In line with its commitment to providing essential skills and services to various community sectors, the Guimaras State University College of Teacher Education (GSU CTE) Bachelor of Technology and Livelihood Education (BTLEd) conducted a Food Processing Skills Training on Salted Egg Making in Barangay Cabano, San Lorenzo, Guimaras, from July 17-18, 2023. This initiative aimed to empower local residents with skills that could support income generation and sustainable development.
GSU CTE-BTLEd recognizes that training in food processing, such as salted egg production, aligns with Sustainable Development Goal 8 (SDG 8) – Decent Work and Economic Growth. By equipping participants with skills that can facilitate self-employment and potential business ventures, the training program contributes to creating livelihood opportunities for community members.
The two-day training was organized in collaboration with Bethlehem Foursquare Gospel Church and led by Instructor Gilbert Amistas, who provided in-depth discussions on the fundamentals of food processing, focusing on the techniques and benefits of salted egg production. Amistas highlighted how processed foods, like salted eggs, can contribute to community businesses by offering income-generating opportunities and helping fulfill market demands.
Dr. Margie Y. Dela Cruz also delivered a session on egg preservation techniques, discussing methods such as freezing and dehydrating, as well as best practices for packaging and maintaining food sanitation. Her insights underscored the importance of food safety in sustaining the quality and appeal of processed products.
On the second day, the trainers, including Instructor Agusto Y. Yanguas, conducted a live demonstration of the salted egg-making process. This session included a teach-back segment where participants were able to practice their new skills under the guidance of the trainers. Following the demonstration and an interactive Q&A session, participants were given the chance to apply what they had learned through hands-on practice, performing each step of the salted egg-making process.
By the end of the training, participants showed competency in the skills taught, displaying confidence and practical knowledge in salted egg production. This training initiative not only provided valuable skills but also supported the community’s potential for economic growth through food processing ventures.
