BUTUAN CITY – “I am very thankful to ATI and the resource persons for sharing their knowledge and skills. Through this training, I learned many new things about cacao processing that I can apply in our farm,” shared by Carolina Taro of Tubod, Surigao del Norte who completed the Training on Cacao Fermentation and Processing – Batch 3 conducted by the Agricultural Training Institute – Regional Training Center (ATI-RTC) XIII held on June 3–5, 2026 at Olivier Ecovillage, Butuan City.
The three-day training was attended by 28 participants from the Province of Dinagat Islands, Surigao del Norte, and Agusan del Sur. The activity aimed to enhance the knowledge and skills of coconut and cacao farmers in cacao bean grading, fermentation, drying, processing, and value-adding technologies to improve product quality and increase income opportunities.
It featured a comprehensive series of lectures, demonstrations, and hands-on activities led by experts from government, academe, and the private sector. Aljohn Romero Solis of ATI-RTC XIII discussed the current status, opportunities, and market prospects of the cacao industry. Melanio M. Catayas Jr., Agriculturist I from the City Agriculture Office of Butuan, shared practical knowledge on cacao production, harvesting, post-harvest handling, and quality management. Meanwhile, Genesis Jared Cutamora, Assistant Professor from Caraga State University, emphasized food safety hazards in cacao processing and the importance of maintaining product quality throughout the value chain.
Participants also gained valuable insights into value-adding technologies through sessions facilitated by Maribeth A. Rañoa, CEO and Manager of DESEO Food Products. They also visited the cacao processing facility in Pigdaulan, Butuan City, hosted by RAFC Chairperson Christopher Lindo. Participants observed the complete cacao fermentation process and learned critical practices such as proper fermentation box dimensions, recommended turning schedules, drying techniques, and quality control measures necessary for producing premium-grade cacao beans.
For Chrizza A. Ayala, a participant from Bunawan, Agusan del Sur, the training was both challenging and rewarding. She shared that the training was enjoyable because of the highly interactive and hands-on approach of the resource persons and facilitators. “Thank you ATI and the training team for providing opportunities to learn more about producing healthy and quality food products while building friendships with fellow participants,” she said.
