4H Club Members mix the ingredients evenly as the final preparation of the squash puto with malunggay recipe.

BANGA, Aklan – Thirty 4H Club Members learned the dynamics on food processing during the Training on Fruits and Vegetables Processing for Young Farmers last November 16 to 18, 2019 at ATI Region 6’s 4H Hub, ASU Compound, Banga, Aklan.

Ms. Lyn Bantigue, Development Management Officer I/Project Officer, discussed the introduction of fruit and vegetable processing, its general properties, chemical compositions, and nutritional aspects. She also tackled transformational leadership to strengthen the bond among the participants.

On the second day of training, Ms. Myrna L. Guarino, ATI Region 6’s Dormitory Manager II, served as the resource person of the hands-on activities. She demonstrated the technologies on fruit preservation and vegetable processing. She also took up the discussions on quality control, hygiene and sanitation requirements of processing as well the topic on food handling and presentation. The participants produced homemade fruit cocktail; pineapple and cucumber juice; passion fruit and malungay; vegetable pickle; squash puto with malunggay; and cassava pudding after the activity.

Dr. Eden DLR. Bautista, ATI Region 6’s Center Director, gave her congratulatory message to the graduates during the Closing Program. She shared her experiences and journey during her younger years as member of Kabataang Barangay known as 4H Club today. She further encouraged the participants to apply all the learnings they have learned from the training. She challenged each of them to become successful processors in their respective communities.