THE ECONOMICS OF PRODUCTION, UTILIZATION AND MARKETING OF COCONUT FLOUR FROM COCONUT MILK RESIDUE
Keywords:
Marketing of Coconut Flour, Coconut Milk Residue
Abstract
Recent developments in the world market such as the General Agreements on Tariff and Trade (GATT), quality management systems (ISO 9000), environmental management systems (ISO 14000), etc. force industries to re-evaluate their existing products and manufacturing systems and procedures. Suddenly, being ISO certified has become both the tool and the badge for the goal of global competitiveness. It is a well known fact that to be globally competitive and to be ISO certified, one must be able to produce quality products at the least cost and with the least waste of materials. This can be done by producing more value-added products from a single raw material with the least inputs.
References
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KRITCHEVSKY, D and C. BONFIELD, Dietary Fiber in Health and Diseases, Advances in Experimental Medicine and Biology, Vol. 427, Plenum Press, New York and London cited by Trinidad, et al.
BAWALAN, D.D. 1998. Optimization Study on the Production of Coconut Flour from Coconut Residue, Paper presented during the In-House Research Review, Product Development Department, Philippine Coconut Authority, December 15-16, 1998.
MASA, D.B., 1997. Coconut Flour Production and Utilization, Proceedings of XXIV COCOTECH Meeting (Environment-Friendly Coconut and Coconut Products). Asian and Pacific Coconut Community, September 1997.
MASA, D.B. AND D.D. BAWALAN, 1998. Low Fat, High Fiber Coconut Flour and White Oil Production and Utilization, Information Leaflet prepared for distribution during the 1998 National Investors Week organized by the Department of Science and Technology, November 19-23, 1998.
MASA, D.B., 1996. A Market Potential Study of Coconut Residue Powder (CRP) in Metro Manila: An Analysis, Special Research Project Report in partial fulfillment of the Masters Degree in Business Administration, Polytechnic University of the Philippines, August 1996.
TRINIDAD, T.P., D.H. VALDEZ, A.C. MALLILLIN, F.C. ASKALI, A.S. MAGLAYA, M.T. CHUA, 2000. Composition and Fermentability Characteristics of Coconut Flour, Project Report: PCIERD-FNRI-PCA-PIPAC Development of Functional Food Products from Coconut Flour, January 2000.
KRITCHEVSKY, D and C. BONFIELD, Dietary Fiber in Health and Diseases, Advances in Experimental Medicine and Biology, Vol. 427, Plenum Press, New York and London cited by Trinidad, et al.
Published
2000-12-01
How to Cite
Divina D. Bawalan. (2000). THE ECONOMICS OF PRODUCTION, UTILIZATION AND MARKETING OF COCONUT FLOUR FROM COCONUT MILK RESIDUE. CORD, 16(01), 34. https://doi.org/10.37833/cord.v16i01.338
Section
Articles
