A PDQ report, Group 3

1. Dirty
Ice Cream
A PDQ Report

2. Introduction
Dirty Ice cream – “Tasty and
Cheap”
 Dirty Ice cream is home-made
ice cream. Often made from
coconut milk instead of milk.
 It is usually sold on the streets
by Mamang Sorbeteros.”
 It is usually served in small
wafers or sugar cones and
recently bread buns.
 The icecream comes in flavors
such as:
 Mango, chocolate, ube, cheese
and buco.

3. Background
Ice cream was introduced
during the American
colonial period, when
refrigerators were
introduced.
The milk from the water
buffalo was cheaper then
the milk from the cows and
used to lower the prices.
The Coconut milk and
cassava flour are also used
in the production making
the icecream unique from
other countries

4. Processes
Input
Money
Materials
Ingredients
Manpower
Throughput
Outcome making and selling
the ice cream
Matching Output
Product Price
price Delivery
placement Quality
Promotions

5. Input – PART 1
Money:
 Startup Capital Php 16,000
 Php 14 000 for the fabrication of
the wooden bucket
 Php650 for the ingredients
 Php 1,350 for the materials Input
needed
Manpower: outcome
Throughput
 1 person to make the ice cream
and sell it (if not yourself about
Php 300 overhead)
Matching Output
 Needs the right qualifications
(knows
how, hygienic, disciplined, nice/s
ervice minded)

6. Input – PART 2
Ingredients: Materials:
 1 kg White sugar
 1/2 kg Skimmed milk  Bowls Casserole Grater
 1/2 kg Butter milk powder
 Large whisk
 600 g Cassava flour
 2 leaves Pandan  Measuring spoons and cups
 7 kg Table salt  Pocket-type thermometer
 4 pcs Egg yolks  Steel paddle
 2 cans 300ml Condensed milk  Sieve screen
 1 can 300g Cream
 Stainless steel container
 1/2 bar Cheese
 1 kg Grated coconut  Weighing scale
 2 tbsp food color (egg yellow)  Wooden bucket Input
 3 tbsp Vanilla  Wooden ladle
 7 tsp or 34.5ml rhum or brandy outcome Throughput
 1/4 ice block
Output
Matching

7. Throughput
 Making the ice cream
5 stages:
 Preparation
 Scalding
 Chilling Input
 First Freezing
 Final Freezing
 Setting up the boot Outcome Throughput
 Selling:
 Work the streets selling and
serving the ice cream
 Serve upon order
 Napkins and wafer cones to
serve the ice cream
 Promotions Matching Output
 Selling strategy: cheap and
tasty
 Cleaning/maintenance
 Important to clean the boot
and equipment daily. There
shall be no sick customers

8. Output
•Cheap:
Php 5-10 per
Price scope
Input:
Outcome Throughput
•Lean production
Delivery •Accessible
•Serves right away
Matching Output
•Quality ingredients
•Special recipes
Quality •Winning taste and
flavor
•clean

9. Matching
Product Price
• Add variants that are • Keep prevailing price
healthy and fresh
• Harp on the health
benefit
• Ensure Cleanliness
• Products should be fresh Input
• Keep push cart clean
Outcome Throughput
Placement Promotions
• Keep the routes • Word of mouth
• Make it available • Do Cart gimmicks for
outside malls and added revenue Matching Output
school • Do an ice cream jingle
for brand recall
• Sponsor kid’s event for
PR

10. Outcome
FINANCIAL
Daily Sales Approximate Php 600
Income of Maglalako Php 300
Total Variable Cost Php 110
Profit Php 190

11. Analysis
Dirty Ice Cream is perceived to be cheap and
dirty, most sorbeteros are not allowed to sell in private
schools
 Dirty Ice Cream is perceived to be a junk food (NOT
HEALTHY
 Sorbeteros are perceived to be non hygienic
 Growing competitors that are advertising copying
taste /feel and price of dirty ice cream
 Sorbeteros are hired in birthday parties

12. Suggestions
 Add healthy variants that are patronized: Guyabano
Flavor etc.
 Ensure Cleanliness by training mamang sorbeteros and
provide uniforms
 Add appealing ice cream jingle for recall
 Add services like: selling for birthday parties and other
occasions

13. REFERENCES
http://www.mixph.com/2009/06/how-to-make-sorbetes-
home-made-ice-cream.html
http://en.wikipedia.org/wiki/Sorbetes