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𝐋𝐎𝐎𝐊 | 𝐒𝐂𝐒𝐂 𝐃𝐞𝐥𝐞𝐠𝐚𝐭𝐢𝐨𝐧 𝐉𝐨𝐢𝐧𝐬 𝐌𝐢𝐧𝐒𝐮𝐏𝐚𝐥𝐚-𝐈𝐑𝐃𝐂 𝐂𝐚𝐩𝐚𝐜𝐢𝐭𝐲-𝐁𝐮𝐢𝐥𝐝𝐢𝐧𝐠 𝐖𝐨𝐫𝐤𝐬𝐡𝐨𝐩 𝐢𝐧 𝐌𝐚𝐫𝐚𝐰𝐢 𝐂𝐢𝐭𝐲
South Cotabato State College proudly took part in the MinSuPala-IRDC Project Phase 3 Capacity-Building Training-Workshop on Module Development, Production Enhancement, and Commercialization of Indigenous Crop and Fish Products, held on April 20 to 24, 2026 at Sindaw Lakeview Hotel, Marawi City, hosted by Adiong Memorial State College.
The training focused on making indigenous products more market-ready by strengthening two important areas: how to build learner-centered training modules and how to improve production and resource management practices that affect quality, sustainability, and commercialization potential. Participants also worked on outputs like draft training modules and a Module Assessment and Refinement Tool that can be localized and used for extension activities back home.
For SCSC, the participation carried a clear focus. The College is working with a community in Sto. Niño, South Cotabato, where black rice is grown, and where SCSC is currently developing food and non-food products that can help raise the value and visibility of this local crop. During the workshop session facilitated by Dr. Julie E. Albano, PhD, SCSC presented its innovation on black rice noodles to showcase how black rice can move beyond being a raw commodity and into a product that communities can proudly produce, improve, and eventually market.
A highlight of the presentation was the output presented by the SCSC team titled “Guide Module on Black Rice Noodle Production.” The module was developed with a simple goal that since black rice remains underutilized and few value-added products exist, SCSC aims to contribute to its marketability by providing a practical guide that communities can follow and improve over time.
SCSC delegates who represented the College Science Research Assistants Diofel A. Tampoy, Navel Kyla B. Balasa, and Mark Dave Eribal, the Dean of the Institute of Agriculture, Mylene Grace C. Denona, PhD and the Research and Publication Director, Dexter C. Necor, PhD.
SCSC looks forward to turning these learnings into community-ready trainings and stronger local products, starting with black rice and the stories behind it.
