Twenty-eight (28) beneficiaries of the INSPIRE Program of Kalinga successfully finished their training on Meat Processing with Good Manufacturing Practices held on April 22-24, 2025 at the Kalinga State University, Tabuk City, Kalinga.
Experts from the Department of Agriculture-Regional Field Office and the Provincial Veterinary Office of Kalinga, shared their expertise regarding principles of meat processing, the characteristics of meat, common meat processing techniques, and good manufacturing practices with the participants. A returned demo on pork tocino, Japanese siomai, longganisa, kini-ing, tapa, and embutido was done after the resource person demonstrated the said procedure with the participants. Added demonstration on chicken slaughtering/dressing, and deboning was also done. The training also covered topics on packaging, labelling, pricing, including the mandatory requirements for food labels, and the Return on Investment.
Ms. Alma Mae B. Cortez, member of SPEAK IFA expressed her learnings and insights about the activity. She thanked the Agricultural Training Institute (ATI) and the PVO for inviting them to participate in this training. She said that the training has been incredibly valuable, as their organization is currently exploring opportunities in product processing. She acknowledged that she gained essential knowledge on Good Manufacturing Practices (GMP), along with important insights into packaging and product costing, which would greatly benefit their future endeavors.
Moreover, Ms. Serihkit A. Dawaton, member of BCVFA highlighted the importance of food hygiene as this is essential in ensuring the safety and quality of the food we produce. She said that “it is our responsibility to implement these practices consistently in order to prevent food contamination, which can pose serious health risks to consumers. By following proper sanitation, handling and preparation procedures, we not only protect public health but also enhance the credibility and marketability of our products. This training has reminded us that food safety begins with us and it must be a priority at every stage of production.”
In addition, Mr. Franklin Paludipan, member of TSALECO, believed that this training is of great help to their organization. “Entering the market can be challenging, particularly with the strong competition among existing hog dealers. However, by processing our products, we gain a significant advantage—not only in terms of quality control but also in ensuring the safety and health of our consumers. We are confident in the ingredients we use, and this gives us peace of mind knowing exactly what goes into our products. Additionally, this initiative reduces our dependence on commercially processed foods, especially for our children, as we can now provide them with safe, nutritious, and homemade alternatives,” he stressed.
