Kingfisher School of Business and Finance

1st Semester A.Y. 2020-2021

Project Proposal
TAHONGGAY:
Health on the Go with Chilled Fruity
Moringa Taho

Submitted by:

Aquino, Carl Vincent C.

Bucaloy, Romel B.
Bautista, Mariel D.
Caolboy, Joy Annalice
Carolino, April Mae H.
Conzaga, Linlyn C.
Daoa, Irish Christian Marie G.
Dela Cruz, Ravene Jhoi D.
Dizon, Sofia R.
Garbo, Lara Alyssa P.
Group 1

Submitted to:
Ms. Maybelle Ann S. Lopez, MBA
Instructor

Date of Submission: October 12, 2020

 I. Title
Tahonggay: Health on the Go with Chilled Fruity Moringa Taho. This title reflects the
project proposal’s highlight for the chilled concept of taho as a way to extend its short shelf-life,
and for the intention of achieving the increased nutritional benefits of taho through the
integration of moringa or malunggay leaves in the main soya ingredient and fruity syrups and
toppings.

II. Rationale
A Filipino iconic food called “Taho” is made of sweetened silken tofu and sago or tapioca
pearls with caramelized sugar syrup. It is usually served when hot and has a short shelf-life of
about five to six hours [CITATION Bak20 \l 13321 ]. Its influence is greatly supported by the
Filipinos brought by a norm of having a healthy craving to start the day. Indeed, the popularity of
taho due to its warmness, sweetness and satiable treat as a breakfast or snack for most
Filipinos has reached a large market share among all ages. Children and adults are eagerly
waiting for taho peddlers to pass through villages and communities.
The undeniable market acceptance of this product among the Filipinos has led to the
evolving ideas of integrating some flavors like chocolate, pandan, strawberry and ube to the
classic taho, and of serving it chilled to preserve its shelf-life. Particularly, a chilled taho
business by the owner named Maria Kristina Bagui in Batangas City has been acknowledged as
the best seller product because of its innovative concept, and its health benefits from the
flavored syrups and fruity toppings [CITATION GMA18 \l 13321 ].
With this innovation, the proponents of this project proposal are captivated to come up
with the idea of integrating malunggay and fruit syrup and fruit toppings to the chilled taho.
Chilled taho itself address the threat of spoilage by extending the life span of the usual taho into
2-3 days. Adding up the malunggay with the soya could enhance its nutritional value.
Considering that malunggay leaves are full of vitamins C, vitamin A, iron and good cholesterol, a
touch of it could contribute to the benefits that can be derived from consuming the taho
[CITATION Vit07 \l 13321 ]. On the other hand, the fruit syrup will help achieve an increase in the
health benefits of taho and will promote the agricultural produce of mango, banana, watermelon,
coconut and dragon fruit in Pangasinan, which are chosen to be the flavors of this added syrup.
The innovated chilled taho will be offered in the province of Pangasinan to promote the
industry of its local fruits and most importantly the chilled taho itself. Considering the inexistence
of this product in the place, the proponents will influence a new demand and trend for the newly
developed Tahonggay. Aside from bringing the health on the line, the potential consumers could
also beat the heat most especially during summer in satisfying their cravings on this season.

III. Objectives
a. Innovate the all-time favorite classic taho through giving it a new and healthier look and
taste.
b. To make the traditional taho snack healthier by adding:
(1) Malunggay leaf extract to the soya; and
(2) Different fruit toppings and syrups
c. To introduce Tahonggay in Pangasinan Market.

IV. Background of the Study

Rooting from an all-time classic favorite Taho served every morning, Tahonggay
unleashes the potential of incorporating extracts of Moringa oleifera, otherwise known as
Malunggay, to the traditional soybean custard as the base ingredient of the product. It will also
include the integration of fresh fruit syrup and toppings in addition to the caramelized sugar with
vanilla and gummy sago. Furthermore, the proposed product will be served in a chilled state,
increasing the shelf life to 3-5 days which turns to be the downside of the traditional Taho which
lasts for only 5 to 6 hours.
Tahonggay, the proposed product, will provide additional health benefits aside from
those which can be enjoyed in a traditional Taho while considering the improvement of its shelf
life. It will be complemented with fresh fruit syrup and toppings with a variety of flavors such as
mango, coconut, dragon fruit, banana, and watermelon. Aside from the above-mentioned
specificity of innovation, muscovado sugar will serve as the main ingredient of the caramelized
sugar of Tahonggay, widely known as “arnibal”.

Essential health benefits

According to studies, malunggay leaves have more than 90 nutrients, 46 different
antioxidants and 8 essential amino acids. It is a superfood and it is a highly based protein
source that is also packed with iron, calcium, vitamin C, vitamin B6, riboflavin and has notable
amounts of potassium, vitamin A, vitamin E, and magnesium, which help the body heal and
build muscle. In addition, it is also packed with antioxidants that can protect cells from damage
and may boost the immune system. It also has medicinal properties for anemia, headaches, and
diabetes (Young, 2020).
According to Lorenzo (2015), soy-based products are good for preventing cancer and
cardiovascular diseases. It is packed with Vitamins and enriched with minerals such as proteins,
carbohydrates, folic acid, calcium, and vitamin B1. Healthy consumption of Taho can also
decrease the effects of ageing because of its antioxidants. Soybean is known as a good source
of dietary fiber and it contains anti-cancer and anti-inflammatory factors, and components that
aid in the prevention of osteoporosis, heart diseases, and diabetes. Among peanut, mungbean,
beans and peas, soybean has the highest protein content with 35-40 percent.
According to Hoppernman (2018), muscavado sugar compared to regular white sugar
has less calories. It also has traces of good amounts of potassium, calcium and iron. In addition,
it has traces of minerals such as magnesium, manganese, phosphorus, as well as vitamins A
and B.
According to Bjarnadottir (2018), bananas contain a fair amount of fiber, it also provides
benefits for digestion and several essential nutrients such as potassium, Vitamin B6, Vitamin C,
Magnesium, copper, and protein. According to Ware (2020), Bananas are rich in the mineral
potassium. This mineral helps to maintain fluid levels in the body and regulates the movement
of nutrients and waste products in and out of cells.
Watermelon is a delicious and refreshing fruit that contains only 46 calories per cup but
is high in vitamin C, vitamin A and many healthy plant compounds including these vitamins and
minerals: Vitamin C, Vitamin A, Potassium, Magnesium, Vitamins B1, B5 and B6. (Jennings,
2018)
According to Raman (2018), mango is a good source of folate, several B vitamins, as
well as vitamins A, C, K and E — all of which help boost immunity. It also contains magnesium,
potassium and the antioxidant mangiferin which supports a healthy heart function.
According to Ahmed (2019), coconuts have highly saturated fats that converts into fatty
acids. These fatty acids are harmless and produce good effects on our digestive system. It is
also high in fiber and antioxidants as well as other minerals. These compounds help to prevent
diabetes and also boost our immunity.
According to Meixner (2018), dragon fruit is low in calories but rich in vitamins, minerals
and beneficial plant compounds such as polyphenols, carotenoids and betacyanins. It promotes
the growth of healthy bacteria in the gut, which is associated with a healthy gastrointestinal
tract, and contains antioxidants to reduce the risk of chronic disease.
Soymilk and other non-dairy beverages emerged to meet the demand of consumers with
lactose intolerance. However, in the past five years, heightened health consciousness of the
market propelled soymilk to become an alternative for the health-conscious market segment.
There remains a wide room for market expansion for soymilk products. According to Sinner
(2019), the rise of “veganism” in the Philippines also contributed to the demand for soy-based
products, as vegetarians substitute meat products with soy-based food items. Hence, the
accretion of Tahonggay will divulge the manifestation of increasing growth of Taho industry
while promoting a healthy craving satisfaction. It is a healthier version of traditional Taho with a
newer taste to introduce to the market. According to Nermoe (2019), today's generation is more
conscious on their health and labelled as the wellness generation. Rebranding the original taho
is not new, but Tahonggay will provide a healthier choice in the market competition.

V. Project Work Plan

A. Product Design

Caramelized
Sugar Syrup

Fresh Fruit Toppings

Soy-Moringa Custard

Gummy Sago

Product Features

- soy custard infused with malunggay or moringa extract

- incorporated with fresh fruit toppings (mango, banana, watermelon, coconut and dragon
fruit)
- served-chilled
- 3 – 5 days shelf life
- nutrients provided is empowered with moringa extract
Health is one of the most considered factors in choosing a product to consume. No
matter how a customer wanted to buy a product, health will always be the turning point in their
decision-making aside from the financial aspect. The infusion of the nutrients from soya,
malunggay, and other fruits in Tahonggay provides a healthier option compared to traditionally
offered taho. Hence, Tahonggay is the answer to the trade-off between craving satisfaction and
health issues. With Tahonggay, cravings are satisfied while health is not compromised.
In the present day, Taho is one of the most popular snack in the Philippines. It's amazing
how this humble snack of silky tofu or soybean curd is making a comeback of sorts with a twist.
Compared to a traditionally served warm, chilled taho is a refreshing twist and a great way to
beat the summer heat. Flavors are sharper when chilled, and the smooth texture makes this a
truly unique treat. It is made of fresh soft tofu infused with moringa extract together with sweet
brown caramelized sugar syrup plus sago pearl making it much healthier and yummier. The
uniqueness of chilled taho is different and enticing wherein it is topped with various fruits such
as mango, banana, watermelon, coconut and dragon fruit. Each fruit has its own distinct taste
and health benefits that will surely please people’s different penchant. The drink is served cold
indistinctive dome-shaped cups with separately packed caramelized syrup. Additionally, soy
milk is being popularized as the best substitute to cow’s milk especially for lactose intolerant.
The project would open up many opportunities for young entrepreneurs in entering the soy milk
industry. And after all these years, it's pretty cool to rediscover this old childhood favorite.
B. Process Flow
 A delightful combination of textures and tastes, Tahonggay is a perfect snack if you're
craving something sweet, light, and full of texture.
Looking for suppliers of quality soya beans is one of the important processes in making
taho because it might affect the finish product. To begin with, prepare first all the ingredients
and equipment needed. Soak soya beans with generous amount of water for six to seven
hours to soften its texture. Afterward, grind the soaked soya beans as fine as possible using a
blender. Then, cook it and let it boil for about 20 minutes. When it is ready, get a cheesecloth
and drain the cooked soya beans to separate the soya milk to the soy pulp. After, melt enough
amount of lime powder and cornstarch in a bowl and pour it into the soya milk together with the
malunggay extract. Stir up gently with ladle and remove the bubbles on top to avoid the bitter
taste of the soya. Then, let it cool while making taho syrup and cooking sago pearls.
In making the taho syrup or famously known as Arnibal, melt the brown sugar in a sauce
pan and let it boil for about 5 to 10 minutes and then add vanilla. After making the Arnibal, you
can proceed to cooking the sago pearls. In a pot over medium heat, bring enough water to
cover sago pearls to a boil and then add sago pearls, stir it gently and cook for about 10
minutes or until translucent. After that, remove the sago pearls from heat, rinse well and drain.
When all the ingredients are cooked and ready, prepare the packaging. In a cup, put the sago
first and fill in with chilled soya until it is almost full. In a separate small plastic pouch, put
enough amount of Arnibal and seal it too, then refrigerate them overnight. The next day, the
chilled Tahonggay is now ready to to cart sellers and sell to final costumers. Before serving the
product, add fruit syrup and fruit toppings.
C. Facility Layout

The above picture shows the proposed facility layout for the Chilled Taho Business of
the proponents which is to be located at 12 Brgy Cabayaoasan Bugallon Pangasinan. The
vacant and allotted space in this place would undergo some improvements to anticipate the
planned operations and movements while considering the important decisions as to how the
spaces would be utilized for the necessary equipment and for the number of workers needed to
achieve a smooth and efficient production.
The lower portion of the facility layout highlights the arrangement of the stations for the
movement around the production process. This starts with receiving station where the incoming
bulks of raw materials (i.e soya beans, fruits and others) from the suppliers are received, and
the assigned worker in this station is meant to maintain a record of supplies inventory before it
would be stored and transferred in the actual transformation or production of the final goods.
Indeed, this station signifies the need for the need of storage place for raw materials, and a
work preparation area where preceding activities like washing, peeling, cutting, and others are
taken place to assure a careful consideration for the needed amount of production.
This is followed by the production station which involves the need for the necessary
equipment. The three substations indicated the processes involved in the making of chilled taho
such as station 1 for the grinding of soya beans, station 2 for the steaming of the soya milk and
mixing of the malunggay leaves extract, preparation of sago pearls and cooking of sugar syrup,
and station 3 for the transferring of the cooked taho in the large container. Afterwards, the
assigned workers in the packing station are designated in assembling or packing the taho in
cups which are to be refrigerated in the station of storage for packaged goods. Then, these
packaged goods are subjected to be inventoried and inspected before distribution. At the final
phase, the number of products to be maintained in the orders preparation area are the actual
numbers that are meant to be distributed to the assigned workers who would manage a bike
cart to sell and deliver the final goods to the customers. Also, at this phase, the proponents are
also considering for consignment transactions for catering businesses for further reach of
customers.
As part of sanitation and environmental concerns, the layout shows a path for the
disposal of wastes, and a hygiene zone which divides the facility into defined areas based on
food safety risks. Furthermore, the upper part of the layout shows the staff zone where the
workers could do their personal necessities like changing of their clothes, and restroom
concerns, and the administration zone where the managers or supervisors stayed and gathered
for necessary meetings, concerns, and other business-related activities.

D. Supply Chain

Tahonggay Supply Chain

Raw Materials Supplier Factory Production Distribution Consumer

 Supply, like any other factor influencing the operation of the business, has been playing
an important role in meeting the needs and wants of customers. The higher the supply, the
more it can meet customer’s demand. However, there are factors influencing the supply of a
business—accessibility, price of raw materials and cost of production.
Considering all the factors mentioned above, the supply of Tahonggay chilled taho raw
materials like the soybeans, muscovado sugar, tapioca, malunggay leaves and fruits will partly
be coming from NaturallyGoodCo and Ambassadorfc in Metro Manila, Bagsakan Market in
Urdaneta City and nearby markets around Pangasinan. The soybeans which costs Php100 per
kilogram and muscovado sugar which costs Php105 per kilogram will be shipped quarterly from
NaturallyGoodCo and Ambassadorfc to avoid excessive shipping cost; banana costing Php 50-
55 per kilogram, mango costing Php50-60 per kilogram, dragon fruit costing Php80-100 per
kilogram, watermelon costing Php30-40 per kilogram and coconut costing Php15-25 per piece
will be coming from Fruitylicious in Bagsakan Market and the other needed materials will be
bought here in Pangasinan market. The availability of raw materials of Tahonggay is secured
and accessible enough because most of it can be acquired in a public market.
From the time raw materials are available for the production, the process of making
Tahonggay will start. The finished product will then be chilled and distributed using bike cart
around Lingayen and Dagupan to find and cater wide customer bases.

E. Capital Requirement
The total capital for the business will be Php 140,000. The budget for the equipment that will
be used is a total of Php 44,306. The prices are based on average price of the products in
Lazada, Shopee, and other online selling platforms. (See Table 1).
Equipment/ Utensils Quantity Price Total
Manual Cup Sealer 1 3,200 3,200
Customized Moving Food Cart 3 7,500 22,500
(Customized Bicycle with Side
Car)
Nutribullet Blender 1 1,980 1,980
Stove 1 898 898
Chest Freezer 1 12,200 12,200
Pots 3 333 999
Steamer 2 127.50 255
Heat Sealer 1 399 399
Colander 3 179 537
Knife Set of 7 470 470
Basting Spoon 2 79 158
Measuring Cups Set of 4 175 175
 Ladle 3 99 297
Bowls Set of 6 238 238
Php 44,306
Table 1. Equipment Costing
For the renovation, the budget is Php 15,000 including labor and materials. This will be
used mainly for the building of side walls and based on the estimation of Mr. Jun Fernandez, a
foreman.
The estimated overall cost of registering the business is 16,735 php (see Table 3). This
covers permits from barangay clearance to SEC registration assuming that the business
structure will be partnership. The contributions in the memberships such as SSS, PHILHEALTH,
and PAG-IBIG are not yet determined because it is based on the monthly income that the
business will produce. The processing fees are based on circulated public information available
on different government websites. The remaining Php 63,959 will be used as the working capital
of the business.

Permits Processing Fees

SEC Registration and Availability
*Name Verification Slip (Online)
*Articles of Partnership 2,585 php
*Written Undertaking to Change Corporate Name by
any partner
*Form F105 and Form of Inward Remittances
Community Tax Certificate
500 php
*Application Form
Barangay Clearance
800 php
*Valid ID’s and Community Tax Certificate
Health Card
490 php
*Stool examination, Urine analysis and Chest X Ray
BIR Permit
500 php
*DTI/SEC Registration and Mayor’s Permit
Mayors Permit including sanitary permit 3,700 php
*DTI/SEC Registration and Occupancy Permit *0.02 of capital for license fee+
*Contract of Lease and Barangay Clearance
2,000 php + 900 php (sanitary
*Business Clearance
permit)
SSS Registration
*Baptismal Certificate and Valid ID’s 0 php
*PRC Card and Online Registration
PHILHEALTH Membership
*Valid ID’s
360 php / individual
*Supporting Documents (birth cert., baptismal, etc.)
*Online Form/Registration
PAG-IBIG Fund
*One Valid ID (photocopy, back to back) 1,000 php / individual
*Proof of income and Buyer’s Information Sheet
Table 3 Permit Costing and Requirements
VI. Ethical Considerations
In the commencement of the operations of Tahonggay, the following must be considered:
1. Maintaining a Safe and Ethical Manufacturing Environment
Notwithstanding the complexity of the manufacturing process, it is ethical to consider the
safety of the workplace. With the use of machines, tools and equipment in processing the raw
materials, the adequate safety procedure is necessary to avoid injuries. There must also be a
reasonable balance between inconvenience, productivity and safety.
2. Duty to Provide Safe Products
Food manufacturing companies to be specific are susceptible to public criticism that
makes them more conscious when it comes to the quality of their finished products. Aside from
this, product safety is governed by legislation and ethical concerns. With those given facts, it is
safe to comply with the legal requirements to thoroughly test all aspects of the use of the offered
products leading to reduced exposure to possible lawsuits and fulfillment of ethical duties.
3. Protection of the Environment
In the distribution of the product in the target market, certain local policies must be
considered. In Pangasinan, the Provincial Ordinance No. 169-2013 governs the prohibition of
the usage of plastic bags on dry goods and regulation of its utilization on wet goods and
prohibition of the usage of styrofoam within the Capitol Complex including other Provincial
Government Offices. Moreover, in Lingayen, Municipal Ordinance No. 2-2011 is in line with the
said provincial ordinance that ensures strict compliance of the vendors in the whole municipality.
4. Ethics of Consumers Concern
According to Korthal's research on Ethics of Food Production and Consumption (2006),
consumers of food products is typically concerns with the following: first is on certain ethically
questionable structural traits of the food chain; second is about the lack of trustworthy
information, or even distorted information, and lack of objectivity on the part of information
sources; and lastly is about lack of involvement with the food chain, and an increasing gap
between the food chain and consumers, which treats them as complete outsiders and does
involve them in decisions made about the food supply.
VII. Conclusions
VIII. References
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