26th BAR Exhibit, Free Taste Round-up

Here are the list of products offering free taste during the recently concluded BAR exhibit. Tasting them all was exciting.

1) Arius Wine from the plant Podocarpus costalis, locally known as arius. The fruit is like a small version of cashew with a different color make. Free taste to serious customers and curious visitors. It was exhibited by Batanes State University.

arius wine batanes state college

2) Wine. Another wine free taste from UPLB booth. I think it was more developed than above.

wine uplb

3) The three bagoong guisado variants; the sweet, regular and spicy (?). Get three mango slices and dip each in bagoong on saucers. The patis on the side could be tasted via another mango slice. From BFAR Central.

bagoong gisado bfar central

4) The hopia malitbuganon from DA-RFU 8. This extra wide hopia is as wide as regular rice serving tray. Ask the booth personnel how it taste and she will let you get a small piece, then hide it after. Let’s not blame her, many exhibit goers are just looking freebies.

hopia malitbuganon

5) I was wondering why there are offering free pineapple slices. Maybe, pineapples are not created equal. Their pineapple fruits taste better than others.

free pineapple slices

6) Sweet sorghum porridge. Too bad for me, they ran out of stock.

sorghum pirridge by bapamin

7) Yet another bagoong guisado, Alavar Brand, from BFAR 9.

mango bagon gata bfar 9

8) ┬áThis one only lasted for about 15 minutes. A buko salad imitation using seaweed strips. You’ll never know its seaweeds until it touches your tongue.

seaweeds ala buko salad bfar car

seaweeds strips bfar car

9) Pickled mango and dried mango strips from Pangasinan Tropical.

pickled mango and dried mango strips free taste

pickled mango and dried mango strips

10) Lechon and sausage from BT Black Pig. The Bureau of Animal Industry did bring the two black pigs inside their booth.

bt black native pig products bai

 

bt black native pigs bai

11)  The healthier version of cane sugar, the muscovado.

muscovado by carrd

 

via

How to Make Mango Bar

Wash ripe mangoes, peel and cut into pieces using stainless steel knife. Blend using
heavy duty waring blender.

Adjust total soluble solids to 25% by addition of sugar. Adjust the pH to 3.5-4 by addition of calamansi juice or citric acid. See notes below.

If you don’t have the equipment to adjust TSS and pH, follow these formula then.

sugar: 10 to 15% of the weight of the pulp
calamansi juice: 2 spoons per kg of pulp
sodium erythorbate: 2 g per kg of pulp

Heat the pulp for two minutes at 70 to 80 degree C. Then pour into aluminum trays
coated with glycerin. Glycerin facilitates the removal of dried pulp. Pulp
thickness should be one inch. Adjust depending on preference.

Dry in a solar dryer or oven at temperature of 70 degree C until the product has
consistency of a leather. Or dry until the moisture content is 15%. A fast and efficient drying oven is recommended. Sun drying might take too long and allow contamination and mold growth.

Cut the dried mango bar, wrap individually using candy wrapper then pack neatly in
tightly sealed container.

Notes:
a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or increased by adding water or pulp.