The Central Bicol State University of Agriculture (CBSUA) hosted a benchmarking activity for the Tigkal Agriculture Cooperative (TAC) at the university’s Agro-Processing and Food Technology Laboratory on July 15, 2025. The initiative aimed to strengthen the cooperative’s competencies in food processing, value-adding technologies, and product development through a guided visit to CBSUA’s specialized facilities.
TAC members and officers were given a comprehensive tour led by Plant Manager Mr. Nestor Jr. B. Kingking, who provided practical demonstrations and insights into the operations and equipment used in key processing areas. These included the Dry Processing Area, Wet Processing Facility, Sensory Room, Physicochemical Analysis Room, Quality Control Section, and Micro Laboratory. Each section highlighted the standards and protocols essential for effective food preparation and safety.
The activity was further supported by CBSUA experts, namely Julieta M. Casaul, Director of the Complementary Food Processing Facility; Alessandra D. Bautista, Program Chairperson of the DFS program; David Mark D. Diaz, Director of the Food Testing Laboratory; and Tessaliz Nova San Pascual, CEFS faculty member. They shared insights on quality assurance and product development, helping the cooperative understand how to maintain product integrity, meet safety standards, and improve production workflows. Mr. Sonny R. Corporal, CEM faculty member and consultant of the Tigkal Agriculture Cooperative, was also present during the activity.
The benchmarking session provided TAC with essential knowledge in product processing, labeling, and packaging design, key areas in improving their coco biscuits and cucumber chips. These competencies not only enhance product appearance but also ensure consumer safety, regulatory compliance, and brand identity.
Through this activity, TAC gained valuable insights into ingredient selection, process optimization, and shelf-life extension. With expert guidance from CBSUA and exposure to advanced technologies, the cooperative is now better equipped to refine its processes, develop product trademarks, and explore broader market opportunities for sustainable growth. | 𝘙𝘦𝘱𝘰𝘳𝘵𝘴 𝘧𝘳𝘰𝘮 𝘒𝘢𝘮𝘪𝘭𝘢 𝘔𝘢𝘦 𝘝𝘢𝘳𝘨𝘢𝘴, 𝘌𝘚𝘋 𝘚𝘵𝘶𝘥𝘦𝘯𝘵 𝘐𝘯𝘵𝘦𝘳𝘯
