Nueva Vizcaya State University

Bambang, Nueva Vizcaya

COLLEGE OF INDUSTRIAL TECHNOLOGY

HOSPITALITY MANAGEMENT DEPARTMENT

CARROT PUTO AMPALAYA FLAN

A Product Development Project

Presented to the Faculty of Hospitality Management Department

In Partial Fulfillment of the Requirement

in the Subject Tourism and Hospitality Marketing

Submitted by

CONSOLACION, KATHERINE M.

DE LARA, KIMBERLY L.

MORTA, MARIEL M.

REYES, KENY DAVE G.

DE LEON, ERICA S.

Submitted to

Shane H. Oteyza

HM Faculty
 Marketing Plan for Carrot Puto Ampalaya Flan

1.0 Executive Summary

Eating nutritious food is important to the body. According to Harrow Council

(2018), there is evidence that eating healthy foods can lessen the risk of obesity, diabetes,
heart disease, stroke, osteoporosis, and some types of cancer.
In addition to that, many Filipinos experimented food products associated with
vegetables such as ampalaya and carrot. These innovations are ampalaya polvoron,
ampalaya candy, ampalaya pastillas, carrot cake, chocolate carrot bars, carrot pastillas,
and carrot yema balls. Ampalaya polvoron, is a version created by Nutri-Vron of
Pampanga, which uses stevia as a sweetener instead of sugar and has powdered ampalaya
for flavoring. Another innovation is the ampalaya candy which contains nutritious
ingredients such as ampalaya and honey as the alternative substance for corn syrup Aspi
(2018). While according to Pascual (2018), ampalaya pastillas, has the ingredients of
ground ampalaya, powdered milk, and condensed milk. Another innovation is the
chocolate carrot balls, which is incorporated with carrot juice. Carrot chocolate bar is also
an example of a nutritious dessert, where in the chocolate was incorporated with the
carrot juice. (Balgoa, 2011).
The food innovations that were presented above have only one objective, and that
is to promote nutritious food products because carrot and ampalaya contain vitamin B,
iron, calcium, and phosphorus that can be used as an herbal treatment for diabetes,
coughs, skin diseases, sterility parasiticide, and antipyretic. In addition to that, Jini
(2013), stated that bitter gourd particularly contains phytonutrient called polypeptide, a
plant insulin to lower blood sugar level, is also composed of a hypoglycemic agent called
charantin, which increases glucose uptake and glycogen synthesis inside the cells of the
liver, muscle, and adipose tissue. In addition, carrot and ampalaya carry out all the
functions of vitamin A, such as maintaining good eyesight, reproduction (sperm
production) and maintenance of epithelial integrity, growth, and development.
1.1 Vision

Our vision is we we’re inspired to innovate a new dessert delicacy that could be included
in the dessert gastronomy. Furthermore, this study could be significant to promote the
local products of Nueva Vizcaya and strengthen Filipino delicacies.

1.2 Objectives

This study aimed to create a recipe for puto flan integrated with carrots and ampalaya.
Specifically, the objectives are:

1. To determine the right quantity or ratio of the ingredients in achieving good quantity of:
a. Carrot puto;
b. Ampalaya flan.
2. To experiment on the perfect procedure of:
a. Carrrot puto;
b. Ampalaya flan.
3. To combine carrot puto and ampalaya flan

2.0 Target Markets

Our ideal customer is ages of 3 and up who loves eating dessert and health-
conscious people. We utilized ampalaya and carrot because of its affordable cost and
availability. Furthermore, it is readily available in the market and in some provinces in
the Philippines that grow and supply ampalaya such as in the Cordillera Mountain range
and in Nueva Vizcaya particularly in Kayapa, Sante Fe, and Ambaguio, because of their
semi-temperate climate (Perante, 2015). Thus, we were inspired to innovate a new dessert
delicacy that could be included in the dessert gastronomy. Furthermore, this product
development could be significant to promote the local products of Nueva Vizcaya and
strengthen Filipino delicacies.
2.1 Significance of the Product

This study will be beneficial to the following:

Health-conscious people, as they continue to improve their health and to increase

their awareness on food consumption.

Bread and pastry producers, in continuing the quest for creating new products
through research and development that can be beneficial to the consumer.

Bread and pastry consumers, as they seek for new products in the market that will
suit their individual tastes.

Hospitality and Tourism management professors and students, so they can widen
their knowledge in this field through the discussion of this study in their different
subjects, such as: Bread and Pastry-Making, Food and Beverage, Culinary Arts, and other
related subjects.

2.2 Data Analysis

Data shall begin on determining the ratio or quantity of ingredients and

conversion of raw ampalaya and carrot into different methods such as, extraction, grated
and blended. The qualitative data was gathered by selecting the best recipe for the carrot
puto ampalaya flan with consultations with the panel of experts, wherein they will
evaluate, give feedbacks and suggestions. The researchers used trial and error method.

3.0 Marketing Plan Strategy

The aim of this product development was to innovate puto flan and to present a
product with respect to its color, texture, aroma, flavor, and appearance. The product
development used the trial-and-error method. The researchers conducted consultation
with some selected experts who evaluated and gave feedbacks on the puto flan in terms
of color, texture, aroma, flavor, and appearance. The development of the puto flan may
have met the expectations of the selected experts but the researchers had to enhance its
color, texture, aroma, flavor, and appearance for mass used and introduce it to the people.
4.0 Expense Budget Summary

Marketing expenses are mostly for staff required to do the marketing activities listed. Most of
the recipes needed to implement the activities.

4.1 Projected Expenses Budget

Yield: 40 pieces in 1 recipe.
No. Particulars Quantity Price per Unit Cost
1 Steamer 1 (30 cm. 1000.00 1000.00
3 layers)
2 Gas 1 700.00 700.00
3 Puto Molder Medium 1 set 150.00 150.00
size (50 pieces)
4 Blender 1 1000.00 1000.00
5 all-purpose flour 1 kilo 60.00 60.00
6 Eggs 11 pcs. 7.00 77.00
per piece
7 Butter 1 55.00 55.00
8 Baking Powder 1 sachet 20.00 20.00
9 Salt ¼ kilo 5.00 5.00
12 Sugar ¼ kilo 25.00 25.00
11 Carrots ½ kilo 25.00 25.00
12 Condensed Milk 1 can 55.00 55.00
13 Evaporated Milk 1 can 31.00 31.00
14 Ampalaya ½ kilo 60.00 60.00
(Long)
15 Disposable Clear 1 set (10 55.00 55.00
Clamshell Rectangle pieces)
Food Container
Total 3248.00 3318.00
5.0 Sales Forecast

Sales costs relate to the fees charged by our customer’s partners for buying the product,
such as Bakeshop, or for our estimated costs for staff to sell ad sponsorships or develop custom
products.

5.1 Projected Income

3318.00 divided by 40 pieces is equal to 82.95 pesos per piece of Carrot Puto
Ampalaya Flan.
82.95 pesos multiply by 4 pieces in one tub is equal to 331.8 pesos per tub.
If we will make it 360.00(labor or effort added) per tub, so 360.00 multiply by 10
tubs is equal to 3600.00 is the sales.
Sales 3600.00
Less Expenses 3318.00
Gross Income 282.00

6.0 Marketing Organization

Carrot Puto Ampalaya Flan is a product innovation with very focused aspirations.
Our team is comprised of individuals who have a solid background of desserts. Together
with a team of local and international development, we are able to bring to market a wide
array of new product innovation that provide a healthy dessert that other’s do not. From
all ideas presented above, we we’re motivated to develop a new product to contribute to
the improvement and innovations of dessert delicacies in Nueva Vizcaya. To complement
the nutritional contents, sweetness, and bitterness of ampalaya and carrot, our team
infused them to puto flan.