Iron oxides and hydroxides are applied to lasered part of the fruit to enhance contrast and make it more visible to human eye (and perhaps to machine eye too). The chemicals were previously not allowed under European Law. Now, laser etched fruits are expected to land European fruit stalls this late June.
When was my last post regarding this laser technique to label fruits. It was over two years ago. It was last February 27, 2011, when it was still in the development stage. I hoped for its adoption and appearance in local stores. Two years have passed and the Europeans are finally adopting. Spreading to the rest of the world would not take another two years I hope.
I found a video on YouTube while searching for loose bowel movement remedy. Our five months old baby girl and three years old boys currently have it. It sure not the right medication for them but it might work fine for older guy like me and you.
1) Kaynito / Star apple. It has tannins and polyphenols that helps cure lose bowel movement.
2) Nilagang Dahon ng Kaynito (boiled star apple leaves). Bring to boil two glasses water and one glass chopped leaves for five minutes. Drink one glass three times a day until the symptoms are gone.
3) Bayabas Leaves. Reduce the amount of toxins and prevents its further buildup. Bring to boil two glasses of water, ten chopped bayabas leaves, small flattened ginger and a tablespoon sugar for ten minutes. Drink three times a day until cured.
4) Bananas. It is good in replacing loss potassium due to LBM. It also has the capacity to replace bad bacteria with good set.
5) Drink the 1-8-1 Formula. Mix one liter water, eight teaspoon sugar and one teaspoon salt. Drink one to two glasses every hour everyday. This is good in replacing loss body electrolytes.
If symptoms persist, consult your doctor!
From Salamat Dok’s Home Remedy for LBM(Loose Bowel Movement).
It cost 100 pesos per kilogram.
Where did it came from?
The seller said it came from Davao. Okay. I get it. It traveled all the way from Davao to Indang. It explains why it cost so much. Adding the fact that it is a well-known health fruit. I cannot imagine how much it will cost me if I travel to Davao just to buy mangosteen.
I bought half kilo for the price of 50 pesos. About six pieces mangosteen fruits. I think the price is not as expensive as I thought, considering the price of locally produce dragon fruit is about as much.
The seller reminds me that I am really paying for the peels and not for the flesh. I feel that she is true to her words. She is keeping several peels on her side. I also read many articles about this mangosteen. The fruit is valued for its peels. Drinking tea extracted from peels is a good habit.
The large stalks are obviously included in price computation. I hope they are healthy too.
The dark read skin looks tough but it is soft and can be readily broken with bare hands. Inside are several seeds which have close resemblance to santol. Small seeds have no real seeds while the large have, see image below. The white cottony pulp gives a sudden burst of extreme sourness and a mild sweet taste in the end.
I am going to try my self-prepared mangosteen tea next time.
Can I use bubod for fruit wine making? Hmm… Lets do some analysis.
Here is a simple tapuy making procedure.
1) Boil balatinaw (a variety of red rice) in a large wok until cooked.
2) Cool and arrange in a wooven bamboo tray, bilao.
3) Sprinkle with powdered bubod. Cover with fresh banana leaves and store for three days or until mold growth is observed.
4) Transfer it to earthen jar. Cover. Store for 20 days.
5) Harvest the liquid as tapuy and the fermented rice as lepeg.
The bubod was invented by our ancestors for the sole purpose of making wine out of rice. Perhaps the discovery was accidental. Original tapuy are made of balatinaw red rice. Due to scarcity of this red rice, a short gluntenous rice is widely used as replacement.
Tapuy making is a two process fermentation. First is the conversion of complex carbohydrates to simple sugars. It is carried out by the mold koji or Aspergillus oryzae. The next step is fermentation of sugar to alcohol. The responsible microorganism for this second step is yeast of Saccharomyces species.
The procedure above directed to add powdered bubod to freshly cooked rice – the first fermentation stage which needs Aspergillus oryzae. No direction to add yeast culture in second stage – storing in earthen jar for 20 days. From this, we can assume that both Aspergillus and Saccharomyces are present in bubod.
Then, bubod can be used in fruit wine making. The yeast will be active while the mold will become dormant. The conditions of wine making is not favorable for mold growth.
She was very excited about her new blender. She bought variety of fruit and vegetables to make a veggie-fruit shake. She insisted that we will drink fruit and veggie juice instead of soft drinks and other artificial beverages.
For the first run, she bought cucumber, apple and carrots. She wanted to add malunggay leaves but it was not available at the moment. She cook a syrup (I never know the concentration) and set it aside to cool. The apples, carrots and cucumbers are washed and chopped. The cooled syrup was placed in blender. It was turned on to commence operation. Chopped fruit and veggies are added gradually to operating blender. Blending was continued until the mixture was almost homogenous.
The taste was really good. It is far superior than commercially prepared drinks.
How much is the price of santol per piece? Sorry! I never know. But I have the idea of the pricing per sack. Based from what I heard the cost per sack ranges from 150 to 200 pesos for the large variety or bangkok. Pricing of small and sour varieties is lower. The cost go as low as 50 pesos per sack during peak season. I am talking about the farm gate cost. Father never do harvesting when the price go lower than 50.
Pricing scheme might be different in your location.
Why do santol fruit has a low value? Because this fruit has low processing potential. Sweet santol is delicious but processing is hard, especially the juice extraction. The fruit has a thick non-juicy rind. Opening it will reveal the large seeds covered with pulp. The yummy pulp can be enjoyed only by sucking the whole seed. I never heard of any technology able separate the juice or pulp from seed. Seeds are very bitter and might contaminate the juice when subjected to mechanical process. Pressing it in a cheese cloth inappropriate either.
Is there a way to extract santol juice? I think there is a way, turn it to a fruit enzyme. My setup for dragon fruit peel enzyme is on going. I noticed that peel juice is extracted naturally from the pulp.
I setup my experiment for this. I made a fruit santol fruit enzyme.
I peeled the santol using a sharp knife. I left some soft skin. Cut it gently sideward and upward until the whole fruit looked like a patches of cubes.
I separated the seeds and arrange it in a glass jar. The fruit to sugar ratio and layering style is similar to dragon fruit enzyme.
See the results!