USTP Oroquieta leads extension initiative turning local resources into economic opportunities
By Mark Kevin Bendijo, DTLE Instructor, USTP Oroquieta
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The University of Science and Technology of Southern Philippines in Oroquieta, Misamis Occidental (USTP Oroquieta) in partnership with the Department of Trade and Industry – Lanao del Norte (DTI-LDN) led a community extension initiative aimed at transforming local resources into economic opportunities through a two-day training program held on May 25–26, 2026, in Barangay Tugar, Kauswagan, Lanao del Norte. The training program was designed to enhance food processing skills and promote food safety among community residents, equipping them with practical knowledge that can support livelihood development and entrepreneurship.
The first day featured a Food Handling and Food Safety Seminar-Workshop, while the second day focused on a Skills Enhancement Training on Crunchy Squash Cookie Making. The program forms part of USTP Oroquieta’s continuing extension efforts to empower communities through knowledge transfer, capacity building, and sustainable livelihood initiatives.
Leading the training was Ms. Ma. Liberty B. Doncillo, Head of the Research, Innovation, and Extension Section, and Mr. Florante Mante, Food Processing and Technology Instructor. The resource persons shared their expertise in food processing, food safety, and entrepreneurship, guiding participants in transforming locally abundant squash (kalabasa) into a nutritious and marketable food product.
The training highlighted the importance of value-adding agricultural commodities, particularly squash, which is widely cultivated in the area but often faces market oversupply and post-harvest losses. By processing squash into Crunchy Squash Cookies, participants learned how local crops can be converted into higher-value products with greater market potential.
Through hands-on demonstrations, Mr. Mante walked participants through the step-by-step process of preparing Crunchy Squash Cookies, from ingredient preparation and mixing to baking and packaging. Community members gained practical skills in recipe formulation, baking techniques, product presentation, and quality enhancement, opening opportunities for small-scale food enterprises and additional household income.
Complementing the product development training was an intensive seminar on food handling and food safety by Ms. Doncillo. She emphasized the importance of maintaining proper hygiene and sanitation practices throughout the food production process to ensure consumer safety and product quality. Topics discussed included personal hygiene, proper food storage, contamination prevention, safe food preparation procedures, and good manufacturing practices.
The initiative reflects USTP Oroquieta’s commitment to extending the benefits of higher education beyond the classroom by addressing the needs of partner communities through responsive and relevant extension programs. Through strategic partnerships and active community engagement, the campus continues to serve as a catalyst for sustainable development, helping transform local resources into opportunities for economic growth and improved quality of life.
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