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. ...

                Laguna State Polytechnic University hosted the 4th Southern Tagalog Regional Association of State Universities and Colleges (STRASUC) Culture and Arts Festival which was mainly held at the San Pablo City Campus on September 27—October 7, 2018 and the annual STRASSUC which held at the Sta. Cruz Campus on November 17-23, 2018.                 &n...

Santa Cruz (Main ) Campus- The Office of the Vice-President for Academic Affairs under Dr. Mario C. Pasion, through the Curriculum, Instruction Development & Quality Assurance (CIDQA) scheduled three-day seminar for the Outcomes-Based Education course design write shop, presentation and critiquing on April 15-16-17, 2015 at Makiling Pavilion, Splash Mountain Resort Hotel, Brgy. Lalakay, Los Banos, Laguna. Write Shop is held on day one, presentation is on day two and the critiquing of outputs is on day 3. Resour...

Mathematics proficiency is becoming an important issue in contemporary education in the light of declining quality of instruction in the elementary and secondary education levels in the Philippines. Many students hate mathematics subject. On the other hand, there are also teachers who are handling mathematics subjects but who are not majors in the subject matter. These twin problems result to poor performance of our students. Rather than becoming silent, Laguna State Polytechnic University (LSPU) under the leadersh...

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 ...