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National Committee on Marine Sciences (NCMS)

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Corporate body as subject: search.filters.corporate_as_subject.University of the Philippines Visayas (UPV)Geographic name: search.filters.geographicname.Philippines

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    Healthy alternative to fish sauce
    Yap, Julio Jr (Panay News, Inc., 2020-05-18)
    Following the increasing demand for healthier food and food ingredients, a low-salt fermented mussel sauce was developed by the University of the Philippines Visayas (UPV). Initially branded as “Patis Tahong,” this condiment or dipping sauce is made from fermented green mussels (Perna viridis). As an alternative to the usual fermented fish patis, it can be used to add flavor to different dishes, soup preparations, as well as a traditional “sawsawan” or dipping sauce. It was claimed that Patis Tahong has the potential of being a functional food and food ingredient.
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    Viability of producing functional food
    Yap, Julio P. Jr. (Panay News, Inc., 2018-07-27)
    The production or processing of functional food is becoming one of the fast growing segments of the country’s food industry. Functional food contains both essential nutrients and health promoting non-nutrients. However, fish sauce and other fermented food products may not be considered functional food due to their high salt content. Fortunately, a project of the University of the Philippines (UP) Visayas was able to produce fish sauce which is derived from mussel. Since this kind of fish sauce is low in salt, it can be a potential functional food and ingredient.
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    Increased sardines supply in W. Visayas
    Momblan, Gail T. (Daily Guardian Multi-Media Services, Inc., 2018-11-29)
    The Bureau of Fisheries and Aquatic Resources (BFAR)-6 reported a 1.2 percent increase in the supply of sardines in Western Visayas. The BFAR stock assessment data indicated that the region produced 28, 523 metric tons of sardines in 2017, a way higher that the 28, 185 metric tons produces in 2016. Remia Appari, BFAR-6 regional director, assured that Western Visayas has a steady supply of sardines.