DOST helps improve Almeria's puffed rice product

Mayor Agajan of Almeria (2nd fr left)

Turning the simple puffed rice, popularly known as "ampaw" into a better marketable product is a challenge picked by the Department of Science and Technology Biliran Provincial Office by providing a package of assistance in a form of scientific and technological interventions to improve the product formulation and the processing techniques.

Development assistance through the DOST-8 GIA Program was provided to LGU-Almeria in the amount of Two Hundred Forty Five Thousand Pesos (PhP245,000.00) and was handed by Mr. Romeo L. Dignos, DOST Biliran Provincial Director to Hon. Dominador O. Agajan, Almeria's Chief Executive during a simple ceremony at the Municipal Hall in Almeria, Biliran last December 21, 2012.

The Municipality of Almeria in Biliran Province identified "ampaw" as one of the rice based products for which the town considers as its focus for improvement under the One Town One Product.

This financial assistance will be used for acquisition of equipment and will be housed in a facility which will serve the local producers of "ampaw" from the municipality. The Community based project is expected to provide training and technology demonstration as well as a common service facility for "ampaw" production. Establishing this facility is will benefit directly the local producers and indirectly the rice producers and the retailers of the improved ampaw products. The facility will focus on product quality improvement through technology and equipment acquisition plus packaging improvement.

"Ampaw" processing involves cooking the rice, drying the cooked rice, and then deep frying it. After which, caramelized sugar is added and the mixture is formed into balls or molded and cut like gold bars.

The product is a traditional snack or dessert items across all ages as long as the consumers have the capability to chew harder food, which is one of the characteristics of the product aside from its crispiness. Hardness could sometimes be a disadvantage among younger or older consumers.

But latest technological innovations developed better process and formulations that makes "ampaw" more easily chewable and even more nutritious. These technologies are essentially needed to be transferred to the local manufacturers not only to enhance product quality but also to make it more convenient for the consumers.

4 Biliran studes qualify the PSHS scholarships for SY 2013-2014

Four students from Biliran Division all coming from the Naval SPED Center in Naval, Biliran Province has been named to qualify as scholars for the premier science high school of the country- The Philippine Science High School. This developed after they passed the National Competitive Examinations conducted in September 2012.

(1) ANCERO, Velle Aila Maamo; (2) NAQUILA, Erika Mae Vicente; and (3) CAIRO, Maria Sheena Gudula Sabong qualify for the Eastern Visayas Campus, in Palo Leyte while (4) BADUYA, Mary Snow Haya Pilapil qualifies for the Central Visayas Campus in Cebu City.

For a complete list of passers, please click Complete List from PSHS site.

The passers are advised to refer to the respective campuses where they qualify after they received the official notice from the PSHS system.

As scholars, the qualifiers will have the privilege to study at the designated campus with benefits including free tuition, monthly stipend, and the opportunity to be among the best high school students of the country.

CONGRATULATIONS to all the passers.

DOST Biliran Inaugurates New Home

Two decades of moving from different locations until finally DOST Biliran Provincial Science and Technology Center settled on a place it can call home.  Related Article-PIA

November 8, 2012 when Engr. Edgardo M. Esperancilla, DOST-8 Regional Director and Dr. Minerva Sanoza, Dean of the College of Education, representing Dr. Edita S. Genson. the President of the Naval State University led the Biliran and NSU Science community in inaugurating the newly erected DOST Biliran PSTC building within the campus of NSU, Naval, Biliran.

The proposal for establishing the DOST Biliran building started in 1992 when Biliran became a full fledged province (Biliran was a Sub-Province of Leyte until May 2012). The DOST-8 office was then under Dir. Redia N. Atienza as Regional Director, while Mr. Ronaldo Villaver as Provincial Coordinator for Leyte and Biliran PSTC.

Every year since then, budget for construction of the office was proposed but was always slashed. Until finally in 2011 budget hearing for the 2012 GAA Biliran PSTC Building worth PhP 3.0M wasfunded with the persistent effort of Dir. Esperancilla and the support of DOST Secretary Mario G. Montejo.

DOST-Biliran through the voice of Mr. Romeo Dignos, the DOST Biliran Provincial Director echoed its gratefulness for the full support of DOST-8 Management and to NSU for providing the use of its lot to house the center through a USUFRUCT agreement with DOST-8.

With the establishment of the center, the DOST is hopeful to provide better services and open more opportunities for assistance to to its target clientele. Dir Esperancilla said that the building will be a venue to other services sooner when it will be equipped as a science and technology library and even a small laboratory to cater to demands of micro, small, and medium enterprises in Biliran.

Dr. Genson in her message delivered by Dr. Sanoza, emphasized that with the establishment of the new building, DOST will "continue to be an important entity in partnership with the academe like NSU for the goal of promoting and developing the country."

The simple ribbon cutting ceremony was followed by a blessing rite. Together with the NSU faculty members who were witnesses to the event was Mr. Matias Bentor, University Board Secretary and NSU Biliran campus Director.

Meanwhile, the DOST-8 family was joined by DOST Technology Application and Promotion Institute Executive Director, Engr. Edgar Garcia, who was present with some staff to conduct evaluation of TAPI program implementation in Biliran.

Also present were national agency partners such as DepEd, TESDA, DOLE, PIA, and DTI among others.

The grateful clients assisted by DOST's Small Enterprise Technology Upgrading Program were witness to the ceremonies as well. Related Article-PIA

DOST Supports Organic Farming

Mr. Macorol, POFII (right) with Ms. Radam (2nd left)
during the training on CFA production

Organic has been the current trend in agricultural production. Along the agricultural value chain, subsistence farmers in the one end and large industrial companies in the other, both agreed on the advantages of going organic. These especially is abated by the felt rise of diseases related to consumption of products containing trace chemicals from synthetic fertilizers and pesticides

Process Organic Farming Innovations Incorporated (POFII) is one of those convinced to focus on production of organically grown crops including the use of organic fertilizers. With the headship of Mr. Nestor Macorol, a native of Maripipi, Biliran, POFII sought assistance from DOST-Biliran for acquiring technical knowledge on use of Compost Fungus Activator (CFA) for the production of organic fertilizers. Ms. Marilyn O. Radam, Center Manager of DOST VIII S & T Laboratory Services, supported by her staff Mr. Alfred Calibuso, trained Mr. Macorol's group on CFA production last August 2-3, 2012 at Naval, Biliran.

CFA is a formulation of natural substrates (sawdust, and other organic materials) inoculated with naturally occuring Trichoderma harcianum, a type of fungus that hastens decomposition of farm wastes from the normal one month to at least a week.

POFII envisions to produce CFA for and distribute it to local farmers. Likewise, he plans to develop organic fertilizers either in liquid or solid forms utilizing the CFA technology.

DOST approves support for Babesken pastries

(L-R):Mr. DIgnos-PSTD DOST Biliran, Ms. Recuerdo,
Ms. Bacordo, & Engr. Gonda-DOST Biliran

From hobbyist to full scale entrepreneur, partners Norma Bacordo and Emma Recuerdo, proprietors of Babesken General Merchandise from Naval, Biliran received the nod from DOST's Small Enterprise Technology Upgrading Program for support in acquiring improved technology for pastry production as well as improving its packaging system.

 In a simple turn-over ceremony at DOST Biliran in NSU Compound on June 20, 2012 Babesken General Merchandise received the check amounting to Three Hundred Eighty Nine Thousand Pesos (PhP389,000.00) as financial support for acquisition of technology related equipment including label design and procurement of packaging materials.

Babesken's products with the current packaging

Babesken specializes on bread puddings,banana cakes, cassava cakes, and other specialty cakes. Currently the use of ordinary gas range from the kitchen or outsourced baking services is what they use to cook their cakes. The use of small capacity hand mixer is also a burden for Ms. Recuerdo. With the assistance from DOST SETUP, Hand mixing will be substituted by heavy duty mixer and a new baking oven specially designed for bakery purposes will be acquired.

Part of the assistance will also improve the packaging of Babesken's product which is simply just placed in styro and wrapped with thin plastic film. DOST SETUP will provide support for designing of improved product label and procurement of suitable packaging materials for their product.

Norma and Emma were both optimistic to see their product soon to come out from the market with new appearance which would be comparable with the well-known Gardenia products which their firm is also distributing throughout the province of Biliran.

Suman is Naval's new pride

Different variants of suman from Naval, Biliran

The lowly traditional delicacy from Naval, Biliran locally known as "suman" has become a new pride for Navaleneos recently both as "Pasalubong" treat or a special dessert or snack item in different occasions. This developed as the suman makers of Naval has been upgraded technologically with convergence support from DOST, DOLE, DTI, NSU, LGU Naval with the MSWDO,

Suman is a rice based delicacy using white and black glutenous rice cooked in coconut milk then rolled and twirled alongside, for black and white type (tinambiran), or rolled single either white or black, then wrapped either using "anahaw" leaves or banana leaves, then steamed. The white suman comes in salty or sweet taste.

L-R: Bacordo-MSWDO Naval, Vice Mayor Villordon
Mr Dignos-DOST, Mr Jamin-DTI, Ms. Solite

It all started when the local government of Naval decided to name it as its One Town One Product  and launched it during the Suman Festival in 2010 spearheaded by Hon. Mayor Susan Parilla and Vice Mayor Redy Villordon. The Municipal Social Welfare and Development Officer of Naval, Ms. Norma Bacordo lead the Search for Naval's Best Suman which was technically backed up by the expertise of the Department of Science and Technology-Biliran Provincial Science and Technology Center through Mr. Romeo L. Dignos, the Provincial Director, and his staff Engr. Ma. Catherine B. Gonda.

As an offshoot of the festival, "suman" started to become talk of the town. DTI and DOLE Biliran Provincial offices joined the crusade and organized the producers into what has become now, Naval Suman Makers Association (NASUMA). DTI through its RUMEP and with convergence support from DOLE, DOST, NSU and LGU Naval trained the members for new techniques in suman making. DOST-8 also trained the group on food handling and GMP appreciation. Later on DOST Biliran through the request of the MSWDO's Ms. Bacordo, prepared proposals for DOLE funding which was later approved. NASUMA members were able to acquire sets of equipment for suman making such as coconut grater, coconut milk extractor, steamer, heavy duty stove, large woks, and some supplies for suman production.

Soon, Naval will become suman capital of the Visayas and its quality product will be distributed from Biliran to Manila and out of the country through suman loving Balikbayans. There could never be a trip to Biliran without a taste of suman. So the next time you visit the Island Paradise of Biliran think and taste the suman of Naval.