Madre de cacao as natural insecticide, repellent, and rodenticidal

Common names: Kakawate, Madriado, Madre de cacao
Scientific name: Gliricidia sepium
Family: Leguminosae

Madre de cacao is a nitrogen-fixing tree. In some areas, it is referred to as a quick-stick due to its characteristic of growing almost right away just by cutting it and directly planting it in the ground. It is a fast growing tree with a maturity height of 10 meters (33 feet). It is adaptable to almost any soil environment, including infertile soils. It is tolerant to salt spray and water logging. It can tolerate drought for up to 6 to 8 months. This tree can be potentially weedy, but rarely causes a problem. Its ubiquitous characteristic makes it a good alternative for feeds due to its availability in almost all areas in the country.

Plant part used: Leaves and bark
Mode of action:Insecticidal, repellent, and rodenticidal

Madre de cacao leaf extract

½ kg of leaves
Grinder or mortar and pestle
Pail or basin

Method of preparation:

Grind or pound leaves.
Soak overnight in water.

How to use:
Add 20 liters of water
to the filtrate.
Spray on infested plant

Target pests:

Cabbage looper
Tobacco budworm
Whorl maggots


Madre de cacao & neem

1 kg of Madre de cacao leaves
1 kg of neem leaves

Method of preparation

Shred the leaves.
Soak leaves in 5 liters of water
for 3 days.

How to use
Add water to make up
20 liters of filtrate.
Spray on infested plants.
Spraying interval is 4-5 days.

Target pests
Blister beetles
Fall armyworm
White grubs

Madre de cacao & chili


2 kg of Madre de cacao leaves
12 pieces of chilies

Method of preparation
Grind Madre de cacao
leaves and chilies.
Soak in water overnight.

How to use
Add water to make up
20 liters of filtrate.
Spray on infested plants.

Target pests
Bean pod weevil
Various insect pests
in tomato seedlings


Standard procedures for the preparation and application of the plant extracts

1. Select plant parts that are free from diseases.
2. When storing the plant parts for future usage, make sure that they are properly dried and are stored in an airy container (never use plastic container), away from direct sunlight and moisture. Make sure that they are free from molds before using them.
3. Use utensils for the extract preparation that are not use for your food preparation and for drinking and cooking water containers. Clean properly all the utensils every time after using them.
4. Do not have a direct contact with the crude extract while in the process of the preparation and during the application.
5. Make sure that you place the plant extract out of reach of children and house pets while leaving it overnight.
6. Harvest all the mature and ripe fruits before plant extract application.
7. Always test the plant extract formulation on a few infested plants first before going into large scale spraying. When adding soap as an emulsifier, use a potash-based one.
8. Wear protective clothing while applying the extract.
9. Wash your hands after handling the plant extract.

Effect on humans: None
Effect on non-target organisms: None; foliage is used as feed for livestock and as fertilizer.


DOST. (1998): Madre de cacao. Department of Science and Trade. Manila, Philippines.
Stoll, G. (2000): Natural protection in the tropics. Margraf Verlag. Weikersheim.

Photo courtesy of

Best Oatmeal Recipe and Lasagne Recipe

These two recipes are the latest from BetzFav Channel.

Best Oatmeal Recipe

There are few things in life -- or at least during breakfast -- that are more satisfying than a good thick bowl of oatmeal. In this video, Mister Nasty Clamps himself demonstrates a great way of putting together a bowl of oatmeal that travels incredibly well and is (in all honesty) the best oatmeal recipe ever. The video and recipe is courtesy of Mister Nasty Clamps. Oatmeal, also known as white oats, is ground oat groats (i.e., grains, as in oat-meal, cf. cornmeal, peasemeal, etc.), or a porridge made from oats (also called oatmeal cereal or stirabout). Oatmeal can also be ground oats, steel-cut oats, crushed oats, or rolled oats. Here is the video about this recipe:

Lasagne Recipe

Lasagne originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created and published and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with rag├╣, bechamel, and Parmigiano-Reggiano.

Here is the video about this recipe:

How to make Ice Cream (Sorbetes)

It is hot (the weather)! Ice candy, ice drops, ice cream and sorbetes are among the food demanded when it is summer and when it is hot. Sorbetes is a Filipino version of ice cream usually peddled from street carts in the Philippines. Peddlers of sorbetes ice cream provide several serving options. of varying colors and flavors. It may be served in a small plastic cup, a wafer cone, a sugar cone or a bread bun, at varying prices. An ice cream serving can include one flavor or, for no extra charge, a mixture of available flavors.

So, are you planning to make your sorbetes? Here is the guide:


* 1/2 gallon powdered milk
* 1-1/2 gallon coconut milk
* 1/3 gallon evaporated milk
* 2 kilo sugar
* 1/3 kilo corn starch


1. Mix all ingredients using mixer (or egg beater) until the consistency is foamy.
2. Pour in a stainless steel pan or boiler. Let boil for 15 minutes to kill any microbes or bacteria. Set aside to cool.
3. Put desired flavoring (artificial flavors): vanilla, lemon or kalamansi, chocolate, coffee, nuts, cashew and others. You can also use real fruit flavors like mango, ube, macapuno, cheese, among others.
4. Put into freezer for half an hour or until half-frozen.
5. Remove from freezer and mix again (with big wooden spoon or egg beater) until the consistency becomes a thick mass.
6. Transfer it in round stainless container. Cover; put it in wooden push cart. Put lots of crushed ice and salt between the containers. You can use dry ice as an alternative.
7. The ice-cream will get hard in 20 minutes.

Source: DOST, photo courtesy of chocobhitzs

Banana Recipes


Raw Materials:

Unripe banana (saba)
1 C sugar
4 tbsp. Salt
5 C water
oil for frying


A. onion powder
B. garlic powder
C. cheese powder


1. wash and peel green matured banana.
2. Slice into chips, soak in syrup for 8 min.
3. Drain, wipe to remove excess liquid by spreading in filter sheets.
4. Fry in cooking oil heated to 2000C for 3-5 min. Cool
5. Dust with cheese powder or onion powder.
6. Pack in container.

Note: Longer soaking time will result in the of the unfried slices.

Flavoring- as you wish.

----------------------------------HOW TO MAKE BANANA CRACKER


How to Make Tomato Ketchup


4 L tomato pulp
4 cups sugar
½ tsp cinnamon powder
½ tsp pepper powder
½ tsp cloves powder
½ tsp paprika
½ cup fresh onions
2 cups vinegar (4.5% acidity)
2 tsp sodium benzoate (optional)
3 tbsp cornstarch dissolved in 1 cup water


stainless/enameled kettle
measuring cups and spoons
chopping board
strainer, stainless
wooden ladle
casserole, stainless
bowlblender (optional)

Packaging material:

sterilized glass jars with new caps


1. Select and wash ripe fleshy red tomatoes.
2. Blanch tomatoes for 30 seconds, transfer into cold water, peel and cut into halves (crosswise).
3. Remove the seeds and chop the pulp into small pieces. Strain the remaining seeds thru a fine mesh screen.
4. Mix the juice with the pulp.
5. To every 4 liters of pulp, add the above ingredients (except for vinegar and sodium benzoate) and blend.
6. Place the mixture into a kettle and cook over low flame, stirring constantly to avoid scorching, until the right consistency for catsup is reached. Add vinegar and sodium benzoate (optional) until nearly cooked. Add cornstarch previously dissolved in water.
7. Pour while hot in sterilized bottles.
8. Seal and cool. Label.

Here is a video guide:

Source: DOST, picture