Zero Waste Ginger Processing (Good Manufacturing Practices)

Terminal Objective:

The training aims to capacitate the Tigbaun RIC members on the basic principles behind good manufacturing practices and skills in processing, preservation and by-product utilization of ginger.

Enabling Objectives:

At the end of the training, the participants shall be able to:

    a. Discuss the importance of food processing and preservation of ginger;
    b. Discuss the principles behind GMP, SSOP and HACCP in processing ginger;
    c. Explain the use of ginger by-products;
    d. Assess marketing strategies of ginger; and
    e. Demonstrate skills in processing food products and utilization of by-products from ginger.

Target Participants: Tigbaun RIC members of Tigbaun, Paranas, Samar

For more information about this activity, please contact Ms. Concepcion B. Miro through Tel. No, (053) 563-7635 or email at ati_rtc8@yahoo.com.ph

Date: 
Wednesday, March 7, 2018 - 8:00am to Friday, March 9, 2018 - 5:00am
Venue: 
Brgy. Hall, Brgy. Tigbaun, Paranas, Samar
By: 
ATI-8
Trainings-Seminars-Workshops

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