CSC to present 3 technology researches in BCARRD annual in-house review

July 5, 2007 at 8:46 am

pangi-web.jpgThree technology researches will be presented by the Catanduanes State Colleges (CSC) in the Bicol Consortium for Agricultural Resources Research and Development (BCARRD) Annual In-House Review at Bicol University, Legazpi City on July 19-20, 2007.

Up for presentation by the CSC researchers are the following studies: Yield Performance of Five PSB Rice Cultivars in Panganiban, Catanduanes (N. Tumaque, C. Oliveros and R. Velasco), Morphology and Some Ecological Characterization of Pangi Parartocarpus woodii (N. Santos) and Standardization of Panig Parartocarpus woodii Butter Cake (E. Tugano and N. Santos).

The study on Growth and Yield Performance of Selected PSB Rice Cultivars Under Panganiban, Catanduanes, has been conducted at the experimental lot of Catanduanes State Colleges, Panganiban Campus from October 20, 2006 to March 26, 2007.   

This research aimed to determine the growth and yield responses of selected PSB rice cultivars. It also discovered which of the varieties used will produce the greatest number of tillers and panicles, longest panicles, highest number of spikelets, unfilled spikelets, filled grains per panicles and tallest plants. 

Meanwhile the study on Morphology and Some Ecological Characterization of Pangi Parartocarpus specifically aims to describe the botanical features of pangi, as to leaves, twigs, fruits and seeds, identify areas in Catanduanes where pangi is abundant and characterize some ecological aspects where pangi is abundant.  

On the other hand, the study on Standardization of Pangi Parartocarpus woodii Butter Cake made use of “pangi” fruit flour which grows abundantly in the northern part of Catanduanes. The fruit is a delicacy and indigenous in the place.  

Specifically, the study compared the quality of the different mixtures of butter cakes and acceptability of the various proportions of “pangi” fruit flour at 100% “pangi” fruit flour; 25:75% pangi fruit flour and commercial wheat flour; 50:50% pangi fruit flour and commercial wheat flour and 75:25% pangi fruit flour and commercial wheat flour. (Gerry S. Rubio)

 

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Entry filed under: Annual In-House Review, BCARRD, Completed Researches.

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Quote of the Week

"Scientific research consists in seeing what everyone else has seen, but thinking what no one else has thought." - Source unknown

Schedule of Activities

July 11, 2007 Researchers Orientation on Copyright Application
July 19-20, 2007 Joint In-House Review (BCARRD-BU, Legazpi City)
July 21, 2007 Lynn's Birthday Party!!!
This site is maintained by Lynn Marjorie T. Camson (Statistician II/RMIS)

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