DEVELOPMENT OF PRODUCTION,

POST PRODUCTION AND

UTILIZATION TECHNOLOGIES OF

ROSELLE (Hibiscus sabdariffa, L.) IN REGION 10

JUANITA B. SALVANI, FE N. ABRAGAN, ANTONIETA S. TUMAPONDepartment of Agriculture RFO 10

Research Division/Northern Mindanao Agricultural Crops & Livestock Research Complex

February 23, 2016

RATIONALE

is a unique specie cultivated for its

leaves, seeds, stems and calyces

Annual or perennial herb, woody-based

shrubs, growing to 2-2.5 m (7-8 ft)

Flowers with white to pale yellow; 8-10

cm in diameter

takes 6-8 months to mature(depends on

climate)

grown for home consumption, beverages

and pharmaceutical manufacturers

has a coloring agent that can replace

synthetic products

Roselle (Hibiscus sabdariffa, L.)

USES

1. LEAVES

for food (cury)

steamed along with lentils

and cooked, salad

used to add sourness to

chicken dish “Tinola”

tea

2. RED CALYCES

food coloring

syrups, jams

Different kinds of drinks

3. FLOWERS

used for tea

used to add

sourness to chicken,

and fish dish

4. PLANTS

• cultivated for the

production of fibre

(from the stem)

• contain

antihypertensives

properties (treat

hypertension)

• mild laxative (used to

induce bowel

movements)

• diuretic (elevate the

rate of urination to treat

overdose or poisoning

Nutritional Value (per 100 g)

• Vitamin A - 2%

• Vitamin B2, Riboflavin

• Vitamin B3, Niacin

• Vitamin C - 14%

• Protein - 0.96g

• Calcium - 22%

• Iron - 11%

• Magnesium -14%

• Phosphoros - 4%

• Potassium -4%

• Sodium -6 mg

• Natural fats -0.64g

• Carbohydrates -11.31g

• Energy -205 kJ

Stages of Roselle

At present

Roselle is attracting the attention of food and

beverage manufacturers and pharmaceutical

Seeds excellent feed for chickens

Stalk residue for cattle feed

Young flower buds can be dried and used for

tea and fresh used to make sinigang

Flower buds with calyx used to make juice and

wine

reports and studies on Roselle in the country,

esp. in Region 10 are inadequate , hence this

study will investigate its production, utilization

and commercialization in Northern Mindanao

General objectives

Development of Production, Post Production and

Utilization Technologies of Roselle in Region 10 which:

- create impact increasing productivity and

income of farming communities

- Potential products developed for export will

boost the economy

- utilization of Roselle products will provide

cheap source of basic nutrition among

Filipinos

Strategies of ImplementationMajor components

1. Production of Roselle package of

technology; cultural management (spacing &

fertilization) and intercropping

2. Development of harvest, post harvest &

value adding technologies; improvement of

quality packaging, labeling of developed

products

3. Determination of antioxidants, health and

wellness components of developed products

4. Product promotion, market linkaging and

commercialization

5. Monitoring and Evaluation

6. Project Management

Component 1.

Development of Production Practices

for Roselle-based Farming Systems

Technology

(3 studies)

Study 1. Influence of Organic and Inorganic

Fertilizer Application for Roselle Commercial

Production

Specific objectives

1. to determine the agronomic, yield and quality

performance of Roselle as affected by the

different rates of vermicast organic fertilizer

and inorganic fertilizer;

2. to optimize the rates of vermicast organic

fertilizer and inorganic fertilizers for

commercial Roselle production and

3. to determine the cost and return analysis of

the optimize rate of granulated nutrient

sources.

Influence of

Organic and

Inorganic Fertilizer

Application for

Roselle

Commercial

Production

Highlights conducted in a 1,000 sq.meter

area using a split-plot design

arranged in RCBD and replicated 3

times.

treatments:

- Main-plots (rates organic

fertilizer, t/ha)

- Sub-plots (rates of inorganic

fertilizer, t/ha)

Seeds planted 1st Quarter of the

year 2015

Application

of treatments:

- Organic fertilizer (2

weeks before planting)

- inorganic fertilizers

(applied in 3 splits: basal,

30DAP and 5 days before

flowering

Data gathering (conducted

weekly)

Care & maintenance of

plants (watering, weeding)

Vegetative Stage

CURRENT STATUS

- 1st Flower appearance

(5 months after

planting)

- 20% of the plants flowered

(to date)

- Fruits initiation

(6 months after

planting)

Problems encountered

1. Due to long dry spell, early flower initiation was

observed at 3 months old

(supposedly flowering occurs at 4 ½ months after

planting at NMACLRC, Dalwangan, Malaybalay

Bukidnon condition)

2. Due to sudden change of climate (dry-rainy), it was

observed that plants at 5 months old re-grow or back to

vegetative stage resulting to late maturity

stop flowering initiation, fruiting stage and developed

more stems and increased in height

Splitting of

stems and

lodging (20%)

Study 2. Establishment of Appropriate

Planting Distance for Commercial Roselle

Production

Specific objectives

1. to determine the agronomic, yield

and quality performance of

Roselle as affected by the different

planting distance.

2. to identify the optimum

economical distance of planting

3. To determine the cost and return

analysis of the different planting

distance of Roselle for commercial

production

Identified

area for

Study 2

field is ready for lay-outing

(establishment)

delayed planting due to eratic

condition (no enough rains)

Insights

treatments:

- Main-plots (row spacing)

• MP1 – 60 cm bet. rows

• MP2 – 90 cm

• MP3 - 120 cm

• MP4 - 150 cm

- Sub-plots (plant spacing)

• S1 – 50 cm bet. Hills

• S2 – 75 cm

• S3 – 100 cm

• S4 – 150 cm

Study 3. Performance of Roselle Production

in Plantation-Based Cropping System

Specific objectives

1. to evaluate the agronomic, yield and

quality performance of Roselle as affected

by the different plantation-based

production systems;

2. to identify and recommend productive and

economical Plantation-based Cropping

systems for Roselle;

3. To determine the cost and return analysis

of the different plantation-based cropping

system

Insights

To be conducted in the station and identified sites

experiment using a RCB and replicated 3 times

Treatments:

- T1 – Roselle in Coffee-based cropping system

- T2 - Roselle in Cacao-based cropping system

- T3 - Roselle in Coconut-based cropping system

- T4 - Roselle in Lanzones-based cropping

system

- T5 - Roselle in Rubber -based cropping system

- T6 - Roselle as Monocrop

Identified sites for on-farm trial (Plaridel,

Mis. Occ.)

Conducted meetings for LGU Partners

regarding the project

Identified farmer cooperators with existing

plantation crops

Identified site for On-farm Trial (Planted with coconut, cacao

and banana)

Schedules of Activities

3rd quarter of the year – STARTS

of the establishments

preparation of materials needed

Ingredients and Formulation

150 grams or 1 ½Cup Roselle Calyx

150 grams or 1 ½ Cup White Sugar

1/4 Cup Water

2 table spoon glucose

Materials NeededKnife

Chopping board

Measuring cup

Spoon or Ladle

Glass jars

Timer

Frying pan

Stove

Disposable gloves

Weighing scale

Measuring spoon

PROCEDURE

Removing of Calyx from the seeds

Washing of calyces

Slicing of calyx

Mixing of Ingredients

Cooking

Bottling

Cooling

Finished Product (Jam)

Ingredients

1 cup concentrated juice

1 cup White sugar

1/8 cup Glucose

Materials neededFrying pan

Stock pot

Timer

Ladle

Stove

Glass jars

Funnel

Measuring cups

PROCEDURE

Juice extraction

Mixing of all ingredients

Boiling in low flame

( 15 min. or until thick)

Cooling

Bottling ( in sterilized bottle)

Labelling

FINISHED PRODUCTS

Ingredients & Formulation

1 kilo Roselle calyx

7 liters tap water

700 kilograms white sugar

Materials needed

1. Stock pot (big) 8. Stove

2. Ladle 9. Funnel

3. Timer 10. Cheesecloth

4. Strainer

5. Measuring Picher

6. Weighing scale

7. Pet bottles (Clean)

Removing calyx from seeds

Washing of Roselle calyx

Juice extraction

Addition of Sugar

Cooling

Bottling

Labelling

Finished Products

Ingredients

Roselle Calyx

Materials needed

Aluminum Tray

Knife

Chopping board

Weighing scale

Disposable gloves

Aluminum foil

Sealer and Cellophane for Packaging

PROCEDURE

Removal of calyx from seeds

Slicing of Roselle calyx

Sun Drying

Weighing

Packing

Labeling

Finished Products

INGREDIENTS

Roselle flowers

Sugar

Water

Fermenting agent

Removal of calyces from seed

Washing Juice extraction

Preparation of fermenting agent

300 ml of pasteurized water300 ml of Roselle juice60 grams of white sugar5 grams of dry active yeastLet it stand for 4 hours

In every 4 liters of roselle juice,

mix:

Addition of sugar

Cooling(room temp.)

Addition of fermenting

agent

Aerobic

fermentation

Anaerobic

fermentation

FERMENTATION

Aging

Bottling

Pasteurization

Finished products

Flowering Roselle Plant

THANK YOU FOR LISTENING! GOD BLESS!