What is Barako, really? It has a beautiful and inspiring history which our friends Chit Juan and Alejandro Mojica have captured in a beautiful book called "Barako, The Big Bean". Being a coffee drinker, we could not put down the book. We did not realize that farming coffee trees is like growing grapes, that a steaming cup results from a tedious process that takes months (even years). So next time you lift that soothing cup, treasure it.
Space does not permit us to elaborate on this but we must tell of the man from Batangas, Melchor Silva, who persevered in raising Barako, then leaving the business to his son Amading. Leafing through the book, we became nostalgic for the days when we would see our grandparent pour hot coffee into bahaw (cold left over rice) and enjoying every spoonful. Some members of the family still do that.
The next time you crave for authentic Barako, you don’t have to go far; just visit any Figaro branch and help save the Barako. Oh, the book also has some interesting anecdotes and recipes for a variety of blends, and desserts with coffee.
Entrepreneurship is in full bloom. This is one reason that trade fairs on franchising are always well attended, such as the recent Bakery and Catering World 2006 and the Food Kart/Kiosk Show mounted by Premiere Events Plus Group at the World Trade Center.
Delimanjoo is from Korea, and the man at the booth, hardly able to speak English, was optimistic people would be interested in his product, a small machine that produces tiny cream cakes. Start up capital is about US$25,000. They have no representative office here, so contact them in Korea through email chan@delimangoo.com
There was quite a crowd at the Pansit Malabon Express stall. Supposedly in existence for nearly 100 years, they are ready to share their expertise and profitability. They offer a variety of franchises: Cart/Booth (P350,000), Kiosk/Food Court (P700,000) and Dine-in from P2,600,000 to P3 million. We found the bilao wrapper rather helpful with printed reminders: do not expose to sunlight, remove cover as soon as one gets home/office, and it is best eaten within three hours of purchase. Our friend Rolly said it must not be taken on an empty stomach.
One Asia Foods sells their siomai (they’ve got the unique Japanese style rolls) at P58 for a pack of 6 and siopao at P20 for two pieces through their outlet Wan Chai Tea House in Binondo. They’ve got chili sauce at P50 a bottle and XO at P110. They also had such a big group of visitors trying the freebies, we wondered if anyone of them actually bought or were interested in being franchisees. Tel. no. 247-1597.
The gentleman behind the Shuin Food Products convinced us to buy the steamed duck, which he said was healthier than the roasted one. They are located in Araneta Avenue in Quezon City, tel no. 749-2954 and at QC City Square Commercial building, tel. no. 415-5566.
Native desserts can now be made from powdered mixes, produced by a company called Green Leaves. In no time one can have sapin-sapin, puto, cuchinta and maja blanca. They also carry seasonings for prepared meat, ice cream flavors and syrups.
Should you go into the food business, look up Prestige Products at their display center at the Sakai Building in Ortigas, San Juan. Their food containers now come in a variety of colors–red, yellow and green. They also have crystal-like wine glasses as well as clear plastic ice cream containers.
Think about it. Your fortune might be in franchising.