Asus
I. PRODUCT LOGO
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II. INTRODUCTION
The name agar originated from the Malay word “Agar-agar”, For the sake of simplicity agar-agar was shortened to just agar and is now accepted universally whether in the food and other industries.
The use of agar became widespread in Indonesia, Malaysia, China, and Korea, where people called it Agar-Agar, which means seaweed. Its introduction to Europe dates from 1859, almost two hundred years later. Agar has been used in food preparations for over three hundred years.
Agar-agar is also practiced in the Philippines particularly in some part of Zamboanga Del Norte such as in Jose Dalman, Manukan, Sindangan, Libay and other nearby areas where climate is predictable. Philippines have an advantage over other countries because it has wider coastal areas and sea water is more suitable to agar (agar-agar). Philippine and private sector forged a partnership agreement to develop the seaweed industry. The production of Agar is available year round- particularly during peak months of October- April wherein it is relatively dry season and outside typhoon belt area. Lean supply months last from May- September wherein typhoons usually occur. Agar- agar can be harvested within 30-35 days from planting.
Agar does not melt easily. Its texture is also more firm. Agar has a slightly sweet flavor and contains no calories, which is useful if you are looking for a low calorie food. Agar is a good source of calcium and iron, and is very high in fiber. It contains no sugar, no fat and no carbohydrates. It is known for its ability to aid in digestion and weight loss. It carries toxic waste out of the body.
Other benefits associated with agar are its ability to reduce inflammation, calm the liver, and bring relief to the lungs. It is also considered a mild laxative and not recommended for those with weak digestion or loose stools. Agar-agar is considered as a major raw material by which many manufacturing company used
1
II. INTRODUCTION
The name agar originated from the Malay word “Agar-agar”, For the sake of simplicity agar-agar was shortened to just agar and is now accepted universally whether in the food and other industries.
The use of agar became widespread in Indonesia, Malaysia, China, and Korea, where people called it Agar-Agar, which means seaweed. Its introduction to Europe dates from 1859, almost two hundred years later. Agar has been used in food preparations for over three hundred years.
Agar-agar is also practiced in the Philippines particularly in some part of Zamboanga Del Norte such as in Jose Dalman, Manukan, Sindangan, Libay and other nearby areas where climate is predictable. Philippines have an advantage over other countries because it has wider coastal areas and sea water is more suitable to agar (agar-agar). Philippine and private sector forged a partnership agreement to develop the seaweed industry. The production of Agar is available year round- particularly during peak months of October- April wherein it is relatively dry season and outside typhoon belt area. Lean supply months last from May- September wherein typhoons usually occur. Agar- agar can be harvested within 30-35 days from planting.
Agar does not melt easily. Its texture is also more firm. Agar has a slightly sweet flavor and contains no calories, which is useful if you are looking for a low calorie food. Agar is a good source of calcium and iron, and is very high in fiber. It contains no sugar, no fat and no carbohydrates. It is known for its ability to aid in digestion and weight loss. It carries toxic waste out of the body.
Other benefits associated with agar are its ability to reduce inflammation, calm the liver, and bring relief to the lungs. It is also considered a mild laxative and not recommended for those with weak digestion or loose stools. Agar-agar is considered as a major raw material by which many manufacturing company used