BUILDING ON EARLIER food safety and disaster-readiness initiatives, the Provincial Economic Development and Investment Promotions Office (PEDIPO), in partnership with the Eastern Visayas State University – Food Innovation Center (EVSU-FIC) and the Northern Samar Provincial Science and Technology Office (NSPSTO), successfully conducted a comprehensive four-day Ready-to-Eat (RTE) Champorado Product Development Workshop at the San Roque Shared Service Facility.
The activity gathered members of the San Roque Community Coco-Based Producers Association (SRCCPA) for an intensive, hands-on training focused on developing shelf-stable, safe, and nutritious food products using water retort technology. This initiative forms part of PEDIPO’s broader strategy to strengthen community-based enterprises through innovation, technology transfer, and sustainable livelihood development while also supporting disaster preparedness efforts in Northern Samar.
Leading the workshop were Mark Rumbert M. Patindol, Operations Manager of EVSU-FIC, and his team of food technologists with in-depth technical discussions
The guided participants on the standardized formulation of RTE champorado, emphasizing proper ingredient selection, precise measurement, sanitation protocols, and quality control systems to ensure product consistency and consumer safety. A major highlight was the operational testing of the water retort machine.
This hands-on exposure strengthened their understanding of critical control points and reinforced compliance with food safety standards and Current Good Manufacturing Practices (cGMP).
Through this collaborative undertaking, PEDIPO and its partners reaffirm their shared commitment to empowering local producers and advancing food innovation, an initiation that not only enhances enterprise development but also contributes to building resilient, disaster-ready communities in Northern Samar.
