In a bid to elevate the quality of pili-based products in Camarines Sur, local entrepreneurs recently participated in a training program focusing on product quality and standards. The training was held on March 14, 2025, at the CBSUA-Agro-processing Building, initiated by the Department of Trade and Industry (DTI) in collaboration with the Department of Food Science of the Central Bicol State University of Agriculture. The training aimed to address critical issues affecting Pili products and equip processors and entrepreneurs with the necessary knowledge to ensure product excellence.
Prof. Ana Mae S. Gavarra, faculty from the College of Engineering and Food Science educated participants on some of the significant concerns in the pili industry, such as rancidity, which affects the taste, texture, and shelf life of pili products. Participants learned about the causes of rancidity, its detrimental effects on product quality, and effective preventive measures to maintain product freshness and market acceptability. Prof. Gavarra also introduced the Philippine National Standards for Pili, ensuring that local producers adhere to established guidelines that guarantee the quality of both raw materials and processed products. Through this knowledge, participants gained a deeper understanding of the importance of sourcing high-quality pili nuts, as well as proper handling and processing techniques to prevent quality deterioration.
Another highlight of the training was the introduction of sensory evaluation as a practical tool to assess product quality. This method was presented by Mr. David Mark Diaz, also a faculty member of the College of Engineering and Food Science. Through actual demonstration of sensory evaluation, pili processors and entrepreneurs learned to determine whether their pili-based products meet consumer expectations in terms of taste, aroma, texture, and overall acceptability.
The training provided entrepreneurs with actionable insights to enhance their pili product offerings. By aligning their production processes with national standards and implementing quality control techniques, local processors and producers are now better positioned to meet market demands and boost the competitiveness of pili products from Camarines Sur.
The DTI and the CBSUA Department of Food Science reaffirmed their commitment to supporting local entrepreneurs by offering continuous training and technical assistance, ensuring that pili remains a pride of Bicol and a thriving industry for years to come. | Report and photos by Marvin R. Molin
