Nata de Coco from Coconut Water or Milk

NATA DE COCO FROM COCONUT WATER 

Materials: Coconut water Acetic acid Refined sugar Nata starter Ammonium phosphate 

Pieces of equipment: Weighing scale Strainers Wide-mouthed glass jars or basins Kettles 

 Procedure: 

 1. The collected coconut water is filtered through a cheesecloth. One hundred (100 gms.) refined sugar and 5 grams monobasic ammonium phosphate is mixed for every liter of coconut water in a container. The container is covered and the mixture allowed to boil. It is then allowed to cool after boiling and 6.9 ml. of glacial acetic acid is added. 

 2. 110-150 ml. of starter (available at ITDI, DOST) is added to the mixture. It is subsequently transferred to big mouthed clean jars leaving ample space atop mixture and covered with clean cheese cloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move jars during growth period. 

3. Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations. 

 4. Dessert Making. The "nata" is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the "nata" cubes become transparent.

NATA DE COCO FROM COCONUT MILK 

Materials: 1 kilo Grated coconut 600 gms. Refined sugar 1/2 liter Coconut water 12 liters Ordinary water 2 liters Nata starter (available at ITDI, DOST) 325 c Glacial acetic acid (available in drugstores) 

Procedure: 

1. Extract the cream from the coconut, strain through a cheesecloth. 

2. Mix all ingredients. 

3. Transfer to big mouthed clean jars and allow around 2-3 inches in height of the liquid. 

4. Cover with a clean cheesecloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move the jars during growth period. 

5. Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations. 

6. Dessert Making: The "nata" is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the "nata" cubes become transparent. 

 Source: Technology developed by: ITDI (DOST)

Mushroom Farming

Materials:

Rice straw, 500 kg. (sugarcane bagasse, sugarcane leaves as substitutes)
Ammonium sulfate, 2%
Lime, 4%
Chicken manure (dried), 15-25%
Calcium sulfate, 2-2.5%
Urea, 1.5%
Potash, 1.5-2.0%
Water

Equipment:

1.5m x 10m x 1m compost bed
The Growing House

Procedure:

1. Preparation of compost - Straw is filed on the compost bed and water is sprinkled as filing is being done until water overflows on the sides. The pile is turned every fourth day. Chicken manure and urea are added on the first turning and ammonium sulfate and 2% lime on the second turning. The lumps formed are broken during the fermentation. Calcium sulfate, potash and the remaining 2% lime is supplemented on the third and last turning. Composting is completed for 16-20 days, depending on the rate of fermentation.

2. Bedding - In the newly composted materials are placed on shelves to a thickness of 12-15 cm. inside the growing house. The growing house must be enclosed for 5 days to conserve heat and increase the temperature to 55-65 C.

3. Planting and Casing - One-half kg. spawns per square meter of the bed are planted. The beds are then covered with 1.2 cm. soil that is obtained one (1) meter below the surface and previously mixed with 1% lime. The growing house is closed for two (2) weeks with occasional checking of spawn run. At a temperature of 17-22 C and a relative humidity of 85-90%, the first crop is harvested 20 days after casing.

4. Care and Management - To prevent the contamination of white mold (Monilla sp.), green molds Penicillin sp.) and blue molds (Trichoderma), the following are employed:

a. Spot spray with Benlate at 1 tbsp. per 1/3 gallon of water.
b. Spray Azodrin to control millipedes
c. Spray ferrous sulfate at 200 ppm concentration to induce uniform break or pinhead formation.
d. Spray with Fuxal, a liquid fertilizer at a concentration of 1,000 ppm after the break.
e. Spray with tap water when relative humidity becomes lower than 75%.

Source and photo courtesy: ITDI (DOST)