Ms. Carla Jeanne Cyrine P. Catral demonstrates the needed ingredients and procedures of different recipes out of fruits to be processed during the training.
LOS ANGELES, Butuan City- More than thirty (30) participants comprising members of the Rural Improvement Club (RIC), 4H Club, teachers and farmers from Buenavista, Agusan del Norte joined in Skills Training on Fruit Processing and Food Safety Awareness on June 3-5, 2019.
The Agricultural Training Institute-Regional Training Center (ATI-RTC) 13 conducted the said training. This was aimed at enhancing the knowledge and skills of the participants in processing fruits as well as awareness on Food Safety Act.
Participants learned the importance of food safety on fruit processing during the training as well as enumerate the food safety hazards. They were able to enumerate at the same time demonstrate the procedures and techniques in fruit processing.
“The training is good because everyone learned more. It helped enhance our capability in achieving our goal in life, the Resource Persons amazed us by teaching us all the topics with clarity." Said Alexis Balansag, a teacher and farmer from Buenavista, Agusan del Norte.
Moreover, OIC-Center Director Samuel L. Calonzo, of ATI-Caraga thanked and welcomed the participants for attending the training. He emphasized the importance of knowing the techniques on fruit processing since tropical fruits thrive in the Philippines. He added that this will help the participants increase their income by making value-added products which can be sold at higher price. Calonzo reminded participants to share their acquired knowledge to the locality.
Dr. Desiderio B. Julaton, member of the Caraga Food Safety Team, discussed Good Manufacturing Practices (GMP). He has emphasized that the major responsibility of the food handler is to prevent the spread of food-borne illnesses that can cause adverse effects to the consumer. During and after preparation, it is very important to wash hands since these directly comes in contact with the food. Highest level of personal cleanliness must also be observed not only in the processing area but should be practiced all the time. An open forum was done to address the queries of the participants.
On the other hand, Ms. Carla Jeanne Cyrine P. Catral, an Entrepreneur and Food Processor from Butuan City, conducted the hands-on activity. Participants were able to do the process on various recipes such as durian yema, watermelon rind candy, watermelon juice and mango cookies. They were taught with detailed procedures and techniques for them to grasp the entire process of learning.
Said training was held at the ATI-RTC 13 Training Hall, Los Angeles, Butuan City with Ms. Paula Mae Creencia as Project Officer (with reports from PMACreencia).