Successful Completion of Training on Rabbit Raising with Food Processing Empowers Masbateños

Successful Completion of Training on Rabbit Raising with Food Processing Empowers Masbateños

The Training on Rabbit Raising with Food Processing is a collaborative effort between the Agricultural Training Institute (ATI) and the Department of Social Welfare and Development (DSWD), aimed at equipping beneficiaries with essential skills in rabbit husbandry and innovative food processing techniques. By empowering local communities, the program seeks to promote sustainable agriculture and economic resilience in Masbate and beyond.

Legazpi City, June 24, 2024 — Thirty aspiring agricultural entrepreneurs from Masbate have successfully graduated from a transformative three-day Training on Rabbit Raising with Food Processing, held from April 23 to 25, 2024, at B@ms RestauBar in Masbate City.

Organized by the Agricultural Training Institute (ATI) in collaboration with the Department of Social Welfare and Development (DSWD), this pioneering initiative aimed to equip beneficiaries with essential skills in rabbit husbandry and innovative food processing techniques. The training saw enthusiastic participation from fifteen beneficiaries of the Enhanced Partnership Against Hunger and Poverty (EPAHP) under DSWD, and another fifteen from the National Urban and Peri-Urban Agriculture Program (NUPAP) under Department of Agriculture.

Led by Mr. Jayson Fabia, a seasoned practitioner with six years of experience and owner of Cymun & Kyein Backyard Rabbitry, participants learned the intricacies of rabbit production, disease management, and proper housing construction. Practical sessions included hands-on experience in crafting ideal rabbit cages and mastering humane slaughtering and cleaning methods.

The culmination of the training featured Mr. Ian Darrell D. Bordon, Research Assistant of the Food Laboratory of DA-RFO 5, guiding participants through the art of rabbit meat processing. The participants actively engaged in creating delectable dishes such as Marinated Rabbit Barbeque, Rabbit Tocino, Quick Rabbit Ham, and utilizing rabbit bones for savory Rabbit Adobo.

Rabbit meat, renowned for its superior nutritional profile and exquisite taste, was highlighted throughout the training. Participants confirmed its nutritional benefits surpass those of conventional meats like chicken, pork, and beef, further validating its potential in local cuisine and economic development.

"This inaugural batch of the Training on Rabbit Raising with Food Processing in Masbate marks a significant milestone," remarked a representative from the training team. "Each participant has committed to sharing their newfound knowledge within their communities, thereby enhancing the local rabbit industry and fostering economic resilience."

Moving forward, these thirty graduates are poised to catalyze a sustainable agricultural revolution in Masbate, guided by their dedication to promoting food security and economic prosperity through rabbit husbandry and innovative culinary practices.