More Than Just a Food Company

Talk
This newsletter is published quarterly for employees and friends of San Miguel Pure Foods Co., Inc.
Food
Vol 4 Issue 1 January-March 2010
By Kin Lichauco
Companies, like people, are
organic — buffeted by change
and evolving as new experiences
pile on and new aspirations take
shape. At San Miguel Pure Foods
Company, aspiration has taken
the form of an envisioned future,
an articulated statement of the
Company's core purpose and
values that will set the tone for
future growth and employees'
response to challenges ahead.
As businesses go, San Miguel’s
Food Group is perhaps one of the
more assiduous in coming up with
organizational initiatives. Over the
years, the company has launched a
raft of programs ranging from “Bilis
Galing,” a culture-building program
that has sought to ingrain a sense of
accountability and urgency among
the 3,000-strong San Miguel Pure
Foods workforce, to programs like
“Pinch the Salt,” a commitment by
the Food Group’s various business
units to lower the level of sodium in
its products by 2012.
So it’s no surprise that nearly ten
years after the Food Division of San
Miguel and Pure Foods Company
merged into one entity, the Food
Group has once again set out to
clarify its growth objectives and spell
out a vision that will propel it into the
new decade.
Says San Miguel Pure Foods
Company President Francisco S.
Alejo III, “With all the fundamental
uncertainties in our current operating
environment, it’s very hard to
strategize. It’s easier to lose sight of
things because very often, you’re
reactive, putting out fires and coming
(to page 3)
A company that nurtures even while it nourishes
More Than Just
a Food Company
Food
Talk
President’s Message
Food Talk is released for employees
and friends of San Miguel Pure Foods Company, Inc.
Please send comments and feedback to the
23F, JMT Corporate Condominium,
ADB Avenue, Pasig City. Or email at
vvargas@smg.sanmiguel.com.ph
To my San Miguel Food Group family,
Another year has begun and I can’t help but be
filled with hope and optimism. Who wouldn’t
be, when in the midst of the tough economic
conditions last year, we delivered a record-breaking
performance for the Company. We capped the year
with P80 billion in revenues and a significant growth in profits,
attributable to better selling price increases, volume growth,
and improved efficiencies. It’s the tangible result of all your hard
work 24/7, your deep passion to do things better, your strong resolve
to exceed targets, and your unflagging resilience. You
carry the San Miguel spirit with such vigor that I know
it will always be in good hands. You are absolutely
tougher than you think.
I wish to thank you for contributing meaningfully to
the Company’s growth last year. But beyond that, I
want to thank you for the malasakit you’ve shown
to the rest of the organization during times of
despair last year—from the onslaught of Typhoons
Ondoy and Pepeng, to other trials that hit us.
In this issue, we talk about our achievements,
our activities, and our people. Most importantly,
we talk about our vision. It is this vision that
will ultimately give us a sense of fulfillment,
a sense of direction, and a sense of pride
for working in this Company. It is what will
distinguish us from the rest of our competitors. It is
this vision that will help us become a company that
is built to last. Live it, and embrace it today.
Let’s talk food.
Editorial Box
Vol 4 Issue 1, January-March 2010
Editorial Adviser
Ma. Soledad E. Olives
Managing Editor
Bunny Vargas-Unlayao
Assistant Editor
Paola Marie Lepatan
Design Director
Elsie Chua-Dormiendo
Contributing Photographer
Alexies Santiago
With contributions from:
Ace Alvarez, Danny Beraña,
Aithne Garcia, Jon Hernandez Reissa Licup,
Nana Ozaeta, Maricar Veloso
Communicators Network:
Agro-Industrial Cluster:
Dyan Roxas, Kathernandez,
Cathy Sunga, Paolo Abenes, Jake Lugay, Rhoda
David, Reena Del Mundo, Camille Juan, Anna
Nery, April Malabanan
Purefoods-Hormel:
Via Conos, Jay Llige, Heidi Chang, Carissa
Tecson, Mackis Tuazon
SMMI-Flour:
Ferlinda Alabado
Magnolia, Inc. BMCJMS:
Ma. Christine Duran
Magnolia Ice Cream:
Pinky Custodio, Zhar Bernas
Great Food Solutions:
Gail Ritze Velasquez
Coffee and Condiments:
Pam Marasigan
Retailing Business Cluster:
Ruby Bautista
SMIS:
Lorna Tamayo
Culinary Center:
Shenda Nuque
Human Resources:
Alvin Ramos, Abie Canaria
Division Office:
Bunny Vargas-Unlayao, Paola Marie Lepatan
Butch S. Alejo
A subsidiary of San Miguel Corporation
2 Food Talk
up with short-term solutions to
weather the tough times. That’s were
the importance of a vision comes
in. It’s the constant, an idea and an
aspiration that anchors you and gives
meaning to everything you do.”
Last July, Alejo invited his
Operations Committee together to
a “visioning” powwow in Tagaytay.
A team of consultants, Division
HR, and the Corporate Planning
and Management Services Group
(CPMSG) spearheaded the visioning
pre-work and led the process. “As a
starting point, Butch had asked us to
benchmark with our peers. And we
found out that while we were ahead
in growth, we were slightly behind in
terms of profitability. And of course,
he wanted us to swing into action
and correct that,” shares Toy Olives,
assistant vice president and CPMSG
manager.
So began the Food Group’s
Project Optimus, a series of projects
designed to shore up the company’s
profitability. Teams across the
business looked at areas such as
competitive intelligence, innovation,
people and culture development,
strategy review, and IT structure
standardization. The findings were
presented to the OpCom and, as
Olives, recalls it, “was something of a
wake-up call.”
“Today’s competitive climate has
forced us to think of scenario planning
more seriously, and more urgently
in a way that we weren’t doing say,
six months or a year ago,” she says,
“and it’s also sold us on the wisdom
of having a vision. In good times, you
think, why do we need something like
that?”
During that weekend in Tagaytay,
Alejo and his team hammered out a
vision statement using the framework
of management gurus James Collins
and Jerry Porras in their book, Built
to Last. The vision is comprised of
a core purpose, a core value and a
BHAG (Big Hairy Audacious Goal) for
the Food Group. In its entirety, the
vision would be the Food Group’s
North Star. At the heart of the vision
(to next page)
January-March 2010 3
is SMPFC's new core purpose,
“Nourishing and Nurturing Families,”
a statement that says, in a nutshell,
what the Company stands for as an
organization. The drive to provide
nourishment and uplift their lives will
guide the company in its approach to
doing business.
Remembers Alejo, “Our core
purpose is authentic to us. This is the
role we seek for ourselves, our reason
for being. When business gets tough
and we seem to lose sight of where
we’re going, this core purpose is going
to keep us grounded.
“Some food companies are in the
business of producing food. We see
our role as being larger than that.
The whole idea of nourishing and
nurturing families worldwide stems
from our wanting to be able to take
care of their total well being as well.”
Fittingly, the Food Group has
identified malasakit as its core
value. “Malasakit is uniquely Filipino,
and perhaps, uniquely San Miguel
too,” shares Alejo. “It means that
everything we do, we take to heart.
It’s the deepest form of commitment
there is.”
The SMPFC vision has its numerical
component too. As enshrined in its
BHAG, the Food Group is aiming to
become a P520-billion company by
2020 — ten short years from now.
Alejo knows that by appending
a number to the BHAG, he has set
up a high hurdle for his company,
“It’s a stretch target, but as a team,
we really do believe that what’s
attainable is only limited by what we
are willing to imagine and dare to
achieve.”
A growth target of P520 billion
in revenues would require from
the Food Group an average annual
growth rate of 17%. Today, the
company is hovering around the P80billion mark. “Why set incremental
goals when you can aim for
something sky high?” asks Alejo.
4 Food Talk
When the BHAG was announced
late January at a cascade to the
OpCom and their direct reports, some
in the audience sat ramrod straight,
eyes focused on their leader. Others
whispered about the number, which
privately they might have felt was far
too big a target.
Alejo then spoke about the BHAG
in terms that were meant to address
whatever anxiety existed in the
audience. “What matters is not the
destination but the journey. We set
targets because we need to know
what our goal is and we need to know
what we aim for. But the BHAG isn’t
just about conquering a number, it’s
about bringing out the best in us as
members of the Food Group. This is a
journey we’re going to take together.
Think of our BHAG as a mountain
to be climbed. As soon as we reach
the summit, we move on to other
mountains. But our core purpose, just
like the North Star, will continue to be
our guide.”
Over the next few months,
the vision will be cascaded down
the line, engaging, in each round
of discussions, more and more
employees and adherents in a
dialogue about what's needed to
transform the organization.
But whether the envisioned future
takes hold or not depends on how
well the San Miguel Food Group's
employees adopt the new view of
its future, a future that from the
21st January, they must regard as
essential. Said Alejo, “The challenge
is to embrace our vision and make it
part of everything we do and create
a compelling new reality for our
company.”
Getting Intimate with the Real Boss—
Our Consumers
It all started with the realization
that for the Food Group to sustain
market leadership, it has to
continuously develop innovative ideas
that will cater to the needs of its
consumers. But how does one come
up with an innovative idea?
Food Group President Francisco
“Butch” Alejo says that Food Group
employees should experience the
consumers in the most intimate way
to generate new ideas.
And so, without second thoughts,
he rallied his team.
Under the leadership of Ma.
Soledad “Toy” Olives, Food Group’s
vice president for Corporate Planning,
representatives from the various
businesses convened and formed the
Innovation Team.
The Innovation Team was tasked
to spur the culture of consumercentrism and be the harbinger of
innovation in the food industry
through consumer immersion
activities and ideation workshops.
The Consumer Insight sub-team
composed of the market research
group, particularly, initiated the
development of a program that
would allow the Food Group’s Top
Management to know the consumers
first-hand.
By Danny Beraña
centrism in the corporate culture, not
only should Top Management get to
know the consumers better, but also
that change should start from the
top and trickle down to the rest of
the employees. Thus, the Innovation
Team launched Buhay Pinoy, a
three-phased consumer immersion
program especially designed for the
Food Group’s Operations Committee.
On July 22, 2009, members of the
Operations Committee trooped to
the halls of the San Miguel Culinary
Center for a half-day consumer
immersion briefing.
To implement the program, SMPFC
engaged the services of consulting
agency Insights & Ideas. In a session
named Buhay Pinoy: Tikman mo!,
Myla Cortez of Insights & Ideas and
Glenda Sy, Food Group’s AVP for
Market Research shared with the
group the dos and don’ts, watchouts and the what-nots in doing an
in-home visit to the homes of typical
consumers.
Equipped with the right research
tools, several members of the
Operations Committee literally got
their hands dirty.
Mayo Alcon and Michael Allan
Castro, general managers for
Magnolia Ice Cream and San Miguel
Super Coffeemix respectively, went to
Buhay Pinoy
The team deemed that if the group
desires to institutionalize consumer-
January-March 2010 5
lower income homes to observe how
housewives prepare food for supper.
Monterey’s Dr. Leo Obviar and
Magnolia Poultry’s Tatish Palabyab
also went out to see how lower
income homes prepare breakfast,
while Magnolia BMCJMS’ Regi
Baylosis and AVP and Market
Research Manager Glenda Sy
observed how housewives prepare
lunch for their family.
President Butch Alejo himself
visited a home from the lower income
class and even accompanied the
housewife to the wet market.
The rest of the Operations
Committee observed a battery of
focus group discussions (FGDs)
among several market segments such
as “housebands,” single moms, teens,
and kids.
Putting the pieces together
Members of the Operations
Committee reconvened after
completing the consumer immersion
activity in a consumer insighting
workshop dubbed as Buhay Pinoy:
Isapuso mo!
Armed with insights gained from
the consumer immersion, culinary
food trends from renowned foodie
Nancy Reyes-Lumen, and an updated
economic outlook from Corporate
Planning’s Planning Manager
Sandra Herrera, they brainstormed
on what the consumers will need.
They thought of new products, new
service ideas, and new ways of
communicating with consumers.
The output was then presented in an
adrenalin-filled ideation workshop
aptly called Buhay Pinoy: Itaguyod
mo! Glenda Sy and Danny Beraña of
the Market Research team moderated
the session along with Cortez.
The operations committee,
together with representatives from
marketing and product development
groups, as well as contingents from
the advertising agencies Jimenez
Basic, Ace Saatchi & Saatchi, and
The McKenzie Group, sat in one
function room of the Manolo M.
Lopez Development Center (MMLDC)
in Antipolo City to showcase the
concept boards they developed.
Leaping forward
The program generated many new
ideas that excited the participants.
“The insights turned out to be very
important to our business, and the
output is very interesting. A number of
concepts developed are very worthy
of being pursued,” Alcon said.
Indeed, it is hard to think of
innovative ideas that are based on
consumer insights. So, how does
one come up with such? Ask
any member of the Operations
Committee, and for sure they
will say that you need to engage
the consumers and know their
environment — think like them.
The program was a success
and its success ensures that this
certainly won’t be the last of its
kind. “This session is really more of
a kick-off rather than a culmination
of the ideation session. In fact, we
will have more of this in the future,”
Alejo said.
6 Food Talk
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In Full Command
10 Questions with 30-Year
Employee Service Awardee
Butch Alejo
By Paola Marie Lepatan
Thirty years in this organization has
definitely made San Miguel Pure Foods
President Butch Alejo tougher, wiser,
and more resilient. It has also made him
more compassionate and resolute. His
dedication, humility, and integrity are
unquestionable, and so are his profound
love and commitment to his family. In
this rare one-on-one with FSA, seize the
opportunity to learn from a leader who values honesty and hard work the
most, and realize how in every big or small decision he makes, he is in full
command.
1. What is the biggest fulfillment of your job?
When I am able to influence my co-workers to
become better professionals and more effective
individuals. Seeing them become a more dynamic
workforce because of something I’ve done is an
accomplishment because then I know that I’ve
helped the company grow through them.
4. Do you have a personal
philosophy you apply both at
home and in the office?
I believe that constant
communication is the key to a
harmonious relationship both at
home and in the office. It fosters
rapport between parties and prevents
unneeded misunderstandings that
use up precious time.
2. What is the toughest thing about being the
president of the company?
Making difficult decisions concerning people, e.g,,
plant closures which will affect many employees.
These are tough times and you have to take
care of the people who work for you. As I’ve
said, transforming my co-workers into better
professionals is the biggest fulfillment of my
job and one way to influence them to change is
to ensure that they know their company cares
for them. It boosts their morale and makes them
perform better.
5. What did you set out to do at
the start of your career? Have you
achieved it?
I wanted to prove to myself that I
could accomplish whatever I set my
mind to, and I am blessed to have
reached this level in my career. I hope
others will have the opportunity to
show and prove their worth.
3. Being in your position must take a lot of
determination to see the day through; what
motivates you to carry on?
When I see my co-employees sharing my
enthusiasm in achieving certain goals and
improvements in the business. It’s easy to work in
an environment where people have the same drive
as you do.
January-March 2010
6. When are you most impressed
by an employee?
I am impressed by a smart and
hardworking co-employee. An
7
employee who knows his/her job
inside and out and shows initiative
in his/her work deserves to be looked
up to.
7. What is your favorite pastime?
Playing golf and spending time
with my family, especially with my
grandson.
8. What is your pet peeve?
People who come to meetings
unprepared and will try to bluff his/
her way around.
9. What kind of legacy would you like to leave the Food
Group?
A culture where people have a sense of accountability, mental
honesty, and a strong desire to continuously improve oneself.
10. Describe yourself in three words.
A result-oriented employee
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Snapshots stofNthov.e 2250, 02009 at the Valle Verde Country Club
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8 Food Talk
Magnolia Makes Good on Promise
By Jon Hernandez
San Miguel Reaches Out to Typhoon Victims
When the country was beset by a calamity that left
a number of Filipinos displaced and homeless, the
San Miguel family demonstrated that malasakit is very
much alive and is intrinsic to the corporation.
Employees across the San Miguel Group quickly
volunteered in the relief efforts, even offering personal
money to set up a fund for the victims. They donated
clothes, shoes, blankets, and food.
The strong desire to help spurred San Miguel Corporation
President and COO Ramon S. Ang to spearhead the creation of
Helping Hands, an employee-volunteer outreach program committed
to serve those in need. Its first operation was the Soup Kitchen which
cooking effort was led by the Culinary Center. The team of chefs,
working from 6 am to 10pm and following instructions from Ang,
prepared nutrient-filled arroz caldo for over 20,000 typhoon victims.
San Miguel Pure Foods Division HR led another campaign called
Kabalikat, San Miguel Pure Foods. It set up funds and collected
donations for co-employees who were severely affected by Typhoon
Ondoy. It raised a substantial amount of cash to purchase basic
necessities, and the received volume of donated clothes, shoes,
towels, blankets, bath soaps, detergents, toothbrushes, toothpastes,
mineral water, pails, canned goods, rice, noodles, and other food
items spilled over to
the victims of Typhoon
Pepeng, another
devastating typhoon
that followed Ondoy a
mere week after.
There were about
700 employees who
benefitted from
the project, mostly
residents of Marikina,
Pasig, Cainta, low-lying
areas of Antipolo and other Rizal provinces, and North Luzon.
It was a heartwarming experience for everyone, including business
partners who joined in the relief operations. Employee-volunteers
moved as one to help the victims — there was an outpouring of
love and offers of help. Not only did San Miguel show generosity in
its efforts to lend a helping hand, but it also embodied a more basic
value — malasakit.
Truly, San Miguel continues to live up to its commitment to help its
stakeholders and fulfill its social responsibilities.
National Artist Fernando Amorsolo would
have been very proud to witness Magnolia
Ice Cream formally turn over the proceeds
of its Magnolia Ice Cream Amorsolo edition
tubs to CRIBS, a charitable foundation for
abused and abandoned women and children
in Marikina City, last Dec. 22, 2009.
Magnolia Ice Cream General Manager
Mayo Alcon led his team in the turnover
which also served as a surprise Christmas
Party for the CRIBS residents.
“We are very happy to share a part of what
we raised from the Amorsolo Perspective
edition of Magnolia Ice Cream. We were able
to bring part of cultural heritage back in the
consciousness of Filipinos and provide joy to
the CRIBS Foundation,” said Alcon.
Magnolia Ice Cream general manager Mayo Alcon turns over
a copy of the check to CRIBS director Ms. Liway Flores. Also in
photo is Zhar Bernas of MIC Marketing.
Lending a Helping Hand
By Reissa Licup
San Fernando Plant employees under
Finance, QC, Sales, CGO, and Production
participated in relief operations last October
17, 2009 for victims of Typhoon Ondoy. They
donated blankets, clothes, canned goods,
noodles, and three kilos of rice for each of
the 250 families in Tumana Concepcion,
Marikina. They also nourished the victims
through afeeding activity where employees
shared adobong manok, hard-boiled eggs,
rice, and pandesal with them.
Employee-volunteers thank PD Logistics San
Fernando for requesting for the two-tonner truck
that brought the relief goods to Marikina and the
two vans that transported the volunteers.
January-March 2010
9
Food Group
Milestones
3
5
JANUARY to MARCH
1 Purefoods Tender Juicy Hotdog
2
3
provides 32 branches of SM Food Court
nationwide kid-safe and sturdy high
chairs.
Magnolia Ice Cream introduces Magnolia
Chocolait Ice Cream in different
collectible colored tubs
Purefoods-Hormel Co., Inc. and San
Miguel Pure Foods win the “First, Best,
and Only” Award at 7-Eleven’s annual
Supplier’s Night at A-venue
Magnolia participates in the three-day
Bakery fair and generates record-high P2
million bookings
PHC’s Tender Juicy Hotdog float bags 3rd
place at the 2009 Panagbenga Festival
Magnolia Ice Cream introduces Limited
Edition Amorsolo Tubs for its four flavors:
Macapuno Ube Swirl, Creamy Halo-Halo,
Quezo Primero, and Buco Salad Royale
PHC and SM cinemas become official
partners, signing a long-term contract for
the exclusive supply of PHC products to
SM Cinemas; Snack Time snack bar
1
2
Purefoods Tender Juicy Hotdog becomes
sole hotdog brand offered at Splash
Island Waterpark
San Miguel Mills, Inc-Flour joins nutrition
Center of the Philippines and Bantay Bata
in the launch of “Tinapayan sa Bayan ni
Juan,” which promotes good nutrition
among students, at Bagumbayan
Elementary School in Sta. Cruz, Laguna
Magnolia Ice Cream launches MIC No
Sugar Added (NSA) and Summer Limited
Edition Flavors: Fruit Fuzion, Cotton
Candy, Chocolate Crème Brulee
4 San Miguel My Great Food Club launches
first kiddie cookbook aptly entitled
“Kid’s Kitchen Camp (KKC): A Cookbook
Specially made for Kids,” and includes
San Miguel’s summer cooking camp’s 30
best recipes
5 PHC-Marikina successfully conducts
first Kalingang Sustansyarap, which is
the Soup Kitchen Feeding Program of
the SMC Food Group, at Labas Bakod,
Marikina City
Second branch of Magnolia Ice Cream
Parlor opens at SM Fairview
4
6
April to June
6 Great Food Solutions-sponsored Les
Toques Blanches (LTB) Philippines
Culinary Team retains title of Champion
in the Gourmet Team Challenge in the
Hong Kong International Culinary Classic
held at the HK Convention Center; team
won the Silver Award
SMMI-Flour passes the 2009 ISO
Surveillance Audit; SMMI maintains its
ISO 9001:2000 Certification for the 4th
consecutive year
7 Magnolia Ice Cream introduces San
Miguel Gold Label ice cream to the US
and Canadian markets
8 San Mig Coffee promotes preventive
health maintenance by partnering with
Healthway Medical to give free blood
sugar screening to San Mig Coffee drinker
Cavite and Magnolia, Inc. plants
successfully hold Kalingang Sustansyarap
in certain communities in General Trias,
Cavite
5S Quality Work Place (QWP) overall
audit results for the second quarter are
the highest since PHC Cavite Plant first
started its 5S efforts
PHC Cavite Plant passes the surveillance
audit of the National Meat Inspection
Service (NMIS)
10 Food Talk
PHC Cavite Plant passes Pizza Hut’s
Food Safety Audit, which examines
facilities and infrastructure, production
processes, documents and records, good
manufacturing and food safety practices
and other related systems
Tender Juicy goes online, with accounts
on Friendster.com, Facebook.com,
Multiply.com
John Lloyd becomes brand ambassador
for Tender Juicy Hotdog
9 Purefoods-Hormel’s Halal-certified
Purefoods Corned beef receives Halal
Recognition Award by the Islamic Da’Wah
Council of the Philippines, Inc. (IDCP)
in
2009
July to september
10 San Mig Coffee launches a line of Prohealth variants: San Mig Coffee Pro-Fiber,
Pro-Power, Pro-Beauty, and Pro-Slim.
11 In line with San Miguel Corporation’s aim
to develop Occidental Mindoro into a
major hub for its South Luzon Integrated
Agro-Industrial Zone expansion,
SMC launches a cassava production
partnership with the province
12 Manny Pacquiao and family become
official endorsers of Magnolia Ice Cream
and Ready To Drink Milk
The Department of Health and the
Philippine blood Center honors
Purefoods-Hormel Cavite Plant with the
“Libulan” award for its blood donation
efforts
Monterey Cavite Meat Plant (MCMP)
passes the SGS surveillance audit
regarding its Quality Management System
(QMS) certification to ISO 9001:2000
standards
13 Magnolia Ice Cream launches its Coolinary Caravan, a school program aiming
to strengthen partnerships with different
high schools and to support schools’
home economics/cooking programs
October to december
PHC Cavite Plant obtains an outstanding audit
result from 7-Eleven International
PHC Cavite Plant breaks production records
as it achieves a record-high 227 MT pack-out
(the stages leading and up to the packaging of
hotdogs); production orders consistently hit 100%
during the second to third week of December
Magnolia Ice Cream introduces Christmas Limited
Edition Flavors: Berry Temptation and Chocolate
Indulgence
Magnolia Ice Cream sets up scooping station in
Session Road, Baguio City, selling a whopping 600
statistical gallons by its second week
Magnolia Ice Cream turns over the proceeds of
its Magnolia Ice Cream Amorsolo Edition tubs to
charitable foundation CRIBS
14 Magnolia Ice Cream opens its Scooping Cart at the
Mall of Asia; it averages 350 statistical gallons a
month in sales volume
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January-March 2010 11
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With the national elections looming just around the corner, public interest in the presidential
candidates’ platform of government is likely to rise. The candidates’ platform of government
gives an indication of what the government policies would be for the next six years. The business
community in particular would want to know because government policies will affect the market
in a huge way — they could either boost or dampen investor confidence. Given this importance,
Food Talk has decided to ask experts what they think are the top issues that the presidential
candidates should include in their platform of government to spur market activity. And who better
to ask than our own marketing managers?
I think the new
president-elect should
first and foremost address
the prevailing graft and
corruption. Second is the
increasing budget deficit.
And third is the continuous
poverty ravaging the country.
Eva Janelle Dy
Product Manager for PHC Marketing
The top three issues
the new president-elect
should address are
unemployment, education,
and graft and corruption.
Creation of new jobs may
solve poverty and crime
issues. Providing education
enriches the lives of the people. Solving
graft and corruption ensures that the
allotment of funds for basic services
serves its purpose.
Mai Bernardo
Development Managerfor
SMFI-Flour Business
Question: What do you think are the
top three issues in the country that
the new president-elect should
address once he is sworn in?
Vision for the Nation. First and foremost, the new president-elect
should set a vision for everybody. This would enable the nation to take
a clear, focused, and common direction to meet our country’s goals and
aspirations. This would also instill inspiration and hope in the ethos of
Filipino people.
Countryside Development. Rural development should be a priority.
Even with everything centralized in the urban planning of major cities,
idle, vast, and potentially sustainable countryside lands and facilities
shouldn’t be ignored and instead should be utilized as a major part of the country’s
development. From the rural planning, new businesses and possible tourism
facilities would emerge, consequently yielding more jobs for our fellow Filipinos in
the countryside. Moreover, countryside development would redistribute the overcrowded population in the urban cities.
Population control. The new president-elect should support and expedite the
Reproductive Health Bill. This would help the family, the basic unit of our society, to
economically make informed, sound plans and decisions. With the population under
control, poverty would be slowly eradicated. Sustainable human development entails
a comprehensive and integrated reproductive health and population control.
Having just sworn in, the new president should be
a miracle worker so the people would feel that he’s
worthy of being elected. More often than not, by the
time the president-elect finishes his term, none of
the major concerns he mentioned in his campaign
have been addressed. Almost every administration
has promised to address issues on poverty and
corruption, but none has ever been truly successful
in this endeavor. Sometimes, it seems they actually make these
problems worse.
I think that once sworn in, the president-elect should first and
foremost look into our education system. Rizal once said that
“the next generation is the hope of our country,” and to have this
lofty ideal realized, children should be given quality education.
Giving better compensation and benefits to public school teachers
can motivate them to continue teaching and even improve their
methods.
Second, the new president should improve medical services
nationwide. There should be a sufficient and efficient medical staff,
and medicines and equipment that are readily available anywhere
in the country.
Lastly, he should look into the budgets and financials of each
bureau under his legislature. He should get into the details of the
expenses and consider the massiveness of the project and its
advantage to the majority of the Filipino people.
Cathy Sunga
Category Manager for SMFI-Feeds Business
12 Food Talk
Joal Arellano
Product Manager for AIC Marketing
Outstanding Correspondents of the Year 2009
The Food Group correspondents met last December
for their year-end get-together, appreciation lunch and
recognition ceremony. The following awards were given:
Congratulations Most Outstanding Contributor
Via Conos, Purefoods-Hormel
to all
Most Promising Contributor
correspondents,
most notably Via, Fer Alabado, Flour
Contributor of the Year
Fer, and Pinky,
Pinky Custodio, Magnolia Ice Cream
for consistently
and effectively bridging information across the Food
group through our communication channels.
Busi
n
rou ess
nd
up
Power Up:
5th Monterey
Franchisees Convention
By: Dyan Paula T. Roxas
Monterey Foods Corporation held
its 2009 Franchisees Convention
at the Valle Verde Country Club,
Pasig last November 6, 2009 with
Monterey’s General Manager Dr. Leo
Obviar delivering the welcoming
remarks that highlighted Monterey’s
milestones throughout the year. The
event was aptly sports-themed in a
fitting Country Club venue.
This year’s main battle cry is
POWER UP, encouraging Monterey’s
franchisees to empower their
meatshops with the right tools for
success. Everyone donned colorcoded sports attire representing their
respective teams.
The convention proper started
with Marketing Presentations. Ms.
Glenda Sy, AVP and Market Research
Manager for San Miguel Purefoods,
presented a market trend report to
better equip the franchisees with
knowledge of today’s rapidly changing
and dynamic consumer landscape.
She was followed by Ms. Anna Nery,
Product Manager for Monterey, who
presented Monterey’s Marketing
Programs for the year. Ms. Nery
gave a formidable response to the
challenges of the ever-changing
economic environment.
The Marketing Programs aim to
give franchisees an idea of where
the business is heading and, more
importantly, to pump their excitement
and get them geared towards a
positive start this 2010.
The crucial topic of the convention
is the key success factor that puts
Monterey Meatshop ahead of its
competitors — excellent Customer
Service. Ariva Speaker Ms. Lhoree
Valerio delivered a very enlightening,
helpful, and entertaining speech
about how franchisees can power
up their meatshops with superb
customer service.
Monterey Meatshop forwards
convenience: It intends to give its
The crucial topic of the
convention is the key
success factor that puts
Monterey Meatshop
ahead of its competitors
— excellent Customer
Service. Ariva Speaker Ms.
Lhoree Valerio delivered
a very enlightening,
helpful, and entertaining
speech about how franchisees can power up their
meatshops with superb customer service.
customers everything they need
to prepare the best meals for their
families. It’s a one-stop shop that
continues to expand through the
years.
During the convention, there was
a suppliers’ forum and Monterey
Meatshop partners Future Logic
(POS), Western Union, Globe, Sodexho,
Bank of Commerce, Purefoods
Hams, and Great Foods Solutions
introduced their new products and
services for the meatshop. Monterey’s
new product offerings, the Dimsum
Line (siomai, gyoza, and kikiam) and
Magnolia Chicken Station’s Chicken
Fingers (Vanilla, Pesto, Flaming Hot,
Cheesy, and Smokey BBQ), were
also launched and sampled at the
convention.
The night capped off with the
annual Blade Awards, which
recognizes the best Monterey
Meatshops in the country in hopes of
inspiring others to achieve a higher
performance rating. Meatshops from
North Luzon, South Luzon, the Greater
Manila Area, Visayas, and Mindanao
were nominated according to the
data from the 2008 Monterey Quality
Assurance Audit.
Best in Food Safety Management
and Best in Customer Service: Kate
Bella of Monterey Poblacion
Best in Standard Practices: Carmina
Duaqui of Monterey MTZ San Pedro
Best in MVP (Monterey Value Plus
Loyalty Program): Rica Rodis of Meat
Central
Rookie of the Year: Simon Ching
of Monterey Golden Friendship
Cagayan de Oro
Best in Sales: Judge Fineza of
Monterey JTF Tuguegarao
Best in Chicken Station: Joselle
Hilario of Monterey Puro Gusto
Subic
Top Blade Award for the overall performance as a Meatshop:
Joan Kho of Monterey Graceland
Batangas
Runner-ups for Top Blade: Allan
Baron of Monterey Santiago Isabela
and PPMMC-Gloria Medenilla of
Monterey Savers Marcelo
The event ended with a closing
message from San Miguel Purefoods
President Butch Alejo. He imparted
encouraging words to the Monterey
Franchisees, emphasizing the
importance of Customer Service to
the growth of their business.
January-March 2010 13
Enchanting Experience at Tender Juicy Kiddie Chefs Challenge Event
By : Mackis Velasco-Tuazon
prominent merchandising. These are
installed at various EK theme zones’
hotdog stalls and gift shops and will
be on display for the next three years.
New units of Tender Juicy Fun Factory
carts are now stationed at the most
densely-populated areas inside the
park.
The grand celebration continued as
Tender Juicy Kiddie Chefs Challenge
was staged twice at Enchanted
Kingdom in 2009, once during
the festive Grand Mardigras in
November and the other during the
pre-Christmas event in December.
It was a delight to witness the
showcasing of young talents as
kids between 5 to 12 years old
assembled sumptuous Tender
Juicy hotdog recipes in front of
celebrity
The last quarter of 2009 marked
a significant episode between two
giants in their respective industries:
Tender Juicy Hotdog and Enchanted
Kingdom (EK), as they renewed brand
alliance.
Such strategic partnership was
highlighted by high-impact Tender
Juicy branding through fresh and
Purefoods-Hormel Cavite Plant Breaks
Production Records
By: Ace Alvarez
The Management of PHC Cavite Plant congratulated the Hotdog Production
team for achieving a record-high 227 MT pack-out last December 23, 2009.
Production orders consistently hit 100% during the second to third week of
the month.
Records achieved this December 2009:
product mix which helped realize the
DatePack-out *
capacity of the plant.
December 11
213 MT
Hotdog Production Manager Ace
December 14
221 MT
Alvarez
attributed the achievement
December 23
227 MT
to the hard work of people who were
DateBatch **
all enthusiastic to break the previous
December 11
85 Batches
records. He was grateful for the total
December 14
86 Batches
support from Engineering, Logistics,
December 21
87 Batches
QA, HR, Sanitation, and other groups
* Batch refers to the stages leading and up to the that inspired and motivated the
Hotdog team.
processing and cooking of hotdogs
** Pack-out refers to the stages leading and up to
Furthermore, Mr. Alvarez
the packing of hotdogs
commended the technical
proficiency and good working
Preparations prior to the peak
attitude of employees who kept
season enabled the Production
charge of their machines and
Engineers to identify potential
maintained devotion and dedication
problems and bottleneck operations,
throughout the busy holiday season.
thus working out solutions ahead
Once again, PHC Cavite Plant has
of time, devoting focus during the
proven true the adage that nothing
critical period, and saving precious
is impossible if we work together as
time. Notable, too, was the improved
a team.
14 Food Talk
judges like Chef Reggie Aspiras and
Cap Alvin Patrimonio. And to make
their culinary experience even more
extraordinary, the kids wore toques
and chef’s jackets during the grand
showdown.
In pursuit of sharing joy with the
less-fortunate during the Christmas
season, Purefoods-Hormel invited 20
children from Malanday Elementary
School in Marikina whose homes
and lives were severely affected by
the wrath of Typhoon Ondoy. This
made the Tender Juicy Kiddie Chefs
Challenge extra special.
Together with the kids from
Marikina, they enjoyed loads of gifts
from Tender Juicy hotdog, Purefoods
Fun Nuggets, and Magnolia BMC,
along with limitless breathtaking
rides and an awesome fireworks
display. They were also entertained
by the bubbly TJ, the new Tender
Juicy Mascot, as he danced and even
posed for the cameras with them.
7-Eleven Officially Crowns the First Filipino Gurgitator
Foodservice’s Hotdog Eating Contest
By: Aithne Garcia
Last June 26, 2009, 7-Eleven
launched the country’s biggest
Hotdog Eating Competition in
cooperation with Purefoods-Hormel
Foodservice Group. The qualifying
round lasted for two months and the
final round took place on November
14, 2009.
Competing for the title of first
Filipino Gurgitator, 25 contestants
competed at 7-Eleven’s Big Bite
Match held at the SM Mall of Asia.
Leopoldo Quinto Jr. was officially
crowned the country’s first
professional eater. He went headto-head with Kyle de Guzman in a
tie-breaker and won, bringing home
a cash prize worth P500,000.
2nd Place: Kyle de Guzman; 3rd
Place: Edwin Duque; 4th Place: John
Paul Argoncillo; 5th Place: Alejandro
Villarino; 6th Place: Jose Rivera; 7th
Place: Domingo Beltrano
Big Bite Match challengers line-up as they wait for
the go signal to munch on their Big Bite hotdogs.
Ariel and Maverick revealed the Big Bite Hotdogs
the finalists will devour to win the P500,000.
The event was one of the biggest
and widest gastronomic competitions
ever assembled in Southeast Asia
and its success underscores the
possibility of this competitive sport
quickly gaining ground in the country.
“Our culture’s natural affinity for food
paves the way for this sport to be
appreciated, both for its novelty and
the challenge it presents,” shared
Armi Andrade, 7-Eleven’s Food
Service division manager.
“While it is a rapidly growing
competitive sport, only a few
recognizes just how challenging
competitive eating can be and
7-Eleven Philippines, by hosting
the country’s first hotdog eating
competition, believes that Filipinos
will appreciate being introduced to
the exhilaration of this new, spectator
event,” said Victor Paterno, president
of 7-Eleven Philippines.
Big Bite ® Match is the
biggest competitive eating event
in the Philippines. Visit www.
eatingmachinesphilippines.com/ for
more information.
Star Margarine Crowns Batang Star 2009
After combing through 100
elementary schools nationwide,
Star Margarine, in partnership with
the Department of Health, finally
crowned the new “Batang Star 2009”
on December 7, 2009. The event was
held at the Marriot Hotel in Newport
City and was attended by Magnolia
Inc. Vice President and General
Manager Reginald Baylosis and
other executives. Also in attendance
were Batang Star 2008 Nutrition
Ambassador Rea Mae Ilaw and
celebrity mom and host Suzie EntrataAbrera.
Mary was awarded P50,000 in cash
plus a plaque and a trophy, and her
school received a cash prize of P8,000
and gift certificate worth P3,000.
Mary attributed her accomplishment
to her introduction to Star Margarine,
stating that Star Margarine provided
her with all the necessary nutrients
that paved the way for her physical,
social, mental, and emotional
development that ultimately helped
her win.
Star Margarine has always been a
product that promotes good nutrition,
and Magnolia, Inc. is confident that the
new Nutrition Ambassador will be a
great help in spreading its advocacy.
Awards
Candidates were presented by way of an “I Want
To Be” costume parade, and after showcasing their
smarts and talents and careful deliberation on the
part of well-chosen judges, Jose Rizal Elementary
School’s Mary Melyse Bumagat was honored as the
proud new titleholder and DOH’s new Nutrition
Ambassador. In addition to her victorious claim of
the top award, she also bagged the “Angat sa Talino”
award.
AwardeesSchool
Area
Angat sa Height Jan William Lim
St. Joseph School
Zamboanga City
Angat sa Talino Mary Melyse Bumagat
Jose Rizal Elem. School
Pasay City
Angat sa Talent Cherry Lou Mendoza
Teodoro Palam Gil Elem. School Davao City
1st Runner-Up Jan William Lim
St. Joseph School
Zamboanga City
2nd Runner-Up Lorefei Boniface Acabado Naga Central School – I
Naga City
Batang Star 2009 Mary Melyse Bumagat
Jose Rizal Elem. School
Pasay City
January-March 2010 15
Great Food SolutionSessions
By: Gail Ritze Velasquez and Nana Ozaeta
Great Food Solutions (GFS), the foodservice unit of
San Miguel Pure Foods, held a two-day foodservice
business operation workshop called SolutionSessions
to give foodservice operators great ideas and
inspirations to help them in their businesses.
SolutionSessions is one of GFS’ strategic programs
offered to current and potential customers. It aims to
provide opportunities for operators to expand their
foodservice knowledge, gain new recipe ideas, and
know more about the wide array of San Miguel Pure
Foods products and services that
can help them solve their kitchen
conundrums.
In the relaxed and cozy
ambiance of the San Miguel
Pure Foods Culinary Center,
top culinary experts and
foodservice authorities shared
innovative recipes sure to jazz
up any menu and promote operational convenience to
improve profitability.
Day 1: Café and Bar Owners
With café and bar owners and managers
attending the first-day session, the event got off the
ground with an informative talk on “What’s New in
Foodservice” given by Nana Ozaeta, Editor-in-Chief
of F&B World Magazine. She shared a few industry facts, including
current menu and flavor trends.
These ideas kicked off the product application demonstration where Chef
Robert Pengson of Global Culinary and Hospitality Academy impressed the
crowd with “menu samplers,” using a wide selection of San Miguel Pure Foods
foodservice products while renowned Chef Heny Sison of the Heny Sison
Culinary School wowed the crowd with four dessert recipes that tempted
everyone’s sweet tooth.
Day 2: Restaurateurs and Caterers
Restaurant owners/managers and caterers attended
the second day of SolutionSessions to listen to Nana
Ozaeta’s talk on new food trends. Multi-awarded
Chef Ariel Manuel of Lolo Dad’s Café and Lolo Dad’s
Brasserie wowed the crowd with re-interpretations of
classic comfort foods. Then Chef Buddy Trinidad of Park
Avenue Desserts indulged the audience with delightfully
beautiful desserts like Double Chocolate Brownies and
Vanilla Panna Cotta.
16 Food Talk
Baguio Unveils World’s
Largest Pizza
By: Gail Ritze Velasquez
Great Food Solutions, Purefoods
Hormel Foodservice, and Magnolia,
together with their top pizza partner
establishments Greenwich, Yellow
Cab, Pizza Hut, and Lots’ A Pizza,
unveiled the 22-ft. diameter pizza on
September 12, 2009 at SM City Baguio.
The event was one of the highlights of
the 6th Hotel, Restaurant and Tourism
Weekend organized by the Hotel and
Restaurant Association of Baguio.
The pizza preparation and
assembly were led by our chefs from
the SMPF Culinary Center, with each
establishment adorning their beautiful
pizza slice creations with our very
own meat and dairy toppings. The
Lots’ A Pizza giant slice gained special
interest for showcasing equally giant
toppings made especially for this
activity.
Thousands of attendees who came
to see the unveiling got the chance to
savor this extra large treat in the latter
part of the event.
The ABC Report Of Smmi For 2009
By: Fer Alabado
Amidst economic
and environmental
predicaments, San Miguel
Mills, Inc survived 2009
carrying good hope for the
new year.
Beating pressures on
raw materials, pricing,
supply, and distribution, the
team faced all challenges with unified spirits.
Competitors were more aggressive than before in grabbing market share
— dropping flour prices, actively promoting to the grass roots, and going
heavily on product customization. This pushed us to think and run faster
than the others.
Demand for flour each year used to be predictable. Normally, it is low
during summer vacation and high during the holidays and back-to-school
period. But in 2009, even seasons changed.
The Ecosystem became volatile when Typhoons Ondoy and Pepeng hit
the country, and this affected not just company operations but also the
homes of SMMI employees and clients. Everyone had to face seemingly
insurmountable challenges like floods, landslides, collapsed bridges,
damaged properties, and serious diseases.
Friendships, as well as the capacity to help and give, were strengthened
during these times. The experience truly deepend our faith and our belief
that the sun will shine brighter after the rain.
Generals of armed forces the SMMI sales managers were like as they
guarded the fluctuations of flour prices, as well as the performance of other
companies. Their eyes keenly guarded the proliferation of imported and fake
flours in the market.
Hirit pa until we have exhausted all our bullets — the sales team cried in
the battlefield.
Isang hirit pa when targets were still unmet. What a fighting soul they
had!
Jokes were encouraged, especially in times of crisis. “A merry heart does
good like medicine,” and true to this adage, the SMMI family full-out enjoyed
the year-end parties, celebrating the good fruits of the year.
Kings and Queens will still reign for they never fail to train.
Living up to the royal titles poses a big challenge to all SMMI forces:
Sales, Marketing, Production, QA, R&D, Finance, and Logistics are always
being challenged to up their game.
ManCom will always be a fort of armaments. No weapon formed
against the team shall stand.
Oh what a year 2010 will be:
Penetrating more markets with greater vigor
Quality will be kept consistently within standards
Research and development innovating, trend-setting, and leading the
way
Sales Team becoming more aggressive with new and extraordinary
strategies
Together, the whole group will work with one mind, one heart, and one
goal, Utilizing every tool to provide Value to our customers and establish
long-lasting partnerships with them.
With the help of God Almighty, we know we can X out the mistakes of
yesterday and Zoom in to a more excellent future. January-March 2010 17
Jinkee and Hubby
Happy About New
Commercial
Manny Pacquiao has nothing but
praises for wife Jinkee, who stood by
him when he literally started from
scratch to become the biggest boxing
figure the world has ever known. It
follows that he will support her all the
way, even to the point of appearing in
a commercial for Magnolia Milk and
Ice Cream with her, mother Dionisia
and children Jimuel, Michael, Princess,
and Queen Elizabeth.
“Kung magbibigay ng award, sa
asawa ko na yan. Kasi si Jinkee ay
talagang maaalahanin, maalaga,
mabait sa lahat,” says Pacquiao,
who translates his popularity inside
the ring to product endorsements,
television appearance, movie roles,
music recordings, and concert shows.
Although Manny Pacquiao has
already endorsed almost everything,
it’s the first time that his family will
be in a commercial. Magnolia Milk
and Ice Cream came up with this
groundbreaking commercial to
emphasize the brand’s heritage and
affinity to the Filipino family for almost
a century.
“The main idea is we’re really trying
to match an icon for an icon. Magnolia
is an iconic brand for so many years
for many generations and today Manny
is the Filipino icon. We know that
Filipino families grew up on Magnolia
and what better way to express this
by getting the whole family of Manny!
Pinakyaw namin ang buong Pacquiao
family,” Magnolia, Inc. General Manager
Reginald Baylosis says.
Captured
in
Action…
San Miguel Pure Foods capped off
a productive year with thematic
Christmas parties that raised the roof!
Christmas parties across the Food Group
18 Food Talk
y
inar
Cul
cor
ner
Holiday Feasts, Food
Gifts and Chef’s Tips
On November 21, 2009, San Miguel
My Great Food Club held “Holiday
Feasts, Food Gifts and Chef’s tips,” a
Culinary Symphony at The Podium Mall.
Coupled with beautiful music, the event
featured a gathering of celebrity chefs
who demonstrated their favorite recipes
perfect for the yuletide season.
Chef couple Rob and Sunshine
Pengson prepared a lighter alternative
to main meals with their quick and
unpretentious tapas (small plates)
of Magnolia Queso de Bola and
Purefoods Fiesta ham. Chef Reggie
Aspiras prepared delectable treats with
Purefoods Corned Beef and Fiesta Ham,
while Sylvia, Morella, and Ernest Gala
prepared a selection of Noche Buena
dishes like Chicken Galantina and Roast
Porkloin.
The event proved to be one of the
grandest from the San Miguel My Great
Food Club. Guests had the opportunity
to try and savor Purefoods ham
products, the new San Mig Pro-Health
line, Magnolia Cheese Ball samples,
and GSMI Mobile Bar drinks; lucky raffle
stub owners won great prizes; and
participants had the chance to bring
home what the chefs made themselves,
along with other gift packs from
sponsors.
“Holiday Feasts, Food Gifts and
Chef’s Tips” was presented by San
Miguel My Great Food Club and The
Podium Mall. It was sponsored by
Purefoods Fiesta Ham, Magnolia Queso
de Bola and Edam Cheeseball, Monterey
Meatshop, Magnolia Chicken Station,
and San Mig Coffee Pro–Health, with the
special participation of Anvil Publishing,
Bestsellers, Glad Wraps and Bags, Don
Enrique Mixkila, St. George Premium
Whiskey, Antonov Vodka, and Party Fuel
Mobile Bar.
To know more about the club’s
events and recipes, log on to www.
mygreatfood.com.
Easy Gourmet Treats
by Famous Chefs
For You and Your Family
chinese Style Roast
hRoulade
am And Cream Cheese
With Raspberry Coulis
Monterey Porkloin
By Chef Rob & Sunshine Pengson
By Chef’s Sylvia, Ernest, And Morella Gala
Ingredients:
For the ham & cream cheese mixture:
1 sheet store-bought puff pastry
1-225g bar Magnolia Cream Cheese,
softened 1 cup Purefoods Fiesta Ham,
sliced into strips 1 lit. Magnolia Nutri-oil
For the raspberry coulis:
1/3 cup raspberry jam ¼ cup water
assorted herbs and greens for garnish
Ingredients:
1½ - 2 kilo Monterey Whole Porkloin
For the Marinade:
¼ cup Chinese rice wine ¼ cup soy sauce
¼ cup hoisin sauce ½ cup honey 2 tsp
fine salt ½ tsp Prague powder or pink salt
1/8 tsp red food coloring
For the Garnish:
1 can lychees, drained (reserve syrup) 1 can
peaches, drained and sliced (reserve syrup)
1 small bottle cherries with stems, drained
Romaine lettuce leaves
For the Sauce:
1/3 cup cornstarch ¼ cup hoisin sauce
1 tbsp sesame oil Reserved syrup from
canned lychees Reserved syrup from
canned peaches
Procedure:
•
•
•
•
•
•
•
Cut the puff pastry sheet into rectangles.
Combine the ham & cream cheese in a bowl.
Mix well.
Fill each rectangle of puff pastry with ham &
cream cheese mixture. Roll & seal then fry on
low heat until golden.
When done, slice into bite size pieces.
For the raspberry coulis, mix raspberry jam
and water well. Transfer the coulis into a Glad
Sandwich Bag. Cut one corner of the bag with
scissors to use as piping bag. Pipe the coulis on
top of each roulade.
Garnish with a little herbs & greens.
Serve immediately.
Procedure:
•
•
pCorned
urefoods
Beef “Pate”
On Crisp Pan De Sal
Crostinis
By Chef Reggie Aspiras
Ingredients:
½ cup Magnolia Gold Butter
1 cup onions, chopped
500 gm Purefoods Corned
Beef 1½ tsp pepper
Procedure:
•
•
•
•
•
•
•
In a large
container,
combine
whole
porkloin
together
with
all the
ingredients for the marinade. Marinate
porkloin for at least 2 days covered with Glad
Cling Wrap inside the refrigerator.
Preheat oven to 350F or 175C. Place porkloin
on top of a doubled-up clear cellophane. Cover
and tie with butchers twine then place it in
a roasting pan and cook for 1 hour and 45
minutes.
Remove cellophane and serve.
To serve, thinly slice half of the meat and place
on a platter lined with romaine lettuce leaves.
Place the other uncut half of the meat beside
the thin slices. Place the
lychees, peaches, and cherries
on the side of the meat.
• To make a quick sauce, simply
place cornstarch, the syrup
from the canned lychees and
peaches, hoisin sauce, and
sesame oil in a saucepot over
medium heat. Bring to a boil
until thickened. Serves 12-14
In a skillet, melt butter and sauté onions.
Add corned beef and season with pepper. Cook until liquid from corned beef has evaporated.
Transfer corned beef mixture into a food processor or blender then process to a smooth paste.
Press on to a mold to make a ball. Serve with crostinis and condiments on the side.
Corned beef pate best serve warm or at room temperature.
January-March 2010 19
d
ollo
F
ery
Ga
San Mig Coffee’s New Look
Drinking San Mig Coffee 3-in-1 Coffeemix has never been more
tempting with its brand new look and bigger serving size. The same
distinct taste and rich aroma can now be experienced in a mug full of
San Mig Coffee 3-in-1 Mild, Original, Strong, or Extra Strong flavors.
San Mig Coffee 3-in-1 is now available in 200 ml serving size per
sachet for that perfect blend in your coffee mug. It also comes in
vivid, new colors that complement its four flavorful variants: blue for
Mild, white for Original, orange for Strong, and green for Extra Strong.
Fill up your mug now and experience coffee convenience at its
best.
GFS Commissary
Foodservice Products
Great Food Solutions' Herbed Tomato
Base; PHC Foodservice' Sisig, Sizzzlers
Sausage Links, and Primo D' Italia
Pepperoni; SMMI's Muffin Mix. Made
available for GFS institutional clients.
Magnolia Ice Cream Gold Label
Magnolia Ice Cream introduces San Miguel Gold
Label (Mellorine) ice cream to the US and San Miguel
Poultry’s new website
Visit Magnolia Chicken’s new website
at http://www.magnoliachicken.com!
The website features the Poultry business’
products and services from the growing
poultry farms, thriving retail networks and
expanding export business. Check out
Magnolia Chicken’s latest events, promos,
and new products. Locate the nearest
Neighborhood and Supermarket Chicken
Stations in your area for your shopping
convenience. For housewives and foodies,
different Chicken recipes are highlighted
for your next culinary creations.
Gold Label (Frozen Dessert) to Canada. US and Canadian
tubs feature Chinese translations of flavor names, with
additional French translation of information on Canadian
tubs.
Flavors introduced in both markets are Ube, Creamy
Halo-Halo, Macapuno Ube Swirl, and Mango.
TJ as new mascot
of PHC
Purefoods-Hormel
introduces TJ — the new
mascot for Tender Juicy.
The Food Group’s new look on the web
San Miguel Pure Foods has updated its website —
sections have become easier to access and the entire
site has become more dynamic. Visit the website
at http://www.sanmiguelpurefoods.com and find
recipes, food safety tips, health and wellness tidbits,
and more.
20 Food Talk