by: Honelly Mae S. Cascolan, Lina T. Cancino, Elsa Q. Terre, Rodel P. Hacla
Bayambang, Pangasinan – In an innovative endeavor, Pangasinan State University, Bayambang Campus, in partnership with SHELFLEX Food Products, has embarked on a transformative journey known as the Burolicious Project, spearheaded by Dr. Raquel Pambid, Dr. Wilma De Vera, and Dr. Veronica Austria.
The Burolicious Project is not just about perfecting a beloved local delicacy; it’s a comprehensive initiative that focuses on the processing, commercialization, and project implementation of Buro, a cherished regional delight. This endeavor follows in the footsteps of the development of Buro technology, with the mission of standardizing the process and formula for fermented rice.
This project encompasses a wide spectrum of research, spanning scientific aspects such as physico-chemical properties, nutrient content, sensory evaluation, and microbial attributes. It also delves into critical areas like packaging, shelf life, and the commercial viability of Buro.
But the project doesn’t stop at the lab. “It seeks to test the marketability of the finest Buro formula, transfer the technology to the local community, and uplift the socio-economic status of the region while enhancing productivity and post-harvest management,” emphasized by Dr. De Vera.
Under the dedicated guidance of PSU researchers, Buro has undergone a remarkable transformation. The technology generation process is a meticulously planned series of steps, ranging from initial project setup to fish preparation, salt testing, fermentation, and the standardization of cooked Buro. New techniques have been introduced, such as slicing the fish into thin sheets, beheading the dalag fish, and pre-salting.
The result is a standardized Buro technology that yields a nutritious, safe, and delectable product. The ‘ginisang burong dalaga’ is now conveniently packaged in 8 oz glass jars with a one-year shelf life at ambient temperatures. It is not only a local favorite but also holds export potential, thanks to its beneficial fermenting microorganisms and low salt content.
Furthermore, the improved ‘burong dalag’ boasts a low presence of pathogenic bacteria and fungus, making it a healthier choice. The production of Buro has proven to be not just a culinary feat but also a financially profitable and viable enterprise.
One of the most remarkable aspects of this project is its scalability and adaptability. The Buro technology can be readily replicated and sustained, making it a potential game-changer in the industry.
Pilot production in Bongato and PSU has had a profound impact, creating employment opportunities that elevate the socio-economic status of the local community and contribute to increased revenue for the town.
In a remarkable development, SHELFLEX Food Products, located in Bongato East, Bayambang, Pangasinan, and represented by its Proprietor, Mr. Norberto R. De Vera, has recognized the social and health benefits, as well as the commercial potential of Fermented Foods (buro). As a result, SHELFLEX Food Products has shown a strong commitment to the adaptation of viable production technology for these products.
SHELFLEX Food Products provides the essential raw and packaging materials needed for the production. They have also acknowledged the pivotal role of PSU-Bayambang Campus RDE in every product presentation and in labeling the products, recognizing the technology’s development as a collaborative effort between Pangasinan State University Bayambang Campus RDE and the assistance provided by DOST-REG 1.
