The Impact of Food Technology Livelihood Skills Training Program on the Socioeconomic Upliftment of the Participants

Abstract

The study investigated the specific changes on the financial status; skills learned and attitude of the 23 participants who were identified by the barangay needing the program. The study utilized the Descriptive and Evaluative Research Designs. Context, Input, Process, and Product Approach (CIPP) Model was used in evaluating the impact of the program. Findings revealed that the participants could buy and prepare nutritionally adequate meals for their family after the program. They learned new techniques of meat preservation; however, packaging the product is the least among the skills learned. They were able to manage time well and lessen idle time increasing productivity. It is recommended that a re-survey on the marketable skills of the adopted barangay constituents be done to help in planning a more comprehensive Entrepreneurship Program that will not only focus on meat preservation but to an array of livelihood programs in order to tap the inherent creativity and techno-skills of the barangay constituents. The University may assist the barangay in looking for a linkage that may provide loan assistance or financing programs to micro-businesses. Training and workshop on packaging designs may be provided for better product packaging and labeling. Re-tooling the recipients in proper management and handling of customers’ needs and complaints may be done to enhance their customer relations skill.