Dananao, Tinglayan soon to have Processing Facility for baking

Tabuk City, Kalinga – Aimed at helping the Multi-sectoral Association of Dananao Tribe in Tinglayan, Kalinga produce their own bakery products and increase the income of the organization, a processing facility for baking will be established in the area.

The establishment of the said facility is under the project entitled “Panaderya sa Dananao: An S&T Livelihood Project for the Dananao Tribe of Tinglayan, Kalinga”.

With the facility, the organization shall be able to make its own fruit and veggie-based bread, pastries, and other baked products.

Prior to its establishment, the organization needs to undergo capability-building activities and training that include training in current Good Manufacturing Practices (cGMP).

The organization on Thursday, October 13 were trained by the Department of Science and Technology- Kalinga on cMGP as part of their training on baking at Mt. Zion Bakery, Bantay, Tabuk City.

Mt. Zion Bakery owner Sally Pepito served as their resource speaker on baking, while Engr. Karl Ian Martinez, SRSII of PSTO-Kalinga lectured them on cMGP.

The Multi-sectoral Association of Dananao Tribe

According to PSTO-Kalinga, the organization is involved in farming vegetables. Additionally, they engage in the selling of bakery products which they usually buy in Tabuk City.

With them involved in retailing baked goods, they only receive minimal income as ‘logistics expenses are high, and the process is labor intensive.’

DOST-Kalinga further relayed that the organization lacks the necessary equipment to extend the shelf life of baked goods, thus the spoilage of said product resulting in losses.

As for their farm produce, the agency said the organization usually markets them in Tabuk City; “however, there are noted wastage since some products are left unsold,” DOST-Kalinga added.

Benefit of the Project

DOST-Kalinga said the organization will no longer need to go to the city to purchase products that they themselves can produce.

Aside from the organization, the community will also benefit as they can already have ‘fresh, safe and palate-satisfying bakery products.’

“These products will be sold at a lower price since operational expenses will be lowered compared to that of their original trading scheme,” DOST-Kalinga added.

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