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Moira Dela Torre highlights value of giving credit following viral copyright issue
Moira Dela Torre weighed in on the viral copyright issue and said that it is important to give credit where credit is due. .....»»
DepEd s SHS vouchers fall short of decongesting public schools, helping poor learners
"It's a waste that we don't solve the problem of congestion because we are randomly giving the voucher program to students," the senator said......»»
The real pasaways
The local internet came down hard last week on an anonymous teacher who was caught on livestream giving her students a scorching tongue-lashing for what she claimed was their lack of respect and discipline. Almost hysterical, Teacher X called them good-for-nothings without a future. Predictably, netizens deplored her derogatory language, which they equated with child abuse, and called on the Department of Education to investigate the incident and impose some disciplinary measure on the teacher concerned......»»
Wheat imports seen to rise on higher bread demand
It’s a quarter before seven in the morning. A queue starts to form in front of RJS bakery in Barangay Barangka Drive in Mandaluyong City......»»
Daily Gospel, March 24
This is the Daily Gospel for today, March 24, 2024, which is Passion (Palm) Sunday. READ MORE: Daily Gospel, March 23 Daily Gospel, March 22 Holy Gospel of Jesus Christ according to Saint Mark 14, 1-72.15,1-47. The Passover and the Feast of Unleavened Bread were to take place in two days’ time. So the chief.....»»
Balik-Tanaw | The dissident love of Jesus
The readings for Palm Sunday begin with narrating the triumphant entry of Jesus and His disciples to Jerusalem. According to the story, Passover and the Feast of the Unleavened Bread is coming in two days’ time and a lot of Jews will go up to Jerusalem to celebrate the feast. As observant Jews, Jesus and his disciples came to Jerusalem in observance of the feast that will take place (John 12: 12-16; Mark 14:1-15). When they drew near Jerusalem, to Bethphage at the Mount of Olives, Jesus instructed his two disciples to go to a village where they will find an ass and to bring it to him. Jesus rode on the ass when he entered Jerusalem. The people accompanied him and they held palm branches while crying out, ‘Hosanna! Blessed is he who comes in the name of the Lord! Blessed is the kingdom of our Father David that is to come! Hosanna in the highest!’ (Mark 11:1-10). The post Balik-Tanaw | The dissident love of Jesus appeared first on Bulatlat......»»
Jake Cuenca opens up on 3-year sobriety
Jake Cuenca said that giving up alcohol has been the “best decision in my life.”.....»»
Valerie Mayor Sotto: How to be a model pastry chef
While she was growing up, Valerie Sotto, founder of Valerie’s Kitchen, would enjoy watching her mom Sonia Mayor bake family favorites like pineapple upside down cake, apple pie, pumpkin pie, bread pudding and sponge cakes for Sunday reunions and other special occasions......»»
First Pinoy bakery in Barcelona opens
Forn de Manila, the first and newly opened Filipino bakery in Barcelona, Spain that specializes in authentic Filipino bread and pastries, has quickly garnered attention and patronage from both the Filipino community and local Spaniards......»»
Bread on Bike
Vendors roam the remote areas of the mountain municipality of Talakag in Bukidnon to sell bread aboard a motorcycle on Thursday (11 January 2024). MindaNews photo by BOBBY TIMONERA.....»»
WATCH: Bread haven Busan cafe in South Korea
Arguably, South Korea is a bread haven. It is evident by the many coffee shops and specialty bread stores in capital Seoul and even in surrounding areas, like the port city of Busan. .....»»
Aegis never naisip na sisikat; inaming hinahangaan ang SB19, Ben& Ben, Kahel
“AYAW talaga naming pumasok sa recording.” ‘Yan ang inamin ng iconic rock band na Aegis matapos sila tanungin sa isang exclusive press conference kung naisip nila na sila’y sisikat. Kwento nila, ang pagbabanda kasi ang talagang bumubuhay sa kanilang pamilya kaya takot silang makipagsabayan sa music industry. “Kasi ang pagba-banda, bread and butter namin ‘yan......»»
Pilmico on World Bread Day: Bread’s transformative impact on communities
Every year on 16 October, the world celebrates “World Bread Day” to honor all kinds of bread around the world. A dietary staple in people’s lives for centuries, bread plays a much more significant role in the lives of those who bake bread as their primary source of livelihood. Pilmico has been a steadfast partner of bakers since 1962. It has given out 108 bakery kits nationwide since it started distributing livelihood kits in 2016. In honor of the “World Bread Day,” Pilmico reflects on how it has helped change the lives of several people through bread. Feeding the future Pilmico’s “Kutitap Feeding Program” was launched as a sustainable initiative to address malnutrition in public schools while at the same time supporting local bakeries. The program was made possible through the help of its partner bakeries, who went through technical training and received equipment from Pilmico. They provided bread to public schools within their communities. The Kutitap Feeding Program started in Iligan City in 2015 and in Tarlac in 2018. Since then, the program has progressively evolved through the years. Due to pandemic restrictions, it was turned into the “Kutitap Care Package,” where students received baked goods and eggs through its partner bakery, Aguila Bakeshop. Now, the program has also started incorporating meats in the meals served to the daycare students in Bamban, Tarlac. Aside from feeding students with nutritional bread, this initiative also contributed to the success of some partner bakeries such as C&G Bakery from Iligan City. Marlon C. Gecale, owner of C&G Bakery, has devoted his life to baking — from when he was a teen working as a baker to an adult owning his bakery. In between, he worked as an OFW and his passion for baking grew stronger, prompting him to have his own bakery. After buying an oven with his first salary, Gecale and his wife spent the next five years building their small bakery while he worked abroad. In 2017, they applied to become a bakery partner for Pilmico’s “Kutitap Feeding Program.” They were determined to prove that their small bakery could fulfill the demands of the program despite their new and small bakery. By partnering with Pilmico for the Kutitap Feeding Program, C&G Bakery, owned by Marlon Gecale, was able to expand to three more branches in Mindanao. Gecale underwent a month-long training with Pilmico where he earned new technical skills in baking and new recipes, which he still uses in his bakery. Since then, their bakery has grown and has been a reliable partner of Pilmico in various programs including the Iligan Community Pantry. Today, C&G Bakery has expanded to three branches in Iligan City, Misamis Oriental and Zamboanga del Sur. 'Tinapay Ti Uno' program Aside from Pilmico’s own initiatives, it has partnered with local government units such as the Department of Agrarian Reform Tarlac for the “Tinapay Ti Uno” program in partnership with Technical Education and Skills Development Authority, Department of Trade and Industry and the Office of Congressman Jaime Cojuangco from the 1st District of Tarlac province. This program aims to create healthy buns using locally sourced ingredients from Agrarian Reform Beneficiary Organizations and provide them to public school students in the 1st district of Tarlac. A total of 11 ARBOs participated in a bun and special bread competition where the winners will be responsible for the distribution of buns to the students. In the competition held last 24 2023, three ARBOs were hailed as the grand winners: Cabayaoasan Farmer Agriculture Cooperative from Paniqui, Tarlac; Bacabac Farmers Producers Cooperative from Brgy. Bacabac, Camiling, Tarlac; and Sinulatan 1st Agriculture Cooperative from Brgy. Sinulatan 1st, Camiling, Tarlac. Each winner received a bakery livelihood package from Pilmico that included an oven, stainless steel table, bread rack, bread showcase, proofer with cover, spiral mixer and 10 Pilmico flour sacks. In addition to the equipment, the winners were to receive technical assistance and bakery management training from Pilmico as they set up their bakery business. During the winners’ onsite bakery training in Camiling, Tarlac last 3 October, it was revealed that two out of the three ARBOs have already opened their bakeries within their communities. In celebration of “World Bread Day,” Pilmico emphasizes its unwavering commitment to providing high-quality flour that helps create nutritional bread products. “We believe in the transformative power that a simple loaf of bread can bring to people’s lives, especially those who rely on it as their main source of livelihood. Pilmico is dedicated to delivering the finest flour for the community’s bread making needs,” said Ma. Katrina Bayog, Pilmico Corporate Social Responsibility manager. The post Pilmico on World Bread Day: Bread’s transformative impact on communities appeared first on Daily Tribune......»»
Who wants a ‘tindesal?’
There really is no stopping chef Myke “Tatung” Sarthou. After opening four restaurants of different concepts with business partners — Chef Tatung’s Private Dining, Lore, Azadore, and New York Cubao — he is finally launching his very own on 26 October. It is called Tindeli, and you can find it at Gateway 2 mall, Araneta City, Cubao, Quezon City. Glazed barbecue. Not exactly a restaurant, Tindeli is more of a deli shop and café with a Pinoy touch. It actually got its name from “neighborhood tindahan” and “upscale specialty deli.” It combines a dining area that can accommodate a maximum of 80 people and serves quick meals, salads, sandwiches, noodles, coffee, freshly baked breads and pastries, and a deli that sells homemade sausages, particularly his smoked hamon, wood smoked bacon, tapa, tocino, paté, local cheeses, chicken galantina, longganisa and other charcuterie. It also sells bottled products, such as salad dressings, sauces and drinks. The Galantina they sell in whole chicken form at P1,600. They also slice it and use it for a sandwich or rice meal. Chef Tatung shares that “the food we serve and sell at Tindeli is custom-made for the store, thus giving it a very personal touch. We bake our own breads and pastries, we make our own sausages, longganisa and other charcuterie.” Chori Quezo with salad. All these delicious goodies are, yes, familiar and homey, yet expertly cooked and prepared for the best dining experience ever. One of the highlights of the Tindeli menu is the Tindesal sandwich, which are oversized pandesals with different fillings that remind you of your childhood baon, the kind moms used to make, such as Chicken Salad Sandwich and our longganisa in bread. “Tindesal is our way of celebrating the pandesal as a great bread for delicious sandwiches. Our Chicken Salad Tindesal, for one, is made into an open-faced sandwich topped with a generous dollop of chunky chicken, béchamel sauce and melty cheese to create a delicious blend of flavors and textures that bring back memories and at the same time create new ones,” says Chef Tatung. Galantina. Tindeli, says Chef Tatung, is “not meant to be a fancy place but a cozy spot where one can relax and chill with good homemade food and good coffee or tea — alone or with friends and family.” Chef Tatung personally handpicked the colors and the design of Tindeli. He had modern Filipino interiors done, using traditional elements of Filipino design, such as an oversized solihiya, or thin rattan woven into sunburst patterns, to give the place a homey vibe. So, with the use of terra cotta tegula roofing as wall treatment. The lively hues and elements of modern art, on the other hand, gives the Filipino deli and café a contemporary and relaxed ambiance. Lechon Baka Tindesal. From this first store at Gateway 2 mall, Chef Tatung is looking to open more Tindeli outlets in key cities around the metro and provincial areas in the next two to three years. The post Who wants a ‘tindesal?’ appeared first on Daily Tribune......»»
Recipe: Turkish braided bread called Simit
Simit is a common bread sold in the streets of Turkey by cart vendors, encrusted with sesame seeds, and eaten as is or with an array of toppings or fillings......»»
Solons confident of lower prices in October despite September 6.1% inflation
September inflation rate soared to 6.1 percent, but lawmakers are optimistic that prices of goods and services will likely dissipate this month. Albay Rep. Joey Salceda and Quezon Rep. Mark Enverga, who head the House Committee on Ways and Means, and Agriculture and Food Committee, respectively, were saying that the inflation, or the rate of increase in the prices of goods and services, will not be perceptible this October due to the lifting of rice price ceiling and the ongoing harvest season. The Philippine Statistics Authority reported on Thursday that commodity prices jumped anew in September, with the inflation rate rising to 6.1 percent from 5.3 percent in August, bringing year-to-date inflation to 6.6 percent. September's inflation rate was the sharpest in four months. Salceda said the uptick can be solely attributed to rice price spikes and the global surge oil price spike in September. However, he believes that this could dissipate this month as global oil prices experienced a significant decline towards the end of September and with compliance with the rice price ceiling imposed by President Ferdinand Marcos Jr. The price cap on rice, recently enforced by the President via Executive Order 39, intends to exert pressure on individuals or entities holding rice inventories to sell it at a reasonable price in hopes that this move will purge the supply shortage and price increase. EO 39 sets the price of regularly milled rice to P41 while P45 is for well-milled rice. However, Mr. Marcos lifted the price cap on Wednesday, or a day before the imposition mark its first month. While rice prices went up 17.9% year-on-year in September, Salceda noted global rice prices took a nosedive in late September and are now at their lowest point since early August. Salceda, however, forecasted that September inflation is "probably the worst inflation rate we will record for the "ber" months, and it gets better from here." Despite having optimistic forecasts for the inflation rate in October and subsequent periods, the economist-lawmaker asserts the necessity of implementing measures to alleviate potential risks. "Food prices still need to be watched out for, especially because the ber months typically tend to be bonus season, which is naturally inflationary," he said. In the same vein, Enverga anticipates a steady decline in inflation rates, and this month's will be on a downward trend due to the ongoing harvest season, which "historically plays in stabilizing prices and alleviating economic pressures on the public." Harvest season starts in September and will last up to November. "As the harvest season approaches, we can anticipate stabilization and, eventually, a decrease in inflation rates. Our nation's agricultural sector is a cornerstone of our economy, and the bountiful harvests ahead will undoubtedly have a significant impact on curbing inflation," Enverga pointed out. Moreover, he emphasized the decrease in the pricing of crucial agricultural commodities, such as sugar, attributable to strategic changes implemented within the farming industry. September inflation is primarily attributed to higher food prices, which surged 10 percent from 8.2 percent in August. Key contributors include rice (17.9% from 8.7%), meat (1.3% from -0.1%), fruits (11.6% from 9.6%), and corn (1.6% from 0.9%). In contrast, the prices of sugar, fish, vegetables, eggs and dairy products, and bread and cereals experienced slower inflation. The post Solons confident of lower prices in October despite September 6.1% inflation appeared first on Daily Tribune......»»
Six food makers withdraw pleas — DTI
The Department of Trade and Industry revealed that six food manufacturers have already inhibited their requests for price adjustments for their products until the end of the year, hoping that other manufacturers will follow suit. “They have already withdrawn the price increase request, and there are six (food manufacturing companies). It influenced other manufacturers and they came to a consensus to temporarily hold the price increase until the end of the year,” Trade Secretary Alfredo Pascual said in a press conference on Wednesday. Products with no price hikes He said the products that will not have price increases until December this year are bottled water, candles, condiments, bread and toilet soap. “We have a meeting with canned sardine manufacturers tomorrow (5 October) because we continue to appeal to them to hold their price increase request,” Pascual said. Pascual said some manufacturers with a wide range of varieties of products have the flexibility to sacrifice profits in some of their low-cost products, while they make recovery on their premium products. Rounding up Further, he said the DTI will not release a new suggested retail price for basic necessities and prime commodities until December 2023. Instead, the agency is contemplating rounding off the cents that are in the prices of the current SRP, emulating the price-rounding mechanism of the Bangko Sentral ng Pilipinas which is aimed at diminishing the proliferation of 25, 10 and 5 cents in the market. “For example, if the current SRP of sardines is at P19.46, we will round it up and we will make it P19.50, a price adjustment of .4 cents. We are studying this scheme,” Pascual explained. Price rounding refers to the policy and/or practice of rounding off the amount due for payment, as opposed to charging the exact amount to the last centavo. The actual cash payment would be rounded up or down to the nearest multiple of the designated coin currency unit under the policy. Across countries, price rounding is implemented in various ways, such as through mutual consent of consumers and retailers, or through a binding legislative act. The post Six food makers withdraw pleas — DTI appeared first on Daily Tribune......»»
The joy of eating
There is almost always a restaurant opening in the metropolis — either to excite the taste buds or simply elevate the Filipino dining experience. Yes, from Filipino dishes to American-Italian fare and specialty steakhouse, there will always be something for everyone to discover, relish and enjoy. LOCAVORE AT ESTANCIA MALL A cozy, contemporary space ensconced inside the Estancia Mall in Pasig City, Locavore is given true Filipino touches with its warm woods, rattan chairs, rustic pendant lights and an expansive glass window that provides an exceptional view of the surrounding environs. [caption id="attachment_192645" align="aligncenter" width="771"] OLIVE Garden’s Herb Roasted Chicken.[/caption] Opened last May, Locavore at Estancia Mall is the seventh branch of the restaurant, which catapulted to prominence in the culinary arena in 2014 after it opened its first branch at Brixton Barrio Kapitolyo, also in Pasig City. It then opened at Forbestown in Taguig City, Valero Street in Makati City, S’Maison in Pasay City, Eastwood Mall in Quezon City and SM City Bacoor. With the talented chef Mikel Zaguirre and his team at the helm, Locavore takes the homey heartwarming flavors of Filipino cooking gives a more sophisticated interpretation. And with the newly opened branch comes an expanded menu and new dishes exclusively in the Estancia outlet. For starters, have the crisp BBM or Bagnet, Buro and Mustasa — a platter filled with thinly sliced, crispy pork bagnet chips that you wrap in mustasa leaves (Samgyup style) seasoned with burong (pickled) hipon and burong mangga with gochugaru (Korean chili flakes). Follow it up with Bistek Pintxos, toasted bread decked with bistek-style beef tenderloin, grilled quesong puti, truffle aioli and red onions. [caption id="attachment_192646" align="aligncenter" width="525"] OLIVE Garden’s Purple White Cocktail.[/caption] “The new dishes are presented on slate plates because they are mostly bar chows,” says Alejandro Pahan Jr., operations manager. “That’s our new concept. We were thinking of madaling kainin (easy to eat) and something fun. Because samgyup is trending, we came up with pintxos.” The resto also has Bulalo Pintxos, roasted bone marrow with pickled labanos and pares jam; Yakitori Platter, grilled skewered chicken wings, chicken thigh meat, gizzard and liver served with annatto aioli, tocino butter, miso butter and spiced suka; Bagnet Chips, housemade bagnet chips served with spiced vinegar; and Inasalitos, inasal chicken with salsa, labuyo aioli served in lumpia taco shell. All these dishes are paired with seven new signature cocktail drinks, crafted by its in-house mixologist. Pahan says the new refreshing drinks heavily relies on the food being served at the restaurant. They complement the taste of the meals. Locavore serves alcohol and spirits. The drinks include Hardin, a hybrid between gin tonic and Tom Collins, with tonic water and botanicals and floral notes like blue pea and elderflower (which has a similar taste notes of lychee), garnished with rosemary and black pepper; Kinilig, a combo of Disaronno amaretto, honey, lemon juice and rum, with rice paper art design on top; Diwata, a blend of Bombay Sapphire gin with Giffard Lychee liqueur, sugar syrup and lemon juice, dressed with basil sprig and forget me not flower; and Antibayotiko, a whiskey-based mix of bourbon, ginger liqueur, honey and lemon juice. Locavore at Estancia Mall has a seating capacity of 120 people and targets bar goers in the area. It’s open until 1 a.m. from Wednesday to Saturday. The rest of the week, it follows the mall hours. OLIVE GARDEN AT THE VERVE A visit to the newly opened third branch of Olive Garden at The Verve in BGC, Taguig City, is a journey of discovery into a world of delicious and affordable pasta, bread, salad, chicken and pizza sensibilities. The menu is broad and touches base with all the departments of classic Italian-American fare. Upon arrival, diners are swiftly delivered a basket of freshly baked breadsticks, which are widely popular in all 900 Olive Garden stores all over the world, including the Philippines. They are buttery, a bit garlicky, moist and chewy. The unlimited breadsticks, including the never-ending soups and salads, come free with every order of an entrée. What a treat! [caption id="attachment_192647" align="aligncenter" width="525"] LOCAVORE’S BBM (Bagnet, Buro, Mustasa).[/caption] The refreshing salad is a merry mix of healthy greens, tomatoes and olives with a light house dressing, while the soup selection includes Pasta E Fagioli, Zuppa Toscana, Minestrone and Chicken & Gnocchi. Olive Garden first opened at the Mall of Asia on 12 September 2022 and at Glorietta 3 in Makati City on 9 January 2023. “It is, more or less, the same menu that we have for our first branch in MOA and also the same menu all over the United States,” Rechele Tiongson, chief operating officer of The Bistro Group, the company responsible for bringing in Olive Garden which was founded in 1982 in Orlando, Florida. “We never changed anything aside from modifying some of the portions that would fit the Filipino market, but the taste and flavor are the same. We use the finest ingredients like imported cheeses.” She adds: “Just to be clear, we did not reduce the portions but we introduce the smaller ones like solo version for those will smaller appetites. The big portions remain the same.” Browsing the menu uncovers more inviting dishes, such as the signature item, Tour of Italy (a huge platter of everything good — Chicken Parmigiana, Lasagna Classico and Fettucino Alfredo pasta), Amazing Alfredos (made from scratch using imported cheeses, not just heavy cream) and an Italian classic, Shrimp Scampi. Just recently, four new dishes were introduced — Mediterranean Chicken, Chicken Tuscany, Roasted Herb Chicken and Italian Braised Short Ribs, all served with a choice of mashed potato or steamed rice. “We are happy with the response of the public to Olive Garden,” shares Tiongson. “It was extremely unexpected when we first opened in MOA. We were busy for the next six months of the restaurant. The queue was really long. People had to wait for 30 to 45 minutes, which we felt bad for our customers, but that was how they responded to the first opening of Olive Garden in the Philippines.” Olive Garden’s vibe is casual, light and bright yet it is warm and comforting with olive green accents. The design of the interiors is an allusion to the Italian countryside through earth tones and natural textures. It can accommodate 150 people. Olive Garden at The Verve in BGC is open from Monday to Thursday, 11 a.m. to 10 p.m., and Friday to Sunday, 10 a.m. to 11 p.m. [caption id="attachment_192648" align="aligncenter" width="525"] LOCAVORE’S Sizzling Sinigang.[/caption] ASTON’S SPECIALITIES AT ARCOVIA Tron Ng, Astons business development executive based in Singapore, flew to Manila last, 22 September, in time for the opening of the third branch of Astons Specialities, a Singapore-based restaurant chain renowned for serving affordable steaks and Western cuisine, at Arcovia City in Pasig City. Astons is a casual steakhouse which first opened in the Philippines last year on the 4/F of Mega Atrium in SM Megamall. The second branch was at Trinoma Mall in Quezon City early this year. Silver Lush Food Corporation brought in the Singapore brand to satisfy the cravings of steak lovers and those who enjoy more seafood, chicken, sausages, burgers and pasta dishes. “This is our third outlet in the Philippines in a span of 16 months,” says Ng. “We have been around since 2005 when it was founded by Aston Soon. We started as a very small coffeeshop in Singapore. Eventually, we managed to draw a lot of attention because we offer quality food at affordable prices.” He adds: “Within a year, we opened our own restaurant and we continue to grow and expand. We have introduced many different brands under Astons and we have over 40 restaurants only in Singapore alone.” [caption id="attachment_192649" align="aligncenter" width="525"] OLIVE Garden Pasta Twirl. (From left) Zachary Reams of Darden Int’l Learning and Development partner; Marc Buencamino, Fort Bonifacio Development Corporation operations director; RC Tiongson, The Bistro Group chief operating officer; Lourdes Reyes, FBDC chief financial officer; and Lisa Ronquillo-Along, The Bistro Group chief marketing officer.[/caption] Aside from the Philippines, Aston Specialities can also be found in Myanmar and Malaysia. It was also recognized by the AsiaOne’s People Choice Awards and Asian Enterprise Brand Awards for its service and offerings. “I believe Astons will do well in the Philippines because the locals lean more on western food,” Ng says. Of course, the piece de resistance of Astons revolves around its steaks and meat, as it should be. The different cuts of meat from prime sirloin and New York strip to prime ribeye steak do not disappoint. Each has wonderful marbling with the juiciness of the meat, coating your tongue with every bite. The perfect grill marks immediately excite one’s appetite and invite you to dig in with your own side dishes — potatoes (baked, mashed, wedges or fries), Mexican nachos (chicken or beef) or Mac & Cheese. Other items on the menu are also a treat, such as Surf & Turf and Chargrilled Salmon Fillet, Grilled Porkchops and Honey Bourbon Ribs. Cocktail drinks are also aplenty — Piña Colada, Tequila Sunrise, Daiquiri, Orange Margarita and Sangria, to name some. With its industrial chandelier, brick accents and dark wood touches, the place takes on the air of an upscale roadhouse, but softened by the muted walls and expansive glass windows. Astons Specialities at Arcovia City is open daily, from 11 a.m. to 9 p.m. All told, a trip to any of these newly opened restaurants guarantees a truly gratifying dining experience. The post The joy of eating appeared first on Daily Tribune......»»
6 manufacturers withdraw price raise requests — DTI
The Department of Trade and Industry revealed that six food manufacturers have already inhibited their requests for price adjustments for their products until the end of the year, hoping that other manufacturers will follow suit. “They have already withdrawn the price increase request, and there are six. It influenced other manufacturers and they came to a consensus to temporarily hold the price increase until the end of the year,” Trade Secretary Alfredo Pascual said in a press conference on Wednesday. He said the products that will not have price increases until December this year are bottled water, candles, condiments, bread, and toilet soap. “We have a meeting with canned sardine manufacturers tomorrow (5 October) because we continue to appeal to them to hold their price increase request,” Pascual said. Pascual said some manufacturers who have a wide range of varieties of products have the flexibility to sacrifice profits in some of their low-cost products, while they make recovery on their premium products. Rounding up Further, he said the DTI will not release a new suggested retail price for basic necessities and prime commodities until December 2023 but contemplating rounding off the cents that are in the prices of the current SRP, heeding to the price rounding mechanism of the Bangko Sentral ng Pilipinas aimed in diminishing the proliferation of .25, .10 and .5 cents in the market. “For example, if the current SRP of sardines is at P19.46, we will round it up and we will make it P19.50, a price adjustment of .4 cents. We are studying this scheme,” Pascual explained. Price rounding refers to the policy and/or practice of rounding off the amount due for payment, as opposed to charging the exact amount to the last centavo. The actual cash payment would be rounded up or down to the nearest multiple of the designated coin currency unit under the policy. Across countries, price rounding is implemented in various ways, such as through mutual consent of consumers and retailers, or through a binding legislative act. The post 6 manufacturers withdraw price raise requests — DTI appeared first on Daily Tribune......»»
Welcome to Caf² Casablanca
As part of the Rustan’s Morocco Festival, a pop-up restaurant offering authentic Moroccan fare is open to everyone who wish to sample the country’s cuisine. Chef Idrissi Bencherif/Mohamed from Morocco prepared a menu using ingredients only from Morocco. Start out with an appetizer, whether it be the fresh and colorful Moroccan Salad, the Taktoouka Salad (made of tomato and roasted pepper), or the Zaalouk Salad (with grilled eggplant) — perfect to spread on freshly baked olive bread. [caption id="attachment_189635" align="aligncenter" width="525"] Jawhara.[/caption] [caption id="attachment_189636" align="aligncenter" width="525"] Beef Tajine.[/caption] [caption id="attachment_189638" align="aligncenter" width="525"] Moroccan Salad.[/caption] [caption id="attachment_189639" align="aligncenter" width="525"] Chicken Tajine.[/caption] For the main course, a must-try are either the Beef or Chicken Tajine, or if you prefer, the Seafood Pastilla. Moroccan wines are available to go with your meal, or traditional tea, served plain or sweet. Try the Jawhara for dessert, a layered sweet pastry made with custard and fruits. Another option is the Orange Salad with Fruits. Café Casablanca on the second floor of the Makati department store will be available daily until 2 October. The post Welcome to Caf² Casablanca appeared first on Daily Tribune......»»