Dreaded by some for its sticky syrupy feel, okra's daily oversupply in local markets has recently led to new products and discoveries that make great use of its notorious viscous property. Okra (photo from Pixabay) Banaba milk tea and toothpaste with calamansi seed oil are some of the new results...
Three family-friendly, healthy, and budget-friendly recipes Dr. Teddy Manansala To motivate Filipino families to eat healthier this year, registered nutritionist-dietitian Dr. Teddy S. Manansala has listed down several easy recipes for nutritious, budget-friendly and flavorsome dishes. The...
Linda Compton is a gardener from Claremore, Oklahoma, who’s seeking recognition from the Guinness World Records for her okra plant that’s more than 13-feet tall. Photo by Amber Malquist from Unsplash The okra plant came as a surprise. Compton shared that the okra plant came from normal...
For several years now, the Philippines has been exporting fresh produce to overseas markets that have a high demand for particular fruits and vegetables because it’s a staple in their country’s culture or cuisine. Take, for instance, okra. Many Filipinos enjoy consuming it in several ways...
Whether added into a stir-fry, steamed, or eaten raw with a side of bagoong, okra ( Abelmoschus esculentus ) is popular among Filipinos as a part of a healthy diet since it’s rich in vitamins A and C, as well as antioxidants that help reduce the risk of cancer, diabetes, stroke, and heart...
Some 1,800 kilograms (kg) of okra or lady's fingers were flown to South Korea by Philippine Airlines (PAL) in what has been described as a "milestone" for the Philippine agri-business sector. (Photo from DA) The shipment of Philippine okra--the first of its kind for Korea--was carried via the...
The Philippines will soon start exporting okra or lady’s fingers to South Korea, the Department of Agriculture (DA) bared. (Photo courtesy of the Department of Agriculture) “After the resumption of okra exports to Japan last year, we are opening yet another market access for our okra, this time...
