ASKI Skills and Knowledge Institute, Inc.

Talavera Agricultural and Social Enterprise Training Center (TASEC)

Brgy. Sampaloc, Talavera 3114, Nueva Ecija, Philippines

Chapter 1

PROJECT SUMMARY

1.1 ASKI Aus-Aid Agri Center

The ASKI- AusAid Agri Center is a product processing laboratory run by the students of ASKI
Skills and Knowledge Institute Incorporated. This business processing center aims to improvise a product
from carabao’s milk to raise the crops of farmers. Also, it was created to enhance the skills of the
students to start a business at a young age; and to give a job to the alumni students who doesn’t
have enough financial to continue to study in college.

1.2 Business Logo

1.2.1 Description of the Logo

ASKI-AusAid Agri Center is the partnership between ASKI Inc. And the DAP (Direct
Aid Program) by Australia. The ASKI-AusAid Agri Center aims to help develop and train
students from a young age through business entrepreneurship. ASKI-AusAid Agri Center
aims to produce a variety of products derived from Carabao milk.

1.3 Vision and Mission

1.3.1 Vision

To become an international agricultural center that provides a world class product.

1.3.2 Mission

To encourage the students to look into agriculture in a new perspective, provide

livelihood for the students and their parents to augment their income and value-adding of
produce through milk processing.

1.4 Product Description

1.4.1 Name of the Products

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 ASKI Skills and Knowledge Institute, Inc.
Talavera Agricultural and Social Enterprise Training Center (TASEC)
Brgy. Sampaloc, Talavera 3114, Nueva Ecija, Philippines

Milk Processing Products

Quesillong Puti Polvoron Pastillas de leche Chocolate Milk
Table 1.2

In the table 1.2, it shows the different products of our milk processing center.

Quesillong Puti is a Filipino soft, unaged, white cheese made from unskimmed carabao
milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat
or cow milk. It has a mild salty and tart flavor. When an acidifying agent is used, it resembles queso
blanco or paneer. When rennet is used, it resembles buffalo mozzarella. Moisture content can also
vary, ranging from almost gelatinous to pressed and firm. It can be eaten as is, paired with bread
(usually pandesal), or used in various dishes in Filipino cuisine. It is usually sold wrapped in banana
leaves.

Polvoron (from polvo, the Spanish word for powder, or dust; Cebuano: polboron; Tagalog:
pulburó n) is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk,
and nuts (especially almonds). They are mostly produced in Andalusia, where there are about 70
factories that are part of a syndicate that produces polvorones and mantecados.

Pastillas de leche were primarily home-made by carabao-rearing farmers. A small-scale

industry on the food product soon grew, with the pastillas made from either carabao or cow milk or
both. Refined sugar and calamondin juice are also added during the pastillas-making process.

Chocolate milk is sweetened chocolate-flavored milk. It can be made by mixing chocolate syrup
(or chocolate powder) with milk (from cows, goats, soy, rice, etc.).

1.4.2 Properties of the Product

ASKI-AusAid Agri Center process a variety of products that comes from the fresh raw milk of
the carabao with different flavors that help to become more delicious and satisfying with everyone.

1.4.3 Uses of the Product

Our products are not only meant for satisfying our dear customer cravings in our milk products
but also to satisfy them with the look of its packaging. Since our business aim help the students of ASKI
Skills and Knowledge Institute Inc. to learn something about agricultural business.

In ASKI Skills and Knowledge Institute, Inc. as a family-oriented school, students are trained to
have a great values, respect and to have a better connection to other people as well as to treat others as
their family, especially to help people who are in needs. That is why we came up to build a dream to help
others and made a plan to make them into reality.

We are going to create a business which is made from milk products. It is a sweet snacks and
light products that can enjoy by every age. Base on psychological facts eating some sweets can lessen a
person’s stress. We are not just going to sell this product; our goal is to help the students learn useful
knowledge about agripreneurship so that they can apply it in the future if they want to try some business
that are related in agriculture.

The business organization wants to accomplish the following goals for sustainability and
credibility of the business to deliver an exquisite quality of goods to the consumer;

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 ASKI Skills and Knowledge Institute, Inc.
Talavera Agricultural and Social Enterprise Training Center (TASEC)
Brgy. Sampaloc, Talavera 3114, Nueva Ecija, Philippines

• To have socio-economic relationship that will provide to the development of the business.

• Continues product innovation

• Provide excellent customer service

• To make each and every person feel special by treating them a one of our delicious delicacies

• To have a sustainable growth for the business organization

• To improve leadership for the students who mainly drive the satisfaction of the consumer

• Provide greater benefits to the current students and the alumni students, and further develop unity to the
students that no one will be left out in achieving their dream

• To have residual waste management to avoid harmful impact causing to the destruction of the
environment.

Chapter II

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 ASKI Skills and Knowledge Institute, Inc.
Talavera Agricultural and Social Enterprise Training Center (TASEC)
Brgy. Sampaloc, Talavera 3114, Nueva Ecija, Philippines

MARKET STUDY

2.1 Market Description

Our Milk products are creamy delicacy maid to enjoyed by everyone. Because most of us
know that eating/drinking milk products are the best way to savor its creaminess not only for the
flavor but also for the nutrients that we can acquire by consuming one. The primary customers of
the said products are the students around the campus. Therefore, it is surely made affordable for
them.

As you notice, most of the target customer's ages are around 12 to 19, appropriate age to
be lured by sweet foods. But flavor itself is not enough, that’s why we choose to offer balance
product. Our goal is to provide nutritious milk products with good flavor.

Our business tends to produce milk products that the customer will seek for. As when the
business grows we tend to bring out other milk products that will surely like by our customers.

Chapter III

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 ASKI Skills and Knowledge Institute, Inc.
Talavera Agricultural and Social Enterprise Training Center (TASEC)
Brgy. Sampaloc, Talavera 3114, Nueva Ecija, Philippines

MARKETING ASPECT

3.1 Marketing Program

Different activities will be held by students to promote the products of the business to the
possible consumer. Those activities aim to develop the product name to the consumer to be
known in the market place. By these activities, the goal and objectives of the business will be
pursued by earning the attention of large amount of people who had different age and coming on
different places.

These marketing objectives are goals on strategic sales that fit the product strengths of
product and it is based on various characteristics of the product. One of the different marketing
programs will be followed according to the situations.

3.2 Product

ASKI-AusAid Agri Center will offer different delectable dairy products such: Pastillas,
Milk, Polvoron, and Quesong Puti. The said products will have dissimilar flavors that will
definitely enjoy eating these products.

3.3 Place

The ASKI-AusAid Agri Center will be rise beside the ASKI Skills and Knowledge
Institute, Incorporated which addressed from Purok 1 Sampaloc, Talavera, Nueva Ecija.

3.4 Promotion

The promotion is a way of promoting or marketing product to the consumer to gain their
interests in the product and be it sold to the market place. It is also a way of persuading people
through social media advertisement by consistently promoting the product to the people whose
been using social media for almost a day. Promotion can also be encouraging and motivating in
order to create a flattering impact and curiosity to the people that will leave something
remarkable and will lead to voluntarily introducing to the other who is still not availing it.

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 ASKI Skills and Knowledge Institute, Inc.
Talavera Agricultural and Social Enterprise Training Center (TASEC)
Brgy. Sampaloc, Talavera 3114, Nueva Ecija, Philippines

It is a matter of hard work and perseverance in continuous promoting the product to gain
the trust and to convince the customer to be a loyal buyer of goods in the market. Aside from
modern strategies which is social media there are still traditional marketing like giving
pamphlets to the mass and posting banner to inform them about the delicacies products available
in the market place. Through this kind of strategies it will create a good impression to the
possible consumer who loves eating leveled-up products.

Giving discount to the consumer in selected day might boost the credibility by serving a
good quality of sweets that will fit to the taste buds of the consumer to satisfy their cravings.
People nowadays were attracted to consume product when it is sale on market place through
discounts people will have thrifty saving and buy the other wants of them. They really consume
goods when it has red tag to a lot some money to other expenses.

Aside from giving discounts there are still other strategies that we can use like giving a
loyalty card which the products they buy will be counted and has an equivalent percentage that
they can use to avail the products on market place or have discount on it. In that way the
consumer will have the mindset that they are really able to save money or to a lot the percentage
they received to help students who went on ASKI Skills and Knowledge Institute, Incorporated
and not able to continue their journey. Through this strategy the business will gain profits to
sustain the products and improve the quality of business to attain all goals.

3.5 Management Team

Ley Anne Pale - President, an ABM student, who rule the whole organization and in-charge for
all paper works. She embodied the mission and vision of the organization, and also the one who
lead her subordinates.

Jolly Jane Java - Vice President, an ICT student, who is in-charge as the second in command
next to the president. She’s responsible to lead the organization when the president is not present.

Kristel Joy Valdez - Secretary, an ABM student, who is responsible in explaining, announcing
and writing all the events in a meeting. She will keep all the papers on behalf of the president.

CJ Paraiso - Treasurer, an ABM student, who is responsible in keeping the money, properties,
receipts and books of the organization. The one who’s in-charge in the cash and financial
statements of the business.

Board of Directors (Kristine Dequito, Alfred Joshua Cuevo, Jessey Andrei Aquino, Monica
Mamaed and Christine Joy Maniquiz) - they are the decision making body of the president.
They are the one who patronize and observe the operation of the business.

Coordinators (Richter Esteban, Rowena Rauza, Jesus Roque, Shayra, Arabela Villar and
Mark Jones Vicencio) - who helps and assist the board of directors

Jhon Vincent Genchez, Mary Rose Salagsag, Jaimelyn and Hannah Valdez – Alumni
students of ASKI Skills and Knowledege Institute, Inc., they are previous Cookery Students, and
trained by the PCC who are in-charge in making of the products.

3.6 Advisors

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 ASKI Skills and Knowledge Institute, Inc.
Talavera Agricultural and Social Enterprise Training Center (TASEC)
Brgy. Sampaloc, Talavera 3114, Nueva Ecija, Philippines

Ms. Jennifer Pajimna- Admin Manager

Ms. Cherry Dela Cruz- Business Creations Assistant

Ms, Mary Grace Austria- Cookery Teacher

Chapter IV

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 ASKI Skills and Knowledge Institute, Inc.
Talavera Agricultural and Social Enterprise Training Center (TASEC)
Brgy. Sampaloc, Talavera 3114, Nueva Ecija, Philippines

4.1 Product Design

Product design is a process of creating goods through continues innovative idea that lead to
the production of newly improved and good quality of fresh milk in the market. It creates an impact
to the consumer by the different variety of product and packaging that are added in the
manufacturing of the products.

Product Description
Pastillas De Leche Pastillas de leche are sweet and milky candies
that are usually served after meal.

Polvoron Polvoron is a  Filipino-style shortbread made of

toasted flour, powdered milk, sugar, and
butter. Sweet, buttery, and easy to customize
with different flavors, it’s a delicious snack or
dessert and great for gift giving, too.

Quesillong Puti Kesong puti is a soft, white cheese similar to

cottage cheese that is made from unskimmed
carabao’s milk, salt and Rennet or white
vinegar. It has a soft, close texture and slight
salty taste. 

Chocolate milk Chocolate milk is sweetened chocolate-

flavored milk. It can be made by mixing chocolate
syrup (or chocolate powder) with milk (from cows,
goats, soy, rice, etc.).

4.3 MANUFACTURING AND PROCEDURE

4.3.1 PASTILLAS DE LECHE

INGREDIENTS

• 2 cups powdered milk sifted

• 1 can 14 ounces condensed milk

• 1/2 cup granulated sugar sifted

Procedure:

 Place the condensed milk in a large mixing bowl.

 Gradually fold-in the powdered milk. The texture of the mixture will be similar to
dough once all the powdered milk is completely added.
 Scoop some of the mixture and mold into cylinders.
 Roll each molded cylindrical mixture on granulated sugar.
 Wrap in paper or cellophane.

4.3.2 POLVORON

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 ASKI Skills and Knowledge Institute, Inc.
Talavera Agricultural and Social Enterprise Training Center (TASEC)
Brgy. Sampaloc, Talavera 3114, Nueva Ecija, Philippines

INGREDIENTS

 2 cups flour
 1 cup full cream milk
 1 cup sugar
 1 cup butter, melted

Procedure:

 In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly
browned and aromatic. Remove from heat and allow to cool.
 In a bowl, whisk together toasted flour, powdered milk, and sugar until well-
combined. Add butter and continue to stir until well-combined.
 Transfer mixture into a flar baking dish and using a polvoron mold, shape into
solid cookies. Make sure mold is as compact as possible.
 Arrange in a single layer on a baking sheet and freeze until firm for about 30 mins.
 Wrap individually in cellophane or Japanese paper wrappers.

4.3.3 QUESILLONG PUTI (WHITE CHEESE)

INGRIDIENTS

 4 cups carabao's milk

 3/4 teaspoon salt
 1/4 cup cane vinegar
 2 teaspoons lemon juice
 Banana leaf, cut into 12×6- inch pieces and passed over an open flame

Procedure

 Place milk and salt in a double boiler over medium-low heat. Cook for 15 minutes, stirring
continuously with a sterilized spoon to prevent the mixture from boiling
 Remove from heat then add vinegar and lemon juice. Allow curds to form, mixing lightly.
Allow to cool and set for 1 hour.
 Line a strainers with a piece of cheesecloth, and set strainer over a mixing bowl. Once
mixture has cooled, pour into the lined strainer to drain the liquid from the mixture; discard
liquid. The curd is ready to use if you prefer creamy kesong puti. For firmer cheese, place a
clean, heavy object on top of the curds to drain more whey from the mixture.
 Place curds on a banana leaf and fold to wrap. Tie with kitchen twine or a long strip of
banana leaf. Place in a zip-top bag or covered container, and store in the refrigerator for up
to 1 week.

4.3.3 CHOCOLATE MILK

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 ASKI Skills and Knowledge Institute, Inc.
Talavera Agricultural and Social Enterprise Training Center (TASEC)
Brgy. Sampaloc, Talavera 3114, Nueva Ecija, Philippines

INGREDIENTS

 6 to 8 ounces of milk (any type)

 1 1/2 teaspoons unsweetened cocoa powder
 1 teaspoon powdered sugar

Procedure:

 Gather the ingredients.

 Pour the milk into the glass and slowly add cocoa powder while blending with an immersion
blender or spoon. An immersion blender works best because it reduces clumping of the
cocoa powder.
 Add powdered sugar until well blended.

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