Along Bonifacio St., Barangay Banahaw in Sta. Cruz, Marinduque sits the 79-year old store Rejano’s Marinduque Deli or Rejano’s Bakery. Originally named Castillo Bakery, Rejano’s Bakery was opened in 1946 by Timoteo Castillo. The bakery was renamed when Timoteo’s son, Crisostomo Rejano, inherited the bakery. Crisostomo’s wife, Belen, used to bake cookies made of arrowroot or what is known as uraro in tagalog, and give them to friends and relatives during special occasions. Carmelita Rejano-Reyes, third generation owner of Rejano’s, now continues the legacy of her parents, thriving and persisting amidst modern-day challenges.

The year 2020 was similarly challenging to a micro-enterprise like Rejano’s Bakery. When lockdown and mobility restrictions were imposed, the welfare of the workers was the first thing that worried Carmelita. Carmelita narrated:

“Gumawa po ako ng paraan paano sila hindi mawalan ng trabaho. Nagsagawa po kami ng iba’t-ibang istratehiya. Sila po ay nagtrabaho mula Lunes hanggang Linggo. Palitan po ang dalawang grupo at sinuportahan ko din po sila sa pamamagitan ng pagbibigay ng bigas at pinansyal na pangangailangan.”

Rejano’s Bakery continued to struggle due to restrictions on people’s movement and community lockdowns. Uraro farmers stopped planting due to low sales. Many of them who were in need of a stable income shifted to construction works. Hence, despite the easing of the pandemic, Rejano’s Bakery struggled to source for suppliers of uraro – the main ingredient of their famous cookies.

Carmelita visited rice and coconut farmers and encouraged them to plant uraro. She offered incentives to those who will first gain their harvest. “Muli pong ipinakilala ang ibang magsasaka sa pagtatanim ng uraro. Nabigyan ko po sila ng lakas ng loob at paraan para muling magsimula, madagdagan ang kanilang kita,” shared Carmelita. Currently, Rejano’s Bakery has 50 partner-farmers supplying uraro as raw materials for their bread and pastries.

Guided by the lessons during the pandemic, Rejano’s Bakery entered the online market, started selling at Shopee, Lazada and Facebook, and continued to innovate by producing additional delicacies like peanut cookies.

Rejano’s Bakery partly attributes its strength and success to the interventions made by RTWPB IV-B (MIMAROPA). Through the technical assistance and productivity trainings of the regional board, Rejano’s learned the reciprocal importance of employee engagement.

“Ngayon po ay regular na kaming nagme-meeting at nag su-suggest po sila ng ideas para sa ikauunlad ng aming bakery. Sila po ay minimum wage na ngayon at masayang-masaya po sila. Nagkaroon din ng disipilina at pagpapahalaga sa kani-kanilang trabaho. Na-realize po nila na sila ay partners. Hindi manggagawa kundi partners sa aming negosyo,” Carmelita shared.

Improving Productivity Through Employee Engagement is one of the many trainings offered by the NWPC-RTWPBs. It focuses on helping MSMEs recognize the value of actively involving employees in running the business and offers practical techniques for implementing effective engagement activities to boost overall productivity.

Engaged employees increase the revenue of employers and establishments because of increased productivity, lower absenteeism, and increased employee retention. Better work quality is also an effect when employees are engaged. Not only they become intrinsically motivated, they are also healthier physically and mentally. Carmelita says:

“Kapag po pala nagkaroon ng maayos na sistema at istratehiya, malaking tulong po iyon sa negosyo.“

Carmelita encourages other MSMEs to enroll in the productivity training programs of the RTWPBs to improve their productivity and income.

“Salamat po sa NWPC at RTWPB-MIMAROPA na napakasipag po na kami ay ginagabayan. Patuloy po silang nagtuturo at umaalalay sa amin. Hanggang ngayon ay binibigyan po nila kami ng pagsasanay, technical assistance upang lalong mapabuti ang aming negosyo at relasyon sa bawat isa,” thanked Carmelita. ‘Pag Produktibo Aasenso