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                    [Title] => Sugar from nipa sap seen as healthier alternative
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The Industrial Technology Development Institute (ITDI) of the Department of Science and Technology (DOST) has headed the production of nipa sap sugar, deemed more healthful than its synthetic counterpart.

                    [DatePublished] => 2013-06-10 18:24:37
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                    [AuthorName] => Jovan Cerda
                    [SectionName] => Health And Family
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                    [Title] => DOST helps process goat milk into powder form
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A local company is now producing powdered goat’s milk with the help of scientists from the Department of Science and Technology (DOST).

                    [DatePublished] => 2013-03-31 00:00:00
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                    [AuthorName] => Rainier Allan Ronda
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                    [Title] => Tabon-Tabon Sauce
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Roger Ocampo’s quest to make bottled kinilaw sauce started in 2004 with a craving for kinilaw the way it is prepared in his hometown of Dipolog City – with tabon-tabon fruit.
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                    [AuthorName] => Dulce Arguelles-Sanchez
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ELSA FALCO

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                    [Title] => Sugar from nipa sap seen as healthier alternative
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                    [Title] => DOST helps process goat milk into powder form
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                    [Title] => Tabon-Tabon Sauce
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Roger Ocampo’s quest to make bottled kinilaw sauce started in 2004 with a craving for kinilaw the way it is prepared in his hometown of Dipolog City – with tabon-tabon fruit.
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abtest

Sugar from nipa sap seen as healthier alternative

By Jovan Cerda | June 10, 2013 - 6:24pm

The Industrial Technology Development Institute (ITDI) of the Department of Science and Technology (DOST) has headed the production of nipa sap sugar, deemed more healthful than its synthetic counterpart.

Health And Family

DOST helps process goat milk into powder form

By Rainier Allan Ronda | March 31, 2013 - 12:00am

A local company is now producing powdered goat’s milk with the help of scientists from the Department of Science and Technology (DOST).

Agriculture

Tabon-Tabon Sauce

By Dulce Arguelles-Sanchez | July 19, 2009 - 12:00am

Roger Ocampo’s quest to make bottled kinilaw sauce started in 2004 with a craving for kinilaw the way it is prepared in his hometown of Dipolog City – with tabon-tabon fruit.

Agriculture