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NEWS & EVENTS

Dec 15, 2023

DA-BAR spearheads training on writing and publishing research papers

The DA-Bureau of Agricultural Research (BAR) conducted a two-day training as part of the learning and development intervention of its staff titled, DA-BAR Orientation Training on Writing and Publishing Research Papers on 28-29 November 2023 at 4F, DA-BAR, Quezon City. The training aimed to orient the bureau technical staff and enhance their knowledge, skills and abilities related to research paper writing and its stages, and to capacitate the participants in terms of effective and efficient identification of relevant and significant research topics for effective organization and analysis of data for quality and purposeful research papers. Nelson B. Guillen Jr., MSM, assistant professor from De La Salle University–Manila, Department of Marketing and Advertising, Ramon V. del Rosario College of Business served as the first resource speaker. He discussed the research (implication of research paper, different types of research, types of scientific research, characteristics, and approaches, other types of research based on problem and research design); stages of the research process (formulating and clarifying a topic, reviewing literature, gaps and framework, choosing a research design, and collecting data); analyzing data using Jamovi software; and the writeshop. Meanwhile, Danzen B. Olazo, LPT, PhD, assistant professor, Department of Management, Holy Angel University, Pampanga discussed and facilitated the writeshop and concept paper presentation. Organized by the bureau’s Human Resource Management Section, the two-day seminar ended with productive discussions on the topics and a photo opportunity. 

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Dec 11, 2023

DA, DA-BAR, IRRI collaborate on digital platform for rice industry

The DA Rice Industry Program, in collaboration with the International Rice Research Institute, conducted a study to design and develop an integrated and digital platform software that serves as a comprehensive searchable database of digital agriculture tools and services (DATS) for rice industry. Funded by the DA-Bureau of Agricultural Research, the project titled, Assessment of Digital Tools for Data-Driven Decision-Making on Rice-Based Agri-Food Systems in the Philippines (D4AgPH), initially provided an assessment of the current state of the digital agricultural landscape and identified gaps and opportunities to support the development of a digital platform.As of December 2023,  D4AgPH site has collected and evaluated a total of 204 DATS, 67 of which are active. This online platform serves as a tool towards a transparent digital agriculture ecosystem. It features an intuitive, user-friendly, and responsive interface. It has analytics to provide visual insights on the extent of digitalization of the agri-food value chain. These are the values or number of solutions distributed across the agri-food chain in the rice-based sector, production (15), input (11), retailing (4), wholesaling (3), consumption (2), consolidation (2), and processing (2). It is important to note that there are 21 tools in total for the rice-based sector, of which 10 tools provide 1 solution to only 1 sector in the agri-food value chain, while 11 tools provide solutions to more than 1 sector in the agri-food value chain. Further, focus group discussions and key information surveys were conducted with a) innovators to validate information about the DATS, and assess maturity and scaling readiness, b) agriculture extension workers and farmers to assess awareness and dissemination, and adaption. The site also contains analytics for rice data in the form of graphs, information that is indeed useful for the target users like the key decision makers, agricultural offices, technology savvy farmers, and innovators.Building upon the initial success of the project and to promote the digital platform for rice industry that is accessible to the public, efforts are being undertaken in terms of promotional events, further testing the platform, as well as encoding more DATS into the system. Promotional events undertaken include CashlessExpo-NRAM on November 19 and 35th Ugnay Palay Research for Development Conference on 29 November to 1 December 2023. 

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Mar 22, 2024

DA-BAR crafts communication plan for the next medium term

The DA-Bureau of Agricultural Research (BAR) conducted a training workshop in line with the bureau’s crafting of the DA-BAR Strategic Communication Plan 2024-2027 on 20-22 March 2024 at ER Ponce Hall, DA-BAR, Quezon City. This served as a followthrough activity of the workshop held in December 2023.Spearheaded by the Knowledge Management and Information Systems Division, through the Applied Communication Section (ACS), the bureau is in the process of crafting its medium-term Strategic Communication Plan to ensure that communication efforts are geared towards the bureau’s pursuit of R4D excellence, relevance, and its coherence with the DA’s programs and initiatives.Lily Ann D. Lando, a communication expert, served as the activity’s resource speaker. To jumpstart the discussion, she first revisited the activities and outputs of the previously conducted workshop followed by a brief lecture on communication basics and appreciative inquiry. Lando shared that we communicate to create impact, establish value, add value, and determine long-term benefits. In his message, DA-BAR director Junel B. Soriano underscored the importance of improving and strengthening the existing communication plan and strategies considered crucial for enhancing the efficiency and productivity of the bureau. For the next medium term, the DA-BAR Strategic Communication Plan aims to effectively communicate and promote the bureau as the lead research for development agency in the country. The workshop offered a platform to discuss components of the communication plan, such as the communication objectives, audience, key messages, and activities. It also emphasized the significance of clearly defining roles and responsibilities, utilizing the RACI matrix (Responsible, Accountable, Consulted, Informed).In designing communication messages, Lando emphasized that “clear, concise messages are the foundation of successful communication.” Needs, relevance, and clarity are to be considered.   The RACI matrix, used to clarify employee roles and responsibilities for each task, milestone and decision that would take place throughout a project, was likewise introduced to the group.Areas of communication include public awareness, knowledge sharing and learning, engaging for wider impact, publishing, and internal communications.Representatives from the different divisions of the bureau participated in the workshop including the Office of the Director; Office of the Assistant Director; Administrative and Finance Division; Planning and Monitoring Unit; Program Monitoring, Evaluation and Linkaging Division; and Program Development Division, and Knowledge Management and Information Systems Division (KMISD).

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Dec 14, 2023

Webinar showcases utilization of surplus vegetables

Aimed to increase utilization of highland vegetables, specially the surplus produce, Dr. Jao-jaop A. Somyden of the Benguet State University (BSU), shared a healthy processing technology through the DA-BAR webinar held on 14 December 2023 via StreamYard and Facebook live.Dr. Somyden, said that in 2019, 83.6% of the total vegetable production in the Cordillera Administrative Region (CAR) is from Benguet Province. When there is oversupply of these vegetables, the demand and price drop significantly.  This surplus production becomes a problem resulting in wastage.Through the webinar, Dr. Somyden and the team from the BSU, in collaboration with DA-CAR, have developed an alternative way of processing selected highland vegetables like carrots, beans, broccoli, and cabbage through the application of vacuum frying technology. Processed vegetables in the market are mostly vegetable chips and noodles, wherein only 20-30% vegetables are used either for coloring or as flavor enhancer and 70-80% flour. Though earning, these products utilize minimal vegetables only as compared to the surplus produced by farmers. Korean’s kimchi is one vegetable product which uses a lot of baguio pechay or chinese cabbage and is making higher income to both farmers and processors.One of the unexplored technologies which may be applied to vegetables is dehydration. Frying, where moisture is replaced by oil, is one of these dehydration methods. Conventional frying is carried out at temperature near 190 degrees Celsius using a frying pan or electric deep fat frying. Though fried products appeal to consumers, oiliness becomes a concern. There is another type of frying introduced called vacuum frying using a specialized equipment and is carried out under pressure below atmospheric level. Vacuum-fried products have better quality-higher retention of nutrients, natural color is enhanced, and less oily.Dr. Somyden explained the vacuum frying process starting from the equipment used and then the process: a) washing and slicing or cutting of vegetables to its appropriate size and weight; b) blanching vegetables in boiling water at a right length of time; c) then soaking into cold water and draining; d) to reduce the moisture content of vegetables, partial drying is done in a dryer or centrifuge; e) arrange vegetables loosely in plastic pouches at 500 grams each; f) store in freezer for 2 days; g) vacuum fried at proper pressure and length of time; h) de-oil vegetable by centrifugation under pressure and atmospheric pressure; i) cool vacuum fried vegetables to ambient temperature; and j) finally, pack 50 gram each of vacuum fried vegetable in resealable aluminum foil pouches and seal using multi-functional band sealer.“If desired, we can also put flavoring in our chips, like cheese, salted egg, and barbeque, which we tried, and received higher market acceptability during a market test. The vegetables were subjected to microbial analysis and showed no microbial growth for 120 days or three months,” said Somyden. She concluded that the established vacuum frying processing technology for selected highland vegetables will help ease the burden of surplus produce by farmers and may serve as guide to interested agripreneurs in the production of new products and utilization of glut highland vegetables.

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Dec 05, 2023

BAR chief keynotes BASC’s 2nd Nat’l Research and Development Conference

“This event serves as a platform for fostering collaboration and innovation within our research community, and a space where ideas converge to shape the future of our nation,” DA-Bureau of Agricultural Research director Junel B. Soriano highlighted this in his keynote message during the 2nd National Research and Development Conference of the Bulacan Agricultural State College (BASC) held on 5 December 2023 in San Ildefonso, Bulacan.Themed People-centered R&D in Universities: Building Agile and Sustainable Communities, the said conference convened researchers and key officials from BASC and other state colleges and universities.Director Soriano furthered on the bureau’s utmost commitment in supporting research for development (R4D) projects, in partnership with state universities and colleges, toward effective dissemination of research outputs. “The DA-Bureau of Agricultural Research as the department’s research for development arm, extends its full support to BASC and its ethical pursuit of knowledge and responsible dissemination of research outputs particularly in the field of agriculture and fisheries,” he said.Also as part of the event, director Soriano and BASC president Dr. Jameson H. Tan took part in the ceremonial signing of a memorandum of agreement for the Upgrading of the Food Innovation Center of BASC.To be supported under the DA-Agricultural Competitiveness Enhancement Fund (ACEF) R4D grant program, the project aims to upgrade the existing BASC’s food innovation center into a Food and Drug Administration standards-compliant facility. Further, the facility shall act as a shared service avenue for farmers and food processors in conducting capacity-building activities and training to improve their agripreneurial skills and expertise.

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Mar 19, 2024

Dehydrating Cardaba banana into flour

The Philippines has consistently ranked as the second-leading global exporter of bananas, particularly Cavendish. In 2022, banana exports were valued at USD 1.41 billion, with the Davao region emerging as the top producer. Unfortunately, this billion-dollar industry is plagued by the widespread infestation of Fusarium wilt. This soil-borne pathogen attacks the banana’s vascular system, depriving it of necessary nutrients and moisture, eventually killing the plant.To address this perennial problem, the DA-Davao Region has introduced various interventions such as the distribution of disease-resistant banana varieties — GCTCV 218 and GCTCV 219 — to Cavendish growers, as well as cash support, establishment of village level biocon laboratory, supplies, and training and capacity building on the best management practices for Fusarium wilt. Another strategy implemented by the DA-Davao Region is the promotion of planting Cardaba, a local variety that is known to exhibit some resistance to Fusarium wilt, as a substitute to Cavendish through distribution of good-quality seedlings. Research on value-adding technologies for commercialization is also ongoing to provide banana growers with options to increase their income, one of which is the processing of unmarketable and less-valued Cardaba into flour. Taking the lead in this endeavor is the research team led by Joann A. Delos Reyes.“Naisip naming gawing flour ang Cardaba para matulungan ang ating mga small and medium Cardaba banana growers. Gumagawa tayo ng paraan upang makagawa sila ng value-added products na mataas ang value sa market,” she said.She explained that due to stringent standards set by buyers and consolidators for national and export bananas, data from Davao Oriental showed that there is an 8.75% reject per harvest or an estimated 45 tons per hectare per year in Davao Region. Simply put, this means that there is a substantial amount of Cardaba that can be used to process this complementary and alternative flour.This value-adding technology is viable as there is a global demand for healthier and gluten-free alternatives to wheat flour. Nutritional benefits from bananas, based on their study and food laboratory analysis, are retained despite undergoing the dehydration process. Literature review showed that banana flour is gluten-free; rich in dietary fiber and  resistant starch — beneficial to healthy gut microbiome; and low glycemic index.Supply for the raw material, as Delos Reyes ascertained, will also not be a problem. In case the supply for rejected Cardaba runs short, she assured that the good quality ones can also be processed into flour.“Based on the experience of the consolidating organized groups, there will always be rejects that buyers will not buy. The number of Cardaba banana growers in Davao Region is also steadily growing,” she said in a mix of Filipino and English.The feasibility study showed that the  rate of return to capital is at 41.78%. The suggested retail price is PhP 250 per kilogram, with the cost of producing the same at PhP174.41 per kg. The premium on its price, although higher compared to the commercially available wheat flour, is reasonable given the nutritional benefits it possesses. The research team reported positive feedback from the home-placement tests conducted in different provinces of Davao. Home-based processors and local innovators substituted Cardaba flour to its wheat counterpart in baking their pastries. They shared that the former can really become a substitute to its commercial counterpart.One farmer group, Macabatug Cooperative Federation of Davao City (MACOFED), stands as the prospective technology taker of the research team. The federation has likewise signified their willingness to adopt the technology after one of its representatives attended the focus group discussion on the market requirements for Cardaba flour.Established in 2001, MACOFED comprises 15 farmers associations and cooperatives focused on food processing, with a combined 2,251 members. With a well-established operational system,  they have been producing other value-added products from other crops such as coconut and cacao. The research team is confident that MACOFED, with their more than two decades of experience and network of buyers, would be able to successfully adopt the technology and market Cardaba flour. To solidify this endeavor, the DA-Davao Region plans to train 60 MACOFED members in the Cardaba banana flour processing and product value-addition in the next phase of the project. They will also receive training on packaging, bookkeeping, and marketing. Provision of processing machines and equipment are also underway.