MALAYBALAY CITY, BUKIDNON- A total of 30 farmers and agricultural extension workers completed the Agricultural Training Institute- Regional Training Center X’s Training of Trainers (TOT) on Cacao Fermentation, Drying, and Bean Grading was successfully conducted on April 20 to 24, 2026, at the EMV Learning Hub Casisang.
The intensive course aimed to equip participants with the skills necessary to implement re-entry plans, and cascade technical knowledge to their respective farming communities, ensuring a higher level of marketability for local cacao produce.
The training was facilitated by experts in the field, including Ms. Moisa Niña C. Paglinawan, HVCDP Focal Person of ATI-RTC X, who discussed the overview of the Philippine and regional cacao industry, adult learning principles, and the role of trainers in TOT programs. Ms. Phoebe L. Galeon, a professor at the University of Science and Technology of Southern Philippines (USTP), tackled the principles and science of cacao fermentation, fermentation methods, materials and best practices, common fermentation problems and troubleshooting, cacao drying methods and moisture management, and bean cutting tests and quality evaluation.
Meanwhile, Mr. Peter Cruz, Marketing Manager of CASS Agricultural Company, shared insights on factors influencing cocoa bean quality at the farm level and clonal performance evaluation, providing participants with a deeper understanding of both production and market demands. The training combined theoretical discussions with hands-on workshops. Participants explored cacao biochemistry, emphasizing the critical role of proper fermentation where temperature and aeration must be carefully managed to develop essential flavor precursors.
The sessions also highlighted the importance of controlled drying to prevent acidity and bitterness. Participants were appreciative of the training. Ms. Ana May J. Mamites said, “Dako kaayo akong pasalamat sa ATI-RTC X alang niini nga oportunidad. Isip usa ka first-timer, gikulbaan ko sa sugod, apan tungod sa kahanas sa atong mga resource persons, nahimong sayon sabton ang mga teknikal nga detalye sa fermentation ug bean grading. Daghan gyud kog nakat-unan nga madala nako sa akong kaugalingong’ farm,”.
As part of the holistic learning experience, participants also visited Adlaw Diversified Farm and the EMV Learning Hub processing facilities to observe the chocolate-making process firsthand.
With enhanced technical knowledge and renewed commitment, the newly trained trainers are now expected to implement their re-entry plans and help raise the standards of cacao production across the region.
With reports from Kelly Jane P. Sudario
