About Us
Business Profile
Green Gold Gourmet is a rapidly developing homegrown food processing family business based in Iligan City. It is the maker of several innovative, unique and highly regarded food products foremost of which is “Suka Pinakurat”, a spicy vinegar made from pure fermented coconut nectar and spices germane to the farmlands of Iligan.
Concept formalization and business operations started in October of 2000 when its inventor, Rene Jose B. Stuart del Rosario labored in developing products previously inexistent in the market. Backed by years of experience in the restaurant and food manufacturing industry, and a natural gift of creativity, Rene was able to create unique products one after the other.
Resourcefulness and resiliency were vital to the business. With a capitalization of no more than P28,000 and a few old but serviceable equipments that were unsold from previous endeavors, Green Gold Gourmet started out its manufacture from the family’s humble kitchen.
Sales and distribution was being handled by Rene’s wife, Donna. Introducing new and unique products, she initially experienced stiff resistance in having these displayed and sold in retail establishments in the locality. The quality of the products however could not be denied. Satisfied customers simply spread the word and the products itself to friends, family and associates.
After nearly four years the quality and product acceptability was able to define itself. Currently the products are now available predominantly in key cities of Davao, Cebu, Cagayan de Oro and Iligan, and other areas of Mindanao and Visayas. Key accounts in Metro Manila and in a few areas of interest in Luzon have been established.
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Influence has not been limited to the Philippines though as our products have penetrated the “padala” market for Filipinos with relatives outside the country. Recently, export consolidators have shown interest in our products, and our products are now being made available in a few stores in the United States Canada and Australia.
With product appreciation widespread across the country and cutting across all economic sectors of Philippine society, Green Gold Gourmet seeks to soar on the crest of its name, and translate product acceptability into more sales. Due to its rising popularity and demand, product manufacturing capability has been increased by the expansion of existing work areas and the creation of new and dedicated product lines.
These however have been outgrown and a formal processing 1,184 sqm facility is being constructed on a 4,292 sqm lot in Puga-an, Iligan City to address present and future demand. The facility should be compliant with local and international food regulatory agencies. The business would thus raise the bar by establishing itself as a new medium sized entity.
Our greatest asset is our name, and the people behind it. Our products are nearly 100% fruits of labor with the employment of 37 full-time highly motivated workers who take pride in crafting innovative, unique and highly regarded food products that we are now known for. As such all our products have been patented and registered through the Intellectual Property Office (IPO) since January of 2005.
Social Responsibility
Green Gold Gourmet’s takes pride in adopting partnerships with underprivileged and perhaps war-torn communities in Iligan City and Kauswagan, Lanao del Norte. It aims to change the lives of the community it deals with by providing sustainable and dignified employment and livelihood opportunities. Green Gold takes pride in providing eco-friendly solutions in its products and manufacture that it not only minimizes its ecological footprint but overall it actually reduces pollution. Green Gold takes pride in creating goodwill for its innovative products, its business and manufacture, and the City which it beloved. Suka Pinakurat has brought Iligan City into the map for the right reasons.
» Employment
Green Gold Gourmet provides direct employment to the community of Puga-an to 40 employees. It provides indirect employment to 20 bottle washers and 5 spice peelers.
» Livelihood
Green Gold Gourmet provides dignified and sustainable livelihood to agricultural workers. It currently has arrangements with 50 landless coconut sap gatherers in Iligan City and in Kauswagan, Lanao del Norte. The stability of demand, the predictability of purchase and payment, and the assurance of a better harvest under the Green Gold Gourmet system has helped alleviate poverty in these underprivileged areas. Aside from being underprivileged economically, these areas of Lapayan and Kawit in Kauswagan have gained notoriety for having borne the brunt of terrorist atrocities. The spices have been sourced from the most undeveloped corner of Iligan’s hinterland, Panuroganan. Higaonon-Maranao tribesmen who inhabit the area are benefited by the increasing demand for their produce. Bottles and carton boxes are recycled. This system in turn helps the underground economy where junk is collected by poor individuals. These are processed further into clean bottles and usable carton boxes by other enterprising individuals. Aside for the current livelihood opportunities, Green Gold Gourmet is setting its eyes on other natural produce that it may use in the manufacture of new and innovative food products. The community in Puga-an will be most benefited as it is most proximate to the processing plant.
» Eco-Friendly
Recycling
Green Gold Gourmet contributes to the health of the environment by incorporating recycling as part of its business Philosophy. Most of the components of Green Gold’s packaging are made from 100% recycled materials.
Natural Ingredients
The main ingredients of our produce are gathered from nature, most of which needed no cultivation from man. Trees are only bled for their sap, they are not cut. In fact the planting of more trees are encouraged as this would increase the income of the farmers.
Zero Pollution
Green Gold Gourmet relies on its workforce for its manufacture. It does not emit any pollutant in the air and it produces liquid waste only to the level of a normal household. The solid waste created is mostly biodegradable and may be used as compost.
History, Milestones and Timelines
October 2000 : Rene invents Suka Pinakurat along with other products. Rene’s wife, Donna marketed the products in Iligan City. The business had only one (1) employee.
Year 2001 : The product was introduced on a grander scale in Iligan City. Initial public reaction to the products was encouraging. However it was Suka Pinakurat that showed the highest acclaim.
Year 2002 : Emboldened by the positive market feedbacks, the business sought to market Suka Pinakurat in the mainstream market…..the big grocery stores in Iligan City. However major obstacles stood in the way. The product’s crude appearance brought about by its homemade labels deterred business with most of the retailers. Listing fees and other charges also prohibitive and thus the business had to content with a few believers who allowed display of the products an either consignment or one up one down schemes.
July 2002 : The market expanded its reach to Cagayan de Oro (CDO) City in the divisoria fruit stands, airport specialty retail shops and other small scale retail outlets. Delivery and collection visits were made once a month.
Product exposure to travelers and to their places of origin was made. Large retailers were approached with the same negative reactions.
Late 2003 : Working only with small and micro business retailers, the quality of the product shone and this caught the eye of the large retailers who previously declined the product. With this leverage, the product gained entry into large retail establishments unburdened with all fees and charges.
May 2004 : A few concerned businessmen in the Iligan suggested that the labels had to be changed professionally and provided credit terms of “payable when able” for its procurement. All product labels were changed and the effect was very dramatic. The product even became more acceptable then it already was and it was able to overcome one of its major obstacles, its crude appearance. The concerned businessmen were paid in less then a month.
Due to the sudden increase in orders from medium and large retailers for the product, the business was slowly being overwhelmed both in production and in its capitalization for raw materials and inventories. As a result, the workforce increased from three (3) workers in 2003 to twelve (12) in year-end 2004. To resolve the capitalization problem, the business set out a cash and carry policy. All transactions would now have to be paid first before it may be picked up from the factory.
July 2004 : A distributor was established for Cagayan de Oro and Cebu Cities
August 2004 : Reinard Donn C. Stuart del Rosario effectively took charge of the business under Green Gold Gourmet.
November 2004 : Trademark registration of “Pinakurat”.
January 2005 : Green Gold Gourmet Food Products qualified for Barangay Micro Business Enterprise (BMBE) under RA 9178.
February 2005 : The Manila depot outlet was established.
May 2005 : A barcode system was secured from GS1.
August 2005 : A distributor was established for Davao.
September 2006 : A distributor was established for Metro Manila
February 2007 : A distributor was established For Australia.
September 2007 : The City Government of Iligan acknowledged the business as one of the outstanding sons of the City.
October 2007 : Go Negosyo awarded the inventor, Rene Jose B. Stuart del Rosario, as one of the most inspiring entrepreneurs in Northern Mindanao.
August 2008 : Soft Opening of Suka Pinakurat Processing Facility.
September 2009 : Soft Opening of Suka Pinakurat Sales Office and Warehouse.
FAQs
What makes up Suka Pinakurat?
The main ingredient of the Suka Pinakurat is fermented coconut sap locally known as tuba and bird’s eye chilies “labuyo” that are harvested from the wild mountains of Iligan. These key ingredients are organically grown, with the chilies being farmed by mother nature.
Where was Suka Pinakurat created?
In the humble kitchen of Mr. Rene Stuart del Rosario in Pala-o Iligan City.
Who Invented Suka Pinakurat?
He is Rene Stuart del Rosario, the inventor of sukapinakurat.
Why Pinakurat?
Pinakurat is a traditional Iliganon dish made from wild boar meat “sulop” cooked only by a flame-shut pot of boiling coco vinegar, chilies, and spices. Since the taste of the vinegar is very similar to that of the dish, it was then named after it. Another surprising but practical reason is that the product presents a pleasant surprise that excites the senses to a taste long desired. The word pinakurat is from the word "kurat” which means surprise in visayan vernacular.