I.

EXECUTIVE SUMMARY

In today’s generation, people mostly prefer appetizing snacks that are easy to make, healthy

and delicious. Snacks or merienda are part of the everyday meal. Snacks are food eaten

between regular meals. However, it is now innovated from regular snacks into something

extraordinary yet still fancy.

Based on the gathered data of the researchers most of the students eat nachos that

patronized in coffee shop or other restaurants where the students usually make a quality time

on their friends or rather in making their projects, assignments, and other school works. The

gathered information shows that the students who eats nachos annually were easily counted.

42.1% of the respondents who said that they only eat 1 serving of nachos annually and there is

5.3% respondent who eat 10 serving annually. In patronizing the Kanchos which the offered

product by the researchers 89.5% of the respondents who’s said YES and 5.3% who said NO.

The researchers of this marketing research occur with the concept of Kanchos because of

the abundant health benefits it offers to the consumers. The researchers will offer a healthy and

exquisite product to all.

The researchers will be the first to produce chips made out of Kangkong. This Kanchos

will gentrify the eating habits of people. The product in particular is an innovation in the field

of creating healthy cuisine. The researcher wants to spark a paradigm shift for consumers who

have tendencies to consume foods with preservatives to a much healthier lifestyle with the use

of parts of the Kangkong. There will be no competition because our group is the first to make

chips out of kangkong and no other market offer this kind of product.

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II. PROBLEM DEFINITION

Background of the Problem

Nachos is a Tex-Mex dish from Northern Mexico that consist of heated tortilla chips or

totopos covered with melted cheese, often snack or appetizer.

The Ethnobotany Journalist 2013, Kangkong is a semic aquatic, tropical plant grown as a

vegetable. It is a highly nutritional plant, it is not seasonal, grows abundantly in tropical

countries like Philippines and proven as a cancer preventive yet Kangkong is still not popular in

the Philippines especially to the children if it is just eaten as a vegetable. There is a need to

process it to become consumable food or to be a delicious food and to be accepted by the people

especially the children. The researchers planned an innovative process of nachos to make it

healthier, acceptable and patronize it in an organization.

The researchers of this marketing plan occur with the concept of Kangchos because of the

delicious taste and abundant health benefits it offers to the consumers. The proponents will offer

a healthy and exquisite product to all. With the use of Kangkong and other raw materials that

help to the appearance and taste of the said product.

Statement of the Problem

This research was guided by the following questions:

.1. Do you buy/eat nachos for a snack?

2. If yes how many servings of nachos do you buy annually?

3. If we are going to offer nachos made of kangkong called Kanchos, will you patronize it?

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III. APPROACH TO THE PROBLEM

PROBLEM

DATA
EVALUATION COLLECTION

SOLUTION ANALYSIS

Basic Product Benefits

The offered product has a basic benefit it give the customers a unique flavor and the

researchers will make sure that the customers will love it and encourage them to patronize the

product again because of the nutritional benefits of Kangchos.

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IV. RESEARCH DESIGN

Research Design

The researchers used the descriptive research design to gather data from the selected

respondentsin a form of survey. This design is a form of qualitative wherein the data gathered is

used to describe.

Data Collection

The data for this research were collected using a survey questionnaire. The survey

questionnaire was comprised of 3 questions. Each of the respondents were given a time to respond

after which, the researchers collected the survey questionnaires. The gathering data of the

researchers took only2 hours and they were tabulated the results.

Scaling Technique

The gathered information with the used of scaling technique the percentage and frequency

has been executed. Percentage was used to determine the responses of the respondents to the given

questions. The frequency was used in determining the number of responses to the given questions.

Sampling Technique

The researchers used the simple ramdom sampling technique for equal chance to be chosen.

Researchers respondents are ramdomly selected by doing random selection within the school.

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V. METHODOLOGY

Target Market

The main target market of the KANGCHOS is the students of La Consolacion College of

Daet. The researchers will focus on promoting healthy lifestyles and improving the products to the

target market to enhance customer satisfaction. The researchers also aim to supply the best

products to offer at a competitive price by personal selling. To target customers by word of mouth

marketing, by advertising extensively and by focusing on product display to attract target market.

Research Sample

The respondents of this study are the College students of La Consolacion College Daet.The

respondents were ramdomly selected and each of them were asked to provide answers from the

given questions of the researchers.The survey are limited to 19 respondents from Tourism

Management students.

Research Instruments

The questionnaire is the main instrument used in the data gathering process. It was

comprises of three questions that divided into two category which are the open-ended question and

close-ended question.

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VI. RESULTS AND ANALYSIS

Table 1.0
Consumed Nachos

YES NO

10.53%
84.21%

Table 1.0 shows students who consumed nachos

The table indicates that 84.21% of the respondents most likely a nachos while 16.53% of
respondent says no, they will not eat a nachos.

Table 2.0
Serving of Nachos Annually

Total of Serving Response Percentage

1 8 42.1%

10 1 5.3%

7 1 5.3%

3 3 15.8%

2 2 10.5%

Table 2.0 illustrates the serving of nachos annually

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 The result shows that most of the students consumed nachos once a year with the percentage

of 42.1%. 15.8% of the respondents consumed 3 times of serving every year. 10.5% consumed 2

serving of nachos every year while the others enjoying eating nachos have go the total of 7 to 10

times serving that has lowest percentage of 5.3% it means that there a few students who love to

eat nachos.

Table 3.0
Patronizing the Product
YES NO
89.5% 5.3%

Table 3.0 shows who will patronize Kangchos

The result illustrates that 89.3% of respondents wants to patronize nachos made of kangkong

while the 5.3% of participants says that they will not patronize nachos kangchos.