Filipina aims to develop Ashitaba to augment food products
The Philippines is indeed home to abundant natural resources which includes homegrown herbal plants that exhibit numerous benefits, and pose high potential in the market.
Adela Ang, the woman behind Ashitaba commercial production in the country, aims to develop more of this herb that poses a lot of health benefits.
The latest product is Ashitaba in powdered form which can be utilized to support many food products.
The powder can be included to the making of noodles, bakery products like cakes, pandesal, and biscuits, ice cream and many other food products. It can also be used as extra ingredients in soups, rice that is being cooked, etc.
The various parts of the Ashitaba plants are being crushed now, as well as the stems, roots and leaves.
Calchone, the yellow component which holds the plant’s antioxidant, is also contained within in the powder.
The powder is currently pending approval by the Food and Drug Administration.
Another progress is that the product is now being developed to be sold in upscale groceries and supermarkets. The initial report is that people are purchasing each pack of about 250 grams at P120.
The leaves can be used as vegetable ingredient l in cooking ginisang munggo, sinigang and others.
Alternatively, the leaves can be taken fresh through conventional boiled herbal tea method.
Others would use it for taking a bath, which some claim to help promote glowing, healthy skin, and aide in containing effects of skin problems like psoriasis.
The Ashitaba products will be exhibited during the Agrilink trade show, the reported said.
The event will take place in October at the World Trade Center in Pasay City.