Food for Thought for Local Processors

Food is a basic human need. It must be nourishing and safe to effectively sustain the health and well being of a nation's population. Good food is quality food which is clean, carefully made and nutritious. The access to good food is a fundamental right of every citizen-consumer and the responsibility of the state to protect and guarantee. However, the responsibility is not solely the duty of government but it is also an unwritten contract between food producers/processors and consumers. Consumers, regardless of national or political boundaries, deserve the best that can be offered and that includes the quality and safety of food sold to them. Food manufacturers should therefore continuously improve the quality of their products and the productivity of their operations not only to ensure their competitiveness but also as part of service to consumers who support their business.

Competition in a global trading market demands that goods and services must meet the strict requirements of the Sanitary and Phyto-sanitary System (SPS) set by the World Trade Organization (WTO). This system requires that food products must be produced under tested and proven methods that effectively prevent or eliminate risks that can endanger the health of consumers throughout the world. Basically, SPS calls for the adoption of hygiene and sanitation at every stage in the manufacture of food to prevent injury, food poisoning and spread of diseases among consumers. With the opening of worldwide markets, local food processors under the Small and Medium scale Enterprises (SMEs) should comply with SPS to remain competitive and expand their markets.

The Food Processing Division (FPD) of the Industrial Technology Development Institute (ITDI) offers a package of technical services to provide appropriate assistance to local Food SMEs in the improvement of the quality and safety of their products, and productivity of their operations. These services are available to entrepreneurs who are interested in setting up or improving their processing facilities and infrastructures in compliance with SPS.

The services include the following:

§ Product and Process Engineering Consultancy

  • Product development or preparation of a product prototype
  • Process Development or Research and Development (R&D) on innovative methods of processing raw materials
  • Investigation on factors that cause product defects and their prevention
  • Plant inspection and assessment of infrastructure, facilities and process flow of operations

§ Process Improvement and Scale-Up of Operations

  • Integration of developed technologies in processing operations
  • Adaptation of appropriate and efficient food processing equipment
  • Pilot Scale testing and production trials
  • Scale-Up of operations and projections

§ Design and Fabrication of Food Processing Equipment

  • Design and supervision of fabrication of appropriate equipment for a target production volume
  • Modification or improvement of existing equipment by either fitting process controls and/or automation
  • Reverse engineering of state-of-the-art equipment or cost-effective improvisation of appropriate processing equipment based on imported equipment
  • Installation, testing and debugging of fabricated equipment

§ Design, Lay-out and Set-Up of Processing Plant (including waste water treatment facilities)

  • Design and lay-out of processing facilities according to scale of operations specifications in conformance with Good manufacturing Practices (GMP) and Hazards Analyses and Critical Control Points (HACCP)
  • Integration of waste water treatment facility with processing plant


For more details on the above services, please contact:

Engr. NORBERTO G. AMBAGAN
Chief, Food Processing Division
Industrial Technology Development Institute
DOST Compound, Gen. Santos Avenue,
Bicutan, Taguig City
Fax: (632) 837-3167 & 837-6150
Tel No.: (632) 837-2071 to 82 local 2210