Training Design

TRAINING OF TRAINERS ON COCONUT VINEGAR PRODUCTION AND MARKETING
I. Rationale and Objectives
The Philippine coconut industry is facing a challenge on the declining and unstable copra price, in
addition to the multilayered trading system, low copra quality resulting to high poverty incident among
coconut farming communities. These interconnected problems damage the livelihood and income of
approximately 2.3 million coconut farmers.
Recently, another problem arouse in connection with the food safety of the consumers in one of the
highest consumed condiments – vinegar. Initially, the Philippine Nuclear Research Institute (PNRI)
claimed that 15 out of 17 vinegars sold in Major Supermarkets are made from cancer causing synthetic
acetic-acid. While in the most recent report, only 5 vinegar brands out of 39 contains synthethic acetic
acid based from the results tested by the Food and Drug Administration.
Hence, this training is designed to create an opportunity to promote the coconut vinegar industry, in line
with the recent outbreak of unhealthy and unsafe products served in the market. This will also serves as
an alternative and immediate source of income of the coconut farmers.
The following are the topics covered:

1. Conventional Process of Vinegar Production
2. Mechanized Process of Vinegar Production
3. Product Marketing
In the end of this training, the participants are expected to:

a. Discuss and demonstrate the conventional process of vinegar production;
b. Discuss and demonstrate the mechanized process of vinegar production;
c. Determine and differentiate the processing and GMP-HACCP Protocol between the
conventional and mechanized process of vinegar production;
d. Determine and differentiate the standard compliance and product description between the
conventional and mechanized process of vinegar production;
e. Determine and enumerate the basic requirements (facilities/M&E) of the conventional and
mechanized process of vinegar production;
f. Project and explain the profitability analysis and costings of the conventional and
mechanized process of vinegar production;
g. Determine the protocols and standards in product packaging;
h. Determine marketing strategies and standard compliance for product promotion.
II. Duration
This is a 2-day training program with 25-30 participants.
III. Tentative Date

The training is proposed to be conducted on June 25-26, 2019.
IV. Training Methodology

This training shall adopt various training methods such as lectures, group discussions and hand-
on exercises.
V. Potential Resource Speakers
This training will be facilitated by Department of Science and Technology – Industrial Technology
Development Institute (DOST-ITDI), Philippine Coconut Authority – Food Production
Development Division (PCA-FPDD) and Private Sectors (Pasciolco Agri-Ventures, Greenlife
Coconut Products Philippines Inc., Mama Sita’s).
VI. Training Schedule
Topic Brief Description Methodology

Day 1 (AM)
1.Conventional Discuss and demonstrate the conventional process of vinegar Lecture
Process of Vinegar production;
Production Determine the processing and GMP-HACCP Protocol;
Determine the standard compliance and product description;
Determine and enumerate the basic requirements
(facilities/M&E);
Project and explain the profitability analysis and costings
2.Mechanized Discuss and demonstrate the conventional process of vinegar Lecture
Process of Vinegar production;
Production Determine the processing and GMP-HACCP Protocol;
Determine the standard compliance and product description;
Determine and enumerate the basic requirements
(facilities/M&E);
Project and explain the profitability analysis and costings
3.Product Marketing Determine the protocols and standards in product packaging; Lecture
Determine marketing strategies and standard compliance for
product promotion
Day 1 (PM)
4.Conventional and Field demonstration of the two types of vinegar production Field
Mechanized Process Demonstration
of Vinegar Production
Day 2
5.Conventional and Participative hand-on training of the two types of vinegar Hands-on
Mechanized Process production training
of Vinegar Production

Training Design

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TRAINING OF TRAINERS ON COCONUT VINEGAR PRODUCTION AND MARKETING

I. Rationale and Objectives

The following are the topics covered:

In the end of this training, the participants are expected to:

III. Tentative Date

IV. Training Methodology

VI. Training Schedule

Topic Brief Description Methodology

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