by Emilie S. Capellan
The Isabela State University (ISU) Angadanan Campus is the third ISU campus to implement technopreneurship projects under the DOST-Academe Technology-Based Enterprise Development (DATBED) Program.
DATBED Program, one of the programs of the Technology Application and Promotion Institute of the Department of Science and Technology (DOST-TAPI), supports entrepreneurial competencies among students through the provision of financial assistance to implement new income-generating, technological projects that have market potential and technical viability when commercialized.
DATBED Program orients the student beneficiaries of ISU-Angadanan
The students majoring in food science have developed various technologies and projects on fruit wine production, baked products development, and processed food production.
Fruit Wine Production
Generally known for bugnay or local grapes (Antidesma bunius), mango, and guyabano fruit wines, the students of ISU-Angadanan owned the opportunity of improving the processes on producing Isabela fruit wines.
Due to the conventional process of wine making which creates low alcohol content in the produced wines, the students intend to develop a “low-calorie wine” using the locally available fruits, such as mango, pineapple, cucumber, pomelo, and singkamas depending on the harvest season.
Baked Products Development
Another project to be supported by the Program is “One Campus, One Product,” an income-generating enterprise project that showcases ISU campuses’ baked products.
Some of the innovative baked products to be featured are the banana loaf which utilizes the second layer of the banana lakatan peel as binding agent, the coconut macaroons which utilize the fresh banana blossom to add flavor and balance the sweetness of the dessicated coconut, and the carrot cake which utilizes the fresh bamboo shoot as flavor enhancer.
Processed Food Production
Lastly, the processed food production project introduces the use of locally available additives for the production of ready-to-eat and ready-to-cook meat products, such as longganisa and tocino.
Pork and banana stem is used in pork longganisa.
Meanwhile, pineapple juice and calamansi extract is used as additives to pork tocino instead of anisado cooking wine and vitamin C powder.
“The projects train the students on the actual business operations, even in this time of pandemic, and at the same time, generate income from their research studies,” said Mylene A. Alano, Program Manager of DATBED Program.