RE­SEARCHERS DE­VELOP LOW-SALT MUSSEL SAUCE

Agriculture - - Wrong Start -

A PROJECT by the Uni­ver­sity of the Philip­pines Visayas (UPV) has de­vel­oped a lowsalt mussel sauce. The project, led by Ernestina M. Per­alta of UP Visayas In­sti­tute of Fish Pro­cess­ing Tech­nol­ogy, is funded by the Philip­pine Coun­cil for Agri­cul­ture, Aquatic and Nat­u­ral Re­sources Re­search and De­vel­op­ment of the Depart­ment of Science and Tech­nol­ogy (DOSTPCAARRD).

Green mussel ( tahong) is abun­dant in the coun­try and is con­sid­ered as an im­por­tant

But if you have to bor­row from the bank, bor­row only 30% of the needed cap­i­tal.

Jess also sug­gested that you “bor­row long and in­vest short”. What does that mean? Don’t bor­row money that you should pay in one year. You ask for a longer time to pay, say five years. That will give you enough time to earn money from your project to pay your loan. How about “in­vest short’? What does that mean? Well, you should use the bor­rowed money to pro­duce crops or any other farm pro­duce that will bring the fla­vor of food. farm­ing com­mod­ity in many coastal ar­eas. Mussel farm­ing re­quires less in­put and cap­i­tal com­pared with other aqua­cul­ture ac­tiv­i­ties such as fish cages and pens, mak­ing it a pre­ferred back­yard project of fish­er­folks.

Mussel can be an al­ter­na­tive raw ma­te­rial in pro­duc­ing self-fer­mented sauce. It is high in pro­tein, amino acids, zinc, cal­cium, and iron. More­over, it is low in fat, choles­terol, and calo­ries.

The low-salt fer­mented mussel sauce is a nat­u­ral food in­gre­di­ent and condi­ment and can im­prove pro­tein di­gestibil­ity as well as

in rev­enue in the short­est pos­si­ble time. Just like if you plant Ja­panese cu­cum­ber that is har­vestable in 45 days and you have the mar­ket for it, you would be able to have an early cash flow so you can amor­tize your loan on time.

Well, I didn’t ad­vise the cou­ple to go into tree plant­ing be­cause that will not give them rev­enue in the short term. They will have to spend money in es­tab­lish­ing the tree plan­ta­tion and that will take years be­fore they could make their first har­vest.

By the way, Jess Domingo re­tired from his cor­po­rate ex­ec­u­tive job at 55 to pur­sue his pas­sion for farm­ing. He owns Ran­cho Domingo in Al­fonso Lista, Ifu­gao where he prac­tices nat­u­ral farm­ing. –ZAC B. SARIAN

Domingo lec­tur­ing at the Agribiz Kapi­han.

Domingo is an agribusi­ness ex­pert who man­ages his 100-hectare ranch in Al­fonso Lista, Ifu­gao, prac­tic­ing nat­u­ral farm­ing.

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