The Department of Science and Technology Negros Oriental Provincial Science and Technology (DOST-NegOr) trained 25 key people in Emergency Food Reserve (EFR) production at Silliman University (SU) in Dumaguete City recently.
EFR, or the Sagip-Nutri Flour and developed by the DOST Industrial Technology Development Institute (ITDI), is a blend of powders made from nutritious and indigenous crops – cassava, sweet potato, moringa (malunggay), squash, and mungbean (munggo).
This nutritious flour can be transformed into food products such as noodles, cake, pastries, bread, drink powder, soup, and native delicacies to provide balance and add variety to emergency food rations and nutrition feeding.
The technology also opens up entrepreneurial opportunities for community livelihood generators and individual food processors.
“The purpose of the seminar is to develop an emergency food which can be distributed as relief food to disaster victims in times of calamity,” said Alvyn Klein Mana-ay, one of the resource persons.
Meanwhile, a total of 30 entrepreneurs from micro, small and medium enterprises attended the Good Manufacturing Practices (GMP) Awareness Seminar also conducted at the Nutrition and Dietetics Department of the university.
Resource person Evelyn Fajardo said that many potential hazards in processing plants are prevented by using a standard set of principles and hygienic practices for the manufacturing and handling of food.