As part of its ongoing commitment to empower local agri-aqua stakeholders, the Food-on-the-Road Innovation and Processing (FoodtrIP) Project hosted a comprehensive, full-day training session at Capiz State University (CapSU)-Dayao Satellite College, bringing together 15 micro, small, and medium enterprises (MSMEs) from Roxas City to advance their knowledge and skills.
Participants engaged in two in-depth sessions on food safety, innovative processing technologies, and strategic packaging solutions that can help them enhance product quality and market competitiveness.
The session on “Enhancing MSMEs’ Food Safety and Productivity through FoodtrIP,” in particular, introduced the key technologies in the FoodtrIP facility, focusing on proper handling, pre-processing, and vacuum-frying of agri-aqua products. A facility tour was held, and hands-on equipment demonstrations provided practical insights into adopting more sustainable, high-quality processing methods to elevate their product lines.
Bottom photo: MSME participants were given a hands-on demonstration of vacuum-frying led by Mr. Mark John A. Deloria, Project Technical Asisstant II.
Under the guidance of Engr. Louella P. Dadivas, food safety expert from CapSU Dayao Satellite College, participants received a comprehensive orientation on essential food safety principles based on the “Five Keys to Food Safety”: keeping clean, separating raw and cooked foods, cooking thoroughly, maintaining safe temperatures, and using safe raw materials. Engr. Dadivas also delved into the practical application of current Good Manufacturing Practices (cGMP), emphasizing key areas such as facility management and compliance with the Food Safety Act of 2013 (RA 10611).
Moreover, the“FoodtrIP Packaging and Labelling” session was conducted to equipped MSMEs with the knowledge to choose appropriate, cost-effective packaging materials tailored for both conventional and vacuum-fried products, as well as other locally made goods, facilitated by Provincial Science and Technology Director Juafe M. Abareles of DOST Capiz. Labeling practices aligned with national food safety standards, empowering participants to market their products with greater compliance, confidence, and consumer appeal, were also discussed.
The FoodtrIP Facility – Frying Module is a mobile, modular food processing unit developed by Department of Science and Technology-Industrial Technology Development Institute (DOST-ITDI) to support the agri-fisheries sector with science, technology, and innovation (STI)-based interventions. Designed for on-site value-adding, the facility includes essential equipment such as raw material pre-processing stations, vacuum and conventional fryers, cold storage, and packaging systems—bringing versatile frying capabilities closer to farming and fishing communities.
Through combining technical knowledge with hands-on experience, FoodtrIP training sessions sparked a renewed sense of enthusiasm among local enterprises.
This empowerment aims to help MSMEs develop safer, value-added products and expand their reach through the adoption of innovative, market-ready technologies. (RGMCAlano,GRMarcon/DOST Capiz)