Gluten-free Kamangeg cheesecake, anyone?

Published January 5, 2022, 7:04 PM

by Charissa Luci-Atienza 

Indigenous and gluten-free Kamangeg cheesecake has been developed by the Mariano Marcos State University (MMSU) and is expected to be exclusively available in Taguiporo Paoay Lake Resort.

Kamangeg Cheesecake (DOST-PCAARRD)

Also known as mountain potato (Dioscorea luzonensis), Kamangeg is a root crop found in the mountainous areas in Ilocos region. It is one of the 45 indigenous food plants included in the Catalogue of Indigenous Food Plants in the region.

The Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD) said Taguiporo Paoay Lake Resort, owned and managed by Margie Eclarin, has been authorized to exclusively produce and distribute the kamangeg cheesecake after the technology licensing agreement and a memorandum of agreement (MOA) were signed between the MMSU and Resort on Nov. 4.

The Council said the exclusive distribution of the Kamangeg cheesecake in Taguiporo Paoay Lake Resort was firmed up by MMSU’s Intellectual Property and Technology Business Management (IP-TBM) through a ceremonial signing held on Nov. 4, 2021 at MMSU.

IP-TBM is a program of the DOST-PCAARRD.

The agreements were signed by MMSU President Shirley Agrupis and Eclarin.

Both parties agreed that the Taguiporo Paoay Lake Resort may exclusively use the Kamangeg Cheesecake Technology for two years.

The technology is generated by the MMSU utilizing Luzon’s indigenous root crop, which is healthier and more nutritious.

Kamangeg cheesecake is a cheaper alternative to the commercial cheesecake. It costs P800.

“The Kamangeg cheesecake technology offers a competitive advantage compared to commercial cream cheesecakes in terms of its selling price and nutritional value. It has a unique flavor that is perceived to be highly acceptable to the consumers,” the PCAARRD said.

“This product, I believe, will complete the unique and identity taste of our business. Kamangeg, an indigenous root crop in the Ilocos, will be the taste of Taguiporo Paoay Lake Resort, a taste that will mark us as a tourism destination of the province,” Eclarin said.

The PCAARRD noted that the Kamangeg cheesecake technology is the third licensed technology in Ilocos for commercialization in partnership with a private entity.

“Aside from the kamangeg cheesecake, MMSU’s team also works on the kamangeg flour and other kamangeg-based products such as the lengua de cerda, pasencia, and cookies. Apart from these processing and value-adding initiatives, the University also promotes the conservation and sustainable use of the root crop,” it said.

The Council noted the continued promotion of Kamangeg cheesecake technology, along with other commerciable technologies generated by the MMSU.

The IP-TBM project under the Support to the University’s Strategies in Technology Acceleration Initiatives by Nurturing the Intellectual Property and Technology Business Management Offices of the Consortia Member Agencies – Phase 2 or SUSTAIN IP-TBM Program of DOST-PCAARRD supports these technologies.

 
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