BUTUAN CITY – The Agricultural Training Institute – Regional Training Center (ATI-RTC) XIII conducted the Training of Trainers (TOT) on Cacao Fermentation and Processing on August 14-18, 2023 at the Grand Palace Hotel and Restaurant, Butuan City.

The training aims to enhance the knowledge and skills of the participants in cacao fermentation processing. Moreover, this also hopes that cacao farmers learn the correct cacao fermentation and drying process to produce quality cacao beans.

It was participated by 27 individuals composed of Agricultural Extension Workers (AEWs) and farmers in selected municipalities of the Caraga region.

Mr. Christopher H. Lindo, RAFC-Chairperson, discussed the Cacao Industry in the Caraga Region and Its Marketing Opportunities. He encourages the participants to engage not only in production but also in the cacao value chain. “There is money in cacao, and with this training, we train growers and producers the right fermentation process in life principles the livelihood Integrated farming enterprise,” Lindo said.

Melanio M. Catayas, Jr, Agriculturist I of Butuan City Agriculture Office, discussed the Cacao Harvesting and Post-Harvest Technologies and cacao fermentation processing. He also facilitated the hands-on activities on cacao pod sorting, cacao pod cutting, and cacao fermentation. Moreover, Mr. Genesis Jared A. Cutamora, Director of the Food Innovation Center from Caraga State University (CSU), talked about the importance of personal hygiene for food handlers, He also shared the topic on food safety hazards, cross-contamination, and proper hand washing. 

The four-day training was highlighted by the lecture, discussion, and actual hands-on in bean grading, tablea, and chocolate making discussed by Ms. Maribeth A. Ranoa, Owner Manager of Deseo Food Products.