CEBU INSTITUTE OF TECHNOLOGY – UNIVERSITY

COLLEGE OF ENGINEERING AND ARCHITECTURE

DEPARTMENT OF CHEMICAL ENGINEERING

OJT TRAINING ACCOMPLISHMENT REPORT

SHEMBERG MARKETING CORPORATION
June 08, 2019

SUBMITTED TO:

Engr. Vera Marie Lada Lanaria

SUBMITTED by:

DARVIN DON M. NAVARRO

BSCHE - 5
I. NAME OF COMPANY:
SHEMBERG MARKETING CORPORATION
II. COMPANY PROFILE:
a. History
In the middle of the sixties, Shemberg Marketing Corporation was established in
the Philippines, a region well known for its abundant supply of seaweeds.
Shemberg is an acronym of the eight Dacay offspring, namely, Shirley, Henry,
Ernesto Jr., Mario, Benson, Eliza, Ramon, and Grace. Starting with the import and
export of a broad range of commodities, it later branched out into seaweeds
industry in 1966. In 1974, after eight years as a dependable supplier of dried
seaweeds to various international enterprises. Shemberg learned the process
technology of making food additive product. In 1978, Shemberg established its
first processing plant to manufacture semi-refined carrageenan, or what is knowns
as Philippine Natural Grade carrageenan.
The worldwide acceptance of Shemberg’s natural grade quality pushed the
company sales to record levels, and the company put up additional processing
plants to manufacture not only semi-refined carrageenan but also the refined
carrageenan. The Shemberg refinery plant in Pakna-an, Mandaue City was
inaugurated in 1985 and is designed to process refined carrageenan.
This facility is producing semi-refined kappa and iota carrageenan producers in the
world.
Shemberg’s commitment to quality and competitive pricing has made Shemberg
one of the largest and most versatile carrageenan produces in the world.
 b. Organizational Structure/ Chart

Chief Executive Officer

Pierre Collin Dakay

HR Admin
Finance and Sales & Marketing
Vailon Albarando Pierre Collin Dakay

EHS, Engineering & Maintenance

Technical
Mary Anne Rose Dakay Dinah Lozada

Biotech
Manufacturing

Jonathan Camonias
SMC Purchasing
Mary Anne Rose Dakay Benson Ernest Dakay, Jr.
 c. Nature of Business / Produced

Carrageenan, a hydrocolloid extracted from red seaweeds. It has been used for
more than 50 years as a stabilizer, non-food products. It is compatible with most
food ingredients. It is bland and has no foul odor.

BENGELTM BENLACTATM BENSTABITM BENVISCOTM PUREGELLTM

Water Based Dairy Process Aid for Oral, Air Freshener
and Meat Application Beer Refining Pharmaceutical Gel and Petfood
Application and Personal Application
Care Application
 a. Excellent o a. Provides  a. Improves a. Stabilizer for  a. Imporves
gelling agent Cocoa Beer Clarity Toothpaste Palatability
 b. High gloss Suspension  b. Accelarates b. Excellent  b. Allows easy-
in jellies o b. Stabilizes Fat Filtration binding property release from the
 c. Enhance Emulsion Process metal can
elasticity in o c. Excellent  c. Enhances
water based mouth feek gravy viscosity
application o d. Provied Body in Pet food
 d. Excellent Fat and Texture  d. Optimizes Gel
replacement ino e. Prevents Strength
meat Whey separation  e. Controls
 e. Increases o f. Reduces Ice synerisis
product yield crystals  f. Used in water-
 f. Improves o g. Substitute to based Air
texture Egg in Flan Fresherner gel
 g. High water preparation for environment
binding friendly
athmoshphere
capacity
 h. Enhances
Product
Juiciness

d. Process Involved
Shemberg Marketing Corporation’s quality management system includes all the business processes
identified in the Business Process Chart in the manufacture of refined and semi-refined carrageenan.
Business Location: Shemberg Marketing Corporation in S.E. Jayme St., Pakna-an, Mandaue City,
Cebu and Shemberg Food Ingredients Corporation located in Mactan Export Zone 1, Lapu-Lapu
City, Cebu. The current management system is designed to comply with the requirement of the
interaction Standard on Quality Management System ( ISO 9001:2015). All the resources,
technology and people of Shemberg Marketing Plant are committed towards the continuous
improvement of product quality and efficiency in a quality system.

Process involved in production of carrageenan are the following: Sorting, Bleaching, Drying, and
Milling Process.

III. DEPARTMENT / DIVISION ASSIGNMENT

a. Description & Scope of Function/ Duty/ Resonpsibility
PROCESS CONTROL ANALYST
 Perform daily analysis and reporting of
production status.
 Provide on-call support for production
environment.
 Assist in developing new production
control processes to reduce outages.
 Assist in implementing enhancements
and changes in production environment.
 Create and maintain job schedules for
production environment.
 Monitor alerts to provide early warning
awareness and to take appropriate
actions.
 Track production incidents and work
with cross-functional teams for
resolution.
 Ensure all production jobs follow change
management procedures.
 Evaluate system performance and
recommend improvements.
 Document technical and operational
procedures for reference purposes.
 Maintain production control schedules
for timely delivery.
 Work with support team to troubleshoot
job schedule issues and technical
incidents.
 Adjust job sequence and schedule for
productivity.
 Adhere to security policies to maintain
data confidentiality.
 Provide recommendations to streamline
production control procedures to
improve runtime.
RESEACH AND DEVELOPMENT
o Lead key projects with R&D to
support business goals.
o Develop concepts, products and
solutions by coordinating with
Orthopedics business units.
o Understand customer expectations on
to-be manufactured product.
o Determine and execute improved
technologies used by suppliers,
competitors and customers.
o Support Director to hire and develop
R&D personnel.
o Establish project goals and priorities
by collaborating with Marketing and
Operations.
o Transfer new technologies, products
and manufacturing process into and
out of company.
o Research, design and evaluate
materials, assemblies, processes and
equipment.
o Suggest training tools to enhance
employee performance and skill
development.
o Develop concepts, products and
solutions by working with company
business units.
o Monitor team metrics and objectives
ensuring meeting of goals.
o Document all phases of research and
development.
o Manage customer relationships and
perform RFP Review, Customer Visits
and Product Testing.
o Handle research and development of
immunoassays on manual or
automated platforms.
o Investigate new technologies and
novel biomarkers.
 c. Specific Job/ Duty as OJT Trainee

Shemberg has established documentation procedure to carry out research

and development to improve process and continually develop products. As a
Trainee, our job is to assist Research and Development steps including planning,
review, verification and validation to meet product requirements. As a Trainee in
PCA , our job is to assist steps for verification and validation of needed test for the
running of the plant.

IV. SUMMARY OF WEEKLY ACTIVITIES

WEEKS ACTIVITIES
WEEK 1 Preparation of samples for Shelf life.
(water and water + KCl)
Jelling of samples for Shelf life.
WEEK 2 Producing choco-milk for shelf life.
Jelling of sample for display.
WEEK 3 Jelling of sample for Shelf life. (water,
water plus KCl, and Brine solvent)
Plant tour.
WEEK 4 Jelling of samples for Shelf life. (German
Town solvent)
Assisting in the PCA Area.
WEEK 5 Jelling of samples for Shelf life.
Repacking of samples for Shelf life.
Assisting in the PCA Area.
WEEK 6 Jelling of samples for Shelf life. (water,
water + KCl, German Town, and
Grinstead solvent)
Assisting in the PCA Area.
V. COMPANY PROBLEMS
a. As perceived by the Company
The quantity and phase of production since most equipment used are handed-down
equipment thus when one equipment fails, the production halts its process which
yields to losses of income.
b. As perceived by the Trainee
The exposure of chemicals especially in the PCA area.
c. Findings and Analysis
To take advantage of this handed-down equipment, maintenance must be used.
Following maintenance are used.
 The simplest maintenance strategy is that of breakdown maintenance. This is where assets
are deliberately run until they fail. When failure occurs, reactive maintenance is performed
to fix the asset and return it to full operation. This approach is common when equipment
failure doesn’t significantly affect operations or productivity.
Advantages:
 Minimal planning is required
 The process is very simple so it is easy to understand
 Fewer staff are required as less work is done day-to-day
Disadvantages:
 Failure is highly unpredictable
 It can be extremely costly
 The process poses a safety risk to employees and other assets.

 The purpose of preventative maintenance is to prevent assets from breaking down by

performing maintenance regularly – instead of conducting maintenance once failure has
occurred. Preventative maintenance predominantly features two different types of
maintenance: periodic maintenance and predictive maintenance.
Advantages:
 Keeps assets up and running for longer than other types of maintenance
 Long-term repair costs are usually significantly lower
 Safety is improved due to reduced likelihood of catastrophic failure
Disadvantages:
 More complex than other types of maintenance
 Requires more investment early on.
 d. Recommendations
I recommend to buy new equipment gradually or to invest money for equipment
early. For exposure to chemicals, one must be responsible in properly suiting up
PPE.

VI. OJT- TRAINEE CONCERNS

a. Things Learned During the OJT
I learned how to take test of solutions used in the plant for example, test for
hardness, chlorides, Alkalinity, Chlorine, Total dissolved solids, test for white
specs and black specs in refined carrageenan and Particle analysis. In R&D, I
learned how to make jell and jelly, Germantown and grinstead and how to use
texture analyzer and test for cocoa suspension.
b. Ways to Improve OJT program
I am satisfied with the way of OJT program constructed now.
 VII. APPENDIX
a. Pictorials

Display Jells Carrageenan Gulaman

Preparing for 45 seconds centrifugation. Sorting of Carrageenan sample for repacking

Cooling of Grinstead to 4 deg. Celsius Weighing of carrageenan for jelling
(Gulaman)

Sealing of Gulaman.