30/07/2026
๐๐๐๐ ๐๐๐ ๐ฎ๐ง๐ & ๐๐๐๐ ๐ฎ๐ฉ๐ฌ๐ค๐ข๐ฅ๐ฅ๐ฌ ๐๐ซ๐ ๐ฒ. ๐๐๐ง ๐๐จ๐ซ๐๐ง๐ณ๐จ'๐ฌ ๐๐จ๐จ๐ ๐ฏ๐๐ง๐๐จ๐ซ๐ฌ
On ๐๐ฎ๐ฅ๐ฒ ๐๐, ๐๐๐๐, ๐๐๐๐ ๐๐๐ ๐ฎ๐ง๐, in partnership with the ๐๐ก๐ข๐ฅ๐ข๐ฉ๐ฉ๐ข๐ง๐ ๐๐ก๐๐ฆ๐๐๐ซ ๐จ๐ ๐๐จ๐ฆ๐ฆ๐๐ซ๐๐ ๐๐ง๐ ๐๐ง๐๐ฎ๐ฌ๐ญ๐ซ๐ฒ (๐๐๐๐) โ ๐๐๐ง ๐๐๐๐ฅ๐จ ๐๐ข๐ญ๐ฒ, successfully conducted the ๐๐ซ๐๐ข๐ง๐ข๐ง๐ ๐จ๐ง ๐๐ซ๐จ๐๐ฎ๐๐ญ ๐๐ญ๐๐ง๐๐๐ซ๐๐ข๐ณ๐๐ญ๐ข๐จ๐ง, ๐๐ก๐๐ฅ๐-๐๐ข๐๐ ๐๐๐ญ๐๐ซ๐ฆ๐ข๐ง๐๐ญ๐ข๐จ๐ง, ๐๐๐๐ค๐๐ ๐ข๐ง๐ , ๐๐ง๐ ๐๐๐๐๐ฅ๐ข๐ง๐ ๐๐๐ฏ๐๐ฅ๐จ๐ฉ๐ฆ๐๐ง๐ญ ๐๐จ๐ซ ๐๐ข๐ง๐๐ญ๐๐๐ง๐ ๐๐ข๐ฉ๐จ๐ง (๐๐ข๐ง๐๐ฒ๐ญ๐) ๐๐ง๐ ๐๐ข๐ง๐๐ญ๐๐๐ง๐ ๐๐ข๐ญ๐ฎ๐จ at Barangay San Lorenzo, San Pablo City, Laguna.
The program formally opened with the introduction of the activity by ๐๐ซ. ๐๐ฅ๐๐๐๐ฆ๐ข๐ซ ๐. ๐๐ข๐๐ญ๐จ, representative of PCCI โ San Pablo City. In his message, Mr. Nieto emphasized the partnership's objective: to provide sustainable livelihood opportunities for the Pinayte and Ginataang Bituo vendors in Barangay San Lorenzo. He highlighted the vision of developing these local delicacies into high-quality โbitbitinโ or pasalubong products that tourists and visitors can conveniently bring home, thereby increasing local producers' income and promoting San Lorenzo's unique food products.
๐๐จ๐ง. ๐๐ฅ๐ฆ๐๐ซ ๐. ๐๐ข๐๐ฌ๐จ๐ง, Barangay Chairman of San Lorenzo, also delivered a message expressing his gratitude to DOST Laguna and PCCI for bringing the training to the community. He conveyed the barangayโs full support for the initiative and encouraged the participants to apply the knowledge and skills gained from the activity to further improve their products and strengthen their livelihood.
The training was facilitated by ๐๐ซ. ๐๐ฉ๐ซ๐ข๐ฅ ๐๐ก๐๐ฒ๐ง๐ ๐. ๐๐ฎ๐ฅ๐๐๐จ, ๐ท๐๐๐๐๐๐๐๐ ๐ฐ๐ฐ at the ๐ฐ๐๐๐๐๐๐๐๐ ๐๐ ๐ญ๐๐๐
๐บ๐๐๐๐๐๐ ๐๐๐
๐ป๐๐๐๐๐๐๐๐๐ (๐ฐ๐ญ๐บ๐ป) ๐๐ ๐๐๐ ๐ผ๐๐๐๐๐๐๐๐๐ ๐๐ ๐๐๐ ๐ท๐๐๐๐๐๐๐๐๐๐ ๐ณ๐๐ ๐ฉ๐รฑ๐๐ (๐ผ๐ท๐ณ๐ฉ)., who provided comprehensive discussions on the essential aspects of food processing and product development. Dr. Sulaboโs expertise in food processing, product development, and food safety underscores the value of her technical guidance for the participating vendors.
Dr. Sulabo emphasized the importance of maintaining proper hygiene and cleanliness throughout the production process. She highlighted that food safety begins with the use of clean, high-quality raw materials, properly sanitized equipment and utensils, a clean production area, and personnel who observe good personal hygiene practices. These measures are critical in preventing contamination and ensuring the safety and quality of food products.
The discussion also focused on product standardization, emphasizing the need for consistent recipes, accurate ingredient measurements, standardized product weights and quantities, and proper documentation of raw material sources. Standardization ensures uniform product quality, enhances consumer confidence, and facilitates future regulatory compliance.
Another key topic was shelf-life determination, where Dr. Sulabo explained how proper packaging and storage significantly influence product stability and safety. She introduced suitable packaging options, including retort packaging, canisters, and canning techniques, as well as freezing, an effective preservation method that extends shelf life while maintaining quality.
The resource speaker also discussed the importance of developing compliant food labels. She explained that labels should accurately indicate the product name, a complete list of ingredients, net weight, manufacturing and expiration dates, batch or lot number, storage instructions, manufacturer's information, and allergen declarations. Participants were reminded that proper labeling not only complies with food regulations but also provides consumers with essential product information and promotes food safety.
As part of the training, participants engaged in a hands-on cooking activity in which they prepared Ginataang Hipon (Pinayte) and Ginataang Bituo using their existing recipes and processing methods. During the practical session, Dr. Sulabo closely observed each step of the preparation and provided technical recommendations to further improve the products. She identified potential food safety concerns, including proper ingredient handling, cooking temperatures, and sanitation practices. She also suggested recipe enhancements and alternative ingredients to help reduce production costs without compromising product quality, taste, or safety. Her recommendations encouraged participants to explore locally available, cost-effective ingredients while maintaining product consistency and consumer acceptability.
The training concluded with an open forum, during which participants actively raised questions regarding product processing, recipe standardization, packaging options, labeling requirements, preservation methods, and shelf-life concerns. Dr. Sulabo addressed each concern by providing practical and science-based recommendations applicable to small-scale food enterprises.
