A true showcase of making innovations standout, Ms. Lei Frances Ribac won first runner up for the Best Tech Pitcher with MMSU’s Furikake with Black Garlic during the Agri-Aqua Innovation Pitch Fest (AIPF) on December 6, 2022 at the Acacia Hotel, Alabang, Muntinlupa City. The celebration revolved in the theme, Making S&T your Business Edge, in highlight to the business and industry potential of the various innovation.

Ms. Lei Frances Ribac, the Technology Commercialization Officer of the MMSU Agri-Aqua Technology Business Incubation (ATBI) project, underscored the potential of Japan-inspired furikake with black garlic in boosting health and combatting malnutrition.

“Good nutrition is a foundation for economic prosperity and investments in nutrition are highly cost-effective”, she said during her presentation, broadcasted live in the DOST-PCAARRD FB Page at https://fb.watch/hf-D8f5Jtt/.

Furikake with Black Garlic is a black garlic-based seasoning to spice up your steamed rice. It is rich in antioxidant – a healthy supplement with nutraceutical potential. It is a flavorful combination for the palate made from locally harvested seaweeds, malunggay leaves, garlic and sesame seeds – all fresh, sustainably sourced, and free of artificial additives.

Furikake was derived from furi kakeru, a Japanese verb that means ‘to sprinkle over’, first invented in as a nutrient supplement.  But more than a seasoning for rice, it is packed with nutrients and health benefits. Furikake with black garlic comprises mainly of five ingredients: black garlic that is rich in antioxidants and amino acids; malunggay leaves that are rich in Vitamin A and iron; locally harvested seaweeds that are rich in iron ad iodine; and sesame seeds being a good source of fiber and rich in Vitamin B and antioxidants, and sprinkled on rice which is rich in protein and a good source of energy.

As a promising and marketable innovation, a venture on furikake with black garlic may yield about 59.67% return on investment (ROI) in five years from an initial investment of Php 735,272.00 with 5% projected increase in demand. Furikake with black garlic is sold at Php 110 for 50 grams.

“We endeavor to make our version of furikake an innovation for all ages once we accomplish a complete nutritional analysis this 2023, together with FDA approval, and compliance to other food safety requirements”, Ms. Ribac, shared. By 2024, the team aspires to establish strong market presence for the product.

The AIPF showcased 26 technologies with commercial potential in the agri-aqua sector. In Region 1, the MMSU Furikake with Black Garlic of MMSU and the Roselle Herbal Juice Drink of the Don Mariano Marcos Memorial State University (DMMMSU) presented by Ms. Anabelle Valdez were presented under the Food Products and Beverages category.

Furikake with black garlic was made through the Regional Agri-Aqua Innovation System Enhancement (RAISE) Program in collaboration with the Agri-Aqua Technology Incubation (ATBI) project and the MMSU Science and Technology Park through the Food Processing Innovation Center (FPIC).  Innovators of the product are MMSU President, Dr. Shirley C. Agrupis as plat physiologist, Ms. Milen Feliza Innocensio as the horticulturist, Ms. Jocelyn del Rosario as the food processor, and Ms. Lei Ribac as the TechCom officer. The Furikake with Black Garlic is under the Project 4, Enhanced Usability and Profitability of Garlic through Black Garlic Processing, led by Dr. Shirley Agrupis, of the NICER Program on Garlic and Other Agri-Food Condiments Research Center.

“This humble recognition shows the innovation culture we breed in RAISE Ilocos Region”, expressed Dr. Dionisio S. Bucao, Director of the MMSU Science and Technology (S&T) Park and Program Leader of the RAISE Ilocos Region and ATBI projects. Previously, the ToMango Juice developed by the team of Dr. Bucao is also a finalist of the most innovative product in the recent national FIC convergence.

The Agri-Aqua Innovation Pitch Fest is a collaboration among the Department of Science Technology’s Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (DOST PCAARRD); Association of PAQE Professionals (APP); and the Licensing Executives Society Philippines (LESP). The event featured selected technologies of the 68 state universities and colleges (SUCs) and research and development institutes (RDIs) across 15 RAISE projects in the regions being supported by the programs of DOST PCAARRD on Intellectual Property (IP) protection and management and technology commercialization.

Apart from the pitching, various innovative projects from RAISE Projects in various regions were exhibited. Among the food products showcased are D'Paltat Loaf of the Ilocos Sur Polytechnic State College (ISPSC) made from catfish flesh, the honeytan wine of Noth Luzon Polytechnic State College (NLPSC) made from rambutan juice sweetened with honey. Pangasinan State University (PSU) also showcased their saltwater distillation device while the University of Northern Philippines (UNP) displayed their solar charge controller.