Chapter III

Introduction
The Technical aspect is the discussion of the basic and operation flow of the
project. The technical aspect is one of the essentials of this study because this factor
responds to the technicalities and basic structure of the proposed study. This includes
the list of equipments, materials, structure plan and also the source of the supplies use
in the proposed project. Business plans, promotion strategies, utilities, facilities, layout
designs and location includes in this chapter.
Parameters and Location
The Pichi Perfect will be located at Blk49, Lot8, Phase3, Area1 Dagat-dagatan
road, Barangay Longos., Malabon City. The place was commercialized because it is
allocated in front of City of Malabon University (CMU), near residences and other
schools.

TECHNICAL ASSISTANCE

Type of Assistance

Name of Office

Address

Historical Information

Registrars Office,
CMU

PampanoRd.cor.
Maya-maya St. Brgy.
Longos, Malabon City

Historical Information

City Planning
Department

3rd Floor, Malabon City

Hall

Locational Clearance

Local Zoning
Administration

3rdFloor,Malabon City
Hall

For the registration of Barangay Hall

the Business

Barangay Longos,
Malabon City

Permit to Operate

Business Permit and

License Office

3rd Floor, Malabon City

Hall

Health and Sanitation

Services

City Health Department 4th Floor,Malabon City

Hall

LEGAL REQUIREMENTS:
Before the start of business operational activities there is a need to comply
with the following requirements;

BUSINESS PERMIT
Business must be applied with the business licensing office at the

city/municipal hall of the locality of the business. Initially, assessment is based on the
reported capitalization of the business entity to be put up. Prior to the application, the
business must possess an approved permit from DTI.

BARANGAY CLEARANCE
The business establishment will secure a Barangay clearance as part of

its social responsibility. This can also make the immediate community aware of the
existence of the business. This promotes and facilitates community involvement.

SANITARY CERTIFICATE
The Revenue Office in Segregates and Garbage Disposal will issue a

sanitary permit. It is given to the establishment whenever sanitation system is found to

be in accordance with the existing sanitation law.

COMMUNITY TAX
All business entities are required to pay Community Tax in the amount of

Php 500.00 for non-operating establishment.

Vicinity Map/ Location

Public Schools

Food Store

Buses

Health Center

Gasoline Station

Banks

Pichi Perfect Store

Assumption for the Location

The location of the proposed business is located at Blk 49, Lot8, Phase3, Area1
Dagat-dagatan road Pampano St. Brgy. Longos, Malabon City. It was the chosen area
because it is near in the target market which in our case is the City of Malabon
University Students and certain percentage of population in Brgy. Longos.

WORK ATTIRE
Salespersons should wear white t-shirts and pants as their proper attire. They
are required to wear apron and hairnet for sanitation purposes.

Clean

Jeans

Apron
Hairnet

Plastic Gloves

BUSINESS NAME, LOGO AND TAGLINE

Shirt

The business was named PICHI PERFECT It is because of the innovation of a

product from a simple delicacies called PICHI PICHI transformed into a flavored pichipichi. Its perfect pichi-pichi that has a lot of variety of flavor wherein a customer can
satisfy their taste and preference.
The combination of Cassava and flavorings such as Chocolate, Langka, Pandan,
Ube and Strawberry blend into perfection.
The Tagline that we decided to use PERFECT SA LASA, PERFECT SA
HALAGA. The perfect combination of varieties of flavor to the cassava that bring the
full satisfaction of our taste buds and also despite the quality taste of product. It is
affordable that suits to the budget of the customer.
LOGO of PICHI PERFECT

Promotion of Our Business

Objectives
The main objective of technical feasibility study is to determine whether a certain
plan of action is feasible. A technical feasibility assessment should be applied to all
project being considered in order to better understand if the project can be done
technically and whether it can be done here and now. Moreover, the early stages of
technical analysis will help identify areas of strengths and weakness in the proposed
business so that the owner/manager know where to direct further thought planning,
resources or assistance.

SUPPLIERS

SUPPLIERS

ADDRESS

CONTACT NO.

Abenson,

Circumferential Road 4

287-04-78/ 0344

MalabonCitisquare

Letre, Malabon City

Divisoria

Ilaya, Divisoria

None

Handy Man,

Circumferential Road 4

None

MalabonCitisquare

Letre, Malabon City

Ingredients

RAW MATERIALS
Quantity

Cassava (KamotengKahoy) (1 kg)

5
4

Unit cost

25.00
55.00

Price

Php125.00

Php220.00

White Sugar (1 kg)

Margarine (1/4 kg)

5.00

Php5.00

Flavorings- Syrup:

65.00
Php65.00

Ube (20 ml)

55.00

Php55.00

Strawberry (20 ml)

120.00

Php120.00

Chocolate (350 ml)

Php40.00
1

40.00

Pandan (20 ml)

Php55.00

Lanka (20 ml)

55.00

Adds on:

Cheese (440 grams)

2
3

125.00
25.00

Php250.00

Php75.00
Shredded Coconut(Niyog)

Nuts (1 kg)

100.00

Total

KITCHEN UTENSILS
Quantity
Unit cost

Php100.00
Php 1,110.00

Price

30.00

Php30.00

20.00

Php20.00

Cassava Grater

Cheese Grater

35.00

Php35.00

180.00

Php 180.00

400.00

Php400.00

1 set

P66.00

Php66.00

Spatula

Mixing Bowl

Steamer

Pichi-pichiSizer
Total

Php 731.00

Description for Kitchen Utensils

Cheese Grater- is a kitchen utensil used to grate foods into fine pieces. It was invented
by Franois Boullier in the 1540s.
Spatula- is a small implement with a broad, flat, flexible blade used to mix, spread and
lift materials including foods, drugs, plaster and paints.
Mixing Bowl- is a Cooking bowl used for mixing of ingredients.
Streamer- is a small kitchen appliance used to cook or prepare various foods
with steam heat by means of holding the food in a sealed vessel that limits the escape
of air or liquids below a preset pressure. This manner of cooking is called steaming.
Pichi-pichi sizer- a kitchen utensil used to get the shape of pichi-pichi.

EQUIPMENT
Description

Quantit

Equipment

Cost
y

Standard

Automatic ignition
Single cast iron burner
Stainless top and front
Reversible trivet
Removable drip pan
290mm x 395mm x 130mm

Php768.00

Php1,150.00

Php1,200.00

Gas Stove
Sanyo- (S1855BP (S))

Refrigerator

5.6 CF Single door

160 L capacity
1 door direct cool
Freezer with see through

door
Gross weight (kg) : 32 kg
Dimensions (wxdxh) mm:
540x592x1175

Shellane 11 kgs.

LPG Tank

Dowell-(DF TF 716)

16 desk fan
Oscillating motion
Reliable motor
Thermal fuse protected
5-blade fan
Color may varies depending

Php898.00

on available stock
Electric Fan

Total

Php 4,016.00

Description for Equipment

Stove - is a cooker/stove which uses natural gas, propane, butane, liquefied petroleum
gas or other flammable gas as a fuel source. Most modern stoves come in a unit with
built-in extractor hoods.
Refrigerator - is a common household appliance that consists of a thermally
insulated compartment and a heat pump (mechanical, electronic, or chemical) that
transfers heat from the inside of the fridge to its external environment so that the inside
of the fridge is cooled to a temperature below the ambient temperature of the room.
Refrigeration is an essential food storage technique in developed countries. The lower
temperature lowers the reproduction rate of bacteria, so the refrigerator reduces the rate
of spoilage.
LPG Tank - for cooking purpose
Electric fan - is a machine used to create flow within a fluid, typically a gas such asair.

OTHER EQUIPMENT
Quantity
Unit cost

Tras

Unit cost

125.00

Php125.00

60.00

Php60.00

50.00

Php50.00

h Can

Broom Stick

Dust Pan
Total

Description for Other Equipment:

Php235.00

Trashcan - is a container for temporarily storing waste, and is usually made out
of metal or plastic.
Broom Stick - is a cleaning tool consisting of stiff fibers attached to, and roughly
parallel to, a cylindrical handle, the broomstick. It is thus a variety of brush with a long
handle. It is commonly used in combination with a dustpan.
Dustpan - may appear to be a type of flat scoop. It is often hand held for home use, but
industrial and commercial enterprises often use a hingedvariety on the end of a stick to
prevent the user from constantly stooping to use it.

MISCELLANEOUS SUPPLIES
Quantity

Unit cost

Price

200

25.00

Php25.00

7.00

Php28.00

Plastic Bag

Paper Napkin

63.00

Php63.00

8.00

Php16.00

50

1.00

Php50.00

3.00

Php9.00

6.00

Php30.00

Garbage Bag

Tooth pick

Styrofoam

Rugs

Banana Leaves
Total

Php 221.00

Description for Miscellaneous supplies

Plastic bag - are used for containing and transporting goods such as foods, produce,
powders, ice, magazines, chemicals and waste.
Paper napkin - is a rectangle of cloth used at the table for wiping the mouth and fingers
while eating. It is usually small and folded sometimes in intricate designs and shapes.
Garbage bag - is a disposable bag used to contain rubbish (British English) or trash
(American English). Such bags are useful to line the insides of waste containers to
prevent the insides of the receptacle from becoming coated in waste material. Most
bags these days are made out of plastic, and are typically green or black in color.
Tooth pick - is a small stick of wood, plastic, bamboo, metal, bone or other substance
used to remove detritus from the teeth, usually after a meal. A toothpick usually has one
or two sharp ends to insert between teeth.
Styrofoam - is a trademarked brand of closed-cell extruded polystyrene foam currently
made for thermal insulation and craft applications.
Rugs - is a textile floor covering consisting of an upper layer of "pile" attached to a
backing. The pile is generally either made from wool or a manmade fiber such
as polypropylene, nylon or polyester and usually consists of twisted tufts which are often
heat-treated to maintain their structure.
Banana Leaves - have a wide range of applications because they are large, flexible,
waterproof and decorative. They are used for cooking, wrapping and food serving in a
wide range of cuisines of tropical and subtropical areas.

FURNITURE AND FIXTURE

Quantity

Unit cost

Price

230.00

Php230.00

60.00

Monoblock chair

Fluorescent lamp
Total

Php250.00

Php 480.00

Description for Furniture and fixture

Monoblock chair - chair is a lightweight stackable polypropylene chair, often described
as the world's most common plastic chair.

Fluorescent lamp - is a low pressure mercury-vapor gas-discharge lamp that

uses fluorescence to produce visible light. An electric current in the
gas excites mercury vapor which produces short-wave ultraviolet light that then causes
a phosphor coating on the inside of the bulb to glow.

HISTORY, HEALTH and NUTRITION of the Product

CASSAVA
- Cassava or yuca is a nutty flavored, starchy tuber of the spurge family
(Euphorbiaceous) from the South-American origin. Its sweet crunchy underground tuber
is a popular edible root since centuries in many parts of Africa, Asia and South American
indigenous people. Together with other tropical roots and starch-rich foods like yam,

taro, plantains, potato, etc., it too is an indispensable part of carbohydrate diet of

millions of inhabitants living in these regions.
Some of the common names include manioc, or mandioca in Brazil, manihot,
tapioca and yuca. Scientific name: Manihotesculenta (Crantz).
The cassava is a perennial plant that grows best under tropical, moist, fertile,
well-drained soils. Completely grown plant reaches to a height of about 2-4 m. Under
the cultivation fields; cut-stem sections are planted just as in sugarcanes. After about 810 months of plantation, long, globular roots or tubers radiate from the stem just
underneath the soil surface up to a depth of 2-4 feet.
Each tuber weighs one to several pounds depending up on the cultivar type and
feature gray-brown, rough woody textured skin. Its flesh features white color starch rich
sweet-flavored meat that should be eaten only after cooking.
HEALTH BENEFITS OF CASSAVA
Cassava has nearly twice the calories than potatoes, perhaps highest for any
tropical starch rich tubers and roots. 100 g root provides 160 calories. Their calorie
mainly comes from sucrose forming the bulk of the sugars in tubers, accounting for
more than 69% of the total sugars. Complex sugar amylose is another major
carbohydrate source (16-17%).
Cassava is very low in fats and protein than in cereals and pulses. Nonetheless,
it has more protein than that of other tropical food sources like yam, potato, plantains,
etc.
As in other roots and tubers, cassava too is free from gluten. Gluten-free starch
is used in special food preparations for celiac disease patients.

Young tender cassava (yuca) leaves are a good source of dietary proteins and
vitamin K. Vitamin-K has a potential role in bone mass building by promoting
osteotrophic activity in the bones. It also has established role in the treatment of
Alzheimer's disease patients by limiting neuronal damage in the brain.
Cassava is a moderate source of some of the valuable B-complex group of
vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic
acid.
The root is the chief source of some important minerals like zinc, magnesium,
copper, iron, and manganese for many inhabitants in the tropical belts. In addition, it has
adequate amounts of potassium (271 mg per 100g or 6% of RDA). Potassium is an
important component of cell and body fluids that help regulate heart rate and blood
pressure.

SUGAR
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates,
many of which are used in food. They are carbohydrates, composed of carbon,
hydrogen, and oxygen. There are various types of sugar derived from different sources.
Simple sugars are called monosaccharides and include glucose (also known as
dextrose), fructose and galactose. The table or granulated sugar most customarily used

as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and
glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are
called oligosaccharides. Chemically-different substances may also have a sweet taste,
but are not classified as sugars. Some are used as lower-calorie food substitutes for
sugar described as artificial sweeteners.
Sugars are found in the tissues of most plants, but are only present in sufficient
concentrations for efficient extraction in sugarcane and sugar beet.[citation needed]
Sugarcane is any of several species of giant grass in the genus Saccharin that have
been cultivated in tropical climates in South Asia and Southeast Asia since ancient
times. A great expansion in its production took place in the 18th century with the layout
of sugar plantations in the West Indies and Americas. This was the first time that sugar
become available to the common people who previously had to rely on honey to
sweeten foods. Sugar beet, a cultivated variety of Beta vulgaris, is grown as a root crop
in cooler climates and became a major source of sugar in the 19th century when
methods for extracting the sugar became available. Sugar production and trade have
changed the course of human history in many ways. It influenced the formation of
colonies, the perpetuation of slavery, the transition to indentured labor, the migration of
peoples, wars between sugar trade-controlling nations in the 19th century, and the
ethnic composition and political structure of the new world.
The world produced about 168 million tons of sugar in 2011. The average person
consumes about 24 kilograms of sugar each year (33.1 kg in industrialized countries),
equivalent to over 260 food calories per person, per day.
Since the latter part of the twentieth century, it has been questioned whether a
diet high in sugars, especially refined sugars, is good for human health. Sugar has been

linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of
diabetes, cardiovascular disease, dementia, macular degeneration, and tooth decay.
Numerous studies have been undertaken to try to clarify the position, but with varying
results, mainly because of the difficulty of finding populations for use as controls that do
not consume, or are largely free of any sugar consumption.

HEALTH BENEFITS OF SUGAR

Today an average person consumes around 24 kilograms of sugar each year
(9kg more in industrializes countries), and because of that many scientific studies tried
to examine positive and negative effects of this popular food substance. In all of their
findings, some effects could be tested and proven to be true, but many were left
inconclusive and unfinished. With that thing said, benefits of sugar are much easier to
prove than harmful effects.
Sugar can have many positive effects on your life and metabolism. Here they are:

Calorie content
Since total calorie intake is what will impact body fat levels and weight gain, its the first
factor to assess when comparing two foods. Both fructose and sugar are forms of
carbohydrate, and contain four calories per gram consumed. Both also lack dietary fiber,
(which goes partially undigested through the body) and are generally lacking in

nutritious value. There are not many health benefits of sugar or fructose here. Sugar
and high-fructose corn syrup are both composed of glucose and fructose; the only
difference is that high-fructose corn syrup has a higher degree of fructose in it by about
5 percent.
Impact on insulin and blood glucose levels
While total calorie content is important, its not the entire story. Different nutrients also
have varying impacts on how we feel after we consume them, and that can impact how
much we eat at mealtime.
Fructose wins the race when it comes to blood glucose levels, as its sent to the liver
after consumption and has minimal impacts on insulin and blood sugar levels. This
makes it a better option if you want to avoid the highs and lows typically associated with
foods that contain pure glucose. Sugar, while composed of partial fructose, will still send
the glucose straight to the blood, causing insulin levels to increase while you experience
a quick burst of energy. Unfortunately, this burst of energy is frequently followed by a
drop, which often just leaves you hungry and craving more. That, in turn, can cause you
to consume more food during the day, increasing your calorie intake.
One downside to fructose is that it does not have as much of an impact on the hormone
leptin, which regulates the sensation of hunger. So while you wont get the blood sugar
spike and crash from eating fructose, you may not feel as full after eating higher
fructose foods compared with foods higher in sugar.
Degree of processing
Many people are starting to turn to sugar rather than high-fructose corn syrup because
sugar isn't as processed. As more people are trying to keep their food intake as

unprocessed as possible, this seems to make sense.Its important to keep in mind,

however, that the best form of sugar will be the natural sugars found in fruits and
vegetables, which also supply antioxidants as well as fiber. A high intake of either sugar
or fructose can potentially lead to issues such as diabetes, high blood pressure,
cardiovascular disease, and Alzheimers disease.
Minimizing the damage from consumption
When it comes to choosing which sweetener you should be using, youre going to face
some trade-offs. Do you want to control blood sugar levels? Or are you trying to prevent
feeling drained come 2 p.m. after youve downed your lunchtime sugar-laden coffee?
Either way you look at it, both of these sweeteners are providing excess calories to the
body, and when these calories are not burned, they are going to be stored as body fat.
Additional body fat puts you at risk for a whole number of diseases such as diabetes,
hypertension, heart disease, and osteoporosis.
Youre always going to be best off to try and remove both sweeteners from your diet and
instead focus on complex sources of carbohydrates such as vegetables, potatoes,
whole grains, and brown rice, along with the natural sugars found in fruit. These will give
you well-rounded nutrition without all the excess calories.If you must have sweeteners
in your diet, try to eat them around your workout, as this is when they will be used up by
the muscle tissues, decreasing the negative impact on your body.

CHEESE
Cheese is a food derived from milk that is produced in a wide range of flavors,
textures, and forms by coagulation of the milk protein casein. It comprises proteins and
fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the
milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids
are separated and pressed into final form. Some cheeses have molds on the rind or
throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese from various countries are produced. Their styles,
textures and flavors depend on the origin of the milk (including the animal's diet),
whether they have been pasteurized, the butterfat content, the bacteria and mold, the
processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents.
The yellow to red color of many cheeses, such as Red Leicester, is produced by adding
annatto. Other ingredients may be added to some cheeses, such as black peppers,
garlic, chives or cranberries.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon
juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars
into lactic acid, and then the addition of rennet completes the curdling. Vegetarian
alternatives to rennet are available; most are produced by fermentation of the fungus
Mucormiehei, but others have been extracted from various species of the Cynara thistle
family.

Cheese is valued for its portability, long life, and high content of fat, protein,
calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk,
although how long a cheese will keep may depend on the type of cheese; labels on
packets of cheese often claim that a cheese should be consumed within three to five
days of opening. Generally speaking, hard cheeses last longer than soft cheeses, such
as Brie or goat's milk cheese. Cheese makers near a dairy region may benefit from
fresher, lower-priced milk, and lower shipping costs. The long storage life of some
cheese, especially if it is encased in a protective rind, allows selling when markets are
favorable.
A specialist seller of cheese is sometimes known as a cheese monger. Becoming
an expert in this field requires some formal education and years of tasting and hands-on
experience, much like becoming an expert in wine or cuisine. The cheese monger is
responsible for all aspects of the cheese inventory: selecting the cheese menu,
purchasing, receiving, storage, and ripening.
HEALTH BENEFITS OF CHEESE
Cheese is produced throughout the world; it is an ancient food with origins that
predate recorded history. It is a dairy product made from pressed milk curds. Different
varieties are made from unripened (fresh) cheese or ripened (aged) cheese.
Cheese is a delicious and nutritious food that is very versatile. You can add it to
other dishes or eat it by itself. Its convenient and portable. There are more than 300
varieties of cheeseincluding American, Cheddar, Mozzarella and Colbymany of
which are available in various flavors, forms (chunks, slices, cubes, shredded, grated,
crumbled, sticks, spreads) and packages to meet consumers' needs.

Cheese contains a host of nutrients like calcium, protein, phosphorus, zinc,

vitamin A and vitamin B12. Calcium is one of the nutrients most likely to be lacking in
the American diet. According to government statistics, nine out of 10 women and six out
of 10 men fall short of calcium recommendations. The high-quality protein in cheese
provides the body with essential building blocks for strong muscles. For a complete
listing of the nutrients in cheese, see the table below.
If you are lactose intolerant, many cheeses, particularly aged cheeses such as
Cheddar and Swiss, contain little or no lactose and are often well tolerated.
For the past 30 years or so, saturated fatfound in meats, eggs, cheese, butter,
whole milk, lard and some oilswas considered a primary cause of heart disease. New
research, however, is showing that saturated fat has a minimal impact on heart disease
risk, which is changing the "saturated fat is bad" paradigm and allowing people to enjoy
more cheese and other favorite foods. Further research is needed showing significant
scientific agreement.
Even if saturated fat is less of a concern, calories still matter. To reduce calories,
you can grate or sprinkle harder cheeses over your dishes or use small amounts of
aromatic and sharp cheeses for their delicious cheese flavor. Many reduced-fat varieties
of cheeses are also available.

NUTS
A nut is a fruit composed of a hard shell and a seed, which is generally edible. In
botanical jargon, there is an additional requirement that the shell does not open to
release the seed (indehiscent). In a general context, a wide variety of dried seeds are
called nuts, but in a botanical context, only ones that include the indehiscent fruit are
considered true nuts. The translation of "nut" in certain languages frequently requires
paraphrases, as the word is ambiguous.
Most seeds come from fruits that naturally free themselves from the shell, unlike
nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and
originate from a compound ovary. The general and original usage of the term is less
restrictive, and many nuts, such as almonds, pecans, pistachios, walnuts, and Brazil
nuts,[1] are not nuts in a botanical sense. Common usage of the term often refers to any
hard-walled, edible kernel as a nut.

HEALTH BENEFITS OF NUTS

Nuts have undergone a major rebrand over the past decade! Once shunned by
dieters and 90s-era fat-phobes, nuts are now touted as a health-promoting and even
diet-friendly food.
Over the past few years, researchers have discovered several specific properties
of nuts that help lower cholesterol, protect against heart disease, and improve blood
vessel function. These discoveries led the FDA to issue a qualified health claim in
2003 stating: Eating a diet that includes one ounce of nuts daily can reduce your risk of
heart disease.

Although the nutrition profile of each type of nut varies slightly, almost all nuts
contain heart-healthy fats and fatty acids, fiber, vitamin E, and other beneficial
substances.

1 and 2. Good Fats and Omega-3 Fatty Acids

Although research suggests that a dietary ratio of omega-6 to omega-3 fatty
acids of around 1:1 is ideal, most people following a typical Western diet have an intake
ratio of closer to 15:1! This highly skewed ratio comes both as a result of the underconsumption of omega-3s (found in certain nuts, seeds, greens) and the overconsumption of omega-6s (found in poultry, eggs, wheat, and many vegetable oils).
Refined oils (namely corn and soybean oil) found in processed foods, as well as
saturated fats (found in meat and dairy products) are major contributors to the typical
Americans over-consumption of unhealthy fats. Focusing on whole, plant-based foods
in general will naturally help bring your omega-3 to omega-6 ratio into a healthier
balance.
Excessive amounts of omega-6 in the diet and a high omega-6 to omega-3 ratio
promote cardiovascular disease, cancer, and inflammatory and autoimmune diseases.
Conversely, higher intakes of omega-3 fatty acids have been shown to decrease
cardiovascular disease and cancer risk, and help manage inflammatory conditions
including arthritis and asthma.
Omega-3 fatty acids also help protect against irregular heart rhythms, a problem
that can lead to heart attacks, and lower levels of triglycerides, a type of fat in the

bloodstream. Blood triglyceride levels are an important indicator of heart health, with
high levels increasing heart disease risk.
Containing mostly good fats, nuts are one of the best sources of a type of hearthealthy omega-3 called alpha-linoleic acid (ALA). Most of the fat in nuts is
polyunsaturated, with smaller quantities of monounsaturated and saturated fat. Omega3s are a specific type of polyunsaturated fat that have cholesterol-lowering and diseaseprevention properties.
3. Arginine
Nuts are rich in L-arginine, an amino acid that has been shown to improve blood
vessel function. Specifically, L-arginine helps relax blood vessels, making them more
flexible and less prone to blood clots that could block blood flow.
Arginine has also been shown to boost immune function, promote wound
healing, and help manage existing cardiovascular disease. Nuts are the best dietary
sources of arginine. Walnuts, peanuts and almonds are especially high in the amino
acid.
4. Fiber
Dietary fiber has numerous health benefits, including normalizing bowel
movements, maintaining bowel health, lowering blood cholesterol, helping to control
blood sugar levels, and aiding in weight loss.
Fiber increases stool bulk, making it easier to pass and helping to prevent
constipation. It can also enhance overall colon health, providing relief from irritable
bowel syndrome and reducing your risk of developing hemorrhoids and diverticulitis.

Nuts are an excellent source of soluble fiber, the type that helps lower blood
cholesterol and glucose levels. They are also low on the glycemic index, a property
thought to help reduce the risk of developing 2 types of diabetes.
5: Vitamin E
Finally, nuts are an excellent source of Vitamin E. This fat-soluble vitamin
receives the most attention as a powerful antioxidant. Vitamin E has the ability to seek
out and neutralize potentially damaging chemicals, in theory preventing damage to body
tissues and red blood cells. Vitamin E is also essential for healthy skin, proper immune
function, DNA repair, and other metabolic processes.
Perhaps most impressively, Vitamin E has been found to help stop the
development of arterial plaque, which can lead to coronary artery disease and ultimately
heart attacks. Among nuts, almonds, hazelnuts, peanuts and peanut butter have the
highest Vitamin E content per serving

SHREDDED COCONUT
Shredded coconut consists of thin pieces of coconut, usually sold in dried form. It
is also possible to shred coconut with freshly grated coconut in a blender, but not
everyone has access to fresh coconuts. Typically packages or bulk shredded coconut

are differentiated from flakes of coconut which tend to be wider by a few centimeters or
so.
Cooks use shredded coconut in a vast number of recipes. It can easily be a
topping of simple sandwiches like peanut butter and honey, it can add to the taste of
baked goods, or it can lend extra flavor to savory foods like curries. Certain cookies and
candies could not be made without this ingredient, and coconut cake usually contains
the shredded form in the cake and the frosting.
In stores, shoppers may find two varieties of shredded coconut. These may be
sweetened or unsweetened. Which one is appropriate really depends on recipe. Most
savory recipes wouldn't benefit from sweetened forms of coconut pieces, and a sweet
recipe may be too sweet if it calls for unsweetened coconut. Its really a matter of choice
when using coconut for toppings and people should try both to see which one they
prefer.
Along with sweetened or unsweetened, shoppers at natural foods stores may
additionally have a choice between organic and non-organic coconut. Organic varieties
tend to be more expensive because organic growing methods may produce lower yield
crops. Yet, some people believe they are superior for nutritional reasons and may be of
slightly higher quality.

HEALTH BENEFITS OF COCONUT SHREDDED

Coconut adds flavor to a variety of foods such as pies, cookies, soups and shrimp
dishes, and it supplies key vitamins and minerals. Shredded coconut also contains 33
grams of fat and 40 grams of sugar per 1-cup serving, which significantly decreases the

nutritional value of the food. While you'll reap some nutritional benefits when you eat
shredded coconut, it shouldn't be part of your regular diet.

Protein and Fiber

A 1-cup serving of shredded coconut contains 2.68 grams of protein toward the daily
goal of 46 grams for women and 56 grams for men. Protein rebuilds cells and helps you
maintain healthy tissues and muscles. The same serving of shredded coconut provides
4.2 grams of dietary fiber. The American Heart Association recommends that you
consume at least 25 grams of fiber each day. Fiber reduces your risk of constipation
and hemorrhoids by encouraging proper digestion and regular bowel movements. The
nutrient might lower your risk of heart disease, diabetes and certain types of cancer as
well.

Iron
Coconut is a good source of iron, and a 1-cup serving supplies 1.79 milligrams of the 8
milligrams men need each day and the 18 milligrams women require. Iron is crucial for
the formation of hemoglobin, which is the protein in red blood cells that is responsible
for getting oxygen to each part of your body. Without enough iron, your cells don't get
sufficient oxygen, which can lead to weakness and fatigue. You also need adequate
amounts of iron to support your immune system.

Zinc

One cup of shredded coconut provides 1.69 milligrams of zinc toward the daily goal of 8
milligrams for women and 11 milligrams for men. Zinc is a mineral crucial to the strength
and health of your immune system and it also plays a critical role in wound healing. The
mineral supports normal cell division and enables you to taste, see and smell properly
as well.
Considerations and Tips
Because 29.2 grams of the total fat in a serving of shredded coconut are saturated, the
food should be viewed as an occasional treat. Regularly consuming too much saturated
fat can increase your risk of cardiovascular disease, obesity and diabetes. Limit yourself
to a small sprinkle of shredded coconut to enhance the flavor of foods such as low-fat
plain yogurt or a bowl of oatmeal. Cut the amount of shredded coconut in your favorite
recipes by half. You'll still get the flavor of the coconut, but you'll reduce the overall fat,
calorie and sugar content of the food.

BUSINESS REGISTRATION PROCESS

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1. Register a business name at Department of Trade and Industry.
We come-up with three business name such as:
1.
2.
3.
We search in the DTIs website if theres an existing name similar to ours.
Our business name is available so that we fill-up Business name

Application Form.
We submitted our Business name Application Form to the DTIs

office/branch.
Finally, we got our DTI Certificate of Registration.

After acquiring a DTI certificate of Registration, we proceed and register to Local

Government Units, such as Barangay and Mayors Office.
2. Registration with barangay
We go to Barangay where our business is located to secure and fill-up

application form.
We submit our completed application form together with the following.
1. Certificate of Business Registration from DTI.
2. Two valid IDs.
3. Proof of address such as Contract of Lease.
Then we claim our Barangay Certificate of Business Registration.

3. Registration our Business in the Mayors Office.

We go to the municipal office where our business is located to secure and

fill-up application form.
We submitted completed application form together with the following:
1. Certificate of Business Registration from DTI.
2. Barangay Clearance Certificate.
3. Two valid IDs.
4. Proof of address such as Contract of Lease.
Then we claim our Mayors Business Permit and Licences

After we got all the certificate and permits from DTI and LGUs, we can now
register to the Bureau of Internal Revenue.
4. We register our business in the Bureau of Internal Revenue (BIR).

We go to the Regional District Office where our business is located.

We fill up the BIR form 1901- application for Registration (for Sole

Proprietor)
We submit our completed application form together with the following:
1. Certificate of Business Registration from DTI.
2. Barangay Clearance Certificate.
3. Mayors Business Permit.
4. Proof of address such as Contract of Lease.
5. Valid IDs if Applicable
We pay the registration form (BIR form 0605)

We register our book of accounts and receipts.

We claim our Certificate of Registration (BIR form 2303)

Step by step procedure

1. Initial verification of application
2. If complete indorsement of application to regulatory offices in the one - stop
shop hub
3. Assessment of business tax and regulatory fees with verification and subject to
the approval of the treasury
4. Printing of tax order of payment thereof by the applicant
5. Printing, final verification signing and releasing of mayors permit with plate and
sticker
6. Post inspection of composite team to validate declarations