#TechTrends | 𝐏𝐚𝐤𝐨 𝐏𝐢𝐜𝐤𝐥𝐞𝐬 𝐨𝐟 𝐒𝐨𝐮𝐭𝐡𝐞𝐫𝐧 𝐋𝐞𝐲𝐭𝐞 𝐒𝐭𝐚𝐭𝐞 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲

Introducing the 𝐏𝐚𝐤𝐨 𝐏𝐢𝐜𝐤𝐥𝐞𝐬 – a food technology innovation developed by the 𝐒𝐨𝐮𝐭𝐡𝐞𝐫𝐧 𝐋𝐞𝐲𝐭𝐞 𝐒𝐭𝐚𝐭𝐞 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐭𝐲. This value-added product highlights the use of fiddle fern, 𝘱𝘢𝘬𝘰 by transforming into a tangy sweet relish that is locally sourced and easy to prepare.

Made primarily from freshly grown edible fern  (𝘋𝘪𝘱𝘭𝘢𝘻𝘪𝘶𝘮 𝘦𝘴𝘤𝘶𝘭𝘦𝘯𝘵𝘶𝘮) combined with other selected ingredients; carrots, bell peppers, onion, garlic, sugar and vinegar – this fermented delicacy offers both sweet and sour components balancing both flavors. 

This technology is developed through innovative food processing techniques while preserving its natural nutritional value. It remains rich in calcium, phosphorus, iron, Vitamin B, and Vitamin A. Ultimately serving as a flavorful and nutritious complement to a wide variety of main courses.

What Makes It Stand Out:

𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡-𝐝𝐫𝐢𝐯𝐞𝐧 𝐢𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 – Through its application of standardized fermentation techniques, this food technology applies optimized ingredient ratios and controlled preservation timelines to ensure product safety and quality produce throughout its production

𝐋𝐨𝐧𝐠 𝐬𝐡𝐞𝐥𝐟- 𝐬𝐭𝐚𝐛𝐢𝐥𝐢𝐭𝐲 – Utilizes precise acidification and fermentation methods to ensure prolonged shelf life while maintaining product quality and minimizing food waste, making it viable for market scaling.

𝐄𝐚𝐬𝐲-𝐭𝐨-𝐀𝐝𝐨𝐩𝐭 𝐅𝐨𝐨𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 – Designed for easy technology transfer, this food innovation is highly adoptable among MSMEs and agri-entrepreneurs due to its replicable production method and efficient inputs.

If you want to know more, message us to learn how this technology can support your next value-adding venture.

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