Dagupan Bangus goes through rigid quality testing
SEVERAL city hall employees were given an unusual special assignment last week – to sample and evaluate samples of deboned Dagupan bangus.
The Bangus Industry Development Program (BIDP) decided to make regular consumers provide the detailed evaluation of bangus samples given them to determine the quality and marketability of the products prepared by home-based small to medium-scale business owners.
Rea Cantos, a consultant of BIDP, identified them as “the deboners who sell their products “tingi-tingi” (retail basis)”.
City hall employees acting as testers and evaluators sample and evaluate different deboned bangus with guidance from Rea Cantos, technical consultant of Bangus Industry Development Program.
Samples of marinated deboned bangus and a deboned plain bangus were evaluated based on four factors: smell, flesh texture, taste and general acceptability.
“We aim to put Dagupan bangus in the international market so we have to be sure of the exceptional quality of the local produce”, Cantos said .
The first evaluation conducted during the last of July were joined by consultants from the central office of the Department Trade and Industry, stakeholders and proponents themselves.
A forthcoming activity is the export market for the local producers is a seminar on packaging. (CIO/Jennifer Soriano)
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