tibig report for gs 197

7/24/2019 Tibig Report for GS 197

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Tibig


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Scientific Name: Ficus Nota(Blanco) Merr.

Sacking Tree

Family MoraceaeMember of Ficus Genus (Fig)


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-- Perennial

-- Indigenous to Borneo and Philippines ---- Growing to a height of 8-10 meters

-- Presence of tibig indicates water nearby --


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-- Branches have protuberances which bear the tibig fruit

-- Leaves are oblong to elliptic or obovate / 15-35 centimeterslong & 8-12 centimeters wide / soft-hairy beneath -- Flowers are white & very small which make them hard to see

-- Wasps are tibigsnatural pollinators --


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-- Ripe fruit is edible but tasteless so its often eaten with sugar orcream

-- Young leaves are eaten as vegetable -- Wood is used as firewood or charcoal

-- Drinkable water can be obtained from a freshly cut stem --

-- Tibig is a nurse tree and water collector (roots act as sponge thatabsorbs water during rainy season and releases it during summer) --


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Cultivation

The trees produce three types of flower: male, a long-styled femaleand a short-styled female flower, often called the gall flower. All threetypes of flower are contained within the structure we usually think of as

the fruit. The female fig wasp enters a fig and lays its eggs on the shortstyled female flowers while pollinating the long styled female flowers.Wingless male fig wasps emerge first, inseminate the emerging females

and then bore exit tunnels out of the fig for the winged females.Females emerge, collect pollen from the male flowers and fly off in

search of figs whose female flowers are receptive.(tropical.theferns.info)


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Ingredients:1 (1 lb) pork tenderloin, trimmed teaspoon salt

teaspoon black pepper

Cooking spray8 dried tibig

2 tablespoons balsamic vinegar

2 tablespoons water1 tablespoons low-sodium soy sauce1 (8-ounce) container refrigerated pre-chopped onion

Note: Original ingredient is mission fig (Ficus carica); tibig is used as an alternative by the researcher

Recipe Pork Tenderloin with Balsamic Onion-Fig Relish


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1. Preheat oven to 425.2. Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a medium-sized cast-iron skillet or other ovenproof skillet over medium-high heat. Coat pan withcooking spray. Add pork; cook 4 minutes or until browned on all sides, turningoccasionally.3. While pork browns, coarsely chop figs. Combine vinegar, 2 tablespoons water, and soysauce in a small bowl. When pork is browned, remove pan from heat. Add figs, onion, andvinegar mixture to pan, stirring to loosen browned bits.

4. Bake, uncovered, at 425 for 15 minutes or until a thermometer registers 160(slightly pink). Stir onion mixture; cover pan loosely with foil. Let stand 5 minutes beforeslicing.5. Put the onion-fig relish and the sliced pork tenderloin together.




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Sources

http://www.stuartxchange.com/Tibig.htmlhttp://www.manilaoldtimer.net/Trees%20of%20Alabang%20Hills/tibig.htmlhttp://www.rainforestation.ph/resources/pdf/howto/how_to_propagate_ficu

s_nota.pdfhttp://www.projectnoah.org/spottings/13305004/fullscreen

https://creativepxels.wordpress.com/2015/09/05/tibig-fruits-ficus-nota/http://tropical.theferns.info/viewtropical.php?id=Ficus+nota

http://herbs-treatandtaste.blogspot.com/2012/05/ficus-nota-tibig-uses-and-health.htmlhttp://www.myrecipes.com/recipe/pork-tenderloin-with-balsamic-onion-fig-

relish


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TibigAmarille, Leocelyn A.GS 197

tibig report for gs 197

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