By JOHN MAICO HERNANDEZ & MHARK ELLGINE LIBAO
STA. TERESITA, Batangas – TERESITA’s Sukang Irok upgraded from the traditional process to industrialized fermentation as its producer, the members of Irukan Sustainable Livelihood Program Association (SLPA) underwent a training on Arengga (Irok) Vinegar Making using the Industrial Technology Development Institute (ITDI)-developed Acetator Kit conducted by DOST Batangas in partnership with Department of Social Welfare and Development (DSWD) Sustainable Livelihood Program (SLP) last March 8-10.
In the municipality of Sta. Teresita, the capacity building program aimed thru SLP in Brgy. Irukan is the upgrading of its traditional Irok vinegar processing to develop the entrepreneurial and labor skills of poor households. This upgrading was linked to DOST Batangas for the provision of technical assistance on the production of Irok vinegar through the use of Acetator Kit.
ITDI-developed Acetator Kit is designed to accelerate the traditional fermentation and has the ability to produce naturally fermented vinegar, easy to operate, can be set-up in the countryside and requires minimum processing area, can be operated on a minimum initial volume of operation and product from this can be drawn out daily from the fermentor. Most importantly, this can convert most sugary materials to vinegar (e.g. sugar palm (arengga), coconut water, pineapple wastes, sugar cane, dried mango spent syrups, etc.)
DSWD SLP Sta. Teresita, after technical consultation with DOST Batangas, acquired an ITDI-developed Vinegar Acetator Kit for Irukan SLPA beneficial in upgrading their irok vinegar production process. Training on its use and lectures on upgrading irok vinegar have been essential to fully equip the beneficiaries with knowledge regarding the product that they are producing.
DOST Batangas tapped the DOST-ITDI to facilitate the training. DOST-ITDI experts, Engr. Joannalene Tuazon, Engr. Marvin Mendoza and Mr. Eduardo De Silva, spearheaded the discussion on the use of the Acetator Kit, titration process, fermentation and harvesting.
Process flow consisting of filtering, pasteurizing and cooling, mixing, fermenting, harvesting, settling and filtering, pasteurization and bottling/labelling was also underscored during the training. Preparation of Irok vinegar with spices Observance of food safety during the production process was also taught to participants.|#BALIKAS_News