BG-RESEARCH

Our Technologies

UPLB Technologies

UPLB has developed more than 500 technologies - products and processes -- that both public and private entities can use. Business players, entrepreneurs, researchers, and even organizations such as cooperatives may find this catalog useful in looking for technologies to commercialize and make profit from.

Owing to the development mandates of our organization, most of the technologies developed by the university are in public domain, except for technologies which have been protected under the registration and patenting process.

Owing to the development mandates of our organization, most of the technologies developed by the university are in public domain, except for technologies which have been protected under the registration and patenting process.

Page 2 of 57 Results 11 - 20 of 567

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Wax Emulsion for ‘Queen’ Pineapple and ‘Satsuma’ Mandarin

The wax emulsion is a formulated composite wax used for coating ‘Queen’ pineapple and ‘Satsuma’ mandarin. The composite …

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Virus-Free Production and Certification of Tissue-Cultured Garlic Planting Materials

This is a technique for mass-producing virus-free and certified garlic planting materials done through a combination of shoot …

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Village-Level Ethanol Production System

The village-level ethanol production system is a simple, practical and efficient technology that can offer the rural livelihoods …

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Vegetable Nuggets

Underutilized vegetables can be subjected to further processing for micro enterprises. Green, leafy, fruit and root vegetables …

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Vassourinha Cassava

UPL Cv-4 or ‘Vassourinha’ is an all-purpose cassava variety, suitable for food, starch, and feed production. It has …

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VAM Root Inoculant

VAM root inoculant or VAMRI is composed of chopped dried plant roots containing vesicular arbuscular mycorrhizal fungi (VAM) …

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Utilization of Whey for Making Nata

Whey, a by-product of curd and semi-hard cheese production in dairy processing plant and usually thrown away, can be collected, …

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Use of Sweet Curd for Fresh Macaroons

Fresh unsalted curd pre-cooked to 90 °C for five minutes and added with 10% sugar is the intermediate base for three recipes …

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Use of Fermented Milk Drink in Manufacturing White Soft Cheese

Probiotic white soft cheese ‘Kesong puti’ can be prepared using a commercially available fermented milk drink as starter. …

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Use of Cladosporium lulvum to Inhibit Aspergillus Parasiticus in Peanut, Rice and Corn

Cladosporium flavum, a fungus which has an parasitic action on other fungi can be used to inhibit the growth of Aspergillus …

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Page 2 of 57 Results 11 - 20 of 567