MINSUPALA-IRDC Launches Phase 3 Workshop in Marawi City to Commercialize Indigenous Products and Traditional Knowledge (Day 1)

MARAWI CITY – In a significant step toward bridging traditional heritage with modern commerce, the Mindanao, Sulu, and Palawan – Innovative Research and Development Consortium (MINSUPALA-IRDC) commenced its Phase 3 Training-Workshop on Indigenous Product Commercialization on April 21, 2026, at the Sindaw Lake View Hotel where Adiong Memorial State College serves as its host institution.

As hosted by one of the AMSC research team members, Prof. Sherifa Ainee O. Kadil, MAEd, the first day event brought together researchers and innovators from 11 State Universities and Colleges (SUCs) to transform local crops and aquatic resources into viable market products through the development of specialized training modules.

The workshop opened with a welcome address from President Sherifa Kadil Adiong of Adiong Memorial State College (AMSC). Adiong, who recently assumed the presidency following the passing of her father, framed the workshop within a larger context of environmental stewardship. A lifelong advocate for Lake Lanao, she highlighted the lake's ecological crisis, noting that invasive species have reduced the original 18 endemic fish species to only two.

Dr. Adiong emphasized that the consortium’s efforts to commercialize indigenous products are inextricably linked to the sustainable management of regional resources. She invited participants to visit the AMSC campus to witness firsthand the facilities dedicated to these conservation and research efforts.

A cornerstone of the workshop was a lecture by Dr. Julie E. Albano of Sultan Kudarat State University (SKSU) on creating "context-responsive" modules. Dr. Albano introduced a pedagogical blueprint that merges Outcomes-Based Education (OBE) with Learner-Centered Training (LCT).

This framework aims to translate Traditional Ecological Knowledge (TEK)—such as indigenous seed saving and pest control—into structured, commercial-ready competencies using modern scientific tools like GPS and GIS mapping. Albano’s "Module Creation Blueprint" follows a five-stage sequence: context assessment, content structuring, responsiveness, testing, and final assembly.

Recognizing that commercial success requires rigorous safety compliance, Sir Jose Amado DS. Torreda from SKSU’s Institute of Food Innovation and Nutrition detailed the critical frameworks of food safety and manufacturing.

Aligned with Republic Act 10611, the session focused on identifying biological, chemical, and physical hazards. Torreda advocated for the strict implementation of Good Manufacturing Practices (GMP) and the "Five Keys to Safe Food," which include rigorous cleaning, cross-contamination prevention, and maintaining safe temperatures. He noted that food technologists serve as the "final line of defense" in ensuring that indigenous products meet global market standards.

The workshop showcased some of the groundbreaking product prototypes designed to add value to traditional Mindanaoan staples such as the following, to wit: 1.) Cassava Chips with Kasili (Eel) Powder- a nutrient-dense alternative to commercial snacks developed by the Cotabato Foundation College of Science and Technology (CFCST); 2.) Linakan (Parboiled Rice)- a module by Cotabato State University highlighting a traditional method that retains more vitamins than standard white rice; 3.) Black Rice Noodles - a functional food products aimed at health-conscious consumers and niche heritage markets from South Cotabato State College (SCSC); 4.) Bottled Tinapayan: Innovative uses of fermented rice-fish and tilapia meat in shelf-stable formats from MSU-Maguindanao, 5.) Squash cookies from USM-Kabacan; 6.) Upland Rice Coffee from MSU- General Santos; and 7.) Marinated Boneless Sardines from MSU-TCTO.

Led by Consortium Lead Chancellor Bai Hejira Nefertiti M. Limbona, the MINSUPALA-IRDC has moved from research-heavy assessment (Phase 1) to the commercialization-focused Phase 3. The multi-institutional effort includes core members such as MSU-Maguindanao, MSU-General Santos, and USM, alongside expanded members from the Basilan, Sulu, and Tawi-Tawi (BaSulTa) regions.

The ultimate goal of the consortium is to create a "shared language" between local experts and global markets. By equipping researchers with tools like Kirkpatrick’s Four Levels of Evaluation to measure training impact, the project seeks to ensure that indigenous goods can scale commercially without losing their "cultural soul".

The outputs of this workshop—ranging from technical manuals to visual prototypes—are expected to serve as the blueprint for grassroots technology transfer across Mindanao.

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