In 2010, the municipality of Anilao was awarded the Seal of Good Housekeeping, a recognition for good performance in internal housekeeping particularly in the areas of planning, fiscal management, transparency and accountability and valuing performance management.

An amount of 1 million through the Performance Challenge Fund was awarded to the municipality then and was appropriated for the implementation of local development projects.  The LGU was able to materialize the establishment of a processing facility to develop and commercialize community-based enterprise.

At present, the processing center is producing sautéed shrimp paste in bottles and pouches and market in local outlets in Iloilo City.  The raw materials were supplied by the 80 shrimp paste local processors of the seven coastal municipalities.  Most of these were housewives of fishermen.  Supply of raw materials were bought from these local processors and stored in the processing center.  These were then processed into sautéed shrimp paste, packed in bottles and stand-up pouches.  Monthly production averages from 190 to 200 bottles and 300 to 400 pouches  per day.  With an initial monthly income of P102,000.00 in 2011, the project employs six production workers on a shifting basis.  Three (3) LGU personnel regularly supervise the production, marketing and promotion of the products.

The project has provided additional income to the women workers thereby augmenting their husband’s income from fishing.  These women don’t have to sell the semi-processed shrimp paste in other municipalities but instead directly sell it to the processing center.

Krill, acetes or hipon (small shrimps) abound in the coastal waters of Anilao during the months of July to December every year.   The processing into shrimp paste has been a family enterprise and is one of the main sources of income of almost 200 marginalized fishermen in this municipality not to mention the local processors and market vendors (BBRMCI Data, 2008). It continues to be done by fishing families in the seven coastal barangays of this municipality.

In 2005, shrimp paste and other shrimp processed products were identified as the Municipality’s One Town, One Product.  With the objective to improve the socio-economic and livelihood opportunities of the fishing families who are dependent in sustenance fishing, the sector shows potential in terms of improving its quality and market competitiveness.

Estimated income derived from making of shrimp paste is estimated at P10,000.00 per processor per month.  This is the average income per family for those who sell the semi-processed shrimps (acetes)  into shrimp paste (ginamos).  At present, there are 80 producers of shrimp paste in this Municipality, most of them are fishing housewives.

Seeing the abundance of the raw materials within the locality, the municipality designed a Research and Development Plan to develop new products, its market competitiveness thereby improve the income of local processors.  Product Development and Market testing was done until a standard product was developed.  At present, the improved sautéed shrimp paste in bottles and stand-up pouches are available three local market outlets in Iloilo City aside from the walk-in clients who come to Anilao to buy the product.  The product became the One Town, One Product of the municipality.

A women’s group called ANILEŇA, an integration of all women’s association in the whole municipality is being strengthened in terms of enterprise management and organizational management.  The management and supervision of this project will be turned-over to them later.

Visitors and customers kept coming to Anilao just to buy and have a taste of the product and even use this as pasalubong and giveaways.

The municipality of Anilao plans for more development and improvement of the project especially in coping up future demand on the supplies and services and these are by improving the upscaled production; acquisition of good storage facilities that conform with the Food and Drugs standard to stock raw materials during peak season; and  continuous training of workers to improve the production capacity of the workers. (Auxiliadora Perocho and Renerio Limos, Municipality of Anilao, Iloilo)