what’s inside? R&D Notes: Farm repurposed into novel products > 4 Cacao: Food of the gods turned into wine > 6 Kapeng Barako Coffee Liqueur: Keeping the spirit of Batangas Coffee > 8 Sweet success from Queen Pineapple vinegar >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 This magazine is copyrighted by the Department of Agriculture-Bureau of Agricultural Research. No parts of this publication may be reproduced and distributed without the permission from the management and proper attributions from its original source. 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, PHILIPPINES 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 Filipinos 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 vinegars 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 kaldereta, and kinilaw 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.