Forest Fruits from Central Luzon, Philippines

by Biodiversity Conservation Network Staff

Partners:

Kalahan Education Foundation (KEF) Nueva Vizcaya State Institute of Technology (NVSIT) University of the Philippines, Los Baños Upland NGO Assistance Community

1997 Accomplishments

Newspaper stories and some television news coverage has continued to improve sales of the Mountain Fresh products. A new pineapple jam made from local fruit was initiated, but production was low so KEF did not market it. A new recipe for "Pink Lemonade" should be ready to market in the last quarter of 1997 and a series of low sugar products are in production as well.

The communities have integrated the harvesting of wild fruits into their social systems by developing informal consolidators and delivery systems. The number of families involved continues to increase but monitoring the number is difficult because the presence of the consolidator limits the direct contact of the Processing Center with the harvesters.

Some changes in personnel have increased productivity. The staff working on the mushroom project changed, resulting in great improvement in the output. The oyster mushrooms are produced regularly. Shitaki production, which is based on alder wood culled from the secondary forests, has begun, although it is not yet ready for harvest.

The personnel in the Floriculture Project (e.g., raising orchids) also changed and the work was divided between the laboratory and the field. We brought in Ebit, a woman with many years of experience in the food processing center, which exercises strict sterility and quality control, to take charge of the laboratory, with very good results. The community awareness to the dangers of harvesting wild orchids and the importance of sustaining the resource has also been greatly increased.

Monitoring and analysis of the impact of the extractive activities for the forest fruits was completed. It appears that the greatest amount being extracted from any raw material is 10%, of forest production which will have no negative impact on sustainability.

The inventory of standing wood in the secondary forests has also been completed. The staff is now working out systems to improve the forests and quantify the amount of lumber that can be utilized without damage to any part of the environment.

The communities have also become more aware of the value of the sanctuaries in maintaining a healthy environment including natural pest management. The food web seminar, a participatory approach to teaching ecology, is becoming an ever more popular and effective tool in improving awareness to the value of biodiversity.

Successes and Challenges

"OK...So What?"

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