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The Effect of different cultural practices on the quality and quantity of produced in selected barrios of Indang / by Geminiano G. Vicedo.

By:

Vicedo, Geminiano G. Jr [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Don Severino Agricultural College, 1987.Description: 42 pages : illustrations ; 27 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.55 V66 1987

Online resources:

Click here to view thesis abstract and table of contents

Abstract: VICEDO, GHMINIANO GENER, JR., "The Effect of Different Cultural Practices on the Quality and Quantity of Produced Vinegar in Selected Barrios of Indang study in Research IV, Don Severino Agricultural College, Indang, Cavite, April 1987. Advisers Mr. Alejandro C, Mojica. This study was conducted to: 1. determine the different cultural practices employed in vinegar production in three selected barrios of Indang, 2. identify the most profitable methods of producing vinegar; 3. find out the effect of different cultural practices in the quality and quantity of vinegar production in selected barrios of Indang, particularly in Bancod, Kayquit, and Kaytambog. A total of 21 respondents were interviewed from three (3) selected barrios of Indang, namely, Bancod, Kayquit and Kaytambog. The cultural practices in producing vinegar in three selected barrios wheres a) Bancod - selection of the tree, care of the selected tree, Knocking, cutting of the flower, repeated cutting end knocking, collection ‘of the juice, placing the collected juice in jars and fermenting the juice. b) Kayquit.- selection of the tree, cleaning, knocking, cutting the flowers, repeating, the cutting procéss,-.applying crushed pepper, collection of juice, plecing the collected juice in jars end fermenting the juice. c) Kaytambog - selection of the tree, care of the selected tree, knocking, cutting the flowers, repeated the cutting process, applying crushed pepper, collection of juice, transfering the collected juice in . jars end fermenting the juice. The mean average litre of vinegar produced in Bancod per tree is 290.4 litres while in Kaytambog, it is 155.8 liters and 95 liters was produced in Kaytambog for an average period of 4& to 5 months. The percentage acid content of the vinegar produced Bancod also ranks the highest with 37.90% followed by a Kayquit with 5.47% and Kaytambog with 5.41%.

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Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	664.55 V66 1987 (Browse shelf(Opens below))		Link to resource	Room use only	R-14		00000252

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Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.

Includes bibliographical references.

VICEDO, GHMINIANO GENER, JR., "The Effect of Different Cultural Practices on the Quality and Quantity of Produced Vinegar in Selected Barrios of Indang study in Research IV, Don Severino Agricultural College, Indang, Cavite, April 1987. Advisers Mr. Alejandro C, Mojica.

This study was conducted to:

1. determine the different cultural practices employed in vinegar production in three selected barrios of Indang,

2. identify the most profitable methods of producing vinegar;

3. find out the effect of different cultural practices in the quality and quantity of vinegar production in selected barrios of Indang, particularly in Bancod, Kayquit, and Kaytambog.

A total of 21 respondents were interviewed from three (3) selected barrios of Indang, namely, Bancod, Kayquit and Kaytambog.
The cultural practices in producing vinegar in three selected barrios wheres a) Bancod - selection of the tree, care of the selected tree, Knocking, cutting of the flower, repeated cutting end knocking, collection ‘of the juice, placing the collected juice in jars and fermenting the juice. b) Kayquit.- selection of the tree, cleaning, knocking, cutting the flowers, repeating, the cutting procéss,-.applying crushed pepper, collection of juice, plecing the collected juice in jars end fermenting the juice. c) Kaytambog - selection of the tree, care of the selected tree, knocking, cutting the flowers, repeated the cutting process, applying crushed pepper, collection of juice, transfering the collected juice in . jars end fermenting the juice.

The mean average litre of vinegar produced in Bancod per tree is 290.4 litres while in Kaytambog, it is 155.8 liters and 95 liters was produced in Kaytambog for
an average period of 4& to 5 months.

The percentage acid content of the vinegar produced Bancod also ranks the highest with 37.90% followed by a Kayquit with 5.47% and Kaytambog with 5.41%.

Submitted to the University Library R-14