WHEN thinking of onions, favorite dishes like adobo, sisig, bistek and dinakdakan may come to mind. Many snacks, such as chips and crackers, also feature onion flavoring.
While onions are a staple in savory dishes, Occidental Mindoro State College (OMSC) is demonstrating that onions can also be a sweet summer treat.
From Crisis to Opportunity
In 2022, the Department of Agriculture (DA) reported a significant drop in the farm gate price of red onions in Occidental Mindoro, from P42 to P12-15 per kilogram, due to overproduction. Later that year, the price fell to P8 per kilogram when onion imports coincided with the local harvest, said Romel Calingasan, San Jose municipal agriculturist.
These prices put local onion growers in a difficult position, as they were insufficient to cover production costs, let alone their needs. This prompted OMSC researchers to seek a solution to aid the struggling farmers.
Onions in Ice Cream?
Onion-based products are not new. Onion powders and onion-flavored chips are common grocery items. However, OMSC researchers took a different approach, creating products that were the first of their kind.
“There has been no established research on using onions in sweets, specifically ice cream. Luckily, our research proved that onions can be used to make ice cream,” said Arvin Jonathan Flores, technology transfer officer of the OMSC Food Processing Center.
In addition to onion-flavored ice cream, the team created onion-based products such as pandesal, vinaigrette, paste and wine, all currently available only at OMSC.
More Than a Sweet Treat
Flores said some farmers are content with producing and selling raw onions, limiting the local industry’s potential for value-added activities.
“Our problem is, what if the price of onions drops? What steps will the farmers take? How will they earn a profit in that scenario?” he said.
Their research in onion food processing provides an answer, offering hope, security during unpredictable times and broader opportunities for onion growers.
“This can help the onion industry flourish, beyond just producing onions,” he explained.
Onion ice cream also highlights the commodity’s versatility beyond a flavor enhancer, encouraging the exploration of new onion-based products.
Ways Forward
OMSC is finalizing the onion ice cream’s labeling, including nutritional information and shelf life analysis, to officially transfer the production technology to the public this year, Flores said. The team is also exploring the creation of more ice cream variants.
OMSC has engaged the San Jose Local Government Unit, through its Municipal Tourism Office, to assist with product promotion. The school also seeks partnerships with the Department of Trade and Industry for product labeling and future collaboration with the One Town, One Product (OTOP) hub and Pasalubong Center.
Ultimately, OMSC aims to have Filipinos nationwide try their innovative onion products and share their benefits locally and beyond.
Weirdly Delicious
While the combination of onions and ice cream may seem unusual, Flores described the common reaction to the product.
“People are amazed by the onion ice cream’s taste. They can’t quite describe the experience, but they clearly enjoy it,” he said.
To experience it firsthand, visit the OMSC Food Processing Center in Barangay Murtha, San Jose, Occidental Mindoro, or contact them through their Facebook page.| – DSG/PIA MIMAROPA-Occidental Mindoro
