The pandemic has greatly affected aquaculture production and food systems. It has also emphasized the need for food supply and its safety. Since various technologies in fish processing and product development has been championed by DMMMSU College of Fisheries through their research works, it is only fitting for the college to share their expertise by sharing ideas related to innovative food formulation.

For this purpose, a training-workshop on ‘Value Added Preparations and Packaging for Seaweeds and Finfishes’ was conducted last June 15-17, 2021 by the College of Fisheries faculty and staff in collaboration with other colleges of the University.

The training-workshop was driven by the need to help entrepreneurs to gain knowledge and technical skills in fish processing and proper packaging of fishery products for a more sustainable food system and increased market competitiveness, thereby contributing to the overall local food security.

Dr. Jinnie R. Mamhot, Dean of the College of Fisheries, emphasized in his opening remarks that the current pandemic situation has indeed brought attention to food supply and safety as food plays a significant role in the health and wellbeing of consumers.

The training proper kicked off with an introduction on the Philippines’ fisheries resources as discussed by Mr. Cjay B. Soliven, faculty of College of Fisheries.

This was followed by a presentation of Ms. Dianne B. Advincula on food safety and good manufacturing practices (GMP).        

Moreover, the workshop on preserving techniques and packaging and labelling were conducted during the afternoon session on day one by Dr. Aurora P. Afalla and Ms. Dianne B. Advincula.

On the second day of the training workshop, Mr. Russel Remiendo, Ms. Febbie L. Burgos, Ms. Edna S. Aloot and Ms. Frejie S. Pacudan , discussed the significance and techniques of bangus deboning, deboned-marinated bangus and smoked bangus.

On the third day, Ms. Edna S. Aloot focused her discussion on the step-by-step production of seaweed noodles and seaweed chips.

The workshop culminated through a presentation and evaluation of outputs by the participants and the event was closed with remarks by the BSF Chair, Prof. Valentino V. Prado, stressing the importance of the high-quality outcomes of the project.  (Zander Christopher Mercado)