Thirty five representatives from various private and government organizations, including barangay Nutrition Scholars and entrepreneurs, took part in the Emergency Food Reserve (Production Training held July 9-10at the Silliman University Nutrition & Dietetics Department.
The Department of Science & Technology organized and sponsored the training in collaboration with the Industrial Technology Development Institute, and the Silliman Nutrition department.
Lourdes Montevirgen, ITDI science research specialist, shared her expertise in the EFR technology.
EFR refers to a blend of powders from nutritious and indigenous crops such as cassava, sweet potato, moringa (malunggay) and mungbean (mongo).
This intermediate product can be used for various food preparations, such as chocolate bars and polvoron, to add balance and variety to emergency food rations, and nutrition feeding. (Engr. Gilbert Arbon/DOST)
