12 Santa Marcela, Apayao residents undergo cacao processing training to boost production, especially the local “tablea”

Santa Marcela, Apayao – Santa Marcela LGU and the Department of Trade and Industry - Negosyo Center recently provided training to nine local cacao farmers and three retail micro, small, and medium enterprises (MSMEs) in a bid to boost the production of cacao local by -products, especially “tablea”.

The aim of said two-day cacao processing training, held from July 31 to August 1, 2025, at the Municipal Kiosk, was primarily to aid local farmers in the processing and value-adding of their cacao produce.

Most growers in town only rely on selling their raw beans at low market prices.

According to the DTI, the training delved into practical and hands-on learning, with an expert trainer guiding the trainees through the entire process of cacao processing, from bean to finished product.

Some topics covered included the creation of various cacao products, using cacao processing machinery, and techniques to achieve optimal flavor and quality. Along with this, the trainees were taught how to maintain ideal processing conditions to produce high-quality products.

Dolores Ortega, Chair of the Cacao Industry Development Council and owner of Ortega’s Agricultural Products Trading, was tapped to share her expertise in the industry to the 12 trainees. Said trainees come from the Organic Farming Organization and the SM Cacao Producers Association.

After the training, the 12 said they learned a lot and that they are ready to use their newly acquired skills to process their cacao beans and improve their earnings.

Mayor Martinez and the DTI expressed optimism that this training will increase locally produced cacao products in town, contributing to the municipality’s economic growth and paving the way for the potential of sustainable agriculture in communities.

Martinez said she hopes the initiative will generate a ripple effect that will invigorate the local economy.