Banga, Aklan- The Aklan State University Tourism Education Laboratory on Food Processing issued a Certificate of Completion to its first student, Mrs. Josephine Magallanes-Rotulo, a retired employee of the DBP.  Mrs. Rotulo was trained by the Project Manager, Prof. Yuhum P. Ruiz, on ten (10) combinations of processed fruit juices, fruits and vegetable products.  Her three-day intensive training involved hands-on experience and some paper works.  

When Mrs. Rotulo was asked what caught her interest in the program, she frankly admitted that she and her husband, who is currently working in Saudi Arabia, is planning to put up a business in line with tropical juices, particularly buko juice.  She discovered the said training in one of her sisters-in-law’s trip to ASU Banga to buy some plantlets in the university Nursery.  They went also to the University’s Food Processing Laboratory to buy some food and juices and read a brochure about the Program.  Her previous fascination and the information that the University is offering such a program on food processing without using preservatives kindled her interest. After receiving her certificate, she is planning to put up her own business in line with her interest, beverage and juice preparation.

According to Prof. Ruiz, to gain the Certificate of Completion in Tourism Education on Food processing, a student should learn beverage, jelly and marmalade preparation, chips making and pickled vegetable and fruit preparation.  A regular student would have to attend school for at least two years or four semesters to complete the said course requirement.  However, in this program which aims to cater to interested tourists, one can learn the basics in tropical food processing in just three days, depending on his capabilities and interest.

Launched on April 27, 2006, this Program is in response to the PGMA Education-Tourism Program of making the Philippines Tourists Haven and Knowledge Center in Education in Asia and the Pacific.

After Mrs. Rotulo has completed the training, ASU believes that the Program will soon attract more foreign and local tourists.