DOST 1 unveils latest cacao technologies and innovations
DOST 1 unveils latest cacao technologies and innovations
Do you want to know more about the tablea?
The Department of Science and Technology Region 1 (DOST-1), in collaboration with DZAG Radyo Pilipinas Agoo, tried to answer this when it showcased the latest cacao technologies and innovations in the Philippine cacao industry during the 2nd episode of the radio program, 2024 Tekno Presyensya: Syensya ken Teknolohiya para Kadagiti Umili held on 25 January 2024.
Michelle E. Evaristo, Supervising SRS and head of the Food Product Development and Safety Section of the Food Processing Division (FPDSS-FPD) of the DOST-Industrial Technology Development Institute (DOST-ITDI) served as the resource person during the program.
Evaristo started the session by emphasizing DOST-ITDI's mandate to conduct research and development that catalyzes industry growth. She underscored the focus on the food industry within her division and detailed the collaborative efforts with the Philippine Council for Industry, Energy, and Emerging Technology Research and Development (PCIEERD) to uplift, particularly, the cacao industry in the Philippines.
The first phase of the project, funded by DOST-PCIEERD, concentrated on enhancing the production of Philippine Tablea. This involved the design of specialized equipment for grinding and roasting. In the subsequent phase, DOST-ITDI leaped forward by developing shelf-stable beverages from Philippine Tablea, a testament to the division's commitment to introducing and fostering new products in the market.
To provide a broader context, Evaristo outlined the landscape of the Philippine cacao industry. She highlighted the crucial role of smallholder farmers supplying dry cacao beans to medium-scale processors, with the Davao region leading in production. Various cacao-derived products were showcased, including wet cacao beans, cocoa butter, tablea, chocolates, cacao nibs, chocolate confectionery, and cocoa powder. Also tackled is the unique nature of the cacao market, stating that it defies the conventional law of supply and demand, with cocoa bean prices remaining high during peak seasons.
Also introduced is the “DOST Program: Technological Support for the Upgrading of Local Cacao & Cacao Products”, that aims to upgrade the capability of enterprises in cacao product production. Phase 1 outputs (2012-2015) included practices for cacao bean fermentation, solar dryers, key processing equipment for tablea, and tablea bars with a fineness grind of 50-55um.
Phase 2 (2021-2024) delivered outputs such as the sensory profile of cocoa beans and tablea, shelf-stable beverages from tablea, natural colorants from cocoa shells, and "absolute" cocoa oil for aromatherapy. A highlight of 2023 was the introduction of DOST-ITDI's cacao beverages under the brand "Tsokolate-Eh!," featuring four variants: Concentrate, Lactose-free table drink, vegan tablea drink (sugar-free), and vegan tablea drink.
Evaristo stressed the empowerment of the cacao industry, citing DOST's programs like the Small Enterprise Technology Upgrading Program (SETUP). She encouraged cacao Micro, Small and Medium Enterprises (MSME), manufacturers, and processors to explore ready-to-drink beverages using their tablea, offering DOST-ITDI's processing expertise at no cost.
Also the program highlighted the regional collaboration in supporting MSMEs, processors, and manufacturers under the SETUP as DOST 1 reaffirms its commitment to supporting the project and advancing the cacao industry in Region 1. (By Christian Dominic I. Casimiro, DOST-I)
1.jpg)
