TRC livelihood training schedule

Regular classes in the Philippines started a few weeks ago. So are the livelihood trainings provided by some government agencies. What we have here is the training schedule of Technology Resource Center (TRC) of the DOST. Only TRC offers you the expert business and livelihood technology training courses that can transform your ideas into practice and profits.

THE TRC ADVANTAGES

-Expertise gained over 27 years of experience
-Expert trainers from the academe and business sectors
-Very affordable fees
-Hands-on training, with field trips wherever needed
-Free materials for hands-on training
-Free business consultations
-Free attendance in MagNegosyo Forums
-Accredited training by national and international agencies
-Free attendance in MagNegosyo Forums

If you are interested in joing one of the trainings they offer, contact:

TRAINING VENUE: TRC Building, 103 J. Abad Santos cor. Lopez Jaena Sts., Little Baguio, San Juan, City
TRC also offers group and corporate trainings with discounted rate.
Please inquire at 727-6205 loc. 208, 209 / 0928-5022684

Schedule for the month of August 2009 are as follows:

How to Make Fashion Accessories
Lecture: Methods used, sources of tools and materials, costing. Hands-on: necklace, earring, cellphone charm, bracelet, bag charm and ID holder. Bring long-nose pliers and sharp scissors. Aug 1-2 8-4:30; cost 3,399

Coffee Shop Management and Operation (with field trip)
Lecture: personnel administration, organization, site selection, marketing, materials and equipment, cost analysis. Hands-on: different coffee concoctions/preparations. Aug 1-3 9-4:00; cost 3,729

Broiler Production (Meat Type Chicken)
Breeds, production management, nutrition, feeds and feeding, and production economics. Aug 3-4 9-4:00 ; cost 2,959

Herbal Bath Soap
Lecture: material specifications, product formulation, preparation of extract, costing and pricing. Hands-on: papaya soap, cucumber soap, carrot soap, germicidal and moisturizing bath soap. Aug 3-4 8-4:30; cost 3,399

Aromatic and Decorative Candle Making
Lecture: types of waxes, formulation, art of blending of essential oils and uses, melting method, proper wick fixing, techniques in forming/moulding candles, design techniques and cost and return analysis. Hands-on: hurricane candle, floating candle, hand-formed candle, and candles in glass containers with application of aromatherapy oil. Aug 5-6 8-4:30; cost 3,399

Layer Production (Table Egg) (with field trip)
Layer breed, production management, housing, nutrition, feeds and feeding management and production economics. Aug 5-7 9-4:00 ; cost 3,289

Jewelry Appraisal and Pawnshop Operation
Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond, plating of jewelry (gold to gold). Bring calculator. Aug 7-8 8-4:30; cost 3,399

Advance Meat Processing
Lecture: preparation of different types of meat products, quality control, marketing, and packaging. Hands-on: siomai, embutido, quekiam, luncheon meat, meat loaf, nuggets (pork and chicken), pork barbeque, spicy wings, pear-shaped ham and morcon. Bring apron and hand towels. Aug 7-8 8-4:30 ; cost 3,399

Setting up a Travel Agency
Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc. Aug 8 8-4:30 ; cost 1,375

Trendy Balloon Decors
Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloons as decorations. Aug 10 8-4:30 ; cost 1,815

Tilapia Culture (with field trip)
Grow-out pond culture, tilapia fingerling production, hatchery and nursery system and management (open pond, hapa method on pond, cage and tank systems), feeds and feeding, population control, hybridization, water and soil quality management, production economics. Aug 10-12 9-4:00 ; cost 3,289

Operating a Retail Store Business
Store operations management, inventory control, marketing strategies, location evaluation and selection and financial planning. Aug 11-12 8-4:30 ; cost 2,959

SORBETES (Commercial Production)
Lecture: basic technology of ice cream production, material and equipment requirements, product formulation and costing. Demonstration: ice cream-on-stick preparation (pinipig crunch and other flavors). Hands-on: ice cream with assorted flavors. (With field trip to an ice cream plant). Bring apron and hand towels. Aug 12-13 8-4:30 ; cost 3,509

Commercial Breadmaking and Bakery Management
Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister. Aug 13-16 8-4:30 ; cost 4,169

Accounting and Record Keeping for Small Businesses
Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator. Aug 14-15 8-4:30 ; cost 2,959

Fresh Flower Arrangement and Flower Shop Operation and Management (with field trip)
Lecture: creativity, balance, proportion, texture and color harmony, flower shop operation and organizational management, costing, pricing and sourcing of materials. Demonstrations on standing flower arrangements for inaugural, funeral and other important occasions. Hands-on: traditional round center piece, long and low arrangements, floral bouquet, line, plane and mass arrangements. Bring garden scissors. Aug 15-17 8-4:30 ; cost 3,729

Basic Meat Processing
Lecture: meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hands-on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger and beef tapa. Bring apron and hand towels. Aug 17-18 8-4:30 ; cost 3,399

Event Planning, Marketing and Management
Lecture: basic knowledge of event planning and management for wedding, parties, local trade exhibits, meetings, consumer events (tiangges), seminars, conventions, conferences conceptualization and topical development, etc. and profitability and traffic for the event; a thorough knowledge of management functions is a requisite for successfull events. Aug 18-19 8-4:30 ; cost 2,959

Silkscreen Printing
Lecture: computer/digital art preparation, photographic stencil making, finishing - curing and drying, pressing techniques. Hands-on: t-shirt, ceramics, decals, glass and metal printing. Bring #0.5 technical pen, ink and USB. Aug 18-20 8-4:30 ; cost 3,729

Perfumes and Colognes
Lecture: starting a perfume business, formulations, blending of essential oils, types of perfumes and colognes, product requirements, materials specifications, cost and return analysis. Hands-on: oil-based and water-based, cream perfumes for men and ladies, body splash, gel colognes and eau de toilette. Aug 20 8-4:30 ; cost 1,815

Operating a Laundry Shop Business (Small-Scale)
Lecture: plant layout and design: production flow, job function; customer service and its place in the textile care industry; operating a small laundry washing machine, pressing, laundry washroom chemistry, market strategy including pricing, promotion, site selection. Environmental management concerns. Aug 22-23 8-6:00 ; cost 3,289

Jewelry Appraisal and Pawnshop Operation
Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond, plating of jewelry (gold to gold). Bring calculator. Aug 22-23 8-4:30 ; cost 3,399

Swine Production (with field trip)
Starting a piggery business, general management for piglets and fatteners, housing and equipment, feeds and feeding, record keeping, analysis and interpretation, health management. Aug 22-25 9-4:00 ; cost 4,059

Setting up a Travel Agency
Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc. Aug 24 8-4:30 ; cost 1,375

Basic Reservation and Ticketing for Travel Agencies (with field trip)
Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket. Aug 25-26 8-4:30 ; cost 2,959

Catering Business Operation
Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator. Aug 25-26 8-4:30 ; cost 2,959

Specialty Cakes and Pastries
Lecture: material and equipment specifications, functions of ingredients, product formulation, costing and pricing; Hands-on: mousse cake, black forest, crema de fruta, sans rival, apple pie, swiss roll, puff and danish pastry varieties. Bring calculator, apron, hand towels and canisters. Aug 26-27 8-4:30 ; cost 3,399

Honeybee Culture (with field trip)
Lecture: Role of bees in improving crop yield and plant species, different species of honeybees, castle differentiation, colony, breeding, feeding techniques, control of pests and diseases, harvesting, marketing, cost and return analysis. Aug 27-28 8-4:30 ; cost 2,959

Animal Feed Formulation and Production (with field trip)
General principles of feed formulation for chicken, duck and pigs. Bring calculator on second day. Aug 28-29 & 31 9-4:00 ; cost 3,289

Commercial Breadmaking and Bakery Management
Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister. Aug 28-31 8-4:30 ; cost 4,169

Laundry Soap and Detergents
Lecture: material specifications, product formulations, costing and pricing. Hands-on: Laundry bar soap, liquid and powdered detergents. Bring calculator. Aug 29-30 8-4:30 ; cost 3,399

Setting up a Domestic Ticketing Office for Airlines and Shipping Companies
Lecture: industry requirements - accreditation process of domestic airlines, legal process, capital requirements, site selection and office layout. Aug 31
8-4:30 1,375

Source: www.trc.dost.gov.ph

How to make Tapa the Filipino Way

I was searching the internet about Tapas, and I ended up in a site featuring Spanish Tapas, but it is kind of different from the Tapa that I know. Anyway, Tapa in Filipino is a beef marinade - cured and usually dried. This Filipino tapa recipe  is fried and served together with eggs and atsara (pickled papaya strips), and the menu is called Tapsilog.

The term tapa however, has mostly become associated with this form of cured meat and tinapa (literally "made into tapa") with smoked fish. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it.

So, how do we make tapa? There are two ways, I suggest you choose the easiest. Also, below is a video showing how to do it.

Method 1: No drying needed

Materials needed:

Meat pounder
Stainless steel bowl
Plastic container
Frying pan
1 kg. lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick
Salt, Sugar, Ground black pepper
tbsp. finely chopped garlic
1/2 tsp. msg
2 tbsp. distilled white vinegar
Soy sauce
Vegetable oil

Procedure:

1. Use the meat pounder to tenderize and thin out the meat.
2. Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tablepoons of soy sauce. Mix well.
3. Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
4. You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil. Tapa is usually eaten together with rice and egg.

Method 2: You need bamboo sticks and you have to dry the tapa under the sun

Ingredients:

beef - 1 kg
salt - 3 tbsp
sugar - 3 and 1/2 tbsp
prague powder - 1/2 tsp
vetsin (optional) - 1/2 tsp
garlic - 1 and 1/2 tsp
ground pepper - 1/4 to 1/2 tsp

Utensils:

knife
measuring spoons
chopping board
tray
mixing bowl

Procedure:

1. Slice mat 1/8 - 1/2 cm thick.
2. For every kilo of sliced meat, mix salt, sugar and other ingredients.
3. Pierce meat with bamboo sticks and dry under the sun.
4. Place dried meat in clean container.
5. Store at room temperature for 2 days in a clean dry place.

Video showing how to make tapa:

Mungbean Farming

Do you know why sotanghon is more expensive than bihon? This is because sotanghon is made from mung beans, while bihon is made of rice. Mungbean (Vigna radiata L. Wilzeck), popularly known in the Philippines as mungo or mung bean in other countries and mainly used as human food. It is one of the cheapest sources of plant protein which contains protein ranging from 22-27%. It is also a good source of minerals such as calcium and sodium. Dried mung bean seeds are high in vitamins A & B while the sprouted mung bean are rich in vitamins B and C.

Uses

* It is a raw material in th major processes namely: mung beans sprout production; sotanghon manufacturing; hopia processing; dishes like soups, porridge, snacks, bread, noodles and ice cream;
* Mung beans starch is extensively used for starch noodles;
* Mung beans protein is used to fortify cereal flour
* Crop residues are used for fodder
* It is also grown for hay, green manure or cover crop

Climatic Requirement

Mung beans is drought-tolerant and requires a warm climate during its growing period. The temperature and humidity prevailing in the region is suited for optimum yields.

Recommended Varieties

* BPI Mg 9
* Pag-asa 7
* NSIC Mg 8
* NSIC Mg 12
* NSIC Mg 13
* Other all-season varieties

Crop Establishment

Planting

* Just after harvesting rice:

o Flush irrigate the area and drain excess water

* Broadcast evenly the mungo seeds at the rate of:

o 30 kgs seeds/ha (90-95% germination)
o 35 kgs seeds/ha (80-85% germination)
o 37-40 seeds/ha (75-80% germination)

* If rice stubbles is 10-15 cm high, lightly puddle with mini tractor-drawn the area to help seeds in the stubbles get in contact with the soil

Seed Inoculation

* Inoculate the seeds prior to broadcasting with rhizobium inoculant at the rate of 5 kgs/pack of inoculant.
* To inoculate the seeds; a) sprinkle/moisten the seeds with water (10 kgs:1 glass of water).
* Pour the inoculants and mix evenly until seeds are well-coated.
* Broadcast the inoculated seeds just after mixing.

Nutrient Management

* To ensure high yield and attain 3 pod priming frequency, spray the plants with foliar fertilizer (high in potassium and phosphorous content) at 25-30 DAP and after 1st and 2nd priming.
* Foliar fertilizer spraying can be combined/mixed with compatible insecticides.

Pest Management

* 3-5 days after seed emergence, spray the plants with appropriate insecticides to control bean fly (wilting and presence of pin-holes in leaves at seedling stage are common symptoms)
* If high population of weeds (particularly grass) are outgrowing the plants, spray selective post-emergence herbicide like ONECIDE.
* Control leaf folder and pod borer by spraying contact insecticide at vegetative stage (10-15 days after planting (DAP), flowering stage (20-30 DAP) and every after pod priming.
* Control powdery mildew and Cercospora leaf spot disease with appropriate fungicides starting flowering stage.
* Rogue/uproot and burn mosaic-infected plants to avoid spread of virus diseases.

Harvest Management

* Handpicking (or priming) mature (black) pods in the early morning or late afternoon to minimize shattering
* Priming is done up to five times depending on the maturity of the pods. In some part of Pampanga, the farmers cut the plants at one time when most of the pods have matured. Attain three primings and harvest at 1-week interval

Sun-drying & Threshing

* Freshly harvested pods of mung beans are sun dried on concrete pavement or on the ground with mat; pods are threshed by beating or trampling on dried pods. Manual threshing can be done but the use of mechanical rice-thresher can speed- up the operation and reduce expenses

Cleaning

* It is done by sieving or winnowing the threshed pods.

Storage

* Use of nylon or jute sacks, cans (covered air-tight) and empty cement sacks and stored inside the house or storehouse.
* Cool overnight the seeds before keeping in a storage cans.
* Mix the seeds with dried neem tree seeds/leaves, hot pepper (siling labuyo), naphthalene balls, etc.

Marketing

* Mung beans harvested in the Ilocos region are sold in Urdaneta, Villasis and nearby twons in Pangasinan

Product Utilization

Mung beans is prepared by cooking or milling. IT is eaten whole or split. The seeds or flour may enter a variety of dishes such as sopus, porridge, snacks, bread, noodles and ice cream. It is a raw material use din the processing of noodles locally known as "sotanghon"

References:

Below is a very good THAI FOOD Stir Fried Mung Beans recipe. Try it its great.


Department of Agriculture-Regional Field Unit II/Cagayan Valley Integrated Agricultural Center, Ilagan, Isabela

Exporters Expo 2009: Sale of Top Export Product from Top Exporters

This expo features popularly priced items not available locally. It is the grandest event for exporters for 2009. Big retail / wholesale selling event of Philippine export products not commercially available locally from the country’s direct and indirect exporters.

This event is a haven of great finds for retail / wholesale buyers especially among the following:

* Multi-branch institutional accounts (i.e. hotels, motels, restaurants, hospitals, etc.)
* Real estate developers, contractors, design firms, etc.
* Catering, banquet set-up providers, event stylists, etc.
* Props providers, studios, etc.
* Homemakers and interior design enthusiasts

Dates:

July 16-19, 2009

Venue:

Philipine Trade Training Center (PTTC)
Roxas Blvd., Pasay City
(beside World Trade Center)

Buyers’ Profile

1. General public
2. Multi-branch institutional accounts with big volume potentials (i.e. hotels, motels, hospitals, restaurants, etc.)
3. Real estate developers, contractors, etc.
4. Caterers, banquet providers, event stylists
5. Interior design schools
6. Diplomatic corps

Features

1. Big sale of export products (i.e. garments, electronics, food, gifts & houseware, etc.) otherwise not commercially available locally
2. Trade Opportunities briefing sessions (find out available foreign buyers and list of current inquiries from all over the world; Friday, 17 July 2009; 10 am to 12 nn; Call 890.4727 to reserve a seat)
3. Business matching sessions

BONUS: FREE Seminars (call 890.4727 to reserve a seat) Friday, 17 July 2009 10:00 am - 12 nn Topic: Available Export Trade Opportunities & Current List of Foreign Buyers

---------
List of participating exporters of this EXPO:

1 ABBYLYN BAGS AND SHOES
2 ZAMBROX CORP. ARTS AND CRAFTS (Serpentine Stone)
3 ANGEL WHISPERS GIFTS & CRAFTS
FASHION ACCESSORIES, GIFTS,
HOUSEWARE, HOME DECOR
4 ANGELQUE'S CRAFTS GIFTS
Abaca, Pandan
5 AROMAPHIL INDUSTRIES, INC.
6 ASIA EMBROIDERY INC.
7 ASIA PACIFIC EXIM TRADE INC. (3 Booths)
HOME DECOR
8 BALENA MULTICRAFT
FASHION ACCESSORIES
9 BELLA TRADING (3 Booths)
GARMENTS AND TEXTILE
10 BENELCO
11 BULACAN-BATANGAS FOOD SPECIALTIES
FRESH AND PROCESSED FOOD
12 CANDLEXCHANGE CO.
13 CRAFTER'S JOY CORNHUSK HANDICRAFT
FASHION ACCESSORIES (Cornhusk)
14 CRD HERBAL PRODUCTS, INC.
15 CSM ENTERPRISE INTERNATIONAL (2 Booths)
GIFTS, HOME DECOR
16 DELZA'S NATIVE PRODUCT
HOUSEWARE
17 DESIGN INFO COMPANY
18 ECARMA HEALTH OPTIONS
19 ELM'S ACCESSORIA DE CASA
20 FAIRLAND KNITCRAFT CO. INC.
GARMENTS AND TEXTILE
21 FASHION SHOPPE COMPONENTS FINDING ACC. CORP.
FASHION ACCESSORIES
22 FILIPINO FOOD FAVORITES, INC.
23 FLORO ENTERPRISES FASHION
ACCESSORIES
24 GALOSO HANDICRAFT
GIFTS, HOUSEWARE
25 GANO'S ANTIQUE SHOP
OTHERS
26 GEEBY'S FASHION COLLECTION
27 GLOANSE ENTERPRISES
HOME DECOR, HOUSEWARE
28 GOLD IN GRASS CORP
29 GOLDLOOK EGP MANUFACTURING INC.
OTHERS
30 GRILLER KING ENTERPRISE
HOUSEWARE (Grillers)
31 GSK INTIMATE APPAREL INC.
GARMENTS AND TEXTILE
32 HANDIKRAFTS PHILS. INC.
ABACA
33 HERO GREAT BITES
FRESH AND PROCESSED FOOD
34 IAN INTERNATIONAL IND. INC.
35 ISLANDERS ETHNIC
36 JAM'S BAGS
37 JANE HANDWOVEN & CRAFTS
Weaving & Knitting
38 JB DIAMANTE INC.
JEWELRY
39 JHAFAVEN FURNITURE AND HANDICRAFT
FURNITURE
40 JPC EXPORTS
41 JUBANITEX INC.
ORGANZA, POLYESTER, ABACA, PINA
42 KAYUMANGGI ARTS & CRAFTS
43 KECYL NATIVE SOUVENIR SHOP
FASHION ACCESSORIES
44 LA HUERTA MICHELENA INC.
VIRGIN COCONUT OIL
45 LATANIA
46 LEE ANN'S KNITTED WEAR OTHERS
47 MARIANKA CRAFTS.
CHRISTMAS AND HOLIDAY DECOR, GIFTS, HOME DECOR
48 MC SPA ESSENTIALS
49 MERCADO CLAY
50 MEYCAUAYAN JEWELRY INDUSTRY ASSN. INC. (2 Booths)*
JEWELRY (Precious Metals, Stones, Pearls, Diamond)
51 MICHAEL'S CONCEPT
52 MZR UNICA INC.
HOUSEWARE, HOME DECOR, KITCHEN AND TABLEWARE
53 NATIVE TOUCH COLLECTION, INC.
ARTS AND CRAFTS, CHRISTMAS AND HOLIDAY DECOR
54 NINA FOOD PRODUCTS
55 NMC STORAGEMAKERS
56 PDES BATONG ASUL HOUSE OF SILVER INTERNATIONAL
JEWELRY(Silver, Torquouise, Semi Precious Stones)
57 PHILIPPINE CHAMBER OF HANDICRAFT INDUSTRIES (40 BOOTHS)
58 PHILIPPINE MORINDA CITRIFOLA, INC.
59 PRIMA MODAS
GARMENTS AND TEXTILE
60 PRINCESS ILONA
BAGS & SHOES
61 R.K. MANUFACTURING INC.
GARMENTS AND TEXTILE, ELECTRONICS/ APPLIANCES
62 RAINIERS RESEARCH AND DEVT. INSTITUTE, INC.
63 RAMSONS
HOUSEWARE, HOME DECOR, KITCHEN AND TABLEWARE
64 REV FASHION
FASHION ACCESSORIES, HOME DECOR
65 REVELATION ARTS & CRAFTS
66 SHELMED COTTAGE TREASURES
HOUSEWARE (Abaca)
67 SIGEL INC. GIFTS
Paper Board
68 SPRING SHEETS INC.
69 TALION EQUIPMENT INC.
Renewable Energy (Wind Turbine & Generator)
70 TIA BERNING PILI CANDIES & HANDICRAFT
FRESH AND PROCESSED FOOD
71 TOSCANO FOOD INDUSTRY
FRESH AND PROCESSED FOOD
72 TRIPLE L PLUS A
73 WAGEMARK CORPORATION
Contact Us:

OIC Baby Ferrer, BETP - (632) 890.4723 / 890.4693
OIC Ferdi Canlas, BETP – (6320 890.4724 / 890.4720
Ms. Lyn Piquero, BETP - (632) 890.4714 / 897. 7606

Overall Head:
Dodjie R. Fabian
Director III, BETP
(632) 890.4727/0917-5115466

Source: DTI

Philippine International Flora & Fauna Garden Expo (PIFGEX 2009) on July 16, 2009

Once again, flowers will be in full bloom, an array of colorful unique plants displayed, the birds chirping, live display of small mammals, reptiles, amphibians, and fishes, all in an in-house landscape display in one of this year’s most awaited garden and animal expo.

This will be the grand opening of the 2nd Philippine International Flora & Fauna Garden Expo (PIFGEX 2009) on July 16, 2009 at 10:00 AM at the famous World Trade Center in Roxas Boulevard, Pasay City, Metro Manila, Philippines. PIFGEX 2009, with its theme: “Protecting and Sustaining Nature, will be a 4-day event, open from July 16-19, featuring an exhibit, tradeshow, and a conference rolled into one. It now has the Department of Environment and Natural Resources (DENR) as this year’s co-presentor, wherein they will be showcasing the indigenous, endemic and endangered species of plants and animals from the country’s 14 regions.

Due to the clamor for a bigger event and like what has been promised before, RPN Flora and Fauna, Inc., its organizer and PIFGEX’s Event Manager, ICE, Inc. has made it even better than last year as it now includes a 2-day Conference on Flora and Fauna and more exhibitors.

The event is expecting more than 20,000 visitors composed of students, horticulturists, international and local landscapers, nature lovers, plant collectors, and enthusiasts, animal breeders, veterinary experts, environmentalists, advocates of plants and animal conservation, flower clubs, and educators, among others.

Within the 4 day event is a 2-day Conference on Flora and Fauna.Aside from the conference, there will also be a series of daily lectures (located in 2 separate lecture areas) of various topics like: global warming, roof gardening, banana farming, organic farming, bee keeping, hydroponics, orchid growing, cactus cultivation, benefits of wheat grass, mushroom growing, understanding your cat, flower arrangement, ornamental fish, landscaping, growing sunshine chicken, backyard vegetable gardening and a lot more.

Participants in the garden club category will include the very active and oldest garden club -- Philippine Orchid Society, the dynamic Philippine Horticultural Society, The Flower Club Philippines, World Flower Council, and the Cactus and Succulent Society of the Philippines. Other plant exhibitors will include the Philippine Association of Landscape Architects (PALA), King Louis Plants and Flowers, East West Seeds, Ramgo Seeds, Mett’s Plant Arts, EDSA Garden House, Philippine Native Plant Conservation Society Inc., Rizal Technological University, and others.

There will also be a display of live domesticated Philippine and exotic birds, small mammals, snakes, lizards, butterflies, and fishes. Exhibitors from this category will be coming from the DENR and marine fishes from the Bureau of Fisheries and Aquatic Resources. Other animal exhibitors will include: Zoobic Safari, EWK Aviaries, Arowana & Luohan Society and the Red Ostrich Farm.

The EDSA Garden House and King Louis will execute the landscaping of the entrance hall. There will also be a floriculture / cut-flower arrangement demonstration and competition by the World Flower Council.

Other companies participating are: Solraya’s Sunshine Chicken, Department of Education, Department of Agriculture, Bureau of Plant Industry, Bureau of Fisheries & Aquatic Resources, Specserv (Roof Gardens), CCTF (Wind Energy) Sony Philippines, Klub Natur, Scandwood, Brother International, PEPSI, Animal House, Artemis Shih Tzu Kennel, Filipinas Stamp Collectors Club, Manila Bulletin, Business Mirror, Marid Agribusiness Digest, Sterling Paper Products (Pentel) and others.

The aim of the Exposition is not only to showcase different types of gardens, Philippine plants and animals to the world, their uses, their conservation status, nor the protection of their habitat, our environment and our ecological system . . . but more importantly, it is about saving our one and only Planet Earth.. The Philippines is one of the richest ecosystem in the world, both in marine and terrestrial, and sad to say, we are also a biodiversity hotspot as both plants and animals are threatened as natural habitat are destroyed by modernization.

Come and join us in learning how we can protect and sustain our natural habitat. Bring children and students as they can see here in the city live plants and animals which are usually found only in remote forests or provinces.

Source: Norberto R. Bautista, (PIFGEX 2009)

How to make spice-cured smoked fish (Tinapa)

Smoked fish locally known as tinapa is very popular in the Philippines. In fact, it has become part of the Filipino meal, especially during breakfast or even lunch and dinner. However, the traditional smoked fish or tinapa is relatively smoky and has a short shelf life.

What we have here is a different method of making smoked fish. It is through spice-curing technology developed by the Southern Luzon State University (SLSU) in Lucban, Quezon headed by Prof. Delia Babilonia. This method increases the shelf life of tinapa and at the same time improve the earnings of the processors by providing consumers better smoked fish product.

How is this made?

1. Medium-size Indian sardines or "Tamban" with intact scales and belly are washed with clean water and drained.
2. Spice-curing solution is prepared by dissolving 250 grams of table salt and 100 g of powdered spices (onion, garlic, chili, and black pepper) in 1 gallon of water.
3. This is divided into two equivalent portions, for soaking and cooking of fish.
4. Fish are then soaked in the solution for 5 hours with occasional agitation.
5. Cured fish are removed from the solution and arranged in bamboo trays and allowed to drain for 30 minutes.
6. The fish are then cooked in boiling solution by dipping the tray for 10-15 minutes under low fire.
7. The cooked fish are maintained in the tray and air-dried for 1-2 hours."This is necessary for pellicle formation, which is essential for better color development," Ms. Babilonia explained.
8. After air-drying, fish are arranged in the smoking trays and loaded in the pre-heated smokehouse and smoked for 2 hours or when the fish turn golden brown.
9. To make the product more attractive to consumers, a new packaging style that is more hygienic should be adapted such as the use of plastic cover as shown in our photo. You may come up your own method of packaging.

Source: www.bar.gov.ph