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FIC’s START Program boosts the Balungao Tupig Makers through Innovation and Procesing Technologies

by | Aug 12, 2022 | SG4- Sustainable Social Responsiveness

𝐡𝑦: π‘€π‘œπ‘›π‘–π‘žπ‘’π‘’ 𝐢. πΈπ‘ π‘”π‘’π‘’π‘Ÿπ‘Ÿπ‘Ž
The Department of Science and Technology Region 1 (DOST 1) held a training entitled, β€œFood Innovation Center Inventrepreneur School #6: Tupig Innovations and Processing Technologies for Increase Business Opportunities,” to Balungao Tupig Makers Association on August 12, 2022, through the innovation, Science, and Technology for Accelerating Regional Technology-Based Development (iSTART) program.

The activity was spearheaded by the Provincial Science and Technology Center in Pangasinan (PSTC-Pangasinan), in partnership with Pangasinan State University-DOST1 Food Innovation Center (PSU-DOST1 FIC) that provided innovative processes to tupig makers through the tehnologies developed by the PSU-DOST 1 FIC such as Vacuum Packed Tupig and Oven-Baked Tupig and to engage Balungao Tupig Makers Association in adopting tupig innovations and processing technologies to increase the association’s business ideas and opportunities.

The tupig or the famous rice cake in Pangasinan is made with glutinous rice, brown sugar and coconut meat. It is rolled with banana leaves and grilled over hot coals. The traditional practice of tupig makers rely on estimates in making their tupig batter, that results in inconsistent taste, texture and sweetness of the tupig product. The tupig usually last up to 3 days in a room temperature. With these problems, the FIC team came up with a method to standardize the taste of tupig and prolong its shelf life.

Ms. Meryl A. Bernardino, MS Graduate Fellow and PSU-DOST 1 FIC researcher conferred the tupig processing and the different variety of tupig in Pangasinan. Moreover, Asso. Prof. Veronica C. Austria, Associate Professor V and Faculty Researcher at PSU Bayambang introduced the use of oven for cooking tupig and the innovation of different flavors. She also presented the best recipes that they experimented and standardized.
The participants took part in the hands-on processing of tupig at the FIC processing area after the lecture series.

The LGU Balungao guaranteed that they will be working hand and hand with the associations to support the tupig innovation and promote the tupig products.

#DoSTInRegion1 #dostPH #ScienceForThePeople