Problem
Sweet potato, locally known as Kamote has long been considered as a poor man’s crop. However, this lowly crop, is nutrient rich and needs to be integrated in the diet especially for children. Studies shows that orange-fleshed sweet potato is an important source of beta-carotene (the precursor to Vitamin A). Just 125 g of fresh roots from most orange-fleshed varieties contain enough beta-carotene to provide the daily pro-vitamin A needs of a preschooler. Sweet potato is also a valuable source of vitamins B, C, and E, and it contains moderate levels of iron and zinc. The purple-fleshed sweet potato is high in antioxidant and its potential cancer preventing properties are being explored. Hence, there is a need to promote consumption of sweet potato thru value adding activities and production of food items that are appealing and palatable to consumers especially children.
Outcomes
Several initiatives in partnership with different organizations were conducted. Carlos Hilado Memorial State University conducted “Sweet Potato Processing Skills Training for Upland Farmers of Canlaon City, Negros Oriental” in November 2020. The Food Processing Team did hands-on training on how to prepare, cook, and pack various recipes such as enhanced sweet potato chips (glazed, flavored with cheese, sour creme, or barbecue), camote fries, camote delight and halaya. On January 30, 2021, they introduced Sweet Potato Delights, smoothies and candies. These recipes were research output by faculty and staff.
The Technological University of the Philippines-Visayas conducted research on developing technology for producing sweet potato flour. It explores the possibility that it can be used as substitute or additive to wheat flour. Researchers and staff of TUP-V visited Canlaon regarding the possible utilization of TUPV technology. As a result, a “Technology Validation of TUP Visayas Technologies” was conducted in October 2022. Sweet Potato Flour Production Technology and Taro Flour Processing Machine were introduced. Hands-on activities followed.
The Phase II dubbed “Training on Sweet Potato Flour Production, Basic Food Safety, and Commercialization was conducted this October 2023. This is to pilot the production of flour under local conditions. On-going are the initial trials being done by the Food Processing Team.
A Training on “Potato Ice Cream Process Standardization, Good Manufacturing Practices, Pricing, and Costing was conducted in October 2022 by the Department of Trade and Industry (DTI), Region VII-Negros Oriental. This was to enhance the sweet potato ice cream being produced by the Food Processing Team. Another training was conducted by DTI this October 5-6,2023 to improve the recipe for sweet potato gelato. The recipes introduced were also research output by students that we hope to use for commercialization.
At present, village level production of sweet potato chips, ice cream, and other products are on-going. We plan to introduce sweet potato as nutritious crops to students and mothers in the community. Likewise, for value adding activities to promote development of agribusiness enterprise within the community. This is one of the components of the project in partnership with the Department of Science and Technology entitled “Community Empowerment Through Science and Technology for Sustainable Crop Production and Improvement of Soil Health with Focus on Potato Production, Processing and Marketing”.