Davao City – The Regional Branch in collaboration with the Department of Science and Technology Regional Office No. XI (DOST XI), successfully conducted an Area-Wide Webinar entitled “Livelihood Initiatives for the Affected Workers and Establishments this time of Pandemic” last August 24, 2021.
Before the webinar, Regional Branch Director Aerrine Marie R. Reyes elucidated on the value of this livelihood webinar. “There were companies that observed flexible work arrangements and others declared bankruptcy which eventually led to closure of their establishments. Hence, many workers experienced reduction of their income while some lost their jobs. As such, this activity was conducted to entice companies and their workers to explore a means of livelihood and consider entrepreneurship that will possibly help them address their struggle for loss of income,” Reyes explained.
The Webinar showcased two livelihood initiatives namely skinless longaniza making and fabric conditioner concoction.
Ms. Cheri May N. Tila, Science Research Specialist II and Head of the Training and Consultancy Unit of the Technical Service Division of DOST XI, served as Resource Speaker for this webinar and demonstrated the procedures for the said livelihood initiatives.
During the demonstration for making skinless longaniza, Tila enumerated the ingredients and explained how each ingredient affected the quality and taste of the final product. These ingredients were ground pork, worcestershire sauce, chilli sauce, chopped garlic, ground black pepper, prague powder, anisado wine, brown sugar, salt, accord powder, and mosodium glutamate (vetsin) which is optional.
Tila continued with the demonstration by thoroughly mixing the named ingredients. After mixing, she recommended storing the cured meat in the chiller of a refrigerator for at least two days before packing.
By the end of the demonstration, two finished products were presented as fried longaniza and a fully packed unfried longaniza.
Subsequently, Tila listed the required ingredients for the concoction of the fabric conditioner and the needed quantity to produce at least ten (10) liters. These were 500 grams fabric softener flakes, five (5) liters water, 25 milliliters scent, and dye.
During the demonstration, Tila added the fabric softener flakes to a pot of boiling water and stirred thoroughly until no solid flakes remained. She then added the scent and dye to complete the fabric conditioner. Tila allowed the mixture to cool down before transferring to the chosen packaging.
“Based from the cost incurred for the ingredients procured for this webinar, we computed that one can generate a profit of at least 10 pesos per bottle of fabric conditioner and per 100-gram packaging of skinless longaniza. This profit could increase depending on various factors. Hence, we believe that by pursuing these livelihood initiatives, one could weather and even prosper during this pandemic.” Reyes concluded.
This livelihood webinar was attended by 43 participants from 27 companies. The finished products were distributed to the participating companies. Gary B. Bonghanoy