By Jareason Fabre

The MMSU Black Garlic was among the specialty salt variants featured at the launching, blessing, and turnover ceremony of the Gourmet Salt Processing and Salt Analysis Center on March 4 in Burgos, Ilocos Norte.

First to be established under the One in Accelerating Salt Innovations (oneASIN) program in Region I, it also introduced other gourmet salt flavors, such as native garlic, native onion, garlic-onion, and 𝘨𝘢𝘮𝘦𝘵 seaweed. 

The facility was developed through a collaboration among the Department of Science and Technology (DOST) Region 1, Philippine Coconut Authority, Provincial Government of Ilocos Norte, Bureau of Fish of Fisheries and Aquatic Resources (BFAR) Region 1, DOST–Industrial Technology Development Institute, Department of Trade and Industry (DTI) Region 1, Don Mariano Marcos Memorial State University (Dmmmsu), and MMSU.

Burgos Mayor Crescente Garcia welcomed the collaborating agencies and expressed gratitude for selecting Burgos as the host of the first salt processing facility in the region. He encouraged local saltmakers to maximize the benefits of the new facility.

DOST Regional Director Teresita Tabaog explained the concept behind the oneASIN logo, which symbolizes unity and includes all stakeholders, including enablers or partner institutions, as one family collaborating for the local community. She remains optimistic that the Ilocos Region will not run out of salt with the enhanced salt production and processing center.
Ilocos Norte Governor Matthew Marcos Manotoc recognized the hardworking Ilokano saltmakers for their efforts in revitalizing the local salt industry. He is optimistic that operating the new facility will be financially viable and sustainable, ensuring full benefits for the community.

As black garlic variant supplier, MMSU President Virgilio Julius P. Manzano, Jr. urged the saltmakers and the local government of Burgos to strengthen their collaboration with MMSU. “Our success at oneASIN will benefit Ilocos Norte and set a national model for sustainable and competitive salt production. Together, we will make the Philippines a self-reliant salt-producing nation,” he stated.

Meanwhile, Sta. Praxedes Mayor Esterlina Aguinaldo committed to supplying 𝘨𝘢𝘮𝘦𝘵, a local seaweed harvested in their town in Cagayan Province. She formalized this commitment by signing a memorandum of understanding (MoU) with Mariposa Salt Producers Association (MPSA) President Larry Baniaga.

In addition, MPSA signed MoUs with Nutrident Food Manufacturing Corporation President Racky Doctor for the marketing and product development of gourmet salt and with Lighthouse Cooperative General Manager Arturo Tabbu for the marketing of gourmet salt, including 𝘨𝘢𝘮𝘦𝘵 and black garlic variants. 

MMSU representatives, including Dr. Manzano, Vice President for Research, Development, and Innovation Nathaniel Alibuyog, and Research, Innovation, and Technology Director Dionisio Bucao witnessed these agreements.

Zenaida Gorospe, a 65-year-old saltmaker from Pagali, Burgos, expressed her gratitude to the partner agencies for their support in establishing the facility. She shared her optimism that with the new equipment, they could increase production and improve the marketing of their salt products.
MMSU signed an MoU with DOST and other partner agencies on November 21, 2024 at Sola Hotel, Laoag City, to strengthen future collaborations and support salt-producing communities across Region 1.