In an island
where the unearthed capture of the world’s richest marine biodiversity is home,
DOST Batangas has proven itself faithful to the mandate of bringing Science and
Technology (S&T) closer to the people.
In an attempt
to standardize process and improve quality, consistency, and shelf-life, Verde
Island’s Pakaskas underwent product applications through a DOST-initiated
technology training entitled, “Training on Buri Sugar and other Buri Products
Processing with Awareness-Seminar on Basic Food Hygiene” in benefit of Brgy.
San Agapito’s Pakaskas Producers, March 19-21.
Verde Island,
popularly known as Isla Verde located between the islands of Luzon and Mindoro
is a big chunk of the world’s center of the center of marine shorefish
biodiversity. It is composed of six barangays and is home to over 7,000
residents. More than the island’s rich marine biodiversity characterized by its
pristine clear waters and amazing underwater
Pakaskas or
buri sugar is a sweet delicacy from liquefied palm sugar molded in oval-shaped
dried palm leaves called “kasitas”. This local produce has continuously
sustained lives of people in Isla Verde for serving as their livelihood. Over
the years, it constantly satisfied every tourist’s tastebuds making it known
not only in Batangas City but at the expanse of the country. It has established
its uniqueness as a native product of the Verde Island which likewise
symbolizes the culture of hardworking people of the island.
As pakaskas
conquer bigger markets, its process standardization and shelf life prolongation
are at a high significance. More than this, product applications are also
deemed relevant to facilitate more market opportunities for pakaskas. Yet,
making its process food safety – compliant is also aimed.
Pursuing this
undertaking, DOST Batangas made ties with the Batangas City’s Office of the
City Veterinary and Agricultural Services (OCVAS) and the Institute of Food
Science and Technology (IFST) – University of the Philippines Los Baños.
An
environmental scanning and community development orientation among the pakaskas
producers in Brgy. San Agapito was pursued prior to the conduct of the
technology training. Mr. John Maico Hernandez, Mr. Ellgine Libao, and Ms. Ellen
Grace Valenzuela of DOST Batangas facilitated this activity rooting from the
prime objective of making an association of pakaskas producers. Development
plans agreed upon were the formal formation of the association including its
registration and the suggestion to establish a central processing facility for
pakaskas production with a chain comprising the sap harvesters, processors, and
marketing arms.
To Brgy. San
Agapito’s Captain, Mr. Edmar A. Rieta, pursuit towards inclusivity of growth
for pakaskas producers will only be attained if they will have the nerve to
unify and make production centralized. “May mga nauna nang interventions dito
ang DOST subalit ang kailangan natin ay mabuo bilang isang asosasyon na may
iisang adhikain,” he told the pakaskas producers.
Meanwhile,
the technology training focused on the process standardization of pakaskas,
production of pakaskas cubes, pakastillas (pakaskas pastillas), yema de
pakaskas, pakaskas sandwich spread, pakumbo de pakaskas, pakaskas coco jam, and
pakaskas sugar. Prior to the conduct of technology demonstration, IFST experts,
Ms. Claire S. Zubia and Mr. Romel M. Felismino, reviewed the traditional
process practiced during pakaskas production. This in place has resulted to a
healthy discussion of standardizing their processes to always yield pakaskas of
same quality and shelf-life thus uphold consistency further.
In an
observation conducted during the pakaskas processing of couple, Mr. and Mrs.
Nestor Delgado, they revealed the strong need to prolong the product
shelf-life. This is deemed much more significant during rainy season where
their products last for just about a week. In terms of process, they shared
that they inherited it from their ancestors which they still continue up to
this day. To Mr. Delgado, pakaskas products’ quality and consistency vary
according to producers and a great factor of this must be on their knowledge
about the process.
Packaging
process for each product was also demonstrated to pakaskas producers. The
implementation of the Grants-In-Aid project entitled “Packaging Technology
Upgrade of the “Pakaskas” (Buri Sugar) of Isla Verde, Batangas City” was
pursued herewith. Among the objectives of the project are to process buri sugar
into cubes and to vacuum pack the traditional pakaskas (buri sugar) sealed off
in “kasitas”. Furthermore, Basic Food Hygiene was integrated in every product
processing demonstration.
How pakaskas
was able to sustain lives of the people in Verde Island is evident on every
testimony of producers who were able to send their children to school, build
homes, and establish small business. Yet for a much bigger opportunity awaiting
them, DOST Batangas commits to assist them by bringing science and technology. (
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