BUTUAN CITY – Fresh vegetables often fetch low prices during peak harvest seasons, leaving farmers with limited earnings despite months of hard work. To address this challenge, twenty-six vegetable growers from Mainit, Surigao del Norte; Kitcharao, Agusan del Norte; and Cabadbaran City participated in the “From Harvest to Opportunities: Training on Vegetable Processing” conducted by the Agricultural Training Institute – Regional Training Center (ATI-RTC) XIII through its Partnership and Accreditation Section on May 27–29, 2026 at the ATI-RTC XIII Training Hall in Brgy. Los Angeles.
The three-day training focused on helping farmers move beyond primary production by equipping them with practical skills in food safety, vegetable processing, and value-adding technologies. Through these competencies, participants learned how fresh produce can be transformed into safe, nutritious, and marketable products, creating additional income streams while minimizing post-harvest losses.
For participant Adelina G. Padugan of Cabadbaran City, the training highlighted the broader value of processing agricultural products. “The Training on Vegetable Processing highlighted the importance of adding value to agricultural produce by transforming fresh vegetables into nutritious, marketable, and income-generating products. It also emphasized the significance of reducing food waste and promoting healthier lifestyles through food processing,” she said.
A major component of the training centered on food safety and quality assurance, facilitated by Ms. Rhoda N. Mante, Agricultural Technologist from the City Agriculture Office of Cabadbaran City. Her sessions underscored the importance of proper food handling, sanitation, personal hygiene, and compliance with food safety standards. Participants gained a deeper understanding of how quality assurance practices not only protect consumer health but also enhance product credibility and market acceptance.
Further, the participants engaged in intensive lectures and hands-on activities facilitated by Mr. Olivier Q. Terante, owner and farm manager of Olivier Ecovillage. Through practical demonstrations, participants learned the processes involved in canning and fermenting fruits and vegetables, allowing them to gain firsthand experience in producing value-added products using locally available agricultural commodities. The sessions emphasized how simple processing technologies can significantly increase product shelf life, improve market value, and create opportunities for enterprise development.
Mr. Terante highlighted value-adding as a practical strategy for improving farm profitability and sustainability. He encouraged participants to view processing not merely as a preservation technique but as a means of creating products that meet consumer preferences and command higher market prices. The discussions reinforced the idea that farmers can capture more value from their harvests by exploring product innovation and entrepreneurship.
The participants also visited the Caraga State University – Food Innovation Center (CSU-FIC), where they were introduced to modern food processing technologies, research-based innovations, and product development initiatives. The educational tour provided valuable insights into packaging, quality control, food innovation, and agribusiness opportunities, exposing participants to emerging trends and technologies in the food processing sector.
Throughout the training, participants actively exchanged experiences, ideas, and best practices, creating a collaborative learning environment. The activity not only strengthened their technical knowledge but also expanded their perspective on how agriculture can evolve from production-focused farming to market-oriented agripreneurship.
