In previous blogs, we have mentioned the nutritional and therapeutic properties of Moringa. The leaves are traditionally used by lactating mothers for making soup to improve their milk production. The possibility of making Moringa capsule and tea has widened options for the intake of this plant.
Recently Prof Hope Patricio, Goducate’s volunteer agricultural consultant, demonstrated to Indonesian farmers in Kg Gunung Tinggi in North Sumatra and in Kg Gedung Mulyo in Central Java how to make Moringa capsules and tea. Before the hands-on training, she highlighted the importance, production, and utilization aspects of Moringa.
Prof Patricio explained that only 3-4 green compound leaves should be placed inside a screen bag for drying under a shade, because direct sun drying can destroy the vitamin C packed in the leaves. After drying, the leaflets should be shaken off from the leaf petioles, then roasted over a low fire for 2-3 minutes only, with continuous stirring to reduce the moisture and sanitize the leaves. Roasting helps to preserve the leaves and improve the tea’s flavor.
The roasted Moringa leaves are powderized with a blender or mortar and pestle before being sifted to remove the larger particles. The powder is then poured into empty capsules that can be obtained from local drugstores. The Moringa capsules are stored in amber bottles or other airtight containers that keep out light, and these are stored in a dry place or in the refrigerator.
To make Moringa tea requires one cup of Moringa leaves, one cup of ginger, and one cup of lemon grass. These are placed in a pan containing four cups of water, brought to the boil and simmered under low flame for 2 mins. After the concoction is placed in a pitcher, the juice of an orange can be added to improve the flavor.
Most of the participants prepared their own Moringa capsules later on and experienced the simplicity of the procedure. They were reminded to always sanitize their hands with alcohol or else use disposable plastic gloves before handling the powder and capsule.
Their next request is for Goducate to teach them how to cook Philippine Chicken Tinola with Moringa leaves, green papaya, and lemon grass.
For several years Goducate staff in Laguna have been trying to make a business out of producing vermicompost—compost produced by earthworms from manure—at the Goducate farm. It has been quite a struggle, until the last quarter of 2015, when they were able to sell the vermicompost at a good price and to get a regular customer.
The farm could produce 4.5 tons of the compost every 45 days. To… Continue reading
Goducate tries to impact a community positively and give sustainable help to the barangay (village) that it is serving. We have found that training community leaders to help their own barangays is very useful in giving lasting assistance to the community.
However, it is good training not only of the leaders, but also of other members of the community, that will contribute to lasting help. Goducate has been training… Continue reading
Ruth Bahandi from the Philippines is the new supervisor of the learning center at the Goducate Children’s Home in Cambodia. She is hard worker, often still in the learning center at 10 in the evening. Not only does she monitor the assignments but she has also motivated the children to achieve more daily and made the learning center a happy and efficient place of learning. She understands well the need… Continue reading