BAYOMBONG, Nueva Vizcaya (August 16)—The Nueva Vizcaya State University (NVSU) here launched two projects for the new normal under its research, extension and training (RET) program to combat the coronavirus disease 2019 (Covid-19) pandemic.
The funding, amounting to around P6 million from the Department of Agriculture (DA) and the Department of Science and Technology (DoST), will be for the production of tilapia cream soup and the local production of ethyl alcohol, respectively.
The DA-funded, P5-million project, called “A Community-Based Enterprise Tilapia Cream Soup Production and Commercialization,” was discussed at the NVSU-RET Conference Hall, regarding the objectives, work plan and deliverables.
The project team included DA representatives, Nueva Vizcaya Provincial Integrated Health Office stakeholders as well as Provincial Agriculture Office and NVSU administration chiefs of offices.
Dr. Andres Taguiam, NVSU president, said the project aims to address food security through the production and commercialization of instant tilapia cream soup.
“This project can also significantly contribute to the possible solutions of food security in this time of the pandemic,” Taguiam said.
He said the project, which is in collaboration with and for the benefit of the NVSU College of Business and Education Employees and Students Cooperative, was funded under the DA’s Agricultural Competitiveness Enhancement Fund.
The project team members from NVSU are Dr. Chery Cabading-Lacaden, a faculty member from the College of Business Education; Gina Leah Dizon, a study leader for production; Dr. Cristina Salvosa and Dr. Taguiam, study leaders for commercialization; and Ramon Bangao, a project staff member.
With a funding of P889,960, the other project funded by the DoST for the production of ethyl alcohol is called “Development of a Novel Processing Facility for the Conversion of Agricultural Products to Ethyl Alcohol.”
Dr. Taguiam said the project aims to develop and establish a sustainable processing facility to convert agricultural products into ethyl alcohol as a disinfecting agent, which is one of the basic health measures to minimize the spread of Covid-19.
This will be implemented by Dr. Lori Shayne Busa as the project leader and Engr. Jose Comia, Jr. as a staff member.