Post on 02-Jun-2018
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Fermented Food andBeverage
Dicdiquin, Pepito, Sarigumba
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Fermented Food in the Philippines
Traditional or indigenous fermented foods are part of Filipino cultuthese are part of the life of local people.
Fermentation processes employed in the production of these indigenfermented foods often rely entirely on natural microflora of the rawand the surrounding environment.
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Procedures are handed down from one generation to the next as a viprocess.
Traditional food fermentation industries are commonly home-basedhighly reliant on indigenous materials without the benefit of using
commercial starter cultures.
They are unique and highly variable per product and per region.
Fermented Food in the Philippines
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CATEGORY PRODUCT NAME MAJOR INGR
Fermented vegetables,
fruits
Burong mustasaMustard leaves,
and/or rice wash
Burong pipino cucumber
Burong mangga Immature mang
AtcharaImmature papay
or turnip (singka
Cheese Kesong puti Cow or carabao
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CATEGORY PRODUCT NAME MAJOR INGRE
Fermented fish and
fishery products
Balao-balao Cooked rice, shrimp
Burong-isda Freshwater fish, rice
Tinabal
Parrot fish (for tinab
and frigate fish (for t
mangko), salt
Burong talangkaSmall shore crabs (V
litterata)
Patis Small fish, salt
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CATEGORY PRODUCT NAME MAJOR INGRED
Fermented meat,
sausages
Longanisa Ground pork, beef, or chic
spices and preservatives
Agos-os Sweet potato and ground
Burong kalabi Cooked rice, ground carab
Burong babi Cooked rice, ground pork
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CATEGORY PRODUCT NAME MAJOR INGREDI
Fermented rice,
cassava, sugar
cane, coconut,soya
Puto Rice, sugar
Bibingka Rice, sugar
Tapuy Rice, glutinous rice
Pangasi Rice
Landang Cassava, or buli palm flou
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CATEGORY PRODUCT NAME MAJOR INGREDI
Fermented rice,
cassava, sugar
cane, coconut,
soya
Suka
Sugar cane juice (for sukan
palm inflorescence sap (fo
tuba)
Toyo Soybeans
Pinakurat Coconut sap, chilies, salt, v
Tuba Coconut sap
Lambanog Coconut sap
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Fish Sauce
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Fish Sauce Industry
Fish sauce is a traditional fermented fish product and an important sprotein in Southeast Asia.
It is widely used as a condiment and seasoning in most countries ofSoutheast Asia and becomes gradually popular worldwide.
Called patis in the Philippines.
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Fish sauce is basically made from a mixture of fish and salt with a wratio of 3:1.
This mixture is allowed to ferment for more than 6 months at 30C for complete hydrolysis and flavor development.
Fish Sauce Industry
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Fish sauce accounts for only 25% of the P4-billion to P5-billion saubusiness every year compared to the 50% share of soy sauce.
About 7 million Filipino households each consume one 370-mL botfish sauce and one 750-ml. bottle of soy sauce every month.
Fish Sauce Industry
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Region Bagoong and Patis
I. 3
II. 5III. 16
IV. 108
V. 50
VI. 25
VII. 13
VIII. 45
IX. 6
X. 1
272
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Lorenza Food
Lorenzana Food, which produces fish sauce, has a 7000-square metecomplex in Naval St., Navotas.
The Food Development Council, an agency under the Food Terminaand the Department of Science and Technology has been helping th
company become world class.
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Production
The complex has 96 fermentation tanks (each with a capacity of 1,2or banyeras) plus a washing tank and a salting tank.
There are 44 more tanks in another compound in nearby Panghulo, walso located in the fish port.
Navotas provides the bulk of the round scad needed in making Lorisauce.
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Production
Packaging and distribution are done within the factory complex, the integrated fish sauce company in the country.
When the modernization project is completed, the entire fish sauceprocessing line will be operated by only 30 people.
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Tuba
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Tuba
In Visayas, coconut wine is called tuba, bahal or bahalina. Tuba is theproduct of mixing barok (a reddish color bark of mangrove tree) wicoconut sap, which in turn make tuba red in color and sometimes calcoconut red wine.
In Luzon it is mostly called lambanog. It is the pure sap (no barok malmost colorless or milky white in color sometimes referred to as cocvodka.
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Tuba
A coconut toddy or coconut wine is called tuba and when it is fermedistilled for a few months they call it bahal.
Distilled longer for 1 year or more, it becomes bahalina.
Tuba is also referred to as a poor man's drink because of its inexpendistillation process and is a more accessible alcoholic drink that the lopeople enjoy.
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Vino de Coco
In 2010, a coconut wine production plant was put up in Marasbaras in Tacloban City and came out with a premium coconut wine called VCoco.
The tuba plant can produce 1,875 cases of 750-milliliter wine every m
A case contains 12 long-neck bottles.
Vino de Coco has four varietiessweet red, dry red, dry white and swhite. Each bottle sells from P220 to P250.
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Production
Their problem is that they are dependent on fiestas when the demantuba goes high.
Suppliers now have this tuba production as a ready market.
The coconut sap must not be over 12 hours old for the tuba to be cofresh.
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Production
The plant had already received endorsement from the Philippine CoAuthority, Department of Agriculture, Department of Trade and Inand Department of Science and Technology.
The price of beer increased with the implementation of the sin tax b
a traditional wine, is exempted from the tax.
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Production
The plant had already received endorsement from the Philippine CoAuthority, Department of Agriculture, Department of Trade and Inand Department of Science and Technology.
The price of beer increased with the implementation of the sin tax b
a traditional wine, is exempted from the tax.
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NATA DE COCO INDUSTRY
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BACKGROUND
Nata de Coco
A chewy, translucent, traditional Philippine dessert
Coconut gel product derived from Coconut milk by BacterialFermentation
High in fiber content, and is low in calories
Does not contain cholesterol
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BACKGROUND
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BACKGROUND
Brief history:
In 1992, this dessert was introduced to Japan. It became popular as a diet foobelieved to protect them from colon cancer.
Its popularity peaked in 1993 and the demand for the product in the Japanesehigh.
In 1994, its total share in processed food export in the Philippines was 21.59%
The Highest attained export volume for this product for years 1991 to 1994 was tons.
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Coconut Industry
The average growth rate over the period of 2007-2010 was 8%.
In 2010, the total export of coconut products reach US$ 1.6B andaccounted for 20% of the world market share
Philippine coconut exports product includes:
coconut oil, desiccated coconut, copra meal, oleochemicals,virgin coconut oil, coconut shell charcoal, activated carbon,glycerin, soap, nata de coco, coconut milk powder, alkanolamide,shampoo, liquid coconut milk, macapuno and coconut water
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Nata de Coco Industry
2009 2010 2011
Volume
(MT)
Value
(US$)
Volume
(MT)
Value
(US$)
Volume
(MT)
Value
(US$)
Nata de
Coco
(processed)
6,017 6,625,625 5,304 5,886,282 6,207 6,614,986
Nata de
Coco (Raw)34 8,808 34 8,437 139 35,046
Nata de Coco Exports of the Philippines (2009-2011)
Industry reports show that exports of coconut products have been consistenrising with an average growth rate of 8% over the period of 2007-2010. In 201exports of coconut reached US$1.6B and accounted for 20 percent of worldmarket share, the highest among key sectors identified in the Philippine ExpoDevelopment Plan (PEDP).
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Nata de Coco Industry
Market Price for Local Brands of Nata de Coco
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Phil. Nata de Coco Industry
St. Peregrine Nata de Coco Trading
CHIKANO'S NATA DE COCO
PRIME FRUITS INTERNATIONAL, INC.
BARRAMEDA ENTERPRISES
PURE ACE FOODS
PROFOODS INTERNATIONAL CORPORATION
SUN VALLEY FOOD MANUFACTURING CORPORATION
B-G FRUITS & NUTS MANUFACTURING CORPORATION
http://www.philippinecompanies.com/companyprofile/138808/st-peregrine-nata-de-coco-tradinghttp://www.philippinecompanies.com/companyprofile/109491/chikano-s-nata-de-cocohttp://www.philippinecompanies.com/companyprofile/56973/prime-fruits-international-inc-http://www.philippinecompanies.com/companyprofile/279525/barrameda-enterpriseshttp://www.philippinecompanies.com/companyprofile/397671/pure-ace-foodshttp://www.philippinecompanies.com/companyprofile/36166/profoods-international-corporationhttp://www.philippinecompanies.com/companyprofile/46663/sun-valley-food-manufacturing-corporationhttp://www.philippinecompanies.com/companyprofile/36157/b-g-fruits-nuts-manufacturing-corporationhttp://www.philippinecompanies.com/companyprofile/36157/b-g-fruits-nuts-manufacturing-corporationhttp://www.philippinecompanies.com/companyprofile/36157/b-g-fruits-nuts-manufacturing-corporationhttp://www.philippinecompanies.com/companyprofile/36157/b-g-fruits-nuts-manufacturing-corporationhttp://www.philippinecompanies.com/companyprofile/46663/sun-valley-food-manufacturing-corporationhttp://www.philippinecompanies.com/companyprofile/36166/profoods-international-corporationhttp://www.philippinecompanies.com/companyprofile/397671/pure-ace-foodshttp://www.philippinecompanies.com/companyprofile/279525/barrameda-enterpriseshttp://www.philippinecompanies.com/companyprofile/56973/prime-fruits-international-inc-http://www.philippinecompanies.com/companyprofile/109491/chikano-s-nata-de-cocohttp://www.philippinecompanies.com/companyprofile/138808/st-peregrine-nata-de-coco-tradinghttp://www.philippinecompanies.com/companyprofile/138808/st-peregrine-nata-de-coco-tradinghttp://www.philippinecompanies.com/companyprofile/138808/st-peregrine-nata-de-coco-tradinghttp://www.philippinecompanies.com/companyprofile/138808/st-peregrine-nata-de-coco-trading8/10/2019 Fish Sauce Tuba
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Nata de Coco Industry
The local manufacturers of Nata de coco based their production by the demprovided by their Contractors.
The local demand is usually based on the purchasing order sent by the local
Nata de Coco is not a prime commodity of the Filipinos.
It is only popular during Holidays and special occasions.
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Strength and WeaknessStrength Weakness
INPUTS
Availability of good clones Only 1% of the areas are planted with clones
No irrigation system in coconut areas
FARM PRODUCTION
Favorable climate in most areas Senile trees (30% of stands)
Availability of technologies Only 1% of the farms apply fertilizers
Unique lauric structure of coconut oil Plantings in marginal lands
Intercropping in only 30% of the land
LOGISTICS
Established marketing system High assembly/freight costs due to poor roaand fragmented, small holdings
Export facilities Multi-layered marketing channels
Scattered/unclustered ports mean costly ocean freigh
MILLING
Presence of many mills Underutilized mills/old technologies
Presence of refiners Underutilized refineries
Shortage of raw materials
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Coffee Industry
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Coffee
One of the top beverages
In the world trade,
First among non-staple foods
Fifth most important agricultural product
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Demand and Supply
World consumption of coffee in year 2000 reache
million metric tons equivalent to around 750 billio
this consumption continues to increase at one to
percent growth per annum.
There is a big export potential for Robusta coffee.
International Green Coffee demand for Robusta is
at 1.8 million metric tons from year 2002 to 2003exportable production is estimated at only 1.6 mi
tons.
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Demand and Supply
The annual domestic consumption of coffee is est53,000 metric tons of green beans
Increasing approximately (3%) per year.
About half of the market demand is being import
700 million pesos a year are lost in imports
20,000 to 30,000 metric tons of coffee beans are
meet supply deficits. The green coffee beans market is currently at 1.4
pesos.
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Coffee Varieties
Arabica
Robusta Liberica
Excelsa
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Arabica
Considered to be the best coffee in other countries becauexcellent flavor and aroma. It is known locally as "Kape ng
This variety is characterized by wavy leaf margins, light grethin leaf. Its flowers are white and creamy with short pedberries are oblong in shape, measuring about 1.5 cm longimmature and turns red or yellow depending on maturity
Arabica yields 500 to 1,000 kg of clean dry coffee beans pThis variety is an early bearer; it bears fruit two to three y
planting. Grows best in high elevated are ranging from 90
b
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Robusta
This variety is high yielding and more resistant to
diseases. Robusta is characterized by large umbre
growth with thin leaves which have more wavy m
flowers are white with four to six petals. The berr
borne in heavy cluster. Bearing commences on its
from planting. It yields 1,200 kg or more per hect
dry green coffee bean.
Lib i
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Liberica
This variety is locally known as "Kapeng BarakTrees are upright with straight trunks, weedyand grow to a height of about nine meters.
The leaves are thicker than Excelsa and twice long as Arabica. It has the biggest berries amothe four varieties and are borne singly or insmall clusters. The berries are dark red whenripe. This variety is tolerant to drought and cagrow to wider soil types. It starts bearing fourfive years after planting and yieldsapproximately 500 kg of dry coffee bean perhectare.
E l
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Excelsa
This has wide leaves that are thicker thanRobusta, but thinner, smoother and morerounded than Liberica.
The young leaves are usually shiny with bronze-violet color. Berries are borne in heavy cluster,
varying in size and usually bigger than Arabica butsmaller than Liberica. This variety is droughttolerant. Bearing starts four to five years afterplanting. It yields approximately 1,000 kg of cleandry coffee beans per hectare.
F t ti
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Fermentation
To ease the removal of the mucilage layer from th
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Problems Faced by Coffee Industry
Problems
Declining yields
Old crops
Costs of maintenance (pesticides)
Description
Using high yield cultivars
Rejuvanation
Planting coffee as mono o
Chocolate Ind str
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Chocolate Industry
Chocolate
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Chocolate
Made from cacao
A food loved by all ages
Can lessen pain and decrease stress
Increasing demand every year
In the Philippines
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In the Philippines 30,000 MT/year cacao are used
Annual local supplies of cacao are only uto 4,876 MT of cacao in 2013, 4, 831 MTin 2012, 4,856 MT in 2011
Imported cacao: 22k tons in 2008-2009,23k tons in 2009-2010, 22k tons in 2010-2011
A trade deficit of US$ 3.7 million in 2010
In the Philippines
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In the Philippines
Davao region accounts 77% of the total cacao pr
in the country (2008-2012) 9,430.71 hectares of land for cacao production. 5
Davao region
Top three manufacturers: URC, Comfoods, and
Inc.
URC
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URC Also known as Universal Robina
Corporation
Market leader of chocolates
Leading branded convenience food andbeverage company in the country
Manufactures enrobed (e.g. Cloud 9, BigBang, Chooey, and Munster Munch) andpanned chocolates (e.g. Nips)
Exports to Thailand, Malaysia, SingaporeIndonesia, Hong Kong
Comfoods
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Comfoods
Also known as Commonwealth Foods Inc.
Manufactures coffee, cookies, biscuits, milk prodcoffee beans, flour, and sugar.
Chocolate brands are Flat tops, Curly Tops, ChoMallows, and Chocolate Crunchies
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Fermentation
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Fermentation
First process cocoa beans are subjected to in ma
chocolate. Lasts up to seven days.
Takes place in the pectinaceous pulp surroundinof the cacao.
Biochemical and enzymatic reactions that take pinside the cotyledon cause a variety of flavor com
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Problems faced
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Problems faced
Low supply of cacao
Quality of cacao Rising prices of sugar
High tariff on imported sugar
Low tariff on imported chocolate products
How to overcome the problems
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How to overcome the problems
Focusing on training farmers for cacao planting
Producing high quality cacao Selecting high yielding cultivars
Legislations
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Legislations
ACEF Agricultural Competitiveness Enhancem
Section 8 of RA 9496 RA 8178 Agricultural Tariffication Act
RA 7900 High-Value Crops Development