“This training has been incredibly informative and eye-opening. What stood out the most were the hands-on activities, which provided a practical and engaging learning experience. We weren’t just taught how to make longganisa, patties, or nuggets—we were also made aware of the science and discipline behind food processing,” acknowledged Mr. Ray Panas Copas, member of the Seeds and Fruits Multi-purpose Cooperative of Puguis, La Trinidad, Benguet, as he expressed his impression regarding the “Training on Basic Meat Processing and Good Manufacturing Practices for INSPIRE/LEED Beneficiaries of Benguet (Batch 3) held at Animal Science Department Building, Benguet State University, La Trinidad, Benguet last June 17-19, 2025.
He said that one of the key takeaways was the importance of following proper procedures and accurate measurements for each ingredient. It was emphasized that every single ingredient plays a specific role in the final product, whether it’s for flavor, texture, preservation, or binding. Skipping a step or altering measurements can affect not only the taste but also the safety and quality of the food. This training also helped change some of the negative perceptions about processed meat products. It showed us that when prepared properly, with the right ingredients and in the correct proportions, processed meat products can be safe, nutritious, and even healthier than expected. The issue often lies not in the product itself, but in poor manufacturing practices or the excessive use of harmful additives. Overall, the training gave us valuable knowledge that goes beyond just cooking—it instilled a sense of responsibility and awareness about food safety, quality control, and the importance of precision in food processing.
On the first day, experts from the Department of Agriculture-Regional Field Office (DA-RFO) shared their in-depth lecture on the Basic Principles of Meat Processing. The session covered the foundational concepts of meat processing, including meat structure, proper handling, preservation methods, and key processing techniques. These concepts aimed to give participants a clear understanding of how to ensure product quality, safety, and efficiency in meat-based food production.
The afternoon session focused on Good Manufacturing Practices (GMP), which emphasized the importance of maintaining cleanliness and hygiene throughout the production process, covering essential topics such as personal hygiene, facility sanitation, pest control, equipment maintenance, and documentation. The goal was to ensure that participants are equipped to produce safe and high-quality meat products that meet regulatory standards.
The second day of the training was dedicated entirely to the hands-on return demonstration of various processed meat products, specifically Tocino, Patty, Nuggets, and Longganisa. This practical session allowed participants to apply the knowledge and techniques introduced on the first day.
The activities were facilitated by Ms. Jenifer Soposop from the Department of Agriculture – Regional Field Office (DA-RFO), who provided close supervision and guidance throughout the session. She emphasized the accurate measuring of ingredients, which is essential not only for maintaining consistent product quality and taste but also for ensuring food safety and proper shelf life.
Additionally, Ms. Soposop reiterated the importance of cleanliness and hygiene during meat processing. Participants were constantly reminded to follow Good Manufacturing Practices (GMP) such as: Wearing appropriate protective clothing (e.g., hairnets, gloves, aprons), Frequent handwashing, Sanitizing equipment and work surfaces. Avoiding cross-contamination during ingredient preparation and product formation
Each participant was given the opportunity to engage in every step of the production process—from ingredient preparation to mixing, shaping, and packaging. The interactive nature of the session allowed them to ask questions, clarify techniques, and gain confidence in their ability to replicate the processes in their own settings.
This hands-on approach reinforced the theoretical knowledge from Day 1 and helped develop practical skills in producing safe, high-quality meat products that meet both consumer expectations and regulatory standards
The final day of the training focused on the crucial aspects of product packaging and labeling, which are key components in marketing and ensuring compliance with food regulations. The session was led by Sir Leo S. Laruan from the Benguet State University (BSU) – Department of Animal Science, who shared his expertise on how to properly package and label processed meat products for both safety and market appeal.
During the lecture, Sir Laruan discussed the functions of packaging—including product protection, preservation, ease of transport, and extending shelf life. He also covered essential guidelines on labeling requirements, such as: Product name, List of ingredients, Net weight, Date of production and expiration, Storage instructions, Manufacturer’s details, Nutritional information (if applicable), Proper use of logos, brand names, and regulatory seals. He emphasized that packaging and labeling are not only tools for branding but also critical for consumer trust and regulatory compliance.
After the lecture, participants engaged in a creative workshop where they were tasked with designing their own logos and product labels. To carry out the activity efficiently, participants were divided into groups, each assigned specific responsibilities: One group focused on the design and layout of labels and packaging, integrating branding elements such as color schemes, logos, and product information. Another group took charge of plating their finished meat products (e.g., siomai, embutido, tocino, patties, nuggets, and longganisa), showcasing both the presentation and potential retail appeal of their items.
This final activity allowed participants to apply their knowledge not only in food production but also in visual marketing and product development, reinforcing the concept of creating a product that is both high in quality and competitive in the market.
The session concluded with sharing and presentation of the participants’ outputs, highlighting their creativity, teamwork, and understanding of the entire meat processing value chain—from raw ingredients to a market-ready product.
A total of twenty-seven (27) beneficiaries of the INSPIRE Program of Benguet successfully finished the said activity.//with reports from Ms. Maribeth Ladu-an, Livestock Focal.
