A back-to-back post-harvest training activities were conducted in the provinces of Ifugao, and Mountain Province, recently. This is part of the continuous effort of the Bureau of Fisheries and Aquatic Resources (BFAR-CAR) under its Extension Service Education and Training Services. An annual activity that aims to equip local fisherfolk households with essential skills in fish processing, catch waste reduction, and value-added product development.
Enhancing skills in value-adding and fish processing is among the lucrative activities of fisherfolk providing additional income opportunities and at the same time improving food availability and repurposing unmarketable tilapia from harvest due to its smaller sizes (usually 6-9pcs/kilo).
Participants of the training sessions in Mt. Provinces were taught proper fish handling, processing, and shelf-life extension. BFAR personnel Kristeen B. Kiw-is of the Fisheries Post-Harvest and Management Services (FPHMS) and Roda F. Lampitao of the Provincial Fisheries Office of Mountain Province led the discussions on the said topics.
After this, Janet S. Daguio, another BFAR personnel, led the hands-on demonstrations where participants were able to learn the process and techniques by doing. This is to develop their skills from what they have learned in using fish-based products, including Tilapia Ice Cream, Fish Balls, Fish Kikiam, Smoked Tilapia, Marinated Fish, Tilapia Noodles, and Fish Lumpianada.
Municipal Agriculturist Joel C. Faroden of Sabangan, Mountain Province emphasized the importance of post-harvest techniques in minimizing losses and increasing the economic potential of fishery products.
Meanwhile, in Ifugao, a similar training was conducted in Poblacion, Mayoyao. Municipal Councilor Eugene Lim-ang and Municipal Coordinator for Fisheries Rufino Gumuluang stressed the role of post-harvest techniques in improving fish supply stability and marketability.
The same lectures were discussed by the training facilitators Marvin Punno, and Maricel Terrado from the Provincial Fisheries Office of Ifugao together with Daguio and Kiw-is. Then hands-on demonstrations and exercises were conducted to guide the participants in fish deboning, preservation, and processing into products such as Fish Lumpianada, Smoked Tilapia, Marinated Fish, and Tilapia Siomai.
Participants acknowledged the training’s impact on reducing catch waste and enhancing food security. Mariza Briones highlighted the economic benefits of utilizing their fish harvests more efficiently, while Lidia Plumen emphasized the importance of proper fish handling to prevent contamination.
The training emphasized the importance of educating fisherfolk households on basic post-harvest practices that will allow them to generate additional income. With basic knowledge and skills in proper fish handling and processing techniques, BFAR’s initiative not only helps fisherfolk develop their capability, but also helps to reduce post-harvest losses, make food available, and promote economic resilience in local communities. By V. Mabli (BFAR Release)
