Product Development and Training Centre (PDTC): Food Product

Development-Hub of the Province of Quirino, Philippines

Fredisminda 1 1
M. Dolojan , Isabel F. Salvador,
1
Professor Quirino State University
qsu.rdet.diffuncampus@gmail.com

ABSTRACT

The Product Development and Training Center of the Quirino State University is regularly
funded by the Department of Science and Technology Region 2 to perform its function of developing
products from the different agricultural produce of the province. It is mandated to do product
development, utilization and Technology transfer to its clients. The center has now enhanced with its
equipment and facilities through fund from its agency linkages such as DOST, DA-BAR, PCAARRD and
DA-02(Organic). Different lines of products were now developed and obtained its ownership through
its registration to the Intellectual Property office of the Philippines under the Utility Model.

Keywords: PDTC, Product Development, Technology Transfer, Utility Model

INTRODUCTION

Since its creation in 1971, the province of Quirino has always been
characterized as a richly endowed province in terms of natural resources and
industrious human resources its political leaders, cause-oriented groups and those in
the career service are development oriented and are one in their ultimate goal of
improving the quality of life of Quirinians.

In Quirino, the Provincial Science and Technology Center (PSTC) and the
Product Development and Training Center (PDTC) of the province is located at
Quirino State University-Diffun Campus. By virtue of Executive Order (EO) 123, DOST
was given expanded function and responsibilities to pursue the declared policy to
support local scientific and technological initiatives, developmental capabilities to
achieve technological self-reliance and promote public and private sector
partnership to take productive role in research and development R& D activities.
Then in 1990, RA 6959 was signed into law, establishing the provincial Science and
Technology Center (PSTCs) in all provinces of the country to accelerate the transfer
and application of benefits of S&T.

The PDTC was established to cater the needs of would be entrepreneur along
food processing. It is a joint project of the Department of Science and Technology
Region 2 (DOST-02) and the Quirino State University. The center is currently involved
in disseminating Food Processing technologies as a way of strengthening its role in
technology transfer.

The PDTC is designed to train potential entrepreneurs in the production of

quality processed products through shared facility and applying the technical know-
how learned during the conduct of training. The center hopes to develop local food
processor for livelihood and promote the province through these products.

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 The PDTC is regularly supported financially by the DOST to defray
expenditures such as product packaging and other training supplies for the conduct
of S & T promotion activities. The general objective of the project is to develop
products out of available resources in the province and to serve as the product
development-hub of the province and specifically it aimed to: d evelop products from
the different agri-crops such as banana, peanut, soybeans and other high value fruits and
other available resources in the locality; conduct techno-transfer activities and livelihood
trainings for women, students, entrepreneurs in the province of Quirino; secure ownership
of these developed products through certification from the Intellectual property office;
assist the PSTC and LGUs in the province in providing S&T to its customers through product
development and technology trainings; showcase developed products through product
exhibits in different local and national events.

CONCEPTUAL FRAMEWORK

The development of technology from the product development activity is

liken to a power generation house. The oil and lubricants and the
gasoline/petroleum energizes the dynamo to generate power. This is represented by
the presence of available resources such as peanut, soybean, banana, vegetable,
plantation crop growers in the province and fund sources from PCAARRD, DA-BAR,
DOST R02, DA02 and the like that can be used in providing inspiration or motivation
for the generation of technology or products such as Peanut, soya, Butterscotch
Squares; banana cakes and others.

This is studied, researched and packaged in the power house represented by

the Research and Development Department of the University. Collaboration to the
different agencies such as the Department of Science and Technology (DOST) for the
services of their Food and Innovation Center to further improve these products in
terms of its shelf life; the Institute for Technology and Development for the
appropriate and right method of processing; the Department of Trade and Industry
(DTI) for the packaging improvement and for the Intellectual Property Office (IPO) for
ownership of the product.

The University Extension and Training Services (ETS) Department in

partnership with other agencies transmit the generated technology to the clientele
or stakeholders through skills training. The transmission post is represented by the
Extension and Training department. Double lines represent the continuing support of
the farmers for raw materials and the University for Technical Assistance.

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 Fig
ure 1. Schematic Diagram on Generation and transfer of Technology of QSU

METHODOLOGY/Strategies and Mode of Implementation

The product development and training center of the QSU was provided with
additional equipment and packaging materials for food products development of
available agricultural resources in the province.

For product development services, the center conducts R and D activities on

product development and training activities.

The center also showcase some of its matured technologies through

participation during DOST caravan activities, exhibits and agro-industrial trade fairs.

To add value to the crop, activities at the farm level such as production and
processing of agri-products is being proposed. The technique when applied by
farmers prior to marketing can enhance quality raw material for the processing
industry. Creation of Pasalubong Center per municipality would be of help in
promoting the products developed.

The project team validated and developed basic interventions on postharvest

handling, packaging, processing and marketing to increase the productivity and
income of farmers; and to produce safe and quality food products.

Results

Products Development Activity

Different products were now developed and some were already registered
under Utility Model at the Intellectual Property office. The center also served as the

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laboratory site for undergraduate and graduate students’ thesis. These lines of
products were produced through a series of experimentations coupled with
acceptability and sensory test. These produced products were subjected to Shelf-life
and microbial test at the DOST regional laboratory. Aflatoxin test was also done to
peanut products. Now the center was able to produced ten product lines.

1. Chevon Ready to eat products- Three variants recipes of chevon recipes

were developed such as chevon curry, satay, and kebab. All of these have
already been registered under Utility Model at the Intellectual Property
Office (IPO). Packaging for chevon Kebab declared as winner for best
packaging material during the conduct of the regional S & T celebration of
DOST on July 29-30 , 2015
2. Soya Pandesal- An enriched with soya flour pandesal. Declared also as the
best innovative product during the regional S & T celebration of DOST on
July 29-30, 2015. Registered as Utility Model
3. Peanut and Soya Butterscotch Square- cookies enriched with peanut and
the later is soya flour. The best selling products now regularly sold at the
DA-QES one stop shop and at the Pasarabu center at Cordon, Isabela.
Both were already registered at the IPO as utility model
4. Banana Blossom Sisig- a banana product from banana blossom with a
registration certificate at the IPO as utility model. Processed using water
retort in stand up aluminum pouch,
5. A ready to-eat “Gourmix” for disaster stricken areas- an energy and
protein food in retortable aluminum pouch.
6. Powdered soya milk- a stable soya drink in powdered form, processed
using a spray dryer
7. Tropical wines such as Mabolo wine; tomatoe wine; makopa wine, horse
shoe berry wine, bignay wine, duhat wine-
8. Tropical fruit juices such as bignay juice, horse shoe berry juice, bignay
concentrate. Year round ready fruit juices that are considered anti- oxidant
due to their natural pigment content
9. Cookies from tropical fruit seeds such as jackfruit cookies
10. Goby fish sardines- this fish is abundantly found at the Cagayan River in
Maddela, Quirino. often consumed as fried delicacy
11. Recently developed products include Soya nuggets and Soya Insta Ulam
packed in Water retortable aluminum pouches.
12. Lemon grass flavored Quirino Coffee

Technology Transfer and Livelihood Trainings

For a period of four years (2013-2016) the PDTC were able to trained 525
women, men, students and organized group such as OFW associations, students’
group- Quirino Young Entrepreneur (QYEA) Association and the 4-H club, NSTP
student class, 4 Ps recipients, and Gawad Kalinga residents. Trainings were often
conducted at the center but in some cases trainings were done outside the PDTC.

Market outlet and Technology Adaptors

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 Pasalubong Centers established by LGUS and private sectors serve as market
outlets of the different products produced. The One-stop shop Business center of
the Department of Agriculture-Quirino Experiment station (DA-QES) is already a
regular buyer of the peanut and soya butterscotch. These products were produced
by the students who are members of the 4H Club.

Attendance to the different trade fairs and exhibits served as a promotional

activities of the product produced. The university used these products as tokens
during celebrations and conduct of board meetings. Faculty and staff patronized
also the PDTC output products by giving it as “pasalubong” from their friends here in
abroad.

Table 1. Products of the PDTC with Utility Model Registration

Products UM Registration
Researcher/Maker
Number

1. Process of producing Pandesal (Salt 2-2016000133 Fredisminda M. Dolojan &

bread) Enriched with Soya(Glucine Reynante Olog
Max)

2. Composition of Pandesal (Salt bread) 2-2016000132 Fredisminda M. Dolojan &

Enriched with Soya(Glucine Max) Reynante Olog

3. Composition of Peanut butterscotch 2-2016000125 Fredisminda M. Dolojan &

Square Dannise Mae Paray

4. Process of Peanut butterscotch Square 2-2016000124 Fredisminda M. Dolojan &

Dannise Mae Paray

5. Process of Producing Ready –to –Eat 2-2016000131 Fredisminda M. Dolojan

chevon satay

6. A Ready –to –Eat chevon satay 2-2016000130 Fredisminda M. Dolojan

Composition

7. Process of Producing Ready –to –Eat 2-2016000128 Fredisminda M. Dolojan

chevon Curry

8. A Ready –to –Eat chevon Curry 2-2016000129 Fredisminda M. Dolojan

9. A Ready –to –Eat chevon Kebab 2-2016000127 Fredisminda M. Dolojan

10. Process of producing Ready –to –Eat 2-2016000126 Fredisminda M. Dolojan

chevon Curry

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 11. Process of producing Sisig from 2-2016000134 Isabel F.Salvador
Banana Blossom

12. A composition of Sisig from Banana 2-2016000135 Isabel F.Salvador

Blossom

Other Accomplishments of the PDTC

1. The Peanut butterscotch Square adjudged as 3rd runner up during the 2017
Regional Invention Symposium and Exhibit (RISE)
2. Declared Best PDTC in the region last 2015 DOST S & T Celebration
3. Soya pandesal was declared Best Innovative product last 2014 DOST S & T
week celebration
4. Chevon Kebab packaging declared as Best Packaging Material last 2015
DOST S & T week celebration
5. The Soya Nuggets was a national Winner last 2016 “It’s Soy Time” during the
technology promotion celebration of the DA-BAR, and given an award worth
1.5 million research undertaking

Financial aspect of the Products

Butterscotch Square from Soya and peanut products are the most sellable
among the products developed at the PDTC as an evidence of almost weekly arrival
of orders are found to be financially viable as shown in the financial analysis (Annex
2). Other adaptors of this product include the “G410 Pasarabu” located at Cordon,
Isabela. This is a family owned business who decided to market locally produced
products in the region.

CHALLENGES

The principle on technology adoption that states a 16% laggard of the total
population trained is a perennial problem or stressor of the implementing team.
Despite a provision of soft-loan such as SME’s project of the DOST for them to avail
and use it as a startup capital, very few of our trainees venture on business
enterprise. The PDTC team should devise a mechanism or provision for their clients
for them to be entrepreneur. Persistent follow-up on how far had they gone in
application of what they heard during training sessions should be done. Exposure
trips to the different places where successful SMEs food processors could be
considered.

Acknowledgement

The authors would like to thank the Quirino State University; the Department of Science and
Technology for the support, moral and financial to the project team.

References

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Anderson, A.; Earle, M. (2011). Food Product Development. Maximizing Success.
Woodhead Publishing Limited.pp.371-379

Aramouni,Fadi; Reschenes, K. Methods of Developing New Food Products. An Instructional Guide

Retrieve from http://www.destecPub.com wp.content/upload/2015/01 Methods for
Developing New Food Products-Preview.pdf

Stafford, N. (1991). From Kitchen to Consumer: The Entrepreneure’s Guide to Com

mercial Food Production. San Diego, California Academic Press

Wall,G. ; Winger, R. Food Product Innovation. A background paper. Retrieve from

http://www.fao.org/37193e/j

Watzke, H..N. Saguy.(2004) Innovating R & D Innovations. Food Technology 55(5):

174-188

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