An extensive training program on Entrepreneurial Skills Development on Meat Processing with Good Manufacturing Practices (GMP) was held at the Meat Processing Hub, DA ATI-RTC XII in San Felipe, Tantangan, South Cotabato from March 12-14, 2024, focusing on implementing GMP in meat processing.

With Ms. Abigail May C. Garcia as the resource speaker, participants learned about quality maintenance and safety standards through practical demonstrations and discussions about preparing various meat products, such as beef embotido, chicken siomai, burger patty, boneless smoked bangus, and chicken sausage.

Mr. Jim C. Raborar also provided insights on food safety regulations, emphasizing Republic Act 10611. The training included discussions on food presentation and garnishing techniques to enhance the visual appeal of meat products.

Participants showcased their skills and received feedback for improvement from judges, namely, Ms. Simona P. Dela Cruz, Mr. John Lord L. Auman, and Ms. Gladys Hazel E. Cafe.

The training aimed to empower local meat processors in Region XII by enhancing their knowledge and skills in meat processing with GMP.