Rice and Flour Alternative: Seaweed Pan de Sal

In order to address the rice shortage and global food crisis, we continuously feature ways that will help people cope. This is an article regarding an innovative application of seaweed. A nutritious food source that is abundant in this country.

Pan de sal made of seaweed is rich in Iodine

TUGUEGARAO CITY — Apart from flour being used in making bread, fisherfolk in a northern Cagayan town have come up with an alternative in producing the Filipinos' favorite breakfast fare: seaweed pan de sal.

This is one of the possible byproducts that experts from the Bureau of Fisheries and Aquatic Resources (BFAR) are now discovering in partnership with the Rural Improvement Club (RIC), whose members are mostly fisherfolk of Buguey town, some 130 kilometers north of the regional capital, Tuguegarao City

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