Post on 23-Jan-2015
description
TRAPPIST MONASTIC FOOD PRODUCTS
How the company started?Trappist Monastery belongs to the Order of the Cistercians of the Strict Observance (OCSO) wherein the monks live a contemplative way of life by following the Rule of St. Benedict, observing enclosure and silence, engage in manual labor and most importantly devoting themselves to reading and prayer.
In order to support themselves, they engage in agricultural works and processing of produce from locally grown fruits.
The monastery started with jams and jellies in 1974 with a small processing area made of bamboo.
Start of DOST InterventionsThe company was a beneficiary of DOST’s assistance in 1998 when they were provided with a fruit dryer through the Grants-in-Aid (GIA) program. Since then, the company has been a beneficiary of DOST programs and services including technology training, consultancy services and technology transfer.
Technical constraints faced by the company
Other constraints faced by the company were also addressed brought about by DOST S&T Interventions:
• Increasing market competition and demand for processed products.
• The need to improve product presentation and increase product awareness.
For jams and jellies production: For dried-mango production: For mango otap and
mango bars production:
Manual filling into bottles resulted to inconsistent product quality
Short shelf-life due to manual and inefficient sealing of bottles
Long drying time for air drying and unavailability of sunlight for
solar drying during rainy season
Inefficient and time consuming packing process
S&T Interventions of DOST• Upgrading of Food Processing and Packaging Technologies under SETUP ISSF
• Technology Training on (1) Use of Preservatives and Additives and (2) current Good Manufacturing Practices (cGMP)
• Technology Transfer on Ready-to-Drink Juices (Mango-Carrot, Mango Pineapple and Green Mango)
• Consultancy Services on Productivity Improvement, Cleaner Production and Energy Audit and Efficiency
• Packaging and Labeling Design Assistance
PHASE I PHASE II
• Stainless steel steam jacketed kettle• Filling Machine• Packaging Materials
• Form fill seal horizontal machine• Packaging Materials
IMPACT OF DOST INTERVENTIONS
Improved product packaging and labeling
Increase in total assets by 4,400% from
Php400,000.00 to Php18M
Increase in annual gross sales by 1,900% from
Php1M to Php20M
Improved product quality in terms of consistency
Increased shelf-life of jams from 6 months to 1 year
Production & commercialization of
sulfide-free dried mangoes
Reduced packing time from 8 hours to 2 hours
Increased production volume by 25% in 3 months
of operation
IMPACT TO THE COMMUNITY
Supported eight (8) microprocessors (sub-contractors) that employ forty (40) workers by acting as consolidator of
their specific products
Supported twenty (20) suppliers of packaging materials that employ two
hundred (200) workers
Backward integration for twelve (12) farmers of mangoes covering
40 hectares of mango plantation
Generated additional employment from five (5) to thirty-nine (39) workers
Skills development of the workers through the
consultancies availed
Supported the agricultural industry where additional
raw materials are sourced-out from
other local farmers
Particular Before After
Trappist Monastic Food Products: Before and After
Plant
Equipment
Product
THANK YOU