KIBAWE, Bukidnon — To strengthen the enterprise development initiatives of its beneficiaries, the Special Area for Agricultural Development (SAAD) Program Phase 2 of the Bureau of Fisheries and Aquatic Resources Region – 10 (BFAR-10), through its Provincial Program Management Support Office (PPMSO) in Bukidnon, conducted a two-day Tilapia-Based Product Development Training at the Municipal Agriculture Office (MAO) in this town.

On November 27–28, 17 members of the Romagooc Fisherfolk Association (ROFA) convened to enhance their knowledge and skills in developing value-added fisheries products that are market-oriented, cost-efficient, and sustainable.

Lea L. Bucog Technical staff of the Post-Harvest and Marketing Section (PHMS) of  BFAR-10, served as the resource speaker and provided a comprehensive orientation on current trends and market demands in fisheries product development. Key topics included the rising demand for ready-to-cook and ready-to-eat products, healthier food choices, extended shelf life, and the importance of compliant packaging and labeling. 

Participants were also guided through essential stages of product development such as market research, concept formulation, raw material selection, process design, product testing, packaging and labeling, marketing strategies, and product launching.

To enrich their learning experience, case studies of successful product innovations from various communities were presented, emphasizing the role of technology in improving product quality and production efficiency, as well as sustainability considerations such as responsible sourcing, waste minimization, and by-product utilization. Common challenges—including limited capital, fluctuating raw material supply, skills gaps, and the need for continued innovation—were likewise addressed.

ROFA Chair Jessie Pajo expressed her appreciation for the training, saying, “At first, I was hesitant because many are already producing tilanggit, and I feared our product might not stand out. But with what we learned—especially the seven processing steps—my doubts were answered. I realized that tilanggit is one of the best and simplest ways to process tilapia.”  [Nagduha-duha ko sa sugod kay daghan na man ang nag-himo ug tilanggit, nahadlok ko nga basin dili mi makapahimulos sa merkado. Pero tungod sa among nakat-unan—labina ang pito ka lakang sa pagproseso—natubag ang akong pagduha-duha. Nasabtan nako nga ang tilanggit usa sa labing maayo ug pinakasayong paagi sa pagproseso sa tilapia.]

The activity also included a hands-on session on experimental recipe formulation, where participants developed and documented their own product concepts using a standardized template. The exercise emphasized the importance of thorough and accurate documentation to support systematic testing, ensure consistency, and guide continuous product improvement.

Costing and pricing procedures for determining the Suggested Retail Price (SRP) were likewise presented. Initial costing results showed higher projected prices for dried lamayo, providing valuable insights into the importance of operational efficiency and realistic assumptions in enterprise planning. An open forum followed, allowing participants to raise practical concerns regarding ingredient substitutions and formulation adjustments, with discussions focused on ensuring that any modifications would maintain product quality and consumer acceptability.

Meanwhile, Mellia Joy R. Quezon, SAAD Marketing Assistance and Enterprise Development (MAED) staff, discussed packaging and labeling requirements, while Kheneth P. Barangot, SAAD Information Technology (IT) Officer, presented the proposed product labels designed in consultation with the association.

By the end of the training, participants successfully developed two product prototypes: Marinated Tilapia, a ready-to-cook item suitable for frozen storage, and TilaPeaNuts Mix, a ready-to-eat snack made from fried tilapia, green peas, and peanuts, ideal for local resorts and pasalubong outlets. Overall, the activity strengthened the participants’ technical capacities in value-adding, food processing, costing, innovation, and sustainability. Through this initiative, BFAR-10 and SAAD continue to empower fisherfolk associations by expanding livelihood opportunities and enhancing their market competitiveness through improved product development.