In an effort to empower local communities through innovation and entrepreneurship, the College of Business Administration and Accountancy (CBAA) hosted the “Crisp Innovations: Training on Squash Chips Production and Entrepreneurial Behavior for the Modern Snack Market” on March 26, 2025 at Lidlida, Ilocos Sur. This initiative, conducted under the B.U.S.I.N.E.S.S. in the Communities Program and the Kakibin ti Pagrang-ayan Project, aimed to equip participants with essential food processing skills while fostering an entrepreneurial mindset.
Led by a team of experts, the training provided hands-on experience in producing high-quality squash chips, emphasizing food safety, product quality, and market competitiveness. Participants also gained insights into strategic business planning, creativity, and innovation—key components in establishing and sustaining a profitable enterprise.
Dr. Eileen Paculan and Prof. May Evelia Ruadap spearheaded the project, with Dr. Erwin Tolbe and Dr. Richel Royce Chan organizing the event. The training sessions were conducted by Mr. Paul Jefferson Rapadas, Ms. Melanie Garcia, and Mr. Vincent Bingbong Buid, while Mr. Nino Patricio Almachar facilitated the flow of the activity.
The program asserts the importance of utilizing local agricultural products for value-added processing, promoting economic sustainability and community enterprise development. By transforming simple ingredients into market-ready products, participants were encouraged to explore innovative business opportunities within their localities.
“This training opened my eyes to the potential of turning simple farm produce into a profitable business while equipping me with the skills to ensure quality and market competitiveness,” a participant said.
Article by Emman Trevor Quilala.
