Mushroom production has long been an industry in the Philippines and mostly in abroad. This technology gained its popularity among farmers and food enthusiasts due to its social, economic and environmental impact. With this, the Laguna State Polytechnic University (LSPU) has also engaged itself in the production of oyster mushroom thru the initiatives of Dr. Lolita D. Viyar, a professor of the College of Agriculture of LSPU Siniloan campus and the support given by the university administration headed by Dr. Nestor M. ...

On May 16, 2016, there were 12 Student-teachers sent to Thai Nguyen University for a five-month student teaching that lasted until November 2017. Moreover, on No-vember 2017, there were addition-al 26 Student –teachers who also underwent five-month student teaching. These student teachers form part of CHED’s Student Intern-ship Abroad Program (SIAP) partic-ipated by Laguna State Polytechnic University since 2012. Prior to student teaching in Vietnam, these students underwent evaluation through scrutin...

In response to the campus’ needs for research outputs and strengthening it’s research status, Laguna State Polytechnic University – Santa Cruz Campus (LSPU-SCC) Research and Development administered face-to-face research coaching and mentoring to faculty members, acquiring 22 graduates held at Students Services Function Hall, April 29-July 26. The seminar aimed to upskill and inform faculty members from different colleges about the new research format with its theme, "Building Research Compet...

Continuously finding ways of improving its services and systems toward achieving more efficient general services management, the Cavite State University (CvSU) visited the Laguna State Polytechnic University (LSPU) to benchmark the university’s general services operations, March 8. Specifically, CvSU’s Physical Plant Services Unit (CvSU-PPSU) explored the best practices of LSPU’s General Services Office (LSPU-GSO), its counterpart unit. In his welcome remarks, Engr. Manuel Luis R. Alvarez, Camp...

Rapidly gaining popularity, togue as it is known locally, is a major ingredient of many food recipes offered in restaurants and even in the home kitchens. This is produced by germinating mungbean or mungo seeds for three or more days and sold both in local and in the super markets, according to a research conducted by Ma. Cecilia C. Gatbonton, now a faculty member of the Laguna State Polytechnic University (LSPU). Many of us relish the lumpiangprito, the ginisangtogue and the empanada which contain mungo sprouts with ...