To enhance the livelihoods of rural farmers and promote sustainable agricultural practices, the college conducted a Training on Value Adding for Strawberry and Mulberry on February 19-21, 2025, at the Rizal Campus-Food Processing Building. This initiative, primarily aimed at mulberry farmer-beneficiaries, provided essential knowledge and hands-on experience in mulberry processing, with the goal of expanding product lines and increasing farmers’ income.

The training commenced with a lecture on Good Manufacturing Practices in Food Processing, by Dr. Lesley Dale G. Umayat, the Director for Food Science Research and Innovation Center at Benguet State University, emphasizing the importance of hygiene, safety, and quality control in food production. Following this, participants engaged in a demonstration and hands-on training on strawberry winemaking, equipping them with practical skills to transform raw produce into marketable products.

Facilitated by Dr. Bernadette C. Aggabao, Mr. Christopher A. Agustin, and Mrs. Jeanny R. Cammagay, the training sought to empower farmers by introducing them to value-added mulberry products, such as jams, wines, and juices, which hold significant potential in both local and global markets.

By investing in training and capacity-building, KSU is not only supporting agricultural development but also paving the way for a more equitable and resilient future. As farmers continue to harness the potential of value-added mulberry products, they move closer to securing a sustainable and profitable agricultural industry, equipped to negotiate the challenges and opportunities of the modern world.