00:06This is not a group of researchers from U.P. Visayas in Iloilo.
00:10It's not a group of researchers from U.P. Visayas in Iloilo
00:11that it's a lot of protein, a lot of protein, and a lot of protein.
00:16It's not a lot of protein.
00:17It's not a lot of protein.
00:18What is it doing?
00:23Many of our people,
00:25it's got a lot of protein,
00:26and the Pokémon of U.P. Visayas of U.P. Visayas
00:32is a lot of protein,
00:33or all拓opings,
00:33It's a lot of protein.
00:33Every gång of use it's a lot of protein for the rest
00:38and it's a lot of protein.
00:42ito. Kapag mas matagal ang fermentation,
00:44mas nagiging complex ang lasa nito.
00:46Katulad na ng ilak-alak o keso.
00:48Dates back during the pre-colonial
00:50period. Karoon po noon
00:52ng napakadaming supply ng
00:54isda sa ating mga karagatan.
00:56So we have to preserve it.
00:58Pero alam niyo ba na may isang grupo ng researchers
01:00mula sa University of the Philippines, Visayas,
01:02na hindi raw inalat sa pagdedevelop ng
01:04bago at masustansyang alternative
01:06sa patis. Dito gawa sa isda,
01:08kundi sa isa sa mga seafood na sagana
01:10sa Panay. Ang tahong. Ito
01:12ang patis tahong. Tahong is a major
01:14industry, especially in Panay
01:15Island, particularly in Kapis.
01:18Ang proseso ng pagawa ng patis
01:20tahong, halos pareho lang daw ng pagawa
01:21ng tradisyonal na patis na ginagamita ng isda.
01:24Binibiyak natin yung shell,
01:26kinukolekt yung solid part and liquid
01:28part. We mix it with salt,
01:30we rinse them, and then we
01:31ferment them in fermentation tanks.
01:34Ang tahong patis, di hamak
01:36na mas masustansya raw kesa sa tradisyonal
01:38na patis. It has relatively
01:40lower salt content. It has
01:42higher protein content. At the
01:44same time, it contains more
01:46nutrients as compared to our
01:48traditional patis. At sakali
01:50man daw lumaki ang demand at produksyo ng
01:52tahong patis, malaki din ang may tutulong nito
01:54sa mga magtatahong sa Panay. We saw
01:56an opportunity that maybe we
01:57can increase income
02:00out of the produce that they
02:02have. Right now, we are in the process
02:03of selling the idea of commercializing,
02:06but we are still
02:08tweaking the entire
02:10supply chain.
02:11Kuya Kim,
02:12ano na?
02:13Ang patis,
02:14sawaman sa isda,
02:15tahong o iba pang seafood,
02:16mayaman sa umami. Umami ang tawag
02:18sa ikalimang pangunahing lasa na
02:20nagbibigay ng mas malinamnam na lasa
02:21sa pagkain. Pero napapasarap pa dito
02:23ang ating luto. Tandaan,
02:25dahan-dahan pa rin dapat
02:26sa pagkamit dito. Kapag napataas
02:28ang ating sodium consumption,
02:29magkakaroon po ng possibility
02:30na maglidato towards
02:32non-communicable diseases,
02:33specifically hypertension,
02:36cancer. As much as possible
02:37sa mga may fish allergy
02:39and shellfish allergy,
02:40iwasan pa rin po natin ito.
02:42Pero alam niyo ba kung saan
02:43sa Pilipinas ang tinuturing
02:44na sentro sa paggawa ng patis?
02:50Ang pinakaunang brand
02:52ng patis dito sa Pilipinas
02:53ay nalikha sa bayan ng Malabon.
02:55Ang Malabon ay napapaligiran
02:57ng mga ilog at estero
02:58na konektado sa Manila Bay.
03:00Kaya naging mahalaga rito
03:01ang mga industriya
03:02ng pangingisda
03:03at pagproseso ng isda.
03:05Umulan din dito
03:06ang tradisyon ng pag-aasin
03:07at pagbuburo ng isda
03:08na siyang pangunahing proseso
03:10sa paggawa ng patis.
03:11Maraming pamilyang negosyante
03:13ang nagkaroon
03:13ng mga pagawaan ng patis
03:15kaya naging bahagi ito
03:16ng industriya
03:17at kabuhayan ng lunsod.
03:19Samantala,
03:20para malaban ng trivia
03:21sa likod ng Varela Balita,
03:22i-post o i-comment lang
03:23hashtag Kuya Kim,
03:25ano na?
03:25Laging tandaan
03:26kimportante ang may alam.
03:28Ako po si Kuya Kim
03:29at sangot ko kayo
03:3024.
03:31platform.
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