(Photo source: URS Production and Services Unit)
To ensure the wellness of one’s being is to have good sources of nutrition. Driven by this aspiration, one of the primary goals of the University of Rizal System is to provide goods that will bring a positive contribution to the community and the environment. In celebration of the URS Binangonan’s Silver Jubilee Celebrations last August 30, 2023, the URS Production and Services Unit showcased the products made and owned by the University.
The event was held at the URS Binangonan campus and was powered by Talk N’ Text. Each respective institution exhibited their signature products that gave pride to them. These locally produced goods also brought vibrance to the festivity. Flaunting with confidence, the University also gave their share for this event.
Six (6) products from different campuses in URS were presented during the caravan. The first on the list was FishDelicious from URS Antipolo, an embutido made out of Pangasius or Catfish meat. It was invented by Dr. Danilo M. Pascual, Dr. Norberto M. Notario, Prof. Marites R. Palma, and Dr. Mylene T. Balagot. Second, is the URSA Trademark Logo, done by Prof. Norma F. Elviña, Prof. Rodler A. Villalon, Prof. Rosalinda C. De Guzman, and Prof. Gian Paolo R. Francisco. Third, is BinDas, a fish meal that was conceptualized by Prof. Yolanda D. Vistal from URS Binangonan. Fourth, is FishCarpio Bagoong, a processed fish delicacy made by Prof. Juan A. Abano and Prof. Mark John M. Ruiz of URS Cardona. Fifth, is Power Trio, a powdered Trichartera done by Prof. Rocan B. Pangan of URS Tanay. Lastly, is the AquaFav, an aquaponics for fish and vegetable production, by Prof. John Mark D. Bugarin.
Aside from the entries mentioned earlier, the URSPerl, an eco-friendly papaya bath soap, and several crops cultivated by the University were also included.
The students from URS Binangonan as well as the faculty and staff showed their relentless support by purchasing. The event ended with a blissful success and was highly commended for sticking to its notion of camaraderie and refinement.
