Displaced fireworks workers in Bulacan get livelihood training

By Zorayda Tecson

July 20, 2022, 6:35 pm

<p><strong>MEAT PROCESSING TRAINING</strong>. The Department of Science and Technology (DOST) is providing meat processing training to pandemic-displaced fireworks workers in Bocaue, Bulacan as an alternative source of livelihood. The training is complementary to the food processing equipment earlier provided by DOST under its Community Empowerment through Science and Technology program. <em>(Photo courtesy of DOST Region III)</em></p>

MEAT PROCESSING TRAINING. The Department of Science and Technology (DOST) is providing meat processing training to pandemic-displaced fireworks workers in Bocaue, Bulacan as an alternative source of livelihood. The training is complementary to the food processing equipment earlier provided by DOST under its Community Empowerment through Science and Technology program. (Photo courtesy of DOST Region III)

CITY OF SAN FERNANDO, Pampanga – The Department of Science and Technology (DOST) rolled out livelihood aid to workers involved in the pyrotechnics/fireworks industry in Bocaue, Bulacan whose businesses were affected by the pandemic.

DOST-3 Regional Director Julius Caesar Sicat said on Wednesday they held a series of training on meat processing for the Bocaue Fireworks Displaced Workers (BFDW) group as an alternative source of livelihood.

Sicat said the training is complementary to the food processing equipment earlier provided by DOST under its Community Empowerment through Science and Technology (CEST) program.

Lorna Lim, a BFDW member, thanked the DOST for the program, which she said is a big help.

"Our group, the Bocaue Fireworks Displaced Workers, is very grateful for the equipment and free training on meat processing that you have given. It is a big help for us, especially that we lost source of livelihood. Thank you so much and may the Lord continue to bless you,” Lim said in Filipino in a social media post.

The training covered the preparation of processed meat products such as longganisa, tocino, siomai, ham, embutido, lumpia, and burger patties.

Training modules were provided to the participants containing complete lists of ingredients and procedures.

Aside from the meat processing equipment, the group also received bread and pastry tools and will likewise undergo training on basic baking skills. (PNA)

 

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