Selling Taho With No Waste

I was in Tanza National Highschool. Why? My brother’s daughter was a delegate in a taekwondo tournament. My brother  asked me to drive them to tournament place, two towns away from our home town.

We left home very early, I only ate three pieces pandesal and a cup of hot coffee. For me, a morning with no rice is not enough. Most Filipinos feel this way.

I parked my owner-type-jeep in school large play ground. Then I saw a taho vendor roaming around. I called his attention and bought a ten peso cup of curd soya milk.

Its always good to buy taho in early morning because it is still hot.

Before the vendor left, I asked him three questions.

1) Can I take a picture sir?

It was good that he replied yes.

2) What are you going to do with the leftover taho, the unsold commodity? Leftovers are one of the problems of most vendors and restaurant business.

The vendor is processing the leftover taho to tokwa/tofu to prevent wastage. Then he carry the processed tokwa on the next day of adventure.

3) Do you have tokwa? I want to buy some and cook it at home, tokwa’t baboy.

He didn’t have any because his tokwa is always sold out. I need to place an order ahead of time so he can reserved some tofu for me.

the taho vendor

Based on last two questions, it is safe to say that selling taho is a no waste source of income. Sell taho today and sell taho and tokwa tomorrow. One of my friend often buy tofu from taho vendor, an order today is going to be delivered on the next day.

Many people want to buy tokwa from taho vendor because they are sure of its quality and freshness. Only two days old compared to tofu sold in public markets and talipapa.

Jump here to learn how to make taho and tokwa.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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