Moringa or Malunggay tree reaching a height of about 10 and 30 cm in diameter. Leaves are 26 to 50 cm long, bipinnate, triangular in outline and somewhat crowded towards the twig ends. Leaflets are 3 to 9 cm and dark green when mature. Flowers are yellowish white. Fruit is 20 cm long, three-angled and pointed. The seeds are winged on the three angles.

Where to Plant Moringa
You can almost always make space for a moringa tree. If you have no space at all to grow your own tree, see if you can get your neighbours’ help to grow moringa trees on common ground such as the roadside, beside a playground, or even around a garbage dump. The soft foliage and large bunches of scented white flowers will make the surroundings look pretty. And you can all share the pods, which can be harvested over several months of the year.

The moringa tree needs lots of water but doesn’t like to be waterlogged. So the best place to plant it is near a drainage channel where its roots can reach the water but do not stand in it. It is often planted where waste water from the kitchen can be channeled past it. This way, the waste water is put to good use and no extra water is needed for the tree.

Moringa grows best in sandy soil but will also grow in most well-drained soils. However, it does not grow well in stiff clay soils which can get waterlogged. And its growth will be stunted in dry, shallow soils. Moringa establishes best when it gets plenty of water, but once it is established it can survive severe drought.

How to Plant Moringa
The easiest and fastest way to start a moringa tree is from branch cuttings. Even branches used as fence posts often take root and grow into full-sized trees. You can also grow moringa from seed, but this is a little more difficult and takes longer to give you a yielding tree. Try growing from seed if you cannot get branch cuttings. Researchers at the Kenya Forestry Research Institute found growth rates as high as seven metres in the first year from seed, with extremely high fruit yield. The main danger with seedlings is getting too much moisture before they become woody.

Moringa branch cuttings will root without much care, but they grow best if you plant them at the start of the rainy season or another time when the weather is mild. Avoid planting cuttings in very hot or cold weather.

Choose a healthy, mature tree from which to take your cuttings. If possible, find out which trees bear the largest number of pods and the best-tasting ones. Take cuttings from those trees. It is always better to take cuttings from several different trees rather than just one. This way, if a disease or pest strikes, some of your trees will have a better chance of surviving.

Find a straight mature branch with some hard wood. Cut off about one metre from the end of the branch, just below a node. Then cut off the leaves and tender growing end of the branch, cutting just above a node. This is your branch cutting.

If you have to climb the tree to get the cutting, be careful because the branches of moringa trees break easily.

Dig a pit 50 centimetres wide, 50 centimetres long, and 50 centimetres deep. Place a layer of well-rotted manure on the bottom. Make a mound of sand about 15 centimetres high in the centre of the pit, and scoop out a hole in the mound to hold the cutting. Surrounding the cutting with sand helps to keep it from rotting and helps it to grow roots more quickly.

Plant the branch cutting upright in the sand mound that you have scooped out. Pat the sand firmly in place around it. Fill the pit with the soil you have already dug out and press it firm. About 50 centimetres of the cutting should be underground. Water regularly, and take care to keep the soil moist but not soggy. Soon the cutting will start sprouting new growth. This means it has rooted.

Water your new tree regularly until it is well established, and protect it from browsing goats and cattle.

How to Use Moringa
Use the green pods as a vegetable. Pick the pods when they are plump and firm but still tender. Cut them into pieces that are five centimetres long. Steam lightly. Eat the soft flesh and seeds inside and discard or compost the fibrous outer skin. Moringa is delicious cooked with spices and mixed with other vegetables such as eggplant, or legumes such as pigeonpea or cowpea. You can also cook the young flowers and tender leaves of the tree. But be sure to dry them completely after washing. Cover and cook the leaves and flowers in their own juices. If you add water to cook the leaves, they turn bitter.

Make moringa a part of your regular diet. It contains many good nutrients such as calcium, iron, vitamin A, and vitamin C.

Other Uses for Moringa
Moringa leaves make good nutritious fodder for livestock. Moringa wood is a soft wood. It cannot be used for building but it is good for fences, trellises and other light support poles. In fact, if you have a row of moringa fence posts, you will probably soon have a row of growing moringa trees which you can use as a living fence.

Common Names
Common names for Moringa oleifera include: horseradish tree, ben oil tree, benzolive, benzolivier, ben oléifère, bambou-bananier, graines benne (Haiti), drumstick (India), sohnja (India), resedà , ben, ángela, jazmín francés (Puerto Rico), palo de aceite, palo de abejas, libertad (Dominican Republic), paraíso (Mexico and Central America), murunga-kai (Philippines), malunggay (Philippines), saijhan (Guyana).

Source: www.farmradio.org; Photos: superdok.randyamy.com and dipologcity.com

There are different rice cakes all over the Philippines. And what makes them distinctive with other rice cakes around the Philippines is the unique chewy sweet taste.  Among them are:

• Binuo (or Suman sa Binuo) - A rare variety of suman, the glutinous rice is soaked, milled, mixed with coconut milk and sugar, wrapped in the leaves of the Tagbak plant, and steamed. The leaves give this variety of suman a uniquely balmy, minty flavor, and the suman itself is chewier than the whole-rice varieties.
• Suman sa Ibus - An ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus, and fixed with the leaf’s central shaft. This is then steamed using water mixed with “luyang dilaw” (Turmeric) - giving it that distinctly yellow colour - and served either with a mixture of shredded coconut and sugar, or latik - (reduce coconut milk until white lumps form and simmer until golden brown).
• Suman sa Inantala - The ingredients are similar to the Ibus variety, but the Inantala differs in that the mixture itself is cooked, and then poured over a small square mat cut from banana leaves.
• Sumang Kamoteng Kahoy - Cassava is finely ground, mixed with coconut milk, sugar, wrapped in banana leaves, and steamed.
• Suman sa Lihiya - Soaked glutinous rice mixed with coconut milk is treated with lye, wrapped in banana leaves, and boiled for two hours. It is served especially with either of two varieties of latik - the brown one which has been darkened with extended cooking, and has a stronger coconut flavor or the white one which is more delicate.
• Sumang Wilmacale - Cassava suman of more solid consistency, sweetened with brown sugar and cocojam, steamed in banana leaves and served skewered.

Suman wrapping is a unique art in itself.  Wrappers utilize a wide variety of indigenous materials such as palm, banana, anahaw and bamboo leaves, coconut shells, and others. Some wrappings are simple folds such as those found in the binuo and the kamoteng kahoy, resulting in rectangular suman. Others are in vertical coils like the inantala, giving it a tubular form. Still others are in pyramid-like shapes, like the balisungsong. Some forms of suman are eaten like ice cream–with cones made from banana leaves, and still others are in very complex geometric patterns like the heart shape.

In this recipe, a new variation of making rice cake or suman was introduced. Squash was added to the recipe, to make a delicious and nutritious suman with new distinctive taste.

Materials:

• 1/2 cup malagkit rice
• 2 cups grated squash
• 1 1/2 cups ordinary rice
• 1/3 cup latik
• 3/4 cup coconut milk (second extraction)
• banana leaves
• string

Procedure:

1. Soak overnight:  rice and malagkit
2. Grind on the following day.
3. Soak the ground rice and malagkit in coconut milk until soft.
4. Add the sugar and squash.
5. Cook over low fire, constantly stirring until thick.
6. Cool.
7. Prepare the leaves for wrapping by heating over low fire.  Brush the leaves with butter.
8. Put two tablespoonful of the mixture in every wrap.
9. Put latik on top of each before closing.
10. Tie with string and cook for half an hour in a double boiler container.

Source: dost.gov.ph and wikipedia.org

The “chicken inasal” is a local version of the Filipino barbecue that originated from Bacolod City in the Visayas islands south of the Philippines. It is a delicious dish of chicken parts marinated in local herbs and spices, skewered on bamboo sticks then grilled to juicy perfection. Chicken inasal is so popular in Bacolod City that there are street stands selling the chicken barbecue in almost every corner. Bacolod City and the surrounding region is well-known for its delicious cuisine that are popular favorites of most Filipinos.

BACOLOD CHICKEN INASAL does not however, just serve well-loved Filipino dishes but it also offers a great food experience, feelings of comfort and convenient eating. Their intensive market research efforts through surveys and focus group discussions show that their customers enjoy a great food experience with BCI due to their delicious tasting dishes, the outstanding service of  staff, the relaxed and comfortable ambience of  interiors and reasonable prices. Surveys also show that they bring feelings of comfort to their customers through dishes that remind them of home. Lastly, studies show that the majority of their customers dine at BCI for the convenience of having good tasting food served quickly saving them from doing their own cooking.

The corporate office is the home of Beaming Dreams Corporation — the holding company that operates Bacolod Chicken Inasal restaurants as well as Sunflavors Corporation, the production commissary. Beaming Dreams Corporation handles top level decisions such as resource allocation, investment and expansion plans, technological improvements as well as specific programs and strategies for business development. Beaming Dreams Corporation also handles operations management for BCI and Sunflavors which includes accounting and finance, purchasing, human resource, training, marketing and administrative matters.

Contact Information:

Beaming Dreams Corporation
3rd Floor Industrial Timber Corporation (ITC) Building
337 Senator Gil Puyat Avenue in Makati City.
Tel: (+632) 896-3473
Email: info@bacolodchickeninasal.com
Website: www.bacolodchickeninasal.com

Richard and Michelle’s biggest break came when they got an invitation to put up a stall in Ayala’s Market! Market! bazaar in Fort Bonifacio in late 2003. A group of employees from Ayala who were regular buyers of their barbecue at their tiangge stall invited them to secure a stall in Market! Market! which was still undergoing construction at the time and was just about to open with a bazaar. By September 2004, Richard and Michelle opened Ineng’s Barbeque in Market! Market! and started to attract the very discerning taste of the high-end market.

The initial Ineng’s Barbeque stall in Market! Market! was just the beginning of what was to become a growing chain of branches in other Ayala establishments all over Metro Manila and even as far as Laguna.  Following the success of their various Ineng’s Barbeque branches, Richard and Michelle put up their office in Quezon City in 2006.

To date, Ineng’s Barbeque has 11 branches and over 320 employees (in the commissary, production, marketing and HR departments) - a far cry from the lone bangus-tilapia-barbecue stall in the tiangge eight years ago wherein there were only four of them doing all the work.

Contact Information:

INENG’S SPECIAL BARBEQUE FOOD, INCORPORATED
Food Court Market! Market!
26th Street cor. C5, Bonifacio Global City,
Taguig, Metro Manila
Phone: +63(2)889-7342; +63(2)889-5410

Branches:
Ineng’s Barbeque, The Link Bldg.
1/Lvl., The Link, North Drive cor. Makati Ave.
Makati City, Metro Manila
(02) 856-1917

Sesame seeds are tiny, flat oval seeds with a nutty taste and a delicate, almost invisible crunch. They come in a host of different colors, depending upon the variety, including white, yellow, black and red.  Sesame seeds are highly valued for their high content of sesame oil, an oil that is very resistant to rancidity.

Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. Sesame seeds are also sprinkled onto some sushi style foods. Whole seeds are found in many salads and baked snacks as well in Japan.

Chinese cuisine use sesame seeds and oil in some dishes, such as dim sum,  and sesame seed balls.  Sesame flavour (through oil and roasted or raw seeds) is also very popular in Korean cuisine, used to marinate meat and vegetables. Chefs in tempura restaurants blend sesame and cottonseed oil for deep-frying. Sesame oil was a preferred cooking oil in India until the advent of peanut oil.

Sesame (linga) oil is used, not only for cooking food, but also for the manufacture of other things, such as margarine, soap, cosmetics, perfume, insecticides, pain and medicine. Interestingly, nutrients from one seed to another vary, but they all contain protein, oils lecithin, minerals (Ca, P, K, Fe) saccharide, cellulose, VB2, VE, niacin, folic acid, sterol, sesamd, sesamin and cytochrome C.  Sesame is supposed to tonify kidney, liver and relax the bowel. It is used for the treatment of constipation due to hard stools, tinnitus, anaemia, clizziness and poor vision. Mix powdered toasted sesame seeds with ground tuckahoe. Stir one to two teaspoonful into warm water and take in the mornings.  Infuse the leaves in some hot boiling water and use this to gargle and treat inflamed membranes of the mouth. Use only after tea has cooled down.

There are many kinds of sesame. The following varieties yield good harvest and abundant oil: Sri Lanka Black, Japanese Black, and Iligan Marinduque Black, which are native to us. The white varieties that similarly yield good harvest and abundant oil which are used for special cuisine, are: the Japanese White, Guatemala White, Mexican White and our own native white variety. These are resistant to pests and diseases. Sesame grows in warm weather. This will not thrive in temperature as low as 21°C. It can withstand dry weather, but also needs watering as it grows. Because sesame seeds are very tiny, it seeds should be planted shallow in soil, free from weeds, does not retain water, and fertile.

Planting
The distance of the plants from one another should be one-half meter apart if the variety does not bear branches, and 70-80 cm apart if it bears branches. Mix the seeds with sand, and plant 5-10 seeds in a hole about 10-15 cm apart if it is branch-bearing, and only 8-12 cm if it is not branch bearing. In one hectare of land, 4-6 kilos of seeds can be accommodated. Irrigation is necessary in planting, but only once or twice after planting when it is growing. It needs watering before flowering and before fruit bearing.

Germination
The seeds germinate 5-7 days after sowing. Two weeks after germination, remove some leaves and branches and transplant the plant. Leave only two strong plants in every hill. After 3-4 weeks when the plants are sturdy, loosen the soil (culture). Culture again when the plant is 30 cm high. Always remove the weeds because this will diminish the capacity for fruit bearing.

Applying Fertilizer
Sesame does not like humid and rainy place. In rainy season, it is vulnerable to disease, so choose only varieties that are resistant.

Do not plant sesame repeatedly in the same area after harvest, so as to avoid disease or pest. Do not use insecticide containing sulfur because this is not good for sesame.

Harvest

1. The sesame plant flourishes from 85-150 days. Harvest when flowering stops, and the leaves turn yellow and fall off.
2. The pods burst out when these are ripe, so the seeds will scatter. Cut off the pods when still green and bunch them.
3. Spread the branches on a mat and thick cloth and put these under the sun.
4. When dried, beat the branches to bring out the seeds. Clean off the stones and dirt, and branches.
5. Dry the seeds before storing. If they are for planting, apply chemical on the seeds to keep pests away.

Source: www.elgu2.ncc.gov.ph; Photos: wikipedia.org

The cocoa tree (Theobroma cacao) is a native of the dense tropical Amazon forests where it flourishes in the semi-shade and high humidities, but wild varieties also occur from Mexico to Peru. The Mayas of Yucatan and the Aztecs of Mexico cultivated cocoa long before its introduction to Europe, and Montezuma, Emperor of the Aztecs, is stated to have consumed regularly a preparation called chocolate made by roasting and grinding the cocoa nibs, followed by mashing with water, maize, anatto, chilli and spice flavours. The richness of this mixture no doubt had some connection with the Aztec belief that the cocoa tree was of divine origin and later led the Swedish botanist, Linnaeus, to give the name Theobroma – Food of the Gods – to the genus including the cacao species. The Aztecs also considered the drink to have aphrodisiac properties.

Botany

The genus Theobroma consists of some twenty-two species of small bushes and trees.  The Theobroma cacao is the only one of commercial value and this species is divided into two main groups:

• Criollo
• Forastero
• There is a third group known as Trinitario which is basically a cross of the two.

Cultivation

The growing conditions required by the cocoa tree are fairly precise and the areas of cultivation lie within 20 degrees latitude of the equator. The temperature in cocoa growing areas is usually between 30C and 32C. The minimum allowable is 18C. Rainfall levels of 1,150 to 3,000mm are required.  Soil conditions can vary considerably but a firm roothold and moisture retention are necessary.  It is traditional for cocoa to be grown under shade trees although such conditions resemble those in its natural habitat it has been shown that higher yields can be obtained without shade if sufficient moisture and nutrients are made available.  Propagation by seed is the most economical way of increasing stock but vegetative methods can also be used and these provide a more consistent and reliable method of reproducing trees of particular strains.

Fermentation
Cocoa beans are fermented not just to remove the adhering pulp but also develop the distinctive flavour of cocoa. Correct fermentation and drying of cocoa is of vital importance and no subsequent processing of the bean will correct bad practice at this stage. A good flavour in the final cocoa or chocolate is related closely to good fermentation but if the drying after fermentation is delayed moulds will develop which will produce very unpleasant flavours.

After the pods are cut from the trees the beans with the adhering pulp are removed. Fermentation is carried out in a variety of ways but all depend on heaping a quantity of fresh beans with their pulp and allowing micro-organisms to ferment and to produce heat. Most beans are fermented in heaps. Better results are obtained by the use of fermentation boxes which give more even fermentation.

Fermentation takes five to six days. Forastero beans take rather longer to ferment than Criollo.  During the first day the adhering pulp becomes liquid and drains away. By the third day the mass of beans will have fairly even heated to 45 deg. C and will remain between this temperature and about 50 deg. C until fermentation is completed. It is necessary to occasionally stir the beans to aerate and to ensure that the beans initially on the outside of the heap are exposed to temperature conditions prevailing in the interior.

Drying
After fermentation the beans are placed in shallow trays to dry. In some growing areas where the main harvest coincides with the dry season, sun drying is adequate. The beans are dried by being spread out in the sun in layers a few centimetres thick. Sun drying trays may be movable on rails so that they can be pushed under canopies. Where the weather is less sunny, artificial driers are used. There are numerous types of dryers but an essential feature of all must be that any smoky products of combustion do not come in contact with the beans otherwise taints will appear in the final product. Some system involve the complete combustion of the fuel so that the flue gases can be used to dry the beans.

Cleaning
The beans are cleaned to remove the following extraneous matter: bean clusters and other large pieces using rocking and vibratory sieves; light material like dust, loose shell and fibre using a gentle upward air stream; iron particles using a magnetic separator and stones and heavy material using a fluidised bed with air aspiration to lift the coca beans. It may also be necessary to grade the coca beans according to size to ensure even roasting.

Roasting
This is the most important stage in the development of flavour. This can be achieved by roasting the whole bean, the cocoa bean cotyledon or even the ground cocoa bean cotyledon (cocoa mass). For chocolate production the roasting temperatures are 100C to 104C.  For cocoa powder production higher temperatures of 120 to 135C are used.

There are many designs of roasters:
Both batch and continuous systems. The operation is controlled so that: the nib is heated to the required temperature without burning the shell or the cotyledon and producing undesirable flavours; the heat is applied evenly over a long period of up to 90 minutes to produce even roasting; the nib must not be contaminated with any combustion products from the fuel used and provision must be made for the escape of any volatile acids, water vapour and decomposition products of the nib. After roasting the beans are cooled quickly to prevent scorching.

• Crushing  -  The shell will have been already loosened by the roasting. The beans are then lightly crushed with the object of preserving large pieces of shell and nib and avoiding the creation of small particles and dust. The older winnows used toothed rollers to break up the beans but modern machines are fitted with impact rollers. These consist of two hexagonal rollers running in the same direction that throw the beans against metal plates . The cocoa bean without its shell is known as a cocoa nib. The valuable part of the cocoa bean is the nib, the outer shell being a waste material of little value.
• Winnowing  -  The crushed material is winnowed to remove the broken pieces of shell. This is achieved by sieving and blowing air through the material.
• Alkalisation  -  Alkalisation is a treatment that is sometimes used before and sometimes after grinding to modify the colour and flavour of the product. This was developed in the Netherlands in the last century and is sometimes known as Dutching. This involves soaking the nib or the cocoa mass in potassium or sodium carbonate. By varying the ratio of alkali to nib, a wide range of colours of cocoa powder can be produced. Complete nib penetration may take an hour. After alkalization the cocoa needs to be dried slowly.
• Grinding  -  The cocoa nib is ground into cocoa liquor (also known as unsweetened chocolate or cocoa mass). The grinding process generates heat and the dry granular consistency of the nib is turned into a liquid as the high amount of fat contained in the nib melts.

Production of Cocoa Butter
Cocoa butter can be extracted using extrusion, expeller, or screw presses. Cocoa butter can be produced from whole beans, and mixtures of fine nib dusts, small nibs, and immature beans. Sometimes, whole nibs are pressed when the expeller cake is needed for the manufacture of coatings and therefore must be free from shell and as low as possible in cocoa butter content.  When pressing whole beans, very light roasting or even no roasting is needed, and this gives the mild-flavoured cocoa butter that is desirable for milk chocolate.

• Hydraulic Presses  -  Hydraulic presses are used to produce cocoa powder and cocoa butter. Cocoa powder can be prepared by the hydraulic pressing of finely ground cocoa liquor. This can be achieved by compressing the liquor in heavy steel pots until a predetermined amount of cocoa butter is squeezed through very fine mesh screens or filters situated at each side of the pot. The pots, each with a capacity of about 18kg, are mounted in a horizontal frame and the cocoa liquor, heated to 93-102 deg. C, is pumped in at a pressure of up to 300lb per square inch.  Cocoa butter immediately starts to be forced out through the filter screens and when the pots are full the pressure pump is turned off and a hydraulic ram set in motion. A pressure of up to 6000lb per square inch is then applied. Cocoa butter runs from the pots to a trough and eventually to a collecting pan situated on a balance. When the required amount of cocoa butter has been extracted the ram is reversed to the starting position, the press pots open up and the cocoa cakes from each pot are deposited on a conveyor and taken away for grinding. The extracted cocoa butter will need to be cleaned to remove non-fat solids in suspension, this can be done by filtration or centrifugally. Cocoa butter produced by this method is normally a very pale yellow colour and it sets at a fairly hard fat showing crystal formation. Its melting point is 35 deg C .
• Expellers  -  Cocoa beans for expeller pressing are either very lightly roasted at low temperatures or not roasted at all. They may be just warmed sufficiently to loosen the shell. The beans are steamed before being fed to the press to soften them and help release the cocoa butter. Basically the expeller press consists of a tapering tube perforated along its length in which is situated a rotating screw. The cocoa beans are fed into the tube where they are subjected to shearing and increasing pressure by the action of the rotating screw. Cocoa butter is forced out through the perforations in the tube. The tube is terminated by an adjustable cone which gives a variable gap between the tube and the cone. Thick flakes of expeller cake are extruded through this gap. The extracted fat must be filtered or centrifugally separated to remove cocoa solids. Expeller cake contains 8-9 percent fat and this can be extracted using organic solvents.
• Solvent extraction  -  Cocoa butter can be produced at the large scale by solvent extraction. It should be noted that it is unlikely that solvent-extracted cocoa butter would alone account for the added cocoa butter in a chocolate. Generally, it would be incorporated in a butter blend at the rate of 2 to 5 percent.

The Production of Cocoa Powder
The cocoa powder is taken from the press as a cake. It is broken in a mill. The resulting powder is sieved through fine silk, nylon or wire mesh. Most cocoa powders are made from mass which has been treated with alkali with the purpose of controlling the colour of the powder and improving the dispersability.

The Production of Plain Chocolate
To produce plain chocolate mass is mixed with sugar and sufficient cocoa butter to enable the chocolate to be moulded. The ratio of mass to sugar varies according to the national taste.

• Melenging  -  The mixture is ground to such a degree that the chocolate is smooth to the palate. At one time this was done by a lengthy process in melengeurs – heavy granite rollers in a revolving granite bed – but nowadays grinding is done in a series of rolls.
• Conching  -  After grinding the chocolate is conched. The original conche was a tank shaped rather like a shell in which a roller is pushed to and fro on a granite bed. During the conching process which may last for several hours the chocolate is heated, this helps to drive off volatile acids, thereby reducing acidity when present in the raw bean, and the process finishes the development of flavour and makes the chocolate homogeneous.
• Tempering  -  After conching the chocolate has to be tempered before it is used for moulding. Tempering involves cooling and reaching the right physical state for rapid setting after moulding.

The Production of Milk Chocolate
Similar processes are involved in the manufacture of milk chocolate. The milk is added in various ways either in powder form to the mixture of mass, sugar and cocoa butter, or by condensing first with sugar, adding the mass and drying this mixture under vacuum. This product is called crumb and this is ground and conched in a similar manner to plain chocolate.

Source : Intermediate Technology Development Group; Photos: wikipedia.org

Ingredients:

• 2 1/2 cup cassava flour
• 2 1/2 cup wheat flour
• 5 tsp baking powder
• 1 cup margarine
• 1 1/2 cup sugar
• 2 pcs eggs

Procedure:

1. Sift together the measured baking powder and cassava flour.
2. In another bowl, cream the margarine.
3. Gradually add the sugar and egg to the creamed margarine.
4. Add the flour mixture to the creamed margarine and blend well to form a soft dough.
5. Grease the baking pan with oil or butter.
6. Form the soft dough into small balls (approx. 5 g) and place on the greased pan.
7. With the use of kitchen pork, flatten the balls.
8. Bake in a pre-heated oven until golden brown.
9. Remove the baking pan from the oven.
10. While it is hot remove the cookies from the baking pan to avoid scorching.
11. When the cookies are cool, pack in a plastic bag.
12. Seal and keep till use or consume.

How to make Cassava Coconut Cookies

Ingredients:

• 2 1/2 cup wheat flour
• 2 1/2 cup cassava flour
• 1/2 cup sugar
• 1 cup butter or margarine
• 2 pcs eggs
• 5 tsp baking powder
• 2 cup “sapal” or desiccated coconut

Procedure:

1. Sift together the measured baking powder and cassava flour.
2. Add “sapal” to the baking powder and cassava flour mixture.
3. In another bowl, cream the margarine.
4. Gradually add the sugar and egg to the creamed margarine.
5. Add the flour mixture to the creamed margarine and blend well to form a soft dough.
6. Grease the baking pan with oil or butter.
7. Form the soft dough into small balls (approximately 5 g) and place on the greased pan.
8. With the use of the kitchen fork, flatten the balls.
9. Bake in a pre-heated oven until golden brown.
10. Remove the baking pan from the oven.
11. While it is hot remove the cookies from the baking pan to avoid scorching.
12. When the cookies are cool, pack in a plastic bag, seal and keep till use or consume.

How to make Cassava Cheese Crackers

Ingredients:

• 2 1/2 cup wheat flour
• 2 1/2 cup cassava flour
• 1/2 cup sugar
• 1 tbsp margarine
• 1 tbsp baking powder
• 1 1/2 cup water

Procedure:

1. Sift together the measured flour and baking powder.
2. Mix sugar, margarine and oil into the flour mixture.
3. Add water and grated cheese gradually.
4. Knead the dough until smooth with the hill of your palm.
5. Roll the dough with a rolling pin into thin sheets of about 1/4 inch thick.
6. Cut with a cheese cracker cutter and make perforations on the surface with the use of pointed wire.
7. Place on a greased baking sheets.
8. Bake at 475 C and remove from oven after 20 minutes. Let it cool.
9. Pack in a cellophane till use or serve at once.

How to make Cassava Butter Cake

Ingredients:

• 1 3/4 cup cassava flour
• 1/4 cup mongo flour
• 1 cup sugar
• 1 cup diluted milk
• 2 pcs egg (yolk and white beaten separately)
• 2 tsp baking powder
• 1/2 cup margarine
• 1/2 tsp vanilla

Procedure:

1. Sift together the measured baking powder and cassava flour.
2. In a mixing bowl, cream margarine until smooth. Add sugar gradually and mix well.
3. Alternately add egg yolk, dry ingredients and milk. Mix thoroughly in one direction until well blended.
4. In a separate mixing bowl, beat the egg white until stiff peak is form.
5. Fold in the mixture to the beaten egg white.
6. Pour the mixture in an ungreased baking pan.
7. Bake at 307 C for 25 to 30 minutes.
8. Remove from oven and allow to cool before serving.
9. Cassava butter cake ready for consumption.

Source: dost.gov.ph; Photos: eluctantveggie.com; ehow.com; newgrainrecipes.com; sunflower-recipes.blogspot.com

Their Dimsum recipes are intricately prepared using high quality food products and cooked to perfection by a culinary master having an objective that the “recipes should not be constrained to be a commercialized food business but a dimsum recipe served in well known restaurants and a home food table prepared by mothers to its family”.

Their Dimsum products are served with high regards to the sanitation requirements to preserve the wellness and health benefits to the consuming public.

Franchise Details:

Franchise Package :   Php50,000.00

Inclusive of:

• Food cart
• Stainless Steamer
• Juice container
• Initial products worth P5,000
• Equipments and utensils
• System and staff training

Contact Information:

MAGIC SIOMAI STATION
Tel: (02) 393-4435
Mobile: 0926-2168078, 0932-4853490
Email: magicsiomai@yahoo.com

SWEET CORNer was a family-owned corn cart franchising business  managed by husband and wife team of Voltaire And Cholly Magpayo.  SWEET CORNer offers shredded corn, corn-on-the-cob, and sweet corn shake.  They come in different flavors, such as cheese, barbecue, sour cream etc.

Savor the real taste of a SWEET CORN, organically grown, chemical free, ripened by nature and picked by hand!

SWEET CORNer Cart was featured in the highly admired livelihood ABS-CBN TV show “Kabuhayang Swak na Swak.” (Hosted by Amy Perez) It was also included in the Entrepreneur Magazine (October 2009 issue) showcased cart, entitled “Cart Revolution.”

Franchise Details:

Franchise Package :   Php185,000.00

Inclusive of:

• Use of Trade name and Logo
• Standard Food Cart
• Equipment and Utensils/Small Wares
• Transfer of technology
• Initial Inventory
• Crew Uniform
• Site Assistance
• Marketing, Pre-opening, and Grand Opening Assistance
• Turn-key business Assistance (DTI, Mayor’s permit)
• Staff training

Note :   No Royalty Fee!!

Contact Information:

SWEET CORNer
47 Ofelia Street
Road 20, Project 8
Quezon City, Philippines
Tel: 929-3585
Mobile: 0922-8444340; 0917-9703697
Email: vbmagpayo@yahoo.com
Web Site: sweetcornercart.multiply.com

The ginger stalk and scape grow to a height of three to four feet (90 to 120 cm). White with purple streaks or yellowish in color, the flowers grow on spikes at the end of the scapes that grow from the rhizome.   The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young.  Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. Fresh ginger root is available year round in the produce section of your local market.

In the Philippines a traditional health drink called “salabat” is made for breakfast by boiling chopped ginger and adding sugar; it is considered good for a sore throat.  Ginger is also made into candy. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cake, ginger ale, and ginger beer.  For storage, the ginger can be placed in a plastic bag and refrigerated or frozen for longer-term storage.

Ginger is also noted as having antioxidant effects. It is used to prevent or diminish nausea, but some physicians recommend against using it during pregnancy.  Ginger root extract is also an ingredient in shampoo.

Ginger can grow in sandy or loose soil, provided it is planted at a depth of about 30 cm, has enough water and which does not hold water when it folds or rains. It can grow in shady places together with tall trees or plants. It is most productive when it is 25% shaded.

Four Kinds that Grow Locally
1.  Our native ginger

• white ginger — small, very fibrous but most pungent of all kinds
• yellow ginger — like the white in kind except that it is orange in color, but the part above is dark green.

2.  Imugan improved native, bigger crop, with resistance to soil diseases, its leaves have deeper lines. It bears more crops than the original native, about 1/3 or 2/3 more.

3.  Jamaica “Oya” — pale and moderate in size. Dried “Oya” is leather-colored and aromatic, used in the manufacture of soft drinks.

4.  Hawaiian — bigger, stouter crops and yellowish brown flesh, sometimes pinkish not so pungent but liked by foreigners. This kind yields about 20-30 tons per hectare. It is good for making into powdered or dried ginger.

Planting
1.  One week before planting ginger, plow the field and remove all weeds and roots and make sure the place does not hold water when it rains.

2.  If planting will be in two rows, the plot must be about 30 cm high and less than two meters wide. The length depends on the farmer.

3.  If the soil has disease, sterilize it first by burning plenty of straw, or dried leaves of banana and coconut over it about 3 times.

4.  Plant only fresh ginger free from disease, about 20 grams in weight, and showing early germination. A hectare of land can accommodate about 800 seedlings.

5.  Before planting the ginger, wash them very well first in running water, and to make them free from disease, soak first for 10-15 minutes in chemical:

• dissolve 5-6 grms mercuric bichloride in a porcelain cup of hot water
• mix this in five (5) gallons of water
• add 189 cc strong hydrochloric acid

6.  Plant the ginger about 5 cm deep in every hill, about 25 cm apart from each other. Arrange the hills in pyramid shape, whether the place has good drainage or not. Plant the ginger sideways or lying down, and cover with about 10 cm thick soil. If the place is under the shade of coconut or other trees with good drainage, plant the ginger about 20-25 cm in a shallow hill, about 45 cm apart from each other.

7.  As in any plant, ginger needs fertilizer. If the soil is sandy, apply 400 kilograms complete fertilizer for every hectare (or 300 kilos if the soil is clayey sand).

8.  After planting, cover the ginger with plenty of leaves (ipil-ipil, straw or madre de cacao) to keep the soil from drying up, and to keep the soil from eroding when it rains. These also add to the fertilization of the soil when the leaves decompose.

9.  On the second and fourth month, apply fertilizer again, about 400 kilos complete fertilizer for every hectare.

10.  Always clean the plot from weeds.

11.  To overcome attacks of pests and aphid, spray malathion 5% active ingredient — 4-7 grams for every gallon of water.

12.  To overcome disease, spray Parzate or Dithane z – 78, 2 grams for every gallon of water.

13.  Diseases in the soil can be overcome only by sterilizing the soil before planting (as earlier mentioned) and in selecting varieties resistant to disease.

14.  The land must be plowed early to hasten its getting dry before planting time.

Harvesting
1.  Ginger is ready to harvest when the leaves turn yellow and begin to wilt, about 8 months after planting.

2.  Harvest ginger only when it is mature enough. In harvesting, dig every hill with the help of a fork, then pull up the plant, shake off the soil, and lay them on the ground. The branches and leaves may be cut off but take care not to hurt the crops.

3.  While harvesting, segregate the ginger according to variety and size. Put in containers so as not to hurt them.

Drying: Ginger rots easily, but this can last long if dried
1. Soak and wash in water the fresh ginger. Scrape off gently all outer skin so as not to hurt the cells beneath this skin. Most of the cells that contain the oil and fragrance of ginger lie under the skin.
2. Cut up the ginger about 1/8 inches thin.
3. Dip in 2% sodium metabisulfite solution (1½ tbsp./1 water) for about 5-10 minutes, drain.
4. Spread the sliced ginger on a wire tray or nylon. Dry in the sun or in the oven at 65°C until brittle.
5. Store in containers safe from insects.

Harvesting and Preserving Ginger

When the leaves of the ginger plant turn yellow and begin to wilt, it is time to harvest the ginger. In a ginger plantation, three people should do the harvesting: one will dig up the crop with the help of a fork or spade another will pull up the plant, shake off the soil and stack them in rows. The third will cut the stems and lay them for drying.

Care must be taken not to hurt the crops. Gather the harvest three (3) hours after, preferably late in the afternoon. Segregate them according to sizes. Wash well.

Storing: To make the ginger last even up to one year:
1. Expose the baskets containing ginger to warm air (or blower) about 42°C. Do this 1-2 days in an open place.
2. Air the ginger (normal temperature) about 5-10 days.
3. Store the ginger in a place about 20.6°C at 80% humidity, or in a cool place if not refrigeration is available.

Source: www.elgu2.ncc.gov.ph; Photos: chizhong.com and picasaweb.google.com

KJA-Global Franchising Company Inc. is a Filipino-owned company committed in constant development of competitive and diverse business concept to help develop the quality and standards of products available for the buying public.

The company is extending hands to provide assistance to different groups, a BUSINESS OPPORTUNITY for the working class, retirees, OFWs, and entrepreneurs.  They are conducting FREE FRANCHISE SEMINARS to educate the public with information on business opportunities and investment options in the franchising industry today.

KJA-Global Franchising Company Inc. started offering product distributorship through franchising since September 2005. They are a proud member of the Philippine Franchise Association (PFA), the most prestigious franchise organization in the country today. Currently, they are operational in LUZON, VISAYAS, and MINDANAO.

Franchise Details:

MINI CART PACKAGE
Franchise Package :   Php88,888.00
Inclusive of :

Food Cart Items:

• Customized Design Heavy-Duty Food Cart
• (1) Stainless-top Working Table w/ Cabinet
• Lighted Company Signage

Operating Equipment & Utensils:

• (1) unit Stainless Siopao Steamer
• (1) unit Commercial Electric Deep Fryer
• (2) unit Single Electric Stove
• (2) pcs.Stainless Stock Pot
• (1) set Soup Stock Pot
• (1) pc. Noodle Drainer
• (1) pc. Colander
• (1) pc. Glass Display Cabinet
• (1) Complete Set of Operating Utensils
• (1) pc. Acrylic Gulaman Dispenser
• (1) pc. Ice Chest Cooler
• (6) pcs. Food Keeper
• (4) pcs. Sauce Container

Free Products & Services:

• Use of Trade Name & Logo
• Initial Product Inventory worth Php3,000
• Initial Packaging Materials
• (2) complete sets of Crew Uniform
• Marketing Collaterals (menu flyers & tarpaulin)
• Confidential Operations Manual
• Notarized Franchise Contract
• Comprehensive Classroom & On-Site Training
• Site Assistance on Mall / Store Lease Applications
• Pre-Opening / Grand Opening / Post-Opening Assistance
• Free Delivery or Franchise Package w/in Metro Manila

MALL CART PACKAGE
Franchise Package :   Php148,888.00
Inclusive of :

Food Cart Items:

• Customized Design Heavy-Duty Mall-Type Food Cart-Lighted
• (1) Stainless-top Side Table/ Working Table
• Lighted Company signage

Operating Equipment & Utensils:

• (1) unit Chest-type Freezer (4 to 6 cubic feet)
• (1) unit Commercial Steamer Cabinet
• (1) unit Commercial Electric Deep Fryer
• (2) unit Electric Single Stove
• (2) pcs. Stainless Stock Pot
• (1) set Soup Stock Pot
• (1) pc. Noodle Drainer
• (1) pc. Colander
• (1) pc. Glass Display Cabinet
• (1) Complete Set of Operating Utensils
• (1) pc. Acrylic Gulaman Dispenser
• (1) pc. Ice Chest Cooler
• (6) pcs. Food Keeper
• (4) pcs. Sauce Container

Free Products & Services:

• Use of Trade Name & Logo
• Initial Product Inventory worth Php5,000
• Initial Packaging Materials
• Initial Sanitary Materials
• (2) complete set Of Crew Uniform
• Marketing Collaterals (menu flyers tarpaulin)
• Confidential Operations Manual
• Notarized Franchise Contract
• Comprehensive Classroom & On-Site Training
• Site Assistance on Mall / Store Lease Applications
• Pre-Opening / Grand Opening / Post-Opening Assistance
• Free Delivery Of Franchise Package w/in Metro Manila

All-In, Fully Operational, No Royalty Fee, No Renewal Fee, No Hidden Charges!!

Contact Information:

KJA GLOBAL Franchising Company Inc.
57-C Guirayan Street,
Brgy. Doña Imelda, Araneta Ave.,
Quezon City, Philippines
Tel: (632) 379-5823; (632) 379-5998; (632) 714-5585
Mobile:
(63922)8-DIMSUM; (63922)834-6786
(63922)8-KJA-777; (63922)855-2777
Email: info@kjaglobal.com
Website: www.kjaglobal.com

DIMSUM BOWL

• Egg noodle stir fry with bean sprout, top with 2 pieces of your choice of dimsum, and mix with unlimited choice of sauce from our variety of our sauces, namely, Sweet, Sweet Chili, Peanut, Sate BBQ, Hoisen, & Chili Garlic Sauce.

ORIENTAL BOWL

• 5 Spice Sausage - Hong Kong fried noodle mixed with our oriental mix of Chinese sausage spiced with fried shallots.
• Kung Pao Chicken - Hong Kong fried noodle mixed with our oriental mix of sweet & spicy chicken fillet and whole peanuts.
• Mongolian Beef - Hong Kong fried noodle mixed with our oriental mix of authentic Mongolian marinated ground beef spiced with green bell pepper.

SIOPAO

• Their best-seller variety of specialty siopao flavours, namely, Asado, Bola-Bola, Chicken and Tuna.

BLACK GULAMAN

• Ice chilled beverage with black gulaman.

KJA-Global Franchising Company Inc. is a Filipino-owned company committed in constant development of competitive and diverse business concept to help develop the quality and standards of products available for the buying public.

The company is extending hands to provide assistance to different groups, a BUSINESS OPPORTUNITY for the working class, retirees, OFWs, and entrepreneurs.  They are conducting FREE FRANCHISE SEMINARS to educate the public with information on business opportunities and investment options in the franchising industry today.

KJA-Global Franchising Company Inc. started offering product distributorship through franchising since September 2005. They are a proud member of the Philippine Franchise Association (PFA), the most prestigious franchise organization in the country today. Currently, they are operational in LUZON, VISAYAS, and MINDANAO.

Franchise Details:

MINI CART PACKAGE
Franchise Package :   Php88,888.00
Inclusive of:

Food Cart Items:

• Customized Design Heavy-Duty Food Cart - Lighted
• (1) Stainless-top Side Table/Working Table
• Lighted Company Signage

Operating Equipment & Utensils:

• (1) unit Stainless Steamer Cabinet
• (1) unit Electric Noodle Griddle
• (1) unit Single Electric Stove
• (1) set Stainless Sauce Dispenser
• (1) set Gulaman Dispenser
• (1) piece Chest Cooler
• (1) unit Weighing Scale
• (1) set Cooking Pot & Bowl w/ Strainer
• (6) pcs. Plastic Sauce Canister
• (5) pcs. Plastic Food Keeper
• (1) Complete Set of Kitchen & Operating Utensils

Free Services & Others:

• Use of Trade Name & Logo
• Initial Product Inventory worth Php3,000
• Initial Packaging Materials
• (2) complete sets of Crew Uniform
• Confidential Operations Manual
• Advertising / Marketing Materials
• Notarized Franchise Contract
• 3days On-site Comprehensive Training
• Site Assistance on Mall / Store Lease Applications
• Pre-Opening / Grand Opening / Post-Opening Assistance
• Free Delivery of Franchise Package w/in Metro Manila

MALL CART PACKAGE
Franchise Package :   Php148,888.00
Inclusive of:

Food Cart Items:

• Customized Design Heavy-Duty Mall-Type Food Cart-Lighted
• (1) Stainless-top Side Table/ Working Table
• Lighted Company signage

Operating Equipment & Utensils:

• (1) unit Chest-type Freezer (4 to 6 cubic feet)
• (1) unit Commercial Steamer Cabinet
• (1) unit Electric Noodle Griddle
• (1) unit Single Electric Stove
• (1) set Stainless Sauce Dispenser
• (1) set Gulaman Dispenser
• (1) piece Chest Cooler
• (1) unit Weighing Scale
• (1) set Cooking Pot & Bowl w/ Strainer
• (5) pcs. Plastic Sauce Canister
• (6) pcs. Plastic Food Keeper
• (1) Complete Set of Kitchen & Operating Utensils

Free Services & Others:

• Use of Trade Name & Logo
• Initial Product Inventory worth Php5,000
• Initial Packaging Materials
• (2)complete sets of Crew Uniform
• Confidential Operations Manual
• Advertising / Marketing Materials
• Notarized Franchise Conract
• 3-days On-site Comprehensive Training
• Site Assistance on Mall / Store Lease Applications
• Pre-Opening / Grand Opening / Post-Opening Assistance
• Free Delivery of Franchise Package w/in Metro Manila

All-In, Fully Operational, No Royalty Fee, No Renewal Fee, No Hidden Charges!!

Contact Information:

KJA GLOBAL Franchising Company Inc.
57-C Guirayan Street,
Brgy. Doña Imelda, Araneta Ave.,
Quezon City, Philippines
Tel: (632) 379-5823; (632) 379-5998; (632) 714-5585
Mobile:
(63922)8-DIMSUM; (63922)834-6786
(63922)8-KJA-777; (63922)855-2777
Email: info@kjaglobal.com
Website: www.kjaglobal.com

Sweet Pepper or Bell Pepper color can be green, red, yellow, orange and more rarely, white and purple, depending on when they are harvested and the specific cultivar.  Green peppers are less sweet and slightly more bitter than red, yellow or orange peppers. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.  It is a good source of vitamin C and iron and usually served as fresh or cooked with other vegetables, fish and meat.  It can also be processed as pickles.

Varieties:

• California Wonder  - short bell shape with Green color.
• Yolo Wonder - short bell shape with Green color.
• Green500  - long bell shape with Green  color.
• Rain Hardy  -   short bell shape with Green color.
• Annabel  -   short bell shape with Green color.
• Blondy  -  short bell shape with Yellow color.
• Islander  -  long bell shape with Violet color.
• King Arthur  -  long bell shape with Green  color.

Climatic and Soil Requirements
Sweet pepper requires cool weather for best fruit quality. In low elevations, October to December planting is best. In mid and high elevations, it can be grown throughout the year.

Sweet pepper grows well in any type of soil with a pH of 5.5 to 6.5. Production is best in sandy loam soil. Its temperature requirement ranges from 25 to 32 degrees Celsius

Seedling Production
One hectare would require 100 to 200g of seeds. Sow the seeds in germination boxes with sterilized media composed of one part compost, 1 part burned rice hull, and one part coir dust, at the depth of 0.5 cm. Use the same media for seedling trays. As a precaution against damping off, broadcast a small amount of fungicide over the media. Water the sown seeds thoroughly for the first 3 days. Regulate watering as soon as the seeds have germinated. Harden the seedlings a week before transplanting then gradually withhold water until they show temporary wilting. Seedlings 3-4 week-old are ready for transplanting

Land Preparation
Prepare the area thoroughly. Plow and harrow the field 2-3 times until the soil is well pulverized. For small areas, make plots 0.75 to 1 meter wide for two-row/plot planting. In bigger areas, set furrows at 0.6 m to 0.75 m apart for single row planting. This can be adopted during dry seasons. Use raised bed method (20-30 cm high, 1 meter wide) during the wet season.

Crop Establishment:

Transplanting
Apply basally 10 g of complete fertilizer (16-16-16) in each hole. Application of 250 g of compost per hole is also recommended. This will maintain the good texture and condition of the soil aside from supplementing its fertility.

Transplant during cool weather or in the afternoon when he sun is not too hot to avoid seedling shock. Transplant at a spacing of 0.3 to 0.5 meter between hills.

Mulching
Use mulch to control weeds and promote better growth. Rice hull, rice straw or plastic may be used. In case of the latter, make beds 1 meter wide and incorporate the required manure and fertilizer. Spread the mulch, covering the sides with soil. Make holes 0.5 m x 0.5 m apart.

Nutrient Management
Sidedress 2 parts ammonium sulfate and 1 part muriate of potash at the rate of 10 g/hill, 10 days after transplanting. Sidedress 1 part urea and 1 part muriate of potash at the rate of 10 g/hill, 30 days after transplanting. Repeat application of 1 part urea and 1 part muriate of potash, 50 days after transplanting at the same rate.

Cultivation between the plant rows when the weeds are just starting to emerge. Three to four alternate off-baring and hilling-up are recommended to attain maximum yield control.

Water Management
Irrigate the field once every 7-10 days. Sufficient irrigation water is critical during the early vegetative stage and during flowering time until the peak of the fruit setting stage.

Pest Management:

Pests
1. Thrips (Thrips tabaci)

• Nature of damage: Thrips attack the upper and lower side of the leaves by sucking the sap. Areas near the mid-vein are brown and dried up. The major damage occurs on the undersides of new or old leaves.
• Pest Management: Use of chemical is still the most effective method of control

2. Aphids (Aphids gossypil)

• Nature of Damage: Young and adults feed on underside of leaves by sucking the sap. Leaves becomes distorted, stunted and often curled under. The upper leaf surface is sticky and has a black moldy growth.
• Pest Management: Botanical pesticides/compounds may be tried such as neem extract and water.

3. Broad Mite (Polyhagotarsonemus latus)

• Nature of damage: Direct feeding of leaves of pepper causes the leaves to become distorted and curled downwards. Young leaves are cupped downward and narrower than normal.
• Pest Management: Botanical pesticides/compounds may be tried such as neem extract and water, or madre de cacao, oil and water.

4. Tomato fruit worm

• Nature of damage: A small darkened partially healed hole at the base of the fruit is evident. The inside of the fruit has a cavity that contains frass and decay. Often, the caterpillar can be seen inside the fruit.
• Pest Management: Chemicals such as Methomyl and mimic can be used.

Diseases
1. Bacterial Wilt

• Nature of damage: The first symptom of the disease is wilting of some of the younger leaves or slight yellowing of the lower leaves. If such plants are pulled out, the roots and lower part of the stem which appears normal on the outside will show burning of the water conducting tissue under the back of the stem and water socked appearances of the roots.
• Disease Management: Avoid using compost and manure contaminated with bacterial organism. Use only healthy seedlings for transplanting. Remove and burn any diseased plant as soon as it appears in order to reduce the sources of infection.

2. Anthracnose of Pepper

• Nature of damage: Anthractose may occur in the field and develop as a post-harvest decay of pepper fruits. Typical symptons appear on mature fruits such as small water-soaked sunken lesions that expand rapidly. Lesions may be covered with raised, dark, fungal tissues which may appear in concentric rings.
• Disease Management: Be sure to clean seeds. Practice crop rotation. Fungicides like Mancozeb or Benomyl may be used.

3. Cercospora Leaf Spot

• Nature of damage: Early symptoms appear as small, circular, water-soaked spots on leaves which later enlarge up to 1 cm or more in diameter. Typical lesions are brown and circular with small to large light gray centers and dark brown margins. Several spots may coalesce causing the entire leaf to turn yellow and drop without yellowing.
• Disease Management: Collect and burn all leaves and stems.

Harvest Management
Harvest the fruits when they are deep green color turning dull or red. This is the index of maturity which normally occurs around 80 to 90 days after planting

Postharvest
Sort fruits according to market standard and separate damaged fruits. Fresh fruits can be stored up to 5 weeks at 4 degrees Celsius and 95% humidity.

Sources: www.bar.gov.ph; Photos: wikipedia.org and ehow.com

Macaroons are commonly baked on edible rice paper placed on a baking tray.  It  classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitutes coconut for the almonds.

Today, Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange pee  and is typically cream-filled.  In this recipe, we try to create another variation.  Squash was added to made a delicious and nutritious macaroons.  A good business to start at home.

Materials:

• 1/2 cup butter
• 4 eggs
• 1/3 cup white sugar
• 1/2 pack dessicated coconut
• 2 tsp. vanilla
• 3/4 cup grated squash

Procedure:

1. Cream the butter until light and fluffy.
2. Add the sugar gradually while stirring.
3. Add eggs one by one, constantly stirring after adding each egg.
4. Add the condensed milk.
5. Add the dessicated coconut, squash, vanilla, and mix well.
6. Put in muffin molds lined with paper or aluminum foil.
7. Cook in oven at 350 oC for half an hour.

Source: dost.gov.ph

Heaven’s Barbeque’s strength has been in the delivery business as they cater not just to the office goers but also to various occasions.

Franchise Details:

Take Out Counter

• Low Start Capital
• Small Overhead
• Easy Inventory
• 4 to 6 Square Meters Only

Packages Inclusions:

• Use of Trade name and logo
• (1)Customized Kiosk
• (1)Menu Poster
• (1)Lighted Signage
• (1)Banner
• (1)Freezer
• (1)Rice Cooker
• (2)Sets of Innitial Uniform
• Initial Product Inventory
• Comprehensive Training
• Notarized Francise Contract
• A choice between smokeless grill for gasoline station or charcoal griller

Contact Information:

Heaven’s Barbeque, Libis
Madison Square, E. Rodriguez Jr. Avenue, Libis
Quezon City, Metro Manila
(02) 396-1198

Heaven’s Barbeque, Makati
7224 Malugay St., Bel-Air Vill
Makati City, Metro Manila
(02) 894-3899
Website: www.heavensbbq.com

Grappa’s Italian Ristorante serves home-style Italian recipes and the fact that all sauces, pasta, sausages and desserts are produced exclusively in Grappa’s own kitchen.  They use only natural ingredients, including the best imported semolina flour, “Extra Virgin” olive oil and a variety of the world’s finest natural cheese from Italy and USA.

Grappa’s Ristorante is a perennial favorite of local residents and tourists alike, with many longstanding and oft returning patrons.

Join the existing family of franchisees, including five Grappa’s outlets in greater Manila.

Franchise Details:

Estimated Initial Investment :    US-$350,000.00 and US-$2,000,000.00

• Not including the franchise fee or development fee which varies based on the number of units you operate and the concept.
• The initial franchise fee is different for each concept.
• This fee is reduced for multiple locations.

Service and Support

• Support with a comprehensive system including operations manuals, purchasing and POS system.
• Extensive training programs and on going support.
• Assist in identifying suitable sites and store design
• Store opening assistance, new product development, advertising and much much more.

Contact Information:

EL GRANDE HOLDINGS LTD.
Wan Chai, Hong Kong
Franchising Director: Mr. Rhys Adams
Tel: +852-28332189
Email: rhys@elgrande.com.hk; franchise@elgrande.com.hk
Website: www.elgrande.com.hk

Branches:
Grappa’s Ristorante, Sucat
Brittany Bay, East Service Rd., Sucat
Parañaque City, Metro Manila
(02) 893-0705

Grappa’s Ristorante, Quezon City
Tomas Morato cor. Sct. Castor St.
Quezon City, Metro Manila
(02) 374-0748

Grappa’s Ristorante, Greenbelt 3
2/Lvl., Greenbelt 3, Ayala Center
Makati City, Metro Manila
(02) 757-4908

Grappa’s Ristorante, Makati
215 N. Garcia St., Bel-Air Village
Makati City, Metro Manila
(02) 899-5410

Australia quickly became Gloria Jean’s Coffees’ fastest growing market. So with a recipe for success, Nabi and Peter set their sights on realizing a vision to make Gloria Jean’s Coffees the most loved and respected coffee company in the world.

Today Gloria Jean’s Coffees is located in numerous countries around the world and continues to find a place in the hearts of coffee lovers everywhere.

Gloria Jean’s Coffees is setting the world standard in franchising coffee through the combination of their highly experienced team, recognized brand and award-winning and proven systems.  Each year more and more international markets are joining the Gloria Jean’s Coffees family.

Contact Information:

Gloria Jean’s Coffees International
11 Hoyle Avenue,
Castle Hill, NSW 2154
Australia
Tel: +61 2 9846 0900
Fax: +61 2 9846 0999
Email:  enquiries@gloriajeanscoffees.com

For information, please contact:
Troy Franklin
Email: troyf@gloriajeanscoffees.com
Website: www.gloriajeanscoffees.com

Branches:
Gloria Jean’s Coffee, Robinsons Galleria
2/F East Wing Robinsons Galleria, Ortigas
Pasig City, Metro Manila
(02) 635-4568

Gloria Jean’s Coffee, The Fort
E.Square IT Park, Bonifacio Stop-over 2, 31st Street Cor. Rizal Drive
Taguig City, Metro Manila
(02) 815-3758

Gloria Jean’s Coffee, SM City North EDSA
#429 4th Flr., The Block, SM City North Edsa, Brqy. Sto. Cristo, District 11
Quezon City, Metro Manila

Gloria Maris, Alabang Town Center
Alabang Town Center Land, Alabang Commercial Corporation
Muntinlupa City, Metro Manila
(02) 850-8802

Per international standards, only products containing 100% milk-derived ingredients can be called “ICE CREAM”.  Bottom line pressures, however, make use of cheaper vegetable fats and non dairy milk substitutes (casein and whey) attractive replacements for milk fat and milk solids. Unlike other ice creams, FIC contains natural milk ingredients from the world’s better suppliers; New Zealand and Australia. Thus, Fruits in Ice Cream is perceived to be more creamy and richer in texture and flavor by its consumers and even first time tasters.

Conforming to the world’s strictest food standard requirements for imported dairy products set by the Japanese government, Fruits in Ice Cream (FIC) has been distributed in Japan since 1997.  FIC’s exclusive distributor, Kobo Company Ltd., had been dealing the products in specialty shops in Tokyo, Nagoya and Osaka.  Shipments of Fruits in Ice Cream to the U.S. East Coast begun in 1999.  Distribution of FIC in Hawaii and the U.S. West Coast is handled by BF imports.

Among their line of products are:

PREMIUM

• An array of delectable creamy, dairy – fruity ice cream concoctions prepared from highest quality milk and fruit materials.
• The products possess high levels of natural ingredients that give each flavor variant its own distinct character — CAPPUCCINO with REAL coffee extract, GREEN TEA with natural green tea extract from REAL green tea leaves of Japan. Premium MANGO Ice Cream contains high levels of our own Philippine Carabao mangoes in three forms; mango puree, mango cubes and sweetened mango sauce.
• FIC Premium Ice Cream is delightfully rich and creamy in texture, just the way REAL ice cream should be.

GOURMET

• The REAL ice cream for those “celebration” days made extra special with a richer, creamier base and more combinations of  REAL  fruit, nuts, cookies and confectionary products.
• Raspberry fruit with chocolate sauce in Raspberry Rapture,  Butter Caramel sauce with chewy butter cookies, Choco Mint with Raspberry Ripple,  Toasted pistachio in rich pistachio ice cream base (Pistachio).

FICLite

• FIC LITE is a line of frozen dairy desserts, which contain no added sugar and only 50% of the fat content in regular ice cream products. FIC LITE may be calorie-stingy… but take note; it gives one a generous dose of healthy dietary fiber! A dream calorie watcher’s product, best part is it still possesses the same creaminess, sweet and rich mouthfeel of premium ice cream!
• Tsokonut, Manga’t Suman, Queso, these are some of the familiar flavors from Pinoy Sobetes , improving on the streetborn Filipino favorite by capturing the distinct sorbetes taste while adhering to international quality standards.

PINOY SORBETES

• Pinoy Sorbetes is an exciting new idea in frozen dessert. Formulated and produced by The Food People, Inc., the same company that manufactures the much-heralded “Fruits in Ice Cream (FIC)” brand of premium quality, up-market ice cream, Pinoy Sorbetes introduces unique, first-time-ever “sorbetes” interpretations of popular Filipino desserts in its flavor line-up. Using the same high standards of quality, Pinoy Sorbetes is made from a “mellorine” base, a blend diary of solids and vegetable oil (mainly coconut oil which is widely known today to propagate and enhance good health).

Contact Information:

The Food People Inc.
Philippine Cooperative Centre Building
90 Balete Drive Ext Quezon City, Philippines
Tel: (632) 724-7038 / 48;  (632) 705-1205
Fax: (632) 724-7038 / 48
Website: www.foodpeople.com.ph

Try this NEW own version of  BLACK PEARL SHAKE BUSINESS topped with special mini chocolate kisses WITH THE SAME REFRESHING & REJUVENATING TASTE like ZAGU!

BLACK ZACOBI PEARL SHAKE available flavors are:

• FRUITY FLAVORS - Buko Pandan, Melon, Very Strawberry, Mango Tango
• CHOCOLATE PROFILE - Black Forest, Choco Kisses, Very Rocky Road, Choco Mousse
• CREAMY TASTE - Leche Flan, Ube Macapuno, Cream Brulee, Quezo Real, Vanilla
• COFFE PROFILE - Cappuccino, Cafe Latte, Coffee Hazelnut, Mocha Frappe, Coffee Crumble

With  a very LOW Investment Pearl Shake Business Package, YOU can start generating income from and be the BOSS of your own business.

The package is fully operational.  Release of Business Food Package is usually a week after receiving Full Payment.

Franchise Details:

Franchise Package :   Php 99,000.00 ONLY

Package Inclusions:

• Booth / Cart ( 5 ft. X 5 ft. )
• Heavy Duty Osterizer
• Imported Ice Smashing Device
• Initial Product Inventory ( including Canisters)
• Complete Operating Utensils
• Menu Tarpaulin
• Training of Personnel
• 2 Set of Crew Uniform
• DTI Registration

NO ROYALTY FEE, NO PROFIT SHARING, NO RENEWAL FEE , NO HIDDEN CHARGES !!!

RESERVE YOUR OWN  BUSINESS PACKAGE NOW!!!

Payment and Shipping Options:

• Preferably RCBC Bank , LBC, JRS, AIR21, TRUCKING

Note:

• We also accept orders of pearl shake powders , sago, plastic cups with dome cover , straw, toppings or anything related to pearl shake business such as ice smasher /crusher, osterizer and others.

Contact Information:

BLACK ZACOBI PEARL SHAKE
Tarlac City
Contact Person :  Maria Lourdes M. Arboleda
Telefax : (045) 982-2519
Mobile: (0928)6043661
Email: MMArboleda@grepa.com

Jones, a microbiologist, pioneered the process of cryogenic encapsulation…a scientific way of saying he used super-cold freezing methods to make little beads of ice cream. Not only were the ice cream beads delicious and fun to eat, Jones knew that flash-freezing the ice cream ingredients would lock in flavor and freshness. With those qualities established, Dippin’ Dots were ready to take on the world!

When the smooth, creamy ice cream begins to melt in your mouth…a fan is born! It’s truly a treat for kids of all ages. And finally, to answer the question, Dippin’ Dots are made from fresh dairy ingredients flavored with fun, fruity, enticing and even exotic flavors. The mixture is frozen almost instantly in liquid nitrogen, a common element in the atmosphere used commercially for flash freezing.  After production, Dippin’ Dots are packaged and shipped worldwide.

Dippin’ Dots  ice cream now has a home in thousands of locations worldwide in theme parks, fairs & festivals and franchised store locations.

Franchise Details:

Franchise Fee :   US-$12,500.00

Estimated Initial Investment :   ranges from US-$80,428.00 to US-$235,250.00

If you’re considering a franchise opportunity, remember…

• Dippin’ Dots originated the “beaded” ice cream concept
• Twenty years of brand recognition
• Attractive store & kiosk designs
• Multiple product offerings (ice cream, yogurt, flavored ices, ice cream cakes, iced drinks, shakes and more!)
• Simple ordering and inventory control (almost no food waste)
• Store investment…labor costs…transaction time…and cost of goods all lower than the national average
• Transports easily for cross promotion at school fundraisers, party catering or community events
• International exposure and brand awareness from appearances on “Oprah”, “The Travel Channel, “The Food Network…and at high profile entertainment venues

Be the first in your area to bring Dippin’ Dots to our loyal fans!   Get started with this great ground floor opportunity!

Dippin’ Dots Franchising, Inc. offers single-unit franchises for Dippin’ Dots® retail ice cream stores plus selected fairs and festivals.   An offer is only made after the potential franchisee has reviewed our Uniform Franchise Offering Circular.

Dippin’ Dots Franchising, Inc. does not furnish any oral or written information concerning actual or potential sales, costs, income or profits with respect to a franchised business. Actual results will vary from franchise to franchise, and DDF cannot estimate the results of any franchise.

Site Criteria:

• Movie theatres
• Restaurants
• Entertainment Venues
• Retail Shopping
• Schools
• Little League/Sports Fields
• Beaches
• Tourist Areas

Great Space:

• Good Visibility
• Strong Mix of Pedestrian and Auto Traffic
• Approximately 800 – 1200 sq. ft.
• Dippin’ Dots Signage Permitted for Display on Building and Marquee

Contact Information:

Dippin’ Dots Franchising, Inc.
1640 McCracken Blvd
Suite 100
Paducah, Ky 42001
Fax: (270) 575-6997
Phone: (270) 575-6990
Website: www.dippindots.com

Branches:

Dippin’ Dots, Alabang Town Center
2/Lvl. Alabang Town Center, Alabang Commercial Corporation Alabang-Zapote Rd.
Muntinlupa City, Metro Manila
(02) 726-9215

Dippin’ Dots, Greenhills Shopping Center
G/Lvl. Greenhills Shopping Complex, Lifestyle Center Ortigas Ave. Greenhills
San Juan, Metro Manila
(02) 726-9215

Dippin’ Dots, Glorietta 3
2/Lvl. Glorietta 3, Ayala Center, Ayala Ave. cor. Pasay Rd.
Makati City, Metro Manila
(02) 726-9215

In many countries, soursops are believed to have medicinal properties as well. The diuretic effects of the ripe fruit are commonly used as a remedy for urethritis. The sap of the leaves is also believed to have healing properties, and can be used as a poultice to relieve swelling and eczema.   The fruit, seeds, and leaves have a number of herbal medicinal uses among indigenous peoples of regions where the plant is common.  The tea, fruit, and juice are used medicinally to treat illness ranging from stomach ailments to worms.  Pulverizing the guyabano seeds and mixing it with soap & water is used as effective spray against caterpillars, armyworms and leafhoppers on plants.

Guyabano is generally grown as a backyard crop. The area devoted to it averaed 3,0816.6 hectares from 1980 to 1985. Western Visayas had the biggest hectare (740) , followed by Central Luzon (518). The average Philippine production during the same period was 3.31 tons per hectare. Average total production per year was 10,200 tons worth about 8.6 million pesos.

Adaptation
Guyabano thrives in a wide range of soil types with a pH ranging from 4.3 to 8.0  Well-drained soil with high organic matter content is highly desirable.

Acidic soil (pH 4.3 to 5.5) is not conducive to good growth because of the toxic effects of acid producing  elements  like aluminum, iron and manganese.

Soil acidity can be corrected by the application of lime. Agricultural lime can be used but it takes more quantity and a longer time to effect change, unlike hydrated lime or quick lime.

Frequency of lime application depends on the acidity of the soil, soil texture, and extent of crop removal of calcium and magnesium.

Guyabano needs a warm, dry climate during its flowering period. Such a climate favors good fruit set formation as it is generally as cross-pollinated tree. Adequate soil moisture, however, is required for good fruit development. It takes about four months from flowering until fruit maturity.

Guyabano  Cultivars
Based on fruit taste, there are two strains - sweet and sour . They  are botanically similar. Both grow up to seven meters tall. The leaves are alternative oval, pointed at both ends smooth and shiny, seven to 20 centimeters long, and with very short petioles. The flowers are large, heart-shaped, and yellowish or greenish yellow.

Propagation
Guyabano is generally propagated by seeds selected from fully mature fruits. A good-sized fruit mature fruits. A good-sized fruits weighs at least 750 grams and consists of94 percent pulp or meat; 11 percent peel; two percent core and three percent seeds. Seeds from 14 selected fruits are needed to plant one hectare wit a plant population of 625 trees.

Guyabano may also be propagate asexually, but it’s not common practice because trees grown from seed - sexual propagation - start flowering three years after planting.

In Guimaras, we had seedlings that started bearing 18 months after outplanting. When transplanted, the seedlings were six months old.

Asexually propagated trees, therefore, have no distinct advantage over sexually grown seedlings. The seeds should be sown in seedboxes or seedbeds. Seedlins that grow at least four leaves should be transferred to plastic bags. The soil medium for the bags should consist of sterilized loam soil and organic matter. Water the seedlings at least once a day during hot days.

Two to three weeks after you transfer the seedlings, apply a fertilizer solution every four days to accelerate plant growth and root development. Dissolve 100 grams of 14-14-14 per 17 liters of water and use this solution to water the seedlings. It is best to apply the solution at the base of the seedlings to avoid injuring young leaves. Two weeks before outplanting, reduce watering and expose the seedlings to sunlight to harden them.

Land preparation
Clear the field bu underbrushng and plowing. Allow the weeds to decompose before harrowing. Two or more harrowings are needed to thoroughly prepare  the land. Provide drainage canals or make contours if the field is slightly rolling to avert soil erosion. Dig holes measuring 2 x 2 x 2  feet and refill with surface soil and organic matter.

Spacing and outplanting
A 4 x 4 meter spacing scheme - or 625 trees per hectare - is suggested for light-texture soils. Wider spacing is recommended for clayey soil. Outplant at the start of the rainy season to give the seedlings time to develop good root systems before the dry months. Remove the plastic bags before setting the seedlings in the holes.

Fertilization
For basal fertilization, apply five kilograms of chicken manure or other organic matter, plus 100 grams of 14-14-14 per hole. Mix the fertilizer with surface soil before setting the seedlings.

Depending on soil structure and availability of soil moisture, subsequent fertilization should be on a quarterly or semi-annual basis, 1.e. at the onset of the rainy season and before the dry season starts. Clayey soil needs less frequent application of fertilizer than light or sandy soil.

To enhance rapid vegetative growth and profuse root development, apply a mixture of urea and 14-14-14. The amount of fertilizer depends on age of trees and native soil fertility. For non-bearing trees, 300 to 500 grams of urea per tree per year is recommended. For newly bearing trees, application may range from 750 grams to 1.0 kilogram of 14-14-14 plus 200 to 500 grams of muriate of potash (0-0-60) per tree per year. The use of potash will improve fruit quality. These rates should be increased as the trees become more productive and grow older.

The fertilizer should be applied in holes dug around the base of the trees where most of the feeding roots abound. Cover the fertilizer with soil to prevent loss through volatilization and water run-off.

Pruning
Remove water sprouts and interlacing branches and prune diseased branches. Protect the cut ends by painting with coal tar, paint or pesticide paste to prevent the entry of disease organisms.

Cultivation and Weeding
Shallow-plow the soil to suppress weed growth and prevent brush fires during the dry months. Remove unwanted plants growing around the trees; such plants compete with the trees for nutrients and moisture.

Mulching
The enormous quantities of organic matter produced in most farms make mulching necessary. Mulching is putting of partially, decomposed farm wastes like rice hull, straw, grass and other materials around the base of trees. Mulch conserves moisture and hinders weed growth. Mulching materials that decompose become organic matter which provides small amounts of plant food to the trees; mulch also improves soil structure.

Pest and Disease Management
Guyabano is attacked by scales, mealybugs, mites, nest-building ants and twig borers. Regularly spraying pesticides can control these pests. Common diseases- such as antracnose and pink disease - can be minimized by practicing sanitation and spraying the trees with fungicides like manzate, Dithane, copper and sulfur based chemicals. The grower should immediately remove and burn diseased tree parts to prevent the spread of diseases.

Maturity Indices
The fruits are mature when their skins turn shiny green and the spines are set far apart. The fruits are ripe when they turn slightly yellow.

Fruiting Season
Bearing trees start flowering in May and June . A second flowering occurs in November and December. Fruits may be  harvested four months after flowering.

Harvesting
Gather fully mature but still hard fruits and place them in plastic crates or bamboo baskets. Line the sides of the baskets with newspaper to protect the fruits from bruises.

Source:  Greenfields; Photos: yaehealth.blogspot.com

In the Philippines,  Leche Flan—literally milk flan—a heavier version of the Spanish flan made with more egg yolks.  Leche Flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked.  Leche Flan is a staple Filipino dessert in all celebratory feasts.

In this recipe, Squash was added to make a new variation of Leche Flan, which is  much delicious and at the same time nutritious.   It is a good business to start in your home with low capital investment.

Materials Needed:

For every cup of mashed kalabasa.

• 1 cup condensed milk
• 1 egg
• 1/4 tsp. vanilla
• 2 heaping teaspoon brown sugar to be caramelized

Procedure:

1. Peel the squash or kalabasa and boil for 20 minutes.
2. Mash thoroughly using a fork.
3. Combine the mashed mixture, milk and vanilla.
4. Caramelize the brown sugar and line the pan mold.
5. Pour the mixture into the lined pan mold and cover with aluminum foil or plastic.
6. Steam in hot water (double boiler) for 25 minutes or until done.

Source: DOST; Photo: kenhoytstyle.com

Cold Rock Ice Creamery is a unique, wholly Australian owned and operated ice cream franchise system that has successfully established new stores across Australia for the last 13 years.  Their proven business formula, complemented by the best quality products available, means Franchisees may achieve their goals sooner.

Cold Rock Ice Creamery had an over 3000 different flavor combination to choose from.  The quality of their products,  are always striving to be the best tasting, freshest, ice cream in the country and the dramatic impact of mixing their premium ice cream with the extensive range of mix-ins on their refrigerated ‘granite rock’, “The Cold Rock”.

Cold Rock achieved a milestone in November 2008 with the 80th store opening in Melbourne, Victoria.

In September 2009 the Cold Rock franchise was purchased by Franchised Food Company. With premier sites still available right across Australia the future looks bright.

The franchisees they are looking for are team leaders with enthusiasm, integrity, the willingness to work hard, who enjoy working with people and are able to work within a franchise system.

Franchise Details:

Franchise Fee :    US- $49,000 + GST.  Additional set up costs for a dry store* starts at approximately $270,000 - $350,000.

Franchise Cost

• The cost of establishing your own Cold Rock store will vary considerably and depend on such items as floor area, store fit out and the equipment installed.
• Ongoing costs to operate a Cold Rock store include a service fee of 6% of net sales and a marketing contribution of 2% of net sales.

Basic Site Parameters:

• Minimum size of 80 square metres, dry store*.
• Strip type shops trading seven days a week with an evening trade.
• High traffic flow entertainment precincts.
• Corner locations on busy roads with space for signage on both sides are preferred.
• Off street parking with easy ingress and egress.
• Outdoor seating area or access to common seating areas.
• Close to theatres, coffee shops, restaurants, schools, universities and high density residential areas.
• Higher disposable income areas.

* A dry store is a store that does not make ice cream on the premises.

Required Space :   between 50 and 80 sqm.

Contact Information:

Cold Rock Ice Creamery
Franchised Food Company Head Office
Suite 3, 1051 High Street, Armadale 3143
PO Box 8076, Armadale VIC 3143
Phone:  1300 003 326
Fax:  03 9824 5866
Email: info@ffco.com.au
Website: www.coldrock.com.au/

Branches:
Cold Rock Ice Creamery, The Fort
Fort Strip Bldg, Fort Bonifacio Global City
Taguig City, Metro Manila
(02) 818-9680

Cold Rock Ice Creamery, Greenbelt 3
Greenbelt 3, 3/Lvl., Paseo De Roxas Corner Perea Legaspi Village
Makati City, Metro Manila
(02) 757-6267

Achuete is a common cooking ingredient in the Philippines. It’s used as a coloring agent for a variety of popular dishes like Pancit Malabon, Kare-Kare and Chicken Inasal.  The seeds are steeped in hot water to extract the characteristic red color, or they are fried in oil to color the oil. The flavor of the seeds is slightly sweet and also peppery, with a touch of nutmeg.  Achuete or Annatto is also used to dye textiles.

Varieties

There are only two distinct varieties of annatto growing in the country: the White flower with green fruit pods, and the Pink flower with purple pods. Seeds of both varieties are coated with red powder.

Soil and Climate Requirements

Annato grows best in both humid tropics, but can also thrive well in altitudes of up to 1,250 meters provided there is sufficient irrigation. A rich loan soil with adequate moisture is ideal for growing.

Seedbed Propagation

Annato is first propagated in seedbeds. Seeds should from freshly gathered pods and soaked in water before sowing in seedbeds. They may, however, be sown directly in the fields.

The nursery site should be under light shade. Prepare the beds by digging deeply and the seeds at a depth of 2.5 cm. Keep the distance between seeds at 10 cm. in a row and 25 cm. between rows. When the seedling have emerged, thin them or reduced their number to maintain a distance of 10 cm. within rows. In about four months, they are already for transplanting.

Land preparation

Clear the land of the vegetation then plow and harrow twice. Prepare holes as early as 1-1/2 months before planting. Place them 5 to 7 meters apart. They should be about 25 cm deep and 30sq cm wide. Fill in a small amount of manure before putting in the seedlings.

Planting

It is best to transplant seedlings at the beginning of the wet season. Take care not to damage the roots. Keep them from exposure to the sun.

After planting, water them regularly for the next two weeks. Put temporary shades of banana leaves while plants are still young.

Pruning

When plants have grown a meter high, prune or cut the tips if they have not grown primary branches. Secondary branches that are improperly spaced and growing downwards should also be pruned. Prune the shoots, twigs and leaves that hinder the plants from receiving fresh air and sunlight. Do this when the plants have reached three or more years.

Cultivation

Cultivate and weed regularly with the great care so as not to damage the roots. Intercrops such as legumes, leafy vegetables and bulb plants will help eliminate weeds.

Fertilizer Application

For climate with only three months of dry period, apply 15 tons of composed or decomposed organic matter per hectare. Mix this with 200 kg of 2-5-5 (N-P-K) fertilizer each year. Subtract or add to this amount depending on the soil fertility.

Pest and Disease Control

Annato is not seriously attacked by any insect pest. Disease, however, may be acquired such as the powdery mildew disease. This will appear as fine powder on leaf surfaces and eventually caused wilting. Control this by spraying Dithane twice at two-week interval at the rate of 3-1/2 pounds (lbs) per gallon of water.

The twig blight disease results from strong winds and typhoon. Protect the plants with windbreaks before this occur.

Harvest

Full crop of seeds can be harvested after 3 to 4 years after which the plant continually yields more seeds. Gather the fruit capsules or pods when they have become reddish and are about to split open. Cut the bunch with sharp clipper just above the first node below the bunch.

Average yield per tree is 4-1/2 to 5 kg of dried seeds per year. In one hectare, a yield of 350 to 700 kg of seeds per year is possible.

Post Harvest

Spread the pods on a mat or cloth and allow to dry in the sun completely. Turn them over from time to time and protect from rain and night dews. After 10 days when the pods have split open, collect them and place in bags. Afterwards, beat the bag with the stick to release the seeds from the pods. Sift the seeds through a 1/4 size sieve. Remove the fine particles of dirt by “fanning” with hands or sifting further.

Make sure that seeds are bright maroon in color upon picking in the market. Line the packing bags with water proof paper to preserve its freshness.

Source: DOST; Photos: tienchiu.com and naturesflavors.com

This was followed by the Chaikofi xpresso’s at Robinsons Place in Malate and at Robinsons Galleria in Ortigas.  Two more Chaikofi xpresso’s are planned for this year – at SM North Edsa (The Block) and at Robinsons Place at Pioneer EDSA.

The Chaikofi Cafe is the product of Arie’s world travels and intimate knowledge of chai (tea) kofi (coffee) together with his sophisticated culinary preferences.

Franchise Details:

Total investment for a franchise will vary depending on the size, type of store (modular type or in-line), and location.

Inclusive of:

• Design construction and installation of modular interiors
• Signage and decoration
• Operations and training manual
• Equipment and installation
• Training
• Software program (POS)
• Inventory and cost control
• Record-keeping and personnel management
• Pre-opening and start-up assistance
• Continuous operational support
• Marketing and advertising support

Contact Information:

CHAIKOFI BREWMASTERS
Suite 1015 Tower 1, Ayala Triangle
Ayala Ave., Makati City
Tel: (02) 891-2559 to 61
Email: chaikofi_brewmasters@yahoo.com.ph
Web: www.chaikofi.com.ph

In appearance, a loofah looks like a cucumber. The attractive trailing vines of the plant will take over any available surface, yielding drooping green fruit in the summer. Loofah vines are often used to cover decaying fences or as privacy foliage, because they are dense and fast growing. Loofah prefers warm, dry climates, and is very sensitive to frost, generally not thriving outside of USDA Zone 10 unless gardeners sprout indoors and keep a close eye on their young loofah plants. The plants need to be watered regularly, but should not be allowed to become waterlogged.

Loofah is harvested for food in many parts of Asia. All species of loofah are edible, but they must be consumed before they mature, or they will be too woody and fibrous to eat.  Loofah is cooked before eating, and is sometimes seen on menus as “Chinese okra.” When allowed to mature and dry on the vine, loofah can be harvested as a sponge. The woody exterior skin is peeled away, and the seeds shaken out for reseeding. The loofah sponge can be sold whole, or chopped into smaller and more manageable portions. Loofah can also be compressed for shipping. The net of straw colored fibers will puff up again if the loofah is moistened.

Like other sponges, loofah will collect bacteria if it is kept moist and warm, an environment common to bathrooms. For this reason, many people incorporating loofah into their beauty regimen prefer to use it as a dry exfoliating brush before bathing, or to grind it and use it in exfoliating scrubs. As a dry brush, loofah will gently remove the surface layer of dead skin, leaving the skin smooth and conditioned. Loofah can be used as a body sponge in the shower, but it should be allowed to dry out between uses. In the kitchen, loofah makes a great abrasive sponge for removing stubborn food particles from dishes and counter tops. Loofah is also gentle enough to use on delicate things like coated cookware which cannot withstand normal abrasives.

There are two kinds of Loofah or Patola:

1. One is the many-sided which is inherently ours and the other is the cylindrical type which is called “patolang Kastila.”
2. Our local version is the sweeter kind.

Planting
Patola is not difficult to grow, but it likes loose, sandy soil, fertile and does not lodge water. It may be planted at any time of year, but there are more flowers, and fruits are bigger when the weather is cool. Patola is planted two times a year: from March to May and from October to December. But if the fruits will be made into luffa, it is better to plant it in October-December so the harvest falls in summer. Ordinary patola is planted directly in the field; but if it is not in season, plant first in plastic bags (perforated at the bottom) and then latter transfer to the field when it will be needing trellises to climb on.

Land Preparation

1. Plow the field and clean 2-3 times, with 7 days interval.
2. Dig trenches 3 meters apart from each other.
3. Plant the seed in the soil at 3 x 3 (or 2m) meters apart.
4. Set bamboo poles or posts in rows about 3 meters long and 3 meters apart. Tie strings or wire from post to post about 3 weeks after germination of seeds. Patola will bear fruit even without trellis, but many fruits will turn out in bad shape.
5. Patola needs watering. Dig canal for irrigation about 1½ meters from the plant or between trenches.

Fertilizer
Apply composting animal manure.

Harvesting
About 3-4 months after planting, or 45-50 days after flowering, patola can be harvested. A hectare of patola can yield about 10,000 pieces or more, depending on how well the plants have been maintained.

Manner of Preparing LUFFA (Body Scrub):

1. Let the patola grow mature before harvesting.
2. Remove the peel and shake off the seeds. It could be easier to clean this by boiling first, but this will diminish the coarseness for rubbing.
3. Dry in the sun for two days (in Summer) or 4-5 days in rainy weather. It can also be dried in the oven but the quality is inferior to that which is sun dried. Its whiteness is less.
4. Wash to clean and soften. Bleach to make it white.
5. Dry in the sun again 3-5 days. Now, the patola becomes wider, softer, and milk colored.
6. Cut into desired sizes (according to customers taste).
7. Seal in plastic bag

Source : www.elgu2.ncc.gov.ph; Photos: en.wikipedia.org and bathplantation.com 

Goodah!!! became a well-known and solidly patronized food chain starting in the 80s when it popularized traditional hot and quickly-served Filipino snacks like ‘goto’, ‘arroz caldo’, dinugguan and pares as well as acronym-named ensemble-dishes consisting of a fried rice base (sinangag abbreviated to ’si’) and fried eggs (itog abbreviated to ‘log’) combined with companion meats with names like ‘tapsilog’ (tapa, sinangag at itlog), ‘longsilog’ (longganisa), ‘tocilog” (tocino), The chain became iconic of Pinoy culture and so popular that it inspired the movie “Goodah!!!” and such phrases as “pagkain for every all” and “open 25 hours”.

GoodAh DOMESTIC re-opens its door to the public!  Once again, they are ready to provide “Pagkaing good for every all” and always geared up to serve “25 Hours a day”.   Located infront of the old Domestic airport, they cater to the needs of customers coming from nearby offices and establishments and they also accommodate deliveries along the vicinity.  The addition of this branch brings to 22 the total number of GoodAh!!! outlets in the country.

The schematic design of new Goodah!!! outlets display modernity in their airiness, open ambiance and a more passionate appeal to people’s identification with Pinoy culture and cuisine.  The first ever and only all-native food chain in the country, Goodah!!!, is undergoing a massive make-over and an expansion program under its new owners and management, according to a press statement from Del Sol Foods, Inc. which recently bought the chain from its previous owners, Goodah Foodhouse Corp.

Del Sol President and GM Jose Antonio Soler disclosed that major changes being undertaken within the business are projected to propel it into a leading franchising operation in the country within the year.

Del Sol bought Goodah Foodhouse’s assets inclusive of the absolute rights to the Goodah!!! name and brand; and three company-owned outlets. So far it has already undertaken initial brand name and identification enhancements and facilities improvements. Two of the three company-owned outlets have been relocated into “better, more visible and more traffic dense locations”, referring to the Goodah!!! stores in West Avenue, Q.C. and President Avenue in Paranaque.

In the ongoing-processes Del Sol will also allow existing franchised agreements with other outlets to expire in order to allow a completely regenerated corporate image and identity unless the present franchisees agree to stiffer terms and conditions in line with the reinvigorated vision and objectives of the new owners.

Contact Information:

Del Sol Foods, Inc.
369 Dr. Sixto Antonio Avenue
Maybunga, Pasig City, 1605 Philippines
Tel: 632-(02)-642-4489; 642-9295
Fax: 632-(02)-6404989
Email: franchise@gooodah.com.ph
Website: www.goodah.com.ph

During those days, dimsum was confined in Chinese restaurants, served ala carte to dine-in customers. Despite this stereotype, the couple defied conformity and instead saw the opportunity in take-outs. Landing a small space in SM Makati, Hen Lin enjoyed tremendous patronage from customers who raved about the authentic taste of their dimsum offerings, particularly the chili sauce which has now become a popular complement to Hen Lin’s siomai.

From then on, Hen Lin has been a familiar fixture in a most major malls in the metropolis.  You can easily find a Hen Lin store in Robinson’s Galleria, Ayala Center and The Landmark Center.  Hen Lin, ubiquitous as it is,  Hen Lin can be found in most other malls as well.

Hen Lin has been in the business of providing good, quality food for more than 25 years.  Hen Lin has more than a hundred branches, strategically located in malls and key cities.   Across the metropolis, inevitably you will find a Hen Lin kiosk, or at the very least a dine-in outlet, even in small towns.

Franchise Details:

Benefits in Franchising Hen Lin:

• Established Brand with over 25 years experience
• The first HACCP certified Siomai in the Philippines
• Reasonable capital investment
• Site Evaluation
• Strategic store planning
• Operation and support
• Human resources training and development
• Centralized purchasing and distribution
• Design, construction and technical support
• Opening and monitoring support

Some key points in choosing a location for Hen Lin:

• Condition of the mall and/or building
• Volume traffic area, pedestrian and/or vehicular
• Purchasing capacity of immediate area
• Proximity of parking spaces
• Number of parking spaces
• Leasing conditions in prospective sites
• Cleanliness of surroundings
• Accessibility by pedestrians
• Accessibility by vehicles
• Exact location within the building and/or mall
• Airconditioning conditions of building
• Lighting conditions of building
• Exhaust conditions of building
• Pedestrian type in key area

To hasten the evaluation of your application, please include the following information in your Letter of Intent:

• Exact Location of prospective site
• Location map of prospective site
• A photograph of the prospective site (if possible)
• Brief description of surrounding area
• Brief overview of why you think this will be a good location for Hen Lin
• Tell us something about yourself

Contact Information:

Business Development Department
M&H Food Corporation
M&H Building
Dona Irenea Avenue
Sucat, Paranaque, Metro Manila 1719
Philippines
Email: franchise@henlin.com.ph; marketing@henlin.com.ph
Website: www.henlin.com.ph

The rambutant grows on trees that are 10-20 feet (3.05-6.1 m) high. The trees are prized in landscaping because they are evergreens. The exterior of the rambutan can be orange to deep red in color. Each fruit is small, generally no more than 2 inches (5 cm) long. The interior can be white or light pink in color.  The somewhat hairlike covering is responsible for the common name of the fruit, which is based on the Malay word “rambut”, meaning “hair”. Within is the white or rose-tinted, translucent, juicy, acid, subacid or sweet flesh, 0.4-0.8 cm thick, adhering more or less to the ovoid or oblong, somewhat flattened seed, which is 2.5-3.4 cm long and 1-1.5 cm wide.

The rambutan is a sweet fruit that most palates find appealing. Ten to 20 fruits will grow in clusters. Their exterior appearance looks a bit foreboding, as it is covered in spikes. The spikes, however, are soft and will not harm one who touches or handles the rambutan.

The rambutan produces two crops each year, a smaller crop in mid-spring and a larger crop in late fall. Not all rambutan trees produce crops, because some trees are male. Some trees are hermaphrodites, producing both male and female blossoms, while others are exclusively female. The hermaphrodite tree is the most prized.

Varieties
Popular varieties in Malaya include ‘Chooi Ang’, ‘Peng Thing Bee’, ‘Ya Tow’, ‘Azimat’, and ‘Ayer Mas’. Dr. J.J. Ochse described 6 named varieties in Indonesia:

• ‘Lebakbooloos’–a broad-topped tree with dark-red fruits having uncrowded spines 3/5 in (1.5 cm) long, and grayish-white, tough, subacid flesh 1/5 in (0.5 cm) thick, frequently difficult to separate from the seed and often takes pieces of the testa with it. Ships well over long distances. (Cultivated also in India).
• ‘Seematjan’–Tree has an open crown and long, flexible branches. Fruits are dark-red with spines to 3/4 in (2 cm) long. In Java the tree is especially prone to attack by various insects. It is cultivated also in India and in the Philippines where it has averaged 16 lbs/acre (16 kg/ha). There are 2 forms: 1) ‘Seematjan besar’ with small fruit, thin rind, spines fairly far apart; very sweet, somewhat coarse, fairly juicy flesh to which the coarse, fibrous testa tightly adheres; 2) ‘Seematjan ketjil’ (or ‘Koombang’)–the fruit has soft, tough, and less sweet flesh to which the seed coat does not tightly adhere.
• ‘Seenjonja’–Tree low-growing; has a drooping crown. Fruit nearly ovoid, about 1 1/2 in (4 cm) long and 1 1/5 in (3 cm) wide; dark wine-red with slender, flexible spines about 2/5 in (1 cm) long. Flesh clings firmly to the seed. In the Philippines has yielded on the average 41 lbs/acre (41 kg/ha).
• ‘Sectangkooweh’–Tree broad-topped. Fruit flattened ellipsoid, about 2 in (5 cm) long, 1 1/2 in (4 cm) wide with slim spines 2/5 in (1 cm) long. Rind is thin, pliable, tough. Flesh yellowish-white, sweet, clings tightly to the thick testa which separates from the seed. Fruits stand long-distance shipment.
• ‘Seelengkeng’–Tree low-growing with drooping crown. Fruit ovoid, 1 1/5 in (3 cm) long, 3/4 in (2 cm) wide, with very fine, soft spines. Flesh slightly glossy, tough, moderately sweet, and separates from the seed with a few particles of testa clinging to it. Air-layers are unsatisfactory, so it is rare in cultivation and expensive on the market. Much favored by Chinese because of its resemblance to the lychee. (Cultivated also in India.)
• ‘Seekonto’–Tree has broad crown; is fast-growing. Fruits ellipsoid, faintly flattened, about 2 in (5 cm) long, 1 1/2 in (4 cm) wide. Spines are thick and short. Flesh is dull, grayish-white, somewhat coarse and dry; clings to the testa which separates readily from the seed.
• ‘Maharlika’ (no description available) has yielded 21 lbs/ acre (21 kg/ha) in the Philippines.

Yellow-fruited rambutans are called ‘Atjeh koonig’ in Batavia. In Malaya, ‘Rambutan gading’ indicates a yellow type.

Among the many “races” of rambutan in Malaya, the best “freestone” types are found in Penang. One race with a partly free stone is known as ‘rambutan lejang’. Burkill says that some rambutans are so sour that monkeys are reluctant to eat them.

In 1950, Philippine agriculturists undertook a program of selection and the creation of a Testing Plot at the Provincial Nursery, Victoria, Oriental Mindoro. There they assembled 360 trees of which 140 were found to be bearing in 1960 and 196 (mostly males) were non-bearing. Observations of the bearing trees there and at the Arago Farm not far away, resulted in the selection of 21 clones which they classified into 4 groups according to fruit size: 1) very large, 14 or less per lb (31 or less/kg); 2) large, 15 to 16 per lb (32-36/kg); 3) medium, 17 to 19 per lb (37-41/kg); 4) small, 20 or more per lb (42 or more/kg).

The main characteristics of the 21 named selections are here summarized:

• ‘Queen Zaida’–Dark-red, oblong, medium-size; flesh thick (38.76% of fruit), sweet, juicy; freestone; 60% of fruits kept well for 2 weeks in cold storage. Yield: 275 lbs (125 kg) per tree at 20 years of age.
• ‘Baby Eulie’–Light-red, very large, flesh thick (39.92% of fruit), soft, freestone. Kept well only 1 week at 60º F (15.56º C). Yield: 352 lbs (160 kg) per tree at 8 years of age.
• ‘Princess Caroline’–Dark-red, small, rind pliable; flesh thick (44.14% of fruit); seeds small. Kept well for 2 weeks at 60º F (15.56º C). Yield; 440 lbs (200 kg) per tree at 8 years of age.
• ‘Quezon’–Yellowish- red, small to medium; rind pliable; flesh thick (38.24% of fruit); sweet, slightly acid, juicy. Yield: 343 lbs (156 kg) per tree at 8 years of age.
• ‘Roxas’–Dark-red; medium-sized; flesh thick (42.97% of fruit); juicy, sweet, adheres to seed. Yield: 429 lbs (195 kg) per tree at 8 years of age.
• ‘Zamora’–Yellowish rind with pale-pink spines; oblong; small; rind hard; flesh thick (38.29% of fruit), juicy and sweet. Yield: 330 lbs (150 kg) per tree at 7 years of age. Ripens mid-to late October. After 2 weeks of refrigeration at 60º F (15.56º C) 80% of the fruits were still in good condition.
• ‘Quirino’–Yellowish with pinkish-red spines; small; flesh thick (32.78 % of fruit), juicy and sweet. Borne in large clusters of up to 85 fruits each.
• ‘Magsaysay’–Dark-red to near-black with dark-red spines; oblong, large; rind pliable; flesh thick (42.68% of fruit); juicy, sweet; freestone. Yield: 176 lbs (80 kg) per tree at 6 years of age.
• ‘Santo Tomas’–Yellowish-pink with reddish-pink, soft spines. Nearly round; rind hard; flesh thick (43.25% of fruit); seed small. Yield: 352 lbs (160 kg) per tree at 8 years of age.
• ‘Victoria’–Yellowish with red spines; rind thick; flesh thick, juicy, sweet, freestone. Yield: 132 lbs (60 kg) per tree at 6 years of age. Early in season (mid-July).
• ‘Baby Christie’–Yellowish-red with soft, silvery-pink spines; large. Flesh thick (36.41% of fruit).
• ‘Governor Infantada’–Oblong, very large; rind pliable; flesh thick (39.28% of fruit), juicy, sweet and slightly acid; adheres tightly to seed. Yield: 330 lbs (150 kg) per tree at 6 years of age. Fruits keep only 1 week at 60º F (15.56º C).
• ‘Laurel, Sr.’–Pinkish-red, small; flesh thick (39.76% of fruit). Tree very low-growing, spreading.
• ‘Fortich’–Yellowish-red; medium-sized; flesh thick (40.95% of fruit); juicy, sweet; freestone. Early in season.
• ‘Osmeña, Sr.’–Purple-red; medium-sized; flesh thick (38.90% of fruit); juicy, sweet; freestone. Ripens late in season.
• ‘Ponderosa Ferreras’ (from Arago, Farm)–Crimson red with very prominent spines; very large; flesh thick (35.73% of fruit); juicy, sweet, freestone. Early in season. Yield: 303 lbs (138 kg) per tree at 6 years of age.
• ‘Rodrigas’ (from Arago Farm)–Medium-sized; flesh thick (38.46% of fruit).
• ‘Manahan’ (from Arago Farm)–Medium-sized; flesh thick (37.37% of fruit).
• ‘Santan’ (from Arago Farm)–Flesh thick (34.26% of fruit).
• ‘Arago’ (from Arago Farm)–flesh very thick (41.42% of fruit).
• ‘Cruz’ or ‘Cruzas’ (from Arago Farm)–flesh medium-thick (26.15% of fruit).

About 1960, 10 outstanding rambutans were selected in an evaluation of 100 seedling trees of the unsurpassed Indonesian ‘Seematjan’, also ‘Seenjonja’, ‘Maharlika’, ‘Divata’, ‘Marikit’, ‘Dalisay’, ‘Marilag’, ‘Bituin’, ‘Alindog’, and ‘Paraluman’.

Climate
The rambutan flourishes from sea-level to 1,600 or even 1,800 ft (500-600 m), in tropical, humid regions having well-distributed rainfall. In the ideal environment of Oriental Mindora Philippines, the average temperature year-round is about 81º F (27.3º C), relative humidity is 82%, rainfall 71 in (180 cm)-about 165 rainy days. The dry season should not last much over 3 months.

Soil
The tree does best on deep, clay-loam or rich sandy loam rich in organic matter, or in deep peat. It needs good drainage.

Propagation
Rambutan seeds, after removal from the fruit and thorough washing, should be planted horizontally with the flattened side downward in order that the seedling will grow straight and have a normal, strong root system. Seeds will germinate in 9 to 25 days, the earlier, the more vigor in the seedling. The rate of germination of 2-day-old seeds is 87% to 95%. A week after seed removal from the fruit, there may be only 50% to 65% germination. Sun-drying for 8 hours and oven-drying at 86º F (30º C) kills seeds within a week. Washed seeds will remain viable in moist sawdust, sphagnum moss or charcoal for 3-4 weeks, and some will even sprout in storage. The juice of the flesh inhibits germination. Accordingly, unwashed seeds or seeds treated with the juice can be held for a month in moist sawdust without sprouting.

Rambutan seedlings bear in 5-6 years, but the ratio of female to male trees is 4 or 5 to 7. One Philippine seedling orchard was found to have 67% male trees. Then, too, hardly 5% of female trees give a profitable yield. Vegetative propagation is essential.

Cuttings have been rooted experimentally under mist and with the use of growth-promoting hormones, but this technique is not being practiced. Air-layering may at first appear successful, but many air-layers die after being transplanted into 5-gal containers, or, later, in the field, long after separation from the mother tree.

Marching is very effective onto 5- to 9-month-old seedlings of rambutan or of pulasan (N. mutabile L.) or N. intermedium Radlk., but is a rather cumbersome procedure. After 2 or 3 months, the scion is notched 3 times over a period of 2 weeks and then severed from the parent tree. Cleft-, splice-, and side-grafting are not too satisfactory. Patch-budding is preferred as having a much greater rate of success. Seedlings for use as rootstocks are taken from the seedbed after 45 days and transplanted into 1-quart cans with a mixture of 50% cured manure and later transferred to 5 gal containers. In Oriental Mindoro Province, if the budding is done in the month of May, they can achieve 83.6% success; if done in June and July, 82%. Budded trees flower 2 1/2 to 3 years after planting in the field.

Culture
In the Philippines, it is recommended that the trees be planted at least 33 ft (10 m) apart each way, though 40 ft (12 m) is not too much in rich soil. If the trees are set too close to each other, they will become overcrowded in a few years and production will be seriously affected.

Philippine agronomists apply 2.2 lbs (1 kg) ammonium sulfate together with 2.2 lbs (1 kg) complete fertilizer (12-24-12) per tree immediately after harvest and give the same amount of ammonium sulfate to each tree near the end of the rainy season. Studies in Malaya show that a harvest of 6,000 lbs/acre (6,720 kg/ha) of rambutan fruits removes from the soil 15 lbs/acre (approximately 15 kg/ha) nitrogen, 2 lbs/acre (2 kg/ha) phosphorus, 11.5 lbs/acre (11.5 kg/ha) potassium, 5.9 lbs/acre (5.9 kg/ha) calcium, and 2.67 lbs/acre (2.67 kg/ha) magnesium.

Irrigation is given as needed in dry seasons. Light pruning is done only to improve the form of the tree and strengthen it. Rambutan trees should be sheltered from strong winds which do much damage during the flowering and fruiting periods.

Harvesting
In Malaya, the rambutan generally fruits twice a year, the first, main crop in June and a lesser one in December. In the Philippines, flowering occurs from late March to early May and the fruits mature from July to October or occasionally to November.

The entire fruit cluster is cut from the branch by harvesters. If single fruits are picked, they should be snapped off with a piece of the stem attached, so as not to rupture the rind. The fruits must be handled carefully to avoid bruising and crushing, and kept dry, cool, and well-ventilated to delay spoilage.

Yield
Generally, shoots that bear fruit one year will put out new growth and will bloom and fruit the next year, so that biennial bearing is rare in the rambutan. However, yield may vary from year to year. Individual trees 8 years old or older have borne as much as 440 lbs (200 kg) one season and only 132 lbs (60 kg) the next. In the Philippines, the average production per tree of 21 selections was 264 lbs (120 kg) over a 4-year period, while the general average is only 106 lbs (48 kg).

From 1965 to 1967, agronomists at the College of Agriculture, University of the Philippines, studied the growth, flowering habits and yield of the Indonesian cultivars, ‘Seematjan’, ‘Seenjonja’, and ‘Maharlika’. They found that all the ‘Seematjan’ flowers were hermaphrodite functioning as female (h.f.f.) and that it is necessary to plant male trees with this cultivar. ‘Seenjonja’ and ‘Maharlika’ flowers were mostly h.f.f. with a very few hermaphrodite functioning as males (h.f.m.) in the same panicles, and concluded that, though self-pollination is possible, planting of male trees with these cultivars should improve production.

Keeping Quality
Ordinarily, the fruits must be gotten to local markets within 3 days of picking before shriveling and decay begin. Fungicidal applications and packing in perforated polyethylene bags have extended fresh life somewhat. Weight loss has been reduced by packing in sawdust, or coating with a wax emulsion. Storing in sealed polyethylene bags at 40º F (10º C) and 95% relative humidity has preserved the fruits in fresh condition for 12 days. Some cultivars, as noted, keep better than others.

Pests and Diseases
Few pests or diseases have been reported by rambutan growers. Leaf-eating insects, the mealybug, Pseudococcus lilacinus, and the giant bug, Tessaratoma longicorne, may require control measures. The mango twig-borer, Niphonoclea albata, occasionally appears on rambutan trees. The Oriental fruit fly attacks very ripe fruits. Birds and flying foxes (fruit-eating bats) consume many of the fruits, probably considerably reducing yield figures.

There are several pathogens that attack the fruits and cause rotting under warm, moist conditions. Powdery mildew, caused by Oidium sp., may affect the foliage or other parts of the tree. A serious disease, stem canker, caused by Fomes lignosus in the Philippines and Ophioceras sp. in Malaya, can be fatal to rambutan trees if not controlled at the outset.

Food Uses
Rambutans are most commonly eaten out-of-hand after merely tearing the rind open, or cutting it around the middle and pulling it off. It does not cling to the flesh. The peeled fruits are occasionally stewed as dessert. They are canned in sirup on a limited scale. In Malaya a preserve is made by first boiling the peeled fruit to separate the flesh from the seeds. After cooling, the testa is discarded and the seeds are boiled alone until soft. They are combined with the flesh and plenty of sugar for about 20 minutes, and 3 cloves may be added before sealing in jars. The seeds are sometimes roasted and eaten in the Philippines, although they are reputedly poisonous when raw.

Nutrition
Rambutan are rich in vitamin C, they are also a good source of Potassium, Sodium, Phosphorus, Magnesium and traces of many other minerals. Rambutan are a great tasting, healthy addition to anyones diet, though diabetics should be aware of their high sugar content.

The pericarp (rind) of Rambutan contains saponin and tannin and in Java it is dried and used medicinally. The seeds contain tallow which has a high level of arachidic acid and is sometimes used to make soap and candles. The seed of the Rambutan should not be eaten raw due to its high level of toxicity and is also said to be narcotic.

Toxicity
There are traces of an alkaloid in the seed, and the testa contains saponin and tannin. The seeds are said to be bitter and narcotic. The fruit rind also is said to contain a toxic saponin and tannin.

Other Uses
Seed fat: the seed kernel yields 37-43% of a solid, white fat or tallow resembling cacao butter. When heated, it becomes a yellow oil having an agreeable scent. Its fatty acids are: palmitic, 2.0%; stearic, 13.8%; arachidic, 34.7%; oleic, 45.3%; and ericosenoic, 4.2%. Fully saturated glycerides amount to 1.4%. The oil could be used in making soap and candles if it were available in greater quantity.

Wood: The tree is seldom felled. However, the wood–red, reddish-white, or brownish–is suitable for construction though apt to split unless carefully dried.

Medicinal Uses: The fruit (perhaps unripe) is astringent, stomachic; acts as a vermifuge, febrifuge, and is taken to relieve diarrhea and dysentery. The leaves are poulticed on the temples to alleviate headache. In Malaya the dried fruit rind is sold in drugstores and employed in local medicine. The astringent bark decoction is a remedy for thrush. A decoction of the roots is taken as a febrifuge.

Sources: da.gov.ph, wisegeek.com; Photos: rambutan.com, board.muse.mu

Another exciting way of making delicious maja is the Maja De Ube.  This new maja variation is made with a combination of mashed ube or purple yam.  Making Maja de Ube is one of the easiest desserts to make.  A perfect business to start at home and a good addition to your kakanin business, if you have one.

Ingredients:

• 3 cups fresh coconut cream, with no water added
• 1 cup fresh milk
• 1 cup evaporated milk
• 1 cup water
• 5 pcs pandan(fragrant screw pine) leaves
• 2 cups white sugar
• 4 cups ube pulp (yam), peeled, boiled and mashed finely
• 1 tbsp salt
• 1/4 cup fresh butter
• 3/4 cup cornstarch

Procedure:

1. In a wok, mix all ingredients together thoroughly. Make sure mixture is free of lumps.
2. Cook in medium heat.
3. Turn to low when maja starts to boil.
4. Stir continuously to prevent mixture from scorching.
5. When mixture starts to glisten, maja is fully cooked.
6. Immediately transfer into baking casserole to set.
7. Discard pandan leaves.
8. Slice and serve when cool.
9. Top with toasted grated coconut or latik

Note:

• To prepare for toasted grated coconut or latik: 1/3 cup sugar for every 1 cup coconut meal. Roast in carajay until golden brown

Source: filipinovegetarianrecipe.com; Photo: pinoyexchange.com

A decade after 1997, Tapa King’s one-store “hole in the wall” operations grew to 14 company-owned stores and the year marked the start of Tapa King’s franchising operations.

True to its commitment to quality - “Quality in our products, quality in our service and quality in our way”, Tapa King continues to grow. As of August 2008, Tapa King has 35 stores.

Tapa King started its franchise operations in 1997 and since then has relied on its franchise, our Owner/Operators, to play a major role in the Team’s success. Tapa King remains committed to franchising as a predominant way of doing business.

• They are actively seeking highly qualified business people to join their Team as Owners/Operators.
• Owning a Tapa King quick service restaurant [QSR] is a tremendous opportunity that is affordable. They are seeking individuals with significant business experience who have successfully owned or managed multiple business units or have lead multiple departments, and who have significant financial resource.
• They are a family of over 30 Owner/Operators passionate about satisfying their customers, growing their business, making money and having fun.

Contact Information:

TAPA KING CORPORATE OFFICE
#13 Ano 96 Street
Brgy. Hagdang Bato
Libis, Mandaluyong City
1552 Philippines
Tel:  (632) 534-8276; (632) 531-2850
Email: corporate@tapaking.com.ph
Website: www.tapaking.com.ph

Agriculturally, the tree is grown throughout the entire Southeast asian region, ranging from Southern India to the Philippines for its fruit.  In the Philippines, where it is locally referred to as the lanzones, the plant is grown mostly on the southern parts of the island of Luzon, especially in Paete, Laguna, due to the species’ narrow range of conditions favorable to its survival.  It is also found in abundance on Northern Mindanao particularly in places as Butuan, Cagayan de Oro, and Camiguin. The Camiguin variety is especially sweet and succulent.

LANZONES FACT SHEET:

• Grown in Southern Tagalog and Mindanao
• 10,330 ha. area planted
• Grows well in clay loam soils and in places where the ground water is shallow.
• Thrives best in warm humid climate with an even distribution of rainfall throughout the year.

The problem with lanzones as a crop is that it is seasonal. It produces fruits only in late September through early November and the rest of the year you wait. When the fruits are ripe the bunches are gathered and delicately packed in open baskets called “kaing” and sent to merchants in Manila.

The tree is erect, short-trunk, slender or spreading; reaching 35 to 50 ft (10.5 to 15 m) in height, with red-brown or yellow-brown, furrowed bark. Its leaves are pinnate, 9 to 20 in (22.5-50 cm) long, with 5 to 7 alternate leaflets, obovate or elliptic-oblong, pointed at both ends, 2 3/4 to 8 in (7-20 cm) long, slightly leathery, dark-green and glossy on the upper surface, paler and dull beneath, and with prominent midrib. Small, white or pale-yellow, fleshy, mostly bisexual, flowers are home in simple or branched racemes which may be solitary or in hairy clusters on the trunk and oldest branches, at first standing erect and finally pendant, and 4 to 12 in (10-30 cm) in length.

Lansium domesticaton occurs in at least four cultivated forms, namely, duku, langsat (lansones), duku langsat and dokong. They differ in tree form, fruit and in fruit arrangement. A typical langsat fruit is borne in clusters of 6-10. An individual fruit is round or oval in shape, about 2.5 – 3.0cm long with a comparatively thin skin. The skin exudes latex even when it is mature. Its flesh is divided into 4 – 5 segments. Only one segment contains large, green bitter seed while others contain small seeds or are seedless. Its taste varies from sour, slightly sour to sweet. he duku fruit is round, from 2.5 – 5.0cm in diameter with a thick (6mm) dark colored skin more leathery than duku langsat and langsat.

There are usually 4 – 12 fruits per raceme. The duku langsat fruit resembles that of langsat in shape and colour except that it has a thicker skin. There are usually 5 – 25 fruits per raceme. The fruit is round or oval in shape and from 2 – 4cm in diameter. Like the langsat and duku the skin of duku langsat peels easily from the aril. In duku and duku langsat the flavour is generally very delicate and sweet. Duku langsat is native to Malaysia, Phillippines and Java where it is widely distributed. The Dokong is quite similar to the other lansium, fruit is aborate, flavour is sweet and a little samrish taste, the texture is soft and juicy. It is less asomatic compared to the other 2 lansium.

There are two distinct botanical varieties: 1) L. domesticum var. pubescens, the typical wild langsat which is a rather slender, open tree with hairy branchlets and nearly round, thick-skinned fruits having much milky latex; 2) var. domesticum, called the duku, doekoe, or dookoo, which is a more robust tree, broad-topped and densely foliaged with conspicuously-veined leaflets; the fruits, borne few to a cluster, are oblong-ovoid or ellipsoid, with thin, brownish skin, only faintly aromatic and containing little or no milky latex. The former is often referred to as the “wild” type but both varieties are cultivated and show considerable range of form, size and quality.

There are desirable types in both groups. Some small fruits are completely seedless and fairly sweet. ‘Conception’ is a sweet cultivar from the Philippines; ‘Uttaradit’ is a popular selection in Thailand; ‘Paete’ is a leading cultivar in the Philippines. The langsat is ultra-tropical. Even in its native territory it cannot be grown at an altitude over 2,100 to 2,500 ft (650-750 m). It needs a humid atmosphere, plenty of moisture and will not tolerate long dry seasons. Some shade is beneficial especially during the early years.

Langsats are commonly grown from seeds which must be planted within 1 or 2 days after removal from the fruit. Viability is totally lost in 8 days unless the seeds are stored in polyethylene bags at 39.2º-42.8º F (4º-6º C) where they will remain viable for 14 days. Seedlings will bear in 12 to 20 years. Air-layering is discouraging, as the root system is weak and the survival rate is poor after planting out. Shield-budding has a low rate of success. Cleft- and side-grafting and approach-grafting give good results.

The budwood should be mature but not old, 2 1/2 to 3 1/2 in (6.5-9 cm) long, 1/4 to 3/4 in (6-20 mm) thick, and it is joined to rootstock of the same diameter about 2 1/2 to 4 in (6.5-10 cm) above the soil. Some preliminary experiments have been conducted in Puerto Rico with hormone-treated cuttings under intermittent mist. Whitman found that a potted cutting 3 to 4 in (7.5-10 cm) long, will root if covered with a clear plastic bag.

VARIETIES:

Duku

• The tree is usually shorter than the other varieties but has a wider crown.
• Leaves are hairless.
• Fruits are round and are borne from 4 to 12 fruits per raceme.
• Pericarp is thick (up to 6 mm) with no latex.
• It is sweet with a delectable flavor.

Paete

• Grown mostly in Luzon, Misamis Oriental and Camiguin Island.
• Fruit is elongated and smallest among the varieties.
• Leaves are lanceolate.
• The tree is erect.
• Trees are relatively susceptible to bark borer infestation.

Longkong

• A variety introduced from Thailand and Indonesia.
• The fruit is sweet and tasty.
• Almost seedless.
• The skin or peel has no latex.

SITE SELECTION:

• Flat to hilly within 600 m above sea level.
• The land should have a loamy or sandy soil.
• 2,500 – 3,000 mm annual rainfall
• 75-80% relative

PREPARATION OF PLANTING MATERIALS:

• Select only plump and well-developed seeds.
• Carefully remove the flesh adhering the seed.
• Germinate the seeds in light loamy soils or in germination beds with sawdust.
• Germinated seedling are ready for potting in 8” x 11” x 0.003 plastic bag when the first pair leaves have appear.
• At 12-18 months from pricking the rootstocks are ready for asexual propagation.
• At 6-12 months after grafting, the asexually propagated plants are ready for field planting.
• Rebagging should be done when polyethylene bag becomes brittle.
• Rear seedlings under a nursery shade allowing full recovery of the plants prior to field planting.

LAND PREPARATION:

• Clear/underbrush the whole area.
• Plow and harrow to loosen the soil.
• Plant temporary shade (ipil-ipil, madre de cacao or banana) before field planting.
• Stake a distance of 5 m between hills and 5 m between rows.
• Prepare holes 25 cm in diameter at a depth of 25 cm or big enough to accommodate the ball of soil supporting the bagged plants.

PLANTING:

• Apply basally, 50-100 gm of complete fertilizer (14-14-14) or ammophos (16-20-0).
• Remove the plastic bag and plant the seedling into the prepared hole.
• Cover the hole with top soil and press gently.
• Water immediately after planting.

CARE AND MANAGEMENT:

1. Ring weeding should be done when necessary.

2. Shallow cultivation of the plant to a radius of at least 1 m should be done twice a year or as the need arises.

3. Mulch the tree with coconut husks or grasses to conserve soil moisture.

4. Pruning

• Judicious pruning should be done during the dry season.
• Cut surfaces should be applied with copper fungicides.
• Start pruning when the plants is 1.5 m tall.
• Decapitate the apical shoot to a height of 1 m to induce formation of secondary stems and bend the stems outward to promote good branching.
• When the plants are matured, prune every after harvest to remove diseased and weak branches, and shoots which grow parallel to secondary stem.

5. Flower thinning

• Remove excess cluster of flowers that emerge in tertiary and small branches, short clusters (less than 3 inches) and overcrowded clusters to prevent deformities in fruits.

6. Fertilization

Fertilization Schedule:
Plant Age or Stage / Kind of Fertilizer / Rate/Plant

• Vegetative stage / Ammonium Sulfate / (21-0-0) or Urea (46-0-0) 100-200 gm/tree/year
• Bearing stage /  Complete Fertilizer / (14-14-14) 5-8 kgs/tree/year (after harvest)

Drill or broadcast the fertilizer 1 m away from the base of the plant depending upon the topography of the land.

PESTS AND DISEASES:

• threat to the industry
• retard the growth of trees
• reduced both quality and quantity
• reduce yield

Insects Pests of Lanzones

1. Bark Borer

• Serious pest of lanzones
• Bark infestation suppresses flower emergence and reduces yield

a. Proxinonena sp.

• Injurious among species
• Feeds on bark and cambium layer
• Produce a scaly bark

b. Cossus sp.

• Mines under the bark by feeding on it and secretes a web that form a tunnel.
• Infestation occurs at the crevices between branches.
• Infestation in old trees.

c. Gold-banded Moth

• Larvae predominant on the terminal twigs.
• Dark blister-like appearance indicative of its infestation.
• It penetrates the cambium layer of the twigs.
• Scraping-off of infested bark is harder than Proxinonena sp.

2. Twig Borer (Cerambycid Beetle) – The larva bore into the stem or twig of the lanzones trees resulting in the death of plant tissue. To Control, damage plant parts must be pruned and burned.

Pest Control

1. Mechanical Method – Scraping and pruning infested portions.
2. Chemical Method – Application of insecticide after mechanical operations in knocking out the borer.

Diseases

1. Root Rot

• This fungus disease attacks trees in areas with waterlogged condition.
• Infection starts at lateral roots and moves towards the main root up to the base of the trunk.
• Externally the leaves turn yellow and gradually fall-off.

Control:

• Provide good drainage
• Digging and burning of dead trees
• Treat infected roots and trunk with fungicides

2. Scab

• Serious disease affecting the Longkong variety of lanzones.
• Exhibited by bulging of the bark.

Control: Spray Copper Hydroxide(Kocide) or Copper Oxychloride)

HARVESTING:

• Harvest the fruits 140-150 days from flower formation to fruit ripening.• Do the harvesting early in the morning or late in the afternoon.
• Harvest the fruits by climbing the tree and cut the ripe bunches with sharp cutters or pruning shears.

Post Harvest Handling

• sort, clean, air dry and grade the harvested fruits.
• pack the fruits in cartons or crates with liners or cushion to reduce damage during handling.
• store the fruits in cold storage at 10°C with relative humidity of 85-90 % to extend the shelf-life of the harvested fruits.

Source: hvcc.da.gov.ph; Photos: wikipedia.com and flickr.com

Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise.  It is often used as a condiment.  Marinades often contain vinegar.

There are many different types of vinegars, depending on what liquid the ethanol has been fermented in.  In this process, we used Squash peelings to make an inexpensive vinegar.  Making Vinegar from squash peelings is a good home-business to start with a low capital investment.

Materials:

• 1 kg. kalabasa peels & cores
• 1 1/2 cup  sugar
• 1/2 tsp. yeast
• 1 cup vinegar starter

Utensils:

• measuring cup
• measuring spoon
• knife
• chopping board
• casserole
• stovecheese
• clothwide-mouthed glass jars
• thermometer

PROCEDURE:

1. Wash peels and cores of kalabasa, add three (3) parts water for every part of peel. Boil for 15 minutes.
2. Strain, add 4 c water for every 4 cups of strained liquid from boiled peels/core.
3. Add ¾ c sugar for every 4 c diluted liquid.
4. Pasteurize at 60 – 65ºC for 10-15 minutes.
5. Transfer in a sterilized container half-filled and cool. Add ¼ tsp yeast for every 4 c diluted liquid. Cover with clean cloth/paper.
6. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume.
7. Pour gently the alcohol solution into another sterilized container so as not to disturb the sediments. Add one (1) cup vinegar starter for every four (4) cups of the solution. Cover with clean cloth/paper.
8. Set aside for 15-20 days then determine the acidity which is usually between 6-7 percent.
9. Decant/strain. Pasteurize at 60 – 65ºC for 5 minutes.
10. Fill in sterilized bottle and seal tightly.
11. Label and store.

Source: DOST; Photo: recipetips.com

The skin of an avocado can vary from a bright green to a very dark purple reminiscent of eggplant. Much like a banana, an avocado is usually picked from the tree in an unripened stage. Consumers are urged to select avocados with a dark color and a slight ‘give’ when pressed.  An avocado should be stored in the open air or with bananas until fully ripe. The flesh of a ripe avocado should be greenish-yellow to a deep yellow.

Avocado is almost always served raw.  In the Philippines,  Avocado is one of the popular dessert found in the dining table.  Avocados contain an inordinate amount of fat,  it also have significantly more potassium than bananas, and avocado oil is an extremely popular skin care ingredient, high in vitamins A, B1, B2, D and E.

Varieties
The avocado varieties in the country have been developed mainly through introduction and selection. Many varieties have been introduced since 1903 and most of them have been lost. Today, only a few varieties exist. Most of them are selections from local seedling trees, and they are confined to only a few nurseries and backyards. These are:

• Cardinal: The fruit bottlenecked with an average weight of 400 grams. The skin is reddish-purple and thick (1.3 mm). The seed is small (40 g) and is loose to tight in the cavity. The flesh is yellow, moderately fibrous and constitutes 80 per cent of the whole fruit by weight.
• Calma: The fruit ovoid and weighing 600 grams. The skin is reddish-purple and intermediate in thickness (1.0 mm). The seed is small (80 g) and is loose in the cavity. The flesh is yellow and is 80 per cent of the whole fruit by weight.
• Uno: The fruit ovoid and weighing 400 grams. The skin is purple and is rather thick (2.0 mm). The seed is small (80 g) and is loose to tight in the cavity. The flesh is creamy yellow and is 80 per cent of the whole fruit by weight.
• 240: The fruit ovoid and weighing 600 grams. The skin is green and thin (1.26 mm). The seed is intermediate in size (90 g) and is rather loose in the cavity. The flesh is creamy yellow and is 80 per cent of the whole fruit by weight.
• 227: The fruit is bottlenecked and weighing 500 grams. The skin is purple and thick (1.3 mm). The seed is small (50 g) and is loose in the cavity. The flesh is dark yellow and is 80 per cent of the whole fruit by weight.

Recently, three new varieties were approved by the National Seed Industry Council. However, these have not yet been released to the private nurseries. These new varieties are:

• Parker: The fruit ovoid and having an average weight of 600 grams. The skin is purple and thick (1.1 mm). The seed is small in size (70 g) and is tight in the cavity. The flesh is creamy yellow and is 80 per cent of the whole fruit by weight.
• RCF Purple: The fruit ovoid and weighing 400 grams. The skin is reddish-purple and thick (1.2 mm). The seed is small (40 g) and is loose in the cavity. The flesh is creamy yellow and is 80 per cent of the whole fruit by weight.
• Cepillo Green: The fruit pyriform and weighing 700 grams. The skin is green and intermediate in thickness (0.9 mm). The seed is intermediate in size (90 g). The flesh is dark yellow and is 80 per cent of the whole fruit by weight.

No varieties have so far been identified for rootstock use. Available seeds coming from the seasons produce are usually sown and the resulting seedlings are used as rootstocks.

Production of Planting Materials
Since the avocado is not considered a major fruit in the country and is planted mostly in backyards, only a limited amount of planting material is being produced in a few government institutions and private nurseries. Planting materials may come in the form of grafted plants or seedlings for rootstock use. Government agencies such as the Bureau of Plant Industry of the Department of Agriculture and the University of the Philippines Los Baos, particularly the National Seed Foundation and the Department of Horticulture, produce a few hundred grafted plants of locally available varieties. Small private nurseries which also sell sexually propagated avocado plants are a good source of seedling rootstocks for propagation. Seedlings grown in the nurseries are heterogeneous – each seedling different from another, even though the seeds may have come from one variety or only from one parent tree.

The commonly used and preferred method for large-scale propagation is grafting. This method is less labour-requiring, faster and economical in the use of scion materials. In the case of cleft-grafting, 6-12 months old seedlings are used as rootstocks. Budwood sticks are obtained from the seasons mature growth with well-developed terminal buds. New shoots are formed within three to four weeks. Other methods of propagation which are sometimes employed are inarching and shield-budding. Inarching is a slow and laborious process although it can be used during the rainy season when grafting and budding cannot be done successfully. Shield-budding on the other hand is a fast method. However, it requires skill.

Training and Pruning of Plants
Avocado requires very little pruning once the tree has been established. When the trees are still young, especially during the first few years, the plants are trained to a desirable shape by allowing three well-spaced branches to develop and eliminating the rest. Once the trees have attained the desired form, pruning is confined to the removal of diseased, infested and interlacing branches and watersprouts.

Fertilizer Application
Many avocado trees in the Philippines are grown without the benefit of fertilizer. This may be the reason why fruit yield and quality tend to decline after fruiting for several years.

Under the existing orchard soil conditions in the country, young and nonbearing avocado trees require only nitrogenous fertilizer. Farmers apply 100-200 grams of ammonium sulphate or about 50-100 grams urea/tree, twice a year. As the trees bear fruit, 500 grams of complete fertilizer are applied, twice a year. For full-bearing trees, two kilograms of complete fertilizer are applied per year. A supplemental application of organic fertilizers, e.g. animal and poultry manure, and compost, is also given.

The fertilizer is applied at the onset and towards the end of the rainy season. It is usually applied in a ring around the trunk of the tree or in shallow holes dug beneath the tree canopy.

Weeding and Mulching
Mulching of avocado trees is not practised in the Philippines. Weeding, on the other hand, is confined only to the removal of weeds within a one-metre radius from the trunk especially when the trees are still young; it is usually carried out manually with the use of a scythe or mechanically with the use of a grasscutter.

Irrigation
The practice of irrigating avocado trees in the country is uncommon. The plants are irrigated only when they are newly planted in the field and at certain times of the year when the dry season extends from four to five months. Otherwise, the trees are rainfed. Irrigation is effected manually.

Control of Pests and Diseases
The insect pests attacking the avocado, in order of their importance, are the following:

• Borers: The borers, Niphonoclea albata and Niphonoclea capitoe, attack the trunk, pith and twigs by boring their way and cutting off the plants tissues. Lime wash and lime sulphur are used as repellents. In some instances, the tree is sprayed with insecticide.
• Scale Insects and Mealy Bugs: The scale insect, Asphidiutus destructor, and the mealy bugs suck the sap from the leaves, shoots and fruits, causing premature falling of the fruits. Oil emulsion spray is used in controlling these insects.
• Oriental Fruit Fly: The Oriental fruit fly, Dacus dorsalis, attacks the mature fruits which are about to ripen. They are controlled by spraying with malathion.

The major diseases which affect the avocado are:

• Root rot: This is caused by the fungus Phytophthora cinnamomi. Symptoms include yellowing of leaves, sparse foliage, wilting of leaves and dieback of shoots. Prevention of conditions conducive to the growth of the fungus by providing adequate drainage or avoiding planting in waterlogged areas seems to be the best method at present to control the disease.
• Anthracnose: This is caused by Colletotrichum gloeosporioides and affects the leaves, twigs and fruits. It is controlled by spraying with Bordeaux mixture or copper sulphate.

A minor disease of the avocado is the scab which is caused by Sphaceloma perseae. It attacks the fruit and is controlled by spraying with Bordeaux mixture.

Harvesting
Avocado fruits are harvested when they are fully mature. Indications of maturity are the appearance of reddish-purple streaks on the stem-end of purple-fruited varieties and a change in color from green to light green on green-fruited varieties. In the case of loose-seeded varieties, an indication of fruit maturity is the production of a hollow sound when the fruit is tapped with the fingers.

Avocado fruits on the same tree do not mature at the same time, so selective harvesting is usually practiced. This requires going over the tree several times until all the fruits are harvested. Harvesting is accomplished manually by climbing the tree or by using a ladder. Fruits which cannot be reached by hand are harvested with the use of a long bamboo pole fitted at one end with a wire hook and an attached net to catch the fruits. The fruits are then placed in sacks or in rattan or bamboo baskets lined with banana leaves, for transport to the market.

From the national figures on area and production for the years 1990-1997, a mean annual yield of 9.6 t/ha with 84 kg/tree was estimated. This is quite an improvement from the figures recorded 15 years earlier, when mean yield was only 4.9 t/ ha with 50 kg/tree. Though the total area planted and the number of bearing trees recorded for both periods did not change drastically, the yield almost doubled. This was due to the increased yield reported for the Cagayan Valley, Central Visayas and ARMM. The reason for this could only be surmised. This may be due to improved production practices followed by the farmers in these regions. Otherwise, the yield in the other regions did not change much.

In terms of quality, much is to be desired. Most of the avocado fruits sold in the market are of poor quality. This is due to poor crop management employed by the farmers plus the fact that most of the trees grown come from seeds of unknown origin. Another reason for the low quality of the fruits is the poor accessibility of the production areas of the avocado. In many instances, the farm is situated in areas accessible only by trails and paths making transport of the produce difficult and time-consuming. With proper cultivars and improved production and transport facilities, the yield and quality of avocado are projected to improve substantially.

Marketing
In the Philippines, the marketing of avocado involves two very simple systems. In the first system, the farmers bring their harvest to the market together with other farm produce i.e. banana, root crops, chicken, and sell these directly to the consumers. In this way they obtain a higher price for the avocado fruits. In the second system, a middleman, locally called ‘comprador’, buys all the avocado fruits from the farmers at a lower price and sells them in the market at a higher price. The middleman generally dictates the farm-gate price since he bears the transportation cost. Under the present nature of small-scale and backyard avocado production, where the volume of production is small, the farmer prefers to sell his produce to the middleman. Avocado production is for the local market.

Source: Avocado Production in the Philippines – Rachel C. Sotto; Photos: hort.purdue.edu and avos4u.co.nz

Peanuts are a favorite food, whether eaten roasted as a snack food or mixed into candy, cookies, pies, and other bakery products. Peanut butter, made by grinding the roasted seeds, accounts for about one half the peanuts grown in the United States.  Worldwide however, peanuts are grown chiefly to provide peanut oil. Farmers in Africa and Asia grow about 90 percent of the world’s peanuts.

Peanuts can be grown and made to bear fruit the whole year.  A planter can harvest two times or more a year if this cultivation is good and the soil is fertile. Because there is always a big demand for peanuts, the planter is sure to earn. Among legumes, peanut is highest in minerals and in Vitamin B content, and has 26% protein. Every gram of peanut contains 5.4 calories. It is said that a half kilo of peanuts, more or less, equals one-half kilo of milk or three eggs of moderate size. And even if it brings high calories, it has no cholesterol.

Soil and climate
Peanuts like loose, fertilizer sandy soil or porous with good permeability (that is, it does not retain water), warm climate, and an even rainfall throughout the year.

Planting
Plant peanuts in May and June if the season is rainy and between October and November if the season is dry. Summer is more favorable because in rainy weather, peanut leaves and branches are abundant, but the fruits are few. If there is irrigation, peanuts should be planted in February to be able to harvest big and plentiful grains. Peanuts may be planted along with other crops, for instance, watermelon.

Land Preparation

1. Plow the field two times at two weeks interval. Harrow the field after plowing.
2. If soil drainage is not good, plant the peanut on hills.
3. Dig trenches about 50-60 cm apart if the variety of peanut is bunchy, and 70-80 cm apart if the variety spreads. If other crops will be planted together with the peanuts, make the distance one meter apart.
4. Before planting, apply rhizobium on the peanut grains to ensure that these will grow nodules that produce nitrogen in the roots. This is available at the Bureau of Soils or Bureau of Plant Industry. In a container, wet the peanut grains with water and pour the rhizobium on them. Mix well to ensure that every grain gets rhizobium. Or, add enough water to make it pasty and mix well the grains in it. If the place for planting had been planted to peanuts also before, or plants that have been applied with rhizobium in the past three years, it is not necessary to put rhizobium in the peanuts. Such plants are mongo, soybeans, and other legumes.
5. Plant the grains immediately. Plant them in hills about 2-3 grains in each hole, 20 cm apart. A hectare of land would accommodate about 90-125 kilos seeds.
6. Apply adequate fertilizer before planting the peanuts. This responds better to fertilizer during rainy season than during dry season. Put initial nitrogen fertilizer, 25-30 kilos per hectare before planting. But if the soil is poor and shows lack of potassium and phosphorus, experts advise to apply about four (4) bags (200 kg) of 14-14-14 before planting peanuts. Apply the fertilizer about 5 cm away from the rows of seeds at about 2-1/2 cm deep. Cover with 2-3 cm soil so that this will not disturb the seedlings growth.
7. Peanuts grains need nitrogen fertilizer, especially if it is intended to be fodder (for animals). Peanuts needs phosphorus, especially if the soil is sandy. Potassium brings about increase in grains and their oil content. The application of potassium must be deep but reachable to the peanut roots. If this is shallow, the grains will not get enough calcium, so these will not grow good grains. To make the grains full, the soil should have enough calcium. So, apply lime or dolomex in the amount advised by the agriculturist.
8. If peanut is planted in October, it will not need irrigation until December. But if this will be planted in February, it should be watered 3 or 4 times. If the soil is very dry before planting time, irrigate before planting, or water soon after planting to hasten germination. Water again when the grains begin to form.
9. When irrigating, wet the soil until about 30 cm deep. 10.Peanuts germinate in 15 days after planting. Three weeks after germination, see if the application of rhizobium has been effective. Pull up a plant, cut (dissect) the grain at the root. If the grain is pinkish, the rhizobium was effective. If it is pale or gray, it did not take effect. If the plant has no nodules in the biggest root but the plant grows well, the soil has adequate nitrogen. If the soil lacks nitrogen but the roots at the side instead has nodules, the rhizobium took effect although not sufficiently.

Thus, nitrogen fertilizer is necessary while preparing the soil for planting. If still, the peanuts do not bear good grains, then the soil is not for peanuts.

Control for Pests and Diseases

1.  Weeds — apply herbicides 2-3 weeks before planting to keep weeds from growing. Culture the soil, but stop when the plants begin to flower, lest the grains that are starting to develop get hurt.

2.  Pests and diseases attack peanuts too, like any other plant. During humid and hot climate, damage is caused, such as:

• leaves and sometimes stalk — reddish brown or black spots

Control: apply:
- Fungitox — 1-2 spoonfuls in 5 gallons water or
- Benlate — ½ teaspoon in one gal water

• leaves — dark orange or brown blisters under the leaves at the latter part of growth. This is the sign of peanut rust.

Control: Dithane M-45 — 2 teaspoons for every gal of water
- Plant vax — ½ teaspoons for every gal of water
- Spray 3 times at the time of growth, with 10-14 days interval

• wilting of leaves, stalk and sometimes the whole plant.

Control: Spray with Vitigran Blue 35 WP — 3 tablespoons in 5 gal at first sign of infection or before it sets. Repeat 1-2 weeks between, remove diseased parts.

• Rosete — disease spread by aphids. Small round yellow spot, leaves curls up at the end.

The next set of leaves have colorless stripes. When this becomes serious, the plant stops growing and leaves form in clusters like roses. The disease enters the grains which starts its spread in the field. To avoid, do not use seeds from diseased plants. Consult technicians from BAEX or the Bureau of Plant Industry for problems like this.

Harvesting
Peanuts mature within four months after planting. It is ready for harvest when the leaves wilt and turn yellow if planted in summer. This is also known if the shell of the peanut is hard. Pull up about ten plants, open and see the shell of the grain. If there are dark streaks or roots inside the shell, the peanut is ready for harvest. If the peanut is not mature, the shell is shriveled. If it is over matured, this roots in the soil, or starts to germinate.

1. Pull up the plants with the help of a spade or fork, or plow the two sides of the rows before pulling them up. Stack up the harvest in a dry place and air the peanuts.
2. Newly harvested peanuts contain 50-55% water. If this will be dried in the sun, dry them until the humidity is about 12%. If it will be stored in a closed container, dry until 6-8% humidity.
3. Carefully remove the kernels from the shell do not allow them to be broken or their seed cover by bruised. This will be the start of rotting.

It is better to store peanuts with their shell to avoid pest destruction. If watermelon is planted together with the peanuts, this will be harvested earlier by one month. But it will go on bearing fruit after the first harvest. The body of the watermelon plant will remain in the field until the peanuts are harvested.

Source: www.elgu2.ncc.gov.ph; Photos: wikipedia.com

The first California Pizza Kitchen Restaurant in the Philippines was opened on 1998 in Glorietta 3, Makati City,  making it as the first restaurant branch to operate outside the United States.  Global Restaurant Concepts Incorporated (GRCI), the exclusive franchisee of CPK in the Philippines, brought the world-famous gourmet pizza brand and introduced its diverse products and unique dining culture to the Filipinos.  The phenomenal opening of CPK Glorietta led to the establishment of other CPK stores in the key parts of Metro Manila: Alabang Town Center, Shangri-La Plaza Mall, Greenhills Promenade, Trinoma and the Powerplant Mall in Rockwell.

Now, California Pizza Kitchen (CPK) is a leader in authentic California-style cuisine with a recognized consumer brand and an established loyal customer base. There are currently more than 210 CPK’s in 29 states and 7 foreign countries.

In the Philippines, California Pizza Kitchen is one of the most respected and recognized casual dining restaurants.

Contact Information:

California Pizza Kitchen
Glorietta III, Phase II-A,
Ayala Center, Makati City 1200
Tel: (632) 893-9898; (632) 893-9999
Fax: (632) 867-2115
Website: www.cpk.com.ph

Every original Johnny Rockets restaurant boasts great tasting food from a menu of favorites including juicy hamburgers, classic sandwiches, and hand-dipped shakes and malts. Guests also enjoy an all-American look and feel, tabletop jukeboxes and authentic décor.

Johnny Rockets operates company-owned and franchise-owned restaurants domestically and internationally.  Johnny Rockets and its franchisees currently operate over 250 restaurants in the U. S. and more than ten other countries, including: Bahamas, Bahrain, Canada, Egypt, Kuwait, Mexico, Philippines, Qatar, Saudi Arabia, Taiwan, Turkey and United Arab Emirates.  New locations are scheduled to open throughout the year and several more international franchising deals are currently in the works.

Franchise Details:

Franchise Fee :   US-$49,000.00

Inclusions:

• Johnny Rockets name and trademark
• Training for the Franchisee and Staffs
• Site assistance
• Pre-opening services to assist in starting your Johnny Rockets Franchise.

Royalty Fee:

• 5% of annual gross sales up to $2,500,000 and 7% of annual gross sales in excess of $2,500,001 derived from their Johnny Rockets Franchise exclusive of sales tax, use tax or service taxes. This royalty fee is collected weekly. This charge covers the continued use of the Johnny Rockets name and trademark and access to our operation methods, ongoing support, and other benefits that come with being part of the Johnny Rockets team.

Marketing Fee:

• Building recognition of the Johnny Rockets name and reputation is an essential ongoing objective designed to benefit everyone involved in the Johnny Rockets system. Therefore, each Franchisee is required to contribute up to 3 percent of gross sales into the Johnny Rockets creative marketing fund. This creative marketing fee will also be collected weekly in addition to the royalty payment of 5%.

Franchise Term :   ten (10) years. The Franchise agreement is renewable for two successive terms of five years each for those Franchisees that meet our renewal criteria.

Space Requirement :    600 to 2,400 square feet and has a seating capacity of up to 110 seats. End caps in existing developments are always preferred. Due to our unique concept, Johnny Rockets is able to operate in many types of facilities including specialty retail and entertainment centers; specialty retail foodservice locations; mall (foodcourts); casinos; resorts; high-traffic, tourist markets; and airports. Freestanding floor plans are available, however, the cost of construction and equipment packages will be higher than our current average.

Contact Information:

The Johnny Rockets Group, Inc.
Dave Eberle
Sr. Vice President,
Franchise Sales & Development
Phone: 949-643-6192
Fax: 949-643-6200
E-mail: deberle@johnnyrockets.com
Website: www.johnnyrockets.com

Branches:
Eastwood Mall
Ground Floor Eastwood Mall
LIbis, Quezon City
Tel: (632) 470-2117

Franchise Details:

Description :    General Merchandise & Retail
Franchise Fee :    Php100,000.00  to  Php200,000.00
Total Investment :   Php200,000.00  to  Php400,000.00
Year Started :   2003
Franchising Since :   2004
Company Owned Outlets :   15
Franchised Outlets :   10
Franchise Term :   5 years
Royalty Fee :   5%
Advertising Fee :   1-2%

Contact Information:

JH Office Solutions Inc.
2/F Pioneer Stationers Bldg., 26 Aurora Blvd. cor. Lake St., San Juan
Contact Person: Joseph Luna
Telephone: (02) 724-4261/4346, 744-3198
Fax: (02) 721-5331
Email: psicom@info.com

Chinoy comfort food that generations have come to know and love - that’s North Park.  Among the large number of restaurants in the food industry, North Park stands out in delivering real freshly cooked food that tastes great at generous servings and reasonable prices.  Their food, their service and their values are what set them apart from the artifice of themed restaurants and the faddishness of trendy bars. Not only is North Park about a cool and modern ambiance, it’s also old-fashioned and well-loved cuisines.

The yellow trademark sign of North Park is your assurance of quality, value and consistent great taste.  Its modern and yet no-nonsense ambiance and its many outlets across the metro make North Park the place for your entire family to get its fill, wherever they may be.  Come as one or come as a dozen, North Park guarantees you a sulit experience.

The North Park group of restaurants today includes Next Door, Tiananmen Bar and Kopi Tiam.  These restaurants have common dishes as well as unique menus.  Each caters to specific sort of diner, whether they are large families, young urban professionals, trendy bar-hoppers or coffee aficionados.

As North Park continues to grow, it continues to foster its homegrown feel and authentic comfort food menu making it the modern Chinoy restaurant we all love.

Contact Information:

North Park
Tel: 893-5357 or 893-5378
Email: customer_care@northpark.com.ph
Website: www.northpark.com.ph

Kopi Roti coffee beans are roasted with special recipe in traditional Hainanese style.  They brew their coffee using the Singaporean tradition served with sweet milk.  For their tea, they only use quality Ceylon tea leaves, which are then brewed the traditional way, as well.

As with any good cup of coffee, also comes a tasty morsel, and so each Kopi Roti cup of coffee is offered with a selection of appetizers that are also varied and delightful – each with its own distinctive Asian flavor.

Kopi Roti’s value proposition to its clients is fantastic taste, shared memories, and a unique dining experience – all at a reasonable cost.

Franchise Details:

FAQ’s

1. Who can get a Franchise?

Franchises are awarded on a first come first served basis, but the selection criteria will be based on but not limited to the following factors:

• Applicants who can demonstrate a track record of a successful business and professional career.
• Applicants with entrepreneurial spirit and a strong desire to succeed;
• Applicants are expected to have integrity and be motivated to succeed in operating an entrepreneurial venture;
• Applicants must be willing to devote full time and best efforts as an on-premise franchisee.

2.    How do we apply for a franchise?

To begin the process, you must submit the following:

• Letter of Intent
• Accomplished Franchise Application Form (Download Form: Kopi Roti Franchise Application Form)

3.    How long will it take to get started?

Once your application is approved, the rest is a matter of execution. From finding a location, getting permits, signing leases and getting the construction done are all tasks that require attention and perseverance. In general, a Kopi Roti franchise can be operational within 90 days upon approval.

4.    Will Kopi Roti help in getting started?

Kopi Roti will provide guidance and assistance at various steps along the way, including but not limited to making sure that the store layout and other brand related items are executed as required, training of staffs, signage materials, site plan approvals and construction related services.

5.    What can we expect as a franchisee?

• Use of logo and trademark
• Site verification and assessment
• Design layout assistance
• Classroom and On-site Training
• Pre-opening assistance
• On-going operational and marketing support

6.    From whom can the equipment be purchased?

Kopi Roti will provide most of the Store and Kitchen supplies, equipment and furniture.

7.    How do I get products to maintain my business?

Once the business is operational, Kopi Roti will supply on a replenishment cycle all the products necessary to provide good and timely service to your customers.

8.    How long does my franchise last?

The Franchise Agreement is good for five (5) years.

Contact Information:

Kopi Roti Inc.
226 Katipunan Avenue,
Blue Ridge A, Quezon City
Philippines 1100
Tel: (632) 439-1545
TeleFax: (632) 439-5471
Email: kopiroti.ph@gmail.com
Website: www.kopiroti.com.ph

Planting pepper is a lifetime livelihood if well developed. If the soil is good and care is good, the quality of the harvest is likewise good and so commands a good price in the market. When harvest is poor, even the stems of this plant, when dried, can also be used and sold including the chaff when powdered.

Although these are not so strong in taste as the fruit itself, they are nevertheless sought because of the aroma they give to the food. So, even the powdered pulp gets sold.

Planting

1. Plant materials in pepper consist of the stem with 3 nodes. Separate these from the mother plant at the beginning of the rainy season, and plant in the nursery side by side for growing roots in a rooting bed.

2. The bed for growing these must be in the shade and elevated, surrounded by hollow blocks.

3. Make the bed three layers of soil so as to ensure good drainage such as:

• river sand on top — 1 foot thick
• small pebbles in the second layer
• bigger stones at the bottom

4. Water a little — once in the morning and one in the afternoon. Cover with a plastic sheet.

5. In one month, roots will grow about an inch at the nodes.

6. This can now be transferred to plastic bags with holes at the bottom, half filled with sand and the other half with loose soil. When transplanting, thrust a stick into the plastic bag, and in its hole, put in the plant.

7. In 2-3 months when there are about 4-5 new growths (shoots) in the upper part of the plant, it can now be transferred in the fields.

8. Black pepper is a climbing plant, so it needs a trellis or tree to climb. The best is the madre cacao (kakawate). Its long branches are cut like poles and thrust into the ground, 2-3 m apart, in April and May. These branches will grow leaves and branches in the first rain in June. Change the branch that does not grow.

9. Plant two seedlings of pepper at the base of every pole. Remove them from the plastic bag and plant one feet away from the kakawate pole. Tie the stem to the pole to help it climb. In one week, the roots of the pepper will adhere to the pole and the plant will climb by itself.

Maintenance/Care of the Pepper Plant

1. Always remove weeds around the plant. Apply fertilizer about 2 ft. away from the plant; it is much better if this is mixed with the soil. Put the fertilizer at the beginning of the rains in June: 1 kilo of 14-14-14 or 16-16-16, and ½ kilo in October. Without chemical fertilizer, the proper grains will not grow big and heavy. (See section on improvement/maintenance of plants).

2. Always prune the branches of the kakawate to allow sufficient sunshine on the pepper plant (but not so much pruning as to destroy the tree).

It is in the rainy season that pruning should be done after when the branches and leaves grow fast. Pruning is done about 5-6 times a year, or every 1-1/2 months during the rainy season. Control also the height of the kakawate (madre de cacao) because it is difficult to harvest pepper from a very high post, which should not be beyond 10 feet.

In Indonesia and Malaysia, they use posts made from strong wood that are treated against termites to make them last long. In this way, no pruning will be necessary.

Pests and Diseases of the Pepper

Two plant diseases afflict pepper, usually those whose soil has poor drainage. Pepper does not like soil that retains water, and may be the cause of its death. Other than these, pepper is resistant to pests and diseases, so pesticides are not necessary.

Harvesting

In 2 years, pepper bears fruit. Its fist fruits are not so plentiful, but in its 3rd year, harvest ranges from ½ to one kilo per tree. On its 4th year, each plant can give one to one and a half kilo dried pepper.

1. The bunches of grains are harvested when these turn yellow. They do not ripen at the same time. It takes 3 weeks to one month to harvest them.

2. The harvested pepper is spread on cement to dry like palay or coffee. In good weather, this dries in 3 days. In rainy weather, this can be left alone even up to 5 days, but let it dry by itself when the rain stops. It will be worse to gather them and put them in a container where the grains will heat up, which hastens its rot.

3. Threshing – To separate the pulp and foreign matters from the grains, it is better to use a machine for the purpose because the machine does faster work with less cost for labor.

4. Winnowing is done normally in which the immature grain and light ones separate from the matured. In this way, high quality grains are segregated, which command a higher price. As mentioned earlier, even its chaff and stems, when powdered, are commerciable.

Source: elgu2.ncc.gov;  Photos: bloomdryfuits.com and pharm1.pharmazie.uni-greifswald.de

Making Squash Maja is a great idea to start a home based business.

Materials:

• 2 cups boiled squash, mashed
• 2 cups corn starch
• 2 cups coconut milk
• 1 big can evaporated milk
• 3 cups coconut cream
• 2 tablespoons kalamansi
• 2 cups sugar
• 1 teaspoon margarine

Procedure:

1. In a saucepan, combine all ingredients except margarine.
2. Mix well and allow to boil.
3. Stir lightly to prevent scorching.
4. Add margarine when mixture becomes thick and transparent.
5. Pour the mixture into desired mold.
6. Allow to cool. Refrigerate and serve cold.

Put “budbud” on top when served.

To prepare budbud: 1/3 cup sugar for every 1 cup coconut meal. Roast in carajay until golden brown.

Source: elgu2.ncc.gov.ph; Photo: philq8yummies

In the year 2003, David’s Tea House has decided  to open franchise opportunity to other Chinese food enthusiast and as of April 2009 David’s Tea House has already 12 branches nationwide.

Franchise Details:

If you are interested, submit the following documents:

• Letter of intent
• Site proposal (Ideal sites: Shopping Malls or Strip Malls, Stand Alone Outlets with location Restaurant Rows, Office Buildings & Other High-Volume Traffic Commercial areas.)

Once you qualify in the evaluation, they will arrange a meeting with you at their office to discuss the details of their franchise package.

Their Franchise consists of full support package that aims to help franchisees run David’s Teahouse successfully!

Contact Information:

DAVID’S TEA HOUSE FOOD CORPORATION
Head Office
No. 555 Tomas Mapua St., Sta. Cruz
Manila, Philippines
Phone: (632) 735-8074; (632) 733-9240
Fax: (63-2) 735-8074
Email - office@davidsteahouse.com
Website: www.davidteahouse.com

Lia’s Cakes in Season was first established on 2004 in Commonwealth, Quezon City and was owned and managed by Carlo Carlos.   Lia’s Cakes in Season is probably the only bakeshop in the country that uses Filipino fruits as a central ingredient and with remarkable homemade goodness.  The only one of its kind  who offered  Avocado Cake, developed by Carlos’ late maternal grandmother, Sofia Constantino, fondly referred to by the family as Mommy Pi.

Among the freshly baked cakes you can find at Lia’s Cakes in Season were the  Banana Caramel, Chocobanana Indulgence, Calamansi Tea Cake, Chocolate Avalanche, Chocolate Decadence, Blueberry Cheesecake, Orange Taisan, Chocolate Avocado Cake, Mango Cheesecake, Mango Sans Rival, Red Velvet, Ube Cheesecake, Supreme Apple Pie, Avocado Sansrival, Blueberry Cream Cake and Mango Walnut.  Carlos has also come up with sugar-free versions.

Lia’s pastries are so special because they use the fruit’s sweetness as a highlight to flavor their cakes.   The bakeshop, described as in the business of manufacturing and retailing of fruited specialty cakes and other baked goods, has acquired a reputation for daring to turn other popular Filipino fruits into pastries.  Carlos is now researching the possibility of having atis and/or chico cheesecakes.  The young entrepreneur’s imagination is only reined in by the practical reality that the fruits he wants are not always available.

After 4 years in the industry,  Lia’s Cakes in Season now has three branches and is expanding and want to share the business with people who believe that the Filipino market deserves something extraordinary.  Come and be a part of the home of the avocado cake, Lia’s Cakes in Season…

Contact Information:

LIA’S CAKES IN SEASON
2F Royale Place, Don Antonio Drive
Commonwealth, Quezon City
Tel: 932-3134
E-mail: cakesinseason@yahoo.com
Website: liascakesinseason.multiply.com.

Branches:

2nd floor Bellagio Square (Ratsky’s), Tomas Morato corner Scout Fuentebella, Quezon City
Tel: (632) 337-3003

25 A&B East Capitol Drive, Barangay Kapitolyo, Pasig City
Tel: (632) 337-4808

Stall 29 Delicacies Village, Tiendesitas, Frontera Verde, Pasig City
Tel: (632) 337-4363

The guava plant is evergreen, in the form of either shallow-rooted shrubs or trees up to 33 feet  in height.  The guava tree has a smooth copper-colored bark that flakes off to reveal a green layer underneath and has branches that spread at the top of the tree.  The flowers are white, with five petals and numerous stamens.  Unlike most tropical fruits, the guava can be grown to fruiting size in pots indoors.

Guava fruit, usually 4 to 12 cm long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe  and contains many small, hard seeds.

The guava is rich in vitamins A, B, and C, as well as beta carotene.  Guavas are widely canned and sold for export, as is guava juice, guava nectar, and guava shells, which are stewed and served as a desert in Latin America and Spanish-speaking islands of the West Indies. There are countless recipes for the use of guava in pies, cakes, puddings, jellies, and chutneys, and the guava may even be dehydrated and powdered to flavor ice cream. In the Philippines, we used the guava fruit in some dishes like Sinigang sa Bayabas.

CULTURE

Location
Like other tender subtropicals, guavas need a frost-free location, but are not too fussy otherwise. They prefer full sun.

Soil
The guava will tolerate many soil conditions, but will produce better in rich soils high in organic matter. They also prefer a well-drained soil in the pH range of 5 to 7. The tree will take temporary waterlogging but will not tolerate salty soils.

Irrigation
Guavas have survived dry summers with no water in California, although they do best with regular deep watering. The ground should be allowed to dry to a depth of several inches before watering again. Lack of moisture will delay bloom and cause the fruit to drop.

Pruning
Shaping the tree and removing water shoots and suckers are usually all that is necessary. Guavas can take heavy pruning, however, and can be used as informal hedges or screens. Since the fruit is borne on new growth, pruning does not interfere with next years crop.

Fertilization
Guavas are fast growers and heavy feeders, and benefit from regular applications of fertilizer. Mature trees may require as much as 1/2 pound actual nitrogen per year. Apply fertilizer monthly, just prior to heavy pruning.

Frost Protection
Overhead protection and planting on the warm side of a building or structure will often provide suitable frost protection for guavas in cooler areas. A frame over the plant covered with fabric will provide additional protection during freezes, and electric lights can be included for added warmth. Potted plants can be moved to a more protected site if necessary.

Propagation
Guava seed remain viable for many months. They often germinate in 2 - 3 weeks but may take as long as 8 weeks. Since guavas cannot be depended upon to come true from seed, vegetative propagation is widely practiced. They are not easy to graft, but satisfactory techniques have been worked out for patch-budding by the Forkert Method (probably the most reliable method), side-veneer grafting, approach grafting and marcotting The tree can also be grown from root cuttings. Pieces of any roots except the smallest and the very large, cut into 5 - 10 inch lengths, are placed flat in a prepared bed and covered with 2 - 4 inches of soil, which must be kept moist. They may also be grown by air-layering or from cuttings of half-ripened wood. Pieces 1/4 - 1/2 inch will root with bottom heat and rooting-hormone treatment. Trees grown from cuttings or air-layering have no taproot, however, and are apt to be blown down in the first 2 or 3 years. One of the difficulties with budded and grafted guavas is the production of water sprouts and suckers from the rootstocks.

Pests and Diseases
Foliage diseases, such as anthracnose, can be a problem in humid climates. They can be controlled with regular fungicide applications. Where present, root-rot nematodes will reduce plant vigor. Guava whitefly, guava moth and Caribbean fruit fly can be major problems in southern Florida, but have not been reported in California. Mealy-bugs, scale, common white flies and thrips can be problems in California. In some tropical countries the where fruit flies are a problem, the fruit is covered when small with paper sacks to protect it and assure prime quality fruits for the markets.

Harvest
In warmer regions guavas will ripen all year. There is a distinctive change in the color and aroma of the guava that has ripened. For the best flavor, allow fruit to ripen on the tree. The can also be picked green-mature and allowed to ripen off the tree at room temperature. Placing the fruit in a brown paper bag with a banana or apple will hasten ripening. Mature green fruit can be stored for two to five weeks at temperature between 46° and 50° F and relative humidity of 85 to 95 percent. Fruit that has changed color cannot be stored for any extended periods. It bruises easily and will quickly deteriorate or rot. Commercial juice varieties have rock hard inedible seeds, deep pink flesh and hard yellow rinds. They are not good for eating out of hand but have extremely high vitamin C content.

Commercial Potential
Guavas are the only commercially significant myrtaceous fruit. It is an important fruit in many parts of the world suitable for its production. Guava is one of the leading fruits of Mexico.

Photo: Wikipedia

Ingredients:

• 1/2 kg ripe and hard Mango slices (not fully ripe)
• 3 cups Sugar (Cheeni)
• 1 3/4 cups Water
• juice of one Lemon (Nimbu)

Utensils:

• stainless knife
• basin
• laddle
• measuring cup/spoon

Procedure:

• Put mango slices, water into deep pan.
• Cook until quite tender.
• Remove from the fire.
• Pass through a gravy strainer.
• To the mango pulp add sugar and lemon juice and cook on a hot fire.
• Stirring constantly until the jelly sets when tested.
• Cool a little.
• Pour in sterilized jar

Photo: cactuscandy.com

Initially, the product was sold at the first outlet of Ever Gotesco-Grand Central in Caloocan City.  But the demand of the product in the market continues to grow that the garage area can no longer accommodate the production of the product.   The company then rented a small, two-storey apartment along the same street in Sampaloc, Manila.

In year 2001, the company was register as a corporation, now called, CENTRAL AFFIRMATIVE COMPANY, INC.

In September of 2001, the brand name AFICIONADO- Germany Perfume was granted registration and became the trademark brand of the product.  The growth of the company has continuously expanding from Metro Manila, to Luzon, Visayas and Mindanao.

The company ventures again in Franchising business.  The first Franchise outlet opened in Laoag in March 2004.

In July 2005, with the company’s dynamic Research and Development team launched its new product extension, the Aficionado Bath and Body Spray mostly commonly known as Aficionado cologne.

Right now, they have 60 franchise stores out of a total of almost 150 stores nationwide. They are  happy to hear the testimonies of our several franchise partners about the success of their Aficionado business and how they are proud to belong to the number one (1) in the industry in terms of market scope and share in the country.

Contact Information:

Head Office
1774 Instruction St., cor.
N.S. Amoranto Avenue,
(formerly Retiro St.)
Sampaloc, Manila 1008
Tel: (632) 740-7953/72; 740-3895; 411-5455; (632) 731-9628
Fax: (632) 412-0992
Website: www.aficionado.com.ph

Blenz will continue to be a Market Leader in developing new and exciting beverages for their stores.  The Iced Matcha Latte, FruitChillo and Rooibos Chai Latte are some of their popular beverages.  The Blenz Hot Chocolate is also a great example of how nobody does it like Blenz.

Blenz is dedicated to the hand crafting of quality beverages, each individually prepared with care and attention by highly trained baristas in a warm and inviting environment. More people than ever before are choosing Blenz as their beverage crafter of choice. In fact, thousands of customers come to Blenz daily, whether it’s just to enjoy a quick break in a hectic day, take a moment to collect oneself, or as a place to meet associates or special friends.

There are many reasons for Blenz Coffee’s success so far; their Locations have always been convenient for the Customer, their Products are of the highest quality and their Service continues to bring people back.

Franchise Details:

SINGLE STORE

Franchise Fee :   US-$25,000.00

Benefits of joining the Blenz system are:

• Blenz’ ability to identify and negotiate superior locations
• Proven design and image environment
• Complete construction of site, including all permits and codes
• Suppliers are all pre-sourced with pre-negotiated contracts
• Extensive Taining (Initial and Ongoing) for franchisees and staff
• Pre-Opening and Grand Opening support
• Ongoing support – trouble shooting for staff, suppliers, landlords etc.
• Regular visitations, newsletters, local, regional and national meetings
• Marketing materials and individual local area marketing plans
• Ongoing customer research and product development
• Banking contacts
• Numerous in-store management and accounting systems
• Blenz Cares Community Fund Raising Initiatives

Preferred Location :    premiem corner locations in and around high traffic shopping districts and business centres, university campuses, community malls, strip malls, hospitals and recreational areas.

Total Capital Investment :   range from US-$260,000.00 to US-$330,000.00
Required Space :   from 400 square feet for a kiosk, up to 2000 square feet in other location settings.
FranchiseTerm :   usually 10 years. Most leases will allow Blenz an option for an additional term.
Royalty Fee :   8% plus 2% Advertising Fee

• Royalty and Advertising fees are calculated based on Gross Sales and are collected on each 4-week sales period, representing 13 fee periods per year.

Contact Information:

Blenz The Canadian Coffee Company
Suite 300 - 535 Thurlow Street
Vancouver, British Columbia, Canada - V6E 3L2
Phone: 604-682-2995 Fax: 604-684-2542
Website: www.blenz.com

or

Blenz Coffee, SM Megamall
2/Lvl. SM Megamall Atrium,
EDSA cor. Julia Vargas, Ortigas Center
Mandaluyong City, Metro Manila
Tel: (02) 706-5167

Food is the hero at the Bubba Gump Shrimp Company.  Their menu features shrimp, of course. But they’ve won awards for their dixie-style baby back ribs and their drink menu as well.  Once you’ve had one of their margaritas hand-shaken at your table, you’re sure to be a fan.

Bubba Gump Shrimp Co. Restaurant and Market s open its  franchise opportunities in many international markets.

Franchise Details:

International franchise applicants must meet the following criteria:

• Strong experience in multi-unit food service operations in the market of interest.
• Sufficient capital to fund the development of the market as determined by the nature of that market and number of potential units needed to adequately penetrate the market.
• Strong knowledge of the market proposed for development.
• Ability and will to develop multiple units over time.

If you or your organization meets the criteria listed above please prepare a complete resume or company profile including detailed descriptions of the foodservice operations you run currently or have run in the past and send it to the following address:

Contact Information:

Bubba Gump Shrimp Co. International LLC
209 Avenida Fabricante
Suite 200
San Clemente, CA 92672

or

Bubba Gump Shrimp Co.
Unit 219, Level 2, Greenbelt 3
Makati City, 1200 Philippines
Tel: (632) 757-5154
Fax: (632) 757 5104
Email: customer@bubbagump.com.ph
Website: www.bubbagump.com

Joey Pepperoni is the brain child of Mr. Joey Concepcion, President of RFM Corporation, which has a wide array of food and beverage brands enjoyed by millions, evolving into one of the country’s trusted brands.  Now, Joey Pepperoni Pizzeria has engaged the culinary services and savvy of Chef Giorgio A. Bucciarelli, a Milan, Italy-raised Master Pizzaiolo-Italian Executive Chef who was formerly with, among others, Don Bosco Pizza, Pasta, Gelato and Culinary School. Chef Giorgio now assumes the role of Executive Chef of Joey Pepperoni Pizzeria—further guaranteeing that, simply put, Joey Pepperoni Pizzeria knows How Pizza Should be!

Joey Pepperoni Pizzeria wants to share their success to all business-minded people through their franchising.

Contact Information:

JOEY PEPPERONI PIZZERIA
G/F RFM Corporation
Pioneer cor Sheridan Sts.
Mandaluyong City, Philippines
Tel: 631-8101 loc 7165
Mobile: 0927- 2814461
Website: www.joeypepperoni.com