00:00 The bangus is not just grilled, but can be fried or cooked in a sinigang.
00:08 Anna is a negotiator. She says that she has seen a lot of good things in bangus.
00:14 Her bangus product is ready to eat and can be served anytime, anywhere that is delicious with bangus.
00:26 This is the only time that Anna can think of a business in bangus.
00:31 I worked in Singapore for 11 years. I want to have my own business.
00:37 That's why I thought of selling gourmet.
00:40 But because the gourmet products are not available in the market, Anna looked for a different product.
00:46 There are not many people who sell bangus gourmet in the market.
00:51 That's why we thought why not just sell bangus. We started with bangus tocino because I like to eat tocino.
01:00 Her bangus tocino in a jar, bangus chunks that have a sweet taste.
01:05 If you are looking for a kick, this is the spicy version.
01:09 Followed by the bangus sisig.
01:11 In their sisig variant, the seasoning is ground in the bangus.
01:16 It is also a good match with rice. That's where the sweet taste of coconut milk and the spicy taste of chili comes from in bangus Bicol Express.
01:24 People who want to eat sisig need to cook. It is hard to do.
01:30 Our bangus sisig and bangus Bicol Express, anytime they want to eat, they can eat anytime.
01:44 If you suddenly crave for bangus, you don't have to spend hours on breaking the meat and removing the meat.
01:51 Because the favorite food at home and ready when there is an occasion of bangus, you can taste it instantly.
01:57 Anna's bangus sisig is ready.
02:00 Because it's Christmas, we have a Christmas edition of bangus sisig and Bicol Express.
02:07 Anna will show us how to make their bangus sisig in a jar.
02:13 First, we will fry and oil the inside of the bangus.
02:16 This is a way to bring out the natural taste of bangus.
02:20 Next, we will saute the garlic and onion in a mixture of salt, pickle relish, pepper, and oyster sauce.
02:30 We will also add carrots and raisins.
02:36 Just mix it while it's boiling for 5 to 10 minutes.
02:41 Wait for the soup to dry.
02:43 Anna will discard it and put it in jars.
02:49 Then, we will put it in an autoclave vacuum to remove the air from the jar and to avoid bacteria so that the product won't spoil.
02:58 After almost an hour, the bangus can be sold in a jar.
03:08 Anna's business started in their kitchen.
03:11 We started with 12 bottles and we let our relatives and friends taste it.
03:18 We bought a small size autoclave.
03:21 Our main product, including small equipment, cost around 15,000 to 20,000 pesos.
03:28 But when we tasted it, it was only around 3,000 pesos.
03:32 The business that started with tasting can reach anywhere.
03:37 First, we started with 20 boxes.
03:40 Then, it decreased.
03:42 So, in a month, we sold around 800 boxes.
03:46 24 jars are the contents of one jar.
03:50 Because of the high demand, the bangus business in a jar of Anna quickly grew.
03:54 After 2 weeks of launching, we decided to get a job in a gas station.
04:01 We get bangus from there. We decided to rent a kitchen.
04:07 I used my savings and I spent all of it there.
04:10 I said I will invest all of it.
04:12 Discarding one of the body parts of Anna in the business became a way for the product that started in the kitchen to be known by the public.
04:20 We immediately entered the distributorship because our market will be more widespread.
04:25 Those distributors also have resellers.
04:30 With a price of 3,000 pesos, resellers can sell different variants of bangus in a jar.
04:35 The reseller has 10 to 12 bottles.
04:38 And then, they have free classic bagoong.
04:41 We also have a lot of helpers, fishermen.
04:45 That is also one of the reasons why we want to hire more staff in the gas station.
04:50 So that we can at least help.
04:52 We can also give a lot of work.
04:54 And even though there are a lot of competitors, this does not mean that the bangus in a jar is not profitable.
04:59 We are new in the market.
05:00 So there are a lot of big brand competitors.
05:04 Our challenge is how we can promote it in the market.
05:08 So our technique is really consistent in posting on social media like on TikTok, Facebook.
05:16 We also give promos like if you buy two variants, you can get one for free.
05:22 It is also important to learn how to make a profit.
05:27 We have a target that we will only give this amount but the return is bigger.
05:32 So what I do is when someone pays, I will buy raw materials and I will give it to him.
05:39 That's how it happens.
05:41 So we don't give money anymore.
05:43 Because of the good bangus, Anna's income is also good.
05:47 In the monthly, when we started, it was around Php 280,000 to Php 300,000.
05:53 So when I started this business, I am not afraid to do for good here in the Philippines.
05:57 If Anna's business is successful, let's taste if the taste of her bangus is also delicious.
06:05 Bicol Express.
06:07 If you put it on the label, it really tastes good.
06:13 This is a win.
06:15 It's about time that bangus has different flavors.
06:20 Start with the small one.
06:22 Even if your kitchen is small, if you really decided to do business, you can experiment or you can try.
06:29 What's important is that you try it.
06:32 Don't be afraid or shy to start with the small one.
06:35 So that you can also see and experience the growth of the business.
06:40 [Music]
07:04 you
07:06 [BLANK_AUDIO]
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