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food processing (trappist monastic food products)
1.
2. How the company started?
Trappist Monastery belongs to the Order of the Cistercians of the Strict Observance
(OCSO) wherein the monks live a contemplative way of life by following the Rule of
St. Benedict, observing enclosure and silence, engage in manual labor and most
importantly devoting themselves to reading and prayer.
In order to support themselves, they engage in agricultural works and
processing of produce from locally grown fruits.
The monastery started with jams and jellies in 1974 with a small processing
area made of bamboo.
Start of DOST Interventions
The company was a beneficiary of
DOST’s assistance in 1998 when they
were provided with a fruit dryer through
the Grants-in-Aid (GIA) program. Since
then, the company has been a
beneficiary of DOST programs and
services including technology training,
consultancy services and technology
transfer.
3. Technical constraints faced by the company
Other constraints faced by the
company were also addressed
brought about by DOST S&T Interventions:
• Increasing market competition and demand
for processed products.
• The need to improve product presentation and
increase product awareness.
For jams and jellies
production:
For dried-mango production:
For mango otap and
mango bars production:
Manual filling into bottles resulted
to inconsistent product quality
Short shelf-life due to manual and
inefficient sealing of bottles
Long drying time for air drying and
unavailability of sunlight for
solar drying during
rainy season
Inefficient and time
consuming
packing process
4. S&T Interventions of DOST
• Upgrading of Food Processing and Packaging Technologies under SETUP ISSF
• Technology Training on (1) Use of Preservatives and Additives and (2) current Good Manufacturing Practices (cGMP)
• Technology Transfer on Ready-to-Drink Juices (Mango-Carrot, Mango Pineapple and Green Mango)
• Consultancy Services on Productivity Improvement, Cleaner Production and Energy Audit and Efficiency
• Packaging and Labeling Design Assistance
PHASE I PHASE II
• Stainless steel steam jacketed kettle
• Filling Machine
• Packaging Materials
• Form fill seal horizontal machine
• Packaging Materials
5. IMPACT OF DOST
INTERVENTIONS
Improved product
packaging and labeling
Increase in total assets by
4,400% from
Php400,000.00
to Php18M
Increase in annual gross
sales by 1,900% from
Php1M to Php20M
Improved product quality in
terms of consistency
Increased shelf-life of jams
from 6 months to 1 year
Production &
commercialization of
sulfide-free dried mangoes
Reduced packing time from
8 hours to 2 hours
Increased production
volume by 25% in 3 months
of operation
6. IMPACT TO THE
COMMUNITY
Supported eight (8) microprocessors
(sub-contractors) that employ forty (40)
workers by acting as consolidator of
their specific products
Supported twenty (20) suppliers of
packaging materials that employ two
hundred (200) workers
Backward integration for twelve (12)
farmers of mangoes covering
40 hectares of mango plantation
Generated additional employment from
five (5) to thirty-nine (39) workers
Skills development of the
workers through the
consultancies availed
Supported the agricultural
industry where additional
raw materials
are sourced-out from
other local farmers
