IPM in Cassava

Cassava Integrated Pest Management

     This is from my subject CRPT 2 (Crop Protection)

       Cassava (Manihot esculenta), also called yuca, mogo, manioc, mandioca, and kamoteng kahoy, a woody shrub of the Euphorbiaceae(spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates. It differs from the similarly-spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca, while its fermented, flaky version is named garri.

 Here are some diseases and pest of Cassava crop.

PESTS:

• Cassava green mite
• Cassava mealy bug
• Variegated grasshopper
• Bemisia whitefly

  You can control this pest of cassava crop by the biological control, cultural control and also by chemical control.

 DISEASES:

• Leaf and stem disease
• Cassava mosaic disease
• Cassava bacterial blight
• Cassava brown streak disease

 You can control this diseases of cassava crop by the following:

   Resistant Varieties :

•Bt Cassava

•IR 3I7 Variety of Cassava

   Cultural Control :

•Land Sanitation

•Pruning

•Water management

•Fertilization

•Good tillage

 Thank You !

Pastillas de leche Making

Pastillas de leche

        Pastillas de leche are sweet milk candies that are usually served for dessert. An authentic recipe will require the use of Carabao’s (water buffalo) milk and cooking is also necessary.

        What we have here is a no-cook quick and easy dessert recipe intended to satisfy your cravings right away. Also, cooking or heating the ingredients is not necessary. All you have to do is mix the ingredients together and voila, a sweet delicious milk candy that you can have for dessert in no time.

       Like what I’ve mentioned, the best Pastillas are the ones that are made using Carabao’s milk. San Miguel, Bulacan and Laguna are the places where you can get the best and authentic Pastillas.

       Since I can’t find any Carabao’s milk around (and using fresh cow’s milk will have a big difference in taste), I decided to feature a more quick and easier version. I understand that the taste of powdered milk is almost similar to fresh cow’s milk since they come from the same source. However, using powdered milk will save you time and effort since using fresh milk requires cooking.

INGREDIENTS:

• Fresh milk
• sugar
• vanilla

PROCEDURES:

1. First, place the frying pan in the stove.
2. Then, place the fresh milk.
3. Observe it.
4.  Then, If you see the thin layer or the milk fat of the milk, place now the sugar.
5. Stir it.
6. When the milk is getting viscous, place now the vanilla.
7. After that remove your pastillas in the frying fan.
8. Cold it.
9. Lastly, prepare for the packaging or wrapping.

           Serve it for your dessert . Enjoy !

Longganisa Making

Vigan Longganisa Making

       This is from my subject AGSC 6 or Meat Processing.

            Longganisa are popular Pinoy breakfast, there are various versions that defends on regional location. Vigan and Lucban longganisa are garlicky, Pampanga version are sweet. Some are made with beef or chicken instead of pork. And of course they come also with out the casing or skinless version. Vigan longganisa are garlicky, sourly and salty with the distinct pungent aroma even in its uncooked state. It is made up of lean pork meat compared to Pampanga version which are sweet.

           

           Vigan longgnisa are not readily available elsewhere outside Vigan, the authentic Vigan longganisa are only produced in limited quantities by the manangs of this old City.

           Here are the materials and procedure in making the Vigan Longganisa.

Materials/Ingredients

• ·         1 kg ground pork (50% fat)
• ·         3 head garlic (crushed)
• ·         2 onion (finely chopped)
• ·         4 tbsp vinegar
• ·         4 tbsp soy paste
• ·         ¼ tsp oyster sauce
• ·         ¼ tsp chilli sauce/powder
• ·         ½ cup brown sugar
• ·         2 tsp Pangasinan salt
• ·         2 tsp ground pepper
• ·         2 unbeaten or beaten egg
• ·         2 tbsp plain Bread crumbs/baking powder
• ·         Wax paper (skinless Longganisa)

Procedure

1.      1. Combine everything in a bowl, except egg and bread crumbs.

1.      2. Mix it well.

1.      3. Refrigerate it for at least 1 hour for maximum flavor absorption before wrapping.

1.      4. After refrigerated it, mix the egg and the bread crumbs.

1.      5. Wrapped it in a clean Wax paper.

1.      6. Arrange side by side each other in a container with lid or wrap in a waxed paper, keep covered and refrigerate for 3-5 days to cure.

                In my experience in making Longganisa it is better to refrigerate it for 3-5 days to enhance more the flavor of the Longganisa.

      Thats all .. Thank You !!

Tocino Making

Tocino Making

This is from my subject AGSC 6 or Meat Processing.

Tocino is a cured meat product native to the Philippines. It is usually made out of pork and is similar to ham and bacon although beef is also used. It is often reddish in color and has a sweetish taste. Its name is derived from the Spanish word tocino, which is used to describe bacon or cured meat.

Pork Tocino is usually eaten during breakfast along with warm rice. Tocilog is a popular meal comprised of garlic rice, tocino, and fried egg. This meal can also be eaten during lunchtime.

One word of advice though, even how good cured meat tastes, moderate consumption is still recommended. Too much intake can still affect our health in the long run. It is best to have pork tocino at least once or twice per month.

Here are materials in making tocino.

Materials

• ·         1kg Pork
• ·         2 tbsp Rock salt
• ·         5 tbsp Brown sugar
• ·         ¼ MSG
• ·         ¼ Prague powder
• ·         2 tbsp Anisado wine
• ·         1 cup Pineapple juice

Procedure

1.  

          1.  Slice meat thinly.

     2. Mix all the ingredients (salt, brown sugar, MSG, prague powder, anisado wine).

3.       3.   Scrub the meat properly in the mix ingredients.

 4.       4.  Put the pineapple juice. Mix it.

     5. Place it in the covered container.

     6. Place it inside the fridge or freezer.
 

  Try to make your own tocino now .
 Hope you enjoy it.

Common Insects of Mango

Common Insects of Mango

This is also from my subject Crop Protection 2.

 According to my previous blog in titled Common Diseases in Mango, there are some diseases that we can find in Mango crop. In addition to that, we can also find some insects that are also one of the problems in planting Mango crop.

Insects are the largest group in the animal kingdom. Scientists estimate there are over 1 million insect species on the planet, living in every conceivable environment from volcanoes to glaciers.

Insects help us by pollinating our food crops, decomposing organic matter, providing researchers with clues to a cancer cure, and even solving crimes. They can also harm us, such as by spreading diseases and damaging plants and structures.

So here are the following common insects of Mango:

¢  Circular-white back borer

¢  Green beetle

¢  Mango cecid fly

¢  Mango thrips

¢  Mealy bugs

¢  June beetle

¢  Scale insect

¢  Termite

¢  Mango leafhopper

¢  Mango tipborer

¢  Tent caterpillar

¢  Mango fruit fly

¢  Mango seedborer

¢  Mango pulp weevil

¢  Twig cutter/borer

¢  Mango trunk borer

¢  Helopeltis/capsid bug

The IPM strategies make use of cultural management (pruning, cultivation, sanitation, proper nutrition to enhance vigor and fruit bagging) conservation of beneficial insects (pollinators and bio-con agents) and proper pesticide management.

Common Diseases in Mango

Common Diseases in Mango

This is from my subject Crop Protection 2.

 Mangoes are prone to insect infestation and disease infection at any stage of their development. Without proper pest management program, quality fruits may not be produced.

            The current control measures for pests’ attacking mango still relies on the use of pesticides. Most insecticides and fungicides are applied as calendar spray in an excessive manner resulting to pest resistance, elevation of minor pests to major ones, destruction of natural enemies and contamination of environment. In addition, pesticides are expensive and have caused in increased production inputs.

Many of these problems can be minimized though Integrated Pest Management (IPM). This involves these of alternative measures in combination, to minimize pests.

            The IPM strategies make use of cultural management (pruning, cultivation, sanitation, proper nutrition to enhance vigor and fruit bagging) conservation of beneficial insects (pollinators and bio-con agents) and proper pesticide management.

The following are the common diseases of Mango:

¢  Powdery Mildew

¢  Anthracnose

¢  Dieback

¢  Phoma Blight

¢  Scab

¢  Black Banded

¢  Mango Malformation

¢  Mango Bacterial Canker Disease (MBCD)

¢  Red Rust

¢  Black Rot

Those diseases can be managed by application of balanced nutrients to the plants and by the use of cultural practices.