Priority Area: Emerging Technologies on Products and By-Products Development (Applied Research)

Rank

Proposed Project/ Program Area

Brief Project Description/ Objectives

Targets

Proposed Projects

Total

Year 1

Year 2

Year 3

1

Development of Improved Tanning Techniques for Ostrich Skins  (Animal Products Development Center, BAI)

To modify standard tanning recipes to suit the characteristics of ostrich skins

To develop degreasing techniques of ostrich skins

To subject the resultant leather to various physico-chemical testing such as: tensile strength, % elongation, tear strength and grain bursting strength

 An improved basic tanning techniques for ostrich skins

P 400,000

P 400,000

2

Retrofitting and Testing of Biomass-based Heating System (BPRE)

To retrofit a ricehull furnace to dryers for non-grain commodities in order to reduce the energy cost of drying  

Improved cabinet dryer and multi-crop solar tunnel dryer making use of rice hull as heat energy source

P 772,100

3

Postharvest Handling Systems Improvement of Selected Tropical Vegetables (PHTRC) ^@@@ 

To reduce postharvest losses, enhance quality and ensure safety of the produce that will lead to increased product availability and income of farming communities

Database on commodity handling system and commodity profiles

Recommendations/ protocol for specific commodity handling

P 957,000

Postharvest Handling, Market Quality, and Processing of Highland Vegetables (BSU)

The project was then conceptualized to study patterns and causes of losses, market systems and quality requirements; improve postharvest handling techniques that maintain or preserve the fresh quality of produce competitive in marketplace; and promote minimally and completely processed vegetables in retail and supermarket stores that will cater majority of the working force.

1. Establishment of database on the production, postproduction and industry profile of highland vegetables in the Northern Philippines.

2. Development of appropriate postharvest systems for fresh markets & processing industries.

3. Standardization of grading system for high quality vegetable products.

4. Promotion of safe, nutritious & organically-grown vegetables.

5. Characterization of physico-chemical properties of highland vegetables for specific food products.

6. Development of specialty and nutrient-enriched vegetable food products

7. Design and fabrication of equipment appropriate for vegetable processing

8. Establishment of domestic and export market linkages for vegetable products

9. Technoguide/ Publications on vegetable production and processing

10. Compendium of highland vegetables with their respective novel qualities/ properties

P 200,000

P 500,000

P 300,000

P 1,000,000

Postharvest Handling Practices and Losses, Marketing Channels and the Processing of Selected Fruits and Vegetables in Region XI  (USEP-Tagum/ RFU XI)

To establish a baseline data on the postharvest losses

To determine the postharvest handling practices of farmers, traders and retailers

To identify and map the production areas and market channels

To process selected fruits and vegetables at the home and village levels

Baseline data on the postharvest practices and losses established

P 786,000

P 556,000

P 1,342,000

4

Development and Acceptability of Durian Powder, Mango Powder and Green Mango Chips (DOSCST) 

Study 1. Quality and Consumer Acceptability of Durian Varieties as Processed Powder

Study 2. Physico-Chemical Properties and Consumer Acceptability of Green "Carabao" Mango as Powder and Chips 

To produce base materials that are stable and transport convenient

To develop products that would augment the needs for convenience items

To determine the potential use of the powdered fruits as substitute to fresh fruits in processed food products

To introduce products that are equally nutritious and consumer acceptable

To evaluate the processing procedures and the potential for commercialization of the processed products

To come up with a product that is shelf stable and consumer acceptable when incorporated into a food product

To come up with a protocol in processing green mango chips that are consumer acceptable

P 826,458

P 526,458

P 1,352,916

5

Village Level Processing Machinery for Grain Based and Other Food Products (ISU)

The project aims to develop and promote the extrusion cooking technology that can provide ready to eat quality fortified food products

Suitable processing equipment for grain-based and other food products 

An extrusion cooking technology that can produce ready to eat quality-fortified food products

Identified priority nutritional needs of target groups; conduct/ adopt processes to produce fortified products; and pilot test the products on the pre-identified communities with nutrient deficiency

P 1,716,480

P 816,480

P 816,480

P 3,349,440

6

Utilization of Indigenous Non-meat Ingredients in Processing of Various Meat Products (Animal Products Development Center, BAI)

To utilize indigenous plants/ spices in processing of various meat products

List of indigenous non-meat ingredients/ spices recommended for processing of various meat products

P 609,500

P 609,500

7

Development of Low-cost and Shelf Stable Meat Products Suitable for Asian Markets (Animal Products Development Center, BAI)

To develop and test modified or new meat products acceptable for Asian countries

Modified or new processed meat products suitable for Asian markets

P 4,217,000

P 343,000

P 741,000

P 5,301,000

8

Development of Method to Correct Major Processing Constraint (Acridity) in Taro (LSU, Visca, Baybay, Leyte)

To develop a method to remedy the problem of acridity in taro through physical, chemical or microbial treatment

To test developed method for its acceptability through sensory evaluation

A protocol for the removal of acridity in taro suited for processing fresh taro corms into flour, chips pr grates

P 700,00

P 500,000

P 1,200,000

9

Pre-drying Techniques Evaluation and Machine Development for Root Crop Chips (LSU)

To develop a pre-drying treatment technique for the rapid moisture removal in root crop chips product

Results of the experimental investigation on the different pre-drying techniques for the rapid moisture reduction in root crop chips

P 517,176

P 407,176

P 876,352

10

Pilot Testing and Integration of the Cassava Flour and Grates Processing System (LSU)

The project aims to establish an integrated system of machines for the production of cassava flour and grates and to test and determine the technical and economic viability of the system at the pilot site by the processor-cooperator

Field tested the machines and evaluated the efficacy of the system for the production of cassava and flour grates

P 296,076

P 147,444

P 443,520

11

Utilization of Mango Seed for the Production of Edible Oil (USEP-Tagum)

To characterize physically, chemically, and microbiologically the mango kernels and mango seed oil

To evaluate its potential as aw material for the production of edible oil

Utilization of waste mango products

Processing of mango seed into high value product

Availability of processing technology of mango seed oil

Alleviate environmental problems

P 300,000

P 300,000

Priority Area: Emerging Technologies on Products and By-Products Development (Basic Research)

Rank

Proposed Project/ Program Area

Brief Project Description/ Objectives

Targets

Proposed Projects

Total

Year 1

Year 2

Year 3

1

Rootcrops Starch Profiling and Functional Characterization for Use Diversification (LSU)

Study 1. Starch profiling of rootcrops in PRCRTC germplasm collection

Study 2. Physico-chemical properties of rootcrop starches for functional evaluation and product identification

Study 3. Development and quality improvement of high value products from rootcrop starches

To create a database of the starch production potential of the different recommended and desirable varieties of root crops present in PRCRTC germplasm collection

To analyze the physico-chemical properties of these root crop starches to determine their functionality

To develop ways to create new high value starch products through modification and transformation of their physical and chemical properties

To improve existing starch products by using materials that are found to have superior functional properties

Starch database of rootcrops in PRCRTC

Profile of the physical and chemical properties of root crop starches

Processing strategies for starch modification and transformation

Creation of high value starch products

Improvement of existing starch products in quality and acceptability

P 1,500,000

P 1,000,000

P 1,000,000

P 3,500,000