Company Profile

J. Emmanuel Pastries started as a backyard-scale pili nut producer in 1997; it has since grown into an enterprise with an asset size of P10 million. The company has experienced increasing sales since 1997, due to its aggressive production and marketing.  Additional investments for modern  production and packaging equipment and tools resulted in increased production capacity, and opening up of new markets.

Existing market distribution areas are Manila, Naga and Legaspi. Three of its premium pili nut products are now exported to Japan, Canada and Australia.

J. Emmanuel has consistently participated in local and international food exhibitions and has been featured in local magazines and newspapers. They also share their knowledge in seminars and other entrepreneurial courses as resource persons.

The company has gained awards including the 2007 Gawad Saka Award as Outstanding High Value Commercial Processor; 2000 Best in Pili Packaging Contest; and as Best Dressed Booth, National Trade Fair 2000, SM Megamall.

Product Description

J. Emmanuel pastries and other products are made from carefully selected pili nuts sourced from Haciedas de Naga, a105-hectare estate maintaining almost 1,000 fully matured trees. Other sources are from neighboring provinces including Camarines Sur and Sorsogon. Only top quality brands of raw materials purchased in bulk from major distributors and retailers here in Naga City are used.

The company combines the traditional Bicolano technique with modern methods of baking pastries using the processing equipment acquired through DOST assistance. J. Emmanuel pili nut products are protein-rich and cholesterol-free, and have passed the stringent food laboratory tests of Japan and Canada.

The different products are packed in pouches, plastic, cellophane, bottles, and simple boxes, in varying sizes. Bags and baskets made of abaca and buri are also used as special packaging materials.

Pili Nut

    

The Pili Nut is the most important of a group of nuts borne by trees of the Genus Canarium. They have the highest oil continent of any nut over 70% and are comparable to almonds in texture, taste and uses.

This is native to the Philippines and is abundant and wild in the Bicol region particularly in Sorsogon. In the South Pacific the pili nut is a major source of fat and protein in the diet. When raw, the pili nut is said by many to resemble the flavor of roasted pumpkin or pepita seeds, and when roasted, the pili nut's mild, nutty flavor and tender-crispy texture is superior to that of the common almond. A perfect example would be a cross between a macadamia nut and a marcona almond.

      

      Considering that pili is a commodity the Philippines can export with a competitive edge, turning it into a full-blown industry is now being worked out through a slew of research on postharvest handling, processing and packaging to raise the bar to international standards.

About the Company

MISSION

•  to make pili nut a prime product of the Bicol Region that shall be known globally

•  to create a wider base of consumers of pili nut products while keeping its distinct taste as a true Filipino delicacy

• to contribute to the economic, social and cultural uplift of Bicol consistent with its proud heritage and history

• to promote the tourism and entrepreneurship programs of the government through the promotion of indigenous products that are marketable to both domestic and foreign tourists

VISION

We envision J. Emmanuel Pastries as the home of quality pili food delicacies and other Bicol products that are:

• of premium quality and aptly reflect Bicol taste, culture and heritage whose seal of excellence shall be known and promoted throughout the country and abroad

• nutritionally healthy and of world-class quality whose processing and packaging conform with international health and environmental standards

And lastly, where food preparation and manufacturing are competently handled by a skilled local labor force, food technicians and a marketing staff who are justly compensated for their labor and thus contribute to their well-being as productive citizens and livelihood earners.

What is about J. Emmanuel Pastries?

J. Emmanuel Pastries started as a home-based business venture, initiated by Lydia Lomibao in 1983, then a newly-wed housewife looking for an income-generating project which will keep her hands full and her time productive. She initially thought of a business with something distinctly "Bicolano" in it, which people from other places would want to buy and bring back to their respective home provinces. She came across the idea of cooking PILI pastries and took off with a meager 500 pesos as start-up capital. The first few months of thriving business may be because of sheer luck but the fact that the business endured for more than a decade now and metamorphosed into something undoubtedly big is a product of hard work and dedication to product quality.

Mrs.Maria Lydia Perez Lomibao

It was not long before Mrs. Lomibao won the steady support of her husband Joseph, a Pangasinensis by descent and together they built the business into the multi-million enterprise that it is today. They were able to make best use of their inherent traits in running the business. A remarkable combination of Bicolano's ingenuity and Pangasinensis' frugality. The steady increase in the volume and types of pili products that they process into sweets and confectioneries is dictated upon by the demand placed by regional and domestic clients. Pili candies evolved into a more diverse product lines which include Pili tarts, Susperos, Crispy, Roasted and salted Pili, Mazapan de Pili and Pili Cake while domestic sales increased from 3M pesos in 2003 to 9M pesos in 2006 maintaining and average ROI of 69%. The company, through strict observance of product quality and reasonable Production starts with sourcing-out raw materials ( pili fruits, nuts and kernels) from superior quality pili trees, 90% of these come from Sorsogon and 10% from Camarines Sur. These RAW materials are then processed into various pastries and candies following strict sanitary standards, employing Good Manufacturing Practices and home-perfected recipes. Their product's delectable taste is not the only thing which sets them apart from the rest. The company's use of latest packaging materials and style add more appeal to their foodstuffs and at the same time prolong its shelf-life. These technologies allow them to generate maximum profit while ensuring maximum product quality.

 

Mr. Joseph Lomibao

Majority of Philippine Businesses attribute their staying power to quality and affordability, but Mr. and Mrs. Lomibao's formula for success includes continuous product research, innovation and development to keep up with the ever changing and more sophisticated demands in the market. This is the reason why they are now able to penetrate the foreign market with a consummated market agreement with a food manufacturing and distribution company in Japan with an initial product volume of 5,000 packs at 100 grams/pack of roasted, garlic, salted and crispy pili. Known for the country's very strict food safety and quality requirements, Japanese companies go to the lengths of personally inspecting raw material source, plant/factory and employee sanitation, advocate and strictly adhere to phyto-sanitary standards and meticulous in their choice of packaging materials. These are not-so easy prerequisites which J. Emmanuel Pastries Successfully hurdled in exchange of a more profitable business dealings and substantial increase in their company's revenue not to mention the perks of promoting our country's unique products and heritage.