Agrikultura

strawberry a”food of youth”

Posted on April 18th By estrella z. gallardo

sci-tech.ester

Lucky are the residents of Benguet, (the country’s only stable source of strawberry), most especially of the La Trinidad, for the delicious and highly nutritious strawberries they are producing and the suitability of said berries to stay fresh longer with their climate.

This expensive and rare fruit in our country is even regarded as a “food of youth”. Strawberries contain high levels of Vitamin C, a cup satisfies 140% of our required daily dosage of Vitamin C. It also contains significant amount of Vitamin B2, B5, B6, and K, manganese, iodine, potassium, folic acid, omega 3 fatty acids, magnesium, copper and fiber.

Strawberries contain phytonutrients and oxidants that fight free radicals (the highly reactive atoms, molecules or ions because of extra electrons). Thus, can easily bind to other elements inside our body and transform to chemicals that damage cells that can contribute to certain kinds of cancers. Strawberries are believed to be filled with antioxidants, making the berries bright red.

As a “food of youth” strawberry can reduce the risks and effects of age –related diseases. It can provide an increased protection against rheumatoid arthritis. In a study published in the Annals of the Rheumatic Disease, it was found out that Vitamin C from fresh fruits and vegetables can lower the risks of developing inflammatory polyarthritis. In fact, the participants who consumed a low Vitamin C diet are three times more likely to develop inflammatory polyarthritis.

Strawberries can also prevent the decline of motor and cognitive skills related to Alzheimer’s disease, lower occurrence of gout, stabilize blood pressure, protect against macular degeneration, improve wound healing, reduce wrinkles, alleviate varicose veins, strengthen the gums, and melt gallstones.

Strawberries although are exceptionally nutritious, Filipinos rarely get to eat fresh fruits, because they have a terribly low shelf like. At room temperature ripe strawberries can only stay fresh for about a day. When refrigerated, the fruits only stay for about three to four days.

Fortunately, there are several ways to process strawberries. By cooking strawberries into different products, the shelf life is strengthened, so that every Filipino can enjoy the taste of strawberries in the comfort of their home.

Benguet State University (BSU) has the largest strawberry field in the country. It is one of the leaders in strawberry processing through its Food Processing Center. Dr. Jane Avila, project manager of the Food Processing Center, says that the ideal variety for strawberry processing is Sweet Charlie. They are small to medium sized berries that are easier to cut and very sweet when ripe.

Processed strawberry products are preserved and wine. BSU Food Processing Center produces strawberry jam/preserved, strawberry candy, strawberry cubes, chocoberry, dried strawberry and strawberry wine which are distributed at the BSU Cooperative Store, BSU Marketing Center and other outlets.

BSU is a partner member agency of the Highland Agricultural Resources and Research Development Consortium (HARRDEC). It started as Highland Research Center (HARC) in November 1978. It was established with the mandate to improve agricultural productivity and enhance natural resources development in the Cordillera Administrative Region. It formally became a consortium in 1980 through a Memorandum of Agreement between the Philippine Council for Agricultural Research (PCAR) now known as the Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD) and other government agencies, presently twenty (20).

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