Food Processing Training on Value-Adding of Bamboo Shoots for IPs and Women in Manolo Fortich, Bukidnon
Northern Mindanao Food Innovation Center
Bamboo shoots are very abundant but highly underutilized in Manolo Fortich. It is planted along the riverbank area of Mangima, Manolo Fortich, initially identified to have an estimated number of 153 clumps. Moreover, bamboo shoots are a potential crop that can be processed into various products of different functionalities, such as contributing to food security and malnutrition in the community. With the abundance of produce in the municipality, organizations have taken an interest in venturing into the processing of the crop.
The Manolo Fortich Women’s Association (MFWA) is among the many organizations who has expressed its interest in bamboo shoots processing. The MFWA is a local start-up organization that aims to raise women’s visibility. The start-up organization assessed their need for training assistance for Bamboo Shoots Processing since the raw material is available and abundant in their locality. This project aims to assist the organization in its advocacies: utilizing local resources for value addition as a source of their income and economic development.
In connection with providing opportunities, the University of Science and Technology of Southern Philippines (USTP) is pursuing to offer entrepreneurs the opportunity to maximize their business potential through the university’s different services. One of the pillars that enable the University to do this is research propelled by real-life industry needs. The Northern Mindanao Food Innovation Center (NMFIC), one of the centers in the University, aims to develop and transfer new food products and processes. In addition, USTP Cagayan de Oro’s Department of Food Science and Technology, in collaboration with the Office of the Extension of the University, offers programs to extend services to organizations and communities in the region. Hence, this project is organized to aid the Manolo Fortich Women’s Association members to gain skills in bamboo shoots processing.
The project consists of three phases. Phase 1 of the training is the pre-implementation phase, wherein it consists of lectures about bamboo shoots. The training included the introduction of the concept of bamboo shoots processing and its other food derivatives. Phase 2 comprises the training on current Good Manufacturing Practices (cGMP) and the hands-on training on bamboo shoots processing. In addition, it involves training on different ready-to-eat bamboo shoots products. Phase 3 involves technical services evaluation. After conducting Phase 2, the training participants evaluate the whole training process and ask for consultations regarding their food products.
Phase 1 of the training is focused on introducing bamboo and bamboo shoots and other possible food product innovations from bamboo shoots. The trainer, Ms. Erlyn Grace Aguilar, discussed the composition of bamboo, the introduction to bamboo and bamboo shoots, the potential of bamboo shoots in the global market, and the safety of bamboo shoots from cyanide content. Ms. Crisline Mae Alhambra discussed the different product concepts and innovations produced from the edible bamboo shoots, such as pickles, ready-to-eat food, and other shelf-stable food processes that could help the participants create value-adding products.
Ms. Alhambra talks about the different food products from bamboo shoots
Phase 2 of the training comprises the current Good Manufacturing Practices (cGMP) seminar and the hands-on training on bamboo shoots processing. Ms. Wiliva Andoy discussed the overview of cGMP and how important this practice is in a manufacturing plant or by just dealing with food products. Moreover, the trainers, Ms. Erlyn Grace Aguilar and Ms. Crisline Mae Alhambra, facilitated the bamboo shoots processing for the participants. The products created were Bamboo
Shoots in Brine and Pickled Bamboo Shoots.
Pickled Bamboo Shoots and Bamboo Shoots in Brine output of the participants
Hands-on training on the Bamboo Shoots Processing
Phase 3 of the training was the evaluation process, wherein the participants evaluated the whole activity and the technical services rendered by the trainers. Moreover, this phase was also an opportunity for the trainers to provide technical consultancy services to participants who needed advice or consultation regarding their existing food products.
The Manolo Fortich Women’s Association participants with their produced products