𝐄𝐍𝐇𝐀𝐍𝐂𝐈𝐍𝐆 𝐄𝐍𝐓𝐄𝐑𝐏𝐑𝐈𝐒𝐄 𝐑𝐄𝐀𝐃𝐈𝐍𝐄𝐒𝐒 𝐓𝐇𝐑𝐔 𝐁𝐄𝐍𝐂𝐇𝐌𝐀𝐑𝐊𝐈𝐍𝐆: 𝐀𝐕𝐒𝐄𝐂𝐎 𝐠𝐚𝐢𝐧𝐬 𝐢𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐢𝐧𝐬𝐢𝐠𝐡𝐭𝐬 𝐢𝐧 𝐁𝐮𝐥𝐚𝐜𝐚𝐧 𝐟𝐢𝐬𝐡 𝐩𝐫𝐨𝐜𝐞𝐬𝐬𝐢𝐧𝐠 𝐟𝐚𝐜𝐢𝐥𝐢𝐭𝐢𝐞𝐬

To strengthen its enterprise capability, members of the Abra Vegetable Seed Growers Development Cooperative (AVSECO) recently benchmarked in two fish processing facilities in Bulacan province. The activity is an initiative of the Fisheries Management Area Coordinating Unit – Cordillera Administrative Region (FCU-CAR) for the prospective enterprise beneficiaries of the FishCoRe Project under MARLIN Subcomponent 2.2 – Aquaculture and Fisheries Enterprise Development. It aims to support enterprise readiness and capacity development of the FishCoRe-eligible beneficiaries.AVSECO is preparing for its proposed P-20-million Fish Processing Center and Cold Chain Support Facility in San Quintin, Abra. During the visit to Khay Kim General Merchandise in Paombong, Bulacan. Mr. Rey Magbiro, Operations Manager, guided the group through the facility and explained the fish processing operations. He described the processing flow, starting from the receiving area where fish are sorted and sized, up to the cold storage facility where products are kept at -18°C to maintain quality and safety. He also shared that the plant produces its own tube ice using potable water to ensure product safety. In addition, the facility has a generator set to allow continuous operations during power interruptions.The layout of the facility follows an organized workflow to prevent cross-contamination. Various equipment used in fish processing and storage were also presented, including preparation tables, freezers, and cold storage units. Despite its modest structure, the facility maintains a clean and organized working environment that complies with Good Manufacturing Practices (GMP). Strict food safety measures were observed, such as the proper use of personal protective equipment (PPE), designated washing areas, and the correct preparation and use of sanitation solutions.

The group also visited the Hagonoy Fish Farmers Producers Cooperative, which operates in a shared facility with the BFAR Technology Outreach Station for Brackishwater. Mr. Joseph B. Bitara, Provincial Fishery Officer of Bulacan, led the activity and demonstrated the cooperative’s method of producing smoked bangus using calamansi extract and salt. The cooperative also showcased its value-added products currently available in the market, including Spanish-style bottled bangus, marinated boneless bangus, and sasa vinegar. They shared their experience in producing made-to-order products, which are popular as “pasalubong” items among customers.

Through this benchmarking activity, AVSECO members gained practical knowledge on processing operations, food safety standards, product development, and marketing strategies. The lessons learned are expected to strengthen the cooperative’s readiness to manage its proposed enterprise and support the establishment of a sustainable and competitive fisheries-based business under the FishCoRe Project.//