FOOD THAT KEEPS, TRAVELS AND SELLS.
“The supermarket shelves of Mindanao carry little food that Mindanao made.”
This workbook is written for agribusiness students who will run, advise, finance or regulate the small food plants that turn local harvests into products that keep, travel and sell.
Following a standard Agribusiness Food Processing course chapter for chapter, it starts with the foundations every processor needs: why food is processed, how it becomes unsafe, and how it is preserved, packed and labelled. It then works through each group of Mindanao raw materials and ends with turning a product into a business.
Every chapter ends with a Laboratory Activity, and together the Laboratory Activities form a capstone file that takes one product from concept to launch plan. The workbook builds dietary compliance into every process and names the sourcing decision points where they arise.
Inside this workbook
- Foundations of food processing
- Food safety, hazards and regulation
- Preservation methods and food additives
- Packaging, labelling and branding
- Fruits and vegetables
- Meat and poultry
- Milk and dairy
- Cereals, grains and root crops
- Sensory evaluation and product costing
- Product development and market launch
About the author
Jhozylou A. Palasigue is an educator, food processing professional, and entrepreneur. An Assistant Professor IV at Mindanao State University–Marawi, she holds a degree in Food Processing Technology, TESDA NC II in Bread and Pastry Production and Cookery, and is pursuing an MS in Agribusiness Management. Her work spans teaching, food safety, culinary arts, and enterprise management.
