may 5 2020
Currently, Kai Anya Foods International Corporation, main manufacturer of the Ready-to-Eat (RTE) food branded as Pack of Hope (POH) arroz caldo, largely distributes to the Department of Social Welfare and Development (DSWD) to be used during times of calamity. Kai Anya is one of the adoptors of the technology provided by the Industrial Technology Development Institute of the Department of Science and Technology (DOST-ITDI).
With the good reception to the POH, the company eyes on expanding its market by serving the increasing demand for the product from schools, non-government organizations (NGOs), and supermarkets.
In 2014, DOST-ITDI developed RTE arroz caldo to address hunger and thirst of calamity survivors for the next 48 hours. The following year, the company took a chance to adopt the technology and commercialize the said product. It has been producing and marketing the Pack of Hope RTE since 2015.
“Hindi lasang relief,” is how a calamity survivor describes Pack of Hope RTE chicken arroz caldo.
DOST-ITDI’s Packaging Technology Division, in partnership with DSWD in regions 7, 11 and NCR conducted a survey on the acceptability of RTE chicken arroz caldo among calamity survivors. Almost 100% rated the samples as highly acceptable as relief foods. The taste is very acceptable and very convenient because it is ready to eat, easy-open and requires no preparation and cooking. It also does not contain preservatives (source: DOSTv).
Eventually, other enterprises saw the market potential for safe and delicious RTE food products. One company from the Visayas has already signed a memorandum of agreement for the adoption and commercialization of RTE chicken arroz caldo. Another company from NCR also intends to adopt the RTE chicken arroz caldo and RTE smoked fish rice meal variant.
Kai Anya’s RTE arroz caldo is currently the only one in the market that can be consumed without the need for hot or cold water to prepare. The commercially available arroz caldo, unlike Kai Anya’s POH-RTE, are either in powder that needs hot water to cook or chilled arroz caldo that still needs to be heated.
Other than arroz caldo, DOST-ITDI has other three variants that are ready for commercialization: smoked fish rice meal, boiled sweet potato, and cassava in light syrup.
In the pipeline are RTE food products that are ready for field testing: corn soup, chicken adobo and beef tapa rice meals. Local entrepreneurs, especially those who are looking for potential business, may check out DOST-ITDI website or contact DOST-ITDI for available technologies that can be adopted for commercialization.
For many occasions, DOST-ITDI’s developed technology has been a big part of Filipinos’ lives. The POH arroz caldo has been the lifeline for survivors of typhoons, eart quakes, landslides, and flooding. From typhoons Lando, Lawin, Nina, Ompong, Urduja, Tisoy, and others; earthquakes in Batanes & Mindanao; volcanic eruptions in Bicol and Taal; flash floods/landslides in Itogon, Benguet & Naga Cebu; fire victims in Cebu; Marawi siege; feeding program in Davao and Cagayan; and up to COVID-19 pandemic.
Today, DOST-ITDI continues to find ways to develop products that are not just convenient, but also nutritional. Ongoing is its development of RTE foods as combat foods for ‘men in uniform’ during combat operations. It is also working on RTE as disaster relief food that help address the nutritional needs of vulnerable groups (children and the elderly). Other relief food products under the brand name POH includes Packaged Breads (monay, pandesal, sliced bread) which has an extended shelf life of three months, uses active packaging technology, and are now ready for field testing and commercialization. (S&T News Service, Geraldine Bulaon-Ducusin)
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SSNM Technology
isang breakthrough sa pagtatanim ng mais na kung tawagin ay site specific
nutrient management o S-S-N-M.
Ang S-S-N-M ay isang approach kung saan ang fertilizer ay inilalagay sa
mga pananim sa tamang dami at tiyempo upang masigurado na ang mga
nutrients na kailangan ng mga pananim na mais ay sapat. Ang
munisipalidad ng Sablayan sa Occidental Mindoro ang unang mga naging
benepisyaryo ng nasabing teknolohiya.
Matapos ang paggamit ng nasabing teknolohiya, ibinahagi mismo ng mga
magsasaka mula sa Sablayan na tumaas ang kanilang produksyon ng
mais kumpara sa dati.
Para sa karagdagan pang impormasyon ukol sa pag-aaral, maaaring
makipag-ugnayan kay Miss Elenita Marasigan sa numerong 0-9-1-7 5-3-9
1-2-5-9 o sa kanyang e-mail na damimaropa_researchdiv@yahoo.com (da mimaropa underscore research div d-i-v at yahoo dot com).
At para naman sa iba pang mga research at technology, i-like lamang ang
opisyal na Face-book page ng D-A BAR sa fb.com/DABAROfficial (f-b dot
com slash d-a bar official).
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Methionine
Isinabatas ang Republic Act 10068 o ang Philippine Organic Agriculture
Act of 2010 upang iwasan ang paggamit ng mga sintetikong sangkap sa
mga organikong pananim at pakain sa mga alagang hayop dahil ito ay
may masamang epekto sa kalusugan at maaaring magdulot ng pinsala sa
kapaligiran.
Hindi maikakaila na mahalaga ang lahat ng uri ng amino acid sa
kalusugan. Karamihan sa mga poultry feeds na mabibili sa merkado ay
nagtataglay ng methionine (meth-ta-yu-nin) na binansagang “building
blocks of protein”, isang essential amino acid na hindi kayang iproduce ng
katawan bagamat ito ay makukuha sa pagdidiyeta.
Ang methionine ay isang sulfur na nagtataglay ng amino acid na
nakakatulong sa pagpapanatili ng sigla sa mga alagang manok upang
maging produktibo. Ang kakulangan nito ay maaaring magdulot ng
kawalan ng gawa sa pagkain, mabagal na paglaki at pagdalang ng
pangingitlog ng mga manok.
Ayon sa akdang “Synthetic Methionine and Organic Poultry” ng isang
mananaliksik na Dr. Jacquie Jacob, ang pagkapanot, mabagal na pagtubo
at pagkalagas ng pakpak ay bunga ng kakulangan sa methionine sa
diyeta ng mga manok. Ngunit mariing tinututulan ng marami ang paggamit
ng mga synthetic amino acids bilang pakain sa mga manok dahil ito ay
lumalabag sa Republic Act 10068.
Ang tumataas na demand sa mga organikong produkto ang nagtulak sa
isang grupo mula sa Central Philippine University ng Iloilo City sa
pangunguna ni Dr. Jaime C. Cabarles, Jr. upang isagawa ang proyektong
“Development of Natural Source as Alternative to Synthetic Methionine for
Native Chicken Organic Supplemental Feed Production” noong 2015. Ang
proyektong ito ay naglalayong makatuklas ng organikong mapagkukunan
ng supply ng methionine upang makaiwas sa paggamit ng mga synthetic
methionine na hindi magandang gamitin sa mga organic poultry gaya ng
native na manok.
Masusing pinag-aralan ang paggamit ng mga leguminous crops tulad ng
malunggay at ipil-ipil; field grains gaya ng cowpea, mungbean pigeon pea;
corn at corn barn; sweet potato, fruit puree, whole yeast; whole eggs,
dried fish amino acid upang gawing alternatibo sa synthetic methionine.
Para sa karagdagang impormasyon ukol sa methionine, maaaring
makipag-ugnayan kay Dr. Jaime C. Cabarles, Jr. sa numerong 0-3-3-3-2-
9-1-9-7-1 o magpadala ng mensahe sa kanyang email na
jamescabarlesjr@gmail.com o jamescabarlesjr@yahoo.com.
Para naman sa ibang mga research at technology, i-like lamang ang
opisyal na face-book page ng D-A BAR sa fb.com/DABAROfficial (f-b dot
com slash d-a bar official).