ACF Commercial Angelica C. Fernandez ACF Tipin (042) 567-5102 ACF is a heritage company in Odiongan that was established in 1988. It is engaged in trading and production of noodles and breads among others. When the owner noticed that the breads they produce contribute largely to their sales, they decided to specialize in it and started to deliver to small store owners in nearby barangays. The firm’s fortitude in business was a product of manual work and basic equipment in baking such as an ancient oven, wooden banca and table among others. Before, their production capacity ranges only from 10’ - 50,000 pcs. of breads. The firm went by this production system for a long time until 2014 when they learned about DOST’s Small Enterprise Technology Upgrading Program. The intervention introduced modern baking equipment to the firm as well as packaging and labeling innovations. Upon approval of the RTEC, the firm was awarded with heavy duty baking equipment such as dough mixer along with other kitchen aids such as stainless table and stainless steel shelves. The assistance on packaging on the other hand includes P.E. plastic with direct printed label designs and sleek direct printed boxes for packaging of their hard bread varieties such as Tipin, Aglipay, Jacobina and Ugoy-Ugoy. Tipin, their best seller, was the focus of the packaging intervention as DOST wishes to develop an original Romblon product. Before, Tipin was sold in a thin plastic knot-tied to seal. Quality was compromised as the packaging used was not air tight resulting to crisp deterioration of the bread. Upon using the band sealing technology, the bread was packaged tightly and neatly and can now last for more than two months still crispy and milky. This improvement allowed them to export the product as far as Dubai, New Zealand and USA. The distinct taste of the Tipin captured the hearts of the consumers and the Undersecretary for Scientific and Technological Servises, Dr. Rowena Cristina L. Guevara, when she visited Romblon on April 2016. While enjoying the bread, Usec. Guevara did not help but suggest that Tipin as to its distinct and quality taste should be brought to the Duty Free and to the Philippines Airlines. It was heart-warming to listen to, thus, the aggressive move of ACF to further improve its product. In the 1st quarter of this year, ACF accepted the privilege to be a beneficiary of CAMPI and MPEX. The owner and its workers show diligent cooperation in the program that even the layout of the on-going construction of their new production building was patterned to the recommendations of the consultants. To date, ACF Bakeshop belongs to the rank and file in the baking industry in the province. Along with increase in population in Odiongan, however, is a concomitant increase in demand for the firm’s breads. ACF Bakeshop wishes to clamp down this market bucket loads through a factory-level production capacity, thus its intention to reapply for SETUP. It has also fully settled its first obligation on the program as an initiative to ensure smooth flow in its reapplication process.
Arnel Agri-Based Products is owned by Mrs. Azucena E. Gamutia and located in Wescom Rd., Brgy. San Miguel, Puerto Princesa City, Palawan. The firm started introducing their agri-based products such as Hot Native Chili Sauce, Hot Native Chili Powder, Instant Turmeric Tea and Instant Salabat Tea way back in 2012. However, due to the inadequate supply of chili, they focused on the production of turmeric and salabat products. The firm aims to create and innovate salabat and turmeric tea that can aid in preventing cancerous illnesses and diabetes. Thus, they came up with a formulation which includes the infusion of turmeric, ashitaba, gotu kola, moringa oleifera, and ginger. Their turmeric tea can be enjoyed as a morning tea drink at a very affordable price. Arnel Agri-Based Products dreams of providing livelihood to their community and making their products known not only in Palawan, but all over the Philippines eventually. As of now, their market distribution increased drastically since some of the tourists in Palawan who bought Instant Turmeric Tea and Salabat Tea made repeat orders. The firm currently distributes their products to Coron, Manila, Quezon City, Cavite, Batangas, Laguna, Zamboanga and Cebu. As a matter of fact, there is one customer that made them proud of their products and motivated them to continuously improve their quality. One time, they received a phone call from a customer outside Palawan asking for details about their products who eventually made an order of 25 packs of Instant Turmeric Tea. While Mrs. Azucena E. Gamutia asked for the detail of the customer she found out that the customer that she is talking to is no other than the famous actress and singer Ms. Pilar Pilapil. After this phone call, there came orders made through phone calls from Cebu and these orders still come rushing in up until now. Moreover, since the firm is also featured in the MIMAROPA Venture, DOST’s first e-marketing platform, they are able to promote their products for free and they are also able to connect with their customers not only in the country, but even those abroad. The firm is currently processing their FDA-LTO license.
Asosasyon ng mga Maghahabi at Magtatagak ng Cajidiocan (AMNAC) Carmelinda Juanzo Handloom-weaved scarfs, shoals, table-runners,etc. 09155530594 The association was primarily called as Nahot ng Sibuyan Association. It was established in 2012 as a community-based organization that would develop the abundant abaca resource in the island of Sibuyan, particularly in Cajidiocan. It sprung from the initiatives of the Romblon State University (RSU) Cajidiocan Campus and the DTI which initially partnered for the preliminary assessment of the resource and in training locals how to strip the fibers from the trunk of the abaca plant. This partnership led to the discovery that about 13 hectares plantation for abaca with about 13,000 plants was left by an environment conservation group (WWF) in Sitio Hagimit, Barangay Lumbang Este, Cajidiocan but remains untapped as the local do not have the knowledge for the utilization of the fibers. The DTI then referred the project to partner agencies in the Project GRACE (Generating Resources of Agencies for Community Empowerment) which promised assistance. The DOST promised GIA and institutional support through training and other technical assistance in the utilization of the fiber and other indigenous materials in the community. DOLE also expressed support in terms of funding for the acquisition of other equipment and supplies and materials. The association is composed of 20 members and is led by Ms. Carmelinda Juanzo, Campus Cirector. The association would be registered with the DOLE as a community-based group formed for environmental protection as well as for livelihood generation. The group and its project would initially be housed at the school as the school also plans to make the project a research platform as well as an income generating project for the community.
The BMSCC is a group of fisher folks that ventured into processing of anchovies using the improved-design vacuum fryer of DOST- Industrial Technology Development Institute. Under the BUB funds of LGU Mogpog, a cGMP-compliant processing center was established for the production of healthy alternative snack foods, the vacuum fried anchovies. With its continuous efforts on improving its processing facility and the whole business operations, the firm is now waiting for the release of their FDA-LTO.
BANSUD LIVESTOCK MULTI-PURPOSE COOPERATIVE (BLMC) Products: (Delivery only within Oriental Mindoro) a. Fresh & Young Longanisa b. Fresh Meat Giniling c. Fresh & Young Tocino Bansud Livestock Marketing Cooperative (BLMC) was formed by enterprising hog raisers on October 19, 2000. BLMC initially engaged in farm inputs trading and animal dispersal which further strengthened its livestock production. Equipped with skills acquired from various training on meat processing, the coop has produced a variety of products such as fresh meat, special tocino, footlong and longganisa, and skinless longganisa. In 2009, the cooperative’s meat processing venture received a boost from DOST-MIMAROPA through its Local GIA amounting to PhP150,000.00 for the procurement of chest-type freezers, meat grinder, stainless table and other production accessories as well as nutritional analysis, product and packaging development. It has also added meat shop business to further strengthen the market for the swine produced by its 467 members out of its swine dispersal project.
DGM Marble Supply Denia G. Madeja Marble Lampshade 09479279899 The owner was once a corporate secretary in her cousin’s marble plantation. Crude gasoline then was at hike, however and due to economic difficulties, the plant stopped its operations. The owner having in mind that the work is what she can do best and is the only source of her living, decided to buy a secondhand lathe machine. Fate went with her smoothly. One of her colleagues also offered her a space for display in the municipal shopping area. These became the start of her business. In 2005 with P100,000 cash for raw materials and other needed manpower, she formally registered her business under the name DGM Marble Supply. The firm goes steady through time and finally in 2011, to be able to make a stand of her own, she transferred to the next vacant space where at present became her new display area. The lathe machine she bought was small and other equipment are still missing, though. It limits the firm to produce large items which is mostly what the market demands. This is the reason of the firm’s intention to avail of the DOST-SETUP.
The firm was established in 2002 after Mr. Villostas attended a seminar on soap production. The firm’s products were readily accepted by the market as the herbal bandwagon was popular and patronized. From a single papaya soap in 2002, the firm now has 11 variants of soap named after the plant extract used in formulation. From a PhP50,000 capitalization taken from the family savings the firm had grown their assets ten times more including the constructed workplace and a service vehicle for hauling raw materials and products. The firm’s first attempt on SETUP in 2010 proved well. They were able to supply their target market. Concomitant to this, however, is the relative hike in demand which the firm currently tries to handle. Several big-time buyers are approaching them to buy in bulk. This is what prompted the firm to again turn to the PSTC and avail of the SETUP assistance for the second time.
Glay's Deli Food Products Glay Neth F. Fiedacan Glay's Bagoong-Alamang Guisado Flavors: *Original *Spicy 09081239394 The owner is fond of eating mango. Her then suitor, now her husband, makes alamang for her as act of courtship until they got married. The alamang was undeniably appetizing and distinctive as it is a product of love and patience. With their friends’ recommendations, they tried to sell their product packed in an ordinary plastic bag for only five pesos (5.00) each. They have few costumers then. Eventually though, more and more costumers began to look for their bagoong-alamang guisado for its distinct taste from other alamangs that are sold in the public market. When the couple noticed the increasing pattern in their sales, they decided to formally register the business in 2012. With the intention to improve on their venture, they began attending various seminars and trainings conducted by both private and government entities. When they learned about positive impacts of proper packaging and labelling, they look for possible help to improve their former product form. Until they knew of DOST’s Packaging and Labeling Assistance and apply for it. By 2013, they receive free label designs and printing under the program for their bagoong-alamang guisado and balitsaw, a fish paste cooked with coconut milk, which they add as another product line. Subsequently in 2015, the firm has been included in DOST’s pilot Mentoring program for MSMEs. For almost a year of the program’s implementation, the proponent and her husband has been active on attending it. They claimed, to learn a lot from the Mentoring especially on value adding and business innovation and so in October 2015, they invested in another venture they named “Lazsaji Grill” where they use their Alamang and Balitsaw as side dish for their main courses composed mainly of inasal chicken and other grilled food selections. To date, their Alamang and Balitsaw are sold in the leading grocery stores in Odiongan and other nearby municipalities as well as in parts of Lipa, Cavite, and Manila. Lazsaji Grill, on the other hand, was becoming more and more popular to the locals. With the increase in demand, the firm needs to upgrade their production, thus applying for DOST's assistance. Glay's Deli Food Products Glay Neth F. Fiedacan Glay's Bagoong-Alamang Guisado Flavors: *Original *Spicy 09081239394 The owner is fond of eating mango. Her then suitor, now her husband, makes alamang for her as act of courtship until they got married. The alamang was undeniably appetizing and distinctive as it is a product of love and patience. With their friends’ recommendations, they tried to sell their product packed in an ordinary plastic bag for only five pesos (5.00) each. They have few costumers then. Eventually though, more and more costumers began to look for their bagoong-alamang guisado for its distinct taste from other alamangs that are sold in the public market. When the couple noticed the increasing pattern in their sales, they decided to formally register the business in 2012. With the intention to improve on their venture, they began attending various seminars and trainings conducted by both private and government entities. When they learned about positive impacts of proper packaging and labelling, they look for possible help to improve their former product form. Until they knew of DOST’s Packaging and Labeling Assistance and apply for it. By 2013, they receive free label designs and printing under the program for their bagoong-alamang guisado and balitsaw, a fish paste cooked with coconut milk, which they add as another product line. Subsequently in 2015, the firm has been included in DOST’s pilot Mentoring program for MSMEs. For almost a year of the program’s implementation, the proponent and her husband has been active on attending it. They claimed, to learn a lot from the Mentoring especially on value adding and business innovation and so in October 2015, they invested in another venture they named “Lazsaji Grill” where they use their Alamang and Balitsaw as side dish for their main courses composed mainly of inasal chicken and other grilled food selections. To date, their Alamang and Balitsaw are sold in the leading grocery stores in Odiongan and other nearby municipalities as well as in parts of Lipa, Cavite, and Manila. Lazsaji Grill, on the other hand, was becoming more and more popular to the locals. With the increase in demand, the firm needs to upgrade their production, thus applying for DOST's assistance.
The firm started its operations in 1991 and supplied the Bataan market with arrowroot starch. Bakers in Bataan bake the starch into cookies for the pasalubong as well as the export market. From 1991 to 1998 the firm enjoyed brisk business and was delivering an average annual production of 150 sacks valued at P330,000.00. The firm served as integrator and purchased arrowroot starch from farmers and delivered the same to buyers in Bataan. In 1998, however, the firm was blacklisted as one of theor farmer-suppliers delivered an adulterated starch composed of arrowroot and cassava. This prompted the buyers in Bataan to cancel all orders. As a result, all the arrowroot farmers in the area were affected and also stopped production. The owner, meanwhile, went to Jordan to work as an OFW. The firm was again revived in 2008 when the owner returned from working abroad. Noting the potential of the former business they have planted their four (4) hectare farm with arrowroot and had started producing starch. Learning of the firm’s revival, the PSTC linked the firm with Rejano’s Bakery in Marinduque which readily signified its intent to purchase whatever volume of starch or flour the firm would produce. This year, the firm had planted four (4) hectares with arrowroot and is expected to harvest about 60 sacks arrowroot starch valued at P140,000. The firm had also encouraged ten more farmers in odiongan to plant arrowroot. They would purchase the roots from the farmers and process them into starch. Moreover, the firm is also producing chic bamboo fans which can be seen nowadays in Kultura at SM stores.
The proponent learned to process tamarind into sweets from a neighbor while she was in Manila in 2002. She worked for her neighbor packaging the sweet tamarind while learning the craft herself. A year later, she went back to Romblon and made processing tamarind her business. With a P15,000.00 capital, she started purchasing tamarind fruits which abound in the locality and started processing them. Her product was slowly accepted until she found a following. With this acceptance, the firm also included yema and pastillas in its product line. Presently she supplies grocery stores, sari-sari stores. The firm had been promoted by DTI in fairs that feature Romblon products. Their candies were always cleaned up in shelves. The producer, however, could not get repeat orders for her goodies because her production volume could not meet orders and her packaging was not that impressive. The DTI had also provided the firm with a packaging material and a label design that the firm uses. The proponent, however, feels that development of the package and label still has to be made. In this light, the proponent applied for her first SETUP in 2009 in the form of package and label development for tamarind candy. With the SETUP assistance, the firm’s success was manifested through the physical improvements in the workplace and a label design that was accepted by the market. The firm was able to purchase a delivery trike for Odiongan market but relies on a roving store for the distribution of her products within Tablas Island. The firm was also able to employ a growing workforce, from two before SETUP to six after the intervention. The firm was also assisted through MPEx. The consultants provided more ways for the firm to improve its productivity and the bottom line.
As a mother of four, the proponent relies to his husband’s income from contract carpentry and masonry services to support their family and the education of their eldest son who is presently studying at the Romblon State University taking up Bachelor of Science in Information Technology. It was hard for their family to make ends meet especially with the low and intermittent income of his husband. When she was thinking of how to help her husband and her family, she became aggressive in attending livelihood seminars and trainings conducted by different government agencies. From there, she gained knowledge on how to start a business and thought of using her inert potential in cooking. She tried to cook coco jam out of the coconuts from her relative’s farm. Upon making some finished products, she tried jump from one public office to another. When she visited DTI, one their employees encouraged her to pursue her business due her product’s market potential. From there, her hopes were lifted. She then formally registered her business in DTI and regularly produced coco jam since then. To date, she produces at least 100 bottles per week. Demand on the other continuous to grow for the firm especially with the recent purchase order from the former mayor of Calatrava. The proponent wishes to upgrade their production facility and address the increasing demand for their product, hence tapping DOST for assistance.
KR Arts and Signs started in 2004. Their initial orders only cover ribbons, simple banners and printed shirts for specific activities of schools, private organizations, political campaign and fiestas. With the owner’s passion, professionalism and quality workmanship, it’s Php5,000 capital gradually increased over time. The business began to make a name and establish good reputation among their clients through their quality but affordable services. Their market eventually reached to neighboring municipalities of San Agustin and Simara. By then, they started producing large-size banners for bigger events and souvenir t-shirts and other novelty tokens for local tourism. While the owner is an elementary teacher, their shop became the main supplier of ribbons, streamers activity banners and printed P.E uniforms of all schools in Calatrava. Moreover, other schools from different nearby towns continue to come in for business deals. Their current production capacity however is limited because of lack of equipment. They are currently practicing hand/brush, silk screen and heat-press printing for their items which are tedious and time-consuming. With this limitations, they tend to turn down bulk orders and eventually lose customers. Having an initial engagement with SETUP in 2015 which greatly improved their customized shirt production, the firm believes that the program could again help them with this their constraint in banner/tarpaulin production, thus applying for DOST’s assistance.
Merl’s Native Delicacies is a family business that was started in 2000 by Mrs. Merlota R. Bolus, wife of Mr. Ferdinand Bolus, owner the business. At the time, the couple already had a ready-to-wear stall in the local public market but business was not profitable with the establishment of commercial centers in the province. Mrs. Bolus love cooking, and one day she tried preparing suman sa lihiya using a kilo of glutinous rice. The goodies were displayed in their RTW store and sold like hotcakes, the suman’s imported counterpart. From then on, she prepared suman and sold them every day until the couple realize that Mrs. Bolus’s passion for cooking native delicacies can be a way to provide an alternative source of income for the whole family. Eventually, the family decided to concentrate on the suman sa lihiya with coco jam business. As expected, the business experienced its share of ups and downs. In 2009, the firm produced a monthly average of 24,000 pieces of suman paired with coco jam in sachets and 900 bottles of coco jam. Though the number of suman orders grew, the business was limited by the old production equipment and accessories composed of two aluminium steamers, four heavy duty stoves, a 10 kf-capacity weighing scale, seven plastic crates, five impulse sealers, two casseroles, two cooking vates, three wooden working tables which limit their productivity and compromise food safety. Although the firm used cooking kettles with mixer in the preparation of coco jam, the volume of produced per day was limited due to the long cooking time which took about three to four hours per batch at two batches per day. The firm’s workspace was also limited as the production area was also the family’s residence. Coconut milk was also sourced from the wet market that made it prone to microbial contamination and shortened shelf-life. The downside from the said restrictions directly affected the firm’s market reach which was limited to Calapan City. Nevertheless, the couple was not hindered by these challenges. Day in and out, they kept thinking of ways to improve their production and competitiveness of their products to capture a bigger share on the local market. MND decided to seek the assistance of DOST-MIMAROPA through SETUP to upgrade its production equipment and facility as well as to enhance packaging and label design in 2011. With these interventions, average volume of production of the firm on a monthly basis in 2013 recorded an average of 81,600 pcs of suman sa lihiya and 1,152 jars of coco jam or an equivalent percentage increase of 405.19% which directly result to increase in sales. Likewise, in terms of employment generated, an average of 53 workers were employed by the firm from 2013-2014. Generally, MND has gained popularity in the province as well as from other part of the country because of its delectable products. Parallel with these achievements, MND was awarded as 2013 DOST-MIMAROPA Best SETUP Adoptor 1st Runner-up and in 2014 as the Best SETUP adaptor in the region. At present, MND’s suman sa lihiya is dubbed as one of the best pasalubong products of the province. The firm now produces and average of 460,800 pcs or 38,400 packs (12 pcs/packs) of suman sa lihiya per month and 6,000 jars of coco jam. With the steady demand for its products, the firm had already established 250 retail branches in other places namely; Manila, Batangas, Laguna, Quezon City, Cavite, Muntilupa City, Isabela, Taguig City and Pasay City and one (1) export market in japan. Additionally, the firm currently provide job opportunities to its 95 employed workers.
In 2011, the DOST-MIMAROPA provided innovation system support through the SETUP for the improvement of the package presentation of their cassava cookies. And in 2012, the firm was enrolled in the DOST-MPEX program for the proper plant layout and other recommendations for business operations. After realizing the potential of business expansion the firm started renovation of its production center to conform with cGMP and Food Safety standards as recommended by MPEX consultants. In 2015, the firm re-applied for DOST SETUP assistance and have received technical assistance for the acquisition of Fabricated Cookie Depositor, Heavy-duty Mixer and improved product package presentation. Ongoing process for acquiring FDA-LTO.
The owner learned about making homemade products like yema, pastillas and peanut butter from her high school teacher and started to sell her produce to her colleagues since. All the while she kept her interest and finally pursued her passion when she had her own family. Her products have always been in demand due to its health value and cheap price. When she secured a regular market, the owner formally registered its business in DTI under the name Neneng’s Homemade Products. In 2002 with only Php5,000 cash at hand, the owner started to supply school canteens. Sales were not so favorable during its first stage. However, when she applied for the Package and Label assistance in DOST sales clambered up and more and more costumers ensued. Her products even reached areas in Manila, Canada, Saudi and Dubai for customers who make her goods their original Romblon pasalubong. Meanwhile, the firm presently experiences difficulty in supplying its fast growing market with limited set of equipment. For this the owner is turning again to DOST for assistance.
New Hope Women Association Squash Veggie Noodles Rice Noodles Canton Style New Hope Women Association (NHWA) is registered with the Department of Labor and Employment. NHWA members are wives of Department of Agrarian Reform (DAR) beneficiaries. Both agencies are providing assistance to the association. DAR provided financial assistance for the construction of their production area. DTI supports through market exhibitions in local, regional, and national trade fairs. NHWA is currently the sole producer of rice noodles in the municipality of San Jose. Rice canton noodle is made of ground rice and malunggay leaves; Squash is a variant ingredient. Rice/squash noodles are pack in 125 grams and sold at PhP 25.00. NHWA received technology transfer from DOST-FNRI for the production of veggie noodles using squash. Squash is available locally all year-round. With the positive acceptance of veggie noodles (with malunggay leaves and squash), NHWA plans to continue production of the noodles and will continue to sell them directly to local supermarkets and join local, regional, and national trade fairs. From simple kitchen utensils and a portable pasta maker, NHWA was able to produce more number of veggie noodles through DOST technology assistance. Production before DOST intervention is done manually needing an average of 8 workers to complete the process. The association can only produce 100 packs once a week or 400 packs of rice noodles in 125 grams (1/8 kilo per pack) monthly. Lantern paper is used to pack the finished product. After DOST intervention, production of veggie noodles was reported at 216 packs 3 times production per week or 2,592 packs in a month. (in ¼ kilo weight per pack). Because there are available machines to use, only 5 workers are needed to complete the process. NHWA’s monthly average sales last year was recorded at PhP 34,560.00. NHWA provided their kitchen tools such as basins, ladles, knives as their counterpart.
Where there is food, there is chili. Eating, in the Philippines is an important social activity; and condiments and sauces are an integral part in every household table, restaurants, fast food outlets, bars and diners. Chili is generally used as a condiment. It can be used fresh or it can be processed into powder, flakes and sauce or paste. Some of the most common Filipino cuisines that use chili are the super-hot Bicol Express, Sizzling Sisig, and different versions of “Sukang Pinakurat”. It is also used in instant foods like sardines and noodles in their hot variants. Tablas and its local merchants experience dramatic changes brought about by industrialization. Numerous establishments, especially in Odiongan, are continuously being opened resulting to an overall increase in hotels, restaurants and bars, fast food chains, resorts and pizzerias. This proliferation of business establishments proportionately increased the demands for condiments and sauces locally. The push of the Provincial Government on Tourism also brought about the opening of specialty retailers and restaurants that carry a variety of condiments and sauces to cater the foreigners and locals alike.