
- Weighing scale – P199.75
- 1 straining cloth – 25.00
- Stainless/enamel kettle – 800.00
- Fermenting basin or Jar (@Php61.75/basin x 30/hr x 8 hrs) – 14,820.00
- Total - P15,844.75
- Sterilized glass jar with cap - P12.94
- Cap sealer (100 pcs/P25.00) – 0.25
- Total - P13.19
- 1 kilo fresh coconut, grated - P 51.00
- 400 ml of glacial acetic acid - 108.00
- 2 kgs of refined sugar - 71.50
- 24 liters tap water -
- 2 liters nata starter - 41.67
- Total for 1 kilo raw nata de coco - P272.17
- 3/4 kg. refiner sugar – P26.81
- 0.1% citric acid - 0.99
- Total for 1 kilo raw nata de coco – P27.80
- Mix grated coconut with water. Extract milk thru straining cloth.
- Dissolve sugar and add the rest of the ingredients and mix thoroughly.
- Pour 4 cups of mixture into clean sterile fermenting basins or jars (2 inches depth).
- Cover with manila paper and set aside undisturbed for 8-10 days.
- Harvest nata (approximately a minimum of 15 kilos and maximum of 30 kilos) and wash.
- Nata used for processing should be smooth, white in color, firm in texture and preferably 1 to 1.5 cm. in thickness.
- Soak newly harvested nata in water to facilitate removal of scum. Scrape off the milky curd. Wash thoroughly.
- Cut the nata de coco uniformly into desired size, preferably 1.5 x 1.5 inch.
- Remove the sour taste and odor completely by soaking in water for 2 days in several changes of water until acidic taste or smell is completely removed.
- Boil in water. Drain. Weigh.
- For 1 kg. of nata de coco, add 3/4 kg. of refined sugar. Mix thoroughly and let it stand overnight.
- Boil for 10-15 minutes or until nata becomes transparent. Desired flavoring may be added.
- Drain, set aside the syrup.
- Prepare syrup by boiling 2 parts water and one part sugar.
- Combine with syrup from the drained nata.
- Add 0.1% citric acid for every 1000 ml of syrup.
- Pack nata in dry, sterilized glass jars. Pour hot syrup.
- Remove air bubbles. Cover tightly.
- Sterilize for 30 minutes.
- Cool, label, and store.
- For every 10 days, the average harvest of Nata de Coco is 20 kilos.
- Nata de Coco production is twice a month, totaling 4 working days/month for the production of Nata de Coco grower (2 working days) and Nata do Coco in heavy syrup (2 working days).
- Raw materials/ingredients (P272.17+27.80 x 8 hour-work x 2 production) - P4,799.52
- Packaging material (P13.19x 469 bottles x 2 production) – 12,372.22
- Labor cost (P382/day x 4 days) - 1,52800
- Total Direct Cost - P18.699.74
- Water (P220 consumption/22 days x 4 days) – P40.00
- LPG (P500/22 days x 4 days) – 90.92
- Contingency cost (10% of Direct Cost) - 1,476.41
- Total Indirect Direct Cost – P1,607.33
- A+B (production cost of approximately 938 bottles) – P20,307.07
- Production cost per 12 oz. bottle – P21.65
- 20% mark-up of the Production Cost – 4.33
- Suggested Market Price - P25.98
- Business name registration (www.bnrs.dti.gov.ph)
- Mayor’s/Business Permit (check your local municipality/city)
- BIR TIN (www.bir.gov.ph)
- BFAD Certificate (www.bfad.gov.ph)
- People’s Credit and Finance Corp (www.pcfc.gov.ph)
- Small Business Corp. ([02] 751-1888)
- DA-BPI ([02] 524-0779, 525-7909/7658)
- DOST-STII ([02] 837-2191 to 95, www.stii.dost.gov.ph)
- DTI-PTTC (www.pttc.gov.ph)
- DOST, R&D (http://itdi.dost.gov.ph)
Source: Business Diary Philippines
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