Charcoal Production, Kiln Selection

Charcoal is widely used as a domestic fuel for cooking in many towns and cities in developing countries as it is cleaner and easier to use than wood. Small-scale charcoal production is labor-intensive. It can be divided into different stages of operation. Growing the fuel Harvesting the wood Drying and preparing the wood for carbonization

How to Make Macaroons from Coconut Residue or Sapal

Macaroons are little coconut cup cakes ideal for snacks, dessert, with tea. The main ingredient is dried shredded coconut, either full-fat or low-fat desiccated coconut. To minimize wastage, PDD introduced a new recipe using coconut residue from wet process which is toasted in low fire or dried. The resulting product contains a high percentage of

How to Make Cookies from Coconut Residue or Sapal

Coconut residue, locally known as “sapal ng niyog” is the solid material obtained after extracting coconut milk from the fresh grated coconut or comminuted meat. It is a by-product of the coconut milk, nata de coco, virgin coconut oil and coconut jam production. It is usually disposed as waste or utilized as animal feeds. Coconut

Starting a Dried Squid Business

Considered a delicacy to the Chinese, dried squid is produced from cleaned squid that are sun-dried. It has a strong smell and chewy texture and is used to add a distinctive flavor to soups and other dishes. Ingredients: Squid and Salt Procedure Sort out the squid according to size (small, medium, and large) small size

Starting a Business in Calamares or Squid Ring Making

Squid is popular food in many parts of the world. Squid is called “calamari” (from Italian word “calamaro”). Normally calamares is a fried squid. It consists of batter- coated, deep fried squid, often fried for less than 2 minutes to prevent it from becoming too tough. It is usually served plain with salt and lemon