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                    [ArticleID] => 323432
                    [Title] => What are you drinking?
                    [Summary] => A basket of balut from Pateros is part of our childhood memories. Today we still hear calls of "balut, penoy" from itinerant vendors or see them on street corners waiting for their sukis to come by. Foreigners are usually dared to try balut, with the flavorful broth and tasty meat, taken with a pinch of salt. Well, balut has recently gone gourmet through the initiative of a man called Andoy of Concio’s Food Corporation.
                    [DatePublished] => 2006-02-26 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
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                    [ArticleID] => 282705
                    [Title] => Seafood delights
                    [Summary] => When Roxas City-based spouses Jose and Celia Acevedo started a milkfish deboning business in 1997, they had no competition at all. Their production site was their family kitchen and their marketing strategy centered on participating in trade fairs organized by either  the Department of Agriculture or the Department of Trade and Industry for Capiz, which is considered the seafood capital of the Philippines


Sales reached P1.5 million in the first full year of production.


                    [DatePublished] => 2005-06-20 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1212707
                    [AuthorName] => Carla Paras-Sison
                    [SectionName] => Business As Usual
                    [SectionUrl] => business-as-usual
                    [URL] => 
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KING ENTERPRISES

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                    [ArticleID] => 323432
                    [Title] => What are you drinking?
                    [Summary] => A basket of balut from Pateros is part of our childhood memories. Today we still hear calls of "balut, penoy" from itinerant vendors or see them on street corners waiting for their sukis to come by. Foreigners are usually dared to try balut, with the flavorful broth and tasty meat, taken with a pinch of salt. Well, balut has recently gone gourmet through the initiative of a man called Andoy of Concio’s Food Corporation.
                    [DatePublished] => 2006-02-26 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
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            [1] => Array
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                    [ArticleID] => 282705
                    [Title] => Seafood delights
                    [Summary] => When Roxas City-based spouses Jose and Celia Acevedo started a milkfish deboning business in 1997, they had no competition at all. Their production site was their family kitchen and their marketing strategy centered on participating in trade fairs organized by either  the Department of Agriculture or the Department of Trade and Industry for Capiz, which is considered the seafood capital of the Philippines


Sales reached P1.5 million in the first full year of production.


                    [DatePublished] => 2005-06-20 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1212707
                    [AuthorName] => Carla Paras-Sison
                    [SectionName] => Business As Usual
                    [SectionUrl] => business-as-usual
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abtest

What are you drinking?

By Lydia Castillo | February 26, 2006 - 12:00am

A basket of balut from Pateros is part of our childhood memories. Today we still hear calls of "balut, penoy" from itinerant vendors or see them on street corners waiting for their sukis to come by. Foreigners...

Starweek Magazine

Seafood delights

By Carla Paras-Sison | June 20, 2005 - 12:00am

When Roxas City-based spouses Jose and Celia Acevedo started a milkfish deboning business in 1997, they had no competition at all. Their production site was their family kitchen and their marketing strategy centered...

Business As Usual