Example of

organicly processed
food
 Bagoong or alamang

• Bagoong or alamang is a fermented condiment

made of minute shrimp or krill. These small
crustaceans are cleaned in a brine solution and
mixed with salt.

• The mixture is kept in earthen jars and allowed to

ferment for about 1 to 3 months, with food
coloring added to give the paste its characteristic
red or pink hue. A by-product of this process is fish
sauce, a clear, yellowish liquid that accumulates
on top.
 Vigan longganisa
• Vigan longganisa, also known as the Ilocano
longganisa, is a Filipino pork sausage originating
from Vigan City, Ilocos Sur.
• It is a type of de recado longganisa.
• It is made with ground lean pork, ground pork fat,
brown sugar, garlic, onions, bay leaves, soy sauce,
vinegar, black pepper, and salt to taste in hog
casings. Chili flakes may also be added.
• The sausages are celebrated in an annual
"Longganisa Festival" in Vigan City.
 Tinapa
flakes(smoked fish
flakes)
• The fish used here is roundscad, which we
Filipinos know better as galunggong or gg.

• This is used mostly as topping for the

Chinese-Filipino noodle dish called pancit
palabok and even mixed into sandwich fillings
and Western-style pasta dishes.
 Daing
• Daing, tuyô, or bilad (literally "sun-dried" or
"sun-baked") are dried fish from the
Philippines.
• Fish prepared as daing are usually split open
(though they may be left whole), gutted, salted
liberally, and then sun and air-dried. There are
also "boneless" versions which fillets the fish
before the drying process.
• It was originally a preservation technique, as
salt inhibits the growth of bacteria, allowing
fish to be stored for long periods of time.
 Jelly
• Jelly is a fruit product prepared by
extracting
• the juice from fruits, boiling this with sugar
and cooking the mixture to attain a gelatin-
like product.
• Jelly may be made only from fruits rich in
pectinand acid. Pectin is also called
“vegetable jelly.”You can test if pectin is
present in your fruit.
 Jam
• Jam is similar to jelly, but in jam, the whole fruit is
used including the pulp, rather than the fruit juice
only.
• Making candy out of fruits is done when the syrup
penetrates slowly through the fruit. The sugar
concentration in the fruit has to be high enough to
prevent spoilage. This is usually done through
repeated boiling and storage in syrups. The syrup is
made of sugar and water.
• The fruit is soaked in syrup for a week, heating the
syrup for 5 minutes every day. When the syrup is
thick, the syrup-soaked fruit is drained and dried
under the sun. After that,it is wrapped in
cellophane.
 Dried mango

• Dried mango slices undergo a dehydration

process in which the moisture of the fruit is
removed.
• They have a chewy texture and a flavorful
sweet taste enhanced by the drying process.
• They maintain their orange hue however,
becomes a darker orange after drying.
 Tapa
• Tapa is dried or cured beef, pork,
mutton, venison or horse meat,
although other meat or even fish may
be used. Filipinos prepare tapa by using
thin slices of meat and curing these with
salt and spices as a preservation
method.
 Homemade tocino

• Tocino is a breakfast dish that is popular in the

Philippines. It is made of pork fat, typically
coming from the pig's shoulder, rear, or loin. To
make tocino, all you have to do is cure it in a
mixture of delicious spices, refrigerate it for a
few days, and then fry it or grill it until it has
reached the crunchy, tasty consistency you
desire.
 Atchara
• Atchara (also spelled achara or atsara) is a
pickle made from grated unripe papaya
originating from the Philippines.This dish is
often served as a side dish for fried or
grilled foods such as pork barbecue.

• The primary ingredient is grated unripe

papaya.then mixed in a solution of vinegar,
sugar/syrup, and salt preserves.
• The mixture is placed in airtight jars where it
will keep without refrigeration, however once
opened it is preferably kept chilled to
maintain its flavour.
 Organic milk
• Organic milk is goes through a process called
ultrahigh temperature (UHT), where the milk is
heated to 280 degrees for two seconds, long
enough to kill off both the harmful bacteria in
regular milk and any other microorganisms or
spores that might promote spoilage.
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