4Ps gets training on mango processing

Mango is one of the different fresh fruits that constitute the pride of Batangas province. With its massive productive land, the province takes pride of its finest mango fruits known for its sweet and luscious taste. Moreover, it is also a good source of vitamins, minerals, and antioxidants vital to individual health.

There are a least three types of mango that the province has, the “manggang kalabaw” or carabao mango, the pico and the indian mango. The yellow-orange skinned Philippine mango or locally labelled as “manggang kalabaw” with almost buttery texture flesh and Guinness Book of World Records’ verified sweetest in the world was the type used during the training because of its satisfying characteristics.

In an attempt to capacitate members of 4Ps of her barangay, Ms. Arlene Punio proposed the technology transfer of mango processing. The establishment of livelihood deemed necessary for a sustainable means of living is aimed with the conduct of training. Due to abundance of mango during its season in their community, Ms. Punio held its processing appropriate to the non-employed persons who seek source of income for living.

Technology on processing mango nectar, mango jam and mango flan has underscored the training facilitated by Ms. Claire S. Zubia of the University of the Philippines Los Baños College of Agriculture and Food Science. Good manufacturing practices to uphold product quality and consistency including products’ health benefits, costing, product packaging and labelling were also imparted to participants.

Livelihood potential of mango processing was also detailed by the expert given the market situation and extensive demand for it. Trained participants evidenced learning thru satisfactory evaluation results.|