02/09/2026
๐ฃ๐ฟ๐ฒ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด ๐๐ป๐ผ๐๐น๐ฒ๐ฑ๐ด๐ฒ, ๐๐ฟ๐ฒ๐ฎ๐๐ถ๐ป๐ด ๐ข๐ฝ๐ฝ๐ผ๐ฟ๐๐๐ป๐ถ๐๐ถ๐ฒ๐: ๐๐บ๐ฝ๐ผ๐๐ฒ๐ฟ๐ถ๐ป๐ด ๐ฃ๐ช๐๐ ๐ฎ๐ป๐ฑ ๐ฅ๐๐ฟ๐ฎ๐น ๐ช๐ผ๐บ๐ฒ๐ป ๐๐ต๐ฟ๐ผ๐๐ด๐ต ๐๐ผ๐ผ๐ฑ ๐ฃ๐ฟ๐ผ๐ฐ๐ฒ๐๐๐ถ๐ป๐ด
๐ฃ๐๐ก๐๐๐ข ๐๐๐ง๐ฌ, ๐๐๐ฉ๐๐ข ๐๐๐ ๐ก๐ข๐ฅ๐ง๐ โ To equip persons with disabilities (PWDs) and rural women with practical skills that can open doors to livelihood and sustainable income opportunities, ATI Davao Region conducted a Training on Food Preservation and Processing for PWDs and Rural Women on August 18โ20, 2026.
The three-day training brought together 29 participants from various organizations, including the Panabo City Association of Differently Abled Persons (PCADAP), ABANTE BABAE-4K, MACASCVIA, and the Rural Improvement Club (RIC) of San Isidro and Panabo City.
The activity aimed to provide participants with practical knowledge and skills in food preservation and processing that can be applied at home, within their communities, and potentially developed into livelihood ventures.
Ms. Jean C. Ragsag of the City Agriculture Office (CAGRO) of Panabo City served as the resource person and discussed various topics, including food preservation and processing methods, food safety, current Good Manufacturing Practices (cGMP), packaging and labeling, and basic costing.
Putting the lessons into practice, participants engaged in hands-on activities involving the preparation of pickled atchara, pineapple-papaya jam, chorizo, and embutido. Through these activities, they gained firsthand experience in proper food preparation, processing, sanitation, packaging, labeling, and storageโessential practices in producing safe, quality, and potentially marketable food products.
Beyond learning food processing techniques, the training encouraged participants to see how these skills could be translated into livelihood opportunities and sustainable sources of income. Each hands-on activity served not only as a learning experience but also as an avenue for participants to build confidence, strengthen their skills, and explore their potential in food processing and entrepreneurship.
Further strengthening the livelihood component of the activity, MLhuillier, Inc., through its Livelihood Program, conducted an orientation on its services and provided additional post-training kits containing aprons, bags, and towels. The support complemented the training and encouraged participants to continue developing their skills as they explore potential livelihood opportunities.
Through initiatives such as this, ATI Davao Region continues to promote inclusive capacity-building opportunities by bringing appropriate agricultural and food processing technologies closer to communities and helping equip individuals with skills that can contribute to improved household income and livelihood development.
