Extension Industry Development Extension

Industry Development Extension (InDEx) Program

     The University believes that micro, small and medium (MSMEs) enterprises are the country’s driving force in economic development and generation of countryside employment. Through the InDEx Program, 141 microenterprises were assisted with technical consultancy and/or installation of equipment. Based on available data, the InDex Program abruptly increased the number of MSMEs assisted from year 2015 to 2017:

 UESO Graph 1

In terms of delivering the service, the Program became regional and national wide. Based on available data, the following provinces were served:

UESO Graph 2

To prove its immeasurable service, some of the micro and small enterprises engaged in profitable enterprises who assisted and adopted the process, technology and skill provided by TSU are as follows:

Name of Microenterprise Products Extension Services Provided Intervention Period Impact as of Year 2017
1. GOLDEN CROWN PETALS AND HERBS Royal Icing and Gum paste Cake Decorations Food Safety and Quality Assurance Technical Consultancy, Coaching, mentoring,  and Trainings 2015 -2017 Higher market demand and increased productivity by 20% facility and equipment upgrading, improved process and product quality.

 

Additional 10% manpower, employment generated in the community.

 

Acquisition of Food safety certification such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP).
2. RP Corpus Sales Enterprises Calamansi Concentrates and Ready to drink Juice Product Development, Food Safety and Quality Assurance Technical Consultancy, Coaching, mentoring,  and Trainings 2015 to present Facility and equipment upgrading, improved  process and product quality resulting in a wider market, increased productivity by 200%  and generated employment in the community.

 

Additional  Products offered  by the adoption of  improved processes and recipe of flavored calamansi ready to drink juice (turmeric, malungay, guyabano, carrot); puree and concentrates;

 

Acquisition of  FDA License to Operate
3. Calara’s Best Calamansi Concentrates and Ready to drink Juice Product Development, Food Safety and Quality Assurance Technical Consultancy, Coaching, mentoring,  and Trainings 2014-present Additional livelihood for the family   with the adoption of the recipe and process of calamnsi-tanglad; calamansi –strawberry; calamansi-mango ready to drink juice.

 

Provided employment in the community (4 additional man power).

Additional income from processing for the cooperative with the adoption of the improved recipe and process of Ready to Drink Calamansi Juice, Puree and Concentrates.
4. Potter’s Hand processed foods Various food condiments Food safety, Quality Control, FDA product registration,  technical consultancy   and Product label designs 2016-present Improved product quality, improved product label design and passed the FDA product registration, which resulted to a wider market for the products.
5. HRTC Peanut Butter Peanut Butter Product Development, Food Safety and Quality Assurance Technical Consultancy, Coaching, mentoring,  and Trainings 2016-present Adoption of GMP Compliant Food processing layout in preparation for its application of FDA License to operate.
6. Danilla Wines Bignay Wine Product Development, Food Safety and Quality Assurance Technical Consultancy, Coaching, mentoring,  and Trainings 2016-present Adoption of GMP Compliant Food processing layout in preparation for its application of FDA License to operate.
7. DAYTAOS NATIVE CAKES Native cakes and Fresh Lumpia Product Development, Food Safety and Quality Assurance Technical Consultancy, Coaching, mentoring,  and Trainings 2016-present Increase productivity and reduced waste  with the adoption of the following knowledge and technology transfer;
  1. Use of vacuum packaging for suman bulagta;
  2. Improved process and formulation for suman bulagta coconut sauce and fresh lumpia sauce that increase product shelf life from 3 days to 1 month.
  3. Application of pre-treatment for fresh vegetable for fresh lumpia to eliminate just in time and too early preparation of vegetables. Using the technology, advance preparation can be made without affecting the quality specifically the color and texture of the vegetables.

The support of other partner-agencies who collaborated with the TSU-ESO and made possible for the program to extend its service on the following requests as part of the national agenda:

Partner-Beneficiaries Services Requested from TSU-ESO
DTI-Tarlac Provided faculty expert as a speaker on Current Good Manufacturing Practices.
DTI-Bulacan Conducted seminar on Shared Service Facility Program and mentoring session on GMP Compliant Facility Layout under the SME Roving Academy Program.
DTI-Nueva Ecija Provided faculty expert as a speaker on Current Good Manufacturing Practices.
DTI-Aurora Provided faculty expert as a speaker on Cum Coaching and Mentoring on Business Improvement Plan under the Philippine Go Negosyo Mentor Me Program.
DOST-3 Provided faculty expert as consultant on Food Safety Program Implementation.
DAR-Bataan Conducted seminar-workshop on Sanitation Standard Operating Procedures for their beneficiaries.
OHSEC Provided technical assistance and seminar on Food Safety.

 

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Free Shelf Life Testing of RP Corpus’ Celemansi Juices.

 

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Consultancy on Sanitation Standard Operating Procedure in partnership with DAR (Bataan), DTI (Bataan) and DOST.

 

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Bulacan Micro-Enterprise attendees in the Seminar Cum Coaching and Mentoring on Quality Assurance System Development conducted by Dr. Lea B. Milan at Malolos Club Royale, Malolos, Bulacan.