TESDA sets Competency Standards for Mango Production, Processing Level II

November 14, 2019

The Technical Education and Skills Development Authority (TESDA), through its Qualifications and Standards Office (QSO), has recently developed Competency Standards (CS) for Mango Production Level II and Mango Processing Level II, following Secretary Isidro Lapeña’s directive.

Secretary Lapeña earlier reiterated that Agriculture, Fisheries, and Forestry, under which the said standards are categorized, will remain to be the topmost priority sector under his term.

Competency Standards, as defined in the TESDA Technical Vocational Education and Training (TVET) Glossary of Terms, refers to “industry-determined specification of competencies required for effective work performance.”

They are expressed as outcomes focused on workplace activity rather than training or personal attributes. In addition, they also capture the ability to apply skills in new situations and changing work organization through the basic and common competencies.

The standards for Mango Production Level II list down the competencies needed by a person to be able to perform mango nursery operations, mango planting, caring and maintaining of mango orchard, and harvest and postharvest operations.

A person who has satisfied the CS for Mango Production Level II is thereby competent to become a mango grower, mango farmer and/or mango nursery operator.

Meanwhile, the Mango Processing Level II CS consist of competencies a person must have in order to process mangoes by fermentation and pickling, by sugar concentration, and by drying and dehydration. Also included in these competency standards is the ability to pack processed food and operate simple packing equipment.

Additionally, the observance of food safety measures such as Republic Act No. 10611 or the Food Safety Act 2013, Current Good Manufacturing Practice (cGMP), Hazard Analysis and Critical Control Point (HACCP), Occupational. Safety and Health Standards (OSHS), and 7S of Good Housekeeping, namely: sort, systematize, sweep, standardize, safety, self-discipline and sustain, in addition to other environmental rules and regulations are included.

The competencies also include the inspection of simple defects of packing materials, seal integrity, and correct product label. They also comprise calibrating, assembling, and operating of basic food processing tools and equipment.

A person who has met the said standards is competent to become a Food Processing Worker, Food Production Worker/Staff, Packing Staff, Quality Control Staff, Mango Processor, and/or Fruit-candy Maker.

At present, Technical Vocational Institutions (TVIs) and TESDA Technology Institutions (TTIs) still have to register these programs for scholarship. Training duration will also be determined upon the development of competency-based curriculum of the training providers who will register the said programs. 

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