Food Safety Management of Selected Cacao Enterprises in Davao City

Date

7-2020

Degree

Bachelor of Science in Agribusiness Management

College

College of Economics and Management (CEM)

Adviser/Committee Chair

Melodee Marciana E. De Castro

Committee Member

Melodee Marciana E. De Castro, Dinah Pura T. Depositario, Cherry Lou R. Nuñez

Abstract

This study was conducted to assess the food safety management of selected cacao enterprises in Davao City. Specifically, the study aimed to: a) profile the selected cacao value chain enterprises; b) evaluate the food safety culture of the selected enterprises; c) describe the value addition flowchart /activities along the cacao value chain; d) assess the food safety practices across the stages in the value chain; e) examine food safety compliance in relation to critical control points; and f) recommend a system that will ensure food safety in the cacao value chain.

A multi-case approach was used in this study. Primary data were collected through interviews with key informants of selected enterprises. Questionnaires and ocular observations were also conducted. Secondary data were obtained from journal articles, food safety manuals, and other published materials (i.e. thesis, books) to supplement primary data gathered.

The main site was in Davao City, Davao del sur. Three cacao enterprises participated in this study, the names of which were withdrawn (upon request of the enterprises) and are instead labelled as: a) XXX Choco Corp; b) ABC Davao Chocolate; and c) XYZ Coop.

XXX Choco Corp, a fully integrated corporation founded in 2016, managed their value chain from cacao production to distribution of finished products (i.e. dark chocolate, tablea). Results indicated later stages of food safety culture maturity. Similar observations were evident in the leaders and employees’ commitment to ensuring food safety.

ABC Davao Chocolate, a family-owned business established in 2013, practiced forward integration being one of the pioneer chocolate manufacturers in Davao City. The enterprise exhibited food safety culture maturity between Stage 3 and Stage 4. Leaders and employees understand the value of food safety and their responsibility in producing safe food. However, there is a lack of formal written policies which caused inconsistencies in monitoring and implementing food safety protocols.

XYZ Coop is a cooperative established by agrarian reform beneficiaries in 1992, composed of over 100 farmer-members and approximately 1,200 hectares of land planted with cacao.

XYZ Coop ventured into chocolate processing to encourage the cacao farmers to remain in cacao production. The enterprise is characterized to be in the early stages of food safety culture maturity as employees are unaware of the importance of food safety.

Upon assessment of the value chains of the selected enterprises, it was found that chocolate processing component received the highest share of profit along the chain. Since this stage received the highest share of profit along the chain, it would be reasonable to reinvest a portion of that profit into implementing food safety management systems. Said investment is further warrantable since processing is the final stage before the product reaches the consumers.

Assessment of food safety practices along the value chain revealed that compliance to food safety standards were highly driven by the market/buyer side of the chain. The chocolate processors were able to compel their suppliers to comply with food safety standards by making it a requirement for any purchase by their companies. Subsequently, the chocolate processors were required to comply with food safety standards to satisfy the demands of the markets.

In terms of compliance to food safety standards as aligned with the critical control points, unavailable equipment (i.e. moisture meter) and lack of consistency in compliance to food safety policies were some of the issues discovered among the selected enterprises. Farmers practices relied heavily on extensive experience than on properly documented procedures during cacao production.

Overall, recommendations include that enterprises acquire the necessary equipment for maintaining food safety. Concerned enterprises should require their employees to undergo remedial food safety training. Formalized and properly communicated written policies among enterprises will ensure consistent monitoring and evaluation of food safety practices. Moreover, LGUs providing mechanical dryers to cacao producers to shorten the cacao production process would help ensure food safety. Lastly, establishing a customized food traceability system for the three enterprises may also further improve the competence and integrity of the enterprises.

Language

English

LC Subject

Business enterprises, Food handling--Safety measures

Location

UPLB College of Economics and Management (CEM)

Call Number

LG 993 2020 M17 L56

Document Type

Thesis

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