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With the collaboration of the Local Government Unit of Cervantes, The Department of Science and Technology in the person of Mr. Arthur Alviar, and the Pangasinan State University in the person of Dr. Veronica C. Austria and Dr. Vilma M. De Vera, a three day skills training on Mango processing was conducted on May 24-26, 2016 at the Lepanto Hall, third floor of the Municipal Building. It was attended by 20 participants from the different barangays.

The participants were trained on how to make the following product lines such as mango jam, chutney, vinegar, and juice out of Indian mango, at the same time, the trainers taught the participants how to do simple costing and pricing of their products. In addition, Food Safety was also imparted to the participants by Dr. Gloria D. Tuazon of ISPSC, Sta. Maria campus.

Considering the whole of region, there is sufficient supply of Indian mango however, there is also low consumption and low export quality resulting to high percentage of wastagedue to rotting and unpicked when ripe particularly during its peak. Thus, the development of products from Indian mango aims to minimize the percentage of wastage of mangoes when ripe and to provide extra income and additional employment to participants. The abundance of Indian mango during its peak season can result to an income generating venture that will improve the living condition of the people in the municipality.

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