Tag: SDG-8: Decent Work and Economic Growth

#TechTrends | 𝐂𝐚𝐬𝐬𝐚𝐯𝐚 𝐂𝐡𝐨𝐜𝐨 𝐂𝐨𝐨𝐤𝐢𝐞𝐬

Introducing the 𝐂𝐚𝐬𝐬𝐚𝐯𝐚 𝐂𝐡𝐨𝐜𝐨 𝐂𝐨𝐨𝐤𝐢𝐞𝐬. A food innovation developed by the 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞 𝐑𝐨𝐨𝐭𝐜𝐫𝐨𝐩 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐚𝐧𝐝 𝐓𝐫𝐚𝐢𝐧𝐢𝐧𝐠 𝐂𝐞𝐧𝐭𝐞𝐫 (𝐏𝐡𝐢𝐥𝐑𝐨𝐨𝐭𝐜𝐫𝐨𝐩𝐬). These cookies are made from cassava grates, serving as their key ingredient and offering health benefits; they are high in dietary fiber, gluten-free, and other minerals. 

Cassava remains one of the country’s most important root crops, widely grown due to its adaptability to diverse growing conditions. Its resilience and availability make it a practical raw material for developing innovative food products that create additional income streams for farmers while strengthening local food systems.

What Makes it Stand Out:

• 𝐋𝐨𝐜𝐚𝐥𝐥𝐲-𝐬𝐨𝐮𝐫𝐜𝐞𝐝 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 – The cassava choco cookies utilize local crops, cassava, through science-based food technology research, further contributing to the value-adding innovation of cassava.  

• 𝐕𝐚𝐬𝐭 𝐦𝐚𝐫𝐤𝐞𝐭 𝐨𝐩𝐩𝐨𝐫𝐭𝐮𝐧𝐢𝐭𝐢𝐞𝐬 – Formulated in two flavor variants: Plain choco chip and with oats. This technology demonstrates strong enterprise development with its innovative take on turning local crops into modern and palatable food products ready for commercialization 
• 𝐅𝐚𝐫𝐦𝐞𝐫-𝐬𝐮𝐩𝐩𝐨𝐫𝐭𝐢𝐯𝐞 𝐭𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 – Creates opportunities and increases capacity-building among farmers and MSMEs to support technology adoption for their next agri-enterprise.

If you want to know more, message us to learn how this technology can support your next value-adding venture.

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#TechTrends | 𝐕𝐚𝐜𝐮𝐮𝐦-𝐅𝐫𝐢𝐞𝐝 𝐉𝐚𝐜𝐤𝐟𝐫𝐮𝐢𝐭 𝐨𝐟 𝐕𝐢𝐬𝐚𝐲𝐚𝐬 𝐒𝐭𝐚𝐭𝐞 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲 (𝐕𝐒𝐔)

Introducing the 𝐕𝐚𝐜𝐮𝐮𝐦-𝐅𝐫𝐢𝐞𝐝 𝐉𝐚𝐜𝐤𝐟𝐫𝐮𝐢𝐭, a prime food innovation that stands as one of VSU’s most recognized technologies. It is built on the idea of scaling local crops into engineered food science and market-ready ventures that support community growth.

This technology has since gained strong institutional backing, with the Baybay City LGU integrating its adoption as one of the city’s flagship products, 𝐁𝐚𝐲𝐛𝐚𝐲 𝐃𝐞𝐥𝐢𝐠𝐡𝐭𝐬, earning its value among local enterprises.

Unlike conventional fruit snacks, this product is processed through the use of 𝐯𝐚𝐜𝐮𝐮𝐦-𝐟𝐫𝐲𝐢𝐧𝐠, 𝐰𝐢𝐭𝐡 𝐭𝐞𝐦𝐩𝐞𝐫𝐚𝐭𝐮𝐫𝐞𝐬 𝐛𝐞𝐥𝐨𝐰 𝟏𝟎𝟎°𝐂. This method is considered healthier by its ability to reduce oil absorption while preserving the jackfruit’s natural taste and sweetness, eliminating the need for any added preservatives and sweeteners. 

What Sets It Apart?

𝐑&𝐃 𝐅𝐨𝐨𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 – The Vacuum-Fried jackfruit is developed with a rigorous innovation pipeline. With Baybay being rich in agricultural crops, jackfruits are no exception, with their wide varieties. Processed from ripe jackfruit pulp of the 𝘌𝘝𝘐𝘈𝘙𝘊 𝘴𝘸𝘦𝘦𝘵 and through controlled low vacuum-frying temperatures, this technology healthily retains all its nutrients, resulting to a snack that is 𝐥𝐨𝐰 𝐢𝐧 𝐬𝐚𝐭𝐮𝐫𝐚𝐭𝐞𝐝 𝐟𝐚𝐭, 𝐜𝐡𝐨𝐥𝐞𝐬𝐭𝐞𝐫𝐨𝐥, 𝐚𝐧𝐝 𝐬𝐨𝐝𝐢𝐮𝐦 𝐰𝐡𝐢𝐥𝐞 𝐫𝐞𝐦𝐚𝐢𝐧𝐢𝐧𝐠 𝐫𝐢𝐜𝐡 𝐢𝐧 𝐕𝐢𝐭𝐚𝐦𝐢𝐧 𝐂 𝐚𝐧𝐝 𝐨𝐭𝐡𝐞𝐫 𝐡𝐞𝐚𝐥𝐭𝐡 𝐛𝐞𝐧𝐞𝐟𝐢𝐭𝐬. 

𝐑𝐞𝐚𝐝𝐲 𝐟𝐨𝐫 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 𝐀𝐝𝐨𝐩𝐭𝐢𝐨𝐧 – This technology is designed for high replicability among its adopters. Through the VSU-ATBI program, this enables MSMEs, LGUs, and other food processors to adopt standardized and scalable food technologies for value-added production. 

𝐀𝐠𝐫𝐢-𝐞𝐧𝐭𝐞𝐫𝐩𝐫𝐢𝐬𝐞 𝐬𝐜𝐚𝐥𝐚𝐛𝐢𝐥𝐢𝐭𝐲 – Its integration into Baybay Delights translates to the success of technology transfer, paving the way for how research from academic institutions transcends its support on local branding and agricultural sustainability. 

Beyond the typical food product, the 𝐕𝐒𝐔 𝐕𝐚𝐜𝐮𝐮𝐦-𝐅𝐫𝐢𝐞𝐝 𝐉𝐚𝐜𝐤𝐟𝐫𝐮𝐢𝐭 exemplifies how applied food science can elevate local traditional snacks into premium market-ready innovations that strengthen local economies and empower communities. 

If you want to know more,  message us to learn how this technology can power your next value-adding venture.

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#TechTrends | 𝐌𝐚𝐤𝐚𝐩𝐮𝐧𝐨 𝐁𝐢𝐬𝐜𝐨𝐭𝐭𝐢 𝐨𝐟 𝐍𝐂𝐑𝐂-𝐕𝐢𝐬𝐚𝐲𝐚𝐬

𝘞𝘩𝘦𝘯 𝘤𝘶𝘭𝘵𝘶𝘳𝘦 𝘢𝘯𝘥 𝘳𝘦𝘴𝘦𝘢𝘳𝘤𝘩 𝘪𝘯𝘵𝘦𝘳𝘵𝘸𝘪𝘯𝘦𝘴, 𝘵𝘢𝘴𝘵𝘦 𝘢𝘯𝘥 𝘪𝘯𝘯𝘰𝘷𝘢𝘵𝘪𝘰𝘯 𝘧𝘰𝘭𝘭𝘰𝘸!

Meet the 𝐌𝐚𝐤𝐚𝐩𝐮𝐧𝐨 𝐁𝐢𝐬𝐜𝐨𝐭𝐭𝐢, a scrumptious Italian-inspired snack developed by the National Coconut Research Center – Visayas. This innovative treat uses makapuno, a natural coconut mutant with a jelly-like texture, primarily known for its extra sweetness than regular coconuts, along with pressed coconut meat or sapal, a byproduct of the processing of virgin coconut oil.  

Through its key ingredient, the makapuno emits a distinct, creamy aroma, complemented by its subtle sweetness and rich flavor, which sets it apart from the usual biscotti.  

What Makes it Stand Out:

• 𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐞𝐝 𝐭𝐡𝐫𝐨𝐮𝐠𝐡 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡-𝐛𝐚𝐬𝐞𝐝 𝐟𝐨𝐫𝐦𝐮𝐥𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐩𝐫𝐨𝐜𝐞𝐬𝐬𝐢𝐧𝐠 – The Makapuno Biscotti applies a standardized twice-baked process optimized through R&D to achieve consistent texture, flavor, and quality suitable for commercialization. 
• 𝐕𝐚𝐥𝐮𝐞-𝐚𝐝𝐝𝐢𝐧𝐠 𝐨𝐟 𝐜𝐨𝐜𝐨𝐧𝐮𝐭 𝐫𝐞𝐬𝐨𝐮𝐫𝐜𝐞𝐬- By utilizing makapuno and coconut by-products, the technology maximizes the use of local raw materials and supports efficient resource utilization within the coconut value chain
• 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐌𝐞𝐞𝐭𝐬 𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐂𝐮𝐥𝐭𝐮𝐫𝐞- Through continuous R&D, this prized commodity is turned into a gourmet snack, further elevating its commercialization, supporting both local farmers and MSMEs. 

Beyond mere snacking, the 𝐌𝐚𝐤𝐚𝐩𝐮𝐧𝐨 𝐁𝐢𝐬𝐜𝐨𝐭𝐭𝐢 showcases how research and innovation meet with food excellence. Backed by 𝐍𝐂𝐑𝐂, it serves as a delicious reminder of how 𝐬𝐜𝐢𝐞𝐧𝐜𝐞 𝐜𝐚𝐧 𝐭𝐫𝐚𝐧𝐬𝐟𝐨𝐫𝐦 𝐥𝐨𝐜𝐚𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬, 𝐛𝐫𝐢𝐝𝐠𝐢𝐧𝐠 𝐬𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐚𝐠𝐫𝐢𝐜𝐮𝐥𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐦𝐚𝐫𝐤𝐞𝐭 𝐜𝐨𝐦𝐦𝐞𝐫𝐜𝐢𝐚𝐥𝐢𝐳𝐚𝐭𝐢𝐨𝐧 that nourishes palates and uplifts communities. 

If you want to know more,  message us to learn how this technology can power your next value-adding venture.

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#Tech Trends | 𝐘𝐮𝐜𝐚 𝐏𝐮𝐟𝐟𝐬 𝐨𝐟 𝐏𝐡𝐢𝐥𝐑𝐨𝐨𝐭𝐜𝐫𝐨𝐩𝐬

𝘙𝘦𝘪𝘮𝘢𝘨𝘪𝘯𝘪𝘯𝘨 𝘭𝘰𝘤𝘢𝘭 𝘤𝘳𝘰𝘱𝘴, 𝘸𝘩𝘦𝘳𝘦 𝘷𝘢𝘭𝘶𝘦 𝘢𝘯𝘥 𝘪𝘯𝘯𝘰𝘷𝘢𝘵𝘪𝘰𝘯 𝘵𝘢𝘬𝘦𝘴 𝘴𝘩𝘢𝘱𝘦!

Introducing the 𝐘𝐮𝐜𝐚 𝐏𝐮𝐟𝐟𝐬, a light and delectable crunchy snack developed through smart innovation by the 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞 𝐑𝐨𝐨𝐭 𝐂𝐫𝐨𝐩 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐚𝐧𝐝 𝐓𝐫𝐚𝐢𝐧𝐢𝐧𝐠 𝐂𝐞𝐧𝐭𝐞𝐫 (𝐏𝐡𝐢𝐥𝐑𝐨𝐨𝐭𝐜𝐫𝐨𝐩𝐬). Crafted from locally sourced yuca (cassava), this treat transforms the traditional yuca fritters into a research-driven snack that elevates both nutrition and flavor.

Designed for adaptability, this technology enables scalable production and replication, making it an accessible platform for MSMEs and food innovators.

What Makes it Stand Out:

• 𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐞𝐝 𝐰𝐢𝐭𝐡 𝐜𝐮𝐭𝐭𝐢𝐧𝐠-𝐞𝐝𝐠𝐞 𝐭𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 – The Yuca Puff follows through an optimized processing with its controlled extrusion and moisture management, where it ensures consistency in puffing, food texture and longer shelf life. This makes the yuca puff commercially viable for large-scale production.
• 𝐃𝐢𝐯𝐞𝐫𝐬𝐞 𝐭𝐚𝐬𝐭𝐞 𝐩𝐫𝐨𝐟𝐢𝐥𝐞𝐬 – This technology allows producers to experiment on different flavor profiles along with its coating and packaging. Currently the center produces – milky, and chocolate, making it highly flexible for entrepreneurs to adapt in different markets.
• 𝐄𝐧𝐡𝐚𝐧𝐜𝐞𝐝 𝐜𝐫𝐨𝐩 𝐮𝐭𝐢𝐥𝐢𝐳𝐚𝐭𝐢𝐨𝐧 – With cassava being a highly sought after commodity, this  technology enables capacity-building among farmers with value-adding of cassava resources and opening more markets among entrepreneurs, therefore marking opportunities among the  agri-business enterprise of the region. 

More than your usual treat, the Yuca Puffs illustrates how powerful technologies backed with research-based innovations can create pathways for business opportunities and unlock the full potential of local ingredients linking both agriculture and sustainable development among communities. 

Curious how this technology can elevate your next food or agri-business? Message us to find out!

#TechItToTheNextLevel, #LetsRAISEtogether, #RAISE8