Official videos that documents/records the research undertakings such as, during the experiment, in the research fields, and others that are deemed important by the researcher. It shall also include official video/recordings of a presentation, speeches, lectures, research reviews, and others that do not fall under other categories above such as sharing of expertise in an event, keynote speeches, webinar talks, and others.
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APT 4.0: Eps. 2: #PlanTito/ #PlanTita TIPS: Potting Mix Preparation for Urban Gardening
College of Agriculture and Food Science
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APT 4.0: Eps. 3: Mga Pak at Bet mo na Gulay, Paano Itanim Hanggang Anihin?
College of Agriculture and Food Science
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APT 4.0: Eps. 4: PAK management to BEaT the insect pests of PAKBET
College of Agriculture and Food Science
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APT 4.0: Eps. 5: Iwasan Ang Mga Sakit Upang Ang Pakbet ay Bet Na Bet
College of Agriculture and Food Science
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APT 4.0: Eps. 6: Pak na harvest your best bet
College of Agriculture and Food Science
Prolonging the shelf life of our vegetables once they are harvested is one of the problems of many of our vegetable growers. Episode 6 of the Aggie Ps Talk 4.0: Urban Gardening helps solve this by featuring postharvest handling tips and storage of our harvested pinakbet vegetables namely: eggplant, ampalaya, okra, squash, tomato, and onion. Proper storage of these vegetables would lengthen their freshness prior to cooking and the nutritional content of the said vegetables would remain intact.
Serving as resource speaker for the episode titled, “Pak na harvest your best bet” was Ms. Daphne Cassandra H. Gonzales, university research associate at the Postharvest Horticulture Training and Research Center (PHTRC).
During her talk, she explained that crops are classified as perishable and durable crops. Perishable crops include fruits, vegetables, root and bulb crops, cutflower, herbs, and medicinal crops. Durable crops, on the other hand, includes cereals, grains, and legumes.
Focusing on perishable crops, Ms. Gonzales shared that postharvest handling of pinakbet vegetables passes through different steps that perishable crops are subjected to from harvest prior to sale or use while retaining the characteristics of living things and maintaining their fresh form. This process starts from harvesting and trimming, cleaning, sorting, packaging, transporting, and storage.
Ms. Gonzales also discussed two alternative storage methods, namely: Evaporative Cooling Technique, wherein heat from outside is blocked by wet cloth and lowers temperature by 3-6 °c; and Modified Atmosphere Packaging, wherein respiration rate and ethylene production is considerably retarded, hence extending the storage life of the vegetables.
Knowing the importance of postharvest handling would enable us to contribute to reducing food loss and most importantly, to food waste.
Watch the recorded webinar through this link: https://www.youtube.com/watch?v=iokRpKQFAwg
(IMGesmundo)
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APT 4.0: Eps. 7: Bottled Pakbet: Pak na Pak at Bet na Bet
College of Agriculture and Food Science
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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APT 4.0: Eps. 8: Square foot gardening - Planting More in Less Space
College of Agriculture and Food Science
As Aggie Ps Talk 4.0: Urban Gardening webinar Pinakbet series almost comes to a conclusion, comes a technology which has long been practiced in some countries abroad, but not so much in the Philippines – Square Foot Gardening (SFG). SFG has been introduced in UPLB by Prof. Ryan Rodrigo P. Tayobong in 2016.
Episode 8, aired last May 18, features the webinar titled, “Square foot gardening: Planting More in Less Space.” Serving as resource speaker was Mr. Darel Kenth S. Antesco, university research associate at the Crop Production and Management Division of the Institute of Crop Science (ICropS).
In his discussion about SFG, Mr. Antesco defined square foot gardening as the practice of dividing the growing area into one square foot section. These sections are divided by lines called grids and planted with different kinds of vegetable. There are two types of square foot garden which the vegetable grower could choose from. The first one is the raised bed, which is simpler to prepare and easy to install, but is easily disjointed and prone to weeds and water logging. The second one is the elevated bed, which lasts longer, can provide good drainage, and avoids weeds, but requires more materials, effort, and time to build.
A square foot garden has the following features:
- Grids, which are the most distinct feature of SFG as it allows the vegetable grower to have at least 20% more plants;
- Encourages mix planting or thematic planting;
- Lessens root boundedness;
- Arrangement that is based on plant size and canopy;
- Allows for more plants in less space;
- Continuous cropping cycle;
- Possible to do in cemented portions of our backyard;
- Staggered planting;
- Staggered harvesting; and
- Low maintenance.
Mr. Antesco also shared that an ideal space for a square foot garden could be a cemented pavement like veranda and grounds or lawns. He also provided some important aspects in doing square foot garden. These include the following: seed germination, which considers the proper storage area for the seeds; planting calendar, which provides an estimate of activities and harvesting time; longevity of materials; and growing media should be sterilized.
In a pre-recorded video, Mr. Antesco showed how a square foot garden box is prepared using four pieces of wood as base frame. He also encouraged the use of bamboo, plywood, or any recycled material available in the locality. Moreover, since it has wheels that are attached underneath, it does not touch the ground since it is elevated. Likewise it can also be transferred to any place where there is enough sunlight.
A square foot garden allows for additional vertical pots that will maximize the vertical space of SFG. Furthermore, the plants in the SFG can sustain two life cycles. Hence, a ready supply of vegetables is assured in every home.
Watch the recorded webinar through this link: https://www.youtube.com/watch?v=cn-bBzpwaLM
(IM Gesmundo)
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APT 4.0: Eps. 9: Gumawa ng KABUTEhan
College of Agriculture and Food Science
Here’s a treat for all mushroom enthusiasts and beginners!
As Aggie Ps Talk 4.0: Urban gardening concludes, Episode 9 features the topic titled, “Gumawa ng KABUTEhan” to discuss oyster production for beginners last May 20.
Combining their knowledge on oyster production were Dr. Teresita U. Dalisay, professor and Ms. Priscilla M. Barcial, university researcher, from the Institute of Weed Science, Entomology and Plant Pathology (IWEP).
In her presentation, Dr. Dalisay defined the term mushroom as a spore-bearing, fruiting body of a fungus. She explained that the mushroom has a spore that refers to any propagative unit. Moreover, she shared that all parts of the mushroom’s body is alive and consists of many tissues. To generate more of its fruit bodies, the mushroom has many spores that often multiply rapidly in the environment. Dr. Dalisay also presented the basic parts and type of a mushroom, as well as its life cycle.
Moving forward, Dr. Dalisay discussed some basic information of the mushroom’s growth habit and its morphological characteristics to differentiate it with other mushrooms that are more familiar. She also explained some of the growth requirements needed for successful production of oyster mushroom.
On the methodology on how to produce oyster mushroom, Dr. Dalisay explained the right steps in preparing a starter or mother culture, which included the following: materials needed, agar medium preparation, where and how to obtain tissues, and the ultimate objective of coming up with a pure culture of the starter.
Meanwhile, Ms. Barcial continued the discussion with grain spawn preparation. She explained that the main material to be used could be any of the following cereals: sorghum, rye, millet, wheat cracked corn, or palay. On the other hand, the substrate materials for the fruiting bag reparation are sawdust, rice bran, sugar, agricultural lime, and water. Ms. Barcial also presented the step-by-step procedures in the preparation of grain spawn and fruiting bag.
The webinar has provided the viewers tips on producing edible mushroom from tissue culture preparation in the laboratory until the preparation of fruiting bag where the mushroom will be harvested. Producing your own edible mushroom would not only serve as food on our table but as source of income as well.
You Tube link: https://www.youtube.com/watch?v=5uhCSZwYsnU&=2253s
(IMGesmundo)
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Blooms is my Life
College of Agriculture and Food Science
The speaker for the 4th webinar, titled, Blooms is My Life, shared an inspiring story of ups and downs before achieving his stature in the cutflowers industry. Mr. Filemon Faner is the owner of Green Thumb Garden located in Silang Cavite.
While Mr. Faner struggled to finish his college education to earn his BS Agriculture degree due to financial problems, he was able to gain experiences that he used when he formally entered the workforce. From being a student assistant and research aid, to working in different farms, he was able to learn skills that he used and helped him build his own farm.
Having been blessed with the opportunity to start the business from a greenhouse loan, Mr. Faner was able to successfully develop their business to how it is now. From having just one greenhouse from loan, he was able to build a few more greenhouses, of which he was also the designer.
Mr. Faner’s story is one that inspires aspiring agripreneurs that challenges exist, but it also comes with learnings. And that these learnings should be appreciated and used to improve in the business.
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Date with a Fun-gi: Mushroom Production
College of Agriculture and Food Science
Mr. Faustino Paulo Aromin or Mang Tino as he is fondly called, is the owner of Flourish Farm located in San Ildefonso, Bulacan, established in 2014. Flourish Farm’s main business is oyster mushroom production. The farm produces mother culture, grain spawn, fruiting bags, fresh mushroom fruits, and processed products.
After working for the private sector for many years, he shared that he decided to enter into agripreneurship. “It feels so good and fulfilling to have a business which you can call your own,” he said.
Being an industry name in oyster mushroom production, Mang Tino is also happy to share his knowledge about mushroom production and farm best practices. This is manifested through the trainings and workshops offered by Flourish Farms as an accredited Learning Site for Agriculture by the Department of Agriculture – Agricultural Trainings Institute.
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The Way Forward: FertiGroe N, P and K Nanofertilizers for Sustainable Farming
College of Agriculture and Food Science
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The hammer and dance of the COVID world: five mental health tips in coping with a new reality
College of Agriculture and Food Science, University of the Philippines Los Baños
Dr. Salvador Benjamin D. Vista, faculty of the Department of Psychiatry and Behavioral Medicine, UP College of Medicine UP Manila, will share with us insights on how to cope with the new normal in this pandemic. He will also discuss some mental health tips on how better to cope. This is open to all students, faculty, and staff. [131 min.]
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Agriculture Innovations: Embracing Impacts of Chance in Agriculture and Food Security
College of Agriculture and Food Science
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APTv.6 Eps.2 - Transformational Leadership for Food Security
College of Agriculture and Food Science
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APTv.6 Eps.3 - Price Tags of Responsible Food Production and Consumption
College of Agriculture and Food Science
