A cheesecake made from kamangeg, a root crop found in the mountainous areas in Ilocos region, is set to attract tourists’ sweet tooth.
Kamangeg is also known as mountain potato (Dioscorea luzonensis).
Kamangeg Cheesecake is developed by the Mariano Marcos State University (MMSU). The recipe uses this indigenous root crop indigenous plum as topping. It is a gluten-free and cheaper alternative to the commercial cheesecake. It will be exclusively available in Taguiporo Paoay Lake Resort.
The technology supports the mainstreaming of indigenous food plants in the country for food security and sustainability. According to the Department of Trade and Industry (DTI),
indigenous crops have the potential to solve food insecurity and poverty. In addition to
mainstreaming indigenous food plants through new ways of presenting them to the public, the
technology promotes conservation and responsible utilization of locally available food sources.
While it preserves the cultural heritage of the province, the technology also boosts tourism by
adding a new flavor and taste in the Ilocos.
Competitive advantage of Kamangeg cheesecake
The Kamangeg cheesecake technology offers a competitive advantage compared to commercial cream cheesecakes in terms of its selling price and nutritional value. It has a unique flavor that is perceived to be highly acceptable to the consumers.
Priced at P800, the product is cheaper compared with commercial cheesecakes usually priced at P1,620 to P3,480.
While Taguiporo Paoay Lake Resort is an emerging food and events destination with the serene Paoay Lake as its natural background, the kamangeg cheesecake will serve as an addition to the products offered by the resort.
“This product, I believe, will complete the unique and identity taste of our business. Kamangeg, an indigenous roo tcrop in the Ilocos, will be the taste of Taguiporo Paoay Lake Resort, a taste that will mark us as a tourism destination of the province,” Ms. Eclarin shared.
Commercialization and licensing
The exclusive distribution of the Kamangeg cheesecake in Taguiporo Paoay Resort was firmed up by MMSU’s Intellectual Property and Technology Business Management (IP-TBM) through a ceremonial signing held on November 4, 2021 at MMSU.
IP-TBM is a program of the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD).
The agreement signed between MMSU and Taguiporo Paoay Lake Resort, represented by MMSU President Shirley Agrupis and the resort owner and manager, Ms. Margie Eclarin, respectively, permits the latter to be the exclusive producer and distributor of the kamangeg cheesecake, a technology generated by the University utilizing Luzon’s indigenous root crop, the kamangeg. The Resort’s exclusive use of the technology will be effective for two years.
The Kamangeg cheesecake technology is the third licensed technology in Region 1 for commercialization in partnership with a private entity. Aside from the kamangeg cheesecake, MMSU’s team also works on the kamangeg flour and other kamangeg-based products such as the lengua de cerda, pasencia, and cookies. Apart from these processing and value-adding initiatives, the University also promotes the conservation and sustainable use of the root crop. It is one of the 45 indigenous food plants included in the Catalogue of Indigenous Food Plants in Ilocos.
The technology, along with other commerciable technologies generated by the University, is being promoted by the IP-TBM project under the Support to the University‘s Strategies in Technology Acceleration Initiatives by Nurturing the Intellectual Property and Technology Business Management Offices of the Consortia Member Agencies - Phase 2 or SUSTAIN IP-TBM Program of DOST-PCAARRD.
The Kamangeg Cheesecake underwent the technology transfer process in accordance with the Philippine Technology Transfer Act of 2009. It has a Fairness Opinion Report (FOR) that indicates the fairness of the arrangement between the Licensor (MMSU) and the Licensee (Taguipuro Paoay Lake Resort). A written recommendation was granted by the DOST Secretary to proceed with the proposed technology transfer agreement. The signing of the Technology Licensing Agreement between the parties - MMSU and Taguipuro Paoay Lake Resort marks the final step in the Technology Transfer Protocol.
Ms. Lucy Lastimosa from the Technology Transfer and Promotion Division of the DOST-PCAARRD; Director Armando Ganal of DOST-Regional Office 1; ILAARRDEC Program Leader, Dr. Epifania Agustin; MMSU officials and staff; MMSU IP-TBM team led by, Dr. Dionisio Bucao; ATBI team led by the Project Leader, Ms. Ethel Reynda Calivoso and former ATBI leader, Ms. Mishael Joy Barrera; and technology generators, Ms. Noralyn Legaspi, Ms. Vina Mae Cabugon, Ms. Lea Agbigay, and Ms. Christine Quiapo of the Research Directorate witnessed and supported the signing ceremony.