Tantangan, South Cotabato—The Training on Food Processing for Agricultural Extension Workers in Region XII concluded its five-day session on April 24, 2026, at the Agricultural Training Institute – Regional Training Center XII in San Felipe. Spanning from April 20 to April 24, the activity focused on technical skill development in meat processing and pastry production to enhance the participants' capability to provide livelihood support within their respective service areas.

During the hands-on practicum, participants practiced the processing of various meat products, including siomai, embutido, longganisa, chorizo, and patties, utilizing beef, pork, and chicken. Facilitators Abigail C. Garcia and Jim C. Raborar directed these sessions, ensuring the application of appropriate food processing and value-adding techniques. Additionally, participants engaged in a secondary practicum focused on cakes and pastries to further diversify their technical knowledge in food production.

The training culminated in a graduation ceremony where attendees received certificates of completion. This certification signifies that the extension workers are prepared to disseminate food processing technologies to local farmers and community members. By fostering these skills, the initiative contributes to the development of new livelihood opportunities and promotes the long-term economic resilience of local communities through enhanced agricultural value-adding capabilities.