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You might be thinking which is better — to be an employee or an employer? There is a vast difference between the two, especially on how they make money.
We cannot answer this question for you. There are people who would be better off if they become employees, but there are also those who are suitable to be employers. There are pros and cons. One should evaluate oneself first when choosing between these two options.
Being an employer gives you an opportunity to earn more money. It also allows you to make decisions for yourself. When you are an employer, you do not take any orders from anybody. You are your own boss. However, to succeed as one, you have to work harder. Indeed, you have to spend long hours at work, especially during start-up. You will trade time for money. In addition, you have to tolerate weeks or even months without earnings while establishing your business.
When you are the business owner, it is your prerogative to choose the people who you would like to work with. Nobody can fire you. Besides, you do not have to please everybody. You have the complete freedom and control over your business.
However, having your own business is not a guarantee that you will succeed. There are certain risks that cannot be predicted. Factors like technological obsolescence, economic turbulence, currency fluctuations, and even weather conditions are among the unseen risks that cannot be fully anticipated. However, if you succeed, having your own business will provide you a lifestyle that is truly rewarding.
Starting a business means going into a very tough struggle with other businesses just like yours. Remember that they are also planning against you! You have to think of competitor reactions. This is your responsibility, as well as your accountability to your employees who are relying on you for their livelihood.
On the other hand, if you would want to be an employee, you get the advantage of having fixed working hours. However, you also get fixed income! Since you have a boss, you have to report to her/him, and must always follow the company policies.
Being an employee, you only work on a required skill or competency expected from you. Unless you work as a supervisor or manager, you do not handle people. The primary objective you strive for on being an employee is the competition for promotion.
Nevertheless, if you exert all your efforts in excelling at your position, there is a great chance that you will be noticed. Getting up the career ladder will provide you a better salary, or more benefits.
Another risk of being an employee is that of getting fired or not promoted due to office politics. How many of us have experienced the frustration of seeing a less qualified colleague – who is on better terms with your boss – promoted? Worse, you sometimes get blamed for something which is not your fault while others grab the credit that should be yours.
You work on the pleasure of your superiors even if in theory your rating is based on your performance. If you commit a blunder, there is high chance of suspension, or perhaps termination!
It is only you who can best decide whether to be an employer or an employee. Think several times, because although there are more advantages in choosing to be an employer, there are also certain qualities, besides having capital, needed to succeed. Running your own business is not as easy as you think. It involves many risks, and entails a lot of sacrifices.
If you are currently employed and would want to start a business, here are some strategies to help you make the shift.
Do a self-assessment. Evaluate your strengths and weaknesses. Be honest to yourself and determine if you really have the burning desire and capability to be an entrepreneur. If so, analyze what you can do best in order to decide on the best business option for you.Learn how to start and operate the business properly. Attend seminars or get a business coach to learn the operations and management of the business you wish to enter. Know the legal requirements, capital needed, best location, suppliers, pricing, and other essential knowledge before you invest your hard earned money.Make a business plan. From this, you could make a better judgement on the feasibility of your planned venture. Make an outline of your goals, expected expenses, marketing approach, and exit strategy.Save twice the amount you think will be needed. Almost certainly there will be unexpected expenses; you will be needing some safety cushion to finance your operations while waiting for your sales to pick up.Try to retain your job. If it is possible to do business while retaining your job, then do it. Despite all your efforts there will always be the possibility of failure especially if you are just starting. Having a job is a wise insurance.Despite all the praises in favor of entrepreneurship it is not for everybody. Not everyone can be successful businessmen nor is it certain that an entrepreneur can be a great corporate executive. It is also not true that having your own business is the only path to financial security since a corporate career may also make you millions. It is not only a matter of what you want to be but also on a frank and thorough appraisal of your capabilities.
Business Coach Column by Ruben Anlacan, Jr. (President, BusinessCoach, Inc.) from the Manila Bulletin. Re-posted with permission. Photo from to14.com
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Note: Please call the listed numbers directly for inquiries. If you want a headstart with most of the training being offered above, use the site’s search box to search for the article.
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If you plan to be an entrepreneur, you must study what is best for your situation, whether to start a business on your own or buy a franchise. Are you willing to share the profits in exchange for the relative safety of a franchise, or do you prefer the risk—and rewards—of pursuing your own vision?
Before everything else, you must decide if you are indeed ready to handle a business. Do not think that buying a franchise is just like buying property and collecting rent. Be prepared to spend a lot of time tending your franchise venture although it will be less taxing than starting from scratch. Make no mistake—a franchise is not a passive investment, it is a business that must be actively nurtured.
How do you choose what to do? Take into account the pros and cons listed below to guide you:
Pros of a Franchise
Brand recognition. Almost all experts agree that the greatest advantage of having a franchise is the attraction of a well-known brand. However, not all franchises have strong drawing power; therefore make an effort to ascertain its true brand value. Unfortunately, those who have the strongest brand are also the most expensive.Proven operating system. This is a great selling point especially for those who have no business or management experience. Truly, the devil is in the details: what are the right procedures, policies, and control systems? One indicator of a franchise worth paying for is if its operating manual is almost too heavy for you to lift!Better possibility of maintaining your job. Since franchisors usually have good control systems already installed, it is easier to hold on to your current job while running the business.Easy to get a good location. For many types of business, location is the most critical factor and it is easier to get a lease if your business name is well known. Landlords are picky nowadays. They want to be sure that a tenant can pay their bills. In the case of malls, they want a tenant that can attract more customers.Marketing support. Independents have no economy of scale and so are limited in their marketing options. Being part of a nationwide chain makes high value activities like advertising on television feasible as the cost can be spread among hundreds of branches.Higher success rates. Studies worldwide have consistently shown that the survival rate of franchises is higher than those who started on their own. But note that success rates for franchises differ greatly and so be very meticulous in selecting!Cons of a Franchise
High start-up costs. Usually the investment needed will be double or far more than the capital if you will be starting on your own.More expensive supplies. It is a common practice that supplies may only be sourced from the franchisor or its accredited suppliers. While this may be necessary to maintain the quality standards, it often results in higher costs.Royalty fees and other charges. Of course, this cuts into your profit!Less flexibility in operating the business. Most franchisors will require approval before you can deviate from their operations manual. If you need to do something drastic fast to counter an aggressive competitor, you may feel frustrated if you cannot act immediately. And if you disagree with the mother company’s policies, you may have no choice but to comply if the franchisor insists.Problems of the franchisor affect you too. As if your concerns are not enough, you will also be affected in case there are problems within the franchisor.Each of the factors discussed must be weighed according to their relative importance. You may be, for example, very eager to get a good franchise, but if you cannot afford the higher start-up costs then you have to eliminate buying a franchise as an option.
Either buying a franchise or starting your own business may be the best choice for you. Ultimately, your personal situation will decide what is ideal. Just do not forget that a franchise is a business too and demands a high level of involvement to ensure your success.
Business Coach Column by Ruben Anlacan, Jr. (President, BusinessCoach, Inc.) from the Manila Bulletin. Re-posted with permission. Photo from masterkeychet.com
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Tilapia is the second most important freshwater food in the Philippines. The most important specie is the Nile (Tilapia nilotica) Tilapia grows very fast and reaches marketable weight of at least 200 grams in less than six months. A backyard fishpond for tilapia will increase family income because it is a good quality food suitable for processing into dried, smoked, or salted dried.
Estimated Investment Cost (in Php based on 2009 market data)
A. Supplies
Tilapia fingerlings, 1200 pcs @P1.25 each - P1,500.00Chicken manure, 2 sacks @P60/sack – 120.00Feeds – 1,870.00Fertilizers - 250.00Subtotal – P 3,740.00B Materials and Equipment for Construction of Concrete Pond
Water pump - P7,350.00Hollow blocks (6” x 8” x 16?), 720 pcs @P10/pc - 7,200.00Cement, 55 bags @P205/bag - 11,275.00Sand, 4 cu. m. @p1, 700/2 cu. m. - 3,400.00PVC pipe (4?), 1 pc - 520.00Steel bar (12mm), 3 pcs @P110.00/pc - 330.00Tie wire, 1 kg - 50.00Mesh wire, 2 yards @P32/yard - 64.00Plastic rope, 20 meters @ P13/meter - 260.00Digging bar – 400.00Bolo - 250.00Shovel - 150.00Lift net – 750.00Subtotal - P 31,999.00Procedure
A. Fishpond Selection and Preparation
Select Fishpond with the following characteristics:
Clay soil to hold water.Water is accessible throughout the year and can be sourced from river, spring, deep well, rain or tap water. It must be free from pesticide contamination and pollution.Site is elevated for water to flow easily.Pond size could be 30-200 sqm. initially and can be expanded.Should not be flooded during the rainy season and has enough sunlight.Level the bottom of the pond to prevent seepage.Conduct pond treatment only in concrete ponds to remove the toxic effect of cement Do this by washing, flooding, and draining the pond at least 3 times.Fertilize with organic fertilizer (chicken manure) at a rate of 1 kg/sqm.Fill the pond with water at an initial depth of 5-10 cm after the application of organic fertilizer for a week. This would allow the growing of algae to serve as natural feed for the fish. Growth can be observed through the greenish coloration of water.Fill the pond with water to the desired level between 1 m to 1.5 m.To insure no fish will escape, fine-meshed wire should screen the drainage area (pipe).B. Stocking
Stock during the early morning or late in the afternoon when the water is cool to avoid the weakening of the fish. Care should be maintained. Choose pure quality stocks and do not allow them to crossbreed with other species to preserve their genetic quality.Deliver the fingerlings to the pond in oxygenated plastic bags to ensure maximum survival of the fingerlings.To assimilate water in plastic bags, open the plastic bags of fingerlings to float within the pond from 30 minutes to one hour. Open the plastic bags in water to allow the fingerlings to swim freely.Stock the ponds of at least 6 fingerlings/sqm. The ratio is 1 male is to 3 females. Avoid to pair many male tilapias because this tends to slow down the production of fingerlings since they tend to eat their own fingerlings due to lack of feed.C. Care and Maintenance
Feed the tilapias twice daily (morning and afternoon) in one portion of the pond. Supplement feeds with fine rice bran, bread crumbs, earthworms and others at an Initial rate of 5% of the total body weight of the fish.Maintain the natural fishfood by adding more fertilizer every week. Place chicken droppings in sacks and suspend in the water at every comer of the pond. Put 2.5 kg of chicken manure per bag.Maintain a water depth level of 1-1.5 meters.Gradually remove excess fingerlings after the third month of stocking. Retain 6 fingerlings/sqm. Excess fingerlings can be used in the manufacture of fish meal and as ingredient for livestock and poultry needs.Plant kangkong and gab/ at one portion of the pond to provide shade for the fish during hot weather and to serve as growing media for natural fish food Water lily also provides shade. However, do not totally cover the pond with plants as these will Interfere with the natural food production process.Prevent seepages and leakages by patching them with mud. Clear the pond dikes with weeds.Plant trees and grass near the dike to avoid erosion and avoid dumping of garbage.D. Harvesting
Introduce catfish to the pond to control the population of small fishes for at least three months before harvest After 4-6 months, tilapias weigh 200-400 grams and are ready for harvest.Drain the pond totally and allow fish to accommodate the lowest portion in the drainage area for easy harvesting. After harvesting, stock the pond again.Estimated Costing and Pricing (in Php based on 2009 market data)
A. Direct cost (fingerlings, feeds, fertilizers)/202 kg – 7.20B. Indirect cost (labor, water, electricity, contingency)/202 kg – 34.08C. Production cost (A+B) – 52.02D. Product pricing (C+30% mark-up) – 67.02Market price/kilo = P70.00Tips:
Estimated pricing and costing is based on a 100 sqm. concrete pond.Tilapia weigh at an average of 200-250 grams and are sold at 4-5 pieces for every kilo.The higher the volume (and larger the pond area) of production per season (more than 202 kgs.), the lower the production cost, thus further increasing the mark-up to more than 30%. The higher the mark-up, the more profits earned.If price per kilogram is lower compared with the existing market price, increase mark-up to more than 30%.Registration Requirements
Business name registration (www.bnrs.dti.gov.ph)Mayor’s/Business Permit (check your local municipality/city)BIR TIN (www.bir.gov.ph)Financing Facility
Agricultural Credit Council (www.acpc.gov.ph)Other Financing Institutions (loans.mixph.com)Technical Assistance (Training and Seminar)
source: DTI-PTTC, photo from escapefromamerica.com
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Ingredients:
Utensils:
stainless steel strainerstainless steel bowlsstainless steel knivesplastic chopping boardcheesecloththermometer (dial type)stainless steel casserolemeasuring cupsLPG with stovestainless steel ladlePackaging Materials: sterilized bottles/jars
Procedure:
Slice calamansi at its topmost part. Avoid injuring the seeds to prevent bitter taste of the product.Squeeze. Strain juice using cheesecloth.Measure/weigh the juice. Heat calamansi juice for 1 minute at 70°-80°C. Set aside.Prepare syrup, 1 part sugar in ½ part water or 1:0.5 based on the weight of the juice. Boil syrup (108°C or 226°F).Strain syrup.Cool syrup to 80°C then add calamansi juice. Mix.Pour the mixture in sterilized bottles. Seal thoroughly.Process in boiling water for 5 minutes at 70-80°C.After processing, cool at room temperature. Label and store.source: mis.dost.gov.ph
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Yam or ubi is one of the country’s “famine crops”. It is grown backyard and commercial farms. Distinguished from tugui known as the lesser yam, ubi or the greater yam has fleshy underground roots used as staple food in the provinces. Among rootcrops, it ranks fourth among the widely-cultivated.
Yam is perennial climbing herb with flesh color ranging from white to yellow, orange, red and deep purple. A side from being known a vegetable, it is famous as halo-halo ingredients, and a source of flour. Other food products such as dehydrated yam flakes and instant yam mixes can be derived from yam. Yam peelings or waste are fed to poultry and livestock.
Production of yam in the country reached 17,540 metric tons in 1985 with Central Visayas producing the greatest volume. Total production was valued at P57.6 million and covered a land area of 6,980 hectares. Most farmers plant this crop in May and June, while those in Pampanga and Pangasinan plant from October to December.
Varieties
One of the most common yam varieties is the ubing kinampay. It has five types namely, original kinampay– characterized by red-purple flesh, kabus-ok–with white flesh and large roots, tamisan–reddish-white fleshed and sweeter in taste, Binanag– with creamy, white flesh and elongated root, and Binato– with big, hard roots and white and flesh.
Another variety, ubing kalamay, stands out as the “most palatable.” It is extensively grown in Bohol which has sandy, lime-soaked soil suitable for this variety. It has deep purple flesh and extra large-size roots.
Adaptation
Ubi thrives in dry humid places with light- textured soil, preferably sandy loam or silt loam soil with good drainage. for best results, plant at the start or at the end of the rainy season when the adequate moisture can be obtained. Ubi growth favors low and medium altitudes with temperature ranging from 25-30°C.
Planting
Plow and harrow the land thoroughly in 2 to 3 weeks intervals. Pulverize the soil to a depth of 25 cm.
Ubi is propagated by means of setts, which is the upper part of the root nearest the stem. A few days before planting, cut these into pieces containing 2 to 3 buds and weighing 250 grams each. Treat them with wood ash or any fungicide to protect from fungus.
Methods of planting according to the kind of soil, climate and topography of the land. In areas where the ground is flat, simply bury the setts a few centimeters below the ground, then cover with mulch. This method is appropriate for unusually soft and deep soil, such as those in river-flooded plains.
During the rainy season, planting on mounds and ridges is advisable. Draw the top soil into mound or pile them into long continuous ridges one meter apart, high enough to have deep loose soil. It should also be broad enough not to erode easily. Ubi planted on the ridge is said to produce higher yields.
In areas with stony soil, planting in trenches or holes is preferable. Dig large hole and fill with soil organic matter. This is best done during April and May planting seasons. Plant setts in trenches 75 cm apart and 10 cm deep. Orient them in such manner that their cut portion face either upward or downward. With this distancing, about 13,333 setts are needed for a hectare.
Cropping System with Yam
Yam can be grown in crop rotation with short-season crops. It is often planted during the first season after land clearing. The bush fallow system of cropping involves both rotation and intercropping. Yam is usually planted in rotation with cassava, and intercropped with melon, maize or okra. Suitable alternate crops with yam are ground nut, cowpea and other legumes which improved the soil.
Plant Management
Being a vine, the yam plant needs stakes or support. As soon as the plants emerge, place stakes 2 to 2.25 meters tall for each plant. These can be made from bamboo poles, dried ipil-ipil stems or madre de cacao.
Apply pre-emergence herbicides like Diuronat the rate of 3 to 3.5 kg per hectare to prevent the growth of weeds. Hand weeding is also recommended. Apply nitrogen potassium fertilizers one month after plants have emerged.
Pest Control
Yam beetles which burrow into the roots can be controlled by dusting the setts before planting with Aldrin at the rate of 30.2 kg per hectare. Gamalin or various BHC preparations can also be used.
Control beetles larvae which feed on the leaves and shoots by spraying Sevin 85 and Agrocide 3. When infestation is light, simply hand-pick the infested leaves.
Pest that attack stored tubers can be stopped by disinfecting the setts before planting. Dip them solution of Gamma BHC or Heptachlor. Spray growing plants with 0.25% Malathion emulsion. Similarly, treat the tubers’ storage place with insecticide.
Harvest
Ubi for harvest 10 months after planting, when leaves have become dry. Loosen the soil around the roots and carefully lift the vines and cut off the tubers. Average yield yam is 20 to 58 ,tons per hectare.
Post-Harvest
Set aside planting materials for the next planting season. It is good practice to store the rest of the produce to be able to command higher prices when the demand for the crop is at its peak and the supply is low.
Store the tubers in a well-ventilated place and keep them dry. Blemished or damaged roots must be eliminated or treated with wood ash.
Yam can be stored in yam barns, which are made of vertically arranged wooden poles and palm leaf midribs. The poles should be three meters high and arranged 50 cm apart, held together by horizontal wooden sticks and vertical logs dug into the soil. Tie the stored roots to the poles with the rope or twine.
Yam can also be stored in raised platform three feet from the ground. Place the roots horizontally on the platform and not on the top of one another.
Another method of storing yam is to bury them in a ditch covered with soil. Cover the area with coconut leaves. Check the stored roots regularly and provide ventilation.
Yam can also be kept in cold storage. Keep them on shelves in rows with the temperature nit below 10°C.
Avoid storing “wounded” or cut roots. To prevent fungal infection, cure the roots a few days before storing in an area with the temperature of 29-32°C and a relative humidity of 90 to 95 per cent for four days. One may also dip them in Benlate or Captan, or in 250 ppm Thiabenzole
To prevent rodents and other pest from attacking stored yam, securely fence the barns or storage areas or use traps and baits.
Marketing
Yam farmers usually sell their produce to retailers, wholesalers and end-users at the farms, roads sides and public markets. Big farmers enter into contact farming for ready market for their produce.
Suggested Calendar of Activities for Ubi Production
Activity Approximate date:
Land preparation 2nd to last week of AprilPreparing seedbeds Last week of AprilPreparing setts Last week of AprilMulching First to 2nd week of MayPreparing stakes 2nd week of May to first week of JuneFirst weeding 3rd week of JuneReplanting Last week of June to 1st week of JulyStaking 1st to second week of JulyFirst training of 2nd week of July vinesFirst spraying 4th week of JulyFirst fertilizer Last week of July applicationSecond spraying 1st week of AugustSecond weeding 3rd week of AugustThird spraying 3rd week of AugustSecond training Last week of August/1st week of SeptemberFourth spraying Last week of August/1st week of SeptemberFifth spraying third week of SeptemberSecond fertilizer last week of September applicationSixth spraying last week of SeptemberCovering exposed first week of November tubersSelecting pros- last week of November pective sett source of plantConstructing/ first to 2nd week of November repairing storage barn of vinesHarvesting hauling 2nd week to 4th week of December tubers 24. Removing stakes last week of December/ first week of JanuaryTreating damaged first week of January tubers, storingInspecting stored 3rd week of January to third week of tubers AprilCompanies that Buy Ubi Tubers
San Miguel Corporation
6766 Ayala Avenue, Metro Manila
P.O. Box 271,Manila
M.E. Jimenez Enterprises 3rd Floor Sagittarius Bldg.
H.V. dela Costa Street
Salcedo Village, Makati,MM
Food Division
Vulcan Industrial and Mining Corporation
8th Floor, Quad Alpha Centrum Bldg.
Pioneer st., Mandaluyong, MM
Giron Foods
Silang, Cavite
source: region10.dost.gov.ph, photo from bakerri.blogspot.com
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Cacao seeds are borne in pods that hang from the branches of the cacao tree. When the red pods become deep red or hen yellow-orange and green pods become yellow, they are ready for harvest. When processed, the seeds or beans are used as flavoring materials and as chocolate beverage. These are also used in the manufacture of cosmetics and pharmaceutical products. Local supply of cacao is inadequate for our industrial needs so most local processors of cacao and chocolate products have to import cacao beans and cacao grindings.
The common varieties of cacao in the Philippines are the following:
A. Criollo — this comes in three (3) types: Venezuela, Nicaragua and Trinidad.
It is considered best for its flavor and aroma, but is susceptible to pests and diseases, so it is avoided.The pod is elongated, thin-husked and pointed, usually with constriction near the base.The ridges of the pods are pronounced and sharper than those of Forastero.The pods come in two (2) colors: white when ripe is generally yellow, while those of the red criollo change from purple to yellowish orange.The Seeds are pale yellowish white or pinkish yellow.B. Forastero — Amazonian and Amelonado are among the Forastero.This is more resistant to insect pests and diseases, and other adverse conditions than Criollo. Oftentimes, this is more
productive.
C. Trinitario — is a cross between Criollo and Forastero with features similar to Criollo (this exhibits the characteristics of a hybrid and is perhaps the richest source of materials for the improvement of cacao for breeding).
Famous for its well-balanced conditions of hardiness and quality products.The seeds are variable in character.D. Upper Amazonian Hybrid (Malaysian or Sabah Hybrid). Early bearing, high yielding and more vigorous.
Soil Requirements
The better the soil structure, the deeper the root penetration and therefore the greater the volume of soil is exploited by the roots for moisture and nutrient uptake. Clay loam soil of good structure is best for cacao since the aggregate of sand, silt and clay provides large pore spaces for aeration and drainage, and at the same time retain moisture.
Organic matter in the surface layer is important for cacao growth. To preserve the organic layer, the soil must be well shaded to slow down the rate of natural breakdown of waste leaves. Cacao is not good for water-logged areas or places with prolonged drought. Soil is favorable if ph is 6.0-7.1 A ph value 4 or less is not suitable for cacao. Where bananas and corn grow luxuriously, it is a sign that cacao will grown successfully in that place.
Climatic Requirements – Cacao is strictly a tropical plant; it grows mostly within 10° of the Equator (lat 20°N and 20°S), within temperature of 20°C (between 22°C-32°C) Cold limit is 21°C, not lower than 15°C at coldest month and an absolute minimum of 10°C. For hot limits, temperature ranges from 38°-40°C growth is abnormal at a constant temperature above 31°C, although good growth can be had up to 35°C, with a fluctuating temperature between day and night.
Elevation – Cacao thrives up to 1,000 meters above sea level as long as temperature is not lower than 21°C. Ideal elevation is 600 m above sea level.
Rainfall – if the monthly rainfall drops below 10 cm per month, cacao will suffer water stress, leaves begins to fall. Areas under Type IV climate are suited for cacao production provided these are not within the typhoon belt areas.
Relative Humidity – cacao needs humid temperature; a relative humidity of about 80% as in a tropical forest or that provided by an artificial shade. Thus, cacao needs shade for growing.
Propagation and Care – The most common way of propagating cacao is by seeds. Other ways are by cutting, budding or marcotting. Hybrid seeds are recommended.
Seed Selection – If hybrid seeds are not available, seeds for planting must be well selected, that is, they must come from big pods obtained from trees that are highly productive, bearing regularly and free from pests and diseases. Size of pod is determined by using a pod index, i.e. number of pods to make a kilo of dried beans. If 25 pods yield one kilo dried beans, this is considered good-sized pods. Fresh seeds must be large and weigh at least 2.5 grams including mucilage.
Criolle seeds or hybrids with high criolle character must be avoided because of its susceptibility to pests and diseases.This can be checked through the seed color after the seed coat is removed. Non-Criolle variety is violet.Violet cacao seeds are generally that of Trinitario or Forastero.
Seed Planting – Cacao seeds do not last long, so they must be planted soon. They germinate as soon as the fruits ripen. Some germinate even while in pods. Seeds are viable normally until up to six (6) days after harvest; viability may be extended up to 8-10 weeks if the pods are stored at 21°C-24°C.
To have uniform germination, the mucilage embedded on the seed coat, which contains germination inhibitor, must be removed. This is done by putting the seeds in a bamboo basket for a day during which time the mucilage softens.Rub the seed with dry sand or sawdust, then wash.After removing the mucilage, spread the seeds in wet gunny sacks under shade and keep moist.When the radicle breaks through the seedcoat, the seeds are ready for planting in polyethylene bags (earlier arranged in beds of about 1 meter wide and any convenient length). A one-meter wide space between beds should be provided to facilitate watering, weeding, fertilization, pest and disease control, etc.Bags must be perforated at the bottom for drainage. The longer the time the seedlings will be kept in the nursery, the bigger the bags must be. For 3-4 months = size 6?x8? bags4-6 months = size 8?x12? bagsDownload full manual
photo from recipes.howstuffworks.com
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Marine shrimp farming is a century-old practice in many Asian countries. Until a decade ago, this commodity was generally considered a secondary crop in traditional fish farming practices. Shrimp fry trapped in salt beds, coastal paddy fields or brackishwater fishponds are allowed to grow to marketable size and harvested as secondary crop. However, in recent years when higher income are derived from the harvest of shrimp than the principal crop, many farmers have converted their rice fields, salt beds and fishponds into shrimp farms.
In the traditional farming system, the ponds are stocked with fry either collected from the wild or concentrated through tidal water entering the ponds. Shrimp production is inconsistent and varies from year to year due to the dependence on seasonal supply of fry from the wild. Pond yield is also low (100–300 kg/ha/ year) because of inefficient control of predators and competitors, full dependence on natural food and inadequate pond depth.
Some improvements of the traditional farming methods have been made in the past years. Stocking density of shrimp ponds can be increased through concentration of fry by pumping more tidal water into the pond. Pond depth is increased to minimize fluctuations of environmental parameters. As a result, pond yield has correspondingly increased. However, expansion of the shrimp farming industry is still restricted due to the inconsistency in fry supply.
The success in the mass production of hatchery-bred shrimp fry in the 1970's has accelerated shrimp farming development in the region. With improved pond culture techniques, yield from traditional shrimp ponds has been raised to 500–800 kg/ha/year without supplementary feeding. Pond yield can be further increased to 5–10 tons through supplementary feeding and intensive pond management.
The long gestation period in the development of shrimp farming practice may be due to inadequate technical and financial inputs to effectively demonstrate its commercial viability. Shrimp farming has now developed into an important export-oriented food industry especially in South Asian countries. The perception of an unlimited market demand, high export price, generation of employment and increase in foreign exchange earnings may have encouraged many countries in the region rich in aquatic resources to place high emphasis on the development of the shrimp culture industry.
Table of Contents
IntroductionPond CultureSite Selection for Shrimp CultureSpecies CulturePond Design and ConstructionPond PreparationSeed SupplyCulture TechniquesWater Quality ManagementFeeds and FeedingManipulation of Stocking in Extensive and Semi-intensive FarmingHarvesting and PreservationReferencesRead full article here
source: www.fao.org, photo from skfoods.co.jp
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Milkfish (Chanos chanos) is an important food fish in the Philippines, Taiwan and Indonesia. It is a popular fish for culture because it tolerates a wide variety of salinity, temperature and water quality, adapts well to high density, and reaches marketable size in 4-7 months. They are hardy and fast growing, and can be raised in fresh and brackish water ponds and pens. Being one of the cheapest sources of protein, milkfish are acceptable to all socioeconomic strata in the country.
According to the Food and Agriculture Organization (FAO), the most important milkfish producers for 2006 are the Philippines with 315,074 metric tons (mt), Indonesia with 212,932 mt, and Taiwan with 56,135 mt. This comes up to a combined value of about US$645 million.
Over the years, there has been a big steady demand for milkfish or bangus in the country. It has also been doing well in the international market with Philippine export of frozen or chilled bangus reaching over 526 metric tons or some P8.5 million annually.
Milkfish Processing
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Have you gotten to taste yacon—that crunchy tuber with a sweet applewatermelon taste? If you already had, most likely you were first curious about its much-hyped low-calorie content despite its sweetness.
But then again, did you know that yacon may not only be good for weight-watchers but also for those wanting optimum overall well-being too?
A recent study led by Dr. Evelyn B. Rodriguez, a Professor at the Institute of Chemistry at the University of the Philippines Los Baños, showed that the tuber from yacon (Smallanthus sonschifolius (Poepp. an Endl.) H. Robinson)— a perennial crop closely related to the sunflower and grown in several areas in Northern Luzon and Mindanao—has more benefits than what people may know.
Through a grant given by the Philippine Council for Health Research and Development (PCHRD) of the Department of Science and Technology(DOST), various phytochemicals in yacon were isolated, identified, characterized and quantified by Dr. Rodriguez’ research group.
Phytochemicals are compounds naturally occurring in plants and are considered as health promoters. According to the study’s results, yacon being grown in the Philippines is very rich in phytosterols, phenolics and fructo-oligosaccharides.
Fructo-oligosaccharides is a type of carbohydrates produced in plants that is sweet but not metabolized by the human body. This makes yacon a good alternative snack or dessert for those who have “sweet-tooth” and even for diabetics as well.
Several bioassays were also conducted to determine the potential contribution of these phytochemicals to health and wellness.
The study showed that the phytosterols of yacon tuber and leaf oils were found to lower blood serum cholesterol, indicating potential for helping lower the risk of cardiovascular diseases.
The study also showed that the phenolic compounds found in yacon leaves and tubers exhibit potent antioxidant, anti-angiogenic and anti-inflammatory activities.
These results suggest that, like quercetin, the phenolic compounds from yacon can help prevent carcinogenesis and other chronic diseases.
Dr. Rodriguez’ study solidifies yacon’s place in the map of “functional foods”—foods which are highly considered for health and wellness not only because of their nutritive value but for their physiological benefits to the human body as well.
Yacon, according to the findings of Dr. Rodriguez’ research group, could form part of a person’s diet, and in combination with other healthy and functional foods such as fruits and vegetables, may help reduce the risk, delay or even prevent the occurrence of chronic and degenerative diseases in people.
about the author: Florante A. Cruz is the Coordinator of Information Management and Technology Utilization Section, Office of the Vice-Chancellor for Research and Extension, University of the Philippines Los Baños. Tel: (049) 536-5326, email: facruz@uplb.edu.ph. Visit UPLBRDE News Service, Journals Online, Research Videos, R and E Database, photo from christinecooks.blogspot.com
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Shrimp is the most important commodity, by value, in the international seafood trade. The shrimp industry has grown exponentially in the last decades, and growth is expected to continue for years to come.
A new and better technology to culture shrimps is being used by many enterprising shrimp farmers nowadays. Green water technology is a technique that cultures shrimps in water that is abundant in phytoplankton i.e. Chlorella, turning the water green hence, its name.
In the traditional farming system, the ponds are stocked with fry either collected from the wild or concentrated through tidal water entering the ponds. Shrimp production is inconsistent and varies from year to year due to the dependence on seasonal supply of fry from the wild.
photo from wealthlineconsortium.com
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Who say’s you can’t put up a high-quality food cart business under P30,000 or less? Are you curious enough to know how much investment needed to put up high-end food carts that sell popular food concept nowadays? Well, two of the most popular cart today that sells only siomai and gulaman will initially cost you P280,000 for the cart and its basic equipment alone. Another popular cart that sells only waffle will cost you P300,000.
Yes, let’s admit, their product is affordable and tastes good but I don’t really get the idea of shelling that much money when you can have your own food cart concept with the same taste and quality for a fraction of the amount.
Of course, there are some food cart companies that offer between P40,000 to P50,000 or even under P30,000, but it merely acts as a front for their MLM scheme. The bulk of the price goes to paying their “network” of people, so you end up with over-priced and over-hyped foodcart package and products.
If you will not check and scrutinize the package, you will found out later that you were short changed. Most of these companies will not give after-sales support after taking your money. And worse, the products that you’re supposed to sell are not really competitive as promised. Most, if not all, cart with this price range looks like a cardboard box — a few metal poles wrapped with only a tarpaulin. A moderate gust of wind will blow this cart away!
The Real Deal
But, where can you really find an honest-to-goodness start-up foodcart business that will not shortchange you with your P30k investment? Ice Scramble foodcart business is a good example. You can put-up this business and start operation in just two weeks, everything you need is there — ice crusher machine, mixer, initial products, a high quality cart, training, etc. Simply provide a good location and a sales crew, and you’re all set.
Running a foodcart business is not rocket science, it’s even easier to operate this than running a sari-sari store. Return of investment (ROI) is normally 2-4 months, provided of course that your location has at least moderate foot traffic. Your involvement as an owner should be 100%. Yes, complete hands-on or at least checking your cart a few hours a day, if you have a trusted crew.
The Market
What if after sometime, the expected sales are not met anymore? Short answer — change concept. The bulk of your initial investment goes to cart fabrication. If you plan to sell burger instead, simply buy a burger griller for less than P2,000, and you have now a new concept! Another option is to “relocate.”
As of the moment, the most popular food concept in the market are siopao, siomai, burger, noodle, fries, ice scramble, shakes, waffle, rice toppings, dumplings, and nachos. Selling price for these products is between P20 to 50, price that are affordable to people from all walks of life – the “masa price.”
Is the market already saturated with foodcarts? No. As long as people need to eat food and multiply, you will never run out of target market.
To sum up, you can choose a foodcart concept, all-in, and ready to operate in 2 weeks for P29,900. Profit margin is 50-100% and ROI is 2-4 months.
For more information, contact:
FoodcartLink Services
Tel: (02) 340-0156, CP# 0922-862-6154 or 0921-9513522
Email: info@foodcartlink.com
Web: www.foodcartlink.com
Note: This is a sponsored post
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