Adoption of Rootcrop and Fruit-Based Processing Technologies Learned from Training Programs

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Esther T. Botangen Hilda L. Quindara Joyce K. Mama-o


The Benguet State University-Northern Philippine Rootcrops Research and Training Center (BSU-NPRCRTC) has disseminated processing technologies to individual household members, farmers, and associations in communities in collaboration with regional line agencies in the Cordillera Administrative Region and Region I. Fourteen trainings were conducted that focused on rootcrop-based snack items, desserts, breads, cookies, and beverages. Flour making from cassava was also introduced. A total of 487 individuals and four associations were trained. Preliminary results showed that the technologies on making ube wine, instant ginger tea, instant turmeric tea, and potato chips were adopted as livelihood enterprises. The technologies on 'ube halaya', sweetpotato juice, 'puto', 'maja', camarind, cassava flour, starch, 'pitchi-pitchi', 'kutchinta', and 'bibingka' were adopted only for household consumption and special occasions. One association improved blot drying process in potato chips production, which increased their production efficiency. Production of ube wine generated the highest returns over cash expenses at 37.82%, followed by instant turmeric and ginger tea at 28.08% and 34.08%, respectively. Lack of market promotion and limited market are the major problems that constrained the adoption of the processing technologies.

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