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SLP PROJECT

2016-03-49-1509
Department of Social Welfare and Development
Sustainable Livelihood Program
Region III
Province of Nueva Ecija

MICROENTERPRISE DEVELOPMENT - SKILLS TRAINING (MD-ST)


Project Proposal
I.

Project Summary

Title

Community-Based Skills Training on Food


Processing (Meat Processing Bacon, Ham,
Siomai with Wrapper Making, Longganiza,
: Burger Patties, Tocino)

City/-ies,
Municipality/-ies

: Llanera

Barangay/s

: General Luna

Number of
Participants

Timeline (Month/s &


Year)1

: December 2016

Total Cost

: 400,000.00

Cost of DSWD
Funding

II.

20 Pantawid Pamilya Members

: 400,000.00

Source/s of Funds

: DSWD SLP-GAA 2016 MD

Implementing
Partners

LGU, Distributors & Suppliers (Experienced


: Individuals/Entities)

Rationale
In a day, the average Filipino will eat at least five times--breakfast, segundo almuerza,
lunch, merienda and dinnersix, if you count pulutan. Even the short breaks
between these meals are spent munching on pica-pica. We Filipinos just love to eat.
But in todays busy world, who has time to prepare all that food? People on the go are
turning more and more to processed and packaged foods, to meet their needs. And
with most households becoming dual-income families, less time has been allocated to
preparing home-cooked meals.
Without processing, as much as 50 to 60 percent of fresh food can be lost between
harvest and consumption. Foods that are intended for household consumption are
usually processed by individual families or small groups of people working together.
Many of the world's multinational food conglomerates started from a single person or
family working from home. In our country, home-scale processors aim to generate
extra income to meet family needs such as clothing or school fees. Where this is
successful, many later expand production and develop first into a micro- or small-scale
business.

1 Entire duration of training

People process foods every day when preparing meals to feed their families.
However, the term "food processing" is broader than preparing and cooking foods. It
involves applying scientific and technological principles to preserve foods by slowing
down or stopping the natural processes of decay. It also allows changes to the eating
quality of foods to be made in a predictable and controlled way. Food processing uses
the creative potential of the processor to change basic raw materials into a range of
tasty attractive products that provide interesting variety in the diets of consumers.
To successfully operate a food processing micro-enterprise, participants need
technical skills to make consistently high quality products, and financial and marketing
skills to make the business grow and become successful. They also require assistance
to gain these skills and confidence, and short training program can help them to
establish improved production methods, quality assurance and selling techniques. A
role of training and assistance program is to provide support on start-up facilities and
hygiene, to introduce simple quality assurance techniques and improved packaging, to
enable products to compete more effectively with those from larger processors. This is
one of the reasons (and more) why the beneficiaries of Barangay General Luna wanted
to establish a venture on this arena of business.
The skills training on food processing intends to enhance the knowledge,
skills and desirable attitude in processing foods by salting, curing, smoking
and other methods; and develop a unique recipe that can be kept in storage
for a long period. It covers the preparation of equipment, tools, utensils, raw
materials and other ingredients, packaging and preparation of production report. It also
covers business value planning and simple bookkeeping. Upon completion of this
training, the participants must be able to:

Develop the skill in processing foods by salting, curing, smoking


Prepare food processing equipment, tools, materials and utensils
Prepare raw materials based on specified process
Pack processed products in appropriate packaging materials
Exhibit best sanitation and hygiene practices

The level of investment is a bit high for individual families, so an alternative


approach of grouping people to a somewhat like a producer co-operative to operate
the food processing business together is seen. There are many advantages to this
approach including a greater willingness by lenders to make a loan if a group is sharing
responsibility for the repayments, new employment opportunities for those without
resources, discouraging migration to larger towns or cities or risking going abroad to
work, and providing greater financial security and an improved standard of living to
larger numbers of people.
The participants of this project will sell their products to neighbors, barangay
marketplaces, grocery stores, sari-sari stores, mini-marts, restaurants, canteens,
cariderias, food carts,
neighboring places, and market exhibit places in nearby
barangays and municipalities. They will be provided with means to take their products
mobile. With the market or economic setup of the municipality of Llanera, this is one of
the solutions to introduce their products to more buyers. If they cant go to the market,
get the product to them.

III.

Objectives
By the end of the project, the following objectives should be met.
General Objective:
MD-ST Project Proposal - 2

To improve the socio-economic capacity of the program participants through the


provision of skills training for micro-enterprise development.
Specific Objectives:
- To equip the participants with the new knowledge and skills necessary for
enterprise establishment (or enhancement), operations, and management
(human capital)
- To provide supply and materials as start-up which are necessary for facilitating
actual activities toward the maturity of their ventures.
- To link the participants with more buyers to achieve suitable income to counter
their expenses and add value to their venture
- To train the participants on how additional values can be gain out of the chain of
food processing
IV.

Project Components
Conduct of
Training

Training
institution,
Industry experts

An 8-day training on Food (Meat)


Processing shall be conducted to support
the participants as they venture into this
industry.
Attached to this Project Proposal is ST.1
Training Design, discussing the particulars
of the training activity.

Provision of
Starter Kits

DSWD and
Suppliers

To allow the participants to apply their


newly acquired knowledge and skills for
food processing, tools, equipment, supplies
and materials (training kits) shall be
provided as part of the training package.
Attached to this Project Proposal is ST.2
Breakdown of Starter Kit Contents.

Certification of
Skills /
Competencies /
Training
Completion

DSWD and
Training
facilitators

The participants shall receive certifications


of completion from DSWD duly signed by
training facilitators.

Establishment /
Enhancement of
the
Microenterprise/
s

DSWD and
Training
facilitators

The DSWD Project Development Officer and


partner entities shall assist the participants
in the establishment / enhancement of the
microenterprise/s,
ensuring
that
the
knowledge and skills gained and starter kits
received are fully utilized and incorporated
into the operations of the microenterprise.
Attached to this Project Proposal is / are the
MD.2 Microenterprise Plan/s, discussing the
particulars of the microenterprise/s.

Business
Registration and
Other Licenses

DSWD,
Barangay Office,
LGU

The DSWD and entities involved shall assist


the participants in securing necessary
licenses and permits such as barangay
clearance, business permit, BFAD and DTI
certifications, etc.

MD-ST Project Proposal - 3

Continuous
Coaching and
Mentoring

DSWD, LGU and


other possible
partners

The DSWD Project Development Officer and


the LGU and other possible partners
(Suppliers, distributors, etc.) shall assist the
participants
in
their
microenterprise
operations, especially on linkage to other
institutions and organizations that can
provide
additional
support
to
the
microenterprise/s.

Monitoring,
Reporting, and
Evaluation

DSWD, LGU

The DSWD Project Development Officer


shall conduct periodic monitoring of the
project
participants
and
their
microenterprise/s, in accordance with the
existing monitoring and reporting system
and guidelines of the Sustainable Livelihood
Program. Key findings shall serve as basis
for the coaching and mentoring provided to
the participants.

V.

List of Attachments
The following documents are attached to and are considered an integral part of this
Project Proposal.

Cash Assistance Payroll

Group Certificate of Eligibility

ST.1

Training Design

ST.2

Training Starter Kit

MD.1

List of Participants

MD.2

Microenterprise Plan

Talastas ng Kasunduan

MOA between DSWD & LGU

VI.

Budgetary Requirements and Source/s of Funds


Participant
Partner
DSWD
Total Cost
Counterpart Counterpar Counterpar
(in Php)
(in Php)
t (in Php) t (in Php)

Particulars

Unit Cost
(in Php)

Quantity

Starter Kits
(Group)

10,500

20

10,500

210,000

9,500

20

9,500

190000

20,000

400,000

Training
Cost

TOTAL PROJECT COST

Cost per participant for DSWD funding

MD-ST Project Proposal - 4

20,000.00

VII.

Recommendation
This proposal advocates for the approval of the Skills Training on Food Processing for
Llanera, N.E. amounting to Four Hundred Thousand Pesos (400,000), wherein FOUR
HUNDRED THOUSAND PESOS (400,000) will be sourced from DSWD - SLP funds.

Prepared by:

LEONIDES KEVIN V. GONZALES


Project Development Officer II
Municipality of Llanera

Reviewed by:

Endorsed by:

ARMANDO N. SILVA
Provincial Coordinator

REMEDIOS F. TORRES
Provincial Team Leader

Recommending Approval
as to Purpose:

Recommending Approval
as to Availability of Funds:

FE Y. MANARANG
OIC-Regional Program Coordinator

CORAZON Z. KABIGTING
Supervising Administrative Officer

Approved by:
MD-ST Project Proposal - 5

Dir. GEMMA B. GABUYA


Regional Director

MD-ST Project Proposal - 6

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