Prior to the creation of the Philippine Native Animals Development (PNAD) Program of the Department of Agriculture (DA), the Bureau of Agricultural Research (BAR) was already at work coordinating with the DA’s Livestock and Poultry Program in supporting and funding various R&D projects on native animals.
Eventually, the PNAD was created through DA Administrative Order No.15 in 2010. With various livestock agencies of the government and selected State Universities and Colleges as program partners, the program seeks to promote the conservation and utilization of domesticated native animals for food. BAR is a member of PNAD and is the lead coordinator for research and development (R&D).
To date, the bureau has coordinated and funded a total of 21 livestock and poultry related projects, all geared toward the generation of technologies on livestock production, management and post-production, closely collaborating with the various project proponents and farmers’ organizations.
The projects cover a range of efforts from strategy to refinement of techniques. These include sourcing of baseline data for native pigs, formulation of proper feeding rations for native animals, information on the existing native pig gene pool, breeding management and production, coming out with selected strains of native pigs, upgrading of organic and free-range native chickens, and development of processing technologies for meat and skins from selected native strains.
There is an existing niche market for native animal meat and other products and indications point to growth. Thus, there is need for efforts meant to strengthen the sector and, more importantly, empower the farmers to be locally-and internationally-competitive and enable them to lead in the niche’s progress. Government is at the forefront and its support is essential for native animal production to be sustainable for the farmers. BAR supports the DA in ensuring that the country’s native animals are, not only promoted, but conserved as well with the effective employment of its R&D arsenal. . ### (Patrick R. A. Lesaca, DA-BAR)
Launched on 7 August 2009, the R&D Technology Commercialization Center of the Bureau of Agricultural Research (BAR) serves as a place where one can see more than a hundred products, generated technologies, and research outputs produced through BAR’s banner programs: National Technology Commercialization Program (NTCP) and Community-based Participatory Action Research (CPAR).
Years of productive research have blessed the center with a continuing supply of new products to display. Presently, the products on display include wines from mango, bignay, duhat, pineapple, tamarind, oregano, ubi, sweet potato, sweet sorghum, cashew, zuriel, guyabano, blueberry, citrus, yacon, ybanag, rambutan, abiu, lipote, banaba, arius, adlay, tamarind, batuan, macopa, cacao, and santol; oregano (wine, juice, jam, vinegar, and soap); sweet sorghum (vinegar, wine, noodles, cookies, coffee, flour, jaggery, and syrup); seaweeds (marmalade, jam, chips, pickles, candies, noodles, torones, and dips); canned tuna and bangus; woven products (basket, native flower vase, and pandan bag from abaca and pineapple); cosmetic products like soaps, creams, and oils from sweet tamarind, lotus, okra and saluyot, VCO, turmeric, avocado, ginger, acapulco, papaya and sweet sorghum (hand sanitizer, and spray); soybean (3-in-1 and brewed coffee, veggie noodles, spreads); tea (chickpea, yacon, banana, miracle leaf, turmeric, oregano, native ginger, sweet basil, and sambong); coffee (sweet sorghum, pigeon pea, cacao, mungbean, marang, and soybean); coco sap sugar and nipa palm sugar; mango (dried mangoes, marmalade, pickles, huani mango, and vinaigrette); sapinit (juice, wine, and jam); makapuno (biscotti and string); citrus (cider, conserve jam, wine, and soap); capiz (lampshade and other products); adlay (crunch, nutri-meal, beauty soap, and breakfast cereal); batuan (sinigang powder, concentrate, candy, and powder); arrowroot powder and cookies; bee (honey, soap, propolis, and dishwashing liquid); malunggay powder and polvoron; cacao (chocolate kisses, tablea tops, and soap); chevon, and cereal preparations like gourmix.
Located at the lobby of the BAR Building, it has been a functioning hub for visitors looking to acquire further knowledge on innovative products including the latest information and technologies generated from agriculture and fisheries R&D. As such, the facility also serves as a one-stop-shop for information, technology guides, and other IEC materials. This greatly helps in disseminating new and reliable information regarding better ways of doing agriculture. Visitors, mainly farmers, researchers, government employees, private and public individuals, and students have visited the center for packages of technology (POT) for different priority commodities, feasibility studies and reports such as market studies and financial viability studies for different commodities or to inquire about crops in demand such as rice, rubber, soybean, cacao, and coffee and also for contact details of researchers who have conducted particular studies, among others. From January to August 2016, the R&D Tech Center served a total of 1, 200 visitors and received more than 1, 800 phone inquiries from different clienteles.
A masterlist of products on display, producers, technology generators, partner institutions and other relevant information has been put together at the TechComm Showroom to facilitate linkages among those interested in venturing into agribusiness. ### (Ma. Eloisa H. Aquino, DA-BAR)
The Bureau of Agricultural Research (BAR), concluded the 12th Agriculture and Fisheries Technology Forum and Product Exhibition on 14 August 2016 at SM Mega Trade Hall 2, SM Megamall, Mandaluyong City. With the theme, “Pagsulong ng mga Teknolohiya sa Pamayanan tungo sa Maunlad na Pagsasaka at Pangingisda”, the four-day event highlighted important research-generated technologies supported and funded under the National Technology Commercialization Program (NTCP), one of BAR's banner programs. NTCP serves as a vital tool for the development of enterprises and the improvement of agriculture- and fisheries-related industries
One of the highlights of the NTF was the awarding of this year’s “Most Innovative Product”. The award is given to recognize newly-developed technologies generated from the bureau’s supported research and development (R&D) projects and initiatives. This is also part of the promotional activities of BAR, through NTCP, in launching new products to the public to attract a wider and more diverse market.
This year’s winners were: (1st place) Cream Cheese by the University of the Philippines Los Baños; (2nd place) Arrowroot Products by the Department of Agriculture-Regional Field Office 4A; and (3rd place) Nipa Salad Dressing by the Department of Agriculture-Regional Field Office 5.
Cream cheese from goat’s milk is an innovative product developed by the University of the Philippines Los Banos’ Dairy Training and Research Institute. The product can last for about three weeks when refrigerated. Goat’s milk is perfect for the health-conscious consumer as it is low in fat.
Arrowroot is the base ingredient for this award winning product that was developed by the DA-Southern Tagalog Integrated Agricultural Research Center in Region 4A. Used as an alternative for corn starch and baking soda, arrowroot powder can serve as the ingredient for foot powder as it also effective in absorbing moisture in the feet which normally causes the activity of odor-inducing bacteria.
Nipa syrup-based salad dressing was developed by the Regional Field Office in Bicol as part of promoting and expanding the underutilized Nipa sap. Just recently, agencies and agriculture-based organizations across the country have been exploring the potential of the Nipa palm and developing them into an array of products including sugar and beverage drink. The Philippines holds the record of being the country with the third largest area of nipa palm plantations in Asia.
Special citation for non-food product was also awarded to DA-RFO I for their micro nutrient seaweed balls; and special citation for innovative technology to DA-BFAR 5 for their seaweed tissue culture.
Entries were evaluated based on: 1) creativity and uniqueness; 2) relevance to food security; 3) health and wellness; 4) good product attributes; 5) packaging and labeling; and 5) market potential and competitiveness.
The NTF is an annual event of BAR, which happens every August and aims to identify, disseminate, and promote mature technologies in the fields of agriculture and fisheries. It also hopes establish and strengthen linkages and networks with private sector, non-government organizations, local government units, and other government agencies in terms of product marketing.
Around 95 exhibitors joined in this year’s NTF showcasing various products, services, and commerciable technologies on the following categories: high-value crops, natural products/ natural ingredients for health and wellness, organic agriculture, and climate change. ### (DA-BAR)
A truly unique and innovative product highlighted during then recently concluded 12th National Technology Forum and Product Exhibition (NTF), organized by the Bureau of Agricultural Research (BAR), was the tilapia ice cream.
The product, which was developed by the College of Home Science and Industry (CHSI) of the Central Luzon State University (CLSU), has created a stir among food enthusiasts and visitors of the exhibit. In fact, many people got curious about this unusual ice cream flavor that they had to try and judge it for themselves if indeed there was no fishy taste.
Recently, tilapia ice cream was also awarded a gold medal for being a novel dessert among 350 items from 25 countries that were showcased in the Salon International de l’Agroalimentaire (SIAL) Asean Manila 2016 food exhibit at the World Trade Center in Metro Manila. The event was sponsored by a Paris-based global network of shows dedicated to the food industry
The Bureau of Agricultural Research (BAR), under its National Technology Commercialization Program, supported the technology enhancement and commercialization of tilapia ice cream along with the developed tilapia cookies optimally aligned to consumer preferences. Varieties include tilapia ice cream with tilapia praline, tilapia ice cream sansrival, and tilapia ice cream with tilapia cookies. On other hand, tilapia cookies are available in thin plain tilapia cookies, tilapia cookies with tomato jam, and tilapia hermits dipped in lemongrass-pandan chocolate.
Way back in 2002, BAR has supported the development of value-added products from tilapia in Region 2. Products included tilapia longganisa, nuggets, tocino, and roll. As one of the agencies actively developing technologies to improve the propagation of improved breeds of tilapia, the CHSI-CLSU hosted the Tilapia Food Festival in 2011 that paved way to the development of more and more products, dishes and even beverages utilizing tilapia meat as main ingredient. This is also through the challenge and encouragement posted by that CLSU president, Dr. Tereso A. Abella
“Selling processed tilapia is more profitable than selling them in fresh form,” Prof. Dana G. Vera Cruz, project leader and chair of the CLSU department of hospitality management.
Surprised with their award received, Prof. Vera Cruz shared that they’ve prepared 350 cups of tilapia ice cream displayed and tasted by a lot of exhibitors and walk-in visitors that delighted food tasters with the absence of aftertaste.
The tilapia ice cream will be featured in the SIAL Paris 2016 Food Exhibit in October; the World Champions Tour in Jakarta, Indonesia in November; and in Abu Dhabi in December. ### (Ma. Eloisa H. Aquino, DA-BAR)
The Bureau of Agricultural Research (BAR) is set to stage this year’s 12th Agriculture and Fisheries Technology Forum and Product Exhibition on 11-14 August 2016 at SM Mega Trade Hall 2, SM Megamall, Mandaluyong City.
The four-day event is organized by BAR and highlights some of the important technologies generated under its National Technology Commercialization Program (NTCP), one of BAR's banner programs. NTCP serves as a vital tool for the development of enterprises and the improvement of agriculture- and fisheries-related industries.
The technology forum and product exhibition aims to identify, disseminate, and promote mature technologies in the fields of agriculture and fisheries, and to establish and strengthen linkages and networks with private sector, non-government organizations, local government units, and other government agencies in terms of product marketing.
The event also opens opportunities for agri-prenuers and entrepreneurs to capitalize on various R&D technologies that were already developed and generated, for the farmers and fisherfolk to showcase their own produce as well as for the private sector to adopt these technologies on a commercial scale.
The event is expecting to accommodate more than 90 exhibitors showcasing various products, services, and commerciable technologies on the following categories: high-value crops, natural products/ natural ingredients for health and wellness, organic agriculture, and climate change.
Exhibitors are represented by BAR’s R&D partner institutions including DA attached agencies, staff bureaus, Department of Agriculture-Regional Field Offices (DA-RFOs), Regional Integrated Agricultural Research Centers (RIARCs), Bureau of Fisheries and Aquatic Resources-Regional Offices (BFAR-ROs), Regional Fisheries Research and Development Center (RFRDCs), state universities and colleges (SUCs), international organizations, and private sector.
There will also be technology presentations in the form of seminars, business matching for possible partnerships, and other ventures for profitable agricultural enterprises.
Among the highlights of the event will be the launching of the audio-visual presentations of the NTCP Primer and the Technology Commercialization on Wheels, and books/publications funded under BAR’s Scientific Publication Grant (SPG).
The conduct of the technology forum coincides with the 29th BAR Anniversary celebration. ### (Ma. Eloisa H. Aquino)