BANI, PANGASINANโ€“ To standardize the process of mango vinegar processing and to impart more mango product ideas, the Department of Science and Technology Regional Office I (DOST-I) through its Provincial Science and Technology Center in Pangasinan (PSTC-Pangasinan) provided a training on Mango Processing specifically on mango vinegar, wine, and pastillas processing to the members of Golden West Agriculture Cooperative (GWAC) on June 23, 2021.

Golden West Agriculture Cooperative (GWAC) is a beneficiary of Community-Based Project this year. During the Technology Needs Assessment and the recently conducted Food Safety Assessment to the organization, Training on Mango Processing specifically on mango vinegar was recommended to standardize and further enhance their mango vinegar production. To maximize the use of the abundant resource of Indian mango in the area, they were trained also on how to process Mango Wine and Pastillas as an additional product line. Fifteen (15) GWAC members attended the said training.

Ms. Meryl A. Bernardino, Project Staff of PSU-DOST 1 Food Innovation Center (FIC) and Ms. Charissa M. De Vera, faculty at Pangasinan State University (PSU) Bayambang Campus demonstrated and lectured in detail about the methodologies and process of mango fruit wine making and mango fruit vinegar making. They also reiterated the basics on current Good Manufacturing Practices (cGMP) and Food Processing Hygiene. Mr. Felcris Z. Dy, faculty at Pangasinan State University (PSU) Bayambang Campus presented the process of Mango Pastillas.

These trainings may serve as a solution for the oversupply of mango products. The food products were not only preserved, but also made healthier and of greater quality. With prolonged shelf-life, local food products are available throughout the year and easier to export. Thus, increasing income and business opportunities for MSMEs.