Farmers Gain Skills in Taro-Based Product Processing through SLSU Extension Training
Farmers from Barangay Lonoy successfully completed a two-day specialized training on taro-based product processing through the extension activity titled “Specialized Training for Mastering Taro-Based Product Processing Techniques (Benchmarking in SLSU-Main Campus)” held recently at Southern Leyte State University (SLSU)–Main Campus.
The training commenced with a series of lectures that focused on the nutritional composition and health benefits of taro. Resource speaker Dr. Vernabelle Balmori emphasized the significance of taro as a nutritious food option and its potential role in promoting community health and wellness. Following this, Mr. Florencio Payac discussed the wide range of taro-based products, highlighting their preparation processes, nutritional and economic benefits, and prospects for commercialization. His session encouraged product diversification and innovation as strategies to increase taro’s marketability and economic value.
Hands-on training sessions followed, led by Ms. Roxanne Cejas and Mr. Omar Alo, who guided participants in mastering taro processing techniques. They provided demonstrations on the proper use of equipment and emphasized quality control measures, ensuring that the farmers gained both theoretical understanding and practical competence. These activities significantly enhanced the participants’ technical skills, confidence, and productivity in taro-based product development.
The second day focused on equipment utilization and further hands-on demonstrations. Under the guidance of Mr. Alo and Ms. Cejas, participants learned the proper use of dryers, including the optimal drying temperature, time, and taro chip thickness to achieve high-quality output. The session also covered equipment maintenance, safety procedures, and proper storage which are essential practices for maintaining product consistency and prolonging the lifespan of tools.
Meanwhile, Mr. Payac and Dr. Balmori conducted the training on the use of a grinder, where participants practiced operating the equipment efficiently and learned how to control speed and grinding time to achieve the desired flour texture. The speakers also underscored the importance of equipment care, safety measures, and maintenance to ensure smooth and sustained operations.
Overall, the two-day training program proved to be an enriching experience for the farmers of Brgy. Lonoy. By combining lectures, demonstrations, and hands-on activities, the program strengthened the participants’ technical capacity and confidence in taro processing. Beyond enhancing their skills, the activity empowered them to explore livelihood opportunities through taro-based enterprises, promoting community development, food security, and sustainable local industry in Southern Leyte.
