CARMEN, Surigao del Sur – Twenty-six members of the Rural Improvement Club (RIC) from Barangay Puyat, Carmen, Surigao del Sur successfully completed the “Galing sa Pagproseso, Tagumpay sa Negosyo: Training on Meat Processing with Good Manufacturing Practices (GMP)” conducted by the Agricultural Training Institute – Regional Training Center (ATI-RTC) XIII through its Partnership and Accreditation Section (PAS) on May 13–15, 2026.
The three-day activity aimed to enhance the participants’ knowledge and practical skills in meat processing while promoting safe food handling and entrepreneurship opportunities in the community. The training also emphasized the importance of Good Manufacturing Practices (GMP), food safety, sanitation, product costing, branding, labeling, and packaging to help ensure quality and market-ready products.
Serving as resource persons during the training were Ms. Minda Bañas Manliguez, a private practitioner; Mr. Genesis Jared Acuram Cutamora, Assistant Professor I from Caraga State University; and Ms. Ardelyn Perez Dahang from the Department of Trade and Industry (DTI)-Rosario, Tandag City. The resource speakers shared their expertise on meat processing technologies, food safety standards, entrepreneurship, and product development, providing participants with practical knowledge and industry-based insights.
During the opening program, Municipal Mayor Hon. Nestor S. Valeroso highlighted the significance of the training in helping residents recover and improve their livelihoods amid economic challenges. He emphasized that initiatives focused on skills development and entrepreneurship provide communities with additional income opportunities and strengthen local livelihood programs.
To further develop practical skills and teamwork, participants were divided into different groups for hands-on processing activities where they applied the techniques demonstrated during the lectures. The activity allowed them to strengthen their practical skills in meat processing while encouraging collaboration and teamwork among participants. They were able to produce various meat products including tocino, longganisa, embutido, burger patties, siomai, and nuggets.
