CAFS Holds Techno-demo
Dr. Oliver D. Abanto holds cooking demo for tocino and burger patty. (Photo courtesy of MC dC Caceres & CP Sandro)
As part of the week-long CAFS 111th foundation celebration, a whole day techo-demo was conducted at the Seniors’ Social Garden last March 4. The event showcased some of the most popular and commonly patronized technologies and specialty products and services of IPB, DTRI, and Institute of Animal Science (IAS).
IPB showcased the Simple Nutrient Addition Program (SNAP) hydroponics, white corn products (rice alternative and polvoron), and soybean-based food products (soymilk and soy patty). The SNAP hydroponics is designed to meet the need for a low-cost system suited for households for a small- scale and/or commercial scale vegetable and other high- value crop production in less soil systems. The actual setting up and operation of the SNAP hydroponics system was demonstrated, including the materials needed to construct the system. This includes a seedling plug, culture pots, the nutrient solution and a shelter. The creation of seedling plugs was demonstrated using Styrofoam cups with holes at the bottom. At the end of the session, the audience were given the opportunity to participate in an open forum. The resource person for this topic was Mr. Jesse C. Descalsota, university researcher from IPB.
Another technology featured by IPB were the corn-based food products, as demonstrated by Ms. Ayn Kristina M. Beltran, university research associate. The value addition for white corn and its utilization as food (rice-corn blend) that can offer a healthier and more affordable option for the consumers were highlighted during the techno-demo. Likewise, the use of white corn flour in making polvoron was also demonstrated followed by a free taste to the delight of the audience.
The production of soy-based products such as soymilk and soy patty were demonstrated by Ms. Fatima Flory May A. Silva, university research associate from IPB. Soymilk is a soy-based, cholesterol–free milk drink rich in plant-based protein, while soy patty is a meatless meal that can provide fiber and a variety of vitamins and minerals. A free taste of these food products was also offered to the participants.
Meanwhile, the afternoon session was devoted to white cheese making and yoghurt making with Ms. Aida B. Lanaca, laboratory technician and plant manager from DTRI. White cheese, popularly known as kesong puti, is a local variety of soft cheese made by coagulating pasteurized salted milk. On the other hand, yoghurt is a food that is high in protein, calcium, vitamins, and probiotics that is good for cleansing the gastrointestinal tract. Interestingly, Ms. Lanaca has inspired the participants by sharing the use of kesong puti in salads and making it a replacement for salted egg garnished with tomatoes and some vegetables.
The last session, discussed by Dr. Oliver D. Abanto, associate professor from IAS, focused on meat processing featuring common processed meat products like tocino and burger patty. Prior to actual demonstration and cooking, a brief presentation on the principles and methods of meat processing was done by Dr. Abanto. The ingredients, recommended dosage, and full recipe were also shared to all the participants. The session also ended up with free taste of the cooked tocino and burger patty
More than 250 participants composed of farm owners, cooperative members, staff from government agencies, and other private individuals who came from different parts of Luzon like Camarines Sur, Cavite, Nueva Ecija, Muntinlupa City, Paranaque City, Laguna (Mabitac, Sta. Rosa, San Pablo, Calamba, Biñan, and Los Baños), as well as UPLB staff and students attended this fruitful event. Indeed, it was a learning experience for students pursuing agriculture, economics, and engineering degrees.
This year’s techno-demo was spearheaded by the CAFS Extension Committee chaired by Dr. Barbara D. Caoili, CAFS associate dean for research and extension, with Dr. Virgilio T. Villancio, associate professor from the Agricultural Systems Institute as vice-chair with members composed of different units/center extension coordinators.