Development Of Sweet Potato Food Processing Training Plan For The Indigenous People Of Albay

Abstract

This study presents the development of a training program aimed at enhancing food processing skills using sweet potatoes for the Indigenous People (IP) in Albay, Philippines. Recognizing sweet potatoes' significant nutritional and economic potential, this training plan seeks to empower indigenous communities by teaching them value-adding food processing techniques. The program emphasizes the local varieties of sweet potatoes, white, yellow-orange, and purple, and introduces traditional and modern processing methods, such as boiling, shredding, roasting, and candying, alongside unique recipes like flavored chips and purple sweet potato jam. Designed with community needs and sustainable practices in mind, the training promotes food security and economic resilience by equipping IPs with skills that foster local entrepreneurship. Outcomes from training plan indicate increased knowledge retention, improved product quality, and enhanced marketability of sweet potato-based products. This culturally adapted training plan supports IPs in diversifying their income sources while preserving their traditional agricultural practices, ultimately contributing to community well-being and sustainable