RECOGNIZING how science-based approaches can mitigate the impacts of COVID-19, the Department of Science and Technology Region VI (DOST VI) implements programs, projects, and activities for the rehabilitation and recovery of the affected sectors in Western Visayas.
A series of free S&T webinars dubbed as Expert-O or the Expert Online was offered by DOST’s OneExpert portal to micro, small and medium enterprises (MSMEs). The webinar series entitled, “Business Opportunities in Food Innovations” was up for two sessions namely, Innovations in Food Processing and Healthy Food Alternatives via Google Meet and DOST OneExpert portal. It has engaged a total of 391 participants from Luzon, Visayas, and Mindanao.
The webinar series aims to help MSMEs recover from the economic loss by introducing new business prospects from the roster of food technologies developed by the DOST Research and Development Institutes (RDIs).
Innovations in Food Processing. The webinar on Innovations in Food Processing is the first session of the webinar series that featured food technologies developed by the DOST-Industrial Technology and Development Institute (DOST-ITDI). Led by the DOST-ITDI Executive Director, Dr. Anabelle V. Briones, the webinar on Innovations in Food Processing introduced 11 technologies for pre-commercialization, eight (8) technologies for extension and four (4) technologies for the public good.
The Nipa Sap Sugar is one of the technologies for pre-commercialization that was introduced during the webinar. A healthier substitute for artificial sweeteners is ideal for diabetics, overweight, and health-conscious individuals because it contains minerals and has a medium glycemic index. Aspiring entrepreneurs and already established MSMEs who want to adopt this technology will be assisted by DOST in preparing for its pre-commercialization. The assistance includes conducting a technology needs assessment, setting-up of the plant, training of employees, and a one-time technology fee.
Another DOST-ITDI technology presented was the Acetator Technology for the Production of Natural Vinegar from Coconut Water. With the vinegar acetator, the traditional month-long fermentation for vinegar production is dramatically reduced to two (2) weeks. Technologies for the public good are free for adoption. Aspiring entrepreneurs and MSMEs who are interested to commercialize this kind of technology need not pay any licensing fees.
Healthy Food Alternatives. Proper nutrition is vital in our fight against COVID-19. The webinar session on Health Food Alternatives emphasized the importance of eating healthy and nutritious food in building immunity against all kinds of diseases. The webinar featured healthy food alternatives developed by the DOST-Food and Nutrition Research Institute (FNRI) which the MSMEs can commercialize during this time of the pandemic.
Food scientists from FNRI presented 21 innovative food technologies. Among these technologies is the Tubig Talino. Tubig Talino is iodine-rich drinking water developed to address the prevalence of iodine deficiency among Filipinos especially school children. With a one-time payment for the technology licensing fee, owners of water refilling/bottling stations can easily adopt this technology.
Another set of food technology that has a big market is squash-supplemented food products. Squash can be incorporated into buns, pandesal, loaf, and noodles. The Pancit Canton with Squash, for example, is made from a blend of flour and squash puree. It has an improved nutrient because the squash enriched the noodles with Vitamin A.
The DOST-FNRI technologies are being adopted both by the government and private institutions during this time of health crisis such as the complementary food and E-Nutriban, among others. DOST-FNRI Director Mario V. Capanzana reported that the complementary food production facilities in the different regions are actively responding to the malnutrition programs being implemented by the Department of Social Welfare and Development (DSWD), Department of Health (DOH) and Department of Education (DepEd).
Dr. Capanzana also presented the Enhanced Nutribun (E-Nutribun) which will be used by DSWD in its food distribution. E-Nutribun is a healthy bread similar to the 1970’s nutribun but with improved nutrients, flavor, and texture. It is easier to distribute in communities compared to hot meals because it is solid and can easily be mass-produced.
The MSMEs in the region who are interested to adopt DOST-developed technologies may send their letter of intent to DOST VI. The DOST-ITDI and DOST-FNRI also conduct free technology-based livelihood training. Request training through https://oneexpert.gov.ph/ or email your request to oneexpert.ph@gmail.com. Watch the recorded webinars in OneExpert’s Youtube channel and follow OneExpert and DOST VI on Facebook for more webinar updates. (SSalazar/DOST 6)
