<![CDATA[Micro, Small, and Medium Enterprises (MSMEs) in the rural food sector face serious constraints in product preservation, resulting in short shelf life and limited distribution capacity. This condition undermines the ergo-iconic value of MSME products, comprising functional-ergonomic value in the form of practical and safe packaging, as well as iconic-symbolic value derived from product uniqueness that has the potential to enhance market competitiveness. This community service program aims to strengthen the ergo-iconic value of MSME food products through training and mentoring in the application of appropriate preservation technologies in Rawakalong Village, Bogor Regency, involving 30 MSME units in the local raw material-based food processing sector. The method employed is a need-based participatory approach, encompassing three stages: site survey, MSME mapping and data collection, and recruitment of experts in the field of food technology. The training program was conducted through several sessions, including material delivery, demonstrations, and guided practice related to vacuum packaging, the use of natural preservatives, storage temperature control, and the implementation of Good Manufacturing Practices (GMP). The program achieved an average knowledge and skills score improvement of ?20% among 30 MSME participants, a shelf life extension of 30–45% for semi-wet products and more than 50% for dry products, along with measurable improvements in product competitiveness, distribution capacity, and business sustainability of rural food MSMEs.]]>
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