CARAMOAN, Camarines Sur – In the coastal village of Tabiguian, Agrarian Reform Beneficiaries (ARBs) and fisherfolks are making waves by transforming seaweed into innovative delicacies, adding value to this abundant marine resource and creating new economic opportunities.

Traditionally dependent on seaweed farming for their livelihood, members of the Tabiguian Farmers and Fisherfolks Association (TFFA) are now venturing into food processing, and developing unique seaweed-based products that could reshape both their income streams and the local culinary scene.

This initiative was made possible through a specialized training program conducted by the Department of Agrarian Reform (DAR) in partnership with the Bureau of Fisheries and Aquatic Resources (BFAR). Participants learned to extract seaweed puree and incorporate it into five distinct products: seaweed yema, seaweed puto, seaweed leche flan, seaweed noodles, and seaweed pickles.

The training engaged 30 enthusiastic members of TFFA, who eagerly honed their skills in seaweed-based food processing.

DAR Provincial Agrarian Reform Program Officer Renato C. Bequillo underscored the importance of the training, emphasizing the untapped potential of seaweed farming in Tabiguian beyond raw production.

“With these new seaweed-based recipes, our ARBs and fisherfolks are not only introducing a unique culinary experience but also unlocking fresh economic opportunities. Seaweed is a sustainable and versatile ingredient, and by diversifying its use, the community can establish a more resilient and profitable industry,” Bequillo stated.

Beyond culinary techniques, the training also covered essential topics such as personal and food hygiene, seaweed production and processing, and financial literacy. Led by BFAR experts Katrina Belarmino, Eden Camu, and Socorro Jean Buarao, the sessions equipped participants with both technical expertise and business strategies to ensure the sustainability of their new venture.

Participants expressed their gratitude for the initiative, recognizing its potential to uplift their livelihoods and expand their market reach.

This initiative is part of DAR’s Climate Resilient Farm Productivity Support (CRFPS) Program, specifically under the Sustainable Livelihood Support for Disaster-Affected Areas (SLSDAA) project. Through modern training and equipment upgrades, DAR continues to support Agrarian Reform Communities (ARCs) in enhancing their productivity and economic resilience. (By: Edminda Roque with contributions from the DAR field office)

Mga Agrarian Reform Beneficiaries at Mangingisda sa Caramoan, Gumawa ng mga Unique Delicacy mula sa Seaweed

CARAMOAN, Camarines Sur – Lumilikha ng magandang impresyon ang Agrarian Reform Beneficiaries (ARBs) at mangingisda sa Barangay Tabiguian, sa pamamagitan ng bagong pamamaraan ng pagproseso ng seaweeds o lato bilang masarap at kakaibang putahe, na nagdadagdag ng halaga sa masaganang yamang dagat na ito at makatutulong sa kanilang kabuhayan.

Ang mga miyembro ng Tabiguian Farmers and Fisherfolks Association (TFFA), na dati ng umaasa at nagbebenta lamang ng hilaw na lato, ay nakikipagsapalaran na ngayon sa food processing, at pagbuo ng mga natatanging produkto mula sa seaweeds na maaaring magdagdag sa kanila ng kita at pataasin ang kalidad ng local culinary scene.

Ang inisyatibo ay naging possible sa pamamagitan ng isang pagsasanay na isinagawa ng Department of Agrarian Reform (DAR) sa pakikipagtulungan ng Bureau of Fisheries and Aquatic Resources (BFAR). Natuto ang mga kalahok kung paano magkatas ng seaweed puree at isama ito sa limang natatanging produkto: seaweed yema, seaweed puto, seaweed leche flan,seaweed noodles, at seaweed atsara.

Kasama sa pagsasanay ang 30 miyembro ng TFFA na masigasig na pinag-aralan ang pagproseso ng lato.

Binigyang-diin ni DAR Provincial Agrarian Reform Program Officer Renato C. Bequillo, ang malaking oportunidad upang palawakin ang potensyal ng seaweed farming sa Tabiguian hindi lamang sa produksyon kung hindi pati na rin sa pagpoproseso ng produkto nito.

“Gamit ang mga bagong seaweed-based recipe, ang ating mga ARB at mangingisda ay hindi lang nagpapakita ng bagong paraan ng pagluluto ng lato, kundi binubuksan din natin ang posibilidad ng mas malawak na hanapbuhay para sa komunidad. Sa pamamagitan ng pag-iba-iba ng paggamit nito, ang komunidad ay makakapagtatag ng isang kumikitang industriya” ani Bequillo.

Bukod sa pagluluto, tinuruan din ang mga kalahok ng tamang kalinisan, pagproseso ng lato, at financial literacy. Pinangunahan ito ng mga eksperto mula sa BFAR na sina Katrina Belarmino, Eden Camu, at Socorro Jean Buarao, na nagbigay ng teknikal na kaalaman at diskarte sa negosyo upang matiyak ang tagumpay ng bagong programa.

Nagpasalamat ang mga kalahok sa natutunan nilang kaalaman, na maaaring makatulong sa kanilang kita, pag-unlad at paglawak ng kanilang merkado.

Ang inisyatibong ito ay bahagi ng Climate Resilient Farm Productivity Support (CRFPS) Program ng DAR sa ilalim ng proyektong ustainable Livelihood Support for Disaster-Affected Areas (SLSDAA). Sa pamamagitan ng modernong pagsasanay at kagamitan, patuloy na sinusuportahan ng DAR ang Agrarian Reform Communities (ARCs) sa pagpapahusay ng kanilang produktibidad at katatagan ng ekonomiya.