Japanese traders want Trappist mango products
Processed food products made by Trappist Monastic Food
Products in San Miguel, Jordan, Guimaras.
Maricar M. Calubiran photo
Processed food products of the Trappist Monastic Food Products in San Miguel, Jordan, Guimaras have recently caught the interest of two Japanese traders.
Bro. Raphael C. Cruz, Order of the Cisterians of the Strict Observance (O.C.S.O.), of the Trappist Monastic Food Products said last Monday two Japanese businessmen visited the monastery to taste and see for themselves the products sold at the monastery's gift shop. The two Japanese businessmen were impressed of how the facility is run and the cleanliness being imposed thereat.
Brother Cruz said the Japanese liked all the mango products from the array of processed fruit products offered by the monastery. They want dehydrated mangoes, mango jam and mango juice.
Other than the mango products, the monastery also sells dehydrated pineapple, fruit preserves such as guava jelly, pineapple jam, calamansi marmalade and baked products like, biscocho and biscocho de mangga, cashew cookies. They have also cashew nuts and fruit drinks.
Currently, Trappist Monastic Food Products is one of the most successful food processor in Western Visayas. Its products is sold in seven outlets of Iloilo Supermart, Iloilo Producers Association (IPA) and Guimaras Trade and Industry Center (GTIC). They have penetrated new markets including Boracay Island.
The demand for Trappist food products have increased in the market after several interventions made by the Department of Science and Technology (DOST) under its Small Enterprises Technology Upgrading Program.
In 2006, the monastery availed of the DOST Manufacturing Productivity Extension (MPEX) Program for Export Modernization. The said program recommended improvements of techniques in equipment operation. The same generated savings of fuel to the monastery by more than P330,000 annually.
In 2004, the monastery also availed of the packaging and labeling assistance from the department. The DOST-ITDI Packaging Research and Development Center (PRDC) developed a more attractive packaging and labeling of the products.
The number of other DOST interventions to Trappist Monastic Food Products prompted an increase of their annual sales from P162,000 to P648,000. The production volume also posted an increase from 120 kilos of products to 480 kilos per month. The moisture content of their dehydrated products increased from 18-20 percent to 15 percent moisture content. This prolongs the products shelf life from 3-4 months to 6-8 months.
Brother Cruz said they have to hire some local workers to augment the monk's small working force. They hire at least nine workers as additional working force. The monks' primary work is to pray. However, during their "praying time", the monks have to leave the plant and pray. The Trappist business enterprise is being made in order to sustain the operation cost and needs of the monks.
The monastery started its food processing business way back in 1974. The operation begun as a small production of preserves from locally grown fruits planted by monks to support their daily needs. Its business prospered with their acquisition of equipment and technology both from the government and other groups.