DAVAO DE ORO – True to its goal in promoting and supporting Grassroots Innovations, the Department of Science and Technology XI, in collaboration with the Learning by Doing Technology, Inc. (LeadTech) and Ateneo de Davao University (AdDU), successfully conducted a SalikLakbay Solutions Mapping at Brgy. Manurigao, New Bataan, Davao de Oro last November 7-9, 2021 for the development of the community's Agro-Ecology and Renewable Energy R&D Program.

Dubbed as “SalikLakbay” which means exploring while going through an adventure, the activity unraveled existing grassroots innovations developed and used by the Mandaya Tribe of Manurigao, New Bataan. These included heritage food specialties like Ginimbal, Tamo, Tyabidak, Bao, and other delicacies wherein upland rice is the major ingredient. They also have Nilutlot na Manok – a local delicacy using chopped native chicken meat seasoned with spices from their own produce and cooked inside a bamboo.

DOST-TAPI Notice to the Public dated 15 November 2021 in preparation for the assembly for the creation of the Umbrella Organization for Filipino Inventors referred to under the Republic Act No. 7459 otherwise known as the “Inventors and Invention Incentives Act of the Philippines.” With this in mind, DOST-TAPI shall suspend the accreditation or renewal of Filipino Inventors’ Organizations from 01 January 2022 up to 31 March 2021. Only the accredited organizations at the time of the assembly shall be allowed to participate. Hence, all applications for accreditation or renewal should be submitted to DOST-TAPI on or before 31 December 2021.

Notice to the Public with Letterhead signed MIDD

Fish and Meat Processing

DAVAO DEL SUR – Halal, more than just a standard, is a way of life. To further promote the Halal industry in Davao del Sur, the Department of Science and Technology Region XI (DOST XI) teamed up with the National Commission on Muslim Filipinos (NCMF)-Davao del Sur Field Office and Integrated Sectoral League & Alliance of Muslims of Davao del Sur (SALAM-DS), Inc. for the first-ever training on Halal Fish and Meat Processing on November 15-16, 2021 at Megan Function Hall, Digos City, Davao del Sur.

Nineteen enthusiastic Muslim Women representing four Muslim Associations in Davao del Sur participated in the two-day training for the processing of fish ball, fish kikiam, chicken siomai, chicken burger patty, tuna tocino, corned beef and bagoong and patis.

Facilitated by the Provincial Science and Technology Center of Davao del Sur (PSTC DS) of DOST XI, this technology training aimed to provide additional ideas for the associations’ community-based enterprising activities.


Research and development (R&D) in health is an important investment as it motivates innovation, invention, and progress increasing economic growth and productivity. To further push initiatives for R&D and innovation, the Regional Health Research and Development Consortium XI (RHRDC XI), together with the Department of Science and Technology Region XI (DOST XI), conducted the 11th Health R&D Expo on November 15-16, 2021 via Zoom and Facebook platforms.

With the theme “Health R&D Solutions in the fight against Covid-19,” this year’s expo intended to provide a platform to bring altogether the health research community from public and private sectors as well as showcase completed health research undertakings of professional and student researchers in the region through oral and poster presentations.


Over 1,000 chocolate enthusiasts all over the country gathered virtually during the Science of Chocolate webinar hosted by the Department of Science and Technology XI (DOST XI) last November 3, 2021 at 2:00 P.M.-3:00 P.M. via Zoom and Facebook Live.

Participants included students, teachers, government employees, entrepreneurs, and chocolate enthusiasts not only in Mindanao, but also in Luzon and Visayas.

DOST Chocolatier/Consultant and Provincial Science and Technology Center-Bohol (PSTC-Bohol) Director Ms. Vina R. Antopina shared her knowledge on the science behind chocolate making, from the ingredients and common terminologies to the processing techniques, physical and chemical properties, and scientific principles. She also discussed the production and monitoring steps in preparing dry cacao bean to bar (tablea) and the importance and variety of packaging materials used for chocolate bars.