Mablea trains in bread and pastry production
The enterprising women of Mabini Tablea Food Producers after their technical training at the Department of Science and Technology. CONTRIBUTED PHOTO
MEMBERS of Mabini Tablea Food Producers (Mablea), a women’s association in Mabini, Batangas, were trained in bread and pastry production alongside the celebration of International Women’s Day, March 8-10.
The training improved the skills of the women members of the association and provided them with additional product lines in addition to their tablea products developed by the Institute of Food Science and Technology at the University of the Philippines Los Baños ( IFST-UPLB) and the Science Department. and Technology (DoST)-Batangas in 2018.
The association is known locally as the only producer of tablea products such as tablea chocolate spread, tablea peanut bar or tabnut, tablea flan (tablea flavored leche flan), spread tablea-peanut butter and tablea chocolate candies, among others. Since then, they have also braved to spearhead the revitalization of the tableware industry in the municipality of Mabini, Batangas, through their community enterprise supported by Soroptimist International of Mabini (SI-Mabini), a women’s voluntary service organization, Local Government Unit of Mabini (LGU-Mabini), and DoST-Batangas.
The women’s organization’s new business in bread and pastry production is expected to generate additional income due to the niche market demand for bread and pastries in the locality. Roasted, ground and molded cocoa beans from the combination of pure fermented (100 percent) cocoa beans called “tablea” were still incorporated into some of the products produced during the training to maintain their distinctive market identity.
Production technologies and training transferred to Mablea included pandesal, hamburger buns, chiffon cake, tablea chocolate moist cake, tablea brownies, and tablea cookie processing. These technologies were again developed and provided by the IFST-UPLB. Romel M. Felismino, IFST-UPLB University Researcher II, facilitated the technology transfer training which included discussing product formulation and performing standard processing procedures.