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APPRENTICESHIP PROGRAM IN ANIMAL SCIENCE:

ACCOMPLISHMENT AND BUSINESSPLAN

Apprenticeship Narrative Report submitted in partial fulfilment of the

requirements for the degree of Bachelor of Science in Agriculture from the Mariano
Marcos State University, City of Batac, Ilocos Norte. Prepared under the guidance of
Mr. Duanne Mark Rarangon.

WINDEL O. CLEMENTE

INTRODUCTION

Rationale

Apprenticeship is the practice of learning an art, trade, or craft under the terms

of a legal agreement that specifies the duration and terms of the relationship between

master and apprentice. For skilled craftsmanship, traditional apprenticeship was

maintained; for less skilled work, “learnership” became common practice, providing

the newcomer with opportunities to learn by working with others. Some industries

implemented a system of upgrading, in which laborers and unskilled workers were

permitted to perform skilled work after serving as assistants to more skilled workers.

These methods of training were supplemented by two approaches: pupil

apprenticeship, in which the recruit learned working skills with the goal of qualifying

for an advanced position in the industry, and student apprenticeship, in which those
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with a university education, technical education, or working experience qualified for

employment Britannica, T. Editors of Encyclopaedia (2020).

According to Career Seekers, (n.d.) an apprenticeship is a high-quality,

industry-driven career path where individuals can get paid work experience, classroom

instruction, and a portable, nationally recognized credential in addition to developing

and preparing their future workforce. In addition, it is a training and employment

program in which an apprentice and an employer enter into a contract for an approved

apprenticeshipable occupation. In general, it aims to provide a mechanism that will

guarantee the availability of skilled, qualified workers in accordance with industry

needs (Enterprise Based Programs. (n.d.).

Objectives

In general, the apprenticeship program of the CAFSD BSA curriculum aims to

increase employability and to develop the trainee’s skills, knowledge, attitude and

his/her values. Specifically, it aims to:

1. To develop the value of professionalism, diligence, and punctuality as well as

a love of work and dedication to the people and animal who will be served;

2. To improve the students’ knowledge and skills acquired in school to meet the

requirement of agriculture profession;

3. To put into practices the relevant Animal Science theories, particularly to

poultry and large ruminant management, that the student learned in the class.
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MODE OF IMPLEMENTATION

Deployment and Requirements

Several requirements were compiled in compliance with the standards of the

apprenticeship program.

The apprentice rendered 240 hours of apprenticeship in two HTEs: (1) V-L

Poultry Farm and (2) Philippine Carabao Center (PCC) upon the completion of the

requirements. To ensure that the apprentice is physically and mentally fit to be

deployed in the farm workplace, several medical tests were conducted such as a drug

test, urinalysis, blood test, chest x-ray and complete physical examination by the

university physician. A medical certificate was given to the apprentice after a thorough

medical examination (Appendix Figure 1). Moreover, a certificate of enrollment

(Appendix Figure 2), a notarized parents’ consent and waiver (Appendix Figure 3) and

a certification of grades (Appendix Figure 4) were submitted.

Description of Agencies

LAOAG V-L FARM

The LAOAG V-L FARM can be found in Brgy. Talingaan 31, Laoag City. The

farm is close to a sand dunes experience. It is a diversified farm that primarily produces

layer chicken eggs. The farm is namely ONE.0.5IVE FARMS CORPORATION and it

is managed by managing Director, Mr. Emmanuel Victor J. Luis. The farm has 15-

layer houses with a total capacity of 97,500 layer and each layer house can
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accommodate 6,500 layers chickens are raised per housing, 3 houses where 6,000

brooder chicks are found per housing, 1 house for egg room and stock room, 1 house

for feed milling and 1 house where their office is located. The farm uses the “Lohman

strain” and buys ready-to-lay-pullets as replacement stocks. The farm's success was

achieved with the help of a private veterinarian and a nutritionist responsible for the

farm's health and nutrition management.

The farm practices on the different aspects of the farm operation were kindly

taught and shared with the student trainee. The student was exposed to an actual

environment of a large commercial egg farm. She learned and experienced its

management practices, especially in feeding, watering, medication, lighting, and waste

management.

Figure 1. The Laoag V-L Farms

Inventory of stocks

The farm monitoring system depends significantly on the asset inventory. The

inventory of chickens for January to February 2022 can be viewed in Table 1. From the
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beginning of the list, it was observed that a total of 59,246 and the ending stock was 54

953 chicken layers at V-L Farm.

Table 1. Bird inventory from January to February.

HOUSE NO. BEGINNING INVENTORY ENDING INVENTORY
(JANUARY) (FEBRUARY)
1 6408 6385
2 1836 0
3 5157 5124
4 3599 3548
5 3505 3433
6 3034 2975
7 5219 5778
8 1757 1704
9 4026 3973
10 5985 5971
11 5984 5956
12 6136 4098
14 2480 2022
15 2160 2097
16 1960 1889
TOTAL 59,246 54,953

Farm and Housing Facility

Foot baths can eliminate organisms that can survive for several days in the

bottom on the foot wear of the employees and visitors and it is found in each entrance

of layer houses. All houses are equipped with drinkers, feeders, carts, lights (brooder)

and water tanks. The poultry houses are made of concrete columns at its base, average

of 1.8 meters from ground level and trusses are made of wood lumber and steel. The

floor of the layer houses is welded steels. Roofs of layer houses are made up of

galvanized iron sheet. All layer houses are cover with nets to minimize entry of

mitigatory birds and to avoid certain diseases

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Feed milling is consisting of different mixing machines such as twenty (20)

bagger machine, ten (10) bagger machine and five (5) bagger machine for the mixing

feeds. The milling and mixing area is placed in area of 27m length x 14m width and

6m height of the building. It is enclosed with thick concrete hollow blocks wall. The

roofing was made of corrugated galvanized iron sheets that supported by “T” steel

trusses and C-purling and concrete flooring. Feed milling department contains hammer

mill machine that is use to grind corn kernel into fine corn granule. The conveyor

machine that scoops the ingredients in the collecting bin and carries the ingredients to

the feed mixer equipment. The feed mixer equipment that mixes all the ingredients in

order to produce layer feeds.

A B C

D E
F
Figure 2. The different housing of V-L Farm. The grow-out department
housing (A), the layer department housing (B), the stock room
department (C), the egg room department (D), the feed mill
department (E) and the admin room (F).
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PHILIPPINE CARABAO CENTER (PCC)

Philippine Carabao Center (PCC) was established through Republic Act 7307

better known as the Philippine Carabao Act of 1992 and it is located at Brgy. Tabug,

City of Batac, Ilocos Norte. It was signed on March 27, 1992 and was operational on

April 1, 1993. The Philippine Carabao Center at MMSU comprises three (3) projects:

the milk processing area and the growing barn and dairy barn that has been combined

in the same area. It focuses on the water buffaloes in small village farmers for the

production of milk.

The Philippine Carabao Center is focused on the introduction of water buffaloes

of small village farmers for the production of milk. They also provide services such as

Artificial Insemination (AI), Bull Loan Training and Technical Assistance, Community

Development, Frozen Buffalo Semen Distribution, Production of Quality, Breeder

Stock and Laboratory Services to harness the potentials of Livestock animals through

genetic transformation that redounds to increase incomes for farming families and

creation of Livestock-based enterprises.

The Philippine Carabao Center at MMSU comprises of projects the growing

and dairy barn and the milk processing area. The project is managed by Dr. Catherine

P. Dabalos, OIC Center Director-PCC at MMSU; Melinda G. Galacgac, PMO

Supervisor; Jay Donnevie M. Rocutan, IH-Farm Superintendent; Ma’am Mari Joan A.

Nefulda, CBED Coordinator.

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Figure 3. The overview of Philippine Carabao Center (PCC)

Housing and facilities. Housing is important and required in dairy buffalo production.

This ensures protection from adverse climatic conditions, such as intense increase of

heat and heavy rains. Moreover, it also helps buffaloes to relax, reenergize and feel safe

at home, which also promotes quick growth, good health and increased productivity.

This also facilitates easier practice and employment of different management practices

such as feeding. The housing structure is monitor-type with eastwest orientation and is

made up of concrete and pens are made up of steel for durability and to minimize

fighting with other animals. The equipment present in the barn are milking machine,

buckets, chutes, drum feeders, long hoses and water pumps.

An area and building for office, store and milk processing is separated from the

barn. Milk processing area is subdivided into milk quality testing area, milk

pasteurization area, cooling tub area, sealing and packing area and storage area.

Moreover, milk processing equipment includes milk testing equipment and

tools, buckets, gas stoves, packaging containers and refrigerator storage.

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Training Plan

Table 2 shows the training plan in the two agencies where the apprentice was

deployed for 240 hours. One hundred twenty hours were spent in each of the agencies

to accomplish different activities to meet the skills targeted for enhancement.

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DESCRIPTION AND SCHEDULE OF ACTIVITIES

Table 2. The description and schedule of activities.

AGENC SKILLS FOR TARGET VALUES TO BE DATA/ TRAINING
Y ENHANCEMENT ACCOMPLISHMENT LEARNED/ACQUIRE INFORMATIO DURATIO
S D N TO BE N
GATHERED
V-L Farm • Feeding and • Experience and • Promptness and • Number of 140 hours
water acquire skills on regularity of animals fed
management layer chicken reporting in the • Volume of
• Health production and workplace. feeds
management management and • Industriousness administered
*Vitamin other related • Diligence and to the
Supplementatio technologies. punctuality animals
n • Cleanliness, • Enlistment of
• Egg collection orderliness and veterinary
and safety in the drugs used
management workplace • Volume of
• Egg sorting and • Hard work eggs
grading • Patience collected and
• Marketing • Obedience sorted
practices • Number of
• Record keeping animals
• Sanitation and injected and
waste vaccinated
management
• Other Activities
*Necropsy

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Table 2. Continuation.
Philippine • Milk Processing • Experience • Promptness • Number of 140 hours
Carabao *Milk Quality and acquire and regularity animals fed
Center Testing skills on large of reporting in • Total volume
*Organoleptic Test ruminant the workplace. of concentrate
*Alcohol production • Industriousness feeds mixed
Precipitation Test and • Diligence and and
*Pasteurization of management administered
punctuality
Fresh Milk and other • Cleanliness, • Enlistment of
*Production of
related orderliness and medicinal
Yogurt drink
technologies. safety in the drugs used in
*Packaging and
Labeling Experience proper workplace treating sick
*Proper storage hand milking and • Hard work animals
machine milking •
and marketing • Patience Volume of
of dairy buffalos
• Feeding Obedience milk collected
as well as process
management • Number of
the milk into its
*Concentrate and by-products. dairy buffalos
roughage milked
supplementation • Volume of
• Milk Collection milk products
and made
supplementation
• Marketing
practices
• Other Activities
*Cleaning of
milking machine

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HIGHLIGHTS OF ACCOMPLISHMENTS

V-L POULTY FARM

Feeding Management

The V-L Farm offers feeds supplied by its own feed mill. Different types of

feeds were given at different ages of layers. Layer chicken were twice a day (5:00 AM

and 1:00 PM). Usually, 12 sacks of laying mash are consumed daily for each layer

house (Figure 4).

Figure 4. The trainee feeding the layers at

Layer House No. 6.

The feeding guide for the different classifications of layer chickens is shown in

Table 3. Feed consumption of layer chickens varies with week of age, chick starter

mash is offered 1- to 8-week-old layers. For 9-12 weeks old and 13-17 weeks old layers,

chick grower mash 1 and chick grower mash 2 were offered, respectively layer mash I,
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II, III, and IV were offered to layers with ages 18-38, 39-51, 52-64, and 65-77 weeks

old, respectively, while 78th week until the egg production, layer chickens were fed

with layer mash V. The minimum and maximum feed consumption of birds at different

week ages and corresponding ration is shown table 4.

Table 3. Feeding guide for the different classifications of layer chickens.

CLASSIFICATION BASED TYPE OF FEED AMOUNT OF FEED
ON AGE (WEEKS) (g/bird/day)
1 10
2 Chick Starter Mash 17
3 23
4 29
5 35
6 Chick Grower Mash 40
7 44
8 48
9 52
10 56
11 60
12 64
13 Pullet Developer 67
14 Mash 70
15 73
16 76
17 76
18 83
19 Pre-lay Mash 88
20 94
21 105
22 Layer Mash I (If egg 105
23 production reaches 105
24 5%) 105
25 105
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Table 4. Feeding guide for the different classifications of layer chickens.

CLASSIFICATION TYPE OF AMOUNT OF FEED (g/bird/day)
BASED ON AGE FEED MIN. MAX.
(WEEKS)
1 6 8
2 12 14
3 20 22
4 Chick Starter 29 31
5 Mash 36 38
6 40 42
7 43 45
8 45 47
9 47 49
10 Chick Grower 49 51
11 Mash II 51 53
12 53 55
13 55 57
14 57 59
15 Chick Grower 60 62
16 Mash II 64 66
17 70 72
18-38 Layer Mash I 95 102
39-51 Layer Mash II 97 104
52-64 Layer Mash III 100 105
65-77 Layer Mash IV 100 105
78-end of production Layer Mash V 100 105

Water Management

At V-L Farm, the trainee cleaned the drinkers daily to make sure that the water

given to the birds is clean, fresh and uncontaminated. And also, the trainees cleaned

regularly the water pipes to maintain the good distribution of fresh water to be given to

the birds, the purpose of cleaning the clogged water pipes is to avoid accumulation of

dirt that can contaminate the drinking water and can clog the pipelines.
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Health Management
Vitamin Supplementation. The layer chickens need to be supplemented with

vitamins. The vitamins supplemented to the flock is containing the necessary nutrients

needed by the layers to enhanced its performance in egg production, health and fertility

of chicken especially during the peak periods of laying. The trainee supplemented

5,234 heads of layer chickens with vitamin shown in (Table 5).

Table 5. Vitamin and dosage supplemented to layers.

VITAMINS DOSAGE ROUTE OF
ADMINISTRATION
HLI VITAMIN AD, 1 ml/2-3 gallon to prevent stress Through drinking water
and increase resistance against
EC
diseases
2ml/gallon during periods of
stress and disease outbreak
1-2 ml/gallon to maintain the
peak egg production

Sanitation. Disease and infection have always been a major concern to the

poultry sector. Fortunately, microbial contamination and diseases can be avoided by

following the health protocol and biosecurity measures.

The trainee experienced to use a knapsack spray and power spray that contains

15ml disinfectant per 10 liters of water to control the spread of diseases and to avoid

contamination. The trainee sprayed the hallway, every corner of each housing and even

the equipment in the layer houses are sanitized to make sure the layer birds are secured

from the diseases (Figure 5).

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Figure 5. The trainee was disinfecting the layer houses and etc.

Egg Management

Egg Collection. The trainee collected eggs four times a day (8:00 AM for the

first harvest, 10:AM for the second harvest, 1:00 PM for the third harvest and 3:00 PM

for the fourth harvest) (Figure 6). The collected eggs were placed in a crate which can

accommodate 60 eggs. The trainee collected a total of 640 crates of eggs (Table 6).

Egg Sorting. The ideal egg shell is clean smooth and oval in shape with one

end slightly bigger than the odor eggs with cracked or broken shells should be

discarded. After the harvesting of eggs, the trainee sorted out the collected eggs before

they were moved to the storage room (Figure 7). The eggs were classified based on the

sizes (pewee, extra small, small, medium, large, extra-large and jumbo). The majority

of the egg size were medium. Table 7 shows the size and weight ranges of eggs at VL-

Farm.
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Table 6. Number of eggs collected by the trainee.

DATE OF COLLECTION NUMBER OF EGG CRATES
COLLECTED
January 30 80
January 31 80
February 1 80
February 2 80
February 3 80
February 4 80
February 11 80
TOTAL 640

Figure 6. The trainee collecting eggs.

Table 7. Size classification and weight ranges of eggs at VL Farm.

EGG SIZE CLASSIFICATION WEIGHT RANGE(GRAMS)
Small 52-54
Medium 55-59
Large 60-64
Extra Large 65-69
Jumbo 70 and above
Pewee 50 and below
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Figure 7. The trainee sorting eggs using a sorting machine.

Egg Packaging and Storage. The trainee packed the eggs into one dozen tray for the

supermarkets. And trainee placed the packed eggs in the storage room according to the

sizes and its classification. (Figure 8).

Figure 8. The trainee packed eggs.

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Marketing

The trainee transacted to the customers in Laoag City market, grocery stores

and others with the guide of its mentor. Official receipt was issued during the

transaction of the seller and the customer (Figure 9).

Figure 9. Transaction of trainee and customer.

Feed Milling

The feed mill has a maximum capacity of 15,000 kilograms produced feeds at

average time of 8 hours a day of operation. The feed miller should produce a maximum

of 13,250 kilograms of feed in a full house capacity in order to meet the birds feed need

in a day.

The trainee experienced weighing the of micro and macro ingredients in making

feeds for layers at the milling area (Figure 10a). The trainee experienced proper

arrangement in mixing of micro and macro ingredients using 20 bagger mixing

machine and the trainee experienced how to packed the feed using a 50 kg sack (Figure
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10b). Lastly, the trainee successfully sewed 52 bags of feed during his stay at feed

milling area (Figure 10c).

a b c

Figure 10. The trainee weighed the micro ingredients(a), the trainee mixed the macro
ingredients (b), and the trainee sealed the bags.

PHILIPPINE CARABAO CENTER

Milk Processing Area

It is where the milk is being processed into different products such as

pasteurized milk, pastillas de leche, yogurt drink, lacto-juice and Choco milk. This

includes marketing in areas such as Ilocos Norte and Ilocos Sur. The dairy products are

also displayed at the center to be sold.

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Figure 11. The milk processing area of Philippine Carabao Center (PCC).

Good Manufacturing Practices

Good manufacturing practices includes maintaining cleanliness in the

processing area and the employees. Always use proper attire like laboratory gown,

facemask hairnet, laboratory shoes and strictly sanitize the body. Prepare all the things

needed in the processing area.

Before processing, wash hands with water and soap and sanitize it with alcohol.

Always use the entry door for entering the processing area and exit door for exit, leave

all the laboratory attire every time you go out.

During her stay at the milk processing area the trainee was required to follow

strict and regulation being implemented like wearing laboratory gown, facemask,

hairnet and they were also required to maintain cleanliness and sanitation in the area in

order to avoid possible contamination of milk and its products.

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Milk Processing Flow

Milk Quality Testing. After the delivery of the milk in the processing area.

Multiple tests performed. This was done in order to assess the milk's appropriateness

to be utilized in various milk products. This was accomplished in six steps, including:

Organoleptic Test. Using the two senses, the organoleptic test (OT) was

performed by smelling and looking. The color of the eyes and nose (odor). The normal

milk color, which was perfectly white, served as the basis for color and appearance. On

the other hand, smell tests were performed on the milk just above the surface. Based

from the test, the trainee did not encounter foul smell of the milk.

Alcohol Precipitation Test. This test is used to determine the suitability of the

milk for processing and it was used from rapid recognition of high acidity in milk.

Proteins in milk get sour due to bacterial fermentation. If the milk was sour, alcohol

will precipitate the protein, making it unsuitable for further processing. The trainee saw

no coagulation and the milk can proceed to the next step.

Clot-on Boiling Test. This test was used for rapid testing of increased acidity.

Heating will precipitate proteins of milk if it was sour. This is a rapid test to determine

increased acidity of milk. The equipment was gas stove, test tube and pipette. Based on

the result that the trainee conduct, there is no indication of clot of the milk.

Refractometer Test. Readings should always be taken using raw or colostrum

milk before pasteurization. Place a few drops of well-agitated milk on the

refractometer’s prism and close the cover. Allow the sample to rest on the prism for

10-15seconds before reading and in reading the test, direct it to the sunlight to see the
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measurement. If the refractometer reading of 9 to 12, it would be a good indicate that

the milk is good and ready to the next step of production.

A B C
Figure 12. The trainee conducting different milk test. The Organoleptic Test (A),
Alcohol Precipitation Test (B), and the Refractometer Test (C).

Milk Pasteurization

It preserves the good quality of milk for human consumption. This is the process

of heating milk at 72°C for at least 15 seconds or 63°C for at least 30 minutes. This

was used to eliminate the bacteria that are present on the milk using a double broiler

method of pasteurization using large pot that holds the hot water, while the smaller pot

contains the milk being pasteurized.

A B
Figure 13. The trainee pasteurizing the milk (A) and the milk pasteurizing part (B) on
the milk processing area.
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Milk Cooling

Milk cooling is happened when after the pasteurization. The pasteurized milk

was put in a sink with warm water so that the pasteurized milk is easily to packed and

prevent spoilage.

Packaging and Labelling.

All milk products which are scientifically processed, hygienically packed and

properly labeled at the milk processing for quality and presentable for marketing.

Processed milk products packaging must include the following information’s such

certification number from BFAD, brand name and logos, product expiration date,

ingredients and nutrition facts and name and address of the processing center. Before

making the different milk products, the packaging must be ready always. In packaging,

Philippine Carabao Center (PCC) they are using plastic sachet for the school milk /

toned milk, choco milk, lacto juice and fresh milk, for bottles are for choco milk, fresh

milk, lacto juice, yogurt drink and for boxes or pastry box for white cheese, pastillas

de leche and espasol. They are using sealing machine for the final packaging. The

trainee packed more than a thousand of sachet of toned milk (Figure 14).

Figure 14. The trainee packing toned milk at Philippine Carabao Center (PCC).
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Storage and Marketing.

Before delivering the milk products, the products are storage in a freezer to

avoid contamination and prolong the shelf life of milk. All the dairy products were

delivered in different designated locations in Ilocos Norte and Ilocos Sur. The trainee

delivered the pasteurized toned milk in the municipality of Burgos, Dumalneg,Adams,

Carasi and Marcos.

A B
Figure 15. The trainee preparing the pasteurized milk (A) and delivering the product
inside Ilocos Norte (B).

Growing and Dairy Barn

Growing and Dairy Barn of Philippine Carabao Center (PCC) at MMSU Batac

City is a place where young buffaloes including heifers are kept. It is where they are

grown until they are ready for mating/pregnancy. It is also a place where the caracows

and calve animals are being brought during milking. During the stay of the student
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trainee, there were 22 heads of calves, 25 heads of yearlings, 4 heads of carabull, 13

heads of caraheifers and 18 heads of dairy buffaloes.

Animal Inventory
As of February 2023, a total of 82 head of buffaloes were raised at the dairy and

growing barn as shown at the Table 8.

Table 8. Animal inventory of buffaloes.

ANIMAL CLASSIFICATION NO. OF HEADS
Buffalo Calves (0 - 1 year old) 22
Yearlings (1 - 2 years old) 25
Carabulls 4
Caraheifers 13
Dairy buffaloes 18
Total 82 heads of buffaloes

Milk Collection

Milk collection of the dairy buffaloes, is done twice a day. The trainee followed

the schedule of 5-7 in the morning and 3-4 in the afternoon. Protocols in the milking

parlor observed by the trainee was silence and cleanliness during milking. These were

followed to avoid stress to the buffalo and to reduce dirt that strains the milk. The

lactating caracows were driven to the holding pen. The trainee performed hand milking

and machine milking during her stay at the dairy barn. There are 18 dairy buffaloes

milked during the stay of the trainee. The amount of milk collected were recorded

accordingly (Figure 16).

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A B
Figure 16. The trainee performing machine milking (A) and hand milking (B).

Feeding Management

One of the vital parts of growing animals is the identification of the quality feed

to be given to them. The trainee fed all the animals twice a day at 8:30 o’clock in the

morning and 3 o’clock in the afternoon. The animals were supplemented with

commercial feeds 1kg plus corn husk to the dairy and growing animals while Napier

grass to the calves. In the afternoon the animals were fed again commercial feeds, corn

husk and Napier grass. Newly born buffaloes were given milk then was decreased as

days pass. The milking buffaloes were with commercial feeds (dairy buffalo

concentrate) during milking in order to produce more amount of milk. During the stay

of the trainee, she fed almost 82 heads of buffaloes (Figure 17).

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Figure 17. The trainee feeding the buffaloes with concentrate and roughage.

Health Management

Health Management plays an important role in prevention of diseases. It

dictates the production of the farm with supervision of the center veterinarians.

Deworming with Valbasen by oral route of administration is given every 5 to 6 months.

Supplementation of Vitamin ADE is every after 5 to 6 months of age and administered

through intramuscular (Figure 18).

A B
Figure 18. Oral administration of dewormer (a) and intramuscular administration of
vitamins (b).
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Business Plan: Tokneneng_Neneng’s

Tokneneng are boiled chicken eggs that are dipped in a reddish batter and deep-

fried until the batter become crispy. It is considered as Filipino Street food sold in

streets. For many Filipinos, Tokneneng is mostly bought in every street food carts. It

will very affordable and can fill your stomach from your hunger. This delicacy is made

up of boiled egg, flour, food coloring, water, salt and spices. TOKENAM_NENENG’s

goal is to create a business that will satisfy the consumer's taste. Due to the Filipinos'

fondness for street foods, especially tokneneng, the company created a product that will

satisfy the people at a reasonable price. People will undoubtedly appreciate eating it

due of its distinct flavor.

This business will also benefit local egg producers because the main ingredient,

which are eggs, will be obtained from them. The business is accessible to all local egg

suppliers to assist them in growing their businesses. This business will be open for

wholesalers and retailers. It will also supply different food establishments. This is

owned by an Agriculture graduate and the grand opening will be held on July 10, 2023,

located at Brgy. Camandingan City of Batac, Ilocos Norte. There will be a 50%

discount for all customers weighing 50 kgs on the Grand Opening Day.
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PROBLEMS ENCOUNTERED AND LESSON LEARNED

Problems Encountered

While conducting Apprenticeship training at V-L farm and PCC, the trainee

observed and encountered some problems such as the following:

1. Dirty and clogged water pipes;

2. Old cages that have sharp edges can harm the employees;

3. Old flocks, low production;

4. Many migratory birds, rodents, and flies;

5. Some employees are not in proper attire such as hair net and lab gown water;

6. Dirty and slippery inside the buffalo pens;

7. Sometimes, no disinfectants in wheel bath;

8. Some collectors of milk are not dipping the teats in iodine after milking.

Lesson Learned

Knowledge, skills and patience must be present and combined at work to get

better practical output. The apprentice gained hands-on experiences in the management

of poultry production and dairy buffalo in commercial farm setting. Which includes

egg production, egg management, milk production, feeding and water management,

health management, waste management, and the overall production management.

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RECOMMENDATIONS AND CONCLUSIONS

Conclusions

The apprentice had successfully completed the 240 hours of training at Phillipine

Carabao Center (PCC) and Laoag V-L Farms. In which the apprentice had also

successfully achieved the set objectives, specifically the apprentice had:

1. Enhanced her knowledge and skills on buffalo production particularly on

feeding, breeding management, care and management among lactating,

pregnant and dairy calves, rectal palpation and uterine flashing management,

and other management practices.

2. Enhanced her knowledge and skills on proper hand milking and machine

milking of dairy buffalos as well as process the milk into its by-products.

3. Applied technical knowledge in feeding, watering, and medication of laying

chickens.

4. Enhanced technical knowledge in egg management such as egg collection,

sorting, grading, and marketing. 5. Developed dependable work habits, values,

and attitude.

Recommendation
Recommendations are important in addressing problems, it gives possible solutions in

order to improve and the following are the recommended actions: Proper cleaning and

daily checking of water pipes, to avoid clogging and mortality;

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1. Old cages that have sharp edges needs to fixed to avoid injuries when

harvesting as well as to avoid damages to eggs;

2. Nets should be fixed to be used, and if possible, find a way second way to

keep away the migratory birds;

3. The employees should be in proper attire to make sure that the milk is clean;

4. Foot bath and wheel bath should always be monitored and fixed to avoid

spread of diseases;

5. Teats must be dipped in the iodine after milking to avoid any entry of

microorganisms;
 33

LITERATURE CITED

BRITANNICA, T. EDITORS OF ENCYCLOPAEDIA. 2020. Apprenticeship.

Encyclopedia Britannica. Retrieved on
https://www.britannica.com/topic/apprenticeship on January 2023
CAREER SEEKERS. (n.d.). Apprenticeship.gov.
https://www.apprenticeship.gov/career-seekers on January 2023
ENTERPRISE BASED PROGRAMS. (n.d.). https://www.tesda.gov.ph
/About/TESDA/38
 34

LIST OF APPENDICES

ANNEX 1. Medical certificate.

 35

ANNEX 2. Certificate of enrolment.

 36

ANNEX 3. Notarized parents’ consent and waiver.

 37

ANNEX 4. Certificate of grades.

38
39
40
41
42
43
44
 45

ANNEX 5. Daily time record.

46
 47

ANNEX 6: Certification of completion.

 48

BUSINESS PLAN

Brgy.31 Camandingan City of Batac, Ilocos Norte

+639456175840
tokkenam_neneng@gmail.com

WINDEL O. CLEMENTE
BS in Agriculture- Animal Science
 49

Business Overview
Tokneneng are boiled chicken eggs that are dipped in a reddish batter and deep-

fried until the batter become crispy. It is considered as Filipino Street food sold in

streets. For many Filipinos, Tokneneng is mostly bought in every street food carts. It

will very affordable and can fill your stomach from your hunger. This delicacy is made

up of boiled egg, flour, food coloring, water, salt and spices. TOKENAM_NENENG’s

goal is to create a business that will satisfy the consumer's taste. Due to the Filipinos'

fondness for street foods, especially tokneneng, the company created a product that will

satisfy the people at a reasonable price. People will undoubtedly appreciate eating it

due of its distinct flavor.

This business will also benefit local egg producers because the main ingredient,

which are eggs, will be obtained from them. The business is accessible to all local egg

suppliers to assist them in growing their businesses. This business will be open for

wholesalers and retailers. It will also supply different food establishments. This is

owned by an Agriculture graduate and the grand opening will be held on July 10, 2023,

located at Brgy. Camandingan City of Batac, Ilocos Norte. There will be a 50%

discount for all customers weighing 50 kgs on the Grand Opening Day.
 50

GOALS AND OBJECTIVES

Generally, the enterprise aims to produce quality dessert to for every Filipinos.

Specifically, it aims:

1. to provide an affordable and delicious tokneneng

2. to support local egg producers

3. to serve the best affordable product

MISSION

“To offer a TOKNENENG that is affordable to everyone and to satisfy

customer’s cravings”.

VISION

Tokneneng aspires to be one of the provincial’s largest makers of affordable

and delicious street food. It also aims to train individuals to make tokneneng for

additional income.
 51

I. MARKET FEASIBILITY

A. Product to Produce and Sell

The raw eggs will be processed to Tokneneng as a streetfood that could satisfy

the cravings of the consumers. Selection of good quality eggs for processing is

essential to assure taste and quality of the food product.

B. Target Market
Tokneneng is expected to be distributed to different areas in the city. It will also be

posted on social media platforms for online selling.

Table 9. Target buyers of the product.

PRODUCT UNIT (pcs) PRICE (Php) TARGET BUYERS
Tokneneng 5pcs/plate 50.00/plate Direct buyers
70.00/plate Online buyers

C. COMPETITORS AND COMPETING PRODUCTS

Table 10 shows that competitors and competing products of the enterprise.

Some of the stalls in the public market sell various processed meat products.

Furthermore, the ANGEL STALL is the main competitor as the enterprise is located in

the same area. MELIPETITS STOREY STORE is the main competitor as the enterprise

is located in the same area.

 52

Table 10. Product competitors and competing products.

NAME OF PRODUCER ADDRESS PRODUCT PRICE

Angel’s stall Sitio Uno Kikiam, fishball 2php/3pcs
and other
Online sellers Neighboring Tuno-tuno like 20php/pcs
barangay barbeque, isaw and
others
Home-made tokneneng Neighboring tokneneng 40/3pcs
producers sitio’s

D. Potential buyers and demand

Potential buyers of tokneneng include retailers, stall owners, and individual

customers (Table 11). With the constant demand for food, selling tokneneng would be

simple. Furthermore, the product is ready to consume. Potential purchasers include

stores/stall operators since it can be served as a “meryenda” to their customers.

Table 11. Potential buyers of tokneneng.

POTENTIAL
ADDRESS QUANTITY (5pcs/plate)
BUYER
Direct Consumer City of Batac 70
Online buyer City of Batac 90
TOTAL 250
*The potential buyer is presented monthly basis.

Table 12. Total potential demand for tokneneng.

VOLUME (/plate)
DETAIL
W1 W2 W3 W4
Delivery 100 plates 150 plates 200 plates 250 plates
Direct Consumer 100 plates 150 plates 200 plates 250 plates
TOTAL 200 plates 300 plates 400 plates 500 plates
*A total estimate of 10 online and 150 direct buyers. The projected demand is estimated
to increase by 25%(75) every week.
 53

Table 13. Total projected sales on tokneneng.

W1 W2 W3 W4
Tokene-
neng Qty Value Qty Value Qty Value Qty Value
(5pcs/ (PhP) (5pcs/ (Php) (5pcs/ (Php) (5pcs/ (Php)
plate) plate)) plate) plate)
Delivery 100 9,000 150 13,500 200 18,000 250 22,500

Direct 100 7,000 150 10,500 200 14,000 250 17,500

TOTAL 200 16,000 300 24,000 400 32,000 500 40,000

*delivery price – Php 90.00/5pcs/plate; direct consumer price – Php 70.00/ 5pcs/plate

E. Marketing Program and Strategies

a. Marketing practices

Pick-up or delivery to the target market outlet might be the form of

distribution (Figure 19). Once the business is properly established, a discount

will be provided.

b. Marketing Program

As a new manufacturer of the goods, one strategy to attract potential

consumers is to lower the price from the current market pricing. Social media

(Facebook, Messenger, Telegram, WhatsUp and Instagram) and participation

in local industry events will be used for public promotion.

 54

ONLINE END
SELLER CONSUMER

END
CONSUMER

Figure 19. Distribution Channels/Product flow

c. Marketing Expense

The cost of transportation during delivery is a significant marketing

expense. The estimated monthly cost is Php 500.00, and the quarterly cost is

Php 1500.00. The promotion is only applicable for the first quarter.
 55

Table 14. Marketing Expenses.

MONTHLY QUARTERLY
PARTICULAR
EXPENSES EXPENSES
Transportation Php 500.00 Php 1,500.00
cost
Promotion Php 300.00 Php 900.00
TOTAL Php 800.00 Php 2,400.00

II. TECHNICAL FEASIBILITY

A. Technical Production Description

Strict sanitation will be imposed. Hence, the following components are required
to make a high-quality, tasty, and affordable tokneneng:

-eggs -red & yellow coloring -rice vinegar

-oil for deep frying -bamboo skewer -ketchup

-cornstarch -pan -brown sugar

-flour -plates -soysauce

-salt and other spices -spices

B. Production Process

a. Activities and Equipment Required

The process of processing tokneneng involves procurement of ingredients,

preparation of materials, boiling the egg, removing the eggshells, mixing of ingredients,

coating the egg, heating the oil, deep-frying, packaging and marketing (Figure 20).
 56

Boiling of eggs Removing the eggshells

Mixing of ingredients
yolks
Coating the eggs Mixing of ingredients

Deep-fry Marketing
Heating the oil

Figure 20. Production flow of processing tokneneng.

 57

Table 15. Activities and materials required.

ACTIVITY MATERIAL
Procurement Vehicle
Boiling of egg Casserole
Water
Stove
Mixing of ingredients Mixing Bowl
Measuring spoon
Measuring cup
spatula
Apron
Hairnet
Hand gloves
Frying Fryin-pan
Palm oil
Gas stove
Packaging Disposable plates
Marketing (Promotion, delivery) Vehicle
Cellular phone
Laptop
Wifi
 58

b. Production Schedule

The production of tokneneng will be produced every Monday of the week,

with containing five (5) pieces of tokneneng per plate. Every week, there will be a

processing schedule. However, with a total of 1400 plates of tokneneng sold each

month, it has generated a gross income of Php 112,000. (Table 16).

Table 16. Production volume and value per week.

VOLUME VALUE OF MONTHLY

OF PRODUCT INCOME (Php)
QUARTER
PRODUCT
(5pcsg/plate) (Php)

First Week 200 1,600 19,200

Second Week 300 2,400 28,800
Third Week 400 3,200 38,400
Fourth Week 500 4,000 48,000
TOTAL 1,400 11200 134,400

c. Raw Materials Requirements

Tokeneneng, as a business, needs capital, manpower, ingredients and

equipment to produce tokne neng. It comes with a bowl, measuring spoon, palm oil,

frying-pan, hand gloves, disposable plates for packing, an apron, a hairnet, a face mask

and etc. (Table 17).

The raw ingredients will be obtained from farms, while the additional dry and

wet ingredients will be obtained from local grocery stores.

 59

Table 17. Materials or equipment in the production.

ITEM QUANTITY
Bowl 15

Measuring spoon 4

Measuring cup 5

Deep frying-pan 4

Palm-oil 3 containers
Hand gloves 1 box

Disposable plates 20 boxes

Stove 4
Apron 4
Hairnet 1box
Facemask 1 box
Plastic fork 8 packs

*Depreciation is not included as the equipment are considered as implicit cost.

 60

Table 18. Cost of utilities per month.

PARTICULAR TOTAL COST (Php) ANNUAL COST (Php)

Electricity 3,600
300
Water 1,440
120
Gasul 9,600
800
Gasoline 3,600
300
TOTAL 18,240

* *Potential sources of utilities

Electricity- Ilocos Norte Electric Cooperative (INEC)

Water- Aqua Vita water station, Camandingan City of Batac, Ilocos Norte

Gasul- Baltazar Gasul refilling station, City of Batac, Ilocos Norte

Gasoline- RAN, City of Batac, Ilocos Norte

Table 19. Ingredients needed in processing tokneneng.

COST/ UNIT TOTAL ANNUAL

ITEM QTY UNIT
(Php) COST (Php) COST (Php)
Eggs 7000 pcs 120 28,080 336,960

Palm oil 1 container 800 800 9,600

Wheat flour 20 10kg/bag 90 1,800 21,600

Food 10 bottle 29 290 3,480

coloring
cornstarch 4 box 175 700 8,400
salt 1/4 kg 30 30 360

TOTAL 31,700 380,400

*Monthly cost of ingredients

 61

Table 20. Schedule on the purchase of materials.

MATERIAL J F M A M J J A S O N D
Eggs - - - - - - - - - - - -
Palm oil - - - - - - - - - - - -
Wheat flour - - - - - - - - - - - -
Food coloring - - - - - - - - - - - -
Cornstarch - - - - - -
Salt - - - - - - - - - - - -

Table 21. Labor cost per month in processing tokneneng.

NO. HOUR PAYMENT TOTAL

ACTIVITY
LABORER (Php) (Annual)
Procurement 2 4 300.00 3,600.00
Processing 2 4 300.00 3,600.00
Marketing 2 8 600.00 7,200.00
Transportation 2 8 600.00 7,200.00
TOTAL 21,600

*prevailing minimum wage rate @ Php 300.00 for 8 hours of work

 62

III. ORGANIZATIONAL/MANAGEMENT FEASIBILITY

Form of Business. Sole Proprietorship.

The tokneneng processing business will be recognized TOKENNAM_NENENG.

Organizational Structure.

The business is run by one individual and employs only two people. Two

laborers will be hired by the owner/manager. The product will be processed and

marketed by the manager/owner and two workers (Figure 21).

OWNER/MANAGER
(WINDEL O.CLEMENTE)

LABORER 1 LABORER 2

Figure 21. Organizational Structure.

Table 22. Estimated cost of office supplies.

TOTAL COST
SUPPLY
QTY UNIT UNIT COST W1 W2 W3 W4
Record book 1 pc 40 40 40 40 40
Ballpen 5 pcs 7 35 35 35 35
Pencil 5 pcs 5 25 25 25 25
Sticker paper 100 pcs 5 500 500 500 500
Calculator 1 pc 200 200 0 0 0
TOTAL 800 600 600 600
 63

Table 23. Projected office equipment.

PARTICULAR QUANTITY
Table 2
Chairs 3
Cabinet 1
Laptop 1
Printer 1
TOTAL 8

Business enterprise legal application. There is a strict need for registration

from local government units and the department of internal revenue in every firm.

Taxation requires for the business to be registered. Medical certification and a sanitary

permission from the local health office must be obtained also. (Table 23).

Table 24. Estimated pre-operating expenses.

ITEM COST (Php)

Feasibility Study 2,000
Business Registration 1,350
Certificate of Registration (BIR) 500
City Sanitary Permit 1,000
Mayor’s Permit, environmental fee 2,500
TOTAL 7,350
 64

IV. FINANCIAL STUDY

A. Project Cost

To legalize the enterprise, Tokneneng will spend in pre-operational

expenditures. Furthermore, processing components and equipment will be included.

Hence, a total of Php 20,169 is expected for capital investment monthly.

Table 25. Estimated capital investment required.

PARTICULAR TOTAL VALUE/COST (PhP)

Pre-operating expenses 7,350
Office supplies 2,600
Raw materials 189,840
Marketing 2,400
Utilities 18,240
Labor 21,600
TOTAL 242,030

B. Production Overhead

The volume of production is projected to have a total sale of Php 112,000 per

month. Further, expected cash outflow from pre-operating expenses, marketing

expenses, labor cost, office supplies cost, utilities, and ingredients are projected at Php

20,169 per month. Meanwhile, a total of Php 87,860 is the expected annual income

from the processing.

 65

Table 26. Projected cash flow statement.

PARTICULAR W0 W1 W2 W3 W4
CASH INFLOWS
Cash 112,000 0 0 0
Sales 16,000 24,000 32,000 40,000
Total Cash Flows 112,000 16,000 24,000 32,000 40,000
CASH OUTFLOW
Capital investment 20,169 0 0 0

Pre-operating Expenses 7,350 0 0 0

Raw materials 3,955 3,955 3,955 3,955
Marketing Expense 600 600 600, 600
Office Supplies Cost 650 650 650 650
Labor Cost 450 450 450 450
Utilities 380 380 380 380
Total Cash Outflow 27,519 6,035 6,035 6,035 6,035
NET CASH FLOW 0 9,965 17,965 25,965 33,965
Beginning Balance 0 0 9,965 27,930 53,895
Ending Balance 0 9,965 27,930 53,895 87,860
 66

Table 27. Projected Income Statement (4 weeks).

WEEK
ITEM
1 2 3 4
Gross Sales 16,000 24,000 32,000 40,000
Gross Income 16,000 24,000 32,000 40,000
Less: operating expenses

Raw materials 3,955 3,955 3,955 3,955

Marketing Expense 600 600 600, 600

Office Supplies Cost 650 650 650 650

Labor Cost 450 450 450 450

Utilities 380 380 380 380

TOTAL EXPENSES 6,035 6,035 6,035 6,035

MONTHLY EXPENSES 24,140

NET INCOME 9,965 17,965 25,965 33,965

MONTHLY INCOME 87,860