Rural Women learn the GMP on Meat Processing

The Agricultural Training Institute-Regional Training Center 02 (ATI-RTC 02) conducted a three-day training on Good Manufacturing Practices in Meat Processing held at GMelina Hall, ATI RTC 02 San Mateo Center, San Mateo, Isabela on March 4-6, 2019.

A total of 30 participants composed of Rural Improvement Club (RIC) officers and members from different municipalities and provinces such as Enrile, Cagayan; Bagabag, Nueva Vizcaya; Diffun, Quirino; and Cabagan, Angadanan, and San Mateo, Isabela.

Dr. Jimmy Abarabar, Chief of Partnership & Accreditation Services Section (PASS) gave his welcoming remarks to the participants. In the celebration of women’s month, he said that, “dakila ang inyong role na mga babae dahil kayo ang ilaw ng tahanan at kayo ang napili ng ATI upang magtraining sa good manufacturing practices sa pagpo-proseso ng karne at iba pang produkto.”

For the overview of the training, Dr. Maurieann M. Turingan, Livestcok Program focal of ATI-RTC 02 explained that the Good Manufacturing Practices (GMP) ensures the good quality of the products from manufacturing, processing, packaging, and repacking. The participants were equipped with the necessary knowledge and skills on the Principles of GMP in Meat Processing through the demonstration and hands-on activities on the proper procedures in handling and processing meat.

Dr. Turingan tackled the Meat Hygiene and Sanitation which explained the essence of personal hygiene in preventing food contamination in meat processing and the practices such as proper sanitation, attire and maintaining cleanliness in the workplace. She also discussed the qualities and characteristics of meat such as pork, beef, goat, duck and chicken as a raw material in processing.

Ms. Delia M. Malana, an TESDA-accredited competency trainer discussed about the proper use of utensils and equipment, use of different ingredients, meat preservation, casing, packaging, and labeling of the products.

During their practicum, the participants were able to produce longganisa, tocino, siomai, nuggets, and dumpling.

Ms. Francisca Yuro, ATI-RTC -2 focal person for RIC, discussed financial literacy wherein she gave an overview of the proper management of income and other livelihood sources.

Three participants gave their impressions namely: Mrs. Nenita Lagmay, RIC President from Diffun, Quirino, Mrs. Marlene Mañalac, RIC President of Angadanan, Isabela and lastly Mrs. Grace T. Sibal, RIC President from Enrile, Cagayan.

An after-training support in the form of utensils and processing equipment were given to each Club as a start-up for their meat processing venture. ### Maicah Chrishaine N. Constantino and Queenly Mae G. Magyawi, OJT