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Survey and identification of spicy plants in selected upland towns of Cavite / Marlyn C. Vidallon.

By:

Vidallon, Marlyn C [author]

Contributor(s):

Rint, Josefina R [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 1999. Cavite State University- Main Campus,Description: xii, 52 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

574 V66 1999

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Arts and Science (CAS)

Abstract: Vidallon, Marlyn Cueno, April 1999. Cavite State University "Survey and Identification of Spicy Plants in Selected Upland Towns of Cavite" An Undergraduate Thesis, Bachelor of Science in Biology (Major in General Biology). Adviser: Dr. Josefina R. Rint This study was conducted influence selected upland towns of Cavite, namely: Silang, Indang and Tagaytay from December 1998 to February 1999. The study aimed to (a) identify the commonly grown spicy plants in upland Cavite; (b) evaluate the uses of locally grown species of spicy plants; and (c) document the existing spicy plants in upland towns of Cavite. A total of 900 respondents composed of 450 housewives, 270 farmers and 180 herbolarios were interviewed. Based on the results of the study, twelve species of spicy plants were identified. These included bell pepper, black pepper, chives, dill, fennel, garlic, ginger, herba buena, onion, parsley, tarragon and turmeric. Majority of the respondents bought all the spices they used. The most common spicy plants used as food additives (100%) were garlic, onion, parsley, ginger, bell pepper and black pepper. Only Silang respondent used chives (1.1%%) dill (0.56%) fennel (1.1%) and tarragon (1.76%). As food additives, they were used either fresh, dried, crushed or pounded. fie spicy plants used as medicine included garlic (98.3%), onion (98.9%), herba buena (98.3%), turmeric (94%), parsely (85%), ginger (90.0%) and dill (5%), Spicy plant cultivated by farmers were bell pepper (3.3%), black pepper (25.9%), chives (3.3%), dill (3.3%), fennel (3.3%) garlic (3.3%), onion (3.3%).

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Holdings ( 1 )
Title notes ( 5 )

Holdings
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	574 V66 1999 (Browse shelf(Opens below))		Link to resource	Room use only	T-1907		00002583

Thesis (BS Biology - - General Biology) Cavite State University.

Includes bibliographical references.

College of Arts and Science (CAS)

Vidallon, Marlyn Cueno, April 1999. Cavite State University "Survey and Identification of Spicy Plants in Selected Upland Towns of Cavite" An Undergraduate Thesis, Bachelor of Science in Biology (Major in General Biology). Adviser: Dr. Josefina R. Rint
This study was conducted influence selected upland towns of Cavite, namely: Silang, Indang and Tagaytay from December 1998 to February 1999.
The study aimed to (a) identify the commonly grown spicy plants in upland Cavite; (b) evaluate the uses of locally grown species of spicy plants; and (c) document the existing spicy plants in upland towns of Cavite.
A total of 900 respondents composed of 450 housewives, 270 farmers and 180 herbolarios were interviewed.
Based on the results of the study, twelve species of spicy plants were identified. These included bell pepper, black pepper, chives, dill, fennel, garlic, ginger, herba buena, onion, parsley, tarragon and turmeric.
Majority of the respondents bought all the spices they used. The most common spicy plants used as food additives (100%) were garlic, onion, parsley, ginger, bell pepper and black pepper. Only Silang respondent used chives (1.1%%) dill (0.56%) fennel (1.1%) and tarragon (1.76%). As food additives, they were used either fresh, dried, crushed or pounded.
fie spicy plants used as medicine included garlic (98.3%), onion (98.9%), herba buena (98.3%), turmeric (94%), parsely (85%), ginger (90.0%) and dill (5%), Spicy plant cultivated by farmers were bell pepper (3.3%), black pepper (25.9%), chives (3.3%), dill (3.3%), fennel (3.3%) garlic (3.3%), onion (3.3%).

Submitted to the University Library 04/19/1999 T-1907