Browsing by Subject "fish silage"

Now showing items 1-5 of 5

    • COVID brings Pangasinan town's salt industry to a standstill 

      Sotelo, Yolanda (Philippine Daily Inquirer, September 28, 2020, on page A8)
      Warehouses storing salt harvested in the town of Dasol in Pangasinan province would have been empty by this time of the year. But since March, when the community quarantine was imposed by the government to control the ...

    • Fish sauce makes Vietnam billionaire’s fortune 

      Bloomberg (BusinessWorld, January 25, 2018, on page S1/9)
      For Vietnamese consumer tycoon Nguyen Dang Quang, placing his fish sauce and other "must-have" condiments in the kitchen shelves of just about every home in the country has helped make him a billionaire. Shares of Masan ...

    • Healthy alternative to fish sauce 

      Yap, Julio Jr. (Panay News, May 18, 2020, on page 8)
      Following the increasing demand for healthier food and food ingredients, a low-salt fermented mussel sauce was developed by the University of the Philippines Visayas (UPV). Initially branded as “Patis Tahong,” this condiment ...

    • UP Visayas develops low-sodium patis made from green mussels 

      Ochave, Revin Mikhael D. (BusinessWorld, May 18, 2020, on page S1/10)
      A low-sodium fish sauce made from fermented green mussels, or tahong, has been developed by the University of the Philippines-Visayas Institute of Fish Processing Technology. In an e-mail interview, project head Ernestina ...

    • Viability of producing functional food 

      Yap, Julio P. Jr. (Panay News, July 27, 2018, on page 10)
      The production or processing of functional food is becoming one of the fast growing segments of the country’s food industry. Functional food contains both essential nutrients and health promoting non-nutrients. However, ...