RIC Coordinators and Members of CAR Train on Basic Food Processing, Pass NC II Certification
LA TRINIDAD, BENGUET. “Malaki ang naitulong ng training na ito sa akin, I learned many skills, ang daming mga available fruits at vegetables sa bakuran namin. Dati ang niluluto ko lang mga pang-ulam lang, maganda ito para di na ako bibili, ako na mismo ang magluluto para alam ko yung mga nutrients na kailangan ko. At isha-share ko din ang mga lessons na natutunan ko dito sa asawa at mga anak ko.Isa pa, ang mga excess na vegetable at fruits ay eprepreserve ko nalang para di masayang at pwede narin akong mag business,” This was what Mrs. Avelina Benito, of Alfonso Lista Ifugao realized after attending the training on basic food processing conducted by the ATI-CAR.
Participants of the training came from the provinces of Benguet (Bokod, Tublay, Sablan), Ifugao (Lagawe, Kiangan, Alfonso Lista, Tinoc, Lamut), Mountain Province (Sadanga, Barlig, Bauko), Apayao (Calanasan), and Kalinga (Pinukpok, Tinglayan). The training was participated by ten Rural Improvement Club (RIC) coordinators and 20 RIC members who had not attended the similar training conducted in the previous years.
After the training the participants are expected to be able to demonstrate in their communities the different ways of processing and preservation as well as the packaging process of their agricultural products. Also, the training served as the preparatory activity for the participants before taking the National Certificate (NC) II on basic food processing assessment, with the assessors from the Baguio City School of Arts and Trades (BCSAT) on the last day of the training.
The participants were taught on the processing and preservation of agricultural products through salting, curing, smoking, fermentation, pickling and sugar concentration. As their training output the participants were able to make strawberry jam, pineapple jam, tomato jam, chicken tocino, skinless longanisa, smoked fish, dried meat, pickled papaya, pickled sayote and kimchi.
After three days of training the participants had to prove their skills before two TESDA accredited assessors from the BCSAT. The participants were assessed on their skills in applying salting, curing, smoking, fermentation, pickling, sugar concentration, drying and dehydration, and thermal application in food preservation. Aside from these they were also assessed on their ability to work with others and apply good housekeeping in their workplace. After more than five hours of assessment, all of the participants successfully passed the procedure and were entitled to apply for an NC II on basic food processing from the Technical Education and Skills Development Authority (TESDA).