Feasibility Study Persuasive
- Pages: 11
- Word count: 2638
- Category: Chocolate Philippines Study
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A polvorón (From polvo, the Spanish word for powder, or dust; Cebuano:polboron; Tagalog: pulburón) is a type of heavy, soft and very crumbly Spanishshortbread made of flour, sugar, milk, and nuts. They are produced mostly inAndalusia, where there are about 70 factories in that are part of a syndicate that produces polvorones and mantecados. Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula as well. Polvorones are popular holiday delicacies in all Spain and ex-Spanish colonies in Latin America, as well as the Philippines. Traditionally they were prepared from September to January but are now available all year round. Polvorones were brought to Spain by the Moors and there is thus a very possible Levantineorigin, based on a similar sweet known as ghurayba,.
As this was introduced by the Arabs, during the Spanish Inquisition, it was later decreed by the officials of the Inquisition that polvorones were to be made using pork fat as a means of detecting secret Jews and Muslims within the Southern Spanish regions. The Filipino version of polvorón uses a large amount of powdered milk which is left dry, as well as toasted flour, and butter ormargarine instead of lard. A number of local variants on the traditional polvorón recipe have been made. Well-known variants include polvorón with casuy (cashew nut), polvorón with pinipig (pounded and toasted young green rice, similar to crisped rice) and polvorón with malunggay leaves. Strawberry, chocolate coated, purple yam (“ube”), peanut and cookies-and-cream flavoured polvorón also exist.
THE SCRUMPTIOUS BONGBONG’S POLVORON – A TASTY TREAT FOR ALL SEASONS Take great pleasure in a scrumptious snack of Bongbong’s polvoron. This delightful and tasty treat has proven itself to be a snack for all seasons and events. The truly unique taste of this lip smacking delicacy made by Bongbong’s Piaya and Barquillos in Bacolod City will surely keep you coming back for more. It is so yummy and satisfying that you will find yourself associating polvorons with Bongbong’s. If you are a Filipino, or a foreigner who has continuously lived in the Philippines for a long time, you must definitely familiar with this sweet delicacy. It is so popular among Filipino households that seldom that a year passes by without this tasty treat being served to family members and visitors.
There are even some households in the Southern Tagalong regions that serve “polvorons” in fiestas and other special occasions. During this time, some games involving “polvorons” are held, like the one where contestants are made to eat lots of “polvoron” and told to whistle. Whoever succeeds in whistling first wins the contest. Polvoron actually has Spanish origins. Its root word “polvo” is Spanish for powder or dust. Perhaps due to the powder-like texture of flour, the main ingredient of this delicious treat is why it is called “polvoron.” Research shows that “polvoron” is produced mainly in Andalusia, an autonomous region in Spain and is situated south of the Iberian Peninsula near the Mediterranean coast. Studies further show that there are around 70 factories in that area that produce “polvorones” and “mantecados.”
Since time immemorial, this sweet delicacy has been a favorite among people living in Spain and some of them might have taken the recipe to faraway places they explore to remind them of home. If such is the case, then it might just provide the explanation on how “polvoron” arrived in the Philippines. Today, “polvorons” are a popular delicacy in many Philippine households. While some prefer to make their own “polvorons,” others prefer to just buy it from delicacy outlets or pastry bakeshops near them. In Bacolod City, Bongbong’s Piaya and Barquillos is a top producer of delicious “polvorons.” In fact, some tourists and locals claim that Bongbong’s “polvorons” is one of the best-tasting, if not the very best, “polvorons” in the country at present times. What makes Bongbong’s polvoron very popular among Bacolod City tourists and locals is its flavorsome taste.
The consistency of the flour and shortening used, as well as its sweetness, are just right. It is like as if the chefs and cooks of Bongbong’s Piaya and Barquillos have found out the right amount of ingredient to include in every “polvoron” they make, resulting in a perfectly delicious “polvoron” treats. This is maybe the reason why Bongbong’s polvoron is among the top choices of tourists and locals who constantly line the counter at various outlets of the best Bacolod pasalubong store in the country. So if you count yourself as among the millions of people who are fond of “polvorons,” you might want to try the ones being made by Bongbong’s Piaya and Barquillos. What are you waiting for? Get a pack of Bongbong’s polvoron now at any of the outlets of Bacolod City’s best pasalubong store.
Couple reinvent POLVORON as a world-class export
Joel Yala and his wife Marissa held various jobs in Manila, after migrating from their native province of Surigao del Sur. They dabbled in buy-and-sell and other ventures, always in search for additional income. Then in 2003, Joel’s fascination with chocolate-coated marshmallows led to his own idea of coating the local polvoron with chocolate—something that would later change their fortunes and elevate polvoron as a world-class Philippine export.
Joel and Marissa Yala
“We’ve never thought we would be where we are now,” Joel says in an interview, as he recalls the hardships they have been through, before attaining the success they now enjoy as exporter of Philippine-made chocolate-coated polvoron.
The childhood sweethearts from Surigao are the incorporators of ChocoVron Global Corp., a company based in San Pedro, Laguna that employs 25 individuals and produces 2,000 to 3,000 packs of chocolate-coated polvoron a day, both for export and local consumption.
Before the venture took off, Joel worked in the maintenance department of a semi-conductor company (Amkor) in Paranaque for 12 years. He supported his own studies at the Technological Institute of the Philippines in Quezon City by working as a tricycle driver and construction worker.
Marissa, who studied Industrial Education in Surigao, worked in a garments factory for six years and was assigned in the receiving department.
The couple tried venturing into all sorts of businesses. “We tried small buy-and-sell ventures and kept looking for possible sources of additional income,” says Joel.
Joel recalls that when he was young, he was always fascinated with chocolate-coated marshmallows. “That’s why I toyed with the idea of coating the ordinary polvoron with chocolate,” he says.
In 2003, the Yala couple started making powdered-milk polvoron and coated them with chocolate. Initially, they shared them with friends, neighbors and relatives for free. The little concoction proved to be popular. The couple took note of all requests and suggestions on how to best improve the product’s flavor until they perfected its formulation.
Orders for the new product came pouring in, encouraging the couple to start selling chocovron. They raised an initial capital of P8,000 to increase production and put up a home-based bakeshop occupying 25 square meters. The couple did all the work, from cooking to delivery of chocovron.
They sold 10 boxes a day, with each box containing 12 pieces of chocovron. To meet the increasing orders, Marissa left her job to concentrate on the business while Joel brought some products to work and sold them to office mates after office hours.
The home business grew and soon, retailers were knocking on their home-based bakeshop to inquire about wholesale prices. Joel says within two months, they recovered their initial investment and realized they had a profitable business.
Joel also decided to quit his job to help his wife. In order to meet the rising demand and improve the quality of their product, the Yalas joined the Set-Up program of the Department of Science and Technology, which provides technical support to budding entrepreneurs.
The Yalas bought packaging machinery and equipment through a loan from the agency. They established a factory in San Pedro, Laguna. From 10 packs of homemade polvoron a day in their old home-based bakeshop, the Yalas now produce 2,000 to 3,000 packs of chocovron daily.
Chocovron is a reinvention of polvoron, coated with dark, bittersweet chocolate, creamy white chocolate or both. It is made from a blend of toasted flour, milk, butter, sugar and especially selected ingredients with no preservatives, giving chocovron its distinct flavor and texture. The mixture is compressed to form solid little cakes.
Although the business became profitable, it had its share of bad luck at the initial stage, and the couple almost gave up their dream, according to Joel.
He recalls losing his revenues from selling the polvoron at his former office. On one occasion, he was held up on his way home and lost the P15,000 he collected from the sale.
The couple also had to deal with some “dishonest middlemen” who took advantage of their trust. Joel says they allowed some buyers to sell their products based on trust, but some middlemen did not complete their payments and ran away with the profits.
Those unscrupulous practices cost the couple some P200,000 in revenues. “But our Lord is good. He replaced those losses,” says Joel.
From single proprietorship in 2003 to 2010, the business became a corporation in 2011 under the name ChocoVron Global Corp. with Joel as general manager. Joel says the company hires more employees, on top of the existing 25, during the peak season, or from September to December.
Joel says as they are from Surigao del Sur, they brought in their “kababayans” as employees and provided them with living quarters.
The couple improved the flavors of their coated polvoron, making use of natural ingredients which are distinctly Filipino and of export quality. They also introduced various polvoron flavors such as cookies and cream, pinipig, ube, pandan, melon, strawberry and assorted flavors.
“We took note of requests from customers who have special needs in their diet and came out with sugar-free polvoron, malunggay, ampalaya, mango and pineapple flavors under the brand NutriVron,” Joel says.
NutriVron uses stevia, a naturally sweet and organically grown herb which has been widely used as a sugar substitute.
Another brand is the Manila Polvoron Classic that comes in various flavors such as pinipig, cookies and cream, peanut, squash, ampalaya, malunggay, cashew and others.
The couple also came out with a new innovation —chocolate covered sticks with varied fruit flavors under the brand Rite Snack.
The products have passed the highest standards for quality control, earning the company several awards. The coated polvoron products are sealed in vacuum-packed containers to ensure freshness and achieve longer shelf life.
These products are distributed across the country and are retailed at leading shopping malls, grocery stores, convenience stores, gift shops and souvenir outlets.
Chocovron products have reached as far as the United States and Canada and have been part of market exhibitions in Hong Kong, Taiwan, China and the US, with the help of Trade Department’s Center for International Trade Expositions and Missions.
ChocoVron has received various awards, the latest of which is the gold brand award for Manila Polvoron for 2012 to 2015. The DOST Set Up program recognized the company as the best regional adopter in 2012.
Asked about the secret to their success and their advice to budding entrepreneurs, Joel says: “You have to love what you are doing. And pray for success.” RTD
Roxas, officially the City of Roxas or Roxas City, is a medium-sized city in the province of Capiz, Philippines. It is considered as one of Panay Island’s center of education, trade, economic activity and logistics. Once known as the Municipality of Capiz, the origin of the present name of the province, was renamed into Roxas City in honor of native Manuel Roxas, the First President of the Philippine Third Republic, after it became a chartered city on May 12, 1951.
Roxas City is situated just east of the north-central coast of Panay Island with geographic coordinates of 11°35′ N, 122°45′ E. Its boundaries are: the Sibuyan Sea to the north, the municipality of Panitan to the south, the municipality of Ivisan to the west, and the municipality of Panay to the East. It is located 250 nautical miles (460 km) southeast of Manila and 135 kilometres (84 mi) northeast of Iloilo City(Regional Capital). Travel time to Manila is 45 minutes by air and 18 hours by sea. Barangays
The City of Roxas is politically subdivided into 47 barangays of which 31 are urban and 16 are rural. It is classified as a second Class Component City belonging to the first political district of the Province of Capiz along with the Municipality of Ma-ayon, Panay, Panitan, Pilar, Pontevedra, and President Roxas.
Roxas City is a 2nd class city in the province of Capiz, Philippines. It is the capital city of Capiz. It is a center for copra and aquaculture production. The surrounding area grows sugarcane,rice, coconuts, fruit, hemp, and tobacco. The people of Roxas City and the rest of Capiz speak Hiligaynon. According to the 2000 census, it has a population of 126,352 people in 25,126 households Roxas City is the site of Miguel Lopez de Legaspi’s settlement when he arrived from Cebu. Panay used to be the capital of the Province. Capiz,the same name of the province, was the old name of Roxas City. The settlement was accepted as a “visita” of the town of Panay. The settlement was originally named “El Puerto de Capiz”. According to a 1732 census, there were 327 inhabitants.
In 1746, Capiz was made the seat of the military government, although it was still theocratically controlled by the Bishopric of Cebu. According to a 1760 census, there were 17,683 inhabitants. On May 31, 1847, a Royal Decree turned the province into an alcadia. Roxas City was once known as the “Municipality of Capiz” and it became a city on May 12, 1951 with the issuance of the city charter, Republic Act No. 603. Lorenzo Arnaldo was its first mayor. This city was named Roxas City in honor of President Manuel Roxas. According to a 1990 census, there were 103,171 inhabitants.In 1732 it had a population of 2,327. In 1760, 3,971. 16 were Spaniards. In 1876, 17,683 persons. In 1990, 103,171
Health benefits of juice extract from ampalaya fruit.
Used to treat diabetes
Used to treat stomach problems such as colitis, dysentery and intestinal parasites Used to treat spleen and liver problems
Used to treat mild cough, heal wounds, and to treat rheumatism and gout.
10 Health Benefits of Chayote
1. Good for the heart (Folate – 23% DV)
2. May prevent cancer (Vitamin C – 13%)
3. Energizes the body (Manganese – 9%
4. Guard against constipation (Fiber – 7%)
5. Keeps thyroid healthy (Copper – 6%
6. Helps prevent acne (Zinc – 5%)
7. Prevents bone loss (Vitamin K)
8. Eases tired and heavy legs (Potassium – 4%)
4. 9. Good for the brain (Vitamin B6 – 4%)
10. Put leg cramps in check (Magnesium – 3%)
Health benefit of cabbage
1. Ideal for weight loss!
2. It is a brain food!
5. 3. High in sulfur, the beautifying mineral.
4. Helps detoxify the body.
5. Has well-known cancer preventative compounds
6. Helps keep blood pressure from getting high.
7. Cabbage for headaches
8. Hangovers from heavy drinking
6. 9. Anti-inflammatory and Blood Sugar Regulator.
Benefits of Carrots
1. Improved Vision
2. Cancer Prevention
4. Healthy Glowing Skin (from the inside)
5. A Powerful Antiseptic
6. Beautiful Skin (from the outside)
7. Prevent Heart Disease
8. Cleanse the Body
9. Healthy Teeth and Gums
10. Prevent Stroke:
Sayote, cabbage and carrots may prevent cancer and good for the heart. Sweet potato, not only is just sweet to your taste buds but also good for your cardiovascular health.
http://www.care2.com/greenliving/10-benefits-of-carrots.html http://www.care2.com/greenliving/9-suprising-health-benefits-of-cabbage.html http://health.wikinut.com/10-Health-Benefits-of-Chayote/u9cjwjbr/ http://www.medicalhealthguide.com/articles/ampalaya.htm