The Training on Food Processing for Agricultural Extension Workers (AEWs) in Region XII officially commenced on April 20, 2026, at the 4-H Hub, ATI-RTC XII in San Felipe, Tantangan, South Cotabato. Running until April 24, 2026, this five-day capacity-building initiative brings together agricultural frontliners from various provinces across the region. The program focuses on upgrading technical knowledge and practical skills in food preservation and value addition, enabling extension workers to better assist farming communities in maximizing their agricultural output.

The opening day established clear benchmarks and operational guidelines for the duration of the course. Ms. Auquissa L. Lumanta led a leveling of expectations session, allowing the participants to align their individual professional goals with the program's core competencies. Following this, Ms. May A. Guiang, Training Specialist II of the Agricultural Training Institute XII, presented a comprehensive overview of the training timeline, detailed objectives, and the specific technical outputs required from each participant by the end of the week.

The technical curriculum opened with an introductory lecture on the core principles of food processing and value-adding methodologies delivered by Ms. Rhealiza C. Evasco. The session emphasized the economic and logistical importance of food processing, focusing on its role in improving product quality, extending shelf life, and unlocking new market opportunities. Furthermore, the discussion highlighted how these sustainable practices directly address the issue of postharvest losses, serving as a practical strategy to help local farmers generate additional income from their surplus yields.