In a strategic move to transition smallholder farming communities from primary production to community-based enterprises (CBE), the Department of Agriculture (DA)- Special Area for Agricultural Development (SAAD) Program, recently spearheaded a technology demonstration on vegetable processing in Iloilo and Antique on May 26, June 5 and 9, 2026.
The hands-on learning drew 115 members from three distinct Farmers’ Associations (FAs) across the municipalities of Batad, San Rafael, and Libertad. Executed in close coordination with the respective Local Government Units (LGUs), the training aimed to mitigate post-harvest losses and maximize the market potential of locally-grown vegetables.
Leah Danasco, a Professional Food Technologist, served as the lead Resource Speaker and facilitated the technical sessions and practical applications. The training centered on an actual, step-by-step processing procedure that transforms raw, surplus squash (kalabasa) directly harvested from the associations’ communal gardens into commercial-grade squash miki (noodles) and squash chips.
The curriculum covered processing procedures designed to preserve nutritional value of vegetables while extending shelf-life. This value-adding initiative provides a buffer against market challenges where raw crop prices typically hit record lows.
The process encompassed a comprehensive sequence from primary processing (sorting, washing, peeling), formulation and blending (squash puree turned to flour mixtures), milling and extrusion (utilizing mechanical noodlemakers for uniform cuts), and dehydration and frying (temperature-controlled cooking and drying methods).
Maylin Tendan, member of Union Libertad Farmers Irrigators Association, also partook from the training and shared her insights, “Bahol gid imaw nga bulig sa amon bukon lang sa new experience kag idea kundi pwede pa namon himuon negosyo para may income kami. Uwa kami ga expect nga pwede man gali ang noodles nga mangin masustansya dahil sa kalabasa dahil udya nagkaroon man kami it idea nga pwede man e-try ang iba nga laswa para makahimo it mas healthier pa nga mga pagkaon.”
[The training helped us in many ways. Apart from the new experiences and ideas, we also learned enterprising strategies for additional income. We didn’t expect that noodles can also be nutritious through our squash produce. Through this training, we learned that we can make use of vegetables to make our products healthier.]
By equipping the participants with localized food processing capabilities, the Program effectively transforms communal gardens from simple sustenance farming to efficient sources of income through the establishment of CBE that features nutrient-dense snack food alternatives.
Jeriesa Mae Balofiños, Marketing Assistance and Enterprise Development (MAED) Staff, highlighted the future plans anchored on this activity.
“The Squash Processing Training in Brgy. Union, Libertad, Antique was an answer to the association’s problem of squash surplus from their last harvest. This training reduces post-harvest losses through processing value-added products like squash canton and squash miki. Since processing training was already on board, the unit looked forward to a labelling and packaging training that will guide the association of the basic labelling requirements and right packaging products to use for their value-added products. We are also looking forward to consultancy training where we can get expert advice for food safety accreditations in the future.”
Moving forward, SAAD alongside LGU counterparts, will extend technical assistance focusing on product packaging, branding, food safety compliance, and direct market linkages. This intervention highlights the operational synergy between the DA and LGUs in accelerating rural development. ###
