag making, Bakery materials, Beverage processing equipment.
Organized by
Trade Information Marketing & Exhibitions, Inc.
S-324 Secretariat Building, P I C C C C P Complex, Roxas Blvd.
Pasay, Philippines
Tel: +(63)-(2)-8340085 / 8340086
Fax: +(63)-(2)-8313828
Contact Person:
Event Manager
Tel: +632-834-0085
Fax: +632-831-3828
Manufacturing Technology Davao 2013
When: 05 - 07 September 2013
Where: SMX Davao Convention & Trade Center, Davao, Philippines
Exhibitors' Profile
Profile for exhibit include machine tools & accessories, finishing & grinding equipment, computer systems & software, work-holding devices, optical/laser inspection equipment, environmental test equipment, tool-holding systems, cabinets & storage systems, work holding devices, abrasive machines for polishing metal, bending, folding, coil & sheet handling, computer-aided manufacturing.
Organized by
Global-Link Marketing & Management Services, Inc.
Unit 1003, Antel 2000 Corporate Center, 121 Valero Street, s Alcedo Village
Makati City, Philippines
Tel: +(63)-(2)-7508588 / 8871304
Fax: +(63)-(2)-7508585/8871305
Contact Person:
Mr. Jing S. Lagandaon
Tel: +63-2-7508588
Fax: +63-2-7508585
Asia Food Expo
When: 11 - 14 September 2013
Where: World Trade Centre, Manila, Philippines
Exhibitors' Profile
Profile for exhibit includes Adhesive Systems, Bag making, Bakery materials, Beverage processing equipment, Bottling equipment, Canning machinery, Catering equipment, Cleaning machines, Confectionery products, Cooking equipment, Dairy products, Dispensing machines, Filtration & Separation equipment, Flavors & fragrances, Food packaging equipment, Hotel equipment, Kitchen equipment, Refrigeration equipment, Water treatment equipment, Weighing equipment.
Organized by
Trade Information Marketing & Exhibitions, Inc.
S-324 Secretariat Building, P I C C C C P Complex, Roxas Blvd.
Pasay, Philippines
Tel: +(63)-(2)-8340085 / 8340086
Fax: +(63)-(2)-8313828
Contact Person:
Mr. Maybel C. Dela Rosa
Tel: +63-2-8340085
LNA Management Group
S-324 Secretariat Bldg., PICC,
Pasay Philippines
Tel: +(63)-(2)-8340085
Fax: +(63)-(2)-8313828 
Philippine International Golf & Lifestyle Exhibition 2013
When: 20 - 22 September 2013
Where: SMX Convention Center, Pasay, Philippines
Exhibitors' Profile
Philippine International Golf & Lifestyle Exhibition will give an opportunity to the exhibitors to discover new platform with the leading experts related to golf industry.
Organized by
Cut Unlimited, Inc.
Unit 2007, Prestige Tower, F. Ortigas Jr.Road Ortigas Center, Pasig city, Philippines
Pasig, Philippines
Tel: 632 687-2213
Contact Person:
Mr. Ellen Vergara
Tel: +632-687-2213
Fax: +632-687-0654
Manila International Book Fair 2013
When: 11 - 15 September 2013
Where: SMX Convention Center, Pasay, Philippines
Exhibitors' Profile
The display at the fair would include Books, Periodicals and Journals Published both in and outside India, Books & Periodicals, News Papers, Journals & other Publications, Educational Institutions & Coching Classes, Teaching Aids & Educational Materials, Stationary, Library & other Services.
Organized by
Primetrade Asia, Inc.
5th Floor, Accelerando Building, 395 Sen. Gil Puyat Avenue, Brgy. Bel-Air 1209
Makati, Metro Manila, Philippines
Tel: +(63)-(2)-8960661 / 8960682
Fax: +(63)-(2)-8960695
Contact Person:
Event Manager
Tel: +63-2-8960661 
Hotel Show Philippines
When: 19 - 21 September 2013
Where: SMX Convention Center, Pasay, Philippines
Exhibitors' Profile
Profile for exhibit includes Interior, Exterior & Design, Architectural & Design Services, Arts & Decorative Accessories, Bathroom Fixtures, Curtain & Blinds, Curtains, Upholstery & Fabrics, Fixtures & Fittings, Air-conditioning & Ventilation, Back of House & Maintenance, Bathroom Supplies / Toiletries, Buffetware, Cleaning, Washing & Laundry Equipment, Spa Equipment & Products, Swimming Pool Facilities, Water Facilities.
Organized by
Global-Link Marketing & Management Services, Inc.
Unit 1003, Antel 2000 Corporate Center, 121 Valero Street, s Alcedo Village
Makati City, Philippines
Tel: +(63)-(2)-7508588 / 8871304
Fax: +(63)-(2)-7508585/8871305
Contact Person:
Mr. Jing S. Lagandaon
Tel: +63-2-7508588
Fax: +63-2-7508585