Capability-Building

Training Program:
Manufacturing of
Skinless Longganisa,
Pork Tocino and
Molded Chocolate
with Seminar on
On March 9 to 11, 2017, an extension was conducted
for the members of the 4Ps in the Municipality of Balete and
Department of Trade and Industry IV-A with twelve (12)
faculty members which was conducted at Emilio S. Lim
Resort, Balete, Batangas.

Objectives

The main aim of the project is to help the Municipality of Balete to

assist and organize training on meat processing and candy making.
Specifically, to:

Train the beneficiaries in manufacturing of skinless longganisa,

pork tocino and molded chocolate.
Discuss the appropriate distribution of products from
manufacturer to end user.
Discuss the composition of price and pricing strategies.
Discuss the promotional campaigns and strategies opposite to
each of the product that will be manufactured.
Discussion of the process of enclosing the products in primary
and secondary packaging with actual demonstration
BatStateU CABEIHM Extension
 Title of the Project

Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing

Implementing College

Extension Services, Batangas State University

Partner Agency
Municipality of Balete, Department of Trade and Industry IV-A

Nature of Extension Service

Technical and Advisory Services

Number and Type of Beneficiaries

4Ps members

Faculty Members Involved

Asst. Prof. Maria Theresa G. Abiad

Mr. Elvic M. Sanchez
Mr. Lester Antenor
Mr. John Wesley Sari
Mr. Nino Pagcaliwagan
Ms. Sharmaine I. Brillo
Mr. Elroy Joseph C. Valdez
Ms. Ma. Glenda O. Casanova
Mr. Christian Rommel T. Mendoza
Mr. Arnel Mendoza
Ms. Leonna Marrien Asi
Ms. Katherine T. Arellano
2 Capability-Building Training Program: Manufacturing of Skinless
Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
 The program was conducted to help the Municipality of
Balete, Batangas to assist and organize training on meat processing
and candy making for interested members of the 4Ps in their
municipality. Various topics were discussed for them to have the
fundamentals on Manufacturing Skinless Longganissa, Pork Tocino and
Molded Chocolate. It also seeks to capacitate the members of the 4Ps
with the necessary skills and knowledge on Packaging and Marketing
their products and in the hopes that these 4Ps members may make use
of their newly acquired skills to put up a business and improve their
lives.

Events

Day 1: Manufacturing of Skinless Longganisa with Seminar

on Packaging and Marketing

Registration of the
participants

Prayer: Pastor Rodrigo Gumo

3 Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
Opening Remarks: Asst. Prof. Maria Theresa G. Abiad

Hon. Leovino O. Hidalgo, Municipal Mayor, Balete,

Batangas

The participants of the

extension at Balete,
Batangas which are the
beneficiaries of the 4Ps

Highlights:

Presentation 1: Food Safety and Sanitation - Asst. Prof. Maria

Theresa G. Abiad

Asst. Prof. Maria Theresa G. Abiad discussed the different food

safety and sanitation which is an important element in food
processing. During her presentation, she reiterated the importance of
maintaining the cleanliness and orderliness of the area and the person
who conducts the food processing to ensure that the food is safe for
consumption.

Presentation 2: Basic Tools and Equipment - Asst. Prof. Maria

Theresa G. Abiad

Maam Abiad discussed the basic tools and equipment which will
be needed in the food processing. She also reiterated the specific
functions of each tools particularly the right usage of it.

After the second presentation, the snack are distributed to all the
participants and members of the extensionist.

4 Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
Presentation 3: Ingredients and Procedure - Asst. Prof. Maria
Theresa G. Abiad, Mr. Elvic M. sanchez

Maam Abiad discussed the different ingredients which will be

needed in making the skinless longganisa. Also it was discussed the
possible alternative ingredients in case that the original market are not
available in the market. These ingredients is very important in
ensuring that the finished product will of good quality. After discussing
the ingredients Maam Abiad and Sir Elvic discussed the step by step
procedure in making skinless longganisa from the mixing until the
packaging of the finished products. While presenting and discussing
the procedures, other faculty extensionists who are also there assisted
the two speaker by guiding the participants in their actual
performance.

Day 2: Manufacturing of Pork Tocino with Seminar on

Packaging and Marketing

The program of activities for the day is as follows:

Registration of
participants

Prayer: Mr. Magsino

Opening Remarks: Mr. Panaligan

Highlights:

5 Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
Presentation 1: Food Safety and Sanitation - Asst. Prof. Maria
Theresa G. Abiad

Ms. Abiad started

the seminar by
discussing Meat
Processing
principles. She
particularly
discussed sanitation
and hygiene issues
in both commercial
and home settings.

She then followed this up with a description of the meat processing

guide and recipes, and gave some very important tips that help
prolong the shelf life of meat.
She also provided a
more detailed
description of the
processes that the
group would be doing
which includes
understanding
recipes and
ingredients,
measuring
ingredients, proper
storage of the
finished product,
labelling and a primer
on processing and storage temperatures. Aside from the processes,
the tools and equipment to be used were introduced. To round off the
orientation, she shared where and how to buy fresh meat, and the
right ingredients.

Presentation 2: Ingredients and Procedure - Asst. Prof. Maria

Theresa G. Abiad, Mr. Elvic M. sanchez

6 Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
Mr. Sanchez took the floor.
He reviewed the meaning of
the ingredients including
their common names.

Snacks was served

together with the
materials and tools.
After the morning
snacks, ingredients
were then
distributed.

7 Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
 The participants
combined the
ingredients by batches
and in accordance with
the mixing instructions
from the recipe. They
were guided by the
resource persons
together with the whole
IHM team that day.

8 Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
 The participants were done
mixing, and set aside their
products to cure. They then
started cleaning up and prepared
for lunch.

Lunch was served. After

lunch, evaluation sheets were
also distributed to the
participants and was collected
for feedback purposes.

9 Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
Presentation 3: Packaging and Costing Procedures - Mr. Elvic
M. Sanchez

Mr. Sanchez discussed the

packaging and costing
procedures for food
businesses. After the two-hour
discussion, pm snacks was
served towards the end.

10 Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
 The

participants then packed their processed

meats and weighed them. They were
encouraged to think about possible business
strategies. Lastly, they were given the
chance to do a simple pricing for their
products.

Ms. Casanova asked representatives from each barangay to speak in

front and address the group. After all barangays were represented, Ms.
Casanova then delivered a short closing remarks and asked Pastor
Grumo to close the Seminar with a word of prayer.

Day 3: manufacturing of Molded Chocolate with

Seminar on Packaging and Marketing
11 Capability-Building Training Program: Manufacturing of Skinless
Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
 Registration of the
participants

Prayer: Pastor Rodrigo Gumo

Opening Remarks: Asst. Prof. Maria Theresa G. Abiad
Highlights:
Presentation 1: Food Safety and Sanitation - Asst. Prof. Maria
Theresa G. Abiad
Asst. Prof. Maria Theresa G. Abiad discussed the different food
safety and sanitation which is an important element in making molded
chocolate. During her presentation, she reiterated the importance of
maintaining the cleanliness and orderliness to ensure that the food is
safe for consumption.
Presentation 2: Basic Tools and Equipment - Asst. Prof. Maria
Theresa G. Abiad
Maam Abiad discussed the basic tools and equipment which will
be needed in making the molded chocolate. She also reiterated the
specific functions of each tools particularly the right usage of it.
After the second presentation, the snacks are distributed to all
the participants and members of the extensionist.
Presentation 3: Ingredients and Procedure - Mr. Reynald
Modesto D. Ilagan
Before teaching the process in making the molded chocolate, Mr.
Ilagan give first an overview about chocolate and its health benefits.
Some important trivias and facts are also given by him to the

12 Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete
audience. After discussing those topics, he then proceeds to the step
by step process in making the molded chocolate. All of the participants
listened very carefully and attentively to Mr. Ilagan while he was doing
the discussion.
After the discussion and demonstration, Mr. Ilagan let the participants
to make their own molded chocolate by following the procedure
discussed by Mr. Ilagan. Each and every participant are given tools for
them to use in their actual performance.
After a thorough conversation about all that has been discussed,
the seminar has ended by a closing statement from Mr. Elvic M.
Sanchez, who pointed out the importance of all the presentations and
its relations in achieving the success in their municipality. He also
added that the expertise of all the speakers will be of great help to
them. After everything, it is considered an accomplished day as the
beneficiaries embraced the activity with their arms fully opened.

EVALUATION RESULT

1. Number of beneficiaries/participants who rated the

activity as:
1.1 Very good - 10
1.2 Good -6
1.3 Fair -0
1.4 Poor -0

2. Number of beneficiaries/participants who rated the

timeliness of the activity as:
2.1 Very good - 12
2.2 Good - 4
2.3 Fair -0
2.4 Poor -0

13 Capability-Building Training Program: Manufacturing of Skinless

Longganisa, Pork Tocino and Molded Chocolate with Seminar on
Packaging and Marketing
| BatStateU CABEIHM | Municipality of Balete