BAYBAY CITY, Leyte — The Agricultural Training Institute – Regional Training Center VIII (ATI-RTC 8) conducted the Training on Good Manufacturing Practices (GMP) on Meat Processing on October 7–9, 2025 at the ATI-RTC 8 Center in VSU, Baybay City. The three-day activity brought 31 beneficiaries of the Swine Industry Recovery Project (SIRP) to strengthen their skills and knowledge in transforming raw pork into market-ready, value-added products.
Designed to provide participants with essential technical competencies, the training covered topics from good manufacturing practices and sanitation procedures, to proper classification of materials, hands-on processing techniques, and return-on-investment calculations. Food safety standards, various meat processing methods, and product profitability were also discussed to benefit participants’ future business ventures.
More than just technical learning, the training served as a strategic value-adding intervention for SIRP beneficiaries. By equipping participants with the ability to produce different meat products, ATI-RTC 8 supports the broader goal of helping swine raisers enhance both productivity and income opportunities. These processed products like jardenira, sausage, bacon, tocino, burger patties, and pork tapa are expected to complement the marketing component of their swine enterprises. This will enable cooperatives to diversify their offerings and strengthen their businesses.
Participants expressed enthusiasm and optimism about applying their newfound skills. Annabelle T. Tequillo, one of the SIRP beneficiaries, shared how the training broadened her perspective on the potential of meat processing. “This training is an eye-opener for a new swine farm business. As a beneficiary, this program will create a big impact on our cooperative in terms of product marketing and value-adding. We will do our best so that someday we can also develop and produce our own processed meat products,” she said.
Another participant, Ms. Julie C. Guiron, mentioned that their organization was grateful for the opportunity to participate in this training. “Personally, I learned so much about meat processing, and the products we made were truly tasteful. I’m excited for the day our organization can produce processed meat products of our own,” she shared.
Through this training, ATI-RTC 8 continues its commitment to empowering local farmers and livestock raisers by equipping them with practical, livelihood-enhancing skills that support recovery, resilience, and long-term enterprise development.
