To enhance its vibrant food industry, La Union took a big step in boosting food innovation and sustainability by holding the Siklab Innovation Summit 2024 on Nov. 11.
At the Speaker Pro Tempore Francisco I. Ortega Convention Center in San Fernando, the event gathered more than 200 participants from the agri-tourism industry, micro, small and medium enterprises (MSMEs), senior high school and college students, local government representatives and members of the Provincial Innovation Council.
Anchored on the theme “LUkal Food Solutions: Unveiling Innovation in Processing, Sustainability and Industry Breakthroughs,” the summit served as a platform to showcase innovative technologies in food processing, sustainability and security and empower MSMEs by integrating them into the local food innovation system while supporting local farmers.
La Union is stepping up its innovation on food products. Photo shows the product innovations of food producers in the province. DEPARTMENT OF AGRICULTURE PHOTO
La Union Gov. Raphaelle Veronica “Rafy” Ortega-David underscored the vast potential of La Union to lead in food innovation as the local government is keen on pushing initiatives on food security.
Ortega-David said that this year, their focus is on “LUKal Food Solutions” to “capture the essence of who we are, a province rooted in agriculture, but with our eyes set on innovation, sustainability and progress.”
“It is now about finding smarter and more sustainable ways to feed our communities, protect our environment and create opportunities for future generations,” she added.
The summit featured topics highlighting various opportunities in food innovation and the broader food industry, providing the participants with the knowledge and skills necessary to navigate and contribute to the evolving landscape.
In her topic “Rediscovering Indigenous Functional Foods: Fueling the Future of Innovation,” food technologist Meryl Bernardino explained the cultural and nutritional value of traditional Filipino ingredients.
Bernadino highlighted how indigenous foods can inspire sustainable innovations and help in the development of local ingredients as a foundation for modern food solutions.
Fisheries Research Training Institute Director Andie John Tadeo of Don Mariano Marcos Memorial State University tackled the market potential of seaweed, aquaculture and marine science to provide sustainable food sources and contribute to economic growth.
Focusing on empowering communities and practicing eco-friendly agriculture, Gawad Kalinga Enchanted Farm Movement head Jose Emilio Oquinena tackled sustainability in food production.
Lastly, entrepreneur Timoteo de Guzman shared his success story in food innovation with aspiring innovators and entrepreneurs.
De Guzman is known for his organic “sukang Iloko,” made from pure sugarcane. He shared about how a local tradition has been transformed into a thriving food business.
The event also offered practical insights into the food industry’s possibilities, from product development to logistics and supply chain management.
At least 61 exhibitors also showcased their local food products that reflect the rich food heritage and highlighted the agri-tourism of the province.
In support of the agri-tourism vision of the province, the governor said the La Union provincial government will continue to “promote innovation, entrepreneurship and sustainable growth in the agriculture and food sector of the province while sustaining the strong connection with the key industry players.”
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