Healthy Flavors of Science - pcaarrd - Department of Science and ...

Healthy Flavors... (from page 14)
Another healthy choice for
diabetics is the strawberry preserve
with lower sugar content. The
amount of sugar used in the
strawberry preserve is lower than
regular strawberry jams or preserves.
As for salad dressings, a
cheaper yet high quality product
that Filipinos can truly be proud
of is the pili oil – an affordable
alternative to the imported olive
oil. Aside from cooking, it can
also be used as body massage oil.
Mango ketchup and sauce,
anyone? Although its color might
seem strange and different than the
usual, its taste can surely compete
with that of the tomato and banana
ketchup. What’s good is that it
is rich in vitamin C and does
not contain artificial coloring.
From the TechnoMart Kitchen
to consumer’s dining tables
The spotlights shone even
brighter on these products during
the PCARRD media launch,
bearing the same theme “Flavors
of Science”, held at the Hotel
H2O in the Manila Ocean Park.
The media event was part
of PCARRD’s TechnoMart
Program which aims to fast track
the movement of S&T products
from source to the markets,
increase product value, establish
and implement business match,
synchronize strategies with other
sectors involved, and track the road
towards the commercialization of
the S&T products. It also intends to
provide a dynamic venue where S&T
products are promoted, markets are
assessed, and feedback mechanisms
are established and initiated.
Although PCARRD has
previously hosted similar events
with S&T-beat news reporters, it
was the first time lifestyle and food
magazine writers were invited.
Their keen taste and expertise with
food provided a great avenue to test
the acceptability of the products
and underscore the importance
of S&T behind each product.
The guests tasted five carefully
planned dishes of delectable delicacies
that brought out the distinctive tastes
of the products. As an appetizer, a
vegetable salad tossed with a dressing
enriched with pili oil was served. The
nutty essence from the pili oil added
more flavor to the usual salad taste.
A pizza with mango sauce instead
of tomato sauce was served next along
with spaghetti with mango ketchup.
The melted cheese above a layer of
mango sauce was noted to be a good
complement to the tangy mango
taste. Noting the overpowering taste
of cheese, some guests suggested
that a thicker layer of mango sauce
would give pizza a new twist.
For the finale, strawberry tarts
along with a serving of frozen durian,
were served to the guests. First-time
tasters of durian were delighted
that its sweetness was preserved
without its pungent smell. Likewise,
strawberry tart gave the sweet
experience a good complement.
Representatives from Yellow Cab
Pizza, one of the most popular pizza
chains in the Philippines, pointed
out that with proper marketing
strategies, the use of mango sauce and
catsup as an ingredient for spaghetti
and pizza would undoubtedly
create its niche in the market.
With the success of the media
launch, bringing the products
closer to consumers can open more
opportunities for agri-based products.
Indulge without the
guilt through S&T
These food delights prove that
science is not just about hard facts,
theories, and numbers. It can likewise
allow one to enjoy the goodness
of delicious food. People can now
indulge without the guilt, satisfying
their sweet tooth and cravings
through the succulent flavors of
science. (Edgilyn R. Alcasid)
ERRATUM
In the January–March 2011 issue,
in the Policy Advocacy section featuring
the paper, “Facing the Challenges: Policy
Issue and Directions for Improving the
Grains Supply Chain,” a portion of the
original manuscript was inadvertently
omitted due to limited editorial space.
The omitted portion should read, “Dr.
Flordeliza A. Lantican of UPLB-College
of Economics and Management and the
project leader, together with Dr. Arnold
R. Elepaño and Ms. Karen P. Quilloy,
authored one of the project’s policy
paper, “Policy Issue and Directions for
Improving the Grains Supply Chain.”
Additionally, on page 13, last
paragraph of the second column
pertaining to research findings in
Isabela and Bukidnon, all statements
and statistics referring to Cagayan
should instead refer to Bukidnon. The
specific statement concerning this
should read, “Isabela and Bukidnon
farmers also received small shares of
continued on page 16 ►
The PCARRD Monitor 15