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06. Department of Science and Technology - Philippine Council for Agriculture, Aquatic, and Natural Resources Research and Development (DOST - PCAARRD)

Permanent URI for this communityhttps://repository.unesco.gov.ph/handle/123456789/16

Department of Science and Technology - Philippine Council for Agriculture, Aquatic, and Natural Resources Research and Development (DOST - PCAARRD) - Philippines - contributions to address the Ocean Decade Challenges

Philippine Council for Agriculture, Aquatic, and Natural Resources Research and Development (DOST - PCAARRD)
http://www.pcaarrd.dost.gov.ph/home/portal/

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    Crabifier app to help identify mangrove crab
    Gahon, Shirley T. (Philippine Business Daily Mirror Publishing, Inc., 2019-08-12)
    Crabifier, a mobile app that identifies mangrove crab species at the juvenile stage, was recently launched. This mobile application was developed by the Technologies for Biodiversity Use and Conservation (TechBiodive) Unit of the De La Salle University (DLSU). It is an output of the mangrove crab project, “Integrating Genomics with Image Analysis and Geographic Information System Technology for Improved Rearing of Mudcrabs,” funded by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD). Headed by Dr. Ma. Carmen Ablan-Lagman and Dr. Chona Camille Vince Cruz-Abeledo of DLSU, the team that developed the app includes Southeast Asian Fisheries Development Center experts Dr. Ma. Rowena Eguia, Ann Francesca Laguna and Courtney Anne Ngo. The launch, which was held at the Multipurpose Hall, Bro. Andrew Gonzales, FCS, Hall, DLSU in July also launched another app, Biodiversity and Threats Monitoring App, BioMon.
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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.