SULU – Three (3) identified cooperatives went through Technology Training on Food Safety and Halal Awareness at Sumpingdan Social Hall, Brgy. Asturias, Jolo on September 27-29, 2021. The training aims to capacitate Micro, Small, and Medium Enterprises (MSMEs) with knowledge, understanding, and adherence to Good Manufacturing Practices (GMP), Hazard Analysis Critical Control Point (HACCP), and Halal compliance.

The three identified cooperatives were engaged in food processing such as Sardines Making for SWC Sardines Cooperative in Brgy. Jinggan in Panglima Estino, Chili Powder Making for Bansag Babae Cooperative in Brgy. Kasalamatan Village in Jolo, and Native Coffe (Kahawa) for Usaha Sin Anak Miskin Cooperative in Brgy. Lahing-Lahing in Omar, Sulu.

Ms. Monawara Abdulbadie, Head of Science and Technology Services (STS), specifically discussed topics on the Food Safety and Basic Food Hygiene, Basic Food Hazards, Current Good Manufacturing Practices (cGMP), and Introduction to Hazard Analysis and Critical Control Point (HACCP). Meanwhile, Hayder Dukan discussed a topic on Halal Awareness and Certification.

Moreover, the ministry will provide processing equipment for the cooperatives mentioned above to support and upgrade their production lines, receive more profit in their business, and other assistance.

MOST-BARMM continues its efforts to capacitate MSMEs in the region and promote the Halal industry to bush the economy of the Bangsamoro through Science and Technology.

AOM-IO