000			02591nam a22001697a 4500
003			OSt
005			20211015160938.0
008			211015b |||||||| |||| 00| 0 eng d
040			_aMMSU _cULS
100			_aTuliao,Mary Jane I.
245			_aAssessment of the value addition training on garlic (allium sativum) in the City of Batac, Ilocos Norte / _cMary Jane I. Tuliao
260			_c2019
300			_axii, 42 leaves _c28 cm.
500			_aThesis (BS Agribusiness) - Mariano Marcos State University
520			_a ABSTRACT TULIAO, MARY JANE I. 2019. Assessment of the Value Addition Training on Garlic (Allium sativum) in the City of Batac, Ilocos Norte. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University, City of Batac 2906 Ilocos Norte. 43pp. Adviser: Ms. Sheena Marie Joy P. Lidora The study was conducted to assess the value addition training on garlic in the City of Batac, Ilocos Norte. The specific objectives of the study were to characterize the socio-demographic profile of the garlic processing trainces; determine the assessment of the garlic processing trainees on the training design in terms of program content, process, instructional materials, resource speaker, training venue, food and accommodation, determine the knowledge level of the garlic processing trainees in terms of the ingredients and the procedure of making garlic pickles and garlic chips, determine the relationship between the garlic processing-trainees' socio- demographic profile, training assessment and their knowledge in garlic processing, and identify their problems on garlic processing. A total of 20 garlic processing-trainees in the City of Batac served as the respondents of the study. Majority of the garlic processing trainees were middle-aged and females. They were all satisfied with the training in terms of program content, methods/process, instructional materials, resource speaker, and conduct of training. Hence, they had high knowledge level in processing garlic. Sex is the only factor that was significantly related with knowledge level. On the other hand, the factors that were not significantly related to knowledge level are age, household size, educational attainment, civil status, source of income, organizational affiliation, and the assessment on garlic training. The problems encountered by the garlic processing-trainees during the training were the limited space of the processing area and the in availability of material like bottle as the container for the processed garlic.
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