Spoondigo: Tilapia Fish Cream Soup is featured as TECHNOLOGY OF THE WEEK by the Department of Agriculture - Bureau of Agricultural Research.
The aforementioned product was developed during the peak period of the COVID-19 pandemic in order to fill the consumers' need for affordable “comfort food”, as well as to help and support tilapia fish farmers in the provinces of Isabela, Nueva Vizcaya and Quirino in Cagayan Valley. It had undergone nutritional analysis and shelf-life stability tests before its “Grand Launch” on December 15, 2021.
Congratulations to project leader, Dr. Cherry C. Lacaden and to the whole project team!
DA-BAR's feature reads:
"[TECHNOLOGY OF THE WEEK]
Instant cream soup is one of the fast-growing comfort food items available on grocery store shelves. With the consumption growth rate of 3.7% from 2016-2021, the Nueva Vizcaya State University developed a tilapia fish cream soup under the brand name of Spoondigo.
This DA-Bureau of Agricultural Research-supported technology was able to produce 80,000 packs of fish cream soup. Further, it generated at least 15% return on investment. Consequently, the product had a major qualitative improvement and extended its shelf life from 6 months to 24 months."