A high-fiber sausage was developed and standardized on a laboratory scale by the Food and Nutrition Research Institute, Department of Science and Technology (FNRI-DOST) as part of its Functional Foods Development Program. The information on the feasibility of producing it on a bigger scale to determine its potential economic viability is needed by interested entrepreneurs. The study aimed (1) to conduct pilot scale production of high-fiber sausage, (2) to determine the sensory, chemical and microbiological properties of the product, and (3) to estimate production and product cost. Coconut meat residue or sapal was processed at the pilot plant of the FNRI to produce coconut flour, the source of fiber in the formulation. The major equipment used in the production of high-fiber sausage includes a meat grinder, a silent cutter, a stuffer-linker and a steamer. The production was scaled up from 300 grams per day (laboratory scale) to 40 kilograms per day (pilot plant scale). The final product was analyzed for proximate, dietary fiber and cholesterol contents. Microbiological analyses included aerobic plate count, Salmonella sp and Staphylococcus aureus to determine microbial safety of the product. Production cost was based on a plant capacity of 4,000 packs/month at 12 pieces per pack of 40 grams each and a plant operation of 2 shifts at 8 hours per shift per day at 25 days per month. Using a 9-point Hedonic Rating Scale, the sausage produced was rated between “like moderately” and “like very much” by test panelists. One serving (2 pieces of 80 grams) of the product would provide 189 kcal of energy, and 15% of the protein requirement for an average male, 19 years and above, having a reference weight of 59 kilograms. The sausage produced was lower in fat (16.5%) and higher in dietary fiber (4.0%) than commercial native pork sausages (60% fat) and Chinese sausages (75.8% fat), both of which have no fiber. Consumption of 2 pieces of the sausage at 40 grams per piece would be enough to meet 15% of the recommended intake for dietary fiber for an adult Filipino male. The proposed selling price of high-fiber sausage is P8.50 per piece or P101.80/pack of 12 pieces. The payback period of a capital investment of P1,443,322.00 was computed to be less than 2 years, with a return on investment (ROI) of 51%. ABSTRACT>>POSTER