By Kimberly S. Miguel

Food innovations of the Mariano Marcos State University (MMSU) truly shine in a competitive market. The university’s Food Processing and Innovation Center (FPIC) bagged major awards in a food innovation fair sponsored by the Department of Science and Technology - Industrial Technology Development Institute. 

During the Food Innovation Center Marketing Academy: North Luzon Cluster Fair held at the Hotel Supreme in Baguio City on May 11-13, MMSU’s ToMango (tomato and mango) Juice prevailed as one of the most innovative, having attracted many consumers and potential product adopters. Landing second place in the competition, the Tomango was recognized for its innovativeness and market potential. It received a cash prize of Php 40,000. A nutritious alternative to high-sugar carbonated drinks, ToMango is made with 100% fruit juices mix with no preservatives or artificial flavoring.

The university’s Mango Choco Powder Mix, Mango-Kamangeg Sinigang Mix, and ToMango Ketchup also were recognized as one of the top 10 product prototypes. Mango Choco Powder is made up of mango and cocoa; Mango-Kamangeg Sinigang Mix is a healthy, nutritious, and one-of-kind mix supplemented by other enhancers; and ToMango Ketchup brings a fusion of flavor and perfect partner to the fried and grilled dishes.

These university products were among the top 10 finalists out of the 22 project-prototypes that competed in the event’s minimum viable product presentation.

The event was participated in by the higher education institutions (HEIs), micro, small and medium enterprises (MSMEs), and regional FIC stakeholders from Regions 1, 2, and 3, and the Cordillera Administrative Region. 

“These awards reflect the university’s brand of innovation and inspire us to develop more research-based products that are truly marketable,” expressed MMSU President Shirley C. Agrupis, who, together with FPIC chief Felisitas P. Sanculi and FPIC staff received the certificates during the culminating program of the cluster fair. 

The award-winning food products are outputs of MMSU’s ongoing project on FIC marketing academy: concept to market launch. This is being implemented by the MMSU Science and Technology Park, Agri-aqua Technology Business Incubator (ATBI), and the College of Agriculture, Food and Sustainable Development - Food Technology Department. 

“These innovations retell our aggressive efforts to show the bigger potential of our high value and priority commodities in Region 1, and encourage technology-takers and adopters in bringing these products in the mainstream,” said S&T Director Dionisio S. Bucao. 

The food market fair served as an avenue in presenting new research and technology developed food products. Participants also joined in lectures on test marketing implementation, survey questionnaire design and development and Food Good Practices protocol.

The top 10 food products will be launched in the market soon, so that firms and companies in product distribution of consumer foods may adopt the technology. (HLY/JVBT/DPTJ, StratCom)