Alukon gets highlight in MMSU Techno Sharing

Written by Administrator on 14 January 2022

“The inflorescences or clusters of flowers and the tender young leaves are widely marketed to a price ranging from Php 200 to Php 500 during season”, shared MMSU researcher, Ms. Maria Concepcion Birginias during the third episode of the Technology Sharing Series of the Research Directorate on January 12, 2021.

Recognizing the rich flavor and big income from selling alukon (Broussonetia luzonica) inflorescences, the Mariano Marcos Sate University shares the propagation technique developed by its researchers to encourage community members to grow alukon as additional livelihood for the family.

Alukon, the wonder veggie

Alukon (Ilokano) or himbabao (Tagalog) is a wild-growing tree in the Philippines. It is a medium-sized shed tree with an average height of 15m and a trunk diameter of 30 cm. Alukon is a much-loved indigenous vegetable in the Ilocos Provinces, Cagayan, and Apayao. The edible parts are the inflorescences and a little of young tops. A kilogram of inflorescence costs Php 200 to 500, depending on the month of availability. These are commonly used as one of the main ingredients to various native Ilokano dishes such as pinakbet, dinengdeng, and even steaks to improve textures and aroma. Cooked dishes give a slick-slimy texture and unique taste.

In the Catalogue of Indigenous Food Plants in Ilocos Norte (2018) published by the University, alukon is a wild food plant that grows in hills and low elevation areas in nearly all towns of Ilocos Norte. Inflorescences are available from January to March (regular season), with February as its peak. In a few to some cases of trees in the province, inflorescences are available during its early flowing, double flowering, and year-round flowering, with its peak still during the regular season. The male inflorescences are described as elongated catkin which are 2 to 13 cm long (extreme case, 58 cm longest catkin documented). Meanwhile, the female inflorescences are globose to sub-globe head which are 2-3 cm diameter. Male inflorescences and tops are cooked as viand. Female inflorescences are also edible but less preferred. This vegetable remains largely seasonal and growing in the wild in many areas,,resulting in unsustained and unreliable production.

In another study conducted by MMSU researchers, Ms. Menisa Antonio and Ms. Maingelline Vivit, alukon was found rich with phytochemical constituents such as flavonoid, phenol, steroid, terpenoid, saponin, tannin, cardiac glycoside, and coumarin. It was also the second richest in phytochemical and anti-oxidant activities from the five other indigenous food plants studied. (More information can be retrieved at http://research.mmsu.edu.ph/stjournal/vol7_2_Phytoconstituents.pdf) 

Propagation Trend 

Stem cutting is the most common method in propagating alukon. However, it is difficult for alukon stem cuttings to grow roots. To elevate the survival rate of stem cutting, rooting hormones are vital. Commercial root-promoting compounds contain synthetic forms of auxin, the naturally occurring hormone in plants that stimulates root initiation and growth,, increases the rooting success percentage, and produces rooting uniformity.

With the high price command and marketability of the food plant depending on the season, the return on investment (ROI) in alukon production outweighs the production cost.

The Himbabao Production Technology developed by MMSU researchers, Ms. Birginias, Ms. Antonio, and Ms. Josefa Pugat guarantees the longest roots, highest survival rate, and highest ROI.

If alukon can be sold at Php 200 to 500 during season, then surely, it’s high time we propagate alukon!

Preparation of Potting media

  1. Prepare river sand, decomposed rice hull, and organic fertilizer. The river sand increases water holding capacity and aeration of the mix and may also be used to provide weight to the mix; the Organic Fertilizer provides a rich potting medium, or a porous, absorbent material that holds moisture and soluble minerals and it provides support and nutrients to the plants; and the Decomposed Rice Hull (DRH), one of the most sustainable soil amendments for improving drainage, water holding capacity and aeration as rice hull has also been known to add nutrients to the plants as they are decomposing which aid in boosting plant growth and development while lightening the overall mix.
  2. Measure and mix river sand, decomposed rice hull, and organic fertilizer at a ratio of 1:1:1. Place the mixture in an 8 X 12 seedling bag.
  3. Saturate it with water then poke a hole at the center of the potting media.

Preparation of Stem Cutting

  1. Collect stem cutting of a matured branch.
  2. Cut the tip and base of the stem horizontally with a length of 40 cm.
  3. Cling wrap the tip of the stem to prevent transpiration or control drying up of the stem.
  4. Remove one inch thin in the cambial layer around the base of the stem to stimulate growth of roots, leaves, and buds

Preparation of Rooting Hormone Solution and Soaking of Stem Cuttings

  1. Prepare the Hormex solution. Measure 5 mL of Hormex and dilute in 1000mL of water.
  2. Soak the stems in Hormex solution for 4 hours, then dip in concentrated rooting hormone before planting.

Care and Maintenance

  1. Plant the stem and place it in the screen house or in shaded area for about 3 to 5 months.
  2. Spray with rooting hormone solution thrice a week for two weeks and twice a week for the next two weeks.
  3. Drench the planted stems with a rooting hormone solution when it dries up for one month.

This technology was developed through the project, R&D on Himbabo (B. luzonica), which hopes to ensure sustainable production, genetic conservation, and optimum utilization of the species for food and other applications. The description of the technology was shared by Ms. Birginias, and a demonstration on the production process was conducted by Ms. Pugat.

The sharing was broadcast via the FB Page, MMSU IP-TBM, and can be accessed at: https://www.facebook.com/mmsu.iptbm/videos/269882818543942

Alukon, the wonder veggie of the season! 

Photo credits to ILAARRDEC Ilocos Region

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