Written By Lemuel Karl A. Tadios
CATBALOGAN CITY─In a bid to revolutionize the food industry and promote sustainable alternatives, the Samar State University-Samar Island Center for Adult Education and Technology Learning (SSU-SICAETLe) hosted a two-day event on “Enhancing Collaboration through Information Resource Sharing and Stakeholders Engagement”, bringing together sweet potato processors, local bakery and restaurant owners, and industry partners to explore new avenues for growth and partnership on August 9-10 (23) at the SSU Convention Center.
The event spotlighted sweet potato (SP) flour as a contender. Its gluten-free composition offered an alternative to conventional wheat flour, catering to dietary considerations. The event also covered SP flour’s benefits, production process, economic advantages, and other practical demonstrations of SP flour’s versatility. Through the baking of products like chiffon cake, sliced bread, and pandesal, 25 participants witnessed how an SP flour could replace conventional wheat flour without compromising the products’ quality and taste.
Forming part of the DOST-funded project titled “Science and Technology Community-Based Farm on Sweet Potato Flour Production as Substitute to Wheat Flour”, the activity fostered dialogue between faculty researchers, processors, and potential industry takers as collaborative discussions addressed supply chain efficiency, market access, and technological advancements.
Through this initiative, SSU-SICAETLe expects to influence the local food industry’s trajectory, offering a glimpse of a more diverse and sustainable future in crop production.