BUILDING COMPETENCY AMONG MASIPAG FARMERS THRU VALUE

ADDITION OF THEIR PRODUCT VIA PROCESSING:

A Seminar-Workshop on Good Manufacturing Practices
Kalibutan Training Center, Oringao, Kabankalan City

I. RATIONALE:

The Magsasaka at Siyentipiko para sa Pag-unlad ng Agrikultura aims to support

entrepreneurial activities of members by establishing organic quality standards among its
community-based organizations, promote business ethics and build a platform for a PO-
led marketing through the Masipag Farmers Guarantee System. Thru networking by the
MASIPAG National and the Regional Secretariats with line agencies, NGOs, etc.,
various activities had been conducted to help provide alternative sources of income.
Entrepreneurial trainings, study missions, product development activities were some of
the significant activities held in partnership with organizations above-mentioned
agencies.

From the activities conducted, the member-organizations were able to come-up

with more variety of products which the farmers themselves identified in the process
aside from the ones in which they used to make. Processed Foods, Teas, pickled products
and herbal supplements are some of the livelihood activities that the farmers are busy of.

However, knowledge in production is not the only important factor in going into
enterprising. Good Manufacturing Practices in Production and Marketing Ethics will
play a crucial role in the sustainability of the initiatives and its acceptability to the
meticulous organic and health buff market. To help sustain these PO projects especially
those of women organizations, MASIPAG POs are pushing for marketing activities like
linkaging, selling missions, participation to trade fairs and exhibits, etc. And in
connection with this, MASIPAG National organizes a Good Manufacturing Practices
Seminar in order to provide the producers with a system that will upgrade the level of
quality and acceptability of their produce consistent with MFGS/IQCS standards and
BFAD.

II. DESCRIPTION

The Seminar-Workshop covers the theory on Good Manufacturing Practices

(GMP) specifically for food products.

The acronym “GMP” ( Good Manufacturing Practice) is used internationally to

describe a set of principles and procedures which, when followed by producers, helps
ensure that the products produced will have the required quality. A bsic tenet of GMP is
that quality can not be tested into a batch of product but must be built into each batch of
product during all stages of the manufacturing process.

III. OBJECTIVES
 Generally, the activity aims to develop the quality of the products and educate the
producers on the aspects and importance of good manufacturing of organic processed
products.

Specifically, it aims to:

 Strengthen the organic integrity of the MASIPAG Processed Products.

 Expose the MASIPAG Producers on Good Manufacturing Practices
 Enhance and develop the products of farmer for MFGS.
 Establish quality control mechanisms in the production and processing of each
product.

IV. PROGRAM

PROGRAM OF ACTIVITIES
Time Activity Resource Person

Day 0
1: 00-3: 00 pm Arrival and Registration MASVIS
4: 00-5: 30 pm Preliminaries Training Participants, Ralph
-National Anthem and Weng
-Prayer
-Opening Remarks
-Briefing and Introduction
-Leveling-off
7: 00-8: 00 pm Dinner

Day 1 Recap Host Team 1

8:00am-5:00pm Workshop Groups
Plenary Presentation
-including breaks
GMP Seminar Proper
 Overview on Food safety Mr. Arnold Nayve
 Overview on Basic Food
Microbiology
 Extraneoous Matter(Filth)
in Foods
6:30 – 7:30 pm Dinner
Day 2 Recap Host Team 2
8:00am-5:00pm Continuation of GMP Lecture
 Good Manufacturing Mrs. Dulce Nayve
-including breaks Practices Philisophy
 General Guidelines of
GMP
 Overview on Sanitation
Standards Operating
Procedures
 Film Showing
 Workdhop Course and
individual planning
6:30-onwards Dinner and Socialization

Day 3 Recap Host Team 3

8:00am-5:00pm Plant Exposure KE Staff and Resource
-including breaks Speakers
Product Consultation Resource Speakers
Masipag Processing Standard Weng
Workshop (Initial Consultation)
5:00-5:30 pm Closing Ceremonies Ralph and Weng

End of Program

IV. PARTICIPANTS
Training participants will hail from the regional secretariats of MASLUZ,
MASVIS and MASMIN. It is expected that each participant was nominated by
their respective organization to attend the GMP seminar. Participating
organizations are already in product processing and have undergone at least a
training on production.