Cordova, Cebu – On August 2, 2024, thirty-five (35) fishers from the Kapunungan sa Mananagat sa Ibabao (KAMI) and the Pilipog Fisherfolks Association (PIFA) completed a two-day training on Bangus Deboning and Smoked Bangus Processing. This training aimed to equip fishers with the skills to create value-added products from the bangus (milkfish) they culture in fish pens, offering them an opportunity to diversify and increase their income.

The program focused on building the capacity of the participants in deboning and smoking bangus, enabling them to produce a variety of marketable products from their fish pen harvests. A key component of the training involved food safety practices and hazard management. Participants learned essential techniques to maintain the safety and quality of their seafood products, ensuring compliance with regulatory standards and increasing consumer confidence.

In addition to product processing, the training included a module on accounting and business finance tailored for small-scale entrepreneurs. This was designed to help the fisherfolk effectively manage their resources, plan their operations, and ensure long-term business sustainability.

To support the launch of bangus processing within the partner POs, a complete set of equipment and kitchenware for deboning and smoked bangus processing was handed over to KAMI and PIFA by the AFOS Foundation and the Cebu Chamber of Commerce and Industry (CCCI) through the FISH Visayas Project. This provision aims to enhance the product development capabilities of the organizations, enabling them to streamline their processes and improve the quality of their bangus products.

The training was made possible through the collaboration of the FISH Visayas Project partners, including the Cebu Chamber of Commerce and Industry (CCCI), the Bureau of Fisheries and Aquatic Resources – Cebu Provincial Fishery Office (BFAR), the local government of Cordova and the AFOS Foundation. Experts facilitating the Bangus Deboning and Smoked Bangus Processing modules were Mr. Nimrod Ursura, Mr. Marcelo Carlo Ocampo, Ms. Luche Bravo, and Ms. Mikee Calibugar. Mr. James Bonda led the sessions on food safety hazards and handling practices, while Ms. Nicole Orcullo guided the participants through accounting and business finance.

With the completion of this training, all three partner people’s organizations in Cordova have now been equipped with the skills to process and add value to bangus. These organizations are now focused on expanding product development to tap into a larger market, creating a more sustainable and reliable source of income for their members.

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The Training on Bangus Deboning and Smoked Bangus Processing aspires to achieve Result Area 1: Training for fisherfolks and MSMEs and Result Area 3: Market Access of the FISH Visayas Project.