Dr Abe V Rotor
Living with Nature - School on Blog
Paaralang Bayan sa Himpapawid (People's School-on-Air) with Ms Melly C Tenorio
738 DZRB AM, 8-9 evening class Monday to Friday
Green and ripe papaya
Papaya (Carica papaya L) is among the most common fruits in the world, particularly in the tropics. It is ranked with mango and pineapple. During peak season, a lot of fruits go to waste owing to the short shelf life of the ripe fruits. Such potential waste can be converted into jam, puree and dehydrated sweetened papaya which is the subject of this techno guide. There are also products derived from the papain of papaya, such as anti-inflammatory medicine, meat tenderizer and skin softener.
Our lesson is how to make mango jam at home. It is a good sandwich spread. It may be taken as dessert. The shelf life outside of the refrigerator may extend up to six months.
Raw Materials: Papaya (rare ripe), calamansi
Utensils: Bowl, strainer, kettle, big knife, peeler, sinamay basket, measuring spoon, cup, tray, plastic bags (thick)
1. Rare ripe fruit is preferred. Discard overripe and damaged ones. There's a saying, "garbage in, garbage out."
2. Attend food processing classes offered by DOST, state colleges and universities, and HRM schools.
3. The test of skill is in the quality of the product. But it does not end here. Translate your acquired skills into a business enterprise.
4. Make your project a business enterprise. ~
Acknowledgement: Science and Technology Information Institute
Department of Science and Technology (DOST)
Bicutan, Taguig MM;
TRC, Acknowledgement: Internet photos