NAME Kareen M.

Cafa RATING
Course & Year BSA 2-5 Lab Schedule T 1PM-4PM Lecture Schedule MF 10AM-11AM

PROCESSING AND MARKETING SUBSYSTEMS

Laboratory Exercise No. 4

INTRODUCTION

Agribusiness is a system of interrelated and closely knit stages in the life cycle of an
agricultural consumer product. As stated by Custodio (2018) agribusiness encompasses all
operations involved in the production of farm inputs, the use of these farm inputs in the cultivation
of crops or raising of livestock, the various handling and processing of agricultural commodities,
and the transfer of these commodities to the end-users. Interspersed among these operations are
the various support services that provide “logistics, coordination, financing, manpower,
technology, information, policies and programs, incentives and other services” that lead to the
achievement of a successful agricultural business enterprise.

Two of the most challenging subsystems in Agribusiness are processing and marketing
subsystems where innovations are done in the production levels, that is, changing the raw material
into something new before it is finally out in the market.

The processing subsystem means that the commodities from the production subsystem are
transformed into various products. The levels of transformation depend upon the level of
processing, which can be as simple as washing and grading to as complex as chemical alteration.

The marketing subsystem, on the other hand, is a subsystem that is concerned with the
transfer of goods from source to end-user. It includes all handling procedures and infrastructures
that move the commodities from one point to another.

OBJECTIVES:

1. To be able to identify the processing plans and activities that should be done with the
products that have been produced;
2. To be able to strategized on how the products (fresh and/or processed) can be marketed
efficiently and effectively; and
3. To be able to prepare a simple Cost and Return Analysis for the product.

METHODOLOGY:

1. Selection of the product

2. Creating the process flow of the product
3. Computing the production cost of the product
4. Discussing the overall product process and computing the cost of the product.
DISCUSSION

Bitter gourd is one of the healthiest vegetables on the market. It can cure various type of
diseases. However, due to its taste, only a small percentage of people allow this vegetable to be
added to their daily diet.

Studies have proved that adding bitter-gourd juice to your daily diet, taken once a day, can
significantly lower your sugar levels. Not only that, as this juice is packed with several vitamins,
minerals and dietary fibre, it also helps you reduce weight, as it prevents us from overheating and
makes us full for a considerable amount of time.

Bitter gourd is known to be full of anti-diabetic properties, including charatin and polypeptide
2, which controls the blood sugar level and reduce the chances of getting a heart attack. As it full of
antioxidants, it also boosts your immunity system, prevents the skin cells from ageing faster and
averts inflammation in your body.

Figure 1. Production process of bitter

gourd juice.

The figure 1 shows the process of

making bitter gourd juice. The first process
is the selection of raw materials which
includes the main material for the product,
the bitter gourd. The next step is washing,
this phase includes the removal of
impurities and dirt. Washing is an important
step because careless of doing so can
damage the quality of the product.

After washing, the bitter gourd was

cut into desirable size (1-2 bitter gourd with
a length of six inches) and its seed was
removed. After slicing, the bitter gourd was
measured, put in each plastic cups, and
transferred in a bowl. Adding ingredients
was the next step before soaking it to reduce
the bitterness. The ingredients includes the
lime, turmeric and salt.

After soaking, the bitter gourd was

put into mixer (blender). Finally, the
blended mixture was transferred into a
plastic cup and temporary be chilled.
FILTERING