A number of farmers (mostly farm owners) from the province of Aurora, Camarines Sur, Nueva Ecija, Bulacan, Cavite, Metro Manila and Laguna, as well as agribusiness specialist, retired employees, manager of a multi-purpose cooperative, alumni and students attended the free techno demos conducted last March 4 at the Seniors’ Social Garden, UPLB as part of the celebration of the  College of Agriculture and Food Science (CAFS)’s 111^th founding anniversary.

Foremost among the topics presented was SNAP Hydroponics, a soil-less vegetable production system which uses SNAP (Simple Nutrient Addition Program) nutrient solution and recyclable materials, does not require electricity, and ideal for small spaces in urban areas. Jesse C. Descalsota, a university researcher from the Institute of Plant Breeding  (IPB), demonstrated how a Styrofoam box can be used in setting –up the seedlings that are planted in a Styrofoam cup. He also discussed the materials needed, the proper way of seeding, and the right amount of solution to be applied in the water.

Ayn Kristina M.  Beltran, university research associate from  IPB, discussed corn grits, a processed white corn called IPB Var 6 which is an open-pollinated variety that is high in protein and tastes like rice. Corn grits has higher amylose content and low glycemic index. She showed to the audience how the corn variety can be processed into polvoron  through its corn powder. Moreover, pre-cooked rice corn blend (50:50 rice and corn), including the corn polvoron, were distributed to the audience for free taste test. A leaflet about corn recipes like corn pastillas, corn sinukmani, corn gee, corn coffee (including corn polvoron) and corn blend, were distributed.

Another is the legume that is aggressively being promoted by IPB – soybean. Using this crop as raw material, Fatima Florie May A. Silva, university research associate, taught the participants how to produce soybean-based products particularly soymilk and soy patty. In the demo, she showed that preparing these products at home is not that hard after all.

In the afternoon session, Aida B. Lanaca, plant manager of the Dairy Training and Research Institute (DTRI), discussed the procedures in preparing kesong puti or white cheese, a local variety of soft cheese from carabao’s, cow’s or goat’s milk.  This product is made by coagulating pasteurized salted milk with rennet, cutting the curd and draining the whey. Coming up with the finished product after the demo, she had prepared a tomato and white onion salad recipe with white cheese instead of using salted eggs. Sample of the recipe was distributed for taste test to the delight of the participants. The speaker also discussed how to prepare yoghurt, a fermented milk prepared from either fresh cow’s milk, skim milk or butter milk and cream.

Meanwhile, meat processing technology was discussed by Dr. Oliver D. Abanto, associate professor of the Institute of Animal Science (IAS).  Dr. Abanto explained the technique used in processing longganisa, sausage, tocino, ham, bacon, corned beef, and others. He then showed how to make tocino and hamburger and discussed the meat material needed, the formula of the meat products, and the procedures in preparing it.  Anybody, according to Dr. Abanto, does not need large capital if he/she ventures on the two products. Moreover, he said that the formula being used at IAS has high acceptability among the consumers. Some of the participants enjoyed frying the finished products which were later on shared among the participants.  Meat products from IAS like ham, sausage, frankfurter and tocino were also made available and bought by many of the participants. (IMGesmundo)