Tocino is one of the popular Filipino pork products. To produce juicy and palatable tocino, one should use meat from the loin (lomo). Other meat sources with some portion can be used for tocino like ham (pigue) or the shoulder (kasim), however, the tocino will not be as juicy and palatable. But as long as the quality of the meat is good (i.e. the color is okay) has no foul odor, and good texture and the procedures are carefully followed, then you are assured of good product quality.
Estimated Investment Cost (in Php based on 2009 prices)
A. Cost of Utensils
- Measuring cup/spoon for solid and liquid (plastic or stainless steel) – 70.00
- Spatufa – 49.00
- Kitchen knife and sharpener – 360.00
- Kitchen spoon – 89.00
- Ladle – 52.00
- Tong – 99.00
- Stainless bowl 32″ – 130.00
- Rectangular tray (plastic or aluminum) – 210.00
- Subtotal – P969.00
- Weighing scale for spices – 379.00
- Weighing scale for meat – 900.00
- 11 cu. ft. refrigerator – 28,000.00
- Polysealer (for sealing plastic bags) – 800.00
- Styrofoam cooler (for transport of meal products) – 305.00
- Subtotal – P30,079.00
C. Raw Material/Ingredients/Packaging Material
- 1 kg Pork (pigue or kasim)
- 2 T Salt
- 1/2 t Curing salt
- 12 T Sugar
- 1 t Phosphate (dissolved in 1/4 cup water)
- 2 T Anisado wine
- 2 T Pineapple Juice
- 2 T Crushed garlic (or garlic powder)
- 1/4 t Vitamin C powder
- 1/2 t Vetsin (optional)
- Food color, red (optional)
- Polyethylene plastic bag (6″ x 12″) for 1/2 kg meat product – 0.50
- Subtotal – P 176.52
The curing method is applied in tocino making. This involves the application of salt, sugar, nitrate, and other chemical preservatives that kill micro-organisms or delay microbial action.
- Select good quality meat. Trim and weigh.
- Slice meat 1/4 inch thickness.
- Weigh meat slices and prepare the curing ingredients per kilo of meat.
- Mix meat with salt, curing salt, phosphate, and Vitamin C (dissolved in 1/4 cup water) in a bowl.
- Add the rest of the ingredients and mix again.
- Cure at room temperature or in refrigerator for 8 to 12 hours.
- Pack tocino in polyethylene plastic bag in 1/4 package. Remove the trapped air inside the bag and seal immediately.
- Store in freezer.
- For 2 kg of tocino, double all the amount of ingredients.
Estimated Costing and Pricing
- A. Direct cost (raw and packaging materials) – 176.52
- B. Indirect cost (labor, transpo, water, electricity, contingency) – 31.96
- C. Production cost, A+B (from 1 kg, yield is 1.5 kg or 208.48/1.5kg) – 138.99
- D. Product pricing (C+10% markup) – 152.88
- Market price/kg – P180.00
- The higher the volume of production per day (i.e., more than 70 kg), the lower the production cost thus increasing the markup to more than 10%.
- If price per kilogram is lower compared with the existing market price, increase mark-up to more than 10%.
- Business name registration (www.bnrs.dti.gov.ph)
- Mayor’s/Business Permit (check your local municipality/city)
- BIR TIN (www.bir.gov.ph)
- BFAD Certificate (www.bfad.gov.ph)
- GSIS Family Bank ( 706-0487 to 90 loc. 155)
- NLDC ( 914-7290 to 97)
- Opportunity Microfinance Bank ( 630-0141 loc 222/229)
- People’s Credit and Finance Corp (www.pcfc.gov.ph)
- PMDF ( 641-2207, 642-3895)
- Small Business Corp. ( 751-1888)
Technical Assistance (Training and Seminar)
- DTI-CITC ( 942-3974, 948-2875, 941-4516)
- DOST-STII ( 837-2191 to 95, www.stii.dost.gov.ph)
- APDC-BAI (www.bai.ph)
For meat processing ingredients and training, contact:
Spices & Foodmix House
Nutrition Foundation of the Philippines Bldg.
107 E. Rodriguez Sr. Ave., Quezon City
Tel: (02) 411-1349, 742-0826/7866
source: Ms. Lulu Rivera of UEC, DTI-PTTC