SLSU Conducts S&T-Based Training on Moringa-Enhanced Sweet Potato Products
On March 3, 2026, Southern Leyte State University (SLSU), through its Extension Services Office, successfully conducted a Training-Workshop on Sweet Potato Soup Enhanced with Moringa and Sweet Potato Bread Making at the Center for Organic Food Research. This activity was implemented under the program “Community Empowerment through Science and Technology as Sustainability Approach for Resiliency and Food Security,” and its flagship project “Quality Utilization and Education for Sustainable Technology (QUEST) for Farming Production.”
The training engaged the IME’s Gwapa Women Association of Brgy. Kahupian, Sogod, Southern Leyte, led by their President, Ms. Alvie Demeterio, as the primary beneficiaries. The activity aimed to strengthen community capacity by equipping participants with practical and science-based knowledge in utilizing locally available crops for improved nutrition and livelihood opportunities.
Through hands-on sessions, participants were trained in preparing moringa-enhanced sweet potato soup, emphasizing its nutritional benefits and contribution to household food security. The workshop also covered the production of sweet potato bread, demonstrating its potential as a value-added product that can be developed into a sustainable income-generating enterprise.
The activity was facilitated by expert resource speakers, Mr. Omar Alo and Dr. Vernabelle Balmori, who provided insights on food innovation, proper food safety and handling practices, and sustainable agricultural utilization. Discussions on basic costing and product development were also integrated to enhance participants’ entrepreneurial skills.
Led by Project Coordinator Ms. Adelfa Diola, the initiative highlights SLSU’s commitment to delivering responsive and transformative extension programs that integrate science, technology, and community development. By promoting the use of nutrient-rich and locally available resources such as sweet potato and moringa, the project contributes to strengthening food security, enhancing women’s empowerment, and building resilient communities.
The training-workshop serves as a testament to the power of science-based interventions in creating sustainable, empowered, and food-secure communities, particularly among grassroots women’s organizations. These initiatives aligned with global development priorities; the activity directly supports, SDG 2 (Zero Hunger) by promoting accessible and nutritious food alternatives; contributes to SDG 3 (Good Health and Well-being) through improved dietary practices; empowers women in line with SDG 5 (Gender Equality) by enhancing their skills and participation in livelihood initiatives; supports SDG 8 (Decent Work and Economic Growth) by creating opportunities for small-scale enterprise development; and promotes SDG 12 (Responsible Consumption and Production) through the sustainable utilization of local agricultural resources. Indirectly, it also contributes to SDG 13 (Climate Action) by encouraging resilient, community-based food systems.
