Fifteen locals from Masungi’s surrounding communities have successfully completed a three-day training at the De La Salle – College of St. Benilde (DLS-CSB) focused on upgrading the quality of their native food delicacies. The training aims to help the participants harness business opportunities brought by ecotourism potential in their communities.
The training is part of a social enterprise project between Grameen Australia Philippines, a leading microfinance institution and Masungi Georeserve Foundation.
This project is a collaborative undertaking that aims to build micro-entrepreneurs’ capacity to establish a community enterprise that will maximise their income potential from organic farming, native food production and fair trade handicrafts.
Graduating culinary students supervised by faculty members of the DLS-CSB School of Hotel, Restaurant and Institution Management (SHRIM) gave hands-on training on native food recipes that included rice cakes, herbal juices and native dishes such as adobo, tokwa’t baboy and pansit habhab.
The recipes were chosen to utilize local raw materials in the community composed mostly of vegetables, root crops and fruits, following a livelihood forum held at Masungi Georeserve earlier this year.
In addition to hands-on training in a professional kitchen-laboratory, participants learned proper food handling and safety standards in classroom sessions geared towards creating sustainable native food businesses.
The organizers aim to produce a recipe book and module that will be rolled out to all Grameen Australia Philippine centers nationwide.