Fruit Wine Making

Fruits can be transformed into wine through a process called fermentation. All it takes is heating to bring about the chemical reaction plus other ingredients. Choice of fruit varieties. Grape is not the only fruit which we can make good-quality wine. Natives fruits such as cashew (kasoy), duhat, pineapple, guava, banana and bignay can be… Continue reading Fruit Wine Making

Guyabano (Soursop) Production Guide

Guyabano or soursop is one of the minor crops that is gaining popularity because of its economic uses. It is a nutritious fruit, rich in ascorbic acid, potash, phosphorous and calcium. The edible portion is 70% with food energy of 63 calories and the sugar content ranges from 4 to 14%. Because of its many… Continue reading Guyabano (Soursop) Production Guide

Nata de Piña and Pineapple Jam Recipe

Pineapple is a well-known fruit and can be found abundant in traditional markets, especially during harvest season. Consumers are fond of this fruit not only because of its delicious taste, but also because of its high vitamin and calorie content which is good for the health. Pineapple is often consumed as fresh fruit as well… Continue reading Nata de Piña and Pineapple Jam Recipe

How to Make Mixed Fruit (Ready to Drink) Juice

This is a recipe for a mixed fruit (ready to drink) juice, using pineapple and passion fruit. Passion fruit has a very strong, sharp flavor, which complements pineapple juice as this is rather weak in taste and color. The yield of juice from whole passion fruit is approximately 3035% and the juice has a pH… Continue reading How to Make Mixed Fruit (Ready to Drink) Juice

Peach Production Guide

Peach (Prunus persica) belongs to the family Rosaceae. It is a small, willowy, deciduous tree. Seedling trees can reach a height of 7.5 meters while asexuallypropagated trees grow from 2 to 4 meters. Peach is used as table fruit but it can be dried and processed by canning and bottling. Varieties Low chill varieties that… Continue reading Peach Production Guide

Pinoy Bisnes Ideas
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