How to Make Seaweed Pickles

Eucheuma and kappaphycus spp. are red seaweed, which are considered the number export winners in the country. These species are top sources for the carrageenan substance, for food industries in the manufacture of jellies, ice cream, sauce, frozen food (ham, sausage, chocolate,etc) and other non-food products such as personal care, cosmetics, pharmaceuticals,rubber products,textiles as additives.

These seaweeds are also commonly used as direct food for the locals prepared as salad with crushed green mango, tomatoes, onions & salt.Product preparation on these seaweeds resulted that it can be processed as “Seaweed Pickles” that could last for 5-9 months.

Seaweed “Kappaphycus” Pickles food composition includes Fat, Ash, Moisture, Carbohydrates, Sodium, Iron, Calcium, Sugar as Invert, and Dietary Fibers

Procedure

A. Preparation of Materials/ Utensils:

  • Preserving bottles/ containers
  • Mixing bowl
  • Knife
  • Chopping board
  • Basin
  • Measuring cups
  • Wood ladle
  • Plastic Sealer
  • Blower (ordinary)

B. Preparation of Seaweed Raw Materials

  1. Drying- Dry – fresh seaweeds (Eucheuma/ Kappaphycus spp. for three days under the sun until salt is seen in the surface.
  2. Sorting & Cleaning- after drying sort and remove clinging dirt and other foreign materials to insure 100% raw material
  3. Soaking- soak dried seaweeds in fresh/ tap water overnight to remove salt. Drain. Wash with fresh water and drain again.
  4. Bleaching – Dry seaweeds under the sun. If not used immediately pack it in safe packing materials free from contaminants.

C. Processing

  1. Soaking- soak bleached seaweeds in 30 min. to 1 hour.
  2. Draining- drain the soaked seaweeds.
  3. Boiling- boil the mixture of vinegar, sugar, salt & pineapple crush in a casserole for 5 to 10 minutes. Let it cool.
  4. Cutting / Slicing-Cut seaweeds, carrots, onions, bell pepper & ginger into desired sizes.
  5. Mixing- mix carrots, onions, bell pepper, ginger together with the cut seaweeds.
  6. Packing- Arrange dry ingredients in bottles or desired preserving containers. Pour the vinegar solution and cover tightly.
  7. Marketing – products are ready for local and even foreign market

D. Ingredients : For I kg preparation

Heavy Syrup Light Syrup
  • 1 kg seaweed
  • 10 cups vinegar
  • 7 cups sugar (white)
  • 1/2 cup pineapple crush
  • 2 tbp slice carrots
  • 2 tbp sliced onions
  • 2 tbp sliced bell pepper
  • 2 tbp sliced ginger
  • 2tbp salt
  • 1 kg seaweed
  • 10 cups vinegar
  • 5 cups sugar
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Estimated Cost and Return

A. Production Cost

Heavy Syrup Light Syrup
1 kg seaweed
10 cups vinegar
7 cups sugar (white)
1/2 cup pineapple crush
2 tbp carrots
2 tbp onions
2 tbp bell pepper
2 tbp ginger
2 tbp salt
10 preserving bottles
10 Plastic sealer
Fuel
Electricity
Labor
Total Php
50.00
50.00
48.00
10.00
5.00
5.00
5.00
5.00
0.50
50.00
10.00
10.00
5.00
25.00
276.00
1 kg seaweed
10 cups vinegar
5 cups sugar(white)
1/2 cup pineapple crush
2 tbp carrots
2 tbp onions
2 tbp bell pepper
2 salt
2 tbp ginger
10 preserving bottles
10 Plastic sealer
Fuel
Electricity
Labor
Total Php
50.00
50.00
38.00
10.00
5.00
5.00
5.00
0.50
5.00
50.00
10.00
10.00
5.00
25.00
260.00

B. Production Sales : at P30-35.00/bot/100g (10)

C.Gross Income: PhP300.00 to PHp350.00

D. Net Income : PhP74.00 to PhP90.00

E. ROI

  • Heavy Syrup : 26.81%
  • Light Syrup : 34.62%

For more information:

Don Mariano Marcos Memorial State University
Fisheries Research and Training Institute
North La Union Campus, Balaoan, La Union
Web: www.dmmmsu.edu.ph

 

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