APT 4.0: Eps. 7: Bottled Pakbet: Pak na Pak at Bet na Bet

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APT 4.0: Eps. 7: Bottled Pakbet: Pak na Pak at Bet na Bet

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Creation Date

5-11-2021

Description

This episode is probably the most appetizing part of the webinar. After having been successful in growing pinakbet vegetables and there is an oversupply of produce, it is now time to go into value-adding to avoid food wastage.

Sharing his expertise in product development was Mr. Rommel M. Felismino, university researcher at the Institute of Food Science and Technology (IFST). In his pre-recorded presentation on the episode titled, “Bottled Pakbet: Pak na Pak at Bet na Bet” last May 11, he explained the importance of preserving the ingredients in a pinakbet dish through bottled pinakbet processing.

Pinakbet, according to Mr. Felismino, symbolizes the customs and culture of the Ilocanos as the popular dish consisting of a variety of indigenous vegetables (eggplant, ampalaya, okra, yard long beans, and tomato) seasoned with bagoong or fish sauce. The dish now has several versions depending on the locality.

Mr. Felismino emphasized that to maintain the quality and safety of food, it is necessary to observe Good Manufacturing Practices (GMP). These include the proper sanitary procedures in the preparation of the vegetables and some visual considerations in choosing the vegetables that have good quality based on the Philippine National Standards. He also shared the proper attire and kitchen utensils to be used during the processing. Finally, he provided 19 steps to follow in processing the bottled pinakbet.

Due to the many requests from the viewers, a pre-recorded presentation on the preparation of bagoong, a salty and viscous food ingredient in the fermentation of fish, which is the “heart” of pinakbet, was presented by Dr. Baby Richard R. Navarro, associate professor at IFST and an expert on traditional fermented food in the Philippines.

Dr. Navarro explained that the preparation of bagoong requires four ingredients, namely: fish, which should be fresh, sound, wholesome, and fit for consumption according to the Food and Drugs Administration; salt, which should be a food grade quality; potable, distilled, or mineral water; and patis, which has been harvested from a fermented bagoong. The patis ingredient will hasten the fermentation of the newly-prepared bagoong.

In this time of pandemic, it is important that we have the right knowledge on the processing of our vegetable produce as it is one way of addressing food scarcity and malnutrition in the rural and urban areas.

Watch the recorded webinar through this link: https://www.youtube.com/watch?v=adhHZLCY4CI

(IMGesmundo)

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College

College of Agriculture and Food Science (CAFS)

Language

English

Notes

Aggie Ps Talk 4.0: Urban Gardening Pinakbet Series

APT 4.0: Eps. 7: Bottled Pakbet: Pak na Pak at Bet na Bet

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