Jul 7, 2009

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)

Jul 3, 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