Vigan Longganisa

Vigan Longganisa Making

The ViganLongganisa is a small and plump native sausage, good for about two or three bites.It is garlicky and has a yellowish color. Although it is eaten anytime, even as a bread filling, it is traditional favored as breakfast fare together with fried eggs and steamed or fried rice. It is best dipped in Ilocos vinegar with plenty of chili, garlic and onions. Vigan Longganisa is said to be an influence of the Mexican salami. The tradition of making this native has existed since the period of the Spanish galleon trade. It is distinct from other Philippine sausages because of its use of the local sugar cane vinegar and Vigan-grown garlic, which are major products of the city as well.  Our objectives for this laboratory exercise are. For us to know the how to make a ViganLonganisa. To know the different ingredients use in making ViganLonganisa. And to know what is the difference between vigan longanisa and an ordinary longanisa. The materials and ingredients that are needed are:

Ingredients and Materials

·         1 kg ground pork

·         50% lean (75%)

·         50% fat (25%)

·         2 onion, finely chopped

·         4 tablespoon vinegar

·         4 tablespoon soy paste/soy sauce

·         ¼  teaspoon oyster sauce

·         ¼ teaspoon chili sauce/powder

·         ½ cup brown sugar

·         2 teaspoon Pangasinan salt or sea salt

·         2 teaspoon ground black pepper

·         2 unbeaten/beaten egg

·         3 head garlic, crushed

·         2 tbsp plain bread crumbs/baking powder

·         wax paper

·         container

·         chopping board

·         knife

·         basin

·         mortar and pestle

·         teaspoon and tablespoon

·         measuring cup

Now the procedure on making Vigan longanisa

·         In a bowl put the ground pork if it is frozen defrosts it. The ground pork needed is fresh not an old one.

·         Then chop the fresh onion well. The onion should be minced properly so that it will mix well in the ground pork.

·         Then crush the garlic. Using mortar and pestle and if you have a blender use a blender rather than mortar and pestle for the garlic to be crushed easily. The more the garlic is crushed the better the flavor it will contribute.

·         Then mix the onion and the garlic on the 1kg of meat. Using your hands if you have a gloves use gloves and if you don’t have just wash your hand. Make sure that your hand is washed well and make sure that it is clean. So that the spoilage can be avoided. Some say that if you use your hand it adds flavor.

·         And then add the ¾ cup of Sugar. And if you like sweets and if you are a sweet person just add sugar. And also if you are what you called a sweet tooth person just add sugar.

·         Then, mix them well using our hands. Make sure that the sugars are mixed well with the 1 kg of ground pork. Make sure that if you are using your hands don’t do that picking of nose are scratching.

·         Add the ¼ tbsp Spice. If you like spicy just add more spice. You can adjust the flavor based on what you like and based on what your costumer likes.

·         Add 2 ¼ tbsp. of Vinegar, 2 ½ salt, 1/3 cup of soy sauce, oyster sauce, 1 tbsp. ground black pepper, then mix them well again using our hands.

·         After, mix the 2 eggs after the mixing is done, just add 2 eggs (unbeaten egg is advisable)

·         Then add the breadcrumbs so that they can stick to flavor and add flavor as well.

·         After you fill the casing, roll the casing then seal with both end.

·         This is the finish product the rolled longanisa with the casing. As you can see in the picture there are two ways of sealing the longanisa. First the rolled ends like a candy. And the second way is with sealed end.

·         After the casing if you are going to sell the longanisa you have to pack it. This is the packed longanisa.

Tocino

Meat Processing/Meat Preservation

(Tocino Making)

We have an activity in our subject Agsc6 (agricultural science in slaughter and meat processing). One of the curriculums in our subject is to process meat and how to preserve it. On way of preserving meat is by making longanisa. It is the one of the most practical way of preserving meat. Preservation and meat processing provides great contribution in meat production. The objectives in this activity are to perform the step-by-step procedures in meat processing, to be able to follow the do's and don'ts while executing the activity and to state the importance of meat preservation/processing.

Materials and ingredients:

·         1 (one) kilogram of pork

·         2 tbsp. (two tablespoon) of Pangasinan or rock salt

·         5 tbsp.  (five tablespoon) of brown sugar

·         ¼ tsp. (one forth teaspoon) of mono sodium glutamate or MSG

·         ¼ tsp. (one forth teaspoon) of praque powder

·         2 tbsp. (two tablespoon) of anisado wine

·         1 cup (one) cup of pineapple juice

·         Chopping board

·         Knife      

·         Basin

·         Teaspoon and tablespoon

·         Measuring cup

·         Container

PROCEDURES

                Remove the unnecessary parts of the pork such as fats if it is preferred and lymph node and the skin (you can use the skin by cooking chicharon). And slice the meat thinly make sure that it is thin. Then set it aside. And after you have sliced the meat thinly, on a separate basin add the 2 tbsp. (two tablespoon) of Pangasinan or rock salt it adds taste to the final product, increases the water holding capacity of the meat (primary ingredient). Add the 5 tbsp.  (Five tablespoon) of brown sugar enhances flavor, counteracts the hardening effect of salt. Add the ¼ tsp. (one forth teaspoon) of mono sodium glutamate or MSG it enhances the natural flavor and if you are health conscious disregard. Add the ¼ tsp. (one forth teaspoon) of praque powder it acts as preservative, gives the desired color of the cured meat if it is for home consumption you can disregard it. And add the 2 tbsp. (two tablespoon) of anisado wine. And mix together all the ingredients well. After you have mixed the ingredients rub it into the sliced pork and make sure that it is distributed evenly. Then add 1 cup (one) cup of pineapple juice mix it well, then cover the basin and put it into the refrigerator for about 2 (two) to 3 (three) days to cure and to absorb the flavor of the mixed ingredients. After it is done you can enjoy the cured pork or you can call it now tocino. It is best served and best cooked in frying.

Ruminant Slaughtering

Ruminant Slaughtering

We went to AA (double A) slaughter house AA (double A) means that not the full automatic, mechanical high-tech. AAA (triple A) slaughtering house is a fully automatic slaughter house. We observed the slaughtering of ruminants like cattle. And it is under our subject Agsc6 agricultural science in slaughtering of animal one of the requirements to finish our subject. First the cattle are held in “lairaging area”. Lairaging is the process process of keeping the animals prior for slaughtering. This is also called as fasting area. Ruminants are fasted for about 12-24 hours. This is to enhance or for the meat’s quality and its taste. Then the cattle are placed in the stunning flat form this is where the cattle are killed by using the fitting knife. And it is called “pitting” it is the process of making the ruminant unconscious prior for slaughtering using fitting knife. And the pitting is done only in one shot for the animals not feel the pain. When the cattle is dead “hoisting” is done and this is the process of hanging the body of the ruminant. It is also done with showering in order to prevent the dirt to flow in the blood. Then the cattle’s body will go through the bleeding where the cattle’s blood is removed. Then after the bleeding is done the cattle’s head is removed and it is called “Removal of the head and Shank” then the tail is removed. When the head is removed the process of removing the hide and the skin is done and it is called flaying or skinning. The skin must not be damaged because it can also be sold in high price. Professional slaughterer is the only one who will perform the skinning. This is one of the most complicated stages of slaughtering the ruminants. Then splitting of the body is done the body is cut in two equal parts. Then the next stage is the removal of the fats inside of the slaughtered ruminant to remain the quality of meat and it is called tramming. Trimming must be done carefully to avoid the damage to the meat. Then the process of cutting the splitted body into half again. Totally, there are 4 equal parts of carcasses and it is called quartering. Then it is weighing is done It is important to know the weight in order to know the dressing percentage. Like in swine the branding is the last stage of slaughtering the animals. Mark or brand that was stamped on the body of the ruminants symbolizes that it has inspected and passed. This is done to prevent it from being smuggled. The by-products of the cattle are skin or hide and internal organs.

Republic Act 8485

Republic Act 8485

The animal welfare act of 1998

                This is the lesson we have taken under the subject Agsc6 agricultural science in slaughtering of animals. And let me share to you what I have learned in our discussion at the Republic Act 8485. This is an act that promotes animal’s welfare in the Philippines otherwise known as the animal welfare act of 1998 now I will tell you the sections of this law.

·         Section 1 - this is the purpose of this Act to protect and promote the welfare of all animals in the Philippines by supervising and regulating the establishment and option of all facilities utilized for breeding, maintaining, keeping, treating or training of all animals either as objects of trade or as household pets. For the purposes of this act, pet animals shall include pets.

·         Section 2 – no person, association, partnership, corporation, cooperative or any government agency or instrumentality including slaughter houses shall establish, maintain and operate any pet shop, kennel, veterinary clinic, veterinary hospital, stockyard, corral, stud farm or stock farm or zoo for breeding, treatment, sale or trading, or training of animals without securing from the Bureau of Animal Industry a certificate of registration there off.

·         Section 3 – the director of animal industry shall supervise and regulate the establishment, operation and maintenance of pet shops, kennel, veterinary clinic, veterinary hospital, stockyard, corral, stud farm or stock farm or zoo’s and any form of structure for the confinement of the animals where they are bred, treated, maintained, or kept either for sale or trade or for training as well as the transport of such animals in any form of public or private transportation facility in order to provide maximum comfort while in transit and minimize, if not totally eradicate, incidence of sickness and death and prevent any cruelty from being inflicted upon the animals.

·         Section 4 – it shall be the duty of any owner or operator of any land, air or water public utility transporting pet, wildlife and all other animals to provide in all cases adequate, clean and sanitary facilities for the safe conveyance an delivery thereof to their consignee at the place of consignment.

·         Section 5 – this is hereby created a committee on animal welfare attached to the department of agriculture issue necessary rules and regulations for the strict implementation of the provisions of this Act, including the setting of safety and sanitary standards, within thirty calendar days following its approval.

·         Section 6 – it shall be unlawful for any person to torture any animal, to subject any dog or horse to dogfights or horse fight, kill or cause or procure to be tortured or deprived of adequate care, sustenance or shelter, or maltreat or use the same in research or experiments not expressly authorized by the Committee on Animal Welfare.

·         Section 7 - it shall be duty of every person to protect the natural habitat of the wildlife.

·         Section 8 – any person who violates any of the provisions of this Act shall, upon conviction by final judgment, be punished by imprisonment of not less than six months nor more than two years of a fine or not less than one thousand pesos nor more than five thousand pesos or both at the discretion of the court.

·         Section 9 – all laws, acts, decrees, executive orders rules and regulation inconsistent with the provisions of this act are hereby repealed or modified accordingly.

·         Section 10 – this act shall take effect fifteen days after its publication in at least two newspaper of general circulation.

References:

Ms. Nora Cabaral

Proper Dressing of Broiler Chicken

Proper Dressing of Broiler Chicken

We have done an activity about dressing a chicken. The right and easy way in dressing a chicken. Madam Nora Cabaral who is our professor in the subject which is Agricultural Science six (AGSC6) “slaughter of animals and meat processing”. This is one of the curriculums in the subject. That’s why we have done this exercise. And with this knowledge we can use this in helping in preparing for a celebration like fiesta, birthday, wedding, baptism etc. And we can also use this knowledge in earning our own money. If we have a plan to have a business like selling chicken meat we can lessen the expenses in labor. We can dress our own product. This is the first time we met Madam Nora and we are surprised that even she is a girl she can work like a man. Her knowledge about dressing the chicken is impressive. Chicken meat has a great importance when it comes to food industry. And it is cheaper than the pork and beef and thus preferred by more consumers. And this only means that proper chicken production must be implied to maintain its quality. First we have secured the legs and the wings of the chicken make sure that the chicken won’t even move if it felt a pain. Then remove the feathers in the neck portion were we are going to slice it. Then after removing the feathers slice the neck until it cuts the jugular vein. This vein is the one of the weakest point of the chicken and when you have done it correctly the chicken will die easily and drain its blood easily. Then let the blood flow and put in the bleeding area upside down which is cut jar of large sized ketchup until it is not moving. When you are waiting for the chicken to die prepare a hot water were the chicken will be dipped. Then dip the chicken for an estimated time of 1 minute or two or until its feathers are easily removed. Make sure that it won’t take long because the quality of the skin will be affected. Then remove the feathers from neck to legs you will notice that small feathers are still there. One of the techniques I have learned is to subject the chicken to the fire gently. Then remove the head and feet of the chicken this part of the chicken can also be sold separately for street foods. Then remove the internal organs remember to separate the lungs lungs, liver, heart, gizzard, ventriculus, and proventriculus because it is edible this is called giblets and the inedible is called offals. Then divide it into four parts. Which are the legs, wings, breast and ribs. 

Processing Pickles

Processing Pickles

Pickle is a processed cucumber that has a high price. It can be mixed in a mayonnaise. Pickled cucumber has a lot of potential here in the Philippines. Or it can be imported in other countries. You can earn a lot of money by processing pickles. And I will show you how to make a processed pickels for free. I learned how it process pickles in our subject which is Agricultural Science three the Introduction in enterprise. My professor is Dr. Pascual who is a very good teacher and very kind. And now this is the way how to process cucumber into pickles. After fifteen days of the cucumber of soaked in brine solution which is four is to one salt and water mixture. We opened the jar where the soaked cucumber is. We debrine the cucumber. The way how to debrine the cucumber is to soak it into the running water.  Within 24 hours to lessen the saltiness of the cucumber. And then after debrining prepare the alum and water in a cooking pan then simmer it. Remember don’t make it to a point where it reaches one hundred degrees Celsius which is the boiling point. It will have an effect in the debrined pickles it will be soft or cooked. When it is simmered you have to mix well the alum and water mixture. For the alum to dissolve in the water. When the mixture is simmered and ready, put the debrined cucumber in the mixture of the alum and water for thirty minutes. This mixtures purpose is for the appearance and for it to be shiny and its texture. Then cool it, in the other pan prepare the ingredients like vinegar, sugar, cinnamon and five seasons. Then this is the way how to make the sauce first you have to pour six cups of vinegar and five cups of sugar. And add the three tablespoon of cinnamon and three tablespoon of five seasons and mix it until it is dissolved. Then wait until it boils. When it is done we you have to cool it first then when it is cool pour it in to the jar with the debrined cucumber. Make sure that the cucumber is covered with mixture and seal it. After one week you can enjoy the pickles.

Pig Slaughtering

Pig Slaughtering

                We went to Trece Martires City to observe and study how a pig is slaughtered. The proper procedure of killing and proper way of slaughtering the pig. This is under our subject Agsc6 which is agricultural science slaughtering of animals. This is also under our curriculum and Madam Nora Cabaral who is our professor came with us and lectures us on how the pig is slaughtered and the step by step procedure of slaughtering. She also told us what are the materials used in slaughter house the machineries and the area which an animal is slaughtered. Now we will star the step by step procedure of slaughtering swine. First the swine is the area which is called the “lairaging area” or “fasting area” that is the area where are the pigs are fasted for the meats quality. Then after the pig is ready and it is pushed in the chute, the chute is the area which is the way into to the stunning box. Stunning box is the area where the pig is killed by hitting in the head by pipe. When the pig is stunned the next area is the bleeding area where the blood of the pig is collected and the blood of the swine can also be sold. And the famous delicacy of the blood is dinuguan. Then when the bleeding is done the dead body of the pig is placed in a “scalding bath” this is the spot where the swine is soaked with hot water for the easy removal of the hair of the swine. When the bathing is done the dead body of the swine is placed in the dehairing are where the hair of the pig is removed by scrubbing with the knife. Then after the deharing is done the swine is hanged in the gamble and it is called gambrelling and it is the process hanging carcasses by the legs using gambrels. While it is hanged “evisceration” is done this is the removal of organs of the swine. And after the organs are removed “Offal Cleaning” is being done and this is the process of cleaning the offal this is done because offal can also sell and have value in the market. You can remove the head or not this is optional. Then the body of the swine undergo splitting and this is the process of cutting the body of the pig into two equal parts. When it is done It weighed this is done prior for marketing and the last par of the slaughtering swine/pig the branding is done the brand is stomped on the carcass of the pig, symbolizes that meat had inspected and passed. And it also prevent from smuggling.

Pasteurized Milk and Pastillas de Leche

Pasteurized Milk and Pastillas de Leche

                Paitillas de leche is processed milk that is popular for desserts. And it is also is one of the most popular delicacies here in the Philippines. It is known for its sweet and creamy milk taste, now with variations of flavors. In this activity we have learned how to make pasteurized milk and pastillas. Madam Nora Cabaral who is our professor in this subject which is Agsc6 or Agricultural Science Slaughter of Animals. We have learned a lot of things to her. And this is what you needed to make pasteurized milk and pastillas de leche.

Materials and Ingredients

·        1 (one) liter fresh milk

·        1 (one) kilogram white sugar

·        Vanilla

·        food container

·        wax paper

·        pan

·        stove

·        lighter

·        wooden ladle

·        measuring cup

PROCEDURES:

     Pour 1 liter of fresh milk on the heated pan. Make sure that the pan that you use is clean and be careful for lighting up the stove or if you are using wood be careful in using match. After you are done and poured the milk. Make sure that the fire is in low heat this is the right way to pasteurize milk. Keep it in the pan for about five minutes and after the milk is pasteurized add the 1.5 cup (one point five) sugar in heated milk. And stir it gently using wooden ladle, using wooden ladle inhibit the milk from sticking unlike the stainless steel. Wooden ladle may also add the flavor. Stir the milk until it becomes sticky. When it is sticky add ½ one half teaspoon of vanilla for better aroma. Then stir it and make sure that it is sticky and viscous when it is in that stage turn off the stove. And pour it in the food container and let it cool for about 30 (thirty) minutes. And when it is cool keep it into the refrigerator for about 12 (twelve) hours. When it is cool get the wax paper and mold the sticky milk depending on your preference. Then finally wrap it using your wax paper.

Things to remember

·        Make sure that you will use fresh milk.

·        Proper procedures must be followed.

·        Temperature of the pan must be low.

·        Make sure that the fire is gentle.

·        Make sure when the milk is pasteurized you will add the 1.5 cup of sugar.

·        Stir the milk gently.

·        When the milk is viscous add the vanilla.

·        Make sure that the milk is viscous.

·        Makes sure that the sticky milk is cooled.

·        Make sure that it is refrigerated.

The basic milk processing treatments

The basic milk processing treatments

                We have a basic milk processing treatments and I want to share with you the things that I learned in our lesson. I have taken important notes on what are the basic milk processing treatments. This is under our subject Agsc6 which is agricultural science in slaughtering of animals.

The basic milk processing treatments

1.       Heat treatment methods – a) pasteurization – heat treatment of an intensity combined with specific holding time that destroys most of the psychotropic and pathogenic bacteria. But milk must be low at 5 (five) degrees Celsius immediately after heat treatment. This is done to prevent surviving microorganism form multiplying and causing short shelf life of the pasteurized milk. Pasteurization does not significantly affect the nutritional composition of the milk except for the lost of light sensitive vitamins A and riboflavin and the loss of ascorbic acid that is oxidized during storage if the package is not light tight. There are three heat treatments first the LTLT (low temperature long time method), heats the milk at sixty three (63) degrees Celsius for thirty minutes. Second is HTST (high temperature short time method), heats the milk at seventy two (72)  degrees Celsius for fifteen seconds and the last on is UHT, heats the milk about one hundred forty two (142) to one hundred forty five (145) degrees Celsius for two (2) to three (3) seconds to bring the micro organism to zero

2.       Quick cooling methods – it is cooling the milk for about ten (10) degrees Celsius or lower immediately after milking. It is preferred two (2) hours after milking. Quick cooling stops the development of microorganism at an early stage in the lag-phase of the growth curve. Quick cooling is also extends the period that the bacteriostatic properties the milk remain active.

3.       Traditional processing methods – it is the procedure that the salt is added to milk and it cannot be made into “pastillas de leche” and the other traditional way is sugar-treated milk and it cannot be no longer made as “cheese”

4.       Clarification or filtering method – it is the removal of extraneous matter from the milk. This is the simplest way to remove impurities however, this has the disadvantage that all milk has to pass through the dirt that accumulates on the filter.

5.       Standardization method – it refers to the adjustment of milk and dairy products compositions for example butter fat, if the butter fat is high a portion of milk is removed. And if the butter fat is low, a sufficient skim milk is added.

6.       Cream separation methods – the separation of milk fat globules and skim milk causes the globules to rise under gravity and slowly accumulated at the top where they form cream layer.

7.       Homogenization method – it is the process involving the breaking up of the fat globules. And preventing the globules from rising during storage and forming a cream layer.

8.       Reconstitution method – process involving the dissolving of milk powder in water. Inferior quality of whole milk produced due to poor solubility of whole milk powder and oxidation of milk fat during storage.

9.       Recombination method – process of standardizing reconstituted skim milk with butter oil.

Toning method – toned milk is obtained by blending locally produced milk containing high fat content with wat

Meat Fabrication

Meat Fabrication

                This is the process of cutting carcasses into standard wholesale (primal) and retail cuts. The general principles of meat fabrication are tender meat is separated from tough meat, thick portion is separated from thin portion, muscle must be cut across the meat fiber grain, cheap parts must be separated from the expensive.

 Some of the primal cuts of beef and carabeef carcasses:

Hind Quarter

·         Shortloin is good for dried heat cooking.

·                     Sirloin is good for cooking in roasting and barbeque.

·         Tenderloin is good for grilling and broiling.

·         Flank or navel is for braising

·         Round is good for moist heat cooking for example crockpot.

                Meat processing it includes all processes utilized in altering fresh meat. Except for simple grinding, cutting and mixing. And it is necessary from the standpoint of preservation because through processing the stability of shelf life of meat products are prolonged and it can prevent early meat spoilage.

The type of processed meat

1.       Cured meat it is the process of application of salt with or without sugar, with or without nitrate and may or may not be smoked. However, smoking further improves the palatability and stability or shelf life or cured meat for example ham, bacon, tocino and tapa.

2.       Sausage meat products that are ground, salted and usually seasoned. It also stuffed in casing or formed into molds. There are two classification of sausage and that is ground and emulsion-type sausages.     

3.       Restricted meat products it is generally made from flaked ground or sectioned beef or pork which is shaped into roast, steak or loaves for example smoked and sliced beef and hams.

The three major curing agents

1.       Salt it dehydrated the meat through Osmosis. And inactivates the spoilage of cured meat due to microorganism damage.

2.       Sugar it lowers the Ph of the cured meat products when it forms lactic acid and it enhances the flavor of cured product.

3.       Nitrate this is the color fixing agent responsible for the production of pinkish cured meat color. It inhibits the growth of “clostridium botulinum” and other putrefactivebacteria.

References

                Ms. Nora Cabaral

Marketing of livestock/poultry products

Marketing of livestock/poultry products

Abbatoir or slaughtering house it is divided into AAA (triple A) and it is automatic and highly adequate facilities and operation. It is eligible for sale in any market In and Out of the country. Then the AA (double A) it is the combination of manual and automatic but still adequate facilities and operation. And it is also eligible for sale in any market in the Philippines. And the A minimum adequacy of facilities and operation and it is also eligible for sale only in the city or municipality in which the plant is located. Then the last classification is the non-accredited abbatior this is less minimum standard or adequacy of facilities and operation that must be closed until the minimum standard is achieved as defined by NMIC or national meat inspection commission. Some of the marketing processes are assembling, grading and standardizing. Processing, storing, packing, financing, transporting and selling. And the marketing methods for livestock are.

1.       Local market or concentration yard – the farmers or traders bring their animals to wet market for sale. They have the facilities for the care of animals. There are three types of transaction and these are the following. Traders to traders, farm owner to trader and trader to direct consumer.

2.       Traders or country traders – independent operators who buy and sell animals from producer, auction market and/or concentration yards.

3.       The barrio agents – they buy animals from scattered backyard farms and sell these to viajeros. And they are highly skilled in weight estimation.

4.       Wholesalers or viajeros – they buy animals in bulk quantity. They transport and resell these to other viajeros, retailers and or processor.

5.       Retailers – they buy animals and sell these to direct and indirect consumers. It is very common in goat marketing.

6.       Auction market – the livestock is sold to the highest bidder.

7.       Contract growing -   a mother company for example Magnolia, bounty fresh, sun jin, B – meg, government institution, private company etc. takes the animals produce and takes care of the processing before final sale to consumer.          The contract grower is responsible for all the overall production.

8.       Institutional buyers – like the supermarkets, food chains for example jolibee, McDonalds, max’s etc. the groceries hotel and restaurants.

Referrence: Ms. Nora Cabaral

Diseases of Papaya

Diseases of Papaya

Our discussion for today is all about the most common diseases of papaya. I have taken note things to remember about papaya. And here it is first the powdery mildew the infection is first apparent on the leaves as small slightly darkened areas, which later become white powdery spots and affected fruits are small in size and malformed to control this disease is as soon as the disease symptoms are observed dusting Sulphur (30 g/10 litres of water) or spraying Calixin 75 EC (5 ml/10 litres of water) at 15 days interval helps to control the disease. Then the leaf blight it causes severe damage to leaves. First appears as small, discolored lesions, which are irregularly scattered on the leaves which become irregular in shape, then increase in size, and appear brown to grey in color. To control this disease is to by spraying of Dithane M-45 (0.2%) starting from the appearance of the disease symptoms. The next disease is damping off this disease affect young seedlings and the lesions are seen on the stem at or just above soil level the stem becomes watery and shrinks, followed by death of the plant. Ways to control this disease well-drained soil should be used for planting and the crop should not be excessively irrigated. Before sowing the seeds should be treated with fungal culture of Trichoderma viride (3-4 g/kg of seed) or Captan (3 g/kg of seed) to protect the newly emerging seedlings. Next is the foot rot this is a severe disease of papaya it is characterized by the appearance of water-soaked patches on the stem near the ground level causing rotting of the tissues, which then turn dark brown or black and the fruit if formed are shriveled and malformed. Ways to control is to application of Trichoderma viride (15 g/plant) mixed in well-decomposed FYM should be applied around the root zone of the plants at the time of planting. The crop should be irrigated by adopting the ring method of irrigation so that the water does not come in direct contact with the stem. Anthracnose it appears on green immature fruits. The symptoms are in the form of brown to black depressed spots on the fruits. And the initial symptoms are water-soaked, sunken spots on the fruit. To control the affected fruits should be remove and destroyed. The fruits should be harvested as soon as they mature. Spaying with Copper Oxychloride (3 g/litre of water) or Carbendazim (1 g/litre of water) or Thiophanate Methyl (1 g/litre of water) at 15 days interval effectively controls the disease. Fruits for exports should be subjected to hot water treatment or a fungicidal wax treatment. And the papaya mosaic this disease attacks the papaya plants of all age groups, but is most serious on young plants. Aphids are responsible for transmitting the disease. And the symptoms appear on the top young leaves of the plants the leaves are reduced in size and show blister like patches of dark-green tissue, alternating with yellowish-green lamina. Infected plants show a marked reduction in growth and the fruits are elongated and reduced in size. Ways to control good field sanitation such as removal and destruction of affected plant reduce the spread of the disease. Also, losses can be minimised controlling the population of aphid. Application of Carbofuran (1 kg a.i./ha) at the time of sowing seeds followed by 2-3 foliar sprays of Phosphamidon (0.05%) at an interval of 10 days starting from 15-20 days after sowing effectively checks the population of aphids. And the leaf curl of papaya this disease is transmitted by the vector white fly (Bemisia tabaci). And severe curling, crinkling and deformation of the leaves characterize the disease, young leaves are affected. It also exhibit vein clearing and thickening of the veins, sometimes petioles are twisted, severe cases complete defoliation of the affected plant is observed, affected plants show a stunted growth with reduce fruit yield.