Pinoy food technologies, resources, news and reviews. Includes food safety and health issues
I was surfing the web when I accidentally saw this article. I am happy cause my name is written on research paper. We did the research when I was still working at Cavite State University. Thanks to PCARRD-DOST for publishing the research results. You can read the article below or go to PCARRD website. —————— [...]
Kaong sap can be processed to delectable juice with different herb as flavoring. Joan Napili used four different type of herbs: anise, basil, pandan and tarragon. Here are the details of her simple technology: Pasteurization. Freshly harvested sugar palm sap was filtered through cotton to remove foreign materials or impurities such as dirt, sand, insects, [...]
Fe N. Dimero, G. C. Panganiban, M. J. Austria and L. B. Catuncan developed a technology to utilized sugar palm sap for processing of kaong meat preserve / minatamis na irok. This is a healthier alternative because sugar palm syrup has low glycemic index. Sap Extraction. Sap was collected from cut stalk of male florescence [...]
I listed the names to avoid further confusions. English name: Sugar palm Filipino common name: Irok or Kaong Scientific name: Arennga pinnata Arengga pinnata vinegar became a popular product of Indang. In fact, it became the town’s entry in “One Town, One Product” program of previous Gov. Ayong Maliksi. Town folks celebrates Arengga Festival every [...]
One of the common products of coconut and kaong is the sap or juice. Sap is processed to vinegar and lambanog but processing it to wine or commonly called toddy is neglected. The juice is sweet with initial sugar content of 20% . Natural juice microflora spontaneously ferment it to wine and vinegar. Toddy processing [...]
Sugar palm or kaong is abundant along river banks of Philippine archipelago. It has sweet yummy sap coming from its cut male flower. It has sugar content ranging form 10 to 20 degrees Brix. This characteristic makes it possible to process it into sugar. Kaong sugar is healthier compared to regular sugar and other substitute. [...]
My father used to harvest half-ripe sugar palm fruits. They boiled the fruits to harden the soft jelly like flesh. It is then squeezed out using stick. Soaked and washed in several changes of water for few days. The hard flesh called “kaong” was ready for market. The harvested kaong is used to make sweet [...]
