Month: May 2025

TESDA offers specialized courses in Mango Production and Processing Level II, providing individuals with the skills needed to excel in the mango industry. These programs are designed to equip learners with the knowledge and competencies required for both the cultivation and processing of mangoes, ensuring high-quality production from farm to finished product. Whether you’re interested in growing mangoes or creating processed mango goods, these courses cover essential practices to help you succeed.

Also read: TESDA Food Processing Courses

The Mango Processing Level II course focuses on techniques such as fermentation, pickling, sugar concentration, drying, and dehydration. It also teaches the use of essential tools like refractometers, food processors, and sealers, while emphasizing food safety and environmental guidelines. Meanwhile, the Mango Production Level II course trains individuals in nursery operations, orchard maintenance, and harvest/post-harvest handling to ensure optimal mango growth and yield. These comprehensive programs aim to build a skilled workforce for the thriving mango industry.

Benefits

Here are some benefits of taking  Mango Production and Processing Level II Courses by TESDA:

• Skill Development: Gain practical skills in mango production and processing, including fermentation, pickling, drying, and dehydration techniques.
• Industry-Standard Knowledge: Learn to comply with regulations like the Food Safety Act 2013, cGMP, HACCP, OSHS, and 7S of Good Housekeeping for safe and efficient food processing.
• Hands-On Training: Operate essential tools and equipment such as salinometers, refractometers, food processors, and weighing scales.
• Career Opportunities: Be prepared for roles in mango processing and production, opening up job opportunities in food manufacturing and agriculture.
• Quality Control Expertise: Acquire competencies in inspecting defects, ensuring seal integrity, and verifying product labels for better quality assurance.
• Sustainability Practices: Understand environmental rules and regulations to ensure sustainable mango production and processing.
• Entrepreneurial Potential: Use the skills to start your own mango processing business or manage a mango orchard effectively.
• Comprehensive Training: Cover the entire mango production lifecycle, from nursery operations to postharvest handling.

Mango Processing Level II

Mango Processing Level II focuses on skills required to process mangoes through fermentation, pickling, sugar concentration, drying, and dehydration. It includes packing processed mangoes using simple equipment like sealers and ensuring compliance with Food Safety Act 2013, cGMP, HACCP, OSHS, and 7S principles, along with environmental regulations. Competencies also cover inspecting packaging materials, seal integrity, and labeling, as well as calibrating and operating tools like salinometers, refractometers, food processors, and weighing scales.

What is Mango Processing Level II?

The Mango Processing Level II course covers competencies in fermenting, pickling, sugar concentration, drying, and dehydration of mangoes. It also includes packing, operating basic equipment, and adhering to food safety regulations.

Units of Competency

The Competency Standards consist of the Units of Competency listed below:

BASIC COMPETENCIES

• Participate in workplace communication
• Work in a team environment
• Solve/address general workplace problems
• Develop career and life decisions
• Contribute to workplace innovation
• Present relevant information
• Practice occupational safety and health policies and procedures
• Exercise efficient and effective sustainable practices in the workplace
• Practice entrepreneurial skills in the workplace

COMMON COMPETENCIES

• Apply Food Safety and Sanitation
• Use Standard Measuring Devices / Instruments
• Use Food Processing Tools, Equipment and Utensils
• Perform Mathematical Computation
• Implement Good Manufacturing Practice Procedure
• Implement Environmental Policies and Procedures

CORE COMPETENCIES

• Process Mangoes by Fermentation and Pickling
• Process Mangoes by Sugar Concentration
• Process Mangoes by Drying and Dehydration

Job Opportunities

A person who has attained these Competency Standards is fully qualified to:

• Food Processing Worker
• Food Production Worker/Staff
• Packing Staff/Packer
• Quality Control Staff

They may also be referred to by specific product titles such as:

• Mango Processor
• Fruit Candy Maker

Qualifications

Prospective trainees or students who aspire to enroll in this course are expected to meet the following qualifications:

• Good communication skills, both oral and written
• Effective communication, verbal or non-verbal
• Basic arithmetic proficiency

Instructor Credentials

The trainer qualifications for this Mango Processing Level II require the following:

• Must be a practicing trainer or have attended 80 hours of trainer’s training in the last three (3) years.
• Must have 2 years of relevant industry experience within the last five years.

NOTE: Consider iWER guidelines (apprenticeship) when converting training/seminar to industry experience.

Mango Production Level II

Mango Production Level II covers the skills needed to grow and manage mangoes successfully. It includes tasks such as nursery operations, planting mango trees, maintaining and caring for the orchard, and handling harvest and post-harvest activities.

What is Mango Production Level II?

This course covers skills needed for mango production, including nursery operations, planting, orchard care, and harvest/postharvest tasks.

Units of Competency

The unit of competency includes the following standards:

Basic Competencies

• Participate in workplace communication
• Work in team environment
• Solve/address general workplace problems
• Develop career and life decisions
• Contribute to workplace innovation
• Present relevant information
• Practice occupational safety and health policies and procedures
• Exercise efficient and effective sustainable practices in the workplace
• Practice entrepreneurial skills in the workplace

Common Competencies

• Apply safety measures in farm operations
• Use farm tools and equipment
• Perform estimation and calculations
• Process farm wastes
• Perform record keeping

Core Competencies

• Perform mango nursery operations
• Plant mango
• Care and maintain mango orchard
• Carry-out harvest and postharvest operations

Job Opportunities

A person who has met these Competency Standards is qualified to be:

• Mango Grower
• Mango Farmer
• Mango Nursery Operator

Qualifications

To enroll in this course, prospective trainees or students are required to meet the following qualifications:

• Proficient in oral and written communication
• Skilled in both verbal and non-verbal communication
• Capable of performing basic arithmetic operations

Instructor Credentials

The trainer qualifications for this Mango Production Level II require the following:

• Training certificate in Mango Production Level II required.
• Must be a practicing trainer or have attended 80 hours of trainer’s training in the last three years.
• 2 years of relevant industry experience within the last five years is needed.

Please follow the iWER guidelines when converting training or seminars into industry experiences.

Sample of Certificate of Completion

Requirements

To enroll in this course, you will need the following documents:

• PSA Birth Certificate
• High School or College Diploma
• Certified True Copy of Official Transcript of Records or Form 137
• Certificate of Good Moral Character or GMRC
• 1 x 1 and/or 2 x 2 pictures

To obtain further details, please reach out to the enrollment site that aligns with your requirements. Kindly note that the criteria may vary.

Also read: TESDA Cacao Production and Processing Courses

Summary

TESDA Mango Production and Processing Level II Course equips individuals with the skills needed for mango production and processing. It’s perfect for those starting a mango business or improving their skills in the field. The course combines theory and practice, covering planting techniques, pest management, post-harvest handling, and processing methods like drying, canning, and juicing. Graduates receive a National Certificate Level II from TESDA, opening doors to agriculture jobs or opportunities to start a mango-based business.