La Libertad, Negros Oriental – On October 24, 2024, twenty-seven (27) trainees from BUGSAY Mangingisda chapters completed a three-day training on fish processing for bottled sardines and squid, initiated through the FISH Visayas Project. This training aims to create an additional income stream for fisherfolk associations through value-added fish processing.

La Libertad, Negros Oriental, is home to six coastal barangays, where local fisherfolk primarily catch Malangsi (Herring), Gutob (Rastrelliger kanagurta), and squid. Although these species are often caught in large quantities, the lack of post-harvest processing facilities leads to fish surplus, which drives down prices and negatively impacts the earnings of both fishermen and sellers.

Product development is a key intervention to address the issue of fish surplus by creating marketable products. This training builds on foundational activities initiated through the project, including a benchmarking visit to seafood processing facilities in Negros Oriental and a food safety training facilitated by the Department of Science and Technology. The fish processing training provides a solid foundation for BUGSAY Mangingisda chapters to add value to their catch, regardless of quantity, by developing products that are ready for the market. The initiative also aims to create employment opportunities for fisherfolk, particularly for their spouses.

Throughout the training, participants gained hands-on experience in processing raw materials into value-added products. They learned how to select and prepare the ideal sardine size and quality, apply proper cutting and processing techniques, measure ingredients accurately, and safely operate equipment such as pressure cookers, steamers, and gas stoves. Guided by DA-BFAR Region VII technical experts, they also refreshed their knowledge of food safety practices, focusing on critical control points to ensure both product quality and safety.

As part of the project, the fisherfolk associations received full support for their small-scale fish processing enterprise, including a technical manual on fish processing, starter packs with essential equipment and materials such as personal protective gear (hairnets, masks, gloves), glass jars, food handling tools, cooking equipment (pressure cooker, LPG tank, stove, steamer), packaging tools (digital scale, plastic sealer, heat gun), and furniture (tables, chairs, chest freezer).

To ensure long-term success, the trainees established the ‘La Libertad Fish Processors Association’ and elected officers through democratic voting. A Project Management team was formed to oversee the Malangsi and Squid Bottling business, with committees for finance, production, and marketing. Each committee has a designated head and members, ensuring clear roles and fostering efficient, collaborative operations that support the project’s sustainability.

Notably, the training is made successful through the collective efforts of the FISH Visayas Project partners, including DCCCO Multipurpose Cooperative, DA-BFAR Region VII and Negros Oriental Provincial Fishery Office, LGU La Libertad, and AFOS Foundation.

In essence, the training program empowers fisherfolk to enhance income generation for their families, capitalize on peak season catches—particularly Malangsi and squid, and promote entrepreneurship, innovation, and resilience within the fishing community.

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The Effective Food Processing Practices: Fish Processing Training on Bottled Sardines & Squid for POs in La Libertad, Negros Oriental aspires to achieve Result Area 1: Training for fisherfolks and MSMEs and Result Area 3: Market Access of the FISH Visayas Project.