Key Takeaways
- Bukidnon State University has commercialized its “Ready-to-Eat Corn Cake” technology, enhancing local agribusiness.
- The product focuses on utilizing locally abundant corn to meet the increasing demand for nutritious, convenient food.
- A partnership with Atugan Nature Farm will help scale the technology for broader market access.
Innovation in Agribusiness
Bukidnon State University (BukSU) is advancing its mission to bolster agribusiness by commercializing its “Ready-to-Eat Corn Cake” technology. This project, developed by faculty members Ms. Jan Isobel C. Hidalgo, Ms. Jessabell Q. Cabada, and Dr. Madelaine S. Dumandan of the Food Technology Department, aims to turn innovative research into market-ready food products.
The core of this technology focuses on harnessing locally available corn (Zea maize), transforming it into a nutritious, shelf-stable, and convenient food item. This initiative addresses the rising demand for locally sourced food options while adding value to agricultural products.
According to the developers, the technology significantly enhances processing efficiency, product consistency, and food safety. This creates new opportunities for micro, small, and medium-sized enterprises (MSMEs) looking to diversify their offerings and access larger markets.
To facilitate this commercialization, BukSU has partnered with Atugan Nature Farm, represented by Mr. James Michael M. Fabros. This collaboration brings in essential industry expertise, entrepreneurial insights, and market access aimed at promoting the technology beyond academic confines. Fabros noted that the partnership illustrates the effective blend of academic research with private business, ensuring that innovative solutions are adopted and implemented sustainably.
The agreement signing included key university figures such as President Dr. Joy M. Mirasol, IPTTU Director Dr. Madelaine S. Dumandan, and others from BukSU and Atugan Nature Farm. Their collaboration is a part of BukSU’s robust technology transfer and commercialization framework, designed to protect innovations while aligning them strategically with industry needs. This effort reinforces the university’s commitment to local economic development, supporting agri-food enterprises, and leveraging indigenous resources.
The transition of the Ready-to-Eat Corn Cakes technology from university research to market is seen as an opportunity for enhancing food security, generating livelihoods, and supporting sustainable rural development. Dumandan expressed optimism that this milestone reflects the potential achieved through research excellence, strategic institutional support, and a clear entrepreneurial vision.
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