By: John Maico Hernandez
CALABARZON’s
red dragon known for its unique vibrant red skin, sweet seed-speckled pulp and
nutritious content has proven why it became “superfood” as technology turned it
into jam, wine and ready-to-drink juice products during the training on dragon
fruit-based products processing conducted by DOST Batangas and University of
the Philippines Los Baños Institute of Food Science and Technology (UPLB-IFST)
at V&S Dragon Fruit Farm, San Joaquin, Sto. Tomas, Batangas, Aug. 31.
Dragon
fruit as it is popularly known in the Philippines belongs to the Family
Cactaceae under the genus Hylocereus and Selenicereus. It is a native plant
from Mexico, Central and South America where they are called “pitaya” or
“pithaya”. In Batangas, common site for dragon fruit farming is at Padre
Garcia, Ibaan, Rosario and recently rising in Sto. Tomas. According to
research, it contains a surprising number of phytonutrients. It is also loaded
with antioxidants, and is home to carotene, protein, vitamin C (said to be near
10 percent of the daily recommended value), polyunsaturated (good) fatty acids
and B vitamins that may be needed for carbohydrate metabolism. In addition,
this tropical fruit doesn’t contain complex carbohydrates, which may allow
vitamin B1 (thiamin) along with other B vitamins in the body to break down food
more easily in the body.
Ms.
Sernie Manila, owner of family-operated V & S Dragon Fruit Farm, got
interested in farming after her retirement from government service in National
Food Authority seven years ago. It was his husband, Mr. Ben Manila’s passion
influenced by the topographical condition of Sto. Tomas which led the two and
her family into dragon fruit farming. The idea of venturing into dragon fruit
farming rooted from their research on the health benefits that dragon fruits
have.
The
numerous number of fruit supply during peak season confronts many dragon fruit
owners and V&S has no excuse. Whenever unsold, their dragon fruits normally
become wastes. In response to this problem, DOST Batangas tapped UPLB-IFST to
conduct product development to make a value-adding solution on dragon fruit and
save all the recurring farm issue.
The
training course was facilitated by UPLB-IFST Researchers, Ms. Claire Zubia and
Ms. Diane Belan. Discussion on dragon fruit wine, jam, and ready-to-drink juice
products processing were detailed out to participants. Good manufacturing
practices to uphold product quality and consistency including products’ health
benefits, costing, product packaging and labelling were also imparted to
participants.
Trained
participants evidenced learning thru satisfactory demonstration results.
Trainors also led a one-on-one consultation on the issues the farm has already
encountered in processing dragon fruit. A farm visit was also conducted before
the training started. Extensive market potential of processed dragon fruit
products was also discussed with the participants.
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