02577nam a22001577a 4500003000400000005001700004008004100021040001400062100002700076245012100103260000900224300002800233500006400261504003200325520206200357OSt20211209090718.0211209b        |||||||| |||| 00| 0 eng d  aMMSUcULS  aAgngaray,Irish Mae A.   aAssessmnet of value-addition training on peanut (Aruchis hypogaen) in Vintar,Ilocos Norte / cIrish Mae A. Agngaray   c2021  axii,44 leaves c28 cm.   aThesis (BS Agribusiness) - Mariano Marcos State University   aBibliography: leaves 31-32.  a 						ABSTRACT AGNGARAY, IRISH MAE A. 2021. Assessment of Value-Addition Training on Peanut (Arachis hypogaea) in Vintar, Ilocos Norte. Department of Agribusiness College of Agriculture Food and Sustainable Development. Mariano Marcos State University, City of Batac. 45 pp. Adviser: Ms. Sheena Marie Joy P. Lidora  	The study was conducted to assess the value addition training on peanut in Vintar, Ilocos Norte. The specific objectives were to characterize the socio- demographic profile of the peanut processing trainees; to determine the knowledge level of the trainees in terms of ingredients and process of making peanut butter and peanut brittle; to determine the assessment of the trainees in the training conducted based on program content, process, instructional materials, resource speaker, training venue and food; to determine the relationship between the trainee's socio- demographic profile, training assessment and knowledge level on peanut processing, and identify their problems on its processing. 	Thirty (30) peanut processing trainees in Vintar, Ilocos Norte served as the respondents of the study. Majority of the trainees are middle-aged and males. They were all satisfied with the training in terms of the program content and they were also highly satisfied in terms of the methods/process, instructional materials, resource speaker, and the conduct of the training. Hence, majority of the trainees have high knowledge on peanut butter processing in terms of ingredients and procedure. On the other hand, most of them have low knowledge in peanut brittle processing in terms of ingredients but have high knowledge in terms of the procedure. Ase, sex, educational attainment, household size, civil status, organizational affiliation, and source of income, including the training assessment were not significantly linked to knowledge level. 	The problems encountered by the peanut processing trainees during the training were the location of the processing area and also the shortage of materials like bottle for the processed peanut.