THE Department of Science and Technology (DOST) successfully set a venue for small-scale entrepreneurs to know more about food technologies, especially the technical and financial requirements, when it conducted the Techno Forum on Tubig Talino, Veggie Bread, and Low Fat Low Sugar Ice Cream.

The event was held at the University of the Cordilleras last May 20.

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The DOST tapped Joyce Tobias and Wenefrida Lainez of the Food Science Technology Division under Food and Nutrition Research Institute (FNRI), an attached agency of the DOST, to be the resource speakers.

The forum aimed to make soon-to-be-entrepreneurs aware of available technologies. These technologies, aside from being potential sources of income, are intended to contribute to the national program in solving iodine deficiency among children, and cater to the special needs of the health conscious consumers on nutrition–rich and low health risk snack food sources.

It specifically focused on the three nutrient deficiencies of iodine, vitamin A, and iron for Filipinos to prevent the various lifestyle diseases.

One part of the forum is on the Tubig Talino wherein the iodine enriched purified water, encouraging refilling station owners to adopt the iodine premix technology.

Consequently, squash which is rich in Vitamin A was introduced to the participants. The forum encouraged them to use squash in making pan de sal, buns, and loaf bread. The low fat, low sugar ice cream was also introduced. It has fewer calories and is good for diabetics.

According to lawyer Nellie Olairez, president of Baguio Association of Purified and Mineral Water Refillers (BAPMWR), the training helped her get an idea of encouraging and enlightening members of the association to adopt the technology in Baguio.

The training also raised the participants’ awareness of adopting these technologies through the SET-UP program of the DOST. (Beatrice Calalanoy, Rhea Dapiawen and Rodelyn Foronda)