CTU will soon be giving consumers a new kind of buzz once pilot production of coconut-water-treated bottled mackerel in tomato sauce is accomplished, as authorized by the Department of Science and Technology (DOST).
With registration number 2-2017-000618 under component 1 of the invention-based enterprise development (ibed-1) program, DOST’s Technology Application and Promotion Institute (TAPI) granted CTU Php 200, 000 to implement said project this year.
It is one of the university’s registered utility models set for product demonstration, technology transfer and commercialization.
Mostly caught by nets, mackerels are usually found in temperate and tropical seas. Its abundance in the region alone would warrant its acceptability to business owners, even to homemakers.
The project’s featured coconut water also contributes to the product’s overall appeal, especially that coconut is known for its healthy substance, which is why many people benefit from it in surprisingly different ways.
University Director for Production Renissa Quiñones has been leading constituents in terms of innovations that directly affect the country’s food industry.
She has also advocated for United Nation’s Sustainable Development Goals (SDGs).In 2016, she shared coconut water applications at The Research Institution and Community Service of Universitas Pembangunan Nasional “Veteran” in Indonesia./UICPA