DOST hosts training on processing of non-wheat flour from local crops
The Department of Science and Technology (DOST) Industrial Technology Development Institute (ITDI) conducted a training-workshop on the processing of non-wheat flour from local crops via zoom, March 28 – 29.
The training-workshop was a collaboration between the DOST, Department of Agriculture (DA), and the Department of Trade and Industry (DTI), and was held for the DOST Regional Offices, Food Innovation Centers (FIC), and State Universities and Colleges (SUCs).
In addition, the training-workshop served as a way to address rising wheat flour prices and identified alternative flour sources such as but not limited to sweet potato, cassava, banana, camote, and mung beans.
In attendance from Region VI were personnel from DOST VI and representatives from Aklan State University, Capiz State University, Guimaras State College, and the University of Antique who participated from their respective FICs.
Among the other topics tackled during the training-workshop were Food Safety, Quality Control, and Good Manufacturing Practices discussed by Senior Science Research Specialist (SRS) Anabelle Flores, Processing of Non-Wheat Flour (cassava, camote, mung beans) discussed by Charles Feb Palla, Science Research (SR) Assistant, and Processing of Banana Flour discussed by Senior SRS Rosela Gomez.
Also part of the training-workshop were a hands-on activity regarding the subject and a lecture on Product Costing conducted by Dr. Lorelle A. Baracol from the Technological Services Division.
There are planned follow-up training on Training on Product Applications using Sagip Nutriflour and other Non-wheat flour to be conducted by ITDI on April 5 and a Training on the Production of Bakery Products with Squash to be conducted by the Food and Nutrition Food Institute (FNRI) on April 7