Black garlic products shine in Region 1 under DOST's NICER program
By Dhel Nazario
Black garlic products like ice cream and the dry condiment called "furikake" are some of the latest delicious food innovations being developed by the Mariano Marcos State University (MMSU) - Garlic and Other Agri-Condiments Center funded under the Department of Science and Technology (DOST).

This was made possible through DOST's Niche Centers in the Regions for Research and Development (NICER) Program.
According to DOST, one of the food innovations is black garlic-- a processed garlic product prepared by heat treatment at high temperatures and humidity for several days. The process that is used in making black garlic is known to amplify the nutrient properties of garlic, thus, making it beneficial to health.
"Black garlic, with its marketing potential, can be suited to those who are health conscious and determined to supplement their diets with nutritious food," DOST added.
The NICER Garlic and Other Agri-Condiments Center aim to uplift the garlic industry in the region by developing an integrated crop management system, enhancing garlic storage processes, improving the usability and profitability of garlic through black garlic processing, and determining the key strategies in improving the competitiveness of local garlic through value chain analysis.
DOST said that through the development of low-cost but sustainable technologies, garlic farmers and processors are expected to increase their yield, reduce bulb weight loss (from 50 percent to 10 percent), and increase their income (30 percent).
“The NICER program is designed to support regional development,” said DOST Assistant Secretary for International Cooperation and Officer-In-Charge of the Undersecretary for R&D Leah J. Buendia.
“Through sustainable innovation programs like the NICER in every region, we support the interests of every Filipino like the garlic farmers, traders, and local businesses to promote national economic progress," she added.