Bsu-Chet-Sp Cocoa Project Phase 2

𝗣𝗥𝗘𝗦𝗦 𝗥𝗘𝗟𝗘𝗔𝗦𝗘
Cynthia Garambas Mel Solimen Lumiked Michael Karl Barnuevo Jao-jao Somyden Pelin Be**no Johnabel Basatan Ychatar Jef Sha Dee El Jhomee Sapitan Miriam Agnes Dampilag Eirvin Navora Hart Finmokod G Santos Mara Senado

𝗙𝗮𝗿𝗺𝗲𝗿 𝗴𝗿𝗼𝘂𝗽𝘀 𝘀𝗲𝘁 𝘁𝗼 𝘀𝗰𝗮𝗹𝗲 𝘂𝗽 𝗥𝟰𝗗 𝘁𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝗶𝗲𝘀 𝗮𝘁 𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗮𝗴𝗿𝗶-𝗳𝗶𝘀𝗵𝗲𝗿𝗶𝗲𝘀 𝗲𝘅𝗽𝗼

Four Farmers Cooperatives and Associations (FCAs) will officially receive Technology Transfer Certificates during the second day of the 3rd National Agriculture and Fisheries Technology Exhibition on June 20 in Mandaue City, Cebu, signaling the bureau’s major step to scaling research-generated technologies.

Funded by the Department of Agriculture-Bureau of Agricultural Research (DA-BAR) and implemented by DA-Regional Offices II and XII, the tech transfer involves two CGUARD NSIC-registered corn varieties Deco Glut and Tupi1 WIT. These will be transferred to Enrile White Corn Growers Association and Damurug White Corn Growers; and Tribal Christian Farmer Association, respectively.

After its launch in December 2023, the Corn Germplasm Utilization through Advanced Research and Development (CGUARD) program of the DA has enabled FCAs such as the Tribal Christian Farmer Association to produce their own seeds and process corn grits for household consumption. The Tupi1 White Improved Tiniguib variety has helped increase community income, food security, and sustainable agriculture in the upland areas while mitigating soil erosion.

Meanwhile, Benguet State University’s herb-infused cocoa drink technology is now benefiting the Cacao Growers and Processors Association of Lamut (CGPAL). As identified FCA-partners, CGPAL were empowered through participation in various training in processing and marketing.

The initiative is part of DA-BAR’s wider effort to strategically position and transfer market-oriented technologies to farmers and communities, providing technical and enterprise training, and establishing market linkages.

The ceremonial event will feature testimonials and beef up commitment to sustain the adoption and utilization of the technology.

An activity on cocoa post-harvest processing, and tablea processing (herb-infused) was conducted by the BSU-CHET-SP Cocoa Project Phase 2 research team in collaboration with the DTI-Baguio-Benguet Negosyo Center Kibungan last May 23, 2025 at Kibungan, Benguet.

Discussions were focused on fermentation and drying of cacao beans, bean grading, and tablea processing. A demonstration on tablea processing (herb-infused), and cocoa powder making was conducted as well. The participants also got to observe the procedure in cacao bean grading which will help them determine whether their cacao beans were properly fermented and dried.

The activity aims to equip the participants with the knowledge and skills in cacao fermentation and drying, tablea processing, and to introduce the opportunities that can be found in the cacao industry.

The series of training aimed to enhance the technological and entrepreneurial skills of the Cacao Growers and Processors Association of Lamut (CGPAL) members successfully concluded on February 28, 2025. The two-day training focused on the topics on Marketing Strategy and Analysis, Product Photography, Financial Management, and Good Agricultural Practices.

Throughout the series of training, the participants and speakers had meaningful discussions. The participants also expressed their gratitude for the additional skills and information they acquired and are excited to proceed with the next set of activities arranged for them.

The BSU-CHET-SP Cocoa Research team led by Ms. Cynthia D. Garambas in collaboration with DTI – Baguio-Benguet conducted a discussion on cacao post-harvest processing and processing of herb-infused cocoa tablea and powdered drink on February 19, 2025 at Lomon, Paykek, Kapangan, Benguet.

A comprehensive instruction on cacao fermentation and drying, bean grading, and tablea processing was given during the discussion. Moreover, the participants also got a hands-on experience on bean grading and tablea processing (herb-infused).

The activity aims to help in equipping the local cacao growers and processors with the knowledge and techniques they need to produce quality cocoa products as well as to introduce the opportunities that the cacao industry holds.

A training on technological and entrepreneurial skills for CGPAL members conducted by the BSU-CHET SP Cocoa Research Team was held at Lamut, Ifugao on January 27-28, 2025. Also present during the activity are representatives from the Department of Agriculture – Bureau of Agricultural Research (DA-BAR).

The topics, which was delivered by speakers from Benguet State University and DTI-Ifugao, focused on Quality Assurance of Herb-infused Cocoa Products, Nutritional Value and Benefits of Cocoa, Intellectual Property Protection, Packaging and Labeling of Food Products, and Product Costing.

The research team, together with the DA-BAR representatives, also did a farm visit at the cacao farm of Ms. Edna B. Norial and Ms. Cecilia P. Wahigon, CGPAL members.

This training is part of the ongoing series of training aiming at enhancing the technological and entrepreneurial skills of the CGPAL members.

𝗦𝗘𝗘: Here are the inside pages of the BAR R4D Digest Vol. 26 No. 23 Issue.

𝐅𝐞𝐛𝐫𝐮𝐚𝐫𝐲 𝟔, 𝟐𝟎𝟐𝟓 - A team from the Cacao Project, led by Project Leader Cynthia D. Garambas, paid a courtesy visit to Benguet State University (BSU) President Kenneth A. Laruan to share updates on their initiative to boost cacao production and processing.

The project, titled “Technology Transfer of Herb-infused Cocoa Drinks to Processors in Ifugao towards Enterprise Development,” is being implemented by the BSU-College of Home Economics and Technology. It aims to transfer the processing technology of herb-infused cocoa tablets and powdered drinks to members of the Cacao Farmers and Processors Association of Lamut in Ifugao.

The project anticipates potential impacts, including sustained cacao production in the Cordillera Region, increased competitiveness for Ifugao cacao farmers and processors, and strengthened collaboration between cacao farmers and processors.

The capacity building of CGPAL members led by the BSU-CHET SP Cocoa Research Team continued on December 12-13, 2024 at Love Nature Farm, Lamut, Ifugao. This time, with the focus on herb-infused tablea and cocoa powder processing. Ms. Maravilla M. Senado talked about cacao bean roasting, cracking and winnowing, and tablea and cocoa powder processing. Afterwards, she demonstrated the process of making herb-infused tablea and cocoa powder.

During the second day of the activity, the participants experienced making herb-infused tablea and cocoa powder through a return demonstration. A focused group discussion was also conducted to gather the comments and suggestions of the trainees/beneficiaries for the product’s enhancement.

The capacity building on technological skills of Cacao Growers and Processors Association of Lamut (CGPAL) members led by the the BSU-CHET-SP Cocoa Research team commenced on November 14, 2025.

In the two-day training, the following topics were discussed: (1) Overview on Cacao Production and Processing; (2) Food Safety Protocols on Food Processing; and (3) Cacao Post-Harvest Processing. The participants also got to experience cacao pod breaking, fermentation, and cacao bean grading.

This series of training aims to enhance the technological and entrepreneurial skills of the CGPAL members.