Siquijor, Siquijor – On March 27, 2025, twelve members of the Siquijor Island Fish Growers Association (SIFGA) completed a hands-on training focused on enhancing their bangus bottling processing techniques. Known for their bangus aquaculture operations, SIFGA continues to innovate by adding value through product processing—specifically, bottling bangus in oil and tomato sauce.

Hands-On Learning and Expert Feedback
A key highlight of the training was the practical session on safe and high-quality bangus bottling, conducted with close supervision and technical input from the FISH Visayas Project partners. These included the Siquijor Chamber of Commerce and Industry, DA-BFAR Siquijor Provincial Fishery Office, DOST Siquijor Provincial S&T Office, and DTI Siquijor Provincial Office.Participants presented their existing standard production processes, walking partners through each step from preparation to packaging. A feedback session followed, where technical experts offered concrete suggestions for improvement—soon to be integrated into SIFGA’s operations.

Improving Product Quality and Market Readiness
To support proper labeling and meet food safety standards, SIFGA’s bottled bangus products underwent chemistry laboratory testing. The results enabled the association to include accurate nutritional information on their product labels, further enhancing the credibility and market appeal of their offerings.By the end of the training, the association produced 50 bottles of bangus in oil and tomato sauce. These were later showcased at the AFOS Foundation booth during the DOST Regional Science, Technology, and Innovation Week 2025, held from April 23–25 at Ayala Central Bloc, Cebu IT Park, Apas, Cebu City.

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The Training on Product and Skills Enhancement in Bangus Bottling Processing in Siquijor aspires to achieve Result Area 1: Training for Fisherfolk and MSMEs and Result Area 3: Market Access under the FISH Visayas Project.