SLSU Bontoc conducts Tillangit Training

Southern Leyte State University (SLSU)–Bontoc Campus, through its Research, Innovation and Extension Services (RIES), conducted a two-day training on guided tilanggit production for members of the LPC Tilapia Small-Scale Producers’ Association (SLPA) from Brgy Concepcion, Sogod, Southern Leyte on February 19–20, 2026 at the campus Fish Processing Laboratory. SLPA is supported by the Sustainable Livelihood Program of the Department of Social Welfare and Development (DSWD-SLP).

The activity, titled “Guided Tilanggit Production for Sustainable Production,” aimed to enhance the skills of local tilapia farmers by introducing improved processing techniques, food safety practices, and standardized procedures for tilanggit production.

Participants were guided through the step-by-step process of producing tilanggit, a salted and dried fish product commonly produced in coastal communities. The training included demonstrations on proper handling of raw materials, fish processing methods, drying techniques, and packaging to ensure product quality and longer shelf life.

The participants also had the opportunity to use the laboratory’s fish processing equipment, including mechanical dryers and sealing machines, allowing them to familiarize themselves with tools that could improve efficiency and product presentation.

According to the organizers, the activity forms part of the university’s continuing extension efforts to support local livelihood initiatives and strengthen community-based food production.

The LPC Tilapia SLPA supported the activity by covering operational expenses such as electricity and water and by assisting in providing a student assistant during the training.

The training also highlighted the role of higher education institutions in bridging academic knowledge with community needs, particularly in fisheries-based communities where fish processing and value addition remains an important source of income.

Through the initiative, SLSU–Bontoc aims to help local producers improve product quality, increase market competitiveness, and promote sustainable fish processing practices in the province.

This initiative aligns with several United Nations Sustainable Development Goals (SDGs), particularly  SDG 9 – Industry, Innovation, and Infrastructure, SDG 16 – Peace, Justice, and Strong Institutions, SDG 4 – Quality Education (secondary connection).