https://hdl.handle.net/20.500.14353/1063 2026-08-25T02:50:14Z 2026-08-25T02:50:14Z Macario, Angelo C. Balsomo, Alexander J. Tomiyama, Takeshi https://hdl.handle.net/20.500.14353/1015 2026-03-16T10:00:10Z 2025-11-01T00:00:00Z

Bait management and depth‐based catch distribution of economically important marine crabs in the Visayan Sea, Philippines Macario, Angelo C.; Balsomo, Alexander J.; Tomiyama, Takeshi Efficient bait management and deployment strategies are essential for improving the sustainability of artisanal crab pot fisheries. This study investigated the effects of bait type, bait quantity and depth on the catch, size and bycatch composition of marine crabs in the crab pot fisheries in the Visayan Sea, Philippines. Field experiments utilized five bait treatments (salted fish, fresh fish, chicken intestines, crab shell and no bait), comparative tests of 40 versus 20 g bait quantities and depth sampling using 20g salted fish baits from 1 to 21 m. Salted fish significantly increased the catch and size of Portunus pelagicus and provided an effective alternative to fresh fish in areas with limited refrigeration. Chicken intestines attracted higher bycatch. Catch and size of P. pelagicus increased with depth, while Thalamita sima tended to be smaller in deeper waters. Integrating bait optimization, pot modifications and spatial deployment based on depth can enhance species and size selectivity, reduce bycatch and limit the capture of undersized crabs, thereby supporting more sustainable and ecologically responsible artisanal crabbing operations.

2025-11-01T00:00:00Z Abdurasul, Rasmil T. Samilo, Pearly Jade E. Cabiles, Neña Vanessa A. Chavez, Jason V. Abdurasul, Sar-Ana M. https://hdl.handle.net/20.500.14353/1000 2026-03-11T01:22:21Z 2025-05-01T00:00:00Z

Preservation habits towards sustainable use of the Filipino language Abdurasul, Rasmil T.; Samilo, Pearly Jade E.; Cabiles, Neña Vanessa A.; Chavez, Jason V.; Abdurasul, Sar-Ana M. As English becomes more prevalent in education, media, and social interactions, the use of Filipino is gradually diminishing, especially among younger generations, who are more exposed to English in these domains. This shift often leads to the erosion of linguistic diversity, which many view as a threat to the cultural fabric and heritage of the nation. This paper explored the preservation habits of Filipino adults in ensuring the sustainable use of the Filipino language. Filipino adults (n=24) were purposively sampled to be interviewed about preservation habits that enabled the preservation of the language. Participants identified positive preservation habits, including practices such as setting aside specific times for speaking Filipino and engaging with Filipino media like movies, music, and radio. These behaviors were essential in maintaining language use in daily life, with participants emphasizing the role of positive reinforcement and supportive environments in encouraging continued language engagement. Cultural practices and family traditions were also essential, with Filipino language being prioritized during meals, bedtime, and family gatherings, thus encouraging a sense of connection between language and cultural identity. Participants shared how their parents actively instill the importance of speaking Filipino both as a cultural preservation mechanism and a means of honoring their ancestors. This modeling behavior created a connection between language and cultural identity, encouraging children to value Filipino as an integral part of their heritage. Nevertheless, there is an opportunity to integrate intentional language preservation habits, family traditions, and supportive environments in sustaining the use of the Filipino language across generations.

2025-05-01T00:00:00Z Blanza, Ma. Gerlia Aujero https://hdl.handle.net/20.500.14353/1009 2026-03-10T09:27:38Z 2025-01-01T00:00:00Z

Longitudinal dynamics of MSME growth in Iloilo, Philippines: Assessing the economic and social ripple effects of domestic tourism Blanza, Ma. Gerlia Aujero This longitudinal study delves into the impact of domestic tourism on Micro, Small, and Medium Enterprises (MSMEs) in Iloilo, Philippines, highlighting the economic advantages and the concurrent challenges. Interviews with MSME representatives revealed a significant boost in revenue during peak tourist seasons, leading to business growth and enhanced local employment. This economic benefit is further underscored by improvements in community infrastructure, funded largely by tourism-generated revenue. However, the study also uncovers several challenges. Chief among these is the inconsistency of seasonal income, compelling MSMEs to continually adapt to changing tourist preferences. This dynamic presents a complex balancing act for businesses striving to capitalize on tourism benefits while managing the unpredictability of the market. Focus Group Discussions (FGDs) reinforce the positive economic impact on MSMEs, but also bring to light critical concerns about environmental degradation and potential cultural erosion. These discussions suggest a delicate interplay between economic growth and the preservation of environmental and cultural integrity. Collaborative efforts among MSMEs are highlighted as a vital strategy to maximize tourism opportunities. The study recommends policy support, capacity building, and strengthened inter-business collaboration to address the identified challenges and enhance the benefits of tourism. Such collaboration is deemed essential for promoting sustainable tourism practices. Observations during the study indicate that businesses in tourist-heavy areas generally thrive, benefiting from their strategic locations and physical attributes. Nonetheless, there are evident signs of environmental stress in these areas, underscoring the need for urgent implementation of sustainable tourism practices. The study concludes that while domestic tourism is a catalyst for economic growth in Iloilo, it also presents sustainability challenges. These dual aspects of tourism's impact necessitate further research into sustainable tourism practices that can strike a balance between economic development and environmental and cultural preservation. The findings advocate for a nuanced approach to tourism development, ensuring it contributes sustainably to the economic and social development of the community, while safeguarding its environmental and cultural heritage.

2025-01-01T00:00:00Z Padernilla, John Kelly G. Segura, Lean S. Guillermo, Ivanne Pearl A. Galvan, Chennille Kaye L. Sabinay, Stephen G. Caipang, Christopher Marlowe A. https://hdl.handle.net/20.500.14353/1006 2026-03-04T10:00:10Z 2025-01-01T00:00:00Z

Occurrence of potential food-borne bacterial pathogens in undercooked oysters (Magallana bilineata) Padernilla, John Kelly G.; Segura, Lean S.; Guillermo, Ivanne Pearl A.; Galvan, Chennille Kaye L.; Sabinay, Stephen G.; Caipang, Christopher Marlowe A. Slipper oysters, Magallana bilineata, hold a significant value in the aquaculture industry of the Philippines. They are highly susceptible to alterations in environmental conditions, farming, and handling procedures, making them more likely to accumulate biotoxins. Locally, ingested oysters are not subjected to proper regulation in handling and preparation, nor do they undergo pathogen screening. The aim of this study was to identify and morphologically characterize the dominant Vibrio species and other potential food-borne bacterial pathogens found in undercooked oysters. Serial dilutions were done using oyster meat in a normal saline solution and plated onto thiosulfate-citrate-bile salts-sucrose (TCBS) agar. Bacterial colonies were manually counted, and the dominant isolates were characterized and identified by sequencing of the 16S rRNA. Three dominant Vibrio species were identified in undercooked oysters: Vibrio alginolyticus, V. diabolicus, and V. parahaemolyticus. The other dominant bacterial isolates included the putative Shewanella algae and S. aquamarina. The study demonstrated that partially cooked oysters were found to be reservoirs of potential pathogenic bacteria, specifically Vibrio species, and the microbial load of oysters is dependent on the cooking time. These findings emphasize the importance of proper handling of oysters to reduce the risk of bacterial contamination and guarantee food safety.

2025-01-01T00:00:00Z