TRAPPIST MONASTIC FOOD PRODUCTS

How the company started?Trappist Monastery belongs to the Order of the Cistercians of the Strict Observance (OCSO) wherein the monks live a contemplative way of life by following the Rule of St. Benedict, observing enclosure and silence, engage in manual labor and most importantly devoting themselves to reading and prayer.

In order to support themselves, they engage in agricultural works and processing of produce from locally grown fruits.

The monastery started with jams and jellies in 1974 with a small processing area made of bamboo.

Start of DOST InterventionsThe company was a beneficiary of DOST’s assistance in 1998 when they were provided with a fruit dryer through the Grants-in-Aid (GIA) program. Since then, the company has been a beneficiary of DOST programs and services including technology training, consultancy services and technology transfer.

Technical constraints faced by the company

Other constraints faced by the company were also addressed brought about by DOST S&T Interventions:

• Increasing market competition and demand for processed products.

• The need to improve product presentation and increase product awareness.

For jams and jellies production: For dried-mango production: For mango otap and

mango bars production:

Manual filling into bottles resulted to inconsistent product quality

Short shelf-life due to manual and inefficient sealing of bottles

Long drying time for air drying and unavailability of sunlight for

solar drying during rainy season

Inefficient and time consuming packing process

S&T Interventions of DOST• Upgrading of Food Processing and Packaging Technologies under SETUP ISSF

• Technology Training on (1) Use of Preservatives and Additives and (2) current Good Manufacturing Practices (cGMP)

• Technology Transfer on Ready-to-Drink Juices (Mango-Carrot, Mango Pineapple and Green Mango)

• Consultancy Services on Productivity Improvement, Cleaner Production and Energy Audit and Efficiency

• Packaging and Labeling Design Assistance

PHASE I PHASE II

• Stainless steel steam jacketed kettle• Filling Machine• Packaging Materials

• Form fill seal horizontal machine• Packaging Materials

IMPACT OF DOST INTERVENTIONS

Improved product packaging and labeling

Increase in total assets by 4,400% from

Php400,000.00 to Php18M

Increase in annual gross sales by 1,900% from

Php1M to Php20M

Improved product quality in terms of consistency

Increased shelf-life of jams from 6 months to 1 year

Production & commercialization of

sulfide-free dried mangoes

Reduced packing time from 8 hours to 2 hours

Increased production volume by 25% in 3 months

of operation

IMPACT TO THE COMMUNITY

Supported eight (8) microprocessors (sub-contractors) that employ forty (40) workers by acting as consolidator of

their specific products

Supported twenty (20) suppliers of packaging materials that employ two

hundred (200) workers

Backward integration for twelve (12) farmers of mangoes covering

40 hectares of mango plantation

Generated additional employment from five (5) to thirty-nine (39) workers

Skills development of the workers through the

consultancies availed

Supported the agricultural industry where additional

raw materials are sourced-out from

other local farmers

Particular Before After

Trappist Monastic Food Products: Before and After

Plant

Equipment

Product

THANK YOU