Making this possible is a technology developed by the Department of Science and Technology (DOST) through its Small Enterprises Technology Upgrading Program (SETUP).
the program has introduced a technology called blast-freezing, which blows freezing air into the pies for about two hours in minus 30-40 degrees Celsius temperature.
Because of the rapid freezing, there is no time for ice globules to form and the natural flavor of a buko pie is locked inside. The pies retain their freshly-baked flavor and texture minus the sog when microwave-heated.
Usually, as experienced by the DOST-assisted Los Baños buko pie maker, Lety’s Buko Pie owned by Lety Belarmino, coconut pies have short shelf life that they could last only three days unrefrigerated and one week refrigerated.
"Deep freezing could make the pies last more than a month," reported DOST’s Framelia Anonas.
DOST noted that when microwave-heated, the pies turn into a soggy mess because of the melted ice globules. This problem clipped Belarmino’s dream of ever entering the foreign market, especially Filipino communities abroad.
The DOST-SETUP technology solved the problem.
With the shelf life taken care of, SETUP also helped Belarmino, who was one of Los Baños outstanding citizens (Entrepreneur category) last year, in packaging her pies with the right materials and tasteful design.
This made the pies look a lot better and stay longer on the shelf, enabling them to gain competitiveness in both the local and foreign markets.
At present, DOST reported, 4,000 pieces of Belarmino’s pies baked weekly are sold locally and in Japan. Other countries eyed as markets are the Middle East, the United States, Canada, England, and Italy. — Rudy A. Fernandez