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    Benefits Derived From Seaweeds: Source of The Technology

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    This document discusses the development of seaweed-based food products using different types of seaweeds. It describes seaweed sticks made from Hydroclatus clathratus, miki noodles and canton noodles containing Ulva lactuca and Eucheuma gelatinae, and seaweed embutido incorporating Porphyra spp. The seaweed products were analyzed for production cost, gross income, and benefit-cost ratio to determine their economic viability.

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    Benefits Derived From Seaweeds: Source of The Technology

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    ADSR
    121 views2 pages
    This document discusses the development of seaweed-based food products using different types of seaweeds. It describes seaweed sticks made from Hydroclatus clathratus, miki noodles and canton noodles containing Ulva lactuca and Eucheuma gelatinae, and seaweed embutido incorporating Porphyra spp. The seaweed products were analyzed for production cost, gross income, and benefit-cost ratio to determine their economic viability.

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    2015 Flyer Seaweeds

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    This document discusses the development of seaweed-based food products using different types of seaweeds. It describes seaweed sticks made from Hydroclatus clathratus, miki noodles and canton noodles containing Ulva lactuca and Eucheuma gelatinae, and seaweed embutido incorporating Porphyra spp. The seaweed products were analyzed for production cost, gross income, and benefit-cost ratio to determine their economic viability.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    121 views2 pages

    Benefits Derived From Seaweeds: Source of The Technology

    Uploaded by

    ADSR
    This document discusses the development of seaweed-based food products using different types of seaweeds. It describes seaweed sticks made from Hydroclatus clathratus, miki noodles and canton noodles containing Ulva lactuca and Eucheuma gelatinae, and seaweed embutido incorporating Porphyra spp. The seaweed products were analyzed for production cost, gross income, and benefit-cost ratio to determine their economic viability.

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    of 2

    Infobulletin No.

    1/2016

    Benefits Derived from Seaweeds

     Seaweed snacks contain very few calories. A 6-g


    pack of seaweed snacks is equivalents 30 calories. Source of the Technology:
     Seaweeds are potential ingredients for nutritious
    foods. Researchers:
     Seaweeds contain bioactive molecules such as Zenaida M. Agngarangay, Susan G. Aquino,
    proteins, polypeptides, sterols, polysaccharides, Lory B. Rafael, Corazon A. Sabuco, Delia A. Rebucal,
    vitamins and minerals Erle B. Damaso, Prima Fe R. Franco
     Seaweeds possesses many functional benefits Agency:
    associated with antioxidant, antimicrobial, MARIANO MARCOS STATE UNIVERSITY
    cardiovascular diseases and metabolic syndromes. City of Batac, 2906 Ilocos Norte

    Cost and Benefit Analysis


    of Seaweeds Food Products

    ITEMS EMBUTIDO NOODLES STICKS


    Total Production Cost P 297.56 P 121.25 P 248.87 For more information, please contact:
    Gross Income P 600.00 P 330.00 P 500.00
    Net Income P 302.44 P 208.75 P 251.13
    Benefit Cost Ratio 1.02 1.72 1.01 Susan G. Aquino
    *Seaweed flour (kanot-kanot, balbalulang and gamgamet) = P60/
    Delia A. Rebucal
    kg; Gamet (dry) = P250.00/kg; Labor = Wage rate at P250.00/day Erle B. Damaso
    Mariano Marcos State University
    City of Batac 2906, Ilocos Norte
    (077) 792-2547, 792-3131
    (077) 670-1898
    [email protected]
    or
    Dr. Prima Fe R. Franco
    Consortium Director
    Ilocos Agriculture Aquatic and Natural Resources Research Research and Development Directorate
    and Development Consortium Mariano Marcos State University
    CRL Bldg. MMSU, City of Batac, Ilocos Norte City of Batac, 2906 Ilocos Norte, Philippines
    (077) 792-3420
    [email protected] Ilocos Agriculture, Aquatic and Natural Resources
    Research and Development Consortium (ILAARRDEC)
    Mariano Marcos State University
    Batac City, 2906 Ilocos Norte, Philippines
    K in ds of Seawee ds use d in the
    Introduction Pro duc t De ve lopmen t
    P r od u c t s f r om S ea w ee d s
    Ready-to-eat products have become Seaweed Sticks
    increasingly popular in recent years because
    of their convenience. However, most of these Seaweed material:
    convenient foods contain chemical  Hydroclatus
    preservatives acting as either antimicrobials or clathratus
    antioxidants. (balbalulang)
    Seaweeds have a broad chemical
    composition, hence, has been attracting Most preferred in
    interest recently as a valuable food source with terms of appearance,
    Gamgamet Aragan taste/flavor, texture,
    a number of health benefits. Being such a rich
    ( Ulva lac tuc a) ( Sar gas s um duplic atum ) aroma/smell
    source of essential macro and micro nutrients,
    these are potential ingredients for nutritious
    foods.
    Product development for seaweed Miki noodles/canton noodles
    commands greater utilization of its nutritional
    Seaweed Material:
    potentials. It also offers new benefits to
     For miki - Ulva
    customers through formulation of an
    lactuca (gam-gamet)
    entirely novelty product that satisfies a newly
     For canton-
    defined customer want or market demand.
    Eucheuma gelatinae
    (kanut-kanot)
    Kanotkanot Lumot
    ( Euc heuma gelatinae) (Enteromorpha intestinales)

    Seaweed embutido

    S eawe ed M at eri al :
     Porphyra spp (gamet)
    “foods for the gods”

    Gamet
    component
    commands
    Gamet Balbalulang high price
    (Por phyra spp) ( Hydr oc latus clathr atus )

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