00:02Japanese melon is one of the prized crops in Japan, sobrang mahal nito.
00:13You can see the pattern very defined on the outside.
00:18And of course, the face is really nice.
00:24It's challenging for us to grow this.
00:26We wanted to prove to everyone that it's impossible to grow in the Philippines.
00:32That's always because it's not the case here in the Philippines.
00:36But with the right technology, with the right approach, and dedication, commitment to grow.
00:41Because it's commitment.
00:43It's like your husband.
00:45Commitment to grow it on the way you want it to be.
00:49You have to be there every day.
00:50So the goal is to level up the method in crop production.
00:58What kind of commitment specifically to the Japanese melon?
01:04Can you give us an example of the process that it's going to be?
01:07Melon is only a 90-day crop.
01:1090 days lang po?
01:11So very quick siya.
01:12Ah, okay.
01:13Yung growth rate niya from seedling up to let's say flowering,
01:17Medyo napakabilis everyday.
01:20Magugulat kayo.
01:21For example, ito nung napollinate namin.
01:23Everyday it's accumulating about 80 to 100 grams of fruit weight.
01:28Imagine mo.
01:28Ganun kabilis.
01:29Ganun kabilis.
01:30Pinusukat namin yung diameter.
01:31Everyday it's growing a few centimeters.
01:34Pag hindi mo siya sinabayan, may iiwan ka niya eh.
01:38If they're consuming a lot, you have to be there.
01:41Otherwise, hindi mo makukuha yung size na gusto ko.
01:44Pero na-mention nyo po.
01:46Pinopollinate ninyo?
01:47Yes.
01:48So it means manually pong pinopollinate.
01:50Oh yeah.
01:51That's also one tricky part.
01:52Kasi yung first time namin, mali ang pollination namin.
01:55Ang daming deformed.
01:56Hindi sila nabuo.
01:57Ah, okay.
01:59Tapos, nakakita kami ng advice from a friend sa Japan.
02:03Oh po.
02:03This is how you do it.
02:05Ito na rin namin.
02:06Normally, sa melon production,
02:08Okay po.
02:08Ah, we manage the, ah, una-una yung fruit setting.
02:12Okay.
02:12To make sure that you get the maximum fruit size and the uniformity.
02:17In order to get that, ah, we have to pollinate them more or less at the same time.
02:22Okay.
02:23So, and then at the same time, we need to make sure that the plant has the power
02:27to support the growing fruit.
02:29Okay.
02:30Kaya ang ginawa namin, ang advice namin ng mga, you know, breeders na, from Japan and from
02:34Holland, is you found the number of stems.
02:38Normally, ito po yun.
02:39Ito po yun.
02:39O, ang pinapatuloy mo lang dyan is yung pang from 11 to about 14.
02:44Very specific ano.
02:45O, ganun.
02:46So, dun mo lang siya papabulak-lakin.
02:48Okay.
02:48Iahan po yun.
02:49So, normally, you pollinate three, three fruits.
02:52Okay.
02:53O.
02:53So, from the three fruits, then you have to wait for it to become egg size.
02:58Pag egg size na siya, pwede ka na mag-select from three to one lang.
03:02O.
03:03So, you only have to select a single fruit per three.
03:08Ayan.
03:10Ang dalig ko lang yung tangkay.
03:13Ayan.
03:13You see, it's green, no?
03:14So, green melon.
03:15O, smells sweet already.
03:17Sweet already?
03:17Opo.
03:18So, here, wow, it's really, really juicy na.
03:22Ayan.
03:23Ganyan siya.
03:24Ha.
03:25Nagluloy ako.
03:26Mmm.
03:26Tango.
03:27Matamon na siya.
03:28Ayan.
03:28Para makita din natin.
03:31Pero, nai-tindihan ko po yung sinasabi niyong na-overcure.
03:33Pero,
03:34Oo.
03:36Diyos Mario, Josep.
03:38So, if you cure it correctly, then you should get a very nice sugary sweet melon.
03:46Mmm.
03:49Pakilala nga po natin itong halaman na ito.
03:51Okay.
03:52This plant is called stevia.
03:54This is a natural sweetener.
03:56Yeah.
03:56It's a nice alternative to sugar.
03:59Tami.
04:00So, especially for those na yung mga diabetes.
04:02Baby take.
04:03Opo.
04:03Compared to yung other sugar plant, tulad ng tubo.
04:07Ang sweetness yield nito is parang five times or more.
04:12So, ibig sabihin, you don't have to plant yield a big area.
04:15Opo.
04:15To get the same sweetness.
04:17Totoo.
04:17So, ganun ang kagandahan.
04:21Gagawin lang natin dito is basically no application of heat.
04:25So, hindi natin siya lulutuin.
04:27Papatikim lang natin pagsasama-samahin lang natin yung dalawang variety na meron sila dito.
04:31Yung kanilang green at orange melon.
04:33May iba silang level ng tamis, ng lutong, ng hagod, kumbaga.
04:40So, yun lang ang kailangan natin gawin.
04:42Pagsasama-samahin ko lang sila.
04:44And, parang pinaka-sauce lang nito is yung paborito nating katas din ng melon.
04:50So, unahin ko lang kayo rin yung ating green melon.
04:55Parang shoestring lang yung kalalabasan nito.
04:58And, for our orange, is a small dice ko lang siya.
05:02And, kagamit din ako ng melon baller para dun sa ating green ulit.
05:06And, of course, para i-highlight muli yung isa sa mga produkto nila dito sa Buki Damara, yung kanilang edible
05:12flowers.
05:13Bibigyan lang natin siya ng magandang presentasyon by providing different shades of deliciousness.
05:21And, finally, bago natin siya i-present, para lang natin iangat ulit yung parang tamis niya.
05:29Importante, nalagin natin siya ng siso.
05:32Ayan, ready na ang ating Japanese melon salad.
05:51Cadop ndi putting a hateyeye pluck.
05:51Nahi, ready na ang ating ones and my sunlight southwest til Fairtown brim yung cali.
05:52Al dhayeye needing retreat o tamise terms for a faiište person.
05:52Adäernasi diečki marah natin siya.
05:52And, but, amступan dock frište person.
05:52Bukle medi notat 앞a pra l 250 ml oto nintestazDavejo.
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