SSU-STCBF launches Sweet Potato Flour

To maximize the abundance of sweet potato in Basey, Samar, the Science and Technology Community-Based Farm (STCBF) opened a two-day event with a bake-off contest using flour developed from said crop, which was participated in by eleven teams from different schools at the SSU-Maceda Gymnasium, yesterday, March 21, 2023.

Seven teams represented the SSU Main Campus, namely, Team 2I, Team Young Dreamer’s, Team Momentos, Team Choco, Team Butter Scotch, Team Food Service Technology, and Team Tart. Meanwhile, Team 2C Explorers, and Team Valourous were from the Paranas Campus, and the last two teams to compete are Team Cuisine of Samar National School and team GNHS-ALS of Guisorongan National High School.

Day 1

The Officer-In-Charge (OIC) University President, Engr. Ma. Lourdes Amante, formally opened the program for the first day. “As we embark on this journey of learning, let us foster an atmosphere of mutual respect and open-mindedness, encouraging the exploration of innovative ideas that may lead us to more sustainable and resilience,” Engr. Amante said.

Additionally, Dr. Marife Lacaba, Director of Samar Island for Adult Education and Technology Learning (SI-CAETLe) and Project Leader of STCBF, along with Dr. Jose Marlon Refuncion, a member of the STCBF Project, and Lourdes Ty Singzon, Proprietor and Manager of Mare e Monte, provided their valuable talks during the program.

Dr. Lacaba delved into setting the rationale for the event and providing attendees with an overview of the STCBF journey, while Dr. Refuncion primarily highlighted the significant features of sweet potato flour and discussed strategies for marketing the product. Singzon then shared her insightful perspectives on the product.

To promote the local product, SI-CAETLe featured a video presentation showcasing the production of sweet potato flour and introduced various sweet potato products.

After settling their finished product, contestants were asked several questions by the board of judges as part of their evaluation of their output, which concluded the first day of the event.

Day 2

Second day of the event began with a perceptive reflection by the project leader of STCBF, Dr. Marife Lacaba.

“The product showcase here goes beyond mere value-added items. As we all know, what we are trying to achieve here is value-added products. So, we already have ten, but for me, they are not actually value-added products but newly added products because you maximize the utilization of sweet potato flour more than other ingredients… The development of sweet potato flour may seem like a small step, so this one is just merely a small step, but it embodies a significant leap forward in research and practical application,” Dr. Lacaba said.

Here is the list of winners:

1st Place – Team 2I of SSU-Main Campus
2nd Place – Team 2C Explorers of SSU-Paranas
3rd Place – Team GNHS-ALS of Guinsorongan National High School

“We have not only introduced a versatile and nutritious product to the market but also paved the way for the positive change in the communities. With the different activities focused on exciting competition on the development of innovative value products, I want to extend my heartfelt congratulation to the participants, your hard work, creativity, and dedication on utilizing the sweet potato flour in innovative way have truly impressed us all,” Engr. Mirador G. Labrador, Vice President for Research and Extension Services, said in his closing remarks.