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Women’s group develops Pancit Canton with squash

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 By John Maico M. Hernandez

PHP Noodle Haus, an association of marginalized women in Brgy. Taliba, San Luis, Batangas, received the Department of Science and Technology – Food and Nutrition Research Institute’s (DOST-FNRI) Pancit Canton with Squash Technology through a technology transfer training conducted via Zoom platform, Aug. 18.

More than unfolding the maximum potentials of PHP Noodle Haus as a community enterprise, DOST Provincial Science and Technology Center (PSTC) – Batangas strives to make the association abreast with the latest technologies which can help improve their product line. Being known as a local producer of pancit canton and shing-a-ling for eleven years already, PHP Noodle Haus continuously spins off applications to enhance their product through in-house product development. In 2020, they were granted with their second DOST Community-Based project entitled “Technology Upgrade and Process Improvement of PHP Noodle Haus in Brgy. Taliba, San Luis, Batangas” which comprises the transfer of DOST-FNRI’s pancit canton with squash technology aimed at enhancing their current formulation and process, and the provision of appropriate equipment to address their production problems. 

To formalize the technology transfer, a technology licensing agreement was executed between DOST-FNRI and PHP Noodle Haus with DOST CALABARZON PSTC Batangas as witness. The undertaking was done as a pre-requisite to the actual technology transfer. Other requirements which include Good Manufacturing Practices (GMP) Gap Analysis, Technology Needs Assessment (TNA), permits, and certifications among others were likewise complied to push through with the technology transfer.

Mr. Jaypy S. De Juan, Senior Science Research Specialist at the Business Development Unit under the Technology Transfer and Commercialization Section of DOST-FNRI, facilitated the technology transfer training. Given the constraints on conducting a face-to-face training due to COVID-19 pandemic, the technology transfer modality has been aided by a virtual platform. PSTC Batangas Staff, Mr. Mhark Ellgine A. Libao (Science Research Specialist II) and Mr. John Maico Hernandez (Science Research Specialist I), were present on-site to guide the women’s association on the step-by-step procedures of producing the pancit canton with squash using the DOST-FNRI technology.

PSTC Batangas Provincial Director, Ms. Felina C. Malabanan, was also present online via Zoom platform. On her message, she expressed her appreciation to DOST-FNRI’s support in strengthening the capacity of PHP Noodle Haus. She also recognized the commitment of the women’s association in sustaining their enterprise and hoped for the maximum utilization of the new technology for their enterprise’s advantage. In response, Ms. Aurrea B. Addun, President of PHP Noodle Haus, thanked DOST-FNRI and PSTC Batangas for the interventions they received. “Maraming maraming salamat po sa FNRI at DOST Batangas sa ipinagkaloob n’yo po sa aming bagong kaalaman. Malaking tulong po ito sa aming negosyo dahil mas gumanda po ang kalidad ng aming produkto,” she said.

According to DOST-FNRI, noodle products are well-accepted by all classes of consumers since children and adults take noodle products not only for their snacks but also for breakfast, lunch, and dinner. As to their research, canton noodles are consumed daily by 7 out of every 100 households and weekly by 36 out of every 100 households. While Vitamin A deficiency remains a public health problem in the Philippines as it affects more than 1.7 million children under the age of five and 500,000 pregnant and nursing women, the partial substitution of veggies like squash in place of wheat flour in noodles commonly consumed by children and adults is found effective in addressing this deficiency.

Pancit Canton with Squash is a nutritious noodle prepared from a blend of wheat flour, squash puree, salt, egg, and noodle improver. A 50g serving will provide 16%, 20% and 24% of the RDA for energy, protein and vitamin A respectively of 4-6 year-old children.|

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