The planning and evaluation section of University Extension and Development Center (UEDC) conducted an internal assessment of  Project Meat and Grit: Herbal Preservatives on Processed Meat as Opportunity for Sustainable Livelihood on October 7, 2026, at Barangay Nabitasan, La Paz, Iloilo City. The project is headed by Project Leader Dr. Rey G. Tantiado if the WVSU-College of Arts and Sciences. 

UEDC staff gathered relevant information from the community to assess the readiness of the project for third-party evaluation of the project’s outcomes and potential impact.

The project explores the use of herbal preservatives in processed meat while promoting opportunities for sustainable livelihood and community enterprise development. The baseline assessment will provide essential data for monitoring project progress, measuring outcomes, and evaluating its effectiveness and sustainability.

The activity highlights WVSU’s continuing commitment to research-driven extension initiatives that respond to community needs and translate innovation into meaningful livelihood opportunities.