Commentary
Rimas Chips: A Promising Innovation in Sustainable Food Production
By: Ratmond Sucgang
During my recent exploration of local resources in Malay, Aklanโparticularly in BoracayโI discovered that Rimas (Artocarpus altilis), or breadfruit, is surprisingly abundant. This realization sparked my curiosity, leading me to experiment with various ways to transform this underutilized tropical fruit into value-added food products. One of my most promising creations so far is Rimas Chips, which, to my delight, turned out exceptionally wellโarguably even tastier than commercial potato chips like Pringles!
Encouraged by this success, I am now focusing on applying scientific principles to further enhance both the quality and scalability of Rimas Chips production. Key areas of improvement include:
Optimizing Frying Techniques โ I plan to experiment with specialized lards and oils to enhance and retain the chips’ crispiness, ensuring a lighter, crunchier texture that remains stable over time.
Extending Shelf Life โ To prevent the chips from becoming “makunat” (stale and chewy due to moisture absorption), I am considering incorporating nitrogen flushing in the packaging process. This technique displaces oxygen, reducing oxidation and prolonging freshness.
Use of Electron beam to lower the bio burden and or sterilize the products.
This initiative aligns with our broader program:.
“Applying Regenerative Tourism Principles and Nuclear S&T in the Seafood, Breadfruit, and Root Crops RDE in HEIs of the Philippines.”
This collaborative effort involves key institutions such as CatSU, ASU, BU, and DOST-PNRI, with research focusing on mangrove crabs, pineapple, sweet potatoes, and breadfruit. By integrating nuclear science and technology with food innovation, we aim to support sustainable agricultural practices while creating high-value food products that contribute to both local livelihood and tourism development.
This is just the beginningโthereโs immense potential for Artocarpus altilis-based products, and Iโm excited to explore more possibilities.
Special thanks to Ma’am Avelou Delos Santos for the Rimas fruits
