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Rice is a plant originally from Southeast Asia, with branching stems ending in a panicle formed of flowers or "spikelets," from which the grains are formed. While rice is a staple food in the Philippines, the government is pushing for the planting of alternative crops for rice since its production inputs becomes expensive. However, to help our farmers with this dilemma, experts from the Department of Agriculture- Agricultural Training Institute come up with livelihood which focuses on various rice recipes. The recipes are well-researched, cooked in perfection to share to our beloved online readers. The team hopes that you will gain extra income out of this.
Recipes shared
by Jim C. Raborar (ATI-XII)
Rice stew in Tomato Sauce
(Caldereta Rice)
[caption id="attachment_2636" align="alignleft" width="257" caption="Rice stew in tomato sauce"]
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To divert the common but popular Kaldereta recipe in the Philippines with goat shoulders, tomato paste and liver spread as the main ingredients, Rice stew in Tomato Sauce adapted its original items but rice will be the heart of this Spanish-influenced dish and Filipinos' favorite own versions.
Ingredients
2 cups rice with long grains
2 tsp.oil
2 sachet food seasoning
1/2 cup tomato ketchup
1/2 cup ground liver or liver spread
2 tsp brown sugar
1/2 cup carrots, cut into cubes
1/3 cup garbanzos, pre-cooked
1/3 cup corn kernels, pre-cooked
2-3 cups water
Procedure
1. Soaked rice in water for 30 minutes.
2. Saute rice in oil. Put the food seasoning and cooked it for another 3 minutes.
3. Add all the remaining ingredients and add water.
4. Cook it in low fire for an hour and 15 minutes while continue stirring it.
5. When rice already cooked, put it in a nice serving plate.
Easy Cheezy Rice Pie
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Rice pie is an italian rice recipe but for Filipinos it is widely known as
puto. But to marry the cooking styles of Italian and Filipino, Easy Ceezy Rice Pie makes a very well blended fusion of powerful cultures.
Ingredients
2 cups newly cooked rice
1/2 cup cheese, grated
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup sour cream (if not available, mix 1/2 cup all purpose cream and 2 tsp vinegar)
1/4 cup bacon, sliced into cubes
Procedure
1. In a hot pan, put rice, cheese, salt and pepper. Mix well until cheese melts.
2. Get the cooked rice and form it into big round pie. Wipe top of pie with sour cream.
3. Garnish it with bacon bits.
Sinukmani
[caption id="attachment_2638" align="alignleft" width="300" caption="In Batangas, sinumakni takes center stage in Sinukmani Festival"]
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Sinukmani is also known as sinukmaneng. , bukayo , a sweet dessert popular with children. But
biko and sinukmani are similar dishes which use whole glutinous rice grains. The preparation is the same. However, in this recipe, the green coloring will make it a bit different.
Ingredients
2 Kl glutinous rice
2 pieces coconut, grated
1 Kl white sugar
5 drops of food coloring (green)
Procedure
1. Cook the rice in 1:1 ratio (1 cup water is to 1 cup glutinous rice)
2. Get the milk out of the grated coconut.
3. Mix coconut milk into the cooked glutinous rice. Put sugar.
4. Cook it in low fire until it become sticky. Let it cool and serve.
Rice Maja Blanca
[caption id="attachment_2639" align="alignleft" width="300" caption="Rice Maja Blanca is a perfect summer merienda (Photo Credits to: filipinodesserts.net)"]
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Rice recipe like rice maja blanca could be a good idea for business especially this summer. Tell your kids to join you in your small business.
Ingredients
1 kl glutinous rice
1 kl rice
1 1/4 kl white sugar
1 can evaporated milk, big
4 pcs coconut, medium, grated
1/4 kl. whole peanut
Procedure
1. Wash glutinous rice and plain rice. Soaked in water for 4 hours. Grind it.
2. Steam ground rice with evaporated milk, sugar and food coloring.
3. For toppings, toast peanuts in slow fire until cook and crispy. Get the shell out then pound it. Set aside.
4. In a pan, cook grated coconut and sugar. Stir it until becomes golden brown. Add the pounded peanuts.
5. Put toppings on maja blanca. Let it cool before slicing. Serve.
Rice Nutritional Value
Good source: magnesium.
Contains: niacin, vitamin B6, thiamine, phosphorus, zinc and copper.
Traces: pantothenic acid, potassium and thiamine (except brown rice).
Cooked parboiled long-grain white rice
Contains: niacin, magnesium, copper and pantothenic acid.
Traces: phosphorus, zinc and potassium.
Cooked long-grain white rice
Contains: pantothenic acid, vitamin B6, magnesium and zinc.
Traces: phosphorus, niacin and potassium.
Rice is one of the cereal grains lowest in protein. As for all cereals, the proteins are incomplete, lysine being the limiting factor. Its starch has the property of swelling during cooking and being very digestible.?
Properties: astringent. Rice is said to be effective against diarrhea (especially its cooking water) and hypertension.
Read more: http://www.answers.com/topic/rice#ixzz1qNsE6SGI
www.ati.da.gov.ph
www.e-extension.gov.ph
Chocolate Crinkles
Ingredients:
3/4 cup oil or 3/4 cup melted butter
2 cups sugar
4 whole eggs
1 1/4 cups cocoa powder
3 cups all-purpose flour
2 1/2 tbsp. baking powder
1/2 tsp. salt
confectioner's sugar
Procedure:
1. Preheat the oven to 350oF. Prepare two cookie sheets.
2. In a bowl, combine all the ingredients well.
3. Form the dough into 1-inch balls. Roll in confectioner's sugar, then, put them in the cookie sheets.
4. Bake for 10-15 minutes or until cookie cracks on top. Do not overbake. The center should remain soft.
You can make money by selling these homemade chocolate crinkles to your friends, neighbors, or you can set up a booth selling different kinds of homemade cookies.
Photo by 
Ingredients
3 cups (700g) cubed boneless pork butt with fat (½-inch cubes)
3 tablespoons lard or peanut oil
½ cup (120ml) vinegar mixed with 1 cup (240ml) water and 1 tablespoon salt
1 medium-sized yellow onion, peeled and sliced
1½ cups (360ml) pork blood (Ideally from Vietnamese, Filipino or Western European markets)
3 cloves garlic, peeled and crushed
2 hot jalapeño peppers, seeded and chopped
Preparation
1. Place the pork in a 4-quart (560ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.
2. Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.
3. Heat a frying pan and add the lard or oil.
4. When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.
5. Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.
6. Purée the pork blood in a food processor.
7. Add the blood to the pork gradually while stirring the mixture. Bring to a boil.
8. Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot.
This is most often served over rice or puto (sweet steamed rice muffins).
Retrieved from "http://en.wikibooks.org/w/index.php?title=Cookbook:Dinuguan&oldid=2681831"
Ingredients:
1 liter (4 cups) carabao's milk
1 teaspoon salt
1/4 cup white vinegar
Procedure:
1. In a double boiler, heat milk and salt for about 15 minutes.
2. Turn off heat then add the vinegar. The curds will form at this point. Note the whey (yellow liquid) forming at the top. Leave the mixture to cool and set for at least an hour.
3. When cool to the touch, pour the mixture over a fine-screen strainer to drain out the whey. The resulting curd is already a kesong puti and is ready for use if a creamy, spreadable cheese is the desired outcome.
4. To make a firmer cheese, press down with a spoon or spatula until more of the whey drips out. Or place a saucer on top of the cheese and weigh down using a heavy object, like a water-filled bottle, to press more of the whey out.
5. To form cheese into the desired shape, place it in the center of a sheet of plastic wrap. Bundle the corners of the sheet together to create a pouch. Place this in a cup or rectangular plastic container, and press down. Refrigerate until the cheese sets, at least 30 minutes. When ready, remove cheese from cup or container, unwrap and serve on plate.
Note: If carabao's milk is not available, commercial milk in tetra packs labeled "pure" or " full fresh cow's milk" will do just as well. If you prefer low-fat milk, double the amount of white vinegar used.
Source: Claude Tayag - Food magazine
Rice pie is an italian rice recipe but for Filipinos it is widely known as puto. But to marry the cooking styles of Italian and Filipino, Easy Ceezy Rice Pie makes a very well blended fusion of powerful cultures.
Ingredients
2 cups newly cooked rice
1/2 cup cheese, grated
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup sour cream (if not available, mix 1/2 cup all purpose cream and 2 tsp vinegar)
1/4 cup bacon, sliced into cubes
Procedure
1. In a hot pan, put rice, cheese, salt and pepper. Mix well until cheese melts.
2. Get the cooked rice and form it into big round pie. Wipe top of pie with sour cream.
3. Garnish it with bacon bits.
Sinukmani
[caption id="attachment_2638" align="alignleft" width="300" caption="In Batangas, sinumakni takes center stage in Sinukmani Festival"]
[/caption]
Sinukmani is also known as sinukmaneng. , bukayo , a sweet dessert popular with children. But biko and sinukmani are similar dishes which use whole glutinous rice grains. The preparation is the same. However, in this recipe, the green coloring will make it a bit different.
Ingredients
2 Kl glutinous rice
2 pieces coconut, grated
1 Kl white sugar
5 drops of food coloring (green)
Procedure
1. Cook the rice in 1:1 ratio (1 cup water is to 1 cup glutinous rice)
2. Get the milk out of the grated coconut.
3. Mix coconut milk into the cooked glutinous rice. Put sugar.
4. Cook it in low fire until it become sticky. Let it cool and serve.
Rice Maja Blanca
[caption id="attachment_2639" align="alignleft" width="300" caption="Rice Maja Blanca is a perfect summer merienda (Photo Credits to: filipinodesserts.net)"]
[/caption]
Rice recipe like rice maja blanca could be a good idea for business especially this summer. Tell your kids to join you in your small business.
Ingredients
1 kl glutinous rice
1 kl rice
1 1/4 kl white sugar
1 can evaporated milk, big
4 pcs coconut, medium, grated
1/4 kl. whole peanut
Procedure
1. Wash glutinous rice and plain rice. Soaked in water for 4 hours. Grind it.
2. Steam ground rice with evaporated milk, sugar and food coloring.
3. For toppings, toast peanuts in slow fire until cook and crispy. Get the shell out then pound it. Set aside.
4. In a pan, cook grated coconut and sugar. Stir it until becomes golden brown. Add the pounded peanuts.
5. Put toppings on maja blanca. Let it cool before slicing. Serve.
Rice Nutritional Value
Good source: magnesium.
Contains: niacin, vitamin B6, thiamine, phosphorus, zinc and copper.
Traces: pantothenic acid, potassium and thiamine (except brown rice).
Cooked parboiled long-grain white rice
Contains: niacin, magnesium, copper and pantothenic acid.
Traces: phosphorus, zinc and potassium.
Cooked long-grain white rice
Contains: pantothenic acid, vitamin B6, magnesium and zinc.
Traces: phosphorus, niacin and potassium.
Rice is one of the cereal grains lowest in protein. As for all cereals, the proteins are incomplete, lysine being the limiting factor. Its starch has the property of swelling during cooking and being very digestible.?
Properties: astringent. Rice is said to be effective against diarrhea (especially its cooking water) and hypertension.
Read more: http://www.answers.com/topic/rice#ixzz1qNsE6SGI
www.ati.da.gov.ph
www.e-extension.gov.ph
Mussel farming is considered as an important food-producing sector in many coastal areas (Image credit: Inland Aquatic Resources Research Division (IARRD), PCAARRD)[/caption]
The project is led by Ernestina M. Peralta of the UP Visayas Institute of Fish Processing Technology. It is funded by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD).
Green mussel (Perna viridis) is abundantly found in the country and is considered as an imporant farming commodity in many coastal areas. Mussel farming requires less input and capital compared with other aquaculture activities such as fish cages and pens, making it a preferred backyard activity of fisherfolk.
Mussel can be an alternative raw material in producing self-fermented sauce. It is high in protein content, amino acids, zinc, calcium, and iron. Moreover, it is low in fat, cholesterol and calories.
[caption id="attachment_18632" align="alignnone" width="200"]
Low-salt fermented mussel sauce (Image credit: IARRD, PCAARRD)[/caption]
The low-salt fermented mussel sauce is a natural food ingredient and condiment and can improve protein digestibility as well as the flavor of the food.
This technology can be viewed during the National Science and Technology Week (NSTW) 2018 at the World Trade Center, Pasay City on July 17-21, 2018. For more information on PCAARRD and NSTW 2018, visit PCAARRD’s website at 
How to Make Dessicated Coconut:
The fresh matured coconuts are dehusked and deshelled manually using hand tools. The deshelled coconut kernels in the form of round balls are pared using scrapers to remove the testa.
The pared kernel balls are then cut open to drain off the water and then washed thoroughly in fresh water to remove the invert sugars from the inner surface of the kernel. The kernel is then ground into a fine mass using hammer or pin mills.
The ground mass is blanched with live steam for about 20 minutes to bring down the microbiological counts. The blanched mass is then dried in hot air drier at a temperature of 80-90oC for about 10 hours so as to bring down the moisture content to below 3 per cent.
The hot air drier is provided with a drying chamber consisting of a series of trays, which hold the feed. Hot air is blown into this chamber from an external source through blowers.
The dried mass is tested for moisture, free fatty acid and microbiological counts. The product is packed in polythene pouches.
Source: Coconut Processing Technology - coconutboard.nic.in
Although the instant ginger brew is not new for it originated during the 1970s in Brgy. Iniligan, Badiangan, the product still needs further development in terms of commercialization and marketing. This year, the Badiangan Ginger Planters and Producers Cooperative (BGPPC), in collaboration with the Department of Agrarian Reform (DAR) and the Department of Agriculture (DA), partners with the Bureau of Agricultural Research (BAR) to increase the competitiveness of the product in the local market and prepare for the fierce competition in the international market.
Packaging salabat for better marketability
BGPPC has been wanting to enter the commercial market through its ginger-based products specifically the instant Salabat (a readily mixed drink just like the 3-in-1 instant coffee). Treading towards its goal, BGPPC is working on its License to Operate (LTO) registration and Food and Drug Administration (FDS) certification.
“However, [regarding] the application for the FDA and LTO, the concerned agencies [have] required the improvement of the facilities and production area for an increased production capacity and marketability of the ginger-based products,” explained Mr. Roberto S. Borra, chairman of the cooperative.
BGPPC’s project titled, “Promotion of Instant Salabat through Enhanced Packaging and Labeling”, which is supported by BAR through its National Technology Commercialization Program (NTCP), will be the stepping stone towards product market-readiness and competitiveness by upgrading the packaging and labeling of the product.
Specifically, the project aims to: 1) enhance the competitiveness of the product in the local market by improving the package and label; 2) provide additional income and increase employment in the community; and 3) establish a steady, viable and dependable income generating project for the community.
Badiangan’s ginger-based industry
Ginger is well-known in the municipality of Badiangan for it rears an abundance of this indigenous crop within its lands. In 2004, the One Town One Product (OTOP) program was launched in each municipality of the country and ginger-based industry development was established and implemented in Badiangan through the BGPPC. With 14 years of existence, BGPPC has been striving to advance the town’s ginger industry with the goal to better the lives of Badiangan ginger planters.
The instant salabat is one of the premier ginger-based goods developed by BGPPC together with involved agencies. “The processed “instant salabat” is likewise exposed to the market through 
Mango wine has clear golden yellow color, aged in glass vat for at least 6 months. The wine has unique fruity aroma and smooth flavor that provides consumers with a delightful experience.
Mango Wine Processing
Materials:
Mango fruits
Sugar, refined
Wine yeast
Sodium metabisulfite
Cotton
Flasks
Funnel
Gallon jars
Tray/Basin
Strainer
Wire needle
Paddle
Graduated cylinder
Fermentation lock
Wine bottles
Cork/ Aluminum cap
Cap seal
Water bath
Waring blender
pH meter
Hand Refractometer
Procedure:
Starter Preparation
Pasteurize 10% of the total volume of the "must" in boiling water for 30 minutes. Cool to 40-45oC. Inoculate with pure culture of wine yeast. Ferment for 18-24 hours and inoculate in the prepared "must".
"Must" Preparation
Wash fully ripe fruits (1.0 kg) and drain. Macerate by hand or use a fruit pulper. Add appropriate volume of water (2.0 L) and adjust sugar content to 20oBrix (dry wine) or 25oBrix (sweet wine) by addition of refined sugar.
Treatment of the "Must"
Add 5ml of 10% sodium metabisulfite per gallon of "must" to destroy spoilage microorganisms. Cover the jar properly and stand for 16-18 hours at room temperature.
Fermentation
Add the starter and ferment for 4 days. Filter the "must" to separate the seeds and pulp. Transfer the liquid in clean fermentation jars and cover with fermentation lock. Continue anaerobic fermentation for 3 weeks.
Harvesting, Storing and Aging
Siphon the wine using tygon tubing. Care must be exercised not to make too much movement on the jar so as not to disturb the sediments.
Add 5ml of 10% sodium metabisulfite per gallon of wine. Fill the jars with wine to its brim and cover tightly to prevent access of oxygen.
Store in cool (20oC), dry place for at least 6 months to mature.
Place in clean wine bottles and cover with cork or similar closure. Seal with paraffin- glycerin mixture or plastic seal. Finally, cover the bottle with a cap seal.
This publication is an output of the DA-BAR funded project on "Technology Commercialization and Packaging Development of Wine from Selected Local Fruits" being implemented by the Institute of Food Science and Technology, College of Agriculture, University of the Philippines Los Banos.
For more information, please contact:
Director
Institute of Food Science and Technology
College of Agriculture
University of the Philippines Los Banos
College, Laguna 4031
Telefax No. (049) 536-3472
Tel. No. (049) 536-1070, 536-2312
Prepared by
Erlinda I. Dizon, PhD
Project Leader
Email: ei_dizon@yahoo.com
Source: trc.gov.ph
via: www.196flavors.com[/caption]
The productivity of pineapple does not necessarily yield good price. At harvest season, the price is very low and lots of wastes are incurred in the market place and producing centers.
To overcome this problem, a technology has been developed to process fresh pineapple into nata de pina. By adding Acetobacter xylinum, the sugar component in pineapple juice can be changed into a substance which is called nata de pina.
Processing of Nata De Pina
Materials
Pineapple juice, 10 liters
Diammonium phosphate (DAP), 30 g
Sugar, 4.8 kg
Glacial acetic acid, 0.2 liters
Acetobacter xylinum, 1 liter
Equipment
Blender
Knife and cutting board
Siever
Pan and stirring spoon
Stove
Plastic tray
Processing
1. Prepare all the materials
2. Mix and boil pineapple juice, DAP, sugar, and glacial acetic acid.
3. Let the juice cool in a plastic tray, and then add starter Acetobacter xylinum and cover with paper.
4. Fermentation lasts for 14 days and nata layer will be formed thereafter. Cut the nata into size 1 x 1 x 1 cm, wash and boil.
5. Soak the nata in water for one night, and change soaking water repeatedly to eliminate acid taste.
6. Add 40% sugar solution, essence, and benzoic.
7. Package nata in cups covered with plastic.
Cooperating agency for this topic:
West Kalimantan Assessment Institute for Agricultural Technology, 2005-12-01
Source: agnet.org
PRODUCTION PROCESS
The following are the basic steps in processing coconut water.
1. Select young coconut with no cracks, holes, or other defects.
2. Wash the nuts with tap water and later sanitize with chlorinated water (1 tsp com- mercial chlorine bleach per liter of water).
3. Cut nuts and collect coconut water in clean containers.
4. Scoop meat with spoon and wash with po- table water to remove fibers, testa and other dirt particles.
5. Mix buko meat and coconut water. (optional).
6. Add 20% potable water to the mixture and sweeten with sugar according to taste.
7. Pour in Polyethylene Terephthalate (PET) bottles and seal.
8. Store in coolers or refrigerate. This will last for 14 days or more at 4 oC.
Note: Work place and materials to be used should be under hygienic conditions to avoid contamination and exposure to foreign objects.
OTHER PROCESSING TECHNIQUES
To prolong the shelf-life of coconut water, vari- ous preservation techniques are recommended such as Ultra High Temperature, Cold Preserva- tion and Microfiltration.
Ultra High Temperature (UHT) involves heating the water to 130 oC to 150 oC for 2-45 seconds; the product is aseptically packaged in order to obtain a stable shelf -life (1 to 2 years at ambient temperatures); however, the flavour is changed due to high heat; UHT is only used for export purposes.. The maximum capacity for the UHT equipment is 2,500 liters/hour.
Microfiltration is a type of physical filtration process where a contaminated fluid is passed through a special pore-sized membrane to separate microorganisms and suspended particles from the liquid; used in ultra filtra- tion and reverse osmosis to provide a prod- uct stream which is free of undesired con- taminants.
Cold Preservation is the process that involves filtration, bottling and temperature control allowing the bottled coconut water to stay fresh from 10 days to 3 weeks and retains natural flavour.
USES AND HEALTH BENEFITS
Coconut water can used as a high-electrolyte beverage with a low glycemic index (54 ± 4) for hydration purposes. (Based on the study conducted by PCA on the Development of a High Electrolyte, Low Glycemic Index Coco Water Drink in 2011).
During the World War II, coconut water has been used intravenously since coconut water is identical to the human plasma and can be injected directly into the human bloodstream.
Decrease the risk of heart attacks, increase metabolic rate, help in dissolving kidney stones, prevents muscle cramps, and an effective diuretic are some of the health benefits of coconut water.
FOOD PRODUCT DEVELOPMENT DIVISION
Research and Development Branch
Philippine Coconut Authority
FPDD Plant, PCA Cmpd., Elliptical Road Diliman, Quezon City
Tel. No.: (+632) 928-4501
Fax No.: (+632) 926-7631
Email: fpdd.pca@gmail.com
Photo by 
Procedure:
1. Weigh the grated coconut and press by the hands in a cheesecloth to extract the cream. Set aside.
2. To the second extraction, add 1 liter of water for every kilo of grated coconut.
3. Repeat extraction, reducing the water added to 1/2 as previously added.
4. Combine the second, third extractions, strain through a cheesecloth, measure and set aside.
5. Prepare the saturated 
Photo by 
Photo by 
Photo by 
II. Procedure
1. Peel under-ripe green bananas and evenly slice crosswise into 5 mm. - 8 mm. thick. Saba, latundan or lakatan varieties may be used as raw material.
2. Immediately soak the sliced bananas (chips) into citric acid solution (made by mixing 1 part lemon juice with 2-3 parts water) for 3-5 minutes to prevent them from turning brown. Note: Solution can be used twice.
3. Drain chips from the solution using plastic sieve.
4. Dip the drained chips in syrup solution (done by mixing 1 cup of sugar with 3 cups of boiling water and adding 1 cup of honey) for 3-5 minutes.
5. Drain the chips from syrup solution and place them in drying tray.
6. Let the chips dry under the sun for 2 days until texture becomes rubbery soft.
7. Heat vegetable oil in the frying pan to 180oC – 200ºC degrees Celsius and dip the chips until they turn golden brown.
8. Drain the oil from the chips and allow to cool to room temperature.
9. Place the chips in moisture-proof polyethylene bags, label, and seal the bags. Place them in a cool place away from direct sunlight.
10. Banana chips are now ready for market.
Source: http:practicalaction.org, http:howtopedia.org
III. Estimated Costing and Pricing
A. Product Costing
1) Direct Cost
IV. Business Registration Requirements
1. Business Name Certification
Department of Trade & Industry (DTI) within NCR
a. 12/F Trafalgar Plaza, 105 H.V. Dela Costa St., Salcedo Village, Makati City
Tel. No.: 811.8232 loc. 208
b. 2/F Park N’Ride, Lawton, P. Burgos Ave., Dr. Basa St. Ermita, Manila
Tel. No.: 536.7153
c. G/F Highway 54 Plaza, EDSA Mandaluyong City (across SM Megamall)
Tel. No.: 706.1767
d. 5/F Araneta Square Mall Monumento Circle, Caloocan City
Tel. No.: 332-0854 / 332-0829
DTI Provincial Office where the business is located or log on to www.bnrs.dti.gov.ph for online registration
Validity: 5 years
2. Mayor’s Permit/Residence Certificate
Municipal or City Office where the business is located
Validity: 1 year
3. Tax Identification Number (TIN)
Bureau of Internal Revenue (BIR)
National Office, Agham Road, Diliman, Quezon City
Tel. Nos.: 929.7676 / 927.2511
Email: contact_us@cctr.bir.gov.ph
www.bir.gov.ph
4. Bureau of Food and Drugs (BFAD)
Filinvest Corporate Center, Alabang, Muntinlupa City
Tel. No. 842.5606
Fax No. 807.0751
Email: bfad@bfad.gov.ph
www.bfad.gov.ph
V. Funding Sources
People’s Credit and Finance Corporation (PCFC)
2/F Accelerando Building
395 Sen. Gil Puyat Avenue, Makati City
Tel. Nos. 897.8521 / 752.3745
Fax Nos. 896.1610 / 325.0449
Email: info@pcfc.ph
VI. Technical Assistance
Department of Science and Technology (DOST)
General Santos Avenue, Bicutan, Taguig City
Tel. Nos.: 837.2071 to 82
Fax No.: 837.8937
Email: efa@dost.gov.ph
www.dost.gov.ph
Technology Resource Center (TRC)
TRC Building, 103 J. Abad Santos corner Lopez Jaena
Sts., Little Baguio, San Juan City
Tel. No.: 727.6205 loc. 208 / 209
www.trc.dost.gov.ph
Source: BUREAU OF MICRO, SMALL AND MEDIUM ENTERPRISE DEVELOPMENT (BMSMED)
5/F, Trade and Industry Building
361 Sen. Gil J. Puyat Ave. Makati City
Tel. Nos.: (02) 897.1693 / 897.7596 / 890.4968
Fax No.: (02) 896.7916 Email: bmsmed@dti.gov.ph
www.dti.gov.ph
Photo by