EL SALVADOR CITY- To equip livestock technicians and farm leaders with skills and knowledge to produce high quality, safe and marketable processed meats, the Agricultural Training Institute - Regional Training X (ATI-RTC X) conducted the training on Basic Meat Processing and Good Manufacturing Practices (GMP) to 31 INSPIRE beneficiaries in Northern Mindanao.
Staff members from the National Meat Inspection Service (NMIS) โRegional Technical Operation Center X, Dr. Jess Anthony R. Recocosasa, focal person for Meat Standards Development and Consumer Protection Section (MSDCPS), and Ms. Marjorie D. Paje, focal person for Meat Safety and Quality Assurance (MSQA), discussed the importance of Food Safety and Sanitation and Meat Science.
Meanwhile, Ms. Sanshynne B. Umala, from the Department of Agriculture - Regional Field Office 10 (DA-RFO 10), trained the participants through a hands-on demonstration on meat processing and preserving longganisa, tocino and ham.
In addition, Development Specialist Greenly L. Batucan of the Department of Trade and Industry - 10 (DTI-10), mentored the participants on product costing, packing and labelling.
The Department of Agriculture (DA) - National Livestock Proram (NLP), through its regional field office and center has launched the Integrated National Swine Production Initiative for Repopulation and Expansion (INSPIRE) to revitalize and expand the swine industry of the country with its focus on smallholder swine raisers, Farmers' Associations (FAs) and Farmersโ Cooperatives and Associations (FCAs) and LGUโs affected by the African Swine Fever (ASF)
Agriculturist II Jeric L. Cabatac, the centerโs Livestock focal person, was the project officer of the said training.
