CATBALOGAN CITY, Philippines—Samar State University (SSU) joined and co-hosted the Samar Investment Forum held on October 23, 2025, at the Samar Convention Center in Catbalogan City. The event was led by the Department of Trade and Industry (DTI) Samar Provincial Office and the Provincial Government of Samar, with the goal of positioning Samar as a premier investment destination in Eastern Visayas.
The forum gathered investors, business chambers, academic institutions, development partners, and private sector representatives to explore new ventures and collaborations that support inclusive and sustainable economic growth across the province.
Representing SSU were ESRDC Director Dr. Edelyn Echapare and ESRDC personnel Ms. Justyne Maye Nabablit who presented the university’s line of innovative, locally developed products. SSU’s pitch drew attention from participants and potential investors, resulting in new product sales and business inquiries following the forum.
SSU featured eight (8) innovative products, including Budbod-Pudpod, Suman Sarad, Kaong Ice Cream, Sea Grapes Pasta, Suman Negra, Spicy Sukang Waray, Tablea de Cacao, and Coco Wine.
Budbod-Pudpod: a fusion of sticky rice and smoked tuna symbolizing unity and resilience.
“A smoked tuna patty, a local delicacy from Samar known for its unique flavor and history. Before refrigerators existed, fishermen preserved their catch by turning it into pudpod. It was a story of resilience, of survival, of creativity. By combining budbod and pudpod, we created a product that symbolizes two core Filipino values: unity, embodied in the sticky rice bound together in a leaf, and resilience, reflected in the smoked tuna, born out of necessity and ingenuity,” Ms. Nabablit presented.
Suman Sarad: combining glutinous rice with Samar scallops to honor local fisherfolk.
“The star of this innovation is the sarad, or Samar scallops—giant pen shells prized for their tender, flavorful meat locally called tinga. Traditionally, sarad is cooked adobo-style, a favorite in many coastal homes. But we asked ourselves: what if we could bring the flavors of the land and sea together in one bite? And from that idea came Suman Tinga—glutinous rice delicately infused with the savory richness of Samar scallops. Every serving is a tribute to our Manaragat—our fisherfolk—whose strength and perseverance keep our communities alive.”
Kaong Ice Cream: a healthy dessert reinventing a Filipino classic.
“It’s a fusion of a Filipino favorite—kaong, or sugar palm fruit—with one of the world’s most loved treats: ice cream. Kaong gives it a chewy texture, natural sweetness, and a tropical twist that makes every spoonful unique. Beyond flavor, it supports our local farmers, celebrates Filipino heritage, and offers a healthier dessert alternative — rich in fiber, calcium, and iron, yet low in fat. Kaong has always been part of our festive traditions — from halo-halo to maja blanca. By turning it into ice cream, we’re not just reinventing a flavor; we’re preserving a tradition in a form that resonates with the new generation.”
Sea Grapes Pasta: an eco-friendly and nutrient-rich dish made with lato.
“Sea grapes, locally known as lato or Caulerpa lentillifera, are tiny green pearls of the ocean — bursting with minerals, antioxidants, and a refreshing, salty taste of the sea. By infusing sea grapes into pasta, we’ve created a dish that’s both nutrient-rich and environmentally sustainable. Unlike wheat, sea grapes grow naturally without the need for fertilizers or freshwater—making this product not only healthy but also eco-friendly. Each strand of sea grapes pasta represents a bridge between traditional coastal livelihoods and modern culinary innovation. It’s green, flavorful, and sustainable—perfect for the health-conscious and environmentally aware consumer.”
Suman Negra: a reimagined kurokod infused with squid ink.
“It’s a reimagined kurokod na inasinan—a salty sticky rice wrapped in banana leaf—infused with the rich black ink of squid, giving it a striking color and umami flavor. The squid ink doesn’t just add color to the cracker—it also carries nutrients and antioxidants that promote heart and brain health. Suman Negra is the perfect blend of heritage and modern artistry, appealing to both nostalgic locals and aesthetic-loving Gen Z.”
Spicy Sukang Waray: a naturally fermented coconut vinegar developed with the support of DOST and DTI.
“Through the support of the Department of Science and Technology (DOST), the initiative was enhanced with a specialized machine designed to maintain the vinegar’s acidity level within the optimal range—not too high and not too low, but precisely balanced to ensure safety, flavor consistency, and product quality . . . In addition, the Department of Trade and Industry – Negosyo Center (DTI NC) Paranas has extended its support by providing assistance in product development, packaging design, and market linkage, helping position Spicy Sukang Waray as a viable local enterprise with strong potential for wider market reach. The result is a 100% natural product, free from synthetic additives, and rich in beneficial enzymes, amino acids, and probiotics that promote good digestion and overall wellness. The Spicy Sukang Waray stands as a testament to the integration of local ingenuity, government support, and modern technology, showcasing how innovation can sustain traditional industries while empowering local producers and communities.”
Tablea de Cacao: promoting sustainable cacao processing and community livelihood.
“Tablea de Cacao was born from a commitment to revive and promote the traditional art of cacao making, deeply rooted in the local culture. Farmers in the community, long familiar with cacao cultivation, often sold their raw beans at low value. Through this initiative, the goal was to add value to local cacao production by introducing sustainable post-harvest and processing methods that highlight the purity and richness of Filipino cacao.”
Coco Wine with Honey: SSU’s registered Utility Model and market success story under the spin-off company Winely Yours.
“Cocowine with Honey has grown from a research output into a well-loved artisanal drink, and continues to thrive in the market today. Made from freshly harvested coconut sap (tuba) and naturally fermented using science-based methods, it is then enriched with pure local honey, creating a smooth, aromatic, and proudly Samar signature flavor.”
Through the forum, SSU highlighted how innovation, research, and local culture can drive sustainable enterprise development.