Pork veggie dumplings, anyone?
Mrs. Allette C. Gayatin posed with her
winning recipe - Pork Veggie Dumplings
during the 9th National Meat Processing
Contest at Valenzuela City
The Pork Veggie Dumplings recipe of Mrs. Allette C. Gayatin of the Department of Agriculture, Regional Field Unit (DA RFU) 6 bestedten other recipes coming from different regions during the 9th National Meat Processing Contest held at Animal Products Development Center (APDC), Valenzuela City recently.
The winning recipe was made of pork mixed with vegetables such as chopped carrots and bamboo shoots. The two (2) kilograms raw material (pork) which could yield about four point five (4.5) kilograms after adding all the ingredients. The mixture could make about 225 pieces of dumplings at 20 grams per piece. The use of bamboo shoots was an innovation was chosen as its indigenous material due to its abundance in the province of Antique where the presenter Ms. Gayatin came from.
Director Jindra Linda L. Demeterio of DA RFU 6 said that "we need to promote and process indigenous materials such as bamboo shoots that are usually abundant in our locality. In this way we can make innovations and develop good products viable for commercial markets.
"Bamboo Shoots and other indigenous materials are purely organic and pesticide free that we need to advocate to make innovations and/or value adding for them to become commercially viable," she said.
Other recipes presented during the contest were Meaty Hong (mixed with chopped tahong); Cheezee Pork Loaf (with milk and cheese); Footlong; Pichi Yummy; Chorizo de Bologna; Porky-burger with Veggie-mix; El Maramag Scrofanisa; Guinobatan Longganisa; Spicy Hot Meat Balls and Pork Hamonado.
The eleven contestants pose with the panel of
judges after the presentation of the recipes.
According to Mrs. Melba Lipardo, DA 6 regional coordinator of the 9th national meat processing contest, Mrs. Gayatin presented the region's winning product recipe and costing for only ten minutes. They were judged according to clarity of presentation and visual aids, packaging, quality, integrity and marketability of the product.
"Sensory evaluation by the panel of judges followed the presentation and the product was rate according to its sensory attributes, costing and innovativeness," she stressed.
Mrs. Gayatin a native of San Jose, Antique was awarded a Certificate of Recognition and cash prize of P10,000.00. The second and third prizes went to Region VIII (Cheezee Pork Loaf) and Region XI (Spicy Hot Meat Balls) with a cash prize of P8, 000.00 and P5, 000.00, respectively.
The panel of judges was headed by Ms. Yolanda Frayre, Product Development Manager, PUREFOODS-HORMEL CORP.; Mr. Peter Hautzinger, GTZ-CIM Expert; Ms. Armi Fontanilla, Monterey Foods Corp.; Mr. Rodolfo Villareal, Technology Deployment Manager, CARGILL Phil. Inc.; Ms. Rowena Grace Rumbaoa, faculty member, UP-Dept of Food Science and Nutrition and Ms. Monaliza Bayani, faculty member, Dept. of Food technology UST.
(JEEO/RAFID6)