Lengthening of Shelf-life of the Food Products

The Biznest Team travelled to Pangasinan State University - Bayambang Campus to conduct an
experiment on certain products of its incubates, namely: Veggie Bagoong with flavors of Classic and
Spicy of EJ Contreras Food Products; Ginataang Tulingan with flavors of Classic and Spicy of ZBros Food;
and Balaw-balaw (fermented shrimps), Burong Isda with flavors of Sweet and Spicy Flavor, and Super
Spicy of RMEAZ Food Products. As part of the Product Development track of TBI Biznest, the experiment
aims to prolong the shelf life of the mentioned products.

Prior to the date of travel, Ms. Anjenica Maramag, under the instruction of Ms. Melanie Arugay, one of
the project staff, went to the laboratory of the Departement of Science and Technology Region II to
submit samples to undergo pH levels testing. The purpose of this is to determine the ph levels of
products that have been processed for quite some time before testing, The products’ pH levels came
with an average of 3.5, a relatively low pH level as compared to the maximum threshold for pH levels of
products to be retorted, which is 4.5. With this information, the team was advised by the resident food
technologist to compare the pH levels of the products when they were newly processed to the pH levels
of the products that have been processed for quite some time.

On February 22, 2021, Mr. Renmar Baccay and Engr. Ace Gerson Gamboa travelled along Cagayan and
Isabela to fetch the products from Ms. Marmee Vela of ZBros because of some prior engagements. In
place of her, however, she provided a copy of the recipe, with the detailed proportion on how to
package the products and the incubatee also provided a sample pack and a specific proportion for
reference. The team then went on its way to pick up Ms. Elma Jane Contreras, owner of EJ Contreras
Food Products, who joined the team as she is to cook her product, Veggie Bagoong, to preserve its
freshness as advised by the food technologist because it could affect the quality of the product,
specifically its pH levels. One of the incubatee, Ms. Marites Alumarao of RMEAZ Food Products, sadly,
couldn’t accompany, even though she was very willing to join, the team as she was, at the time, home
quarantined because of her exposure to the virus. As a remedy, however, she prepared her products in
advanced and gave specific instructions to the team to pack it in a 150-gram-net weight, along with
other instructions on how to process her products. On the evening of the same date, the team along
with the incubatee Ms. Elma Jane Contreras, arrived at Pangasinan State University - Bayambang
Campus, where they were welcomed by Ms. Meryl Bernandino, one of the project staff and the one in
charge of the university’s Food Innovation Center.

Due to the late arrival, the team started the experiments the following day, February 28, 2021. Engr. Ace
Gerson Gamboa and Mr. Renmar Baccay took the pH levels of each of the products to make sure that
the products are fitted for water retoring. The pH levels of the products, unfortunately, are still below
the maximum threshold, ranging from 2.89 to 4.219. Because of this, Ms. Meryl Bernardino, advised the
team that some of the products were to be pasteurized instead to compare the process of
pasteurization to water retorting.
The team proceeded to packing the product of Ms. Vela, the Ginataang Tulingan, into 140-gram packs
and the products of Ms. Alumarao, the Balaw-balaw and Burong Isda into 150-gram packs. On the other
hand, Ms. Contretras spend the time cooking her Veggie Bagoong, both Classic and Spicy, then
proceeded to packing her products into 150-gram packs. After all of the products where packaged into
their respective packages, they were now ready to be retorted and pasteurized. The retorting process
lasted for 62 minutes, while the pasteurization lasted for 30 minutes per batch and there were 3
batches. The team generated a total of 108 packs: 13 packs of Ginataang Tulingan Classic Flavor; 15
packs of Ginataang Tulingan Spicy Flavor; 12 packs of Balaw-balaw; 12 packs of Burong Isda Sweet and
Spicy Flavor; 13 packs of Burong Isda Super Spicy; 29 packs of Vegetarian Bagoong Classic; and 14 packs
of Vegetarian Bagoong Spicy Flavor. All of the products are then sealed. There were a total of 40
retorted products and 68 pasteurized products.

Product Development of David’s Agribusiness Ventures

Mr. David Sumajit, the founder of David’s Agribusiness Ventures, along with Engr. Ace Gerson Gamboa
visited the Food Innovation Center of Isabela State University - Cauayan Campus on March 2, 2021 for
the incubatee’s development of novel product, the Rice-Corn-Mushroom based healthy Snack.

The formulation of the product required an extruder machine, which, fortunately, is available at ISU
Cauayan-FIC. The team conducted a preliminary testing on March 2, 2021 to determine the machine’s
capability of producing the desired product. However, the machine broke down on that day due to the
power trip in its wiring system, which meant another scheduled field visit for the team. Although the
preliminary trip was unsuccessful, the trip was not futile, because the team had a chance to inspect the
machine and had the opportunity to talk to the project staff and laboratory officer-in-charge, Ms. Kris
Callang, a food technologist. She advised the team to bring certain materials that are quite different
from the initial materials brought by the team to fit the capacity of the machine.
On March 9, 2021, Engr. Ace Gerson Gamboa, together with Mr. David Sumajit, visited the Food
Innovation Center at Isabela State University Cauayan Campus once again to continue the product
development. This time, however, the machine did not break down and the processing of the product
went accordingly, with a few hiccups, because the machine’s rest period lasts for about an hour. Engr.
Gamboa brought several formulations for the product, and each were processed in the extruder. After
processing, Mr. Sumajit tasted each of the product for him to choose the best tasting and to select the
best consistency out of the bunch. After several testing, the incubatee finally selected the best
formulation and the team proceeded with the addition of flavoring.