To address the food safety concerns in the production and consumption of cassava, the Agricultural Training Institute-Regional Training IX (ATI-RTC IX) conducted the Training on Good Agricultural Practices (GAP) for Cassava Batch 1 last August 22 – 24, 2018 at Kabasalan, Zamboanga Sibugay.
The activity aimed to equip cassava farmers and extension workers with the knowledge in growing safe and quality cassava. Although considered to be a food staple of over 100 countries, cassava, popularly known as “balanghoy” or “kamoteng kahoy”, has been known to contain a toxic chemical called Cyanide, which is found in its roots and leaves, according to Food and Agriculture Organization.
With this, GAP’s Good Hygienic Practices (GHP) and Good Manufacturing Practices (GMP) aim to minimize the hazards associated from the production to postharvest processing of the said root crop.
Participant Annie Maglinao found the training informative and helpful in improving the way they farm. “Through this training, we learned and acquired knowledge and information about cassava or the Good Agricultural Practices (GAP). Also, we learned how to make farming become progressive. The knowledge we gained from this training will be used to improve our standard way of living”, she said.
“This training gives emphasis to everyone that poverty is not a hindrance to become productive and progressive in our way of earning and living,” said Margie Mañamosa, a high school student. She added that as a youth, it encouraged her to join more seminars and activities that can improve her knowledge and skills about farming.
A total of 31 cassava growers and agricultural extension workers in Kabasalan completed the three-day training. (by Kimberly A. Amor)