INNOVATION AND INCLUSIVE DEVELOPMENT: The Samahan ng Kababaihan Tungo sa Kaunlaran (SAMAKA), Multi-Commodity Solar Tunnel Dryer & the Breadfruit Program of Marinduque State College’s Gender Advancement and Development
Historical Background Gender Advancement and Development Gender and Development is a development perspective that recognize the equal status and situation of women and men in society. Section 14 of Article 11 of 1987 Constitution states that it recognizes the role of women in nation building and shall insure the fundamental equality before law of women and men. The Marinduque State College by virtue of RA 7192 and its implementing rules and regulations recognizes the role of women in nation building.
Historical Background Gender Advancement and Development Vision:
Mission:
A program imbibing equality that will balance the status, condition and relations between women and men by influencing the process and outputs of planning, implementing, monitoring and evaluation to deliberately address the gender issues and concerns affecting the full development of women in the province.
Developing Marinduque単os through personal and livelihood growth established with women and their families. Through this women become self-reliant, confident members of the community and are instilled with the passion of empowerment.
Historical Background Gender Advancement and Development GAD Programs: 1. Samahan ng Kababaihan Tungo sa Kaunlaran (Vegetable Production Project) 2. Morion Costume and Mask Making Project 3. Ceramics Pottery Production and Marketing Development Project
Historical Background Gender Advancement and Development
One of the GAD Programs of Marinduque State College that established livelihood projects for Marinduque単os is the Samahan ng Kababaihan Tungo sa Kaunlaran (SAMAKA) (Vegetable Production Project)
Samahan ng Kababaihan Tungo sa Kaunlaran SAMAKA Project aims to: a) Generate additional income for the members of the SAMAKA Barangays b) To assist in the formulation and preparation of nutritious dishes using local/indigenous ingredient found in the locality of the SAMAKA Barangays c) To enhance the capability of the members of the SAMAKA Barangays and develop them into a socially and economically aware individuals of the Barangays d) To build and strengthen the SAMAKA organization as fully functional institution serving the women in the SAMAKA Barangays
Samahan ng Kababaihan Tungo sa Kaunlaran EXTENSION ACTIVITY FLOW I. Conceptualization
SALIENT FEATURES OF THE SEQUENTIAL ACTIVITIES Organizing SAMAKA and its subsequent extension services was the brainchild of MSC’s top boss Dr. Romulo H. Malvar. This is a laudable project considering that it focuses on the rural women empowerment and development.
Samahan ng Kababaihan Tungo sa Kaunlaran
2. Preliminary Environmental Scanning and Visits
At post conceptualization, Dr. Malvar together with GAD focal person visit and made data base survey/gathering of the potential predesignated barangay cluster in Boac. These clusters are: a) The Riverside Cluster b) The Seaside Cluster c) The upland Cluster
Samahan ng Kababaihan Tungo sa Kaunlaran
3. Selection of SAMAKA Barangays
After several environmental scanning and visits, the Office of the President and the Extension Office have chosen the upland barangay as the SAMAKA barangays.
Samahan ng Kababaihan Tungo sa Kaunlaran
3. Selection of SAMAKA Barangays
These barangays are situated contiguously and comprise of: a. Agot b. Agumaymayan c. Daypay d. Apitong e. Sawi f. Balimbing g. Puyog h. Bantay i. Boton
Samahan ng Kababaihan Tungo sa Kaunlaran
Samahan ng Kababaihan Tungo sa Kaunlaran
The selected SAMAKA 4. SAMAKA Barangays Barangays were surveyed and Survey and Assessment assessed based on a) prevailing needs/problems b) type of assistance required
Samahan ng Kababaihan Tungo sa Kaunlaran The assessment revealed that 4. SAMAKA Barangays the top two needs/problems Survey and Assessment were as follows: a) supplementary family income needs b) lack of supply of cheap vegetable products
Samahan ng Kababaihan Tungo sa Kaunlaran To address the recurring needs/problems in the SAMAKA Barangays, the following projects 5. Potential/Appropriate were identified and proposed Project Forecasts a) Food Preparation using indigenous vegetable ingredients found in the locality b) Vegetable Crop Production
Samahan ng Kababaihan Tungo sa Kaunlaran 6. Potential Program Beneficiaries Selection
To further quantify and qualify the magnitude and program direction of the proposed extension services needed. MSC selected the potential beneficiaries. An average of 20 beneficiaries per SAMAKA Barangay were selected as pioneering members
Samahan ng Kababaihan Tungo sa Kaunlaran
7. Project Framework Planning
The office of the President together with the GAD and Extension Office drafted the framework of the project. Included in the planning was the preparation of proposal submitted to the MSC BOT for the concurrence and approval.
Samahan ng Kababaihan Tungo sa Kaunlaran
8. Election of the Key Officers of SAMAKA
Each SAMAKA Barangay conducted an election to elect the key officers. Federating them into an umbrella organization was the next in line.
Samahan ng Kababaihan Tungo sa Kaunlaran The following activities were conducted to the SAMAKA member participants: 9. Member Capability a). Training on Food Preparation Enhancement b) Values Orientation/Seminar Formation to SAMAKA Officers and members c) Vegetable Crop Production Seminar
Samahan ng Kababaihan Tungo sa Kaunlaran
10. Linkaging and Cooperation
To effectively assist the SAMAKA Barangay specially on Vegetable Crop Production MSC linked with the Provincial and Municipal Agricultural Offices to seal the agreement a MOA with these partners was signed on January 22, 2010.
Samahan ng Kababaihan Tungo sa Kaunlaran 11. Livelihood Project Implementation Phase After undergoing a seminar on Vegetable Production, a communal vegetable garden was started by SAMAKA Barangays. SAMAKA Vegetable Production at Barangay Agot
Samahan ng Kababaihan Tungo sa Kaunlaran SAMAKA Vegetable Production at Barangay Agot
SAMAKA Vegetable Production at Barangay Apitong
SAMAKA Vegetable Production at Barangay Daypay
Samahan ng Kababaihan Tungo sa Kaunlaran
VALUES ORIENTATION AND TEAM BUILDING
Samahan ng Kababaihan Tungo sa Kaunlaran
FOOD PREPARATION
Samahan ng Kababaihan Tungo sa Kaunlaran
12. Periodic Monitoring and Reporting
The SAMAKA sites were being monitored once a month by MSC and DA personnel
Marinduque State College PHILMECH PROJECT Marinduque State College discovers yet another main staple in breadfruits. During the press release from the Department of Agriculture last July 29, 2012, the Philippine Center for Postharvest Development and Mechanization (PhilMech) and the Marinduque State College (MSC) have successfully established the use of breadfruit as a flour source, which can be considered a breakthrough because most breadfruit trees in the Philippines remain untapped.
PhilMech and MSC have successfully established an enterprise in the province of Marinduque to process breadfruit, and a laboratory that is conducting research on the processes needed to make breadfruit into food products.
Marinduque State College PHILMECH PROJECT
This successful undertaking of PhilMech in partnership with MSC can pave the way for the establishment of more breadfruit-based small to medium enterprises in the various parts of the Philippines, which can help increase food supply in the provinces, said PhilMech Executive Director Rex L. Bingabing.
Historical Background PHILMECH PROJECT Vision:
Mission:
To empower the agriculture PHilMech envisions to be the and fishery sector by increasing premier center for postharvest and mechanization development resource-use efficiency and for globally competitive and productivity, reducing losses and sustainable agriculture and fishery adding value to the produce sectors. through research, development and extension.
Historical Background PHILMECH PROJECT Multi-Commodity Solar Tunnel Dryer Multi-Commodity Solar Tunnel Dryer (MCSTD) technology was adapted by PHilMech as a viable alternative to sun drying and use of commercial mechanical dryers. This dryer is a modified version of the solar tunnel dryer developed by the researchers of the Hohenheim University in Germany.
Historical Background PHILMECH PROJECT Multi-Commodity Solar Tunnel Dryer Benefits: - Cheaper in investment and operation cost than other available commercial mechanical dryers - Dries commodities simultaneously, efficiently and hygienically - Preserves the quality of dried products longer because of lesser microbial contamination - Allows ready supply of processed food products even during lean months - Uses locally available materials to suit the needs of farmers and fisherfolks engaged in processing - Easy to install/dismantle and maintain - Convenient to use - Gender friendly, can be used by women
Historical Background PHILMECH PROJECT Multi-Commodity Solar Tunnel Dryer Drying Performance: Aside from providing better quality dried products, the drying performance of MCSTD is significantly better than the traditional sun drying methods in terms of shorter drying time.
Historical Background PHILMECH PROJECT Multi-Commodity Solar Tunnel Dryer Benchmarking (official visit to KMNE)
Historical Background PHILMECH PROJECT Multi-Commodity Solar Tunnel Dryer Installation of MCSTD
Historical Background Breadfruit MSC’s works on breadfruit started when the Philippine Center for Post-Harvest Development and Mechanization (PHILMECH) introduced its Multi-Commodity Solar Tunnel Dryer (MCSTD) in 2010 to the Marinduque State College. Then MSC organized the research team which received tremendous support and business planning assistance from the PHILMECH boosting the MSC Breadfruit Team’s interest to undertake the project. (http://balita.ph)
Historical Background Breadfruit What is Breadfruit? Breadfruit or locally known as Rimas is one of the widely distributed fruit-bearing trees in Marinduque, which during lean seasons serve as source of carbohydrates among households in the interior and coastal areas of the province. The mature fruits are generally boiled and mixed with sugar and some are chopped and boiled as food for hogs. Rimas is considered as one of the potential sources of starch, due to its big fruits, thus research was done to extract its starch and use it as substitute to the imported wheat flour in making bakery products, like bread, sweets and pastries. It was done at various proportions with commercial flour up to 100% substitution.
Historical Background Breadfruit
Historical Background Breadfruit Breadfruit Program: 1. MCSTD-Based Enterprise and Social Laboratory Project 2. SAMAKA (Breadfruit Home Industry Project) Marinduque State College (MSC) adapting the concept of the Multi-Commodity Solar Tunnel Dryer (MCSTD) developed by the Philippine Center for Postharvest and Mechanization (PhilMech) leads to the development of an enterprise that serves as an income generating project for the college. Out of this facility, products such as breadfruit flour, dried mushroom, tannia cookies and others were developed.
Breadfruit Processing -ResearchMarinduque State College’s initiative in developing Filipino bread from breadfruit flour is in response to the recent increase in the price of flour. The breadfruit or rimas (Artocarpus atilis) is currently underutilized in the country and seemingly it is a neglected commodity despite the enormous food uses as reported in many literatures. It is a potential source of flour to substitute in part the imported wheat flour needed in bread making. Its flour is very nutritious and richer than wheat flour (Dutta, 2006).
Breadfruit Processing -ResearchMixing it with wheat flour was found more nutritious than wheat flour alone. The breadfruit flour is much richer in lysine and other essential amino acids than wheat flour (Morton, 1987). Bread, cake, pudding and other products were tried by Arcelay and Graham (1984) using mixtures in which wheat flour was substituted by breadfruit flour at levels ranging from 7 to 75% depending on the products. Sensory evaluation of these products showed that they were well accepted by members of the taste panel.
Breadfruit Processing -ResearchHowever, Esuoso and Bamiro (1995) revealed that there was no significant difference on the sensory evaluation at P<0.05 between the 100% wheat flour and the composite bread samples up to 30% level of breadfruit flour. In addition, Olaoye and Onilude (2007) reported that breads of acceptable sensory attributes could be produced with up to 15% breadfruit flour level and concluded that the nutritional quality of bread could be enhanced by breadfruit flour supplementation, especially in terms of ash and fiber
Breadfruit Processing -ResearchBreadfruit Flour: The breadfruits used were harvested from the two trees inside the campus of MSC in Boac. After harvesting, the fruits were taken to the food laboratory of the School of Industrial Technology of MSC for processing. To remove any dirt and unwanted materials, the fruits were washed thoroughly and then peeled and washed again. After peeling, the fruit were sliced into around two millimeter in thickness chips.
Breadfruit Processing -ResearchThe chips were either immediately blanched for around three to five minutes or soaked in sodium metabisulfite solution (15 g/1.5 L of water) for 30 minutes. Then, the chips were dried in the Multi-Commodity Solar Tunnel Dryer (MCSTD) from the Philippine Center for Postharvest and Mechanization (PHILMECH), formerly, the Bureau of Postharvest Research and Extension (BPRE) or under direct sunlight. The dried chips were milled using a food mill/grinder after which sieving was done using a 0.25 mm mesh (wire mesh or cheese cloth or muslin cloth).
Breadfruit Processing -InnovationProducts from Breadfruit Flour: Cupcake Polvoron Waffle Cookies Muffins Leche flan Panganan
Marinduque State College GENDER ADVANCEMENT & DEVELOPMENT Program After the establishment of MCSTD â&#x20AC;&#x201C; enterprise in the college, Marinduque State College has a social responsibility to assist the local community in generating alternative income, employment and safe food. With the concept of the social laboratory, MCSTD serves as an enterprise incubator for the enthusiastic groups or individuals to develop or process their own product to earn profit at a low input. Technical assistance was offered thru the expertise of the faculty and personnel of the College. Collaboration with other government agencies was done to harmonize and sustain the operation of the endeavor.
Marinduque State College GENDER ADVANCEMENT & DEVELOPMENT Program
Breadfruit Processing -Inclusive Development-
Breadfruit processing was integrated into a home industry project and undertaking related to the Gender Advancement and Development Program of MSC’s “Samahan ng Kababaihan Tungo sa Kaunlaran” (SAMAKA), (women association for development) of Marinduque organized by MSC president Dr. Romulo H. Malvar. The two SAMAKA Barangays serve as the beneficiaries of the Breadfruit Home Industry Project – Breadfruit Program of MSC’s GAD unit.
Marinduque State College GENDER ADVANCEMENT & DEVELOPMENT Program On July 19,2012 SAMAKA women attended the breadfruit forum and have an ocular visit in the Multi-Commodity Solar Tunnel Dryer
Marinduque State College GENDER ADVANCEMENT & DEVELOPMENT Program For this outstanding research work and notable project, PHILMECH awarded to the Marinduque State College (MSC) through its president Dr. Malvar the “Outstanding Post-harvest and Mechanization Partner”.
Marinduque State College GENDER ADVANCEMENT & DEVELOPMENT Program