The Southern Luzon State University (SLSU), through its Office of Extension Services, has equipped residents of Barangay Mabato, Mauban, Quezon with new skills for sustainable livelihood through hands-on meat processing training, held on October 10 at the Barangay Hall in partnership with the local Sangguniang Barangay.
Twenty-two community members gained practical expertise in creating popular meat products such as tocino, tapa, and longganisa. The training was designed not only to teach recipes but also to ensure the production of safe, high-quality goods.
Dr. Claire Ann M. Yao, a faculty expert from the College of Administration, Business, Hospitality and Accountancy (CABHA), led the session. Dr. Yao provided a comprehensive lecture that covered processing techniques and a crucial introduction to food safety and hygiene practices.
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Following the lecture, participants immediately applied their knowledge in a hands-on workshop. Under Dr. Yao’s guidance, they meticulously prepared ingredients, cured the meat, and processed the products, all while adhering to the food safety standards they had just learned.
This initiative underscores SLSU’s commitment to community development through opportunities for economic growth.
Article, Photos and Layout: JDMerjudio