Elementary learners, teachers and parents in Villa Cerveza, Victoria, Oriental Mindoro, received hands-on training on vegetable handling, food processing and nutrition through an extension program of Mindoro State University (MinSU) on July 30 to 31, 2026.
The two-day program, titled “Veggies for Kids: Growing Nutritional Food for Elementary Learners,” was conducted at Villa Cerveza Elementary School, gathering selected Grade 4, 5 and 6 learners, school faculty members, parents and community residents to promote food security, proper nutrition and sustainable agricultural practices.
Ms. Elisa M. Agoncillo, Program Leader and Director for Extension Services, led the first-day session on postharvest handling of vegetables, including determining harvest maturity and applying proper harvesting techniques to maintain produce quality.
Ms. Agoncillo emphasized the importance of equipping learners and families with practical knowledge on handling and preserving food to maximize the use of available agricultural produce.
“Through this initiative, we want our learners and community members to understand that growing vegetables is only one part of ensuring food security. Knowing how to properly handle, preserve and process what we harvest can help reduce food waste, provide nutritious food for families and open opportunities for additional income,” Ms. Agoncillo said.
Meanwhile, Mr. Edgardo S. Agoncillo, Project Leader and Director for Production and Business Operations, followed with a discussion and demonstration on cleaning, sorting, grading, packaging and storing vegetables to reduce postharvest losses and preserve the quality of harvested crops.
On the second day, participants learned about mushroom processing and preservation from resource speakers Marivel Q. Ortega-Larracas and Dr. Danilo N. Reyes.
The sessions covered mushroom handling, food safety, hygiene, nutrition and the production of value-added food items.
Participants also learned how to make crispy mushroom chips through a hands-on demonstration, exploring how agricultural produce can be transformed into food products for household consumption and potential livelihood.
MinSU said the initiative aimed to equip learners and community members with practical skills they could apply at school and at home, while encouraging healthier food choices and more sustainable use of agricultural produce.
The program also highlighted the role of collaboration among schools, families, communities and the university in promoting food security and sustainable livelihood. (jdtdc)
Photo courtesy | MinSU Main Extension Office
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