The Agricultural Training Institute XII, through its Livestock Program, successfully conducted the Entrepreneurial Skills and Development Training on Meat Processing (GMP) for AEWs and Local Meat Processors in Region XII held on April 15–17, 2026 at ATI-RTC XII, Brgy. San Felipe, Tantangan, South Cotabato.

The activity officially opened with an inspiring message from Dr. Jessie V. Beldia, Ph.D., OIC-Center Director, emphasizing the role of livestock technicians in the region for delivering services in the livestock sector. ATI will continue to collaborate with partner agencies for the betterment of the agriculture industry in the region, he added. 

This was followed by the course overview presented by Mr. Errol Chris A. Las Piñas, Agriculturist I and Livestock Focal.

Participants gained valuable insights from Ms. Abigail May C. Garcia, MBA, Food Technologist, and Owner of BigBee8 Pasalubong Center, where she discussed Module I-IV all about Food Safety standard, Meat Processing procedure, Packaging & Labeling, and the Food Costing Analysis.
During the hands-on activity, participants were equipped with both technical knowledge and practical skills in meat processing entrepreneurship. Each group applied basic Good Manufacturing Practices (GMP) while preparing various products such as pork embutido, pork siomai, beef patties, and skinless longganisa.

To further strengthen their entrepreneurial journey, Mr. Vincent Van A. Fundal from the Department of Trade and Industry (DTI-South Cot.) served also as a resource person,  he shared important information on the Barangay Micro-Business Enterprise (BMBE) program and DTI business licensing, guiding participants on compliance and opportunities for small enterprises.

Through this training, participants are now better equipped with the knowledge and skills to ensure safe, quality, and market-ready meat products, that will pave the way for stronger and more sustainable local enterprises.