The North Eastern Mindanao State University – Tandag Campus (NEMSU-Tandag), through its Shared Service Facilities (SSF) on Processed Food and Demo Center, conducted a series of training sessions in August 2024 to enhance the technical knowledge and entrepreneurial capacity of local farmers, women’s groups, associations, and indigenous communities.

Each training session began with community engagement activities, followed by hands-on demonstrations led by Mrs. Jenelyn Ybañez, who guided participants through the step-by-step process of commercial bread production—from ingredient selection and dough preparation to fermentation, proofing, baking, and packaging. Emphasis was placed not only on baking techniques but also on food safety, quality standards, and the use of industrial processes to ensure efficiency and consistency.

The participants, which included barangay councils, youth organizations, parish groups, and women’s associations, actively engaged in bread-making exercises, gaining firsthand experience in producing market-ready products. They also learned about the science of food preservation, shelf-life extension, and the importance of packaging and labeling in developing sustainable food-based enterprises.

This initiative reflects NEMSU’s commitment to community-responsive extension programs by making its university facilities accessible to local farmers and food producers. By equipping participants with technical skills and entrepreneurial knowledge, the project strengthens food security, supports income generation, and empowers communities in Surigao del Sur to engage in sustainable agri-food practices