Food Talk 2009

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FoodTalkVol 4 Issue 1 1st Semester 2009

This newsletter is published quarterly for employees and friends of San Miguel Pure Foods Co., Inc.

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WhenOrdinary

As the Feeds Business is facedwith more challenging situationstoday, given the current economiclandscape, rising health perceptionson pork, and the aggressive entryof competitors in the industry, onecannot afford to be slack even forone bit. Tough times call for toughermen, and indeed, this is the best

BecomesExtraordinaryThe B-MEG Feeds Business Convention

By Cathy Sung

time to ask ORDINARY MEN to doEXTRAORDINARY things.

The San Miguel Foods, Inc. FeedsBusiness (B-MEG Feeds) recentlyconcluded two very successfulruns of the 2009 Feeds BusinessConventions in Luzon at the ManorHotel in Baguio City, and in VisMinat the Marco Polo Hotel in CebuCity last June 17-18, 2009. The

business objectives were clearlyset in the event: (1) Attaining budgetcommitments on sales volumesand income from operations; (2)Reinforcing regional teamwork to hittargets, and (3) Thinking out of the boby creatively implementing new waysof doing things and keeping an openmind.

In his opening message, Feeds

General Manager, Dr. Norman Ramosrevealed the theme of this years

The B-MEG family is transofrmed into a Band of Brothers, the thematic handle for the 2009 Feeds Business Convention in Baguio and Cebu cities

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To my San Miguel Food Group Family,

The first half of the year has gone by so quickly I cant help butlook forward to what the rest of the year will bring. As you know, the

Company has had to perform twice as hard this year, coming from a

very challenging performance last year. But while the first few months

have continued to offer up some high hurdles, our first semester

financial results have been encouraging. Our consolidated revenues

increased by 12% year-on-year, while our net income rose by 26% from

the same period last year.

What does this say? We must be facing

our challenges the right way. With better

margins, improved efficiencies, and better

selling prices, I think we are paving the road

to recovery.

But this year continues to be difficult.

I recognize your individual and collective

efforts to deliver good results and I deeply

appreciate your commitment and hard work.

But we must continue to go the extra mile and outdo ourselves toensure that the momentum we gained is sustained and the road to a

recovery year is well-paved. In the end, despite all the major hurdles we

face, your passion to succeed and motivation to exceed expectations

will far outweigh any external challenge we confront.

Perhaps you have learned about our recent initiative of sourcing

strategic business partners or investors who can help us become

a stronger, more profitable, more competitive and more diverse

organization. Ultimately, the future success of our Company willnot just depend on management or our business partner, but more

importantly on you. I enjoin you to collaborate.

My strong belief is that with your help, the Food Group is primed for

growth even in trying times.

Now lets start talking Food.

Butch S. Alejo

FoodTalkPresidents Message

A SUBSIDIARY OF SAN MIGUEL CORPORATION

EDITORIAL BOXVol 4 Issue 1, 1st Semester 2009EDITORIAL ADVISERMa. Soledad E. Olives

MANAGING EDITORBunny Vargas-Unlayao

DESIGN DIRECTORElsie Chua-Dormiendo

CONTRIBUTING PHOTOGRAPHERAlexies Santiago

WITH CONTRIBUTIONS FROM:Gina Pineda, Jon Hernandez,

Bernie Bagaman, Maricar Yap-Veloso,Shiela Ginete, Mike Vallesteros

COMMUNICATORS NETWORK:AGRO-INDUSTRIAL CLUSTER:

Darlene Villas, Dyan Roxas,Kathrina Hernandez, Cathy Sunga,

Jose Paolo Abenes, Jake Lugay,Rhoda David, Reena del Mundo,

Camille Juan, April Malabanan, Anna Nery

PUREFOODS-HORMEL:Vilinda Imelda Conos, Jay Llige, Heidi Chang,

Carissa Tecson, Mackis Tuazon

SMMI-COMMODITY:Rachelle Legaspi, Ferlinda Alabado

SMMI-BRANDED SNACKS:PJ Guillen

MAGNOLIA, INC. BMCJMO: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

INTEGRATED FOOD SALES:Lorna Tamayo, Dennis Eusebio

CULINARY CENTER:Shenda Nuque

HUMAN RESOURCES:Alvin Ramos, Abie Canaria

DIVISION OFFICE:Bunny Vargas-Unlayao

Food Talkis released for employees

and friends of San Miguel Pure Foods Co., Inc.

Please send contributions and comments to the

23F, JMT Corporate Condominium,

ADB Avenue, Pasig City. Or email at

[email protected]

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convention, A time when ordinarymen are asked to do extraordinarythings using the mini-series Bandof Brothers produced by StevenSpielberg and Tom Hanks (and thebook by Stephen Ambrose), as itshandle.

I liken our B-MEG men and women

to those described in the Band ofBrothers, said Ramos. Against manyodds, our people are again askedto give their personal best, to worktogether, to not only attain our targetsthis year, but to contribute morethan what we committed. Ramoscontinued by sharing some of B-MEGFeeds employees whose passionand dedication to the job made adifference and contributed to whereB-MEG is today.

Meanwhile, National Sales

Manager, Jovie Sepe, in his welcomemessage, described what a B-MEGsoldier is like: battle-tested, obeyingorders without question, goingwherever sent by the General, fightingwith fellow soldiers on all sides. Heemphasized how as B-MEG soldiers,there is confidence in being one team,united in working towards deliveringa common objective. Sepe ended hisspeech poignantly by saying: Toughtimes and uncontrollable factors have

become part of everyday life for us.But we are constantly alert, ready tofight at a moments notice, undeterredby sudden changes, because we

The SMFI-Feeds Mancom gear up to prepare for battle. (From left) Area Sales Manager Jovie Sepe, VisMin

Operations Manager Oca Tria , Finance Manager Ana Santiago, IAIZ Manager Pol Titular, Luzon Operations

Manager Jess Magtira, HR Manager Lani Garcia , Operations Planning Manager Janno Girang, TSQC Man-

ager Boy Lumanta, and Marketing Manager Joal Arellano.

The participants intensely compete against each other in the tough games, knowing that in this arena, ther

is no second best. Its an all-win or lose competition.

(Below) Water balloons were thrown at the losing team.

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Southern Assault Force for Luzonand Visayas Strike Commandos andMindanao High Flyers for VisMin).

It was followed by the Entrance ofColors, led by representatives of thePhilippine Military Academy MarchingBand.

The Specific Objectives (SOs)were presented by members ofthe platoons, each ending with ateam cheer. Before the commitmentceremony, the 2008 Sales andDistributor performers per territorywere recognized and awarded.

True to military practice,

personalized dog tags were givento each of the participants. Anotherdramatic moment came whentowards the end of the program, theB-MEG Soldiers Creed was recited,led by the Area Sales Managers RicoGomez for Luzon and Jojo Lindofor Vis Min. While stating the creed,everyone held their dog tags firmlyclasped over their heart. And withthe B-MEG anthem being played toformally end the session, everyone

have clearly set our goals, we donot allow ourselves to be distracted,we have been trained to expect theunexpected, and because we areB-MEG soldiers.

San Miguel Pure Foods PresidentFrancisco Alejo III, in his closingmessage, shared his confidenceand pride in the B-MEG family. Hecommended Dr. Ramos, saying thatin Ramos role as general manager,he does not just deliver targets butexceeds Managements expectationsas well. To the business partners

of B-MEG, the distributors andtoll partners, Alejo expressed hisgratefulness.

The two-day event started with ateambuilding exercise that had onlytwo big groups competing againsteach other. The courses were hardenough for the players to exhibitteamwork, with each membermaking sure he or she left no onebehind, ensuring the teams safety.Since there were only two teamscompeting, there was no room for

second best. It was a win or losefight wherein winners were all givena medal of valor while the loserswere executed by the winning groupthrough a water balloon firing squad.

Day two was the plenary, startingwith a Holy Mass, then the conventionproper. The plenary commencedwith the entrance of platoons,composed of the local ManagementCommittee and the departments inthe region (Solid North Luzon and

was full of energy and enthusiasm.The plenary was capped with a

Victory Party in B-MEG Country, the

theme of the fellowship night. Here,the platoons proved that the battlewas not over as they showcased thetalents during presentations on therealities in the feeds market, injectinghumor and pure entertainment alongthe way. With everyone in high spiritsthe night was filled with fun, dancingand laughter.

What would have been an ordinaryconvention turned out to be anextraordinary call of duty. Committed

passionate and ready for battle, theB-MEG Soldiers will indeed continueto defend its territory and fight untilthe end to conquer the animal andaquatic feeds and animal health caremarkets.

As Doc Norman Ramos said, In thwords of William Shakespeare: Fromthis day, to the end of the world, we iit shall be rememberedwe Band ofBrothers...We stand together. B-MEGCurrahee!

Committed, passionate and ready for battle, the B-MEG Soldiers willindeed continue to defend its territory and fight until the end to conquerthe animal and aquatic feeds and animal health care markets.

SMPFC President Butch Alejo joins the Southern Assault Force in the much awaited production number Jai-Ho.

The platoons prepare for battle

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Be the one. Three simple wordsmeant to spark off big things for theFood Groups then Integrated FoodSales and Centralized Key AccountsGroup and now fully integrated to San

MIguel Integrated Sales (SMIS): Be theone to dominate the market. Be theone to crush competition. Be the one

The Importanceof Being the One

Ramon Fernandez

Fara VansNathanael

group and proving once again thatSan Miguel Pure Foods honors onlythe best of the best.

Everyone knows that winning theSPOY award is not easy. To be able

to bag the title, one had to meet thefollowing strict set of criteria:First is the volume forecast or

Be the one. This was the battle cry that echoed the grand walls ofHotel Sofitel in Manila last March, as the second Sales Person of the

Year awards was held, together with the National Sales Conference

for the packaged goods businesses of San Miguel Pure Foods

Company, Inc.

The 2009 Sales Person of the Year AwardsBy Bunny Vargas-Unlayao

budget achievement. Candidatesmust have achieved 100% of annualforecast to qualify. The next criterion volume growthconsolidated volumactuals must have achieved growthversus 2007 sales performance. Thirdis forecast achievement consistency.Fourth is A/R Currency. A minimum o90% current by year-end is needed to

qualify. Also included is the January2009 net sales achievement. This isthe percentage of target to actualJanuary 2009 volume. Finally, thelast criterion is the PAS Rating, orPerformance Assessment System.All these helped define the mostoutstanding sales persons of the

yearno mean feat for the threeSPOY winners, who best proved theirstrong mettle in all categories.

Category Specialist Vanessa Napabagged the Sales Person of the Year

award for Purefoods-Hormel GroceryProducts (PHC-GP), while second-timawardee Nathanael Puntal, categoryspecialist from SMS, won the SPOYaward for PHC-Refrigerated Meats.Territory Sales Manager Fara Morareceived the SPOY for PHC-RM.

I believe this is a joint effort toachieve volume targets, said Napaoduring her victory speech. ThereforeI would like to share this award to mycolleagues.

For Puntal, when it comes toperforming well in sales, there isno such thing as a recession aslong as theres solid teamwork. Sa

pamamagitan ng teamwork, kayanatin itowala pongrecession.Puntal proceeded to thank theVisayas team for their valuableteamwork.

Respect and recognition to hermentor and peers is what Moraemphasized in her message. Mymentor and my colleaguessila ang

pinakamasayang kasama sa trabaho,so even the stress at work becomeslight and fun because of them.

Meanwhile, Dry 2-Territory SalesManager Arnulfo Hilario was given aSpecial Recognition Award for Volumand Distribution Performance forPHC-GP.

The outstanding distributor wasalso recognized, following almost thesame set of criteria for SPOY. Future

to instigate teamwork.Be the one to excelin your own work. Inshort, be the one tostand outat work andacross the industry.

The winners, indeed,stood out, emergingvictorious among ahighly competitive

The Hormel partners

gamely performed a special

version of Petula Clarks

Youre the One, cleverly

changing the lyrics to

signify their oneness with

us in Being the One who

gets it done.

(Left) SMIS leaders rally

the sales force to drink to a

banner year(to next pag

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Hormel Foods International President Rick Bross

and SMPFC President Butch Alejo deliver inspiring

messages

Nina Dagondon (center) of Future Options Davao receives theDistributor of the Year Award for PHC-RM.

(Below) Arnulfo Hilario receives a Special Recognition for Volume

and Distribution Award

Rare performances and impressive

presentations delivered by our Gener

Managers

Options Distribution System of Davaobagged the Distributor of the Yearaward for PHC-RM.

Distributor Secial RecognitionAwards for Volume and DistributionPerformance (Dry Categories) werealso given. Elim, Cagayan De Ororeceived the award for San MiguelSuper Coffeemix, while ElizabethBakery and Grocery clinched thespecial award for both Magnolia, Inc.and Purefoods-Hormel.

It was truly a highly motivatingand rewarding experience for all theattendees, who all felt the thrill ofbeing on prime time televisiontheevents thematic handle.

Included among the live audienceand very game participants were

the special delegates from HormelFoods International, who were therewith us as part of their incentivetrip for surpassing their businesstargets in 2008. To signify theironeness in being the one, theyeven performed Petula Clarks classicsong Youre the One, cleverlychanging the lyrics to deliver themessage that we should Be theOne Who Gets it Done. The bestcompanies make the most progress

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(Top) Distributor Special Recognition Awards were given to

Elim, Cagayan de Oro for San Mig Coffee, and Elizabeth Bakery &

Grocery for both Magnolia, Inc. and PHC. (Below)

Celebrities Valerie Concepcion, Candy Pangilinan, and our very

own Nick Cruz (left) charmingly entertain the crowd

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in the most difficult times, so do yourjob well everyday and be the onethat gets it done! said Hormel FoodsInternational President Rick Bross.

The night was also a showcase ofundiscovered in-house talents fromsinging to dancing to playing DJ andhosting a TV talk show.

San Miguel Mills, Inc. kicked-offthe marketing presentations with abasketball TV format, which headcoach and SMMI Branded BusinessGeneral Manager Bani Avedillovibrantly handled, as she rallied thesales teams to execute gun and runoffense.

San Miguel Super CoffeemixGeneral Manager Allan Castrorevealed the cool, punk side ofhim as he portrayed an MTV Vee-

jay reporting the Coffee Businessaccomplishments and strategic plans.Among VJ Allans top 5 countdownare the successful launch of SanMig Coffee 2 in 1 coffeemix andmajor awards from the 2008 MondeSelection International Institute forQuality Selections. San Mig Coffee3 in 1 Coffeemix brought pride tothe country as the only coffeemix inthe Philippines to be honored withthe Bronze and Silver awards by thisprestigious award-giving body based

in Belgium, said Castro.A Survivor scenario was painted bythe Magnolia, Inc. team, with GeneralManager Regi Baylosis leading thetribal pack and discussing Magnoliasplans for 2009. Makakaharap ng

mas marami pang pagsubok angTribu Magnoliasa mga darating nataon, said Baylosis. Kaya kailangang

paghandaanwe have newstrategiesavailability, acceptability,and awareness. According toBaylsosis and his core team, these

strategies will not only make themsurvivors. They will dominate themarket and become leaders in theindustry.

Mayo Alcon, general manager ofMagnolia Ice Cream broke the housedown with his razor sharp wit andstriking imitation of late night talkshow host Jojo Alejar. Entitled MayoAll the Way, his talk show highlightedthe achievements of the ice creambusinesswhich grew revenues by

24% and volumes by 12% versuslast year, among others. MICs newendorser for No Sugar Added (NSA),Ms. Earth 2008 winner Carla Henryalso graced the event and expressedexcitement over being her favorite icecreams new endorser.

A heart-tugging episode followed,as Purefoods-Hormel GeneralManager Noel Tempongko depictedthe real heroes of SMIS, regaling in

their passion and fiery drive to go theextra mile in fulfilling their everydaytasks. The stories of Douglas Porter,Rodel Gomez, Anna Dunca, RowenaLombrio, Fara Mora, and Vans Napaoare testaments to what we in PHCare made of, said Tempongko. Theyhave shown the exemplary work thatwe can achieve when faced withadversities. Tempongko proceededto say that the times ahead demandsomething different from us. Like trueheroes, this is the time to turn the tide

and transform ourselves and the waywe do thingsa transformation thatcomes from deep within ourselvesand propels the whole organization.

In a way, Tempongkos wordsremind us not to be afraid of change.According to him, consumers willalways be drawn to our products aslong as our offerings are relevant tothem. To be able to do this, we needto accept change and adapt with thetimes. And the very thing that will

guide us amidst all these changes isto be true to who we are, he said.

Meanwhile, the inaugural addressof SMPFC President Butch Alejo,emphasized the importance of unityand synergy. To IFS and CKAG, he saidThink as one team and be solid. Donot be afraid to learn from others, toask for help, to be critiqued, to teach

your colleagues, and to support eachother. Because you are building one

powerful foundation on which the SaMiguel Food Group can continue togrow and prosper.

The organizations challenge now,Alejo expressed, is to keep improvingevery aspect of the businesseverysingle day of the year, and throughevery single product and servicewe offer. This can be done bybeing consistently vigilant aboutour consumers behavior and ourcompetitors strategies, finding waysin improving the way we do things

here in San Miguel, and nurturingour relationships with our peers. Headded that most importantly, weshould continue to aspire to growby being better, not just bigger andbolder.

Archie Gupalor ended the first halfof the night with just the right energyand enthusiasm to inspire the salesforce to unite and fight as one. Tosymbolize the sales groups unity an

On May 1, 2009, San Miguel Pure Foods Companys Integrated Food Sales(IFS) and San Miguel Corporations Centralized Key Accounts Group (CKAG)

joined forces to form the San Miguel Integrated Sales (SMIS), with Mr. ArchieGupalor at the helm.

In this new set-up under the San Miguel Food Group, both the moderntrade and general trade channels are serviced by the new SMIS. Thisdevelopment stems from managements direction to maximize synergies andefficiencies across the Food business since the bulk of CKAGs services aredirected toward SMPFC.

A warm welcome to our new Food Group family members!

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CORPOR

ATE

SOCIAL

RESPON

SIBILITY

Hormel, served the food. Anestimated 700 people came and atefood products donated by PHC, SanMiguel Mills, and Magnolia. Hotdogs,bread, noodles, jelly ace, and milkwere bountiful.

Also present were representativesfrom the Petron Foundation whocame to observe how the SoupKitchen was conducted. They wereimpressed that the beneficiaries ofthe Soup Kitchen Program broughttheir own utensils and chairs, whilesome families even loaned theirtables. No extra cost for styro platesand plastic utensils were spent andminimal waste was generated.

The program was very satisfying to

both those who were fed and thosewho helped feed. The volunteers wenback to work tired but wanting tosign-up again for the next program.The community profusely thanked thvolunteers. They were very thankfulthat even for just one meal, they felthow it was to be full and satisfied.

Kalingang SustansyarapBy Gina Pineda

The 1st Soup Kitchen Program ofSan Miguel Pure Foods Companywas a success. This pilot run was

sponsored by Purefoods-Hormel withmuch help from the SMC Foundation,Food Division HR, the MarikinaHealth Office, and the Labas Bakodcommunity leaders of Marikina City.

As early as 5:30 a.m. of March20, the makeshift basketball courtof Labas Bakod, a depressedcommunity in Parang, Marikina wasa-buzz with activity. Their peoplewere very visible, sweeping floorsand setting-up the tents which wouldhouse Kalingang Sustansyarap, theSoup Kitchen Program.

At 6:00 a.m. the court started to fill-up with curious and excited childrenwho talked to the volunteers andshared their thoughts about povertyand their community. A little whilelater, the community leaders cajoledthe kids to run home and take abath, with a promise of a sumptuousmeal when theyreturn. The smileand delight that

registered on thekids faces whenthey were told thatthey can eat asmuch hotdog asthey want madethe volunteers feela mix of happiness

and sadness. Happiness because thevolunteers know that they are able tohelp these kids in their own little way;and, sadness because they hopedthat more aid can be given to thesekids.

At 7:15 a.m. a short lecturewas given by the Health Worker-Nutritionist from the Marikina HealthOffice. The basic food groups werediscussed and the nutritional valueof the food to be served was alsotackled.

After the talk, the feeding started.Volunteers, mostly from Purefoods-

commitment, everyone was asked towear their jackets at the same time.

We are one team, with one visionwith one set of values, to achieve ougoals and BE NUMBER ONE, ralliedGupalor. Together, we will BE THEONE!

All in all, it was a fantastic nightto remember as a fusion of inspiringmessages, impressive talents, creativexecutions, outstanding salespersonand great leaders all came together tbring oneness in being the one.

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Out-ofSchool Youth Get Training. SumilaoBukidnon Mayor Marie Ann Baula awards certifi-

cates to the 27 graduates of the six-month Vocation

al Technical Training Program jointly sponsored

by San Miguel Pure Foods, Inc. and Monterey Food

Corporation, in cooperation with the Technical

Educational Skills Development Authority (T ESDA

Looking on are Vice Mayor Consolacion Cadas, San

Miguel Foundation Inc. Executive Director Camille

Buenaventura and San Miguel Pure Foods Inc.-North Mindanao HR officer Lemuel Mocorro. The

project offered short courses in welding, electrical

wiring and automotive.

With no hospitals nearby and no doctors on-duty

in the their health centers, residents of 10 barangays

in Sumilao, Bukdinon were given access to proper

healthcare with the opening of the San MiguelCommunity Clinic in Barangay San Vincente last

December.

Through the San Miguel Foundation, the Clinic

was built to augment the health care program and

services of the entire municipality of Sumilao. This is

one of several Community Clinics around the country

that San Miguel Corporation opened for the indigent

families belonging to various barangays surrounding

the Companys major plants and facilities.

The Clinic provides free consultation and

medicines for residents with common illnesses and

even those with upper respiratory diseases and

hypertension. In fact, hypertension patients are given

free maintenance medicines for up to six months.

Already, there are almost 200 patients enrolled in this

6-month maintenance program.

The facility itself is equipped

with a consultation room, treatment

room, patient waiting area,

observation room, registration

patients record section, and a

pharmacy. It has three doctors and

a nurse to provide the communityshealthcare needs . An average

of 20 patients visit the Clinic for

consultation every day.

With the proper healthcare being

given to families in Sumilao, the San

Miguel Foundation is indeed fulfilling

its vision of taking the lead in

realizing SMCs commitment to help

improve the lives of the Filipinos.

Nurturing Sumilao

Communitiesthrough ProperHealthcareBy Jennifer Esmale-Rodriguez and Camille Buenaventura

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EMPLOY

EE

TALK&

PROFILE

S

Question:

In this time of global economic crisis, howwell are you managing your personalbudget and what are some tried and testedcost-saving tips you can share with us?

1.

2.

I have a simplehome budget templatewhere I put my incomeand expenses as Ianticipate them or as

they arise. I categorizethese expenses intofixed, variable anddiscretionary so that I caneasily identify where tocut down when needed.Being aware of mymonthly expenses vis-a-vis my fixed income helpsme to avoid spendingmore than what I canafford, and reduce mydependency on creditcards. As the Filipino

saying goes, "Habangmaliit ang kumot,matutong mamaluktot".

-Armi A. Mendoza,Finance Manger,

Great Food Solutions

With the economic crunch biting into our everydayexpenses, some good advice can definitely help us getthrough each day. There is nothing more important thana few wise tips on managing our tight budget. And whobetter to ask than the financial experts themselves? Hereare some prime and practical tips on how to manage your

expenses, straight from our Finance Managers mouth:

My cost saving tips are: When planning for vacations, plan way ahead of time. We all know that Cebu Pacic provide

very low prices but I have encountered PAL services to be a match to Cebu Pacific's promosIf you opt for a promotional vacation where there are accommodations, negotiate for morefreebies like city tour, fun activities, meals, etc. Always ask for possible giveaways. Negotiatefor bigger discounts especially if you are traveling in groups.

If you have credit cards, every time you are ready to pay for the products, always ask storeclerks or customer service for bank agreements on discounts, installment promos, free

items, raffles, all other credit card promos. There are store clerks that may not automaticallyinform you of the promotional items they have.

I have come across an article that stores in the U.S. can give further mark downs forproducts near their expiration date. Always ask for the store manager when haggling forthese kinds of bargains, especially with fresh and frozen products like meat, fish and evencanned products.

Do not overstock your pantries with products you dont consume every day. Unlessthese items are purchased under promotional discounts, your goods should only beenough for one month. Do groceries on a monthly basis. Timing is essential so always go after mall sale. Do

your groceries in establishments that have the lowest prices, like Macro, Puregold, etc.

-Krizel T. Gallinero, Finance Manager, Retailing Business Cluste

1. 2. 3. 4.

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4.

3.

Here is my list of list of tried and testedcost saving tips: Prepare a reasonable budget. Plan your weekly menu ahead and pay

particular attention to size and volume. Purchase food ingredients according to

your planned menu. Recycle food. Be creative.* Know your food stocks at home before

buying again. Prepare a list before doing

your grocery. Always look for the expiry date of the itemsyou buy.

Compare prices and give extra attention tothe package contents.

Buy only those that are necessary. Avoidthe nice to have impulse.

Avoid going to the malls and window-shopping if you dont have plans of buying.

Appreciate and be content with whatyou have. Try the delayed gratificationstrategy.

Buy quality items because it will give youmore savings in the long term aside from

feeling good whenever you use it. Timing is important. Wait for specialdiscounts especially if youre buying bigitems.

* Leftovers can be made intoingredients to another dish (e.g.Laing can be made into a spaghettisauce)

-Ana S. Santiago,Finance Man-

ager, SMFI-FeedsWhat I have learned from

my grandparents and parentsis to always save a portion of

whatever earnings I have. Intimes of crisis, the problem willbe lessened because you know you can drawfrom your resources. The excess money I haveis used for investments.

I have been coaching my children, whoare also working now, never to spend morethan what they earn. Today, everybody isaffected with the global crisis. But fortunatelywe are not extremely affected because wehave instilled the discipline of spending wisely.

Here are some of the things we do as afamily to save on costs: We do car pools since all of us work in

Ortigas and Makati I make sure to cook my familys favorites

most of the time so we are discouragedfrom eating out. Dining out is reserved forspecial occasions.

We just watch movies at the house andonly select what to watch in moviehouses.These are small things but when you

add them up, youll be surprised how muchyou have cut off and saved from your usualexpenses.

-Evangeline H. Zarate, Finance Manager,Agro-Industrial Cluster

Profiles:

Spotlight on Top FlourMiller Ver Ignacio

By Bernie Bagaman

Talents are flowering at San Miguel Mills, Inc.One of its

top flour millers,Virgilio Ignacio,was sent last

year for trainingat a top SwissMilling School.

Accordingto RamonJavier, BatangasFlour Mill plant

manager, FlourMilling Schools or Institutionswhich offer specialization inflourmilling courses are locatedin other countries, such as theSt. Galen Swiss Milling Schoolin Switzerland, Kansas StateUniversity, NABIM in UK andothers. Some of our millers havetaken correspondence coursesfrom these schools and last yearwe sent Ver to St. Galen for sixmonths to complete the actual

hands-on part of his course.After coming back, we are nowpreparing programs such as in-house seminars for him to impartthe learnings he acquired to therest of SMMI's technical team.

Their trust in him was well-founded. Ignacio placed secondoverall with a 93% grade in a class

of 22 participantsfrom all over theworld, includingthe US, Franceand Japan, whiletopping the oralexams with a98% score. Andit wasnt a pieceof cake; fivestudents failed

to sift throughthe course. Furthermore, theclassmate who took first honorswas a miller from a Nigerian plantthat was the second largest in theworld, and the classmate Ignaciobeat for second worked in theworlds biggest mill.

Ignacio sees the opportunityas an honor (being the secondFilipino to be sent to theprestigious Swiss Milling Schoolin the past 30 years) and he

recognizes his responsibility toshare what he has learned. Wedont have milling schools in thecountry so most flour millerswould learn by experience. Millingis an art and a science and thatswhat I learned in Switzerlandand which I hope to impart to mycolleagues.

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The 2ND B-MEG BolinaoBangus Festival

By Shiela Ginete & Mike Vallestero

B-MEG Feeds once again participated in the recently held 2ndMangunguna Festival in Bolinao, Pangasinan last April 18-19, 2009which turned out a success. Mangunguna in the vernacular meansmangingisda which illustrates the domestic source of livelihood inBolinao. To make this years celebration more exciting, more events wereincluded in the B-MEG Bangus Festival 09.

To promote the B-MEG fed BolinaoBangus, preliminary events of BolinaoBangus Basics (BBB) were conducted

as part of the B-MEG Bolinao BangusFestival 09. The event started lastyear as a component of the townsMangunguna Festival. A B-MEGBangus Classifiers Marathon washeld wherein the classifiers displayedthe skill of speed and accuracy by

way of manual hand-weighing andsorting as a contest. It was thenfollowed by the B-MEG Bangus EatingContest with two categories whereinmen were given two 500g grilledbangus while women were givenone piece to consume as fast andthorough as possible.

The water sports events havealso been eagerly awaited. TheCaquipotan Channel Challengeis a freestyle swimming event forcontestants 17 years and below,crossing 1.2 kms from the SantiagoIsland to Picucubuan Fishport(Bolinao mainland). Various watervessels were also utilized in anotherracing event: Baloto (single driven

small boat) race, De kasco (mediumboat) and Bancathon (F1, speedboat)Main highlights were the Balsa(bamboo raft) race compared tothe Kayak race and the Pawis(feeds&fish cargo boats) race similarto the Dragon boat race composed o20 participants per entry.

Bolinao is known as one of themajor bangus production centers inthe country and is proud of its localdelicacies (e.g. padas, danggit andbinunguey) and pristine beaches.B-MEG Distributor Mr. & MrsEdgardo dela Cruz of EdZeNa AquaFarm Supply and B-MEG Feeds saysthat Pangasinan continues to be aB-MEG country.

Participants of the Baloto Race (single-driven small boat) get ready for the course

8/12/2019 Food Talk 2009


Sharing Flour Technologyat SMMIs Flour

Technology Center By Fer AlabadoSan Miguel Mills, Inc. is proud of

its Flour Technology Center (FTC),not just for the innovative productsdeveloped by the department butalso for being a very good venue foreducating clients on basic and newtechnologies in the flour industry.The group recently concluded a

5-day course on Bread Technologyamong valued clients from Luzon.The activity aimed to: 1) Enhancethe knowledge and skills of theparticipants in baking; 2) Maintaintheir clients loyalty to SMMI brandsand 3) Promote the value-addedproducts of SMMI.

The class was composed of 14students who are bakers, productionsupervisors and bakery owners(who are mostly non-bakers). The

course ran from March 9-13, witheach session a mixture of lecture,workshop and exam. Some of thetopics discussed were about AppliedMathematics, Bread Classification,Bread Ingredients, Bread MakingProcess and Troubleshooting. Duringworkshops, the students bakedvarieties of breads from simple pande sal and loaf to sweet doughs,European breads and whole wheatproducts. The best student waschosen and awarded during the Class

Graduation Day. Joshua Marasigan-

marketing officer of Balayong Bakeryin Dasmarinas, Cavite bagged the topaward.

The course will be helpful to usin our operations, especially withthe following information sharedto us: creating formula, scientificexplanation for each ingredient,

classifying bread, knowledge inSMMI premixes and flour products,bread troubleshooting, improversand healthy breads, said one of thestudents during the course evaluation.The students also commendedthe teachers for having sufficientknowledge and skills on and for beingpatient with them especially on theBakers Math subject. FTC teachersobtained their training on bakingfrom UFM Baking and Cooking Schoolin Bangkok, Thailand, US Wheat

Associate Seminars and technical

symposiums of suppliers.Mrs. Emma Laguio, the departmen

head found the course a goodachievement for the Flour Team.The course was not only a learningopportunity for the participants, it waalso a very enjoyable experience forthem. There was a high level of energ

and enthusiasm especially during theworkshop as the trainees learned newproducts and new baking concepts.And the results are well worth theefforts as we hear of some of thembeginning to use our premixes in therespective bakery operations, Laguiosaid.

SMMI-FTC will continue to help themarket upgrade its technical know-how by the courses it will conductnot just on bread making, but also oncakes, noodles, steamed breads and

other flour product applications.

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Culinary Team PilipinasBags Silver Award inInternational Competition

By Gail Ritze Velasquez

The Team defended its title as 2007 Silver Award winners

of the Gourmet Team Challenge Competition in the pres-

tigious Hong Kong International Culinary Classic.

Solutions, a key playein the food, beverage,and food serviceindustries, supportedthe Team as a sponso

More than astrong food serviceplayer, GFS believes

in the contributionof great chefs suchas the members ofLes Toques BlanchesPhilippines in elevatinthe countrys foodservice industry,says Helene Pontejos,San Miguel PureFoods assistant vicepresident and GFSgeneral manager.

The Les Toques Blanches(LTB) Philippines Culinary Teamretained its title as the Championsof the Gourmet Team ChallengeCompetition in the prestigious HongKong International Culinary Classicwhen it won the Silver Awardduring the competition at theHK Convention Center last May9, 2009.

The Team was led by its Captain,Ariel Manuel of Lolodad's Cafe andTeam Manager Fernando Aracamaof Embassy-Cuisine. Les ToquesBlanches Philippines (LTB) is thepremier chef association in thePhilippines which seeks to furtherdevelop culinary standards in thecountry and elevate the status of theFilipino Culinary Professional.

During the Gourmet TeamChallenge Competition, the LTBPhilippines Culinary Team presented27 different items in a cold buffet

such as Cotton Candy Wrapped Foie

Gras, Maine Lobster Terrine, Rose-Lychee Chocolate Gateau and other

such delicacies all prepared within24 hours. A specially designed displatable by Metal and Glass Artist MikeAguas was used to present the buffe

San Miguel Pure Foods Great Food

8/12/2019 Food Talk 2009


Hello Boracay! Hello Business!By Gail Ritze Velasquez

The happy summer sun ofBoracay welcomed the Great FoodSolutions team for another run ofthe SolutionSessions last March25, 2009 at Le Soleil De Boracay.

SolutionSession aims to 1)formallylaunch Great Food Solutions as thefoodservice arm of San Miguel Pure

GFS Sales Awards:Recognizing 08s Bests

To recognize the top salesperformers of 2008 for theirexemplary performances and bigcontributions to its success, GreatFood Solutions (GFS) held its fourthannual sales awards, with the theme,

Heroes: We have the P.O.W.E.R., atthe Culinary Center last April 30, 2009.

GFS congratulates the followingHEROES for helping them win theirbattles:

2008 GFS ASM of the Year

CJ Aquino receives his

certificate of recognition

and prize(from left): GFS

General Manager Helene

Pontejos, CJ Aquino,

SMPFC President Butch

Alejo, GFS National Sales

Manager Mon Vinluan

2008 GFS MSPA (Manager for Sales and Product Application) OF THE YEAR Rodel Eulogio with (from left):

Helene Pontejos, Butch Alejo, and Mon Vinluan.

Foods and its core products andservices to restaurants and other foodestablishment owners in Boracay;

2)present menu concepts that bestfit the customer profile of each

establishment; and3)share relevantrestaurant trends that would bebeneficial to their specific business

attended the 3-hour activity andsampled a hefty selection of SanMiguel Pure Foods foodserviceproducts in various applicationsbased on specific day parts (breakfasside dish / appetizer / snack, centerof the plate, desserts and bakeryingredients) prepared by our very ow

Culinary Center chefs.

plans.A total of

57 hotel andrestaurantchefs,kitchen staff,purchasingand food &beverage

managers

Special Awardees: Hero of the Year for1)A/RManagement: RODELIO EULOGIO;2)Purefoods-Hormel:ANNA MANSILLA; 3)GFS Commissary:ANNAMANSILLA; 4)Magnolia BMC: SUSAN FERNANDEZ;5)SMMI:BERNADETTE MALLARI; 6)SMFI:JOSE VICTORMERCADO; Monterey: RODELIO EULOGIO; 7)San Mig

Coffee:CRISTINA MANDAP;8)

Magnolia Ice Cream:CHITO DELA CALZADA

8/12/2019 Food Talk 2009


Miss Earth seriousabout environmentalawareness campaign

By Jon Hernandez

You will be surprised about thelack of awareness on the environmentamong Filipinos. I admit that beforeI joined Miss Earth, there are thingsabout protecting the environment

that I was not aware of,explainedHenry, who said that among thethings Filipinos should pay attentionto is waste segregation at home andconservation of natural resources.

So this time, we are really makingthe rounds among school children,some two to three classrooms at atime. It is quite tiring but very muchrewarding as I am cherishing everyminute of my reign,Henry added.

Henry got a big

boost in her

drive as Magnolia Ice Cream namedher as endorser for its No SugarAdded (NSA) line.

Im very much honored to

endorse Magnolia Ice Creams NSAline since I love ice cream very much.It allows us who are into fitness thechance to enjoy ice cream withoutthe guilt,the 22-year-old Cebuanasaid.

Henry, who worked for a Cebu-based hotel before her reign asMiss Earth, is the outdoor type andindulges in sports like basketball,baseball, swimming and evenhorseback riding.

Magnolia Ice Cream GeneralManager Mayo Alcon said Ms.Henry is perfectly fit as Magnolia

Ice Creams NSA endorser. Shehas the rare combination of beautyand brains. Add to that her genuineregard for the environment and being

physically fit,Alcon said.In Miss Henry, we have an

endorser best suited to talk aboutfitness to our ice-cream lovingFilipinos who want to try out theMagnolia NSA lines chocolate andvanilla flavors,said Alcon.And wewould definitely support her in herdrive to spread the wisdom of acleaner and greener planet.

The feeling is mutual as Henry alsolauds Magnolias mother company,

San Miguel Corporation (SMC) forbeing one of the few environmentallyconscious companies in the country.

MAGNOLIA ICE CREAM PARLOR BRANCH OPENS. Magnolia Ice Cream General Manager Mauri-

cio Alcon cuts the ceremonial ribbon to formally open the Magnolia Ice Cream Parlor at SM Fairview

recently. With him are owners/operators Manolo Aquino and Ruby Ines along with Magnolia Brand

Manager Pinky Custodio and Brand Assistant Zhar Bernas. It is the second Magnolia Ice Cream parlor

outlet after the one located at San Miguel by the Bay.

Reigning Miss Earth Karla Paula Henry hasbeen touring the countrys public schools to teachenvironmental awareness as part of her commitmentas reigning titlist of the only cause-oriented beautypageant in the world. New Magnolia Ice Cream endorser Karla Paula Henry pays a courtesy call to SMC

President and COO Ramon S. Ang, together with MIC General Manager Mayo Alc

8/12/2019 Food Talk 2009

17/20January-June 2009 17October-December 2008 17

Pro-Coffee Means Pro-Health.Drink to Perfect Health.

By Bunny Vargas-Unlayao

The coffee youve grown tolove now gives you somethingmore tempting, with new healthcomponents that can actuallyimprove and enhance your digestion,energy, beauty, and figure. Its aperfect coffee drink that gives yousomething more than the usual cupof coffee.

Introducing the San Mig CoffeePro-Health variants, a line of completesugar free coffeemix selections withunique functional ingredients that can

boost your health and wellness: SanMig Coffee Pro-Fiber, Pro-Power, Pro-Beauty, and Pro-Slim.

San Mig Coffee Pro-Fibereffectively aids your digestion with 5grams of Inulin Fiber in every pack.With the recommended daily dosageof 25-30 grams of fiber you need in

your body, youre one step aheadof gaining smoother digestion anda cleaner digestive system with acup of San Mig Coffee Pro-Fiber.

Moreover, fiber helps lower yourcholesterol level for a healthier heart,and increase calcium absorption for

skins elasticity and strengthen jointsCollagen is a fibrous protein thatconnects and supports your bodytissues. Drinking regular cups of SanMig Coffee Pro-Beauty can help firmup and smoothen your skin and dela

the signs of aging.San Mig Coffee Pro-Slimisa great alternative for slimmingdown. With 200 mg of L-Carnitineanutrient that converts fatty acids intoenergy, San Mig Coffee Pro-Slim canhelp you burn fat, convert unwantedcalories to energy, and increase yourmetabolic rate. Its definitely an extrabenefit when you drink your favoritecoffee every day.

Delicious, sugar-free, cholesterol-free, low in fat, low in calories, and

absolutely aromaticthe coffeemade perfect, San Mig Coffee Pro-Health. Choose the variant that bestfits you and be well on your way to abetter, healthier, and perfect you!

Only P9.75 per sachet (SRP).Enroll at Fitness First in August and get a San Mig

Coffee Pro-Health Trial Pack and vanity bag for

free!

Drinking coffee has just gotten better, and a lot healthier.

trees in the world, has been usedin traditional Chinese medicine forthousands of years to treat a varietyof ailments. Its main function is tohelp improve blood flow to the brainand

Enhance blood circulation allthroughout the body. Drinking regularcups of San Mig Coffee Pro-Power will

stronger bones.San Mig Coffee

Pro-Power givesyou 10 mg of GinkgoBiloba that improvesboth your physical andmental performance.Ginkgo Biloba, whichcomes from the ginkgotreeone of the oldest

definitely boost yourmemory, improve

your stamina, anddetoxify your body.

San Mig CoffeePro-Beautycontains 250 mg ofCollagen that canhelp restore your

8/12/2019 Food Talk 2009

18/20Food Talk18

Coffee Cup CakesIngredients:2 piece store bought chocolate muffins2 scoop Magnolia Ice Cream Classic Mocha1/4 cup whipping cream, whipped to stiff peaks1 tsp cocoa powder, for dusting

Procedure:Scoop out the middle part of the muffins. Replace it with a scoop of

ice cream. Top with whipped cream then du st with cocoa powder. Serve

immediately.

Makes 2 servings.

CULINAR

Y

COR

NER

Keep your cool this rainy season with these chill-outrecipes from the San Miguel Culinary Center. From FrozenHot Chocolate to Coffee Cup Cakes, you and your familywill surely endure the rainy season with a little bit ofsweetness and fun.

Funnel Ice Cream SandwichIngredients:200 gram Magnolia Pancake and Waffle Mix1/3 cup cornstarch1/2 cup water1 piece egg1 cup Magnolia Nutri-Oil200 gram bittersweet chocolate, grated5 scoop Magnolia Ice Cream Classic Ube

Procedure:Mix pancake mix, cornstarch, water and egg in a bowl. Mix until smooth. Transf

batter into a squeeze bottle.

Heat oil in a non-stick fry ing pan. Gently squeeze the bottle gradually swirling

the batter outward in circular motion, or criss-cross back and forth to make abou

3 rounds. Fry until golden brown, turning once with a tong. Remove and drain in

paper towel.

Melt bittersweet chocolate then dip one side of the funnel cake into the melted

chocolate. Sandwich 1 scoop of ice cream between 2 funnel cakes. Freeze before

serving. Makes 5 servings.

Mini Baked AlaskaIngredients:4 piece store bought meringue, split crosswise1 piece store bought chiffon slice4 scoop Magnolia Ice Cream Classic Vanilla2 tbsp powdered sugar, for dusting

Procedure:Slice chiffon into thin round disks about the same diameter a s the meringue. Put

a piece of the chiffon on the bottom half of the meringue then top with a scoop of

ice cream. Top the upper end of the meringue. Dust with powdered sugar. Serve

immediately. Makes 4 pieces.

Frozen Hot ChocolateIngredients:1 pack store bought hot chocolate1 scoop Magnolia Ice Cream Classic Vanilla1/4 cup marshmallows1 tbsp bittersweet chocolate, shaved

Procedure:Prepare hot chocolate according to package directions. Add a scoop of ice cream

into the hot chocolate. Drop the marshmallows around the ice cream and sprinkl

shaved chocolates. Serve immediately. Makes 1 serving.

HOW-TOS IN THE KITCHEN

Meringue is a mixture ofstiffly beaten egg whites andgranulated sugar.

Funnel Cakes is a PennsylvaniaDutch specialty pastry made by

pouring batter through a funnelinto hot, deep fat and frying theresulting spirals until crisp andbrown.

Whip to beat ingredients, such asegg whites, cream, etc., therebyincorporating air into them andincreasing their volume until theyare light and fluffy.

Log on to www.mygreatfood.com

for more recipes and cooking tips.

8/12/2019 Food Talk 2009


Kids Can Cook!Creating, eating, mingling,learning & having fun---the MyGreat Food Club way!

The San Miguel My GreatFood Club launched its veryfirst kiddie cookbook entitledKids Kitchen Camp (KKC): ACookbook Specially Made forKids last March 28, 2009 atthe Activity Area of Star City,Manila. The cookbook features

30 of the best recipes of SanMiguels summer cookingcamp which has been offeringfun cooking courses forchildren right inside the SanMiguel Pure Foods CulinaryCenter test kitchen for over ten

years now.The book launch showcased

six pocket event boothssponsored by Purefoods TenderJuicy Hotdog, Purefoods Chicken

Fun Nuggets, Star Margarine,JellYace, Magnolia Cheezee, DariCrme Blends, Magnolia PancakePlus and Magnolia Chocolait,providing creative and enjoyableopportunities for kids, whocreated easy-to-prepare recipeson-site with the Culinary Centerchefs. The program includedcooking demonstrations, mascotappearances, a magic show,balloon twisting activities anda Lola Basyang Story Telling

session. With San Miguels

passion to nurture and nourishchildren nationwide, a series ofKKC activities will be conductedin GMA, and soon in Visayas anMindanao.

This summer alone, a total of112 certified KKC Little Chefs,ages 5 to 13 years old finishedthe 3-Day Kids Kitchen Camp.

Kids were not only taughthow to read a recipe, create adelicious dish, set up a tableproperly, know the safetyrules in the kitchen. They alsolearned the values of friendshipteamwork and food safety. KKCwill also run a series of cookingdemonstrations in variousNational Bookstore branchesand Powerbooks outlets. Log onto www.mygreatfood.com forupcoming schedules.

Kids can cook! So helpthem develop their culinaryintelligence now. Grab a copy ofthe SMPFC cookbook in Nationaand Powerbooks outletsnationwide for only P450.

(Above, left) 2008 KKC Little Chef winner Ky

Tempongko and t wins Sophia and Micaela

Tempongko happily assist Culinary Center's

Chef Kai Verdadero in demonstrating how t

make Party Chicken Crunchies and pizza.

8/12/2019 Food Talk 2009

20/20

Magnolia No Sugar AddedHeres the perfect way to enjoy ice

cream without the guilt. IntroducingMagnolia Ice Cream No SugarAdded. In Vanilla and Chocolateflavors. Available in groceries andsupermarkets.

Balik Eskwela, Kasama Magnolia Bundling Promo

Kings COOKIE MONSTERAn irresistible chocolate ice cream bar mixed with yummy

cookie bits coated in chocolate rice crispies, with a delectablechocolate lolly inside! Take a bite now.

Introducingth

eLatestFrozenNoveltyfromMagnoliaIceCream

FOOD

GALLER

Y

Preparing an affordable baon that your kids will enjoy is not easy tocombine. With Magnolias Balik Eskwela, Kasama Magnolia Promo, youcan do both!

Get savings or a free product with every purchase

of product bundles of Magnolia Cheezee,Dari Crme, Star Magnolia Fresh Milkand Low Fat, Magnolia Chocolait,and Jellyace. Experience freshnessthat nourishes, straight from yourfavorite stores. Available in leading

supermarkets and stores nationwideuntil July 31, 2009.

Get the big pack and get more savings when

you buy the new Purefoods Chicken Fun

Nuggets Big Savings Pack. With 850 grams

in each pack and sold at a promotional

discount, you get an equivalent of 4 1/4

small packs, a P28-saving for you. So hurry

and get the big pack now!

PERFECT FOR A LAVISH FEASTCalifornia Herbed Roast Chicken is prepared fromhigh quality Magnolia fresh whole chicken, subtly flavored with onion, ground

pepper, paprika powder and washed sugar, and delicately coated wih special blend

of Spice Mix Rub Slowly roasted to perfection. Enjoy the succulent California Herbed

Roast chicken and dip with mushroom gravy. Get it now at Robinson Supermarket

Ready-to-Eat section.

A Lot More Lots A CheeseBeefies Lots A Cheese oozes with

Lots A product enhancements thismonth!

Now better tasting to provide evenmore Lots A goodness in your Lots A

cheesy meals!You also get more now withLots A Lots A pieces. Now10% more per pack, you getmore Beefies Lots A Cheesegoodness compared to othercompeting cheese hotdogbrands. Even its logo andpackaging comes in a morepremium and attractive look!Look forward to more of thesimprovements also in otherBeefies hotdog variants!

Documents

Food Talk 2009