MSUN ATBI Conducts Tilanggit Processing Training for KAAGAP CLA of Lugait, Misamis Oriental

Written by Dante Quiao Suminguit

In response to the request of the KAAGAP Consumers Livelihood Association (CLA) for skills development in value-adding practices for tilapia, MSUN ATBI facilitated a two-day Technology Business Incubation Training on Tilanggit Processing from Farm-Raised Tilapia on July 10–11, 2025, at the SMFT Conference Room and the Mini-Fish Processing Facility, MSUN. This initiative stemmed from KAAGAP CLA’s acquisition of 4,000 tilapia fingerlings from MSUN through ATBI and CARES. In line with their enterprise development goals, the association intends to utilize a portion of the harvested tilapia for Tilanggit (dried tilapia) production, while the majority will be grown to marketable size for fresh fish sales. To support this, MSUN ATBI designed a training program to enhance the group’s technical know-how and entrepreneurial capacity.

The training included both lectures and hands-on sessions covering food safety and Good Manufacturing Practices (GMP) in fish processing, post-harvest practices for freshwater fish species, packaging, labeling, and compliance standards for market-ready products, and cost management and pricing strategies for community-based enterprises. The program commenced with an opening prayer and the singing of the Philippine National Anthem, followed by a program rationale delivered by Prof. Gaily Jubie S. Hontiveros, Project Staff of MSUN ATBI, who emphasized the importance of value-adding technologies like Tilanggit processing in improving livelihoods and promoting rural development.

The first session on Food Safety and GMP was conducted by Prof. Brigida Q. Alas, faculty of the College of Business and Information Technology and collaborator of MSUN ATBI, who discussed sanitation protocols, hazard prevention, and quality assurance measures to ensure compliance with food safety standards. This was followed by a lecture from Ms. Rowelyn Sargadillos, Manager of the Mini-Fish Processing Facility and faculty of the College of Fisheries and Marine Sciences, focusing on post-harvest handling of tilapia, with a detailed discussion on proper Tilanggit processing, drying, and preparation techniques.

In the afternoon, participants proceeded to a hands-on session at the Mini-Fish Processing Facility, guided by Ms. Sargadillos and assisted by fish processing experts Ms. Lorecris Siadan and Ms. Jossie Ragmac, where they were walked through the actual steps of transforming fresh tilapia into Tilanggit. Through this training, KAAGAP CLA members are expected to gain the skills and knowledge necessary to establish a viable Tilanggit enterprise, further strengthening their capabilities under the Technology Business Incubation Program and contributing to sustainable community-based agri-aqua enterprise development.