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Showing posts with label Kabuhayan. Show all posts
Showing posts with label Kabuhayan. Show all posts

Pagyamanin ang inyong abilidad, ani DCG Deric sa mga OFW

Posted on 20 December 2017 No comments
Ang mga nagtapos.


Ni Marites Palma

Ipinagdiwang ng Diwa’t Kabayan BenLife Society Club ang kanilang ika-18 taong anibersaryo, kasabay ang ika-anim na pagtatapos ng mga sumali sa kanilang mga kursong pangkabuhayan, noong ika-26 ng Nob. sa Dynasty Feast sa North Point.

Ang pinaka tema ng kanilang selebrasyon sa taong ito ay “Ang diwa ng edukasyon, tungo sa paghanda sa kinabukasan”.

Deputy Consul General
Roderico C. Atienza
Ang panauhing pandangal na si Deputy Consul General Roderico C. Atienza ay humikayat sa lahat na pagyamanin ang kanilang abilidad upang hindi na mangibang bansa pang muli, lalo na ang mga kababaihang Pilipina. Kailangan din daw nila ng ibayong pagtitipid para makapagpundar ng makinang pangkabuhayan at nang sa gayon ay hindi na aalis pa ng bansa ang mga susunod na henerasyon ng mga kababaihan na mga anak, kapatid, asawa at ina.

Ayon pa kay Atienza, umaabot sa napakamaliit na 10% lang ng mga Pilipino ang nag-iimpok ng pera sa bangko, samantalang sa Japan ay umaabot sa 38% ang nag-iipon para sa negosyo at edukasyon, patunay kung gaano kahalaga ang pera sa kanila.

Sa mga gustong mag-umpisa ng negosyo, depende daw ito sa pangangailangan ng komunidad na kinaroroonan.

Kinumbinsi ni Atienza ang mga OFW na subukang mag-ipon para sa tinatawag na “capital machinery”, o mga makinang panggawa. Gayahin daw ang mga mayayamang bansa tulad ng Japan, Korea at Taiwan kung saan nangongontrata muna ang mga pamilya ng mga trabaho, hanggang makapagpatayo na sila ng kanilang sariling negosyo. Sa pamamagitan daw ng kooperatiba ay maaring makuha ang kaukulang makina na ayon sa iyong negosyo.

Nanawagan din si Atienza na huwag pumayag ang mga manggagawa na kaltasan ang kanilang sahod ng lampas sa itinakda sa batas, at mag-report agad sa POLO, HK Immigration at Labor Department kung may pang-aabusong nakikita laban sa kapwa.

Sa ganitong pamamaraan ay hindi mararamdaman ng naabuso na nag-iisa siyang nakikipaglaban sa amo.

Ang  huling pakiusap ni Atienza ay ang ipagbigay alam nila sa ibang mga kababayan ang paglipat ng POLO-OWWA office sa A16th & 18th Floors, MassMutual Tower, 33 Lockhart Road, Wanchai mula sa ika-10 ng Disyembre.

Umabot sa 70 na kababaihan ang nagtapos sa meat processing ng Diwa’t Kabayan. Pinarangalan ang mga sumusunod sa husay ng kanilang paggawa:
Best in Tinapa Making: Jocelyn Cuaresma
Best in Salted Egg Making: Rubilyn Alfonso
Best in Tocino: Adelaida Garcia
Best in Skinless Longaniza: Jocelyn Cuaresma
Best in Longaniza with Casing: Jovita Duzon
Best in Sardine in Oil: Jocelyn Cuaresma
Best in Sardines in Tomato Sauce: Adelaida Garcia
Best in Fruit Cocktain: Jocelyn Cuaresma and Rubilyn Alfonso

Sa pangalawang grupo ng mga nagtapos, nanguna si Vilma Ibanez. Sa Fashion Jewellery naman, sina Lourdes Duzong  at si Imelda Cariaga ang itinanghal na “outstanding”, at nakuha din ni Cariaga ang creative award.

Sampu naman ang nagtapos sa beadcrafting lesson at ang outstanding ay si Virgin May Yungco.

Sa macrame bag lesson ay 15 ang nagtapos, at si Jocelyn T. Nieva ang outstanding, at nakatanggap ng most creative award; samantalang si Karen B. Dumaguing naman ang nakatanggap ng most artistic award.

Para sa ribbon folding, ang outstanding ay si Mylene Diaz, at natanggap din niya ang best in bridal bouquet at best in motif. Si Ruby Deamboy naman ang nakatanggap ng best in flower girl bouquet award.

Sa stocking flower lesson ay may 15 na nagtapos, at ang outstanding ay si Jocelyn Nieva, na natanggap din ang best in teardrop bouquet, samatantalang si Ruth Salibomba naman para sa bridal bouquet. Ang premyo para sa best in hand tie bouquet-maid of honor bouquet ay nakuha nina Imelda Cariaga at Jocelyn Nieva; samantalang ang para sa best in pomander bouquet-bride maid bouquet ay natanggap nina Jocelyn Nieva at Ruth Saligomba. Nakuha din ni Saligomba ang most creative award.

Ang pinakamalaking grupo ay ang sumali sa basic baking, na umabot sa 103 ang bilang ng nagtapos. Nanguna sa kanila si Ruth Saligomba, na tinanghal na outsdtanding. Ang premyo para sa best in pandesal ay natanggap ni Beatriz Villanueva; ang best in spanish bread ay kay Ruth Saligomba; best in pizza, Estrella Pineda; best in donut, Ruth Saligomba; at best in brownies, Jennifer Panganiban.

Para sa 2nd batch ng bread presentation,  si Myrna Gonzales ang outstanding, at nakuha din niya ang nest in pandesal making, best in spanish bread making,  best in pizza making at best in donut; samantalang si Carmelita Ober naman ang nakakuha sa best in brownies.

Nagdagdag kasiyahan ang pagbibigay ng isang maikling sayaw nina Katherine de Guzman ng PNB, Merlinda Mercado ng Metro Bank, at Rosabelle Wolf ng Afreight, na kilala sa bansag na “Mars”.

Soap recycling charity eyes Philippine plants

Posted on 20 November 2017 No comments
By Vir B. Lumicao

Ang produktong sabon.
A local charity founded five years ago at the University of Hong Kong is planning to set up processing facilities in the Philippines for its highly successful recycling of hotel leftover soap bars for the poor.

This could happen in the next two years, Patrick Davis, general manager of Soap Cycling, which recycles used soap bars and leftover amenities from hotels in Hong Kong, China and Japan, and ships the reprocessed soap to Asia’s needy communities.

The group marked its fifth anniversary on Nov 10 at the HKU by reviewing what it had done since its founding by lecturer David Bishop “on a tripartite mission of local youth empowerment, waste reduction and improving lives through improved sanitation and hygiene.”

After producing over 100,000 kilograms or 2 million bars of reprocessed bath soap over the past five years and shipping the majority of these to the Philippines, Cambodia and Laos, the organization said it was now sharing more of its reprocessed soap with the underprivileged people in Hong Kong.

Since October 2016, Soap Cycling has worked with Feeding Hong Kong, Sunshine Action, Impact HK, Refugee Union, Free to Run and other NGOs to hand out more than 11,000 hygiene kits and 136 one-liter bottles of liquid amenities to the homeless, refugees, and elderly poor..

With its new MEY program, Soap Cycling is tapping the city’s migrants, elderly and youth to help in its soap recycling facility in Kwai Hing.

“Our new work-integrated social enterprise program will provide meaningful employment opportunities to disadvantaged groups, but will focus on the elderly during its initial start-up stage,” Davis, an HKU alumnus, said in his speech.

The MEY employees will work with Soap Cycling’s undergraduate interns to run the facility day to day, he said.. The biggest challenge is finding people for the facility as the group looks to expand capacity and branch out to amenity bottle recycling.

Replying to a query from The SUN, he said Soap Cycling gives reprocessed soap to recipients in the Philippines via International Care Ministries, Project PEARLS in Tondo, Kilos Bayanihan and other groups with WASH (water, sanitation, hygiene) programs.

Both Davis and Bishop told the SUN later that demand for reprocessed soap was rising in the Philippines, so, Soap Cycling is seeking partners that can provide facilities where soap from hotels in Hong Kong, Japan and other countries would be shipped directly and reprocessed.

“We’re actually trying to find some partners in the Philippines where we can set up soap cycling there, so that we can have not only more soap but also local soap recycling and, hopefully, local job creation,” Bishop said.

When Bishop set up Soap Cycling in 2012, he wasn’t focusing necessarily on the soap, but on his students, he said. “I was trying to find a good way for them to learn to be entrepreneurs and investigators, but without taking on too much risk on their own.”

“And so, we thought soap recycling was a good idea, there was a company in the US that had started doing it and I thought that was good idea, and it could help a lot of people in Asia. So, all the pieces were put together, I guess,” Bishop said.

He said Soap Cycling befriended and got help and advice from the US recycler for some time until it merged with another firm. The group now cooperates with several corporates and organizations, Bishop said.

He said the group first distributed to the Philippines in 2012 and had since shared its soap with poor communities in Mindanao, Cebu, Bohol, Bacolod, Dipolog, Guimaras, Iloilo, Panay, Western Visayas, El Nido in Palawan, and all over Luzon.

He said after Typhoon Yolanda, his group went to help rebuild homes and delivered soap to people across the Philippines.

Bishop said ICM is a big partner of Soap Cycling, as it teaches the poor about sanitation, hygiene, and hand-washing. ICM did not provide soap in the past, so the group gave soap. He said Soap Cycling also gave soap and sanitation items for schools and school children.

Soap Cycling, run each semester by 15 to 25 students, is the first nonprofit organization of its kind. Since 2012, more than 200 students have played a role in shaping its operations and strategy.

Starting a food business: The JC The Foodie story

Posted on 07 November 2017 No comments
By Jo Campos
Jo before food she cooked for friends


I am JC The Foodie. I started using this name on my blogs on social media and as a food writer for Food Trip with The SUN. Being a food lover myself, I would usually take pictures of the food that I ate with friends when we’d go out for lunch or dinner. When there was a dish that I particularly liked, I would try to cook my version of it at home, then post pictures on social media.

Having had quite an ample experience in cooking Western and Asian cuisine during my 31 years in Hong Kong as an OFW, I had always dreamed of setting up my own food business on my return to the Philippines. This finally happened in December 2016, when I packed all my bags and headed home, for good.  I told myself, “This is it! It’s now or never!”

Soon after coming home, I started selling home-cooked meals at our housing subdivision’s Sunday market. It was an instant hit, and I started gaining regular customers. Occasionally, I would accept food orders for delivery at nearby areas. Sometime I would help my niece, Mae, in the catering business that she, her husband and a couple of friends owned, called Miss Cuisine Catering Specialists. Sadly, this collaboration ended when the partners decided to part ways so they could pursue other businesses.

Mom-to-be Pauleen Luna with Jo and the catering staff
After this, we had a long family talk and we decided to continue the catering business, and this was how JC The Foodie Catering and Food Services was established. It is a family enterprise, with investors, cooks and service crew all rolled up into one small company. I am now a partner of the business along with my niece, Mae Maghirang Tovera who is an Enderun College Culinary Arts Graduate, and owner of “The Pink Chef by Mae”, which specializes in customized cakes.

Our first dry run/kick off event was a baptismal party for Mae’s daughter Pia at our residence. From then on, with the help of relatives and friends’ recommendations and “word of mouth”, JC The Foodie company gained more clients and contacts.

Among the big events we organized and catered were my sister’s 25th wedding anniversary and renewal of vows. We also do regular “Sparty,” or spa party, at Nail Mama on Gilmore St., in Quezon City, and a few corporate lunch buffets. Recently we were recommended to cater a baby shower for celebrities Nikka and Patrick Garcia at Rockwell Towers in Makati. It was a party for 70 with a pink ballerina motif.

JC The Foodie’s biggest challenge so far, and also served as its main launch, came when we were chosen to cater for Pauleen and Vic Sotto’s Hawaiian luau-themed baby shower at One Andrea Tower in Quezon City. It was a full-themed buffet party for 100 people, including all of the “dabarkads” or cast and crew of the longest-running noontime variety show, “Eat Bulaga.” The menu consisted of chicken cordon bleu with mayo wasabi and dijon honey dip, salisbury steak in creamy mushroom gravy, fettuccine carbonara, chop suey and fried rice. For desserts, we served coffee jelly shots, buko pandan jello and cupcakes by The Pink Chef by Mae.

We were so pleased that everyone loved the food. Joey de Leon was the first to try the carbonara and praised JC The Foodie, while his wife Aileen requested for our name card. Judy Ann Santos and Ryan Agoncillo enjoyed the desserts and the chicken, while phenomenal star Maine Mendoza enjoyed both the fettucine and the chicken.

Anjo Yllana couldn’t get enough of our coffee jelly shots that he consumed about 11 in one go!

I was pleased to note that the rest of the guests had seconds at the buffet table, while Pauleen Luna Sotto showed delight with the set up and food. Vic Sotto personally thanked JC The Foodie on Eat Bulaga.

The hosts and guests like Ryan Agoncillo and wife
Judy Ann Santos loved JC's  food
This early, JC The Foodie already has a confirmed booking for a 300-person event in Marikina in December, another celebrity baby shower in January 2018 and a 200-pax 60th birthday party slated for March 2018.

To cater to the more discerning tastes of our clients, Mae and I always do kitchen tests on the food that we are going to serve, a few weeks before the event. This is to make sure that everything is done well, and to the client’s specification. We personally prepare and assemble all the equipment for the catering, including table linens and napkins, food warmers, cutleries, glasses and plates. If needed, we make several trips to Quiapo and Divisoria for the things we need and to Taytay textile market for the table cloths and napkins. We choose good stylists and outsource our chairs and tables to ensure quality and variety.

Mae and I spend hours in the kitchen preparing all the food, from purchasing the ingredients to preparation, cooking and transporting to the venues. We pick quality ingredients and use fresh herbs from my herb garden. This is to make sure that we maintain the best quality of service and food that we serve our clients.

Catering is a daunting task; it requires a lot of hard work, perseverance and innovation in food preparation. There are already a lot of catering service providers in Metro Manila alone, with quite a few already established, so for a newbie like us to stand out, we have to concentrate on being unique and on serving only high quality food.

This we try to do by turning a common recipe into a unique dish that will surprise and please the client. We also try to put our personal touch to our food, like blending herbs and spices to create something special out of the ordinary.

In this business, it also matters a lot if you have good connections, and the best way to strengthen your reach is to ensure that your clients are satisfied with your service. Clients would most likely recommend your services if they are satisfied.

Staying firmly in the race for recognition is a challenging, but at the same time, a fulfilling task. But at the end of the day, there is only one thing that should matter, which is pleasing your client.

But wait, there’s more…. Another JC The Foodie Quote:

“What I’ve enjoyed most, though, is meeting people who have real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn. I love it!” – Jamie Oliver

Pagbabago sa takbo ng buhay

Posted on 23 October 2017 No comments
Ang trabaho ng seaman ay parang sa domestic helper: dahil ang tirahan ay nasa pinagtatrabahuan mo na rin, walang gastos sa renta, pamasahe at pagkain. Pero hindi gaya ng DH na buo ang nakukuha nilang sahod buwan-buwan, ang personal na pera ng seaman ay galing lang sa mga ekstrang kita gaya ng allowance at overtime, dahil buong sahod nila ay diretsong napupunta sa kanilang pamilya.

Marami ang masaya sa ganitong kalakaran, lalo na ang mga pamilya ng seaman, dahil sigurado silang makatatanggap ng perang panggastos sa araw-araw. Ganito rin si Jun delos Reyes Domingo, na naninirahan sa Lipa City, dahil sarili na lang niya ang iniisip.

“Hindi ko na kasi pinoproblema ang pera para sa pamilya,” ika niya sa isang pagtitipon ng CARD OFW Hong Kong Foundation kamakailan.

Mula nang unang sumakay siya ng barko pagkatapos mag-graduate sa kolehiyo, hanggang mag-asawa na siya, ang naiipon niya habang nasa barko ay pambili na lang ng pasalubong sa pag-uwi niya kapag nakatapos siya ng kontrata.

“Nagkaka-problema lang kung may biglang pangangailangan, gaya ng kung may naospital sa mga kamag-anak ko,” dagdag pa niya.

Nabago ang pananaw niya noong 2002 nang matapos ang kanyang kontrata at bumaba siya upang maghanap ulit ng susunod na barkong sasakyan. Panahon  iyon ng panghihina ng industriya ng shipping, kaya mahirap makakita ng lilipatang barko.

“Kapag umuwi tayo, walang hanap-buhay,” aniya. “Kaya kapag naubos na ang uwing pera, kahit pambili ng gatas ay wala. Pambayad sa bahay na hinuhulugan, hindi alam kung saan kukunin. Pang araw-araw, inuutang. Kapag lalapit sa mga magulang, aabutin ka pa ng maraming sermon.”

Sa paghahanap ng pagkakakitaan sa harap ng pagdarahop, napag-usapan nilang mag-asawa na mag buy-and-sell.

“Mamimili kami ng anu-ano sa Divisoria at ilalako namin  saan-saan. Nakakaabot kami sa Cavite, Bulacan ay Nueva Ecija.” Gamit nila ang isang owner jeep na nirentahan. Karamihan sa mga gamit-bahay ay hulugan, kaya nakakabalik sila sa mga napagbentahan upang magdala ulit ng mga bagong produkto.

At sa mga lugar ding iyon namimili sila ng bagong paninda, gamit ang pinagbentahan, upang may maibenta sa susunod na pupuntahang lugar. Isa sa pinakamibili noon ay isang frame ng batis na mukhang  may tunay na tubig na dumadaloy, na binibili nila sa Divisoria.

Nakaraos silang mag-anak ng 18 buwan dahil dito. Nagbigay din ito ng leksiyon sa kanya. Kaya nang makakita ulit si Jun ng barkong masasakyan, hindi na siya gaya ng dati na umaalis sa Pilipinas na walang wala at minsan ay lubog pa sa utang, at dumarating pabalik na may pera .

Dahil sa natutunan niyang hanapbuhay, hindi na niya pinalampas ang  pagkakataong kumita ng ekstra: nagdala siya ng mga produktong maibebenta sa magiging kasamahan niya sa barko, gaya ng SIM card, cell phone at mga sitsirya.

May apat na cell phone siyang hindi maibenta, dahil hindi angkop sa mga lugar na dinadaungan ng kanilang barko. Kaya iniuwi niya ito ay ipinabenta sa isang kaibigan.

Ang siste, nagamit ng kaibigan ang pinagbentahan, kaya nangako itong babayaran na lang kapag naibenta niya ang bahay na hinuhulugan.

Nagka-ideya si Jun. Para sigurado siyang mabayaran, bakit hindi na lang siya ang bumili ng bahay at ibawas na lang ang utang ng kaibigan sa ibabayad niya, at siya na rin ang magtutuloy ng paghuhulog sa developer. Lumabas na mga P30,000 ang total na utang ng kaibigan, kaya dinagdagan na lang nila ito nang kaunti upang makuha ang bahay. Dito itinayo noong 2012 ang negosyong nagpabago ng kanyang buhay.

Habang nakatayo sila sa harap ng bahay at iniisip kung ano ang gagawin dito, nagsalita ang asawa niya: “Tindahan.”

“Ako naman, sumasang-ayon lang sa kanya, dahil nakikita ko naman kung paano siya magdala, lalo na noong walang wala kami” dagdag ni Jun.

Binutas nila ang isang bintana, at nagsabit ng pouches ng kape at Milo. Naging popular ito, dahil nag-iinit sila ng tubig sa madaling araw para sa mga construction worker na papunta sa mga bahay na itinatayo sa subdivision.

Gamit ang inutang na P5,000 mula sa malapit na CARD SME Bank, na madali nilang nakuha dahil kasapi ang asawa niya sa CARD, namili sila ng iba pang paninda.

“Hindi naman kailangang magsimula sa malaki,” ika ni Jun. “Tingnan muna natin kung tatakbo tayo.”

Ang binibili nilang paninda ay iyong hinahanap ng tao, gaya ng sardinas, sabon at iba pa. Halimbawa, nang may maghanap ng bigas, lumuwas siya sa bayan at nag-bitbit nito pauwi, kahit ang tubo ay P50 lang bawa’t sako.

Noong makasakay ulit siya ng barko, nagpapadala na rin siya ng pandagdag sa puhunan.  Habang dumarami ang mabibili ng mga tao sa tindahan, lumalaki rin ang kanilang benta araw-araw.

Pagdating niya pagkatapos ng isa pang kontrata ay nagulat siya at puno na ito ng paninda. Ito ang naging pinaka-malaking grocery store sa buong subdivision nila, kaya naging puntahan na sila ng mga residente para sa pag-araw-araw na pangangailangan nila.

Patuloy pa rin silang sensitibo sa ano ang hanap ng mamimili. Noong may magtanong kung mayroon silang cooking gas, bumili siya nito sa bayan para ibenta sa tindahan. Nagsimula siya sa padala-dalawang tangke, na naka-display sa harapan ng tindahan. Nang dumami ang bumibili nito, hinanap niya ang wholesaler at doon siya nakakuha ng gas sa mas mababang halaga, at free delivery pa.

Maya-maya, mayroon na rin siyang water filling station.

Ang dating P5,000 na utang niya sa banko ay naging P500,000, isang pagpapatunay na may tiwala sila sa kanyang kakayahang magbayad.

Noong 2015 ay pumasa si Jun sa exam upang maging opisyal ng barko pero hindi na siya sumakay ulit dahil hindi na niya kailangang mawalay pa sa pamilya para maghanapbuhay.

Ang tindahan niya ay sapat na upang matustusan ang pagiaaral ng mga anak, mabayaran ang mga utang, at maging masagana ang hinaharap ng kanyang pamilya. --LD

POLO makes farm training quarterly event

Posted on 26 September 2017 No comments
By Vir B. Lumicao


Seminars on farming will become a regular part of the livelihood training program of the Philippine Overseas Labor Office in Hong Kong for overseas Filipino workers.

Labor Attaché Jalilo dela Torre told The SUN at the sidelines of last weekend’s two-day integrated mushroom-rice farming seminar at POLO that he would make the highly popular organic farming and livestock raising seminars a quarterly event.

Resource speaker  Jo Johnson Munoz.
“We will make this a continuing program for our workers. We’ll invite experts from the Department of Agriculture to conduct the training sessions to prepare our workers for reintegration into the economy when they return home,” Labatt Dela Torre said.

He said the regular seminars will be held at the new POLO offices on Queen’s Road East in Wanchai when they move there by December.

On Sept 9 and 10, a total of 532 OFWs attended the seminars conducted by farming experts Josephine Muñoz and Lowell Rebillaco of the DA Region 3 office in San Fernando City, Pampanga.

Resource speaker Lowell Rebillaco.
These were a follow-up of the successful mushroom-growing seminars on June 24-25 at POLO’s 16th floor office in Admiralty Centre and Boys and Girls Auditorium in Wanchai which had a total of 858 participants.

Labatt Dela Torre was pleased with the unexpected overwhelming interest from the Filcom in the agriculture training program.

In fact, the two-day seminars complement the already regular agri-livelihood training sessions being offered every Saturday and Sunday by POLO courtesy of the Overseas Workers Welfare Administration.

POLO’s rationale for the extra focus on farm production is that OFWs who return home for good might not be able to rejoin the labor force in the country, where the official unemployment as of April was at 5.1%. So, the training program will ensure that returning OFWs won’t starve when they go home.

“Food security is a paramount national concern. We’re glad to be able to contribute our 5-cents’ worth through this farming seminar series,” Labatt Dela Torre said separately in a post on his Facebook page after the latest seminars.

“The objective is to open the eyes of 1,427 potential and actual OFW farmers that agriculture through the farming technologies now available may be profitable, and may prod them to reunite with their families,” he said.

He said that the feedback gathered after the seminar indicated that many participants wanted to return home and farm again. Even while still in Hong Kong, some of them are already actively engaged in farming or slowly investing in their farms until their contracts run out.

The labor official said coming up next in the livelihood series are balut, salted egg and food processing seminars sometime in December, and livestock production early next year.

In the latest seminars, Rebillaco presented “Palayamanan”, his masteral thesis featuring the zero-tillage method of rice farming that aims to maximize resources, reduce farming risk, enhance sustainability, productivity and profitability, improve economic stability and build a better relationship among family members.

“Yung ating maliit na lupa sa Pilipinas, gawin nating pagkakakitaan sa pamamagitan ng konseptong ‘Palayamanan’,” Rebillaco said.

He said key to this is maximizing resources by integrating organic rice farming with vegetable, fruit, cash crop, livestock and fish production in which excess output can be sold in the market or exported to earn income for the farmer.

Muñoz gave a presentation on organic mushroom farming that OFWs can start on a low capitalization and can turn into an income and employment-generating community livelihood activity.

She said demand for mushroom in the Philippines is so big that current production fills just a small percentage of that output.

Kahalagahan ng pagpaplano, tinalakay

Posted on No comments
Ni George Manalansan 

The CARD HK team.
Ang kahalagahan ng isang epektibong “business plan” ang naging sentro ng talakayan sa  pinakahuling entrepreneurship seminar na isinagawa ng CARD HK Foundation noong ika-23 ng Setyembre sa Bayanihan Centre sa Kennedy Town.

Naging espesyal na panauhin si Jackie Lou Tayaban, na pinadala pa ng CARD MRI sa Pilipinas para gabayan ang mga sumali sa seminar.

Ayon kay Tayaban, ang pangunahing hakbang para sa tiyak na paglago ng isang negosyo ang pagkakaroon ng isang epektibong business plan, o ang pagbalangkas ng mga gustong maisakatuparan sa negosyo sa loob ng itinakdang panahon.

Idiniin din niya na hindi lang pangsarili ang pagtatayo ng negosyo kundi  pampamilya din at panlipunan dahil malaki ang maitutulong nito para mabawasan ang bilang ng mga walang trabaho sa Pilipinas. Malaking kasangkapan din ito para magpatuloy ang daloy ng serbisyo at produkto sa merkado.

Naging katuwang ni Tayaban sa pagpapaliwanag si Vicky Munar na lead trainor ng CARD HK. Itinuro ni Munar kung paano gumawa ng business plan, bago nagbigay ng aktuwal na pagsasanay para dito.

Ang mga kalahok naman ay halatang pursigido na matuto kung paano makapag-uumpisa ng negosyo, at ano ang gagawin para lumaki ang tsansa na umangat ito at lumago. Para sa kanila, ang pagnenegosyo ay isang paraan para makauwi na sila sa kani-kanilang mga pamilya, at nang hindi na maging kasambahay pang muli.

Ang seminar ay kabilang sa mga libreng pagsasanay na ibinabahagi ng CARD HK para matulungan ang mga Pilipinong migrante na mapangalagaan ang kanilang kinikita, at maplano nang maigi ang kanilang pagbabalik sa bansa.

Tagumpay ni Glen

Posted on 11 September 2017 No comments

(Part II ng ‘Nag for good, nagnegosyo) 


Ni Cris B. Cayat

(Noong nakataang dalawang issue ay inilathala namin ang kuwento ng ilang OFW na nagtagumpay sa balak na pagnenegosyo matapos bumalik sa Pilipinas para ipagpatuloy ang naudlot na buhay. Sa isyung ito ay ipagpapatuloy natin ang kuwento ng iba pang magigiting na  negosyanteng ex-OFW).

Isa pa sa mga nagnenegosyo ng catering si Glenita Darang na mas kilala sa tawag na Glen. Medyo matagal-tagal rin siyang nangibang bansa at nakadalawang balik siya sa Hong Kong bago tuluyang nagtalaga sa Pilipinas.

Ang una niyang uwi ay upang ipanganak ang kanyang panganay na ngayon ay 14 taong gulang na. Nakawalong buwan siya sa Pilipinas bago siya bumalik sa Hong Kong dahil hindi siya nakapaghanda bago umuwi.

Sa kanyang pagbabalik, naghanda siya. Sumali sya ng mga ilang skills training gaya ng pagluluto sa tulong ng kanyang butihing amo.

Isang malaking dahilan ng kanyang pagbabalik sa Pilipias ay lumalaki ang kanyang unica hija, at gusto ni Glen na kasama siya sa pagpapalaki dito. Nag-umpisa niyang planuhin ang balak na pagtatayo ng isang snack house sa kanyang pagbabalik. Sabi niya, agad niyang naisip ang naturang negosyo dahil ang lugar na balak niyang pagtayuan nito ay nasa  harap ng hintayan o terminal ng mga bus na galing ng Manila at Baguio, o iba pang lugar sa norte.

Pag-uwi niya ay agad niyang isinaktuparan ang balak. Noong una aniya, malakas ang kita ngunit nang magkaroon ng ibang katulad na tindahan sa tabi, nahati ang mga kostumer. Nagsimula na silang mahirapan na maabot ang sapat na kita upang may ipambayad ng renta at pasahod sa ilang tauhan. Kasabay na itinatag ni Glen noon ang isang travel agency na pinondohan ng kanyang kapatid na nasa Dubai pa. Sa kasamaang palad ay parehong hindi naging maganda ang  kinahinatnan ng dalawang negosyo. Napilitan si Glen at ang kanyang kapatid na bitawan ang kani-kanilang negosyo.

Mabuti na lang at nang umuwi ang isa pa niyang kapatid mula sa ibang bansa ay naisipan nilang maging wedding planner, at naging maayos ang takbo nito.Ang kaso, biglang inalok ang kanyang kapatid ng isang magandang posisyon bilang visual merchandise manager ng tindahan ng surplus sa SM North at nagdesisyon itong bitawan ang negosyo nila ni Glen. Balik na naman si Glen sa paghahanap ng negosyong naayon sa kanya at kaya niyang patakbuhin mag-isa.

Nagsubok si Glen na gumawa ng tomato jam na hindi naging patok sa tao. Sinubukan din niyang magbenta ng mga banga na pampalamuti sa bahay, nguni’t hindi rin pumatok. Sumunod naman ay nag ice candy siya at tocino  pero katulad ng mga nauna niyang negosyo ay hindi rin umunlad.

Ganoon pa man ay hindi nawalan ng pag-asa si Glen. Pilit niyang hinanap ang negosyong tugma sa kanyang hilig at iyon ay ang pagluluto. Ang sumunod niyang itinayo ay ang isang catering business na tinawag niyang Cucina De Glenda, na inumpisahan niya sa mismong bahay nila sa Cuyapo, Nueva Ecija.

Sa ngayon, mag-isa niyang ginagawa ang pagluluto ngunit kalimitan ay kumukuha siya ng part-time na tutulong sa kanya kapag maraming order. Naging malaking tulong sa kanya ang nabili niyang tricycle dahil ito na ang ginagamit nyang pang deliver ng kanyang mga paninda. Aniya, masaya siyang nakakatulong sa mga nakukuha niyang part time  lalo na ang mga tricycle driver na kalimitan ay nakatambay lang. Ngayon, kapag nakatatlong delivery ang isa sa kanila sa isang araw ay may kita na agad itong Ph150, at may kasama pang meryenda.

Sabi ni Glen, napakalaking tulong ang walang binabayaran na renta ng tindahan kapag nagnenegosyo. Isa pa, mas gusto ng tao ang lutong bahay pagdating sa mga espesyal ng okasyon, gaya ng kaarawan, debut, pagtatapos, at iba pang kasayahan, sabi niya.

Kuwento ni Glen, masaya siya sa kanyang natumbok na negosyo. Kitang kita din sa mga litrato sa kanyang Facebook page na Cucina De Glenda ang pagdami ng kanyang mga nasisiyahang kostumer. Nakatulong din daw ng malaki ang  pakikipagkaibigan, isang pamamaraan na nakuha niya mula kay Annabelle Libao, isang dating OFW na ngayon ay may bakery at catering business na sa kanilang bayan sa Isabela. Dati nang nasulat sa The SUN ang paglago ng negosyong ito ni Annabelle, na matagal na naging pinuno ng Isabela Federation sa Hong Kong bago nagdesisyong umuwi na.

Ayon kay Glen halos magkapareho ang  food package nila ni Annabelle. Ang sa kanya, ang kliyente ay  maaring mamili ng  tatlong party food, mula sa isang bilaong pansit, spaghetti, biko, puto, palabok, mochi balls, halaya, lumpiang shanghai, o cake, kasama ang tatlong 1.5L. na softdrinks sa halagang Ph1,195 lamang, libre pa ang delivery.

Mag-iisang taon pa lang si Glen sa ganitong negosyo ngunit halos hindi na niya matanggap ang lahat ng order dahil sa dami, lalo na noong Disyembre. Bisperas ng Pasko ay nasa kalsada pa siya at hinahabol na madeliver ang mga order bago maghatinggabi. Aniya, kinailangan niyang bulabugin din ang kanyang mga kamag-anak para lang maihatid ang mga pagkain bago mag noche buena

Ayon kay Glen, dapat pala ay pinag-iisipan munang mabuti kung alin talaga ang may kakayanan kang gawin, at yung hindi ka nagsasawang gawin. Magsimula sa maliit, pulsuhan ang pangangailangan ng mga tao sa kapaligiran, bago sumabak. Dahil sa internet, naging mas madali ang pagpapalawak ng kanyang negosyo. Karamihan daw sa kanyang mga kliyete ngayon ay pamilya ng mga OFW, mga guro, mga nag-oopisina, at nagtratrabaho sa munispyo ng Cuyapo.

Ang isa pang gimik na nakatulong ay ang pagpapa-raffle niya ng isang bilaong party food. Tuwang-tuwa siya kasi ang nanalo ay hindi pa niya kliyente. Ibig sabihin, nakatulong ito para mas lumawak ang kanyang network.

Sa ngayon, nakakatatlong delivery na siya sa isang araw. Bilang pasasalamat sa gumagandang takbo ng kanyang negosyo ay isinasaayos niya ngayon ang isang feeding program na nais niyang isagawa bago matapos ang taong ito. Dati pa niyang ginagawa ang pagbibigay ng mga regalo sa mga bata sa kanilang barangay kahit noong nasa Hong Kong pa lang siya. Ngayon ay may mas importante siyang dahilan: para magpasalamat.

(Itutuloy)

An incredible turnaround

Posted on 26 July 2017 No comments
By J. Dela Torre                                      

Engie Rigonan 
I was struck by the way she told her story: straightforward, unembellished, even controlled.  I couldn’t find a chink in the armor, except only when she was advising OFWs to seek the help of the Almighty when in trouble, when she almost broke off in tears, but recovered just in time. At the end of the story, I was left with nothing but admiration for this woman, Engie Rigonan of Cugman, Cagayan de Oro City,  who from such a humble financial assistance from the Department of Labor and Employment of 10k was able to achieve so many things other people with more resources couldn’t have. Her strength of character and her unyielding spirit, and the way her family rallied behind her, were what delivered Engie and her family out of a deep financial hole.

Her husband, Joshue, was laid off by ABS-CBN as Technical Director sometime in 2006, and their five children being all of school age already, the couple went through some rough times. They were forced to borrow money and in no time at all were deep in debt. They decided it was time one of them went abroad to earn more and get them through their crisis. She applied with a POEA-licensed agency, and in a few weeks time, she was in the former British colony to begin working as a domestic helper, along with nearly 170,000 other Filipinas.

Hong Kong is temporary home to a large community of Filipinas who are forced, with a few exceptions, to live in crowded apartments. Though the labor justice system there generally works, there are sometimes horrid examples of maltreatment and abuse. In my time as Labour Attache there, we had documented cases of employers burning their domestic helpers with an iron or with scalding water. It’s probably the cramped conditions which breed contempt and resentment and make for these acts of cruelty. Employer and domestic helper are in such close proximity to each other, they notice each other’s every little fault. There’s no space that could act as a buffer zone. But I’m just engaging in conjecture because there are also many employers who live in the same small spaces but who treat their domestic helpers well, and consider them a part of the family.

Engie’s first employer had a machine-fed, wheelchair-bound 2-year old child. Unfortunately for Engie, she didn’t know how to operate the feeding machine. She was neither told by the agency that she needed to have knowledge of how the machine worked, nor was she given time to train, so she had to be transferred to a new employer. It was incredible that an agency, and a mother of a sick child, could be so irresponsible not to make sure that the domestic helper to be assigned to take care of the child knew how to operate the feeding machine.

Her employment didn’t work out well under the new employer, either. She had forgotten one morning to boil water for the employer, and after she had boiled the kettle of water, the employer in a fit of anger came close to throwing the scalding water at her. She demanded a new employer from her agency.

When the Immigration authorities demanded that she exit Hong Kong first before the visa with the third employer could be processed, the couple decided that she return to the Philippines for them to start a new life together. Joshue didn’t want his wife to come home inside a coffin.

She was jobless for a year after that. Finally, they chanced upon an announcement that DOLE was granting financial assistance for small businesses to be set up by former OFWs.

The business that was approved for assistance for Engie? Longanisa making.

The check must have been blessed. In a few years time, the business has grown to such proportions that the couple had paid their placement fee loan of P80t, they had moved from a slum area to a proper housing subdivision, and her children have been enrolled in the schools and in the courses of their choice—all these from a small capitalization of 10k. Magic? Or just plain old dogged determination?

How did she do it?

“I began peddling our product to our neighbors, to small stores, at my husband’s office and at my daughter’s work. In six months’ time, we began to make a profit. And we started to pay off our many debts, and our placement fee loan. Finally, we made the move from our home in a squatters’ area to a subdivision,” she exuded the sense of satisfaction at seeing their life turned around through success in her home-based business.

She estimates that she had made a profit of P250,000 from just P10,000 starting capital, a remarkable return on investment of 2,400%.

She had also expanded to making other food products like tocino, patties, boneless bangus, siomai, lumpia and other meat products, which she supplied to her husband’s officemates.

“And now, due to the small capital provided by the government, my daughter has graduated from Xavier University and is now gainfully employed at Isuzu,” she beamed with obvious pride. The other children are either graduating or are presently enrolled.

Still unbelieving that she’d done all that she said she had, I asked her pointblank: “Did your husband add any amount to the 10k to add to your capital?” She swears, “No, Sir, he never did.”

She counsels other OFWs who have been granted the same financial assistance:

“In business, whether small or big, if you don’t apply yourself, if you’re not aggressive—you will never prosper. If you really think about it, 10k is very small, but due to the fact that the whole family was involved in production and selling of our products, we were successful, not only in making a profit, but in turning our life around. We have constructed our house. We have gotten our eldest through college and the rest of our children are now enrolled in the schools and courses of their choice.

I hope that all those OFWs who have also been provided with capital by the NRCO should apply themselves and work hard at making the business a success. Hard work is the only way to success. If you have to wake up early and retire late at night, you have to do it. Do not give up. Don’t be discouraged by the setbacks that you will encounter. Most of all, never forget to ask for help from the Lord.”

At this point, her voice broke. “He is the only One you can turn to in times of troubles in your life.”

For a housewife like her, she says there’s no other way but to work hard. She’d wake up 4 o’clock in the morning and sleep late at night.

“There is no other way. If it were up to me, I would encourage all the wives and mothers planning to go abroad to just stay and be with their families. Go into business. If we can make it here, why go abroad? If we can sustain our needs through our business, there is no point in going away and be separated from your families. If you stay, you will improve your family’s life. You will improve your city. You will improve your country.”

If it were up to her, she wouldn’t want any of her children to go abroad for employment. But if they themselves want it, there’s nothing I can do, she says with uncharacteristic resignation.

“But,” her eyes lit up, “I’m glad two of her children have already shown promise of becoming entrepreneurs on their own right. They’re selling our products to their classmates. I want to encourage them to do more for our business. I want to break this cycle of having to seek employment in other lands, at least for our family.”
(From www.nrco.dole.gov.ph)

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