3. •BARBECUES AS WE KNOW THEM NOW ORIGINATED IN THE
CARIBBEAN, WITH MEAT COOKED OVER A GRILL OR PIT,
SEASONED, AND BASTED.
•BARBECUE IS A WORD FROM THE TAINO LANGUAGE, WHICH IS
SPOKEN BY A CARIBBEAN INDIAN GROUP.
•BARBACOA IS THE PHRASE THEY USE TO DESCRIBE GRILLING ON
AN ELEVATED WOODEN GRATE.
4. •A COMMONLY PRODUCED FROM PORK BELLY AND CUT INTO CUBES
IS THE SO-CALLED TOCINO WHICH IS A SPANISH TERM FOR BACON.
•TOCINO IS ALSO KNOWN AS SWEET CURED PORK, IS REGARDED AS
A POSSIBLE COUNTERPART FOR BACON WHICH IS PREPARED IN
OTHER COUNTRIES SUCH AS THE UNITED STATES.
8. 2016 242,754 77% 186,921 99% 185,051 24 4,441,233
2017 250,675 77% 193,020 99% 191,090 24 4,586,149
2018 258,859 77% 199,321 99% 197,328 24 4,735,877
2019 267,314 77% 205,832 99% 203,773 24 4,890,563
2020 276,483 77% 212,892 99% 210,763 24 5,058,312
TOTAL 1,296,085 997,985 988,006 23,712,134
% of
Individual
who eats
tocino
RESULT
A VER A GE
A N N UA L
C ON SUM P T I
ON (2
P A C KS )
HISTORICAL
DEMAND
% ofIncome
Bracket of
(10,000 TO
15,000)
YEAR
HOUSEHOLD
POPULATION
RESULT
30. PREPARATION OF RAW MATERIALS
( 15 MINUTES)
MEAT PREPARATION
( 45 MINUTES)
CUTTING THE MEAT
( 1 HOUR)
WEIGHING AND PACKAGING
( 45 MINUTES)
MARINATION
LABELLING AND STORING
( 30 MINUTES)
PREPARATION OF MARINADE
( 10 MINUTES)
31. Number of Product per Batch (250g. per pack) 125
Working Hours 8
Hours of Operation per Batch 3 hours and 42 minutes
No. of Batch Per Day 2
Total No. of Product per batch 250
No. of Working Days 290
Total Annual Production per Pack 72,500
Computation of maximum output