Department of Science and Technology

Regional Office No. 02 FOS-TTC 08-31

Tuguegarao City, Cagayan Revision 3/ 10 November 2017

GIA PROJECT PROPOSAL FORMAT

EXECUTIVE SUMMARY

TITLE Research and Development on Bamboo Shoot Products

for Technology Transfer and Commercialization

PROPONENT/ QUIRINO STATE UNIVERSITY/JONATHAN N. TARIGA

PROJECT LEADER
IMPLEMENTING Quirino State University
AGENCY Department of Science and Technology Region 02
Provincial Technical Education on Skills Development
Authority

PROJECT COST Total Project Cost :P 450,000.00

QSU :P 100,000.00
DOST :P 350,000.00

SOURCE OF DOST GIA

FUNDING
PROJECT February 2018 – February 2019
DURATION
BRIEF The proposed project will significantly increase
DESCRIPTION additional food preference for the consumers. The limited
uses of bamboo shoot will be address through these
intensified development of value added edible shoots.

The developed products will then be extended to

target beneficiaries for university social responsibility
through its community extension program. The
beneficiaries will undergo orientation and extensive
training for technology transfer and for future product
commercialization.

The project will have four components:

1. Product Development
2. Product Processing
3. Intellectual Property Rights Application
4. Marketing and Commercialization

OBJECTIVES Objectives:

The general objective of this project is to develop and

transfer technologies on various bamboo shoot products.
Department of Science and Technology
Regional Office No. 02 FOS-TTC 08-31
Tuguegarao City, Cagayan Revision 3/ 10 November 2017

Specifically, it aims to:

1. Develop and assess the acceptability of various
bamboo shoot products to include: sweet bamboo
shoot roll, bamboo shoot tart, bamboo shoot
Kimchi and Pan De Rabong: and
2. Promote value-added edible bamboo shoot
products for adoption and commercialization.

METHODOLOGY Development and verification of various bamboo

shoot-based products at the QSU bakeshop/ Baking
Lab – collaboration by the faculty in-charge and
selected students.

(Trials and Testing – then the best product (in terms of

recipes and ingredients) will be subjected to sensory
evaluation). Cooking protocols for each of the recipes
will be established and sample products cooked.

Sensory Evaluation. All the developed food products

shall be subjected to sensory evaluation by a trained
panel, who will assess overall taste, color,
presentation, aroma, appearance, texture, general
acceptability and other sensory qualities. The recipe
will be modified as necessary and trials will be
repeated as needed.

The products will also be subjected to consumer

testing. Hedonic Test of nine-point scale will be used
to determine the acceptability of the products in terms
of color, taste, aroma, texture, appearance,
presentation and general acceptability. Structured
questionnaires and informal interviews will be
employed to taster respondents. The data will be
gathered and analyzed using analysis of variance
(ANOVA) and T-test. Proper sensory evaluation
procedures will be followed.

Meeting with pasalubong centers, grocery owners,

pattisiers and bakery owners for product presentation
and promotion. Widest information dissemination will
be done through meeting with the key players in the
Food industry as well as entrepreneurs. Free product
samples will be given away as marketing strategy and
the product exhibit will be highlighted. These products
will be promoted during special occasions in the
university, municipality and provincial trade fairs.
Department of Science and Technology
Regional Office No. 02 FOS-TTC 08-31
Tuguegarao City, Cagayan Revision 3/ 10 November 2017

Promotional plugs to local radio station and social

medias will be done to inform consumers about the
newly develop product.

Signing of Memorandum of Agreement and

Technology Dissemination. Memorandum of
Agreement shall be formulated and signed between
and among interested technology adoptors. They shall
be trained and given technical assistance in the
transfer of technology.

Monitoring and Evaluation. Periodic Monitoring and

evaluation will be regularly undertaken to check
whether technology adoptors comply with product
protocols.

Application of Utility Models. Composition and

Processing of the developed products shall be applied
to the intellectual property rights office as utility model
for the protection of the developed bamboo shoot
products.

EXPECTED OUTPUT Products:

 Sweet Bamboo Shoot Roll
 Bamboo Shoot Tart
 Bambusa: The Grass Kimchi
 Pan de Rabong
Process:
 Preparation of bamboo roll (Bambusa vulgaris)
 Preparation of Bamboo Shoot Tart
 Preparation of Grass Kimchi
 Preparation of Pan De Rabong

Partnership
 Partnership with bakeshop owners, groceries and
pasalubong centers

Patent/Utility Model
 At least six (6) utility models applied and
approved
Department of Science and Technology
Regional Office No. 02 FOS-TTC 08-31
Tuguegarao City, Cagayan Revision 3/ 10 November 2017

PROJECT SUMMARY

I. PROJECT TITLE: Research and Development on Bamboo Shoot Products for

Technology Transfer and Commercialization

II. OBJECTIVES:

The general objective of this project is to develop and transfer technologies on

various bamboo shoot products.

Specifically, it aims to:

1. Develop and assess the acceptability of various bamboo shoot products to
include: sweet bamboo shoot roll, bamboo shoot tart, bamboo shoot Kimchi
and Pan De Rabong: and
2. Promote value-added edible bamboo shoot products for adoption and
commercialization.

III. PROPONENT: Quirino State University, Diffun, Quirino

IV. PROJECT LEADER: JONATHAN N. TARIGA

V. COOPERATING AGENCY:
 Department of Science and Technology Region 02
 Provincial Technical Education and Skills Development
Authority

VI. PROJECT DURATION: February 2018 – February 2019

VII. ECONOMIC SIGNIFICANCE

Bamboos, in addition to multifarious uses, have an additional

culinary use. The utilization of soft, tender young juvenile shoots as food
has been gaining increased global attention as an alternative
horticulture/plantation crop for the high nutritional value and health benefits.
Apart from the Asian countries such as China, Japan, Korea, Taiwan,
Thailand and Philippines, where it is already established as an ethnic
traditional food, bamboo shoot has become very popular in other countries.

The significance of this study is to develop bamboo shoot products

as many as possible to augment the bamboo shoot industry in the region.
Bamboo shoot is very visible in every market in Quirino Province and also
in the nearby provinces. However, the consumption of bamboo shoot here
in the province was conventional. Most people often consumed it as a
Department of Science and Technology
Regional Office No. 02 FOS-TTC 08-31
Tuguegarao City, Cagayan Revision 3/ 10 November 2017

pickled or side dish only. There’s a lot more uses of bamboo shoots that
remain unversed to consumers due to limited knowledge in preparing this
valuable vegetable. This study is attempting to throw a light on the
potential development, adoption and commercialization of value added
edible products from bamboo shoots in order to increase awareness and
acceptance of shoots gradually. Proper Identifying and selecting small
scale businesses or bakery owners who are willing to adopt the new
technology is very important for the commercialization of the bamboo shoot
products. This will guarantee that best products quality will be given to
prospective consumers and will entice them to support our own native
delicacies.

Value addition refers to the activity that enhances the value of the
product in the market thereby increasing its utility and profit. Value addition
in bamboo shoots can be done by making different edible products with an
objective to increase the utilization of bamboo shoots and provide quality
products to the consumer. It is indeed highly needed to put emphasis on
the development of bamboo shoot products most especially in Quirino
Province to help small scale businesses and bakery owners to proliferate
the hidden benefits of the unbeknownst bamboo shoots. Though bamboo
has been known for how many years as a good source of food, there is still
scarcity of bamboo shoots products in the market.

VIII. TECHNICAL JUSTIFICATION:

Most foods are considered purposeful in terms of providing nutrients

and/or energy to sustain basic life. However, in the last few years,
consumer demands in the field of food have changed considerably. With
the economic development and the improvement of people’s living
standards, demand for natural foods, especially healthy and organic
(natural) food, has greatly increased. Moreover, increasing public
awareness of the link between diet and health has boosted the
consumption of these foods to unparalleled levels, particularly in Quirino
Province and nearby provinces where the population is aging and health
care costs are rising. Scientific evidence and a growing awareness of the
correlation between diet and health, coupled with sedentary lifestyles, an
aging population, and ever increasing healthcare costs have driven the
interest in healthier food products.

The consumption of bamboo shoot here in the Quirino Province was

conventional. Most people often consumed it as a pickled or side dish
only. There’s a lot more uses of bamboo shoots that remain unbeknownst
Department of Science and Technology
Regional Office No. 02 FOS-TTC 08-31
Tuguegarao City, Cagayan Revision 3/ 10 November 2017

to consumers due to limited knowledge in preparing this valuable

vegetable. Essentially, the development of various bamboo shoot products
will open a possibility for entrepreneurs to promote our product for
maximum utilization.
Proposed framework of operations

Office of President

UR&D Office

CHIM

Project Leader

Project Member

Project Member

Project Member

Figure 1. The proposed framework of operations.

IX. METHODOLOGY

1. Development and verification of various bamboo shoot-based

products at the QSU bakeshop/ Baking Lab – collaboration by the faculty
in-charge and selected students.
(Trials and Testing – then the best product (in terms of recipes and
ingredients) will be subjected to sensory evaluation). Cooking protocols
for each of the recipes will be established and sample products cooked.
2. Sensory Evaluation. All the developed food products shall be
subjected to sensory evaluation by a trained panel, who will assess overall
taste, color, presentation, aroma, appearance, texture, general acceptability
and other sensory qualities. The recipe will be modified as necessary and
trials will be repeated as needed.

The products will also be subjected to consumer testing. Hedonic Test of

nine-point scale will be used to determine the acceptability of the products in
terms of color, taste, aroma, texture, appearance, presentation and general
acceptability. Structured questionnaires and informal interviews will be
employed to taster respondents. The data will be gathered and analyzed
using analysis of variance (ANOVA) and T-test. Proper sensory evaluation
procedures will be followed.

3. Meeting with pasalubong centers, grocery owners, pattisiers and

bakery owners for product presentation and promotion. Widest information
dissemination will be done through meeting with the key players in the Food
industry as well as entrepreneurs. Free product samples will be given away
as marketing strategy and the product exhibit will be highlighted. These
products will be promoted during special occasions in the university,
municipality and provincial trade fairs. Promotional plugs to local radio
station and social medias will be done to inform consumers about the newly
develop product.

4. Signing of Memorandum of Agreement and Technology Dissemination.

Memorandum of Agreement shall be formulated and signed between and
among interested technology adoptors. They shall be trained and given
technical assistance in the transfer of technology.
 5. Monitoring and Evaluation. Periodic Monitoring and evaluation will be
regularly undertaken to check whether technology adoptors comply with
product protocols.

6. Application of Utility Models. Composition and Processing of the

developed products shall be applied to the intellectual property rights office as utility
model for the protection of the developed bamboo shoot products.

X. MAJOR ACTIVITIES

Q1 Q2 Q3 Q4
Activity
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Procurement of
supplies and
Materials
Product
development and
sensory evaluation
Product finalization
Product Packaging
Utility Model
Application
Training and
technology
dissemination
Coaching
XI. SUMMARY OF FINANCIAL REQUIREMENTS

Line-Item Budget:
XII. COMMENTS/ RECOMMENDATION:

Evaluated by:

______________________ _________________________
3rd Party RTEC Member 3rd Party RTEC Member

_________________________
3rd Party RTEC Chairman

Approved by:

__________________________
Regional Director