A blog maintained by Tevita Kete, PGR Officer
Secretariat of the Pacific Community (SPC), Suva, Fiji Islands
This weblog documents the activities of Pacific Agricultural Genetic Resources Network (PAPGREN), along with other information on plant genetic resources (PGR) in the Pacific.
The myriad varieties found within cultivated plants are fundamental to the present and future productivity of agriculture. PAPGREN, which is coordinated by the Land Resources Division of the Secretariat of the Pacific Community (SPC), helps Pacific countries and territories to conserve their crop genetic diversity sustainably, with technical assistance from the Bioversity International (BI) and support from NZAID and ACIAR.
SPC also hosts the Centre of Pacific Crops and Trees (CEPaCT). The CEPaCT maintains regional in vitro collections of crops important to the Pacific and carries out research on tissue culture technology. The CEPaCT Adviser is Dr Mary Taylor (MaryT@spc.int), the CEPaCT Curator is Ms Valerie Tuia (ValerieT@spc.int).
PAPGREN coordination and support
Mr William Wigmore
Mr Adelino S. Lorens
Dr Lois Englberger
Mr Apisai Ucuboi
Dr Maurice Wong
Mr Tianeti Beenna Ioane
Mr Frederick Muller
Mr Herman Francisco
Ms Rosa Kambuou
Ms Laisene Samuelu
Mr Jimi Saelea
Mr Tony Jansen
Mr Finao Pole
Mr Frazer Bule Lehi
Interested in GIS?
Thursday, June 23, 2005
Posted 4:23 PM by Luigi
Technology for making snowball tender coconut
M.J Prabu, The Hindu.
A TECHNOLOGY for making snowball tender coconut (SBTN) has been developed by the Central Plantation Crops Research Institute (CPCRI), Kasargod, Kerala.
By using this technology, the husk, shell and testa of the tender coconut can be removed without breaking the nut and made available for consumption. Two persons can simultaneously operate the machine according to Mr. S.J.D. Bosco, senior scientist, CPCRI.
The tender coconut is valued both for its water and its gelatinous kernel. Its milk is composed of water, protein, fats, carbohydrates, minerals like potassium, calcium and phosphorus and several vitamins.
The kernel or solid endosperm of the tender coconut is a nutritious food for convalescing patients. The traditional method of extracting the husk from the tender coconut is difficult and time consuming.
Tender coconuts of 7-8 months maturity are selected and a groove is drilled into the shell before scooping out the snowball from the shell cups.
The machine is fitted with two blades connected to a 1 HP electric motor. Arrangements are provided for adjusting the depth of cut in the shell.
According to Mr. Bosco, by using this machine, any unskilled person can make one snowball in five minutes, which through regular practice can be brought down to three minutes.
The cost of the machine is valued at Rs.24, 000 and the cost of making one snowball is approximately one rupee.
The snowball is white in colour and ready to serve.
The white ball contains the tender coconut milk, which can be consumed by just inserting a straw through the top of the kernel. Since the coconut milk is not exposed to the atmosphere it retains its sterility. If the snowball is individually packed and refrigerated under hygienic conditions, its shelf life can be prolonged to more than 10 days.
For more information on the new technology readers may contact the Institute at 04994-232893 or e-mail email@example.com.
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