DOST 7 SET-UP Product Catalogue - DOST 7! - Department of ...

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 of the workers, described the process of extracting
coconut milk before and after a machine was purchased
to do this job. This purchase was part of the technology
assistance availed of by Jojie’s Bakeshop from DOST
through SET-UP, a program designed to assist small
enterprises with their businesses.
What was originally established to augment family income
and make use of free time has now become the source of
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 of Tagbilaran, Bohol, that
serves these delicacies, is proof of this observation. One
can hardly get a seat during snack hours. Orders of 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 of 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 of La Paz Cortes with only two
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DEPARTMENT OF SCIENCE AND TECHNOLOGY VII
Product Catalogue 2011
employees, Jojie’s bakery products were peddled to sarisari
stores and the neighborhood. But with the presence
of 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 of other products notably, otap
and caicai.
Puto balanghoy was the initial specialty of 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 of consultants from DOST in
1996 resulted in recommendations to improve processing
efficiency and production. It was only in 2009 that participation
in SET-UP followed. Being the head of Bohol Profoods,
Arnold is exposed to information on assistance provided to
small business entrepreneurs.
With SET-UP, cassava and banana processing technologies
were made efficient with the purchase of a cassava
grater, juice expeller, planetary mixer, grated cassava
dryer, stainless top working tables, and deck oven. Volume
of production was increased by 50% as well as gross
sales. Since the manual handling of the products became
less, shelf-life increased. Both husband and wife are most
grateful for their participation in SET-UP and commended
DOST for their approach in assisting small business
enterprises.
Asked as to what they can advise those who would like
to go into this type of 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 of flour available and sources,” Jojie responds.
At present, Jojie’s has 19 branches, six of 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 coffee, together with some healthy snack foods.
The painitan fare has become an integral part of the
everyday life of a Bol-anon.
If you are a lover of “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 of 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