Villa Flora M. Rosos

In response to a request from the local indigenous community in Jasaan, Misamis Oriental, the Bureau of Fisheries and Aquatic Resources Regional Office No. 10 (BFAR-10), through the Provincial Fisheries Office (PFO) Misamis Oriental, conducted a specialized Training on Value-Added Tilapia on August 8, 2025, in Barangay Natubo, equipping participants with innovative processing skills to enhance income and livelihood opportunities.

The highlight of the training was a hands-on product demonstration led by Dr. Noel M. Saldajeno, Chief of the Regional Fisheries Training and Fisherfolk Coordination Division (RFTFCD), who guided participants in preparing three innovative tilapia-based products: Tilapiang Siomai (dumplings made of minced tilapia), Cheese Fish Lumpia (fish and cheese wrapped in a spring roll), and Longganisang Hubad (skinless Filipino-style sausage made out of fresh tilapia). These dishes were chosen for their wide market appeal, affordability, and ease of preparation, providing the community with practical skills to create market-ready products and increase income potential.

A total of 20 participants of the Barangay Natubo Group of Indigenous People Association Inc., a Securities and Exchange Commission (SEC)-registered organization composed of 137 members (48 male and 89 female), participated in the training. The group represents a vibrant sector of the local community with a strong interest in sustainable livelihood ventures tied to the region’s abundant fishery resources.

During the activity, Dr. Saldajeno emphasized the importance of value-adding in fisheries. “Fresh fish is a staple in our markets, but when we process it into innovative food products, we open new opportunities for higher earnings and broader consumer reach,” he said. “This training is designed to empower communities to transform raw produce into something more competitive and profitable value – added products,” he added. 

The Provincial Fisheries Office in Misamis Oriental underscored that the training aligns with the Bureau’s  continuing mission to increase economic benefits and improve livelihood especially the small-scale fisherfolk. By targeting indigenous and rural communities, the agency ensures that technical knowledge and livelihood skills reach those who can benefit most from them.

The training encouraged participants to explore entrepreneurial opportunities using the skills they acquired. By leveraging local resources like tilapia, communities can develop micro-enterprises that support household income while contributing to the growth of the local economy.

The training wrapped up with a product tasting session, allowing participants to sample the prepared dishes and ignite discussions on potential market opportunities. Many showed interest in launching small-scale production and selling within their barangay and nearby towns, demonstrating BFAR’s continued dedication to empowering fisherfolk and indigenous communities and transforming locally sourced fish into sustainable livelihoods.