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DTI features ‘Rimat Ti Amianan’

By Imelda C. Rivero, PIA, Ilocos Sur

 

VIGAN CITY, June 6 (PIA) – To make residents appreciate the products of micro, small and medium enterprises (MSMEs) in the Ilocos region, the Department of Trade and Industry showcased what it calls “Rimat ti Amianan” or Treasures of the North during the  “Negosyo, Konsyumer at iba pa” trade and industry fair in the province.

Shown at the Vigan Convention Center in this city were products of the four provinces of the region. Pangasinan showcased bags and placemats made of braided corn husks. La Union has fine Tiger grass broom, pure honey and silk scarfs by the Don Mariano Marcos State University Bacnotan Sericulture Research and Development Institute.  Ilocos Norte featured local vinegar, wine made of duhat and mango, and bags made of Binakol, the durable cloth found only in the province.

Ilocos Sur has these products from the mountainous towns:  coffee Robusta and Arabica from Sigay, and Alilem; cacao tablea from Salcedo; dragon fruit wine and vegetable chips from Lidlidda; Tapey rice wine from San Emilio; crushed chili pepper from Gregorio del Pilar; turmeric, carrot, and guyabano tea from Cervantes.

Vigan showcased shoes, bags, Barong Tagalog, and Terno made of Abel Iloco.  Candon City has crocheted bags, table runners,  cushion and blouses. Sinait town has pickled, powdered, and fried garlic chips. Cabugao has malungay noodle while Santo Domingo has squash noodles. San Ildefonso has Gongogong Basi Revolt 1807 full bodied and tannic basi, full bodied and sweet basi, and spiced vingegar while Santa Maria has vinegar.

The ‘Rimat Ti Amianan’ is one of the features of  DTI  in the regional ‘One DTI Services’ fair where the agency brought its services together in one roof.

Meanwhile, the DTI urged residents who are keen on coffee mixing, coffee tasting, and establishing their coffee shops to learn coffee preparations and the rest of what must be learned on the coffee business through Barista 101.

Lapastora  said Basic  Coffee Barista (Barista 101) introduces  the art and science of coffee preparation.

“It helps the learner  understand the marketing aspects of the coffee value chain,  appreciate the various forms of coffee end- products and  understand the nuances of coffee preparation and coffee shop operation,” Lapastora added.

In the two-day event, some 15 representatives – owners and workers – of existing and potential coffee shops in the Ilocos learned about setting up a coffee business, evaluating a roasted coffee, grinding and brewing coffee and identifying and differentiating coffee brews.

A barista, the Italian for bartender, is a person, usually a coffeehouse employee, who prepares and serves espresso-based coffee drinks, according to Wikipedia.#