Ordinarily, gifts are wrapped in fancy paper or cloth and finished off with a colorful bow of ribbon. But Kaye Catral discovered a new way of presenting gifts on kid occasions like baby showers, baptisms, and birthdays.

"They're known as diaper cakes. They look like cakes, but are made out of non-edible stuff like bibs, blankets, diapers, and pacifiers," says the 31-year-old mom who owns and manages Nappy Cakes.

At P850 for single-tier, P1,000 for two-tier, and P1,500 for three-tier cakes, Catral's cute creations also contain a rattle, a teether, a receiving blanket, a burp cloth, a bib, feeding bottles, a brush, and a comb. Placed on top of a cake board and wrapped with tulle, they come with a recipe card and a personalized gift card. Clients can choose from cartoon themes such as Winnie the Pooh, Baby Mickey, Baby Minnie, Sponge Bob, Precious Moments, among others. Her other product lines-toddler, towel, and bridal cakes-cost a few hundred pesos more.

"Some people think they're expensive, but the same products go for about $70 in the States," says Catral. But she adjusts to her customers' budget so more people can enjoy her handiwork.
Catral herself saw her first diaper cake in an episode of the sit-com Sex in the City where the character Miranda received one during her baby shower. Inspired, Catral - who used to sell handmade hair accessories at bazaars - tried her hand at making diaper cakes, which she gave to friends as gifts.

"It actually took a few attempts before I was able to perfect them. I don't even know how I got my first customers. I simply started getting a few orders a month." And these non-edible cakes have become a huge hit. The first of their kind in the Philippines, they have always been the main attraction at parties.

Catral, who has two-year-old daughter and a marketing job, was content doing Nappy Cakes on the side, and was actually fending off a few partnership offers because that would require her to commit to the business.

What changed her mind was a trip to Seattle in May 2004, when an aunt, Edith Lopez, convinced her to start her diaper cake business. "She didn't want me to partner with anyone else, so she gave me P50,000 as initial capital," she says. "There was definitely a risk in starting the business, but my aunt didn't pressure me. If the business didn't work out, she said to think of the money as a gift."

Soon after her return to the Philippines, Catral set to work on her new venture, but without giving up her full-time job. This allowed her to use her aunt's money for buying her initial supplies - hairbrushes, ribbons, towels, bibs, and other baby stuff.

The professional relationships she developed in her marketing job helped her get various high-end products from distributors at a lower price. She insisted on getting only quality products because "as a mom, I know quality is important."

To price her products, Catral uses "tiangge-style" accounting where she simply adds all her expenses and tacks on a 20-percent mark-up.

News of Catral's fancy gifts spread by word-of-mouth, in e-groups, and through a few features in major newspapers and magazines. In early 2005, she had over 30 corporate clients, including Makro and PLDT, and enough individual clients to fill her two mobile phones' address book. She was getting an average of 10 orders a week, with a monthly profit of P30,000.

"It's still fairly easy for me. I spend about three hours a night finishing my orders. During this one rush job for Marvin Agustin, I made a two-tiered cake in 16 minutes!" Once in a while, Catral turns to her daughter's yaya for help. "She can make the one-tiered cakes pretty well, but the larger varieties just don't look the same."

Catral soon discovered a downside to being successful: Copycats. "That was when I decided to register my business with the Department of Trade and Industry. I actually had a hard time registering the name Nappy Cakes because they didn't understand that I wasn't selling cakes. They thought I was trying to deceive people!"

Until now, Catral has to explain her product to potential clients, which allowed her to put her marketing skills to good use. She uses different venues to promote and sell her products, as well as engages in exchange deals, participates in baby and kids shows twice a year, and forges tie-ups with event organizers. "There's also the need for constant innovation. Copycats and competitors are natural, so I just make sure that I maintain my standards and continue coming up with more products."

With an additional P50,000 from the same aunt, Catral came up with a new line called Baby Blooms - tiny towels rolled up into rose buds -and is looking forward to opening a stall this year so more people can see and appreciate how she could turn ordinary materials into something creative and fun.


SOURCE:

No-Bake Cakes
At Nappy Cakes, you can have your cake but you can't eat it, too - literally - because it's a company that makes creative, albeit non-edible gifts for baby showers, baptisms, and birthdays.

By Katrina Tan
Entrepreneur PH

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Thursday, September 21, 2006
How to Make Sausage Casings

The usual materials for sausage casing is the intestine of the slaughtered hog, sheep or cow. The intestine are lined up with five layers from within, such as:

1. Mucosa or lining of mucosa or saliva composed of cells that aid in digestion, absorption and circulation of substances to the various parts of the body.

2. Submucosa -- nerves and fibers with fatty tissues in them. These are rich in collagen, the chief material in casing.

3. Smooth muscles that surround the intestine.

4. Layer of fibers.

5. Serosa (outermost layer), composed of thin elastic fibers.

Cow serosa is thicker than hog serosa.

Procedure:

Carefully pull the intestines from the slaughtered animal.

Fat removal:

Carefully scrape the fat with a knife. Remove all fat as much as possible because this will cause rancidity in the casings. This fat can be used for cooking. When pulling the intestines from the slaughtered pig or sheep, remove as well the adhering hairs, from the intestines. If it will facilitate, the intestines can be cut in pieces according to need.

Removal of other materials:

This can be done manually carefully or by means of a water hose for cleaning as well.

Removal of slimy substance:

The removal of slime depends on the kind and size of the intestine. It may be cleansed by passing the intestine under a roller, or by scraping it to remove the serosa. Bigger intestines are flushed with water or turned inside out. After cleaning, soak the casing overnight in strong salt solution.

Grading and Storing:

The grading of casings is according to class, size and quality. The higher quality (or export quality in the U.S.) is that which is free from defects like holes, bruises or warts. After grading this is pumped with air or with water to enable the measuring of the circumference. Hog and sheep casings are marketed in lengths of 90 meters more or less, and those of cows by 30 meters. After grading, these are salted with fine salt and stored further, and drained if wet.

After draining, it is further shaken to remove any remaining water and salted again if necessary.

Storage:

Casings packed in salt get deteriorated too. These have to be put in 4°C temperature, but freezing must be avoided, as it could cause cracks that will be the start for the growth of molds. Avoid also the growth of red molds that thrive on salt. This will cause the decay of the casings.

Other Casings:

1. Cow bladder -- after cleaning, air dry them. When dry, they are ready for marketing.

2. Hog or sheep intestine parts -- these are joined together into various shapes. To make the edges adhere together, these are passed through heat and then joined together.

3. When cool and dry, they are packed and are ready for marketing.

Source: Edible Meat By-Products by Pearson and Dutson, Sorsogon LGU


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Preserving Sardines in Can

Materials:
100 grams size bangus
½ teaspoon salt
2 tbsp. cooking oil
½ tsp. vetsin
4 tbsp. tomato sauce
2 slices bell pepper

Procedure:

1. Remove the fish scales, gills and internal organs, fins, tail, and the black lining in the belly.

2. Wash very well and drain.

3. Slice according to the size of the can, and arrange the pieces inside the can.

4. Steam the can for 20 minutes to remove the moisture in the fish.

5. Remove all moisture from the can, put in the tomato sauce and all other ingredients.

6. Seal the can and heat at 115.6°C for one and a half hours.

7. To avoid overcooking, put the can immediately in running water after cooking.

8. Wipe clean the cooled can. The viscerals removed from the fish can be used as fish concentrate when dried and powdered, and for fish curls.


Source: PCARRD Farmnews January 1984


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Christmas Decorations

Pine cone Christmas tree decoration

Materials needed:
Dry pine cones
Green, gold and red glitter
Glue
Card
Ribbon

Paint the pine cone with glue and sprinkle the green glitter over it and leave to dry.
Make a little star from the card and cover it with the yellow glitter. Once the glitter has dried on the tree make some wavey lines with the glue and sprinkle the red glitter (so it looks like tinsel on a tree) shake off the excess. Tie the ribbon in a circle and glue to the pine cone and hang from the Christmas tree.

Bead garland

Materials needed:
An assortment of plastic beads
String
Scissors

Cut the string according to the length desired for the garland.
String on the first bead and tie a knot to stop it falling off. Now continue putting the beads on the string until there is just a bit left. Tie a knot at the end of the string. Now you are ready to hang your bead garland from the tree.

Christmas tree card holder

Materials needed:
Large piece of card
Scissors
Craft knife
Paint
Glitter
Glue
Ribbon
Hole punch

Draw a large christmas tree on to the card and cut it out. Paint the tree and leave to dry. Once dry draw your decorations then paint them and leave to dry. Apply glue as if it was tinsel dangled across the tree then cover with the glitter and shake off the excess. Now that you have completed your tree, decorations, tinsel and all punch a hole in the top and thread the ribbon through.

With help from an adult cut roughly 20+ slits all the way down the tree. Now you can hang your Christmas tree card holder from the door or wall and show off all your cards.

Paper chains

Materials needed:
Lots of paper in a variety of different colours
Scissors
Sticky tape
String

Cut the paper into strips of roughly 40cm x 10cm. Take one of the strips and tape it together so it forms a loop. Thread the next strip through the first one tape together and continue. You will see it begin to look like a chain. Continue this until it is long enough to stretch from corner to corner across the ceiling. Make another one for opposite corners. Tape a piece of string in a loop to each end of the chains. Now get an adult to hang it from the ceiling.

SOURCE: e-nterests.com

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Wednesday, September 20, 2006
Goat Raising

Goats can be reared in the pastureland, but rearing them in cages has more advantages such as:

1. Cage-reared goats are less exposed to parasites.

2. They are better fed, and so the mother goat gives more milk.

3. Less field space is necessary for growing fodder and grass. For every six (6) females and one male goat, one-fourth (1/4) hectare of land would be enough.

4. The caged goats are easier tended and controlled.

However, more capital is necessary, and needs a worker to gather fodder to feed the goats and clean the cages.

As preparation for the pasteur, plant such grasses and plants that the goats will need, like paragrass,napier,madre de cacao (kakawate), alibangbang and ipil-ipil. Apply as fertilizer for these plants the dried goat manure so as to make them flourish.

Cage

1. Wooden house, bamboo floor, with roof and open sides.

2. The floor is about 1.5 meters high from the ground so as to facilitate cleaning the manure.

3. At the sides of the house, provide food and drinking water.

4. Provide space outside to allow roaming around.

5. The nursing mothers and the weaning kids should have a separate house. One side must have a divider to separate the small ones from the mother at night.

6. Six (6) male goats are housed together.

Food

1. The aforementioned plants are feed for goats.

2. Do not give too much for each meal, of fresh forage.

3. Goats do not like dirty grass or acidic (spoiled) food.

4. They like variety of grasses for each meal.

Breeding

1. When the goats are about 6-8 months old, select good breeder and milker females and aggressive males.

2. A female goat may be mated at age 10-12 months. A male goat is ready to mate at age12 months. At the start, let him mate only a few, but as it grows older, the male goat can mate as many as 25 at age one and a half years.

3. A female goats fertile period lasts 2-3 days. The signs are:

a. it begins to bleat (me-e-eh) and wags its tail.

b. it urinates often.

c. the genital is inflamed and secretes mucous

d. the goat rides on other goats.

4. Mating should be once in the morning and once in the afternoon, and repeat next morning to be sure that there was fertilization.

5. Then separate the mated females. These will be pregnant in three (3) weeks if they would not manifest flirting.

Parturition (Delivery)

1. The goats gestation period is 145-155 days. Thus, the day of mating should be recorded.

2. When the time of delivery is near, the mother goat bleats (cries me-e-eh), discharges mucous from the genital, is cranky and scratches her bed.

3. At delivery, her mucous discharge is yellowish.

4. When the kid is coming out of its mother, help the delivery by pulling out the kid, but make sure that the hands of the helper are clean. Apply alcohol on the hands to avoid infection. Normally, the head comes out first. The kids are often two, rarely three.

5. Wipe the nose of the newly born kid to enable it to breathe freely.

6. Apply iodine at the end of the umbilical cord, and put a knot or tie it.

7. When the kids are four (4) days old, remove the newly growing horns to keep them from hurting one another. Only a veterinarian or one with experience should undertake this.

8. Others are: putting of mark on the ear one week after birth; cut off the nails once a month, and castration from one to four months old.

Milking

1. Milk the mother goat five (5) days after delivery. Continue milking up to 3-5 months until the kids are weaned, or 60 days before another delivery.

2. Milk the goat in the early morning before the kids suck.

3. If the mother goat has abundant milk, she can be milked again toward afternoon.

4. Give the mother goat 200 to 300 gm concentrate daily to increase her milk.

Weaning

If the goat is raised to milk, do not totally wean the kid from the mother when this is 3-5 days old. Separate the kid from the mother at night. If milk production is only secondary, separate the kid totally when this is 3 months old. Make sure the kids are fed and given water while they are separated from the mother. In this way, the kids will quickly learn to eat and drink even while still young.

Care

1. Allow the goats to exercise themselves 3-4 hours outside their cage.

2. Give them regular vaccination against disease.

3. Separate the sick and call for a veterinarian.

The common sicknesses of the goat are pneumonia and parasites.

Pneumonia:

Usually affects the goat with the onset and toward the end of the rainy season. Do not allow them to be exposed to rain or draft. Signs of pneumonia are difficult and fast breathing. Give the goat liquamycin, Tylan 200 or Combiotic injection.

Parasites:

Give the goat tetrazole or thixbenzole every six months.

Source: Greenfields Jan & Feb 1990 & PCARRD Farmers Dec 198

Bathe the Goat

A goat raiser from Miag-ao, Iloilo, made a study on the effect of giving a bath to his goats. Giving the same food, one group was given a bath once a week, and the other not. It was observed that the goats given a weekly bath grew and gained weight faster than those not given a bath. They were weighed every two weeks. The goats were slaughtered after three months. It was also seen that the meat of those given baths were more acceptable in taste and color and had less odor than those not given baths.

Manner of bathing the goats

1. Pour about two (2) liters water on each goat.

2. Then follow with a liter of water with a tablespoon soap. Let this stay on the goats body for about 3 minutes.

3. Rinse with about seven liters water.

4. Let them get dry before bringing them back to the cage.

Source: Greenfields Jan 1989


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Tuesday, September 19, 2006
Coco Nectar Vinegar

Linda Corsiga, proprietor of the Sorsogon Food Enterprise (SFE) shows off their products during the Orgullo kan Bikol trade fair held at SM Mega Mall in Mandaluyong City, Metro Manila. She remembered an Australian friend told her that Bicol is a paradise for bees because it is coconut-rich.

One of the crowd drawers during the recent Orgullo kan Bikol trade fair held at the SM Megamall in Mandaluyong City, Metro Manila was the booth of the Sorsogon Food Enterprise or SFE. The booth itself made from indigenous materials was artistically designed and has a touch of class. But the main attraction were the products themselves - Lola Conching Organic Coco Nectar Specialty Vinegar which are unlike the ordinary vinegar that now proliferates the market.

According to Linda R. Corsiga, the owner and Manager of SFE, their vinegar products have both nutritional and medicinal value and the natural herbs that are mixed with them are health promoting “neutraceuticals” (nutrient supplements that act like pharmaceuticals) and are considered “functional foods” or foods that are nutritious and at the same time can prevent diseases.

The coco nectar specialty vinegar comes in two forms as: a) filtered and pasteurized labeled as “classic” and b) unfiltered and unpasteurized, with the “mother vinegar” or film like gels floating inside the bottle termed or labeled as “virgin”. The vinegar has also four variants based on its four natural flavors namely: the raw wild honey; chili and ginger; garlic and lemon grass. These natural herbs as we know have nutritional value and are health-promoting. These specialty vinegar carry the brand name Lola Conching, after the name of the family matriarch who started the production of organic coco nectar vinegar as a backyard industry in the 50’s in Bulan, Sorsogon. But it was only sometime in 2003 when one of Aling Conching’s daughter, Linda decided to venture into vinegar production as a small family enterprise under name the Sorsogon Food Enterprises. This enterprise was conceived not only with the end view of gaining profit. It committed itself to the cause of lessening people’s exposure to chemically-treated food and to help protect the environment by propagating organic agri/aqua culture and espousing organic practices and natural methods in food production.

With the growing public awareness on the hazards of chemically –treated foods, consumers are looking for alternatives- the natural or organically produced foods. It is no wonder SFE products are much in demand. Among SFE’s market outlets in Metro Manila are: Rustans’ Supermarket, Waltermart, Gateway, Shopwise and other Organic shops in various parts of Metro Manila and neighboring provinces including the island of Boracay. Lola Conching’s vinegar has even reached as far Minnesota, USA. But ironically, in Bicol where these vinegars are being produced , only one small store in Bulan, Sorsogon serves as the market outlet for these products. Lola Conching’s vinegar is not yet known among most Bicolanos. That is why, SFE’s participation in “Orgullo kan Bicol” regional trade fair is one avenue for promoting their products, not only to Bicolanos but to all health conscious consumers.

Linda herself hopes that eventually their products would find more market outlets in the region because Bicolanos deserve no less. She says that her specialty vinegar are truly “orgullo kan Bikol” or pride of Bikol.

Linda who has a diploma in education used to teach in high school but a better job opportunity and a brighter financial prospect in the private sector beckoned, so she decided to pursue a new career path. For 13 years she worked at the International Finance Corporation of the World Bank as accountant and administrative officer. But through the years of living a comfortable life in Metro Manila with her husband and children, she keeps on returning to her roots in Bulan, Sorsogon where her family has some 10 hectares of coconut plantation.

When she resigned from the WB she decided to go into business. She remembered an Australian friend had told her that Bicol is a paradise for bees because it is coconut- rich. Coco flower is a major source of nectar which honey bees love. She then trained at UPLB on bee culture and soon after started with 45 bee-colonies. But this business venture did not progress because most of the bees died. She attributes this to the fact that she was not personally around to oversee the culture of the bees which she entrusted to her laborers.

But this did not dampen her enthusiasm. She then decided to pursue the vinegar production which her mother had started way back. Having learned her lessons from her experience in bee culture she set out to pursue this new business “hands-on” and with all the necessary preparations. First, she made an intensive research and study about vinegar production, trained and consulted with the Department of Science and Technology and the Philippine Coconut Authority. The Sorsogon Food Enterprise thus, was established in 2003.

Today, SFE has 12 people in its employ at its plant in Sorsogon. Four of them are the tuba or nectar gatherer who are now considered vanishing breed. The others are the bottlers, the labellers, the packers and the bottle cleaners. Every two months a truckload consisting of 10,000 bottles of vinegar is transported to Metro Manila.

The coco vinegar is produced by cutting off and shaving twice daily the top of the newly formed coco flower until the sap starts to drip out. These sweet ‘drippings’ are the same nectar that honey bees sip and turn them into honey in their hives. A bamboo collection vessel is placed where the sap will drip into, and a tuba harvester or “mangete” collects it once or twice daily. Natural fermentation takes a minimum of 60 days after which, the naturally sweet tuba (coconut toddy) has aged and has turned into the naturally best-tasting vinegar, without adulteration. When it reaches its natural acidity level, it is then bottled, without preservatives or chemical additives, free of artificial flavorings, colorings and dyes and sealed fresh to preserve all its natural goodness.

The SFE vinegar has been tested by two reputable BFAD-recognized laboratories which confirmed its purity and excellent quality as indicated by its Percent Titratable Acidity (PTA) and Permanganate Oxidation Number (PON). It was also tested for its vitamin and mineral content. Tests reveal the presence of beta-carotene, potassium, calcium, phosphorous, iron, magnesium and sodium. It has potent supply of potassium, which promotes cell, tissue and organism growth. The DOST has also certified that SFE vinegar has a minimum shelf life of one year.

Lola Conching vinegar are available in two glass bottle sizes, the 750 ml priced at P75 and the 350 ml priced at P45 which is a little bit expensive than the ordinary commercial vinegar available in most local market. But the price difference is insignificant considering the nutritional, health, and medicinal value one can derive from these organically produced coco nectar vinegar. It is ideal for cooking, dipping, marinating, salad dressing and pickling. If not diluted with water, it is itself a preservative.

But other than its culinary uses organic vinegar is touted to be “the Home Remedy for the 21st century”, according to Cal Oley, for the following reasons: it is high in cancer–fighting oxidants; a natural appetite suppressant; reduces cholesterol to prevent heart disease; helps retard osteoporosis; slows the effect of aging; reduces the frequency of headaches; helps cure many common ailments, from dandruff and menstrual cramps to acne and sinus and congestion. It is also a good bleaching agent.
It is about time we substitute our ordinary table vinegar most of which are often laced with acetic acid and or other chemical additives with this organic coco nectar vinegar.

"Other than its culinary uses, organic vinegar is touted to be ‘Home Remedy for the 21st Century’ for it is high in cancer-fighting oxidants, is also a natural appetite suppressant, it reduces cholesterol, helps retard osteoporosis, slow effect of aging, reduces frequency of headaches, and helps cure many ailments from dandruff and menstrual crumps to acne, sinus and congestion."


Go Natural: Shift to organic
Coco Nectar Vinegar
By Emily B. Bordado

_____________
Source:
UMAsenso
Official publication of the Department of Agriculture RFU 5
Vol. 14 No. 4
October-December 2005


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Monday, September 18, 2006
LPG Powered Cars and Taxi Cabs

With fuel prices at an all-time high, more people are looking for ways to cut transportation cost with the least effect on mobility and convenience. Auto manufacturers are continuously developing engines powered by electricity and natural gas. However, it may take more than 10 years before these technologies can be perfected and priced reasonably for consumers to start buying them.

In an effort to help car owners solve the problem of high fuel costs, Petron Corporation recently introduced, or re-introduced rather, the use of Liquefied Petroleum Gas (LPG) on gasoline-powered vehicles. This technology, which is popular in several industrialized countries like Italy, Japan, South Korea and the US, has been in use for more than four decades. Worldwide, there are close to 10 million motorists already using LPG to power their vehicles.

In the Philippines, the use of LPG became popular when hundreds of Korean-made taxis swamped the metropolis during the early 90’s. However, the technology did not flourish mainly because the infrastructure for refueling and servicing of LPG powered vehicles were limited and none of the big three oil companies gave it support. Fuel prices back then was so cheap that oil companies saw LPG as a competition — and not giving it support only meant that it will die a natural death — and it did.

Now, however, Petron has taken the lead in developing and re-introducing this fuel-saving technology that will not only benefit the car owners, but the environment as well. With the launch of Petron Xtend autogas, vehicle owners now have a sensible choice of using an alternative fuel that is cheaper and a lot cleaner.

Although LPG-powered engines consume five to seven percent more fuel per liter compared to gasoline, the difference is compensated by the big price difference between the two fuels. The current price of LPG (P25/liter) is at least 30 percent cheaper than the cheapest gasoline (P36.71/liter).

In a recent study made by Petron, they found that motorists, with a car powered by a 1600cc engine, who travel an average of 50 kilometers a day can save P50 daily, or P1 per kilometer traveled. In effect, the savings would relate to P350 per week or P18,200 a year.

Petron engineers explained that motorists who use LPG will also earn savings from reduced maintenance cost of their vehicles. According to Wilfredo Toledo, Petron’s Technical Department manager, using LPG will result in longer maintenance intervals such as oil changes and tune-ups as LPG has less contaminants, has only minute traces of sulfur, has low carbon content and no lead, leaving engine parts much cleaner and with less wear.

According to Toledo, Petron Xtend autogas has been proven to be environment-friendlier compared to gasoline. For comparison, Toledo revealed that for every kilometer traveled, a gasoline-fed car emits 0.001 gram of particulates, 0.14 gram of hydrocarbons and nitrogen oxide, 190 grams of carbon dioxide and 0.6 gram of carbon monoxide.

Xtend autogas, on the other hand, results in less than 0.001 gram of particulates, 0.09 gram of hydrocarbons and nitrogen oxide, 170 grams of carbon dioxide and 0.3 gram of carbon monoxide.

Toledo explained that LPG is a mixture of hydrocarbons composed mainly of 60 to 70 percent propane and 30 to 40 percent butane. When it is pressurized it becomes a liquid and it is in this form that it is pumped into the vehicle’s fuel tank.

Compared to gasoline, Xtend autogas has a higher content resulting in cleaner burning characteristics. For comparison, super grade gasoline only has a 98 octane rating, unleaded has 93 to 95 while LPG has an octane rating of 104. Once released into the engine, it will naturally become pure gas, resulting in a more efficient combustion.

Having driven a brand new car powered by LPG for a test drive, we felt only a slight change in engine performance (about five to 10 percent less). However, Toledo was quick to say that the engine can easily be tuned to increase the power. But even with the slight loss of power, the car still drove well, no smoke came out from the tail pipe, the carbon exhaust smell was nowhere and the engine noticeably run much quieter.

But with all these favorable points, there lies one drawback. The price of having an LPG system installed is a bit high, P26,000 to be exact. However, Petron engineers were quick to say that the initial investment, which is the same as the cost of a brand new cell phone, can be recouped in a matter or months.

Commenting on its safety, Toledo said "10 million people cannot be wrong. LPG has a safety record as good if not better than gasoline."

Toledo added that the LPG tanks and conversion kits they install are made of the highest quality steel and have been tested to withstand high-pressure. They are very durable and do not easily puncture like gasoline and other fuel tanks. For added safety, Toledo advised that motorists have the conversion kits installed at authorized Petron Xtend autogas stations.

At present, the Xtend autogas refilling stations can be found at Valle Verde 1 along C-5 Road in Pasig and on Gil Puyat Avenue corner Makati Avenue in Makati. More Xtend autogas dispensing stations will be put up within the year all across Metro Manila and in key cities and provinces all over the Philippines.

Petron Xtend autogas: LPG for gas-powered engine re-introduced
By ANJO PEREZ

----------

Cook with it, drive with it � and enjoy a cleaner ride.

The same liquefied petroleum gas (LPG) used for cooking food is now being used to fuel taxicabs that ply the busy streets of Metro Manila.

Xavierville Transport Service (XTS) has a fleet of 50 cabs operating all over Metro Manila and it is one of the few taxi companies now using LPG as an alternative fuel source.

At a time when diesel and gasoline prices are going through the roof, it is also worth noting that these vehicles for hire use fuel that costs less.

The STAR learned of this after chancing upon a Xavierville cab in Makati City.

The driver said in an apologetic tone that they do not allow passengers to smoke while in the cab because they have an LPG tank on board which is powering the cab�s engine.

Posted conspicuously inside the cab was a sign that read: "LPG-powered vehicle. Please do not smoke."

XTS operations manager Allan Redondo said in an interview that his company was among the first to use LPG as fuel for their fleet for a number of reasons.

Redondo said he has heard that taxi units belonging to cab companies EMP, Freedom and Monique have also scrapped the use of conventional diesel or gasoline in favor of the cheaper and cleaner LPG.

"Our cabs are equipped with conversion gears which vaporize liquid fuel from LPG containers for fuel," he said.

XTS, he said, started installing the conversion kits manufactured and distributed by the Torkita company in August last year and completed the installation of the gadget in all their vehicles in December 2005.

Manila�s cab companies are following a trend in using LPG fuel that began in Japan and in Bangkok, Thailand, where roughly 60 percent of taxicabs were fueled by LPG as of mid-2005.

LPG, Redondo said, is bought from Petron, which is working in partnership with Torkita.

XTS, based in Para�aque City, invested more than P1.3 million in the LPG conversion of its units and expects to recover the amount in two years.

Redondo said the company had to spend P26,000 for the conversion of each taxi unit and had to take out a bank loan to finance the project.

"It�s a long-term investment but it�s worth it," he said citing three main reasons and several advantages brought about by the use of LPG.

"Basically, there are three reasons why we invested in this. First, it�s for our drivers," Redondo said explaining how the use of LPG allows their employees to earn more.

XTS drivers, he said, earn by first meeting the boundary requirement while shouldering high fuel costs because the cost of fuel is not charged to the company�s share of the day�s proceeds.

Redondo said LPG costs only P26 per liter which means that drivers save more than P10 per liter, based on the current prices of unleaded and premium gasoline.

"Obviously, they earn more and are motivated to work more," he said, stressing that their company tries to consider how they can make their drivers happier.

Secondly, he said, using LPG as fuel, "in our own little way, is our contribution to the implementation of the Clean Air Act."

Redondo said the smoke emission rate of their taxis is now at negative levels, which means that their engines are burning "cleaner" fuel, thus reducing harmful smoke emissions.

He also said that using LPG as fuel is XTS� contribution to the national government�s call for the use of alternative and cheaper fuel sources.

Other alternative fuels promoted by the government are coco-biodiesel, derived from coconuts, and ethanol, which is derived from either sugarcane or corn. Both alternative fuels also burn clean, with minimal smoke emissions.

Redondo said shifting to LPG from ordinary diesel and gasoline also prolongs engine life and extends the time between tune-ups and oil changes � which makes for even more savings in terms of vehicle maintenance.

Besides being cost-efficient, the LPG conversion system installed in every Xavierville taxi unit is also very safe.

Laughing, Redondo said the warning against smoking because the vehicle runs on LPG is actually a bluff, taking advantage of the public�s fear of exploding gas tanks.

"It�s just a precaution, but it�s actually a misconception that an LPG will explode because of cigarette smoking," he said.

He confessed that the public�s fear of LPGs was being used to give their taxi drivers a valid reason to ask their passengers to refrain from smoking.

"There are a lot of safety precautions. There are check valves and the like that actually shut down the entire system in the event of any leak no matter how small," Redondo said.

However, public ordinances have been passed in some cities and towns in Metro Manila banning passengers and drivers of public conveyances like taxis from smoking while in these vehicles.

Metro taxis now running on LPG
By Michael Punongbayan
The Philippine Star 02/04/2006

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LPG Converted Mitsu Lancer






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Want to convert your car? Here are the contact details of NAIADDS:

NAIADSS
2604 Orient Square Bldg, Don Francisco Ortigas Jr. Rd
Ortigas Center, Pasig City.
tel: 687-7970 687-1659 6879151
fax: 687-9207
email: naiadss@pldtdsl.net
(They can install the LPG system at your home or office.)


Inquiry on refilling Stations?

Petron
tel: 671-9817
fax: 671-2689
email: gasul@petron.com
website: www.petron.com



SOURCES: Manila Bulletin, Philippine Star, Yehey! Tsikot Forums; Photos from ghosthunter of tsikot Forum.


Tags:
Entrepreneur Essentials, Small & Medium Business


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PayPal Service For Pinoys

Do you need to send PayPal funds but do not and cannot have a PayPal account since PayPal is not available in the Philippines? Pinoy Money Talk's (PMT) Verified PayPal account might be the solution you are looking for.

1. How can I use PMT's Pinoy PayPal Service to send funds?

There are three ways to send PayPal:

• Via Recipient's Site - Check if your recipient provides a site where PayPal payments are processed. Then in your PMT PayPal Transaction Request Form, include a detailed explanation of how to make the payment (e.g., what the recipient's payment URL is, what link/s should be clicked, information that need to be filled-up, etc.). Type International is an example of this transaction.
• Via Account in Site - If you need to be logged in to a site to make the payment, you will need to give PMT access to that account. For security purposes, change your password prior to giving your login information then change it back once the transaction is done. PMT will do no other activity in your account except to send the payment. Payments in eBay are an example of this type.
• Direct Payment - You can also send payment by simply supplying PMT the PayPal email address of the recipient. Explain the transaction when you request PMT to send PayPal funds.

2. What fees do I pay if I send PayPal using this service?

• 2% of the amount (minimum of $2) per transaction. For example, if you need to send $200, your total payment will be $200 plus the $4 fee (2% of $200), or $204 total. If you need to pay $50, the fee is still $2 (minimum fee) so you will need to pay a total of $52. Fees are charged on a per transaction basis.

3. How do I pay for the service?

• You can pay a deposit to PMT's UnionBank account. Account details will be provided once your request is approved.

4. I've filled up the Transaction Request Form, what do I do?

• Please wait for PMT to contact you within 24 hours using the email address you provided in the request form.

5. I have some more questions and clarifications.

• Please visit the Pinoy PayPal Service board in the PMT Forum.

For more informations about this service, please visit Pinoy Money Talk at http://www.pinoymoneytalk.com/pmt-paypal-service/


You could also sign up for the PayPal for the Philippines movement by clicking the banner below:




Tags:
Funding & Finance

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Halloween Treats Recipes

Halloween is an observance celebrated on the night of October 31, most notably by children dressing in costumes and going door-to-door collecting candy. It is celebrated in much of the Western world, though most common in the United States, Puerto Rico, Republic of Ireland, the United Kingdom, Canada, and with increasing popularity in Australia and New Zealand. Halloween originated in Ireland as the pagan Celtic harvest festival, Samhain. Irish, Scots and other immigrants brought older versions of the tradition to North America in the 19th century. Most other Western countries have embraced Halloween as a part of American pop culture in the late 20th century. - Wikipedia

HALLOWEEN RECIPES

HALLOWEEN WITCHES BREW
Thaw and dilute with the following. 1 can (6 oz.) frozen grape juice
3 cans water
2 tbsp. honey
2 tbsp. lemon juice
1/4 tsp. ground ginger
1 cinnamon stick
2 whole cloves

In a sauce pan heat all ingredients over low heat until hot. Mix well. Let stand 5 minutes. Does not have to cool to serve. Remove cinnamon and cloves. Vary by adding 1/2 cup orange juice.

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HALLOWEEN MIX
10 c. popcorn
Peanut butter chips or Reese's Pieces
1 c. candy corn
M&M's, plain & peanut

Mix together. Serve.

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HALLOWEEN CUP CAKES
Preheat oven to 350 degrees. Beat together 1 (8 ounce) package cream cheese, 1 egg, 1/3 cup sugar, and 1/8 teaspoon salt. Add 1 (6 ounce) package chocolate chips. Add 12 drops of yellow food coloring and 8 drops of red. Blend well; set aside. sift 1 1/2 cups flour, 1 cup sugar, 1/4 cup cocoa, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir in 1 cup water, 1/3 cup oil, and 1 teaspoon vanilla. Fill 15 cupcake liners 1/3 full with chocolate batter; drop 1 heaping teaspoon of cream cheese mix on top. Bake 30 minutes.

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HALLOWEEN BARS
1/2 c. margarine or butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) pkg. milk chocolate chips
1 c. peanut butter chips

Preheat oven to 350 degrees (325 degrees for glass dish). In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.

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HALLOWEEN PUMPKIN COOKIES
1 stick butter or margarine
1/2 c. sugar
1 egg
1/2 c. cooked pumpkin or pie filling
1/2 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Cream the butter and sugar together in bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15 minutes or until lightly browned.

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ROCKY ROAD HALLOWEEN SQUARES
12 oz. chocolate chips
14 oz. sweetened condensed milk
2 tbsp. margarine
2 c. dry roasted peanuts
1 pkg. miniature marshmallows

In top of double boiler or in microwave, melt chips, condensed milk, and butter. In large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Spread in lined wax paper 13 x 9 inch pan. Chill 2 hours. Remove from pan, peel of wax paper. Cut into squares and store room temperature.

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HALLOWEEN BLACK CAT COOKIES
1 c. crunchy peanut butter
1/3 c. water
2 eggs
1 pkg. chocolate cake mix
M & M's (plain)
Red hots

Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M & M's (eyes) and red hots (nose). Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes. Makes 4 1/2 dozen.

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HOOT OWL COOKIES FOR HALLOWEEN
3/4 c. butter or margarine
1 c. brown sugar
1 egg
1 1/2 tsp. vanilla
2 1/4 c. unsifted flour
2 tsp. baking powder
1/2 tsp. salt
1/3 c. cocoa
1/4 tsp. baking soda
1 tbsp. water

DECORATIONS:
1/4 c. butterscotch or peanut butter
chips
1/2 c. whole cashews

Cream butter, brown sugar, egg, vanilla in large bowl. Combine flour, baking powder and salt. Add to creamed mixture and blend well. Remove 2/3 of dough. To remaining 1/3 of dough add cocoa and baking soda that have been mixed. Then blend water into this mixture. Divide the plain dough into 2 parts. Roll each 1/2 into a 10x4 inch rectangle. Divide chocolate dough into 2 parts. Shape each 1/2 into a 10 inch roll. Roll each vanilla rectangle around a chocolate dough roll (jelly roll with chocolate in center). Wrap and freeze. To bake slice rolls and place 2 slices together, side by side with edges touching, on a greased cookie sheet. Pinch outside corners for ears. Place one chip in center of each chocolate circle for eyes. Put a cashew, curved side down, in the center where circles meet. This is the beak. Bake at 350 degrees 8-10 minutes. Cool and use spatula to remove from cookie sheet.

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HALLOWEEN SNACK MIX
1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds)
or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden
Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)

Mix together in a large bowl. Serve with several pints of blood (cherry punch).

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ORANGE DELIGHT (HALLOWEEN)
1 pkg. orange gelatin
1 c. hot water
1 c. shredded carrots
1 c. crushed pineapple
1 c. grated cheese

Mix gelatin and water, add remaining ingredients. Pour into 8x4 inch pan; chill for at least 2 hours. Cut into squares; serve. Yield: 6-8 servings.

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EASY HALLOWEEN HAYSTACKS
1 1/2 qts. popped popcorn
1 c. chow mein noodles
1 (12 oz.) pkg. butterscotch peanut
butter pieces

Combine popped popcorn and chow mein noodles in large bowl. In medium saucepan, melt butterscotch or peanut butter pieces over low heat, stirring occasionally until smooth. Pour melted candy over popcorn; stir to coat well. Drop by heaping tablespoons onto wax paper lined pan. Refrigerate until firm. Store in tightly covered container. Makes about 24.

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HALLOWEEN APPLES ON STICK
12 sm. red eating apples
12 wooden skewers
3 c. sugar
3/4 c. light corn syrup
1 c. water
Few drops oil of cloves
Red food coloring or 12 red cinnamon
candies

Wash apples in hot water and dry. Insert skewer in blossom end of each apple. In saucepan mix sugar, corn syrup and water. Cook over direct heat, stirring until sugar dissolves. Add oil of cloves a little coloring. Continue cooking without stirring until small amount cracks when dropped into cold water. Set pan over boiling water. Dip each apple into syrup. Remove and whirl apple until syrup covers it smoothly. Stand apple skewers side up on tray or plate to cool and harden.

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HALLOWEEN POPCORN TREATS
1/2 c. candy corn
Vegetable cooking spray
4 c. miniature marshmallows
8 c. air popped corn

Lightly coat 6 quart Dutch oven, spray a 13 x 19 baking pan with vegetable spray. Slice each piece of candy corn in half lengthwise. In Dutch oven over very low heat, melt marshmallows, stirring constantly. Remove from heat. Add popcorn, stirring to coat evenly; stir in candy corn. Using wax paper, press mixture evenly into pan, let cool about 1 hour. Cut into 24 squares. Each square 55 calories, negligible fat, 0 mg. cholesterol, 15 mg. sodium.

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HALLOWEEN GRAPE-NUTS CHOCOLATE DROPS
2 pkg. semi-sweet chocolate chips
1 (14 or 15 oz.) can sweetened
condensed milk
1 c. Grape-Nuts
1 tsp. vanilla

Melt chocolate over boiling water. Remove from heat. Stir until smooth; add milk. Blend. Add Grape-Nuts and vanilla. Drop from teaspoons onto waxed paper. Cool until firm. Yield: 5 dozen candies.

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HALLOWEEN JACK - O - LANTERN FROSTIES
4-6 navel oranges
1 (8 oz.) container vanilla or plain
yogurt
Icing tubes - several colors
Decorations*
Serrated knife
Grapefruit spoon
Blender
Straws

*Marshmallows, silver decors, colored candies, gumdrops, green-colored cherries, or pineapple Cut a thin slice of peel from the bottom of each orange so it will not roll. Slice off the top 1/3 of each orange. Scoop out the inside with the knife and grapefruit spoon. Put the pulp and juice (minus seeds) into the blender. Add container of yogurt and blend well. Decorate orange like a Jack-O-Lantern. Cut a hole in the "cap" and insert a straw. Pour drink from blender into Jack-O-Lantern cups and serve

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HALLOWEEN ROASTED PUMPKIN SEEDS
1 lg. pumpkin
1 1/2 tbsp. olive oil
1 1/2 tsp. salt

After carving your family's scary masterpiece don't discard the seeds! Instead, clean them of strands and mix with oil and salt. Plop onto a cookie sheet and bake in a 250 degree oven for about an hour. Stir occasionally.

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HALLOWEEN PUNCH
1 lg. can Hi-C orange drink
1 lg. can pineapple juice
1 lg. bottle ginger ale or 7-Up
1/2 gallon orange sherbet

Mix Hi-C, pineapple juice, and ginger ale. Spoon in orange sherbet.

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HALLOWEEN HONEY PUFFS
3/4 c. honey
3/4 c. sugar
2 tbsp. butter
4 tbsp. cocoa
11 c. puffed rice or wheat
3/4 c. coconut

Place honey, sugar, butter and cocoa in saucepan and boil to soft ball stage. Remove from heat. Mix puffed wheat and coconut. Pour syrup over, when cool enough to handle, form into balls and roll in coconut. Wrap in foil.

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HALLOWEEN SLUSH
1 pkg. lime gelatin
1 c. sugar
7-Up or gingerale
4 c. boiling water
3 c. pineapple juice

Mix all ingredients together except 7-Up. Place in container and freeze 4 to 5 hours. Remove from freezer when mixture is slushy. Fill glasses 1/2 full of slush. Fill remainder of glass with 7-Up. This can also be used in punch bowl. Place all slush in (12 inch) serving bowl and add 2 quarts 7-Up or gingerale.

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HALLOWEEN 'MULLED CIDER
1/2 c. brown sugar
1/4 tsp. salt
2 qt. cider
1 tsp. whole allspice
1 tsp. whole cloves
1 (3 inch) stick cinnamon

Combine first 3 ingredients in 3-quart saucepan. Tie spices in cloth bag; add to cider mixture. Bring to a boil; simmer for 20 minutes. Remove spice bag; serve hot.

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HALLOWEEN COCOA
1 (1 lb.) box instant cocoa mix
1 (8 qt.) box powdered milk
1 (6 oz.) jar powdered cream
1/2 c. (heaping) powdered sugar

Combine all ingredients. Store in airtight container. Place 1/3 cup mix in cup; fill with hot water to serve.

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HALLOWEEN SPIDERS
1 (12 oz.) pkg. chocolate chips
1 med. can of chow mein noodles (may not need all of them)
1 pkg. M & M candy

Melt chocolate in microwave. Stir in noodles. Drop by spoonfuls onto waxed paper. Add 2 M & M's for spider eyes. NOTE: Add 2 to 4 tablespoons water, if needed, to thin chocolate.

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HALLOWEEN FACE PAINT
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
2 drops food coloring

In a small mixing bowl, combine all ingredients, mix well.

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GREASE PAINT FOR HALLOWEEN
2 tsp. white shortening
5 tsp. cornstarch
1 tsp. white flour
2 or 3 drops glycerin
Food coloring or cocoa for brown

Mix in given order.

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Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull

Ghoul's Breath Dip
1 pound (450 g) firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch (1.25 cm) diced
1/4 cup (59 ml) finely chopped red onion
1 serrano chile pepper, seeded and minced
1 garlic clove, minced
3 tablespoons (45 ml) minced fresh cilantro
3 tablespoons (45 ml) fresh lemon juice
1/8 teaspoon (0.625 ml) hot pepper sauce, or to taste
1 cup (236 ml) fat-free sour cream In a medium bowl, combine all ingredients except sour cream.

Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with Raw Vegetables. Per 1/4-cup serving: 24 calories (4% calories from fat), 1 g protein, trace total fat (0.0 g saturated fat), 5 g carbohydrate, trace dietary fiber, 0 cholesterol, 14 mg sodium
Exchanges: 1 vegetable

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Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull

Halloween Gorp
3 tablespoons (45 ml) reduced-fat margarine, melted
1/2 teaspoon (2.5 ml) chili powder
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) garlic powder
1 teaspoon (5 ml) hot pepper sauce
2 qts (2 l) hot popped corn (popped with a hot-air popper)
1 cup (45 g) fat-free tiny pretzel sticks
1 cup (145 g) golden raisins
1/2 cup (73 g) dry roasted peanuts
1/2 cup (60 g) dry roasted sunflower seeds

In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce. Heat for 1 minute over medium-high heat, stirring constantly. Place remaining ingredients in a large paper bag. Pour on margarine- spice mixture. Close bag tightly and shake vigorously to coat evening. Pour popcorn mixture into a large bowl.

Per 1-cup serving: 195 calories (42% calories from fat), 5 g protein, 8 g total fat (1.0 g saturated fat), 22 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 69 mg sodium
Exchanges: 1 1/2 carbs (1 1/2 bread/starch), 2 fat

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Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull

Hot Spiced Witches Brew
1 cup (208 g) dried sugar-free orange-flavored break fast drink mix
1/2 cup (12 g) sugar-free iced tea mix
1/4 cup (52 g) sugar-free lemonade-flavored drink mix
1/2 teaspoon (2.5 ml) ground cinnamon
1 tablespoon (15 ml) whole cloves
1 continuous spiral peel of 1 orange
1 continuous spiral peel of 1 lemon
2 gallons (7.5 l) water 2-inch(5 cm) cinnamon sticks for swizzles

In a large pot, slowly bring all ingredients except cinnamon sticks to a boil. Stir and reduce heat to a low simmer. Serve hot in cups with cinnamon stick swizzles. Per 1-cup (236 ml) serving: 19 calories, 0 protein, 0 total fat (0 saturated fat), 4 carbohydrate, 0 dietary fiber, 0 cholesterol, 0 sodium

Exchanges: free

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Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull

Ghost Meringues 3 large egg whites, at room temperature
1/2 teaspoon (2.5 ml) cream of tartar
3/4 cup (188 g) one-to-one sugar substitute
1/2 teaspoon (2.5 ml) pure vanilla extract
24 dried currants Preheat oven to 200°F (130°C).

Line two large, heavy baking sheets with parchment paper. Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla. Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening. Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes.

Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons

Per ghost: 23 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 8 g carbohydrates, 0 dietary fiber, 0 cholesterol, 14 mg sodium Diabetic exchanges: 1/2 carbohydrate (bread/starch) ©1997, 1998, 1999, 2000 Diabetic-Lifestyle Online Magazine. All rights reserved.

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Halloween Treats for Dieters or Diabetics
from the Kitchen of Donna Hull

Clown Party Dip

1 cup (236 ml) low-fat (1%) cottage cheese
1/2 cup (118 ml) plain nonfat yogurt
6 radishes, finely chopped
2 small carrots, shredded
2 tablespoons (30 ml) chopped parsley
2 tablespoons (30 ml) chopped scallions (white part only)
2 tablespoons (30 ml) chopped pimento
1 teaspoon (5 ml) prepared horseradish vegetable salt substitute, to taste

1. Using a potato masher or fork, mash cottage cheese to break up curds. Blend in yogurt and remaining ingredients. Mix well.
2. Chill for 1 hour before serving with raw vegetables or fat-free chips.

Per 1/4 cup serving: 37 calories (9% calories from fat), 5 g protein, trace total fat (0.2 g saturated fat), 4 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 134 mg sodium

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TOASTED PUMPKIN SEEDS
Pumpkin seeds (fresh)
2 tbsp. melted butter

Scoop out the seeds from a pumpkin. Wash the seeds. Put on paper towel to dry. Grease cookie sheet with 2 tablespoons melted butter. Spread seeds on cookie sheet. Sprinkle with salt. Bake in 300 degree oven for 1 hour or until seeds are golden brown.

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PUMPKIN CUSTARD
1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)

Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.

(Each serving provides: 1/4 P; 1/2 V; 1/4 M, 20 C. Per serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg sod, 55 mg chol.)

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PUMPKIN PIE
3 eggs, slightly beaten
2 c. pumpkin
1/2 c. Sugar
1/2 c. brown sugar
1/2 c. corn syrup
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves

With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. Makes two pies.

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PUMPKIN CUSTARD
1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)

Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.

(Each serving provides: 1/4 P; 1/2 V; 1/4 M, 20 C. Per serving: 87 cal, 5 g pro, 2 g fat, 13 g car, 58 mg sod, 55 mg chol.)

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SOUR CREAM PUMPKIN COFFEE CAKE
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 (16 oz.) can pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice

Cream together butter, sugar and vanilla. Add 3 eggs, beating well. Combine flour, baking powder and baking soda, add to butter mixture alternately with sour cream. Combine pumpkin, slightly beaten egg, sugar and pumpkin pie spice. Spoon half of batter into 13"x9"x2" baking dish, spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean.

STREUSEL: Cut 1 cup packed brown sugar, 1/3 cup butter, 2 teaspoons cinnamon until blended. Stir in 1 cup chopped nuts.

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PUMPKIN CRUMB CAKE
1 box yellow cake mix
1/2 c. melted butter or margarine
1 egg

FILLING:
1 can pumpkin (29 oz.)
2 eggs
2/3 c. evaporated milk
1/2 c. brown sugar
2 tsp. cinnamon

TOPPING:

1 c. reserved cake mix
1/2 c. sugar
1/4 c. margarine or butter
1 tsp. cinnamon

Measure 1 cup of cake mix; set aside for topping. Combine the remaining cake mix, melted margarine and egg. Press mixture into greased 9 x 13 inch cake pan (press hard). Combine the above and pour over cake mixture in pan. Combine all ingredients for crumb topping. Sprinkle over filling. Bake 45-50 minutes at 350 degrees. Serve with Cool Whip.

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PUMPKIN TEA RING
1 tbsp. active dry yeast
1/4 c. lukewarm water (105-110 degrees)

1 c. milk
1/4 c. vegetable oil
2 tbsp. sugar
1/2 tsp. salt
5-5 1/2 c. whole wheat flour
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. currants or dark raisins
2 tbsp. margarine
2 tbsp. honey

Soften the yeast in the water. Combine the milk, oil, sugar and salt in a large bowl with 2 cups of the flour. Add the yeast mixture, pumpkin, cinnamon, nutmeg, loves and currants (or dark raisins). Mix well. Stir in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with a damp towel, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough and turn onto a lightly floured surface and knead in the remaining flour to make a smooth and elastic dough, about 5 minutes. Melt the margarine and honey together in a saucepan. Break off 2 inch pieces of dough and shape into balls. Dip them into the honey mixture.

Place in an oiled 10 inch tube pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350 degree oven for 50-60 minutes. Let cool for 10 minutes before removing from the pan. Serve warm. Serves 25.

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SOUR CREAM PUMPKIN CHEESECAKE
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 3/4 c. (16 oz.) can solid pack pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice
Streusel

Cream butter, 3/4 cup sugar, and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar, and pie spice. Spoon half of batter into 13 x 9 x 2 inch baking dish; spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake in slow oven (325 degrees) for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Makes 12 servings.

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PUMPKIN PANCAKES WITH HOT CIDER SYRUP
2 c. flour
2 tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. coriander, ground
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. milk
1 c. canned pumpkin, mashed
4 egg yolks
4 oz. melted butter
1 tbsp. vanilla
4 egg whites, stiffly beaten

HOT CIDER SYRUP:
1 1/2 c. apple cider
1 c. brown sugar
1 c. corn syrup
2 oz. butter
2 tbsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored & thinly sliced

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg. In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle. In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.
Serves 6.

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PUMPKIN SWIRL CHEESECAKE
2 c. vanilla wafer crumbs
1/4 c. Parkay margarine, melted
2 (8 oz.) pkgs. light Philadelphia Brand Neufchatel (cream) cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Combine crumbs and margarine; press onto bottom and sides of 9" springform pan. Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup cream cheese mixture; add pumpkin, remaining sugar and spices to remaining cream cheese mixture. Mix well. Layer half of pumpkin mixture and half cream cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10 to 12 servings.

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PUMPKIN BREAD
4 eggs
3 c. sugar
2/3 c. oil
1/3 c. water
1 can one-pie pumpkin
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

Beat eggs and sugar. Add oil, water and pumpkin. Add flour, baking soda, salt and spices. Bake approximately 1 hour at 350 degrees. Makes 2 loaves.

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PUMPKIN MUFFINS
1 c. sugar
1/4 c. light vegetable oil
2 eggs
3/4 c. canned pumpkin
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. raisins
1/2 c. chopped walnuts

Heat oven to 400 degrees. Generously grease a 12-cup muffin tin. Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. Fold in raisins and walnuts. Fill prepared muffin cups 2/3 full and bake 18 to 20 minutes. until golden brown. To test for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing. Serve warm with butter or honey butter.

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PUMPKIN OAT MUFFINS
1 1/3 c. oat bran
1 c. rolled oats
1 1/4 c. skim milk
3/4 c. whole wheat flour
1/2 c. brown sugar
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
3/4 c. canned pumpkin
2 egg whites or 1/4 egg substitute
2 tbsp. vegetable oil
1/2 c. raisins
1/2 tsp. nutmeg

Preheat oven to 400 degrees. Combine oat bran and milk in bowl. In separate bowl mix flour, baking powder, spices and brown sugar. In third bowl, blend pumpkin, egg whites, oil and raisins then add the mixture to the oat mixture. Add the flour mixture. Stir until moist. Do not over mix. Spray 12 muffin pans with pan spray, pour in the batter. Bake 20 to 25 minutes or until lightly brown.

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PUMPKIN - BANANA BREAD
1 1/2 c. granulated sugar
1/2 c. shortening
2 eggs
1 c. mashed, well ripened bananas
3/4 c. solid pack pumpkin
1 tsp. vanilla extract
1 3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped walnuts or pecans

In large mixer bowl, cream sugar and shortening. Beat in eggs, bananas, pumpkin and vanilla; mix well. In medium bowl, combine flour, baking powder, baking soda, salt and nuts. Add dry ingredients to pumpkin mixture; mix well. Spoon batter into greased and floured 3 x 5 inch loaf pan. Top with walnuts or pecans if desired. Bake in preheated 350 degree oven for 55-65 minutes. Can also check for clean toothpick inserted in center. Cool for 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf.

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PUMPKIN PECAN BREAD
3 1/2 c. self-rising flour
1 1/2 tsp. cinnamon
1 tsp. nutmeg
3 c. sugar
2 c. canned pumpkin
1 c. oil
4 eggs
2/3 c. water
1 c. chopped nuts

Preheat oven to 350 degrees. Oil and flour three 8x4 inch loaf pans. Sift together flour, cinnamon and nutmeg. Add sugar and mix well. Add oil, eggs, water and pumpkin all at once. Mix well, then add nuts. Pour into pans, filling each half full. Bake for 30 minutes or until toothpick stuck in middle comes out clean.

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PUMPKIN STREUSEL MUFFINS
1 egg, beaten
1/2 c. milk
1/2 c. canned pumpkin
1/3 c. oil
1 3/4 c. flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
3 oz. cream cheese

TOPPING:
1/4 c. packed brown sugar
1/2 tsp. cinnamon
1 tbsp. butter or margarine
1/4 c. finely chopped nuts

Preheat oven to 400 degrees. Combine egg, milk, pumpkin and oil. Stir in remaining ingredients except cream cheese until dry ingredients are moistened. Batter will be lumpy. Fill greased tins about 1/2 full. Divide cream cheese into 12 equal portions. Place cream cheese in center of batter and top with remaining batter to 3/4 full. Combine topping ingredients and mix well. Sprinkle over each muffin. Bake 15 to 20 minutes or until golden brown. Serve hot. Makes 12 muffins.

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INDIAN PUMPKIN BREAD
2/3 c. butter or shortening
4 c. brown sugar
1 c. crushed pumpkin, cooked
4 eggs
3 1/2 c. flour
1 c. apple juice
1/2 tsp. nutmeg
1 c. nuts, chopped (walnuts or pecans)
1 1/2 tsp. cinnamon
1/2 tsp. baking powder
2 tbsp. baking soda
1 c. applesauce

Cream butter and sugar together, then add the eggs, one at a time, beating all together real well. Stir in applesauce and pumpkin. Now sift the dry ingredients together and add with the apple juice. Now stir in nuts and pour into 2 greased bread loaf pans. Bake for 1 hour in a 350 degree oven.

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COFFEE CAN PUMPKIN BREAD
4 eggs
2 (16 oz.) cans pumpkin
2/3 c. cold water
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp.salt
3 c. sugar
2 1/2 c.flour
1 c. salad oil
1 tsp. nutmeg
1 tsp.cinnamon
1 tsp. cloves

Beat eggs,add sugar, beat well. Add pumpkin, water, oil and beat. Add dry ingredients which have been sifted together. Fill 1 pound coffee can 3/4 full. Bake at 325 degrees for 1 1/2 hours or until top springs to touch. Can be frozen IN CAN.

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PUMPKIN APPLE STREUSEL MUFFINS
2-1/2 c. flour
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, slightly beaten
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. peeled, finely chopped apples

STREUSEL TOPPING:
2 tbsp. flour
1/2 c. sugar
1/2 tsp. ground cinnamon
4 tsp. butter

In large bowl, combine first five ingredients. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir until just moistened. Stir in apples. Spoon batter into greased or paper lined muffins cups, filling 3/4 full. Sprinkle Streusel Topping Over batter. Bake in preheated 350 degree oven for 35 to 40 minutes or until toothpick comes out clean. STREUSEL TOPPING: In small bowl combine flour, sugar and 1/2 teaspoon cinnamon. Cut in 4 teaspoons butter, until mixture is crumbly.

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BLACK FOREST PUMPKIN BREAD
1 c. vegetable oil
3 c. sugar
4 eggs
1 1/2 tsp. salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2/3 c. hot water
2 tsp. baking soda
2 c. pureed pumpkin or squash
3 1/2 c. all-purpose flour
1 c. chopped pecans (opt.)
1/2 c. grated fresh ginger root (opt.)

Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in salt, cloves, nutmeg and cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3 greased and floured 1 pound coffee cans for 1 hour or until tests done. NOTE: Great with cream cheese. Makes 3 loaves.

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PUMPKIN SPICE CAKE
1/2 c. shortening
1 1/3 c. sugar
2 eggs
1 c. canned or fresh pumpkin
2/3 c. buttermilk
1 3/4 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger

Cream the shortening and sugar until fluffy. Add eggs, one at a time, beating well. Combine pumpkin and milk. Sift dry ingredients and spices; add to creamed mixture alternately with pumpkin, beating well. Bake at 350 degrees for 40 to 45 minutes in a greased and floured oblong baking pan.

Frost with: 1/2 cup butter (softened), 1 egg yolk, 2 teaspoons vanilla, and 3 cups sifted confectioners' sugar. Blend and beat at medium speed for 3 minutes before spreading on cooled cake.

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PUMPKIN BARS OR CAKE
4 eggs
15 oz. can pumpkin OR 1 1/2 to 2 c. fresh, cooked, blended pumpkin
2 c. sugar
1 c. salad oil

2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg

1/2 tsp. ginger

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CREAM CHEESE FROSTING:
1 (6 oz.) pkg. cream cheese
3/4 stick margarine or butter
4 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla

Mix the following ingredients in large bowl: Sift the following and stir into the above: Mix well and pour into greased and floured 9 x 13 pan for cake, 12 x 18 pan for bars. Bake at 350 degrees for 25 to 35 minutes.

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PUMPKIN COOKIES
1/2 c. butter or margarine
1-1/2 c. brown sugar, packed
2 eggs
1 c. cooked, mashed pumpkin (can or fresh)
1 tsp. vanilla
2 1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1 c. chopped walnuts (optional)

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PUMPKIN GLAZE:
1 1/4 c. unsifted powdered sugar
2 tbsp. butter, softened
1 tsp. cinnamon
1/4 tsp. allspice
Dash of nutmeg
2-3 tbsp. mashed pumpkin

Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla. Mix all dry ingredients together in a bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts. Spoon onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls. Bake at 375 degrees for 12 to 15 minutes. Remove while hot. Cool slightly. Then glaze with Pumpkin Glaze. Stir all ingredients together, except pumpkin. Then blend in pumpkin until smooth.


SOURCE: Alicia's Recipes


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Fruitcake Recipes

Christmas is less than a hundred days away and today is the best time to learn how to do fruitcakes! Below are two ways to make Christmas Fruitcakes.

Boozy Fruitcake

Steps:
1. Heat oven to 300 degrees F.

2. Line three 8-by-4-by-2-inch loaf pans with buttered parchment paper.

3. Place the candied fruit, candied citrus peel, fresh citrus peel and raisins in a bowl.

4. Pour in 1/2 c. of the rum and set aside, stirring occasionally. The rum will soon be completely absorbed.

5. Sift together the flour, salt, cinnamon, nutmeg and baking powder, and reserve.

6. Place the butter in the bowl of an electric mixer and beat until very fluffy, about 5 minutes. Add the light brown sugar and beat another 2 minutes.

7. Add the eggs one at a time, then add the flour, and mix only until incorporated.

8. Fold in the fruit and walnuts by hand and divide the batter between the pans.

9. Bake for 1 hour, then top each cake with aluminum foil to prevent overbrowning.

10. Bake for 30 to 40 minutes more. See tips for doneness tests.

11. Cool completely.

12. While cakes cool, cut cheesecloth into three 2-foot lengths and soak in remaining rum.

13. Wrap each cake in one section of the cheesecloth, then wrap in plastic wrap.

14. Refrigerate at least one week, but preferably three.

Tips:
There are two ways to test for doneness: Insert a toothpick into the center of a cake; if it comes out clean, it's done. Or, press the top of the cake with your fingers; if it feels firm and spongy and springs back when pressed, it's done.

Either rum or brandy can be used as the alcohol in this recipe, depending on your personal preference.

You can also use regular dried fruit (dates, apricots, peaches, pears, cranberries and so on) instead of the candied fruit, if you prefer.

Cake flour produces a more tender crumb than all-purpose flour. It can be found in the baking section of your supermarket.



Fruitcake Truffles

Ingredients:

6 (1 ounce) squares semisweet chocolate
3 tablespoons whipping cream
3 tablespoons butter
2 tablespoons orange liqueur
1 cup fruitcake crumbs
1/2 cup sifted confectioners' sugar

Method :

1. Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
2. Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
3. Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.


SOURCE: eHOW


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Sunday, September 17, 2006
How to Make a Simple Christmas Parol

The most popular symbol of Christmas in the Philippines is the parol. It represents the blessed star of Bethlehem. For Filipinos, not having a parol for decoration makes Christmas somewhat incomplete. The parol's size depende on where it will be hung. A very large parol is usually used for high-rise buildings. For regular houses, parols are smaller.

What you will need:

1. Two 32-inch (80 cm) bamboo strips
2. A ruler
3. Five 3-inch (7.5 cm) wire strips
4. Ten 7-inch (17.5 cm) wire strips
5. Tape
6. Thread
7. Glue
8. A pencil
9. Scissors
10. Tinsel
11. Colorful paper 24" x 24" (60 x 60 cm). You can use thin Japanese papers or shiny gift wrappers as substitute.

Directions:

1. Use thread to tie the ends of each bamboo strip together, forming two circles.



2. Use the two circles and five of the 7-inch (17.5 cm) wire strips to make a frame by twisting the ends of each wire strip around the bamboo circles as shown.




3. Fold the colorful paper in half. Draw the shape of a five-pointed star and cut it out. You will have two stars.



4. Glue one star to each side of the circular frame. Attach the other five 7-inch (17.5 cm) wires to the five points where the angles of the star touch the wire frame. Attach the five 3-inch (7.5 cm) wires to the tips of the star so the star bulges. Tie some thread to one of these wires. Glue on pieces of paper to cover the frame. Attach tinsel to the two bottom points of the star.



End Product:



SOURCE: Festivals of the World: Philippines, Gareth Stevens Publishing. Milwaukee: 1999, pp. 28-29.


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How To Make Homemade Gifts: Personalized T-Shirts

Homemade gifts are personal and unique. They can also be good for your bank account. Make them when you’re broke, or when you just want to expand your creativity. Any time's a good time for gifts.

Personalized T-Shirts:

Digitalized

1. All you need is some iron-on paper, plain colored T-shirts, and a printer (that supports the use of iron-ons).

2. Print out funny words, pictures, or designs from your computer on the iron-on paper.

3. Place the T-shirt on a flat ironing board, and carefully iron over the image so it adheres to the shirt. Image should appear exactly the same way it was placed.

4. Once you peel of the transparent layer, let the shirt cool. It’s an instant gift! Some ideas for wordy T-shirts are: “I’m with Stupid (with an arrow pointing to the left/right),” “Ugly but adorable,” and “I love...” Be creative.

Old Fashioned

1. As for the old fashioned way, you will need some plain colored T-shirts, fabric paint, and rubber stamps. With this, you are slightly limited in terms of creativity because every image you create will be a replica of the stamp.

2. Prepare paint in bowls, and lay the T-shirt on a flat surface.

3. Dip the stamps into the paint and carefully stamp the bottom lining of the T-shirt (or anywhere else you prefer; the tip here is to stamp pictures in such a way that it is aesthetically pleasing. Unlike tie-dye, prints have to appear in areas where they can be seen, and understood). E.g. a large flower print can appear right in the middle or the bottom right/left of the T-shirt.


SOURCE:
How To Make Homemade Gifts: Personalized T-Shirts
By Danielle Chong
Monday, December 19, 2005
howtodothings.com


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How To Start a Home Based Business

Starting a home based business is a dream for many people. Some want a release from the daily grind of home-to-work-to-home, others the freedom of being “their own boss”, and still others want the ability to make their own hours or have a flexible schedule. Whatever your reason, there are several things to consider when starting your own home based business.

1. What are you qualified to do that you can do from home? For example, if you are a CPA, you can easily work from your home by setting up a small office with a computer, fax/copier, and phone line. If you are a machinist, you could work from home, but would need to set up a shop, purchase equipment, and possibly get permits or licenses.

2. If you have skills in a field that would require a large capital outlay and serious infrastructure, you can still start a home based business -- but will it be worth it? Or what if you don't have skills that translate to the home? There are other opportunities for working from home that you may not currently be qualified for, but can acquire training in, and begin with relatively low start-up costs and a relatively short learning curve. Businesses such as product consultants, sales, network marketing or light assembly fit this description. Just be sure to thoroughly investigate all costs, product quality, training systems, fees and licenses associated with such businesses.

3. Once you have decided on the type of business you think you can run from your home, you next must investigate the market. Before jumping in with both feet, you should learn whether there is a need or demand for your product or service, and if so, how much competition is out there.

Are there dozens of people in your town doing the same thing? Or if your business is online, how many pages of similar businesses show up on a Google search? Also consider what it is that you offer that the competition doesn’t. Is your product or service of a higher quality? Do you deliver results more quickly? Do you offer more personalized attention? Don’t be afraid of competition; just be aware of it so you can market yourself better.

4. Consider licensing. Do you need a license, and how do you get one if you do? Whether you need a license or not depends upon the type of business you are starting. Most consulting-type businesses do not require licensing, but there are some typical businesses that do. Usually, doctors, lawyers, contractors, and barbers (even if you barber from home) are required to be licensed. Check with the appropriate local government agencies to be sure. Don't start your new business off on the wrong foot.

5. If you decide to operate your business as a sole proprietorship, but choose to use a name other than your own, you may be required to file a DBA, which means "Doing Business As", with your local County Clerk's office. Again, check with that office to be certain.

6. It is possible that your home based business idea might require more capital than you have available. If you are not able or willing to enlist the help of a financial backer, you might consider obtaining a small business loan.

7. You now have a business you are qualified to run, or you’ve obtained training in a new business. You have researched the market and know your worth to your customers and how you outshine the competition. Now what?

Arguably the most important aspect of running your own business is setting goals, and then working your plan. It is easy when working from home to get distracted or procrastinate because there is no boss looking over your shoulder. Make a schedule, and stick to it. You have to be the toughest boss you’ve ever had. It’s all up to you, and only you. If you don’t work this business at least as hard as you worked at your job, you will almost certainly fail.

Yes, you have the freedom of flexibility, but you need to discipline yourself or the business will slip away. Eighty-five percent of all small businesses fail within the first five years. Discipline yourself to be in the fifteen percent that succeed.

8. Look into finding a mentor. A mentor is someone with experience in your business who can help and guide you. Their experience is invaluable, and can help you avoid some of the stumbling blocks and pitfalls that you might have fallen into otherwise. The best way to find a mentor is to network. Meet people, and make a friends.

Start by searching your community for business organizations designed for networking. Most communities have them. You can also join your local Rotary, Toastmasters, or take a Dale Carnegie course. You might be surprised at how often people are willing to share what they have learned.

9. Lastly, consider running your home based business while continuing to work at your job. This provides a safety net as you build up your business. When the business seems large enough and stable enough that you can leave your job, then do so. Until that time, even though it will be tiring, do both. Additionally, as most of the tax laws in the US are geared toward business owners and not employees, a side benefit of your new business is that the legal tax deductions will help you to keep more of your job paycheck. Only take legal deductions.

While there are challenges with starting a home based business, it can be one of the most rewarding things you will do. If you feel you have what it takes, go for it!


SOURCE:
How To Start a Home Based Business
By Donald Willard
Wednesday, May 10, 2006
http://www.howtodothings.com


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Thursday, September 14, 2006
Herbal Medicines Part 1

Herbalism, also known as Herbal medicine and phytotherapy, is folk and traditional medicinal practice based on the use of plants and plant extracts. Finding healing powers in plants is an ancient idea. People in all continents have long used hundreds, if not thousands, of indigenous plants for treatment of various ailments dating back to prehistory. There is evidence that Neanderthals living 60,000 years ago in present-day Iraq used plants for medicinal purposes (found at a burial site at Shanidar Cave, Iraq, in which a Neanderthal man was uncovered in 1960. He had been buried with eight species of plants). These plants are still widely used in ethnomedicine around the world.

A survey released in May 2004 by the National Center for Complementary and Alternative Medicine focused on who used complementary and alternative medicines (CAM), what was used, and why it was used. The survey was limited to adults age 18 years and over during 2002 living in the United States. According to this recent survey, herbal therapy, or use of natural products other than vitamins and minerals, was the most commonly used CAM therapy (18.9%) when all use of prayer was excluded.

Herbal remedies are common in Europe and the Philippines.

SAMPALOC
For Colds

1. Boil the chopped leaves in 2 glasses of water for 15 minutes, or until the water is reduced to half its volume. Allow to cool and strain.

2. Divide the decoction into 3 parts and drink 1 part every after each meal.

The following measurements should guide you:



For wounds and itchiness:

1. Boil one to two handfuls of the chopped plant material in a pot of water for 15 minutes.

2. Let cool and strain.

3. Use the decoction twice a day for washing the wound or itchy portion.


YERBA BUENA (MARSH MINT, PEPPER MINT)

The Yerba Buena plant is a creeping herb that rises to only 20 cm. (or 8 in.) from the ground. Its stems are fleshy or non-woody, and the leaves are coarse. This plant is also strongly aromatic. There is another creeping plant that is also called Yerba Buena. Known scientifically as Mentha arvensis L. and also commonly known as Poleo or Poliyo in some places, this non-medicinal Yerba Buena has narrower leaves and bears lilac flowers, while the medicinal Yerba Buena does not flower in the Philippines. Yerba Buena is indicated or used primarily as pain reliever. The medical term for pain reliever is analgesic. As analgesic, it is effective for headaches, toothache, and pains caused by arthritis. But Yerba Buena has other medicinal uses too, called its secondary indications. It is also used for gaseous distention and as mouthwash. Yerba Buena is best propagated using terminal stem cuttings. Cut the top end of mature stems consisting of three to four parts of leaves, maintaining a length of 10 to 15 cms. (4 to 6 in.), and plant them in containers or directly in plots. They will grow roots in a weeks time. The cuttings, if planted in containers, may be transplanted to plots two weeks after planting. It may also be planted near or between tall plants as it can tolerate partial shading. But avoid using chemical pesticides because they might leave poison on the plants. The procedure for using Yerba Buena as pain reliever or analgesic is the same whether its for headache, toothache, or arthritis. Preparing the decoction: The amount of leaves you should use differs depending on whether the leaves are dried or fresh and on how old the patient is. Fresh leaves are washed first and then chopped coarsely, while air-dried leaves are crushed.



After you have identified how much leaves to use, boil the leaves in 2 glasses of water for at least 15 minutes. This boiled mixture is called "decoction." Divide the decoction into two parts and take one part every three hours. These are important rules to follow when boiling the leaves in water.

Observe strictly the following:

a. Use only enameled container or claypot (palayok), never an aluminum pot.

b. A standard glass or cup should contain 240 ml. or 8 fluid ounces of water. This measurement is the same as the content of a bottle of regular Pepsi or Coke.

c. Mix leaves in water before placing on fire.

d. As soon as the mixture boils, uncover the pot and let boil continuously for 15 minutes. Remember that the mixture should boil uncovered.

e. Strain and let cool. You now have what is called a decoction.

f. For headache, toothache, or arthritis take one-half (1/2) glass (standard glass or cup) of decoction every three hours, as needed.

When applied as fresh leaves: If the pain caused by headache, toothache, or arthritis is moderate and localized you may choose to just apply fresh Yerba Buena leaves on the affected part. Fresh leaves are heated, then pounded and applied on affected part.

When used as mouthwash: Aside from being medicinal, Yerba Buena is also a mouthwash. It is prepared as follows: Soak tablespoonfuls of chopped fresh leaves in a glass of water for 30 minutes. Strain and use as mouthwash.

Harvesting and Storing Leaves:It is best to harvest only the mature and healthy leaves. Make sure, though, that the plant is left with enough leaves to survive. If you wish, you may harvest excess leaves and air-dry them for storing. Air-drying takes place about four days on warm weather or about two weeks during the rainy season. Leaves are sufficiently dry if they crumble when crushed with the fingers. Dried leaves should be sealed in plastic bag or kept in covered tinted glass jar. Keep leaves in a cool, dry place and away from direct sunlight to extend their storage life.


LAGUNDI

Luzon: Dabtan, Dangla, Kamalaan, Limo-limo, Lingei, Lingo-lingo

Visayas: Lagundin, Tugas

Mindanao: Kalipapa-madam, Limpapa, Magupay, Molrei-oso, Sugarai

Lagundi is a shrub that grows to as tall as 5 meters. A shrub is described as somewhere between an herb and a tree. A shrub is a low, woody plant with several stems while a tree is a tall, woody plant with only one stem called "trunk." A leaf of Lagundi is composed of 5 leaflets arranged like fingers in a hand. Lagundi is indicated or used primarily for the following:

1. To stop coughing, relieve asthma, and facilitate the discharge of phlegm.

2. To lower fever due too colds or flu.

Preparing the Lagundi Mixture (Decoction)

For cough, asthma, and fever, the steps in preparing Lagundi leaves as medication are the same.

Measurements: However, the amount of leaves you should use differs depending on whether the leaves are dried or fresh and on how old the patient is. Fresh leaves are washed first and then chopped coarse, while air-dried leaves are crushed. The following measurements should guide you:



After you have identified how much leaves to use, boil the leaves in 2 glasses of water for at least 15 minutes. This boiled mixture is called "decoction."

Boiling the Mixture: There are important rules to follow when boiling the leaves in water. Observe strictly the following:

1. Use only enamelled container or claypot ("palayok"), never an aluminum pot.

2. A standard glass or cup should contain 240 ml. or 8 fluid ounces of water. This measurement is the same as the content of a bottle of regular size Pepsi or Coke.

3. Mix leaves in water before placing on fire.

4. As soon as the mixture boils, uncover the pot and let boil continuously for 15 minutes. Remember that the mixture should boil uncovered.

5. Strain and let cool. You now have what is called a "decoction."

Storing the Decoction: For convenience, you may prepare enough decoction that you can use for several days. Simply adjust the amount of leaves to use according to the amount of water you will boil. While kept in thermo pot ("termos") the decoction will last for three days without losing its efficacy. When kept in refrigerator the decoction will last up to four days without losing its efficacy. Keep in mind, however, that whether kept in thermo pot or refrigerated, the decoction must not be taken anymore when its color has changed or when it has grown molds or fungus.

Primary Medicinal Uses of Lagundi, Dosage and Ailments: The amount of decoction to drink and how often depends on a persons ailment, as described. The dosage is the same for children and adults.

Cough: For cough, take one-half (1/2) glass of decoction three times a day (preferably at 6:00 a.m., 2:00 p.m., and 10:00 p.m.; or any other 8-hours interval most convenient to your schedules.) Also, drink at least 8 glasses of water a day to further help loosen phlegm. If you cough does not improve in three days, consult a physician. You should also consult a physician when you observe any of the following:

1. When your coughing and breathing become difficult.

2. When your phlegm smells bad, or has blood, or is yellowish or greenish in color.

3. When the hoarseness of your voice persists for more than two weeks.

Asthma: For asthma, take one-third (1/3) glass of decoction three times a day (preferably at 6:00 a.m., 2:00 p.m. and 10:00 p.m.; or any other 8-hours interval most convenient to your schedules). If your asthma does not improve after one dose of the decoction or when the attack is severe, consult a physician.

When treating asthma, remember that it is sometimes an allergic reaction to certain materials or food items, or even environmental conditions. It may also be caused by fatigue and worrying. In these cases, it is wisest for you to identify those that trigger the asthma attack so you can avoid or protect yourself against them.

Fever Due To Flu or Colds For fever take one-half (1/2) glass of decoction every three hours, as needed.

Headache: To relieve headache, heat enough fresh leaves over a ire until slightly wilted. Then crush the leaves and apply on forehead and temples. Bandage the leaves in place. Change the dressing every four hours when needed. If you have headache, it is best for you to rest in a quiet, cool, and dimly-lighted room. A cold pack or massage on the forehead and nape also soothes the pain. If the headache accompanies fever or colds, appropriate therapy for the fever or colds must be taken concurrently. In case the headache is not relieved after one day of treatment, it is a must that you see a physician.

Toothache: For toothache, take one-half (1/2) glass of decoction every three hours. You are advised though to see your dentist whether the toothache is relieved or not.

As Wound Wash: As wash for wounds and other minor skin irritations, boil 2 handfuls of fresh leaves in enough water. Strain the boiled mixture and let cool. Use this to wash the wound or affected part once in the morning and once before bedtime. Then cover the wound with gauze or thin cloth, if needed, as protection from dirt and flies. When washing wound, remove pus and dead tissues that have formed. See a physician if the wound does not improve within one week, or when the wound has caused fever, when you lymph nodes have become swollen and painful, or when too much pus has formed.

As Bath: As bath for mother who just gave birth and for sick people, boil 4 handfuls or more of fresh. Lagundi leaves in sufficient amount of water for five minutes. Strain and add plain water to bring it to a comfortable warmness.

How To Plant Lagundi: Lagundi is easily propagated using cuttings. It is best to use a mature leafless stem (hardwood) as cutting. A stem to be cut must be 20 cms. (8 inches) long and should include at least 3 nodes. The nodes are where the new leaves will grow. To plant the cutting, insert the lower one-third (1/3) of the stem cutting (with one node included) into the soil. Then water the soil thoroughly after planting. Keep the new plant under shade. In about 4 weeks, the new plant must have grown its own roots. In two more weeks, the cutting is ready to be transplanted to a bigger pot or garden.

Caring for the Plant: You will have to water the plant every day. Remove weeds and apply fertilizer or compost if you want. You must remove branches and leaves attacked by pests or diseases so they do not spread to the whole plant. Avoid using chemical pesticides because they might leave poison in the plant itself. Remember that you planted Lagundi for its medical uses, and that you intend to take boiled mixture of Lagundi leaves later on.

Harvesting and Storing Leaves: It is best to harvest only the mature and healthy leaves. Make sure, though, that the plant is left with enough leaves to survive. The first harvest of leaves is best done seven to eight months after transplanting and as a way of pruning the grown plant. Leaves can be harvested every four months thereafter for air-drying or storing. Or if you have only a few potted plants, you may choose to harvest leaves only as you need them. Air-drying takes about for days on warm weather or about two weeks during the rainy season. Leaves are sufficiently dry if they crumble when crushed with the fingers. Dried leaves should be sealed in plastic bag or kept in covered tinted glass jar. Keep leaves in cool, dry place and away from direct sunlight to extend their storage life.


TSAANG GUBAT

Luzon: Kalabong, Kalimumog, Katdalugod, Maragued, Mara-mara, Taglokot, Talibunog,

Tst, Tsaang-gubat, Tsa-tsa

Visayas: Alibungog, Semente

Mindanao: Alangitngit, Alingitngit, Buyo-buyo

Tsaang-gubat is a low, woody plant with several stems. It is grown as ornamental or bonsai because of its attractive appearance. Its leaves are small and have dark, green and shiny upper surface. Tsaang-gubat is indicated or used primarily for diarrhea. But it is also advised for stomachache and colic.

Diarrhea: A person has diarrhea or LBM (Loose Bowel Movement) when his stool is soft to watery and when he has to move his bowels more often than two times in one day. To treat diarrhea using Tsaang-gubat, follow these steps:

1. Determine the amount of Tsaang-gubat leaves to use. The amount of leaves to use varies according to the age of patient and the condition of leaves, as follows:



2. Boil correct amount of leaves in 2 glasses of water for 15 minutes.

3. Let cool, then strain and divide into 4 parts.

4. Take 1 part every two hours (until stool becomes solid).

Boiling the Mixture: There are important rules to follow when boiling the leaves in water. Observe strictly the following:

a. Use only enameled container or claypot ("palayok"), never an aluminum pot.

b. A standard glass or cup should contain 240 ml. or 8 fluid ounces of water. This measurement is the same as the content of a bottle or regular size Pepsi or Coke.

c. Mix leaves in water before placing on fire.

d. As soon as the mixture boils uncover the pot and let boil continuously for 15 minutes. Remember that the mixture should boil uncovered.

e. Strain and let cool. You now have what is called "decoction."

Storing the Decoction: For convenience, you may prepare enough decoction that you can use for several days. Simply adjust the amount of leaves to use according to the amount of water that you will boil. When kept in thermo pot ("termos"), the decoction will last for three days without losing its efficacy. When kept in refrigerator, the decoction will last up to four days without losing its efficacy. Keep in mind, however, that whether kept in thermo pot or refrigerated the decoction must not be taken anymore when its color has changed or when it has grown molds or fungus.

Oral Rehydration Solution

To prevent dehydration due to diarrhea, a person should take a solution of water, sugar and salt, known as Oral Rehydration Solution or ORS. ORS can either be bought from the drugstore, obtained for your community health clinic or prepared at home. To prepare your own ORS, simply mix in a pitcher or jar 4 glasses of water, 2 tablespoons of sugar, and 3/4 (three-fourths) teaspoon of salt. These are the basic ingredients of an ORS. An adult is advised to drink at least three glasses of this solution every one hour or after every diarrheal discharge. Children should take in one and one-half (11/2) glasses. But a "more complete" ORS can be prepared by substituting some of the basic ingredients. If honey is available, use 2 tablespoons honey instead of sugar. Also, the three-fourth (3/4) teaspoon salt can be substituted with one-fourth (1/4) teaspoon baking soda plus one-fourth (1/4) teaspoon salt. In severe dehydration, a diarrheal patient is rehydrated intravenously with a solution, more popularly called dextrose or saline. Only a medical personnel is allowed to administer this procedure.

Stomachache and Colic: To relieve stomachache and colic caused by indigestion, excessive air in the stomach or vomitting, Tsaang-gubat is prepared as follows:

1. Determine the amount of Tsaang-gubat leaves to use, which varies according to the age of patient and the condition of leaves, as follows:



2. Boil correct amount of leaves in 1 glass of water for 15 minutes.

3. Strain and drink when lukewarm. If the pain is not relieved within one hour after taking Tsaang-gubat, prepare another glassful following the same steps above. If the pain is still not relieved, then see a physician. The cause of the stomachache may be something else.

How to Plant Tsaang-Gubat: Tsaang-gubat is propagated using either seeds or basal cuttings. Although using basal cuttings cannot assure that all cutting will survive, it is still preferred over the use of seeds. Its because seeds take very long to germinate, and germinated seeds need another long time to grow. For a basal cutting only the lower portion of a stem, which is also its harder part is used. For Tsaang-gubat, a basal cutting should be about 20 cm. (8 in.) long and must include at least three nodes. The nodes are where the new leaves will grow or come out. Plant basal cuttings by inserting the lower one-third (1/3) of the stem, at least one node into the soil, in separate containers or pots. Water immediately after and place under shade. The cuttings will root six to eight weeks from planting. They may be transplanted to plots or retained in larger pots. Avoid using chemical pesticides because they might leave poison on the plants. It is best to harvest only the mature and healthy leaves. If you wish, you may harvest excess leaves and air-dry them for storing. Air-drying takes about four days on warm weather or about two weeks during the rainy season. Leaves are sufficiently dry if they crumble when crushed with the fingers. Dried leaves should be sealed in plastic bag or kept in covered tinted glass jar. Keep leaves in a cool, dry place and away from direct sunlight to extend their storage life.

PAPAYA

One of the most common fruit trees, papaya can be found in tropical and sub-tropical countries and usually grows in lowlands. A typically small tree, it can grow from 3 to 6 meters high. Its fleshy fruit comes from the female flowers and can grow from 5 to 30 cm. big. It is yellow or yellowish-orange when mature, with black seeds embedded in the pulp. The parts used as fruits, leaves and latex of trunk and fruit.

For constipation: Get the ripe fruit of the tree. Eat the fruit liberally. Yellowing of the skin, especially the palms and soles may occur but this is harmless.

For foul wounds: Get the latex of the trunk of the fruit. Apply this to the wound and let it say for 15 minutes before washing it off. Do this once a day.

For rheumatism: From the bruised papaya leaves, prepare a heated mass (poultice). Apply the poultice in areas where rheumatism occurs.


To be continued...


SOURCE: Sorsogon LGU


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Food Cart Industry Featured at SM Megatrade

Filipino Food Entrepreneurs are now going towards the direction of the booming food cart industry. Considered by many as one of the simplest and most profitable food business model, the foodcart and kiosk business is the way to go for aspiring start-up entrepreneurs, corporate employees looking to invest in a franchise or veteran food operators who would like to increase product distribution.

Due to popular demand and requests, SM Megatrade and Businessmaker Academy is set to hold the SECOND ANNUAL CONFERENCE ON SUCCESSFUL FOOD CART BUSINESS MANAGEMENT on August 29, 30, 31 of this year at SM Megatrade Conference Room B, SM Megamall, Pasig City.

The 3-day conference event features speakers who are successful food cart operators with multiple operations. It also highlights suppliers of equipment and carts, franchise opportunities and leasing prime locations. Designed as an interactive seminar workshop, all new topics and trade secrets will be shared. The conference highlights different topics for each day. These include:

For Day 1 - August 29, 2006: Food Cart Concept, Planning & Financing
Discussion points for the first session include: Leading Trends & Concepts for Food Carts & Kiosks, Creating a Unique Food Cart & Kiosk Concept, Setting up Your Food Cart & Kiosk Business, Initial Food Cart & Kiosk Capital Requirements and a Food Cart & Kiosk Case Study Activity.

For Day 2 - August 30, 2006: Setting up Your Food Cart & Kiosk Commissary Operations
Discussion points for the second session include: Menu Planning, Costing & Pricing, Production & Inventory Management, Manpower Management, Supplier Management and a Food Cart & Kiosk Operator Practice Drill.

For Day 3 - August 31, 2006: Food Cart Location & Retail Operations.
Discussion points for the third session include: Traffic Research: Finding the Best Location for Your Food Cart, Leasing Process, Contracts & Negotiations for Your Location, Functional Design for Carts & Kiosks, Retail Sales System & Collection Management and a Panel Discussion on Leasing Matters.

Participants can expect to learn valuable insights, trade secrets and information from the SECOND ANNUAL CONFERENCE ON SUCCESSFUL FOOD CART BUSINESS MANAGEMENT. They will receive Handouts, Directory of Suppliers and Business Opportunities, Certificate of Attendance, Snacks and Drinks. They will also get the chance to network with other food entrepreneurs, media practitioners and suppliers.

This event is sponsored by Manila Bulletin, Philippine Journal, Philstar Online, Businessworld, RMN Networks, Trabaho.com, Smokey's, Wizard of Ads, Kiss, Kettle Korn, Pixografix, RK Consultancy, Le Cordon Bleu, Spices & Food Mix House.

A Bonus Limited Edition CD Audiobook will be given away to first 50 enrollees of Full 3-day packages. For more inquiries, call 6874445, 6873416, 6874645 or visit www.businessmaker-academy.com.

SOURCE: The Philippine Star 09/05/2006

RELATED ENTRY: Food Cart Business Franchises for P15,000 up

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Business Events for September 2006

September 14-15
TECHNONEGOSYO EXPO

Witness how technology can improve your business or get you started on a new one!

Venue: World Trade Center, Roxas Blvd., Pasay City
Organizer: The Philippine Center for Entrepreneurship
Address: PCE Secretariat, 5/f RFM Corporate Center, Pioneer cor. Sheridan Sts., Mandaluyong City
Contact person: Ali Padilla, Project Manager
Telephone: (02) 637-9229 or 631-8101 loc 7187
Mobile: (0920-9223732
Telephone: (02) 722-2318, (02) 727-7142
Fax: (02) 637-7873
Email: gonegosyo@yahoo.com
Website: www.gonegosyo.org

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September 2 - October 7
14TH MANAGING YOUR FINANCES SEMINAR

Upgrades participants' financial management and control, financial analysis, problem-solving and decision-making, cash management, and financial planning skills.

Venue: E. Virata Hall, E. Jacinto St., UP Diliman, Quezon City
Organizer: UP Institute for Small Scale Industries
Contact Person: Arlyn Eleanor Liberal
Training Fee: P8,000
Telephone: (02) 928-7076 to 79
Telefax: (02) 920-6923
Email: training.issi@up.edu.ph

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September 15-17
7TH CEBU FRANCHISE EXPO 2006

Features the available business and franchise opportunities and explore the horizons of entrepreneurship

Venue: SM City Cebu Trade Hall 2
Organizer: Filipino International Franchise Association and RK Franchise Consultancy
Address: 267 Ermin Garcia, Cubao, Quezon City
Contact Persons: Rudolf Kotik, president; Joyce Aimee Amascual, marketing officer
Mobile: 0915-3275082
Telephone: (02) 912-2946, (02) 912-2973
Email: info@cebuexpo.com
Website: www.cebuexpo.com

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September 20-21
INTERMEDIATE BUSINESS RECORDKEEPING

Seminar on how to have a recordkeeping system for your business's financial transactions

Venue: CSE, Asian Social Institute Bldg., 1518 Leon Guinto cor. Estrada St., Malate, Manila
Organizer: Center for Small Entrepreneurs (CSE)
Contact Person: Arlyn D. dela Cruz, training officer
Mobile: 0928-2717684
Telephone: (02) 525-6268
Email: cse@csentrepinoy.org.ph, training@csentrepinoy.org.ph
Website: www.csentrepinoy.org.ph

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September 20-23
MANUFACTURING TECHNOLOGY WORLD SERIES

An exhibit of printing and label machinery, paper products, digital imaging equipment, packaging and processing machinery, electronics, semiconductors, metalworking, machine tools, mold and die machinery, water and waste-water control system, equipment and services and total environment management technology

Venue: World Trade Center, Roxas Blvd., Pasay City
Organizer: Global-Link Business Communications Philippines Inc.
Address: Unit 1003, Antel 2000 Corporate Center, 121 Valero St., Salcedo Village, Makati City
Contact Person: Jing S. Lagandaon, deputy managing director
Telephone: (02) 750-8588, (02) 887-1304
Fax: (02) 750-8585
Email: jing@globallinkph.com

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September 21-22
3RD NEGOTIATIONS: SECRETS AND STRATEGIES

A seminar that provides a better understanding of negotiation and ways to develop strategies

Organizer: Mansmith and Fielders Inc.
Address: G/F Waters Center, 14 Ilang-ilang St., New Manila, Quezon City
Contact Person: Chiqui Escareal-Go, executive managing director
Fee: Early bird rate (two weeks before the seminar), regular rate (before the seminar week) is P10,888, and on-site rate (during the seminar week) is P12,888
Mobile: 0920-9223732
Telephone: (02) 722-2318, (02) 727-7142
Email: info@mansmith.net
Website: www.mansmith.net


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Beware of Pyramid and Ponzi Schemes

BEWARE OF PYRAMID AND PONZI SCHEMES MASQUERADING AS LEGITIMATE BUSINESS
SEC ADVISORY - 18 April 2002

These days, with the need to earn more income becoming more and more urgent, a number of "investment opportunities" are dangled before many individuals and families to help them tide over the economic crunch. Some of these offers are legitimate and viable, but some of them are fraught with danger to the unwary. This brochure is intended to help the innocent investor with some money to save distinguish between what is legitimate, and what is an area where even angels should fear to tread.

Pyramid Schemes

The most common of these schemes which have victimized many an eager investor is what comes under the generic heading of "pyramid" schemes. In a Pyramiding scheme the promoters, who are at the top, entice others down the line to bring in others in an ever-widening triangle, so that the base feeds those at the top. One might also liken a pyramid scheme to the familiar "chain letter" where a recipient of a letter is asked to send out a multiple of the letter he has received to others. To mask the scheme, promoters make it appear and name the "recruits" as "independent business owners", or some other nomenclature showing some form of independence. The independence is more often than not illusory since it is the promoter that controls the flow of the money and the giving of so-called credits or awards. Even business opportunity meetings mirror only the scheme of the promoter.

Another variation is where the Promoter offers investors "exclusive distributorship rights" to sell the distributorship to others for a specified amount, usually considered an "initial investment" to pay for a set of products which are "exclusively marketed" and not found in regular stores. Investors get a percentage or "commission" from the sales of the products of the other investors they have recruited. So Promoter gets the initial investment plus a share in the sale of the investors distributorships, and so on down the line. The investors recruited by the promoter, and the other investors recruited by the initial investors
are called "downlines." The come-on is that the more downlines you recruit, the more commissions you are able to earn from the sales of those who come after you. Downlines are recruited from the investor's circle of friends, co-employees, even family. The catch is, in order to keep the scheme afloat, the number of recruits has to increase geometrically, that is, you have to keep raising the number of recruits to the power of the original set recruited. In the end, if this scheme has to keep going, the number of recruits required may even have to exceed the population of the community, or even the country, to push it to its absurd limits!

Thus in a pyramid, the Promoter or those at the top would likely able to get back their investment and then some, as the money flows upward from those down the line. The problem is, the unwary investor never really knows where he is in that pyramid.

a) Are Pyramid Schemes Legitimate

Pyramid schemes are illegal under Section 53 of the Consumer Act of the Philippines. Moreover, pyramid schemes also fall under the category of investment contracts insofar as it involved a solicitation of money that is pooled into a common fund with promises of profits through the efforts of others. Being in the nature of investment contracts these should be registered with the Securities and Exchange Commission pursuant to Section 8 of the Securities Regulation Code (SRC). Offering unregistered investment contracts is illegal and carries a penal sanction under Section 73 of the SRC. The recent "G. Cosmos" affair is an example- SEC ruled that they were selling investment contracts without the proper SEC registration and thus slapped the company with a "cease and desist" order.

Multilevel marketing organizations are legitimate types of pyramid operations whose primary purpose is to sell a product and not mainly to sell the distributorship itself. The entry fee is usually small and used to pay for an initial purchase of the products to be sold. They do not promise unbelievably high returns from the investment. Income is derived from the sale of the products being marketed.

b) Multi-Level Marketing

Multi-Level Marketing is a legitimate business strategy for achieving a wider distribution of products while lowering costs. The most well-known and probably considered the origin of multi-level marketing is the Amway Corporation, which started with its Nutrilite product line. To make a long story short, the Nutrilite product was a food supplement which was supposed to have unusual therapeutic value, and which were sold to the friends of the inventor, at a commission. Significant out of state distribution of Nutrilite supplements began in 1945 when a company, Mytinger, Casselberry and Rehnborg, and some 15,0000 door to door salesmen were selling them with a booklet "How to Get Well and Stay Well." The company ran afoul of the law when outlandish claims (through testimonial letters in the booklet) about diseases responding to Nutrilite treatment were made and a permanent court injunction was issued forbidding the exaggerated importance of the supplements.

Amway's founders were friends who became Nutrilite distributors after high school graduation, and became extremely successful with a sales organization of over 2000 distributors. Fearing the collapse of Nutrilite products, they formed a new company, the American Way Association, later renamed Amway, and began marketing biodegradable detergent products and other household cleaning products, later diversifying their product line to include beauty aids, toiletry, jewelry, furniture, electronic products, and other items.

Distribution of these items were done through multi-level marketing plans, also known as "network" or "matrix" marketing. These plans typically promise that if you sign up as a distributor, you will receive commissions - for both your sales of the plan's goods and services, and through the sales of the people you recruit as distributors. Typically, a multi-level marketing plan usually promises to pay commissions through two or more levels of recruits, known as the distributor's "downline."

One distinguishing feature of a Multi-Level Marketing plan is that there is a product or service of real value that is sold and that the commissions are primarily derived from the proceeds of the sale of such product or service.

c) How to Evaluate Pyramid-type Offers

Multi-level marketing plans should only pay for commissions against the retail sales of goods and services, not for recruiting new distributors. As long as the focus is the sale/distribution of tangible products, and not of the distributorship itself, such multi-level marketing "networks" are considered legitimate. Pyramiding is prohibited because plans that pay commissions for recruiting new distributors eventually collapse when no new distributors can be recruited. When such a scheme collapses, people, especially those at the base or lower levels of the pyramid, lose their money. The only way to win in this game is make sure that you enter early and become a master manipulator of those you enroll. There is a loser in this game, and the trick is not to let it be you. Obviously, there are ethical considerations here, but pyramid scammers are not bothered by these.

In order not to get hit, the investor has to rely on his good or common sense. However, the following seven tips were formulated by the US Federal Trade Commission when one is faced with a decision about whether to join a multi-level plan.

1. Avoid any plan that includes commissions for recruiting additional distributors. 2. Beware of plans that ask new distributors to purchase expensive inventory.
3. Be cautious of plans that claim you will make money through continued growth of your "downline.," rather than through sales of products you make yourself.
4. Beware of plans that claim to sell miracle products or promise enormous earnings. Ask the promoter of the plan to substantiate claims with hard evidence.
5. Beware of "shills" - decoy references paid by a plan's promoter to describe their fictional success in earning money through the plan.
6. Don't pay or sign any contracts in an "opportunity meeting" or any other high pressure situation. Insist on taking your time to think and consult others before deciding.
7. Check with your local business bureau and/or government regulator about any plan you are considering, especially when the claims about the product or your potential earnings sound too good to be true.

Remember, no matter how good a product is, and how solid a multi-level marketing plan may be, you must expect to invest "sweat equity" apart from the pesos you part with for your investment to pay off. If it sounds too good to be true, it must be.

Ponzi Schemes

The "ponzi" scheme was named after Charles A. Ponzi, an Italian immigrant to the United States who defrauded hundreds of investors in the 1920's. Ponzi traded in postal coupons by purchasing them in a weak currency country and exchanged them at a profit in the U.S. By itself, there was nothing wrong with that. He later raised funds from the public to purchaser more coupons and promised them a 40% return on their investments. As his investors grew in number, and there were not enough coupons to be bought, he continued to solicit investors, paying off old investors from money raised from new investors. When he could no longer recruit new investors, the bubble burst.

Ponzi schemes are one of the oldest tricks, and many unsuspecting investors have also been victimized in the Philippines. An example close to home is the Agrix scam of the late 1970's. Another of more recent vintage is the gold certificates scam which victimized a number of Forbes Park type people. There have been other similar scams which however have not been reported as victims are generally too embarrassed to admit that they have been fooled by con-artists.

How A Ponzi Scheme Works

Promoter recruits an Investor to invest an amount with the promise to repay the principal amount plus interest within a specified period of time, say thirty days. The interest is usually higher than what would be earned by say a savings or even time deposit in a bank. During this time Promoter also makes similar promises to other investors, receiving an amount from each of them, offering to pay the principal amount plus interest within a similar specified period of time. At the end of that period. Promoter offers to pay the Investor the principal and interest as promised, and invite the Investor to "reinvest" the amount for another period of time. Investor, seeing a good thing, is enticed to put back his money for another thirty days. He might even bring in his friends to share in his
"good investment." Promoter is able to collect a pool of money that he can use to pay those investors who wish a return of their money, and while the going is good, investors are able to happily recoup their investment plus! This encourages others to join and more money is pooled by the Promoter who can continue to operate this scheme for some time before "pulling the plug" - either by disappearing with all the investments, or claiming that the investments went bad, and everyone has to bear the loss. As with Ponzi in the US, and Agrix in the Philippines, for as long as the money kept coming in to cover those who want out, the scheme is feasible; however, eventually the bubble will burst.

What to Do if Victimized

If you have been victimized by a pyramid promoter, the Philippine regulatory authorities are:
- Securities and Exchange Commission
- Department of Trade and Industry
- Bangko Sentral ng Pilipinas

REFERENCES:
- "Beware of Ponzi Schemes" by Atty. Enrique I. Quiason, Portfolio, June 1997
- "The Origin of Multilevel Marketing" by Stephen Barret, M.D., Multilevel Marketing, A Guide for Consumers and Investors, Uptrend Business Center
- "Multilevel Marketing Plans," Produced in Cooperation with the North American Securities Administrators Association, A Guide for Consumers and Investors, Uptrend Business Center

SOURCE: Securities and Exchange Commission (Philippines)

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Entrepreneur Essentials, Multi-Level Marketing
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Wednesday, September 13, 2006
All About Century Eggs

The century egg, also known as preserved egg, thousand-year egg, thousand-year-old egg, (Chinese: 皮蛋; pinyin: Pídàn; literally "skin/leather egg" or Chinese: 松花蛋; pinyin: sōnghūadàn; literally "pine-patterned egg") ; (ไข่เยี่ยวม้า khai-yiew-ma (in Thai)) is a Chinese delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. The yolk of the egg is concentrically variegated in pale and dark green colors while the egg white is dark brown and transparent, like cola.The yolk is creamy with a strong aroma and an almost cheese-like flavor. The egg white has a gelatinous texture similar to cooked egg white, however with very little taste. Some eggs have patterns near the surface of the egg white likened to pine branches.

1. Preparing the pickling solution:

• Water 1L
• Sodium chloride(NaCl) 72g
• Sodium hydroxide(NaOH) 42g

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Food Cart Business Franchises for P15,000 Up

From generation to generation, each Filipino was instilled the value of studying hard so they may get a college degree and be a part of a good and stable company that pays their employees well. Being part of a good company, particularly those in the Top 1000 Companies, and moving one’s career up on the corporate ladder have helped in the finances.

While corporate success has been the pride and joy of each family and individual, the current economic situation in the Philippines requires a new way of thinking. While it is good to be a part of a well-paying company, it also important that one has a back-up plan should the company he’s/she’s with should close.

During the late 80’s and the rest of the 90’s, a new industry blossomed and helped thousands become a success on their own term… the Multi-Level Marketing Industry. These types of companies have promised individuals that they can and will be millionaires in a short span of time as they build their networks. As the new century unfolds, another industry emerged and offered Filipinos a new perspective on how they can be masters of their financial triumph… the Franchising Industry. This type of business is ideal for people who are testing the waters of owning and just starting their own business.

Established 3rd Quarter of 2005, SUPER VALUE FRANCHISE CONCEPTS, INCORPORATED (SVFCI) has merged the best of both industries - Multi-Level Marketing and Franchising, thus, creating an innovative way to fan the flames of the Filipino Entrepreneurial Spirit.

The company offers an array of profitable franchising opportunities without the need of high initial investments.

For FRANCHISORS:

the SVFCI multi-level marketing system brings their business and their products closer to the people and to wider market.

For FRANCHISEES:

the SVFCI multi-level marketing system gives them the opportunity to start and grow a business with minimal investment. The system also helps them maintain the business effectively to promote growth for the franchisee as well as for their business.

AVAILABLE FRANCHISES:



Contact:
Super Value
Fort-Am Bldg. #170 Pasig Blvd. Ext., Brgy. Bagong Ilog, Pasig City, PHILIPPINES
Telephone No: (632) 747-0268

You may also contact Ms. Liza Presnillo to redirect all inquiries and be assisted accordingly.
Email: smart_franchisee@yahoo.com.ph / lizapresnillo@yahoo.com
Office no. 7470268 (Look for Liza)
Mobile Number: 0919-3785677


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Chicharon Recipe and Franchise

INGREDIENTS:
2 pounds pork rind, cut into 1-inch squares
3 cups water
1 tablespoon salt
1 cup vegetable or corn oil

DIPPING SAUCE:
3 tablespoons apple cider vinegar
3 cloves crushed garlic
patis or salt and freshly ground pepper to taste

Procedure:

1. Boil cut pork rind in water and salt for 30 minutes. On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours. Set aside and let cool. Deep fry rinds in a skillet in hot oil over high heat until they puff up.
2. DIPPING SAUCE: Combine all ingredients and mix well.

Source: http://www.recipehound.com/Recipes/2198.html


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Chicharon Franchise

PORKY BEST

Porky Best gives you the opportunity to operate Outlets to pop fresh Chicharon for a franchise fee of only Pesos 100,000 with a total investment of around Pesos 300,000.

Founded many years ago in Davao City, PORKY BEST made a name for its products and is a crunchy part of live for the people of Davao and Manila, where Porky Best is also present with production facilities.

The Company will deliver to you palettes of Porky Best Chicharon, which in your outlet you fry to perfection and sell them fresh and hot at the outlet or packed to Supermarkets, Canteens and Eateries.


R. LAPID'S CHICHARON

R. Lapid’s is one, if not the largest manufacturer of Chicharon in the Philippines. They have attained competitiveness and maintained a good reputation in the industry. It was started in 1974 by a Filipino entrepreneur with a notable name and long years of experience in the Chicharon and Barbeque industry.

In 1995, R.Lapid’s innovated and standardized the system of processing Chicharon. It is the first to introduce cooking of Chicharon in front of the customers inside big

Franchise Contact for Porky's Best and R. Lapid's:

RKFranchise Consultancy
Rudolf A. Kotik
Ground Floor Minnesota Mansion
267 Ermin Garcia Street, Cubao
Quezon City
Philippines
1109

Email: rk@rkfranchise.com
Tel. No.(02) 912-2946, (02) 912-2973, (02) 912-2946, (02) 912-2973
Nationwide Tollfree: 1800-10-88888RK

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Small & Medium Business, Food Products, Business Franchise

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How to Start a Clothing Store

We'll presume that your desire to open an apparel store isn't because you want to prove to your ex that you're actually hip and happening, or that you're so confident of your style that you need to share that good taste with the community. We'll instead presume that you have an acute business sense, a sincere interest in the clothing business and more than a little cash in the bank.

Opening an apparel store is serious business. For some of you, it may mean giving up the safety of your corporate job with its steady income, paid holidays, vacations and the opportunity for advancement. All this, and guaranteed 12- to 14-hour days. "Running an apparel store is more than a full-time job," stresses Nancy Stanforth, professor of merchandising at Oklahoma State University. "Running an apparel store is something you do all day every day."

Always Room For More

Fortunately, there's always room for the right kind of apparel store. Although you might not guess it by the number of malls and outlet centers cropping up, we're mostly a nation of small, independent merchants. In fact, most retail stores, and that includes apparel stores, are small, both in size and in sales volume, compared to a Gap or Old Navy. The typical apparel store is a small operation, usually run by the owner alone or by a husband-and-wife team.

Here is a handy set of questions that will help you determine whether fashion is indeed your forte.

1. Is this a business in which you have experience? Maybe you've taken those merchandising classes; maybe you've watched your father, mother or grandparents run a business; maybe you spent a summer selling makeup over the counter at Macy's. In any case, your experience and business sense are as important as your interest in clothes.

2. Can you live with the inherent risk in the apparel business? This isn't meant to scare you; we're only trying to present a balanced picture. If you're serious about opening an apparel store, you need to know that, like the restaurant business, the apparel business is risky. You may pour your life savings into a business that goes bust within a year.

"Nothing is sure-fire, and there are risks attached to starting any kind of business," says Fred Derring, president and owner of D.L.S. Outfitters, a New York City-based apparel marketing and consulting company, "but you've really got to love the clothing business because you can make more money doing almost anything else. Even in the restaurant business--if you're successful--you can make more money in five years than you can in 15 years in the apparel business."

3. Do you believe strongly in the apparel industry? On a serious note, you really need to think about why you've decided to open an apparel store vs. a homeopathic pharmacy or an organic grocery store. Whatever your particular fashion passion, it has to be enough to carry you through the yearly holiday rushes as well as the slow summer lulls. It's like marriage: When times get tough, you need to remember why you took those vows in the first place.

4. Is your niche overcrowded or dominated by a few? It doesn't take a Ph.D. to see that the apparel industry is crowded. All you need to do is save all those catalogs stuffed in your mailbox or visit your local mall on the weekend. But there always seems to be room for more, particularly if you're offering consumers something they feel they're lacking.

5. Can you become a specialist? If you're opening an apparel store for the right reasons, you probably think you've got the corner on something someone else in your professional community doesn't. Maybe it's surf clothes; maybe it's chic plus-size fashions; maybe it's leather and jewelry imported from Turkey.

Specializing, or finding your niche in this business, is crucial to your success. And in many cases, all it takes is a little common sense. As Kira Danus, a buyer from D.L.S. Outfitters in New York City, says, "No apparel store should be stocking twill khaki shorts if there's a Gap within 10 miles."

6. Do you have a competitive advantage? In a word, this is called "marketing." For now, hear this collective quote culled from every apparel entrepreneur interviewed for this business guide: "Today the competition isn't two doors down the block; it's at the local mall. People can get everything we sell at their local mall, so we have to set ourselves apart other ways. Pay attention to the demographics in your area, to the location and available foot traffic, to television and movies and what people are wearing on the street."

TARGET MARKET

Whether you decide to specialize in high-end fashion or sporty casual merchandise, never lose sight of what sets you apart from Target, Sears and all the other apparel chain stores. You may not be able to mark down a pair of jeans to $9.99, but what you do have going for you is the old adage: "You get what you pay for."

"Department stores all look alike because merchandisers like Polo, Tommy Hilfiger and Nautica are all fighting for the same brand space," says Fred Derring, whose company helps retailers across the country market their stores. "And when everything begins to look alike, consumers can become disenchanted. In addition, people just don't have as much time to shop today, and when they do, they want to go into a store and be serviced properly. Forget service with a smile. If you can even find someone to help you in most department stores, you're lucky.

"Small stores are more focused on the community," Derring adds. "They know their customers better, they give terrific service, and they generally have a more interesting collection of clothes on their store floors that will add to making customers feel special. These are the kinds of features customers are looking for in a smaller, independent store."
Women

Let's start with the hardest first. If you're going to open a women's apparel store, you already know that the tastes of the "fickle" female customer are hard to stereotype. Every expert we spoke with agreed that the very first thing a prospective women's apparel retailer must do is decide where the "market-vendor" gaps are. In other words, which customers in the store's trading area will you serve, and what apparel can you provide (and at what price) that can't be found easily elsewhere? Once you've determined this, you can buy accordingly.

"'What do I have that will entice a woman into my store?' That's the big question the women's apparel store owner needs to ask," says D.L.S. Outfitters' Kira Danus. Yes, we know that's easier said than done, and it really depends on where you're going to open your store, as Danus notes. "There's a huge difference in consumer mentality across the country, and I'd advise a store owner in Duluth much differently from one in Los Angeles."
Men

The typical male customer is between 18 and 40 years of age, with a smaller percentage in their fifties. (We didn't even bother listing a female customer's age because, frankly, women of all ages like to shop.) The male consumer is often single and usually has money to spend--but typically still has to be brought in kicking and screaming by his girlfriend or wife to spend it on clothes. His job may not require a coat and tie, but unless he's working in the Silicon Valley with hipster entrepreneurial types, he still wants to look good.

As we've said, if given the choice, most men would rather throw a bridal shower than shop for a new sportcoat. The only good thing about the casual dress trend, however, is that because of the trend, men seem more willing to be dragged into a clothing store.
Children

Cashing in on the baby boomers' baby boomlet of the 1980s and 1990s, the children's apparel market is estimated to account for $20 billion to $22 billion in sales every year and is considered among the fastest-growing segments of the overall retail market.

Even though little girls have been known to throw temper tantrums when they're forced to wear gingham jumpers to preschool, you're not really targeting kids here. You're aiming more for their parents--at least the parents of children up to age 10, those who still make the executive decision when it comes to their children's clothes.

Obviously, the more financially stable parents are, the more they'll be willing to spend on boutique clothing for their children--if they're into clothes themselves, that is. Just because parents have money doesn't mean they're spending it on Calvin Klein and Jessica McClintock for tots. They may well be shopping at Target and socking the rest away for a college education at an expensive Ivy League school.

It all goes back to doing your homework. If you're in an old-money, Mercedes or Volvo station wagon-driving area, you can bet those parents may not necessarily be shopping at Target or Sears, but they may be shopping the Gap sales. If you're in a more flashy nouveau riche area where mothers are driving Jaguars and wearing diamond tennis bracelets, or even one where the women spend $100 on their own designer jeans, that's a market for children's fashionable boutique clothing.
Stat Fact

The bulk of children's clothing sales--up to 60 percent--comes from those cute matching outfits, like matching top-and-bottom coordinates. When it comes to colors, seasonal trends like animal prints come and go, but the consistent top sellers are still--no surprise here--light blue, pink and green.

STARTUP COSTS

Yes, opening an apparel store will cost you, and Oklahoma State University merchandising professor Nancy Stanforth, who once owned a clothing store, recommends a bankroll of as much as $250,000. But before your heart stops, read on. You can do it for less.

"You may not have $250,000, but my advice is to not even think about opening a store until you've got the right financing," says Margie P., a successful Redmond, Washington, store owner who sells women's, men's and children's clothing.

Like several other apparel 'lifers' we interviewed for this guide, Margie, whose store has been around for 23 years, first opened her doors in 1976 with her eyes wide shut, so to speak. Eager to get out of the real estate business and 'spending my Sunday afternoons sitting in other people's homes,' she opened a clothing store in the same downtown building where her husband had a restaurant. Margie got a $30,000 loan and was off and running.

We know this fly-by-the-seat-of-your-pants attitude--as well as the notion that $30K is enough to start a clothing store--goes against our principle of good business acumen, especially today.

Minimally most entrepreneurs interviewed for this business guide wouldn't dream of opening a store with less than $50,000. Stanforth recommends $150,000 to get a store up and running, while Debbie Allen, the owner of a Scottsdale, Arizona, women's clothing store and industry speaker, says you should start out with $200,000 for a 1,200- to 1,500-square-foot store--the average in this business.

The point is, you'll find many conflicting opinions when it comes to the amount of cash you should have to open an apparel store, but we won't get into any trouble by saying the more money you have, the better off you'll be. (Isn't that true in any business?) As Allen says, "The more undercapitalized you are, the longer it will take for you to turn a profit." Now that about says it all.
An Easy Rule

If reading numbers in columns makes you dizzy, we'll spell it out for you. "People get into trouble because they don't know how much their rent should be in ratio to the amount of sales their store is generating," says Dan Paul, an industry consultant with retail consulting firm, RMSA. "The fact is that rent should be kept between 5 and 6 percent of your total sales, so at the top end, you can figure that you'll need $18,000 a year for rent. That means in order to keep rent at 6 percent, your store will have to generate $300,000 in annual sales."

OPERATIONS

There's never a dull moment in the apparel business. When you're going to have time to read the trades and watch TV is anyone's guess--though not ours--because you'll practically live at your store, especially in the beginning.

"No one day seems to be exactly the same," says Meridian, Mississippi, store owner Robert L., who adds that he can't ever remember a dull moment in his apparel store. "Day to day, you'll be wearing many different hats, whether you're managing people, receiving merchandise or creating displays. One minute you're on the phone with a customer, and the next minute you're talking to a radio station about your advertising. Then you might have your nose in the books wondering why your expenses were so high last month."
Your Policy Position

One of the things that will help balance your daily juggling act will be to establish your store's operating policies, or the rules under which you decide to run your business. It's not until you actually start your own apparel store that you'll realize how many decisions you'll be making on a daily basis, and for that reason, you want to make sure you have a plan. Believe us; a plan will eliminate making last-minute reactionary decisions that could result in some costly mistakes, like maybe losing a valued employee. We suggest sitting down, writing up your store's operating policies and supplying copies to your employees. You may also wish to post some of these policies, such as those involving cash and credit card acceptance, for your customers to read.

A seemingly endless number of these "policy" questions will arise when you enter the apparel business, among them issues surrounding pricing, consignment, purchasing unsolicited products, credit, cash layaway, returns, special orders, damage, children in the store, credit cards, gift wrapping, gift registry and hours of operation.

We put hours of operation last for emphasis, because when your doors are open will be a big factor in your success. Most apparel stores that don't conform to a mall's shopping hours stay open a minimum of six days per week, usually Monday through Saturday from 10 a.m. to 6 p.m. or 11 a.m. to 7 p.m. Frequently, stores will stay open until 9 p.m. or later on certain, or even several, days of the week, typically Thursday and Friday. Flexible hours allow for lunchtime and evening shopping, and in this business, flexibility is your friend.
Choosing a Location

In choosing a community in which to open your store, you'll want to consider a number of location "whether" factors (this will serve as a review of our marketing chapter), including whether the community has a large enough population, whether its economy is stable enough for you to make money and whether the area's demographic characteristics are compatible with your target market.

Almost all apparel store lessors, or landlords, require a square foot rental from their lessees, usually paid on a monthly basis. Apparel store rent can run as low as $8 per square foot in certain parts of the country, and close to $40 per square foot in big malls or shopping centers in high-traffic areas or in higher-rent metropolitan areas, like New York City, Los Angeles, Chicago and Dallas. Landlords also sometimes ask for a percentage of the tenant's monthly gross sales--above a certain specified amount--on top of the minimum monthly rental.

In addition to paying flat rents and sales percentages, apparel store owners who decide to locate in a shopping center or mall may be asked to pay what's known as an add-on charge. This per-square-foot charge or small percentage of a store's gross sales covers advertising and promotion costs for the shopping area and upkeep of the common areas surrounding the businesses (parking, sidewalk, walkways, sitting areas, patios, restrooms).

Do all the following before you choose a location for your apparel store:

1. Look at several locations before choosing your store site.
2. Check into any local ordinances and zoning regulations that apply.
3. Determine your store's parking needs.
4. Decide whether the site is worth the rent.
5. Define the selling point of your store's location.
6. Determine whether the location is an area of potential growth.
7. Define your store's space needs.

Hiring Employees

Your store needs will vary according to your store hours and customer traffic, but a good rule of thumb is one full-time and one part-time person for a 1,000-square-foot store.

When hiring sales staff, sales ability and personality come first. With both of those traits upfront, you can always train your salespeople to track inventory and handle apparel. Hopefully, with that combination, your salespeople will also be able to deal with the everyday apparel pressures of customer personalities and demands that require a thoughtful combination of tact, persuasiveness and a sense of humor. You also want a person who is mature and honest, one who will not only help you move merchandise out the door but also one you trust to handle your cash and to keep careful and complete records.

"You obviously have to be particular about who you hire," says apparel entrepreneur Robert L., "because ultimately it's customer service that separates us from the mall stores."

MARKETING

There are lots of reasons why advertising is important for a business startup, but in the apparel business, it comes down to a couple of things. Not only do you want to convince potential customers once and for all that you've got more to offer than Banana Republic or Ann Taylor, you want to make sure you have a strong image, like Banana Republic or Ann Taylor. In short, you need to create the desire to come into your store instead of those of your more established apparel competitors. If your ideal customer never strolls past your store, you'll hope that he or she at least pays attention to the mail and mass media.

Try to look at advertising as not just another business expense but as a way of building your sales. Whatever media you decide will work best within your community, your advertising campaign should be well planned, distinctive and consistent with your store image. Advertising informs your customers about the merchandise you carry and your store's special events, services and sales. And it's also going to be all those things that Advertising 101 says it should be: simple, straightforward, informative and eye-catching.

You'll have to decide the most effective way to advertise your store by taking a good look at your business and at your potential customers. In doing so, you might ponder the following questions:

* How is my store different from my competitors'? (e.g., he sells Levi's; I sell dress pants)
* What quality merchandise do I sell? (e.g., he sells Levi's; I sell dress pants)
* What kind of store image do I want to advertise? (e.g., trendy, tailored, casual, chic)
* What customer services do I offer? (e.g., special-order clothing, free on-site tailoring, a children's corner)
* Who are my customers? (e.g., Beverly Hills matrons, Manhattan models)
* What are my customers' tastes? (e.g., trendy, tailored, casual, chic)
* Why do they buy from me? (e.g., convenience, the only store in town that sells plus-size business suits)


More resources here


How to Start a Clothing Store
By Laura Tiffany
February 22, 2001
Originally Published at Entrepreneur.com



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Virgin Coconut Oil

The tree of life has undoubtedly invaded even the medical community. From its long-time tag as an export winner crop, coconut, particularly its oil, is now regarded by medical experts worldwide as a powerful tool against dreaded viral diseases such as Acquired Immune Deficiency Syndrome (AIDS), herpes, and Severe Acute Respiratory Syndrome (SARS).

This is just one of the astounding facts revealed by one of well respected Filipino doctors Conrado Dayrit M.D., father of Health Secretary Manuel Dayrit, about the health benefits of the virgin coconut oil during the 53rd anniversary celebration of the Philippine Association for the Advancement of Science, Inc. (PhilAAS) held recently at the University of Santo Tomas, Espana, Manila. The event was supported by the Department of Science and Technology (DoST) and participated in by the country's leading health experts and medical practitioners. Dr. Dayrit, who had embarked on the study focusing on the capability of virgin coconut oil to retard the development of AIDS among patients diagnosed with human immunodeficiency virus (HIV), claimed that the viral counts in 15 HIV-patients considerably decreased after giving them dosage of virgin coconut oil over 6 months. The results of Dr. Dayrit's study on virgin coconut oil had also been instrumental to depose the negative image pressed against coconut oil, touting coconut oil to contribute to heart disease because of its high saturated fat content. " The fat present in coconut is lauric acid. It is NOT cholesterol," Dr. Dayrit stressed. Lauric acid is a medium chain fatty acid (MCFA) which is converted into monolaurin when processed by the body. Manolaurin is used by human or animal to kill the lipid-coated viruses such as HIV, herpes, cytomegalovirus, influenza, and other pathogenic bacteria like listeria monocytegenes infesting dairy cattle and poultry and helicobacter pylori that causes peptic ulcer. Dr. Dayrit explained that coconut oil is a more healthful choice over American brand cooking oils derived from corn, soybeans, sunflower and canola. "These cooking oils, which disguised themselves as vegetable oils and are found in shelves of most grocery stores, contain polyunsaturated fats. These fats are converted by the body to linoleic acid that depresses thyroid activity, " Dayrit emphasized. According to American endocrinologist Ray Peat, Ph.D., unsaturated fats block thyroid hormone secretion causing the body to slow down its metabolic rate. When metabolism is depressed, the body's tendency is to build deposits of high-fat fats which encourage weight gain. "That is the reason why most Americans suffer from obesity and various heart ailments, " Dr. Dayrit added. Dr. Dayrit also disclosed another marvel of coconut oil as a "natural fat burner" and body's energy booster. One remarkable thing about coconut oil is that it can help you lose weight. Replacing the fats you intake with coconut oil is one of the most efficient ways to lose excess body fats. This is because coconut coil is composed mostly of medium chain fatty acids which are easily digested and absorbed by the body. Coconut oil also helps the body pumps up energy since their digestion is different from that of carbohydrates and proteins. MCFAs are not packaged into lipoproteins and do not circulate in the bloodstreams like other fats, instead they are sent directly to the liver where they are immediately converted into energy, Dr. Dayrit explained. Other health wonders coconut oil could do include reduction of cardiovascular disease risks; prevention of bacterial, viral, and fungal skin diseases (ringworm and warts); and strengthening of body's immune system against infections. While the versatility of coconut oil is fast becoming popular, several government R&D agencies are eyeing on the potential of coconut oil as substitute for fuel and atmospheric antipollutant.

Originally Published by Mary Charlotte O. Fresco, STII, S&T Media Service

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PRODUCTION OF VIRGIN COCONUT OIL
DOST - Industrial Technology Development Institute
Knowledge and skills in the processing of virgin coconut oil using modified wet process.
Training Fee: P 2,500.00

MS. DIVINA D. ALCASABAS
DIVISION CHIEF
RURAL TECHNOLOGY AND INFORMATION DIVISION
Industrial Technology Development Institute
DOST Compound, Bicutan, Taguig, Metro Manila
Tel. Nos. : (632) 837-2071 to 82 Loc. 2269/2270
Telefax: (632) 837-6156
E-mail: dda@dost.gov.ph.


EVERYTHING ABOUT VIRGIN COCONUT OIL
http://www.thevirgincoconutoil.com/


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Ink Refilling Business

The money is in the ink. This is what Terrence Iwamoto, vice president for international sales at Computer Business Works Inc. in Asia, said at the launch of the company’s universal ink refill system. Citing the significant difference of the size of ink cartridges then and now, Iwamoto said that printer companies are now realizing that there is more profit in selling ink than the hardware itself. This is why printer companies can be seen giving printer upgrades for free or selling printers at discounted prices lately while their ink cartridges keep getting smaller, he said.

Comparing this phenomenon to that of the strategy by mobile phone companies where handsets are given away for free, granting that subscribers will keep coming back to them for prepaid credits (in the case of prepaid subscribers) or that they have a captive market (in the case of post-paid subscribers), Iwamoto said that most printer companies today now sell printers with ink cartridges that are half the size of cartridges back then. "They want you to go back," he said. "These companies can earn as much as $8,000 just from one gallon of ink."

Seeing the Philippines as a big market, Computer Business Works now seeks to penetrate the local market through its inkjet refill system and universal toner refill kits. Aware of its biggest direct competitor, Ink for Less, Iwamoto said that the market is so big that not one or two companies can keep up with the demand. Offering what he calls a more practical alternative for consumers, Iwamoto said that with the Universal "Colorfast" Inkjet Refill System and the Universal Toner Refill Kit, consumers get refills that produce output equal to or even better in quality than the original equipment manufacturer at a significantly lower total cost.

The universal "colorfast" inkjet refill system is for inkjet and bubble printers while the universal toner refill kits are for laser printers, plain paper fax machines, and small office photocopiers. Aside from the fact that using the universal refill systems will mean less industrial waste in landfills, Iwamoto said that the universal refill kits are environment-friendly and will not cause any health hazards as long as they are handled properly.

The product will also not harm printers, plain fax machines, or photocopiers and should not void any printer warranty, said Iwamoto. He added that most printer companies often claim that using refurbished cartridges can result in damaged print heads, ink leaks, and inferior output while some companies say that using such cartridges will void their warranty. "This is usually driven by profit motives," said Iwamoto.

With the refill kits, customers can save money by doing the refill themselves or they can pay a little more to have Computer Business Works do it for them, said Iwamoto. The refill kits come with print head cleaners, refilling tools, and the universal instruction manual. The ink refill kits, available in colorfast "black" and colorfast "color" kits, are designed to refill cartridges from brands like Hewlett Packard, Epson, Lexmark, Canon, Xerox, Okidata, Pitney Bowes, Brother, Sharp, and Dell, among others, while the toner refill kits can refill cartridges from HP, Canon, Epson, and Lexmark laser printers.

"The product is photo grade, archival (acid-free), and colorfast," Iwamoto said. "They also contain ultra-violet protection which prevents prints from immediately fading because of too much sun exposure." With a conservative $100,000 revenue target for its first year in the country, Computer Business Works expects to grow triple by its second year and increase even more in subsequent years.

With no local office in the country yet, the company delegated the conduct of all official business locally to its distributor, Banbros Commercial Inc. "We are currently negotiating with our distributor, Banbros, to have franchise stores or refilling stations set up in the country," he said.

For more information about the universal refill kits, contact Banbros Commercial Inc. at (632) 727-3009 local 1320 to 26.

Original Published:
Company finds there’s money in the ink
By Jenalyn M. Rubio, CW Reporter
http://www.eyp.ph/complete.jsp?page=620&content=2005/1219_ink.html

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Ink Refilling Franchises:

INK FOR LESS
Peter Paul V. Mendoza
Tel. no. (632) 687-5165 local 213
Cellphone no.(0920)9099486
Email: pvmendoza@afg.com.ph

BOTTOMLESS INK
Mr. Allan Raymond Santos
Room 207-A C. Ramirez and Co. Commercial Building, 121 Quezon Avenue cor Araneta Ave., Quezon City
Telephone Number (02) 413-7693
Mobile Number (+63-906) 8708844(+63-926)200-3904
Email: als@bottomlessink.com

Banbros Commercial Inc.
Tel. No. (632) 727-3009 local 1320 to 26.

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Tuesday, September 12, 2006
Siopao Business Tips and Recipes

Siopao also called Mantou in northern china or simply Pau (bun) in other parts of China and Hong Kong is simply known as steamed buns in English. Siopao is a popular food item in the Philippines. It is good for people with an active lifestyle because it does not require utensils to eat it and can be consumed on the go. Unlike Mantou, Siopao will contain a meat and gravy type filling that is slightly sweet and can be pork, chicken or beef.

CHA SIOPAO (Cantonese Style Roast Pork Asado Siopao)

Authentic Cantonese siopao from chef Henry Cheung of The Good Earth Restaurant, and his authentic Cantonese, also known as Hong Kong-style, Cha Siopao recipe.

Ingredients:

• 1-1/2 cup high gluten, high protein, first class or bread flour
• 1-1/2 cup low gluten, cake flour or third-class flour (use cake flour for whiter dough)
• 6 g active dry yeast
• 3/4 tsp baking powder
• 4 tsp ammonia bicarbonate (to smoothen dough)
• 1 cup warm water

• 3/4 c low gluten flour
• 1/3 c scallion, chopped
• 1/3 c ginger root, pounded
• 3 tbsp salad oil

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Jollibee Fastfood Franchise

Jollibee is one of the Philippines' phenomenal business success stories. Starting in 1975 as a two-branch ice cream parlor, it later expanded its menu to include hot sandwiches and other meals. With encouraging success, Jollibee Foods Corporation was incorporated in 1978 with seven outlets to fully explore the possibilities of a hamburger concept. Thus was born the company that revolutionized the fast food industry in the Philippines.

In 1984, Jollibee reached the P500 million sales mark, catapulting the company into the list of Top 500 Philippine Corporations. In 1987, barely 10 years in the business, the company joined the ranks of the Philippines' Top 100 Corporations. It then became the first Philippine fast food chain to break the P1 billion sales mark in 1989. In 1993, Jollibee became the first food service company to be listed in the Philippine Stock Exchange; thus broadening its capitalization and laying the groundwork for sustained expansion locally and beyond the Philippines.

# What are the qualifications of a Jollibee franchisee?
Following are qualifications Jollibee looks for in a franchisee:

* An entrepreneur who is self-driven;
* Knows how to motivate his people;
* Willing to devote time to oversee the day to day operation of his restaurant;
* Willing to undergo a full time training on restaurant operations;
* Ability to fund the investment requirement.

# How much is the investment required for a Jollibee restaurant?
The financial requirement depending on the final store size and facilities ranges from P20 to P30 Million.

# What is included in the investment?
The investment includes the construction of the store, kitchen equipment and facilities, furniture and fixtures, air-con system, signage, and pre-operating expenses.

# Does Jollibee provide financing for the franchise?
No. Jollibee does not provide any financing.

# If I don't have a site or a location can I apply for a franchise?
Yes, you can still apply, but only applicants with applied sites will be processed by Jollibee for now. In the meantime, Jollibee will include you in its data bank of interested applicants without applied sites.

# Can a corporation apply for a franchise?
We award franchises to individuals only. Upon approval of the franchise, this individual can organize a corporation where he must have clear majority ownership.

# How much is the return on investment?
The restaurant profitability is dependent on several factors such as sales, market potential, investment and the ability of the franchisee to control his operating expenses. Other questions on financial viability will be discussed only during the interview process.

# What is the required lot size or floor area?
The size of the property required for a restaurant is dependent on the store model that will be developed in a particular market.

# How long is the training program?
The franchisee is required to successfully complete a 3-month full time Basic Operations Training Program (BOTP) at a designated training store.

# Who will provide the manpower to operate the restaurant?
Jollibee will assist the franchisee in the recruitment and training of its management team. However,this team will be employees of the franchisee who is responsible for their salaries and benefits while on training

For more information or inquiries, contact the following:

Customer Care
Tel. No. (632) 898-8181
Fax No. (632) 634-1191 or
Email:
phil_franchising1@jollibee.com.ph
intl_franchising@jollibee.com.ph
us_franchising@jollibeeusa.com

For sites/locations within Metro Manila:
MR. EGOY APOSTOL
Phone number: 688-7162
Email: egoy.apostol@jollibee.com.ph

For sites/locations within North Luzon:
MR. BENG HUYONG
Phone number: 688-7192
Email: beng.huyong@jollibee.com.ph

For sites/locations within South Luzon:
MS. MARIBELLE CRUZ
Phone number: 688-7145
Email: ting.cruz@jollibee.com.ph

For sites/locations within Visayas/Mindanao:
Network Development Group for Vis-Min
c/o MR. DINDO R. BRISUENO
2/F Jollibee P. Del Rosario cor. Pelaez St., Cebu City
Phone number :
Cebu Office: (032) 256-1960 loc 2075
Manila Office:(02 ) 634-1111 loc 7175
Email: dondi.brisueno@jollibee.com.ph

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Kropeck From Shrimp Heads

Ingredients:
* 1 kilo shrimp heads (blanched)
* 1/2 kilo rice
* 2 tbsp. salt
* pinch of black pepper
* 1 tbsp. vetsin
* 5 tbsp. limewater (prepared by dissolving 1 tbsp. lime in 1 cup water)

Procedure:
1. Soak rice in water overnight. Then grind together with the shrimp heads, which were previously blanched. The ground mixture should be very fine. Mix salt, vetsin, limewater, and black pepper for flavoring.

2. Pour the mixture into a greased pan -- an aluminum pie plate can serve the purpose. Steam for two or three minutes. Then slice into desired sizes. Dry the kropeck under the sun for one to two days until it turns brittle. Finally, fry the dried kropeck.

SOURCE: Sorsogon LGU

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How to Make Herbal Soaps

What is a Herbal Soap?

Herbal soap is a kind of soap mixed with natural ingredients, juice or extract and vitamins from medicinal plants.


How to Prepare Herbal Soap:

Utensils:

• Plastic pail
• Wooden ladle or bamboo stick
• Glass or cup
• Mortar and pestle
• Cheese cloth or strainer
• Knife
• Chopping board
• Cooking pot (preferably made of clay, enamel, stainless or glass)
• Stove
• Plastic molders

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MicroLending Money and Small Financing

Q. I have a capital money to put up a microlending and small financing money, My problem is I have only few idea about this business, That's why I need your help and idea about this. What are those techniques or tips of marketing system, legal system and etc...Kindly pls. let me know this, Thanks a lot. - Noel (Philippines)

A. Dear Noel,

In the Philippines, microfinancing is an activity dominated by rural banks, non-government organizations (NGO) and people organizations (PO), with support from international donor organizations. It is a strategy used to combat poverty particularly in the rural areas.

There are several approaches to engaging in microfinancing. You can get accreditation from the NGOs like Grameen Bank, CARE Philippines and government institutions like Small Business Guarantee and Finance Corporation (SBGCF). Partnering with these organizations will provide you logistics, knowledge and support in pursuing this endeavor.

However, you can also decide to go at it alone - but with a lot more work, more risks and more resources.

I believe the most efficient private entities who are engaged in micro-lending are the "Bombays". Although they operate illegally as usurers, they have actually mastered the technique of marketing and collecting, so much so that they have flourished and grew and their simple "5-6" operation have been passed through generations.... (continue reading)


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How To Make Scented Candles

Candles, particularly scented candles, are a very popular item. They add a warmth and scent to the home that many people desire. However, because of their popularity, they can be very expensive to purchase. Making candles at home can cut the cost, and provide a fun project for those who like to craft.

Before beginning this project of homemade candles, please read the following precautions, and keep in mind the safety of children when preparing this project.

*DO NOT LEAVE MELTING WAX UNATTENDED, ESPECIALLY AROUND CHILDREN. Wax flashes over from liquid to flame at three hundred seventy five degrees farenheit. If a fire does occur, DO NOT throw water upon the fire. Use a fire extinguisher to put out the flames, and leave any lids which may be in place on until the fire has been completely put out and the area has completely cooled.

*NEVER PLACE YOUR CONTAINER OF WAX DIRECTLY ON THE HEAT SOURCE. Use a wire rack in a pan to place the container on. Also, make sure to replenish the water supply in your pan---it evaporates very quickly and must be kept replenished at all times.

*Wipe any excess wax that may drip onto your container---it may catch fire.

*If water should happen to splash into your wax, remove the container from the stove and pour the wax from its container into a bowl or dish and allow to cool. Once cooled, you may pour the wax back into its original container and proceed. The water will stay in the cooling dish. If allowed to remain in the wax the water will boil, and will splash up out of the container. This can cause serious burns and injuries.

*If choosing to use scented oils in the making of your candles, test for flammability. Pour one candle, adding the scent of your choice. Burn the candle, on a safe surface with no flammable surroundings. If it burns without catching fire, from the oiled scent, all is fine. Have a fire extinguisher available in case the oil does cause a flame, however. This does not occur frequently but it's always best to be safe. As stated above, DO NOT THROW WATER on a wax fire; it should be treated as a grease fire. It is recommended to always keep a fire extinguisher ready and available when creating homemade candles.

CREATING YOUR CANDLES

ITEMS YOU MAY NEED TO PURCHASE

Wax----Wax can be found anywhere from the supermarket to craft stores, and comes as plain paraffin.

Wick---Available at most any craft or hobby shop in varying sizes.

Scent--This is not required but does add a nice touch to candles. Once again, this can be found in most hobby or craft shops. There are many different varieties of scents you may purchase--such as oil based perfumes, potpourri oils, etc.

Color--Chips of color may be found in craft or hobby shops. There is a very wide variety to be found, according to your own taste.

ITEMS YOU MAY HAVE AT HOME

Heat Source---your stove will do just fine

Double Boiler

Thermometer---Preferably a meat or candy thermometer. It must have a clip that will fasten to the side of the boiler.

Candle Mold---Sturdy coffee cups work nicely. Some requirements: The mold must not be larger at the bottom than at the top--the candle will not come out if this type of container is used. Also, make sure the mold has smooth, even sides.

Kitchen Skewers--If you don't already have these tools, they can easily be found at most any supermarket.

CREATING YOUR CANDLES

1)Have all your equipment ready and together. Cover the work area with old newspapers so your clean up will be easier.

2)Put the wax into your container and place the container in a pan of water to act as a double boiler. Place the pan of water on the stove top at medium heat. Boil gently; DO NOT let the water boil so hard that it splashes water into the wax.

3)As the wax melts, it is time to ready your mold. If using the suggested coffee cup, make sure it is clean. If using a standard candle mold, prepare it according to manufacturer's directions.

4)After the wax has completedly melted place the thermometer into the container so that it does not touch the bottom or sides. When the wax has reached one hundred seventy five degrees Farenheit, it is ready to pour.

5)Add the color chip. A good tip: Add only a small piece of the chip at a time to ensure your wax will have the color you desire. You can always add more if you choose, but if you have too dark a color for your liking, it is very difficult to add more wax to tone down the shade. Wax changes color as it cools, so remove a small amount of the colored wax and allow to cool to check for color approval. A cupcake paper works fine, but you can also use a small dish or bowl.

6)Add the desired scent. About a half a teaspoon of the scent will work fine; if too much scent is added be aware that your candle may not burn properly. After adding the scent, stir very well and then pour the scented, colored wax into your mold.

7)Carefully lift the wax container from the water and dry the outside with a clean cloth. (This will keep water from getting into your candle.) Slowly pour the wax into the mold until you've reached the proper height. Return the wax to the water and keep hot until the candle is done.

8)As it sets, the wax will shrink. You'll need to add more of the liquid wax. First, use a skewer to poke the candle, inserting it into the candle as it cools. Do not touch the sides of your mold. This process will add air into the candle, which helps keep its shape when removing it from the mold.

9)Poke the candle several times, at twenty minute intervals. Then, pour more liquid wax from the pan into the hole that's been created from the skewer. When completely cooled, at about four or five hours, you can remove it from the mold. If the candle sticks to its mold, place it in the refrigerator for an hour; this helps shrink the wax. Do not place in freezer as this will crack the candle.

10)If using a cup, insert again the skewer into the center of the cup as the wax begins to skim over. Being held upright, the skewer will provide a hole for the insertion of the wick. Turn the skewer several times each time you insert the skewer; this helps in keeping the skewer from sticking to the wax and allows for easy withdrawal when the candle is done.

11)To speed up this part of the process, you can place the poured candle into a cold 'bath'--this is necessary for many kinds of wax. It ensures that bubbles stay out of your candle. Using COLD water, place the mold into the sink. The water level must be higher than the candle level--this will keep your candle free from a water line when it is finished. If using a cup, as suggested, there should be no problem in the wax floating. A heavy cup should keep itself submerged.

12)Inserting the wick is relatively easy. If you do, however, have trouble inserting it after the removal of the skewer, 'wax' the wick by dipping it into the liquid wax, letting it harden before placing it into the finished candle---this will ensure that it is straight, most necessarily at the end that will be cut.

13)Depending on the length of the wick, trim it as necessary. Candles burn longer and better when the wick is kept trimmed. This also helps in keeping the flame from buring too hard, which can put a black smoke into the air.

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Top 7 Reasons Why Invest In Forex

Seven Come Leverage - 7 Reasons Why Forex Is a Superior Trading Arena for Individuals

Why the self-directed speculator should consider foreign currency trading over stocks, bonds, commodities and mutual funds.

Over the last decade or so, the Foreign Currency Exchange markets and trading platforms have become a superior arena for active individual investors. Trading world currencies for the difference in exchange rates can be a lucrative hobby and a very satisfying lifestyle. Following are some points to ponder when comparing the Forex market with stocks, bonds, commodities and mutual funds.

1. Liquidity

An average day in the Forex market sees approximately 1.9 trillion US dollars worth of trade. Almost every country in the world has institutional and individual traders who are active and have a personal interest in this largest of commodities. Over 7000 international banks and small and large speculators make up the largest market in the world.

2. Leverage

Leverage is the use of a tool to influence the directional trend of a mass that would otherwise be much more difficult to control, if not impossible. Previously only master traders with a $100 million account had access to the inter-bank currency exchange.

With the recent enormous international growth this market is now open to the home computer. Individual traders now have the same leverage guarantees that international banks have had for years. A very small amount of money can be used to control a very large contract of foreign currency. Up to 200:1 leverage is available, and higher in some cases. This means $1000 can be used to hold $200,000 worth of another currency, with a large account.

3. Brokers

As a trader gains experience, a full service paid broker is no longer necessary. All trades can be initiated and terminated from the trader’s choice of office. The home office needs high speed internet, a telephone line, and a computer. Location is only limited to these requirements. The Forex market is operated online by several hundred large banks processing trades of governments and large companies, and has no real central location.

4. Software

A number of free software applications are offered by brokerage houses specifically written for the average home computer. The greater power the computer has will naturally offer more local speed, but most current computers will work fine. These programs offer real-time charting, several dozen indicators, live price feed, or a minimal 10 second delay, and the capability to sell and buy currency pairs immediately online.

Software programs costing $2000 and up are available with advanced features, but are not necessary for the beginning trader. More complicated software may only increase the education period, and hinder time better spent learning trading strategies.

5. Hours of Trading

The Forex market is truly global, trading 24 hours a day every day. Short periods during the weekend have slower activity, but with time differences around the world, these periods are minimal. The Asian market opens Sunday evening in North American time, and all markets run continuously until Friday afternoon. Someone is actively trading somewhere virtually round the clock.

6. Live Practice

Most brokers offer a free demo version of their live software, easily downloaded and installed. No account deposit is needed. The programs work exactly like the real versions, with buy/sell capability, real-time data updates; a realistic $50,000 account with active profit and loss; open, pending and closed trades; and actual stop, limit and market trades. The trader can practice trading tactics until confident and successful.

7. Initial Investment

Recent developments now allow a minimum account deposit of US$250. This mini-account offers lower leverage, but also lower profit and loss. Once a broker learns to trade profitably, this can easily be built into a larger and fully leveraged account.

A minimal $300 investment can realistically be compounded into a $30,000 account in six months, with access to proper training. Brokers naturally offer conservative training courses, so the trader should look elsewhere for more advanced mentoring. Much training is available on the internet, and a website called Precise4XSuccess.com offers access to cutting-edge successful strategies developed by a mathematician. Not all successful strategies are made public. Do your due diligence to find the methods that work for you.

8-45. This article promised to stop at seven, but there are at least several dozen more reasons why the individual speculator might consider foreign currency trading. It is a lucrative, fascinating and very rewarding occupation that can be done almost anywhere and any time you choose to trade.


Kelly Archibald is a lifelong student of precise trading strategies and internet marketing. Go to his website www.precise4xsuccess.com now for the free e-book Forex Freedom and access to many more valuable tools.


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Monday, September 11, 2006
PLDT Everything Online Franchise

Everything Online Inc. allows you to take part in the information, communication & technology economy and have a share in its limitless revenue possibilities.

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Loans for the Poor

Short on budget? ABS-CBN's Bayan Foundation is offering loan assistance to the needy.

PANGKAT-BUHAYAN

This program provides group loans to poor micro-enterprenuers with an initial loan size of a maximum of P2,000 as supplemental capital for an established enterprise. The scheme is that five clients form a group who will guarantee each others' loans and make sure that each member complies with Bayan's policies and procedures. In succeeding loan cycles, a client is allowed a maximum of P2,000 more than her previous loan but not exceeding P19,000. The amount of loan in subsequent loan cycles is dependent on their previous loan performance measured by three factors: consistent & on-time repayments, attendance to weekly group meetings, and status of the business.

Client has two windows to choose: GAAN-HULOG and TODO-KAPITAL. Gaan-Hulog is for members who want a lower monthly amortization. Todo-Kapital is for members who want to receive their loan amount in full.

GAAN HULOG

* interest rate of 3% per month (add-on / flat)
* payment terms: 1-6 months
* weekly cash payment (thru deposit slips)
* 1% service fee
* penalty: 5% of the principal
* center meeting: one hour per week

TODO KAPITAL

* interest rate of 4% per month (add-on / flat)
* payment terms: 2.5 or 5 months
* weekly cash payment (thru deposit slips)
* no service fee
* penalty: 5% of the principal
* center meeting: one hour per week

CRITERIA FOR SELECTION

* 3 to 5 members with similar economic status
* 18 to 65 years old
* preferably a permanent resident in the area
* must undergo a 3-day orientation on rules, discipline, mission and values
* Loan Application form
* Community Tax Certificate
* Barangay clearance

PROCEDURE

* ABS-CBN Bayan introduces the program to an already identified area (where there is high poverty incidence)
* those interested approaches ABS-CBN Bayan and expresses his or her willingness to be a member
* groups of 3-5 members formed (each member should know all members of the group and should be familiar with the proposed microenterprise project of all group members)
* Microfinance Officer (MFO) conducts SOCIAL PREPARATION - Training on loan process, credit and collection process, peer pressure and mutual support, savings, group and center formation, responosibilities as ABS-CBN Bayan members (the whole process takes 3 weeks)
* Prospective clients fill out an application form
* ABS-CBN Bayan conducts Background/Credit Investigation
* Loan approval/disapproval
* Loan release- clients go to branch to pick up cheques
* Collection and done by MFOs weekly

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Duck Raising, Breeding, Etc.

Want to start business with ducks? Here are some useful info about Duck raising, breeding, feeds, etc.:

DUCK RAISING

1. The availability of water for ducks for swimming does not affect much their egg laying. It does affect their food intake -they eat more when they can swim, rather than when given only drinking water.

2. The size of the coop is best, if not smaller, than 3.5 sq. ft. for every duck.

3. If artificial lighting is used, add 2-4 hours more daily, aside from 12 hours of natural day light.

4. If natural feeds from the sea are not available (shrimps, shell or fish) give them half feed and half chicken laying mass.

5. Supplementary feed like Furavin, Afsillin or Agromix may be given for egg layers.

6. Ducks like wet food better than dry. It makes their eggs bigger and heavier.

Balut made from incubator makes no difference from those produced from the mothers nest, if the eggs will be laid on the tray from 14-18 days in the incubator (see Tekno-Tulong II - Balut-Making).

The best length of days for making salted eggs is 19 days.

DUCK BREEDING

According to experts from the Philippine Council for Agricultural and Resources Research (Los Baños), the following are effective rules for duck raising:

1. Maintain the right number of ducks in every coop. One male for every 5 to 10 females. Leave only a few "extra" males in another coop to take the place of any that might die or may not be productive. The signs are:

- the male duck hisses, while a female duck quacks

- the tail of a male duck curls up

2. The male duck must be a month older than the female to make sure that they are mature for mating.

3. Select healthy ducks -- good shape, good feathers, and lively eyes.

Do not get sick looking ones.

FEED FOR DUCKS

1. Banana peelings

Researchers found that banana peelings contain more protein, fat and fibers more than does rice bran. It also contains plenty of calcium but less in phosphorus.

Method of Preparation:

a. Dry in the sun for a week mud-like rotten banana peels (from the biogas digester).

b. Pulverize when dried.

c. Substitute this for rice bran in the proportion of 33%.

Source: NSTA Technology Journal Oct.-Dec. 1986

2. Cassava and Camote

According to researchers from the Visayas State College of Agriculture, feeding ducks with camote and cassava makes them produce more eggs than if they were fed with pure corn. Ducks given 20%, 30%, or 40% dried grated camote or cassava weighed the same as those given pure corn. But this is practical only in places where camote or cassava need not be bought.

Source: PCARRD Farmnews Jan 1984

3. Seaweeds

Researchers from UP Los Baños made a study on feeding ducks with seaweeds. The 45 ducks that were fed half seaweeds and half palay laid more eggs than those fed with pure palay. Because of the low cost of seaweeds (in their place) the cost of feed with 50% supplement became lower.

RAISING PEKING DUCKS

In Red China, the raising of Peking ducks is a progressive business that is not easily copied by competitors. This is because the Chinese are particular about the quality of the cooked duck -- the skin should be brittle, the flesh juicy but not fatty. This quality of duck is not attained unless the raising of the duck and the manner of slaughtering is right.

a. From the hatching of the egg until the duck is slaughtered, it takes about 49-55 days.

b. From its 28th day, the feathers of the duck are yellow from its emergence.

c. Feed this with plenty of protein and vitamins until it reaches about one and one fourth (1.25) kilo.

d. In the next 9-15 days, feed the duck with fibrous feed. Its feathers are now becoming white, and the duck is taking shape. Its weight increases by half or 3/4 kilo.

e. In the last fifteen (15) days force the duck to eat about 800 gms of mixed starch, millet, sorghum and hull (of wheat) if any. This will increase its weight by one-fourth (1/4) kilo every day.

f. This is now ready for roasting when it reaches 2½ to 2-3/4 kilo.

g. Cook in 270°C heat for about 30-40 minutes. Its melting fat helps to cook the flesh, thus preventing overcooking.

h. Slaughtering is one by one, not by machine so as not to break the skin, which reduces fat. Its bones are brittle, and using a machine might break the neck, wings or legs, which will make it unacceptable in first class restaurants. The removal of feathers is also manually done.

What makes Peking duck expensive is in its proper setting.

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Carabao Milk Snacks

Materials
1 liter carabaos milk (equiv. to one big Pepsi bottle)
3 cups sugar

Procedure:

Sandwich spread

1. Boil the mixture in a wide-mouth open kettle or frying pan under low heat until about one-third of the water has evaporated. The mixture will then thicken to a consistency similar to sweetened condensed milk.

2. Store the product in sterilized screw-capped bottles like used coffee bottles or plastic containers.

Pastilyas de leche.

1. The mixture is cooked further until it becomes brown.

2. Then, let it cool and mold it into long bars like "tira-tira," a locally-sold hard caramelized candy.

Kesong puti (curd making).

1. The principle behind cheese or curd making is to reduce the milks moisture content and then add salt.

2. Heat one liter of milk to 40 C. If a thermometer is not available, this temperature can be determined by dipping the back of the hand on the surface of the milk. If the heat can still be tolerated for a few minutes, the temperature is just right.

3. Remove the container from the stove, then add 20 m. of crude rennet extract, prepared by soaking a piece of dried abomasum (one of the four stomachs of cattle, available in slaughterhouses) in warm water and a spoonful of vinegar.

4. In about 30 minutes, the milk will settle and form lumps called curd.

5. Cut the curd into cubes the size of corn kernels, then put these in a container and heat for 30 minutes until they melt.

6. Stir them gently. Add one tablespoon of salt. Mix thoroughly, cool, leave the container for about five minutes and drain off excess water.

7. Add one teaspoon of sodium citrate (available in drugstores) to serve as preservative. After thorough mixing, you can then put the cheese-like product in air-tight plastic bags. The curd can be stored for over a week. This curd is cheese.

SOURCE: Sorsogon-LGU

Tags:
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Home-Made Ice Cream

Materials:
1/2 gal. powdered milk 1/3 gal. evaporated milk
11/2 gal. coco milk 2 kilo sugar
1/3 kilo cornstarch

Procedure:
1. Mix all ingredients together in a mixer until it is foamy.

2. Transfer into a casserole and boil for 15 minutes to sterilize the mixture. Cool.

3. Add the desired flavoring (vanilla, lemon or kalamansi, chocolate, coffee, peanuts or casuy, etc.)

4. Place in a freezer for 30 minutes or until slightly frozen.

5. Remove from the freezer and beat again until thick.

6. Transfer the mixture into can containers, and cover.

7. Submerge the can containers in ice with salt for 20 minutes or until the mixture solidifies into ice cream.

Source: ITDI (DOST)

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Home-Made Tomato Ketchup (Catsup)

Materials Needed:
1/2 teaspoon Pepper (powdered)
1/2 quart Vinegar
1/2 teaspoon Cloves (powdered)
4 cups Sugar
1/2 teaspoon Allspice (powdered)
1/2 teaspoon Cinnamon (powdered)
Tomato according to pulp needed
(All spice and the rest of the spices are wrapped in a small cloth bag)

Procedure:

Ripe fleshy red tomatoes are used. They are washed thoroughly, cut into halves (crosswise). The seeds are separated, the pulp is cut into convenient pieces. It is strained and the seeds are discarded. The juice is mixed with the pulp. It is cooked in an enameled kettle, stirring now and then until the thin peelings have been separated and have rolled. It is then removed from the fire. The whole mixture is now strained through a metal strainer, preferably copperwire strainer, or better still, a coarse bamboo basket (with small holes), and all the pulp let to pass through. The pulp is measured. To every 4 quarts of the pulp the above items are added. The resulting mixture is put in a kettle (enameled), boiled, stirring constantly to avoid scorching until the right consistency for catsup is reached. The mixture is then poured into bottles, sterilized and covered tightly.

Source: Food Technology Research and Development Program ITDI (DOST), Pedro Gil, cor. Taft, Manila

Tags: Small & Medium Business, Food Products


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Top 10 Home Business Opportunities

Are you one of the many people searching for a hot home business opportunity? Then this list of the best home business opportunities based on current and future trends may be just what you're looking for.

I say "may be" because these home business opportunities are NOT suitable for people who are looking for "a money-making machine" or who "want to make money in their sleep" or any of those other phony promises.

Nor are these home business opportunities for people who expect to just make an initial investment and then just watch the money roll in. Successful home businesses are real businesses. To turn a home business opportunity into a success, you need to be prepared to work at it and have the appropriate knowledge and skills that you need to run any business.

But those caveats aside, here are what I think are the best home business opportunities - best because of their potential right now and because there's going to be a even greater demand for these products and or services over the next few years.

1) Home Renovation Services
Home renovation services are hot, hot, hot - and there's no sign of this trend slowing down.
On the contrary, as the population ages, even more people are going to want to make their homes more livable by investing in the home renovations they need to stay where there are. The best home renovation to focus on for the long-term? Bathroom renovations.

2) Pet-Based Products
Is there anything that indulgent pet owners won't buy for their pets? If you can come up with a product for dogs or cats that you can produce in your home, you'll have a real winner of a home business opportunity on your hands. From designer collars to "organic" pet foods, the sky's the limit.

3) Catering Services
Think dinner for eight. Not just delivered, but served. Catering services aren't just for big parties any more. Career couples are having almost every social occasion catered, and busy families who are tired of living on take-out are spending more on having food brought in. If you have a knack for planning and preparing nourishing, appealing food and can deliver it hot, this is the home business opportunity for you.

4) Cleaning Services
Along the same lines, there's currently a heavy demand for cleaning services, and the demand for domestic cleaning services will only increase. If you're good at organizing and comfortable with the thought of running a crew, this home business opportunity has the potential of turning into something big.
Here are more of what I consider to be the best home-based business opportunities for those of you looking for home-based businesses you can start now that have the potential to earn even more profits over the next several years.

5) Fall Prevention Products
Did you know that falls are the leading cause of fatal injury among elderly Canadians? Did you know that falls in seniors account for over $10 million health care dollars annually in Toronto alone? Now what if you developed or distributed a product related to helping seniors prevent falls? Think of the growing size of the potential market!

6) Wedding Consultant/Planner Services
More people are opting to get married which means growing opportunities for wedding consultant services. Unless the laws change in the United States, there will also continue to be a growing demand for weddings from gay couples seeking to tie the knot. Are you good at planning? Do you have a mind for details? Becoming a wedding consultant could be the home-based business opportunity you've been looking for.

7) Dietary Consultant Services
Another growing trend that's only going to get larger is the perceived need for dietary advice. People are increasingly concerned about the food they put in their mouths and increasingly aware of the connection between dietary habits and their general health - and they're increasingly prepared to pay for personalized dietary planning and advice.

8) In-Home Beauty Services
This home-based business opportunity combines two trends; the insatiable demand for services that make people look and feel younger and better and the growing desire to have those services delivered. And why not? Having someone come to your home and cleanse and tone your skin and do your makeup is the height of luxury.

9) Sewing and Alteration Services
Sewing is on the way to becoming a lost art as more and more people find they have less and less time. But as not everyone is the regulation size, the demand for other people to provide these services will only increase. If you're really skilled, tailoring is another good home-based business opportunity.

10) Life/Business Coaching Services
Coaching has been hot for a while now, but I think this new industry will continue to grow. Remember when everyone had or wanted a personal fitness trainer? Now everyone has or wants a personal coach. If you have the skills and training necessary, this is a great home-based business opportunity because it can be done remotely as well as in person.

And a last tip - Most of the home-based business opportunities on this list call for specialized training or skills. If you don't have the specialized training or skills needed for a particular home-based business opportunity, you can still "be a part of it". Find a person with the appropriate training or skills and invest in his or her business. Being an angel investor can be rewarding in so many ways.


SOURCE:
Top 10 Home Business Opportunities
by: Susan Ward
http://sbinfocanada.about.com/cs/homebusiness/a/homebizopp.htm

Tags: Entrepreneur Essentials, Small & Medium Business, Agri-Poultry Business, Food Products, Business Franchise, Multi-Level Marketing, Funding & Finance


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Find Products To Sell Online

Looking for the perfect products to sell online? Sometimes they can be hard to find. So, to help you start your research, here are ten top places to look.

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Rent or Buy Your Space?

To rent or to own? That is the question. Off the bat, renting the best location puts one over owning the second best site because the right location often spells the difference between boom and bust. Renting also has its benefits, especially for starting entrepreneurs. Buying a business location from the start also entails heavy capital outlay and high costs of construction and repair. In contrast, renting has the benefit of having a landlord take care of all repairs.

Take the case of Suzanne Escudero. At the start of the millennium, she was wringing her hands over having to decide where to put up her Figaro franchise outlet. Armed with a shopping list given by real estate brokers, she combed old and new buildings in the cities of Makati, Pasig, and Quezon in search of the perfect location for her coffee shop. She eventually settled on new building on Sgt. Esguerra St.,more popularly known as Bohol Avenue.

Escudero, whose lease contract has been in effect for more than five years, explains her choice: "It's near my house so I can easily monitor the staff and the business," she says. "Best of all, it's very near the top two television networks in the Philippines. Media people work long and unpredictable hours and they are always in search of a good cup of coffee."
But Escudero wanted to buy her own place. "I felt it would give me a sense of security. But starting my own business made a huge dent in my savings that I did not really have any choice but to rent," she explains.

She even thought of taking out a bank loan, but eventually she and husband decided against it. "We felt we already had too much exposure on the store. We decided to wait until we had enough money to buy our own property."

Ces Yuzon, another start-up entrepreneur, agrees with Escudero's decision. "It's more practical for starting entrepreneurs to rent, rather than own, their place of business. Unless of course they are lucky enough to own one in the right place." This director of a newly formed company that imports and distributes a food supplement says before you buy real property, the business should be up and running, and earning.

Unlike Escudero, who operated a service-oriented establishment, Yuzon's choice of business site did not require an area with high foot traffic because it would only be used purely as an office and storage facility. But like Escudero, the Yuzons searched for a suitable office space in various parts of the metropolis. They finally decided to open an office in San Juan "because we realized that it was the most business-friendly place in Metro Manila."

It was a good thing the Yuzons were able to process and secure a business permit sooner that five- and 10-day waiting time in other cities because they needed to establish an office-warehouse immediately to accommodate the arrival of their imported product, Fibre Health. "Any delay would have cost us money, that's why we were pressured into opening our office as soon as possible," she says.

In San Juan, she was able to register her company, Subang Daku, three days after filing her business permit application.

Another thing going for the Yuzons was the reasonable real estate prices in San Juan, which were a lot cheaper than the P650 per square meter lease rate for office spaces in Makati.

Yuzon explains their decision to rent: "It just makes more sense to rent first rather than buy your business site. You have to plan and select the right location with an eye toward making it a part of your investment." But the plan is forward-looking. In their case, they intend to buy their office space probably in five to seven years. "Not only would it be a good investment, it can also be used to reduce the company's tax liability," she adds.

Owning your business site must be part of the goal. "Personally, I consider owning my business location as a measure of psychological success. It's like announcing to the whole world that our company has arrived."

SOURCE: Entrepreneur Philippines
Your place or mine?
Owning your place of business is ideal, but if you're just starting, it's wise to rent your location first until you have the money to buy the property.
By Lumen P. Balboa

http://entrepreneur.com.ph/lead/your_place.html


Tags: Entrepreneur Essentials

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Register a Business Name at DTI

A business name is a name under which a business operates. Business name registration is compulsory and must be completed before the business starts operating.

Choosing the right name for your new business is extremely important. Your business name distinguishes your products and services from those of your competitors, and helps to establish your identity in the marketplace.

What is an acceptable business name?

In determining whether a business name submitted for registration is acceptable the following factors shall be considered:

• The root word or words of the name shall be considered. (e.g. "Island" instead of "Islander")
  
  
• The business name should describe the nature of the business.
  
  
• It should be comprised solely of any or all of the following:
  
  

  
  

  Letters, numerals, and punctuation that are part of the English and Filipino language.

Names which are not acceptable:

• Those which are or whose nature of business are illegal, offensive, scandalous, or contrary to propriety.
  
  
• Those which are identical or nearly resemble business names already registered with the Department of Trade and Industry, the Securities and Exchange Commission (SEC), Cooperative Development Agency (CDA), Department of Labor and Employment (DOLE) or any other government office authorized by law to register names, because these are likely to cause confusion or mistake in the minds of the public and prejudice the interest of the owner of the registered business name or firm name taking into consideration the following:
  
  
  • nature of the business
  • product/service handled
  • location/place of the business
  • capitalization
  • general appearance, spelling, sound and meaning
  • use of dominant/descriptive words and
  • such other factors as maybe determined by the BTRCP Director
    
    
• Names composed purely of generic words;
  
  
• Name which by law or regulation cannot be appropriated;
  
  
• Names, words, terms, or expressions used to designate or distinguish, or suggestive of quality of any class of goods, articles, merchandise, or service;
  
  
• Names or styles used by the government in its governmental functions;
  
  
• The names or abbreviation of names, of any nation, inter-governmental or international organization unless authorized by the competent authority of that nation, inter-governmental or international organizations;
  
  
• Names which are deceptive, misleading or which misrepresent the nature of the business;
  
  
• Such other names which in the opinion of the Director are undesirable or analogous to the above.

What do I need to register my business name?

For Single Proprietorship

1. must be a Filipino citizen, at least 18 years old
   
   
2. Two 2X2 color ID pictures of applicant which were taken within one (1) one year immediately preceding the filing of such application. The pictures must be identical, clear and signed at the back by the applicant.
   
   
3. Filipinos whose name are suggestive of alien nationality must submit proof of citizenship such as birth certificate, PRC ID, voter's ID, passport

   
   

   (a) if the applicant has a foreign sounding name, acquired Filipino citizenship by naturalization, election or by other means provided by law, he must submit proof of his Filipino citizenship such as:

   • Naturalization certificate and Oath of allegiance,
   • Affidavit of election or ID card issued by the Bureau of Immigration and Deportation, or
   • Valid ID card issued by the Integrated Bar of the Philippines (IBP) or Professional Regulatory Commission (PRC)

   
   
   
4. Processing fee of P300.00 + P15.00 Documentary Stamp

For Corporation, Partnership and Cooperative

1. Filled up application form
   
   
2. Certified photocopy of SEC and CDA registration and Articles of Incorporation, Partnership or Cooperative (by the board of secretary)
   
   
3. Board Resolution for the authorized signatory, if signatory is not one of the incorporators
   
   
4. Board Resolution for the registration of an adopted name/branch with specific address (if applicable)
   
   
5. Processing fee of P500.00
   
   

For Foreign Investor

1. Certified true copy of the certificate of authority to engage in business in the Philippines per R.A. 7042 issued by the DTI-NCR
   
   
2. Certified true copy of latest business permit from the concern Local Government Unit (LGU)
   
   
3. Alien certificate of registration (ACR) updated the current year and present original copy of comparison
   
   
4. Accomplished DTI Form No.17 under R.A. 7042
   
   
5. Current written appointment of Filipino Resident Agent
   
   
6. Clearance from other involved agencies such as Department of Science and Technology (DOST), PNP etc.
   
   
7. In case of alien retailer, current year's permit to engage in retail business per R.A. 1180
   
   
8. If corporation/partnership - If the foreign capital investment exceeds thirty percent (30%) of the total capital stock, secure certificate of authority to engage in business in the Philippines from Securities and Exchange Commission (SEC).
   
   

Additional requirements on case to case basis depending on actual examination and processing of the application.

Example:

If business requires practice of profession:

submit photocopy of PRC license and present original copy for comparison and contract of employment (If applicable)

For Special Documentary Requirements

• Copy of the Business Name of the main office/establishment, for branch application
  
  
• Bulk Sales Certificate, if the business name was obtained pursuant to Act No.3952 as amended, (The Bulk Sales Law) and Affidavit executed by the transferee-applicant
  
  
• DTI Accreditation Certificate for applicants engaged in repair service covered by and pursuant to Presidential Decree No. 1572;
  
  
• DTI Accreditation Certificate for applicants engaged in importation, manufacture, sale or servicing of the fire extinguisher, supplies and equipment pursuant to Presidential Decree 721;
  
  
• DTI Bonded Warehouse License for applicants engaged in the business of "warehouse" as defined under Act 3893, as amended (Bonded Warehouse Act)
  
  
• DTI issued Certificate of Authority for applicants engaging as merchandise or ship broker as defined under Act 2728 (Law on Brokerage Business)
  
  
• Proof of registration with or license from the proper government agency authorized to regulate the profession to which the applicant belongs if the latter seeks to register a business related to, or practice his/her profession; otherwise, a duly notarized contract of employment of a licensed professional and proof of such license, if the owner is not a licensed professional;
  
  
• Franchise Agreement or equivalent contract and a copy of Certificate of Business Name Registration of the franchisor
  
  
• Affidavit executed by all compulsory heirs authorizing a representative to renew a business name under the name of the deceased registrant solely for the purpose of winding up the business operation
  
  
• Deed of Sale, Assignment or Transfer, as the case may be, and a notarized written waiver from further use of the same business name, in cases contemplated
  
  
• Affidavit executed by the applicant declaring his/her relationship with the deceased registrant within the second degree by consanguinity or affinity and a notarized consent and waiver executed by all the compulsory heirs or other legal heirs, in the absence of compulsory heirs
  
  
• Affidavit executed by the registrant declaring that the purpose of registration is to perpetuate the memory of the deceased in his/her expertise or interest and a notarized consent and waiver executed by all the compulsory heirs or other legal heirs, in the absence of compulsory heirs
  
  
• Such other documents required in this Order, those as may be required in subsequent laws and regulations and those which in the opinion of the Director are necessary to protect the interest of the government and the public.
  
  

The applicant shall undertake to execute the following:

• Declare that all information supplied in the application filed are true and correct to the best of her/his belief and knowledge;
  
  
• Declare that any false or misleading information supplied, or production of materially false or misleading document to support the application shall be a ground for the appropriate criminal, civil and/or administrative action against the registrant; and
  
  
• Change and/or cancel the registered business name in the event that there is already another person, firm or entity lawfully using an identical or confusingly similar business name
  
  

Juridical person applying for registration of an adopted business name

In case of a juridical person, any name that is different from its primary registered name and used or signed in connection with his/its business on any written or printed receipts, including receipts for business taxes, duties and fees and withdrawal or delivery receipts; any written or printed evidence of any agreement or business transaction and any sign or billboard conspicuously exhibited in plain view in or at the place of his business or elsewhere, announcing his business.

1. Certified true copies of Certificate of registration with SEC, CDA, DOLE, etc., whichever is applicable,
   
   
2. Certified true copies of the Articles of Incorporation, Partnership, Cooperation or Constitution, whichever is applicable.
   
   
3. Items (a) and (b) may be certified either by the issuing government agency or its corporate secretary, or his equivalent.
   
   
4. An original copy of the Board Resolution authorizing the registration of an adopted name, for original application.
   
   
5. A duly certified document establishing the position/authority of the signatory issued by Corporate Secretary or his/her equivalent.
   
   
6. SEC Certificate of Authority to engage in busines in the Philipppines, if foreign capital investment exceeds thirty percent (30%) of the total capital stock

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How do you find the right business to put up?

Finding the business that matches your capabilities is like courtship, says Felisberto Bombase, a lecturer at the Philippine Trade Training Center. "You keep looking till you find the right one."

Irene Martel Francisco, senior vice president of Irmar Food Systems, and owner of the Ten Noodles restaurant, says it's important to find something you can relate to. It's all about intuition. "There's a match for everybody; it really depends on what you want," she says. "If you want the easy way, go for the franchise. But if you happen to hit on something that's good, then on your own you can pursue it. It depends on how far you want to take it." Francisco started her first venture, a snack bar selling hamburgers, at 19. Since then she has been in various businesses. She became Max's Restaurant's first franchisee in 1998. Later, she also bought into the Cabalen and Greenwich franchises before partnering with the Tokyo Tokyo Japanese fast food chain and putting up her Ten Noodles restaurant in 2001. Her family owns the Harrison Plaza Shopping Center, where she is senior vice president and in charge of HP Village Square, a lifestyle center beside the mall. She is also managing director of the magazine Philippine Tattler.
So how do you find your business idea? Bombase says you can copy, innovate or create your own. You may copy something that's tried and flourishing, needing only to find a gap or niche you can serve. The advantage is that there's no need to validate the acceptability of the idea: your predecessors have gone through the pitfalls that you don't have to suffer.

On the other hand, improving an idea means continuous product development. "Even if it's the same product, some people are good at creating new perceptions through branding, presentation, product design and features," says Bombase. You can add a twist to an old product and attract attention.

You may also present a new concept or idea, but that will take time to test especially if it involves changing consumer behavior. "Until you fully convince the market segment that yours is a better alternative, you must be prepared to wait," says Bombase

Your options

The ways of finding your business idea include brainstorming and focusing on a particular market segment, and then thinking of the ideas or services that would interest that segment. You may also look for unglamorous products or services-from house cleaning to plumbing and window washing-that people don't like to use or do, but can't live without. Or you may ride trends to take advantage of market booms.

You must look into yourself, at your hobbies and skills, and the things you enjoy doing before deciding on the type of business that would suit your personality. Francisco says her love of reading and writing encouraged her to get into publishing. With Ten Noodles, she wanted a business she could put up for less than P3 million, and that she could later expand through franchising. (It now has two branches and is open for franchising this year.) "Filipinos like noodles, but nobody was [setting up] a noodle store that catered to all types of Asian noodles," says Francisco. "It was either Chinese or Japanese, so we did Ten Noodles."

Evaluating the idea

Divino says good business ideas stem from basic needs. "You need to analyze the market and find out if there's a demand for [your] product or service." If you think you have a good business idea, a feasibility study lets you refine it through a series of questions on your target market, financial requirements, sales and revenue forecast, cash flow, production and distribution channels. "A feasibility study will determine if [your idea] will make sense in the market," says Divino.

You may rely on gut feel, but Francisco says you still need to validate it through research. "Theory will only provide you the background," says Divino. "The specifics can only be achieved during the day-to-day existence of your business, so my suggestion is, don't jump into the market until you're sure your idea is viable."

SOURCE:
Think about it
How do you find the right business to put up? You may copy, innovate or create your own, but it's important to find something you like.
By Millet M. Enriquez
http://entrepreneur.com.ph/byob/think_about_it.html


Tags: Entrepreneur Essentials

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