Good news to calamay and ube lovers!
State researchers have managed to prolong the shelf life of Pangasinan’s sweet delicacies such as calumay and ube or purple yam, the Department of Science and Technology (DOST) said Wednesday, July 14.
The Pangasinan State University - Food Innovation Center (PSU-FIC) reported to the DOST Regional Office I (DOST-I) the successful implementation of its two food innovation research and development projects “that resulted in the improvement of the quality of local sweet delicacies from Pangasinan.”
The terminal report on “Candon Calamay & Ube Project” was presented by Meryl Bernardino,project assistant, to the DOST-I. She also apprised the DOST-I of the status report on Smart Foods for the New Normal: Development of Functional Intermediate Ingredients, Ready-To-Eat Nutritious Food Packs and Ready-To-Drink Probiotic Drinks in Ilocos Region.
Also present during the discussion were Dr. Paulo V. Cenas, PSU’s vice president for research, extension & innovation; Dr. Racquel Pambid, PSU-FIC head, and other researchers involved in the projects—Dr. Veronica C. Austria and Dr. Wilma M. De Vera.
During the deliberation, the PSU-FIC team was able to show the successful food innovation of the Candon Calamay & Ube Project as the products passed the tests on safe consumption and gained more consumer acceptability,” the DOST-I said.
The PSU-FIC team recommended that the developed technology be developed to the target beneficiaries. These include the Candon Calamay Processors of Ilocos Sur and Agoo Ube Processors of La Union.
This will boost the development of the local dessert industry, the DOST-I said.