As part of the Saint Louis University (SLU) Vlaamse Interuniversitaire Raad Universitaire Ontwikkelingssamenwerking (VLIR UOS) Project titled “From Trash to Treasure: Paving Pathways for Food Upcycling to Curb Post-Harvest Losses in the Vegetable Supply Chain of the Cordillera Administrative Region in the Philippines,” the University Research and Innovation Center (UnRIC), led by its Director, Richel L. Lamadrid, PhD, benchmarked three key institutions in Mindanao, the Mindanao State University – General Santos, Sultan Kudarat State University, and the University of Southern Mindanao in April 2025.
The benchmarking visit aimed to explore best practices in food processing technologies, sustainable resource utilization, and community-based research initiatives. Through these engagements, SLU seeks to strengthen its research capabilities and draw valuable insights that support the goals of the VLIR project – also known as the Flemish Interuniversities Council University Development Co-operation – particularly in addressing post-harvest losses and promoting food upcycling innovations in the Cordillera region.
Mindanao State University – General Santos Campus
The Food Processing Plant of Mindanao State University in General Santos was established in 1999 through MSU funding, with all its equipment fabricated by the Department of Science and Technology – Industrial Technology Development Institute (DOST-ITDI) and the Technology Application and Promotion Institute (DOST-TAPI). Initially, the facility focused on processing dried mangoes, mango puree, and papaya puree. The plant operated on a limited scale up until 2007, largely because of ongoing financial constraints. Engr. Edward R. Lapong, Ph.D. Dean of the College of Agriculture-MSU Gensan, shared that it was difficult for the facility to remain self-sustaining, as it failed to bring in enough income to support its day-to-day operations. Eventually, this led to its closure in the same year, which also happened to coincide with Dr. Lapong’s departure to pursue graduate studies.
After more than a decade of dormancy, the project was revived in 2023 with new funding from the DOST Region XII, allowing the university to acquire new equipment and expand operations to include products such as banana powder, calamansi juice, and turmeric powder. Alongside these developments, the university also secured copyright protection for the instructional and educational materials they created.
In terms of sustainability, the commodities processed at the plant generate minimal waste. Even fruits or vegetables deemed substandard are effectively utilized by converting them into powders or purees. While the absence of a trading post in the city can be attributed to the unique dynamics of the local supply chain, the facility’s adaptability in processing ensures that available resources are maximized and used efficiently.
Looking ahead, MSU plans to renovate the facility, transforming it into a multi-stakeholder center that will offer training programs for food processors. Additionally, the center will offer access to its equipment and processing space at minimal cost to encourage wider use and development within the industry.
Sultan Kudarat State University
Dir. Samuel Mors Hilbero of Sultan Kudarat State University (SKSU) Coffee Innovation Center highlighted the university’s Coffee Cupping Laboratory, where he introduced the fundamentals of coffee grading and evaluation, also known as coffee cupping. Launched in 2019 with support from DTI, the laboratory is part of the region’s Philippine Experience Program. To participate in quality evaluation for the best coffee, farmers must submit a minimum of 60 kilograms. Through cupping activities and competitions, Dir. Hilbero emphasized that farmers receive valuable feedback on their production, processing, and storage practices, helping them enhance the quality of their coffee. During preparation, they use 125–175 ppm water and typically serve the coffee at around 70 degrees Celsius.
Meanwhile, Prof. Cyril John A. Domingo, Director for the R-XII Food Innovation and Processing Center, showcased the Institute of Food Innovation and Nutrition (IFIN) at SKSU and its various food processing facilities and activities. One of the key centers is the Complementary Food Processing Center located at the Isulan Campus, where Rice-Mongo curls, an extruded snack product developed by the Food and Nutrition Research Institute, are produced in bulk. Local government units primarily order these snacks to distribute among DepEd students.
The IFIN also engages in food product development for private clients and is currently working on a DOST-funded project focused on Halal goat products. In addition, they have conducted extensive research on Bungulan Flour. Director Domingo also toured visitors through the Food Innovation Center of Region XII, located at the Isulan Campus, which houses a variety of advanced food processing equipment, including a spray dryer, freeze dryer, cabinet dryer, and retort, supporting the university’s growing role in regional food innovation.
University of Southern Mindanao
At the University of Southern Mindanao (USM), the High Value Crops Processing Center, led by Professor Harem Roca is actively researching and developing various agricultural products. The center specializes in processing turmeric tea, dried insulin leaf tea, cacao wine, abaca wine, tablea, and marang wine, highlighting the region’s rich agricultural resources and the university’s commitment to value-adding initiatives.
In 2023, the center received funding from the DOST-Philippine Council for Agriculture, Aquatic, and Natural Resources Research and Development–Institution Development Division (DOST-PCAARRD-IDD), which led to the establishment of the USM Cacao Post-Harvest Center. This new facility strengthens the university’s cacao processing efforts, particularly in tablea and chocolate production.
In support of sustainable practices, the center also processes cacao by-products, such as pods and husks, into briquettes and organic fertilizer, ensuring that no part of the crop goes to waste and reinforcing USM’s commitment to environmental responsibility.
The immersive experience of UnRIC strengthens SLU’s commitment to sustainability and innovation, which aligns with United Nations Sustainable Development Goals 12 (Responsible Consumption and Production) and 17 (Partnerships for the Goals). (Article and Photos by UnRIC)
