WORKSHOP 1:

1. Native Rice Delicacies of Naic, Cavite: An Exploratory Study of

Gastronomical Past, Present and
Future Liba RT*, Reyes ARC, Alea AJA, Barros HJS, De Rosas PAR, Torre ARSD and
Lachica JG

Introduction
The rapid development of global system greatly affects culinary system in
which for example in the West, the local and regional cuisines have been modified
and new techniques such as freezing and processing foods as well as preservation
techniques like irradiation affects the taste of the regional cuisine [1]. This scenario
refers to commercialization, industrialization, and technological advancement of as a
whole. Chew [2] on the other hand, stated that “local cultural heritage, services, local
spaces, community relations, and anything that can be made to create economic
profit become targets of commercialization nowadays because of these
circumstances, the focus of this study is to discover various authentic rice delicacies
of the Municipality of Naic in the province of Cavite, this paper also discussed if
these can qualify to represent Naic’s food heritage, and to find ways on how to
preserve these dishes for the next generation in spite of commercialization and
industrialization.
Cavite, regarded as a province with a very rich history, could also be regarded
as a province with a very rich cuisine. De Guzman [3] stated in her article entitled A
Slice of the Past Savored Now in Naic, that according to Mr. Guillermo “Ige” Ramos,
a well-known food writer, graphic designer and a native of Cavite, Caviteño cuisine is
a point of pride for Caviteños - enjoyed just as it was in the old days, perhaps only its
manner of is cooking enhanced (or made quicker) with the use of some modern
innovations like the electric stove. But essentially, the ingredients used and the
preparation of each dish, remain the same - ensuring that a slice of the past
continues to be savored today.
Alonso and Krajsic [4] had said that food heritage often becomes an integral
part of people’s lives, accompanying them in their journey, evoking images,
memories and pride. Therefore, this study is deemed important because food
heritage is a very important part of a person’s, and particularly a place’s identity
because it ignites pride among the locals. Preservation of food heritage is vital as it
also plays a role in the identity of the people and of the place.

Theories/Model Used by the Author in the Study

Rice delicacies of cavite based on the approaches sociological approach
According to the concept of sociological approach to strategic action, deinition of
food heritage is based on diferent stages of the agro-food chain; starting with
production, processing, distribution/ marketing up to the consumption stage. In an
interview conducted to E. Riñen (personal communications, March 19, 2015) the
Assistant Manager of the International Rice Research Institute (IRRI), information
related to expertise, process, distribution and marketing of the malagkit or glutinous
rice were given: Sociological approach started with the production of the palays and
in the case of Naic, Cavite the Malagkit or glutinous rice varieties that are used in
making the rice delicacies.
During the earlier days, where technology is not yet advance, there were no
speciic names used in identifying the glutinous rice seeds. he hacienderos or the
hacienderas were the only one who gave the seeds to be planted to the farmers.
Since Naic has a rich topography that is very suited for agricultural farming, there is
abundance of farmlands in the place and their primary product is rice. here were
three major rice varieties produced in the town and these are the malagkit,
pururutong and milagrosa. Also there were two primary methods used in agriculture
the kaingin method where the area for farming was prepared through cutting the
dead plants and later burned it and the wet method where they planted rice near the
areas with dikes.

Authenticity of local food

According to Lindholm [16] Authenticity is regarded as a central value in the
social construction of heritage sites. He deined authenticity as original, real and pure;
they are what they purport to be, their roots are known and veriied, their essence
and appearance are one”. In order to prove that something is authentic, it is
necessary to establish a provenance for it, give it an identity, and know its root to
verify its origin. Chhabra [17] said that there is a discussion on how authenticity can
be deined. According to him, it is based on ive perspectives: objective/essentialist,
constructivist, negotiated, existentialist, and theoplacity. he essentialist or the
objective notion refers to being original and genuine, such as being manufactured in
the place of origin or made or produced locally by ethnic communities, and
pristineness. he constructivist viewpoint advocates the notion that all judgments are
colored by the prevailing market forces and environments. he essentialist and
constructivist negotiation points to a co-creation of authenticity based by the
suppliers and the consumers. heoplacity is the notion that argues that consumers
can have an optimal and exhilarating experience in objectively authentic settings. he
readings based on this perspective relate to completely commodiied forms of
authenticity such as hyper-real settings and carefully constructed pseudo-backstage.
It is also stated in the study that pure authenticity is oten referred to as objective
authenticity in documented literature. It implies true, original, genuine, actual and
unchanged versions of heritage. According to Robinson and Cliford [18] in terms of
representational eforts on the part of ethnic restaurants, worthy of note are the
tailored dimensions or markers of authenticity reported by: (1) preparation, cooking
styles, and equipment used (food and beverage are produced authentic to medieval
times); (2) verbal and written description of menus, dishes and ingredients (food and
beverage are described or labeled as authentic to medieval times); (3) sourcing and
selection of ingredients (food and beverage ingredients are authentic to medieval
times); (4) presentation of food platters and accoutrements on the table (food and
beverage are presented authentic to medieval times); (5) combination of other
authenticating agents on perceived taste (the food and beverage taste to medieval
times); (6) role playing and costuming of service staf (food and beverage served
authentic to medieval times); (7) menus and dishes attempting to replicate that
perceived as medieval (food and beverage are traditionally medieval); and (8)
packaging of agents of authenticity to deliver an experience distinctive of the
medieval. Consumers’ demand for authenticity is stimulated by their desire for
products that can bring an element of diferentness to their lives. In addition,
authenticity allows individuals to escape the alienation and meaninglessness of
modern life. hus, a prominent theme in the published literature on the topic of
authenticity is that a product with a more natural, home-made or handmade
appearance has a greater likelihood of being judged to be authentic. Consumers,
thus, search not just for an authentic end product, but also for the ‘unusual social
and cultural conditions under which the product was produced’. Indeed, it is ‘a form
of cultural authenticity through food which is being sought and cooked.”

2. EFFECT OF VERMICOMPOST AND COMPOST ON LETTUCE PRODUCTION

Adriana Hernández1*, Hugo Castillo2, Dámaris Ojeda, Ana Arras1 , Julio López1 , and
Esteban Sánchez3

Introduction
Crop success depends on nutrient input during growth. The excessive use of
chemical products in agriculture is an issue of concern for the various problems it
causes, such as the level of pollutants that the fruit may contain, decrease in soil
fertility, soil and groundwater pollution through the excessive use of N fertilizers (e.g.
urea), and animal waste (e.g. untreated cattle manure) causing an increase in nitrate
concentration (N-NO3). Organic waste has traditionally been considered a source of
pollution and has not been sufficiently evaluated as a by-product of agricultural
activity which could produce organic fertilizers by composting and vermicomposting.
Furthermore, due to the high cost of substrates and imported inputs, there is a need
for stable and quality material produced locally. Vermicompost and compost can
meet the nutrient demand of greenhouse crops and significantly reduce the use of
synthetic fertilizers (Kowalchuk et al., 1999; Rodríguez et al., 2008), and for
vermicompost in particular, it increases soil fertility without polluting the soil, as well
as the quantity and quality of harvested products (Castillo et al., 2002).
Avilés and Tello (2001) mention the need to define parameters for compost
stability and its effects on germination and crop growth. Furthermore, various
limitations of using organic fertilizers have been pointed out, such as the difficult
access to trustworthy sources of information and the lack of specific research
(Giulietti et al., 2008). The objective of this study was to evaluate the growth
response on lettuce (Lactuca sativa L.) plants treated with 25-wk vermicompost and
compost as organic fertilizers, and then to compare them to urea, the traditional
chemical fertilizer. Results will encourage farmers and vendors usage of both
compost and vermicompost as organic fertilizers, as well as the increase of the
consumer’s confidence level of organic products.

Theories/Model Used by the Author in the Study

The experiment was initiated on August 2007 in the State of Chihuahua,
Mexico in a 16 x 45 m span-type greenhouse constructed with a galvanized iron
structure, and covered with fiberglass. Two organic fertilizers, obtained from
composting and vermicomposting of cattle manure and sawdust, were employed.
Raw manure of cattle was obtained from 2 to 5 yr old Holstein cows of a dairy farm,
584 CHIL. J. AGR. RES. - VOL. 70 - Nº 4 - 2010 confined in a 50 x 40 m² area and
fed with rolled corn (Zea mays L.), wheat bran (Triticum aestivum L.), cottonseed
meal, soybean meal (Glycine max (L.) Merr.), alfalfa (Medicago sativa L.), and corn
silage. Cattle manure was mixed with fine-particle (< 2 mm) pine (Pinus sp.) sawdust
from a local wood company as a source of C for the preparation of the initial
composting mixture with a 25/1 C/N ratio which is within the range suggested as
optimal for composting and vermicomposting processes (Labrador, 2001; Hansen et
al., 2001). Vermicompost and compost employed had a maturity of less than 25 wk
(Table 1). Three types of fertilization were evaluated: two organic types -one based
on vermicompost and the other on compost- and a
third type based on urea (46% N), the conventional
inorganic fertilizer. Treatments were carried out in 3
L pots, with 12 replicates. Seedbeds were used to
grow 10-cm high lettuce seedlings var. Great Lakes.
Sandy clay loam soil supported plant growth (Table
2). Based on the criterion used by Castellanos et al.
(2000) for soil texture, apparent density, and low
organic matter content (0.74%), the necessary
quantity of organic matter to be added to the soil to
reach a high level of this enhancer (1.5% for sandy
clay loam texture) was estimated and corresponded
to incorporating 18.5 t ha-1 organic fertilizer. Organic
fertilizer treatments were prepared in the following
way: T1 with 3.5 kg soil plus 26.2 g dry weight (DW)
vermicompost and T2 with 3.5 kg soil plus 26.2 g
DW compost. In the case of T3, based on inorganic
fertilization, pots with 3.5 kg soil were fertilized 1 wk
after transplanting with 0.021 g of urea per
experimental unit. In accordance with the estimated
mean of N incorporated by vermicompost and compost in T1 and T2 with a mean
organic N of 1.5%, and considering that only approximately 2.5% of organic N
benefits the immediate crop cycle (Ortiz and Ortiz, 1990), contribution was estimated
at 278 kg N ha-1.
 3. Profitability analysis of selected piggery businesses in peri-urban
communities of Kampala Uganda
J Nabikyu and D R Kugonza 1

Introduction
Almost two thirds of rural households in developing countries are partially or
fully reliant on livestock for their livelihoods (PicaCiamarra et al 2015). This is
because livestock rearing provides them with a host of benefits, such as food,
income, manure, savings and insurance, renewable energy, and social status
(Kugonza et al 2012a; PicaCiamarra et al 2015). Despite falling behind the ruminants
in the pecking order, largely due to religious and cultural restrictions on pork
consumption, pig business plays a central role among urban and periurban farmers
in many developing countries (Kugonza et al 2015). In Africa, Uganda is the leading
pork consuming country with a consumption rate of 3.4 kilograms per person per
year, and this could be due to rising incomes or shift in preferences (Dione et al
2013). About 1.1 million Ugandan farmers, most 5/3/2016 Profitability analysis of
selected piggery businesses in periurban communities of Kampala Uganda
http://www.lrrd.org/lrrd28/5/nabi28095.html 2/10 of whom are women keep over
three million pigs in smallholder households with limited access to technology,
information and services (Dione et al 2013). Pig farming is nevertheless becoming a
big business in Uganda than ever before (Karaimu 2014). Indeed, over the past 40
years, the volume of pork consumed in developing countries has steadily increased
up to 70% (Muhanguzi et al 2012). The pig industry in Uganda plays an important
role in improving the standard of living by creating employment opportunities,
providing a source of food and generating income (Ikanni and Dafwang 1995). Pigs
are also assets that are often utilized to weather down the negative effects of
unexpected shocks (Tatwangire 2013). They also play an important role in risk
diversification and livelihood security of smallholder and poor households (Ouma et
al 2013).
Despite the above rosy picture, the pig industry in Uganda is characterized by
low output; with small scale producers in the rural areas largely sustaining the
industry (NAADS 2011). It is common for communities to have pigs rooting and
roaming freely around the dwellings, to be sold as and when the household needs
income (Muys and Westernbrink 2004). There are just a few commercial pig farmers
in Uganda, as the pig industry has largely been unable to attract any big local or
foreign investments (NAADS 2011). It is expected that the consumption of pork will
increase further in the future owing to human population growth and increased per
capita consumption (Galeboe et al 2009). Substantial research has been carried out
on different aspects of piggery management, but little emphasis has been put on
measuring profitability and hence ensuring that pig farmers attain maximum revenue
from their piggery businesses. This study was therefore conducted to determine the
factors affecting profitability and how incomes can be maximized in piggery
enterprise.

Theories/Model Used by the Author in the Study

A multi linear regression model was used to measure the level to which each
of a set of factors affect profitability among the farmers and a 5% level of significance
considered for each of the factors. The independent variables analysed were:
experience in pig farming (in years), land under use (acres), number of workers, pigs
sold, use of budget, record keeping and availability of extension services while the
dependent variable was the gross profit per pig. The multi linear regression model of
the factors affecting profitability was specified as below:
Υ=α +β1X1 +β2X2 +β3X3 +β4X4 +β5X5 +β 6X6+ β7X7 +β8X8 + µ Where: Υ=
Gross profit per pig α = Constant X1 = Family size X2 = Experience in pig farming (in
years) X3 = Used land (in acres) X4 = No. of workers X5= Pigs sold X6 = Use of a
Budget X7 = Record keeping X8 = Extension services µ= Random error term The
gross profit per pig is expected to change by a certain factor (β) if any of the
independent variables increase by one unit.

4. Design of a Finite Capacity Scheduling System for Bakery Operations (Flow

shop Environment)
M. T.Dewa1, S. Mhlanga2 L. Masiyazi3, D. Museka

Introduction
Offering good service for customers involves many different relations between
a firm and its clients. In most markets, customers are won through a company’s
ability to supply an order on the agreed customer due date (delivery reliability) or
their ability to supply orders quicker than competitors (delivery speed). Companies
that compete in this way need a manufacturing process, which can respond to this
requirement. This means if a firm continues to miss it’s promised due dates,
customers will increasingly stop considering them as potential suppliers. However,
the scarcity of resources on the shop floor is a reality all manufacturers face during
daily production operations. Due to unforseen real-time events, machines can be
rendered unavailable and raw materials may run out making the planning of
operations more difficult and delaying the production of awaited orders. Hence, job
orders should be scheduled so that available capacity is utilized in an optimal
manner. To achieve this goal, researchers have advocated for the use of Finite
Capacity Scheduling systems. Interest in the use finite capacity scheduling systems
has increased among researchers and industrialists who are motivated with the
desire to meet customer demand in a timely fashion so as to use customer service
as a competitive weapon. This paper presents the design of a finite capacity
scheduling system for Lobels Bread, one of the largest bakeries in the nation of
Zimbabwe. The developed system can also be used in similar flow shop
manufacturing systems successfully. The organization of the paper is as follows:
firstly a review of the different finite capacity scheduling approaches; then an outline
of operations for the case study and finally the FCSS is presented, together with
obtained results from experiments before concluding and citing recommendations.

Theories/Model Used by the Author in the Study

A simulation model which is a valid representation of the manufacturing
process was designed. Data for the model on the expected orders, resource
constraints and labour breaks was extracted from an external database and excel
spreadsheet. Rockwell Arena 14.0 was used to design the simulation model while
Microsoft Access and Excel software were employed to create the databases which
contain the order status, system definition and the product definition.

Dispatch Rule Scenarios

The order sequence with the lowest penalty was deemed the best. Five
dispatch rules were evaluated in the study. These were:
 Earliest Due Date (EDD)
 First Come First Serve (FCFS)
 First In System Last Serve (FISLS)
 Shortest Processing Time (SPT)
 Random (RAN)
The structure of a simulation scheduling system is shown below in Fig4. Input
information, which includes a system definition (current resource status), a product
definition (product range and processes) and a list of actual customer orders, is
defined in external files.

Simulation Logic
The simulation model uses the data captured in the input files and contains
different scheduling rules. Since all the data about the system is stored in an external
repository, the system user can adjust the scheduling scenario without affecting the
validity and structure of the model logic. The simulation model logic which is the
heart of the system is shown below in Fig5.
 5. A Study on Impact of Online Food delivery app on Restaurant Business
special reference to zomato and swiggy
Dr. Mitali Gupta
DAIMSR

Introduction
The format of home delivery or the takeaways have gained plenty additional
customers in locations like malls, offices and big-party orders for residential
complexes. Individuals missing breakfast on the thanks to work, order-in. People,
United Nations agency want a higher selection of company lunch or party, order in
too. Everybody appears to be in awe of the net food order and delivery possibility for
the convenience and immediate supply of food reception. Besides, the convenience
of ordering groceries from your mobile app or application program has definitely
alienated some market share from the trusty ‘kirana’ or the mom-n-pop stores. Asian
country is that the sixth largest grocery market within the world, however the
organized sector as travel by a number of the net businesses mentioned on top of
makes up just for 5-8% market share of the grocery business. The overwhelming
majority remains in hand by these native markets and also the mom-npop stores.
This has some obvious impacts on the brick-and-mortar formats of in-dining
restaurants as additional individuals opt to have restaurant-style cuisines right within
the privacy of their homes or workplaces; however the impact isn't such a lot
because it could seem to be. The nutrition business in Asian country is simply
concerning a pair of decades recent, and remains mostly unorganized. Given the
speed at that the organized sector is quickly growing, it's solely a matter of your time
and a way larger chunk of world investments before an extremely massive impact is
formed on in progress eating house businesses that will not have a delivery-focused
format of their own. The demand of online ordering is real. It conveys to the
customer base that you are a modern growing restaurant and very challenging to
others that wants to be a convenient and accessible for all the guests who used to
ordered regularly. The most important that which will always need to contact the
quality of enhancing online food ordering ever is the only one that has to be maintain
the customer as a regular customer, In the sense provides good qualities and
quantities of food, time maintain, delivery asap. This will give you the perfect result
for online food ordering system fulfilled. Offering online ordering lets your guests
place an order more conveniently. Without feeling pressure to wrap up their order,
customers are more inclined to explore all of their menu options, and even end up
spending more than they would when ordering over the phone or in person. With no
line behind them, the pressure for your guests to make speedy orders is gone, and
they'll be more inclined to get that extra item. Most of the people knows about
swiggy, zomatoetc , they are growing online food ordering apps now a days. They
provide good servicing for the customers from different areas, places and clients
along with fabulous taste.

Theories/Model Used by the Author in the Study

A research on the changing market for food delivery (Carsten Hirschberg et al
2016) indicates that online’s penetration of the total food-delivery market broke 30
percent in 2016. We believe penetration rates will [ VOLUME 6 I ISSUE 1 I JAN.–
MARCH 2019] E ISSN 2348 –1269, PRINT ISSN 2349-5138 890 IJRAR-
International Journal of Research and Analytical Reviews Research Paper grow
further as the market matures, eventually reaching 65 percent per year. According to
gloria food the advantage of online ordering and the reasons for the growth of food
delivery app industry are Convenience, Simpler menu to manage, significant
savings, no Hassels etc. Food Panda is an introduction to the newest food sensation
that’s here to stay (Shiyin Chan, 2015) Foodpanda is a global online food delivery
marketplace headquartered in Berlin, Germany. Fun fact - they’re also known as
hellofood in other places in the world.
Bhavna Singh (2015) said that Foodpanda has been present in the Indian
market since May 2012. Foodpanda first major move was acquisition of TastyKhana,
which was launched in the city of Pune in 2007. Together with TastyKhana and
JUST EAT, it is now present in over 200 cities and partners with over 12,000
restaurants. She also talked about JUST EAT was launched in Denmark in 2001 and
was traded publicly on the London Stock Exchange. Their Indian business was
launched as Hungry Bangalore in 2006. It was renamed in 2011 when JUST EAT
acquired a majority share in the business. Today, the company partners with over
2,000 restaurants.
According to Deepinder Goyal, Zomato CEO and co-founder told TechCrunch
that he expects to reach 10,000 restaurants in India in a few months. “We have a
sales team of around 300 in India and 5,000-odd advertisers… these partners know
the volume we bring to them so it is quite easy for us to launch this new service.”