Rota Community Kitchen

Jang H. Kim, Ph. D.
Northern Marianas College
Cooperative Research, Extension, and Education Service
After harvested, the quality of produce is
deteriorated in proportional to the storage period
Tropical produce are highly perishable and the
shelf-life is comparatively short
Good post-harvest practice and strategy for
maintaining the quality of local produce
Add more value by transforming fresh produce to
processed food product
Utilize local produce to process jams, juices,
pickles, wines, oils, chips and so
Provide good opportunities to access potential
niche markets
Export the value-added product and contribute to
local economy
Facility to provide opportunity for people to use
various processing equipment to develop their
own value-added product
Financed by pooled entrepreneur, loans and
grants from private, and government sources
Users pay into a kitchen-operating fund in
amounts much lower than their own operation
This subsidy reduces risk in starting businesses
As a business grows within a community kitchen,
it may need to move out, either because of the
limited facility capacity or management policy
(Business Incubation)
Usually have operating boards and bylaw
governing the operating procedures
The community must be willing to provide
continuous support for the effort over the long
The kitchen must be operated as a business
rather than as a hobby
Food Safety must be the kitchen user’s top
There must be an ongoing commitment to worker
and visitor safety
The management of the kitchen must have:
- Business licenses, certificates, and other permits
- Insurance
- Valid tuberculosis test
- Occupancy certification
 The users or clients must have:
- Business licenses
- Insurance
- Valid tuberculosis test
FDA guidelines on current Good Manufacturing
Practice in manufacturing, packaging, or
holding human food (http://www.access.gpo.
gov/nara/cfr/waisidx_99/21cfr110_99.html )
Operation Handbook based on HACCP
Utilization of local produce
- Sour sop
- Calamansi lemon
- Coconut
- Sweet potato
Unique products to create niche markets for
drinking vinegar, sweet potato wine, . . .
Fruits and Vegetables
a. Wet process
- Juice, wine, jam, ice cream
b. Dry process
- Confectionary, chocolate
- Dried fruits
- Powder
- Bakery (cookies and breads)
Vinegar??? Vinegar!!!
One of the most popular healthy drinks in Korea
and Japan
 Highly profitable
 Throw one stone kill 3 birds!
- Juice
 Wine is our target product, but…
 The equipment can be used for other value-added
Priority Equipment
- Hot water bath for pasteurization or blanch
- High pressure cooker or processor
- Juice extraction machine (wet)
- Filtration system (membrane)
- Bottling machine (filler and capper)
- Steam or heating kettle
General Equipment
- Refrigerator
- Freezer
- Washing sinks
- Packaging machine
NMC-CREES Food Safety program will allot some
portion of its HATCH fund for Rota Community
Kitchen for 3 years (as a seed grant)
- 100K excluding personnel, R&D cost
Basic equipment for vinegar processing
- Machine capacity and price range study needed
Facility renovation not allowed
• Reinvest profits for community kitchen
• Additional processes
• Contribute to local economy
• New Product Development
• Value-added Process
• Technical Assistance
• Processing equipment
• Food processing rules and
regulation information