<strong>Product</strong> Name: Tajada Box (80g) <strong>Product</strong> Name: Tajada Foil (100g) <strong>Product</strong> Name: Kinatloan (100g) <strong>Product</strong> Name: Kinatloan Pack (50g) DEPARTMENT OF SCIENCE AND TECHNOLOGY VII <strong>Product</strong> <strong>Catalogue</strong> 2011 8
Jojie’s Food Manufacturing Industries Serving The Boholano’s Gastronomic Appetite For Ethnic Food Imagine waking up at 2 o’clock in the morning and extracting coconut milk from 100 coconuts. For those skilled in this art, this would take hours to complete. For the inexperienced, this would be an endless task. But for those who have the technology, this is not a problem. Turning on a switch does the job effortlessly. Prior to 2009, this was the scenario in Jojie’s Bakeshop. “Sa una, pagpuga sa gata sa 40 coconuts mahimo sa 30 minutes o sobra pa. Karon one minute na lang.” (Before, it would take 30 mins. or more to extract 40 coconuts. Now, it only takes a minute.) This was how Charity Guerra, one <strong>of</strong> the workers, described the process <strong>of</strong> extracting coconut milk before and after a machine was purchased to do this job. This purchase was part <strong>of</strong> the technology assistance availed <strong>of</strong> by Jojie’s Bakeshop from <strong>DOST</strong> through <strong>SET</strong>-<strong>UP</strong>, a program designed to assist small enterprises with their businesses. What was originally established to augment family income and make use <strong>of</strong> free time has now become the source <strong>of</strong> the Boholano’s favorite “kakanin” (native delicacies). Puto balanghoy (cassava), puto bugas (rice), puto cheese, puto maya, sapin-sapin, cassava cake, biko dukot, bibingka, nilubid, and the traditional favorite dinumugan – these are delicious reasonably-priced delicacies that many Pinoys would choose for snacks. A visit to Jojie’s Painitang Bol-anon, a place in the heart <strong>of</strong> Tagbilaran, Bohol, that serves these delicacies, is pro<strong>of</strong> <strong>of</strong> this observation. One can hardly get a seat during snack hours. Orders <strong>of</strong> these delicacies from residents, visitors and tourists to bring as “pasalubong” items, food in parties, gifts, or simply daily snack items in one’s home, never run out. The husband and wife team <strong>of</strong> Arnold and Jojie Labunog started Jojie’s Bakeshop, one among the famous cake and native pastry shops in Bohol. Started in 1992 as a homebased bakery in the town <strong>of</strong> La Paz Cortes with only two 9 DEPARTMENT OF SCIENCE AND TECHNOLOGY VII <strong>Product</strong> <strong>Catalogue</strong> 2011 employees, Jojie’s bakery products were peddled to sarisari stores and the neighborhood. But with the presence <strong>of</strong> other bakeries in the area, the need to look for other markets in the city as well as to develop new products, became increasingly urgent. Thus, the move to Tagbilaran City in 1994 and the birth <strong>of</strong> other products notably, otap and caicai. Puto balanghoy was the initial specialty <strong>of</strong> Jojie’s. Thus, cassava was a primary raw material. It took a year to develop and standardize the recipe. However, the traditional approach in cooking was used which was not only labor intensive but also time consuming. A study conducted by a team <strong>of</strong> consultants from <strong>DOST</strong> in 1996 resulted in recommendations to improve processing efficiency and production. It was only in 2009 that participation in <strong>SET</strong>-<strong>UP</strong> followed. Being the head <strong>of</strong> Bohol Pr<strong>of</strong>oods, Arnold is exposed to information on assistance provided to small business entrepreneurs. With <strong>SET</strong>-<strong>UP</strong>, cassava and banana processing technologies were made efficient with the purchase <strong>of</strong> a cassava grater, juice expeller, planetary mixer, grated cassava dryer, stainless top working tables, and deck oven. Volume <strong>of</strong> production was increased by 50% as well as gross sales. Since the manual handling <strong>of</strong> the products became less, shelf-life increased. Both husband and wife are most grateful for their participation in <strong>SET</strong>-<strong>UP</strong> and commended <strong>DOST</strong> for their approach in assisting small business enterprises. Asked as to what they can advise those who would like to go into this type <strong>of</strong> business, Mr. and Mrs. Labunog responded that research and marketing are crucial to success. “ Research on the product that you want. For example, if you want to develop puto, research on the kinds <strong>of</strong> flour available and sources,” Jojie responds. At present, Jojie’s has 19 branches, six <strong>of</strong> which are in Tagbilaran and the rest in other municipalities. The most interesting branch is the popular, “Jojie’s Painitang Bol-anon.” “Painitan” comes from the word “init” which literally means “hot.” A painitan is a place where one can go if one wants hot tsokolate or some local rice or corn c<strong>of</strong>fee, together with some healthy snack foods. The painitan fare has become an integral part <strong>of</strong> the everyday life <strong>of</strong> a Bol-anon. If you are a lover <strong>of</strong> “kakanins” and you are in Bohol, do not fail to drop by Jojie’s Painitan Bol-anon and sample their ethnic food varieties. Do not miss their steamed grated cassava known as puto balanghoy or dinumugan, ripe banana with blends <strong>of</strong> ground rice, grated coconut and sugar. Who knows, the next time you visit Jojie’s, you might be in for a big ethnic surprise - pizza with native kakanins as toppings! Jojie’s Food Manufacturing Industries Tagbilaran City Square, H. Grupo St. Tagbilaran City, Bohol Mr. Arnold and Mrs. Jojie Labunog Proprietor Te No: (63)(38) 412 4894 / 416 0867 Email: jojiesbakeshop@yahoo.com