A technology pitching on Queen pineapple (QP), sweet potato, and coconut was conducted during the second day of the Farms and Industry Encounters through the Science and Technology Agenda (FIESTA) of the Bicol Consortium for Agriculture, Aquatic and Natural Resources (BCAARRD).
Attended by farmers and investors from the region, the activity took place at the Farmers Bounty Village in Cabangan, Camalig, Albay, on March 8, 2019.
Among the presenters were Dr. John Fitzken Da Vinci M. Niro of Bicol University College of Agriculture and Forestry (BUCAF), Ms. Michelle S. Carbonell of Camarines Norte State College (CNSC), and Dr. Janessa A. Reyes of Bicol University College of Industrial Technology (BUCIT).
Dr. Niro presented the production of cocoboards as a natural building material made from coconut husk. He discussed both board laboratory production and the pilot semi-industrial size production process of cocoboards. He also mentioned that the technology produces low cost and environment-friendly building materials that favor organic waste utilization.
The technology was also said to be successful under normal operating conditions, but further development is necessary to address some slight performance issues. It was also awarded in the Innovation Shelter competition during the 6th Asia-Pacific Housing Forum on September 6-7, 2017 at Causeway Bay in Hong Kong.
Meanwhile, Ms. Carbonell presented the different technologies on QP. The first technology discussed was the Queen’s Coal, wherein QP waste materials are utilized to produce coals and charcoal briquettes. The second technology presented was the QP Bran. Carbonell noted that it has enzymes that help in digestion, reduces inflammation in the digestive tract, has anti-clotting properties, and provides relief to indigestion.
The last technology Carbonell presented was the All Purpose QP Marinade and Sauce. According to Carbonell, the marinade is an excellent source of vitamin C, rich in fiber, and has Crude Bromelain extract that tenderizes meat.
Lastly, Dr. Reyes discussed the sweet potato coco yam energy bar. She promoted the energy bar as a cheaper and healthier alternative to other brands of energy bars in the market. It was said to be an energy bar with the nutritional benefits of sweet potato and coco yam. Dr. Reyes also mentioned the use of rice germ and pili nuts as additional ingredients of the energy bar.
The pitching was conducted in line with FIESTA’s objective to serve as an avenue for technology transfer and commercialization.