Oyster Ice Cream, passes consumer acceptability test
by Marietta B. Albina, CESTI Faculty Researcher
VICARP Symposium, VSU, Visca Baybay City. The maker of registered Utility Model with registration numbers 2-2018-000115 and 2-2018-0016 or the Oyster Ice Cream was highly accepted by a variety of consumers.
Philippine slipper cupped oyster is locally known as “talabang tsinelas,” scientifically known as Crassostrea eridalie’’ is an important and high valued commercial species in the Philippines, produced from both wild stocks and aquaculture.
The Center for Engineering Science and Technology Innovation together with the faculty of the College of Fisheries and Marine Sciences (COFMAS) of Samar State University developed an ice cream where oyster was one of the ingredients. Adding oyster could enhance its nutritional value and widen the use of the oyster. Using oyster as flavor or ingredient for ice cream is not new. Literature would reveal that as early as 1842, use of oyster as ice cream flavor was recorded — the unique characteristics of the oyster as well as its smell perhaps some of the reason why it’s not popular that there is no available oyster ice cream product on the market yet. In the Philippines, another university has developed a tilapia ice cream. The product have never been introduced to a larger group until recently during the Visayas Consortium for Agriculture and Resources Program (VICARP) and Regional Research and Development Extension Network (RRDEN) Regional Symposium held at Visayas State University in Visca, Baybay City, Leyte. Unexpectedly, the consumers favorably approved the taste of the ice cream, with 75% of 25 years old and above consumers from various sectors rated it highly acceptable.
The product is already protected through as a registered Utility Model in the Philippines with Registration number 2-2018-000115 and 2-2018-000116 for the product and the process respectively. The makers Jerson C. Sorio and Marietta B, Albina are looking for industry partners to market their products after its shelf life, and nutrient composition are determined. As per SSU-IPR policy, developed products of the university may be licensed-out to an industry. Any interested industry may contact Dr. Vivian Moya of the Intellectual Property and Licensing Office located on the second floor of the R&D Building at SSU Main.
The products will be made available during the Regional Science and Technology Week this coming December 12-14 at Samar State University.