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Organic soybean production and processing into soy food products / by Jayson P. Numos and Gianina D. Perido.

By:

Numos, Jayson P [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2017. Cavite State University- Main Campus,Description: xiii, 61 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.3 N92 2017

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: NUMOS, JAYSON P. and PERIDO, GIANNA D. Organic Soybean Production and Processing into Soy Food Products. Bachelor in Agricultural Entrepreneurship major in Crop Production. Cavite State University, Indang, Cavite. May 2017. Adviser Dr. Analita dM. Magsino. The Entrepreneurial Development Project was conducted at 195 Nara Street, Kayquit 2 Indang, Cavite from December 3, 2016, to February 28, 2017. This was conducted to enhance and to gain knowledge in actual management and proper handling with agribusiness principles of organic soybean production and processing. It could also be a practice or a test for their possible ventures in the future. Specifically, the project aimed to expose the farm practice student to the actual soybean field production; identify and resolve actual problems faced during handling soybean production especially in disease; gain knowledge on the processing of soybeans into different products; and extend technical knowledge on how soybean can be a potential source of income. The projects involved growing of 1,600 soybean plants in 500 sq. meter land in Brgy. Kayquit Il, Indang, Cavite from December 2016 to February 2017 with a 50 cm x 50 cm planting distance. Averaging harvest of 60 g per plant. In March 2017, processing and marketing were done. Personal savings of the entrepreneurs was used as capital in this enterprise. Processing of soybean include soya milk shake, soy pastes lumpia roll and polvoron.The production activities involved purchase of seeds, land preparation, hoeing, planting of seed, transplanting of missing hills, weeding and cultivation, applying insecticide, fertilizer application and harvesting. The harvested soybean was processed to make soy food products such as soya milk shake, soy paste lumpia roll and polvovon

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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	633.3 N92 2017 (Browse shelf(Opens below))		Link to resource	Room use only	EDP-430		00011389

Entrepreneurial Development Project (Bachelor in Agricultural Entrepreneurship--Crop Production) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

NUMOS, JAYSON P. and PERIDO, GIANNA D. Organic Soybean Production and Processing into Soy Food Products. Bachelor in Agricultural Entrepreneurship major in Crop Production. Cavite State University, Indang, Cavite. May 2017. Adviser Dr. Analita dM. Magsino.
The Entrepreneurial Development Project was conducted at 195 Nara Street, Kayquit 2 Indang, Cavite from December 3, 2016, to February 28, 2017. This was conducted to enhance and to gain knowledge in actual management and proper handling with agribusiness principles of organic soybean production and processing. It could also be a practice or a test for their possible ventures in the future. Specifically, the project aimed to expose the farm practice student to the actual soybean field production; identify and resolve actual problems faced during handling soybean production especially in disease; gain knowledge on the processing of soybeans into different products; and extend technical knowledge on how soybean can be a potential source of income.
The projects involved growing of 1,600 soybean plants in 500 sq. meter land in
Brgy. Kayquit Il, Indang, Cavite from December 2016 to February 2017 with a 50 cm x 50 cm planting distance. Averaging harvest of 60 g per plant. In March 2017, processing and marketing were done. Personal savings of the entrepreneurs was used as capital in this enterprise. Processing of soybean include soya milk shake, soy pastes lumpia roll and polvoron.The production activities involved purchase of seeds, land preparation, hoeing, planting of seed, transplanting of missing hills, weeding and cultivation, applying insecticide, fertilizer application and harvesting. The harvested soybean was processed to make soy food products such as soya milk shake, soy paste lumpia roll and polvovon

Submitted copy to the University Library. 08-23-2017 EDP-430