Training participants are preparing the banana for their banana chips making
Tagbilaran City, Bohol – A three-day Community-Based Enterprise Training on Food Processing training was conducted in Agricultural Training Institute (ATI) Regional Training Center Office in Cabawan, Tagbilaran City on 16 – 18 March 2021.
The training was conducted in partnership with the Provincial Environment and Natural Resources Office (PENRO). The partnership has allowed ATI Central Visayas to train members of different People’s Organization (PO) from Alicia, Danao, Inabangga and Pilar. The partnership aims to capacitate POs in the livelihood enhancement aspect under the Integrated Natural Resources and Environmental Management Project (INREMP) of PENRO. The said project of PENRO is being implemented in Wahig-Inabanga River Basin.
One of the aspects that this training wanted to address is livelihood sustainability. This training will help participants develop and enhance their skills for income generating activity.
What has been taught to the participants include: basic food safety and its importance, food processing and its importance and root crops processing and its products. During the training, participants were able to experience the actual preparation of different products using banana, cacao, cassava, ginger and squash as raw materials. At the end of the training 25 participants were able to learn new skills on how to prepare cassava flour, cookies and banana chips, salabat, squash noodles and tableya.
The training was facilitated by Jorge Fat Trinidad, Project Officer and assisted by Julie Ann Lozada as member of the training management team. Dr. Gracia Arado and Doris Isabel Racho from ATI RTC 7, Sylvia Cumahig from Loboc Rural Improvement Club (RIC), Ester Sebalda from Lila RIC and Felipa Cortez - the former Provincial Fishery and Agriculture Council Chairman - served as resource persons during the said training.
Mary Joy Altante, one of the participants said that "I have learned the value and importance of food safety. There is indeed a need to persevere in order to achieve the best quality product.”