fish sauce tuba

8/10/2019 Fish Sauce Tuba

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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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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-trading


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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

fish sauce tuba

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