The Davao City Agriculturist’s Office (CAgrO) conducted a Fishery Post-Harvest Technology Training to help minimize tilapia spoilage and losses from low selling prices, while equipping Dabawenyo fisherfolk with value-adding skills during the 63rd FishCon Week at Barangay Bato, Toril on September 16, 2026.
“Tilapia Lamayo” is a traditional dried fish made with quality ingredients and properly processed for great taste and longer shelf life.
A total of 120 participants attended the training sessions held in Barangay Callawa on September 9, Barangay Talomo River in Calinan District on September 10, and Barangay Toril on September 16.
Jonifer Ypon Jr., Aquacultural Technologist of CAgrO, told the City Information Office (CIO) that the training was designed to help fisherfolks avoid losses and identify new income opportunities.
“Gina conduct nato ni nga training kay para ang katung mga fish farmers nga dili ma halin ang ilahang tilapia ug para mas ma extend pa ang life sa tilapia nga dili siya madaot lang, pwede nila ni siya iprocess gamit ang Tilapia Lamayo ug at the same time, dili sila mag loss sa ilahang tilapia, mag increase pa ang ilahang kita kay naka processed naman siya (We are conducting this training so that fish farmers whose tilapia are not selling can extend the life of their tilapia without it getting damaged. They can process it using Tilapia Lamayo, and at the same time, they won’t lose their tilapia; their income will even increase because it is already processed),” he said.
He explained that harvested tilapia can be processed into lamayo by marinating it in a precise blend of vinegar, salt, garlic, pepper, and sometimes sugar, then drying it in the sun or a dehydrator.
Ypon also emphasized that the method can extend the shelf life of fish and enhance its flavor, turning harvests into sought-after products in local markets.
Through lectures and hands-on demonstrations, participants learned proper fish handling, preparation, salting, drying, sanitation, and food safety practices to improve product quality and reduce post-harvest losses.
Veronica Rosal, one of the participants, shared that the training taught them not only the process but also how their harvest could be processed into a versatile, value-added commodity.
“Mas okay gyud ni siya kay additional siya nga produkto sa Tilapia. Mao na nga mag seminar gyud ko kay first timer baya mi ani kay wala mn gyud kaayo miy knowledge about sa unsaon pa ang Tilapia, unya karon sa atoang seminar, nadungagan ang amoang pagka hibalo aning isdaa, ma promote pod nato ban ga pwede diay ang Tilapia nga mahimong Tilapia Lamayo. Dako gyud pod kaayo siya og tabang sa amoa (This is really better because it is an additional product for Tilapia. That’s why I really want to attend the seminar because we’re first-timers and we don’t really have much knowledge about how to handle Tilapia. But now, in our seminar, our knowledge about this fish has increased, and we can also promote that Tilapia can be made into Tilapia Lamayo. It has really been a great help to us),” she added.
As of August 2026, Davao City has already distributed 389,200 tilapia fingerlings to farmers.
Dabawenyo farmers may request free fingerlings through their barangays, which will coordinate distribution to support those establishing new fish ponds or expanding existing ones. CIO
Written by: N. Malasado
Edited by: A. Nawal
Photo by: Davao City Agriculturist’s Office