000			02874nam a2200313 a 4500
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008			070510s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a574 _bV66 1999
100		0	_aVidallon, Marlyn C. _eauthor _931890
245	1	0	_aSurvey and identification of spicy plants in selected upland towns of Cavite / _cMarlyn C. Vidallon.
260	0		_aIndang, Cavite : _c1999. _bCavite State University- Main Campus,
300			_axii, 52 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aThesis (BS Biology - - General Biology) Cavite State University.
504			_aIncludes bibliographical references.
508			_aCollege of Arts and Science (CAS)
520	3		_a 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%).
541			_cSubmitted to the University Library _d04/19/1999 _eT-1907
650		0	_aBiology _9951
690			_91672 _aBachelor of Science in Biology _xGeneral Biology
700			_aRint, Josefina R. _eadviser _92231
856			_p80 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=c792e81407dc39e7ef468071c2453f74 _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
999			_c2584 _d2584