Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 31, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City

2. FINANCIAL VIABILITY OF
MANGIFERA LIQUEUR
Department of Food Science and Technology
College of Home Science and Industry
CENTRAL LUZON STATE UNIVERSITY
Science City of Munoz, Nueva Ecija,
Department of Agriculture -
Bureau of Agricultural Research (DA-BAR)

3. GG Gantioque, AA deLeon, JM Rustia,
JM Castillo, HG Pestano, KC GanarealPROPONENTS
PhP 1,500,000.00PROJECT COST
1 year 6 monthsPROJECT DURATION
DA – Bureau of Agricultural ResearchFUNDING AGENCY

4. >50%
produced in Luzon
5th rank
world production of edible fruits
Top 3
export fruit of the Philippines
PROJECT OVERVIEW

5. Highly
PERISHABLE
Moisture
Content

7.  12.8 tons fruits
(January – May)
 1432 trees
CLSU AREC has
the distiller for
rectified ethanol

8. Molasses Ripe carabao
mango
Ripe carabao mango infused in ethanol
R&D Agenda
Value Adding
Technologies &
Innovations

9. To develop mango-infused liqueur
towards commercialization
GENERAL OBJECTIVE

10. HIGHLIGHTS of
ACCOMPLISHMENT

11. Production of
Mangifera Liqueur

12. Fermentation
Molasses

13. INGREDIENTS
INFUSING1

14. FILTERING2
INFUSING1

15. BOTTLING3
FILTERING2
INFUSING1

16. PASTEURIZING4
BOTTLING3
FILTERING2
INFUSING1

17. SEALING &
LABELING5
PASTEURIZATION4
BOTTLING3
FILTERING2
INFUSING1

18. Experimental Design
20% alcohol
10% solids
1
20% alcohol
20% solids
2
20% alcohol
30% solids
3
30% alcohol
10% solids
4 30% alcohol
20% solids
5 30% alcohol
30% solids
6
40% alcohol
10% solids
7 40% alcohol
20% solids
8 40% alcohol
30% solids
9

19. 50 respondents
are randomly selected
(ages 18 and above)
Categorize as
Frequent &
Occasional
drinker
One-on-one interview
(hedonic scale)
Data
analysis

20.  Overall Liking
 Just-About-Right
 Purchasing
Intention

21. RESULTS

22. A 9-point hedonic scale was used in
determining the sensory characteristics of
the experimental prototypes and the
preference of the consumers.
1 2 3 4 5 6 7 8 9
Dislike
extremely
Dislike very
much
Dislike
moderately
Dislike
slightly
Neither like
nor dislike
Like
slightly
Like
moderately
Like very
much
Like extremely
Legend:

23. Mean score on the overall liking of mangifera liqueur assessed by frequent and occasional drinkers
 Frequent drinkers (n=25) liked T7 (40% alcohol, 10% solids)
 Occasional drinkers (n=25) preferred T2 (20% alcohol, 20%
solids)

24. This scale combines intensity and
hedonic judgements. It shows the
percentage of respondents that rated
the specific attributes as Just-About-
Right (JAR).

25. 0
20
40
60
80
100
Color
Clarity
Aroma
Sweetness
Bitterness
Mango Fruit
Smoothness
Astringency
Bitter Aftertaste
Duration
A. Frequent Drinkers
T1 (20%:10%)
T2 (20%:20%)
T3 (20%:30%)
T4 (30%:10%)
T5 (30%:20%)
T6 (30%:30%)
T7 (40%:10%)
T8 (40%:20%)
T9 (40%:30%)
 Products’
attributes are in
just-about-right
scale.

26. B. Occasional Drinkers
T1 (20%:10%)
T2 (20%:20%)
T3 (20%:30%)
T4 (30%:10%)
T5 (30%:20%)
T6 (30%:30%)
T7 (40%:10%)
T8 (40%:20%)
T9 (40%:30%)
 Products’
attributes are in
just-about-right
scale.
0
20
40
60
80
100
Color
Clarity
Aroma
Sweetness
Bitterness
Mango Fruit
Smoothness
Astringency
Bitter
Aftertaste
Duration

27. A 5-point hedonic scale was used.
This measures the willingness of the
consumer in buying the product.
1 2 3 4 5
DEFINITELY
will not buy
PROBABLY
will not buy
NEITHER
will buy
or not
PROBABLY
will buy
DEFINITELY
will buy
Legend:

28. Frequent and occasional drinkers are willing to buy the
product, mean ranging from 3.2 (neither will buy or
not) to 4 (will definitely buy).

29. Quality properties of
Mangifera Liqueur
pH value 4.2 – 4.9
Total Soluble Solids 13.9 0Bx
Alcohol content 20% ; 40%
Shelf-life (initial) 1.5 years
Storage Ambient temperature
Packaging Frosted bottles
Yield 56-65% (20%alc)
50-56% (40%alc)

30. BRAND NAME
PRODUCT
IDENTITY
NAME
ALCOHOL
CONTENT NET CONTENT
COUNTRY OF
ORIGIN
NAME OF
MANUFACTURER
NAME OF FUNDING
AGENCY
LABEL DESIGN (FDA standard)

31. Mangifera liqueur final labels

32. K-zer is the shortcut for
the tagalog term “Kay Sir” or
simply for “My Boss”.
This is also a heterograph of the German word Kaiser which
meant emperor  connoting nobility and superiority.
TRADEMARK
APPLICATION

33. Highest number
of respondents
belong to
21-40 years
of age category
(57%)
Respondents
with monthly
income of
<15,000 cover
the highest
percentage
(66%)
Mostly MALE
respondents
showed
willingness in
purchasing
the product
(77%)

34. Overall Liking
 80.39% of the
respondents
preferred the 20%
mango cordial
MARKET STUDY
 57% preferred the
40% mango liqueur

35. Buying intention
 Majority of the
panelists (frequent
and occasional
drinkers) expressed
that they are willing
to buy the mangifera
liqueur (rating 4-5)
MARKET STUDY

36. DHM Building, CHSI, CLSU, Science City
of Munoz, Nueva Ecija
Maharlika Road, PCC, CLSU,
Science City of Munoz, Nueva Ecija
COMMERCIALIZATION ACTIVITIES

37. FINANCIAL
ASSUMPTIONS
Initial vol. of materials per
yearly production 9,600 L
Yield
 20% alc
 40% alc
520 L
350 L
Selling price
P 250.00/ 500 mL (20%)
P 350.00/500 mL (40%)
P 3M
P 4.2M
No. of bottles produced/year
 20% alc
 40% alc
12,000 bot
8,400 bot

38. FINANCIAL
ASSUMPTIONS
Land (200sqm) 400,000
Building 1,000,000
Equipment 350,000
Operating expenses
Raw materials, packaging,
others 1,500,000

39. ECONOMIC INDICATORS/
METRICS
67.28%Return On
Investment
5.8 yrs
Payback
period

40. The K-zser mangifera
liqueur project’s financial
viability impact was
evaluated by the CELPA
team headed by
Dr. Corazon Aragon.
August 14, 2017
CHSI, CLSU
OTHER ACTIVITIES

41. e3 STArt International Academic R&D Festival
August 30 to September 1, 2017
CLSU In-house Review R&D Projects
July 13-14, 2017
13th Agriculture and Fisheries Technology
Forum and Product Exhibition
August 8-10, 2017
PRODUCT EXHIBITION

42. Utilization of mangifera liqueur in the development of
new products

43. By-product of
Mangifera Liqueur
TSS = 490Bx
pH = 3.6

44. “Mangorific in
every shot”