PAMANTASAN NG LUNGSOD NG VALENZUELA

Tongco St., Brgy. Maysan, Valenzuela City

FEASIBILITY STUDY ON NEW PRODUCT LAUNCHING USING

POTATOES AS THE MAIN INGREDIENT

Catalan, Mikaela E.

Demition, Ashanti Kim Y.

Manila, Maricon D.

Remeticado, Arienne Morell A.

Rovira, Alessandria Mae N.

Samonte, Rammuel L.

Santiago, Jaira Michaella M.

 PAMANTASAN NG LUNGSOD NG VALENZUELA
Tongco St., Brgy. Maysan, Valenzuela City

CHAPTER I

THE PROBLEM AND ITS BACLGROUND

I. Introduction

The only way to survive among all the competitions and difficulties in the business

is to formulate an exceptional solution and that is to innovate and create new products.

When a businessperson is planning to launch new products he should consider all the

factors that is involved including the satisfaction of the target market. And from there the

researchers have found the perfect subject to create an outstanding food product and

that is selling potato recipes.

Before discussing and experimenting a new product recipe, review first all the

background of what the researchers are going to study. According to Merriam-Webster

potato is a root vegetable that actually exist at almost all countries around the globe, it is

a starchy tuber of the plant Solanum Tuberosum, a perennial in the family Solanaceae.

Potatoes could be a good source of vitamins and minerals, like potassium, calcium,

iron, magnesium, vitamin A and vitamin C. They help with weight gain by low in calories,

high in fiber and their lack of fat. Potatoes contain lots of antioxidants to help fight

diseases. And the fact that Potatoes are grown 130 countries worldwide primarily for

household subsistence consumption in the lower plains (Navarre, 2014). It only gives the

researchers more reasons to use potato as the main ingredient of what they are proposing

for product launching.

Potato is the third top high valued crop next to wheat in the world. However, due

to the increasing number of fast-food chains, hotels, and local potato-based snacks food

manufacturer Philippine production or potatoes cannot meet today’s demand for potato.
 PAMANTASAN NG LUNGSOD NG VALENZUELA
Tongco St., Brgy. Maysan, Valenzuela City

II. Statement of the Problem

Consumers nowadays have been looking for something that they think are

versatile, beneficial, and proven to most of the people using it. And since people are

getting more conscious of what they buy in the market. In this case launching a new

product is not that easy as the need arises to meet the meticulous standards of the target

market. Introducing a new product should first consider all the hindrances as well as the

opportunities of the organization.

Some of the major factors a businessperson should first keep in mind are the

benefits it could give, the number of consumer it may bring to the business, the

convenience it will provide to the consumers, and its’ one of a king characteristics that will

differentiate the identity of a business products to others that’s where brand positioning

will take over.

The researchers first examined all the possible techniques and approaches on how

would a small business owner could earn faster and greater profit. The researchers found

that there are numerous techniques and approaches to help a business grow a faster and

greater amount of profit. And one of those effective action plans is innovating and

launching new product to the market.

Aside from the previous mentioned challenges in the research, there is a certain

hindrance that the researchers wanted to solve. The need of the food potato business to

create a new recipe out of the root crop potatoes as subject for product development. At

this age people set sensitive yet higher standards of almost everything they consume

especially when it comes to what they are taking inside their body. In this kind of

exploration, the researchers want to offer a healthy but still delicious food that could

benefit its vegetarian and foody customers as well as it benefits the economy.
 PAMANTASAN NG LUNGSOD NG VALENZUELA
Tongco St., Brgy. Maysan, Valenzuela City

CHAPTER II

REVIEW OF RELATED LITERATURE

Assume that the researchers are going to open a small business subjecting a

potato to be the main ingredient. Before stablishing a business Ployhart and Moliterno

(2011) found that acquiring broader knowledge, additional skills, and other competencies

is associated with improved business achievement. Being a businessman and

entrepreneur means to have sensitive decisions to the exploration of market opportunities

(Görling & Rehn, 2008, p. 95). Entrepreneurial enterprises are viewed as implementation

of successful ideas, and errors are attributed to the deficiencies in ideas or insufficient

support from the surrounding environment (Görling & Rehn, 2008, p. 96).

Business activity, as a type of entrepreneurial behavior, involves being ready and

able to make decisions, solve new problems in new creative ways, take chances, seize

opportunities, and flexibly adapt to a changing environment (Drucker, 1999, p. 58).

Dimitriadis (2008, p. 85) associate innovative approaches, creativity and the ability to take

risks with business activity. In this case the researchers come up to their objective in the

research and that is to produce an actual product and use it to start a small business.

Scoutto and Morellato (2013) found that informal cooperation networks, digital

competence and an innovative attitude are crucial in motivating entrepreneurial

bahaviour. Anyone who are aspiring to be a businessman should have all the

requirements to be a good leader, including the basic knowledge to form a business,

positive outlook, and strategic mindset to develop a beneficial product.

CHAPTER III
 PAMANTASAN NG LUNGSOD NG VALENZUELA
Tongco St., Brgy. Maysan, Valenzuela City

METHODOLOGY

Since the researchers are aiming to have a feasibility study kind of research the

research design should be Qualitative-Quantitative Research Design because it requires

quantitative data that could be interpreted as Descriptive Analytical Presentation of

gathered information which falls on Qualitative Research Design.

The research locale will be focused on the food parks and food bazaars around

Valenzuela. It is the perfect place to gather data and information since the objective of

the research is to launch new product and that includes the 4P’s to consider when starting

a business. In this case consider the Place as the most important part at the moment to

know the needs and wants of the target market.

Aside from that, the respondents are crucial in a feasibility study. The respondents

will be the ones who are vegetarian and regular customers in fast-food chains and potato-

based food snack businesses and also given to be as many as 30. From then the

researchers chose a purposive sampling Purposive Non-Random Sampling Technique

on data gathering. It is decided that the data collection/gathering will be performed as

survey questionnaire.

Data gathering procure will be performed as follows:

 Identify the type of respondents as per the study

 Create survey questionnaire of the given form/type

 Gather the respondents’ information

 Analyze and interpret the data outcomes and result

 Fabricate a conclusion based on the collected data of the research

 PAMANTASAN NG LUNGSOD NG VALENZUELA
Tongco St., Brgy. Maysan, Valenzuela City

 Make a new product using the potato subject of the research for experimentation

or new recipes