By: Vivian Pole
    Project Assistant I, TOD


Yelly’s Bakeshop is a very competitive bakeshop producing high quality, nutritious and healthy food products in Paranaque.  It was fifteen years ago when Ms Mariel R. Malibiran, also known as Yelly, started her bakeshop at a small area in their home in Manila. Her business specialized in the production of ensaymada which was sold in their neighborhood and bazaars. Mrs. Malibiran, who who was very passionate in youth missionary activities, turned over the business to her mother, Ms Gloria R. Malibiran who later transferred the management of the business to her brother, Mr. Emmanuel Carlos R. Malibiran. Seven years later, Mr. Malibiran adopted and commercialized the squash bread products using the technology from DOST-FNRI (Food and Nurition Research Institute) and  DOST-ITDI (Industrial Technology Development Institute) developed technology on stabilized squash-puree production. Freshly prepared squash puree is highly perishable and lasts only for a day. Limitations in the supply and handling of squash puree prompted Mrs. Malibiran consult experts to address this constraint.

Mr. Malibiran learned SET-UP Project of DOST-NCR from a fellow entrepreneur. He mustered the courage to apply and was successfully approved in March 2013.  

Through the DOST-SETUP intervention, he acquired the technology that prolonged the shelf-life of squash puree from 1 day to 1-2 months. And through other training and consultancy services offered by DOST-NCR including GMP and 5S Trainings, MPEX consultancy services and Proper Plant Lay-out, improved the operations using squash puree and eliminated the need for cold storage of the ingredient.

Through the SETUP ISS, the firm was able to acquire an emulsifier, horizontal band sealer, cake chiller display, 4-door chiller, packaging for pandesal and small breads, bread display, hopia griller, dough kneader and rotary oven. Aside from equipment acquisition, DOST-NCR through SETUP also provided manpower trainings, and other technical consultancy services. With these assistance the firm’s production volume increased through the elimination of bottlenecks and thus increasing the output by 40%. In addition, the company generated new employment, enhanced its production efficiency and capacity, minimized production losses, and reduced its lead time in preparation of squash ingredients. The new packaging has also increased the product’s shelf-life and improved handling effectiveness.  Kraft Food Philippines, Fiesta Mall Duty Free, Lamoiyan Plant, Day by Day Ministries, El Shaddai Church, Bricktown Subdivision & Moonwalk Village and Parañaque Market are now Yelly’s Bakeshop major clients. Alas! This showed that the technical intervention not only improved the firm’s business operations but also enabled it to contribute to the corporate social responsibility programs of a multinational corporation and provide community service. 

Today, the once small bakery in a garafe is now producing delicious, nutritious and healthy assorted breads and pastries like squash pandesal, squash putok, and squash tasty made from squash puree. Not only that, he is also selling Malunggay Calamansi with Ashitaba Juice, My One and Only Honey, oatmeal cookies and the like. As a missionary by heart, he is also engaged in a feeding program organized by Kraft Food where 372 malnourished students in Sucat II Elementary School is fed them with nutritious squash fortified breads and pastries.  He has participated in  a feeding program for thousands of Yolanda victims in Tacloban, Leyte.




By: Engr. Romelen T. Tresvalles
    Sr. SRS, TOD


Mapagmahal Foods has its humble beginnings as a wholesaler, retailer and distributor of calamansi juice produced by other firms in 1997.  With the vision to elevate the business and penetrate the international market, Mr. and Mrs. Fernando R. Esguerra, the owners, decided to produce and market their own calamansi juice drink and tapped the technical assistance of DOST-ITDI for product development. 

The years 1998 to 2003 saw the company slowly build its calamansi juice production. By 2003 with its growing market, the company deeply felt the limitations brought by manual production in terms of capacity, productivity and quality. This prompted them to avail of DOST assistance thru its Small Enterprise Technology Upgrading Program (SETUP).  The package of technological interventions provided to the company under the program included trainings on Good Manufacturing Practices, Productivity Improvement thru 5S, and Consultancy Services on Manufacturing Productivity Extension (MPEX), Cleaner Production and Food Safety. The company also availed of Innovation System Support for Equipment Upgrading to semi-mechanize their processes thru the acquisition of a steam-jacketted kettle, semi-automatic filling machine, capping machine hydraulic press/squeezing machine for calamansi, and a sanitary transfer pump in 2004; and a conveyor belt, fruit washer, vegetable washers, automatic filling machine and a dry-coding machine for product labeling in 2012. 

The S&T based product and process innovations implemented in the company enabled Mapagmahal Foods to increase its production output and gross sales by 100% and 110% respectively. The product variants produced increased from 2 to 8 to include dalandan RTD, dalandan concentrate, calamansi with mangosteen concentrate, frozen calamansi puree, frozen dalandan puree and calamansi extract for condiment use. The shelf-life of the juice concentrates was also extended from 90 days to 1 year. Better assurance of product safety has also increased with the reduction in product-human contact, improved plant-lay-out, and the implementation of Good Manufacturing Practices.        

As Mr. Fernando Esguerra puts it, “We implemented the things that we learned in GMP, HACCP and 5S trainings that we have attended in DOST and these helped us be more confident of our product. With the equipment upgrades, we became more confident that we will be able to give the quality and the volume needed at the desired delivery time. The percentage share of our production which is being exported has increased from 10% to 60%.  ”

Mapagmahal Foods’ commitment to quality resulted in being awarded as the “Best Lemon Juice Manufacturer for Metro Manila” in the National Product Quality Excellence awards sponsored by the National Council for Product Service Quality, the Consumer Today Magazine and the National Product Quality Excellence Awards in 2005 and “2008 Outstanding Citrus Beverage Products Brand” by the Asia Pacific Awards Council.



Raising honeybees seemed like the natural business of choice, especially since Mr. Luke Macababbad had always harbored a love and fascination for farming. Not to mention, of course, that raising bees, which requires minimal space and time and are non-pollutants, suits well in his subdivision in Muntinlupa City. Honeybees even help balance the ecosystem because of their important role in the pollination process.

Mr. Macababbad wasn’t even thinking of going into a formal business involving bees when he bought his first four colonies of honeybees. “Ang aim ko lang naman noon ay magkaroon kami ng honey para mayroon kaming magamit dito sa bahay”.

But the bees produced more honey than what Mr. Macababbad and his family needed: he was able to harvest 100 kilos of honey during the first yield. The decision on what to do with the excess honey came easy when his father-inlaw, a wine-maker based abroad, talked about the possibilities of producing honey wine.

The decision made, Dielle’s Apiary and Meadery Enterprises took its bow in the business world.

It took several experimentations before Dielle’s was able to perfect the honey wine. Being the first of its kind in the Philippines, Dielle’s honeywine soon captured the taste, not just of Filipinos, but of foreigners as well. The demand for the honey wine increased, so Mr. Macababbad decided to seek DOST-NCR’s assistance to acquire the equipment that would upgrade his production capacity.

Today, Dielle’s Apiary and Meadery Enterprises has become one of the more successful clients of DOST NCR under the Small Enterprise Technology Upgrading Program. The company’s production increased from 1,000 bottles a year to 2,000 bottles per month. Three more product lines were added to the traditional honey wine, namely bignay, mango, and duhat. “Next year, kami po’y maglalabas ng panibagong linya ng mga wines na all honey-based. Iniisip din namin na maglabas ng (produkto) mula sa honey na para naman sa bata at hindi wine,” Mr. Macababbad added.

With the new label design and packaging provided by DOST, the company was able to promote their honey wine products in trade fairs and bazaars, receiving a lot of orders in the process. Moreover, Mr. Macababbad’s bee farm has expanded from his house in Muntinlupa, to Batangas City, Lipa City, Tanawan City, and Cavite.

For inquiries, please call DOST NCR at 837-3162 or 837-2071 loc. 2017 to 2019

Who would have thought that the low-key calamansi has the power to change fortunes? For Raul Cepeda II and his wife Ma. Stella, however, that little bundle of taste proved to be the unforgettable gift that would change their lives. 

During Christmas of 1997, the couple decided to give home-made calamansi juice concentrate as gifts to their friends. The gift was simple yet highly personal: an old family recipe, a simple bottle, with a computer print-out for a label, the gift unexpectedly not only touched hearts but also taste buds.

The Cepedas soon received calls from friends asking where they could buy the juice. Upon learning that it was home-made, their friends encouraged them to market their product. As success stories go, the Cepedas’ initial production of 50 bottles per day, made with the assistance of two helpers, increasingly grew through word-of mouth. Encouraged by the positive feedback, Mrs. Cepeda decided to quit her job and concentrate on their new business. And so was born Serramonte Enterprise. But if they were going to be serious about this business, the couple knew that they needed to complement the winning family recipe with technical know-how.

The couple consulted with an expert from the University of the Philippines College of Home Economics to help them to further improve the taste of the calamansi juice concentrate. This consultant also helped with their label, suggesting that they follow US standards, and led them to DOST. DOST’s food experts then provided technical assistance on product and process improvement, until the company eventually applied for SETUP assistance through DOST-NCR in 2008.

Through SETUP, the company availed of Cleaner Production Assessment; acquired production equipment such as steam jacketed kettles, cooling vat, freezer, SS washing table with sink, SS working table and as SS transfer pump as well as quality control equipment such as electronic table scale, pH meter and a refractometer. Serramonte also availed of MPEX consultancy and trainings on 5S and food safety. Thanks to these interventions, the company was able to increase product yield by 40%, increase production capacity by 68%, decreased LPG consumption by 60%, reduced water consumption, and improved its GMP compliance and worker flexibility.

Today Serramonte Enterprise, the company that came to be because of the calamansi, exports 70% of its total production via consolidators under the label “Pick and Squeeze”. The rest of its produce is available at Duty Free Philippines, in popular supermarkets, and in dining establishments like the UCC Coffee, Max’s Restaurant, Sugi Japanese Restaurants, Cusina Victoria, and Hacienda Isabela.

The Cepedas plan on taking further training from DOST and availing of other equipment upgrades. There are also plans to move to a bigger location. Wherever Serramonte Enterprise ends up, you can be sure that the calamansi, the gift that started it all, will still be at the center of the business.

For inquiries, please call DOST NCR at 837-3162 or 837-2071 loc. 2017 to 2019