what’s inside?

R&D Notes: Farm repurposed into novel products > 4 Cacao: Food of the gods turned into wine > 6 Liqueur: Keeping the spirit of Coffee > 8 Sweet success from Queen Pineapple >12 Maize Silky Sip: Your diuretic juice fix >14 Ice cream cone made from Adlay >16 Kapis chips: A nutritious finger food from the sea >18 Goat meat on-the-go >20 Feeding your skin with coffee >22 SalOkra: Wonder-duo for health and wellness >26

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BAR R&D Digest is the official quarterly publication of the Department of Agriculture-Bureau of Agricultural Research (DA-BAR). A staff bureau of DA, it PRODUCTION TEAM was established to lead and coordinate the agriculture and fisheries research and development (R&D) in the country. Specifically, BAR is tasked to consolidate, Editor and Layout: Rita T. dela Cruz strengthen, and develop the R&D system to improve its effectiveness and efficiency Consulting Editors: Julia A. Lapitan and Victoriano B. Guiam by ensuring customer satisfaction and continous improvement through work Writers: excellence, teamwork and networking, accountability and innovation. Daryl Lou A. Battad, Rita T. dela Cruz, Leoveliza C. Fontanil, Ephraim John J. Gestupa, Rena S. Hermoso, Victoriano B. Guiam, and This publication contains articles on the latest technologies, research results, Patrick Raymund A. Lesaca updates, and breakthroughs in agriculture and fisheries R&D based from the studies Print Manager: Ricardo G. Bernardo and Lino Norman D. Reyes and researches conducted by the member-institutions of National Research & Circulation: Lyn D. Pardilla and Lara Abegail S. Espiritu Development System for Agriculture and Fisheries (NaRDSAF). Advisers: BAR R&D Digest welcomes comments and suggestions from readers. Dr. Nicomedes P. Eleazar, CESO IV, Director Ms. Julia A. Lapitan, Applied Communication Division Head For inquiries, please contact: Applied Communication Division Bureau of Agricultural Research Photos are produced and owned by BAR unless otherwise stated. Department of Agriculture Please like us on our Social Media accounts: Facebook, Instagram, and RDMIC Bldg., Visayas Ave. cor. Elliptical Rd., YouTube Channel @DABAROfficial Diliman, Quezon City, 1104 Trunklines: 461-2900, 461-2800 Local Nos: 1136, 1143, 1138 Fax: 927-5691 ISSN 1655-3934 Website: www.bar.gov.ph © Bureau of Agricultural Research 2018 6 8 12 14 16 18 20 22 26 Farm produce repurposed into novel products by Dr. Nicomedes P. Eleazar, CESO IV

continuing story arising with practical and ingenious solutions being. We are fast becoming citizens from our advocacy, we to everyday food concerns. However, of the world and are acquiring tastes feature anew a number of as support for more intensive that encompass both local and A promotional activities is not always breakthroughs in product developed international cuisine. We have become from BAR-supported R&D available, there is the chance that the more adventurous about our food projects particularly those funded products developed may not reach the choices, being open-minded about under the National Technology mainstream market, let alone make alternatives to the daily fare and are Commercialization Program. people aware that they exist. Thus, more willing to try out new food that stories of how these new products not only taste good but are also great In a previous issue of the BAR came about are included in this issue for their therapeutic properties. R&D Digest (July-September and other mediums as part of the 2014), we showcased innovations bureau’s commitment to assist our Today, we have science and from research — new products research partners and to help acquaint technology that can give developers from supported projects that have the public on new food possibilities. and consumers the latitude for emerged to showcase our partners’ innovation in products, and provide creative abilities. This did not wane We think that some things about entrepreneurs with business as new batch of innovative R&D as consumers and the opportunities that can provide the products are continuously being market have levelled up and these push for creative food products developed, just as compelling as the present opportunities for the such as fortified produce and drinks, previous ones. commercialization of these products. one-of-a-kind food and ingredients, As a people, we look for ways to make organic and functional foods, or just Our researchers are prolific in life better on a daily basis with an eye simple food that have been given innovation and skilled at coming up for things that will improve our well- a twist that enhance their appeal,

4 APRIL - JUNE 2018 BAR R&D DIGEST R&D Notes

and preparations for health and a new brand name, and a distinctive fiber-like threads from the flower of wellness. bottle and packaging. the maize plant protruding from its top end. With the view to utilize corn Our partners’ research has led to Coffee body scrub and massage to the utmost, a research team has an array of new products from cream. This new body scrub uses discovered a use for what is otherwise agricultural crops of which a all-natural ingredients not found in a waste product. They found that a number is featured in this quarter’s ordinary chemical-based body scrub healthy juice drink can be made from issue of the BAR R&D Digest. With and exfoliators. Researchers have corn silk. It is loaded with vitamins, these samples of what our research found new use for coffee beans. From proteins, carbohydrates, calcium, partners have accomplished, we it can be made a body scrub that is potassium, magnesium and sodium hope to prick the interest of our also a massage cream. It is reputed salts, volatile oils and steroids, and readers and stir them to look for to have five health benefits. On top saponins. It is also a natural diuretic more. of these, producing and marketing and would be of help to those who them can add to the coffee growers’ need them. The stories we have are on: and community income and is a good alternative when the price of coffee Queen Pineapple vinegar. In Adlay sweet cone. With adlay softy beans is low. cooking adobo, vinegar is an ice cream already developed, what important ingredient. Now there better thing than to make but an Read-to-eat goat’s meat products. are and there are vinegars, “apa” or ice cream cone made out Goat meat preparations are widely so to speak, but one vinegar stands also of adlay. With one stone, this appreciated in this country. Goat out. The vinegar made from the hits two birds: maximization of the meat is healthy as it is low in total Queen pineapple variety is best for potentials of the adlay crop and the fat, saturated fat and cholesterol this purpose as it adds more flavor use of a safer material as ice cream compared to poultry, pork, or beef. and aroma to the dish. The juice of novel products cone rather than tapioca flour which Chevon also contains higher levels of Queen pineapple can be fermented is said to produce an ingredient not iron and protein. Processed, ready- to produce either vinegar or wine. good for the health when taken in to-eat goat meat products have been To the producers of this pineapple, quantity. developed but are barely known to this property is a godsend during consumers. Researchers have gone times of production surpluses or big Cacao wine. Another part of the beyond the traditional papaitan, quantities of market rejects. With the cacao fruit aside from the seed itself , and and moved on to production of a desirable by-product can also be consumed but as an processed chevon meat that include from unwanted produce, what could alcoholic drink. The mucilaginous goat jerky and kapukan, a type of have been waste is converted into seed pulp need not be thrown away kilawing kambing. income. as an exotic-tasting wine can be made out of it. The selling points Kapis chip. To many, kapis is a Cosmetics from Saluyot-Okra. of cacao wine do not end there as material used in making traditional combo. Saluyot and okra are two others are described more fully in house windows and room dividers. food plants that also have medicinal our story. Relatively unknown is that kapis is properties. Saluyot is rich in also a delicious marine bivalve that antioxidants and Vitamin A, while Kapeng Barako liqueur. The taste some say is better tasting than tahong, Okra is good for diabetics and also of Kapeng Barako does not have or talaba. Kapis chips are very rich in contains a natural antidepressant, to fade from memory. An agri- protein, making it a healthy option as among others. Researchers decided entrepreneur is doing their share of finger food. Processing the kapis meat to study, at length, the full potential preserving the spirit of the Kapeng into chips is a welcome opportunity of these two wonder crops and the Barako of Batangas in the form of a for making additional income and possibility of combining extracts from coffee liqueur. An existing product maximizes the use of the species. the two in various preparations such was improved on in taste quality as capsule, jelly and cream to create and was re-introduced to the market Health drink for corn silk. Corn new nutraceutical and cosmeceutical as a premium coffee liqueur with silk (Maydis stigma) is the fine, soft, products. ###

APRIL - JUNE 2018 BAR R&D DIGEST 5 Cacao Food of the gods turned into wine by Rena S. Hermoso

amous for being processed into chocolates, Theobroma cacao which literally means “food of the Fgods” started as a backyard industry in Region 4A.

“Ang cacao ay tinatanmin lang sa mga baku- bakuran at hindi ito isang pormal na industriya noong nakaraan,” according to Mr. Dennis Bihis, senior research specialist from the Quezon Agricultural Research and Experiment Station (QARES) of the Department of Agriculture-Regional Field Office (DA-RFO) 4A. He added, “ang produksyon ng cacao ay sinimulang umangat noong 2007. Kung [kailan] nagkaroon na ng mga programa upang magpatanim ng mas marami pang cacao at gawin pormal na industriya.”

The development of the cacao industry in the region started to grow to supply for the country’s production shortage. This led to the conduct of an agribusiness development project on cacao led by DA-QARES and funded by the Bureau of Agricultural Research under its National Technology Commercialization Program. He shared, “Nagkaroon kami ng proyekto sa cacao, iyong Agribusiness Development Project.

6 APRIL - JUNE 2018 BAR R&D DIGEST Upang magkaroon tayo ng mga pananim at matulungan natin ang mga magsasaka sa teknolohiya ng pagpaparami.”

The success of this project was followed through by another project titled, “Cacao Commercialization in the Province of Quezon.” According to Mr. Bihis, project leader, “iyong second project natin ay ginawa natin upang palawakin iyong taniman ng cacao. Pangalawa, bigyan natin ng pagsasanay ang mga magsasaka upang mapaayos ang produksyon nito at hindi lang maging backyard kundi maging commercial iyong level ng produksyon. Pangatlo, mag- develop din ng mga produkto mula sa mga buto ng cacao. At pang-apat ay magkaroon ng promal na tie-up sa mga merkado.”

As part of the project, different product lines (i.e. table, cacao soap, cacao wine) were developed to provide farmers an additional source of income.

The cacao wine, as shared by Mr. Bihis, was developed “kasi masyado ng saturated ang merkado ng mga sabon, tableya. So kailangan natin ng ibang DA. Madrid Fusión, an international served with their white chocolate truffle produkto na pwedeng pagkakitaan ng ating culinary event held yearly in Spain, with dark chocolate ganache and milk beneficiaries.” After developing the is where international culinary butter from carabao. With the theme of product, QARES submitted it for legends and rising stars showcase the Regional Lunch being “Nose-To- analysis and packaging. After which, new techniques and cutting-edge Tail,” Ms. Cinco said that “[she] wanted the technology on cacao wine was innovations, while paying tribute to to show how the different parts of the disseminated to various associations culinary traditions from where these cacao fruit can be consumed and do not and beneficiary groups including the contemporary cuisines have sprung. need to be thrown out.” “In addition to Cacao Farmers’ Association of San Arguably, the MFM 2017 is one of the our chocolates which are mostly made Antonio, Quezon; and the Laguna better arenas where local ingredients, from the seeds or the cacao beans, the Cacao Farmers Association, which products, and gastronomy talent cacao wine is a perfect example because were beneficiaries of the projects. can be featured and promoted as it it uses the pulp of the cacao which is has always been one of the biggest usually just absorbed by the cacao bean Cacao wine goes to Madrid Fusión culinary events in the world. or is dried up by the sun,” she added. Manila In her creation dubbed as “A Toast to The cacao wine, according to Ms. On the second day of the Madrid Chocolate” during the MFM 2017, Ms. Cinco, is “light and delicious.” She also Fusión Manila (MFM) 2017, the cacao Pamela Lim Cinco of Risa Chocolates added that “it reminds [her] of young wine of QARES was featured in one presented the cacao wine topped with champagne with notes of sweet cacao of the food presentations during white chocolate disc with cacao nibs fruit and vanilla.” Further, Ms. Cinco the Regional Lunch sponsored by turn to page 31

APRIL - JUNE 2018 BAR R&D DIGEST 7 Kapeng Barako Coffee Liqueur: Keeping the spirit of Batangas Coffee by Victoriano B. Guiam

ime was when the coffee coffee in the mid-1880s as the crop Batangas coffee and a period of great of Batangas was the coffee from the major coffee-producing prosperity and opulence for Lipa. The of commerce of the world. plantations of Brazil, Africa, and town became the richest municipality THistorical accounts tell of the Java failed because of the airborne in the Spanish colony and, for this unparalleled wealth of the coffee- fungal virus, Hernileia vastatrix, the feat, was declared the city of Villa de growing families in Lipa of the 19th cause of coffee rust, that made Lipa by royal decree in 1887. There century in the remaining decades of coffee a scarce commodity in the was international preference for Spanish colonial rule. This was most world market. Philippine coffee with beans shipped pronounced when the Philippines to America and Europe commanding became the world’s major producer of Those were the golden years of five times the price of those coming

8 APRIL - JUNE 2018 BAR R&D DIGEST from other Asian countries. Those accounts for less than one percent introduced to the islands. In time, C. heady times did not last very long (<1%) of total coffee products. It robusta became the more extensively as Batangas coffee fell from its lofty is also grown commercially in Asia planted variety, eclipsing all other height with a thud in 1889 with the in Malaysia and, to lesser extents, in varieties including C. liberica. The arrival of the dreaded coffee rust in Indonesia, Thailand, Vietnam, and emergence of as the province. Taiwan. As with the Philippines, the popular coffee form was an Liberica coffee is not exported by unfortunate development as this The romance of Batangas coffee Malaysia with production coming from meant that coffee prepared brewed began with its gradual introduction to small farms that cater to niche markets – the hallmark of Kapeng Barako – the province beginning in the middle such as tourists and the local café would be preferred less. of the 18th century with importations crowd. of planting materials from Mexico Not wanting to have Kapeng Barako and, in the next century, from Brazil. C. liberica has the largest leaves and become one of the “lost coffee The Kapeng Barako that we know coffee beans of the four varieties. The species”, attempts have been made took form in the 19th century when bean is asymmetrical, with one end by the Philippine Coffee Board to coffee was widely planted in Lipa such being smaller than the other. It also has keep it from being just a memory. that by the mid-1800s about two-thirds a skin that is more resistant to peeling. Ms. Pacita Juan and the Figaro of the municipality was planted to Liberica coffee can grow in a wider Coffee company also joined the fray the crop. By the 1860s, Batangas was range of soil types than the others. It about 20 years ago to save it from already exporting its Kapeng Barako is also taller and can reach a height of extinction by initiating the “Save the to the Americas via San Francisco and, 17 meters. Owing to its resilience, it Barako” campaign that helped return later on, to Europe with the opening is sometimes used as rootstock for C. C. liberica coffee to the coffee map, of the Suez Canal. arabica and C. robusta seedlings. It was aided by its re-discovery by a new once thought to be resistant to coffee generation of coffee enthusiasts. The word barako comes from the rust, but the experience of Lipa in the Spanish word for wild boar, varraco, 1890s showed otherwise. The Kapeng Barako coffee liqueur which is said to have a taste for the project liberica plant’s leaves and berries. Kapeng Barako in coffee revival Liberica coffee is also associated Now, the Department of with the Batangueños’ trait of being In just two years after the coffee Agriculture-Region Field Office matapang because of its strong rust invasion of 1896, the country’s 4A would like to contribute to the flavor and distinct aroma. With this coffee output fell to one-sixth of its preservation of Kapeng Barako/C. association, Liberica coffee came to be peak level. Since the fall, the produce liberica by doing improvements on a called “Kapeng Barako”. from C. liberica never regained its pre- coffee liqueur that is based on the eminent position in the Philippine’s brew. Batangas coffee gained so much of a coffee industry again. reputation that all coffee coming from Coffee liqueur is a combination the province were called “Kapeng The coffee rust that hit the Philippines of two favorite drinks: coffee and Barako” regardless of the variety. But in 1889 was coupled with an insect alcohol with much sugar added to to the Batangueños and true-blue infestation which destroyed nearly all balance out the alcohol’s sharp taste. connoisseurs, it can only be C. liberica. the coffee trees in Batangas. With the Kahlua and Tia Maria are among the Today, Kapeng Barako is considered loss of the country’s major coffee- recognizable names in liquor stores. part and parcel of the Batangueño producing province, national coffee As far as is known, mass produced culture. production also went down and, with coffee liqueur does not make use of it, its global significance. took pure Kapeng Barako (C. liberica) as Of the coffee varieties that are grown over some of the slack but less area the coffee component (some brands in Batangas and other coffee-growing was allotted to coffee because of the are said to use inferior coffee) areas in the country (, C. attraction of other crops. and this is what the SJB Liberica robusta, C. excelsa, and C. liberica), C. Enterprises, a small niche company liberica is different. In the international By the 1950s, new more disease- and the main project partner, set out coffee trade, it is rarely seen as it resistant coffee strains had been to do. SJB had previously worked

APRIL - JUNE 2018 BAR R&D DIGEST 9 on the marketing of a Kapeng Barako- was well received by the Japanese For Part 2 of the project, the focus based coffee liqueur but had limited in the FoodEx of 2003 and 2004. was on the development of the success. Participants in the Gulf Food brand and packaging. Various bottle 2003 and MENOPE 2012 held in configurations were designed and The plan was to develop further the Dubai also drew very encouraging evaluated. Expert and other external SJB product using the traditional responses on its taste but it was opinions/inputs were also sought. Batangueño preparation of Kapeng also pointed out that its packaging Lessons were drawn from the Barako. A project proposal, “Production left much to be desired for it to be experience of international makers and Processing of Premium Quality displayed in Duty Free Shops. Even of alcoholic beverages on bottle Coffee Liqueur and Packaging in the USA, Filipino stores may carry design, packaging, presentation, and Development for the Niche High the brand but it does not attract the marketing. End Market”, was presented by Mr. attention it needs. Dennis DL Bihis of the DA-Quezon A group of small coffee growers Agricultural Research and Experiment In the Macau International in San Jose, Batangas, the Kapeng Station (QARES) in Tiaong, Quezon Investment Fair 2012, a big wine Barako Producers at Atibapa and was approved for funding by and liquor importer was profuse Association (KBP Atibapa), was the Bureau of Agricultural Research, in his appreciation for the taste of organized as the source of C. through its National Technology the product but also pointed out liberica beans. Its members stand to Commercialization Program. The shortcomings which were its clarity benefit from the enterprise once proponents also hope that this project and packaging. Same was true for it gets going. At the same time, will stimulate the development of other another Chinese wine merchant who the bean supply for the coffee products aside from coffee liqueur and, was apprehensive for the response liqueur enterprise will be assured. therefore, encourage the continued of his high end market. Key members underwent training cultivation and preservation of the C. on good agricultural practices in liberica cultivar. If the product is to do well in preparation for certification. The the local and foreign markets, its other members plan to replant or The niche market is the project’s quality and appearance had to be rehabilitate their C. liberica coffee target as there is less competition, upgraded. The project’s Part 1 farms in anticipation of new the profit margin is better and the involved the development of a new demand. volume requirement is lower. For these liqueur formulation. Mechanical consumers, value-adding through good and chemical filters were used to Kapeng Barako coffee liqueur processing practices and excellent improve clarity. Alcohol content was reborn packaging are musts. To ensure success, also increased to 18 percent to give it project efforts included not only added liveliness. After two years of product the active collaboration of a private development, the project finally sector enterprise, but Kapeng Barako Various blends were tested. In this arrived at a top product worthy of growers in San Jose, Batangas as well. effort, the key coffee ingredient was a place alongside the established The project had two components: 1) produced following a meticulous coffee liqueurs of the world. The improvement of the overall quality of process in which the first extract proponents settled on a distinct the existing BARrako Coffee Liqueur; from select Kapeng Barako beans coffee liqueur blend, and box and and 2) redesigning of the brand name from San Jose growers was brewed bottle design. It was re-introduced to and packaging to be re-introduced as with naturally balanced mineral the world as “Aldio Barako Coffee premium coffee liqueur. water, qualifying the brew to be Liqueur”. of single origin. This was then Market demands better Kapeng blended with unfiltered caramelized The Aldio brand is now being sold Barako coffee liqueur sugarcane extract and an aromatic at SM Lipa, SM Mall of Asia, and fine spirit, and then ripened for SM Megamall. The producer has also While SJB already had the BARrako several months to develop a distinct participated in events and expos in Coffee Liqueur product, market tests bouquet. various localities to showcase Aldio done abroad yielded mixed results. It to the public.

10 APRIL - JUNE 2018 BAR R&D DIGEST Coffee Liberica (Kapeng Barako)

Strategic meetings have been held with local wine and liquor stores as well as potential distributors operating in Dubai and Singapore.

With this successful product development, Kapeng Barako will be better known in the Philippines and abroad. The BAR-supported project may be coming to an end but the spirit of Batangas coffee will live on and it is in a nice bottle. ###

------For more information: Mr. Dennis DL. Bihis Science Research Specialist II/ Research Coordinator Department of Agriculture Regional Field Office 4A Quezon Agricultural Research and Experiment Station Lagalag, Tiaong, Quezon Tel/Fax no. (042) 585 7101 email: [email protected]

APRIL - JUNE 2018 BAR R&D DIGEST 11 Sweet success from

by Ephraim John J. Gestupa

ight hours southeast of Metro treasurer, the idea of processing work at DA in 1987 as a researcher, Manila is the Province of Queen Pineapple into vinegar and pineapples were only sold within Camarines Norte with Daet wine only came naturally as the raw the Bicol Region. “…marami sa E material that was readily available in mga nagtatanim ang gumagamit ng mga as its capital. Tourists usually visit the province in search for the white-sand their area. Through the assistance traditional na pamamaraan. Ilan dito paradise that is the Calaguas Group from the Department of Agriculture ay ang paggamit ng di parehong laki ng of Islands but Camarines Norte holds (DA), the women’s group underwent pagtatanim, kakulangan ng inilalagay na another thing of beauty beneath the product development training and pataba, di maayos na pagpapabunga,at shade of its palm trees: the Queen was also given an industrial juicer that kakulangan ng kaalaman sa postharvest Pineapple. can convert pineapple chunks into handling,” he added. juice that would then be fermented “Ang Queen Pineapple ay matamis kesa into wine or vinegar. They also sell Seeing the potential of Queen sa ibang variety. Tsaka kapag kinakain pineapple juice but for now it is Pineapple to become the Province’s siya, ito ay crunchy,” described Mr. onWly by order, since their juice does champion commodity, Mr. Obredo Reynaldo Retosis of San Lorenzo not contain any preservatives. and his colleagues set out to do Ruiz. He has been directly buying pioneering research that identified Queen Pineapple by bulk from local According to the women of the the good agricultural practices that farmers for the past three years. association who also serve as would improve the taste and yield of homemakers in their respective Queen Pineapple. If one were to visit Daet, it wouldn’t households, the vinegar they make take much of an effort to discover from Queen Pineapple is best used Today, Mr. Obredo is the chairman countless pineapple-based products when cooking chicken adobo as it of the Bicol Pineapple Board for lining the shelves of its adds more flavor and aroma to the the Province of Camarines Norte. centers. Among these are Queen dish. Ms. Virgina Rancho, chair of He has been involved with the 37 Pineapple wine and vinegar. the San Lorenzo Ruiz Association, research initiatives on pineapple said that the vinegar has been a production. The Women and Families of San favorite of their local customers as Lorenzo Ruiz Association is a it has helped maintain their blood “Marami na ang mga technologies na na- 30-member organization based in pressure from getting too high. develop from Queen Pineapple, isa na Camarines Norte that is into the dito kung papaano ma-attain yung pinaka- processing of wine and vinegar Camarines Norte’s pineapple industry ideal size for importation; ikalawa, from Queen Pineapple. According wasn’t as vibrant as it is today. When yung sweetness nito ay improved; to Imelda Pimentel, the association’s Mr. Innocencio Obredo began his ikatlo, kung papaano naming itatanim in

12 APRIL - JUNE 2018 BAR R&D DIGEST an ideal distance of planting ang Queen Pineapple sa isang buong ektarya.” said Ms. Luz Marcelino, research division chief of the Bicol Integrated Agricultural Research Center (BIARC), DA-Regional Field Office (RFO) 5.

Mr. Obredo also did research on the use of fertilizers which can induce off-season fruiting so that local farmers won’t be confined in just one batch of harvested pineapple per season. His studies on the good agricultural practices on Queen Pineapple production are now packaged into technology guides published in local vernacular. The technology is also shared through farmer’s field schools and hands-on trainings conducted by other government agencies like the Agricultural Training Institute and the Department of Agrarian Reform.

Today, most pineapple growers have managed to increase their yield to 20- 30 percent by adopting technologies introduced by the DA.

Queen Pineapple is continuously brought to Manila and cooperatives, like Labo Progressive Multi-Purpose Cooperative, have products showcased in supermarkets all over the Bicol region.

According to Ms. Marcelino, community based organizations that process pineapple products help maximize the harvest of pineapple growers. “Dahil sa surplus of production, kalimitan may hindi pumapasa sa quality control. Kaya batterball pineapples, these are centers, batterball pineapples are namin isinagawa ang project na ‘Utilization ripened pineapples that have failed utilized as main ingredients for and Processing of by-products out to grow in size due to poor cultural products such as pastries, juices, of Pineapple.’ Ito ay isang BAR-funded management. It tastes the same as wine, and vinegar. project na isinagawa noong 2008 at maganda regular sized queen pineapples, but naman ang kinlabasan kasi may mga takers way smaller, usually about the size Still, one of the challenges faced by kaagad sa aming mga teknolohiya,” added of a man’s fist. Batterball pineapples Ms. Rancho and Ms. Pimentel of Marcelino. do not make it to Manila and are the San Lorenzo Ruiz Association sometimes thrown away because is their supply of pineapple. Having A lot of the pineapple products in no one would buy them. Through been invited to a number of trade Camarines Norte are processed into the community-based processing turn to page 30

APRIL - JUNE 2018 BAR R&D DIGEST 13 Maize Silky Sip: Your diuretic juice fix

by Daryl Lou A. Battad

maize has greatly expanded to feeds, fuel, and other value-added products thanks to technological advancements and research and development (R&D). iuretics are medicines that bring harmful side effects. With the help reduce the amount of growing health-conscious population, Cagayan Valley is considered the corn Dwater in the body. They are more people are resorting to capital of the country, being the top used to treat the buildup of excess alternatives while still in good shape producer contributing about 23.9 fluid in the body that occurs with because after all, “prevention is better percent to total corn production. some medical conditions such as than cure.” Through the initiatives of the congestive heart failure and liver and Department of Agriculture-Cagayan kidney diseases. Some diuretics are Amazing maize silk Valley Research Center (DA-CVRC) also prescribed to treat high blood of the Regional Field Office (RFO) 2, pressure by reducing the amount Maize or corn is one of the major there is an increased consumption and of fluid in the bloodstream. There crops grown abundantly in the appreciation of corn in the region that are various types of diuretics that Philippines. In fact, it is considered a resulted from its R&D activities, that are ought to treat existing medical staple food of most Filipinos. Aside subsequently leads to increasing the conditions but some perceive them to from being a food source, the use of crop’s by-products. Maize silk is one.

14 APRIL - JUNE 2018 BAR R&D DIGEST Traditionally thought of as a waste time when we asked ourselves how drink craze for consumers, young material in corn production, maize or do we utilize the waste?” Aquino said. and old alike. corn silk (Maydis stigma) is a collection Thus, the project came about. of fine, soft, fiber-like threads from In fact, in collaboration with the the flower of the maize plant. Its Under the Bureau of Agricultural national Nutrition Council of the color can range from yellow, green, Research’s (BAR) National Technology Philippines, Aquino and her team to red and light brown. However, Commercialization Program are looking into the possibility of its medicinal properties made it (NTCP), the project “Technology promoting the Maize Silky Sip safe a popular remedy of indigenous Commercialization of Developed for infant use, targeting those who Western communities to various Corn Silk Products from Corn Silk suffer from pediatric UTI. illnesses such as urinary tract in Region 02” aimed to increase the infections (UTI), and kidney and income of corn farmers through Currently, the Maize Silky Sip bladder infections. additional returns from corn silk is packaged in a 350-ml glass utilization. To achieve this, the project bottle and priced at 25 pesos. To Among its numerous health benefits, was set to develop healthy and market- further improve the packaging corn silk is best known for its attractive corn silk-based products; without compromising market diuretic properties. Since then, develop capability of potential competitiveness, the research corn silk has been purposed as an farmers’ organization and processors team is now collaborating with important natural-based alternative to engage in product processing and the Department of Science and that can also treat cystitis, edema, commercialization; establish product Technology to analyze and establish kidney stones, prostate disorder, profitability analysis; and eventually its nutritional value and specially bedwetting, and obesity. Various register the products with the to determine appropriate natural studies likewise point to the silk’s Department of Trade and Industry preservatives that can prolong the other uses such as its anti-fatigue, (DTI) and the Intellectual Property shelf life of the product. Presently, a anti-depressant, and antioxidant Office of the Philippines. bottle of the Maize Silky Sip can last properties. Such amazing potentials for up to five days. propelled researchers to further study The project adopted the technology the maize silk’s pharmacological for green corn production, preferably Further, field trials are continuously applications. Open Pollinated Variety (OPV) which being undertaken at CVRC to involved securing certified seeds, soil establish the best stage to gather The Maize Silky Sip testing, land preparation, pest and the silk without affecting the grain fertilizer management, and harvesting. quality. This, according to Aquino, is Given these health benefits, DA- The corn silk was then collected a measure to sustain the supply of CVRC researchers, led by then Rose after harvesting green corn, and was the silk as this will be integrated to Mary Aquino, now the DA-RFO processed immediately after collection. the region’s value addition to corn. 2 regional technical director for research and regulations, furthered With the brand name, Maize Silky “We want the silk to be out of the the potentials of corn silk. Not only Sip, this became the newest addition corn’s list as a waste product. DA- does it add more value to the crop, to the Mangi Maxi product lines of CVRC commits to fully utilize the but more importantly, it will aid DA-CVRC. So far, the silk is processed silk as a refreshing, healthy diuretic in the increase of income of corn through boiling and fermentation, beverage,” Aquino concluded. ### farmers in the province. blended with lemon grass, and sweetened with honey. “We would like ------With the wide range of value-added to target the health-conscious market, For more information: products that DA-CVRC already that’s why we used these to appeal to Ms. Rose Mary G. Aquino developed out of corn, Aquino’s their taste,” Aquino shared. Regional Technical Director for research team intended to utilize even Research and Regulation the waste product. “Currently, we Packed with vitamins, proteins, Department of Agriculture – have developed food products from carbohydrates, calcium, potassium, Regional Field Office 02 corn such as coffee, , corn- magnesium and sodium salts, volatile Tuguegarao City, Cagayan mixed grits, and fried binatog. We oils and steroids, and saponins, the Phone: +63 926-051-6710 mostly use the grains, and that’s the Maize Silky Sip is sure to become a email: [email protected]

APRIL - JUNE 2018 BAR R&D DIGEST 15 Ice cream made from

by Leoveliza C. Fontanil Adlay

ce cream is one of the most of research activities on adlay, wanted to make unique products that popular summertime cravings. the Department of Agriculture- are not yet done by other regions. It is always best served in a cone Regional Field Office (DA-RFO) 4B They are always looking for the I (MIMAROPA) has been consistent rather in a cup. Cones are designed to other potentials of crop. “Kaya sa complement the sweet, creamy taste of in developing technologies and tuwing makakakita kami ng tindahan ice cream. One is better fulfilled if after carrying out initiatives that will or pasalubong center ay lagi kaming consuming the ice cream, one is treated further improve and promote the nagtitingin ng mga products na pwede to a crispy crunch of sugar cone. adlay crop. One of its most notable magawa out of adlay at iyon ang bigla feats is a product called Adlay Sweet naming naisip,” she revealed. As ice creams become more elaborate, Cone. one can choose to have chocolate, It was during the 12th Agriculture nuts, honeycomb or colored sprinkles Adlay, known as a healthy, versatile and Fisheries Technology Forum and as decorations, adding a little extra food ingredient, can be ground Product Exhibition (NTF) held at SM excitement, and giving a much better into flour and used to make breads, Megamall, Mandaluyong City that the “wow” of flavor to the whole ice cream pastas, porridge, and among others Adlay Sweet Cone was first exhibited. eating experience. just like rice. It has a good eating “At that time, eight packs of Adlay quality, revealing that adlay grains Sweet Cone lang ang aming nagawa at An ice cream cone or “apa” in Tagalog, can also provide essential nutrients nang nakita ito ng Mama Sita’s binili nila is a dry, cone-shaped pastry, usually needed by the body. lahat ang display namin, at simula noon ay made of wafer similar in texture to a nag-oorder na sila sa tuwing may event,” waffle, which enables ice cream to be The DA-MIMAROPA, led by Ms. Mendoza said. held and eaten without a bowl or spoon. Lorena B. Mendoza, also the Adlay focal person, was on its track in When it comes to taste, Mendoza Nowadays, there are many types of showcasing techniques on how shared that the Adlay Sweet Cone cones to choose from in the market. to prepare various affordable, is thicker, crispy, and has a little Various types of commercially available nutritious, and palatable adlay bit lumpy texture as one chews it cones include cake cones, sugar cones, delicacies. providing an interesting twist to waffle cones, and pretzel cones. Most the customers’ delight. Even if of them are now creating much more “Marami na kaming nagawang products eaten alone, Adlay Sweet Cone is appeal in the market as they value out of adlay, katulad ng adlay broas, more delicious compared to other the uses of each cone type with the cookies, , , turones de commercially available cones in the different variations, uniqueness, and adlay, arrozcaldo, , patiktik, market. “Marami nang nakapag-try ng special features. sinukmani, polvoron, noodles, at shing- aming adlay sweet cone at laging may aling,” Mendoza said. “Nakagawa product display kami sa tuwing may But have you ever heard of sweet cone na rin kami ng adlay softy ice cream, invitation. At humanga talaga sila na made from Adlay? naisip namin ang ka-partner ng ice yong adlay flourpala ay nagagawang cream ay apa, at doon nga pumasok yong adlay sweet cone at mas masarap daw How it all started adlay sweet cone,” she added. sa karaniwang cone,” she added. The product shelf-life of the product can As one of the active implementers DA-MIMAROPA developed reach up to four months with proper various products because they

16 APRIL - JUNE 2018 BAR R&D DIGEST keeping at the storage.

Today, Mendoza said that the product has made many orders from Mama Sita’s and the DA-RFO 5 has also been ordering their products to complement in the Bicol region’s bread fruit or rimas ice cream.

“Sa ngayon plano naming magkaroon ng information caravan, una sa area namin to promote the product. We also prospect na magkaroon kami ng ugnayan sa DA-AMAD,” she added.

The DA-MIMAROPA envisioned a partnership with the DA-Agribusiness and Marketing Assistance Division (AMAD) to give them important information on market development tells the body that we are still hungry including calcium (25 mg), phosphorus services, assist them in identifying so you may want to have a second (43.5 mg), iron (5 mg), niacin (4.3 potential market linkages, private serving. mg), (0.28 mg), and riboflavin (0.19 adopters, and market matching mg), and has a high fiber that shows activities so that they are able to Aside from sugar, tapioca can cause promising results in anti-cancer, develop an agricultural product certain concerns as well. Tapioca anti-inflammatory, and blood sugar- market for the Adlay Sweet Cone. naturally produces cyanide. While lowering properties for optimum health the manufacturing process most of the human body. Comparing it to the commercially- likely gets rid of the cyanide, there available cones is still a risk, no matter how small, That is why consuming a piece of that eating tapioca or anything Adlay Sweet Cone is considered a Commercial cones are mostly blended with tapioca in it could introduce sweet treat much better than eating the with lots of sugars, wheat flour, and cyanide into the body. Products that usual, commercially-available ice cream tapioca flour (a starch from cassava have tapioca can enjoy every once cone. plant). Other than having one percent in a while without worry, but real of the amount of iron recommended problems can quickly arise when you A year after DA-MIMAROPA first daily, there is no nutritional benefit in are consuming multiple per day. introduced Adlay Sweet Cone into having an ice cream cone. Based on the public; they showcased it again its percent daily values and nutrition Unlike typical commercial cones, during the 13th NTF hailing it as one facts by the Food and Nutrition the Adlay Sweet Cone is made from of the winners of the best innovative Research Institute (FNRI), 100 brown sugar, water, and wheat flour, products. ### grams of servings of any type of and instead of using tapioca flour, commercial cones has a total of 417 adlay grain flour is being used. ------calories percent daily values. For more information: Adlay grain is highly nutritious. Ms. Lorena B. Mendoza A typical cone will net around 10 According to a chemical analysis also Adlay Focal Person grams of sugar which is almost 50 provided by the FNRI, a 100-gram DA- Regional Field Office 4B percent of the recommended daily serving of adlay is superior in terms (MIMAROPA) intake. Consuming high amounts of its food energy content (365kcal), Bacenaga, Naujan Oriental Mindoro of sugar can lead to weight gain, rich in carbohydrate content (73.9 Phone: 0917-539-9975 diabetes, and increased production g), protein (12.8 g), and fat (1.0 g). email: damimaropa.researchdiv@gmail. of ghrelin - a hunger hormone that It is also packed with other minerals com

APRIL - JUNE 2018 BAR R&D DIGEST 17 Kapis chips: Nutritious finger food from the sea by Rena S. Hermoso

nown for its ivory locals usually engage in kapis craft of Bureau of Fisheries and Aquatic translucent shell, kapis or making. The knowledge of processing Resources (BFAR) Region 3, by Kwindow-pane shell (Placuna kapis shells into exquisite decorative processing the kapis meat into chips, placenta) is mainly processed into and gift items has been passed down an opportunity for additional source lanterns, candle holders, window from one generation to another. of income has opened and at the same panes, lamp shades, flower vases, time maximum utilization of kapis was chandeliers, among other decorative Aside from this, they also utilize made possible. items. Indigenous to various parts of the kapis meat by cooking it into our country, kapis is a very promising delectable Filipino dishes such as adobo, Smaller than the commercially fishery commodity given the local and , shanghai and by processing available chips such as tahong chips, global demand for it either as a raw it into finger foods such as chips and the kapis chips is very rich in protein material or as a processed product. kropek. making it a healthier option for finger However, unbeknownst to many, food. If properly stored, it can last up kapis is also an edible marine bivalve The idea of kapis chips came to six months. Currently, the available mollusk like tahong, talaba, kuhol, and from one of the members of the flavors ofkapis chips are original tulya. KALIWANAG Rural Improvement and sweet and spicy. Kapis chips Club (RIC), a cooperative in Samal are available in 75g, 150g, and 250g Samal, Bataan is one of the that engages in the development of pouches and sold at Php 100, Php 200 municipalities in the country that has kapis-based products. According to and Php 300, respectively. It can be a rich resource of kapis. Thus, most Dr. Lilian C. Garcia, regional director bought at the municipal and provincial

18 APRIL - JUNE 2018 BAR R&D DIGEST tourism offices in Bataan and at the iyon ang nanganganak to increase the “maximum utilization of fishery pasalubong center in Samal, Bataan, production.” She also added, “We products through application of as well. regulate harvesting of small kapis appropriate technologies increases and breeders. Bawal kunin iyong less productivity and income, and Six years after its inception, the kapis than two inches na kapis and iyong generates jobs.” With this, the project chips with its palatable taste have breeders.” was aimed to: improve the existing continued to spark and attract the kapis based products and develop attention of the buyers according to KALIWANAG RIC is one of the new ones; develop the packaging of Ms. Gladys T. Resubal, aquaculturist cooperatives in Samal that was the products; capacitate cooperators/ from the Office of the Provincial supported through the project, beneficiaries in the production of Agriculturist in Balanga City, Bataan. “Technology Promotion and kapis products; improve production Aside from the income generated Utilization of Window Pane Oyster facilities; and assist in the promotion through making wonderful decorative (Placuna placenta) Products,” funded and marketing of the kapis products. and gift items from kapis, they are also by the Bureau of Agricultural ### now earning an additional estimated Research and implemented by BFAR annual income of Php 200,000 from Region 3, provincial government of ------the profits of sellingkapis chips. Bataan, and local government unit For more information: of Balanga. Ms. Gladys Resubal To ensure that they would have Aquaculturist sufficient stock ofkapis and to Dr. Lilian C. Garcia, project leader, Office of the Provincial Agriculturist avoid its exploitation, Ms. Resubal and Ms. Resubal, co-project leader, Balanga City, Bataan said that per sanctuary they “stock realized the potential of the kapis Mobile: 0918 298 9814 more than a ton of kapis breeders, industry in Bataan. They saw that email: [email protected]

Fresh Kapis (Placuna placenta)

Kapis Chips

APRIL - JUNE 2018 BAR R&D DIGEST 19 Goat meat on-the-go by Ephraim John J. Gestupa

ilipinos have impeccable According to Ms. Venus Quines from goat-raising through the research and taste and it shows even to the Department of Food Science and development (R&D) efforts done by Fthe simplest “pulutan.” In an Technology of Central Luzon State BAR. occasion where eating isn’t even the University (CLSU), goat’s meat may main activity, the food still has to be be popular among those who eat it According to Dr. Alma De Leon from delicious. as pulutan, but as processed, ready- the Department of Food Science and to-eat products, such form has not Technology in CLSU’s College of In Northern Luzon, a favorite partner yet been properly developed. CLSU Home Science and Industry, “some for a round of drinks is chevon or has therefore placed themselves to be of CLSU’s R&D activities supported goat’s meat dishes. Ask anyone from among the universities at the forefront by DA to improve goat production Ilocos Norte and they would tell of further realizing the profitability of are the breed improvement through you that no celebration is complete chevon through product development. the three-way-cross goats and without papaitan, kaldereta, or kinilaw “Together we can claim na sa kambing, mutton commercialization.” Now na kambing. It’s no wonder the Ilocos may kita,” said Ms. Quines. that the supplies of goat’s meat were region is among the top producers of improved it was only natural to begin goat and goat-based products. This year, CLSU unveiled three building product-based enterprises. new and innovative chevon-based Because we live in such a fast-paced products through a research initiative Aside from the development of world, the locals who once enjoyed funded by the Bureau of Agricultural local goat production Central Luzon, eating goat’s meat at home in the Research (BAR) through its National another reason why CLSU ventured province may have likely moved to Technology Commercialization into chevon food processing is the the city or even overseas, the laid back Program titled “Enhancement if increasing awareness of consumers provincial lifestyle was traded in for a Innovative Chevon-Based Products to be more health conscious. When busy and frantic urban hustle. Towards Commercialization.” compared to traditional protein sources such as poultry, pork, or beef, What still remains is a longing for CLSU saw that the time was ripe to goat meat has the lowest total fat, a taste of home. So the folks from bring chevon-based products not saturated fat, and cholesterol. Chevon Central Luzon, a region that also has a only to the local market but also also contains higher levels of iron and growing goat production industry, set internationally. Both Central Luzon protein compared to equal portions out to bring beloved homemade goat and Northern Luzon had earlier of other cooked meat. dishes to the city. began improving the practice of CLSU’s project developed the

20 APRIL - JUNE 2018 BAR R&D DIGEST following products: Instant chevon particular dish is tenderized and kambing. However, the vacuum packed papaitan, chevon jerky which they grilled goat’s skin. Kapukan is a salad chevon needs to be packed and branded as bak-wa, and Instant (ceviche) while papaitan is a stew. sterilized in a food processing facility in kapukan. From the recipe, to Both are sour but papaitan has bitter Metro Manila. Due to the distance of the business mode, to consumer notes in its taste. Instant kapukan our University to the food processing feedback, to the packaging, CLSU’s can be conveniently consumed by facility, the team decided to process project identified and enhanced the boiling the dehydrated chevon skin vacuum-packed restructured chevon production process of the ready-to-eat bits for 10 minutes and then drained. instead,” explained Dr. De Leon. chevon products. After which it is spiked with mixture and ginger juice, finely CLSU, through its Technology Transfer Earlier on during the study, CLSU chopped dehydrated onions, bell Office headed by Dr. Pablo Rafael, conducted a survey in 10 towns within pepper and chili pepper which are also is offering the technology they have Nueva Ecija through self-administered found in the packaging container. developed in processing instant-chevon questionnaires. The survey helped products to private individuals who determine the most popular chevon Probably the most unique of the are interested in starting a business on dishes among consumers as well as bunch is the chevon jerky or bak-wa. chevon products. served relevant baseline information Bak-wa is a Chinese meat snack made for the university to come up with up of the ground goat’s meat spiced As of July of 2018, CLSU has been a marketing strategy. Based on the with salt and chilli, marinated for two selling their instant chevon products results of the study, the three most days, made flat against a sheet tray, on campus: at Dairy Box located at popular dishes were papaitan, kapukan, dried and cut to pieces around an inch the PCC Compound and at U-Mart. and kaldereta. wide. After drying, staff at CLSU’s Papaitan and kapukan are sold at food laboratory would coat the Php150.00/ 50 gram pack while bak- Prototypes of these products flattened chevon first in mango puree kwa is being sold at Php 250.00/100 were then made as part of the before packaging them in vacuum gram pack. ### undergraduate thesis of the BS in sealed ziplock containers that keep the Food Technology students. They products fresh for six months. One ------used various kitchen recipes in just has to pop them out and eat the For more information: cooking these dishes for the initial chevon jerky off its packaging, no Dr. Alma A. De Leon formulations and developed specific cooking needed. College of Home Science and Industry protocols to stabilize the products. Central Luzon State University Resulting prototypes were then CLSU is currently working on Science City of Muñoz subjected to consumer testing and the developing a fourth instant chevon Nueva Ecija, Philippines most acceptable ones were used in dish. “We have come up with the Phone: +63 (044) 456 7212 the pilot production operation of the prototype of binalot na kalderetang email: [email protected] study.

Instant papaitan is a take-off from the traditional papaitan which is a native delicacy from Northern Luzon. The chevon meat is dehydrated and placed inside a sealed container for longer shelf life that lasts for six months. The spices and seasoning have already been incorporated to the chevon bits and all one needs to do is boil the dehydrated chevon bits for 10 minutes.

Instant kapukan follows a similar concept but the goat’s meat for this

APRIL - JUNE 2018 BAR R&D DIGEST 21 Feeding your skin with coffee by Rita T. dela Cruz

magine the smell of roasted organic plantations and marketing competitiveness. fine ground coffee beans, of these farm products. “Value- Ibrewed and poured in a cup. adding activities and establishing The product was adjudged as Now scrap that and imagine the new markets were implemented a winner because the product same freshly-roasted ground coffee to increase people’s income, provided a good option for coffee being slathered on the face and the divert them from uncontrolled farmers in terms of marketability, body as part of a beauty regimen. exploitation of natural resources in especially in cases when the price The lush coffee aroma does not the area and to show them that they of coffee is low. According to only make the skin smell amazing, do not have to migrate in search of the judges, “Tuloy-tuloy lang ang it also has the ability to exfoliate better jobs once enterprises have production nila ng kape kahit mababa leaving the skin polish as well. been put in place,” explained Dr. ang presyo ng bentahan, kasi sure sila Taño. na may market pa rin, at equally- Packaged and bottled into a two-in- competitive prices kahit papano.” one wonder product called “Coffee First public appearance Body Scrub and Massage Cream,” According to Dr. Taño, the product a result of years of study led by Dr. The Coffee Body Scrub and is being marketed under the Estela Taño of the Green Rescue Massage Cream was first introduced trademark Masalukot, named after Organic Association, Incorporated by the group of Dr. Taño in a mountain in Candelaria, Quezon (GRO, Inc.). 2015. It was one of the featured Province, which was also the site products of GRO, Inc. at their of the project. The Masalukot This research initiative was part booth during the 11th Agriculture Black Gold Coffee Body Scrub of the outputs of a project titled, and Fisheries Technology Forum and Massage Cream comes in two “Promotion of and Product Exhibition (NTF) on sizes: small (120ml) and big (250ml) and Cacao under Coconut in 7-9 August 2015 at SM Megamall, which are sold for Php199 and Candelaria, Quezon” implemented Mandaluyong City. The event was Php399, respectively. by the Quezon Agricultural organized and spearheaded by BAR Research and Experiment Station in support to the funded researches (QARES) in Tiaong, Quezon in implemented by partner-institutions All-natural body scrub and 2011-2014. Funded by the Bureau all over the country. massage cream of Agricultural Research (BAR), under its National Technology The product took the limelight “Who would want to rub chemicals Commercialization Program further when it won the second on their skin when there is an all- (NTCP), the project aimed to prize for the “Best New Product natural alternative?” asked Dr. Taño promote organic production Award” during the 2015 NTF. to the attendees during the BAR technology for coffee and cacao All the entries for that year were Seminar Series on 23 June 2016 under coconut plantation. evaluated based on creativity and wherein “Coffee Body Scrub and uniqueness, relevance to food Massage Cream in One” was one of One of the activities undertaken security, health and wellness, good the two featured topics. under the project was product product attributes, packaging and development using materials from labeling, and market potential and According to the presentation of

22 APRIL - JUNE 2018 BAR R&D DIGEST APRIL - JUNE 2018 BAR R&D DIGEST 23 Dr. Taño, “this new coffee body non-hereditary dark circles under coffee beans, 300 ml Virgin Coconut scrub uses all-natural ingredients the eyes,” she explained. Oil, and 5 grams beeswax. not found in ordinary chemical- based body scrub and exfoliators.” She added that “ is loaded “Heat all together under low fire with antioxidants which help fight for about 30 to 45 minutes. Stir When asked why a coffee body premature skin aging, wrinkles, sun occasionally. Let it cool. Pour in scrub and massage cream in one, spots and fine lines.” suitable containers and label,” she she cited [at least] five benefits methodically explained. of the products. “Because it has However, she mentioned that not exfoliating and anti-inflammatory all coffee scrubs are created equal She also demonstrated how the properties, temporary cellulite since according to her, the caffeine product is used. “First, shake the reduction effect, improves blood content of the coffee scrub is an bottle, put drops of the coffee circulation, reduces eye puffiness important factor. “Some coffee scrub on the skin. Rub gently on the and makes skin super smooth and scrubs use recycled skin. Dead skin cells and dirt will clean.” grounds which means much of the fall off. Continue scrubbing until caffeine content is depleted. This the skin is clean and smooth.” She She added that aside from being an new coffee body scrub is made from also cautioned users that “they may “amazing exfoliant”, the product the finest roasted ground beans experience perspiring indicating that itself has caffeine, an effective ever thus, cannot be compared with the skin pores had been opened, just stimulant when consumed as any other known body scrub,” she dry with a towel.” ### beverage but has “lesser known explained. benefits” when it comes to its ------effects when applied on the skin. Do-It-Yourself body scrub and Contact details: massage cream Dr. Estela C. Taño “Caffeine helps tighten the skin Technical Consultant and helps reduce cellulite. When During the seminar, Dr. Taño Green Rescue Organic applied under and around the eyes, demonstrated how an individual Association, Inc. it can minimize the appearance of can prepare the product even at Tiaong, Quezon puffy eyes because caffeine restricts the comfort of their own homes. Mobile: 0925-886-2765 blood vessels, reduces swelling and Among the basic materials were: email: [email protected] inflammation. It can also help treat 150 grams roasted fine ground

24 OCTOBER - DECEMBER 2017 BAR R&D DIGEST This new coffee body scrub uses all-natural “ ingredients not found in ordinary chemical- based body scrub and exfoliators... it has exfoliating and anti-inflammatory properties, temporary cellulite reduction effect, improves blood circulation, reduces eye puffiness and makes skin super smooth and clean.” - Dr. Taño

APRIL - JUNE 2018 BAR R&D DIGEST 25 limy veggies, saluyot (Corchorus olitorius) and okra S(Abelmoschus esculentus), although not as popular as other vegetables, are considered powerhouse when it comes to valuable nutrients.

Saluyot is an excellent source of vitamins A, C and E, fiber, minerals including calcium and iron and other micronutrients. The leaves are highly nutritious and rich in essential amino acids and proteins. It contains antioxidants such as β-carotene, α-tocopherol, glutathione and phenols, among others. Its extract has been reported to suppress the inducing effects of dioxins. Its polyphenolic isolate has shown anti-obesity effect, while its aqueous extract has been found to have protective effect in arsenic-induced myocardial injury. The methanolic extracts of saluyot seeds have also shown a broad spectrum of antibacterial activity.

Meanwhile, okra has the most important vegetable source of viscous fiber, an important dietary component to lower cholesterol. It has high-content of carbohydrates, proteins, glycol-protein, and other dietary elements enhance the importance of this foodstuff in the human diet. Due to the various uses of its leaves, buds, flowers, pods, and stems it has been labelled as a multipurpose SalOkra: crop. Okra’s nutraceutical value may be regarded as an important area of the nutritional and Wonder-duo for health and wellness phytotherapeutic research being an important source of vitamins, by Patrick Raymond A. Lesaca calcium, and potassium.

photos from: http://www.livemint.com and cdc.gov 2626 APRILJuly –- JUNESeptember 2018 2017 BAR R&D BAR DIGEST R&D DIGEST Not only are saluyot and okra Bureau of Agricultural Research made by the Nutrition Business nutritious, they are also widely through its National Technology Journal, there will be an increase attributed for their medicinal properties, Commercialization Program. of 10-18 percent per year on having found no toxin or significant nutraceutical and cosmeceutical anti-nutritional factors. This makes According to Ms. Tres Tinna Martin, production. Putting this into saluyot and okra or simply, “SalOkra”, project leader, specifically, their perspective, saluyot and okra may a term coined by Atty. Abdurrahman research study aimed to: 1) develop deliver a strong impact not only to T. Canacan, Chancellor of Mindanao capsule, jelly, and skin cream products health, beauty and wellness industry, State University - General Santos City from the extracts of saluyot and okra; 2) but also to the agri-business sector (MSU-GSC), a wonder-duo for health determine safety, quality, and biological and the small-time farmers and and wellness. property of nutraceutical and backyard gardeners. nutricosmetic products developed from SalOkra for health and wellness saluyot and okra through Food and The researchers from MSU- Drug Administration (FDA)-approved GSC conducted several tests Given the huge potential of SalOkra, analytical tests; and 3) provide training and experiments including researchers from MSU-GSC conducted to target adopters of the technology phytochemical screening, a study that evaluated the nutraceutical for potential entrepreneurship. microbiological test, pharmaco- and nutricosmetic properties of toxicological, validation tests, saluyot and okra through chemical Considering its nutraceutical and antioxidant activities, Radical- and bio-guided assays specifically, nutricosmetic properties, and with Scavenging Activity, and anti- their antioxidant, antimicrobial, people going more health- and beauty- hyperglycemic property test, among antihyperglycemic properties. The conscious, SalOkra can be considered others. project titled “Evaluation and as valued sources of raw materials Development of Nutraceutical in the development of products The scientific validation of the and Cosmeceutical Products from for nutraceutical and cosmeceutical identified medicinal resources of Saluyot and Okra: Protective and purposes. saluyot and okra were conducted Preventive Alternatives for Health through bioguided assays and Wellness” was funded by the As a matter of fact, in a projection (pharmaco-toxicological and

APRIL - JUNE 2018 BAR R&D DIGEST 27 microbiological). The bioassay tests were developed under the name and processes in product preparation. (antioxidant, antimicrobial, and “Nateura,” which pertains to the anti-hyperglycemic) that will confirm natural ingredients saluyot and okra as Quality analysis of all the the nutraceutical and cosmeceutical its major components. products in determining the heavy properties of the plants were also metal content, moisture and pH were conducted as well as the product Nateura Antioxidant Capsule measured. All parameters tested for development, safety testing, and boosts the body’s natural defences quality assurance showed results that quality screening of saluyot and against lifestyle-related diseases. conform to the standards specified for okra nutricosmetic products were It was made from combined cosmetic products. The other physico- conducted. phytonutrients of saluyot and okra that chemical parameters such as size, shape, helps the body fight daily stress. color, uniformity of weight, viscosity, All tests were carried out and and skin irritation likewise conformed done using the standard research Nateura Hand and Body Lotion to the standards. protocols. The capsule, face cream, is formulated to give a baby- and lotion generated from saluyot smooth skin. Enriched with natural Saluyot leaf and okra pod and okra were subjected to post antioxidants and emollients from extracts, which were used in the production testing to validate their saluyot and okra, it helps prevent the products, have shown antimicrobial and antioxidant, antimicrobial, and skin from looking dry and unhealthy. antioxidant activities. antihyperglycemic analyses. Nateura Face Cream moisturizes Saluyot leaf extract administered orally Products developed from SalOkra and soothes tired and dry skin. It and subcutaneously exhibited notable contains natural antioxidants from antihyperglycemic activity in both Three products were developed saluyot and okra proven by science to alloxan-induced and normoglycemic from SalOkra. These are: 1) saluyot promote fresh and younger-looking rats. Saluyot capsule has shown and okra capsule, 2) hand and body skin. capacity to reduce blood glucose levels lotion with saluyot and okra extracts, comparable with the commercially and 3) face cream with saluyot and In 2016, Nateura was officially available supplement. Developed okra extracts. registered as a trademark for the products exhibited acceptable physico- nutraceutical and cosmeceutical chemical properties and heavy metal Individual preparations for each line products of MSU. Likewise, the content. Meanwhile, both the face product were meticulously conducted university has patented 12 Utility cream and lotion exhibited capacity to at MSU-GSC. The product lines Models (UMs) for the formulations retain moisture in a comparable degree

28 APRIL - JUNE 2018 BAR R&D DIGEST to the commercial products. additional income. Furthermore, face cream and lotion were conducted when the novel plant material for technology transfer to potential The MSU-BAR partnership through sources become readily available and adopters and entrepreneurs. The MSU- this study is in line with the drive of are sufficient to meet local demands, GSC is currently complying with the the government to promote the use the new line of drugs and cosmetics requirements set by FDA to be granted of traditional medicine. Republic to be manufactured will be cost- a License to Operate (LTO) for the Act 8423, otherwise known as the effective targeting improved health full-scale production and marketing of Traditional and Alternative Medicine and personal care of the general the Nateura products. ### Act (TAMA) of 1997, advocates populace. ------the use of traditional medicine For more information: nationwide. As for the marketing strategy, the Ms. Tres Tinna Martin/ group of researchers from MSU- Dr. Edna P. Oconer With the utilization of the research GSC will focus on grassroots Science Department output, it is expected that demands marketing, targeting the masses as College of Natural Sciences and for saluyot and okra will escalate consumers. The Nateura products Mathematics necessitating mass cultivation of will be made cheap and affordable Mindanao State University these vegetable not only as food crop to the buying public while ensuring Fatima, General Santos City but also for its cosmeceutical need, their nutraceutical and cosmeceutical Phone: +63 (83) 380-6555 thus providing opportunities for properties. Furthermore, trainings email: [email protected] local farmers/growers to generate on product development on capsule,

APRIL - JUNE 2018 BAR R&D DIGEST 29 Sweet success...from page 12

fairs where the demand for their products is high, Pimentel expressed This year, Camarines Norte Lowland Seeing the success of the research their need for an area where they can Rainfed Research Station (CNLRRS), projects focusing on Queen grow their own supply of Queen BIARC’s research station in Daet, Pineapple, BIARC, CNLRRS, Aklan Pineapple, and the support needed to Camarines Norte, is working on State University, and the Bureau of put up a production facility in order a compendium project under the Agricultural Research (BAR) have for their products to secure Bureau leadership of Ms. Maria Christina moved on to adopting similar research of Food and Drugs accreditation. Campita, senior science research strategies in improving the yield of Right now, their association relies on specialist at CNLRRS, that would other pineapple varieties such as Red its women members to buy the excess consolidate the extensive body of Spanish Pineapple. This was after harvest from their farmer husbands knowledge on pineapple generated Secretary Emmanuel Piñol’s marching who manage pineapple plantations. by research and development orders for BAR to conduct research (R&D) activities in the region. This initiatives aimed at improving the taste Another challenge faced by pineapple compendium project serves as a of the Red Spanish Pineapple variety growers in Camarines Norte was user manual for Good Practices which is usually only used for fiber observed by both Ms. Marcelino and (GP) stakeholders highlighting production. ### Mr. Hetosis. They pointed out the need the technology generated, existing for farmers to adhere to a cropping practices, success stories, and ------calendar that would ensure a steady SWOT (Strengths, Weaknesses, For more information: supply of Queen Pineapple throughout Opportunities, and Threats) analysis Ms. Maria Christina F. Campita the year. of the industry. Senior Science Research Specialist Department of Agriculture “Minsan ang nangyayari po ay dahil walang Through the continuous R&D efforts Camarines Norte Lowland Rainfed control yung pag-aani halos nagsasabay of DA-RFO 5 and the growing Research Station sabay yung supply ng pineapple at doon po enterprises established in Camarines Calasgasan, Daet, Camarines Norte bumababa yung presyo ng pinya,” revealed Norte, Queen Pineapple has grown Mobile: +63 09395668973 Mr. Retosis. to be a sweet staple of Bicolandia. email: [email protected]

30 APRIL - JUNE 2018 BAR R&D DIGEST Cacao...from page 7 said that “[i]f marketed well, the selling points of the cacao wine are (1) its unique origin—that it comes from the pulp. If I am not mistaken, this is the first cacao wine in the world that is made from the pulp. Most cacao wines are wines that have been infused with either cacao beans or chocolate; (2) its delicious taste–it is a good option for a dessert wine; and, that (3) it is made by our local farmers.” “Grape farmers have their own wine. Now, our local cacao farmers make cacao wine. How wonderful is that!” ended Ms. Cinco.

Ms. Cinco learned the existence of the DA-QARES cacao wine when she visited Mr. Godofredo Dereza (or Mang Fred for short), a cacao farmer from Nagcarlan, Laguna. “He showed me the cacao wine that Mr. Bihis of DA-QARES taught and trained them to make,” she added. According to Mr. Bihis, “Mang Fred was the president of Laguna Cacao Farmers’ Association (LACAFA) when they approached us for cacao processing technologies. They adopted the technologies and are producing cacao wine.” “Currently, [he] is the president of Samahan ng Magsasaka ng Barangay Banilad, member of LACAFA and Cacao Farmer’s Association of Nagcarlan (CFAN). He’s still producing cacao wine together with other members of CFAN,” added Mr. Bihis.

The Cacao Farmers’ Association of San Antonio, Quezon are now producing cacao wines in commercial scale. The wines are available at 375mL bottles and sold for Php350 at Quezon’s BEST, Tiaong and Tiaong Tourism. “Ngayon ang pinakamalaking pinagbebentahan ng cacao wine natin ay sa TienDA na ginagawa ng Department of Agriculture,” concluded Mr. Bihis. ###

------For more information: Mr. Dennis DL. Bihis Science Research Specialist II/ Research Coordinator Quezon Agricultural Research and Experiment Station Department of Agriculture 4A Lagalag, Tiaong, Quezon Tel./Fax no. (042) 585 7101 email: [email protected]

APRIL - JUNE 2018 BAR R&D DIGEST 31 Do you know that cocoa butter, which is processed into chocolates, is not the only product from Cacao beans (Theobroma cacao)? The Quezon Agricultural Research and Experiment Station (QARES) of the Department of Agriculture-Regional Field Office 4A, has been developing novel products from cacao pulp (mucilage). One of these products is the healthy soap that comes in two sizes: regular bar soap and hotel-sized soap. According to Dennis Bihis, project leader, they’ve thought of this product due to its demand in a number of hotels in the area. This initiative is part of the BAR-funded project, “Cacao Commercialization in the Province of Quezon” under the National Technology Commercialization Program. (Photo by RDelaCruz)

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