To further improve the lives of communities in MBCFI’s priority areas, PO members together with the community facilitators of MBCFI, identified sustainable livelihood options suitable for the community. Providing an alternative source of income is one strategy to lessen the environmental pressures in the area. Consistent with this strategy is the conduct of food processing training for the PO member from Mt. Calavite Wildlife Sanctuary and Ilin and Ambulong Islands.
The islands of Ilin and Ambulong have always been struggling in securing fresh water during dry season, which is why the stakeholders of the area have been growing crops that require less water and have high survival and productivity like sineguelas and peanuts. The abundance of these products in the islands provided additional income to stakeholders. However, the full potential on its economic importance was not fully utilized due to minimal knowledge of communities in the food processing of these raw materials. MBCFI provided training on sineguelas and peanut processing for the PO members of the island conducted on April 24-26, 2018 at the Barangay Hall of Barangay Ansiray, Ilin Island, San Jose, Occidental Mindoro. A total of 30 participants from the organization Nagkakaisang Samahan ng Mamamayan para sa Kagalingan ng Pamayanan (NagSaMaKaPa) participated in the training. During the training, the members formulated a Project Implementation Plan (PIP) for continuous processing activity of the PO. During the training, participants were able to make 15 jars of sineguelas jam, seven jars of sineguelas marmalade and 1.5 liters of sineguelas wine out of 15 kilos of sineguelas.
The abundance of cashew in Mt. Calavite Wildlife Sanctuary is something that the communities can be proud of. Despite the large quantity of cashew fruits, stakeholders can only utilize 20% of its potential, specifically collecting the nuts only, due to the lack of knowledge and expertise of stakeholders on the processing of the other fruit part: the cashew apple. To lessen wastage of the fruit, a food processing training was provided for them on April 18-20, 2018 the Sitio Hall of Sitio Ulasan, Brgy. Harrison, Paluan, Occidental Mindoro. A total of 33 participants were trained in the different processing techniques of cashew products. From nine kilos of cashew nuts and 20 kilos of cashew apple, they were able to produce about 20 liters of cashew wine, three jars of cashew jam, eight liters of cashew juice, eight liters cashew vinegar, four packs of cashew candy, two trays of cashew brittle, and 12 plastic containers of roasted cashew
With their new knowledge and techniques learned from the training, the two organizations can now fully utilize the potential of the abundant products to further boost their income for their organizations and communities as well.