000			02120nam a22002417a 4500
003			URS
005			20240508211442.0
008			240508b |||||||| |||| 00| 0 eng d
100			_aAntipolo Geraldine O. _eResearcher
245			_aTochili project _cAntipolo Geraldine O. ;[et..al]
260			_c2190
300			_axiii, 160 leave _bxiii, 160 leave _c 28cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
502			_aUndergraduate Thesis _bBachelor of Agricultural Technology _cUniversity of Rizal System, Rodriguez, Rizal _d2019
520			_avelopment report was entitled "TOCHILI The name was derived from the two project that was combined together which are tocino and chilli project. The project was managed and supervised by the proponents namely: Geraldine O. Antipolo, Cristopher Jhon V Boiser and Yoshabeth G Canapit The general objective of the project was to develop entrepreneurial and management skills through conducting tocino making and chili project Specifically, the project aims to generate an income of at least fifteen percent (15%), to produce good tasting pork tocino, provide additional supply of chill pepper, and to engage in an entrepreneurial activities that can be emulated in the community The tocino project was done inside the University of Rizal System- Rodriguez, College of Agriculture processing room. The project was divided into two (2) cycle operations, twenty five (25) kilos per cycle operation. While thThe project dee chili project was conducted at Sitio Calumpit, Barangay Macabud, Rodriguez Rizal. The total area used for the project was three hundred forty one (341) square meters. The proponents canvassed and purchased the ingredients for the tocino project in Barangay San Isidro Rodriguez Rizal Public Market, while the materials used in chili project was brought at Barangay Tagumpay, Cubao, Quezon City.
650			_2chili and tocino
700			_aBoiser Christopher Jhon V. _eResearcher
700			_aCanapin Yoshabeth G. _eResearcher
700			_aCababat Sherwin C. _eAdviser
942			_2lcc _cT
999			_c79792 _d79791