FLOW OF PROCESSING OF CASHEW NUTS:GROWERS- -
TRADERS/BUYERS : ------.>-PROCESSORS:PRODUCTION PROCESS--------------------------------*drying*removal of shell*Roasting*removal of remaining skin+Oven toasting*Packaging & labeling*Distribution to customersPROCESSING SYSTEM TECHNOLOGY FOR SPICY DILIS:A tedious process is being done
to attain the palatable spicy anchovy. From rawdried anchovies to the processor until it reaches to the consumer or market distributionwill take the following step[s:
SELECTION OF DRIED ANCHOVIES (class A) CLEANING (removing of foreignmatters) PREPARATION OF MIXTURES ( available condiments) THAWING – COOKING/frying – PLACING TO BOXES –WEIGHING – SEALING -- &LABELLING : ------DISTRIBUTION/MARKETING;PROJECT GENERAL DESCRIPTION: The Spicy Dilis System & Cashew Nuts :
The proponent intend to expand the spicy dilis & cashew production system from200 kgs per month (Maximum Available Volume) to 1,000 kls per month and 2 workers presently engaged to 5 workers additional to be employed in the project.
the area is located in the Staffhouse of BFAR-RFTC –PALAWAN, in thecampus of WPU with an area of 3m x 5m or (15 sq. m.) working space. Enough toaccommodate the processing of the product. There is a projection to expand the processing plant if the financial resources will be available and the site is owned by the proprietor.