A standardized procedure for the production of vacuum-fried rootcrops was developed by the food processing division of the Industrial Technology Development Institute (ITDI), Department of Science and Technology (DOST). Vacuum-frying, a current breakthrough in food processing has gained success in fruits and vegetables turned into crunchy snacks, allowing low fat, high fibers and still retaining the distinct flavor of the processed food.

Fresh fish without freezing. (1993, April 11). The Philippine Star, p. 18.