LANTAPAN, Bukidnon--- ‘Cassava chicharon, cassavaflan, cassava roll’, these cassava-based recipes were one of the highlighted native delicacies as the Agricultural Training Institute-Regional Training Center 10 staged the second batch of the Training on Cassava Processing and Utilization.
There were twenty (20) participants who joined and completed the activity. Participants were composed of Rural Improvement Club (RIC) and 4H club members from the different barangay in Lantapan, Bukidnon.
The trainings included topics on the principles and concepts of Food Safety, Good Manufacturing Practices (GMP), and Sanitation Standard Operating Procedure (SSOP). After the lectures, the participants have undergone hands-on workshop on labeling and packaging, and cooking various cassava-based delicacies.
Aside from the food products above, they also processed, cassava stick, cassava cake, and cassava cookies. Also, participants experienced product pricing and costing of their output.
The activity was held at Binahon, AgroForestry Farm, Lantapan, Bukidnon on September 11, 2020 (from the reports of Noriel Kris Santillan).