QUARTER 1

Chapter 1:
Meat and Poultry Processing

Overview:

This unit will introduce processing meat, poultry, fish, shellfish, fruits and vegetables to
you, the student and learner. To be a successful entrepreneur in the future, it is crucial that you
learn the kinds of meat and poultry, for instance, for processing, the various methods of
processing such the significance of marketing, packaging, and costing the processed produce or
product.

Objectives
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 The student demonstrates understanding of/on:
 The different cuts of meat
 The different market forms of meat and poultry
 Buying the right kind of meat and poultry
 Processing meat and poultry
 Marketing and packaging processed meat and poultry

Lesson 1: Kinds of Meat and Poultry for

Processing

Discussion
Meat is used to describe animal parts that are eaten as food. The
internal organs of a butchered animal are called offal. Meat is considered a perishable food. The
moist surface of meat is prone to bacteria contamination. Variety of meats, cured and uncured,
should be stored carefully.

Kinds of Meat
Meat is made up of muscle fibers connected with tissues and fats. It is 15 to 20 percent
protein, 50 to 70 percent water, a good source of vitamin B and trace amount of iron.
Meat is required to be inspected by an authorized inspector or veterinarian and be
declared fit for human consumption. The different classifications of meat are:
1. Pork from hog or pig
2. Veal from calves or young cattle
3. Beef from adult cow
4. Venison from deer
5. Carabeef from carabao
6. Chevon from goat
7. Lamb from young sheep
8. Mutton from adult sheep

Market FORMS of Meat

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 1. Fresh meat is a form of meat after slaughter that has not undergone chilling. It is usually
sold in public markets.
2. Chilled meat has been kept cold above freezing point within 24 hours after slaughter for
it to be sold in supermarkets and meat shops.
3. Frozen meat is meat stored in the freezer. It is sold in this appearance and is as hard as a
stone.
4. Cured or processed meat are meat products that have been cured with preservative agents.
Tocino, ham, and longanisa are cured or processed meat. Canned meats and other kinds
like rolled meat and meat pies are likewise included.

Characteristics of the Different Types of

Meat Cuts
1. Tender cuts are taken from animal parts that have less muscle activity and are plump, like
sirloin and tenderloin.
2. Less tender cuts are that come from the muscle parts most used by the animal, like hocks,
chuck and flank.
3. Tough cuts are cuts that necessitate longer cooking like bulalo.

Buying the Right Kind of Meat

A chef or cook should have the knowledge to buy the right kind of meat. Below are
reminders that a chef or cook keeps in mind when buying meat. Remember them also to help you
buy the right kind of meat.
1. Buy clean meat sold by those who observe good sanitation and hygiene. The meat
preparation area with the cutting boards and knives should be free from dirt and is
kept clean at all times.
2. Look for the inspected and stamped marks that ensure those are real meat from cows,
carabaos, and pigs, etc.
3. Be knowledgeable of the different cuts of meat for the different recipes to be
prepared.
4. Beef must be bright red in color with yellow fat. Pork must be light pink in color,
firm, and with white fat.
5. Meat should have a fresh smell and free from slime.
6. Buy frozen or refrigerated meats from those who have reliable refrigeration
equipment.
7. Meat should be properly wrapped with plastic bags or clean wrapping materials.

Poultry
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 Poultry refers to domestic birds such as chicken, duck (itik), goose, turkey, pigeon,
squab, and quail. Poultry provides a lot of protein, vitamin B, iron, phosphorus, and fat. Frozen
poultry has the same nutritive value as fresh poultry.

Types of Chicken and Poultry

1. A broiler or fryer is a young chicken whose meat is tender and soft and skin is smooth.
2. A roaster is usually four to six months old and chosen for grilling or roasting.
3. A stag is a male chicken less than ten months old.
4. A hen is a mature female chicken bred for more than ten months.
5. A cock or a rooster is a mature male chicken with rough skin and dark meat.
6. A jumbo chicken is considered large chicken if it weights about 4kg or more.
7. The Peking duck, which originated from China, is famous for its tenderness and delicious meat.
8. The duck or itik is available in many places in the Philippines. Its eggs are made into balut.

Market Forms of Poultry

1. Live poultry should have clear eyes. If a chicken is young, its feathers are small and its feet fine.
2. Whole poultry refers to poultry carcass from which feathers have been removed; the head, feet,
and innards are still intact.
3. Dressed poultry refers to poultry carcass from which feathers and innards have been removed.
The skin of dressed poultry should be smooth and yellowish and the breast must be plump with
no foul odor.
4. Choice cuts of poultry are poultry parts packed in a box or plastic and are usually frozen or
chilled. Examples are drumsticks, wings, necks, breasts, gizzards, and liver.

Key Points

 Meat and poultry are animal parts eaten as food.

 Meat and poultry are sold in different market forms for cooking.
 Good quality meat and poultry can be detected through the skin color, texture and odor or
smell.
 Meat cuts are classified as tender, less tender and tough.

Lesson 2: Methods of Processing Meat and Poultry

Processed meat is meat that has been preserved by methods such as canning, salting,
drying or smoking , chilling, freezing and curing.

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 Discussion

Ingredients in Meat Processing

Food additives are a mixture of concentrates added to food as a result of production and
processing. They are usually added in small and exact amounts to maintain and improve the
nutritional quality of the food, enhance its stability, and make it appetizing. Food additives
lengthen the storage life and, more importantly, aid in processing meat.
A. Food Additives
1. Preservatives are added to food to prevent the growth of bacteria, which are
instrumental to food spoilage. Examples of preservatives include the following:
 salt, sugar, and vinegar
 saltpeter (for curing)
 sulfur dioxide (anti-browning agent for fruits and vegetables)
 Benzoic acid (for fruit juices and jellies)

2. Emulsifiers are added to food to prevent separation of food ingredients like oil and
vinegar. Ordinarily, the two would not mix into one liquid. But when emulsified, they
transform into one liquid. Examples include:
 egg is an example of natural emulsifier
 lecithin, a fat found in soy and other food products
Some food emulsified are margarine, bread, and cakes.
3. Stabilizers are added to food to improve consistency and texture usually
polysaecharide food gums. Examples are guar gum, carrageenan, and gelatin used in
ice cream and other food products

B. Sugar is a sweet substance from sugarcane or sugar beet juice.

1. Refined sugar is sugar that has been purified of unwanted impurities.

2. Brown sugar consists of sugar crystals coated in molasses syrup.

C. Spices are taken from the seeds, stems, barks, fruits, and leaves of plants. Spices are very
pungent, aromatic, and flavorful. Cardamom, cinnamon, and cloves are examples.

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 D. Salt heightens the flavor of various food.
1. Rock salt is grayish in color. It is less refined than iodized salt.
When using rock salt for cooking, be sure it is food-grade.
2. Iodized salt is salt that has small amounts of iodine added.
3. Sea salt, which is distilled from sea waters, can be fine or coarsely ground.

E. Water gives a different texture to products. Water may be hard or soft. Hard water is
water that contains a high amount of dissolved minerals, such as magnesium and calcium.
Soft water is treated water, its minerals removed. Running or drinking water from an
indoor tap is tap water. There are distilled water and purified water, too.

Methods of Processing Meat and Poultry

1. Canning. This is a combination of heating to kill spoilage bacteria and inactivate
enzymes and sealing the food in an airtight container to prevent contamination. Processed
foods are subjected to high temperature to kill microorganisms.
2. Sun and Air Drying. This is when meat and poultry are sun dried or air dried to remove
moisture. Such action prevents the growth of molds and maintains the quality of the
product.
3. Salting and Curing. These are processing and preserving by using high salt concentration.
The salt holds back microorganisms and the action of enzymes.
Processed meat and poultry are seeped out of salt with
water before they are eaten or utilized.
The term curing means submersion of food products in
a solution of curing salts, such as when curing ham, bacon,
or corned beef.
4. Dehydration and Smoking. These were used in the olden times to remove moisture from
food. Dehydration uses artificially heated air with controlled conditions of temperature,
humidity, and airflow. Smoking is usually supplementary to salting and drying. Salt
lowers the moisture content of the product. In smoking, the product is placed close to the
fire and the food is cooked as well as saturated with smoke. Study the different
smokehouses used in the country.

Key Points
 Processed meat is meat preserved through different methods.
 Meat and poultry are usually processed by canning, curing, smoking and drying.

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  Ingredients essential in meat and poultry processing are food additives, salt, sugar, spices,
and water.

Lesson 3: Marketing and Packaging of Processed

Meat and Poultry Products

Packaging lengthens the shelf life of food. It also contributes in marketing processed
products by making them clean, attractive, and constantly sanitized. Moreover, packaging
defends the processed food from insects, damage, spoilage, and contamination by any
unacceptable materials.

Discussion

Different Packaging Materials and Their Qualities

1. Aluminum foil that is odorless and nontoxic

2. Glassine paper is made of wood fiber. It is able to control moisture and suitable for
frozen and smoked meat and to poultry.
3. Saran film is a thermoplastic resin and is used for vacuum sealing frozen food. It can
contract and adjust to the irregular shape of products.
4. Edible packages as in casing of sausages, frozen steaks
5. Laminated wrappings made from two or more combined materials
6. Polyethylene that shield the product against the loss or gain of moisture
7. Wooden boxes that protect the product from breakage and compression
8. Metal drums and pails
9. Some local packaging materials that can be used for food that requires immediate
cooking like banana leaves, palm leaves, coconut leaves, and bamboo sticks

Qualities of Good Packaging

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 1. It should be appropriate for the product.
2. It should maintain the freshness and appearance of the product.
3. It should be dead set against grease, bacteria, and insects and rodents.
4. It should be moisture resistant.
5. It should appear clean and safe.
6. It should protect the processed food from handling, transporting, and physical damage.

Considerations when Choosing Packaging Materials for Processed Meat and

Poultry
1. Product composition. Processed food differ in composition and texture; some are soft,
some have the tendency to gel at varied temperatures, and some let loose of fats or
grease.
2. Size and shape of the processed food. Packaging materials should match the size and
shape of the food to prevent damage from handling.
3. Odor and aroma of food. Certain processed food lose its aroma if not packaged properly.
The packaging materials should restrict the change of desirable odor and aroma into
unacceptable smell resulting in spoilage.
4. Appearance and color of food. Excessive light can cause discoloration. Choose packaging
materials that protect the product from strong lighting.
5. Aesthetic appearance. This includes appropriateness of design, color, and size.

Steps in Costing Processed Meat and Poultry

1. List all the ingredients used in the recipe.
2. Determine the cost of each ingredient.
3. Total the cost of the ingredients used and divide by the number of portion or yield of the
recipe. The result is the cost of each portion.
4. The cost of operation, packaging, and labor should be added to the cost per portion.
5. Decide on the markup percentage (profit) to arrive at the selling price per portion. If the
markup is 45 percent, you may follow this formula:
Selling Price=Cost per portion x percentage markup

Key Points
 The major function of packaging processed meat is to ensure complete protection
of the product, lengthen the shelf life, prevent contamination from
microorganisms, and control contact with air, light and heat that can result in
damage.

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 CHAPTER 2:
Fish and Shellfish Processing

Overview:

Fish and shellfish, like meat and poultry, are a part of the Filipinos’ daily meals. Hence,
wet markets around the country always teem with fresh fish and shellfish for the public’s
consumption. The kinds of fish and shellfish for processing is discussed in this chapter. The
different methods of processing, costing and marketing such are also tackled.
Lesson

Lesson 1: Kinds of Fish and Shellfish for Processing

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 Discussion

The two major categories of fish are finfish and shellfish. Finfish includes bangus,
bisugo, catfish, mudfish, tilapia, and other freshwater fish. The edible part of this kind of fish
which is the fleshy meat, is on either side of the vertebral skeleton. Most fishes are covered with
scales.
There are two groups of shellfish: the mollusks, such as oyster, clams and mussels and
the crustaceans, such as lobster, shrimps and crabs. Cephalopods such as squid and cuttlefish are
likewise classified as mollusks. Most shellfish are enclosed in shells.

Parts of a fish
The major parts of fish are:
1. Skin and fins
2. Muscle tissues with fats
3. Skeleton (skull, backbone and ribcage)
4. Viscera (organs and genital system)

Many fishes have about 90 percent muscle that is white or light and 10 percent muscle
that is dark. A high content of lipids, hemoglobin, and vitamins are found in the dark muscle,
which is located in the mid lateral line of the fish.

Nutritive Value of fish

Fish and shellfish are on a par with meat, eggs, chicken and other protein sources in terms
of nutrient content. Fish is healthy to eat because of fish oil that contains omega-3 fatty acids,
which is not usually present on other food. According to recent studies, omega-3 fatty acids
lower the risk of coronary heart illness in men and women. Fish also keeps the body weight
down due to its having low fat and low calorie, thus preventing obesity.
Fish is an excellent source of vitamins A and B, and minerals like iodine, selenium and
zinc. Shellfish like mussels and oysters, compared with meat, contain a higher amount of iron.
All shellfish have some carbohydrate in the form of glycogen.

Characteristics of fresh fish

The following are what characterizes fresh fish:

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 1. Eyes are bulging, clear, full and bright.
2. Gills are red and covered with clear slime.
3. Odor is seawater smell, not foul.
4. Flesh is firm and elastic.
5. Scales are complete, shiny and intact.
6. Color is bright and shiny.
7. Belly walls are undamaged.

Market forms of fish

It is important to know the characteristics of each market form
of fish:

1. Whole fish are sold in the market fresh and sometimes alive.
2. Dressed fish is whole but the entrails, scales, fins, and head are detached.
3. Butterfly fillet is done by slicing a whole fish lengthwise to remove its backbone and ribs.
4. Fillet is the boneless form of fish.
5. Steaks are slices cut horizontally from a large fish.
6. Fish sticks are cut evenly from large slabs of frozen fillets.

Characteristics of fresh Shellfish

Here are the characteristics of fresh shellfish:

1. Fresh shellfish like crabs, talangka, shrimps, and mussels must be marketed alive.
2. Fresh crabs must have strong and stiff joints. They must be heavy for their size.
3. Lobsters must be dark greenish brown in color with bright eyes. They must also be heavy
for their size.
4. Oysters must be tough and hard to open and their meat must be creamy in color.
5. Live clams are tightly closed but can be opened when cooked.
6. Fresh shrimps have intact heads. The meat must be stiff and without foul odor.

Market forms of Shellfish

The market forms of shellfish are as follows:

1. It is always best to market live shellfish such as clams, crabs, snails, oysters, and shrimps.
2. Whole shellfish are no longer alive but are served in their original form.
3. Shucked shellfish means the outer shell that covers the meat has been removed. Oysters,
scallops, and clams can be shucked.

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 4. Headless shellfish are shellfish marketed without heads, and they are usually exported.
Heads are removed to avoid bacterial spoilage.
5. Cooked shellfish are canned and exported. Shrimps, oysters, and crabs are the most
popular canned items.

Causes of fish Spoilage

All aquatic products spoil easily. The moment these aquatic products perish, their blood
circulation stops. Changes caused by enzymes, bacteria, and chemical action rapidly occur in
their muscles. The rate of spoilage differs from fish to fish.
1. Fatty fish spoil faster than bony fish.
2. Small fish decay faster than large fish.
3. Cold water fish spoil faster than warm water fish.

Spoilage by Bacteria
Bacteria are also present in the external slime, on the gills, and in the interiors of the fish
so there is a need to handle such with utmost sanitation to prevent bacteria contamination.
Immediately after the fish die, the bacteria they secrete attack the flesh through the skin, lining of
the cavity, or any cut in the flesh. Hence, cleanliness is a must in the handling and processing of
fish. Disinfection is likewise required.

Spoilage by Chemical Action

This is another cause of fish spoilage. The most common chemical action that causes
spoilage is when oxygen in the air attack unsaturated oils in fish causing rancidity.

Key Points
 Fish is rich in protein and minerals that are on par with meat and poultry.
 Fresh fish is characterized by clear, bright eyes, with intact scales, firm and elastic
flesh and with fresh, slime odor.
 Fresh shellfish can be generally detected by their firm shells, heavy weight, intact
heads and legs, and tightly closed coverings.

Lesson 2: Methods of Processing Fish and Shellfish

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 Discussion

The Philippines is surrounded by fishing grounds. The fishing business supports a great
number in the country's populace by providing livelihood opportunities. Fish has become one of
the leading products for export.
Fisherfolks often enjoy an abundant catch. Nonetheless, such catch,
especially if intended for business, needs to be processed and preserved immediately for fresh
fish spoil easily. Processed fish products serve as alternative to fresh fish if the supply of the
latter is scarce. Fish processing involves accurate steps and procedures to maintain, if not
improve, the quality of fish products. Freezing, smoking, drying, curing, and canning are five
methods of processing fish and shellfish.
1. Freezing is the simplest and the most natural way of preserving fish. Here are some steps
that should be followed:
a. Select fresh fish for freezing.
b. If the fish is small like dilis, wash and freeze it right away.
If the fish is large like bangus, remove scales and entrails, then trim fins and wash
c. Wrap fish in a plastic wrap or put it in a properly labeled container (name and date).
d. Freeze immediately.
2. Smoking is a slow way of broiling. It has very little preservative action but it adds a
distinctive flavor. In this process, the fish is placed near a fire where it is cooked and
saturated with smoke. Smoked products are quite flavorful and juicy, but they have a
short shelf life unless they are kept in the refrigerator.
3. Drying or dehydration method is one of the most popular techniques in processing fish. It
is the removal of moisture from the fish to make it less perishable. Fish is dried in the sun
or dehydrated by a mechanical device like the solar dryer. This method has these
advantages:
o Dried fish requires less storage space than other types of fish.
o Dried fish weighs much less than the equivalent amount of canned products.
o Fish can be preserved without the addition of sugar or any other preserving
agents.
4. Fish curing involves the addition of ingredients such as salt, sugar, and some
preservatives or additives. Salt and sugar dehydrate the tissue and therefore inactivate the
spoilage of fish. Curing fish lengthens the shelf life and at the same time develops cured
color and flavor in fish. Here are two recipes in curing fish.
5. Canning involves the even heating of food in tin or glass containers and hermetically
sealing canisters. The instructions below make canning successful.

Key Points

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  Fish processing lengthens shelf life, thus improving the quality of fish in terms of
freshness and flavor.
 Fish processing is one of the most flourishing businesses at present. It provides a
means of livelihood to fish vendors and fisherfolks.

Lesson 3: Cost of Production and Marketing of

Processed Fish

Discussion

There are two types of expenses that a business must meet after
its establishment: production cost and operating expenses. Production
cost refers to the cost of actual materials or ingredients and labor used
in producing goods or products. Operating expenses, on the other hand,
refer to additional costs that cover the basic operation of the rest of the
business. Another name for operating expenses is overhead expenses.
These include salaries, promotions, utilities, and other supplies.

Marketing the Product

An entrepreneur must identify and study the nature of his or her business product's target
market. He or she should develop a new market for a new or different product. He or she must be
able to choose markets with no obstacles and problems for the success of his or her business. A
business will most likely flourish if the entrepreneur understands the needs of the target
customers or the target market.

Marketing Techniques
If the target market has been identified, the major goal is to motivate and persuade the
customers to buy the product. The following techniques will help market the product:
1. Offering a good quality product
2. Packaging the product attractively
3. Selling the product at an affordable price (e.g., two for the
price of one sales tactic)
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 4. Ensuring that a food product has a satisfying taste-delicious
and well-blended

Marketing Tools
An entrepreneur should try to differentiate his or her product from other competitors to
attract customers. The marketing tools that will help him or her include the following:
1. Posters, flyers, and brochures
2. Calling cards or business cards (People who are interested in a
certain product can easily communicate with the entrepreneur through the latter's calling
or business card. The card must have the business name, phone number, and/or logo on
it.)
3. Sponsoring events (e.g., free taste, food exhibits, free samples)
4. Networking
5. Word of mouth
6. Media (e.g., newspapers, radio, television)
7. Advertising on websites and/or blogs (An entrepreneur can create his or her website or
blog.)
8. Telephone sales

Key Points
 The two types of expenses in business are production cost, which includes cost of
materials and labor, and operating expenses, which include salaries, utilities, promotions,
rent, loans, etc.
 Pricing the product can be made simple or complicated. Many approaches are done to
price a product. The essentials are the operating cost, the production cost, and the profit.
 The nature of the market, marketing techniques, and adoption of some marketing appeals
ensure success in selling products.

CHAPTER 3:
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 Fruit and Vegetable Processing

Overview:
The Philippines is home to a cornucopia of fruits and vegetables, many of which are
available year round. Those that are seasonal produce, nonetheless, can likewise be year round
when they are processed. The act of processing fruits and vegetables not only largely helps in
making them available throughout the year but also ensures the prevention of fruit and vegetable
spoilage.
.

Lesson 1: Production of Processed Fruits and

Vegetables

Discussion

The Philippines, being in the tropics, has soil well suited for growing
fruits and vegetables. Filipinos eat raw fruits and some vegetables,
such as lettuce. They also use fruits and vegetables as part of a meat
or fish dish.
Various kinds of fruits and vegetables require various climatic
conditions. For instance, some vegetables thrive at colder areas like
cabbages, carrots, and beans. Moreover, more vegetables are harvested
during the first half of the year because of the cool and dry weather.
What follows is a table indicating the country's seasonal fruit produce.
Table 1 is an update of an adapted page in Sonia de Leon's Preservation
of Philippine Foods manual (1982). It will help you identify which

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fruits are in season when buying at the neighborhood wet markets or
supermarkets inside malls.

The Importance of Fruit and Vegetables Processing

The processing of fruits and vegetables have provided a means of
livelihood for many Filipinos, especially the homemakers. This means of livelihood
somehow improves their quality of life and aids in the economic growth of the
country. Processed fruits and vegetables offer convenience in terms of availability and waste
disposal. Processed fruits and vegetables, such as canned tomatoes, pineapples, and pimientos,
lessen the time required in preparing a meal because of the ready ingredients.
Because of these contributions, fruits and vegetables should be
carefully processed and/or preserved to prevent spoilage leading to
their becoming a health hazard.
The eating quality of fruits and vegetables do not last long. Fruits
and vegetables tend to spoil easily and eventually lose their flavor, color,
and nutritive value. Through processing, wastage can be reduced for/
and fruits and vegetables do not spoil and deteriorate fast but retain
their best flavor, color, texture, and nutrient content.

Causes of Fruit and Vegetable Spoilage

It is basic knowledge that natural foods are perishable because they are
biological materials and are a great source of all enzymes. Molds, yeasts, and bacteria are found
everywhere. Food like fruits and vegetables are exposed to such. When conditions are favorable,
these spoilage agents develop and multiply in fruits and vegetables, which manifest in changes in
appearance, flavor, and texture of such food.

Chemicals can likewise cause fruits and vegetable spoilage. The evidence of white or
grayish powder, for example, shows that vegetables have been sprayed with chemicals and may
be present around the stems of fruits and at the leaves and stems of some vegetables like
cabbage, cauliflower, celery, and lettuce. These vegetables must be washed thoroughly before
cooking or processing.

Indeed, fruits and vegetables age and change in quality. From the
moment they are harvested, they go into decline. You have to know
these tips in selecting fruits and vegetables for you to make an informed
decision when buying produce from the neighborhood wet market or
grocery store.

How to Prevent Spoilage in Pickles

Some ways of preventing spoilage in pickles are the following:
1. Wash fruits and vegetables adequately enough.
2. Use sanitized utensils and equipment.

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 3. Ensure suitable concentration of brine.
4. Control scum (yeasts and molds) formation; scum should be removed often.
5. Cover the jar/s with plastic to control formation of scum.
6. Preserve pickles by proper pasteurization-it lengthens the shelf life of pickles.
7. Make sure vegetables and fruits are immersed in the brine at all times.

C. Canning is preserving food by heating it in can or glass containers evenly and hermetically
sealing such. Canning fruits and vegetables in water has helped make the preparation of delicious
and nutritious meals very convenient.
Fruits and vegetables may be canned through the hot pack, cold pack, and open-kettle
methods.
1. In the hot pack method, the fruit is heated in syrup, water, or steam before being packed.
The mixture should be close to the boiling point before putting into glass jars or cans.
2. In the cold pack method, the raw fruit is placed into containers then it is covered with hot
liquid syrup, water, or extracted juice. Raw fruits should be packed tightly to allow
shrinkage.
3. The open-kettle method is done by placing hot food in sterilized bottles or containers and
sealing without further processing.
If you are using glass jars to can fruits and vegetables, slide the blade of a knife or rubber
spatula down the sides of the jar to remove air bubbles. When cans are used, heat the filled open
cans. The temperature must be at least 75°C when the cans are sealed; exhausting makes the
trapped air escape.

Key Points
 Sugar preservation is cooking food like fruits and vegetables gradually with sugar. Jams,
jellies, fruit preserves, candied or glazed fruits are examples of food that underwent sugar
preservation.
 Fermentation is the anaerobic oxidation of carbohydrates by microbial enzymes. Cheese,
bread, soy sauce, vinegar, beer, and wine undergo fermentation.

Lesson 3: Cost of Production and Marketing of

Processed Fruits and Vegetables

Discussion
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 Marketing refers to the building up of a demand, finding of potential buyers, and
transacting or negotiating the product price and terms of sale. Moreover, marketing or selling is
an activity directed at satisfying the buyers' needs and wants through an exchange process.
Remember that in the production and marketing of processed fruits and vegetables, the
two types of expenses, production cost and operating expenses, discussed in the previous chapter
apply.

Factors in Marketing Products

There are factors that affect marketing products, which are processed fruits and
vegetables in this case. The factors are as follows:
1. Establishing or Initiating a Demand
This can be done through the newspaper, television, radio, billboard, and flyer. An
entrepreneur should be persuasive enough in making customers buy his or her products.
2. Searching for Customers
An entrepreneur who sells products must reach out to customers. This means working
hard to locate a good market. This can be done through posting on the Internet, creating
websites for the products, hiring salespersons, and calling possible customers.
3. Negotiating the Price and Terms
In marketing, an entrepreneur must constantly discuss the time of payment, the person
who will pay for the delivery and the delivery schedule.

Importance of Marketing
The success of every entrepreneur is dependent on his or her ability
to sell. Selling is important for the following reasons:

1. It helps obtain the needed cash immediately.

2. It introduces a new product to the market.
3. It aids in exposing and promoting the product.
4. It benefits the business by gaining more profit.

Pricing the Processed Fruits and Vegetables

The success of business transactions depends on the willingness of

customers to buy products at the assigned price and on the willingness
of sellers to sell the products at the same price.

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 The net income a business earns after covering all expenses is called profit. There are a
number of methods an entrepreneur can adopt for pricing his or her product. Some are
complicated, others are a simple doubling of the product's cost of materials and labor. Another
method is finding out competitor prices for the same product and trying to lessen the obtained
prices to arrive at a price for the entrepreneur's own product. There should be a close relationship
between price, cost, and expenses and the amount of profit. The entrepreneur should consider a
realistic profit based on the market prices that can be charged. The method below can be used:

Packaging Processed Fruits and Vegetables

Any type of packaging is dependent on the form, texture, and nature of the product. Some
packaging criteria that should be considered are the following:

1. Protection. The packaging should protect the product from where it came from to its
destination, the distribution scheme that it undergoes, and the time or duration the
protection is required. Packaging materials must act as a fence for unwanted
contaminants. One of the causes of product deterioration is moisture or water. The
moistening or watering of a product may happen during its distribution and transport.
Moreover, many products can be affected by acquiring external odors while being
transported or stored.
2. Durability. Packaging materials must withstand the distribution stresses that may be
encountered. These distribution stresses include incorrect stacking, dropping the package
that can cause leakage of the processed product, and abrasion of the surface of the
package that can cause inlets for moisture spoiling the product.
3. Exterior Appearance. If an entrepreneur wants to get the attention of the customers, he or
she should make sure that the packaging is attractive and represents the products' identity.
The packaging should clearly give information about the ingredients and display the
product's price. The
appearance should motivate the customer to buy the product.
4. Disposability. The disposal of packaging should adhere to the rules on waste disposal.
The use of impractical and useless resources must be lessened to a great extent. Waste
reduction must be the top priority of the entrepreneur when it comes to the choice of
packaging.
5. Cost. Packaging should always offer a minimum overall cost to the seller. Nonetheless,
the seller, considering the cost of packaging to be kept at minimum, should make sure
that the required functions of packaging are present or the business may incur losses.

Vacuum Packaging
Food maintains freshness and flavor three to five times longer
when vacuum packaged.

In vacuum packaging, air is removed from the package. The package

is then hermetically sealed to maintain the vacuum. Moist foods like
cured meat, smoked fish, and fresh vegetables and fruits are suitable

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for this kind of packaging.

Advantages of Vacuum Packaging

Vacuum packaging offers several advantages. They are listed below.

1. Vacuum packaging protects the product from bacteria and growth

of fungi, hence lessening the occurrence of food borne illnesses.
2. It prevents spoilage or deterioration in flavor and texture of the product.
3. It prevents "freezer burn" that can lead to unpleasant changes in flavor and texture.
4. It reduces the amount of food wastes that need to be discarded.
5. It permits for proper portioning and control of food quantities served, used, or eaten.
6. It helps extend the shelf life of a product.

Remember that vacuum packaging is still not a substitute for

canning and dehydration, but it will be good to consider it since vacuum
packed foods taste fresh and last long.

Key Points
 Marketing or selling refers to the building up of a demand, finding of a potential buyer,
and transacting or negotiating the product price and terms of sale.
 There are varied formulas in pricing a product. An entrepreneur may adopt what is the
most appropriate for his or her product.
 A profit is the net income that a business earns after covering all expenses.
 Some of packaging criteria are appearance, disposability, durability, protection, and cost.
 Vacuum packaging is an airless kind of packaging that protects a product from bacteria
and growth of fungi. It allows a product to be preserved for a longer period of time. It is
done by removing oxygen to offer a safe environment for the food product.

Lesson 3:

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 References

Books

Bayquen, C.V. Industrial Chemical Processes-Food [Link]: UST Publishing House,

2006
Brown, Bobbi. Bobbi Brown Beauty Evolution. New York: Harper Collins Publishers, Inc., 2002
Cairns, Shirly and Margaret McBride. Bookkeeping: A Practical Approach. New York:
McGraw-Hill, 1998.

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