CATTLE/ COW

Edible By-Products are things we can eat.

Some edible beef by-products are fairly well known such as variety meats. The nutritious
value of liver, kidneys, brains, tripe, sweetbreads, and tongue has been acknowledged for
quite a while. Other important edible by-products are less well known. Fats yield oleo stock
and oleo oil for margarine and shortening. Oleo stearin is used in making chewing gum and
certain candies. Gelatin produced from bones and skins is used in marshmallows, ice cream,
canned meats, and gelatin desserts. Intestines may provide natural sausage casings.

Inedible By-Products are things we cannot eat.

You probably use at least one item containing inedible beef by-products every day. For
example, you probably know that the beef hide is used to make leather, but did you know that
the hide also supplies felt and other textiles? It provides a base for many ointments, binders
for plaster and asphalt, and a base for the insulation material used to cool and heat your house.
In addition, “camel hair” artists’ brushes are not really made from camel hair but from the
fine hair found in the ears and tails of beef cattle. Footballs, which used to be called
“pigskins,” are also generally produced from cattle hide.
Industrial oils and lubricants, tallow for tanning, soaps, lipsticks, face and hand creams, some
medicines, and ingredients for explosives are produced from the inedible fats from beef. Fatty
acids are used in the production of chemicals, biodegradable detergents, pesticides, and
flotation agents. One fatty acid is used to make automobile tires run cooler and, therefore last
longer.
Bones, horns, and hooves also supply important by-products. These include buttons, bone
china, piano keys, glues, fertilizer, and gelatin for photographic film, paper, wallpaper,
sandpaper, combs, toothbrushes, and violin string.

Medicinal By-Products are things used by your doctor.

More than 100 individual drugs performing such important and varied functions as helping to
make childbirth safer, settling an upset stomach, preventing blood clots in the circulatory
system, controlling anemia, relieving some symptoms of hay fever and asthma, and helping
babies digest milk include beef by-products. Insulin is perhaps the best-known
pharmaceutical derived from cattle. There are 5 million diabetic people in the United States,
and 1.25 million of them require insulin daily. It takes the pancreases from 26 cattle to
provide enough insulin to keep one diabetic person alive for a year.
Through genetic engineering techniques and research developments, many of the drugs
produced from cattle are now being chemically produced in a laboratory, often less
expensively than recovery from animal organs.
Most of the material used for surgical sutures is derived from the intestines of meat animals.

This description of cattle by-products is by no means complete. In fact, new uses are
discovered almost daily. But we hope that now when you hear “Where’s the beef?” you will
think:
• It is in hospitals and drug stores.
• It is helping your car run better and your clothes get cleaner.
• It is in sporting goods, photographic equipment, and art supply shops.
• It is in firecrackers on the Fourth of July.
• It is in your garden keeping down insect infestations.
• It is in soap for washing your face

DAIRY MILK
 Dairy cows are another type of cattle that provide us with nutritional products. There are
many different dairy products but some you might be most familiar with include milk,
cheese, yogurt, butter and ice cream. Other dairy products include sour cream, cottage
cheese, whey, cream cheese and condensed milk. Dairy products are often used in
cooking and baking and contain calcium, which can help to strengthen your bones.

 When dairy animals can no longer produce milk, they are often used for meat, primarily
in the form of ground beef. It is possible to get the same cuts of meat from a dairy cow
that you do a beef animal. Male dairy calves, called bull calves, that are not used for
beef are often used for veal. Veal is meat from younger animals and is very lean. It is
considered a delicacy in many countries.

 Milk is a nutritive beverage obtained from various animals and consumed by humans.
Most milk is obtained from dairy cows, although milk from goats, water buffalo, and
reindeer is also used in various parts of the world. In the United States, and in many
industrialized countries, raw cow's milk is processed before it is consumed. During
processing the fat content of the milk is adjusted, various vitamins are added, and
potentially harmful bacteria are killed. In addition to being consumed as a beverage, milk
is also used to make butter, cream, yogurt, cheese, and a variety of other products.
 Milk is a complex food that contains vital nutrients for the bodies of young mammals.
Milk is the only food of the mammal during the first period of its life and the substances
in milk provide energy and antibodies that help protect against infection. For humans,
milk and dairy products make a significant contribution to meeting our bodies’ needs for
calcium, magnesium, selenium, riboflavin, vitamin B12 and pantothenic acid (vitamin
B5) and therefore play a key role in our development.

Process from Its Origin

The milk is brought from the farm (or collecting centre) to the dairy for processing. All kinds of
receptacles have been used, and are still in use, throughout the world, from 2 – 3 litre
calabashes and pottery to modern bulk-cooling farm tanks for thousands of litres of milk.

Formerly, when dairies were small, collection was confined to nearby farms. The
microorganisms in the milk could be kept under control with a minimum of chilling, as the
distances were short and the milk was collected daily. Today the trend is towards progressively
larger dairy units. There is a demand for a higher production and increased quality of the
finished product. Milk must be brought from farther away and this means that daily collection
is generally out of the question. Nowadays, collection usually takes place every other day, but
the interval can sometimes be three days and even four.

KEEPING THE MILK COOL

The milk should be chilled to + 4 °C immediately after milking and be kept at this temperature
all the way to the dairy. If the cold chain is broken somewhere along the way, e.g.
during transportation, the microorganisms in the milk will start to multiply. This will result in
the development of various metabolic products and enzymes. Subsequent chilling will arrest
this development, but the damage will already be done. The bacteria count is higher and the
milk contains substances that will affect the quality of the end product.

DESIGN OF FARM DAIRY PREMISES

The first steps in preserving the quality of milk must be taken at the farm. Milking conditions
must be as hygienic as possible; the milking system designed to avoid aeration, the cooling
equipment correctly dimensioned. To meet the hygienic requirements, dairy farms have special
rooms for refrigerated storage. Bulk cooling tanks are also becoming more common. These
tanks (Figure 5.1) with a capacity of 300 to 30 000 litres, are fitted with an agitator and cooling
equipment to meet certain stipulations – for example
that all the milk in the tank should be chilled to +4 °C within two hours after milking. Larger
farms, producing large quantities of milk, often install separate plate coolers for chilling the
milk before it enters the tank (Figure 5.2). This saves mixing warm milk from the cow with the
already chilled contents of the tank. The milk room should also contain equipment for cleaning
and disinfecting the utensils, pipe system and bulk cooling tank.

DELIVERY TO THE DAIRY

The raw milk arrives at the dairy in insulated road tankers. The milk must be kept well chilled,
free from air and treated as gently as possible. For example, tanks should be well filled to
prevent the milk from sloshing around in the container.

BULK COLLECTION
When milk is collected by the tanker, it must be possible to drive all the way to the farm milk
room. The loading hose from the tanker is connected to the outlet valve on the farm cooling
tank (Fig. 5.3). The tanker is usually fitted with a flow meter and pump so that the volume is
automatically recorded. Otherwise, the volume is measured by recording the level difference
which, for the size of the tank in question, represents a certain volume. In many cases, the
tanker is equipped with an air-eliminator. Pumping is stopped as soon as the cooling tank has
been emptied. This prevents air from being mixed into the milk. The tank of the bulk
collection vehicle is divided into a number of compartments to prevent the milk from sloshing
around during transportation. Each compartment is filled in turn, and when the tanker has
completed its scheduled round, it delivers the milk to the dairy.

TESTING MILK FOR QUALITY

Milk from sick animals and milk which contains antibiotics or sediment must not be accepted
by the dairy (Fig. 5.4). Even traces of antibiotics in milk can render it unsuitable for the
manufacture of products which are acidified by the addition of bacteria cultures, e.g. yoghurt
and cheese. Normally, only a general assessment of the milk quality is made at the farm. The
composition and hygienic quality is usually determined in a number of tests on arrival at the
dairy. The outcome of some of these tests has a direct bearing on the compensation to the
farmer. The most common tests carried out on milk supplies are detailed below.

TASTE AND SMELL

I
n the case of bulk collection, the driver takes a sample of the milk at the farm for testing at the
dairy. Milk that deviates in taste and smell from normal milk receives a lower quality rating.
This affects the payment to the farmer. Milk with significant deviations in taste and smell
should be rejected by the dairy.

CLEANING CHECKS

The inside surfaces of farm tanks are carefully inspected. Any milk residue is evidence of
inefficient cleaning and will result in a deduction in accordance with a quality payment scheme.

HYGIENE OR RESAZURIN TESTS

The bacteria content of the milk is a measure of its hygienic quality. The Resazurin Tests are
used frequently. Resazurin is a blue dye which becomes colourless when it is chemically
reduced by the removal of oxygen. When it is added to the milk sample, the metabolic activity
of the bacteria present has the effect of changing the colour of the dye at a rate which bears a
direct relationship to the number of bacteria in the sample. Two hygiene tests use this principle.
One is a quick-screening test, which may form the basis for the rejection of a bad churn supply.
If the sample starts to change shade immediately, the consignment is considered unfit for
human consumption.
The other test is a routine test and involves storage of the sample in a refrigerator overnight,
before a Resazurin solution is added. The sample is then incubated in a water bath and held at
37,5 °C for two hours.

SOMATIC CELL COUNT

A large number (more than 500,000 per ml of milk) of somatic cells in the milk indicates that
the cows are suffering from udder diseases. The cell content is determined with specially
designed particle counters (e.g. a Coulter counter).

The common tests carried out on milk supplies are:

 Taste and smell
 Cleaning
 Hygiene
 Somatic cell count
 Bacteria count
 Protein content
 Fat content
 Freezing point

The Manufacturing
Process

Milk is a perishable commodity. For this reason, it is usually processed locally within a few
hours of being collected. In the United States, there are several hundred thousand dairy farms
and several thousand milk processing plants. Some plants produce only fluid milk, while
others also produce butter, cheese, and other milk products.

Collecting

 1 Dairy cows are milked twice a day using mechanical vacuum milking machines.
The raw milk flows through stainless steel or glass pipes to a refrigerated bulk milk
tank where it is cooled to about 40° F (4.4° C).
 2 A refrigerated bulk tank truck makes collections from dairy farms in the area within
a few hours. Before pumping the milk from each farm's tank, the driver collects a
sample and checks the flavor and temperature and records the volume.
  3 At the milk processing plant, the milk in the truck is weighed and is pumped into
refrigerated tanks in the plant through flexible stainless steel or plastic hoses.

Separating

 4 The cold raw milk passes through either a clarifier or a separator, which spins the
milk through a series of conical disks inside an enclosure. A clarifier removes debris,
some bacteria, and any sediment that may be present in the raw milk. A separator
performs the same task, but also separates the heavier milk fat from the lighter milk
to produce both cream and skim milk. Some processing plants use a
standardizer-clarifier, which regulates the amount of milk fat content in the milk by
removing only the excess fat. The excess milk fat is drawn off and processed into
cream or butter.

Fortifying

 5 Vitamins A and D may be added to the milk at this time by a

peristaltic pump,
 which automatically dispenses the correct amount of vitamin
concentrate into the flow of milk.

Pasteurizing

 6 The milk—either whole milk, skim milk, or standardized milk—is piped into a
pasteurizer to kill any bacteria. There are several methods used to pasteurize milk.
The most common is called the high-temperature, short-time (HTST) process in
which the milk is heated as it flows through the pasteurizer continuously. Whole milk,
skim milk, and standardized milk must be heated to 161° F (72° C) for 15 seconds.
Other milk products have different time and temperature requirements. The hot milk
passes through a long pipe whose length and diameter are sized so that it takes the
liquid exactly 15 seconds to pass from one end to the other. A temperature sensor at
the end of the pipe diverts the milk back to the inlet for reprocessing if the
temperature has fallen below the required standard.

Homogen izing

 7 Most milk is homogenized to reduce the size of the remaining milk fat particles.
This prevents the milk fat from separating and floating to the surface as cream. It also
ensures that the milk fat will be evenly distributed through the milk. The hot milk
from the pasteurizer is pressurized to 2,500-3,000 psi (17,200-20,700 kPa) by a
multiple-cylinder piston pump and is forced through very small passages in an
adjustable valve. The shearing effect of being forced through the tiny openings breaks
down the fat particles into the proper size.
 8 The milk is then quickly cooled to 40° F (4.4° C) to avoid harming its taste.

Packaging

 9 The milk is pumped into coated paper cartons or plastic bottles and is sealed. In the
United States most milk destined for retail sale in grocery stores is packaged in
one-gallon (3.8-liter) plastic bottles. The bottles or cartons are stamped with a "sell
 by" date to ensure that the retailers do not allow the milk to stay on their shelves
longer than it can be safely stored.
 10 The milk cartons or bottles are placed in protective shipping containers and kept
refrigerated. They are shipped to distribution warehouses in refrigerated trailers and
then on to the individual markets, where they are kept in refrigerated display cases.

Cleaning

 11 To ensure sanitary conditions, the inner surfaces of the process equipment and
piping system are cleaned once a day. Almost all the equipment and piping used in
the processing plant and on the farm are made from stainless steel. Highly automated
clean-in-place systems are incorporated into this equipment that allows solvents to be
run through the system and then flushed clean. This is done at a time between the
normal influx of milk from the farms.

Quality Control

The federal Food and Drug Administration (FDA) publishes the Grade A Milk Ordinance
which sets sanitation standards for milk production in most states and for all interstate milk
shippers. The composition of milk and milk products is specified in Agricultural Handbook
52 published by the United States Department of Agriculture. It lists both federal and state
standards. Testing of milk products includes tests for fat content, total solids, pasteurization
efficiency, presence of antibiotics used to control cow disease, and many others.

Another Product Produce After the Production Transformation Process

Yoghurt/curd
Yoghurt is a fermented milk product that evolved by
allowing naturally-contaminated milk to sour at a
warm temperature. Yoghurt can be either unsweetened
or sweetened, set, or stirred. Curd is the name given to
a yoghurt-type product made from buffalo milk.

The principles of preservation for yoghurt are:

· Pasteurization of the raw milk to destroy

contaminating microorganisms and enzymes.

· An increase in acidity due to the production

of lactic acid from lactose. This inhibits the growth of food-poisoning
bacteria.

· Storage at a low temperature to inhibit the growth of microorganisms.

Production stages for set yoghurt

Heating

In the manufacture of yoghurt, milk is normally heated to 70°C for 15-20 minutes, using an
open boiling pan, or alternatively a steam jacketed pan.

Addition of starter culture

The milk is cooled to between 30 40°C and inoculated with a mixed culture of Lactobacillus
bulgaricus and Streptococcus thermophilus (usually in a ratio of 1:1). If a commercial
starter-culture is used, the directions for use will be given. However, if a culture from a
previous batch is used, then it is usual to add 2-3 tablespoons per litre of prepared milk.

Yoghurt of the stirred variety can be fermented in the mixing container. To make set yoghurt
the inoculated milk should be poured into the individual pots before fermentation.

Incubation

The micro-organisms that produce yoghurt are most active within a temperature range of
32-47°C. Ambient temperatures are therefore not adequate and a heated incubator is needed.
Small commercially-available yoghurt-makers consist of an electrically-heated base and a set
of plastic or glass containers. Most yoghurt-makers make four or five individual half litre
cups at a time. There are other simple and inexpensive ways of incubating yoghurt such as an
insulated box, keeping the jars/pots surrounded by warm water, or by using thermos flasks
(the latter is only suitable for stirred yoghurt). Incubation takes approximately five hours.

When fermentation is complete, stirred yoghurt is cooled and flavoured or sweetened prior to
packaging. In set yoghurt all ingredients are added before fermentation.

Packaging and storage

Yoghurt or curd is commonly packaged in plastic pots fitted with a plastic lid, or heat-sealed
with foil, although traditionally, curd is packaged in clay pots. Such pots are made from local
materials and can be re-used or later used for cooking. The shelf-life of yoghurt is usually 3-8
days when stored at temperatures below 10°C.

Cheese
Cheese is made from milk by the combined action of
lactic acid bacteria and the enzyme rennin (known as
rennet). Just as cream is a concentrated form of milk fat,
cheese is a concentrated form of milk-protein. The
differences in cheeses that are produced in different
regions result from variations in the composition and type
of milk, variations in the process, and the bacteria used.
The different cheese varieties can be classified as either
hard or soft.
Collecting milk for cheese-making

Hard cheeses such as Cheddar and Edam have most of the whey drained out and are pressed.
Soft cheeses such as paneer contain some of the whey and are not pressed. Many indigenous
cheeses are soft types.

The hardness, flavour, and other qualities of a cheese can be varied by changes to the process
conditions, to suit local tastes. However the principal steps of a cheese-making process are
basically the same.

The principles of preservation are:

· the raw milk is pasteurized to destroy most enzymes and contaminating

bacteria

· fermentation by lactic-acid bacteria increases the acidity which inhibits the

growth of food-poisoning and spoilage bacteria

· the moisture content is lowered and salt is added to inhibit bacterial and
mould growth.

The table, right, outlines the stages of production and the equipment needed to produce Edam
cheese.

Pre-heating

The pasteurized milk is heated to a temperature at which the starter-culture can work.

Addition of starter culture

Starter-culture is added to the milk at the rate of approximately 2 per cent of the weight of
milk. The vessel used should be either aluminium or stainless steel.

Addition of rennet

The rennet should be 1 per cent of the weight of milk. The rennet alters the milk proteins and
allows them to form the characteristic curd.

Incubation

The milk is allowed to stand until it sets to a firm curd.

Treatment of the curd

The curd is cut into cubes which facilitate the elimination of whey from the gel. The curd is
then cooked at 40°C for a period of twenty minutes which has the action of firming the curd.
After cooling, the whey is drained off. The curd is pressed to ensure that most of the whey has
been removed, and is then cut to fit the cheese-moulds, and finally pressed with weights.

Ripening
This is the final stage in the cheese-making process. It is a process which allows the
development of gas in some cheeses and the development of flavour. The longer the ripening
process the stronger the flavour. Ripening usually takes place in ripening rooms, where the
temperature and humidity must be controlled for the optimum development of the cheese.

Packaging and storage

The packaging requirements differ according to the type of cheese produced. Hard cheese, for
example, has an outer protective rind which protects the cheese from air, microorganisms,
light, moisture-loss or pick-up, and odour pickup. Cheese should be allowed to 'breathe',
otherwise it will sweat. Suitable wrapping materials are therefore cheesecloth or grease-proof
paper. Cheese should be stored at a relatively low temperature between 4 and 10°C to achieve
a shelf-life of several weeks/months. Soft cheeses are often stored in pots or other containers,
often in brine, to help increase their shelf-life of several days/weeks.

Ice cream
Ice cream is a frozen mixture which contains milk, sugar,
fat, and optional thickeners (e.g. pectin or gelatin),
colouring, and flavouring. It may be sweetened and
flavoured in numerous ways with nuts, fruit pieces, and
natural or artificial flavours and colours.

The principles of preservation are:

· pasteurization to destroy most micro-organisms

and enzymes
· freezing to inhibit microbial growth.

Pasteurization

Pasteurization is carried out by heating to 65°C for a period of 30 minutes.

Cooling and beating

Ice cream is a complex mix of small ice crystals and air bubbles in a milk-fat/water emulsion.
To achieve this, it is necessary to cool the mixture quickly to produce small ice crystals and at
the same time incorporate air into the product by beating.

Ice cream makers are available commercially and work on the following principle. The
mixture is placed in a bowl which is kept at a low temperature (either surrounded by ice and
salt, or having been chilled in a freezer). It is then agitated by a manually-operated rotor or by
a powered stirrer. At the end of this process the ice cream should be at a temperature of
approximately -5°C, and be partly frozen.

Packaging and storage

The ice cream is usually packaged in plastic, waxed paper, or cardboard containers, and is
stored at below -18°C. The storage temperature is important for two reasons:
 · to maintain the texture of the product
· to prevent the growth of micro-organisms.

Ice cream may be transported in an insulated box (e.g. for sale from a bicycle). It is especially
important to guard against thawing and re-freezing as this will cause changes in texture and
mouthfeel, and there is the increased possibility of food poisoning by contaminating food
poisoning microorganisms.

Butter
Butter is a semi-solid mass which
contains approximately 80-85 per cent
milk-fat and 15-20 per cent water. It is
yellow/white in colour, with a bland
flavour and a slightly salty taste. It is a
valuable product that has a high
demand for domestic use in some
countries and as an ingredient in other
food processing (e.g. for
confectionery and bakery uses).

The principles of preservation are:

· to destroy enzymes and micro-organisms by pasteurizing the milk

· to prevent microbial growth during storage by reducing the water content,

by storing the product at a low temperature, and optionally by adding a small
amount of salt during processing.

Churning

Churning disrupts the emulsion of fat and water and as a result the milk-fat separates out into
granules. This process takes place in a butter churn.

Churning cream

Churning is continued until fat granules are present and at this stage the mixture is drained to
remove liquid that has separated from the granules. This liquid is known as buttermilk and
can be used as either a beverage or as an ingredient in animal feed.

Washing

Clean water equivalent in weight to the buttermilk is added to the churn in order to wash the
butter granules. The wash water is drained away. Churning is continued for a short time to
compact the butter, and once this has been achieved it is removed from the churn.

Forming and packaging

Butter is kneaded to achieve a smooth and pliable texture. This can be done using simple
hand-tools such as butter pats. Alternatively for higher production rates a specially-designed
kneader can be used. Once the butter has a uniform and smooth texture it is formed into
blocks with butter pats and packed in either greaseproof paper or foil wrappers.

Storage

Due to its high fat composition, butter must be stored at temperatures below 10°C otherwise
the fat becomes rancid and imparts undesirable 'off' flavours. The water droplets in butter (20
per cent) can also allow bacteria to grow if it is not kept under cool conditions.

Ghee
Ghee is made from butter which has been heated and
clarified. At ambient temperatures it is a semi-solid
mass with a granular texture, but on melting (40°C+) it
turns into a clear, thin liquid. It has a high demand in
some countries for domestic use, as an ingredient for
local food production (for example bakeries and
confectionery manufacturers), and as an export
commodity.

Alternatively, cream is boiled gently to evaporate the

water. During boiling the product is stirred continuously
until the milk proteins start to coagulate, forming
particles, and the colour of the cream darkens. Heating is stopped and the product is left to set.
The particles settle at the bottom of the vessel and the milk-fat is separated. The principles of
preservation are:

· heating to destroy enzymes and contaminating microorganisms

· to reduce the water-content by evaporation, and in doing so prevent the

growth of micro-organisms.

Packaging and storage

Metal containers are normally used. They should be thoroughly cleaned, especially if they are
re-usable, and they should be made airtight. Alternatives to metal cans include coloured glass
jars with metal lids, or ceramic pots sealed with cork/plastic stoppers.

Ghee is usually stored at room temperatures as cold storage affects the granular texture. Thus
ghee is useful for those consumers with no access to refrigeration.

Documents needed in operating an Agribusiness

DAIRY FARM START-UP REQUIREMENTS

The following items must be completed prior to the first shipment of milk from a facility:
1) Completed and signed producer license/registration application.
2) Application fee
3) Acceptable water sample.
4) Plan submittal form filled out completely, with drawings of your facility showing the
location of the milkhouse and milking area, and the items within each area (to include milk
flow).
5) Acceptable inspection from the District Sanitarian for your area.
Items considered during an inspection are:
a. Abnormal milking methods and procedures;
b. Milking area construction, to include floors, walls, ceilings, lighting and ventilation;
c. Milking area cleanliness;
d. Cowyard/housing area cleanliness and manure storage;
e. Milkhouse construction, to include floor, walls and ceiling, and lighting and ventilation;
f. Milkhouse miscellaneous requirements (size and use, openings, hoseport, etc.);
g. Milkhouse cleaning facilities (washvats, water heating, water pressure);
h. Milkhouse cleanliness;
i. Toilet construction and maintenance (if applicable);
j. Water supply (type, location, submerged inlets, backflow protection, etc.);
k. Equipment construction;
l. Equipment cleaning and sanitization;
m. Equipment storage;
n. Cow cleanliness;
o. Milk and equipment protection;
p. Drug and chemical control;
q. Hand-washing facilities;
r. Personnel cleanliness;
s. Milk cooling;
t. Pest control in and around the facility

Products and Company doing the business

Devondale is the top selling and trusted UHT Milk

brand in Australia. We are now proud to be in the
Philippines to offer Filipino families high quality,
delicious Milk. Devondale cows live on lush Australian farmlands and produce great tasting,
100% Fresh Milk.

RFDFI was formally organized in 2008 by Danilo

Katigbak-Dimayuga, Ralph Casiño, Felipe Bince, Jose
Eduardo Arroyo, Rey David, Atty. Sofronio Larcia and
former Senator Ramon Magsaysay Jr. We are a group of
seasoned businessmen and retired executives who are
united by a common goal – to create economic
opportunities in the countryside. Instead of people
migrating to the big city in hopes of finding jobs and a
better life for their families, we wanted to bring the jobs
to them. Essentially, it is a collective undertaking envisioned to be a model of private
enterprise with a purpose.

Nestlé is the world's leading Nutrition, Health and

Wellness company. With headquarters in
Switzerland, Nestlé has offices, factories and research and
development centres worldwide.

Alaska Milk Corporation (AMC) is the leading milk

company in the Philippines. It has consistently
maintained its leadership in the canned liquid milk
category (evaporated and sweetened condensed), thus,
paving the way into growing Alaska into a mega-brand by
competing in the powdered, ready-to-drink, and creams
market, among others.
Magnolia Inc. is one of the largest dairy companies in
the Philippines. It is a subsidiary of San Miguel Pure
Foods Company. The company comprises over 90% of
the non-refrigerated margarine market and over 80% of
refrigerated margarine market in the Philippines.