Small Calamansi Processors undergo training on processing standards
Posted by LSFM PhilDHRRA on Mar 20, 2010
Kabasalan, Zamboanga Sibugay—31 small calamansi processors have been trained on the Code of Practice for Calamansi Processing and Handling last 15-16 March 2010 in Mae Enterprise, Zamboanga Sibugay. Participants were members of NAZARETH Women’s Association and Zamboanga Sibugay High Value Marketing Crop Multipurpose Cooperative (ZASHIVAC).
The training-workshop was geared towards improving knowledge and skill of small calamansi farmers and processors on standards and internal quality control (IQC) mechanisms for calamansi concentrate processing. It also aimed to introduce basic concepts on social enterprise.
Session 1: Introduction to Social Enterprise
Difference between traditional business enterprise and social enterprise was discussed to kindle participants’ appreciation on Social Enterprise (SE). Cases of RIIR (Rags to Riches) and Pecuaria Helathy Rice were shared for them to relate on success stories of women’s association and small farmers group. During the discussion, some participants relate that SE entails sacrifice—that is not having a high profit at times but still distributing it appropriately to the members.
During the workshop, the participants were asked to share learnings from the discussions and identify characteristics of a social entrepreneur that would contribute in the success of their SE.
The participants shared that as social entrepreneurs, they should always be willing to learn or improve their skills, be resourceful and hardworking, be cooperative in the group’s effort. Also, as managers of SE, they should have a sense of leadership by setting examples to their members and encouraging members’ participation.
Session 2: The Importance of Product Standards
The importance of food quality and safety, and, product standardization was presented by Mr. Nonoy Villas, LSFM Regional Project Coordinator, AsiaDHRRA. He also discussed the several types of market, food certification, and traceability system.
Session 3: Specifications of Citrus Beverage Drink
The participants were introduced to Philippine National Standards (PNS) on Citrus Beverage Drink. Specifications of citrus beverage drinks vis-à-vis their current products were tackled.
Session 4: Code of Practice for Processing and Handling Citrus Beverage Products
The participants current processing and handling practices were reviewed vis-à-vis PNS-BFAD 12:2007 or Code of Practice for Processing and Handling Citrus Beverage Products.
Session 5: Planning-workshop
The planning-workshop was intended to help the participants identify recommendations on improving their product quality and safety within 1-year period.
The said training was organized by PhilDHRRA and XAES, with support from PEF-Mindanao.