The College of Home Economics and Technology (CHET) and the College of Engineering (CE), in collaboration with the Food Science Research Innovation Center (FSRIC), spearheaded a two-day Training-Workshop on Vegetable Processing, empowering participants to turn fresh vegetables into marketable products.

Held at the RSDC 105, FSRIC, and ATBI/IC, the activity accommodated 15 members from Our Farmer’s Haven. Faculty members of CHET and the CE led the sessions, teaching participants on processing techniques, including the production of kimchi, sauerkraut, vacuum-fried cabbage chips, and vegetable crackers.

This initiative is implemented under the DOST-PCAARRD funded project Agri-Innovate Project 2, in collaboration with the Food Science Research and Innovation Center (FSRIC) and in coordination with the Department of Trade and Industry (DTI).

The activity seeks to support farmers in venturing into food processing as an alternative entrepreneurial pathway, particularly during periods when the local market can no longer fully absorb their produce.

Photo courtesy of AGRI-INNOVATE Project 2