“Lugaw” or rice porridge has been one of the most dependable and available food preparations for Filipinos, particularly served for babies. Without anybody looking, Cagayan Valley came out with ‘Gourmix,” the lugaw with a twist. That research gave multi-nationals a run of their own money.
Admittedly, there have been many attempts to develop nutritious foods suited to the palate of Filipinos, some affordable while majority of the leading brands are highly –priced.
‘Pinoy Gourmix’ is a concoction of researchers at the Department of Agriculture- Cagayan Valley Research Center in Ilagan, Isabela in response to the demands of producing healthy foods during man-made or natural calamities.
Seen as a smarter and an enhanced version of the lowly lugaw, Gourmix came from the word ‘gourmet’ or a food of high quality, and ‘mix”. The preparation is a mixture of nutritious crops from the region including rice, white corn, adlay grits, textured soybean, ground mongo, powdered turmeric (yellow ginger) and enriched with malunggay powder.
Rose Mary C. Aquino, Center Chief III and CVRC Manager, who presented to the Regional Nutrition Committee (RNC) members the nutritional value of the Gourmix said a trip to Tacloban made her decided to enhance on the preparation.
Aquino was sent to that Visayan city to augment the management of evacuation centers immediately after ‘Yolanda and noticed a US-made Manna Pack rice served to the survivors.
“I examined the pack and thought we can do a better version of it,” Aquino said.
She then started her research for a localized version of the US product and eventually developed the ‘PinoyGourmix’. While it contains high protein, it was likewise anti-oxidant.
The locally-enhanced porridge has 53.8% carbohydrates, 22.3% crude protein, 5.62 total fat, 10.32% moisture and 7.9% ash that are needed by the body to boost energy. It was developed to for all ages and is affordable. At Php25.00 per pack, it can feed up to eight individuals.
“It can be an alternative food for undernourished children in schools and community through theDSWD &DepEd’s feeding programs. It can also serve as relief food during calamities,” Aquino added.
Like the lugaw, gourmix is easy to prepare- simply boil the water, add the contents and stir for 15 to 20 minutes. While Aquino said the gourmix is nutritionally complete, you can make it tastier by adding herbs, eggs, grind pork or any other meat.
Rhodora Maestre, Nutrition Program Coordinator of the National Nutrition Council (NNC) of region 2, lauded the initiative of DA-CVRC for innovating food products that are beneficial, for all ages and for any economic status.
Maestre said the ‘gourmix’ can be a food pack for relief distribution during disasters, as blanket feeding as well as for families with malnutrition problems.
Aquino said they are on the process of introducing the product not only in Cagayan Valley region but throughout the country. She also said there are investors who signified interest to serve as dealers of the product. However, the investors are observing the acceptability to the public.
