DOST preps for La Nina and emergency food
With the warnings of La Nina and the floods and typhoons that go with it, the Department of Science and Technology has started training people on the production of emergency food reserves.
The DOST dubbed its Emergency Food Reserve production as Sagip-Nutri Flour which was developed by its Industrial Technology Development Institute.
The flour is made from indigenous crops such as cassava, sweet potato, malunggay, kalabasa, and munggo that can then be made into noodles, bread, soup, drink powder, and pastries that would provide carbohydrates and proteins to emergency food rations when disaster such as typhoons strikes. The malunggay powder and the munggo provide the proteins and the cassava, sweet potato, and kalabasa provide the carbohydrates for energy.
The DOST started the training in Negros Oriental with 25 participants from government, academe, and private entities such as food manufacturers at the Nutrition and Dietetics Department Laboratory of Silliman University in Dumaguete City.
“The purpose of the seminar is to develop an emergency food which can be distributed as relief food to disaster victims in times of calamity,” said Mr. Alvyn Klein Mana-ay of Silliman University.
The training included a demonstration on how to produce emergency food using Sagip-Nutri flour from noodles, to chocolate bars and polvoron.