13 public school teachers mostly from Pugo Central National High School, with one from Candon City, were trained on Gracilaria seaweed puto-making, DMMMSU’s research-based technology ready for dissemination, at the College of Education- Laboratory High School Food Laboratory, DMMMSU-SLUC, Agoo, La Union last August 23 to 24, 2024. They were also trained on other food technologies.

The Bachelor of Technology Education (BTLED) Department spearheaded the two-day extension activity under their banner project Skills Training Initiatives in Technology for Community and Home Economics (STITCH) led by the Program Chair and Project Leader, Dr. Veronica B. Carbonell. In cooperation with the Campus Extension Services and Research Offices, the project’s new direction combines NCII food processing requirements with DMMMSU’s mature technologies to cater to the certification requirements and entrepreneurial interests of diverse clientele, such as public school teachers.

Research specialists Ms. Edna Aloot and Ms. Frejie S. Pacudan disseminated their product development research on seaweed puto. At the same time, BTLED junior faculty members namely Ms. Joanna Marie Enriquez, Ms. Jessica Binha-on, Ms. Elena Cayabyab, Mr. Lar Cacanando, Ms. Henesse Castillones, Ms. Joanna May Ubay, Mr. John Paul Calicdan, and Mr Cornelio B. Agno, Jr. led the processing of dried mango, Spanish sardines, dried tilapia, coco vinegar, sayote pickles, pineapple jam, and skinless longanisa, following the lecture and return demonstration format. Dr. Carbonell also discussed packaging and product labeling. (By Ronald Bustos)