Technology Transfer of Vacuum Fried Chopsuey Chips Towards Enterprise Development

Abstract

The project focused on the technology transfer of vacuum fried chopsuey chips processing to members of the Bauko Organic Practitioners Credit Cooperative (BOPCC), aimed at promoting inclusive enterprise development in the region. The project employed an integrated participatory approach and multi-sectoral collaboration implemented through a series of carefully curated extension activities. The initiative encompassed a full cycle of engagement, beginning with equipment retrofitting, followed by intensive capacity-building sessions, market readiness preparations, and a comprehensive post-launch evaluation. The project implementation was made possible through the collaborative efforts of Benguet State University (BSU), the Department of Agriculture–Regional Field Office–Cordillera Administrative Region (DA-RFO-CAR), the Department of Trade and Industry–Cordillera Administrative Region (DTI-CAR), the Department of Science and Technology–Cordillera Administrative Region (DOST-CAR), and the Bauko Local Government. The successful market launch of vacuum-fried chopsuey chips produced by BOPCC stood as tangible outcome of the project’s implementation. While BOPCC chopsuey chips continue to face challenges in market sustainability, scaling up, and other operational concerns, the initiative has gone beyond imparting technical and entrepreneurial competencies. It has exemplified how multi-sectoral collaboration can catalyze livelihood generation and foster meaningful economic participation among local stakeholder.