Tarlac State University's College of Science provided technical assistance on December 9, 2022, and March 10, 2023. The
said technical consultancy, titled "Technical Consultation on Product and Process Improvement of Mushroom Tapa, Tocino,
and Atchara," seeks to improve the shelf-life of their food products, specifically pickled mushrooms, develop and enhance
their quality preferences, appearances, and promote food safety standards by employing good manufacturing practices,
which also contributed to the Sustainable Development Goals 8: Decent Work and Economic Growth and Goal 12:
Responsible Consumption and Production. As a result, the said technical consultancy is advantageous because it improves
not only the quality and shelf-life of the said products by observing food safety during production, but also in expanding its
net income by enhancing the said products and maximizing the harvested mushrooms by producing different food delicacies
or food products whose main ingredients are mushrooms from Cabayaoasan Farmers' Agricultural Cooperative, who served
also as the college's beneficiaries.
Mr. Rodrigo Gamino, the cooperative's owner, expressed gratitude for the technical consultant from TSU-COS unravel
support and assistance. This will be convenient for them because they have learned a variety of takeaway techniques and
strategies in preparation for their products. Furthermore, he is still looking forward to request another service that can assist
in the development of other food products as well as obtaining a license to operate legitimately once they pass the
assessment and evaluation under the Food and Drug Administration.
Furthermore, Ms. Mary Katherine Apolonio and Ms. Aljon Lusong, faculty members from COS's Food Technology
Department, visited the beneficiary's production area on December 9, 2022, to observe how they process their mushroom
products. Technical consultants observed and identified some questionable procedures as to why the product may only last
a few weeks. Also, they request sample products to test in the college laboratory and determine the factors that easily
triggered the pickled mushroom due to their initiative and expertise.
Moreover, Prof. Evangeline Guiang and Prof. George Rabacal, both from the COS - Chemistry Department, were in
charge of the product evaluation, water activity, and hydrogen potential assessment. The importance of the aforementioned
assessment is to determine how much water in food is available to support microbial growth or chemical reactions, as well
as to determine the specific acidity or basicity of an aqueous solution using physico-chemical analysis.
In light of this, the technical consultants met with the beneficiary again on March 10 through the use of a zoom meeting to
discuss the comments from the findings and recommendations consolidated by the technical consultants to improve the
quality enhancement of the pickled mushroom. Ms. Mary Katherine Apolonio, who led the discussion, shared some
recommendations for maintaining product quality by utilizing formula accuracy and close observation. She also discussed
the proper procedure for preparing raw materials, preparing and cooking pickling solution, mixing, hot filling, rapid cooling,
labeling, storing, and allocation. Furthermore, the technical consultant suggests some additives or spices that can improve
the product's appearance and quality.
Finally, this cannot be accomplished without good manufacturing practices during production, such as wearing the proper
uniform, proper handwashing and sanitation, wearing hand gloves in handling foods if necessary, avoiding jewelry and
influencing mist of perfumes, and considering all other practices that will compromise food safety.
