National Conciliation and Mediation Board
Regional Branch No. 5
11 March 2021
Livelihood program on food preservation highlights RB5’s women’s month celebration
Legazpi City – Regional Branch 5 of the National Conciliation and Mediation Board initially celebrated National Women’s Month with a livelihood program on food preservation on 10 March 2021 held at the office from 8:00 am to 12:00 noon.
“During this time of pandemic, there were so many difficulties encountered by almost everyone. One of which is making ends meet. In a short span of time, families were confronted with loss of income due to retrenchment, reduced work-week, and other alternative work arrangements that impacted our way of life and our way of spending. Considering that most workers lost their jobs, family members have to find ways to augment their income. So, we included livelihood program on food preservation as a fitting way to empower the homemakers and income-earners of the family especially the women to address this problem”, said Administrative Officer IV Roslyn Borcelis in explaining the purpose for the activity.
“In this learning workshop, we are provided with practical ways to cope with food scarcity situation, or making use of what we have now to make it last for the family consumers,” she added.
Regional Branch Director Reynaldo S. Foncardas in his opening message emphasized to engage women as stakeholders of government programs and services. He said to make change a conscious effort for women to know, understand and as much as possible, in his capacity as head of the office, provide what all stakeholders need. He expressed his hopes that the participants will be able to learn from the seminar.
The resource person tapped to impart her knowledge on the topic was Ms. Josefina F. Co-Amparado, a Food Facilitator at the Alternative Learning System of the Bagumbayan Elementary School, Legazpi City. By profession, she is a registered nurse. Included under her lecture were the importance of food preservation so as to prevent or minimize undesirable changes in food by applying techniques in storage for future consumption. Under meat processing, the basic utensils and equipment and ingredients were taken up.
During the workshop, the making of skinless longanisa, quekiam, tocino and siomai were actually undertaken. Demonstration on how to do these dishes including cooking and real tasting of the food highlighted the seminar. – fin
EFLEDA A. HOURANI
REYNALDO S. FONCARDAS
Regional Branch Director