The Philippines’ native malunggay tree is a treasure – almost every part of it can be used for food. Its young pods can be prepared like green beans, its seeds can be roasted like nuts, and its dark-green leaves, rich in Vitamin C, protein, and iron, can be used fresh like spinach or dried as a seasoning.
When SANREM CRSP researchers introduced a new malunggay variety in the Philippines’ Lantapan watershed, it was an instant hit. Farmers were surprised that it grew so well in the region’s acid soil. They clamored for seedlings and cultivation guidelines. The slender trees are so much in demand that they are disappearing from test plots Continue reading