The facility for Rice Mongo Curls Production in Brgy. Caganhao, Boac, Marinduque opens its door to consumers starting July 2021. After a two-week trial production, member-workers of the Social Action Commission (SAC) are now ready to produce the DOST-Food and Nutrition Research Institute (DOST-FNRI) Rice Mongo Curls technology, which they branded as “RINGGO”. Like any rice mongo curls, RINGGO is a nutritious snack made from a blend of rice flour and mongo flour and is a high source of protein and energy, a perfect healthy snack substitute for children and adults. It is an extruded snack that is crunchy and has an appealing cereal taste.
SAC was able to adopt the Rice Mongo Curls technology through a Technology Licensing Agreement (TLA) with DOST-FNRI, facilitated with assistance from DOST-MIMAROPA.
DOST-MIMAROPA also provided technology interventions in the form of a complete line of processing equipment for the production facility such as heavy-duty flour mill, cereal pop machine, heavy-duty food grinder, mechanical dryer, handheld grain moisture meter tester, octagonal mixer, table, weighing scales, and sealers. Likewise, DOST-MIMAROPA is also assisting SAC in the development of packaging and labeling for RINGGO.
The Diocese of Boac headed by Bishop Marcelino Antonio Maralit also showed its full support of the endeavor and spearheaded the sourcing of funds for the establishment of the processing facility building. The Provincial Government of Marinduque on the other hand, provided a transformer to accommodate the need for an upgraded and reliable power supply to ensure that all equipment provided will be up and running for production. All partner stakeholders will assist in the promotion of the new product.
“Sa ngalan po Diyosesis ng Boac sa pangunguna ng aming Obispo, Bishop Marcelino Antonio Maralit Jr. DD, at ng Social Action Commission, sa pangunguna ng inyong lingkod, Rev. Fr. Eulogio L. Mangui, nais po naming ipaabot ang aming pasasalamat sa DOST MIMAROPA sa pagbibigay sa amin ng pagkakataong maging beneficiary ng proyektong ito. Ito po ay isang napakalaking tulong para sa aming mga manggagawa lalo't higit ngayong panahon ng pandemya kung saan maraming mga manggagawa ang nawalan ng hanapbuhay. Malaking tulong din po ito para sa aming mga kabataan at mga mamamayan sapagkat nagkaroon sila ng pagkakataong makabili ng mura at masustansyang pagkain na gawa mismo dito sa aming lalawigan. Lalot higit malaking tulong din ito upang maisulong ng Social Action Commission ang mga programa ng Diyosesis para sa pagbubuo at paghuhubog ng komunidad ayon sa pananaw ng Diyosesis na "Simbahan ng mga Dukha na may Katarungan, Pag-ibig at Kapayapaan!" Patuloy po kaming magsisikap upang ang proyektong ito ay higit pa naming mapaunlad. Maraming salamat po.” said Rev Fr. Eulogio L. Manangui of SAC.
RINGGO is now also endorsed to DepEd, DSWD, and Local Government Units in the province and will be used during their feeding program activities for children. It is expected that the RINGGO products will help improve the nutritional status of children especially those who belong to families that could not provide healthy and nutritious foods for their children. A total of 5 unemployed individuals) were hired as workers to assist in the production facility.
Virtual Training on Rice Mongo Curls Production
Prior to the opening of the facility, DOST-MIMAROPA in partnership with the DOST-FNRI conducted a Virtual Training on Rice Mongo Curls Production last June 23-25, 2021, to facilitate the adoption of the complementary food technology by SAC in Marinduque.
The training was attended by three (3) representatives from SAC and their five (5) workers, five (5) Barangay Nutrition Scholars from the Municipality of Boac, and four (4) representatives from Provincial Science and Technology Center in Marinduque (PSTC-Marinduque). Experts from DOST-FNRI led the training activity which discussed the materials, appropriate equipment, procedure, formulations, and the human resource requirement to produce the Rice Mongo Curls.
The activity also included a discussion on 5S, Current Good Manufacturing Practices and Food Safety to ensure that the products being produced by the facility are free from any food hazards and at their best quality prior to consumption of the customers.
Participants were successful in learning the process of making the rice mongo curls which was shown during the hands-on activity. Each was able to make the products with minimal supervision from DOST-FNRI signifying their readiness to adopt the technology.
DOST-FNRI also introduced to the participants the technology on Rice Mongo Food Blend— a ready-to-eat complementary food that can be eaten by only adding boiled water to the desired consistency.
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