The CLSU Tilapia Ice Cream placed the university in the “world map of innovative food products” as it was awarded the Salon International de L’Agroalimentaire (SIAL) Innovation (ASEAN) Gold Award 2016 last May 3 at the World Trade Center (WTC), Manila.
A jury composed of independent experts in food innovation selected CLSU for the award out of 350 exhibitors from 25 countries which exhibited their products from May 31 – June 2 at the WTC.
Asst. Prof. Dana G. Vera Cruz, leader of the Tilapia Ice Cream Research and Development Team of the College of Home Science and Industry, received the award, on behalf of CLSU. The award was handed by Nicolas Trentesaux, SIAL director.
As SIAL Innovation Gold Awardee, the Tilapia Ice Cream which carries the general brand name “Daerry’s” will be showcased in all SIAL events around the world. Last June 26-29, the Tilapia Ice Cream was at the New York Fancy Food Show (Special Outstanding Food Innovation). It will be in Paris in October; Jakarta in November, Abu Dhabi in December, and Canada and China, in May 2017.
The Department of Agriculture – Bureau of Agricultural Research provided a P2M funding for the initial commercialization of the Tilapia Ice Cream.
The DHM produces an average of 2,000 cups of Tilapia Ice Cream per month, plus other tilapia products like tilapia ice cream sandwich and tilapia ice cream crunch. Serving as outlets of the products are “The Chives Café and Patisserie”, the food and beverage laboratory of the CLSU Bachelor of Science in Hotel and Restaurant Management (BSHRM) students which is operated by the Department of Hospitality Management (DHM) of the CLSU College of Home Science and Industry (CHSI); and the PCC Dairy Products Outlet inside the campus.
Aside from its novelty and nutrient value, the tilapia ice cream is enjoyed by customers because it does not have a fishy aftertaste.
The Freshwater Aquaculture Center (FAC) is the main source of tilapia for the ice cream production of the DHM.
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