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Starbucks Sensation

Posted by Francis Isberto | Labels: | Posted On Saturday, November 28, 2009 at 5:06 PM

Do you know how big Starbucks is? As of today Starbucks has 16,635 stores in 49 countries. That's a lot. In the Philippines, you could see a Starbucks joint on each corner in Ayala Avenue in Makati City. It's like mushroom. Once a Starbucks joint sprouted in one area, others Starbucks joint will follow. In fact I saw two Starbucks joint facing each other (only a street that separates them).

Starbucks is the pioneer of coffee shop around the world. The original Starbucks was opened in Seattle, Washington in 1971 where at that time their main purpose was to sell high quality coffee beans and equipment. It was only when entrepreneur Howard Schultz, who joined the company in 1982 as Director of Retail Operations and Marketing, started selling coffee and espresso drinks. The rest as we all know is history. Howard Schultz is now Starbucks' Chairman, President and CEO.

Because of the Starbucks sensation and popularity, other coffee shops came into play. There's
Coffee Beanery, Figaro, Gloria Jean's, Seattle's Best, Coffee Bean and Tea Leaf and so on and so forth. Each coffee shop has each own niche and target customers. But to me, even if I'm tired of the taste of Starbucks coffee... I would still put them on top of my list because of the numerous outlets in the country. It's like BPI ATM machine. It's always there when you need them even if you're in top of the mountain.

One thing I like about Starbucks is the Hotspot (Wi-Fi) where you get Internet access inside their outlet. The place is my definition of peace and tranquility. You're objective is to relax and unwind. Some people used Starbucks as a place to meet and talk business. Others is just to meet friends and talk about the newest gadgets or gossips in town.

If it's possible, I like to have a Starbucks franchise outlet just inside my village where it can cater up to 4,000 homeowners. You would monopolize the whole subdivision. Homeowners don't have to go out anymore of their village. They can just walk in their relaxing house clothes with their friends and/or families. In fact, delivery is also an option since there is no traffic inside the village and homeowners can get their coffee still hot.

So if you want to be a successful coffee entrepreneur, just follow the Starbucks Sensation and follow their business module. You can be a Starbucks franchisee (only in U.S.), a Barista, or you could make your own coffee shop.
Customers will keep on coming in if your coffee shop has a good ambiance, has Wi-Fi, and the coffee is gratifying.

Just remember follow the Starbucks sensation business module. Who knows you might have 100 outlets in the future.

Work in 24 hours like an Ant

Posted by Francis Isberto | Labels: | Posted On Wednesday, November 25, 2009 at 3:53 PM

Just a story of inspiration about the work habits of an Ant which in someway should be followed by human beings. Since humans normally work from 9 am- 5 pm, Monday to Friday, and are sometimes forced to work overtime. This workers (humans) got nothing to do but complain that they work long hours and they are not paid accordingly (underpaid).
Little did they know that they are blessed because of the employee benefits that they get. This are: No work on week-ends, regular holidays, vacation leave, sick leave, maternity leave, bereavement leave, 13th month pay, and special holidays (declared by the president if you're living in the Philippines).

And the bottom line is they are being paid. Do you think it matters if they are underpaid or not? To the majority yes but do they know that they still received the fruits of their labor (even if that amount is just a tiny chunk).
Humans can also avail salary loan from the their company or the government and they got retirement pay as reward for their loyalty. The rewards and benefits are endless.

Not unlike the Ant. Do you know that ants don't sleep. An ant doesn't have eyelids for its compound eyes, but it does have periods of rest lasting several minutes, where its brain and biological functions slow down and it stops moving. So that means that ants can work for almost 24 hours a day, 7 days a week. No day-off, no vacation leave, no special holidays, and no week-ends. They just work, work and work.

Each ant has a specific job. The queen lays eggs to populate the colony. Workers collect food, feed members of the colony, and enlarge the nest. Soldiers are large workers that defend the colony and sometimes attack ants who are strangers. All these hard-working ants are female. Males have wings to fly to another colony, where they mate with a queen and die soon afterwards. Well at least they have roles.
I specifically like the role of the male ant where their role is just to fly and look for queen that they like, have sex, and die (cool isn't it?).

But no matter what specific job or role that the ant has they don't get compensated for their long and hard work. That means no 13th month pay or Christmas bonus, no overtime pay, no salary loan, no promotion and worse they don't get paid. They just follow their specific orders.

If you look at the advantage of it. If humans can at least minimized their sleep to 2 hours a day without affecting their health, that would be a lucrative way of doubling their income. One individual can have two jobs in one day and get two separate salaries from two different companies. That's double everything including benefits, overtime pay, 13th month pay, and promotion.
If you're in the Philippines you can have your normal day job. Go home at 5 pm, exercise, rest a little (perhaps you can take your 2 hour sleep), bond with your friends and/or families then go back to work at around 9-11 pm in a Call center. Pretty neat huh? But that is if your like an ant the problem is you're not. You have to work the human way like everybody else. At least you get paid.

So if you feel like you don't like going to work or to tired of doing the everyday routine that makes you feel like your a robot. Think of it this way.... You are much much better than an ant.


Posted by Francis Isberto | Labels: | Posted On Sunday, November 22, 2009 at 7:32 PM

Everybody's dream is to have a House and Lot. To those who have already they still want to have another one for additional revenue by leasing the property. Problem is it is to costly to build a home which is the main reason why Filipinos are hesitant on indulging to Real Estate investment.

Vazbuilt has come to solve that. Vazquez Building Systems Corporation (VAZBUILT)
was incorporated in February 1991 primarily to engage in the supply and construction of houses and other forms of structures using its own patented building systems known as the VAZBUILT Building Technology. VAZBUILT has pioneered the prefab building technology in the country more particularly the "Modular Housing", a highly engineered method of producing buildings for residential and commercial purposes.
Another innovation of VAZBUILT Building Technology is its application as a total fencing solution. In 1997, VAZCRETE Prefab Fences was launched in the market to provide affordable yet stylish fences to cater subdivisions, industrial estates, highways, residential and commercial establishments and even building partitions. One of their finished product is the SCTEX (Subic-Clark-Tarlac Expressway). The fences which surrounds the roads are made from Vazbuilt.

The VAZBUILT Building Technology was invented by Mr. Edgardo G. Vazquez, President & CEO of VAZBUILT. This invention garnered a lot of recognition and awards from various sectors both locally and abroad. In 1993, Mr. Vazquez was awarded the Golden Medal Award as Most Outstanding Inventor of the year in the Creative Research Category by the Filipino Inventors Society. In 1995, the World Intellectual Property Organization (WIPO) based in Geneva Awarded him Best Invention of the Year for his modular housing system.

VAZBUILT manufactures pre-fabricated reinforced concrete columns, wall panels, tie beams, (at 2,500 to 3,500 psi), which are eventually assembled into modular housing units.

The VAZBUILT system is practical and cost-effective. It does not require special skills or heavy equipment, which allows for easy assembling and dismantling of components for expansion and home improvements. Due to the simple construction requirement, a VAZBUILT house takes less time to build with lesser workforce.

As a Contractor, it has earned a Triple "A" accreditation - the highest accorded by the Philippine Contractors Accreditation Board (PCAB). Likewise, the VAZBUILT system is accredited by the Accreditation of Innovative Technologies for Housing (AITECH) from the Housing and Urban Development Coordinating Council (HUDCC) of the Philippines.

VAZBUILT tiny homes ranges from 215sq.ft., 322sq.ft., 387sq.ft., and expandable to fit your needs and budget. VAZBUILT can accommodate and adjust to a whole line of needs from home office to vacation homes or full-time residences.

Here are the advantages of Vazbuilt:

1.) Strength – 2,500 psi, easily endures twice the prescribed earthquake load of the National Building Code.
2.) Low labor-cost – you can build your own house with only 6 laborers & a foreman.
3.) Extra space – thinner but solid wall panels gives your home a conscientious use of space.
4.) Beauty – ready made designs to chose from Build your own Vazbuilt Tiny House Now!

If you want to indulge to Real Estate business, Vazbuilt will show you the way. Here are the five business opportunities you can choose:

1. For contractors – Vazbuilt is looking for OFWs with experience to build houses or supervise construction, who will be trained (two to three weeks and sent for site visits in the different Vazbuilt or its partner plants) on the Vazbuilt prefab technology so they will be sent by Vazbuilt to clients who want their homes build using Vazbuilt’s labor or contract pool.

2. Sales people (part time or full time) – Vazbuilt is looking for sales people, whether part time or full time and those who will refer clients to the company for a commission/fee so that they can augment their current incomes.

3. Hardware Store – Vazbuilt is looking for entrepinoys who have existing hardware stores to sell the Vazbuilt lines to augment the distribution of the company products.

4. Licensed architects – Vazbuilt is looking for licensed architects that can present the company with proposed designs using Vazbuilt materials and these designs will be kept in the company’s catalog that clients will refer to and when the individual architect’s design is chosen, the architect will be given a royalty for every order of his design.

5. Partnership – Vazbuilt is willing to get into partnership for those wanting to manufacture its technology in their respective areas, preferably in Visayas and Mindanao, so that more Filipinos can benefit from the Vazbuilt technology. The company will give the partner a license to manufacture Vazbuild products.

The Real Estate business is booming again. Thanks to remittances of our dear OFW and the investments of foreign investors, without that Real Estate will be in dismay. Vazbuilt surely help the Real Estate industry by making the projects cost-effective and change the outlook by promoting Modular Housing.

For inquires you can call them at:

Tel Nos: 412-3294/371-2345/393-1901
Cell No: 0917-8444524

M.C. Chillers

Posted by Francis Isberto | Labels: | Posted On Friday, November 20, 2009 at 9:55 PM

Want to have a business that will quench the thirst of your customers? Then apply a business franchise with M.C. Chillers.

M.C. Chillers was established in 2001, in line with the company’s main thrust which is to offer healthy and affordable food products, serving fruitshakes, fresh fruit juices, milkshakes and coffee blended shakes.
Despite the craze on “powdered” fruit and milkshake like Zagu, the company geared away by offering products that can be served the natural way (and healthy too). The company opened its first outlet in Poveda Learning Centre.

Realizing the demand for M.C. Chillers products and the success of offering a healthy alternative, the company decided to concentrate and put all its effort to make M.C. Chillers available in other schools. At present, M.C. Chillers has stalls in La Salle-Greenhills, Poveda Learning Centre, University of Asia and the Pacific, Ateneo de Manila University, Miriam College, Immaculate Concepcion Academy and its first commercial outlet in Tiendesitas.

Do you want to indulge in to this cool business? Here are the details for Franchise applicants:

Franchise Details

Franchise Fee : Php 150,000.**

Inclusive of :

  • Rights to business Trade Name and other Proprietary Marks
  • Site Approval for the Franchised Outlet
  • Training for the Franchisee and required Employees
  • Procurement Program
  • Marketing and Promotional Assistance
  • Pre-Opening and Grand Opening Assistance
  • Operations Manual
  • Product Research and Development

Franchise Term Agreement : Five (5) years
Franchise Renewal Term : Five (5) years
Total Estimated Initial Investment : Php 350,000.**
Continuation Service Fee : Php 250.**/day
Preferred Site : Shopping Malls, School Canteens and Commercial Areas.

Contact Information

45-D Hillside Loop
Blueridge A, Quezon City
Tel. No. : (632) 440-1931
Fax No. : (632) 440-1931

Mushroom Growing

Posted by Francis Isberto | Labels: | Posted On Wednesday, November 18, 2009 at 6:49 AM

When you think about mushrooms what is the first thing that comes to your mind? Mushroom Burger. Yeah me too, I love Mushroom Burger joint that is located in Tagaytay.
Aside from Mushroom Burger what else does comes to your mind? It is good for your health. Yeah that's true but your missing the point here... Mushroom can give you profits... lots of it.

Mushroom growing can be undertaken by urban dwellers as well as those living in the countryside. It can be undertaken as a commercial venture or just as a hobby for producing one’s own home requirements of mushroom.

Mushroom growing offers a number of advantages. Growing mushroom only require a small place and little amount of time. It has a very short gestation period. If your start with purchased fruiting bags, you will be able harvest your first mushrooms after only several days. Planting could be staggered so that harvesting could be done on daily basis or some other frequency desired by the grower or the demand of the market. The capital required is also minimal.

The great advantage of growing mushrooms, especially organic oyster mushroom in the urban area is that the market is right in the city and it is a big market. These include institutional buyers like restaurants, subdivisions homeowners, weekend market and the like. Your fresh harvest of organic mushroom can command high price in these markets.

If the harvest is many and present buyers cannot absorb all the fresh harvest, you can make them into powder of dried mushroom. Or you can make pickled mushroom.

Interested? Do you want to produce mushrooms at your own home and sell it to your neighbors, relatives and friends?
You can attend a seminar about mushroom production at AANI URBAN FARM 01 EARL ST., KINGSVILLECOURT, SUMULONG HIGHWAY, ANTIPOLO CITY.
It's a whole day seminar with hands-on training. You may call their office 497-2755
or text (0919)2033178 email: they have mother spawn available:
oyster mushrooms:
1. florida
2. sajor-caju

Joel Torre's Bacolod Chicken Inasal

Posted by Francis Isberto | Labels: | Posted On Sunday, November 15, 2009 at 7:27 PM

If you haven't eaten in one of JT's Manukan Grille people might think of you that you've been in a long hunting trip or even perhaps been to the planet Mars and stayed there for several years. But to the majority I'm pretty sure you have heard or even eaten to this famous spot.
Joel Torre, an award winning actor, owned a roadside restaurant that is known for the famous Bacolod Chicken Inasal. Chicken Inasal is popularized in Bacolod (Joel's hometown) and is known for its special marinated sauce.

The other secret is in the pre-cooking that is why the meat is more tastier. The customers have to wait a little longer for their order but it's worth the wait. Aside from the Chicken Inasal they also served Sinamak (aged palm vinegar dip) and Kansi (Ilonggo Bulalo).

Joel Torre started this business venture in 2003 on a 24 sq.m area along Granada St. (formerly Gilmore) in Q.C., which has only 7 tables. Their capital was less than Php 300,000. After 3 months they were able to recoup their investment. According to Torre it is not only the quality of food that they served but the location also help. The restaurant is located in a busy area which accommodates customers from different walks of life from CEO's to Taxi drivers. JT has expanded two more outlets in Scout Esquerra St., Q.C. and in Malugay St. in Makati.

When they first opened, JT's had 40-50 customers a day. But before they knew it, they were taking in 100 customers daily and that doesn't include the takeouts. Today, JT's serves 500-600 dine-in customers everyday at the main branch alone. Wow! Amazing isn't it?

Here's a tip, if you want to have 500-600 customers a day in your restaurant get a good chef (or cook for that matter). Although Joel Torre grew up with food through his Mom's catering business, he doesn't have the skill and time to do so. So what he did was he got a partner (Cristy) who's her aunt had a very popular restaurant in Bacolod.

If you have cooking skills then you're blessed and you can start anytime you want. But if you're an ordinary guy/girl then you have to attend seminars or you can go to Bacolod look for a good chef and "pirate" him/her. It may sound impolite but that how things go not only in the corporate world but in business as well.

So get a good chef or cook. Get a nice location that has a traffic like an army of ants. Prepare your capitalization (you can loan or borrow if you lack funds). And watch your restaurant grow like Joel Torre. Just don't forget to invite me in your restaurant okay.

Candle Making

Posted by Francis Isberto | Labels: | Posted On Sunday, November 8, 2009 at 6:46 AM

When you think of candle the first thing that comes to your mind is for emergency black-outs/brown-outs. Or they are more popularized in the event of All Saints Day and All Souls Day. But nowadays candles are been used to many other different needs. They are now serve as decorative in our homes and it release our stress by the candle's wonderful smelling mechanism. It also offers pleasant light to romantic restaurant dinners and relaxing bath in sauna.
So how do you make candle making into a business venture? Here it is:


Materials Qty. Cost
Paraffin wax granules (P75.00/kg.) 10 kg. - 750.00
Polyethylene wax* (P180.00/kg.) 10 kg. - 1,800.00
Crystal wax (P192.00/kg.) 8 kg. - 1,536.00
Gel wax (P270.00/kg.) 5 kg. - 1,350.00
Dyes (P60.00/pk.) 5 packs - 300.00
Separator (petroleum jelly, cooking oil, liquid soap, etc.)- 120.00
Nylon wick (P36.00/pk.) 2 packs - 72.00
Bamboo sticks (P30.00/bundle) 1 bundle - 30.00
Scent (P85.00 to P360.00/bottle) 3 bottles - 255.00
Subtotal (6,213.00)

* Polyethylene from Germany (P150.00 /kg.) and Thailand (P70.00 /kg.)

Tools and Equipment Qty. Cost
Heat source (P300.00/unit) 2 - 600.00
Heating pans (P350.00/unit) 2 - 700.00
Molders (P350.00/molder) 5 - 1,750.00
Subtotal (3,050.00)
TOTAL COST (9,263.00)

* Based on 2009 prices


Prepare the waxes. For every Kg of paraffin wax, add 100 grams of polyethylene wax and 30 to 50 grams of crystal wax. If the paraffin wax is in a slab form, break it first into small pieces.

Heat the wax in a container other than the dipping tube. The safest way is to use a double boiler. If without a double boiler, heat the wax slowly in a pouring pot or saucepan.

Wax is completely melted if the liquid is clear and the bottom of the container is seen. DO NOT BURN WAX (indicated by smoky fumes and brown coloration).

Remove from heat source and transfer contents into another container either in dipping tube or metal cup with spout. Add dye and scent (optional). The wax is now ready for dipping and/or molding.

A. DIPPED CANDLES (Oldest and simplest way of making candles)

Cut wick(s) into several inches longer than the desired candle length.
If you wish to dip several candles at the same time, tie the wicks 2 to 3 inches apart on a rod or a hoop.
Dip the wick into the melted wax. Withdraw the wick and pull on the other end to make it taut. Dip the wick again after the first layer of wax hardens.
Continue dipping the candles until it reaches the desired thickness. Allow each layer of wax to cool and harden after every dipping.
To make the bottoms of the dipped candles flat and smooth, heat a metal spatula over a gas flame or electric burner. Rub the candle bottoms against hot metal surface, melting away until the bottoms are flat.

B. MOLDED CANDLES (Molders can be purchased, made or found).

Prepare mold to release candle by applying the inside of the molder with a thin layer of separator.
Prepare the wick. The size of the wick depends on the size of the candle. The wick is usually placed in the mold before the wax is poured. However, certain candles require that the wick be inserted after the candle is made. This is done by piercing a wick hole in the candle with a hot ice pick.
Hold mold in a slanting position. Pour hot wax from pot to metal cup with spout, then, from cup slowly into the mold.
Cool mold by placing it in a pail with cold water. Hold down with a heavy object.
After cooling, notice that portion about the wick recedes. Puncture and pour wax into the cavity until filled.
Cool the mold again. After the wax has set, remove mold from water. Pull wick gently to release the candle. Trim excess wick.


Always have a fire extinguisher within reach.
Never use water to extinguish a wax fire. Liquid wax behaves much the same way as oil, and therefore needs to be treated like an oil fire.
Constantly monitor the temperature of the wax. If wax reaches the flash point, then the vapors produced are extremely flammable. The flash point of wax is typically above 300° F. Never let wax exceed 250 oF.
Always use a double boiler. A double boiler helps distribute heat and prevents dangerous temperatures. Never melt wax directly on your stove.
Use an electric heat source if possible. If, by accident, the wax reaches the flash point, vapors may find a flame and become ignited on an electric heat source. Any open flame such as that found on a gas stove, will ignite wax vapors.
Always use a thermometer to monitor the wax temperatures. Put it on your list of things to get before you start making candles.

Start selling through your friends and relatives and let the word of mouth do the selling for you. If you need to expose your candle making business in the internet and generate more sales; you can log on to this website for more help:

Sarah Geronimo; best endorser

Posted by Francis Isberto | Labels: | Posted On Friday, November 6, 2009 at 1:59 AM

Unica Hija, Belo Essentials, Jollibee, Bench, Sunsilk, Hapee Toothpaste, Globe... This is just a few of Sarah Geronimo's commercial endorsements. Why are these top and successful companies, who are known to the public, needs a celebrity like Sarah to promote their products? I have two words for you.... More Sales!

Sarah Geronimo is the hottest endorser in the country today. Her success from her music, albums, concerts, TV shows, and movies made the companies craving for her services. Sarah is such a hot commodity that you can see her everywhere (billboards, magazines, etc).

It's becoming a trend now when it comes to endorsement. Before companies would go for hot celebrities like Sharon Cuneta and Kris Aquino. They even grab boxing champ Manny Pacquiao. Companies nowadays goes to the hottest celebrity and pays them a fortune to get their services. Is it worth it? The answer is astounding Yes. You will be surprise to why is this trend so effective.
For one, let's look at Sarah Geronimo. Guess how much fans and followers does she have? a hundred? a thousand? Sarah's fame generated more than a million fans. Tendency is these followers will folllow or buy what Sarah Geronimo is endorsing. Why? Because they idolize her, they trust her, she is a role model for the youth. They are like copy cats and will emulate what their idol is using.

Sarah Geronimo captured her fans and followers from almost every department. She have a lot of followers from the music industry (sold out concerts and top recording albums). Sarah also has a lot of fans from the TV and Movie industry (box-office hits). She has multiple streams of fans and followers everywhere.

It's so simple, why would companies go for an endorser who is not hot and famous. How many followers do you think do they have? Not much. That is not good enough to companies. They want a stud, a top-gun, an ace, the best of the best. It doesn't matter if they pay a huge amount of money as long as they will generate huge sales from their hot endorser.

So how much would it cost to get Sarah Geronimo to promote my business? Php 5-6 million. What? Correct me if I'm wrong but that' s what Sarah received as talent fee for the Tesda commercial.

Personally, Sarah Geronimo is worth every cent even at a steep price of Php 5-6 million. Her fame, status, and personality will not only boost your business sales but you business will be known through out the country.

If only I have that kind amount of money, my business sales will definitely hit the roof!

Homemade Bacon

Posted by Francis Isberto | Labels: | Posted On Wednesday, November 4, 2009 at 4:36 PM

Homemade bacon
is a staple food on your breakfast table. Bacon goes along with fried egg and fried rice. If you prefer sandwhich, you can insert bacon in any kind of sandwhich that you like. Bacon is also good in Hamburger (ever heard of the bacon mushroom-melt burger). Kids crave for bacon and they can eat bacon all day to breakfast until dinner.

Bacon comes from pigs and they get bacon from the pig's belly (liempo). If you know how to make bacon you can make it into a sideline business by selling it to your neighbors and office mates.

Here are some list of Homemade Bacon Recipes

Homemade Bacon
by John D Lee

One 5 lb. slab of pork belly, rind removed. Ask your butcher to take of the rind.
1/4 cup of salt
1 tsp pink salt, a mixture of about 93.5% regular salt (kosher salt is good as it has no iodine) and 6.5% Sodium Nitrite.
Generous half cup of maple syrup or honey. (You could also substitute a half cup of brown sugar if you prefer.)

Rub the pink salt all over both sides of the bacon and then slather on the salt and maple syrup or honey as well, trying to get all exposed surfaces coated. Pop the pork belly into a large Ziploc bag, and keep it in the fridge for a week, turning every day. There will be some liquid accumulating in the bag; this is normal, don’t remove it.

After a week, take the bacon out of the bag, wash off any salt that remains…and voila, you have bacon.

Now fry a little piece cut out from the center of the belly. It’s bacon after all, so it should be salty; but if you think it is too salty, try soaking it in cold water for about an hour. This will leach out some of the salt. Repeat the tasting and if you still think it’s too salty, give it another hour in a new batch of water.

You now have great tasting bacon that’s ready to enjoy; and you can either now slice it up and watch how fast it disappears from your fridge, or get ready to take it the next level by hardwood smoking it.

The smoking stage will make this bacon even better, but you’ll be amazed at how good the bacon already tastes. All the excess water has been removed through the dry curing; so the tastes are concentrated…and you’ll never see your homemade bacon shrivel away to nothing in the frying pan.

Commercial bacon is pumped full of water, and when you cook it, all this water is released. Adding water is a great way to make more money when you’re selling bacon by the pound, but not such a good way to make delicious bacon. Recipe found at

Natural Homemade Bacon
by Geoff

5 pounds pork belly
Quarter cup Kosher salt
Flavorings: 1/2 cup of maple pure syrup or some molasses and mustard powder
a few sprigs of fresh rosemary and black peppercorns and crushed garlic

Step 1: Thoroughly rinse and dry and then place your pork belly in a non-metal container large enough to accommodate it.

Step 2: Apply salt to both sides of the belly and rub it in. Kosher salt works perfectly for this, as the grains of a traditional table salt are too fine, while those in sea salt are too coarse.

Step 3: Now is also a good time to contemplate flavorings. Like maple flavored bacon? Lightly rub a half cup of pure maple syrup (you know, syrup that has only “pure maple syrup” as an ingredient, not that stuff sold in plastic containers) on to the belly. This is a really good time to be creative. Some molasses and mustard powder, perhaps? A more savory bacon can be made by adding a few sprigs of fresh rosemary and black peppercorns and crushed garlic to the mix. Play around a little. Developing your own cures for specific purposes can be a lot of fun.

Step 4: Stash the container in your fridge. 24 hours later, pull them out. Poke the belly. It should be a little firmer than when you put it in. Liquid will continue to be pulled out of the meat, which will cause the belly to become continually firmer throughout the process. Drain and discard the liquid and lightly dust the belly in additional salt (a couple of pinches should do the trick) and back in the fridge it goes.

Step 5: Repeat this process so that your meat is cured at least three days. You can cure your meat pretty much as long as you’d like, just remember that you are increasing the level of salt and reducing the level of moisture each day. I’ve found that about 5 days is my ideal curing time. Your preference may vary, so experiment a little. Once your cure is complete, remove the belly from the container and rinse completely.

Step 6: Smoke the bacon with hickory or walnut wood at 200 degrees until the internal temperature of the meat reaches 150. (This usually takes about 3 hours, your results may vary.)

If you don’t have access to a smoker, you can certainly rig one up with a ceramic pot and a hot plate, a la Alton Brown (About the 7 minute mark of this video) or you can cook the bacon in your oven. I would suggest braising it in a foil pouch in the presence of a cup or so of liquid in a 200 degree oven until the bacon reaches the desired temperature of 150. The addition of liquid smoke to the braising liquid will give the bacon a similar smoky flavor, but it won’t be close to the results you can achieve in a smoker.

Step 7: Once your bacon has cooled, it’s time to slice. A night in the fridge will firm the belly up, making it much easier to slice. If you don’t have a counter-top slicer hanging around, just take your sharpest knife and slice as thin or thickly as you’d like. Recipe found at

How to Make Bacon
By Mishell Malabaguio

Materials Needed:
* Gas stove
* Casserole
* Oven
* Bowls
* 30ml syringe
* 21G x 1″ needle
* Knife
* Cotton thread or ham net
* Paperlyne or cut wrap for curing and packaging

* 1kg of liempo or pork belly

for PUMPING PICKLE: (good for 10 kg of meat)
* ½ cup & 2 tablespoons salt
* 5 cups water
* 6 ½ tablespoons white sugar
* 3 tablespoons phosphate
* 1 teaspoon curing salt
* 1 ½ teaspoons powdered ascorbic acid
* 1 drop oil of anise
* 1 drop oil of cloves
* 1 drop maplein
* 1 ½ teaspoons smoke flavor

for DRY CURE (good for every 1 kg of meat)
* 1 ½ tablespoons salt, P15 per kg
* 2 ½ tablespoons sugar
* 1/4 tablespoons phosphate

1. Dissolve the salt into the water and then dissolve the following ingredients: phosphate, sugar, curing salt, ascorbic acid, oil of anise, oil of cloves, maplein, and smoke flavor.

2. Once dissolved, get ½ cup of the pickle and put it in the syringe. Make sure there is no air inside the syringe.

3. Get the liempo and inject the pickle into the lean portion of the meat in several points 1/2 inch apart. After each injection, slightly massage the meat to evenly distribute the pumping pickle in the meat. Set aside.

4. Mix the ingredients for the dry cure. Get the meat and rub the dry cure on the meat, starting from its fatty portion all the way to the lean portion. Afterwards, wrap with paperlyne or cut wrap.

5. Cure the pork for 8 to 10 hours at room temperature and then 5 days inside the refrigerator. After curing, wash the meat thoroughly with running water for 30 minutes to make sure that all excess curing ingredients are removed. Then drain the meat.

6. Roll the meat and then tie it tightly with the cotton thread. You may also use a ham net. After tying the bacon, freeze it.

7. Once the bacon has been frozen, slice it thinly. You may now pack and sell it. Recipe found at

Where to look for supplies:
107 E. Rodriguez Sr. Ave. Quezon City
Telephones: (02) 411- 1349; (02) 742-0826

Where to train:
107 E. Rodriguez Sr. Ave., Quezon City
Telephones: (02) 411- 1349; (02) 742- 0826

20 Russet St., SSS Village, Marikina City
Telephones: (02) 942- 3974; (02) 948- 2875
Fax: (02) 942- 0107

There's money in Junk

Posted by Francis Isberto | Labels: | Posted On Tuesday, November 3, 2009 at 7:18 PM

It's a dirty business but there's money in it. Junk shop is one of the most disregard business in the entrepreneurship world. People always look at the clean ones and the easy ones. Little did they know that if you collect a lot of junk you can make serious money out of it. From metals to plastics to papers and rubber... everything can be converted into cash. You just need a large space to collect your junk.

And since we are Eco-friendly, the junk shop business comes hand in hand with the government recycling program.

Here is what you need:

Open lot or idle property (if you have no vacant lot look for an old warehouse that is for rent)
Weighing scale (Bascula)
50-kg. countertop/hanging weighing scale
2 Metal push-cart (cartilla)
Acethyline Torch and Gas Tank
Tools (steel saw, pliers, vice grips, screw drivers, hammer, “baretta de cabra”, etc.)
Vehicle, pick-up-truck (an old jeep will do)

You need all the manpower that you can get; you need to assigned somebody to monitor the inventory and you need several helpers to carry those junks.

Sourcing of Potential Clients
Clients are recycling agents to whom the junkshop owner will be selling the junk items, which have been sorted and segregated. The junkshop owner must search the market for several possible recycling agents to get the best deal possible such as a lock-in period with regard to the buying price of a specific item within one month. Cost of delivery/pick-up also affects the price and should always be taken into consideration. The junkshop owner must bargain for the best deal possible and coordinate with the respective recycling agents as to the payment schedule and volume of deliveries or pick-up. You can talk to Barangay Captains and Village Managers get source of junk. One village alone can bring you a lot of junk.

Walk-in Procedure for Retailers
Retailers are the scavengers, with or without pushcarts, and residents of nearby communities and local business establishments.


Search for potential wholesellers who have by-products in their businesses that would fall under the categories that the junk shop owner would be buying.
Buy directly from wholesellers/establishments with by-products or junk items.
Tap scavengers by providing them wooden pushcarts (kariton) on the condition that you will have the priority of their junk products and these will be bought at a lower cost to cover for the cost of the cart.
Give incentives (e.g. allow advances up to a certain amount to maintain the in-flow of materials, with the limit on advance and up to the prerogative of the junk shop owner)

Sourcing of potential clients must be a continuous process.
The following are the basic factors to consider as to whom each type of item/material is to be sold: a) payment terms; b) schedule and volume of pick-up and/or delivery.
If there is a broker or agent for the client, it should be pre-agreed upon by both the Junk Shop and the Client that all payments should be made directly to the Junk Shop owner or his duly authorized representative.


Business Name Registration
For Sole Proprietorship:
Department of Trade and Industry (DTI) within the National Capital Region (NCR)

12/F Trafalgar Plaza, 105 H.V. Dela Costa St., Salcedo Village, Makati City
Tel. No.: 811.8232 loc. 208
2/F Park N’Ride, Lawton, P. Burgos Ave., Dr. Basa St. Ermita, Manila
Tel. No.: 536.7153
G/F Highway 54 Plaza, EDSA, Mandaluyong City (across SM Megamall)
Tel. No.: 706.1767
5/F Araneta Square Mall, Monumento Circle, Caloocan City
Tel. No.: 332-0854 / 332-0829

For Partnership/Corporation:
Securities and Exchange Commission (SEC)
SEC Building, EDSA, Greenhills
Mandaluyong City
Tel. No.: 584.0923

or contact the concerned Office in the province where the business is located

License to Operate
Mayor’s Permit/Residence Certificate and Sanitary Permit
Contact the local municipality or provincial municipality
where the business is located.

Application for Tax Identification Number (TIN)/
Application for Authority to Print Receipts and Invoices/
Registration of Books and Accounts
Bureau of Internal Revenue (BIR)
BIR National Office Bldg.
Agham Road, Diliman, Quezon City
Trunklines: (632) 981.7000 / 981.8888

or contact the Regional or District Office where the
business is located.


Technology Resource Center (TRC)
TLRC Building, 103 J. Abad Santos cor. Lopez Jaena Sts.,
Little Baguio, San Juan, Metro Manila
Tel. Nos.: (632) 727.6205

List of Recycling Centers

Batteries / Tires

Philippine Recyclers, Inc.
Marilao, Bulacan
Tel: 299.6202 to 03

Tire Recycling
711 Vermillion St., Agro Homes
Muntinlupa City
Tel. No.: 861.6350 Fax No.: 862.1452

Caltex Julia Vargas
“Bantay Baterya Project”
Mandaluyong City
Tel. No.: 634.3812


Envirocycle Philippines, Inc.
Daystar Industrial Park, Pulong
Sta. Cruz, Sta. Rosa, Laguna 4026
Tel. No.: 520.8618 to 19
Fax No.: 520.8546

HMR Super Surplus Bodega
Pioneer corner Reliance Street,
Mandaluyong City
Tel. No.: 634.0526


Container Corp. of the Phils.
60 Old Samson Road, Balintawak 1106
Tel. No.: 361.9801 to 06
Fax No.: 362.3607

Globe Paper Mills
1000 Gov. E. Pascual Avenue
Malabon, Metro Manila
Tel. No.: 361.2516; 242.7321
Fax No.: 242.0198

Asia Paper Industrial Corp.
62 Gregoria de Jesus St.,
Balintawak, Kalookan City
Tel. No.: 432.8000; 983.8000

Sunrise Paper Mills
3549 M. Delos Reyes St.,
Gen. T. De Leon, Valenzuela, City
Tel. No.: 293.3002; Fax No.: 291.5117


PEMA Plastic Mfg., Corp.
80 Mendez Road, Baesa, Quezon City
Tel. No.: 361.2844

Synber Mfg., Inc.
Meliton Espiritu Avenue
corner Sucat Road, ParaƱaque City
Tel. No.: 825.5356/ 826.7827
Fax No.: 826.7228

Polysterene Packaging Council of the Phils. Rm. 900-1 Victoria Bldg.,
UN Ave., Ermita, Manila
Tel. No.: 526.0889 Fax No.: 522.4354

Interpolymer Corporation
Malabo-Maysan, Valenzuela City
Tel. No.: 292.4878 Fax No.: 292.7726


Alliance Foundry Shop & Eng., Inc.
135 J. Teodoro St., cor. 10th & 11th Ave.
Caloocan City
Tel. No.: 362.0039

Kim Bee Foundry
329 J. Theodoro St., cor. 9th Avenue
Caloocan City
Tel. No.: 361.1173 Fax No.: 365.8783

A. Metal Recycling Corp.
380 Barangka Drive cor. Hinahon St.,
Mandaluyong City
Tel. No.: 533.4719 Fax No.: 533.4717

Hilton Mfg. Corp.
648 T. Santiago St., Linunan
Valenzuela City
Tel. No.: 292.8134