Intensifying Meat Quality Management Capabilities in CALABARZON

The Agricultural Training Institute (ATI) and the National Meat Inspection Service (NMIS) perform major functions in the Philippine agriculture sector. ATI aims to improve the capabilities and competence of farmers and other stakeholders by conducting training and extension. Additionally, NMIS rigorously inspects and regulates meat and meat-related products to ensure their safety and quality. The collaboration between these two governing bodies is vital to raising the general standards of agricultural enterprises and the meat industry in the country.

As commonly offered by the NMIS, the Basic Meat Inspection Course (BMIC) is a significant training program aimed at strengthening the nation's meat manufacturing. Among the course content are Legal Framework: Laws and Issuances; Basic Anatomy and Physiology in Relation to Meat Inspection and Meat Science; Principles of Diseases of Livestock and Poultry; Meat Establishment; Humane Handling and Slaughter of Food Animals; Meat Inspection Proper; and Meat Safety and Quality Assurance.

In keeping up its role as the Agriculture and Fisheries Extension System's catalyst, knowledge bank, and capacity builder at the regional level, under the supervision of Dr. Rolando V. Maningas, Training Center Superintendent II of DA-ATI CALABARZON, another group of potential meat examiners were offered the opportunity to attend the training as part of the 29th batch of the BMIC training. The course, which included 20 Agricultural Extension Workers (AEWs), took place from May 20 to June 14, 2024, at the DA-ATI CALABARZON Compound in Trece Martires City and several slaughterhouses throughout the region. This partnership between the Center and the NMIS IVA started in 2020 with the 26th batch of the aforementioned course.

As part of the training, participants completed practical tasks during their hands-on activity. They were asked to create an action plan outlining their methods for putting theoretical information obtained into practice, identifying potential hazards, and defining mitigation techniques to improve overall safety.

Finally, Dr. Maningas and the DA-NMIS IV-A Regional Director, Dr. Fernando N. Lontoc, led the culminating activity last June 14, 2024, at the DA-ATI CALABARZON Training Hall, and both gave an important reminder to the graduates, emphasizing the essential function of meat regulators towards enhancing meat inspection and quality control for the safety and wellness of consumers.

The relationship that exists between DA-ATI CALABARZON and DA-NMIS shows a cooperative approach to further enhance animal production practices and meat production in the region. By focusing on safeguarding food, capacity development, studies, and regulatory compliance, the connections address key challenges and prepare the path for a more prosperous and competitive agricultural industry.

Dr. Maningas assured that the Center would continue to assist meat inspectors by providing modern services and education. He will continue to motivate them to broaden their expertise while staying in tune with contemporary methods and standards to maintain a resilient, profitable, and thriving meat industry in the region.