I used sugar so that it will have a sweet and sour taste.įinally, my side dish is now ready and I hope you are going to like and try this at home. Now, mix the guso and all the other ingredients then add vinegar, salt and sugar. When it boils, put in the guso the wait for few minutesĪfter the guso, drain the guso using a strainer then place it in a bowl. In a pot, put enough amount of water then wait until it boils.
#GUSO LATO SEAWEED HOW TO#
I think most of us already know what Eucheuma or guso here in the Philippines.įor those who do not know how to prepare this side dish, now is the time to try this. Well anyway, I will not let you think about it for too long. Seawater temperature should be between 27° and 30☌. Seaweeds are farmed by selecting an area in which the desired species are endemic and with a water depth of about half a meter at low tide and at least two meters at high tide, so that seaweeds will not be overexposed to sunlight and air during low tide and will be exposed to enough sunlight penetration during high tide. Guso is one of the major products of the waters in the area of Barobo in the area of Surigao del Sur. Guso is a Bisaya term for a particular type of local seaweed, one of about 500 edible species found in the Philippines, where native seaweeds are commonly consumed. This is found in the sea because this is a seaweed.
#GUSO LATO SEAWEED MANUAL#
The Filipino version of the manual AEM 32 The farming of the seaweed Kappaphycus released in 2000.I'm here to make and share to you one of the most popular side dishes. Pag-aalaga ng halamang-dagat na Kappaphycus (2007) 24 pp Four culture methods are presented: fixed off-bottom, raft long-line (single or multiple), hanging long line, and polyculture of seaweeds with carnivorous fishes. Tigbauan, Iloilo, Philippines: Author.ĪEM 32 The farming of the seaweed Kappaphycus (2000) 26 ppĪ 24-page manual that introduces the carrageenan-producing seaweed Kappaphycus whose culture has spread from Jolo in Mindanao to at least 14 sites in the Visayas and Luzon.
Initial weight of seedlings for four croppings (kg)Ĭost and returns analysis (PhP per year) Investment cost Technical Assumptions for Multiple longline method Project duration (years)Įxpected weight of harvest (kg fresh weight/crop)Įxpected weight of harvest (kg fresh weight/year)įarmgate price of dried seaweeds (PhP/kg) For bigger volume and export purposes, store seaweeds by baling (stocking of seaweeds in sacks).
#GUSO LATO SEAWEED INSTALL#
Install 10 m x 10 m bamboo raft at the farming site.Raft method (single) ‒ one unit is composed of four bamboos arranged in a square shape. There are two methods for deep-sea culture of Kappaphycus:Ī. Kappaphycus may be eaten but it is predominantly used as source of carrageenan which has a wide range of uses as an emulsifier, binder, gelling and thickening agent in food and non-food products. Likewise, it can provide alternative livelihood for coastal farmers.
As an aquaculture enterprise, seaweed farming has been proven to be a top foreign exchange earner. It is also one of the top three marine-based export of the country. You are free: to share to copy, distribute and transmit the work to remix to adapt the work Under the following conditions: attribution You must give appropriate credit, provide a link to the license, and indicate if changes were made. Kappaphycus, a red seaweed locally known as ‘guso’ or ‘tambalang,’ constitutes eighty percent of the Philippines’ seaweed export (BAS 2015). Green Kappaphycus ( Kappaphycus striatus) Brown Kappaphycus ( Kappaphycus alvarezii)
0 kommentar(er)
