One village - one product: a micro-enterprise development for pastillas [milk candy], and kesong puti [white cheese] from carabao's milk
1999
Gomez, I.V. (Philippines Univ. Los Banos, College, Laguna (Philippines). Dairy Training and Research Inst.)
Fresh harvest of raw carabao milk were obtained from the Philippine Carabao Center (PCC-UPLB) daily. Twenty liters was appropriated for pastillas and the remaining volume was pooled to make a 100-kg batch of kesong puti once a week. Pastillas maintains a soft, melts-in-the-mouth consistency for a month while kesong puti remains soft and creamy from one week to ten days. Both products exhibit good keeping qualities except that retailers would prefer the fresh soft pastillas. When case hardening occurs, one month-old pastillas are made into yema while one week-old cheeses are processed into cheese spread. These value-adding techniques eliminates losses, thus profitability of the enterprise is not affected. A 20-kg milk/day pastillas generated a daily income of P500.00. The same earning is realized for a 100-kg batch of kesong puti. The income was able to satisfy the needs of a seven-member family household. Sustainability and doability are achored on the following factors: milk which is the bulk of the raw material is a backyard resource; self-employment of family members is generated; hired labor may also come from unemployed mothers or out-of-school youth; market is present through the DECS [Department of Education Culture and Sports] Nutrisnacks for school, DTI's tourist destinations/rest areas, pasalubong centers, malls, supermarkets, hotels and restaurants. Under the one village-one product concept, the micro-enterprise can give prestige and identity to the coops, barangay [village], as well as actualization of coop principles, values, and practices. It promotes specialization as a tool for quality assurance
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