Indigenous Food Preservation in Philippines

Indigenous Food
Preservation in Philippines
Bajo, Ma. Elizabeth
Brillantes, Chin Rose B.
Erni , Nell
Gargantos, Dominique
Romo, Louie
• The Philippines for the past decades has improved and intensified
its food production program. The supply of agricultural products
for example is more than what the country demands.
Fermentation
• Fermentation is a natural process through which microorganisms
like yeast and bacteria convert carbs — such as starch and sugar
— into alcohol or acids.
• The alcohol or acids act as a natural preservative and give
fermented foods a distinct zest and tartness.
• Fermentation also promotes the growth of beneficial bacteria,
known as probiotics.
Methods of Fermentation
Pickling
• the process of preserving or extending the lifespan of

food by either anaerobic fermentation in brine or
immersion in vinegar. The resulting food is called a pickle,
or, to prevent ambiguity, prefaced with pickled. The
pickling procedure will typically affect the food's texture
and flavor.
Lactic Acid
• Lactic acid fermentation is the process of fermenting foods in
which yeasts and bacteria convert sugars and starches into lactic
acid. This is a more nutritious method of food fermentation than
the other two methods. Lactic acid is not derived from milk, as
the name might suggest, but is formed from the breakdown of
glucose and is present in every form of organized life. Lactic acid
comes from Lactobacilli bacterial organisms that produce this
acid.
Alcohol
• Alcohol fermentation converts grains or fruits into alcoholic
beverages, such as beer, wine, and sake (Japanese rice wine).
Yeasts convert the sugars–glucose, fructose, or sucrose–into
alcohol anaerobically, or without oxygen. Acetic acid fermentation
occurs when alcohol is exposed to oxygen. In acetic acid
fermentation, bacteria convert starchy, sugary, or alcoholic
substances into acetic acid.
Examples of Fermented Foods
Atchara
Atchara is a traditional Philippine fermented dish
made with unripe raw green papaya, fresh raw
ginger root, and other raw ingredients in a vinegar
base. As kimchi is to the Koreans, chutney to the
Indians, and sauerkraut is to the Germans, so
atchara is a traditional fermented dish valued in
Philippine culture.
Kesong Puti
Kesong puti is a Filipino soft, unaged, white
cheese made from unskimmed carabao milk
and salt curdled with vinegar, citrus juices,
or sometimes rennet. It can also be made
with goat or cow milk.
Tuba
Coconut wine tuba refers both to the freshly collected
sweetish sap and the one by having the red lauan-
tree tan bark colorant. Also called Palm wine is an
alcoholic beverage created from the sap of various
species of palm tree such as the palmyra, date
palms, and coconut palms.
Bagoong Alamang
The shrimp paste or shrimp paste aramang
are the anchovies of shrimp. It is made
from ground shrimps that are subject to the
process of permentation mixed with salt.
Food Drying
• Food drying is a method of food preservation in which

food is dried (dehydrated or desiccated). Drying inhibits
the growth of bacteria, yeasts, and mold through the
removal of water. Dehydration has been used widely for
this purpose since ancient times. Open air drying using
sun and wind has been practiced since ancient times to
preserve food.
Dried Mango
Dehydrated mango is obtained from rare-
ripe carabao mangoes dried through the
principle of osmosis followed by drying
with the use of a cabinet dryer. The
finished product is golden yellow with a
semi-translucent, plump appearance,
chewable texture, which is neither crisp or
leathery and a flavor characteristic of
sweetened mango.
Salting
• Salting is the preservation of food with dry edible salt. It

is related to pickling in general and more specifically to
brining (preparing food with brine, that is, salty water)
and is one form of curing.
Tuyo or Daing
Fresh fish rapidly deteriorates unless some
way can be found to preserve it. Drying is a
method of food preservation that works by
removing water from the food, which
inhibits the growth of microorganisms.
Smoking
• Smoking is the process of flavoring, browning, cooking,

or preserving food by exposing it to smoke from burning
or smoldering material, most often wood. Meat and fish
are often smoked.
Tinapa
Tinapa is a fish smoked and eaten. Smoke
form burning wood and different parts of
plants are used to cure the fish. Using
smoking as a means of preserving the fish
keeps it safe form bacteria that can
penetrate the skin of the fish thus making it
last a long time.

Indigenous Food Preservation in Philippines

Uploaded by

Copyright:

Available Formats

Indigenous Food Preservation in Philippines

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Read this document in other languages

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Indigenous Food Preservation in Philippines

Uploaded by

Copyright:

Available Formats

Indigenous Food

• the process of preserving or extending the lifespan of

• Food drying is a method of food preservation in which

• Salting is the preservation of food with dry edible salt. It

• Smoking is the process of flavoring, browning, cooking,

You might also like