<strong>Product</strong> Name: Jean Main Door w/ 2 Sidelites <strong>Product</strong> Name: Helmiut Dining Set <strong>Product</strong> Name: Cielo Wardrobe Cabinet <strong>Product</strong> Name: Alice Bar Counter <strong>Product</strong> Name: Norben Kitchen Cabinet <strong>Product</strong> Name: Marilyn King Sized Bed <strong>Product</strong> Name: Cathy Spa Bed <strong>Product</strong> Name: Cora Baby’s Crib <strong>Product</strong> Name: Febby Dining Table <strong>Product</strong> Name: Ling C<strong>of</strong>fee Table with Chair <strong>Product</strong> Name: Lourdes Church Pew <strong>Product</strong> Name: Sylvia Garden S<strong>of</strong>a DEPARTMENT OF SCIENCE AND TECHNOLOGY VII <strong>Product</strong> <strong>Catalogue</strong> 2011 6
Bohol Quality Pastries A Taste Preserved, From The 50s To The Present In Bohol, when one talks about ethnic foods, it is inevitable that the family name, Pernia, stands out. Tajada and Kinatloan are the famous products <strong>of</strong> Bohol Quality Pastries, one <strong>of</strong> the well-known native pastry shops. The shop uses the same old recipes formulated by the great grandparents <strong>of</strong> the Pernias, dating back to the 50s. Tajada is a Spanish term meaning “to slice.” Tajadas are non-sweet, thinly and evenly sliced, crispy bread which is best eaten with c<strong>of</strong>fee or dipped in c<strong>of</strong>fee before it is eaten. Kinatloan is commonly referred to as “bracelet cookies” or “doughnut cookies” because <strong>of</strong> its appearance, having a hole that is bigger than that <strong>of</strong> a doughnut but big enough to fit a child’s arm. This can also be described as a local bagel with chocolatehill, sized-shaped crowns. Thus, Kinatloan is also referred as “30 crowns.” However, over the years, the size decreased until its present, small bracelet shaped size. Trained and worked as a nurse, Ernesto Pernia never envisioned that he will continue the legacy that his great grandparents <strong>of</strong> the Suarez and Rocha families started. Coming from a family <strong>of</strong> seven, no one seemed interested to undertake the task. Ernie, however, is no stranger to baking. Since high school, he learned the basics <strong>of</strong> the craft through hands-on training from his father. Later, he became knowledgeable in marketing, collection and bookkeeping. In 2003, Ernie took over the management <strong>of</strong> the family business from his father and started with four workers. Since there were no standard measurements used in the baking process, Ernie’s first goal was to standardize the recipe. Together with this, was his desire to give a corporate look to the packaging <strong>of</strong> the 7 DEPARTMENT OF SCIENCE AND TECHNOLOGY VII <strong>Product</strong> <strong>Catalogue</strong> 2011 products. Another concern was marketing these to a wider range <strong>of</strong> its intended market and clientele. By joining Bohol Pr<strong>of</strong>oods, an association <strong>of</strong> food industries in Bohol, Ernie believed that their products will have better exposure. Indeed, Bohol Quality <strong>Product</strong>s were among those displayed in trade fairs and exhibits and among the few that qualified for the International Food Exhibit Fair in 2008. That year’s theme focused on ethnic food. Not only did the products gain exposure. Partnerships were likewise established. Through the association, Ernie learned about <strong>DOST</strong>’s program for small enterprises. In 2007, Bohol Quality <strong>Product</strong>s availed <strong>of</strong> <strong>SET</strong>-<strong>UP</strong>. Initially, technical assistance was provided in the repackaging <strong>of</strong> the product to give it a more attractive, historical look. The year after, a study was conducted to determine improvements that could be made to increase production and efficiency. <strong>SET</strong>-<strong>UP</strong> funds were released in 2009 for the purchase <strong>of</strong> a bread slicer, a bond sealer, mixer and stainless tables. This set <strong>of</strong> equipment was designed to upgrade the processing technology, thus, increasing efficiency, production and sales. With this upgraded technology, production increased by 40%. Rejects due to spoilage and breakage were reduced to only 2%, from an original 20%. <strong>Product</strong> shelf-life increased to at least a year; previously, it was six months. Ultimately, sales increased by 40%. Prior to <strong>SET</strong>-<strong>UP</strong>, one production batch consisting <strong>of</strong> 70 packs <strong>of</strong> Tajadas is completed in two days. But with <strong>SET</strong>-<strong>UP</strong>, five production batches consisting <strong>of</strong> 350 packs per batch can now be completed in one day. Cuts are now standardized unlike in the past where slicing is done manually. While sales have peaked, the economic crisis in the country affected the business, just like all the rest. But this did not discourage Ernie to innovate. Snack packs designed for kids have been made available in 2010. For now, while the business is slowly picking up, prospects are bright with the noted rising influx <strong>of</strong> tourists in Bohol. Exporting the product also remains a big possibility. With cinnamon or squash? With free corn c<strong>of</strong>fee? Or, a Tajada chippy? The best <strong>of</strong> Tajada is yet to be tasted. Bohol Quality Pastries E.K. Inting St. Mansasa District Tagbilaran City, Bohol Mr. Ernesto Pernia Proprietor Tel No: (63)(38) 412 5502 Mobile : 0919 809 3537 Email: bohols_quality_pastries@yahoo.com.ph
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