CSU CAMPUSES BOAST THEIR NICHE-BASED FOOD INNOVATIONS, CELEBRATE THE TINUNO FESTIVAL

By Office of the University President

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Posted on June 8, 2023

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As part of celebrating the 45th Founding Anniversary of the university, different campuses of Cagayan State University showcased their unique food entries during the Food Solutions Competition yesterday, June 8, 2023, held at CSU Carig Red Eagle Gymnasium.

The competition aimed to create innovative and original food products responsive to the needs of the future. It challenged the participating teams to develop and innovate food solutions using their niche products: cacao, coffee, bamboo, rice, milk, coconut, seaweed, and crab as their main ingredients.

Up to 12 entries were submitted with 3- to 5-minute video presentations that included short documentations of their creative process. The videos were showcased to the judges before they were evaluated through a set of criteria; 30% for Novelty, 20% for Market Attractiveness, 25% for Sustainability, and 25% for Flavor Characteristics.

The Fillet of GG Confit of Andrews Campus bagged the first prize, winning Php 10,000, and the Salted Caramel Streusel Bar, also from Andrews garnered the 2nd prize, winning Php 5,000. The third spot was presented to CSU Gonzaga’s Bamboo Shoot Pasta, which won Php 3,000. The Kanyogan Garden Crisps of Sanchez Mira and the Rice Chips enhanced with Seaweeds of Carig were awarded 4th and 5th placers, respectively.

The winners were determined by a Board of judges, which included the Assistant Secretary of DOST, Dr. Diana Ignacio; the former Director of DOST-TAPI, Dr. Edgar I. Garcia; and the DOST Regional Director for Region XI, Dr. Anthony C. Sales, who served as the Chairman of the team. After the awarding of winners, the judges all gave very positive feedback, emphasizing that the food products were all innovative and had great potential. Impressed by the comments from the judges, the President pledged to give funding to all submitted food innovations through their campus Research, Development and Extension units. The funding is to encourage all campuses to fully develop the products that were presented during the competition.

Simultaneously, the whole community celebrated through food and camaraderie at the Tinuno Festival. Each campus had a camp-style lunch where everyone prepared and grilled their own food. At the end of the day, everyone shared a big feast as a whole CSU community. #CSUat45