2022 – Research | SDG 2 – Zero Hunger

Proponent/s: Jonathan N. Nayga, Aubrey Joy M. Balbin, Ellaine O. Sotelo

Abstract

The sudden outbreak of COVID-19 pandemic has resulted to disrupted food supply and value chain worldwide. Hence, there is a need to improve production management to meet the demand for food without neglecting its value to ensure profit. The farms and processing facilities should coordinate in the production of raw agricultural materials and in processing of food products to be sold to consumers. In the Philippines, goat raising is an important component of farm activities. Improving its value chain will likewise improve its economic value benefitting smallhold farmers. In Region 2, an initiative to enhance the goat food value chain was implemented through strengthening partnership with the network of stakeholders. The goat raisers were organized so that the capability building programs to improve goat production management and their entrepreneurial skills are honed. The organized farmers were registered as association or cooperative to make them qualified for government assistance programs. A private partner on food processing was also assisted under the technology business program and later invested in the establishment of food processing plant. For this particular initiative, 11 goat raising municipalities represented by 403 goat raisers were benefitted. With the organized system of production, an increase in the volume of raw materials by 57% was recorded, while 3.3 metric tons of different chevon products were sold to different consumers. Additional value-added products were also identified to further increase the value of the commodity. At present, this value-chain scheme was already presented to concerned government agencies for implementation in wider area of coverage.

Proponent: Victoriano V. Casco

Abstract

An agronomic evaluation of test entries of the Multi-environment Trail (MET) comprising new rice genotypes developed by the International Rice Research Institute was conducted during the 2022 Dry Season at the experimental area of the College of Agriculture, Isabela State University. The test entries were shared by the ASEAN Ricenet, a network of research institutions, universities and government research agencies in the ASEAN region where ISU - Echague is an active member. The Trial was laid out in a Randomized Complete Block Design (RCBD) with two replications. Agronomic data were statistically analyzed using the STAR software version 2.0.1 A total of 36 rice cultivars were evaluated for plant height, maturity, productive tillers and yield performance. Significant variations on plant height and yield performance were observed. On the other hand, there were no significant differences among test entries in the number of productive tillers and maturity. Based on yield performance, the best entries are 7, 2, 18, 23, 1, 15, and 8. These entries had a yield of at least 6 tons per hectare. Another season of performance test is now being conducted to validate these initial results.

Proponent/s: Mar Heisen A. Yanos, Johna Mae B. Udan, Jenifer Subia

Abstract

Mushrooms are a good source of protein, vitamins, and minerals with very little fat. It is the most well-known agricultural industry globally. Substrate type is an important factor on the growth and yield of oyster mushroom. The effect of agricultural waste as substrate for the cultivation of oyster mushroom (Pleurotus florida) was studied from February 20, 2022 to September 20, 2022 at Isabela State University, San Mateo Campus. Generally, the study aimed to determine the effect of agricultural waste as substrate on the attributes and fruiting ability of oyster mushroom. Six treatments (rice straw, saw dust, corn cob, corn stalks, corn husk and corn leaves) were supplemented with rice bran. The effect was compared to the conventional substrate rice straw and sawdust which served as control and was arranged following the Completely Randomized Design and replicated three times. Results of the study showed that the agricultural wastes as substrates produced similar number of caps throughout the observation period. No further significant increase was recorded in terms of the length of stipe, diameter and thickness of caps regardless of the agricultural wastes as substrates. The weight of mushroom during the first flushing was comparable, however, a significant increase was recorded at second, third and fourth flushing period. Corn leaves produced the heaviest fruiting bodies, biological efficiency with 834.16 gram/kg or 83.41 percent and the highest return on investment with 66.83 percent.

Proponent: Lorelei C. Tabago

Abstract

The key to getting the most out of an embutido diet is to pay attention to the ingredients. Healthy components will ensure that you not only enjoy your meal, but that it is also nutritious. In this study, powdered malunggay leaves which are very rich in vitamins and minerals were incorporated in the embutido, making it more healthy than the usual recipe for embutido. This study aimed to describe the sensory characteristics of the developed pork embutido fortified with malunggay in terms of color, aroma, texture and taste on different treatments. The panel composed of 30 respondents which were composed of faculty and staff from different colleges and department of Isabela State University, ages range from 20-60 years old. Completely Randomized Design (CRD) was utilized in this study. 9 point hedonic scale was used to determine the general acceptability of the finished products and Descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of pork embutido fortified with malunggay and ANOVA was used to determine if there is a significant difference among the treatment samples in terms of color, aroma, texture and taste, and its acceptability. Results showed that the highest mean is treatment 2 followed by the control and its overall acceptability was described as “like very much” which implies that among the treatments, treatment 2 with 10 g malunggay powder is most acceptable. After determining the most acceptable treatment, samples of the developed product were submitted to DOST-RSTL for proximate and microbial analysis The result of the proximate and nutritional analysis of the developed pork meatloaf fortified with malunggay indicates that malunggay being rich in nutrients, could be utilized for the fortification of food products with improved nutraceutical qualities. Hence, nutritious fortified food products using malunggay powder can be formulated and developed. The powdered malunggay leaves can be used in fortification of food products and its utilization can be increased among larger populations. On the other hand, the result of microbial analysis of the sample indicates that the sample pork meatloaf fortified with meatloaf is free from harmful pathogenic bacteria which means that basic and safe steps in food handling, cooking, and storage were followed in the preparation of the sample.

Proponent: Regine M Manzanillo

Abstract

Plant-based meat substitutes have been created to meet the rising consumer demand and provide food security for the future. They are nutritionally equal to animal-based meats in terms of protein, fat, and other key nutrients. The harmful effects of livestock on the environment and human health are lessened with the use of meat substitutes. The study was conducted to develop meat-based products particularly nuggets using eggplant in order to reduce the meat content of the developed product. The study has shown that the development of Eggplant Nuggets has been acceptable among its possible consumers. The eggplant nuggets developed in this study generally showed acceptable and comparable sensory characteristics as the control, which does not contain any eggplant as an ingredient.

Proponent: Rosalyn L. Bautista

Abstract

Ready-to-drink (RTD) Calamansi juice with turmeric powder was processed at the Isabela State University -Food Innovation Center (ISU-FIC) Cauayan City, Isabela, Philippines. Proximate and microbial analyses were conducted to ensure that the developed product obeyed the appropriate laws and legal declaration requirements as well as the safety aspects when released to the end consumer. Prior to the analysis, samples received in the testing laboratory were stored at environmental condition and temperature at 5oC ±3 and relative humidity between 40-60 %. Report for the proximate analysis revealed that RTD Calamansi juice with powdered turmeric is a poor source of protein (0.11% w/w) but with a high moisture content (74.66 % w/v) and carbohydrate (25.65% w/w). Moreover, the results showed low concentrations of ash (0.0.13 % w/w), crude fat (0.20 % w/w). For the microbial quality, the test method used was Nissui Compact dry while Supplier’s Validated method for the reference method. Report of the analysis in Colony Forming Units (CFU’s)/mL for the Total Count, Molds, Total Coliforms, E. coli and S. Aureus were < 1.0 x 10 respectively which were acceptable since the maximum acceptable level for non-alcoholic beverages is 1.0 based from the FDA Circular No. 2013-010. However, 51.0 x 10 CFU/mL for yeasts which was beyond the maximum acceptable level. A negative test result for Salmonella was also reported.

Proponent: Rosalyn L. Bautista

Abstract

This research undertaking is the continuing product development of Oyster Mushroom Empanada with malunggay powder of the Isabela State University - Food Innovation Center (ISU-FIC) Cauayan City, Isabela, Philippines. The preliminary study focused on the sensory and acceptability in terms Semantic Scale and 9-point Hedonic Scale based on its attributes like taste, texture, aroma and color. The most acceptable treatment was ranked using Desirable Composite Index (DCI). Results revealed that Treatment 2 was the preferred of the untrained panelists. Hence, this research undertaking aimed to determine the proximate composition and microbial quality of the most acceptable treatment to ensure that it obeyed the appropriate laws and legal declaration requirements as well as the safety aspects when released to the end consumer. The samples received in the testing laboratory were stored at environmental condition and temperature at 5oC ±3 and relative humidity between 40-60 %. Report of the analysis for crude protein was 6.56% by Kjeldahl method-semi automatic, AOAC Official Method as reference. For the Crude fiber and fat; 1.49% and 9.11% by ANKOM Filter Bag Method. Moreover, the moisture was 39.72% by gravimetric method, AOAC Official Method 934.01 while 1.76%; for Ash AOAC 942.05 as reference method. With the proximate analysis results of the sample, nutrition facts per 35 grams serving has 98 kcal Energy (4% RENI), 29 kcal Energy from fat, 3 g total fat, 15 g total carbohydrates, 1 g crude fiber and 2 g total protein (3% RENI). The results contributed partly to get Recommended Energy and Nutrient Intake for Filipinos (RENI) that For the microbial quality by Nissui Compact dry method, Total Count ( 36.0 x 106 CFU/mL) , yeast and molds ( < 1.0 x 105 cfu/mL) Total coliforms and E. coli ( <1x10 cfu/mL) , S. aureus ( <1.0x102 cfu/mL) and negative for Salmonella. Thus, the product conforms to the acceptable Microbiological Quality of Baked Foods as per FDA Circular N0. 2013-010.

Proponent: Ruby DG. Elumbra

Abstract

Bamboo shoots are gaining worldwide importance as a health food being a rich repository of nutrients and health promoting bioactive compounds. The young shoots offer a diversity of micronutrients especially mineral elements, exceeding the profiles of several commonly used vegetables and have great potential to combat micronutrient deficiency or hidden hunger (Chongtham, 2020). The research was conducted to determine the proximate composition, nutrition facts and microbial content of bamboo shoot pandesal. Analyses were done at the Regional Food Technology Development and Incubation Center Department of Agriculture Tuguegarao City, Cagayan.
Nutritional Analysis of Bamboo shoot powder was analyzed for moisture, fat, protein, ash content and crude fibre by standard methods. Based on the results of proximate analyses of the product, the percentage of moisture content is 21.04 %, ash content of 1.75 %, crude protein content of 12.19 %, crude fat content of 6.50 % and crude fiber content of 0.37 %, for every 15 g of serving 9g total carbohydrates content, 2g Total protein and 51 kcal energy content.
Bamboo shoot pandesal was analyzed for Microbial Analysis. Total count (yeast and molds), Escherichia coli and coliforms, Salmonella Staphylococcus aureus using the Nissui Compact Dry with the Suppliers’ validated method as the Reference method. Microbiological results are acceptable based on FDA (Circular No. 2013-010) Microbiological Quality of Foods.

Proponent: Kristin Bernadette D. Callang

Abstract

The utilization of bamboo shoots in cookies contributes a vital role in improving nutrition and other health benefits of the famous snack time food of all ages. Furthermore, it helps improve protein-energy malnutrition and micronutrient deficiency among children. This study used the developed bamboo shoot cookies to determine its nutritional content through its proximate analysis and determined its microbial content to ensure proper implementation of good manufacturing practices (GMP). The bamboo shoot cookies are another innovation of this health food whereby it can provide healthier options for children and people who are suffering from lifestyle-related disorders. This study aimed to determine and discuss the nutritional content and microbial content of the previously developed bamboo shoot cookies. Result of the proximate analysis showed that per 100 grams of bamboo shoot cookies it contains 7.67% crude protein, which is attributed to bamboo shoot being a good source of protein as well. Result on the microbial analysis of bamboo shoots on the other hand showed acceptable results in total count, yeast and molds, total coliforms, e.coli, s. aureus and a negative result for salmonella.

Proponent: CIPRIANO M. TICMAN JR.

Abstract

Mushroom cultivation was reported as an economically viable bio-technology process for conversion of various lignocellulosic wastes. Given the lack of technology know-how on the cultivation of mushroom, this study was conducted at the Institute of Agricultural Technology, Isabela State University, Cauayan Campus, with the aim to evaluate the effect of different substrates on spawn running time, primordial initiation time, yield performance, and biological efficiency of oyster mushroom. Accordingly, substrates such as banana leaves, grasses, acacia leaves, and corn stalk/ leaves were tested for their efficacy in oyster mushroom production. The grain spawn was obtained at the Regional Crop Protection Center, City of Ilagan. The oyster mushroom cultivation was undertaken under aseptic conditions, and the growth and development of the mushroom were monitored. The experiment was laid out in a completely randomized design with three replications. Results of the study revealed that the oyster mushroom can grow on corn stalks/ leaves, banana leaves, acacia leaves, grasses, and sawdust with varying growth performance. The highest economic yield and biological efficiency of oyster mushrooms was obtained from banana leaves, while the least was obtained from acacia leaves. The study recommends banana leaves as a suitable substrate for the cultivation of oyster mushrooms. It also suggests that there is a need for further investigation of various aspects of oyster mushroom cultivation.

Proponent: Rosalyn L. Bautista

Abstract

This research undertaking is the continuing product development of Oyster Mushroom Empanada with malunggay powder of the Isabela State University - Food Innovation Center (ISU-FIC) Cauayan City, Isabela, Philippines. The preliminary study focused on the sensory and acceptability in terms Semantic Scale and 9-point Hedonic Scale based on its attributes like taste, texture, aroma and color. The most acceptable treatment was ranked using Desirable Composite Index (DCI). Results revealed that Treatment 2 was the preferred of the untrained panelists. Hence, this research undertaking aimed to determine the proximate composition and microbial quality of the most acceptable treatment to ensure that it obeyed the appropriate laws and legal declaration requirements as well as the safety aspects when released to the end consumer. The samples received in the testing laboratory were stored at environmental condition and temperature at 5oC ±3 and relative humidity between 40-60 %. Report of the analysis for crude protein was 6.56% by Kjeldahl method-semi automatic, AOAC Official Method as reference. For the Crude fiber and fat; 1.49% and 9.11% by ANKOM Filter Bag Method. Moreover, the moisture was 39.72% by gravimetric method, AOAC Official Method 934.01 while 1.76%; for Ash AOAC 942.05 as reference method. With the proximate analysis results of the sample, nutrition facts per 35 grams serving has 98 kcal Energy (4% RENI), 29 kcal Energy from fat, 3 g total fat, 15 g total carbohydrates, 1 g crude fiber and 2 g total protein (3% RENI). The results contributed partly to get Recommended Energy and Nutrient Intake for Filipinos (RENI) that For the microbial quality by Nissui Compact dry method, Total Count ( 36.0 x 106 CFU/mL) , yeast and molds ( < 1.0 x 105 cfu/mL) Total coliforms and E. coli ( <1x10 cfu/mL) , S. aureus ( <1.0x102 cfu/mL) and negative for Salmonella. Thus, the product conforms to the acceptable Microbiological Quality of Baked Foods as per FDA Circular N0. 2013-010.

Proponent: Rosalyn L. Bautista

Abstract

The name of the dish was inspired from the original Bicol Express, the “Bicol” was replaced to “Kawayan” since the location of the development was Cauayan City. It is called “rabong nga nasilyan” in Ilocano. It is a ready-to-eat food that is specially developed as disaster food with no preservatives added. The bamboo shoot was sliced into strips and boiled until bitterness was removed then stir-fried with long chili peppers (siling haba in Tagalog) and small chili pepper (siling labuyo in Tagalog), coconut cream (kakang gata in Tagalog), shrimp paste, (bagoong alamang in Tagalog), onion, ginger and garlic and seasoning. In the sensory evaluation, 3 treatments were formulated that varies only in the degree of spiciness. Results revealed from the panelist evaluation that Treatment 3 was the most acceptable based on Desirability Composite Index (DCI). Analysis for Compare Means revealed that male and ages younger panelists preferred Treatment 3 in terms of aroma, taste and texture. Report of Analysis for the Nutrition facts revealed that per 140 g serving, the energy is 135 kcal, and energy from fat is 81 kcal with 5% RENI. For the total fat, carbohydrates, and crude fiber, 9g, 15 g and 5 g respectively. Lastly, the heat penetration test revealed that the individual analysis for the 3 samples has passed the lethality. The purpose of a heat-penetration study is to determine the heating and cooling behavior of a product/package combination in a specific retort system for the establishment of safe thermal processes and to evaluate process deviations. The project retail price per can is Php. 49.07.and is, therefore, has the potential for technology transfer since the Isabela State University Cauayan Campus is working on the Establishment of Smart City Technology Business Incubator (Smart City TBI) for the Cagayan Valley Region, where one of the objectives is to facilitate the creation of start-ups, thus the development of kawayan express has potential for would-be adaptors.

Proponent: Lorelei C. Tabago

Abstract

The key to gaining the maximum health advantages from meat-based dishes is to pay attention to the ingredients. Healthy components will ensure that you not only enjoy your favorite meat but that it is also nutritionally beneficial. In this study, fresh oyster mushrooms which are low-calorie food and loaded with many health-boosting vitamins, minerals, and antioxidants were incorporated in pork spring rolls in order to reduce its meat content, making it healthier than the usual recipe for spring rolls. This study aims to describe the sensory characteristics of the pork spring rolls with mushrooms in terms of color, aroma, texture and taste in different treatments. The panel was composed of 50 respondents which were composed of faculty, staff, and students from different colleges and departments of Isabela State University Cauayan Campus, with ages ranging from 18-60 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. The 9-point hedonic scale was used to determine the general acceptability of the finished product and descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of pork spring rolls with mushroom and ANOVA was used to determine if there is significant difference among the treatment sample in terms of color, aroma, texture and taste and its acceptability. Results showed that the highest mean is treatment 2 followed by the control and its overall acceptability was described as “like very much” which implies that among the treatments, treatment 2 with 50% chopped oyster mushroom and 50% ground pork is most acceptable. The findings also revealed that the developed recipe for pork spring roll in this study generally showed more acceptable and comparable sensory characteristics than the control which does not contain any chopped oyster mushroom as ingredient.

Proponent: Kristin Bernadette D. Callang

Abstract

Bamboo shoots being known for its rich content of proteins, carbohydrates, vitamins, fibers and minerals, are now being marked as one of the most useful health foods. It can be found across continents, especially in tropical, sub-tropical and temperate regions. Though it is native to China, it has been recorded that almost more than 1642 species has been found distributed throughout the world. Bamboo shoots being considered as part of a dish not only for its tasteful and delicious flavor, but also because it contains high amounts of macronutrients as well as micro nutrients and have low levels of fat and cholesterol making it the most desired health food especially among patients with lifestyle-related disorders. The bamboo shoot cookies are another innovation of this health food whereby it can provide healthier options for children and people who are suffering from lifestyle-related disorders. This study aimed to describe the sensory characteristics of the developed bamboo shoot in terms of color, texture taste and flavor on different treatments. The panel composed of 30 respondents, which were composed of faculty and staff from different colleges and departments of Isabela State University, ages ranging from 25-50 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. A 9-point hedonic scale was used to determine the general acceptability of the finished products and descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the evaluation of sensory characteristics of bamboo shoot cookies and ANOVA was used to determine if there is a significant difference among the treatment samples in terms of color, taste, texture and odor and its overall acceptability. The next highest mean to the control, which is treatment 1, was treatment 2 and its overall acceptability was described as “like very much” which implies that among the treatments, treatment 2 (33% bamboo shoot powder, 67% all-purpose flour) is most acceptable.

Proponent: Kristin Bernadette D. Callang

Abstract

Bamboo shoots are considered part of a dish not only for their tasteful and delicious flavor but also because they contain high amounts of macronutrients as well as micronutrients and have low levels of fat and cholesterol making it the most desired health food, especially among patients with lifestyle-related disorders. Bamboo shoots being known for their rich content of proteins, carbohydrates, vitamins, fibers, and minerals, are now being marked as one of the most useful health foods. It can be found across continents, especially in tropical, sub-tropical, and temperate regions. Though it is native to China, it has been recorded that more than 1642 species have been found distributed throughout the world. Bamboo shoot Sisig with GABA rice is another innovation of this health food whereby it can provide healthier options for a wide range of consumers and can serve as a calamity food as well. Having both bamboo shoots and GABA rice in one dish can help boost the immune system and nutritional deficiency, especially during shortages of food during calamities. This study aimed to describe the sensory characteristics of the developed bamboo shoot sisig with GABA rice in terms of color, aroma, taste/flavor and texture of different treatments. The panel was composed of 30 respondents, which were composed of faculty and staff from different colleges and departments of Isabela State University, ages ranging from 20-59 years old. Standard protocols implemented by the IATF were strictly followed during the conduct of sensory evaluation. Completely Randomized Design (CRD) was utilized in this study. A 9-point hedonic scale was used to determine the general acceptability of the finished products and descriptive score cards to evaluate the quality of the products. Mean was used to tabulate the results of the evaluation of sensory characteristics of the product and ANOVA was used to determine if there is significant difference among the treatments sample among its sensory attributes and on its overall acceptability. The treatment with the highest mean for the overall acceptability was treatment 2 and was described as “like very much” which implies that among the treatments, treatment 2 (25% sisig rabong and 75% GABA rice,).

Proponent/s: Kristin Bernadette D. Callang and Ruby DG. Elumbra

Abstract

Crisp extruded snacks are widely consumed convenience food products. They can be manufactured using a wide variety of processing techniques among which is extrusion cooking.
Four treatments were utilized as follows: Treatment 1 (1000 g red rice), Treatment 2 (850 g red rice and 150 g mung bean), Treatment 3 (875 g red rice and 125 g mung bean) and Treatment 4 (900 g red rice and 100 g mung bean). Sensory evaluation was performed by 50 panelists comprising staff, college students, and faculty members of Isabela State University Cauayan Campus whose ages range from 18-50 years old. The panelists were asked to evaluate each sample for color, odor, taste, crunchiness, and overall acceptability. A 9-point hedonic scale was designed to measure the degree of preference of the samples and descriptive scorecards were used to evaluate the quality of the samples. The data on sensory evaluation were tabulated and analyzed following the Completely Randomized Design (CRD). Mean was used in determining the product's sensory acceptability level as to color, taste, crunchiness, odor, and general acceptability. One-way analysis of variance (ANOVA) was applied to determine if there were significant differences among the treatment samples in terms of color, taste, crunchiness, odor, and general acceptability of red rice-mung bean curls with malunggay powder, and p values ≤ 0.5 were considered significant. Results showed that there is a significant difference in terms of color, taste, odor, and over all acceptability among the four treatments. Based on the results of the study, the most acceptable treatment is Treatment 4 regarding color, odor, taste, crunchiness, and overall acceptability. Treatment 4 was adjudged to have a “reddish color,” “slightly noticeable mung bean taste," “very crunchy,” “slightly noticeable mung bean odor” and adjudged “Like very much.”
Based on the results of proximate analyses, the product contains 13.28 % Crude protein, 1.90 % Crude Fiber, 2.80 % Crude fat, 6.45 % Moisture and 1.48 % Ash.. In terms of profit, the production of Rice-mung bean curls with 900 g red rice and 100 g mung bean is more profitable for business venture with a Return on Investment of 49.97 %.

Proponent/s: Janet P. Cunanan Laila A. Ventura, Erdelito R. Agapito, Charibel R. Sarte, Ronald Ponce

Abstract

This study was conducted to develop dairy products utilizing available organic flavoring produced by local farmers in the neighboring towns of the university. It aims to determine the most accepted by consumers and Micro Small Medium Enterprises’ owners for commercialization. Ice cream and flavored milks were the dairy products being processed and developed that were tasted and evaluated using sensory, hedonic and semantic scales. Respondents came from group of pupils from elementary for the kid’s likeness, students from high school and college, faculty, staff, and individuals from National Government Agency’s (NGAs) and Non-government Offices’ (NGOs). Utilized flavoring were jammed mulberry fruits, ripe mango,turmeric egg, carrot, cheese, jammed tomato, and banana saba. Fresh goat and carabaos milk were used as the main dairy resource and were also tested on its effect on the produced dairy products. Mentioned flavorings were used on the development of ice cream. Flavorings for milk drink, were ube,chocolate, pandan, strawberry and melon. Both powdered and syrup on mentioned milk drink flavoring were tested. Results revealed that all developed dairy products were accepted.

Proponent/s: Mary Joy L. Asprec,Janet P. Cunanan

Abstract

This study was conducted to evaluate the Cream dory Pangasianodon hypophthalmus ice cream with different organic flavorings. It aims to determine the best flavorings, general acceptability, desirability, and return on investment. The respondents rated the finished product through sensory evaluation using hedonic and semantic scales. A semantic scale was used to rate the desirability and characteristics of a product in terms of color, aroma, texture, and taste. The scale ranges from 1 to 5, wherein each number has its own description. Furthermore, a hedonic scale was used to determine the acceptability of the product in terms of color, aroma, texture, and taste. The scale ranges from 1 to 9 and each value has a description. The result shows that the most accepted flavoring in terms of color, aroma, and taste was found in Treatment 4 (With FPC and P) while Treatment 1 (C) was best for texture. The general acceptability of the product was determined and Treatment 4 (With FPC and P) was the most preferred by the respondents. However, in the general desirability Treatment 2 (With FPC) was the most accepted. It was computed that the ROI of the Treatment 3, 4, and 5 were 41% while Treatment 2 at 28% and Treatment 1 at 24%. The development of Cream dory ice cream Fish Protein Concentrate fortified with organic flavorings could be an alternative to enhance nutritional value of ice cream as well as the functional value of Cream dory species value-added products.

Proponent/s: Erdelito R.Agapito, Janet P. Cunanan

Abstract

This study was conducted with the aim of the researchers to determine the profile of all dairy farmers in the province. It is with the thought of having an available and ample supply of milk to be used in developing and processing dairy products. Livelihood is what this study primarily will address when it finds out that the supply of milk is available and is sufficient for use. Existing cooperatives such as Roxas Dairy Farmers, Local Government Unit (LGU) of Mallig and Quezon were identified to be producing a great number of milk, and individuals of several barangays of different municipalities of the province but only for less number of produced not enough to be used for mass development and processing of dairy products. With the collected data, the university with the presence of the Dairy Center within the vicinity of its Matuslalem Campus, will pursue developing dairy products and mentioned organizations will be the source of milk.

Proponetn: Jayson C. Atal

Abstract

The study “Assessing Initiatives to Alleviate Living Conditions in Communities: The Case of the Project on Natural Farming: Gawad Kalinga and Permaculture Technology Models of the Provincial Technical Institute of Agriculture” used basic quantitative data analysis like frequency counts, mean, and percentages as impact assessment to provide information for decision-making. The respondents who answered the survey underwent key informant interviews, and focused group discussions. The conducted training increased the awareness of the trainees on natural farming systems, their health benefits, cost-effectiveness, and environment conservation. The discontinuance of the beneficiaries' implementation was due to limited area, lack of time, and provision of inputs. Monitoring and continuous guidance of the training agencies are key for continuous adoption and implementation.

Proponent/s: Katherine M. Zipagan, Maridel S. Galicia

Abstract

Over the past two years, the COVID-19 pandemic hit various countries and their economies, and the pork industry was one of the various food sectors that were directly affected. The crisis brought havoc affecting business operations, especially in large industries both locally and abroad. Correspondingly, this study was conducted to provide relevant information about the status of the supply chain of pork in Northern Isabela during the prevalence of the COVID-19 pandemic. Specifically, it pursued to determine the socio-demographic profile of respondents, the issues and problems they have encountered, and the mitigating measures they have adopted. The study was carried out in the seven (7) municipalities of Northern Isabela, namely, City of Ilagan, Tumauini, Delfin Albano, Cabagan, Sto. Tomas, Sta. Maria, and San Pablo. Through the use of purposive sampling, twenty-one (21) respondents were selected and interviewed using a structured interview guide tool which served as the primary source of data. Secondary data were obtained from published research, and other data sources online. This study employed descriptive statistics and narrative-descriptive data analysis. Results show that adults (25-65 years old) are the prevailing respondents, with females as the dominant gender. The majority of the participants are married and most of them are high school graduates. Their business profile reveals that all of the producers and wholesalers/retailers are operating under sole proprietorship, with most of them already in the industry for 11 years and above, and most swine/pork ventures of the participants are earning above P30,000.00 monthly. Major findings of the study divulge that most of the producers were directly affected not by COVID-19 but by ASF which also took place during the COVID-19 crisis, while some of them encountered some issues with undersupply. Most of the wholesalers/retailers did not encounter problems with supply while a few of them also experienced a scarcity of pork. In terms of price, all of the producers did not cite any problem, but the wholesalers/retailers encountered problems regarding the high acquisition price of pigs, and consumers clamored about their high buying price. Meanwhile, all of the participants shared that their problem with logistics and transportation was the strict government restrictions on travel due to COVID-19 and ASF. Above all these problems identified by the participants, some mitigating measures were implemented such as toning down and halting the production as practiced by the producers, limiting the supply of pork that wholesalers/retailers get from their suppliers, and allowing their consumers to buy on account, and buying and selling of other food commodities. With regards to the consumers’ problem with the high buying price, some of them opted to buy other substitute goods instead, and in terms of the supply chain, the players’ problem was with the strict government restrictions. All of them affirmed that they comply with the requirements of the local authorities in order for them to go out of their homes and buy their essential needs. With these results, it is emphasized in this study that along with the COVID-19 crisis was also the untimely occurrence of ASF which was the major contributor to the disruptions in the local supply chain of pork in Northern Isabela. To improve this study, more comprehensive research using larger samples is recommended to elicit more relevant information about the study at hand.

Proponent: Arjay C. Matanguihan

Abstract

The procedures that explain how food from a farm ends up on our tables are referred to as a food supply chain or food system. Production, processing, distribution, consumption, and disposal are among the processes. Food supply chains transport food from producers to consumers in a domino-like fashion, while the money consumers pay for food goes to people who work at various stages along the food supply chain in the opposite direction. Every stage of the supply chain necessitates the use of human and/or natural resources. Because a food supply chain is like a domino effect, when one part of the food supply chain fails, the entire food supply chain fails. This study sought to determine strategies to mitigate the unprecedented supply chain disruption of eggplant in Northern Isabela caused by the COVID-19 crisis. It aimed to identify the prevailing issues and problems faced by various supply chain actors; identify mitigating measures adopted and implemented by these supply chain actors to cope with the prevalence of the COVID-19 crisis; and identify possible solutions and recommendations to promote eggplant supply chain resiliency during the COVID-19 crisis. The study used a mixed methods approach to fully comprehend the eggplant supply chain in Northern Isabela. Simple frequency counts and percentages to present the socio-demographic profile and issues and problems of the respondents and a narrative discussion of the mitigating measures adopted and implemented by the supply chain actors were among the statistical tools used in the analysis and interpretation of the data collected. The results revealed that all (21) respondents were adults and married, with the majority of respondents being female and having completed college. In terms of business profile, all (21) are sole proprietorships that have been in operation for 6–10 years. It was also discovered that the majority of respondents earn between P10,000.00 and P20,000.00 per month. In terms of supply issues, all producers reported an oversupply of eggplant, while wholesalers and consumers reported no issues or problems. Low selling prices are the main issue that producers face, whereas wholesalers and retailers have no problems with this because they acquire the commodity at a low price. Government regulations, particularly on travel restrictions, are the source of major concerns and problems for producers, wholesalers, and retailers in terms of logistics and transportation. In response to the supply chain respondents' issues and problems, mitigating measures were adopted and implemented. In terms of oversupply, producers look for an alternative way to dispose of excess inventory; limit the quantity of production by shifting from one to multiple crop production; and donate the overproduced products to the community pantry and relatives. No mitigating measures were adopted and implemented by the wholesalers/retailers or consumers since no issues or problems were encountered in terms of supply. Producers encountered issues and problems in terms of the low selling price, but no mitigating measures were adopted and implemented. In terms of the selling price, no mitigating measures were adopted and implemented by the wholesalers/retailers or consumers since no issues or problems were encountered. In order to address the issues of logistics and transportation, the producers opted to sell the products on their own instead of distributing them to wholesalers and retailers. There were no mitigating measures implemented or adopted on the part of wholesalers or retailers to protect consumers since there was no issue in terms of logistics and transportation. The overall findings of the study showed that there is no significant disruption in the supply chain of eggplant in Northern Isabela during the COVID-19 pandemic. It was recommended that the Local Government Unit or the Provincial Office of Isabela conduct extension activities or projects in order to help the producers address the problem of eggplant oversupply, whose aim is to transform excess or unsold eggplant into new products.

Proponent: Arjay C. Matanguihan

Abstract

The production steps that food products go through before being distributed to consumers are referred to as the food supply chain. As the supply chain expands, it gets increasingly disjointed, causing a separation from the food's primary source. Among the processes are creation, processing, distribution, consumption, and disposal. Food is transported in a domino-like way along food supply chains from producers to consumers, and the money consumers pay for food flows to those who work at various stages of the chain in the other direction. Each step of the supply chain requires the usage of either natural or human resources. Because a food supply chain works in a domino-like fashion, when one link breaks, the entire network collapses. This study sought to determine strategies to mitigate the unprecedented supply chain disruption of poultry products (eggs) in Northern Isabela caused by the COVID-19 crisis. It aimed to identify the prevailing issues and problems faced by various supply chain actors; identify mitigating measures adopted and implemented by these supply chain actors to cope with the prevalence of the COVID-19 crisis; and identify possible solutions and recommendations to promote the egg supply chain resiliency during the COVID-19 crisis. The study used a mixed-method approach to fully comprehend the poultry product (egg) supply chain in Northern Isabela. Simple frequency counts and percentages to present the socio-demographic profile and issues and problems of the respondents; and a narrative discussion of the mitigating measures adopted and implemented by the supply chain actors, were among the statistical tools used in the analysis and interpretation of the data collected. The results revealed that all (21) respondents were adults, with the majority of respondents being female, married, and having completed high school. In terms of business profile, all (21) are sole proprietorships that have been in operation for below 5 years. It was also discovered that the majority of respondents earned above P30,000.00 per month. In terms of supply issues, all the respondents reported an undersupply of poultry products (egg). Producers, wholesalers, and retailers have no issues with selling a price. Government regulations, particularly on travel restrictions, are the source of major concerns and problems for producers, wholesalers, retailers, and consumers in terms of logistics and transportation. In response to the supply chain respondents' issues and problems, mitigating measures were adopted and implemented. Producers experienced a high demand for products that resulted in supply, but they did not attempt to produce more products.

Proponent: Katherine M. Zipagan

Abstract

The food supply chain (FSC) is a web of activities that includes production, processing, distribution, and consumption and is heavily reliant on partners (actors), supporting services, and infrastructure. It is an important part of the global value system of companies and individuals involved in the transportation of goods and services. Food items pass through a sequence of players or activities in processing, distribution, retailing, and consumption once they are produced. At every point in the chain, actors or activities can interact with one another. This study aimed to determine strategies to mitigate the unprecedented supply chain disruption of Cabagan “Miki” in Northern Isabela due to the COVID-19 crisis. Specifically, it sought to determine the prevailing issues and problems being faced by the Cabagan “Miki” supply chain actors in Northern Isabela amidst the COVID-19 crisis; identify mitigating measures to be adopted and implemented by these Cabagan “Miki” supply chain actors to cope with the prevalence of COVID-19 crisis; and identify possible solutions and recommendations to promote supply chain resiliency of Cabagan “Miki” amidst COVID-19 crisis. A mixed-method approach was utilized to completely comprehend the Cabagan "Miki" supply chain in Northern Isabela during the COVID-19 crisis. Hence, statistical tools that were used in the analysis and interpretation of the data collected include simple frequency counts and percentages to present the socio-demographic profile and issues and problems of the respondents; and a narrative discussion on the mitigating measures adopted and implemented by the supply chain actors. Results of this study revealed that all the sixteen (16) supply chain respondents are already adults (25-65 years old); married and the majority of them have reached college level in terms of educational attainment. In terms of the business profile, all the businesses are owned and operated as sole proprietorships; the majority of the businesses have been in operation for 11 to 15 years; and the two producers earn more than P30,000.00 per month on average, whereas wholesalers/retailers and consumers (panciterias) earn less than P10, 000.00 per month. For the issues and problems encountered by the supply chain respondents amidst the COVID-19 crisis, the two producers have experienced an oversupply of produce due to COVID-19 restrictions while the wholesalers/retailers and consumers (panciterias) had issues with government rules, particularly travel limitations that have caused significant impact on their businesses. There are no concerns with regard to the product’s selling price despite the pandemic crisis. It has remained constant from the production level to the consumer level. As to issues and problems with logistics, the producers have no logistical issues because the wholesalers/retailers and the consumers (panciterias) are responsible for the delivery costs. Likewise, the COVID-19 restrictions have impeded the commercial transactions of wholesalers/retailers and customers (panciterias), particularly in the transit of “miki” product as they are required to secure and present barangay travel permits and municipal health declaration at some designated IATF checkpoints. In response to the issues and problems raised by the supply chain respondents, the following mitigating measures are adopted and implemented, to wit: (1) the producers limit the volume of their “miki” production to avoid the problem of oversupply; (2) the excess or unsold supply of “miki” are being fed to the ducks and/or given for free to the producers’ relatives and friends to avoid product spoilage; (3) the issue of government rules and regulations in response to the COVID-19 situation appears uncontrollable and all firms or businesses must comply; and (4) the transportation or logistics problem on the part of the wholesalers/retailers and consumers is part of the COVID-19 travel restrictions and is likewise uncontrollable. The overall implication of the research results purports that the COVID-19 crisis has not caused disruption in the supply chain of Cabagan’s “miki” from producers to consumers based on the fact that each supply chain player still generates income from the product being sold. Hence, based on the information revealed in this study, it is recommended that an extension activity or project is proposed to address the problem of oversupply of Cabagan's "miki". The goal of this initiative is to process the excess or unsold supply of "miki" into a new product, such as instant "miki" noodles. The Department of Extension and Training Services (DETS) of our campus can provide support in this area, particularly to producers. Likewise, an in-depth study targeting more than one respondent per supply chain node is also recommended in order to make a wider scope of analysis of whether there are disruptions in the flow of product from the production area to the end-users amidst an unprecedented disaster or crisis.

Proponent: Maridel S. Galicia

Abstract

Various studies on the food supply chain have been undertaken and have proven that there were interruptions in this important sector of the economy, especially during the COVID-19 pandemic. In the same way, this study on the supply chain of beef in Northern Isabela amidst the COVID-19 crisis aimed to determine the overall status of the local beef industry amid the prevalence of the COVID-19 pandemic. It sought to elicit information on the basic information of participants, the issues and problems they encountered, and their mitigating measures. This study was conducted in the seven (7) municipalities of Northern Isabela, namely, the City of Ilagan, Tumauini, Delfin Albano, Cabagan, Sto. Tomas, Sta. Maria, and San Pablo, with twenty-one (21) respondents selected through purposive sampling. The major industry players such as producers, wholesalers/retailers, and consumers were included in the study, and it utilized both descriptive statistics and narrative-descriptive analyses of data. Results show that most of the respondents are adults (25-65 years old), with females outnumbering males. It is dominated by married participants and those who have finished high school. All the producers and wholesalers/retailers are operating under sole proprietorship, the majority of them have been operating between 6 to 15 years, and all of them are earning above P30,000.00 monthly. Contrary to previous studies conducted by other researchers, the players in the beef industry of Northern Isabela did not encounter any problems in terms of demand, supply, and price despite the incidence of COVID-19 that ceased the operations of other industries. However, in terms of transportation and logistics, only the consumers raised their concern regarding the strict government restrictions that limit their movement including their economic activities such as going to the public market to purchase their essential needs like food, an issue that has not been cited by producers and wholesalers/retailers. In order to address this, aside from complying with the requirements of authorities before leaving the barangay, consumers have learned to adapt to the “market day” schedules set by the LGU while other options include seeking assistance from their relatives, neighbors, and tricycle drivers residing in their barangay in purchasing their needs. Due to the relatively small production of cattle in these localities and considering the simple supply chain structure of beef, there have been no visible disruptions even at the height of the COVID-19 pandemic as people continue to buy, producers continue to supply, and wholesalers and retailers continue to sell. With the limitations brought by the COVID-19 pandemic, however, it is recommended that a more inclusive study using total enumeration be conducted to draw more relevant information since there are only a few FSC players. With the promising income opportunity that has been observed in this industry, stakeholders may also consider intensifying the production of cattle to improve the value chain at promote employment among local people. Finally, the government may opt to implement the same restrictions if the same event happens in the future to minimize the effects of the pandemic.

Proponent: Claire G. Tumaliuan

Abstract

This paper highlights the results and the presumptive impact of an extension development intervention on a group of women who were involved in the crash course training on table skirting, table napkin folding, flower arrangement, and simple menu planning with the end view of establishing their own micro-business enterprise and would enable them to have another source of income which could greatly augment the meager amount that they were earning. The major source of income for most of the women in this study was through their work as farm laborers. Most of them earned an estimate of less than 4,000.00 Pesos a month which, according to economic standards, is way below the poverty line. The assessment tool used in this study is based on an impact assessment framework, where the context of the project was driven by the project objectives which provide a guide in determining the needed inputs and activities that could eventually lead to the realization of the expected outputs, outcomes, and impacts of the intervention on the personal life of the members and on their association. With inputs and activities provided by different collaborating agencies into the development intervention, possible outputs include medium and long-term effects on the social well-being and the financial status of the women members of the association.

Proponent/s: Glorilyn B. Alejandro, Allen Alejandro, Ma. Cristina Lalaine M. Nerona, Angelica R. Cadiz

Abstract

This study focused on the production of “Hopyang Gabi Con Mais” food product and evaluation of its quality and potential for acceptance, aiming to improve nutrition and helps diversify the food sources of low-income families especially in the City of Ilagan. Hopyang Gabi Con Mais was produced from taro roots, and white corn. Increase in nutritive content like nutrients, vitamins and minerals of the product are obtained from taro root and white corn. Taro plant is a powerhouse of nutrients. It roots contain vitamins like folate, niacin, pantothenic acid, pyridoxine, riboflavin, thiamine, vitamin A, vitamin C, vitamin E and vitamin K. Additionally, the root has antioxidants like cryptoxanthin and beta-carotene. Other minerals that are present in taro roots are copper, manganese, selenium, zinc, and magnesium, iron, and calcium. The electrolytes present in taro roots are potassium, sodium, and thiamine in white corn. The developed food product was evaluated by the respondents to determine its level of acceptability in terms of appearance, aroma, taste and texture which garnered an overall descriptive rating of highly acceptable. Moreover, there was no significant difference in the level of acceptability of hopyang gabi con mais in terms of appearance, aroma, taste, and texture as perceived by the respondents according to their age groups. Equal amount of taro root powder, and other essential ingredients can be processed to produce an excellent hopya dough. The developed hopia product has more essential nutrients from taro roots and white corn which helps to nourish human health. Being cheap in its production cost, ease of preparation, abundance and availability, white corn and other important ingredients, it is then recommennded that the developed food product will be introduced and advertised in the City of Ilagan being the Corn Capital of the Philippines in generalk and the Province in particular.

Proponent: Ruby B.Dimas

Abstract

The 2022 Gender and Development (GAD) Advocacy Program of ISU San Mariano, with Dr. Ruby B. Dimas as its main project leader, aimed to improve level of knowledge of its women and men beneficiaries in the adopted barangays-Bitabian, San Mariano, Isabela and Sta. Cruz, Benito Soliven, Isabela on GAD Basic Concepts; Issues and concerns such as women empowerment, health and wellness of women and men, and to equip them with the necessary skills for livelihood enterprises. These were achieved employing different strategies including the utilization of human and material resources. Furthermore, the program is geared toward the attainment of Sustainable Development Goals (SDGs) namely on the alleviation of poverty (SDG 1), Zero Hunger (SDG 2), gender equality (SDG 5) and Reduced Inequalities (SDG 10) among the beneficiaries and the community as a whole.

Proponent: HELEN T. ASIO

Abstract

This extension project ‘Gabay sa Unang Lakbay: A Collaborative Project of ISUI Faculty and Students’ Body Organizations for Grade 1 Pupils” was organized and implemented for the holistic developments of the twenty (25) Grade 1 pupils of Carikkikan Elementary School- Carikkikan Norte, City of Ilagan, Isabela on January to June, 2022. This was carried out through the approval of the School Division Office of the City of Ilagan and support of the head teacher of Carikkikan Elementary School, Mrs. Novalyn Simangan.
The project had seven (7) components: Component 1: “A Values Formation Training”. In component 1, the participants were taught about good values such as respect, obedience, kindness and faithfulness to God; Component 2: “Hands-on Learning Enhancement Program (HLEP): An Intervention Activities for Better Understanding of Grade 1 Module”- the participants were taught regarding their module in English subject; Component 3: “Igalaw ang Katawan, Kalusugan Pangalagaan”: A Training for Physical Wellness”- the participants were given different physical activities; Component 4: “Tamang Pagkain Piliin, Katawan at Bakuran Linisin: An Educational Training on Personal Hygiene and Proper Food Intake”- the participants were informed about the proper foods intake and proper way to observe personal hygiene; Component 5:“Gabay Basura Ituro sa Mga Bata: An Environmental Protection Awareness”- Grade 1 pupils were lectured on proper disposal of wastes to protect the environment; Component 6: Buhay, Gawing Makulay: An Art Appreciation”- the participants were taught about the different kinds of Arts, and they were trained how to use colors on their drawings ; and Component 7 :”Supplemental Nutrition Assistance Program (SANAP)”- the participants were given nutritious foods all throughout the duration of the project.
The project was implemented by selected faculty members from the three colleges: College of Education, College of Engineering, Architecture and Technology and School of Midwifery with their recognized Student Body Organizations in response to SDG 2, 3,4 & 17.

Proponent: MARISOL C. BARENO

Abstract

The project aimed to promote the following UN SDG’s: end extreme poverty in all forms through provision of skills and training to operate catering business that would generate income for the target clientele; end hunger achieve food security and improved nutrition and promote sustainable agriculture through practicing proper business protocols, food handing and sanitation to meet nutritional needs of potential catering clients; achieve gender equality and empower all women and girls through engaging the target clientele.

SMGLO as an association positively affected their way of living by empowering the members in producing their own income through catering business services and eventually mitigated discrimination against women and girls. Lastly, this project sustained, inclusive, and sustainable economic growth, full and productive employment and decent work for all through provision of dignified jobs.

Proponents: Martina R. Penalber, Joel V. Panganggaan, Myleen R. Corpuz, Jose P. Gallena Jr., Vivian Dumrique

Abstract

According to Republic Act no. 7898 or an act providing for the modernization of the Armed Forces of the Philippines, it’s in the principal thrusts of the program the enhancement of the AFP’s capability to fulfill its mandate to protect the Filipino people not only from armed threats but from the ill effects of life-threatening and destructive consequences of natural and man-made disasters and calamities, in short, from all forms of ecological damage. From the thrust, it can be clearly grasps that the Armed Forces of the Philippines has a huge role in leading others to defend their country and to support peacekeeping and humanitarian efforts across the globe. In simple term, they work to maintain peace and order in the entire nation, protecting the country up to the extent of putting their lives even at worst is aligned to the SDG 13 (Climate Action) and SDG 16 (Peace Justice and Strong Institutions). However, part of the world’s 2030 Agenda for Sustainable Development includes the sustainability of cities and communities aligned with the SDG 11 (Sustainable Cities and Communities). It’s in the goal that by 2030, the security of the provisions of universal access to safe, inclusive and accessible, green and public spaces, in particular for men,women and children, older persons and persons with disabilities must be achieved. Therefore, all citizens either in blue – collar or white – collar jobs should come together hand in hand to achieve this. Further, the world’s SDG includes the mitigation of poverty and the campaign of “no to hunger”. Anyone is capable to help stop/mitigate human problems for as long as there is the willingness to learn how to contribute for the improvement of the stand of the country. This is in line with the SDGs No 1 (No Poverty), SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-Being). Also, SDG 17 (Partnership for the Goals) this advocates the revitalization of global partnership for sustainable development. This goal can somehow be attained through building productive local partnerships. Thereby, introducing this extension activity with the intention to bring the armed forces of the Philippines explore new roles not just by being human protectors but all the same in both human and environmental concerns based from needs. This extension activity will provide an avenue for the men and women in-uniform to explore other source of income as they will be engaged not only to the beautification of environment but as well as to achieve financial viability out of their crafts.

Project ROUTE: Reaching-Out, Unifying, Transforming, and Empowering Communities Through Gender-based Approach – The BIDANI Way

Proponents: MILA R. ANDRES, ANTHONY M. AQUINO

Abstract

The ISU-BIDANI program is an integrated, holistic, and multi-disciplinary development approach to improve nutrition in communities. In 1990 to 2000, ISU as one of the Six (6) pioneering SUCs and leading academic institutions, had consistently implemented BIDANI program under the 10-years bilateral funding assistance from the Netherlands government. ISU, being the lead agency for BIDANI in Region 2, had covered 4 provinces, through its six satellites which were based in learning institutions, namely: Quirino State College (QSC); Nueva Vizcaya State Institute of Technology (NVSIT); Nueva Vizcaya State Polytechnic College (NVSPC); Ifugao State University (IFSU); Cagayan State University (CSU); and Baggao National Agricultural School (BNAS). Additionally, there were 11 municipalities in Cagayan Valley Region which served as pilot/catchment areas.
In April 2001, ISU institutionalized BIDANI as an extension program of Echague main Campus. Until today, ISU is recognized as legitimate and pioneer member of the BIDANI National Network Program which had expanded from six (6) SUCs in 1984 to 12 SUCs in 2018. Recently, ISU-BIDANI as one of the pillars and pioneering BIDANI SUCs participated in the 45th Anniversary and 1st Annual BIDANI Convention held on July 12 – 13, 2023 at UPLB, Los Baños, Laguna with the theme, “BIDANI@45: Boosting Positive Impact Through Revitalized Partnership and Sustainable Practices”’
The program operates on 3 different processes and innovative strategies as follows: 1) Barangay Integrated Development Approach (BIDA) – builds capacities of local government in systematic nutrition-in-development planning, implementation, and monitoring and evaluation of projects embodied in comprehensive multi-sectoral development plan; 2) Barangay Management Information System (BMIS) – a people-based information system useful in planning and management of programs/projects/activities; and 3) Participative Nutrition Enhancement Approach (PNEA) – an individualized and family-focused strategy to rehabilitate/prevent malnutrition and complement and strengthen existing nutrition activities of the government.
ISU is actively sustaining the BIDANI program operation at the national and local level. Amidst the pandemic, ISU-BIDANI revitalized strong collaboration with partner agencies and other institutions through signing a five-year memorandum of agreement (MOA). Additionally, a consultative meeting and monitoring was conducted on April of 2018 by UPLB which is the national network central coordinating. To further enhance the technical capabilities of the ISU-BIDANI Team, series Training of Trainers (ToT) on BIDANI program and strategy was conducted to re-orient both ISU-E and LGU-Echague, and barangay Salvacion (BIDANI pilot/catchment area) on the BIDANI operational/development framework.
Today, ISU-BIDANI Echague Campus covers 14 barangays as adopted BIDANI communities in Echague. Currently, these barangays are undergoing training on BMIS and software application. Also, training and planning-workshop of PPIC of San Antonio Minit as well training-workshop of BNS and BHWs in merging e-OPT tool with BMIS was completed. Overall, ISU-BIDANI had positioned its programs/projects/activities target aligned to Five (5) SDGs as follows; SDG 1 (NO POVERTY), SDG 2 (NO HUNGER), SDG 3 (GOOD HEALTH AND WELL-BEING), SDG 4 (QUALITY EDUCATION), SDG 5 (GENDER EQUALITY).

Proponents: Martina R. Peńalber, Nikki Joyce C. Curan, Christian Lloyd D. Taguba, Mylene R. Corpuz

Abstract

They are giving all their best to protect the country up to the extent of putting their lives in danger. They are obeying “Comply First Before You Complain”. They even sacrificing their own families for the country. They are the most in demand government employees when calamities come at the most unexpected times. They are obliged to go and save people before protecting their own families. They are always ready anytime to support and share their knowledge, skills and resources for the benefits of the people where they are destined as public servants. This is aligned to the SDGs No.16 “Peace,Justice and Strong Institutions, and SDG No. 17. Partnerships for the Goals and Sustainable Cities and Communities.
Armed Forces of the Philippines (AFP) is also undergoing accreditation to upgrade their services based from standard and they are required to be trained not only to protect the country but to help upgrade the standard of living of the people around them, but not to forget to also start with their own families as a model and application of their responsibilities. This is in line with the SDGs No.1: No to Poverty, SDG No. 2: Zero Hunger, and SDG 5: Gender and Equality.
They need advice to balance their way of living by giving attention not only to the community people but at the same time to the welfare of their own families. They need to make ways and remedies to provide everything for their own family a descent way of living despite of being committed, dedicated and passionate public servant for happy and fulfilled living. They are required to rear their children by providing them food, shelter, health care and quality education for a better life and a productive living.
Hence, one of their advocacies is to support livelihood program towards sustainable community development: Providing access to livelihood opportunities for their dependents and for the people in the community where they are assigned. They should uplift the moral of every Filipino to combat all trials and calamities happening on earth especially the covid19 pandemic so that they can survive and be a model individual to all.
Their stories and lessons highlighted the importance of convergence, collaboration, and grassroots, human rights-based approach to community development. It shows that the military’s role is evolving and it should also be open to collaboration with other government agencies like SUC’s and different stakeholders to bring peace and improve lives of their own family and the people under their protection. The Community Support Program is a first step towards changing their paradigm. They are no longer just focusing on improving their warfighting skills; they are now also facilitating development like livelihood programs, reintroducing government services, and bridging the gap between local governments and far-flung communities.
These programs show that the best way to counter insurgency is to efficiently address the people’s needs. Therefore, as an extension modality of ISU, Echague Campus, we will assist its clients in the adopted 513th ECB, 51EBDE, PA, CMFDC (ANNEX) BRGY SOYUNG, ECHAGUE, ISABELA as our partner in the university by providing a Livelihood Training Workshop Event Management and Food Processing Also, as a state university, ISU has a social responsibility to its clients to help them improve their standard of living in terms of increased income to meet their families’ needs aligned to the 17th Sustainable Development Goal’s on the part of ISU community, and other stakeholders, will also an avenue where they can make savings for economic growth and development. It will also support the community needs as it helps them to be responsible by making them busy for more productive endeavor and to imbibe a sense of collaboration and promote local economic development to attain peace and order. Hence, it is the intent of this extension project to be established and implemented.

Proponent: Linabeth M. Macapia

Abstract

At the macro-level, project is expected to satisfy four of the United Nations Sustainable Development Goals (SDG) as follows: SDG 1. No Poverty; SDG 2. Zero Hunger; SDG 3. Good Health and Well-Being; and SDG 4. Decent Work and Economic Growth (sdgs.un.org/goals). The support given to intensive vegetable backyard growing will ensure a continuous source of food on the table of most households in many communities. The incidence of hunger will be reduced as there will be continuous supply of vegetables which may also redound to the attainment of good health. Vegetables are one of the healthiest foods that may be consumed in big amounts by human beings. Expanding the scale of backyard gardening to a micro-scale enterprise may also lessen the incidence of poverty especially among people in the rural areas where there are vast of lands that could still be cultivated for vegetable growing.

Proponent: Maria Theresa R. Aggabao

Abstract

The promotion and adoption of technology in agriculture and food processing is a gradual process, requiring both the readiness of the technology and its intended adopters. In the municipality of Roxas, Isabela, an innovative project has demonstrated how the presence and abundance of raw materials, combined with collaborative efforts, can lead to the development of a thriving tomato processing industry. This essay provides an overview of the journey and impact of this project, highlighting its potential for women's empowerment and alignment with the United Nations Sustainable Development Goals (SDGs).
Processed tomato food products are a rare find in commercial establishments, yet the region boasts a bountiful tomato harvest. The project's journey begins with the Marcos Tomato Livelihood Association (MARTOLA), an organized group in Roxas, Isabela, which was approached by the Local Government Unit (LGU) to address the challenge of excess tomato harvests. Recognizing the potential, the LGU enlisted the Department of Science and Technology (DOST) to train MARTOLA members in tomato jam production.
Under the Learning Express (LeX) Program, in collaboration with Singapore Polytechnic (SP), MARTOLA was introduced to innovative solutions using Design Thinking. This collaboration resulted in the development of a new tomato jam formulation. The success of the project prompted the birth of the Roxas West Ladies Tomato Industry (RoxWeLTI) in 2019, with a membership of 100 women from different barangays. This new association expanded the scope of tomato product development beyond jam, including tomato salt powder, tomato rings, tomato candy, tomato puree, dried tomatoes, and tomato concentrate.
One of the significant challenges faced by the association was to meet government regulations and standards to ensure product safety. This involved obtaining the License to Operate (LTO) for the tomato processing center. The process required collaboration between multiple stakeholders, including Bahaginan sa Roxas, Inc. a non-government organization (NGO), the Local Government Unit of Roxas, Isabela, the Isabela State University Cabagan Campus (ISUC) and other line agencies of government like the Department of Trade and Industry (DTI), the Department of Science and Technology (DOST), and the Department of Agriculture (DA). The rigorous requirements, from training and business registration to laboratory testing of sample products, were diligently addressed. The physical infrastructure improvements, in line with DOST and Food and Drugs Administration (FDA) standards, were primarily spearheaded by non-governmental organizations (NGOs) and the LGU, with technical support from ISUC.
In February 2020, the tomato processing center was evaluated by the FDA, and after nearly two years of hard work, the association received its license to operate (LTO) in August 2020. The project's success encouraged the formation of the RoxWeLTI, which evolved into a promising business venture potential for commercialization. The association received continuous support from the LGU, the local NGO, the ISUC, other government agencies, and SP, an international academic institution, providing both technical and financial support.
The future of the project involves the implementation of a bigger undertaking, the Scaling-up of Tomato-based Enterprise in Roxas, Isabela which will be funded by the Department of Agriculture-Bureau of Agricultural Research (DA-BAR), potential for regional, national, and international recognition. The components of the project will provide the additional equipment, trainings and product development activities that will upscale the entrepreneurial capability of the members of RoxWeLTI. This plan will empower the women by providing them additional income, and equipping them with new skills and self-confidence and financial independence.
Based on the foregoing narrative, the accomplishments so far achieved by this project aligns with three United Nations SDGs as follows: SDG 2 (Zero Hunger) by reducing food wastage, SDG 8 (Decent Work and Economic Growth) by creating a community-based entrepreneurial activity, and SDG 12 (Responsible Consumption and Production) by reducing the carbon footprint of local food products.
In conclusion, the journey of tomato processing in Roxas, Isabela, serves as a remarkable example of how local resources, collaborative efforts, and the empowerment of women can contribute to sustainable development and align with global SDGs. This project showcases the potential of agriculture and food processing to bring about positive change at the micro and macro levels, benefiting communities, the environment, and society as a whole.