LOS BAÑOS, Laguna — The DA-ATI CALABARZON successfully equipped 25 Agricultural Extension Workers (AEWs) and fisherfolk from across the region with essential knowledge and hands-on skills in alternative meat and meat by-products processing and preservation.
Titled “Training on Meat and Other Meat Products Processing with Good Manufacturing Practices (GMP),” the activity aimed to introduce industry best practices, value-adding techniques, and GMP standards to ensure food safety and product quality in meat processing.
The training was held from March 5 to 7, 2025 at the Training Center for Tropical Resources and Ecosystems Sustainability (TREES), University of the Philippines Los Baños, and featured a combination of lectures and practical demonstrations by field experts. The initiative focused on empowering participants with sustainable and profitable meat processing techniques.
During the closing program, Dr. Rolando V. Maningas, Center Director of DA-ATI CALABARZON, commended the participants for their dedication to professional growth and for enhancing their capacity in meat processing and food safety.
Also present during the closing ceremony was Ms. Esmeralda M. Mendoza, Officer-in-Charge of the Regional Fisheries Training Division of the Bureau of Fisheries and Aquatic Resources (BFAR), who extended her congratulations and acknowledged the participants’ commitment to continuous learning and skills development.
As part of the training, participants were also provided with basic meat processing tools to help them apply their newly acquired knowledge and skills in their respective communities.
