Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on February 23, 2016 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City

2. DEVELOPMENT OF PRODUCTION,
POST PRODUCTION AND
UTILIZATION TECHNOLOGIES OF
ROSELLE (Hibiscus sabdariffa, L.)
IN REGION 10
JUANITA B. SALVANI, FE N. ABRAGAN, ANTONIETA S. TUMAPON
Department of Agriculture RFO 10
Research Division/Northern Mindanao Agricultural Crops & Livestock Research
Complex
February 23, 2016

3. RATIONALE
 is a unique specie cultivated for its
leaves, seeds, stems and calyces
 Annual or perennial herb, woody-based
shrubs, growing to 2-2.5 m (7-8 ft)
 Flowers with white to pale yellow; 8-10
cm in diameter
 takes 6-8 months to mature(depends on
climate)
 grown for home consumption, beverages
and pharmaceutical manufacturers
 has a coloring agent that can replace
synthetic products
Roselle (Hibiscus sabdariffa, L.)

4. USES
1. LEAVES
 for food (cury)
 steamed along with lentils
and cooked, salad
 used to add sourness to
chicken dish “Tinola”
 tea
2. RED CALYCES
 food coloring
 syrups, jams
 Different kinds of drinks

5. 3. FLOWERS
 used for tea
 used to add
sourness to chicken,
and fish dish

6. 4. PLANTS
• cultivated for the
production of fibre
(from the stem)
• contain
antihypertensives
properties (treat
hypertension)
• mild laxative (used to
induce bowel
movements)
• diuretic (elevate the
rate of urination to treat
overdose or poisoning

7. Nutritional Value (per 100 g)
• Vitamin A - 2%
• Vitamin B2, Riboflavin
• Vitamin B3, Niacin
• Vitamin C - 14%
• Protein - 0.96g
• Calcium - 22%
• Iron - 11%
• Magnesium -14%
• Phosphoros - 4%
• Potassium -4%
• Sodium -6 mg
• Natural fats -0.64g
• Carbohydrates -11.31g
• Energy -205 kJ

8. Stages of Roselle

9. At present
 Roselle is attracting the attention of food and
beverage manufacturers and pharmaceutical
 Seeds excellent feed for chickens
 Stalk residue for cattle feed
 Young flower buds can be dried and used for
tea and fresh used to make sinigang
 Flower buds with calyx used to make juice and
wine
 reports and studies on Roselle in the country,
esp. in Region 10 are inadequate , hence this
study will investigate its production, utilization
and commercialization in Northern Mindanao

10. General objectives
 Development of Production, Post Production and
Utilization Technologies of Roselle in Region 10 which:
- create impact increasing productivity and
income of farming communities
- Potential products developed for export will
boost the economy
- utilization of Roselle products will provide
cheap source of basic nutrition among
Filipinos

11. Strategies of Implementation
Major components
1. Production of Roselle package of
technology; cultural management (spacing &
fertilization) and intercropping
2. Development of harvest, post harvest &
value adding technologies; improvement of
quality packaging, labeling of developed
products
3. Determination of antioxidants, health and
wellness components of developed products
4. Product promotion, market linkaging and
commercialization
5. Monitoring and Evaluation
6. Project Management

12. Component 1.
Development of Production Practices
for Roselle-based Farming Systems
Technology
(3 studies)

13. Study 1. Influence of Organic and Inorganic
Fertilizer Application for Roselle Commercial
Production
Specific objectives
1. to determine the agronomic, yield and quality
performance of Roselle as affected by the
different rates of vermicast organic fertilizer
and inorganic fertilizer;
2. to optimize the rates of vermicast organic
fertilizer and inorganic fertilizers for
commercial Roselle production and
3. to determine the cost and return analysis of
the optimize rate of granulated nutrient
sources.

14. Influence of
Organic and
Inorganic Fertilizer
Application for
Roselle
Commercial
Production

15. Highlights
 conducted in a 1,000 sq.meter
area using a split-plot design
arranged in RCBD and replicated 3
times.
 treatments:
- Main-plots (rates organic
fertilizer, t/ha)
- Sub-plots (rates of inorganic
fertilizer, t/ha)
 Seeds planted 1st Quarter of the
year 2015

16.  Application
of treatments:
- Organic fertilizer (2
weeks before planting)
- inorganic fertilizers
(applied in 3 splits: basal,
30DAP and 5 days before
flowering
 Data gathering (conducted
weekly)
 Care & maintenance of
plants (watering, weeding)

17. Vegetative Stage

18. CURRENT STATUS
- 1st Flower appearance
(5 months after
planting)
- 20% of the plants flowered
(to date)

19. - Fruits initiation
(6 months after
planting)

20. Problems encountered
1. Due to long dry spell, early flower initiation was
observed at 3 months old
(supposedly flowering occurs at 4 ½ months after
planting at NMACLRC, Dalwangan, Malaybalay
Bukidnon condition)

21. 2. Due to sudden change of climate (dry-rainy), it was
observed that plants at 5 months old re-grow or back to
vegetative stage resulting to late maturity
 stop flowering initiation, fruiting stage and developed
more stems and increased in height

22.  Splitting of
stems and
lodging (20%)

23. Study 2. Establishment of Appropriate
Planting Distance for Commercial Roselle
Production
Specific objectives
1. to determine the agronomic, yield
and quality performance of
Roselle as affected by the different
planting distance.
2. to identify the optimum
economical distance of planting
3. To determine the cost and return
analysis of the different planting
distance of Roselle for commercial
production

24.  Identified
area for
Study 2

25.  field is ready for lay-outing
(establishment)
 delayed planting due to eratic
condition (no enough rains)

26. Insights
 treatments:
- Main-plots (row spacing)
• MP1 – 60 cm bet. rows
• MP2 – 90 cm
• MP3 - 120 cm
• MP4 - 150 cm
- Sub-plots (plant spacing)
• S1 – 50 cm bet. Hills
• S2 – 75 cm
• S3 – 100 cm
• S4 – 150 cm

27. Study 3. Performance of Roselle Production
in Plantation-Based Cropping System
Specific objectives
1. to evaluate the agronomic, yield and
quality performance of Roselle as affected
by the different plantation-based
production systems;
2. to identify and recommend productive and
economical Plantation-based Cropping
systems for Roselle;
3. To determine the cost and return analysis
of the different plantation-based cropping
system

28. Insights
 To be conducted in the station and identified sites
 experiment using a RCB and replicated 3 times
Treatments:
- T1 – Roselle in Coffee-based cropping system
- T2 - Roselle in Cacao-based cropping system
- T3 - Roselle in Coconut-based cropping system
- T4 - Roselle in Lanzones-based cropping
system
- T5 - Roselle in Rubber -based cropping system
- T6 - Roselle as Monocrop

29.  Identified sites for on-farm trial (Plaridel,
Mis. Occ.)
 Conducted meetings for LGU Partners
regarding the project
 Identified farmer cooperators with existing
plantation crops

31.  Identified site for On-farm Trial (Planted with coconut, cacao
and banana)

32. Schedules of Activities
 3rd quarter of the year – STARTS
of the establishments
 preparation of materials needed

34. Ingredients and Formulation
150 grams or 1 ½Cup Roselle
Calyx
150 grams or 1 ½ Cup White
Sugar
1/4 Cup Water
2 table spoon glucose

35. Materials Needed
Knife
Chopping board
Measuring cup
Spoon or Ladle
Glass jars
Timer
Frying pan
Stove
Disposable gloves
Weighing scale
Measuring spoon

36. PROCEDURE

37. Removing of Calyx from the seeds

38. Washing of calyces

39. Slicing of calyx

40. Mixing of Ingredients
Cooking
Bottling
Cooling

41. Finished Product (Jam)

43. Ingredients
1 cup concentrated juice
1 cup White sugar
1/8 cup Glucose

44. Materials needed
Frying pan
Stock pot
Timer
Ladle
Stove
Glass jars
Funnel
Measuring cups

45. PROCEDURE

46. Juice extraction
Mixing of all ingredients
Boiling in low flame
( 15 min. or until thick)
Cooling
Bottling ( in sterilized bottle)
Labelling

47. FINISHED PRODUCTS

49. Ingredients & Formulation
 1 kilo Roselle calyx
 7 liters tap water
 700 kilograms white sugar

50. Materials needed
1. Stock pot (big) 8. Stove
2. Ladle 9. Funnel
3. Timer 10. Cheesecloth
4. Strainer
5. Measuring Picher
6. Weighing scale
7. Pet bottles (Clean)

51. Removing calyx from seeds

52. Washing of Roselle calyx

53. Juice extraction

54. Addition of Sugar
Cooling
Bottling
Labelling

55. Finished Products

57. Ingredients
 Roselle Calyx

58. Materials needed
 Aluminum Tray
 Knife
 Chopping board
 Weighing scale
 Disposable gloves
 Aluminum foil
 Sealer and Cellophane for Packaging

59. PROCEDURE

60. Removal of calyx from seeds

61. Slicing of Roselle calyx

62. Sun Drying

63. Weighing
Packing
Labeling

64. Finished Products

66. INGREDIENTS

67. Roselle flowers
Sugar
Water
Fermenting agent

69. Removal of calyces from seed
Washing Juice extraction

70. Preparation of fermenting agent
300 ml of pasteurized water
300 ml of Roselle juice
60 grams of white sugar
5 grams of dry active yeast
Let it stand for 4 hours
In every 4 liters of roselle juice,
mix:

71. Addition of sugar
Cooling(room temp.)
Addition of fermenting
agent

72. Aerobic
fermentation
Anaerobic
fermentation
FERMENTATION

73. Aging

74. Bottling

75. Pasteurization

76. Finished products

77. Flowering Roselle Plant

78. 
 THANK YOU FOR LISTENING! GOD BLESS!