ZAMBOANGA CITY — The Zamboanga Peninsula Food Innovation Center recently launched 12 innovative food products that is seen to boost tourism and livelihood for the city’s residents.
At least a hundred canned food enthusiastic makers, producers and merchants joined the launching last Friday as it pin its hopes on the products to become the most popular food products sold in the market.
ZPFIC manger Prof. Divina Ramillano led the launching of the new food products along with Southern Philippines Deep Sea Fishing Association Inc. president Engr. Jaydrick Johnson Yap and officials of sardine manufacturing plans here.
Yap lauded the ZPFIC for producing and launching the products that will be soon displayed on grocery and supermarket shelves in the city and soon nationwide.
The Zamboanga State College of Marine Sciences and Technology, ZPFIC, and the Department of Science and Technology have joined hands to produce food products.
Among the food product that was launched were instant seaweed salad, crab powder seasoning mix, calamansi-lagundi powder juice, dried fried powder seasoning, tiyula itum Spanish style sardines, oyster mushroom crisps (vacuum fried), crispy sweet potatoes sticks, candied guyabano (premium), candied guyabano bits,
guyabano-lemongrass tea, candied marang and marang crisp (vacuum fried).
According to ZSCMST president Jaime Jalon, the instant seaweed salad, crab powder seasoning mix and calamansi-lagundi powder juice, were developed by ZSCMST staff while dried fish powder seasoning and tiyula itum Spanish-style sardines, were developed by ZPFIC assisted micro, small and medium enterprise under two national Department of Science and Technology projects.