Sultan Kudarat State University (SKSU) organized a four-day meat processing training program from April 15th to 18th, 2024. The objective of this initiative was to improve the agricultural and agribusiness sectors in Mindanao by providing essential skills and knowledge to community-based organizations (CBOs) involved in livestock enterprises. The program was led by the Regional Food Innovation and Resource Center (RFIRC)-Shared Service Facility in collaboration with the Food and Agriculture Organization of the United Nations (FAO).
The training was attended by 32 individuals from seven CBOs committed to advancing agricultural practices in the Bangsamoro Autonomous Region in Muslim Mindanao (BARMM). The participating organizations were AT-MAFAR Datu Montawal, Maharlika Farmers Marketing Cooperative, Nalapaan Women’s Agriculture Cooperative, Tabun Halal MPC, Bugawas Farmers Producers, Kenebeka Magsug Agriculture Cooperative, and Talitay Farmers Association. Additionally, five On-the-Job Training (OJT) students from the College of Industrial Technology participated in lectures and hands-on activities.
Dr. Mary Lynn G. Magbanua, Vice President for Research, Development, and Extension (RDE) of SKSU, extended a warm welcome to the participants as the program commenced. Project Team Leader Ismael E. Transmonte Jr. provided insights into the training objectives, setting the stage for engaging lectures and practical sessions. Dr. Siony Brunio, Director of Extension Services, also provided invaluable support to the training program.
Mr. Cyril John A. Domingo delivered lectures on Good Manufacturing Practices (GMP) in food manufacturing, emphasizing adherence to quality standards and ethical principles. Throughout the training, participants learned about various meat processing technologies, including chevon sausage, chevon tapa, corned chevon, chevon pastil, chicken burger patty, and beef tapa. The topics covered equipment used in meat processing and meat processing standard practices. Hands-on sessions allowed for practical learning under the guidance of experts.
On the final day, participants showcased their processed meat products through cooking demonstrations and plating exercises. In the afternoon session, insights were shared, and certificates of completion were awarded to recognize the dedication and commitment of the participants.
Dr. Rodelyn Dalayap, Director of the Research Division, delivered an inspiring message, urging participants to use their new skills to effectively commercialize food technologies and contribute to the economic growth of their communities.
The training program received excellent feedback from participants and was made possible through the generous funding provided by the Government of the Republic of Korea, facilitated by the Korean International Cooperation Agency (KOICA), and the support of the SKSU administration headed by Dr. Jesusa D. Ortuoste, Officer-in-Charge President. This collaborative effort underscores the commitment of various stakeholders to promote sustainable development and empower local communities in Mindanao.
This program highlights SKSU’s mission to be at the forefront of agricultural innovation and its pivotal role in driving positive change and fostering economic resilience in the region.
