Approximately 40 salt makers, known as asinderas, in Miagao participated in a one-day training session focused on Food Safety Awareness and Standards, organized by Ramon Magsaysay State University.
This initiative is part of the Nicer Asin: Project 3: Artisan Salt Technology Innovation and Preservation Project, which aims to enhance understanding of food safety and best practices among asinderas. By equipping these artisans with essential knowledge, the project seeks to improve the safety and quality of the salt they produce.
