SALTED EGG ENHANCEMENT TRANSFER IN THE ADOPTED BARANGAYS

Abstract

The location and demographic characteristics of Pangasinan enforce the salt-making business in the province. Pangasinan which is located at the Northern part of Luzon and surrounded by bodies of water; hence, salt is one of its primary products. One of the famous salt producers in Western part of Pangasinan is the town of Dasol while small salt farms also exist in the City of Alaminos, Anda, Bani and Bolinao Pangasinan.
The importance of salt in food preservation is known throughout history. The use of salt in eggs not only helped prolong the shelf life of eggs but produced a delicacy that Filipinos love. Methods for salted egg production varies hence, enhancement of salted egg technology was done prior to transfer of the technology to various adopted barangays of Pangasinan State University Alaminos City Campus.
This study assessed the effect of technology enhancement transfer of Salted Egg to various adopted barangays of Pangasinan State University, Alaminos City Campus specifically in the barangays of Bisocol, Bolaney, Pangapisan Alaminos City and barangay Amalbalan, Dasol, Pangasinan. Using descriptive survey method of research study investigated on the effect of technology enhancement transfers to the adopted barangays of the campus, the relationship between the technology transfer enhancement ventures and their work and their best practices in practices in disposing their products. Frequency counts, percentages and weighted mean were used as statistical tools. A total of 19 respondents comprised of housewives, salt makers, farmers, and barangay officials were involved in this study. Results showed that most of the adopters were females and that they have various ways of marketing their products.