QUEZON CITY -- Fully aware of the great market potential of ready-to-drink fruit juices, the Department of Science and Technology-National Capital Region (DOST-NCR) provided funding and technical support for the project titled "Development of Ready-To-Drink (RTD) Juice from Indigenous Crop Yacon, Green Carabao Mango (Sweet Elena Variety) and Mint Essence".
This initiative is a collaborative research and development (R&D) project with the Lyceum of the Philippines University (LPU) and Vinoca Manufacturing under the Collaborative Research and Development to Leverage Philippine Economy (CRADLE) Program of the DOST. This program promotes synergy in research and development by bridging the gap between educational institutions and the private sector primarily to address concerns of manufacturers using science, technology, and innovation.
The project aims to look at underutilized Filipino fruits and develop alternative juice drink made from indigenous crops such as yacon (Smallanthus sonchifolius), green carabao mango (Mangifera indica), sweet elena variety, and mint essence.
Green mango, abundant in the country, is rich in antioxidant, acidic, and contains vitamin-rich properties, while yacon is positioned as a nutraceutical product rich in phenolic acids, antioxidants, and flavonoids. Mint, on the other hand, is packed with phytonutrients that help produce enzymes for digestion.
The project will determine the physico-chemical, microbiological and sensory properties of the RTD made from these three plants found locally in the country. During the development of the RTD juice, product nutritional value, sugar profile and functional properties will also be characterized.
The DOST-NCR partnered Vinoca Manufacturing, one of the beneficiaries of the Small Enterprise Technology Upgrading Program (SETUP) of DOST, with food experts from LPU to develop diverse and innovative products from indigenous crops. Furthermore, the collaboration enabled the identification of significant trends, drivers, and influences of the current marketing trend of RTD juices made of local fruits in the country.
In a macro level, this collaborative project will also help the local beverage industry in exploring the transformation of local fruits into shelf-stable RTD juice and develop more value-adding products to both domestic and international market. (BCRCanlas- DOST NCR)
