2026 International Sustainability Nexus Conference Exhibits Healthy Food

 

The Mariano Marcos State University (MMSU) hosted the 2006 International Sustainability Nexus Conference November 11-13 2026 at the Center for Flexible Learning with its partner universities and institutions the Department of Science and Technology - Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (PCAARRD), partner Asian Institute of Technology, Central Luzon State University, Ilocos Sur Polytechnic State College, University of Eastern Philippines, Isabela State University, University of Abra, Cagayan State University, EPAP, KFI, and Rotary International.

The event with the theme Accelerating Decarbonization towards a Sustainable and Resilient Future focused on climate change technologies, circular economy of the farmaceutical industry, grains and bioproducts, energy efficiency, decarbonizatipn, biofuel, food ecosystem, and signing of agreements. MMSU president Dr. Virgilio Julius Manzano, Jr. welcomed the guests and spearheaded the memorandum of agreement signings including DOST-PCARRDS Hilaga and others. 

Guests examine the food products on display during the sustainability conference.

Officials of MMSU with guest speaker from left: Dr. Bjorn Santos, VP for Resource Generation and Management, Dr. Virgilio Julius Manzano, Jr, University President, Dr. Josefino Comiso, Senior Research Scientist Emeritus from NASA, Dr. Aris Reynold Cajigal, VP for Academic Affairs, and Dr. Nathaniel Alibuyog, VP for Research, Development, and Innovation. (Photo Source: MMSU FB page)

 

The Innovation Exhibit, however, highlighted healthier food products such as Black garlic, which MMSU and University of the Philippines studies have shown to have higher nutritive value as compared to its raw for at 100 grams: 9.43 (vs 7.91 raw) crude protein, 0.37 total fat (vs .24 raw), 19.51 total sugars (vs 9.23 raw), 151.22 sodium (mg, vs 93.58 raw), 15.43 calcium (mg, vs 5.7 raw), 3.31 iron (mg, vs 1.94 raw), 466.03 potassium (mg, 427.88 raw), and 1.54 zinc (mg, vs 1.32 raw). It also contains more S-allyl cysteine that helps fight colon and lung cancer cells, pyroglutamic acid which boosts memory for combatting Alzheimer’s disease and dementia, Y-aminobutyric acid or GABA as natural brain relaxant, and high in antioxidants, anti-allergic, and anti-diabetic effects.

Other food products and supplements that were exhibited and also available at MMSU are Black Garlic cookies, Mango cookies, Malunggay Guipang chips, Malunggay polvoron, Makahiya and Dragon Fruit probiotics. Undergoing production are Tomango juice, Tomango ketchup, Black garlic ice cream, and black garlic furikake.

The event hopes to strengthen partnership and cooperation between the academe and various stakeholders towards beating the climate crisis and its devastating economic, social, and health impacts. The innovative food products is one answer towards sustaining good health for all.