SAN JOSE NATIONAL HIGH SCHOOL

SECONDARY SPECIAL SCIENCE PROGRAM

K A M I A S ( AV E R R H O A B L I M B I )
E X T R A C T A S A N A LT E R N AT I V E TO
VINEGAR

Anikka Chloe Alcantara, Leonna Cyrille A. Cuaterno, Zaida Mae Damasco, Kezia Jazi B. Lanuza,
Jean Kylie Pido
 Introduction
Averrhoa bilimbi, or bilimbi, is widely called kamias in the Philippines and
“cucumber tree” or “tree sorrel” in English. The main use of kamias in a lot of
countries is for food preparation. Many cooks find its sour flesh versatile and use it as
a base or ingredient for many dishes. Vinegar is a liquid that has a sour taste and used
to make something taste sour. It is also an aqueous solution of acetic acid and trace
compounds that may include flavorings. Usually, the acetic acid is produced by a
double fermentation, converting simple sugars to ethanol using yeast, and ethanol to
acetic acid using acetic acid bacteria. If we squeeze out the juice of the kamias,
collecting the extract of it, we can use this as an alternative vinegar. The sour taste of
kamias comes from its organic acid. This study aims to make Kamias (Averrhoa
Blimbi) as an organic and natural alternative for Vinegar (Wikipedia contributors,
2024), (Kamias - Arca del Gusto - Slow Food Foundation, 2018), (Merano, V, 2018).

Kamias (Averrho a Bilim b i) E xtract as an Alternative to Vinegar

A . Alcantara , L . Cu atern o , Z . Dam asco , K . Lanuza , J. Pido
Background of the Study

The researchers can conduct this research by using Kamias (Averrhoa

Blimbi) extract (acid/s). In doing this method, the researchers has one (1)
variable which is the Kamias extract. The Kamias should be boiled and then
crushed to extract the flavor from the pulp. After getting the extract, get a jar
and put the extract of the kamias and cover the jars with sinamay or kulambo
textile to keep them aerated during fermentation. Remember the longer it
stays in this phase, the better the quality of the vinegar. After the
fermentation, take it out and put it in a condiment/s jar or any jar available at
your home. Lastly, try it and check the acid level. (Wikipedia contributors,
2024), (Kamias - Arca del Gusto - Slow Food Foundation, 2018), (Merano,
V, 2018).

Kamias (Averrho a Bilim b i) E xtract as an Alternative to Vinegar

A . Alcantara , L . Cu atern o , Z . Dam asco , K . Lanuza , J. Pido
Background of the Study

The researchers can conduct this research by using Kamias (Averrhoa

Blimbi) extract (acid/s). In doing this method, the researchers has one (1)
variable which is the Kamias extract. The Kamias should be boiled and then
crushed to extract the flavor from the pulp. After getting the extract, get a jar
and put the extract of the kamias and cover the jars with sinamay or kulambo
textile to keep them aerated during fermentation. Remember the longer it
stays in this phase, the better the quality of the vinegar. After the
fermentation, take it out and put it in a condiment/s jar or any jar available at
your home. Lastly, try it and check the acid level. (Wikipedia contributors,
2024), (Kamias - Arca del Gusto - Slow Food Foundation, 2018), (Merano,
V, 2018).

Kamias (Averrho a Bilim b i) E xtract as an Alternative to Vinegar

A . Alcantara , L . Cu atern o , Z . Dam asco , K . Lanuza , J. Pido
Statement of the Problem

1. What is the percentage (amount) of Kamias

Juice collected in the Avverhoa Blimbi?
2. How can we improve the production and
distribution of kamias vinegar?
3. How can we promote kamias vinegar as a
sustainable alternative to traditional vinegars?
Kamias (Averrho a Bilim b i) E xtract as an Alternative to Vinegar
A . Alcantara , L . Cu atern o , Z . Dam asco , K . Lanuza , J. Pido