Sixteen undergraduate students from Italy’s University of Gastronomic Sciences (UNISG) visited the Central Philippines State University to experience the institution’s best practices, particularly in promoting organic food cultivation and production last January 23.

Accompanied by UNISG tutor and travel facilitator, Rowan Hallet, University of the Philippines Diliman professor, Rae Macapagal, Slow Food and Elso representative, Ma’am Pushpa Tan, Slow Food Negros Ma’am Bing Montinola, the group arrived at 1:05 in the afternoon, and was welcomed by CPSU with an opening program for the activity, program was primarily overseen by the Office of International Affairs.

Hosted by Dr. Aubrey Ginelle P. Rallos, the program commenced with the opening salvo followed by the introduction of the attendees, and Vice President for Academic Affairs, Dr. Fernando Abello’s welcome address which challenged the attendees, particularly the foreign guests to create an atmosphere of production.

“The lives of the students here are far different from yours. They live with a simple way of life, simple food, and simple gestures of nutritional programs with students because farmers within the community are the ones trained in producing these foods while the CPSU provides technical and scientific training among the farmers—producing slow food, emphasizing more on organic agriculture. May the CPSU technologies and way of life inspire you, students, in being catalysts for positive and sustainable change.” explains Dr. Abello in his opening remarks.

Production and Enterprise Development Office director, Dr. Maryvic Pedrosa, director for Production Enterprise and Development, presented a glimpse of CPSU’s best practices that they were about to experience, followed by Prof. Macapagal’s response on behalf of the participating visitors; then, International Affairs director, Dr. Joe-an Mae G. Escober presented the itinerary for the activity after welcoming the university’s guests.

“With Dr. Moraca’s vision of internalization for Central Philippines State University, the Office of International Affairs strives to aid in materializing this endeavor by welcoming you, our dear visitors to CPSU. May the activities that we prepared as a part of your itinerary be like fertile grounds for you, treasure troves of new learnings and experiences,” said Dr. Escober.

UNISG students and guests experienced the home-based muscovado production as they stirred the cooked muscovado into its sand-like form; they also visited the vermicast production area and were acquainted with the vermicast-generating African night crawlers in action.

After the freshly-extracted sugarcane juice tasting, Mr. Arnel Calago, CATAFA president welcomed the group to the Pandayan ng Bayan para sa Bagong Magsasaka: RU Foundry and Machine Shop, and introduced the tools used by CPSU, particularly in practicing “conservation agriculture."

Dr. Joe-an Escober, oriented the group with the Lemon Grass oil distiller machine and citronella oil extraction process, while Dr. Marivic Pedrosa discussed the engineered bamboo furniture and material production which are all being run by Central Philippines State University.

The group also rode the Tagukon Agricultural Tramline at Sito Minaluha, Brgy. Tagukon, Kabankalan City for them to have a firsthand experience of the locals' way of life—how the local farmers transport their produce and livestock using the tramline.

CPSU’s weaving artisans welcomed the group to the CPSU’s handloom weaving project which was followed by Dr. Maryvic Pedrosa’s organic farm tour where UNISG students and guests familiarized themselves with produce in their soil-rooted forms.

“The micro-ecosystem that you are creating here in this area is wonderful and I have to say that there is a variety, so many things, because of the climate, that we don’t have in Israel. For example, the sugarcanes and the pineapple that I saw that you are growing here or other crops that you are growing here, practices that you are doing here,” said Asaf Aharon, Israeli UNISG student.

The group also tried pastries made from locally sourced ingredients like the tinigib corn flour and sweet potato flour, banana cue, tuba (coconut wine), native coffee, and muscovado sugar as a condiment.

Rowan Hallett, tutor at the University of Gastronomic Sciences, answered when asked about her experience during the activity, “It’s been really wonderful. We were welcomed right from the beginning. It was really lovely to see the joy and pride that the people who work and the people who study here have in the campus and in the work that you do and there’s so much. There are so many projects but they are all very well integrated and interconnected so you never feel like one part of the project is forgotten, everything feels like it's a necessary part of the whole identity of the university, of the campus.”

CPSU President, Dr. Aladino Moraca, who was behind the initiative, ended the activity with his closing remarks, expressing his hopes for more activities of the same nature to take place with the cooperation of the University of Gastronomic Sciences and Slow Food International.

“Although the university is firmly set on improving the lives of the people in the community, our goal is not only constrained within the locality. I aspire to bring the Central Philippines State University to the limelight of the international academic community, as a center of sustainable development and excellence. Your presence today is a significant puzzle piece that helps in the realization of my aspiration. May we have more of these events in the future.”

Quality Assurance director, Dr. Grenny Jungco, Board Secretary, Mrs. Nelly Cabual, director of Extension and Community Services, Dr. Jimmy Degillo, Michael Bacolod, Mrs. Victorial Besana, deans of CPSU’s colleges, and the directors of various offices had actively shown their support with their presence and as they warmly welcomed the guests of the event.

Some of the faculty, student leaders, and students also attended the program.