20/04/2026
๐๐ฆ๐ฉ๐จ๐ฐ๐๐ซ๐ข๐ง๐ ๐๐จ๐๐๐ฅ ๐๐ ๐ซ๐ข๐๐ฎ๐ฅ๐ญ๐ฎ๐ซ๐
๐๐ฎ๐ซ๐ง๐ข๐ง๐ ๐๐ฎ๐ซ๐ฉ๐ฅ๐ฎ๐ฌ ๐ข๐ง๐ญ๐จ ๐๐ฎ๐๐๐๐ฌ๐ฌ: ๐๐๐๐ ๐๐๐๐๐ฌ ๐-๐๐๐ฒ ๐๐๐ง๐ ๐จ ๐๐ซ๐จ๐๐๐ฌ๐ฌ๐ข๐ง๐ ๐๐ซ๐๐ข๐ง๐ข๐ง๐ ๐ญ๐จ ๐๐จ๐จ๐ฌ๐ญ ๐๐จ๐๐๐ฅ ๐
๐จ๐จ๐ ๐๐ง๐๐ฎ๐ฌ๐ญ๐ซ๐ฒ
The ๐ฟ๐๐ฅ๐๐ง๐ฉ๐ข๐๐ฃ๐ฉ ๐ค๐ ๐๐๐๐๐ฃ๐๐ ๐๐ฃ๐ ๐๐๐๐๐ฃ๐ค๐ก๐ค๐๐ฎ (๐ฟ๐๐๐) facilitated a four-day training on mango processing in partnership with ๐๐๐๐๐ฉ๐๐ค๐ช๐จ๐ ๐พ๐ค๐ค๐ฅ๐๐ง๐๐ฉ๐๐ซ๐, headed by ๐๐๐ฃ๐๐ง๐๐ก ๐๐๐ฃ๐๐๐๐ง ๐ผ๐ง๐ฉ๐ช๐ง๐ค ๐ฝ. ๐๐๐๐๐ช, with resource speakers from the ๐๐ฃ๐จ๐ฉ๐๐ฉ๐ช๐ฉ๐ ๐ค๐ ๐๐๐๐๐ฃ๐ค๐ก๐ค๐๐ฎ ๐๐ฃ๐ ๐ฟ๐๐ซ๐๐ก๐ค๐ฅ๐ข๐๐ฃ๐ฉ (๐๐ฟ๐๐). The activity aimed to enhance the technical capabilities of participants while promoting innovation, product diversification, and sustainability in the local food industry.
During the opening program, ๐๐ฃ๐๐ง. ๐
๐๐ฎ๐๐๐ง๐จ๐ค๐ฃ ๐๐๐๐๐ค๐ง๐๐ฃ๐, Officer-in-Charge (OIC) Provincial Director of the ๐ฟ๐๐๐ ๐๐ง๐ค๐ซ๐๐ฃ๐๐๐๐ก ๐๐๐๐๐ฃ๐๐ ๐๐ฃ๐ ๐๐๐๐๐ฃ๐ค๐ก๐ค๐๐ฎ ๐๐๐๐๐๐ (๐๐๐๐)โ๐พ๐๐๐๐ฎ๐๐ฃ, emphasized the importance of mango processing as a strategic intervention to strengthen the agricultural sector. He highlighted that ๐ต๐ณ๐ข๐ฏ๐ด๐ง๐ฐ๐ณ๐ฎ๐ช๐ฏ๐จ ๐ง๐ณ๐ฆ๐ด๐ฉ ๐ฎ๐ข๐ฏ๐จ๐ฐ๐ฆ๐ด ๐ช๐ฏ๐ต๐ฐ ๐ฉ๐ช๐จ๐ฉ-๐ท๐ข๐ญ๐ถ๐ฆ ๐ฑ๐ณ๐ฐ๐ฅ๐ถ๐ค๐ต๐ด ๐ฎ๐ช๐ฏ๐ช๐ฎ๐ช๐ป๐ฆ๐ด ๐ฑ๐ฐ๐ด๐ต-๐ฉ๐ข๐ณ๐ท๐ฆ๐ด๐ต ๐ญ๐ฐ๐ด๐ด๐ฆ๐ด ๐ข๐ฏ๐ฅ ๐ฑ๐ณ๐ฐ๐ท๐ช๐ฅ๐ฆ๐ด ๐ง๐ข๐ณ๐ฎ๐ฆ๐ณ๐ด ๐ธ๐ช๐ต๐ฉ ๐ฎ๐ฐ๐ณ๐ฆ ๐ด๐ต๐ข๐ฃ๐ญ๐ฆ ๐ช๐ฏ๐ค๐ฐ๐ฎ๐ฆ ๐ฐ๐ฑ๐ฑ๐ฐ๐ณ๐ต๐ถ๐ฏ๐ช๐ต๐ช๐ฆ๐ด, ๐ฑ๐ข๐ณ๐ต๐ช๐ค๐ถ๐ญ๐ข๐ณ๐ญ๐บ ๐ฅ๐ถ๐ณ๐ช๐ฏ๐จ ๐ฑ๐ฆ๐ข๐ฌ ๐ฉ๐ข๐ณ๐ท๐ฆ๐ด๐ต ๐ด๐ฆ๐ข๐ด๐ฐ๐ฏ๐ด ๐ธ๐ฉ๐ฆ๐ฏ ๐ฎ๐ข๐ณ๐ฌ๐ฆ๐ต ๐ฑ๐ณ๐ช๐ค๐ฆ๐ด ๐ต๐ฆ๐ฏ๐ฅ ๐ต๐ฐ ๐ฅ๐ฆ๐ค๐ญ๐ช๐ฏ๐ฆ.
The training integrated both theoretical and practical components to equip participants with essential knowledge and hands-on skills. Lecture sessions covered the step-by-step processing of various mango products, including dried mango, mango leather, mango juice, and mango purรฉe. Key topics such as quality control, and standardized processing procedures were also discussed. These were reinforced through interactive discussions and hands-on return demonstrations, enabling participants to apply the techniques and ensure product consistency and quality.
At the conclusion of the training, Certificates of Appreciation were awarded to the resource speakers by ๐๐๐จ๐ฉ๐ค๐ง ๐๐ค๐จ๐จ ๐๐๐จ๐ช๐๐ก๐ก๐ค, ๐๐ค๐ช๐ฃ๐๐๐ง ๐๐ฃ๐ ๐๐๐ฃ๐๐ค๐ง ๐ฝ๐ช๐จ๐๐ฃ๐๐จ๐จ ๐๐๐ฃ๐๐๐๐ข๐๐ฃ๐ฉ ๐พ๐ค๐ฃ๐จ๐ช๐ก๐ฉ๐๐ฃ๐ฉ of Lighthouse Cooperative, together with Assistant General Manager Patrick Ventura. The cooperative expressed its gratitude to DOST and the speakers for their support and expertise. The training also served as a refresher course among Lighthouse Cooperative employees involved in food manufacturing, strengthening their adherence to standardized processes and enabling them to further enhance the quality and consistency of existing mango products.
