How to Make Coconut Chips

dehusked coconut

INGREDIENTS
coconuts
refined sugar

UTENSILS
sharp knife
mechanical slicer
carajay/sauce pan
stainless steel spoon

dehusked coconut

PACKAGING MATERIAL
Paper/Polyethylene or Paper/Foil/Polyethylene bags

PROCEDURE
1. Pierce eyes of the coconut and allow water to drain.
2. Preheat oven at 177°C (350°F) and put dewatered coconut until it cracks.
3. Remove the coconut meat from the shell and parings.
4. Slice the coconut meat with a peeler.
5. Mix thoroughly 2 parts slices with 1 part sugar.
6. Stand for 30 minutes and drain.
7. Dry in drier at 70°C (158°F) for 2 hours.
8. Toast in oven till golden brown.

Technology courtesy of DOST Tekno Pangkabuhayan.

How to Make Mango Jam

mango flesh and skin

INGREDIENTS
ripe mangoes (carabao or piko variety)
refined white sugar
citric acid

PACKAGING MATERIAL
sterilized glass jars with PVC caps

mango flesh and skin

UTENSILS/SUPPLIES
Waring blender or a coarse sieve
stainless steel knives
stainless steel mixing bowls
measuring cups
wooden spoon

PROCEDURE
1. Weigh, sort ripe mangoes.
2. Wash in clean tap water to remove surface dirt.
3. Soak in 200 ppm chlorinated water for 10 minutes to reduce microbial load.
4. Drain.
5. Slice mango into halves. Scoop-out edible flesh.
6. Pass through Waring blender or coarse sieve.
7. Mix the pulp with an equivalent amount of sugar.
8. Heat over low fire, stirring constantly. When almost thick, add 0.3% citric acid based on the weight of the pulp used.
9. Continue heating until temperature is 105°C (221°F) or until the mixture can be spooned out.
10. Fill into sterilized jars. Seal tightly.
11. Air cool. Label and store.

Technology courtesy of DOST Tekno Pangkabuhayan.

How to Make Coco Jam

coconut meat

INGREDIENTS
grated coconut
brown sugar
glucose (corn syrup)

coconut meat

UTENSILS
expeller or press
stainless steel cooking vessel
stainless steel spoon or ladle
stove

PACKAGING MATERIAL
sterilized glass jars with new PVC caps

PROCEDURE
1. Extract coconut milk. Add lukewarm water to shredded coconut. Mash it well and extract the milk by pressing a handful between palms. Repeat twice.
2. Boil extracts slowly until soft curds and oily streaks appear on top of the boiling milk.
3. Add brown sugar (2 parts: 5 parts boiled milk) and boil for another 20 minutes.
4. Pour in glucose (½ the amount of sugar used) and continue boiling until done over low fire, stirring frequently to prevent burning. End point is reached when a drop of the cooked materials in cold water forms a soft ball.
5. Cool and pour in sterilized containers and seal completely. Cool and label.

Technology courtesy of DOST Tekno Pangkabuhayan.

How to Make Calamansi Jelly

This technology was published by DOST Tekno Pangkabuhayan. The page was deleted so you cannot find it anymore:

A detailed version of jelly making for calamansi jelly. General procedures for fruits can be found here.

INGREDIENTS

calamansi seedsmaking calamansi jelly
water
refined sugar
calamansi juice

UTENSILS/SUPPLIES
stainless knife
chopping board
colander
stainless casserole
saucepan
cheesecloth
basin/mixing bowl
measuring cups/spoons
stove
ladle
thermometer

PACKAGING MATERIALS:
bottles with new caps

PROCEDURE
1. Mix 1 part of calamansi seeds to 3 parts of water.
2. Drain the mixture into cheesecloth allowing the juice to pass completely.
3. Wash the seeds again with one part water. Drain the juice completely. Mix it to the first effluent.
4. Add sugar and calamansi juice (1 part pectin extract: ¾ part sugar and 1/10 part calamansi juice).
5. Boil to jellying point (108-110°C).
6. Remove foams and bubbles. Do not stir.
7. After cooking, pour hot into sterilized bottles.
8. Remove all bubbles at the top.
9. Seal.

How to Make Banana in Syrup, Preserve

yellow latundan banana

This technology was published by DOST Tekno Pangkabuhayan. The page was deleted so you cannot find it anymore:

INGREDIENTS
1 kg banana [saba variety, matured – 80% yellow & 20% green]
240 g sugar (1 c)
420 mL water (1¾ c)

yellow latundan banana

UTENSILS/SUPPLIES
colander casserole
basin/mixing bowl stove
chopping board ladle
knife (stainless) weighing scale
spoon thermometer
PACKAGING MATERIALS
sterilized preserving bottles

PROCEDURE
1. Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes.
2. Blanch bananas in boiling water for about 10 minutes.
3. Peel and detach strings adhering to the pulp. Cut them crosswise or diagonally at about 1-1.5 cm thick. Arrange in preserving bottles. If desired, whole bananas maybe used.
4. Prepare 40°Brix sugar solution (approximately 1 part sugar:1¾ parts water) and boil.
5. Pour the boiling hot syrup to the packed bananas, filling the bottles to approximately ¼-inch from the top.
6. Exhaust at 82°C and cap seal.
7. Process bottled product upright in a vessel of boiling water for 30 minutes. Time of boiling depends on the size of bottle.
8. Air cool. Quick cooling helps prevent over cooking of the product.
9. Dry and store.

Possible Uses of Santol Fruit

uses-of-santol

When I was still in high school. We have many santol trees in our farm, especially the bangkok variety. Bangkok variety is almost five times bigger than tagalog. It also more delectable.

But father cut down trees one by one. Now, we have few trees left. My father did it for this reason: During peak fruiting season, the price per sack of santol fruit is very low. Price range from 50 to 100 pesos per sack. And they did not even bother harvesting when the price is down to 50 pesos/sack.

As a food entrepreneur, you can uplift the value of this fruit by processing it into variety of  delicious product. We usually eat santol by sucking the seeds and throwing the peel. But before discarding the peel, examine the inner part. You will notice that it is soft. It can be scooped out easily with a spoon. It is sweet if the fruit is of sweet variety.

This inner peel part is delicious and can be processed into different products. Such commodities can be adapted from the following:

  1. Wine
  2. Juice
  3. Jam
  4. Dried santol (the hard part of peel)
  5. Vinegar

A little experiment and recipe adjustment will lead you to a good salable product.

uses-of-santol