Leyte produces its first ginger candy, taps restaurant chain to market nationwide


Cebu City – The province of Leyte has produced its first ever ginger candy which will be made available to the nationwide market through a restaurant chain.

The municipality of Javier has realized its plan to produce another product from ginger, after experts from the Department of Science and Technology in Leyte (DOST-Leyte) tested the candy making machine that was funded by the agency. They also tested the candy formulation, which uses freshly extracted ginger juice.

This is one of the DOST’s implemented programs in the province to promote entrepreneurship in the countryside, said Assistant Secretary Anthony Gerard ‘Jonji’ Gonzales of the Office of the Presidential Assistant for the Visayas during the Laging Handa Network Briefing News.

“The new product was conceptualized to create additional demand for the locally grown ginger,” Gonzales reported during the briefing. The project is expected to generate more income for the farmers in the locality.

The goal of the local government is to promote ginger candy as excellent alternative to imported ginger candies, he added.

The DOST-Leyte and the local government of Javier are looking to promote the soothing benefits of the ginger candy nationwide by distributing them to the more than 700 Andoks branches nationwide.

Ginger is traditionally used by Filipinos as a remedy to sore throat.

DOST-Leyte’s first community-based project with the town of Javier was salabat processing.

The salabat is now branded as Javier Salabat with packaging designed by the Packaging Technology Division of DOST-Industrial Technology Development Institute (DOST-ITDI). It is now available through all Andoks outlets nationwide.

Meanwhile, DOST-Leyte project is also beefing up the coco vinegar production project for the Bung-aw Women Association in Hilongos, Leyte. DOST-Leyte conducted a technical training to 34 participants composed of members of the association, the Department of Social Welfare and Development and Hilongos local government.

The technology, developed by DOST through the ITDI, aims to ensure consistent quality for the product and fast track the production time to a daily harvest after 15 days of gestation period.

Under the traditional method, it would take weeks or even months to process coconut vinegar.

The DOST-assisted technology does not entail the use of synthetic chemicals. Instead, it harnesses the science behind the fermentation process by using mechanical method.

Since consumers getting more aware on the dangers of consuming vinegar made from synthetic materials, DOST-Leyte is confident that natural coconut vinegar will once again be the choice condiment of Filipinos nationwide.

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