UPLB together with the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD) developed a special film preservative developed from cassava starch and potassium sorbate, which can potentially extend the shelf life of salted egg up to 12 weeks, which is seven weeks longer than the usual shelf life of salted egg, which is only about five weeks. Based on the study, cassava starch and potassium sorbate could block microorganisms from entering the eggshell, which can prevent microbial contamination and moisture loss. The film preservative is considered safe and non-toxic as it is only composed of cassava starch, glycerol, distilled water and potassium sorbate.