On September 19, 2024, the fourth batch of training on fruit and vegetable processing concluded under the theme "From Field to Feast: Training on Fruit and Vegetable Processing." The program, designed to empower participants with essential food processing skills, welcomed 4-H members from Magpet, Cotabato, who gained practical knowledge to transform their fresh produce into value-added products. Hosted under the National Urban and Peri-Urban Agriculture Program (NUPAP), the training aimed to equip these young farmers with innovative ways to manage their harvests and enhance their livelihoods.
Led by seasoned resource person Ms. Victoria A. Motril, the training sessions focused on a broad range of food processing techniques. On the first day, participants attended an opening ceremony followed by a lecture on the fundamentals of food processing, which included an overview of its importance in food security and practical discussions on food safety regulations. The day laid a strong foundation for the hands-on learning that would follow.
During the second day, participants engaged directly in processing methods, creating an array of products such as sayote pickles, sili green pickles, pineapple jam, taro chips, banana chips, and cassava cake. These activities provided valuable, hands-on experience, allowing participants to practice preservation techniques and experiment with new ways to extend the shelf life of their harvests. On the final day, the training expanded into vacuum preservation and the preparation of calabasa noodles, emphasizing both preservation and nutritional value.
The event concluded with a closing ceremony, where OIC-Center Director Jessie V. Beldia, PhD, addressed the participants, encouraging them to apply their newfound skills to enhance local agriculture and foster sustainable farming practices. The program was led by NUPAP Focal Person Ms. Mercedita G. Aglibot and Alternate Focal Person Ms. Anareystel P. Lape, who highlighted NUPAP’s commitment to supporting sustainable food systems and empowering young farmers in the region.
Through this training, participants acquired valuable skills in food processing, allowing them to create marketable products, reduce food waste, and enhance the local consumption of fresh produce. Additionally, they learned important food safety practices, essential for maintaining product quality and consumer health. The initiative reflects NUPAP’s dedication to building resilient food communities and ensuring the sustainability of urban and peri-urban agriculture.
