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Gandamon/09464296896 [PESO Manager) Merlyn Cuizon (President, Tinglan Women Asso.) EXECUTIVE SUMMARY of the Tinglan Women’s Association of Mutia, Zamboanga del Norte as tl eir alternative This proposed Coco Vinegar and Toyo Processing livelihood project is ‘ the members entrepreneurial activity to augment their income and provide them an alter livelihood. ative source of Primary raw material is readily available in said area for it is also a great source of coconut as identified by the Philippine Coconut Authority. The finished product shall be sold by the members giving them an opp} tunity to gain leverage of the product and will also be distributed to other parts of the region through partnership with a private distributor company. The objectives of this project are to: 1. Enhance skills and encourage capacity-building among the target benefi 2. Develop the entrepreneurial skills of the trained women; 3. Provide suitable opportunities to empower people to market their prod 4. Provide necessary materials , tools and equipment to startup the busin moving onwards to sustainable growth; 5. Augment income, thus improving the qu: of life; This proposed project shall be managed by the association with the Gi {appointed by the organization) as the head of daily operation governed Directors (elected by the organization). The General Manager shall be assis supervisor. The General Manager shall submit quarterly reports to the Boa Prior to the actual operation of this project, a Technical Working Gro ‘Management Team to be identified by the LGU-Mutia. aries; ventures eral Manager the Board of by the shop of Directors. Ip and ProjectThe financial requirement needed to fund and provide for the equipment and raw materials necessary to realize this proposed project will be supported from the Department of Labor &Employment (DOLE). The LGU-Mutia will provide its counterpart|in the form of business center & licenses and permits, while the beneficiaries will support the project by workforce and their full cooperation towards the success of this project. u ORGANIZATION/ ACP/ PROPONENT OVERVIEW ‘The municipality of Mutia is 3,110 hectares classified as forestland. This is about 25% of the total land area. Close scrutiny of these area declared as forestland reveal that about 1,000 hectares is devoted to other uses. Roughly 360 hectares for instance have become grassland after having been abandoned by “Kaingineros”. The agricultural land area is 6,250 hectares is devoted to crop production. The biggest share of the agricultural area goes to coconut featuring 5,550 hectares. The phn highest crop production is corn with 620 hectares. These are kinds of crops raised that satisfy the present food requirement as prescribed by the Food Nutrition Research institute. Other food crops requirement such as rice, fruits, root crops and vegetables fall short of the required standard. In| regards to rice, this could not cater needs of the rice eating population. The Tinglan Women Association is a group of home-based women workers, organizing, themselves to become empowered and self-reliant. Majority of the members of the association rely purely on farming as source of income of the family. Considering that one of the rb crops in their locality is coconut, the group decided to venture into coco vinegar and toyo processing since these are sellable items not only in their area but throughout the province. 1V. INTRODUCTION The Tinglan Women’s Association seeks to put up a Coco Vinegar and [Toyo Processing livelihood project aimed to provide their members an alternative source of income. They will conduct skills training for the processing of these products among their members with the support of the LGU- Mutia. The Local Government Unit is ready to provide a|business center and all other technical support to the beneficiary association. Through this effort, it will be equipped with the necessary tools and equipment for the women beneficiari¢s to start in this sustainable and income generating livelihood undertaking. DOLE will provide the major equipment for the project and raw materials and all other equipment necessary for the processing of these goods. Primary target market for Coco vinegar and toyo production is the general market in coordination with the industry partners. V. THE PROPOSED BUSINESS/ PROJECT A. Marketing Plan * Analysis of the Market Every household surely consumes vinegar and toyo as either “sawsawan” or it can also be used as mixing ingredient for different recipes cooked in a home or even in restaurants. Thus, consuming of product will be ultimately possible. Also,|to find a stores or stalls that will display such products would be a good way for its promotion and market. 2* Brand Strategy Developing a good relationship with the target market is essential for this business venture to be successful. With a perfect combination of ingredients, it will yield to a taste that will be loved by the consuming public. It will be branded in a way that will capture the heart of the target market. * Distribution Strategy Establishing a target market, distribution will then be easy for it either periodically or by demand by the customers. It will establish ve outlets not only in municipality of Mutia but throughout Zamboanga neighboring provinces. ill be delivered us marketing del Norte and * Product Strategy The product aims to provide high and quality taste to accommodate the needs and wants of the customers. It will be labeled with unique features that will surely attract possible buyers. ‘+ Pricing Strategy Pricing Strategy will be based by this formula: Cost + Desired Profit = Selling Price PRODUCTION/PROCESS CYCLE For Coco Vinegar Fermentation/Processing: 1st Step (Sweetening) 15% of sugar with 85% of coco water/juice 2" Step (Pasteurization) _- Put into heat for 60 to 65 Degrees Celsius for 10 to 15 minutes 3 Step (Cooling) - Transfer into sterilized glass jars and cover with dlean cheese- Cloth/paper 4" Step (Inoculation) - Add yeast to make alcohol + CO2 + sediments 5" Step (Alcoholic Fermentation) _ - Store for 2 to 3 weeks or until no more Bubbles of CO2 formed 6" Step (Decanting) ~ Pour gently to another container to remove the yeast and Other solid materials 7" Step (Inoculation) - Add acetobacter acet or mother vinegar. For evety 4 cups Alcohol and 1 cup mother vinegar 8" Step (Acetic acid fermentation) - Cover with clean cloth/paper for 1 to 3 m@nths (6-7% acidity) 9" Step (Filtering) - Filter to separate hard matter content 10" Step (Pasteurization) _- Put into heat for 60 to 65 Degrees Celsius for 5 minutes to kill