ATI Compound, POBLACION, EL SALVADOR CITY---A three-day training event on herb and spice production and utilization took place at ATI-RTC X in El Salvador City, Misamis Oriental, from March 25-27, 2024, drawing 30 agriculture extensionists, farmers, and representatives from various sectors. The training, led by Greenminds Inc. experts, including company president Reynaldo Gil "Datu" G. Lomarda, Ms. Rose Mary B. Lomarda, Ms. Lonalyn A. Sulatan, and Mr. Ryan Rye A. Besar, covered essential skills in herb and spice cultivation and processing.
Learning Site Operator Melanie P. Garucho of Garrucho's Integrated Farm, shared her expertise on herb and spice utilization. The training program included lectures and hands-on demonstrations, where participants learned about soil media preparation, herb planting, good manufacturing practices, and processing herbs into various products like tea, pesto, and juices. They also gained knowledge on packaging and labeling their processed herb products.
An herb identification activity was part of the training, challenging participants to familiarize themselves with the physical appearance of different herbs. This skill is crucial in effectively recognizing and utilizing herbs. The training also emphasized the medicinal value of herbs and spices, highlighting their importance in promoting health and well-being. Participants were encouraged to incorporate innovative processing techniques to add value to their future herb products.
Upon completion of the training, participants were equipped with practical skills and a newfound appreciation for the potential of herbs and spices. They are now empowered to share their knowledge and expertise with their respective cities, municipalities, and farms, contributing to the wider dissemination of herb and spice production technology.
Beyond the technical aspects, participants were also educated on the medicinal value of herbs and spices, emphasizing their importance in promoting health and well-being. By incorporating innovative processing techniques, participants were encouraged to add value to their future herb products.
As the training concluded, participants left equipped not only with practical skills but also with a newfound appreciation for the potential of herbs and spices. They are now empowered to share their knowledge and expertise with their respective cities, municipalities, and farms, contributing to the wider dissemination of herb and spice production technology. (submitted by: Eugelyn C. Cailing-Mauna, TSS)
