Eastern Visayas Food Innovation Center’s (EVFIC) vacuum fried product “Mayahini” is now recognized as the 2nd Most Innovative Product under the Philippine Council for Industry, Energy and Emerging Technology Research and Development- Grants in Aid (PCIEERD-GIA) project titled “Development of the DOST Food Innovation Center and Recognition of Most Innovative Product” on November 14, 2016 at Taguig City.
The product is made out of little seashells found on muddy shores called in Samar as “Mayahini” and in Leyte as “Barinday”.
“Out of the products that we have produced, only one product made it through but even so, we were delightful of that, since we were also given one more month to further improve our vacuum fried Mayahini,” said EVFIC Director Dr. Hilaria Bustamante.
After the semi-final judging of FIC products nationwide, the “Mayahini” advanced to finals last September 22-23 at Bicutan, Taguig City.
According to Dr. Bustamante, the focus of the contest was based on how FIC equipment were used in the process of production, shelf life and nutritional specifics of the product.
“Having one of our products recognized, we plan to present our products here on EVSU during the Founding Anniversary and invite entrepreneurs or businessmen to broaden its name since it can also be used as gourmet in restaurants,” Dr. Bustamante added.
The Vacuum dried “Mayahini” or formerly called “Barinday” of FIC can be used as secondary material in culinary and substitute of meat in various Filipino dishes.
Meanwhile, the 1st Most Innovative Product was awarded to Region 2’s vacuum fried “Monggo Sprouts” manufactured at the Food Innovation Center at Cagayan State University, Tuguegarao City, Cagayan.
