Mariano Marcos
State University

MMSU, LGU Burgos tie up to market gourmet salt, black garlic

By Norman Isaiah Rubio, STRATCOM Intern

To promote collaborative product development and expand the market reach of gourmet salt and black garlic, Mariano Marcos State University (MMSU) and the Municipal Government of Burgos signed a memorandum of understanding (MoU) on March 27 at the Ferdinand E. Marcos Hall.

The MoU was formalized by MMSU President Virgilio Julius P. Manzano, Jr. and Burgos Mayor Crescente Garcia. The signing was witnessed by Department of Science and Technology (DOST) Regional Director Teresita Tabaog, MMSU Director for Research Dionisio Bucao, along with other representatives from the two institutions.

The Municipality of Burgos, home to the One in Accelerating Salt Innovations (oneASIN) Gourmet Salt Processing and Salt Analysis Center, will ensure the continued operations of the facility and support the marketing of MMSU’s black garlic. In return, the university will promote and distribute gourmet salt products from the center, support marketing efforts, and provide access to research for product testing.

“This partnership will create a wider market for black garlic,” said Dr. Manzano, adding that it is a “living proof” of academe, industry, government, and community uniting together.
Meanwhile, Dr. Tabaog emphasized that the initiative aims to unite all stakeholders. “DOST’s goal is to link everyone in Region 1. We don’t want anyone to work in silos, but instead, be part of this holistic approach,” she said.

OneASIN, an initiative by the DOST, focuses on developing and commercializing gourmet salt products. The first Gourmet Salt Processing and Salt Analysis Center in Region 1 was launched in Burgos on March 4, 2025, with MMSU’s black garlic being among the specialty salt variants introduced.

The MoU signing stems from a prior agreement between MMSU, DOST, and other partners last November 2024, aimed at supporting salt-producing communities across Region 1.