I.

INTRODUCTION

Bakery products have become very popular throughout the country. Breads and biscuits

are the most common products but other items like cakes, pastries, tarts, pies etc. are also

not lagging far behind. These items are consumed by people of all age groups across the

broad. Nature of these products is such that consumers prefer fresh items. One of the

famous pie nowadays is the Buko Pie which is a traditional Filipino baked young

coconut (malauhong) custard pie. It is considered a specialty in the city of Los Baos,

Laguna located in the island of Luzon.

Popular with Filipinos, it resembles a coconut cream pie, except that it is made with

young coconuts (buko in Tagalog) and has neither cream in the cocnut custard filing or

meringue swirls on top of the baked coconut custard. Instead, the pie uses condensed

milk, making it denser and healthier. The pie is made with buko meat. There are also

variations of pie, which are similar but use slightly different ingredients, such as

macapuno pie, that uses a special type of coconut which differs from ordinary coconut

as it is thick and sticky.

Buko pie cannot only find in Laguna but also in Sto. Domingo, Ilocos Sur as Three

Masters Pastries offers you a delicious, nutritious and affordable pies, cakes, and tarts.

This store is baking a good pastry which is light and airy, easily broken in the mouth

(what is called short eating), but firm enough to support the weight of the filling. The

dough of their pies are well mixed and not over mixed. This results from a product that

you should taste when you visit Ilocos Sur. Thus, the Three Masters Pastries is a good

pastry shop which is something of a fine art.

1
II. DISCUSSION

HISTORY

Pastries

In a typical Filipino bakery, pandesal, monay and ensaymada are often sold. Pandesal

comes from the Spanish pan de sal (literally, bread of salt), and is a ubiquitous breakfast

fare, normally eaten with (and sometimes even dipped in) coffee. It typically takes the

form of a bread roll, and is usually baked covered in bread crumbs. Contrary to what its

name implies, pandesal is not particularly salty as very little salt is used in baking it.

Monay is a firmer slightly denser heavier bread. Ensaymada, from the Spanish

ensaimada, is a pastry made using butter and often topped with sugar and shredded

cheese that is especially popular during Christmas. It is sometimes made with fillings

such as ube (purple yam) and macapuno (a variety of coconut the meat of which is often

cut into strings, sweetened, preserved, and served in desserts). Also commonly sold in

Filipino bakeries is pan de coco, a sweet roll filled with shredded coconut mixed with

molasses. Putok, which literally means "explode", refers to a small, hard bread roll whose

cratered surface is glazed with sugar. Kababayan is a small, sweet gong-shaped muffin

that has a moist consistency. Spanish bread refers to a rolled pastry which looks like a

croissant prior to being given a crescent shape, and has a filling consisting of sugar and

butter.

The egg pie with a very rich egg custard filling is a mainstay in local bakeries. It is

typically baked so that the exposed custard on top is browned. Buko pie is made with a

2
filling made from young coconut meat and dairy. Mini pastries like turrones de casuy are

made up of cashew marzipan wrapped with a wafer made to resemble a candy wrapper

but take on a miniature look of a pie in a size of about a quarter. There is also napoleones

again with all the vowels pronounced a mille-feuille pastry stuffed with a sweet milk-

based filling.

There are hard pastries like biskotso a crunchy, sweet, twice-baked bread. Another baked

goody is sinipit which is a sweet pastry covered in a crunchy sugar glaze, made to

resemble a length of rope. Similar to sinipit is a snack eaten on roadsides colloquially

called shingaling. It is hollow but crunchy with a salty flavor.

For a softer treat there is mamon a chiffon-type cake sprinkled with sugar, its name

derived from a slang Spanish term for breast. There's also crema de fruta, which is an

elaborate sponge cake topped in succeeding layers of cream, custard, candied fruit, and

gelatin. Similar to a sponge cake is mamoncillo which generally refers to slices taken

from a large mamon cake, but it is unrelated to the fruit of the same name. Sandwich

pastries like inipit are made with two thin layers of chiffon sandwiching a filling of

custard that is topped with butter and sugar. Another mamon variant is mamon tostada,

basically mamoncillo toasted to a crunchy texture.

Coconut

According to the United Nations, coconut production in the Philippines grew at the rate

of 5.3 per cent per year from 1911 to 1929, and increased by 5.2 per cent from 1952 to

1966.

A coconut tree on the island of Boracay.

3
In 2012, the Philippines exported more than 1.5-million metric tonnes of copra, coconut

oil, copra meal, desiccated coconut, coco shell charcoal, and activated carbon and coco

chemicals, a 1.49 per cent increase compared to the volume exported in 2011. In 1989, it

produced 11.8 million tons and at the time was the second largest producer but has since

surpassed Indonesia. In 1989, coconut products, coconut oil, copra (dried coconut), and

desiccated coconut accounted for approximately 6.7 percent of Philippine exports.

About 25 percent of cultivated land was planted in coconut trees, and it is estimated that

between 25 percent and 33 percent of the population was at least partly dependent on

coconuts for their livelihood. Historically, the Southern Tagalog and Bicol regions of

Luzon and the Eastern Visayas were the centers of coconut production. In the 1980s,

Western Mindanao and Southern Mindanao also became important coconut-growing

regions.

In the early 1990s, the average coconut farm was a medium-sized unit of less than four

hectares. Owners, often absentee, customarily employed local peasants to collect

coconuts rather than engage in tenancy relationships. The villagers were paid on a piece-

rate basis. Those employed in the coconut industry tended to be less educated and older

than the average person in the rural labor force and earned lower-than-average incomes.

There are 3.6 million hectares dedicated to coconut production in the Philippines, which

accounts for 25 per cent of total agricultural land in the country. Land devoted to

cultivation of coconuts increased by about 6 percent per year during the 1960s and 1970s,

a response to devaluations of the Philippine peso (PHP) in 1962 and 1970 and increasing

world demand. Responding to the world market, the Philippine government encouraged

processing of copra domestically and provided investment incentives to increase the

4
construction of coconut oil mills. The number of mills rose from 28 in 1968 to 62 in

1979, creating substantial excess capacity. The situation was aggravated by declining

yields because of the aging of coconut trees in some regions.

In 1973, the martial law regime merged all coconut-related, government operations

within a single agency, the Philippine Coconut Authority (PCA). The PCA was

empowered to collect a levy of P0.55 per 100 kilograms on the sale of copra to be used to

stabilize the domestic price of coconut-based consumer goods, particularly cooking oil.

In 1974, the government created the Coconut Industry Development Fund (CIDF) to

finance the development of a hybrid coconut tree. To finance the project, the levy was

increased to P20.

Also in 1974, coconut planters, led by the Coconut Producers Federation (Cocofed), an

organization of large planters, took control of the PCA governing board. In 1975 the PCA

acquired a bank, renamed the United Coconut Planters Bank, to service the needs of

coconut farmers, and the PCA director, Eduardo Cojuangco, a business associate of

Marcos, and became its president. Levies collected by the PCA were placed in the bank,

initially interest-free.

In 1978 the United Coconut Planters Bank was given legal authority to purchase coconut

mills, ostensibly as a measure to cope with excess capacity in the industry. At the same

time, mills not owned by coconut farmersthat is, Cocofed members or entities it

controlled through the PCAwere denied subsidy payments to compensate for the price

controls on coconut-based consumer products. By early 1980, it was reported in the

Philippine press that the United Coconut Oil Mills, a PCA-owned firm, and its president,

Cojuangco, controlled 80 percent of the Philippine oil-milling capacity. Minister of

5
Defense Juan Ponce Enrile also exercised strong influence over the industry as chairman

of both the United Coconut Planters Bank and United Coconut Oil Mills and honorary

chairman of Cocofed. An industry composed of some 0.5 million farmers and 14,000

traders was, by the early 1980s, highly monopolized.

In principle, the coconut farmers were to be the beneficiaries of the levy, which between

March 1977 and September 1981 stabilized at P76 per 100 kilograms. Contingent

benefits included life insurance, educational scholarships, and a cooking oil subsidy, but

few actually benefited. The aim of the replanting program, controlled by Cojuangco, was

to replace aging coconut trees with a hybrid of a Malaysian dwarf and West African tall

varieties. The new palms were to produce five times the weight per year of existing trees.

The target of replanting 60,000 trees a year was not met. In 1983, 25 to 30 percent of

coconut trees were estimated to be at least 60 years old; by 1988, the proportion had

increased to between 35 and 40 percent.

When coconut prices began to fall in the early 1980s, pressure mounted to alter the

structure of the industry. In 1985, the Philippine government agreed to dismantle the

United Coconut Oil Mills as part of an agreement with the IMF to bail out the Philippine

economy. Later in 1988, United States law requiring foods using tropical oils to be

labeled indicating the saturated fat content had a negative impact on an already ailing

industry and gave rise to protests from coconut growers that similar requirements were

not levied on oils produced in temperate climates.

By 1995, the production of coconut in the Philippines had experienced a 6.5% annual

growth and later surpassed Indonesia in total output in the world.

6
BACKGROUND

Local Cuisine

Vigan cuisine is more than the iconic Vigan empanada, longganisa and kankanen. These

Vigan must-tastes are just the tip of the culinary experience that can be had in this city. To

ready the food adventurers, they must be informed that Vigan cuisine is simple and leans

towards keeping the natural flavor of each ingredient, which are mostly vegetables.

Ilocano dishes are characterized by sweet, sour or salty taste. Noteworthy is the favor

towards bitter flavor that can be attested by its presence in its most-loved dish, the

pinakbet. The pinakbet uses bitter melon, eggplant, squash and okra cooked with bagoong

or fermented shrimp fry and bagnet or sun-dried pork belly, which is fried to a crisp prior

to mixing with the vegetable.

Well-known Ilocano dishes like dinengdeng and dinoydoy are variations of pinakbet,

although they are soupy. Gastronomes can scour not only the resorts, hotels and

restaurants for great Vigan cuisine. It is best that they also try the food stalls in the plazas.

Plaza Burgos is a great place to sample an order of arroz caldo or chicken porridge, pancit

Vigan or soupy miki noodles and okoy or deep fried shrimps mixed with flour and eggs.

Filipinos have these during regular meals or as snack food at any time. They can be eaten

on their own, paired with another or even with rice.

The food stalls or carinderias in the Vigan Public Market and near the bus terminal are

also great places for culinary adventures. There one can sample local viands such as lumo

7
(soup made with pork blood, pork tenderloin and green onions), pipian (cooked chicken

and pazotes with ground rice), poqui-poqui (mashed eggplant with egg), caldereta (local

beef stew), pinapaitan (bitter meat dish, made with either beef or goat bile and innards)

and sinanglao (beef broth with beef innards) at its most authentic.

However, for visitors who want to taste Vigan cuisine in a more comfortable setting, the

Vigan Heritage Mansion is recommended for its bagnet, dinengdeng, longganisa and

pinakbet. A bottle of basi or local sugarcane wine is recommended as well. Another must-

visit dining place is Caf Leona. Caf Leona offers international and Vigan cuisine and a

fusion of both. It recently added in its menu pinakbet pizza, which is really for the

adventurous and open-minded even among locals. For those who miss familiar food,

resorts, hotels and restaurants offer a choice of international food which guest can also

order for take-out or picnics. There are also fasfood chains near the center of town, like

Chow King, Greenwich, Jollibee and McDonalds.

Buko or coconut

The coconut is known for its great versatility as seen in the many uses of its different

parts and found throughout the tropics and subtropics. Coconuts are part of the daily diets

of many people. Coconuts are different from any other fruits because they contain a large

quantity of "water" and when immature they are known as tender-nuts or jelly-nuts and

may be harvested for drinking. When mature, they still contain some water and can be

used as seednuts or processed to give oil from the kernel, charcoal from the hard shell

and coir from the fibrous husk. The endosperm is initially in its nuclear phase suspended

within the coconut water. As development continues, cellular layers of endosperm deposit

along the walls of the coconut, becoming the edible coconut "flesh". When dried, the

8
coconut flesh is called copra. The oil and milk derived from it are commonly used in

cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear

liquid coconut water within is potable. The husks and leaves can be used as material to

make a variety of products for furnishing and decorating. The coconut also has cultural

and religious significance in many societies that use it.

The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and

nourished populations around the world for generations. On many islands coconut is a

staple in the diet and provides the majority of the food eaten. Nearly one third of the

worlds population depends on coconut to some degree for their food and their economy.

Among these cultures the coconut has a long and respected history.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a

functional food because it provides many health benefits beyond its nutritional content.

Coconut production plays an important role in the national economy of the Philippines.

According to figures published in December 2009 by the Food and Agriculture

Organization of the United Nations, it is the world's largest producer of coconuts,

producing 19,500,000 tons in 2009. Production in the Philippines is generally

concentrated in medium-sized farms.

Coconut farms are widely distributed nationwide, largely in regions of Southern Luzon in

the North and Mindanao in the South. There are around 324 M coconut trees in the

country, about 85% of which are considered productive. The coconut industry provides

an annual average of 5.97% contribution to the GVA and 1.14% to the GNP.

Three Masters Pastries

9
The business of Three Masters Pastries origin from the idea of a person named Elemrito

Tacata, who loves cooking very much, one year ago. He is a graduate of Bachelor of

Science in Business Administration in the University of Northern Philippines, Batch

2002. In the late year of 2014, he met his friend who is accidentally a chef graduate from

Manila, and they started to think of a product that is not common with the Ilocanos

tastes.

The Main Product

The main product of Three Masters Pastries is Buko Pie; it is a traditional Filipino baked

young-coconut (malauhog) custard pie. The idea of the buko pie is said to have originated

from the province of Laguna in the Philippines. The creators of this Filipino pastry were

the Pahud sisters who were locals of the city of Los Baos, Laguna. Since buko pie

product is very rare in Ilocos Sur, specifically in Vigan City, the Three Masters Pastries

decided to introduce this to the market; of which is the main reason why many people

loves their product.

10
SOURCE AND SUPPLY

Source of the business entity does not only involve one or two business profiles. It is

composed of wholesalers, retailers, manufacturers and merchandisers. Product

ingredients come from different markets. For the Young coconut meat and Cassava, they

look for a particular supplier that can supply them regularly. For their Tarts fruits like

Pineapple, Apple, Lemon and Ube were purchased in the public markets where fresh

deliveries are. The Egg, Wheat Flour and Sugar were purchased from wholesalers for

bulks, while the Butter, Lard, Vanilla and Milk were purchased from retailers who sell for

small quantity only. In packing they are using the box which the DOST provides them to

use, kitchen utensils such as pie molds, beater, rolling pin, pastry mat, pie weights,

nostalgia electrics, pie cutters where purchased not only in the markets but also in Manila

and other places.

11
PRODUCTS

Among all of their products, the pride of Three Masters Pastries is their very good

tasting Mini Buko Pie which contains a very soft buko as its main ingredient. It is at its

best when it still hot.

MINI BUKO PIE

Aside from that, these products are also available:

APPLE STREUSEL CUSTARD PIE EGG PIE

PINEAPPLE PIE PIZZA PIE

12
 CASSAVA CAKE

Also, tarts with different flavors or main ingredients are available. A tart is a baked dish

consisting of a filling over a pastry base with an open top not covered with pastry. The

pastry is usually short crust pastry; the filling may be sweet or savory, though modern

tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an

example would be egg tarts. Examples of tarts include jam tarts, which may be different

colors depending on the flavor of the jam used to fill them

PINEAPPLE CUSTARD TART MANGO TART

13
LEMON TART MACAPUNO UBE TART

STRAWBERRY TART CARROT TART

14
DESCRIPTION

Among Sto. Domingos many pie shops, just along the National Highway in front of

TAD Marketing, A pie shop named Three Master Pastries, is a pleasant place to stop for

dessert, pastries and delicacies.

It is small but quant and captivating pie shop. You will definitely fall in love with the

places atmosphere. It has a mezzanine floor with small homey sofa sets, low tables and

the wall is made up of glassy window where you can see the vehicles passing by. Their

mezzanine is the best part where one can chill out with friends or just sit back and enjoy

the taste of their product.

One of their biggest contributors is Mrs. Tadena the wife of the Present Mayor of Sto.

Domingo who gave them the location where they put up their business establishment

along the Highway as one of their advantages to their competitors because it is easily

seen by tourists. They started to bake 100 pieces of pies with the accompaniment of one

(1) Oven which went easily liked by their target markets. As the business went further

they were able to buy two (2) more Ovens by the help of DOST and one (1) more

donated by the government.

They open from Monday to Sunday at 6 am to 7 pm, They dont only serve pies but they

also take reservations, offers delivery, take out and most specially delicacies for

pasalubong purposes.

15
PROCEDURES

The Three Masters Pastries shared to us the basic steps on how they make their products.

These procedures were gathered from different website, which they claimed to be their

basis on making some innovations how will make their products representable and

delicious.

The product involves the following procedures before the final consumption:

A. BUKO PIE and OTHER TYPES OF PIE

CRUST

1. To prepare the crust, combine flour and salt. Blend in oil thoroughly using

a fork.
2. Sprinkle with water. Continue "cutting" with a fork until flour mixture

forms tiny lumps. Form flour mixture into a ball.

3. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover

bottom of pie pan with one crust. Cut excess.

4. Prick pastry all over with fork. Bake in preheated oven at 450F for 12-15

minutes or until golden brown

FILLING

1. Combine all ingredients except cheese and cook over low heat.
2. Continue stirring until thick. Pour mixture into pastry-lined pie pan.
3. Top filling with the second crust. Seal ends all around with a fork.
4. Bake at 400 F until crust turns golden brown. Sprinkle grated cheese on

top.

16
 5. Bake for additional 5 minutes.
B. TARTS

CRUST

1. Prepare tart pastry

2. Roll dough and transfer to tart pan
3. Press pastry dough into tart pan
4. Trim excess pastry dough
5. Prick pastry with fork, if needed

FILLING

1. Wash the fruits and peel them up.

2. Blend the fruits.
3. Switch on stove and add cloves, star anise and cinnamon to mixture and

heat mixture till reduce by half in volume.

4. Add in castovar sugar, vanilla extract and lemon juice. Stir.
5. Continuously stir for a minute for every 5 minutes after sugar added.

Mixture will thicken and caramelization will occur. At this stage, crucial to

continuously stir to prevent mixture from burning.

6. Let the mixture cool to room temperature.

MAINTENANCE

Food service industry has a duty to those they serve, to deliver a product that is free of

any potential harm. This is a simple statement to make, but it is not a simple act to

perform and perpetuate. The rules and regulations for pastry shop sanitation and food

hygiene must be followed and practiced so that the products being manufactured are safe

17
and clear of any and all hazards. Pastry shop owners and their employees must follow the

food safety and sanitation laws that have been set.

Clean pastry shop, proper sanitation, and great taste, healthy and safe food. Three Masters

Pastries is committed to ensure that the foods they serve to customers are safe. Proper

cleaning and sanitizing of all food contact surfaces utensils and food equipment, of

course, because their business is in line of making pastries, so they have to maintain the

cleanliness of their facility. Proper personal hygiene of employees, including frequent

hand and arm washing and covering cuts. Food storage for the proper time and at safe

temperatures. In addition, they have a comprehensive program to ensure the safety of all

the food equipment, supplies and customized boxes. The safety and quality standards for

food, food equipment, supplies and customized boxes meet or exceed all applicable

government requirements. They support additional measures to help protect consumers

and ensure the safety of local food supplies. They view this as part of their responsibility

as a good corporate citizen, and they know it is also essential to the continuing growth

and profitability of their business.

It is the responsibility of Three Masters Pastries employees to follow all applicable safety

and hygiene policies and procedures to maintain the cleanliness, safe, healthy and quality

foods that they made.

18
MARKETING ASPECT

Marketing is all around us and it being present everywhere we go. It is always centered

on the customer who is the concern of anybody. It bridges the gap between the process of

production and consumption.

There are so many ways to advertise every product that you have made. Once you have

determined your products and services, you must first identify your target market. The

19
target market is the actual customer group or audience, in which your business will

attempt to sell its products and services. Although, it is impossible to capture every

customer within your target markets, gearing your services toward the identified market

will make sales easier.

The main reason why a business boom, it is because of high quality products, delicious

and very healthy. Three Masters Pastries offers healthy but cheap and high quality

products that everyone can afford to buy. Three Masters Pastries makes pastries like and

most especially buko pie, tart (pineapple, egg, purple/ube, mango, etc). Though this

business is just new to everybody, it booms just like a bomb in everyones heart. Because

of the great taste, safe, healthy and delicious food that they serve, every passenger who

are passing by the highway can see their product and you will crave because the food

smells good and yummy even you didnt taste it.

Through radio, tarpaulin, word of mouth which is the very effective way to advertise

product and Facebook where customers posts the products they bought in Three Masters

Pastries, they could easily encouraged their target markets to bought and retain their loyal

customers. Through it they can get new customers and retain the existing customers.

They believe that establishing a loyal customer base is of paramount importance sine

such customer core will not only generate most of the sales but also will provide

favorable referrals. Since the location of the business is beside the highway, it focuses on

reaching the passengers and every car who passes by. Our market research shows that

mostly of their customers are in the medical field, like doctors not just in here in Ilocos

but also from Manila. The doctors usually recommend their product in their patients.

20
They strongly believe that this will provide a unique possibility for building a loyal target

market base.

BUSINESS INCOME

In our interview, Three Masters Pastries did not mentioned the beginning capital of the

business. The estimated monthly revenue sales amount to P100, 000.00 for low seasons

and during holiday seasons the revenue sales double or P200, 000.00 before deducting

the salaries of their eight employees and the related operating expenses.

Aside that the products of Three Masters Pastries are in demand in Ilocos Sur, the

business reaches high revenue because they maintained the quality and taste of their

products that it become one of the famous pastries specializing buko pie, not just in

Ilocos Sur but also in Manila and other places in National Capital Region.

III. CONCLUSION

21
22
IV. RECOMMENDATION

For those is planning to start their business or for those who had already started operating

their own businesses, we encourage you to work hard because in business you will

encounter a lot of things that will test you. You may experience ups and downs, but if you

want to be successful focus on your goal and be innovative. Have the courage to achieve

business success. And of course you should love what you are doing. In products, we

recommend that you should have a better quality of your products than your competitors,

in an affordable price. Be aware of what is trend or in demand products. Know your

customers needs, in order to satisfy them.

You should not just focus on the profit or gain that you will receive, you should be

socially responsible with your customer, place, and everything else. Be a role model of

other businesses. Know your ethics, obey the government policies, be responsible in

23
every act that you will do, especially if it would affect your customers condition or

health. Because good ethics is good business.

V. APPENDICES

PICTORIAL

24