By Kimberly S. Miguel

Quality food and e-kawayan products of the Mariano Marcos State University gave a taste of Ilocos Norte and showcased the brilliance of university idea generators to guests and visitors in this year’s National State Universities and Colleges (SUC) Fair hosted by the Commission on Higher Education (CHED). 

With rich research and innovation culture, MMSU and other SUCs in the Ilocos region consistently attract large crowds in the fair. 

Running from June 28 to July 1 at the SM Mall of Asia, Music Hall, the fair was participated by SUCs across the country to display their research-generated products and technologies from regional niche projects. 

The Region 1 booth is one of the biggest hits in the event, highlighted by MMSU’s Black Garlic also known as the Black Diamond of the North and the pickled native chicken egg which was awarded as Best Ulam in the 2020 SUC Fair.

MMSU’s kamangeg flour and kamangeg-based food products, seaweed-enriched kroepeck, and tomato and mango-based products such as ToMango Juice, ToMango Ketchup, mango sinigang mix with kamangeg, mango-choco powder mix, and mango-pineapple jam likewise gathered a lot of interest from the other SUC delegates. Engineered bamboo novelty items by the university also enticed mall goers. 

MMSU-assisted beneficiaries and technology adopters are also available, such a, the rice coffee and line products of SCUFYND, chichacorn and chips of Lucky Theo’s Food Products, roasted peanut of Dupitac Arbs Multipurpose Cooperative, and garlic products from farms of the province. MMSU collaborated with five SUCs in the region: the University of Northern Philippines (UNP), Ilocos Sur Polytechnic State College (ISPSC), North Luzon Philippines State College (NLPSC), Don Mariano Marcos Memorial State University (DMMMSU), and Pangasinan State University (PSU).

Moreover, ISPSC’s balikutsa and vinegar made from sugarcane and smoked milkfish, and NLPSC locally-grown coffee, tea made from string beans leaves and ternate flower, paste made from swan mussel, and cookies are being showcased. Ceramic products and paintings of UNP, and mulberry silk and silk products such as yarns, fabrics, shawls, and novelty products of DMMMSU are likewise being featured. 

With the theme, “Promoting Innovation, Entrepreneurship, and Culture & Arts for National Development and Global Competitiveness,” this year’s SUC Fair stresss the commission’s aim of ‘Sustained Excellence, Unified Efforts, and Competitive Standards’ among higher education institutions. 

CHED Chairperson Prospero de Vera said, the fair allows people to experience products from all over the country pooled in one venue, and to witness brilliance, innovativeness and creativity of HEI personnel.

With creative and relevant research as one of the ACHIEVE agenda, MMSU President Shirley Agrupis stressed, “Our university will be more aggressive in pursuing research which inspires and serves the people.” She is joining the team tomorrow, July 1 to show support to the fair. 

This year’s SUC Fair 2022 is being held in celebration of the 28th anniversary of CHED and the 2nd National Higher Education Day. (CBDA/JVBT/HLY,StratCom)