Boosting women’s entrepreneurship in the Philippines through marketing and product labeling

Training in Pili to transform ideas into competitive brands.

During three training days, the capacities of ten women’s cooperatives were strengthened to improve the marketing of local products and facilitate their access to formal markets in Pili, Camarines Sur (Philippines) .

The sessions took place on November 25 and December 1 and 2, 2025 at the facilities of the Central Bicol State Agricultural University (CBSUA) , a partner entity of the project carried out in collaboration with the Servants of Jesus and financed by the Spanish Agency for International Development Cooperation (AECID) .

The ten formally established and registered women’s cooperatives participated in an intensive training program aimed at transforming their local products into secure, attractive, and commercially viable brands . Over three days, they covered key aspects such as brand identity, labeling, product development, and legal protection, combining theory, practice, and collaborative work.

The main objective was to strengthen collective self-employment and the economic empowerment of women , providing them with real tools to compete in increasingly demanding markets. And with that:

• Learn to create and protect brands (names, logos and designs).
• Comply with food labeling and safety regulations.
• Improve the presentation and quality of the products.
• Prepare for the digital and creative economy.

In total, 166 women from the ten cooperatives participated in the training, accompanied by technical staff from CBSUA University , specialists in food marketing and sales, as well as community organizers and the local coordinator of FRS / Servants of Jesus .

Learning by doing: development of the workshops

Day 1 – Branding, labeling and legal protection
Participants learned about the official requirements for food labeling and began designing their own logos and labels, understanding the importance of a clear and legally protected identity.

Day 2 – Product Development
The kitchen became a practical classroom. We worked on different production lines:

• Skinless sausage and bacon
• Banana chips
• Mushroom ice cream

Good hygiene practices, basic transformation processes and packaging techniques were reinforced, with a clear focus on quality and marketing.

Day 3 – Packaging and Sensory Evaluation
The final day was dedicated to improving the packaging and labels, as well as conducting sensory tests to evaluate appearance, flavor, aroma, and overall acceptance. The results showed quality levels comparable to products already on the market .

Main achievements

• Greater knowledge of food safety and legal regulations.
• Products better presented and ready for marketing.
• Increased confidence of women in their entrepreneurial abilities.
• Strengthening cooperative work.

Looking to the future… As next steps, several lines of action were identified:

1. Specific training in intellectual property.
2. Continuous technical support.
3. Use of inclusive technologies.
4. Consolidation of sustainable self-employment in cooperatives.
5. Investing in women is investing in stronger, more resilient communities with a future .

The sessions featured highly qualified speakers who guided the training process, answered questions, and addressed the concerns raised by the participants. These included: Ms. Arianne Joy S. Encinas (DTI Camarines Sur); Ms. Julieta M. Casaul; Ms. Zenaida M. Eredera; Ms. Merry Ann D. Taduran; Mr. Nestor B. Kingking; and Mr. David Mark B. Díaz .

The coordination and logistics of the days, ensuring the correct development of all activities as planned, was in charge of the FRS / Servants of Jesus team , made up of: Gina F. Gonzales, Vangiline Azurias, Marites Nabor and Edna Arevalo as Community Organizers , and Marie Joyce Cheryl Armea as Local Coordinator .