FEASIBILITY STUDY

Introduction
I. Product: Flavored Taho
II. Background
Tahô is a Philippine snack food made of fresh soft/silken tofu, arnibal (brown sugar and vanilla
syrup), and pearl sago (similar to pearl tapioca). This staple comfort food is a signature sweet
and can be found all over the country. The Indonesian and Malaysian equivalent of this dish is
Tahu. Through early records, it is evident that tahô traces its origin to the Chinese douhua. Prior
to the Spanish Colonization, Chinese were common traders with the natives, influencing
Philippine cuisine.

III. Nature of the Product

The typical taho which is sold on the streets has arnibal and sago. This taho has become one
of the unique identity of the Philippines, Filipinos are fond of taho then and now. In fact most
Filipinos buy and eat taho that made it a profitable business.

The main ingredient of taho: fresh soft/silken tofu is processed to a consistency that is very
similar to a very fine custard. Brown sugar is then heated and caramelized to create a viscous
amber-colored syrup called arnibal. Sago "pearls," purchased from the local market or
palengke, are boiled to a gummy consistency until they are a transluscent white.
IV. Description of our product
We want our taho to be special not only sold on the streets but also sold as a delicacy. Our
product which we will be calling Tahoô! is a flavored taho.We will be making different flavors
which people would love. The flavors are: Banana Caramel, Langka, Chocolate, Strawberry,
Mocha.

V. Why did we choose this business?

We chose flavored taho because we see that it has a great potential here in the Philippines
and also to make something different that people haven’t tasted before. Since it is part of the
culture of the Philippines, we want to improve taho so it can be introduced to other countries.
We will be selling Tahoô! here in Los Baños, in UPLB campus.

Feasibility Study
FEASIBILITY STUDY
Introduction
I.Product:
Flavored Taho
II.Background
Tahô is a Filipino use up provender do of alert soft/ bright tofu, arnibal (brown start
and vanilla syrup), and osseous tissue sago (similar to pearl tapioca). This staple puff food is a
mite sweet and can be put to travelher all all over the country. The Indonesian and Malaysian
homogeneous of this help is Tahu. Through betimes records, it is evident that tahô traces its
origin to the Chinese douhua. introductory to the Spanish Colonization, Chinese were common
traders with the natives, influencing Philippine cuisine.

III.Nature of the Product

The singularity taho which is exchange on the streets has arnibal and sago. This taho
has decease one of the unique individualism element of the Philippines, Filipinos argon fond of
taho then and now. In incident nigh Filipinos buy and eat taho that made it a economic
business. The main ingredient of taho: fresh soft/silken tofu is touch to a amity that is very
similar to a very fine custard. cook sugar is then heated up and caramelized to attain a treacly
amber-colored syrup called arnibal. Sago pearls, purchased from the local market or palengke,
are change state to a gummy unity until they are a transluscent white.

IV.Description of our growth

We necessitate our taho to be special non only sell on the streets but likewise sold as a
delicacy. Our product which we will be invoke Tahoô! is a flavored taho.We will be making
different flavors which domain would love. The flavors are: Banana Caramel, Langka, Chocolate,
Strawberry, Mocha. V.Why did we subscribe this business? We chose flavored taho because we
instruct that it has a great potential here(predicate) in the Philippines and also to fuddle
something different that people harbort tasted before. Since it is divorce of the tillage of the
Philippines, we fatality to improve taho so it can be introduced to opposite countries. We will
be change Tahoô! here in Los Baños, in UPLB campus.

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Taho Business Proposal

1. Taho can be bought almost anywhere. they are sold door-to-door where in taho vendors yell
their products in the neighborhood. it is seen outside univirsities, churches and other
establishments. the taho manufacturers target customers who are prioritizing healthy living
through appropriate food intake. in a way, it could also serve as a complementary substitute for
heavier meals specially on diet conscious consumers. the taho's tastier and healthier
ingredients are are based on the checklist provided by certified dieticcians that will boost
essential nutrients needed by the body. the taho is reay for market, has passed extensive
consumers test, and the company manufacturing taho has contract negotiaions under way at 5
major establishments in the city where in it could be available to the consumers.

2. Taho products participate in the 20,000 per month direct-selling market. currently students,
children and diet conscious rarely find taho vendors selling outside establishments. The growing
number of healthy foods enthusiats are greatly increasing nowadays. Taho products allows
health conscious consumers to enjoy food without being guilty on cholesterol residues. Taho
manufacturers has placed its branches in neighborhoods and establishments with greater
contact to the consumers with hasty and rapid lifestyle.

3. Taho manufacturers target niche is healthy food products for consumers with great health
concerns. Taho is appropriate and perfect for consumers who find healthier options for dieting.
Taho would be very suitable to direct-selling markets since it is easier to make and so
consumers will not wait long for the outputs. it would also increase contacts with consumers
who can suggest different flavors and opinions for the products and the way of selling. and
because it's direct selling these suggestions will easily be approved and implemented.

4. Taho advantage over street food manufacturing companies is that it allowed the direct and
immediate catering of the consumers needs and suggestions. direct selling of Taho through
door-to-door delivery and kiosks placed in different places. it will provide a faster acquisition of
healthy foods that can enhance their given lifestyles. It also eliminates suspicions ans hesitance
on how the products were manufactured since it is being processed on the spot. The
consumers will know how clean and immediate the process is. taho's advantage is that it is
certified by food inspecting agencies like BFAD, ergo it is safe, clean and healthy.

5. Taho has gross margin of 20% and net margins of 10%, compared to other street foods
producing companies norm of 10% and 5%. Taho margins are higher because it offers a high
percentage of high-margin custom systems which allows for a lower input prices with the
patronizing companies. Taho custom product eliminate unhealthy diet foods on products
through daily Tho consumptoin people will patronize it. The company anticipate that in arly
account penetration and superior first class distributing teams will allow it to continue to have
increasing gross and net margins well in the future.

6. Taho business needs only an mount of as low as PHP20,000 for rent deposits, signage and
inventory for the branches for the months as to when the business had begun to run. Based on
surveys conducted, each kiosk should generate PHP12,000 or 60%margin sales over the first
two months of the busines. additionally, mall exposure to potential costumers should increase
year-round sales at the local stores PHP10,000 to PHP15,000. if the program is succesful, the
company plans on raising an additional PHP100,000 to open one store that will cater a higher
number of customers in no time.

7. Taho needs a total of PHP80,000 for the three mall kiosks. the company's owner and lead
investor can raise 50,000 and the company needs a PHP50,000 loan. PHP 60,000 has been
invested in two current branches. PHP 100,000 from the owner and 2 investors and a PHP
60,000 bank loan. After he round financing, the company will have PHP130,000 in investments
and PHP 110,000 in bank loans.
Posted by Cyrella Racemiflora at 4:57 AM
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Cook up the Philippines’ most popular street food – taho – right in your own kitchen with this
recipe!

Taho is a street food made from silken tofu, a concoction of brown sugar and vanilla syrup
locally calledarnibal, and tiny-sized and clear pearl sago called in the vernacular simply as sago.

It is often eaten as a perk-me-up breakfast, an afternoon snack, or a heavenly dessert gulped

after a full meal.

It is soft and thick in texture, sweet in taste, and viewed by Filipinos in many corners of the
Philippines as a cheap, quick, and staple comfort food.

This street food is sold warm by the many taho hawkers vending their goods around
neighborhoods, school areas, and even business districts.

You can never miss the taho hawkers.

They carry their goods in their signature silver aluminum bins – the large one for stowing the
cooked silken tofu and the small one for storing arnibal and sago.

If you do not see them around, chances are you would hear them.

They call out for you to buy their goods with their clearly identifiable chant – “Taaaahooooo!” –
that they shout out in full and rising tone.

How Taho is Eaten in the Philippines

You can enjoy taho as a street food even if you are walking or standing.

This is because it is served in disposable plastic cups, perfect for gulping!

Sometimes, taho hawkers do give out disposable plastic teaspoons or colorful straws to help
those buyers who need to be a little careful in drinking this street food.

How Taho is Prepared in the Philippines

Taho hawkers are a bunch of hardworking fellows.

In the wee hours of the morning, they start cooking silken tofu until its runniness is almost like
that of your high-quality custard.

They then work on the arnibal, heating brown sugar until it is irresistibly caramelized and then
flavoring it with vanilla extracts.

Taho hawkers have become more imaginative with their recipes over time.

Some of them have added strawberry, buko pandan, langka or jackfruit, and even chocolate
flavors to their arnibal.
After they make the arnibal, they then boil their sago until it is clear and gummy.

The work does not end here and what comes next might be the toughest part of taho hawkers’
job.

They peddle their goods around the town – two large aluminum bins hanging from their
shoulders – morning and afternoon or until their goods are consumed.

More often than not, taho hawkers keep to their everyday route, making people learn by rote
at what time of the day to expect vendors to come around.

This practice has also helped taho hawkers gain loyal customers along their usual routes.

Not in the Philippines and not living along the usual routes of taho vendors?

Worry no more! You can make your own Philippine taho with this recipe.

Recipe for Taho – Philippines’ Most Popular Street Food

It is important to note that taho in the Philippines is prepared the traditional way, which can
take time and lots of effort.

Many taho hawkers make their bean curd pudding from scratch, meaning from quality soy
beans.

Below, however, is a quick and easy recipe for making taho.

Ingredients for Taho

 brown sugar – 2 cups

 gelatin – 1 tablespoon; unflavored
 soy bean powder or flour – 1 cup
 vanilla extracts – 4 tablespoons
 water – about 6 cups
 pearl sago – ½ cup
Instructions for Making Arnibal

1. In a pan set over medium heat, pour in water.

2. Add brown sugar.
3. Stir.
4. Allow to boil for five minutes.
5. Pour in vanilla extracts.
6. Set aside.
Instructions for Making Sago

1. In a pot set over medium heat, pour in water.

2. Allow to boil.
3. Once the water is boiling, add in pearl sago.
4. Allow water to simmer and the sago to turn to translucent color.
5. Drain the water and set sago aside.
Instructions for Making Taho

1. In a bowl, pour in water.

2. Add in soy bean powder.
3. Let the mixture stand for at least one hour, stirring once in a while.
4. In pot set over medium heat, pour in the mixed water and soy bean powder.
5. Allow to boil.
6. Once boiling, reduce heat to low.
7. Stir constantly for 10 minutes.
8. Pour in gelatin.
9. Allow gelatin to dissolve.
10. Remove heat and allow mixture to cool a little.
11. Once mixture is slightly cool, remove the thin layer on top.
12. Scoop cooked tofu into a cup.
13. Top it with arnibal and saho.

SoyWorks...It really does!

Introduction
SoyWorks is a business that will offer products made out of soy. The products that will be
manufactured by the business are soymilk, soy custard (taho), and tofu (tokwa). The business is
undertaken as a requirement in the course.
Products
Tokwa- sometimes also called bean curd, is a food made by coagulating soy milk, and then
pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the
technique of making cheese from milk. SoyWorks will market frozen and flavored Tofu.
Soymilk- is actually a juice extracted from soybeans after soaking, grinding, cooking and
straining. It is generally opaque, white or off-white in color, and approximately the same
consistency as cow's milk. In some countries, it is marketed under the name soy drink, the term
milk being reserved for real dairy products. SoyWorks will apply various fruit flavors such as
mango, pineapple, and coconut.
Taho- soft, sweet, creamy soy custard is served with a sweet, thick caramel sauce, a thin syrup
laced with ginger, or served mixed with fruit or sugar syrup and chunks of coconut jelly.
SoyWorks will serve flavored chilled taho.

Description of the Proposed Business

The main activity of the business is manufacturing. It will make products composed of natural
soya. Some of these products are soymilk, soy custard (taho), and tofu (tokwa). The business
plans to produce soy candles, soy sauce, and powderized taho in the long-run. But, for its first
few years, it will focus on the taho, tokwa and soymilk. The business will be very particular of
the packaging and the product itself.
The target markets of the business are the health conscious and those who loves products of
soy such as tokwa and taho. Soy has a lot of benefits to ones health. According to "Soy Health
News" written for the Indiana Soybean Board by Kim Galeaz, RD, CD, Food & Nutrition
Consultant, Soyfoods are a source of high-quality protein. In addition, consumption of soy
protein provides health benefits that may help prevent or treat certain chronic diseases.
The business will be located temporarily at Concepcion Pequeña Naga City, where one of the
partners resides. The main reason is to lessen the rent expense. As soon as the break-even has
been met and the business is capable to cover rental expense, it will rent a space near the Naga
Center and other barangays in Naga.
Vision and Mission Statement
Vision
SoyWorks commits to providing Nagueños with high quality and healthy nutrition as it strives to
become the most successful Soy company in the Philippines.
Mission
To earn our Customers loyalty by providing them with a high-quality, healthy and delicious soy
products.
To maintain social responsibility & share the worlds obligation for the protection of the
environment.
Industry Profile
Industry description
The Food Industry is one of the largest industries in the Philippines and is also one of its most
profitable sectors. The relatively huge size of the industry is manifested in the countless food
chains and food products that can be found market. The industry lies somewhere in between
the early growth and the late mature phase.

Market Description
The target markets of the business are the health conscious and those who loves products of
soy such as tokwa and taho. The business also targets those people that adore custard based
products.

Competition
The competitors of the business are as follows: (1) the ordinary street taho vendors (2) the
powdered taho producers (3) businesses that offer alternative products. Basically, the level of
competition in the industry is not that high since there I an abundant supply of taho here in the
region.

Suppliers Profile
The major suppliers of the firm can be found at the Naga City Supermarket. The raw materials,
Soy and Calcium Carbonate can be found here.

Future outlook and trends

There is a positive outlook for this industry since the demand for taho, soy milk and tokwa is
increasing and that the industry itself is yet to mature. The acceptance of the product by the
consumers is the main determinant of future expansions that the business might take while the
availability of the supply can also be a major influence in the future.

Proponent, Management and Personnel

Proponent
The business will be owned by five students from the Business Management Honors Program as
part of their Income generating Project. The partnership will be composed of Michael Arevalo,
Cherry Vie Saballegue, January Luzada and Ma. Michelle Abiog and Miguel B. Domingo. Each
partner will invest equal amounts as part of the business capital. The type of partnership
involved is limited, meaning that in case of insolvency, the liability involves only the business’s
assets and not each partner’s personal properties.

Management
Job Classification
Michael B. Arevalo
Job Title: GENERAL MANAGER
Job Description:
He performs all the function of the manager and has knowledge in different field of
management.
a. Takes responsibility for the overall operation of the business.
b. Formulates the goals and objectives of the business.
c. Ensures that the operations of the business are correctly implemented in accordance with
the policies and goals of the partnership.
d. Implement the organizational policies on a day-to-day basis to ensure that objectives are
met.
e. Retains overall accountability.
f. Approves and disapproves all recommendations and suggestions from other managers.
g. Promotes coordination between other managers.
h. Calls for a weekly administrative meeting.
Job Specification
a. Must have the qualities and skills of a good leader.
b. Hardworking and committed to his work.
Michelle Abiog
Job Title: MARKETING MANAGER
Job Description:
Under the supervision of general manager, he performs the following functions:
a. Formulate strategies and alternative strategies in accordance with the goals and objectives of
the business.
b. Takes responsibility for the making of advertisements and promotions.
c. Responsible for supplies management.
Job Specification
a. Has a good communication skill.
b. Familiar with the labor Code of the Philippines.
Cherry Vie Saballegue
Job Title: FINANCE MANAGER
Job Description:
Responsible for making source documents.
a. Responsible for recording of transaction at the special journals and making adjustments and
making worksheet.
b. Maintains or updates the balances of books at least a month and the subsidiary ledgers.
c. Prepare the financial statements every year.
d. Responsible for filing income tax.
Job Specification:
a. Computer literate.
b. Good communication and writing skills.
January Luzada
Job Title: OPERATION MANAGER
Job Description:
a. Responsible for assisting the needs of the customers.
b. Monitors and controls the activity of the workers.
Job Specification:
a. Good communication skill.
b. Must be approachable.

Miguel Domingo
Job Title: HR Manager
Job Description:
a. Responsible for employing employees who will do all the hard work- extracting soymilk from
soy beans, solidifying soymilk through the hydrogenator, packaging the products, and
transporting products.
b. Responsible for the maintenance of machineries and equipments.
Job specification:
Must be approachable, willing to learn and hardworking.
Must have good communication skills and able to work under pressure.

Job Title: Front Desk Officer

Job Description:
Responsible in making arrangements to consumers.
Responsible for listing all delivery request, and attending to the needs of the consumers when
they make orders.
Job specification:
Must be approachable, and has good communication skills.
Must be intelligent.
Job Title: Workers
Job Description: Extracting soymilk from soy beans, solidifying soymilk through the
hydrogenator, packaging the products, and transporting products.
a. Market Description
Target Market- The target markets of the business are the health conscious and those who
loves products of soy such as tokwa and taho. The business also targets those people that
adore custard based products. Majority of these people are the children, students, young
professionals and the like.
Majority of tokwa enthusiasts buy these products in the supermarket and grocery stores. The
taho on the other hand, is carried by our personnel through a contraption that consists of two
large aluminum buckets specifically designed for taho carriage, and a long narrow wooden
plank, where these two buckets hang on each end. The soy milk is distributed through grocery
outlets in Naga.

Marketing Strategies and Programs

The first issue that we will face is with the raw materials, ensuring that the cost, quality and
availability of the materials used to make our soy products are consistent. The second issue is
the capability of selling the finished product at a competitive price and how to select your
proper market. The final step is consumer acceptance and safe use of your candle.
While it may seem like common sense, the keys for a successful candle company therefore are
to 1) make a quality product both in terms of safety and appearance, 2) sell at a competitive
price, 3) develop new products 4) develop a solid reputation for your company and 5) know
your marketplace and limitations.

The following are the detailed marketing strategies of the business.

a. Product
1. Be practical and anticipate product demand and consider capacity.
One critical element is not to over extend or take on orders that are well beyond the
production capability. While it is always very appealing to have the product accepted by the
target market, it can hurt a growing or small company. It is imperative to review all costs--both
direct and indirect costs. Freight in and out should also be considered. But, we will be choosing
an alternative that will give us lesser cost for transportation.

2. Ensure Product Quality

Establishing a business involving soy is often seen as a risky investment because of the shorter
shelf life of soy products. To resolve this, SoyWorks will follow the following schedule of
production to ensure the quality of their products.
Taho
Shelf Life: 24 hours if kept chilled
Production Schedule:Everyday
Soymilk
Shelf Life: 7 days in tetra packs and 3 months if sealed in bottled containers
Production Schedule:Twice a week
Tokwa
Shelf Life: 1 week
Production Schedule:Once a week

3. Compete head on with the market.

One of the most appealing trend when it comes to food business has always been the ability for
a company to compete in certain markets, regardless of its size. Even the smallest business has
the ability to succeed because of their personal attention, potential for offering a wide range or
variety of food products, and their ability to react to small orders in a rapid manner.
Pricing

Pricing decision is quite hard yet the most important decision the management must take. So
much consideration has been looked upon before setting the price of the service. This had been
carefully done to meet the business objective, to make profit.

The researchers considered the following in setting up the price.

Cost and desired mark-up
Competition
Customers demand
Company’s objective
Humanitarian Decision

The above considerations are described as follows:

First, The business must be sure that the set price will meet and recover the cost included in the
service and also the desired mark-up.
Second, the price of the competitors had been considered. Of course, no one will avail of the
service if the set price is more than the price of the existing candle shop.
The third is the customers’ demand to be assumed that the market with regards to their
demand will patronize the set price for the service.
A company’s objective is to always profit in the business. To meet this, the pricing method
focused on the ability of the business to meet such.
Humanitarian decision is included in this because the researchers believe that they have to
think not only of the welfare of the business but also the welfare of the client.

· Avoid overpricing
The business will make sure that the products will be of reasonable price. This is because it
would want to capture those who are not willing to spend much with candles. The prices of the
candles will range from Php30.00 to Php300.00 depending on the design and size.

Place of Distribution
1. Grab every opportunity (i.e. trade fairs, etc)
A good source for selling soy products is through fund raisers with local organizations. This is a
“win win” situation for both parties since payment typically is received at the time goods are
sold. This lets you start to build a local following in the community with the fund raising
organization serving as “sales representatives.” The good thing is that after the event is over,
many people still will be interested in purchasing our products.
Included in the government agencies which support the Small and Medium Enterprise is TESDA.
We would also grab opportunities for product promotion during Bikol Business Weeks, and
during Local and international trade fairs. This idea is to be able to let the market know about
the existence of the product- its quality and its health benefits.

2. Develop business’ network.

SoyWorks would consider good relationship with its customers as well as with its suppliers.

Promotions/advertising
1. Have a good website.
A well designed web site is always a good idea too. The thing that we will be doing is to ensure
that the website is easily accessible by the public. That way, SoyWorks can go global.

Detailed Marketing Strategy

1. The business is established to provide innovative products made out of Soy. The business
offers the following products:

 Cold Taho or Cold Soy Custard with different fruit flavors such as mango, strawberry,
pineapple, etc. The business also adds Honey, nata de coco, and big sago. The shelf life of
the taho is 2 weeks if it is kept in the refrigerator.
 Ready-to-drink Soy milk is also offered by the business. The buiness offers a lot of choices
for soymilk- the pure soymilk and fruit-flavored soymilk.
 Packaged Tofu or Tokwa is also offered by the SoyWorks. It is pure, clean and is being
exported to other countries.
 SoyCandles is another thing but the business is still working on such.
 Powderized Taho is also another product being considered by the business in the long-run.

2. The products would basically be an improvement of the “Soy” concept; adding quality, slick
design and more flavors. The consumers are assured of the good taste, cleanliness,
affordability, and consistency of the products.
The means of marketing the products are as follows:

Marketing Strategy
Taho
Marketing Strategy:Consignment to schools, and other business enterprise
Roving Vendors
Tokwa
Marketing Strategy:Consignment to the supermaket
Soymilk
Marketing Strategy:Consignment to schools, and other business enterprise and Roving Vendors

Management and Production Plan

Production Process
This is the production process for Taho:
1.Acquisition of Raw Materials
2.Soaking soybeans overnight
3.Grinding soybeans
4.Stewing and straining soymilk
5.Adding calcium carbonate
6.Adding fruit flavors
7.Packaging
8.Putting in Refrigerator

As to Tokwa, after straining the soymilk, it will undergo continuous pressing for half a day until
all liquids are strained. Then it will be cut to smaller parts, pack and put in the refrigerator.
For soymilk, there won’t be calcium carbonate involved. After straining the soymilk, SoyWorks
will get the milk and add the flavorings.
Equipments
The main equipments that will be purchased by SoyWorks in order to produce their products
are as follows:
Equipments
Grinder
2 Refrigerators
1 Chiller
Casserole
Measurement and cooking utensils

Raw materials
The raw materials of SoyWorks’ products are soybeans, fruit flavors and calcium carbonate.

Waste Disposal
Garbage Truck roams around during Wednesday and Friday. This will be the time for the
business to dispose their wastes.

Direct Labor Requirements

To ensure that the business will be on track with its goals and objectives, manpower
requirements must be filled in with the right number of workers, officers and staffs to make the
operations of the business flowing. The proper number of workforce will give confidence that
production would meet the demand of the market.
The business will employ 4 Vendors, and two Operations Workers. The vendors will roam
around Naga City to sell the products. The operations workers are involved with the production
and manufacturing SoyWorks’ products. The compensation of the production workers and the
employee will be based on the prevailing minimum rate in accordance with the department of
Labor and Employment (DOLE). Appraisal of work will be done and benefits will be given for the
personnel who excel on his/her work, in this way it would encourage efficiency of labor. The
organizational policies state that part-time production workers will be having a ten working
days, a day for the soybeans conversion to soy wax and the remaining days for the candle
making. The full-time employees including the owners/managers will have an 8-hour working
day and twenty working days in a month.

Capitalization
Each partner will allocate Php20,000 from their own pocket to invest in the business. They are
not going to borrow from any money-lending and financial institutions, primarily so that it will
not result to financial obligations in case of insolvency to such institutions. Another reason is
that most of these financial institutions offer high interest.

Financial Aspect
The business conducted a financial study to determine the total project cost considering the
consumption of all equipment needed, know the initial capital requirement, identify the
availability of the sources of financing to support the propose project, generate projected
financial statement of the business, and conduct a financial analysis of the business to
determine its liquidity, profitability and solvency.

SoyWorks Process Schedule

There are several products that can be manufactured out of soybean, a type of vegetable which
is a seed containing high protein, lysine, lecithin, and phosphoric acid.

Soymilk
for 130 packs

Ingredients:

2.5 kilo soybean

1.6 kilo white sugar

1-tablespoon vanilla

Water
25 liters of hot water.

Materials:

Weighing scale

Cloth

Wooden stirrer

Bucket

Plastic bag/ bottle

Process:

1. Clean the soybean. Remove those that are stained and disfigured.

2. Soak in a sufficient amount of water for 8-12 hours in a room temperature.

3. Throw away the water used to soak the soybean. Wash the soybean and wait until it dries.

4. Pour hot water in the grinder.

5. Put soybean in the grinder with a proportion of 1 soybean for every 10 hot water. Maintain
the temperature of 80oC. Grind the soybeans with the proportion given.

6. Strain the soymilk using a cloth and continuously press it until the milk is fully extracted from
it.

7. Weigh the milk that has been produced. Add 1.6 kilo of sugar. Mix it well.

8. Let it boil for 10 minutes.

9. Add 1 tablespoon of vanilla.

10. Put it in a plastic and seal it. Put it in the refrigerator.

11. Soymilk in tetra pack has a shelf life of 24 hours if it is kept at room temperature. It will last
for 2 weeks if it is chilled in the refrigerator, and it will have a shelf-life of 6 months if it is put in
a sterilized bottle container.
Taho

Ingredients:

100 grams of sago

1 tablespoon vanilla

3.75 kilo fruit extracts

13 bareta of white gulaman

100 grams calcium sulfate

25 liters hot water

soymilk

Materials

Wooden stirrer

Cloth

Casserole

Bucket

Plastic cups

Grinder

Process:

1. Boil the soymilk for 10 minutes and stir it simultaneously.

2. Add the gulaman and let it again boil for another 10 minutes. Don’t stop stirring so that the
soymilk won’t be burned.

3. Mix the calcium sulfate with some water and add it in the soymilk being boiled.
4. Strain the soymilk and wait for 30 minutes.

5. Sterilize the plastic cups as the container of the taho (3.5 ounces per cup)

6. Put sago and fruit flavors such as strawberry, coconut, pineapple, and mango in the plastic
cups

7. Put the taho in each container. Seal. Don’t move it for 10 minutes- 1hour so that it wont
crack

8. Put the taho in the refrigerator. It’s shelf life is 1 week

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Tokwa.

Ingredients

Soymilk

Calcium sulfate (0.40-0.45% of the soymilk to be used)

Hot Water

Materials

Grinder

Cloth

Wooden Stirrer

Casserole

Weighing Scale

Plastic/wooden carton with holes

Plastic bag

Process:

1. Boil the soymilk for 10 minutes and stir it simultaneously.

2. Put it in a 70-80 oC.

3. Mix the calcium sulfate with some water and add it in the soymilk being boiled. Stir it and
cover the casserole. Wait until it solidifies (20-30 minutes)

4. When the color of the whey (liquid part) becomes yellow, strain it using a cloth and put it in a
curd container (wooden carton).

5. Put something heaving above the curd so that the liquid will be extracted.

6. Cut, and soak it in the water to cool it and to remove the calcium sulfate.

7. If it is soaked in the water, the tokwa can last for 2-23 days at room temperature.

Soy Serves Up Healthy Benefits

Adapted from "Soy Health News" written for the Indiana Soybean Board by Kim Galeaz, RD, CD,
Food & Nutrition Consultant. For comprehensive versions of this information, refer
towww.indianasoybeanboard.com.

Soyfoods are a source of high-quality protein. In addition, consumption of soy protein provides
health benefits that may help prevent or treat certain chronic diseases. Currently, a great deal
of research is being conducted to investigate possible health benefits of soy.

Childhood Obesity
Childhood obesity continues to increase at alarming rates. One way to reverse this trend is to
start early and start right by teaching your child good nutrition habits that will last a lifetime.
Starting right also means offering soyfoods. Soyfoods provide critical vitamins, minerals, fiber
and protein for growing children.

Plus, many soyfoods contain fewer calories and fat grams, making weight loss or maintaining a
healthy weight much easier. Many kid-friendly soyfoods are available today including chocolate
soymilk, frozen pizza, taco-style meat and chicken-style nuggets.

Weight Loss & Dietary Fiber

Eating more high-fiber foods like fruits, vegetables, whole grains and soyfoods may help with
weight loss efforts when substituted for higher calorie foods. Many soyfoods are filled with
fiber; ongoing medical research is showing that fiber provides a feeling of satiety and fullness in
between meals and reduces hunger cravings. Ultimately, this helps prevent unnecessary eating
and excessive calories which can lead to weight gain. Aim for 25 grams of fiber every day. A
serving of green sweet soybeans contains 3 grams of fiber. One soy veggie burger has four
grams of fiber and roasted, salted soynuts have five grams.

In addition, many soyfoods contain fewer calories and fat grams, making weight loss even
easier.
Weight Loss & Breakfast
Losing weight may be a lot easier if breakfast becomes a priority every day, and soyfoods may
help with weight loss efforts when substituted for higher caloric foods. Eating breakfast
provides a feeling of fullness, or satiety, which helps curb hunger and prevents overeating of
high-calorie snacks and foods. In addition, research indicates fewer calories may be consumed
at the next eating occasion or meal.

Soyfoods are perfect for breakfast, especially when trying to lose weight because they are filled
with bone-building and heart-healthy soy protein, plus they reduce overall calories and fat
grams. For example, traditional sausage links contain 160 calories and 14 grams of fat; soy
breakfast links have only 70 calories and 3 grams of fat. Other soy breakfast foods include
bagels made with soynuts and soy cereal with vanilla soymilk.

Fad Diets
Being on a low carb or the next fad diet when trying to lose weight should not come at the
expense of having a healthy heart. Eating unlimited amounts of high-protein foods loaded with
fat and saturated fat could prove detrimental over time. Soyfoods help promote healthier
eating habits with low carb diets, because many soyfoods are naturally low in fat and saturated
fat, while being high in heart-healthy protein. For example, the average soy veggie burger
provides 12 grams of soy protein with only five grams of total fat, one gram of saturated fat and
just three grams of net carbs.

Heart Health and Heart Disease

Soyfoods containing soy protein can be allies in the ongoing battle against heart disease, the
number one killer of adult men and women. Over 40 scientific studies have proven the positive
effect of soy protein on lowering cholesterol levels, including the harmful LDL cholesterol,
which leads to the decreased risk of heart disease. In fact, the Food & Drug Administration
recommends eating 25 grams of soy protein every day as part of a diet low in saturated fat and
cholesterol. A serving of soy latte provides seven grams of soy protein, roasted salted soynuts
contain 12 grams and a soy cheeseburger has nine grams of heart-healthy soy protein.

Omega-3's
Certain fatty fish, like salmon and tuna, contain the best source of heart-healthy omega-3 fatty
acids. But certain plant foods, like flaxseed and soybeans, also contain these fatty acids.
Soybeans are one of the best non-fish sources of essential omega-3 fatty acids, which may help
reduce the risk of coronary heart disease. Compared to other beans like pinto beans and navy
beans, soybeans have a higher fat content, but this fat contains these heart-healthy omega-3's.

Blood Pressure & Soy

Soy protein may provide positive results for people with high blood pressure. According to a
recently published scientific study, researchers found that both the systolic and diastolic blood
pressure were reduced in middle-aged and elderly women who ate at least 25 grams of soy
protein daily. Since supermarkets today are filled with numerous soyfoods, eating 25 grams of
soy protein is easy. Start the day with soy cereal for breakfast (eight grams soy protein). Add
BBQ soy chips for lunch (seven grams soy protein). Grab a soy-protein-energy-bar for an
afternoon snack (10 grams soy protein). Total soy protein equals 25 grams.

Menopause
While soy protein may or may not help reduce hot flashes for women going through
menopause, soy protein has other proven benefits extending well into post-menopausal years.
Research has found that consuming soy protein before, as well as after, menopause may help
protect bones from becoming weak and brittle. And since post-menopausal women face an
increased risk for osteoporosis, keeping bones healthy with soy protein-rich foods is critical.

In addition, soy protein may help reduce the risk of heart disease, another major concern after
menopause.

Pregnancy & Omega-3's

The link between omega-3 fatty acids and a healthy heart is well established. But there's yet
another reason - geared toward mothers and their daughters - for eating more omega-3's.

A newly released scientific study found that mothers who eat foods rich in omega-3 fatty acids
during pregnancy (and while breastfeeding), may help to significantly reduce their daughters'
risk of developing breast cancer later in life. In addition, this study found that including omega-
3 rich foods throughout childhood and teenage years may continue to help provide protective
benefits against breast cancer.

Fatty fish like tuna, salmon and mackerel are the highest source of omega-3 fatty acids, but
walnuts, flaxseed and soybeans also contain these critical omega-3's.

Breast Cancer
Including soyfoods during a teenage girl's adolescence years may provide increased protective
benefits and reduce the risk of developing breast cancer later in life. Although there is a lack of
evidence that consuming soy as an adult may reduce the risk of breast cancer, ongoing
scientific research is showing that consuming soy protein as a teenager may help reduce breast
cancer risk as an adult by nearly 50 percent. These impressive results were obtained by eating
just 11 grams of soy protein daily. Eleven grams of soy protein is found in one serving of honey
roasted soynuts or two servings of barbecued soy chips.

In addition to reducing risk of breast cancer, soy protein-rich foods may promote a healthy
heart and strong bones.

Cancer & Soy Isoflavones

Medical research has determined that foods rich in fiber, low in fat and high in phytochemicals
may help reduce your risk of developing certain cancers. Consuming soyfoods may prove
beneficial when eating to reduce cancer risk because many soyfoods are not only high in fiber,
they are low in total fat and high in soy protein and phytochemicals called isoflavones.
Isoflavones are naturally-occurring plant compounds that have been attributed in numerous
medical and scientific studies to reducing risk of colon, breast and prostate cancer.

Prostate and Colon Cancer

Some of the same foods that can lower risk of heart disease, like soyfoods, may also reduce the
risk of the second most common cancer in men. Medical research has shown that foods rich in
soy protein may be protective against prostate cancer by helping to promote healthier prostate
tissues. And although a specific level of soy protein hasn't been recommended yet for reducing
prostate cancer risk, adding one soyfood every day could be beneficial. Plus soyfoods will
provide heart-healthy and bone-building benefits at the same time.

Colon Cancer
The latest medical research has found that several natural components of soy may help protect
against colon cancer, which is the second leading cause of cancer death in the United States.
The components of soy that may be helping prevent colon cancer are called isoflavones and
saponins. Both are found in soyfoods such as soymilk, soynuts, and green and yellow soybeans.

Many soyfoods are not only good sources of these isoflavones and saponins, but they are high
in fiber, and fiber-rich foods have also been associated with lower cancer risk.

Limiting high fat foods may also help reduce risk of developing colon cancer. Substituting soy
veggie burgers or tofu for higher fat protein foods will help cut fat considerably.

Diabetes
Several benefits of soy protein exist for the management of diabetes and provide support for
the importance of adding soyfoods to a diabetic diet.

First, many soyfoods have a lower glycemic index. Foods with a low glycemic index help keep
blood sugar levels more stable, making diabetes much easier to control. Soyfoods like canned
yellow soybeans and frozen green sweet soybeans have a lower glylcemic index than other
soyfoods.

Secondly, many soyfoods are high in dietary fiber, and fiber also helps stabilize blood sugar
levels. Everyone - including people with diabetes - should aim for at least 25 grams of fiber
daily. Roasted soynuts contain six grams of fiber and a soy veggie burger has four grams.

Plus, soyfoods can provide additional benefits for controlling one of the most prevalent
complications of diabetes - heart disease.

Mang Pedro's Taho is not your usual neighborhood taho. They serve flavored taho
wherein the flavor is infused in the taho itself. (Other taho vendors offer flavored options
via toppings or syrups.) They supply taho to hotels and restaurants, and also joined
Mercato Centrale once.
I just love the milkiness of their taho and their almond taho flavor. You can buy their
product in bulk, which comes in 4-Liter to 12-Liter special containers that you can bring
to potluck parties or family gatherings.
Congratulations to Mang Pedro's Taho for doing well in Rockwell's UTT!
The Story of Mang Pedro's Taho
by Sharon Fangon
Taho (is) one of the favorite snack foods in our country. What is this wonderful treat?
Taho is basically made of soft and silken (tofu that comes with) sweet brown syrup to
add flavor. Don’t forget the cute circles of gelatinous sago!
As a child, I always loved (eating/drinking) Taho early in the morning as a source of
energy for breakfast, and as a yummy treat in the afternoon. Every time I hear the call of
the mangtataho in the street, I would run down and try to catch him to buy a cup of his
delicious taho. I thought, why not make my own Taho in a better and improved way?
So, back in February 2009, I started to experiment on perfecting the softest and silkiest
taho. I wanted my Taho to be creamy. After months of trial and error..., I finally came up
with the ultimate Taho, which I knew (would be a hit with) the taste buds of Filipinos
today. I had the finalized product, but I (had yet to) come up with a fabulous name. I
decided to call it Mang Pedro’s Taho -- derived from the ‘Mang’ in mangtataho and
‘Pedro’ since it is a (popular) name...here in the Philippines. And thus, by the 28th day
of August in the year 2009, Mang Pedro’s Taho was born.
Mang Pedro's Taho Pricelist
TAHO
4 Liters (good for 10-20 persons) - P350.00
6 Liters (good for 20-30 persons) - P650.00
8 Liters (good for 30-40 persons) - P750.00
12 Liters (good for 40-50 persons) - P1,100.00

CATERING
*Prices include the caterer, cart, cutlery
150 pax - P4,025.00
200 pax - P5,200.00
Mang Pedro's Taho
Contact: Sharon Fangon
Telephone: +632 340-6420