Abstract

Title: Developing of Procedure in Bolinao Processing in Patnanungan, Quezon

Author: Zandrex S. Aguillon
Adviser: Mr. Reydante A. Oabel

This study aimed to identify the some significant data in Bolinao processing business in
Patnanungan, Quezon and documenting their local ways of Bolinao fermentation. Specifically, it
sought to answer the following objectives; first, the profiles of the Bolinao Fishermen and
secondly, assessment of the home based manufacturing practices and thirdly, documenting the
locale ways of making fermented Bolinao, fourth surveying their perception on the common
problems encountered and possible solutions in Bolinao processing business.
The research was conducted to all the Bolinao’s Fisherman of Patnanungan Quezon with
the total respondents of thirteen (13). The researcher formally asked permission of the Barangay
captain of Patnanungan Quezon to conduct the study, by answering researcher made
questionnaire. The researcher used the descriptive method of research in gathering data with the
use of survey questionnaire to survey some significant data and find out procedures and
production of fermenting Bolinao. The statistical treatment used in this study are average and
percentage.
After gathering the data from the producers of fermented Bolinao, the researcher found
out that the average years they engage in business is 7.42 years. It implies that they have been in
business for not so long. It was found out that their initial fund in starting the business have an
average of Php. 10,192.0. it denotes the initial fund in starting the business is quite small. With
regards to monthly profit of the Bolinao’s Fishermen the average amount is Php. 15,962.04. It
implies that their monthly profit is quite high. Their main reasons that they motivate to start the
business is to fight poverty with a percentage of 84.62. With regard to how they started the
business, it was found out that 100 percent of the respondent says they planned it and executed it.
The main ingredients in Bolinao processing were salt and Bolinao fish with a percentage of 100
percent. The common tools needed in processing Bolinao were pale (Timba), plastic wash tub
(banyera), and plastic drum in 100 percent response , while the common tool needed in
fermenting Bolinao are plastic ware (timba) and, ceramic jar (banga) in 92.31 and 7.69 percent
respectively response. With regards to the life span in fermenting Bolinao fish, 69.23 percent of
the respondent says that they done of fermenting for 1 month. According them the possible uses
of fermented Bolinao at home is for food consumption with 100 percentage response.
The researcher also found out that the impact of Bolinao processing to individual, family
and community is for additional income for them with 100 percent response. With regard to
months of catching is catching Bolinao is seasonal; it happens only during the month of August
with 100 percent percentage of response. With regard to the assistance they have received from
the local government 38.46 percent says that they only received free fishing nets. They also
received financial and technical assistance from some non-governmental association with a
percentage 69.23 and 30.77 respectively.
 Most of the respondents’ says that their common problem encountered in Bolinao
business is the climate change with 33.33 percent and the possible solution is to just wait the
weather to become good also in 33.33 percent. .
Based on the survey conducted by the researcher as narrated is the fermentation process
of Bolinao: First stored the caught Bolinao in a plastic drum, then pour the Bolinao fish to the
plastic wash tub (banyera) then wash the anchovies properly, then strain the water, add
proportional amount of salt to the anchovies, mix the salt and anchovies well, afterwards
transfer the salted bolinao in a clean container (timba or ceramic jar), cover and ferment it in a
month.

Based on the findings the researcher concludes that they have been in a business for not
so long. The initial in starting the business is quite small. Their monthly profit is quite high. They
motivated to engage in the business because of poverty. They started business by planning and
tried executing it. The main ingredients in Bolinao processing are salt and Bolinao fish only. The
tool used in processing Bolinao fish were pails, plastic wash tub and plastic drums while the
tools for fermenting were plastic wares. The life span of fermenting the Bolinao is last for a
month. The possible uses Fermented Bolinao at home is for foods consumptions. The impact of
processing Bolinao business in terms of individual, family and in the community is an additional
income to them. The catching of Bolinao fish is seasonal or once a year, only in the month of
August. Most of them do not receive any assistance from the local government on the other hand
they received some financial support from the non-governmental association. Their common
problem encountered in business is the climate change and their perceived solution is just to wait
for the good weather.
Based on the findings and conclusions of the study, the following recommendations were
made: Because the state of catching bolinao is seasonal due to weather condition and
unpredictable climate change the researcher suggest that local government may give financial or
technical support among those who are involved in the business. Due to the seasonal state of
catching bolinao is only for the month of August, and the fermentation process takes a lot of
time, the researcher recommend to the fishermen to sell their fermented bolinao in retail pack on
the succeeding months for them to have a stable income until pick season of bolinao catching.
The researcher also recommends that since bolinao fermentation is one of the major sources of
income in Patnanungan the local government may initiate or provide trainings or seminars to the
locals on how they may be able to come up with additional products out of fermented bolinao to
increase their income.

Keywords: bolinao, business, fermentation, processing, profile