Wednesday, May 23, 2012

FITS Libertad STBF Field Day features MS Into

By Sally R. Villasis

To promote enhanced ginger processing with zero-waste technology through Science & Technology-Based Farm (STBF), the Farmers Information and Technology Services (FITS) Center of Libertad, Antique hosted the STBF Field Day on Ginger Ale Powder Processing featuring the technology of Magsasaka Siyentista (MS) Neri Into, farmer scientist of the Western Visayas Agriculture and Resources Research and Development Consortium (WESVARRDEC) on April 30, 2012 Brgy. Inyawan, Libertad, Antique.

Some 80 ginger farmers, processors, members of Inyawan Barangay Council, Magsasaka Siyentista, FITS managers, Technology and Information Service Specialists from Aklan and Libertad, Antique witnessed the activity.

MS Into showcased her experiences on enhanced ginger processing that include the use of grinder to hasten ginger juice extraction, standardized product taste using refractometer, and processing ginger pulp into pastillae and other by-products.

MS Into expressed her gratitude to the Philippine Council for Agriculture, Aquatic and Resources Research and Development (PCAARRD), WESVARRDEC, LGU-Libertad and Aklan State University as Partner Member Agency for all the support extended to her and the community as a whole.

Representing WESVARRDEC Director Joseph Edward O. Idemne, Dr. Reynaldo Dusaran, Regional Techno Transfer and Promotion (RTTP) Coordinator, in his message, encouraged the ginger producers and processors to continue integrating science and technology in their farm practices. He stressed that ginger industry has great potential in the region as well as in the national and international markets.

Dr. Marliyn E. Romquin, Dean of ASU-College of Agriculture, Forestry and Environmental Sciences (CAFES) who represented ASU President Danilo E. Abayon, conveyed the full support of the University to the project.

Dr. Alma I. Irader, Professor of ASU-CAFES and the Technical Expert, shared the result of the STBF project.  With the usual practice of MS Into, 20 kilograms of raw ginger took two days for three persons to produce ginger powder, while with the interventions applied through the STBF, she was able to produce ginger powder in four hours.   She added that the ginger pulp that she used to throw away was processed into other products such as polvoron, pastillae and jam.

According to Dr. Clyde G. Abayon, Techno Gabay Program Team Leader and Focal Person, the STBF seeks to address the problem on faster processing of ginger ale powder and other products to obtain a zero waste technology and showcase and promote the S&T intervention in the processing of ginger rhizomes into ginger ale powder and other by-products to other farmers and processors in the locality.  
From top left: TG Team Leader Dr. Clyde Abayon, RTTP Coordinator Dr. Rey Dusaran and ASU-CAFES Dean Dr. Marilyn Romaquin inspire and encourage the participants, while MS Neri Into and Focal Person Dr. Alma Irader share the science and technology behind ginger processing.

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