DOST, San Agustin turn farm crops into functional food products

ILOILO CITY — Local agricultural commodities including sugarcane, mung beans, lagundi, and cacao are being developed into higher-value food and wellness products through a research commercialization initiative led by the University of San Agustin (USA).

The university launched five research-based commercial products on Nov. 6 under the Department of Science and Technology’s (DOST) Niche Centers in the Regions (NICER) Program.

NICER, a component of the DOST’s Science for Change Program, funds research and development centers at higher education institutions in the regions, built around commodities and priorities specific to each area.

The products include Quiramai Muscovado Syrup, made from Antique’s artisanal muscovado sugar; Aileya Hyaluronic Acid, derived from sugarcane molasses; MungGo! Instant Multigrain Porridge, featuring purine-reduced mung beans; Fermented Lagundi Tea; and VIDA Chocolates, developed using cacao and research on the potential health benefits of cocoa polyphenols.

The products were developed through three collaborative research projects under the Sugarcane, Pulses, and Cacao Products from Functional Food Innovations to Enhance Life (SPC-FUEL for Health) program.

DOST Secretary Renato U. Solidum Jr. and Undersecretary Leah Buendia led the launch, which gathered researchers, industry partners, and representatives from collaborating institutions.

Solidum said stronger collaboration among government, academe, and industry partners is necessary to ensure that scientific research translates into economic opportunities.

“I think this is just the beginning of a very strong collaborative effort that we have created. We need to have an innovative ecosystem that merges science and business together,” he said.

He also announced plans to launch a synchronized innovations and business opportunities platform in the coming months to replicate similar initiatives in other regions and generate economic benefits from research outputs.

From journals to store shelves

Dr. Jonel P. Saludes, program leader and founding director of USA’s Center for Natural Drug Discovery and Development (CND3), said the initiative demonstrates how partnerships among government agencies, universities, and businesses can bring locally developed products closer to consumers.

Saludes said the objective is to ensure that research does not remain confined to academic publications but results in commercial products that can reach supermarkets and pharmacies nationwide.

He also emphasized the importance of functional foods, which are developed to provide potential health benefits beyond their basic nutritional value.

Three projects, five products

The first component, Project ASUCAR (Accelerating Sugarcane Products Utilization for Commodity Availability and Reliability), is implemented by USA’s CND3 in partnership with Pharma GalenX Inc. and DOST Region VI.

The project focuses on developing higher-value applications for sugarcane, including muscovado syrup and hyaluronic acid derived from molasses.

The second component, the PULSES Project (Processing and Utilization of Lagundi and Legume via Simple and Eco-friendly Strategies), is implemented by the University of St. La Salle in Bacolod City, with Herbanext Laboratories Inc. of Bago City, Negros Occidental, as its industry partner.

Led by Dr. Joval Martinez, the project developed fermented lagundi tea and a high-protein, low-purine mung bean cereal.

The cereal is intended to provide an alternative food option for consumers who need to manage their purine intake.

Lagundi is among the medicinal plants endorsed by the Department of Health and is widely used as a cough remedy.

The third component, the CHOCO CARE Project (Chocolate Functional Commodities for Affordable and Disaster Responsive Enterprise), is implemented by USA’s Center for Chemical Biology and Biotechnology (C2B2) in partnership with Malagos Agri-Ventures Corp. of Davao City.

Dr. Doralyn S. Dalisay heads C2B2.

The project explores the development of functional chocolates using Trinitario cacao, particularly the potential of cocoa polyphenols in supporting brain health and digestive balance.

The launch also featured the presentation of USA’s Kasanggang NICER in Functional Food Excellence (KNIF2E) Laboratory, a facility specializing in functional food research and development.

Inaugurated in January 2025, the laboratory serves as a hub for scientific validation, product development, manufacturing, and collaboration with industry partners.

Through the SPC-FUEL for Health program, USA aims to strengthen the link between regional research institutions and the private sector while maximizing the value of locally available agricultural resources.

The initiative also highlights the potential of research commercialization to create opportunities for local industries and agricultural producers.