Explain your idea in details:
Objective: To minimize post harvest losses or food waste produced from overripe fruits and vegetables, through processing into value-added products. To maximize and increase shelf life and create smarter method in handling overripe or overdue agricultural crops to valuable food products. To provide livelihood program for community or cooperative. Action plan: Collect overripe food products from wet public or supermarket, or unconsumed agricultural products from farmers, sorting and processing in food facilities and distributing finish product to partner private sector Innovative approaches: Possible list of food products: (1) Dried concentrated powder use for juice, cereal products, pre-mixes, soup, (2) Concentrated juice, (3) Pickled (4) Jams & Jellies (5) Wine (6) Snacks
Expected impact of your idea on sustainable development
Target: To establish a line of modernize and innovative value added food product from the highest post harvest volume of agricultural product. Create a strong and sustainable link between farmers , community and end users. Provide farmers access to maximize agricultural crops by strengthening value-chain innovation. Measure: To determine if post-harvest losses was reduced from converting overripe or unconsumed agricultural products. To create employment and establish community based food facility that will collect and process the value-added products. To create inclusive partnership with community and private sector.
Plans for implementation and sustainability
Business Model: It is a hub, a post-harvest food facility where in we link farmers produce or wet market food wastage to value-added product. Value Proposition: Maximize utilization of crops and process potential by products of agricultural crops. Products are made naturally, no additives, healthy and nutritious. It also has variety and diverse flavors, shelf stable and follow food technology standard. Customer Segment: Business to Business approach: Schools, campuses, government institutions, food stalls, restaurants, souvenir shops Revenue Streams: Fixed Pricing based on Product feature dependent. Mostly asset sale method. Financing Source: Government sponsor, bank loans Collaborators: Local government unit, Department unit like Trade and Industry, Agriculture , Science and Technology
Age: 26. Background: I am from Philippines. I am currently studying in Masters of Business Administration degree at AIT School of Management (Thailand) which produce strong perspective in Operations Management, Marketing, Strategic and Finance. Graduated under the program of BS Food Technology in the University of the Philippines, mold my in-depth knowledge in the field of food science and technology, agriculture studies especially crop and animal science. I have been trained to an extensive range of subjects from chemistry, microbiology, food sensory method, food processing, engineering, and safety. As a R&D specialist, I actively identify and evaluate modern technologies (process, ingredients, and packaging) to solve product quality problems, to improve efficiency, cost savings and remove key barriers. Outside corporate duties, I become part time R&D/ Quality Assurance consultant of a small scale social entrepreneurial business - Food for Thought, Inc. We help mushroom and cassava farmers by creating gourmet chips or snacks from their raw material. Being part of that social food business, give me an insight that there are a lot of small scale food enterprise with potential and distinctive food products/ services that lost the opportunity for market dominance because they lack the support not just in technical process and product development but also sustainable business analysis in marketing, sales and distribution. To create more an impact, last 2016, we join a competition about Mobility organized by IMPACT HUB-Manila a network of collaborators and one of the logistic company in the Philippines, the LBC. In this competition, we propose Food Planner, concept is centered in offering and preparing ready to use (pre-cut, pre-peeled, pre-minced) vegetables for fast food restaurant or food manufacturing. Our aim was to create direct market for farmers by cutting middlemen or other market intermediaries involve in purchasing agricultural crops.