Feasibility Study of Using Nipa Palm Sap As An Alternative of Sugarcane For Making Sugar.

Republic of the Philippines
Laguna State Polytechnic University

Province of Laguna
College of Business Management and Accountancy
FEASIBILITY STUDY OF USING NIPA PALM SAP AS AN ALTERNATIVE OF
SUGARCANE FOR MAKING SUGAR
A Feasibility Study
Presented to the
Faculty of the College of Business Management and Accountancy
Siniloan Laguna
In Partial Fulfilment
Of the Requirement for the Degree
Bachelor of Science Administration
Major in Marketing
Maricar M. Poraso
Arajane P. Patigue
Whinabel U. Lontoc
June 2021
Province of Laguna
College of Business Management and Accountancy
APPROVAL SHEET
This research “Feasibility Study of Nipa Palm Sap as an alternative of Sugarcane for
Making Sugar “prepared and submitted by Maricar M. Poraso, Arajane P. Patigue, and
Whinabel U.Lontoc in partial fulfilment of the requirements for the degree Bachelor of
Science and Business Administration major in Marketing is hereby recommended for
approval and acceptance .

ACKNOWLEDGEMENT
To our families: Poraso Family, Patigue Family, and Lontoc Family and to our
special someone: Mr. Jetro Jervin Inciong, Mr. Aaron Barnes, to our friends who gave
us all the support we needed mentally, physically, and emotionally. Thank you so much!
To our admirable thesis adviser: Sir. Ruben O. Dela Cruz Jr., the Associate Dean
of CBMA, and financial analyst Mrs. Grace Esmade, to our subject specialist Dr.
Balencia Aduana and to our language critic Ms. Minerva S. Fernandez.
Thank you for correcting even the smallest mistakes from the title to manuscript.
Thank you for helping us improve what we did in our paperwork, for throwing us
challenging question for it really helped us improve our study for allowing us to do the
best and just simply staying on our comfort zone. You gave us the chance to show the
best of our abilities while finishing this study.
Thank you from the bottom of our hearts to the master of all these, Lord God
almighty. Thank you for the strength and determination you bestowed upon us to finish
this study. Thank you for giving us to make wise decision, come to the right people and
choose what was best for our study. Thank you for giving trials as we go through the
hardships for, we were able to become stronger and wiser we move forward.
EXECUTIVE SUMMARY
This study by the proponents aims to determine the acceptability of nipa palm
sugar in Infanta, Quezon. The proponents decided to study this concept of sugar made
from nipa palm three because there’s a lot of nipa palm tree in Infanta, Quezon that can
be in other sources of income. Also, nipa sugar is not a sweet as sugarcane, so it is
good to those who have diabetes. It shows that the nipa palm sugar is good enough to
be considered feasible.
The nutritional compositions of the syrups also varied depending on their
harvested locations, sugar was the main dry matter presented in all the nipa palm
syrups followed by protein and ash. The energy values of syrups where in the range of
376-413 kcal/100 g. d w.
Overall, the nipa palm syrups can be regarded as an alternative sweetener for
application and the functional food formulation. Since nipa palm is typically grown in the
wet land with the moderate tidal influence, the nutrients in the soil and water can
influence the growth performance and the sap composition.

CONTENTS
TITLE PAGE …………………………………………………………………
APPROVAL SHEET…………………………………………………………
ACKNOWLEDGEMENT……………………………………………………
EXECUTIVE SUMMARY……………………………………………………
TABLE OF CONTENTS ………………………………………………………
LIST OF TABLES……………………………………………………………..
LIST OF FIGURES………………………………………………………………
I. RATIONALE AND BACKGROUND OF THE STUDY ……………….
II. OBJECTIVES……………………………………………………………
III. DISCUSSION ……………………………………………………………
A. Marketing Aspect
Form of Ownership…………………………………………
Vision Statement…………………………………………
Mission Statement …………………………………………
Brand Name Logo…………………………………………
Human Resource…………………………………………
Job Description…………………………………………
Health and Safety Management………………………
Waste Disposal…………………………………………
Project Sustainability……………………………………
SWOT Analysis…………………………………………
B. Technical Aspect
Product Preparation…………………………………………
Product Implementation……………………………………
Product Description…………………………………………
Product Schedule……………………………………………
Business Schedule ……………………………………………
Location………………………………………………………
Facilities ………………………………………………………
LIST OF TABLES
I. Business Schedule
…………………………………………………………………
LIST OF FIGURES
A. Business Name / Business

Logo……………………………………………
B. Organizational
Structure……………………………………………………
C. SWOT Analysis……………………………………………………………
D. Product Implementation …………………………………………………
E. Product Schedule
…………………………………………………………
F. Location Map……………………………………………………………
G. Floor Plan ………………………………………………………………

RATIONALE AND BACKGROUND OF THE STUDY
RATIONALE
It is classified as palm and has been declared as non-threatened palm in
Southeast Asia. It thrives in mangroves areas in Jambi Province but underutilized.
Various parts of nipa tree are utilized such as leaves for thatching, roofing, and nipa sap
to make sugar. The young inflorescence before flower opening is tapped to yield a
copious sap to make sugar called gula Malacca, alcohol or vinegar, molasses, or
treacle.
Young nipa shoots are edible, and the flower petals are infused for making
aromatic tisane. The heart cabbage is consumed as vegetable. White jelly like
endosperm of immature seed is translucent, sweet, and consumed raw or preserved in
form of syrup or made into gelatinous sweetmeat balls which is used as ingredient in
Singapore, Malaysia and also known as Attap chee. Vinegar is made from the sap of
Nipa palm.
The study showed that to produce 7–8 kilograms of palm syrup require tapping
one-to-two palm trees per day. “Aside from increased daily lean gain, using nipa sap for
producing palm juice to feed pigs gave farmers 14 times higher economic returns per
tree than using it for producing sugar syrup,” Jamieson reported. It was introduced to
West Africa in the beginning of the 20th century and is found in Nigeria and in northern
Cameroon as far south as the southern side of the Wouri Estuary.

BACKGROUND STUDY
Palm sap sugar is a natural sweetener made from sap/nectar collected from the
flowers of several species of palm tree. This sugar has been used as a traditional and
an alternative sweetener in the South-east and South Asian regions. In these regions,
the species of palm tree are found in abundance, with Indonesia and the Philippines
being the largest palm sap sugar producers in the world.
This sugar is widely used as sweetener for beverages and foods. It does not only
provide the sweetness to the products, but also develop their colour, aroma, and taste.
In this review, sugar productions (composition, factors influencing the quality of
sap/nectar), processing compositions, aroma profile, factors influencing the quality,
health benefit and potency of palm sap sugar are discussed.
Honey and sugars are rich in polyphenols and known for several health benefits.
The quality of the honey varied on the floral source and geographical region. The sugar
quality depends on the processing and source. The study aimed to evaluate the total
polyphenolic content and antioxidant properties of selected Thai honey and sugar
samples. (Asia Pacific Journal of Clinical Nutrition 28 (3), 645-663, 2019)

Rising obesity in Southeast Asia, one consequence of economic growth, has
been linked to a rising consumption of energy from added sugars. This symposium,
organized in Southeast Asia, explored regional issues related to dietary sugars and
health and identified ways in which these issues could be addressed by regional
regulatory agencies, food producers, and the consumer. The perceived health benefits
of nipa palm sugar, which is classified as an alternative sugar and is considered a
healthy organic substitute for synthetic sugar which is ideal for diabetics, overweight
people, and the health conscious.

OBJECTIVES
GENERAL OBJECTIVES
To determine the feasibility of Nipa palm for making sugar, to identify the local
uses of the palm and identify the people sources of knowledge of nipa palm utilization.
SPECIFIC OBJECTIVES
Explicitly, the study seeks.
 To evaluate the economics values of nipa palm for further processed into sugar
 To determine the possible benefits of nipa sugar
 To study the anti-diabetic sugar
 To determine the use of nipa palm
 Promoting healthier sugar
 Less cost for the consumer

DISCUSSION
A. MANAGEMENT ASPECT
Form of Ownership
The Business is in the form of partnership which defined as “Partnership is
two or more people bind themselves to contribute money, property, and industry in a
common fund with the intention of dividing profits among them”. The partnership will be
a general partnership having all the partnership as general partnership and none as
limited partners. This is implying that the partner’s liabilities are unlimited. The
proponents also agreed to have equal contribution of capital and profit sharing them as
partners. Aside from being a general partnership, the business is also a partnership at
will which means that the partnership can be dissolved anytime if the dissolution is
consented by all partners.
VISION STATEMENT
Ensure raw materials security and better living conditions for nipa palm
and develop sugar, wine and by-product business for sustainable growth and
harmonized living between communities, society, and nation with responsibility for all
stockholders.
MISSION STATEMENT
Excellence in management and quality control of nipa palm production,
sugar product and all by product with standard and movement and efficiency.
Encourage the nipa palm farmer in the area to have high productivity and good quality
with the principle, care, and responsibility for nipa palm farmers. Encourage and support
staffs and nipa palm growers to learn new knowledge for sustainable growth.
BRAND NAME LOGO
Figure A. Business logo Figure A. Brand logo
The proposed product name Hamara nipa sugar. The business named
hamara nipa sugar originated from the name of partners. The Business logo is a simple
name of the company colored by green represents a nipa. In brand logo we used nipa
image to familiarize the costumers.
HUMAN RESOURCE
Organizational Chart
General Manager
Poraso, Maricar
Production Supervisor Financial Supervisor Harvester
Patigue, Arajane Lontoc, Whinabel Mangangarit
Figure. B. Organizational Structure
The Organizational structure of the business consists of one general manager and
the 3 employees. The general manager will be the one to monitor the overall business
transaction, sales, and financing activities as well as managing the business. The
employees will be responsible for the selling and distribution as well as the production
process including the monitoring of inventories and supplies needed in the operation
and manufacturing process.

JOB SPECIFICATION
GENERAL MANAGER
She is the one who will monitor the daily operation of the business, providing
direction and guidance to employees in their assigned task. She should make sure that
the production and distribution of the products are going according to plan. She is
responsible in negotiating with the customers through the social media or through
personal meetings. She is also the one responsible for the execution of the company.
The general manager is also in charge of the collection of payment from consumers,
depositing the sales to the bank managing the financing activities and record keeping of
the business. She should do all the said tasks with effective management skills and
decision-making skills.
PRODUCTION SUPERVISOR
She is the one who will be responsible for production of the business such as
preparing, packaging, and storing the finished product. She is also responsible for the
cleaning and maintaining of the production area. She is also responsible for monitoring
and restocking the supplies of material and supplies needed for production. She should
be able to multi-task in a fast-paced production area and manufacturing the product.
She will be assisting employee 2 in the promotion and distribution of the product.
FINANCIAL SUPERVISOR
She is the one who will be responsible for the company’s marketing budget,
developing marketing strategy, producing marketing and promotional equipment and the
actual selling of the product. She should be able to handle complaints, or any problems
related to customers and notify the general manager as soon as possible. She should
possess good communication skills and marketing abilities to execute the task
mentioned. She will be assisting the production supervisor in the production of the
products.
HARVESTER
He is the one who will be responsible for the company’s product supply. He will
manage the harvesting of fresh sap every day. He should communicate with the
production supervisor.
HEALTH AND SAFETY MANAGEMENT
The employees should work in safe and healthy environment. With this the
management should prioritize it through requiring employees to wear their proper attire
during the harvesting and manufacturing of the product. The proper attire includes
closed shoes, shirt with sleeves, apron, hairnet, and mask. They should also remove all
accessories such as earrings, Necklace, and rings before working. They should also
avoid using gadgets in the production area. The production should have a fire exist and
a fire extinguisher in case of fore or any unexpected calamities.
WASTE DISPOSAL
The waste produced in making the Nipa palm sugar will be collected. Other
garbage including those from packaging and individual garbage of the workers will be
disposed properly and will be segregated. The garbage will be collected by the
scheduled collection by the garbage collector.
The liquid waste as hose from washing the equipment and materials will be
disposed directly in the drainage.
PROJECT SUSTAINABILITY
The business will develop more products from Nipa to be able to utilize all parts
of the Nipa tree. There will also be more promotional tactics to familiarize the
community with Nipa and it uses through the use of Social Media and other form of
advertisements. Furthermore, the business owners will try their best to introduce the
product to the local government to introduce to some government programs, specifically
in public school. The Nipa would innovate by developing one in another form such as
Vinegar, Wine, Syrup, and Honey. The business will also employ new people trough
time for bigger amount of production. Continuous improvement of production process
and product quality will be done at the business grows.
SWOT ANALYSIS
-Provides health Assurance
Strengths -Quality of the product and service
-Reasonable and affordable price
-Good ambiance or image
-Secure and reliable resources
-Customer satisfaction
-First time in business
Weaknesses -Far from the mainland
-Customer awareness
-Unable tolocal
-Promoting fulfillorcustomer’s perception
our own produce
-Learn more skills and managing the business

Opportunities
-Building new opportunities
-Introducing to local markets
-Providing more knowledge and experiences
-Competitors
-Business pressures
Threats
-Misunderstanding of co-workers/partners
-Environmental sustainability
-Economic proficiency
Figure. C. SWOT Matrix
STRENGTHS
ECO - friendly products are trend nowadays since environment issues are arising
through time. The product is very much ecofriendly since it is 100% organic and very
safe to use. Nipa sugar provides health assurance it is good for those people who have
diabetes. The product is also affordable. Compared to the other sugar you don’t need to
travel to import the product our company will provide the healthier sugar.
WEAKNESSES
The raw material used in making the product is not very known to people. People
also do not prior knowledge about the product itself since it is something new and will
only be introduced to the market. To address these weaknesses, marketing strategies
will be done to make sure that people will know about the product and familiarize them
with Nipa by using advertisement especially through the social media platform.
OPPORTUNITIES
Consumers are very willing to try the product because of its being organic and
ecofriendly and also because of its affordability. The product also has a lot of
opportunities to grow and develop by introducing the product to the market. Nipa will be
more known to the public. With this more products may be derived from nipa as it has
many uses aside from Nipa sugar. Also, the product may be introduced to more
consumers as the business grow bigger.
THREATS
Established competitors are the major threat to the product. Their existence may
hinder consumers to buy from a starting business. The reputation of existing
commercial sugar may lessen the demand for the product for the product since it is
newly introduced and not many have tried. To address these threats the proponents
must put more effort on their marketing and should have alternatives in terms of
supplies and materials.
B. TECHNICAL ASPECT
PRODUCT PREPARATION
As for the preparation process, the proponents gathered the raw materials and
the equipment needed to make the nipa sugar. The materials were cleaned before
measurement. The exact amounts of raw materials the nipa palm sap were measured.
PRODUCT IMPLEMENTATION
Figure. D. Production Implementation
Making sugar process begins by collecting sap. The flowers and fruits are
removed, and then the inflorescence is cut to produce sap [1, 15]. Nipa palms’ sap
without kiam wood flakes added is fermented for 10–15 days for vinegar production.
Kiam wood (Cotylelobium lanceolatum Craib), sliced into small flakes, and is added into
the bamboo cylinder in the extraction process. It contains polyphenols with acerbic
taste, which act as antimicrobial and antioxidative agents [1, 16, and 17]. However, if
kiam wood flakes are added into the cylinder while collecting the sap, the sap can be
used to make several other types of sweetened beverages. The sap can be consumed
raw. Once boiled, it can be consumed as a beverage. To make syrup, the sap is boiled
until viscous and left to cool in a bottle. In addition, the cooled syrup can be dried and
then grinded to produce powdered syrup. Regarding molasses, the sap is boiled until
viscous and cooled down by stirring with a wooden paddle until thickened. It is then
packed in buckets.
Each type of sap requires different preparation methods and equipment based on
community knowledge, which has been transferred from generation to generation. Each
step requires experience and expertise, such as the insufficient addition of kiam wood
flakes can cause sap to rot, while the excessive addition can cause too much bitter
taste and ultimately affect the taste of the processed sap.
PRODUCT DESCRIPTION
Nipa sugar is classified as an alternative sugar, thus a healthy organic substitute
for synthetic sugar. It contains minerals and has low glycemic index. It does not cause
sudden sugar spikes in the blood stream when consumed. This makes nipa sugar ideal
for diabetics, overweight, and the health conscious. Nipa sugar can be used as
sweetener and ingredient in several foods and confectionery products like pastries and
native delicacies.Aside from its nutrition value, the development of nipa sugar provides
additional job and income opportunities, especially among folks in the coastal regions
where nipa thrives.
Nipa sap can be effectively used to replace table sugar and artificial synthetic
sweeteners. It can also be used as a food ingredient in native kakanin (delicacies),
confectionaries and pastries.
Classified in food materials as food additive that duplicates the effects of sugar in
taste with less food energy or calories, sugar from nipa sap is rich in minerals, which
provides some health benefits that can reduce and regulate blood sugar level, as well
as boost the immune system. Easy to digest, these golden-brown crystals can also help
to elevate moods without some of the disadvantages of table sugar.
PRODUCT SCHEDULE
Production planning is the planning of production and manufacturing modules in
a company or industry. It utilizes the resource allocation of activities of employees,
materials, and production capacity, in order to serve different customers.

Different types of production methods, such as single item manufacturing, batch
production, mass production, continuous production etc. have their own type of
production planning. Production planning can be combined with production control into
production planning and control, or it can be combined with enterprise resource
planning.Production planning is the future of production. It can help in efficient
manufacturing or setting up of a production site by facilitating required needs. A
production plan is made periodically for a specific time, called the planning horizon. It
can comprise the following activities Determination of the required product mix and
factory load to satisfy customer’s needs.
We matched the required level of production of the existing resources.
Scheduling and choosing the actual work to be started in the manufacturing facility
setting up and delivering production orders to production facilities.
To develop production plans, the production planner or production planning
department needs to work closely together with the marketing department and sales
department. They can provide sales forecasts, or a listing of customer orders. The work
is usually selected from a variety of product types which may require different resources
and serve different customers. Therefore, the selection must optimize customer-
independent performance measures such as cycle time and customer-dependent
performance measures such as on-time delivery.
BUSINESS SCHEDULE
Time 5:00 am 9:00 am 10:00 12:00 1:00 2:00 3:00 4:00 Pm
am Pm Pm Pm Pm
Harvesting
Filtering
Boiling
Lunch Break
Cooking
Drying
Packaging
Closing
Table 1. Business Schedule

Table.1 shows the daily operation of production will start at 5:00 am. The
Schedule for the daily operation would be as follows 5:00 am to 8:00 am is allotted for
Mangangarit to harvest a fresh sap and ready for filtering. During that time the sap are
ready to boil. It will boil for 10:00 am to 11:00 am. From 11:00 to 12:00 the worker has a
1-hour lunch break at 1:00 pm the work resumes with the cooking the syrup transfers to
a wok and continuously mixing so the syrup will turn to a granulated sugar. From 2:00
pm is drying and at 3:00 pm the sugar is ready for packaging then exactly 4:00 pm the
operation hours end per day from Monday to Saturday.
PROJECT SIZE
The business will be a transactional selling. The production site will be located at
Rosas Village Brgy. Dinahican, Infanta, Quezon at the newly built one-story house at
the back of Patigue‫׳‬s residence. It is a 30 sq. m. house with a 20 sq. m vacant lot at
front. The proponents will pay a monthly rental fee P 2500 to Mhean Patigue for the
usage of the place.

LOCATION
Figure 3. Location Map
The production of site is located at Bryg. Dinahican, Infanta, Quezon at the Patigue‫׳‬s
residence.
It is chosen as the location since it is convenient for the owner as they are doing
a start-up business. It is very far from sugarcane factory. It is more possible customer
because they did not need to travel to the other location it was a very best way to
promote the product and sold.

Figure 4. Floor Plan
The facilities in floor plan of the business consist of (1) Supplies storage (2)
Production area (3) Waiting Area (4) Rest Area (5) Restroom (6) Disposal area. The
Facility has an area of 30sq.m in the supplies storage where you can store the supplies
and finished product while in the production area where the manufacturing take place.
Fire exist is also located at the production area. Then the waiting area is the location
where the clients can claim their orders. The computer set is also located at the waiting
area. When the employees are on their break, there is a rest area for them. Lastly, the
disposal area is the location where employees can discard all the waste during the
process. A shed will be constructed at the vacant lot to serve as additional production
and storage area if needed.

C. Market Segmentation
Market Segmentation
Lower class
52% 30%
Middle class
High class
18%
Figure 5. Market Segmentation
Figure 5 shows the 3 main types of consumers who will use the nipa palm
sugar. The bigger percentages of the consumers are the households who are in the
lower class. They consume 52% of the market segmentation. The households who are
in the middle class take up 30% of the market segmentation. The high class got a
lowest percentage with 18%. Although there are these three main types of consumers,
the product is very safe to use and is available to anyone who would want to buy it. The
segmentation used is demographic segmentation.

Target Market
Nipa Palm Sugar is a product that is significant to all consumers. It can be used
by anyone in the household even those who have diabetes. But to be specific, the main
target of this product is the households particularly those who are in the lower and
middle classes.
Market Positioning
High Quality
Brand X
Nipa Sugar
Low Price High Price
Low Quality
Figure 6. Product Positioning

Figure 6 shows the position of the product in the market in terms of price and
quality. It shows how the consumers recognize the competing products.
Hamara Nipa sugar is positioned as natural and cheap. It is made of fresh, a
quality material which makes its quality high at a lower price.
The Hamara Nipa Sugar as a starting business will position at the upper left side of
the figure having low price and high quality. Its strongest competitor, Victoria sugar,
which is a sugarcane made sugar, is positioned at the upper right side of the figure
having high price and high quality.

Marketing Strategies
Product
Nipa sugar aimed to be introduced as a new sugar. The product is made with
organic ingredients that can be used by a diabetic person. It is also easy to use, safe to
use, eco-friendly and has a cheaper price compared to other products.
Place
The production site is located at Brgy. Dinahican, Infanta, Quezon at the
Patigue’s residence. It is a 20sq.m. Located at the front of residential house of the
Patigue’s. It is chosen as the location since it’s convenient for the owners as they start-
up business. It is also located along the highway so putting up tarpaulins at the front of
the residence where prospective customers can clearly see, would be very effective and
could be a very easy way to promote the products to be sold.

Price
Table 2
Product Costing (Pack)
Raw Material Quantity Total Cost ( in pesos)
Nipa sap 1L ₱6.25
Total ₱6.25
Packaging Materials
Drawstring pouch bag 1pc ₱3.33
Sticker 1pc 0.75
Clear Plastic 1pc 1.43
Total 5.51
Direct Labor 3 26.25
Total unit cost ₱38.01
Pricing @25% mark-up
Total Cost*125%=38.01x 1.25
Selling cost 47.50
Price per Unit ₱48.00
Table 2 shows the pricing of the product which is calculated by mark-up pricing.
The product cost of packaging is based on the raw materials and packaging
materials’ quantity and the price of each material.

Table 3
Product costing (Sugar packets)
Quantity Total Cost ( in pesos )
Raw Material
Nipa sap 500ml ₱3.13
Total ₱3.13
Packaging Materials
Sugar packets 1pc ₱1.12
Sticker 1pc 0.75
Total 1.87
Direct Labor 3 26.25
Total unit Cost ₱31.25
Pricing@25% mark-up
Total Cost*125%=31.25x1.25
Selling cost 39.06
Price per 20 pcs. ₱40.00

Promotion
The business is going to promote the Hamara Nipa Sugar to the market by
means of proposing it to other possible distributors and clients. A sample of the product,
25 grams quantity to be exact, will be given as sample to possible customers
particularly households within Infanta, Quezon, for them to be able to try and appreciate
the quality if the product. This will hopefully entice them to buy the products afterwards.
The product is to be advertised in the forms of flyers, tarpaulins and even in
social media for the customers to reach the product easily. The social media accounts
of the business would include Facebook, Instagram, and Twitter. Information, photos,
prices and other details of the products will be posted on the social media pages to
keep the present consumers updated and to attract new consumers. Aside from that,
promotional materials should include information and pictures of nipa for people to be
more aware of the existence of nipa and how advantageous it is if utilized properly.
Figure.9. Social Media
Figure.10. Tarpaulin
Figure.11. Flyer.
Packaging
The packaging of the product comes to a pack and jar it contains the logo of the
company and of the brand itself. It also contains the description of the product, the
ingredients used, where to use and symbols which indicate that it is 100% organic. It
also includes the quantity and expiration date.

Figure.12. Product label
Marketing Analysis
Projected Profile of Respondent
Figure13. Gender
Figure 13 shows the percentage of the potential clients based on their gender.
Female gained the highest percentage with 70% while male got the lowest with 30%.
Figure14. Civil Status
Figure 14 displays the probable target audience based on civil states. Those who
are married gained the highest percentage with 61% while those who are single got the
37% and the separated got the lowest with 2%.

Monthly Household Income
Figure15. Monthly Household Income
Figure 15 presents the consumer who is willing and capable to purchase the
product base on their monthly household income. Those who have monthly income of
less than Php10, 000 with the percentage of 52% have the highest capability to
purchase the product. Succeeded by those who have monthly income Php20, 000-
30,000 with 30%. The respondents having a monthly income over Php50000 got the
lowest percentage with only 18%. According to the Philippine Institute for Development
Studies in 2017 the middle-class household income starts at Php20, 000 or
approximately Php115, 000.

Table 4
Demand
Are you willing to try Nipa Number of Respondents Market Acceptability
Sugar?
Yes 95%
No 5%
M.A = (95x100) = 95%
Table 4 Shows that based on the survey result, 95 out of 100 respondents are
willing to buy the product which shows that there is a considerably high demand for the
product.
Demand Analysis
Based on the result that was gathered from the survey, 95 out of respondents are
willing to try the Nipa Sugar. The annual increase of the demand for the year is based
on the annual growth of the population which according to the Philippines Statistic
Authority is 2% to commute for the annual demand for the product. The 95% who
answered “yes”, they are willing to try the new organic product to Nipa Sugar is
multiplied to the number of households. The result was multiplied by the frequency of
acceptance. The number of households in 2020, 11,994 was derived from the census of
the Population of Dinahican Infanta Quezon.

Table 5
Projected Demand
Year Number of Market Target Frequency of Annual

Households Acceptability Market Acceptability Demand
1 11,994 95% 11,394 12 136,731
2 12,188 95% 11,576 12 138,943
3 12,382 95% 11,762 12 141,154
4 12,576 95% 11,947 12 143,366
5 12,771 95% 12,132 12 145,589
Table 5 shows the projected annual demand of the product for the next five years
starting 2022 based on the conducted survey by the proponents. The household
population is multiplied by the market acceptability of 95% to get the actual target
market. Then, the actual projected demand was computed by multiplying the target
market frequency of acceptance which is 12. The frequency of acceptance is derived
from one of the survey questions which show most of the respondents are willing to buy
the product 12 times a year.
Table 6
Supply
What did you prefer for the sugar Number of Respondents Market Acceptability
product
Known Sugar (sugarcane) 55%
New Sugar (Nipa Sugar) 45%
M.A = (45x100) = 45%

Table 6 shows that based on the survey result 55 out of the 100 respondents are
prefer known Sugar (sugarcane). However, the form of Nipa palm sugar the proponents
used for their product is jar. Hence, only those answers, known sugar and organic nipa
palm sugar are considered, which summed up to 45%.
Table 7
Projected Supply
Year Number of Market Target Frequency of Annual Supply

Household Acceptability Market Acceptability
1 11,994 40% 5,877 12 70,524
2 12,188 40% 5,972 12 71,664
3 12,382 40% 6,067 12 72,804
4 12,576 40% 6,162 12 73,944
5 12,771 40% 6,257 12 75,084
Table 7 shows the projected annual supply of the product. It is computed the
same way as the project demand.
Table 8
Demand and Supply Gap
Year Annual Demand Annual Supply Gap

1 136,731 70,524 66,207
2 138,943 71,664 67,279
3 141,154 72,804 68,350
4 143,366 73,944 69,422
5 145,589 79,084 70,502
Table 8 shows the demand and supply gap analysis. The projected annual
supply was subtracted from the projected annual supply to get the gap which will be
considered the potential customers of the business.

Analysis, Presentation, and Interpretation of Data
Table 9
Mean Perception on the Acceptability of Nipa Palm Sugar
Questions Answers Total
1. Are you familiar with Nipa? Yes 30
No 70
Total 100
2. Are you willing to try Nipa Yes 95

sugar?
No 5
Total 100
3. Do you have a permanent Yes 10
health problem? (Diabetes,
emphysema, etc.) No 90
Total 100
4. Does of any member of Yes 25

your family had a health
problem or allergy on No 75
sweetener?
Total 100
5. Do you like to eat sweet? Yes 100
No 0
Total 100
6. What did you prefer for the Known Sugar (sugarcane) 55
sugar product?
New Sugar (Nipa Sugar) 45
Total 100
Table 9 presents the respondents ‘percentage of acceptance based on consumer
awareness and buying behavior. According to the market research survey conducted by
the proponents of the study out of 100 randomly selected respondents 10% of them
encountering permanent health problem. Some, 25% to precise, stated that members of
their family were experiencing health problem.
It shows that 100 are like to eat sweet out of 100 respondents, 70% are not
familiar in Nipa and 30% are familiar in Nipa. As Specified in the results 95% of the
respondents is willing to try a new organic sugar product of nipa sugar. Most of them will
buy the product mostly and weekly, 95% of them stated that Nipa sugar can be
effective. Based on the results derived in the market research survey, the proposed
business has high demand and is highly acceptable by the potential market.
Table 10
Mean Perception on the Acceptability of Nipa sugar based on Effectiveness
Legend: 4.00-3.26- Highly Agree

3.25-2.51- Agree
2.50-1.76- Slightly Agree
1.75-1.00- Disagree
Indicators Mean Verbal

Interpretation
1. This product is effective 3.10 Agree
for alternative sugar.
2. The organic Nipa sugar 4.0 Highly Agree
is interesting.
3. The Organic Nipa sugar 3.40 Highly Agree
is applicable for all
delicacies.
4. The Organic Nipa sugar 3.10 Agree
is healthier.
5. The Product can be used 4.0 Highly Agree
as substitute to commercial
sugar.
Grand Mean 3.52 Highly Agree
Table 10 shows how the respondents react to the effectiveness of the product.
For the first question having a result of 3.10, it is acceptable that the product is effective
for alternative sugar. The second question having the result of 4.0, it is highly agreed for
the respondents that the Nipa Sugar is interesting. The third question having a result of
3.40, they are highly agreed that it is applicable for all delicacies. For the fourth question
having the result of 3.10, they seem that the product is healthier. Overall, for having the
mean result of 3.52, it is highly acceptable for the respondents the effectiveness of the
product.
Table 11
Mean Perception on the Acceptability of Nipa sugar based on Packaging

3.25-2.51- Agree
1.75-1.00- Disagree
Indicators Mean Verbal Interpretation
1. The Packaging is 3.10 Agree

Unique.
2. The Packaging is 3.10 Agree
attractive for the customer.
3. The packaging is 4.0 Highly Agree
presentable.
4. The packaging can be 4.0 Highly Agree
recycle.
5. The product design is 3.40 Highly Agree
appropriate for all ages.
Table 11 displays the mean perception in terms of packaging of the product.
The highest average perception is 4.0. This outcome means that the respondents
agreed the product packaging is presentable. The survey also illustrate that the
respondents are convinced that design of the packaging of the product is unique, it is
attractive for the costumer, appropriate to all ages and the packaging can be recyclable.
The assessment gathered by the proponents of the study regarding customer’s
satisfaction gained an average mean of 3.52, which shows that the respondents highly
agreed in terms of packaging. Hence, the product is highly acceptable in terms of
packaging.
Table 12
Mean Perception on the Acceptability of Nipa sugar based on Promotion
3.25-2.51- Agree
1.75-1.00- Disagree
Indications Mean Verbal Interpretation
1. Printed advertisement such 3.10 Agree

as flyers and tarpaulin attract
customers especially non-
interact consumers to
knowledgeable
2. Social Media platforms 3.20 Agree
such as Facebook, Instagram,
is the best way to expound
and promote the product.
3. Customer may benefits 4.00 Highly Agree
from the highest level of
convenience from interesting
marketing.
4. Implementing discounts or 3.40 Highly Agree
buy one take one promo
grabs the attention of
customers.
5. Implement to increase their 3.40 Highly Agree
desire regarding the product.
Table 12 shows how the respondents respond based on the promotion of the
product. According to the outcomes of the survey, the highest perception was 4.0
means the Customer may benefits from the highest level of convenience from
interesting marketing.
Second highest gained 3.40 means that the implementing discounts or buy one
take one promo grabs the attention of customers and implement to increase their desire
regarding the product. With the total average of 3.20, the respondents agreed that the
Social Media platforms such as Facebook, Instagram, is the best way to expound and
promote the product. .
The conducted assessment by the proponents of the study regarding to the
promotion of the product attained the grand mean of 3.42, which shows that
respondents highly agreed on promotion of the product. Hence, the product is highly
acceptable in terms of promotion.

Table 13
Mean Perception on the Acceptability of Nipa sugar based on Pricing

3.25-2.51- Agree
1.75-1.00- Disagree
Indications Mean Verbal Interpretation
1. The price is cheaper 3.10 Agree

than commercial sugar.
2. The price of the product 3.20 Agree
is worth the value of
money.
3. It is affordable to all 3.40 Highly Agree
consumers of the lower
class and middle class.
4. The price will encourage 3.40 Highly Agree

consumers to buy the
product.
5. The price complements 4.0 Highly Agree

the product quality.
Table 13 shows how the respondents respond based on the price of the
product. According to the outcomes of the survey, the highest perception was 4.0
means the people perceived that the price complements the quality of the product.
Second highest gained 3.40 means that the price was affordable to all consumer
of the lower and middle class and the price will encourage them to buy the product. With
the total average of 3.20, the respondents agreed that the price of the product is worth
the value of money, and it is affordable to all consumers of the lower and it is cheaper
than commercial product.
The conducted assessment by the proponents of the study regarding to the
consumer’s satisfaction based on price attained the grand mean of 3.42, which shows
that respondents highly agreed on price of the product. Hence, the product is highly
acceptable in terms of price.

C. FINANCIAL ASPECT
Initial Capital Requirement
Table 13
Initial Capital Contribution
Partner Contribution
Lontoc ₱100,000.00
Patigue 100,000.00
Poraso 100,000.00
Total ₱300,000.00
Initial capital requirement is essential to establish a new business for the total
project cost and should be completed before anything else. In the proposed business,
the partners financed an initial capital of ₱300,000.00, which the expenses in
establishing the business including the advertisement, acquiring raw materials, other
utility expenses like water, electricity, etc. and the production of the proposed product
look.
Source of Financing
The parties of the proposed business decoded to invest equal contribution of
₱100,000.00. Each contributed to complete the capital of ₱300,000.00 by financing it
through their personal savings.

Financial Assumptions
A. The accounting period will end on April 31.
B. The initial capital requirement will be ₱300,000.00.
C. The profit and loss are equally divided to each partner.
D. The number of projected sales is assumed to increase depending on the increase
Of population and number of cases of diabetes-related disease.
E. The equipment, furniture and fixtures will last for 5 years.
F. The cost production equipment is ₱68,040.00 and the annual depreciation is
₱13,608.00.
G. The cost of office equipment is ₱18,500.00 and the annual depreciation cost is
₱3,700.00
H. The cost of furniture and fixtures is ₱ 10,250.00 and the annual depreciation is
₱2,050.00.
I. Sales are expected to increase by 5% annually.
J. Income tax is 25% of net income.
K. The cost of raw materials is ₱144,000.00 annually where ₱132,000.00 is to be allotted
For the raw materials used and ₱12,000.00 is for the inventory.
L. The packaging cost is ₱189,957.00 annually where ₱174,127.20 is to be allotted for
the packaging
Materials used and ₱15,829.80 for the inventory.
M. Licenses and fees expense is ₱3,100.00 annually.
N. Rent expense is ₱ 30,000 annually.
O. Advertising expense is expected to increase by 5% annually.

P. Cleaning supplies cost ₱2,632.00 annually.
Q. Cleaning materials expense per year is ₱1,280.00.
R. Production materials expense per year is ₱68,040.00.
S. Renovation expense is ₱ 15,000.
T. The cost of office supplies is expected to increase by 5% annually.
U. The selling price is ₱40.00 for a packet (20 pcs) and ₱48.00 for a pack.
V. The volume of production per day is 72 of pack and 160 pcs packet of to get the daily
Sales of ₱3,776.00, monthly sales of ₱90,624.00 and annual sales of
₱1,087,488.00.
Table 14
Total Projected Sales
Pack Packet Total Projected

Sales
Daily ₱3,456.00 ₱320.00 ₱3,776.00
Monthly 82,944.00 7,680.00 90,624.00
Annually ₱995, 328.00 ₱92,160.00 ₱1,087,488.00
Table 14 shows the total projected sales of the business for one accounting period.
The proponents decide to produce 72 units for a pack and 8 units (160 pcs) for packet
of nipa sugar in daily production. It might be considered a small quantity, but the
business is small and home-based with only four employees working in the production
of the product. The proponents decided to produce 10 gallons quantity of the nipa sugar
in a day. Since there is a high demand for the product as shown in the earlier
discussions in the marketing analysis, on the first month of the business, all of the
finished products were assumed to be sold.
Table 15
Total Projected Sales for Year 1 to Year 5.
Year 1 Year 2 Year 3 Year 4 Year 5
Sales ₱1,087,488.00 ₱1,141,862.40 ₱1,198,955.52 ₱1,258,903.30 ₱1,321,848.47
Assumption: increase of 5% per annum
Table 15 shows the total projected sales of the business for five years. It shows
the projected sales of the business and it increase of 5% per annum.

Table 16
Total Projected Cost
Expenses Amount
Raw Materials ₱12,000

Packaging Expense 15,829.80
Production Materials 3,320.00
Production Equipment 68,040.00
Office Equipment 18,500.00
Furniture and Fixtures 10,250.00
Office Supplies 2,105.00
Salaries Expense 41,280.00
SSS Contribution 2,520.00
Pag-Ibig Contribution 400
PhilHealth Contribution 580
Rent Expense 2,500.00
Utilities Expense 8,500.00
Cleaning Materials 635
Cleaning Supplies 658
Transportation In 250
Advertising Expense 660
Licenses and Fees 3,100.00
Renovation Expense 15,000.00
Total ₱206,127.80
Table 16 shows the total projected cost of the business. It shows the amount the
business spent for the first month of the business operation. The total project cost for
the first month of operation is ₱206,127.80.

Table 17
Raw Materials Expense
Item Quantity per production Unit Total Cost
price
Pack Packet Daily Monthl Pack Packet Daily Monthly
Nipa 72L 8L 80L 1,920L ₱6.25/L ₱6.25 ₱3.13 ₱500.00 ₱12,000.00
sap
Total ₱6.25 ₱3.13 ₱500.00 ₱12,000.00
Table 17 shows the expenses for the raw materials needed for the production.
This table shows the cost of raw materials per pack which is ₱6.25 and per packet
which is 3.13. There will be 80 kl of Nipa Sugar produced in one day which is 72kl for
pack and 160 pcs/8 packs for packets. The total cost of raw materials daily for both
pack and packet are ₱500.00 and ₱12,000.00 per month.

Table 18
Packaging Materials Expense
Item Quantity per Unit Price Total Cost

production
Per Pack Daily Monthly
Pack Packet Pack Packet Pack Packet Pack Packet Pack Packet
Label/ 80 160 ₱0.7 ₱0.25 ₱0.75 ₱0.25 ₱60.00 ₱40.00 ₱1,440.00 ₱960.00
Sticker pcs pcs 5
Customized 80 1.43 1.43 114.40 2,745.60
Plastic pcs
Drawstring 80 3.33 3.33 266.40 6,384.40
pouch bag pcs
Sugar 160 1.12 1.12 179.20 4,300.80
Packet pcs
Total ₱5.51 ₱1.37 ₱440. ₱219.2 ₱10,570.0 ₱5,260.8
80 0 0 0
Grand Total ₱15,829.
80
Table 18 shows the expenses for the packaging materials needed for the
production. The cost of packaging materials for pack is ₱5.51 and for packet is ₱1.37.
The total cost of the packaging materials daily for pack is ₱440.80 and for the packet is
₱219.20. The monthly cost for packaging materials for pack is ₱10,570.00 and packet is
₱5,260.00. The grand total for the packaging material expense is ₱15,829.80.
Table 19
Production Materials Expense
Item Unit price Quantity Amount Annually
Hair net ₱10.00 3pcs ₱30.00 ₱360.00
Apron 40 3pcs 120 1,440.00

Mask 2 50 pcs/1 box 100 1,200.00
Potholder 10 4pcs 40 480
Wooden Paddle 290 2 pcs 580 6,960.00
Tray 250 5 pcs 1,250.00 15,000.00
Wok 1,200 1pc 1,200.00 14,400.00
Total Amount ₱3,320.00 ₱39, 840.00
Table 19 shows the expenses for the production materials that will be used in
the manufacturing of the product. These materials will be used by the employees to
ensure their health and safety as well as to ensure that the products are made with
utmost care. The total production expense for the first month of operation is ₱3,320.00
and for the yearly expense is ₱39,840
Table 20
Production Equipment Expense
Item Unit Price Quantity Amount

Weighing Scale ₱10,040.00 1pc ₱10,040.00
Dryer 58,000.00 1pc 58,000.00
Total Amount ₱68,040.00
Table 20 shows the expenses for the production equipment that will be used in
the manufacturing of the product. The total production equipment expense is
₱68,040.00
Table 21
Depreciation Expense-Production Equipment
Item Cost Useful Year 1 Year 2 Year 3 Year 4 Year 5

Life
Weighing ₱10,040.00 5 ₱2,008.00 ₱2,008.00 ₱2,008.00 ₱2,008.00 ₱2,008.00
Scale
Dryer 58,000.00 5 11,600.00 11,600.00 11,600.00 11,600.00

11,600.00
Total ₱68,040.00 5 ₱13,608.00 ₱13,608.00 ₱13,608.00 ₱13,608.00 ₱13,608.00

Amount
Table 21 shows the depreciation expense for production materials. The cost for
obtaining these materials is ₱68,040.00 and five years is the estimated useful life.
Table 22
Office Equipment Expense
Laptop ₱14,000.00 1 pc ₱14,000.00
Printer 3,500.00 1 pc 3,500.00
Electric Fan 500.00 2 pcs 1,000.00

Table 22 shows the expense for the office equipment needed. This equipment is
needed to be able to do the administrative works of the business. The total office
equipment expense is ₱18,500.00.
Table 23
Depreciation Expense-Office Equipment
Item Useful
Cost Year 1 Year 2 Year 3 Year 4
Life
Laptop ₱14,000.00 5 ₱2,800.00 ₱2,800.00 ₱2,800.00 ₱2,800.00
Printer 3,500.00 5 700 700 700 700
Stand fan 1,000.00 5 200 200 200 200
Total
₱18,500.00 5 ₱3,700.00 ₱3,700.00 ₱3,700.00 ₱3,700.00
Amount
Table 23 displays the depreciation expense for office equipment used in the
business. The office equipment includes laptop, printer and electric fan and the cost for
acquiring those is ₱18,500.00. The estimated useful life for the office equipment is five
years.
Table 24
Furniture and Fixtures Expense

Table ₱500.00 2pcs ₱1,000.00
Chairs 150 5pcs 750
Couch 3,000.00 1pc 3,000.00
Cabinet 4,000.00 1pc 4,000.00
Fire Extinguisher 1,500.00 1pc 1,500.00

Table 24 shows the current market prices for the furniture and fixtures of the
business. These will be used in the production area, waiting area and the rest area. The
total office equipment expense is ₱10,250.00.
Table 25
Depreciation Expense- Furniture and Fixtures
Item Cost Useful Year 1 Year 2 Year 3 Year 4 Year 5

Life
Table ₱1,000.00 5 ₱200.00 ₱200.00 ₱200.00 ₱200.00 ₱200.00
Chairs 750 5 150 150 150 150 150
Couch 3,000.00 5 600 600 600 600 600
Cabinet 4,000.00 5 800 800 800 800 800
Fire 1,500.00 5 300 300 300 300 300
Extinguisher
Total Amount ₱10,250.00 5 ₱2,050.00 ₱2,050.00 ₱2,050.00 ₱2,050.00 ₱2,050.00
Table 25 shows the depreciation expense for furniture and fixture to be used in
the business. The cost acquiring those will be ₱10,250.00 and the estimated useful life
of five years. It also shows the depreciated value of year one of the businesses up to its
year five.
Table 26
Office Supplies Expense
Item Quantity Unit price Amount Annual

Ball pen 15 pcs ₱5.00 ₱75.00 ₱150.00
Bond paper 500 pcs 0.49 245 490
Stapler 2 pcs 40 80 160
Staple wire 1 box 25 25 50
Ink for printer 1 pc 1,500.00 1,500.00 3000
Receipt pad 3 pcs 24 72 144
Record Book 1 pc 58 58 116
Scissors 2 pcs 25 50 100
Total Amount ₱2,105.00 ₱4,210.00
Table 26 shows the expense for the office supplies needed. The total office
supplies expense for the first month of operation is ₱2,105.00 and the yearly expense is
₱4,210.00.
Table 27
Salaries Expense
Employee Cost per Day Cost per Month Cost per Annum
General Manager ₱350.00 ₱8,400.00 ₱100, 800.00
Employee 1 315 7,560.00 90,720.00

Employee 2 315 7,560.00 90,720.00
Employee 3 315 7,560.00 90,720.00
Total ₱1,295.00 ₱ 31, 080.00 ₱ 372, 960.00
Table 27 shows the daily, monthly, and annual salaries of the employees. The
values are based on the rate released by the Department of Labor and Employment
under the manufacturing sector in Region IV-A. The total daily salaries of all four
employees are ₱ 1,295.00 the total monthly salary is ₱ 31, 080.00 and the yearly salary
is ₱ 372, 960.00.
Table 28
SSS Contribution
Monthly Annual
Employee Employer’s Employee’s Employer’s
Contribution Contribution Contribution
General Manager ₱720.00 ₱360.00 ₱8,640.00
Employee 1 600 300 7,200.00
Employee 2 600 300 7,200.00
Employee 3 600 300 7,200.00
Total ₱2,520.00 ₱1,260.00 ₱30,240.00
Table 28 shows the monthly contribution of the employer and employee to SSS.
The total monthly contribution of the employer is ₱2,520.00 and the yearly contribution
is ₱30,240.00.
Table 29
Pag- Ibig Contribution
Monthly Annual

General Manager ₱100.00 ₱100.00 ₱1,200.00
Employee 1 100 100 1,200.00
Employee 2 100 100 1,200.00
Employee 3 100 100 1, 200.00
Total ₱400.00 ₱400.00 ₱4,800.00
Table 29 shows monthly contribution of employer and employee to PAG-IBIG.
The total monthly employer contribution is ₱ 400.00, and the yearly contribution is
₱4,800.00.
Table 30
Phil Health Contribution
Monthly Annual

General Manager ₱137.50 ₱137.50 ₱1,650.00
Employee 1 137.5 137.5 1,650.00
Employee 2 137.5 137.5 1,650.00
Employee 3 137.5 137.5 1,650.00
Total ₱550.00 ₱550.00 ₱6,600.00
Table 30 shows the monthly contribution of employer and employee to
PhilHealth. The total monthly contribution of the employer is ₱ 550.00, and the yearly
contribution is ₱ 6,600.
Table 31
Utilities Expense
Utilities Expense Monthly Annual

Electricity ₱5,500.00 ₱66,000.00
Water 1,000.00 12,000.00
Internet Bill 2,000.00 24,000.00
Total Amount ₱8,500.00 ₱102,000.00
Table 31 shows the monthly utilities expense of the business. These are needed to
be able to run the business operations. The total monthly utilities expense is ₱ 8,500.00
and the annual expense is ₱ 102,000.00
Table 32
Cleaning Materials
Item Unit Price Quantity Amount Annual

Broom ₱150.00 1 pc ₱150.00 ₱450.00
Mop 250 1 pc 250 250
Dustpan 50 1 pc 50 150
Garbage Bag 15 10 rolls 45 150
Trash Can 70 2 pcs 140 280
Total Amount ₱635.00 ₱1,280.00
Table 32 shows the cleaning materials that will be used to maintain the
cleanliness of the whole business area. The total cost for this is ₱ 635.00 for the first
month. It is assumed that 3 brooms, 2 mops, 3 dust pans, 10 rolls of garbage bags and
2 trash cans will be used for a year making the yearly expense ₱ 1,280.00.
Table 33
Cleaning Supplies
Item Unit Price Quantity Amount Annual

Dishwashing Liquid ₱50.00 1.5 liter ₱50.00 ₱200.00
Sponge 20 3 pcs 60 240
Soap 16 3 pcs 48 192
Rags 20 3 pcs 60 240
Alcohol 300 1 gallon 300 1,200.00
Hand Sanitizer 140 500 ml 140 560
Total Amount ₱658.00 ₱2,632.00
Table 33 shows the cleaning supplies needed to make sure the materials and
equipment used in the production is well- cleaned. The total cost for this is ₱658.00 for
the first month which will last for a whole quarter making the annual expense ₱2,632.00.
Table 34
Advertising Expense
Items Unit Price Quantity Amount Annual
Tarpaulin ₱280.00 2 pcs. ₱560.00 ₱560.00
Flyers 2.00 50 pcs 100.00 1,200.00
Total Amount ₱660.00 ₱1,760.00

Table 34 shows the advertising expenses of the business. These advertising
materials will be used to promote the business and make people know about its
existence. The total advertising expense is ₱660.00 for the first month and ₱1,760.00
for the whole year.
Table 35
License and Fees Expense
Licenses and Fees Amount

Mayor’s Permit ₱1,000.00
Barangay Permit 100
Business Permit 500
SEC 500
BIR 500
Annual Inspection Fee 500
Table 35 shows all the licenses and fees that the business needs to pay upon
registering the business. The total cost for this is ₱3,100.00.
Table 36
Renovation Expense
Renovation Expense Amount

Construction Materials ₱10,000.00
Paint 550
Labor 3,900.00
Table 36 shows the cost of renovation of the building which will be used as
the location and production site of the business. The total renovation expense is
₱15,000.00
Table 37
Rent Expense
Rent Expense Cost per Month

Rent ₱2,500.00
Table 37 shows the cost of rent of the building which will be used as the location
and production site of the business. The total rent expense is ₱2,500.00 per month and
₱30,000.00 annually.
HAMARA Manufacturing
Cost of Goods Manufactured
For the Years Ended April 31, 20_to 20_
Direct Materials -
Raw Materials Inventory,
- 27,829.80 29,221.29 30,682.25 32,216.47
Beginning
Add: Raw Materials
144,000.00 151,200.00 158,760.00 166,698.00 175,032.90
Purchases
Packaging Materials
20,5787.40 216,076.77 226,880.61 238,224.64 250,135.87
Purchases
Transportation In 3,000.00 3,150.00 3,307.50 3,472.88 3,646.52
Raw Materials for use 352,787.40 398,256.57 418,169.40 439,077.87 461,031.76

Less: Raw Materials Inventory,
Ending
27,829.80 29,221.29 30,682.35 32,216.47 33,827.29
Direct Materials Used 324,957.60 369,035.28 387,487.05 406,861.40 427,204.42

Direct Labor 272,160.00 272,160.00 272,160.00 272,160.00 232,160.00
Manufacturing Overhead
Indirect Materials
43,752.00 45,939.60 48,236.50 50,648.41 53,180.83
Purchases
Indirect Labor 100,800.00 100,800.00 100,800.00 100,800.00 100,800.00
Utilities Expense 102,000.00 102,000.00 102,000.00 102,000.00 102,000.00

Licenses and Fees
3,100,00 3,100.00 3,100.00 3,100.00 3,100.00
Expense
SSS Contribution Expense 30,240.00 30,240.00 30,240.00 30,240.00 30,240.00
PhilHealth Contribution 6,600.00 6,600.00 6,600.00 6,600.00 6,600.00
Expense
Pag-Ibig Contribution
4,800.00 4,800.00 4,800.00 4,800.00 4,800.00
Expense
Depreciation Expense-Production
Equipment 13,608.00 13,608.00 13,608.00 13,608.00 13,608.00
Total Manufacturing
304,900.00 307,087.60 309,384.58 311,796.41 314,328.83
Overhead
Cost of Good
902,017.60 948,282.82 969,031.63 990,817.81 1,013,693.25
Manufactured
HAMARA MANUFACTURING
Income Statement
For the Years Ended April 31, 20- to 20-
Sales 1,087,488.00 1,141,862.40 1,198,955.52 1,258,903.30 1,321,848.47
Cost of Sales
Beginning Inventory - 27,829.80 29,221.29 30,682.35 32,216.47

Cost of Goods
902,017.60 948,282.88 969,039.63 990,817.81 1,013,693.25
Manufactured
Ending Inventory 27,829.80 29,221.29 30,682.35 32,216.47 33,827.29
Cost of Sales (874,187.80) (946,891.40) (967,578.57) (989,283.69) (1,012,082.43)
Gross Profit 213,300.20 194,971.00 231,376.95 269,619.61 309,466.04
Operating Expenses
Office Supplies
4,210.00 4,420.50 4,641.53 4,873.61 5,117.29
Expenses
Rent Expense 30,000.00 30,000.00 30,000.00 30,000.00 30,000.00
Renovations Expense 15,000.00
Advertising Expense 1,760.00 1,848.00 1,940.40 2,037.42 2,139.29

Depreciation Expense-
Furniture and Fixtures
2,050.00 2,050.00 2,050.00 2,050.00 2,050.00
Depreciation
Expense- Office 3,700.00 3,700.00 3,700.00 3,700.00 3,700.00
Equipment
Percentage Tax 32,624.64 34,255.87 25,968.67 37,767.10 39,655.45
Expense (3%)
Total Operating
89,344.64 76,274.37 68,300.60 80,428.13 82,662.03
Expense
Net Income Before
123,955.56 146,526.44 192,292.64 220,413.83 259,320.47
Tax
Income Tax (25%) 30,988.89 36,613.61 48,074.41 55,103.46 64,830.12
Net Income After
92,966.67 109,894.83 144,223.23 165,310.38 194,490.35
Tax
Statement of Cash Flows
For Years Ended April 31, 20- to 20-

Cash Flow from Operating
Activities
Net Income 92,966.67 109,894.83 144,223.23 165,310.38 194,490.35
Add: Depreciation Expense 19,358.00 19,358.00 19,358.00 19,358.00 19,358.00
SSS Contribution 10,080.00 10,080.00 10,080.00 10,080.00 10,080.00
PhilHealth Contribution 2,200.00 2,200.00 2,200.00 2,200.00 2,200.00
Pag-Ibig Contribution 1,600.00 1,600.00 1,600.00 1,600.00 1,600.00
Percentage Tax (3%) 8,156.16 8,563.97 6,492.17 9,441.78 9,913.86
Income Tax Payable -
Deduct: Inventory (27,829.80) (1,391.49) (1,461.06) (1,534.12) (1,610.83)
Payment of Liabilities - (22,036.16) (22,443.97) (20,372.17) (23,321.79)
Payment of Income Tax -
Net Cash from Operating 106,531.03 128,269.15 160,048.37 186.083.86 212,709.60
Activities
Cash Flow from Investing A
activities
Deduct: Acquisition of Production (60,040.00) - - - -
Equipment
Acquisition of Office Equipment (18,500.00) - - - -
Acquisition of Furniture’s and (10,250.00) - - - -
Fixtures
Net Cash from Investing Activities (88,790.00) - - - -
Cash Flow from Financing - - - -
Activities
Add: Lontoc, Capital 100,000.00 - - - -
Patigue, Capital 100,000.00 - - - -
Poraso, Capital 100,000.00 - - - -
Withdrawal - - - - -
Net Cash from Financing Activities 300,000.00 - - - -
Net increase(decrease) in Cash 317,741.03 128,269.15 160,048.37 186,083.86 212,709.60
Beginning Cash balance - 317,741.03 446,010.18 606,058.55 792,142.41
Ending Cash Balance 317,741.03 446,010.18 606,058.55 792,142.41 1,004,852.01
Statement of Financial Position

Asset
Current Asset
Cash 317,741.03 446,010.18 606,058.55 792,142.41 1,004,852.0
1
Inventory 27,829.80 29,221.29 30,682.35 32,216.47 33,827.29
Total Current Asset 345,570.83 475,231.47 636,740.90 824,358.88 1,038,679.3
0
Non-current Asset
Furniture and Fixture 10,250.00 10,250.00 10,250.00 10,250.00 10,250.00
Less: Accumulated Depreciation- (2,050.00) (4,100.00) (6,150.00) (8,200.00) (10,250.00)
Furniture and fixture
Total Current Asset 8,200 6,150.00 4,100.00 2,050.00
Production Equipment 68,040.00 68,040.00 68,040.00 68,040.00 68,040.00
less: Accumulated Depreciation- (13,608.00) (27,216.00) (40,824.00) (54,432.00) (68,040.00)
Production Equipment
Total Current Asset 54,432.00 40,824.00 27,216.00 13,608.00
Office Equipment 18,500.00 18,500.00 18,500.00 18,500.00 18,500.00
less: Accumulated Depreciation-Office (3,700.00) (7,400.00) (11,100.00) (14,800.00) (18,500.00)
Equipment
Total Current Asset 14,800.00 11,100.00 7,400.00 3,700.00
Total Non-Current Assets 77,432.00 58,074.00 38,716.00 19,358.00
Total Assets 423,002.83 533,305.47 675,456.90 843,716.88 1,038,679.3
0
Liabilities and Partner's Equity
Current Liabilities
SSS Contribution 10,080.00 10,080.00 10,080.00 10,080.00 10,080.00
Phil Health Contribution 2,200.00 2,200.00 2,200.00 2,200.00 2,200.00
Pag-ibig Contribution 1,600.00 1,600.00 1,600.00 1,600.00 1,600.00
Percentage of Tax (3) 8,156.16 8,563.97 6,492.17 9,411.78 9,913.86
Income Tax Payable
Total Current liabilities 22,036.16 22,443.97 20,372.17 23,291.78 23,793.86
Partner's Equity
Capital 300,000.00 392,966.67 502,861.00 647,084.73 812,395.11
Profit 92,966.67 109,894.83 144,223.23 165,310.38 194,490.35
Total Partner's Equity 392,966.67 502,861.50 647,084.73 812,395.11 1.006,885.4
6
Total Liabilities and Partner's Equity 415,002.83 533,305.47 675,456.90 843,716.88 1,038,679.3
0
Hamara Manufacturing
Statement of Changes in Partner’s Equity
As of End of Year 1 to Year 5
Capital, 300,000.00 392,966.67 502,861.50 647,084.73 812,395.11
Beginning
Add: Profit 92,966.67 109,894.83 144,223.23 165,310.38 194,490.35
Total 392,966.67 502,861.50 647,084.73 812,395.11 1,006,885.46
Less: Withdrawals
Capital, Ending 392,966.67 502,861.50 647,084.73 812,395.11 1,006,885.46
As End of Year 1
Lontoc Patigue Poraso Total

Capital, Beginning 100,000.00 100,000.00 100,000.00 300,000.00
Add: Profit 30,988.89 30,988.89 30,988.89 92,966.67
Total 130,988.89 130,988.89 130,988.89 392,966.67
Less: Withdrawals
Capital, Ending 130,988.89 130,988.89 130,988.89 392,966.67
As End of Year 2

Add: Profit 36,631.61 36,631.61 36,631.61 109,894.83
Total 167,620.50 167,620.50 167,620.50 502,861.50
Less: Withdrawals
Capital, Ending 167,620.50 167,620.50 167,620.50 502,861.50
As End of Year 3
Add: Profit 48,074.41 48,074.41 48,074.41 144,223.23
Total 215,694.91 215,694.91 215,694.91 647,084.73
Less: Withdrawals
Capital, Ending 215,694.91 215,694.91 215,694.91 647,084.73
As End of Year 4

Add: Profit 55,103.46 55,103.46 55,103.46 165,310.38
Total 270,798.37 270,798.37 270,798.37 812,395.11
Less: Withdrawals
Capital, Ending 270,798.37 270,798.37 270,798.37 812,395.11
As End of Year 5
Add: Profit 64,830.12 64,830.12 64,830.12 194,490.35
Total 335,628.49 335,628.49 335,628.49 1,006,885.46
Less: Withdrawals
Capital, Ending 335,628.49 335,628.49 335,628.49 1,006,885.46
Financial Ratios
Table 38
Gross Profit Margin

Gross 213,300.20 194,971.00 231,376.95 269,619.61 309,466.04
Profit
Net Sales 1,087,488.00 1,141,862.40 1,989,955.52 1,258,703.30 1,321,848.47
19.61% 17.07% 19.30% 21.41% 23.41%
Table 38 shows the measure of the amount of net income per peso of sales. It
shows the proportion of net income to the firm’s sales revenue. The ratio should be high
enough to cover the operating expenses and the firm’s desired net income. The gross
profit margin for the first year is 19.61% indicates the ability of the business to earn
more than adequate sales revenue to cover the cost of selling the goods. However, a
19.61% gross profit margin means a 62.66% cost ratio. For the second year, the gross
profit margin decreased to 17.07% and increased for the third year to fifth year from
19.30% to 23.41%.
Table 39
Return on Equity
Net Income 92,966.67 109,894.83 144,223.23 165,310.38 194,490.35
Equity 392,966.67 502,861.50 647,084.73 812,395.11 1,006,855.46
23.55% 21.85% 22.29% 20.35% 19.32%
Table 39 shows the ratio used to gauge the firm’s efficiency in managing its total
investment to generate income. It indicates the amount of return per peso of partner’s
equity. The return on equity for five years decreased from 23.55% to 19.32%. For the
first year is 23.55% means that for every ₱1.00 of invested capital by the owners and
used to generate revenue, it yielded ₱0.1932 of net income. For the second year, the
return on equity decreased to 21.85%, 22.29% on the third year, and 20.35% on the
fourth year and 19.32% on the fifth year.
Table 40
Current Ratio

Current 345,570.83 475,231.47 636,740.90 824,358.88 1,038,679.30
Assets
Current 22,036.16 22,443.97 20,372.17 23,291.78 23,793.86
Liabilities
15.68:1 21.17:1 31.25:1 35.39:1 43.65:1
Table 40 shows the current ratio analysis of the business. It measures the
business ability to pay or meet the current financial obligations. The current ratio for the
first year to fifth year increased from 15.68:1 to 43.65:1. For the first year is 15.68:1
means that for every ₱1.00 of current liability, the business has ₱0.1586 current assets
to pay it. For the second year is 21.17:1, 31.39:1 on the third year, 35.39:1 on the fourth
year and 43.65:1 on the fifth year.
Table 41
Return on Investment
Net Income 92,966.67 109,894.83 144,223.23 165,310.38 194,490.35
Investment 300,00.00 300,00.00 300,00.00 300,00.00 300,00.00
30.99% 36.63% 48.07% 55.10% 64.83%
Table 41 shows the return of investment for five years. It measures the profitability
rate of a given investment.
Table 42
Net Profit Margin
Net Profit 92,966.67 109,894.83 144,223.23 165,310.38 194,490.35
Net Sales 1,087,488.00 1,141,862.40 1,198,955.52 1,258,903.30 1,321,848.47
8.55% 9.62% 12.03% 13.13% 14.71%

Table 42 shows the net profit margin, the percentage of income left after deducting all
the expenses from the net sales. This is the amount that can be extracted by the
business from its total sales. The net profit margin for the first year is 8.55%. Then, for
the second year, the net profit margin increased for the second year to fifth year from
9.62% to 14.71%.
SYNTHESIS
Summary
This study by the proponents primarily aims to determine the acceptability of
Nipa Sugar in Infanta, Quezon. The proponents decided to study this concept of nipa
sugar made from a nipa sap because our sugar have been increasing its price.
A survey was conducted by the proponents in Infanta, Quezon to
successfully identify the feasibility of the study. Out of 100 respondents, 95 are willing to
try the new organic sugar. This shows that there is a relatively high demand for the
product in the chosen location of the business. The data collected shows that the Nipa
Sugar is good enough to be considered feasible.
Conclusion
After gathering and analyzing all the data needed in the study, the project
presented by the proponents is considered feasible. This has the potential growth in the
industry.
1. It is feasible because it can help to those people who have diabetes. Also, the
product has a high demand in the market.

2. The competitive advantage of the product is that it is made from organic materials
such as the sap of nipa fruit; it is not harmful to the health of the user and to the
environment.
3. The product is offered in a very affordable price which makes it easy for the
consumers to patronize the product.
Recommendations
In the conduct of the study, the proponents were able to determine the
acceptability of nipa sugar in Infanta, Quezon.
It is recommended that before starting the business, first, the proponents need to
have a new idea of what business they think feasible at the current time. They should
know the efficient use of research and development. They should know the market
especially the competitor and be flexible to handle sudden changes that they may
encounter in the business. They should always consider the weaknesses of the
business to have continuous improvement. They should be able to analyze their
strengths, weaknesses, opportunities, and threats which will surely help the business to
measure the success in the future.
To the students or future research, that may want to continue this feasibility
study, it is recommended to think of new ideas using the parts of the nipa palm tree,
more efforts in knowing the competitors and location where you’re going to place the
business, improving the product and how to market it to have a greater impact and to be
known on the market. Also, they should look for ways to improve the process of
manufacturing the sugar if they choose to continue this study. The packaging of the
product may also be improved. Although the packaging can be recycled, there may be
more economical ways to package the product. Find a more efficient and effective way
to produce this or a better kind of product from Nipa.
To the consumers, they should trust the product made by the research because
the study was made for them, and they will surely benefit from it. Products like this one
can help save our environment and support the local industry. Local products are not
given much attention compared to foreign ones. If they start consuming more of local
products like this, it will really help Infanta, Quezon’s or furthermore, the country’s
economy.
To the community, this study will be the evidence that the product is feasible, and it
will have a big contribution to the development of the community. Nipa palm trees
located in places within the community can now be more utilized. This will help the
people of the community especially the farmers. As more products produced with Nipa,
the community will be able to prosper and will be more developed through time.
To the government, the researchers believe that this study is expected to be a
benefit in the form of taxes that will greatly affect the community the business is a part
of. But more importantly, this study will give a great contribution to them. Studies like
this should have more support since it deals with local resources. Local products should
also be given more support to improve the economy and quality of life of Filipinos.
References
(Sugar Tech 21(6), 862-867, 2019)
(Asian J Pharm Clin Res 11 (5), 467-471, 2018)
(Asia Pacific Journal of Clinical Nutrition 28 (3), 645-663, 2019)
(Nipa Sap Businessmirror)
(Boonsengthaisugarltd,com)
APPENDICES
Appendix A
Letter to the Dean

Province of Laguna
APPENDICES
COLLEGE OF BUSINESS MANAGEMENT AND ACCOUNTANCY
February __
Mrs. Grace Esmade
Associate Dean, College of Business Management and Accountancy
Siniloan Campus
Greetings!
The fourth year Bachelor of Science in Business Administration students are presently
conducting their Feasibility Study entitled “FEASIBILITY STUDY OF USING NIPA
PALM SAP AS AN ALTERNATIVE OF SUGARCANE FOR MAKING SUGAR” as a
requirement for the completion of bachelor’s degree in Business Administration major in
Marketing Management. In this regard, they are requesting for the approval to conduct
the study. They will conduct a survey to enable them to gather the information, facts,
and knowledge in their chosen study.
Thank you very much!
Noted by:
Mr. Ruben O. Dela Cruz
Thesis Adviser
Approved by:
Grace Esmade, CPA
Associate Dean, CBMA
Respectfully yours,
Lontoc, Whinabel U.
Patigue, Arajane P.
Poraso, Maricar M.
Appendix B
Letter to the Respondents

Province of Laguna
COLLEGE OF BUSINESS MANAGEMENT AND ACCOUNTANCY
February__
Dear Respondents,
Good day!
This is in connection to our feasibility study for the completion of our
bachelor’s degree at Laguna State Polytechnic University, entitled “THE FEASIBILITY
STUDY OF USING NIPA PALM SAP AS AN ALTERNATIVE OF SUGARCANE FOR
MAKING SUGAR”. In this regard, we chose you as one of our respondents to answer
a survey questionnaire and request your full cooperation by providing us with your
honest responses.
Your answer will be a great help for the completion of the study. You will be
assured that it will be used exclusively for this study only.
Thank you very much!

Respectfully yours,
Lontoc, Whinabel U.
Patigue, Arajane P.
Poraso, Maricar M.
Noted by:
Ruben O. Dela Cruz
Thesis Adviser
Approved by:
Grace Esmade, CPA
APPENDIX C
Survey Questionnaire
FEASIBILITY STUDY OF USING NIPA PALM SAP AS AN ALTERNATIVE OF

SUGARCANE FOR MAKING SUGAR
Part I. PERSONAL DATA. This part aims to describe the demographic profile of the
respondents.
Name (Optional): ____________________________________

Gender: Male Female
Civil Status: Single Married Separated Widow/Widower
Location: _____________________________________
Monthly Household Income: __________
Part II. Respondent’s agreement or disagreement in the product.

Directions: Please put a check (√) mark on the space provided before your answer/s.
• Are you familiar with Nipa?
____ Yes ____ No
• Are you willing try Nipa Sugar?
____ Yes _____ No
• If yes how often will you buy this product?
____Everyday ____Twice a week
____Once a week ____Every two weeks
____Once month ____Every two months
____Once a year ____Other
• Do you like to eat sweets?
_____ Yes _____ No
• What do you prefer for the sugar product?
_____ Known Sugar (Sugarcane) _____ New Sugar (Nipa Sugar)
Part III. Respondent’s level of Acceptability of Nipa sugar in terms of
effectiveness, packaging, and pricing.
Directions: Please check (√) the appropriate number of spaces of your answer. Kindly
use the rating scale below in answering the following items.
The items are codes as follows:
4- Highly Agree 2- Slightly Agree
3- Agree 1- Disagree
A. Acceptability based on Effectiveness
Indicators Scale
1. This product 1 2 3 4
effective for
an alternative
Sugar.
2. The organic
Nipa sugar is
interesting.
3. The Organic
Nipa Sugar is
applicable for
all delicacies.
4. The organic
nipa sugar is
healthier.
5. The product
can be used
as substitute
to
commercial
sugar.
6. This product
effective for
an alternative
Sugar.
B. Acceptability based on Packaging
Indicators Scale
1 2 3 4
1. The
Packaging is
Unique.
2. The
Packaging is
attractive for
the customer.
3. The
Packaging is
presentable.
4. The
Packaging
can be
recycled.
5. The
Packaging
design is
appropriate
for all ages.
C. Acceptability based on Promotion
Indicators Scale
1 2 3 4
1. Printed
advertisement such
as flyers and
tarpaulin attract
customers especially
non- interact
consumers to
knowledgeable
products.
2. Social Media
platforms such as
Facebook,
Instagram, is the
best ways to
expound and
promote the product.
3. Customer
may benefit from the
highest level of
convenience from
interesting
marketing.
4. Implementing
discounts or buy
one take one promo
grabs the attention
of customers.
5. Printed
advertisement such
as flyers and
tarpaulin attract
customers especially
non- interact
consumers to
knowledgeable
products.
D. Acceptability Base on Pricing
Indicat Scale
ors
1 2 3 4
1. The price of
the product for
pack is affordable
for 48 pesos per
kilo.
2. The price of
the product for
sugar packets is
affordable for 40
pesos per pack
(20 pcs).
3. The price is
cheaper than
commercial sugar.
4. The price will

encourage the
consumers to buy
the product.
5 The price is
affordable to all
consumers of the
lower class and
middle class.
6. The price
will meet the
consumer’s
satisfaction.
7. The price
complements
the product
quality.
Type of Sugar Per 1000g
Brown Sugar Php56.00
White Sugar Php72.00
Nipa Sugar Php48.00
_____________________________
Signature of Respondent
Appendix D
Raw Data
Part I
In terms of demographic profile of the respondents
Respondent Gender Civil Monthly Respondent Gender Civil Monthly
Status Household Status Household
Income Income
Part II.
In terms of respondent’s agreement or disagreement in the product.
Respondent Q1 Q2 Q3 Q4 Q5 Q6 Q7
Respondent Q1 Q2 Q3 Q4 Q5 Q6 Q7
Part III
In terms of effectiveness of product
Respondent Q1 Q2 Q3 Q4 Q5 Respondent Q1 Q2 Q3 Q4 Q5
In terms of packaging of product
In terms of pricing of product
Appendix E
Statistical Tools and Analysis
Mean is the simple mathematics average of two or more numbers. It the sum of
the values of the variables divided by the number of observations.
To compute for the mean, add all the numbers and divide the sum by the total
number of data. The formula for sample mean is:
×= ∑X___
Where:
x- Sample Mean
n- Total number of Observation
X- Observed Value
∑-Summation Notation
The researchers used the mean for the presentation, analysis, and
interpretation of data. Quantitative data analysis was used for Simple Tabulation and
Averaging Method. It is helpful in evaluation to understand the results easily.

Appendix F
Agreement of Partnership
This Partnership Agreement is made this -------, by and between the following
individuals:
Whinabel U. Lontoc Brgy. Pao-o, Sta. Maria, Laguna
Arajane P. Patigue Brgy. Miswa, Infanta, Quezon
Maricar M. Poraso Brgy. Bagumbayan, Paete, Laguna
Referred to hereafter as the “Partners’.
“Partners” agree as follows:
1. Type of Business
The business voluntarily associates themselves together as general partners
for the purpose of conducting a manufacturing business.
2. Name of Business
The name of the business shall be Hamara Manufacturing which will be the
name registered in the office of Securities and Exchange Commission.

3. Place of Business
The principal place of business shall be at Brgy. Dinahican, Infanta,
Quezon ------------------------------------------------------------------------------------------
4. Capital Share
The partners shall contribute a total of ₱300,000.00 in cash in proportion
to their respective partnership shares for the start-up capital of the business. The
partners shall participate in the assets, liabilities, profit and losses of the business in the
proportion to the share beside their respective names (1:1:1).
5. Withdrawals
From the first year of operation, the partners are allowed to withdraw
profit earned from their investments for personal purposes and/or for the additional
improvement and investments of the business.
_____________ _______________ ___________________
Whinabel U.Lontoc Arajane P. Patigue Maricar M. Poraso
_______________________
NOTARY PUBLIC
Financial Ratios
Table38
Gross Profit Margin

Table 39
Return on Equity
Table 40
Current Ratio
Table 41
Return on Investment
Table 42
Net Profit Margin

SYNTHESIS
Summary
This study by the proponents primarily aims to determine the acceptability of
Nipa Sugar in Infanta, Quezon. The proponents decided to study this concept of
alternative sugar from nipa palm tree. A survey was conducted by the proponents in
Infanta, Quezon to successfully identify the feasibility of the study. Out of 100
respondents, 98 are willing to try the new sugar. This shows that there is a relatively
high demand for the product in the chosen location of the business. The data collected
shows that the Nipa Sugar is good enough to be considered feasible.
Conclusion
Recommendations
In the conduct of the study, the proponents were able to determine the
acceptability of nipa sugar in Infanta, Quezon.
It is recommended that before starting a business, first, the proponents need to
have a new idea of what business they think is feasible at the current time. They should
know the efficient use of research and development. They should know the market
especially the competitor and be flexible to handle sudden changes that they may
encounter in the business. They should always consider the weaknesses of the
business to have continuous improvement. They should be able to analyze their
strengths, weaknesses, opportunities and threats which will surely help the business to
measure the success in the future.
To the students or future researchers, that may want to continue this feasibility
study, it is recommended to think of new ideas using the parts nipa palm tree, more
efforts in knowing the competitors and the location where you’re going to place the
business, improving the product and how to market it to have a greater impact and to be
known on the market. Also, they should look for ways to improve the process of
manufacturing the sugar if they choose to continue this study. The packaging of the
product may also be improved. There may be more economical ways to package the
product. Find a more efficient and effective way to produce this or a better kind of
product from Nipa palm.
To the consumers, they should trust the product made by the researchers
because the study was made for them and they will surely benefit from it. Products like
this one can help save our environment and also support the local industry. Local
products are not given much attention compared to foreign ones. If they start consuming
more of local products like this, it will really help Infanta, Quezon or furthermore, the
country’s economy.
To the community, this study will be the evidence that the product is feasible
and it will have a big contribution to the development of the community. Nipa palm trees
located in places within the community can now be more utilized. This will help the
people of the community will be able to prosper and will definitely be more developed
through time.
To the government, the researchers believe that this study is expected to be
a benefit in the form of taxes that will greatly affect the community the business is a part
of. Studies like this should have more support since it deals with local resources. Local
products should also be given more support to improve the economy and quality of life
of Filipinos.

Feasibility Study of Using Nipa Palm Sap As An Alternative of Sugarcane For Making Sugar.

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Feasibility Study of Using Nipa Palm Sap As An Alternative of Sugarcane For Making Sugar.

Uploaded by

Copyright:

Available Formats

Republic of the Philippines

Laguna State Polytechnic University

FEASIBILITY STUDY OF USING NIPA PALM SAP AS AN ALTERNATIVE OF

SUGARCANE FOR MAKING SUGAR

Faculty of the College of Business Management and Accountancy

Laguna State Polytechnic University

Of the Requirement for the Degree

Bachelor of Science Administration

Laguna State Polytechnic University

College of Business Management and Accountancy

Science and Business Administration major in Marketing is hereby recommended for

approval and acceptance .

Balencia Aduana and to our language critic Ms. Minerva S. Fernandez.

best of our abilities while finishing this study.

be in other sources of income. Also, nipa sugar is not a sweet as sugarcane, so it is

The nutritional compositions of the syrups also varied depending on their

influence the growth performance and the sap composition.

TITLE PAGE …………………………………………………………………

TABLE OF CONTENTS ………………………………………………………

I. RATIONALE AND BACKGROUND OF THE STUDY ……………….

III. DISCUSSION ……………………………………………………………

A. Business Name / Business

D. Product Implementation …………………………………………………

G. Floor Plan ………………………………………………………………

It is classified as palm and has been declared as non-threatened palm in

Southeast Asia. It thrives in mangroves areas in Jambi Province but underutilized.

endosperm of immature seed is translucent, sweet, and consumed raw or preserved in

Cameroon as far south as the southern side of the Wouri Estuary.

being the largest palm sap sugar producers in the world.

In this review, sugar productions (composition, factors influencing the quality of

sap/nectar), processing compositions, aroma profile, factors influencing the quality,

health benefit and potency of palm sap sugar are discussed.

samples. (Asia Pacific Journal of Clinical Nutrition 28 (3), 645-663, 2019)

of nipa palm sugar, which is classified as an alternative sugar and is considered a

people, and the health conscious.

Explicitly, the study seeks.

 To determine the possible benefits of nipa sugar

 To study the anti-diabetic sugar

 To determine the use of nipa palm

 Promoting healthier sugar

 Less cost for the consumer

The Business is in the form of partnership which defined as “Partnership is

consented by all partners.

Excellence in management and quality control of nipa palm production,

BRAND NAME LOGO

Figure A. Business logo Figure A. Brand logo

image to familiarize the costumers.

Production Supervisor Financial Supervisor Harvester

Patigue, Arajane Lontoc, Whinabel Mangangarit

Figure. B. Organizational Structure

and manufacturing process.

HEALTH AND SAFETY MANAGEMENT

a fire extinguisher in case of fore or any unexpected calamities.

scheduled collection by the garbage collector.

disposed directly in the drainage.

product to the local government to introduce to some government programs, specifically

and product quality will be done at the business grows.

-Provides health Assurance

Strengths -Quality of the product and service

-Reasonable and affordable price

-Good ambiance or image

-Secure and reliable resources

-First time in business