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Indigenous Food Preservation in the Philippines by Domdom Gargantos is a document available to read on EtoBox.

Indigenous peoples in the Philippines have used various traditional food preservation methods for centuries, including fermentation, pickling, drying, salting, and smoking. Some common preserved foods are atchara (fermented green papaya), kesong puti (soft cheese), tuba (coconut wine), bagoong alamang (shrimp paste), dried mango, tuyo or daing (dried fish), and tinapa (smoked fish). These preservation methods inhibit bacterial growth through techniques such as removing moisture via drying or adding preserva

Author

Domdom Gargantos

Language

EN