Asia Pacific Journal of Sustainable Agriculture Food and Energy

Meliponitourism, the integration of stingless beekeeping with sustainable tourism, is an emerging niche within ecotourism that combines biodiversity conservation, cultural heritage, and community livelihood enhancement. While countries such as Brazil, Malaysia, Indonesia, and Australia have developed established models, the concept remains relatively new in the Philippines. This study employs a case-based approach to examine Philippine meliponitourism initiatives, focusing on their ecological foundations, socio-economic contributions, and development challenges. Data were gathered from peer-reviewed literature, institutional reports, and indigenous knowledge systems, with triangulation ensuring reliability and breadth of perspectives. Findings show that stingless bees (Tetragonula spp.) support both agricultural productivity and unique tourism offerings through high-value products such as pot-honey, pot-pollen, and propolis. Philippine case examples—including research-led projects by CBSUA and UPLB, community ventures such as Balay Buhay sa Uma Bee Farm, and indigenous practices of the Ibaloi, Aeta-Tabangnon, and Higaonon--demonstrate pathways by which meliponitourism can advance income diversification, women and youth empowerment, and pollinator-friendly conservation. However, challenges remain, particularly regarding product certification, policy integration, and technical capacity. Comparative insights from global models underscore the importance of institutional support, diversified product development, and participation in international networks. The study concludes that with enabling policies, inclusive community participation, and research-driven innovation, meliponitourism in the Philippines can evolve into a triple-win strategy that advances biodiversity conservation, strengthens rural livelihoods, and fosters sustainable tourism innovation.
Amelia Nicolas
Central Bicol State University of Agriculture

Meliponitourism in the Philippines: Integrating stingless bee keeping and sustainable tourism for community development and biodiversity conservation | Asia Pacific Journal of Sustainable Agriculture, Food and Energy Meliponitourism in the Philippines: Integrating stingless bee keeping and sustainable tourism for community development and biodiversity conservation Authors Amelia Nicolas Central Bicol State University of Agriculture DOI: https://doi.org/10.36782/apjsafe.v13i2.538 Keywords: stingless bees, melipon...

Vol 13 No 2 (2025) has been published!

Vol. 13 No. 2 (2025): December 2025 | Asia Pacific Journal of Sustainable Agriculture, Food and Energy

Assessing the sustainability and resilience of cacao-cased farming systems in Pili, Camarines Sur, the Philippines

Nurul Amri Komarudin, Eaint Thet Wai, Nusron Habibur Rohman, Leah Endonela

Camarines Sur, located in the Bicol Region of the Philippines, is considered one of the most climate-vulnerable provinces. Despite this, it is a model for a robust and proactive disaster risk reduction and management (DRRM) program. The province features a diverse agroecological landscape, ranging from hilly and rolling terrains to plains surrounding Mt. Isarog National Park, which covers an area of 10.112 hectares with an elevation reaching 1.966 meters above sea level. Farming systems include monocropping, intensive multiple cropping, and agroforestry, with sugarcane and corn on downslopes, groundnuts and vegetables on lower slopes, and irrigated or rainfed rice fields. The integration of cacao (Theobroma cacao L.) is increasingly being explored as a means to enhance both the sustainability and resilience of these farming systems. This study aims to assess the sustainability and resilience of cacao cultivation at the farm level in Barangay Binanuanan, Pili, Camarines Sur. A qualitative research design was employed, utilizing semi-structured interviews with local government officials, focus group discussions with farmers, and a Strengths, Opportunities, and Challenges (SOC) analysis. Findings indicate that cacao farming contributes to economic sustainability, as most farmers benefit from diversified income sources, including off-farm employment and family financial support. Ecological sustainability is supported by cacao’s compatibility with existing farming practices. However, social resilience remains limited, as evidenced by the aging farming population and minimal youth engagement in agriculture. To strengthen overall system resilience, targeted interventions promoting youth participation and community engagement in cacao-based farming are recommended.

Assessing the sustainability and resilience of cacao-cased farming systems in Pili, Camarines Sur, the Philippines | Asia Pacific Journal of Sustainable Agriculture, Food and Energy Assessing the sustainability and resilience of cacao-cased farming systems in Pili, Camarines Sur, the Philippines Authors Nurul Amri Komarudin Universitas Singaperbangsa Karawang Eaint Thet Wai Yezin Agricultural University Nusron Habibur Rohman Universitas Gunung Kidul Leah Endonela University of....

Effects of added fluted pumpkin seed flour on the chemical composition, physical and sensory quality of acha-wheat bread

Jerome Adekunle Ayo
Federal University Wukari, Nigeria
Paul Tailem
Nasarawa State University Keffi, Nigeria
Peace Osabo
Narasawa State University, Nigeria
Sughen Kave
Federal University Wukari, Nigeria

Abstract
This study investigated the effect of incorporating fluted pumpkin seed flour (FPSF) into acha-wheat bread on its chemical composition, physical attributes, and sensory qualities. Acha-wheat bread samples were prepared by substituting wheat flour with varying percentages (5%, 10%, 15%and 20%) of FPSF. Proximate analysis revealed that the addition of FPSF significantly increased the protein and dietary fiber content of the bread from 10.79- 13.03 and 0.04-0.21%, while ash and fat content also showed slight increment from 1.40-2.50 and 5.47-6.71% respectively. The moisture content decreased marginally with increasing FPSF concentration. The physical characteristics: loaf volume decreased with higher FPSF levels which could be attributed to reduced gluten content and impaired gas retention. However, crust and crumb color improved, yielding a golden colour and appealing appearance. Generally, sensory evaluation showed that bread with up to 10% FPSF substitution was the most preferred in terms of taste, texture, and overall quality. Incorporating FPSF in acha-wheat bread enhances its nutritional profile and certain physical qualities up to a certain level, it may necessitate adjustments in formulation to optimize sensory attributes and maintain consumer acceptability.

Effects of added fluted pumpkin seed flour on the chemical composition, physical and sensory quality of acha-wheat bread | Asia Pacific Journal of Sustainable Agriculture, Food and Energy Effects of added fluted pumpkin seed flour on the chemical composition, physical and sensory quality of acha-wheat bread Authors Jerome Adekunle Ayo Federal University Wukari, Nigeria Paul Tailem Nasarawa State University Keffi, Nigeria Peace Osabo Narasawa State University, Nigeria Sughen Kave Fede...

Impact of Okara Tempe powder concentration and particle size on color and sensory properties of cookies

Kurnia Ramadhan
Universitas Bakrie, Indonesia
Syifa Salsabillah
Universitas Bakrie, Indonesia
Nurul Asiah
Universitas Bakrie, Indonesia
Laras Cempaka
Universitas Bakrie, Indonesia

Abstract
Okara, a byproduct of soymilk production, is traditionally fermented into tempe and is rich in fiber, making it a cost-effective food ingredient. This study evaluates the color and sensory properties of cookies formulated with okara tempe powder (OTP) of varying particle sizes and concentrations. Results indicated that higher OTP concentrations and coarser particle sizes led to darker cookies, with significant changes in redness/greenness (a*), and yellowness/blueness (b*) values. Sensory attributes were evaluated using a hedonic scale, revealing that cookies with higher OTP concentrations received lower overall liking scores. Cookies with 30% OTP were the least favored, showing a wide range of scores. Conversely, cookies with 10% fine OTP particles were generally preferred, with no significant difference in mean hedonic scores compared to control samples. Principal Component Analysis (PCA) of hedonic data showed strong correlations among overall liking, aroma, texture, and taste, while appearance was distinct. Sensory descriptors highlighted differences in color, flavor, and texture between control and OTP-containing cookies. Control samples were characterized by "sweet" and "milky" flavors and a "smooth" texture, whereas OTP cookies had "nutty" flavors, a "coarse" mouthfeel, and a "crunchy" texture. Some panelists noted a "bitter" flavor and "gritty" sensation in cookies with 30% OTP. These findings suggest that OTP can influence the sensory properties of cookies, with potential applications in food product development.

Impact of Okara Tempe powder concentration and particle size on color and sensory properties of cookies | Asia Pacific Journal of Sustainable Agriculture, Food and Energy Impact of Okara Tempe powder concentration and particle size on color and sensory properties of cookies Authors Kurnia Ramadhan Universitas Bakrie, Indonesia Syifa Salsabillah Universitas Bakrie, Indonesia Nurul Asiah Universitas Bakrie, Indonesia Laras Cempaka Universitas Bakrie, Indonesia DOI: htt...

*Moisture sorption isotherm modelling and thermodynamic functions of White Maize Ogi enriched with Drumstick (Moringa oleifera) seeds*

Oluwatoyin Ajoke Oladeji
Olusegun Agagu University of Science and Technology, Nigeria
Kehinde Adekunbi Taiwo
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria
Charles Taiwo Akanbi
Department of Food Science and Technology, Obafemi Awolowo University, Nigeria

Abstract
The study predicted the behaviour of enriched white maize ogi during storage at different temperature and; evaluate thermodynamic functions and fitness of experimental data into sorption models. Moisture sorption isotherm of sample products was determined for different water activities, aw, (0.1-0.8) at room temperature RT, (28±2), 35 and 40 oC using gravimetric method. The experimental data was fitted into four models (GAB, BET, Hasley and Oswin), fitness of the models assessed statistically by calculating coefficient of determination (r2), root mean square (RMS), and mean relative percent deviation modulus (E) and thermodynamics properties determined using Clausius-Clapeyron equation. Results showed that equilibrium moisture content of the product increased with increasing water activity, showing type II sorption isotherm, and decrease with increase in temperature at the same water activity. Statistical parameters revealed that GAB and Oswin models had better fit (r2 > 97%, E < 10%) for the experimental data than other models. Monolayer moisture contents, Mo, energy requirement and spontaneity of moisture sorption behaviour of Moringa oleifera seeds enriched maize products (Ogi-Moringa) were affected by method of incorporation of Moringa oleifera seed during processing. Sample with fermented Moringa oleifera seed had higher optimum keeping moisture content (3.928-7.33) as presented by Mo and require greater energy, to remove water molecules than required for the other sample.

Moisture sorption isotherm modelling and thermodynamic functions of White Maize Ogi enriched with Drumstick (Moringa oleifera) seeds | Asia Pacific Journal of Sustainable Agriculture, Food and Energy Moisture sorption isotherm modelling and thermodynamic functions of White Maize Ogi enriched with Drumstick (Moringa oleifera) seeds Authors Oluwatoyin Ajoke Oladeji Olusegun Agagu University of Science and Technology, Nigeria Kehinde Adekunbi Taiwo Department of Food Science and Technology, Obafemi...

Physicochemical and microbiological properties of Finger Millet and Defatted Sesame seeds flours used as complementary foods

Seember Terhemba, Charles Ariahu, Bem Gbuusu, U. I Terhemba, T. I Nember, E. C Ariahu

Abstract
Finger millet and defatted sesame seeds were studied subject to germination and / or natural fermentation. Various kinds of treatment were given to the product which gave rise to non-germinated (NG) and non-fermented (NF) finger millet, germinated non-fermented (GN) and germinated fermented (GF) finger millet plus defatted sesame flour. Cerelac - commercial maize + soybean product was used as control with samples were formulated to provide 16g protein/100g solid based on their proximate composition using material balancing. Moisture content of complementary food ranged from 7.66- 8.13g/100g. Carbohydrate ranged from 63.92- 64.93g/100g with an equal increase in energy value from 368.04- 369.61kJ/100g. Also, the mineral content of complementary foods showed similar increase for calcium: 252.80- 281.10mg/100g, potassium: 946.35- 994.13mg/100g, iron: 4.87- 6.61mg/100g, zinc: 10.21- 11.45mg/100g with germination and fermentation. As expected, anti-nutritional factors reduced to acceptable values with oxalate ranging from 0.26- 1.96g/100g, tannins 0.44- 1.92g/100g, phytate 0.37- 2.31g/100g and cyanides 0.34-2.13g/100g. Total viable counts (cfu/g) ranged from 0.2×103 - 1.6×103 while there was no detection of E.coli in the samples.

Asia Pacific Journal of Sustainable Agriculture, Food and Energy Asia Pacific Journal of Sustainable Agriculture, Food and Energy

We are delighted to extend our heartfelt congratulation to all contributors, reviewers and editors that our journal "Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) (ISSN 23381345)" accepted for indexation in the prestigious ASCI-Database.

Asian Science Citation Index - Master Journal List

Characterisation of mucilage extract of Paku Midin (Stenochlaena palustris)

Abstract
Plant mucilage has a wide range of uses in the food industry. S. palustris is one of the wild plants containing mucilage, in addition, it also contains beneficial phytochemical compounds belonging to phenolic and flavonoid families. This study was conducted to determine the chemical composition of mucilage extract from S. palustris through phytochemical and physicochemical analysis, besides, determining the amount of mucilage extract yield at different maturity. The study design has two treatments, namely mucilage from young and mature leaves. Mucilage extraction is carried out using aqueous extraction technique. This research offers greater focus on specific physicochemical properties namely pH, color, and water holding capacity. The phytochemical of plant mucilages was measured using instrumental approaches of UV-Vis highlighting on phytochemical components like flavonoid and phenolic compounds. The results indicate mucilage extract of young leaves is higher than mature leaves. Meanwhile, physicochemical analysis data suggest the acid nature of mucilage is due to the presence of uronic acid, water holding capacity of mucilage from young leaves is higher than mature leaves, and each samples have obvious color differences. Phytochemical analysis reveals total phenolic content for young leaf mucilage was higher at 0.041 mg GAE/g ± 0.003, while total flavonoid content was higher in mature leaf mucilage at 0.166 mg CEQ/g ± 0.002. Overall, this study not only explains clear relationship between leaf maturity and mucilage production, but further on characterizing the physicochemical and phytochemical properties of mucilage extract from S. palustris for two different treatments.

Characterisation of mucilage extract of Paku Midin (Stenochlaena palustris) | Asia Pacific Journal of Sustainable Agriculture, Food and Energy Characterisation of mucilage extract of Paku Midin (Stenochlaena palustris) Ernielyn Wilfred Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Malaysia Muhamad Hanif Rawi Food Security Research Laboratory, Faculty of Food Science and Nutrition, Univ...

Just published Vol 12 (2) 2024

Asia Pacific Journal of Sustainable Agriculture, Food and Energy Asia Pacific Journal of Sustainable Agriculture, Food and Energy