Product Proposal

Ginataang Langka in a Jar

Mkgt60 - Product Management
 Leader: Sicat, Frincess M.
Assistant Leader: Subiyanto, Chris Anne P.
Secretary: Flores, Leah DC.
Dela Cruz, Isaac Carl M.
Padilla, Ruth Alleina Mae R.
Patling, Darwin I.
Samaniego, Herodion B.
Siaotong, Leihra M.
Soriano, Aurora L.
Villanueva, Rouis Angelique E.
Yasis, Michaela Dennise E.
 I. Business Background
A. Executive Summary
B. Enterprise Description
C. Vision, Mission and Objectives
Tastekeepers’ sets a clear statement that gives direction for the employees, and shareholders to
have the same goal as the organization.
Vision
The leading food company, Tastekeepers is recognized for its high quality, nutritious and
delicious goods that bring warmth and comfort to Filipinos.
Mission
Tastekeepers' mission is to make our customers experience the sense of warmth, friendliness and
satisfaction by providing affordable but quality food.
Objectives
To make our customers satisfied to our product
To gain trust of the consumer by assuring them by serving quality and safe gourmet
To serve unique and high quality inexpensive food to our customers.
Product Generation
A. Idea Generation

Philippines is known for being the second largest producer of coconut, therefore most of
the Filipino dishes are with coconut milk. One of it is Ginataang Langka, Filipino
vegetable stew made from unripe jackfruit in coconut milk and spices, this dish has a
wide variety of secondary dish such as seafood, meat, and other vegetables. Most Filipino
are familiar with this dish but during the idea generation, this dish is upgraded.

1. Adobong Ginataang Langka

2. Tuna Langka Pie With Ginataang Langka
3. Empanada Ginataang Langka
4. Lumpiang Ginataang Langka
5. Torta with Fish Ginataang Langka
6. Homemade Ice Cream Ginataang Langka
7. Palaman Ginataang Langka
8.Ginataang Langka Bread
9. Ginataang Langka Pizza
10. Filling Ginataang Langka Cheese
11. Ginataang Langka- Longganisa
12. Refined Ginataang Langka Sauce
13. Ginataang Langka Sopas
14. Ginataang Langka Con Yelo
15. Ginataang Langka with Dried Fish
16. Ginataang Langka Salad
17. Dried Ginataang Langka
18. Ginataang Langka Candy
19. Jam/ Spread Ginataang Langka
20. Iced Candy Ginataang Langka
21. Chips Ginataang Langka
22. Cake Ginataang Langka
23. Pandesal Ginataang Langka
24. Embutido Ginataang Langka
25. Patty Ginataang Langka
26. Baked Tahong Ginataang Langka
27. Ginataang Langka with Pasta
28. Pizza Ginataang Langka
29. Adobong Ginataang Langka
30. Relyenong Bangus Ginataang Langka
31. Sisig Tahong Ginataang Langka
32. Ginataang Langka Pudding (Corn Pudding)
33. Shepherds Pie Ginataang Langka
34. Ginataang Langka Siomai
35. Ginataang Langka in a jar (Gourmet)
36. Puree Ginataang Langka (Salsa)
37. Ginataang Langka with Kalabasa
38. Ginataang Langka (Vegan Style)
39. Pansit Bihon Ginataang Langka with any Sea Foods Toppings
40. Dried Codfish in Ginataang Langka
41. Omelette Style Ginataang Langka
42. Crab Foo Young with Ginataang Langka
43. Dried Ginataang Langka in Dumpling with Any Sea Foods or Even Pork
44. Dried Ginataang Langka Takoyaki with Squids Toppings
45. Ginataang Langka Meatballs
46. Ginataang Langka Takoyaki
47. Ginataang Langka Butchi
48. Leche Plan Con Ginataang Langka
49. Ginataang Langka Salad
B. Idea Screening

To select which product with Ginataang langka are more doable, criteria to judge are
made, which are;

IDEA Screening
CRITERIA
Level of Competition; 17%
Cost and Price; 23%

Availability of Supplier;
25%
Technical Feasibility; 23%

Relative Benefits to User; 15%

Each criterion is made to distinguish which product are suitable for the business, it is
defined to recognize the percentage scope in each criterion.

a. Level of Competition 17% -how many existing competitors are there in the market
b. Availability of Supplier 25% -availability of raw materials and ingredients around the
vicinity
c. Relative Benefits to the User 15%- what are the benefits of the product to the
customer
d. Technical Feasibility 23%- availability of tools and equipment around the vicinity
 e. Cost and Price 23% - The estimation of the price of the materials and equipment
should not exceed 500,000 thousand pesos.

Criteria for Idea Screening

Table 1. Product grading

15%
25% 23%
Weights 17% Level of Relative 23% Cost
Availability of Technical Weight Ranking
and Criteria Competition Benefits to and Price
Supplier Feasibility
User
Adobong
ginataang 10.2 12.8 8.8 12.6 12.4 56.8
langka
Lumpiang
ginataang 9.2 12.8 8 12.2 11.2 53.4
langka
Ginataang
Langka 13.8 11.8 10.6 15.6 15.8 67.6 4
Torta
Home made
ice cream
7.4 8.6 7.4 9.8 9.8 43
ginataang
langka
Palaman
ginataang 6.8 9.6 8.2 10.8 10.4 45.8
langka
Ginataang
langka 11.4 9.8 9.8 13 14 58
bread
Ginataang
langka 8.2 8.6 9.2 12.2 10.2 48.4
pizza
Filling
ginataang
6.6 8 8.2 9.4 10.8 43
langka
cheese
Ginataang
Langka 8.6 10 7.4 10.8 11.4 48.2
Longganisa
 Refined
Ginataang
8 8 6.6 9.4 8 40
Langka na
sauce
Ginataang
langka na 8.6 8 7.2 10.6 10.6 45
sopas
Ginataang
langka con 6.2 7.2 7.2 8.4 9.2 38.2
yelo
Ginataang
langka with 10.2 8.4 9.2 10.2 10 48
dried fish
Gatang
langka 6 9.2 8.2 10.2 9.4 43
salad
Dried
Ginataang 6.4 8 6.6 10 8.8 39.8
langka
Ginataang
Langka 3.6 6.4 6 8 8.6 32.6
Candy
Jam/ spread 4 6 6 8 8.6 32.6

Iced candy 4 6 6.6 7.8 8.8 33.2

Chips 4.4 6.8 6.8 7.6 6.8 32.4
Cake 4.6 7.4 6.4 9 7.8 35.2
Ginataang
Langka 9.6 14.6 11.2 14.8 15.6 65.8 6
Bread
Ginataang
Langka 11 16.2 10.6 16.8 15.2 69.8 5
Embutido
Patty 9.2 10.8 9.2 11.8 12.2 53.2
Baked
Tahong
with 11.6 15 11.8 15.8 14.4 68.6 3
Ginataang
Langka
Ginataang
Langka 7.4 11 8.2 13.6 11.8 52
with Pasta
Pizza 6.6 8.8 6.6 11.8 11.8 45.6
Adobo 8.2 11.6 9 13.2 11.6 53.6
Relyenong
9 11 8.6 12.6 12.6 53.8
Bangus
Sisig
8 11.8 9.4 13 13 55.2
Tahong
Ginataang
langka
pudding 6.2 8.4 8.2 9 11 42.8
(corn
pudding)
Shepherds
4.6 6.2 6.8 8.8 10 36.4
pie
Ginataang
Langka 6.4 10.8 8.2 11 10 46.4
Siomai
Ginataang
Langka in 12 17 12.4 18 18.4 77.8 1
a Jar
Puree
Ginataang
9.8 12 9.4 13.8 13.6 58.6
Langka
(Salsa)

Ginataang
langka with
kalabasa
7.8 11.4 7.6 10.2 12.8 49.8
( parang
gatang
gulay)

Ginataang
langka
7 12 8.2 11.6 11.6 50.4
(vegan
style)
 Pansit
bihon
ginataang
langka with 7.2 12.8 8.6 10.8 12 51.4
any sea
foods
toppings

Dried
codfish or
bacalao fish
6.4 7.2 7.8 10.4 11 42.8
with
ginataang
langka
Omelette
style
7 12.4 8.4 9.2 8.4 45.4
ginataang
langka
Crab food
young with
6 10.8 7.2 11 9.8 44.8
ginataang
langka

Dried
ginataang
langka in
dumpling 6.4 10.6 7.6 11 9.4 45
with any
sea foods or
even pork

Dried
ginataang
langka
6.6 10.4 8.2 9.8 9.6 44.6
takoyaki
with squids
toppings

Ginataang
langka 10.6 16.4 9.6 16.8 14.8 68.2 2
meatballs
 Through the conducted evaluation within the company members, the products with
the highest score is Ginataang Langka in a jar which has 77.8%, second is the Embutido
with 69.8%, next is the Baked Muscles (Tahong) with Ginataang Langka with 68.6%,
next is the Ginataang Langka Meatballs with 68.2%, next is the Torta with fish and
Ginataang Langka with 67.4%, and lastly is the Pandesal with 65.8% over 100%. With
the totality of six (6) products that will proceed to the concept testing.

Each product is ranked according to the data gain through the evaluation
conducted within the members of the organization. It is computed to be able to get the top
products.

C. Concept Development

Figure 1.0. Public Market

Figure 1.0. Everyone agrees to allocate the responsibility of purchasing the other materials and
equipment at the store and the ingredients for the seafood and vegetables area.
Figure 1.1 Buying vegetables in public markets
Figure 1.1 Displays the individuals tasked with purchasing vegetables, the primary ingredient
needed for the based product.

Figure 1.2 Buying of seafoods

Figure 1.2 Demonstrate the procedure for purchasing seafood at the meat and fish part of the
public market.

Figure 1.3 Buying other ingredients and

Figure 1.3 Show the people in charge of buying the supplies required for product testing at the
supermarket, including tools, containers, and other items
Figure 1.4 Ginataang Langka Ingredients

Figure 1.4. Shows the ingredients needed for the based product which is the Ginataang Langka
which are:
 Ripped Young Jackfruit 

 2 cups Coconut Milk 

 Cloves Garlic, minced
 medium Onion, diced
 Ginger, chopped
 Salt and Pepper 
 Cooking Oil
 Figure 1.5. Ginataang Langka Procedure

Figure 1.5 Demonstrates the steps required to prepare the Ginataang Langka.
1. Sauté the Garlic and Onion in a pan.
2. Add the jackfruit and simmer for one to two minutes.
3. Add the coconut milk, and bring the mixture to a boil. Reduce the heat, cover, and
simmer for 10 to 15 minutes or until the vegetables are just beginning to soften.
4. Add the coconut cream to the sauce to thicken it.
5. Add salt (if necessary) and freshly ground pepper to taste.
6. To suit personal preference, adjust the components.

Figure 1.6 Ginataang Langka Torta

Figure 1.6. Demonstrate the ingredients and procedure needed for the based product, which is
the Ginataang Langka Torta which are:
 Prepared Ginataang langka
 Egg
  Mussels
 Oil
 Flour 
 Kinchay (Optional)

Figure 1.7Ginataang Torta Procedure

Figure 1.7 Explains the steps required to prepare the Ginataang Langka torta:
1. Mix the prepared, finely chopped jackfruit and mussels.
2. Add the egg to the jackfruit and mussels that are grated.
3. Heat the oil in the pan (there should be a lot of oil so it doesn't stick) after adding it.
4. Make it circular (I have a round one) and fry it.
5.  Flip it in flour, fry it until it is crispy, and then cook it again.
6. Sprinkle the Kinchay leaves and serve.
Figure 1.8 Ginataang Langka Embutido Ingredients

Figure 1.8 shows the components required for the Ginataang Langka Embutido, which are:

 Carrot
 Egg
 Flour
 Onion
 Salt and pepper
 Cheese
 Breadcrumbs
 Kinchay
 Shredded Mussels
 Prepared shredded Ginataang langka

Figure 1.9 Ginataang Langka Embutido Procedure

Figure 1.9 Details the procedures necessary to make the Ginataang Langka Imbutido:

1. Prepared cooked ginataang langka.

2. Shred the cooked jack fruit
 3. Cooked mussels.
4. Set aside the cooked mussels. Get the shredded jack fruit and put a set of 3 eggs along
the shredded jack fruit.
5. Put a minced onion and shredded mussels fish along with the shredded jack fruit and
eggs and mix it together.
6. Complete the mixture with different seasonings
7. Set aside the mixture and prepare the breadcrumbs and flour.
8. Mold the mixture like a sausage-shaped.
9. Put the molded mixture in an aluminum foil and roll it until it covers the mixture
completely then, refrigerate it to form well.
10. Prepare for the steamer and steamed the foiled mixture for 45 minutes. Then it is ready
to fry.

Figure 2.0 Baked Mussels Ingredients

Figure 3.0 Show the components required for the baked mussels.

 Salt Pepper
 Cheese
 Grated Ginataang Langka
 Figure 2.1 Baked Mussels Procedure

Figure 2.1 .Shows how to make baked mussels by doing the following steps:

1. Wash the mussels and let it steam for 7 minutes add ginger. After 7 minutes let it cool and
remove the shells set aside
2. Prepare the cheese and grate and the cooked langka meat. Place the tahong in the shells and
sprinkles the spice salt, pepper, cayenne (optional) add grated langka and cheese on top.
3. Preheat the oven at least 10 minutes at 375 degrees, once preheated place the mussels and
bake for another 5-10 minutes and served.
 Figure 2.2 Ginataang Langka in a Jar

Figure 2.2 Indicates in a jar the ingredients required to make the Ginataang Langka dish which
are:
 Dried fish (dilis)
 Oil
 garlic
 Green pepper
 Ginger
 Pepper
 Vinegar
 Prepared shredded Ginataang langka

Figure 2.3 Ginataang Langka in a jar procedure

Figure 2.3 Demonstrates the following procedures for making Ginataang Langka in a Jar:

1. Shred the ginataang langka meat

2. Sauté garlic and ginger add ginataang langka dish 4. Add more oil and add the sliced
green pepper then wait until the ginataang langka turns to golden brown, add more oil if
needed
 3. Once it is done, fry the Dilis in another pan
4. Transfer the ginataang langka into a jar and put the right amount of dilis on top of it.

Figure 2.4 Ginataang Langka Meatballs Ingredients

Figure 2.4 Reveals the components required to make the meatballs in Ginataang Langka, which
are:

  Ginataang langka
  Tahong (chopped)
  Carrots (minced) 
 Kinchay 
 Flour 
 Breadcrumbs
  Eggs
 Salt & pepper
 Figure 2.5 Ginataang Langka Meatballs Procedure
Figure 2.5 Exhibits the procedures needed to create GInataang Langka meatballs.
1. Mix the flour with the chopped jackfruit, include the carrots and kinchay.
2.  Add the eggs as well as the mussel meat.
3.  Season it with salt and pepper.
4. When the ingredients are complete, mix until all ingredients combined.
5. On a separate plate, put breadcrumbs. Roll the meatballs mixture and roll in the
breadcrumbs.
6.  Put it in the refrigerator for 1 hour before cooking so that it stays in its shape.
7. Heat oil and fry.

Figure 2.4 Ginataang Langka Ingredients

Figure 2.4 Demonstrates the ingredients required to make the Ginataang Langka bread, which are:

 Egg
 Oil
 Prepared shredded Ginataang langka
 2 tsp of instant yeast
 All-purpose flour
  Sugar
 Salt

Figure 2.5 Ginataang Langka Bread Procedure

Figure 2.5 Illustrates how to prepare Ginataang Langka Bread by following these steps:

1. In a bowl, put warm milk, add the egg and instant yeast, then mix it well.
2.  After mixing, next is the placing of all-purpose flour in the mixing bowl, next is the
sugar and salt, stir until they are combined, then let it rest for 20 minutes, uncovered.
3.  Sprinkle a little flour and transfer to a clean counter, then knead it for seven minutes
until smooth.
4. Then mold it into a ball and put it in an oiled bowl. Cover it for a few hours or until it
swells in size.
5. After removing it, shape it into a round ball, pinch the seams to seal, and roll it under
your palm to smoothen, then soak the shredded jackfruit.
6. Place in a sheet pan side by side and cover to let it rest in a warm place until it doubles
the size.
7. Lastly, baked in a preheated oven for 18-20 minutes at 180 Celsius.

D. Concept Testing
Simple random sampling is the most common and basic procedure for collecting samples.
Furthermore, it is a sort of probability sampling in which a subset of participants from a
population is randomly chosen by the researcher. There is an equal opportunity for selection for
every person in the population. Then, information is gathered from the largest percentage of this
random selection as is feasible.
According to Prime Scholar, 2021. Probability sampling is used to determine the sample
size for the household food security survey. Simple random sampling would be the most suitable
method since it gives every prospective sample unit (household) in the population an equal
chance of being chosen.
It is a critical part when choosing a sampling technique to use for selecting participants
and gathering data that’s why if we do a poor job at the sampling stage then our research will not
be successful and the integrity of the project is at risk. That is why the researcher chooses this
method of sampling to gather data from every household group that is present in our locale
which is District 1 of Cavite that compose of Cavite City, Noveleta, Rosario, and Kawit.
Moreover, it is a sampling method that is appropriate for selecting a random subset of
households in each place that has an equal chance of being selected. Also, it helps to identify the
ideal sample size needed for conducting a survey on how many units are required for it
throughout the site it was assigned. After the survey was conducted, the information will be the
guide for the analysts for acquiring the data from the sample to guarantee that your findings are
correct and legitimate.

This chapter is concerned with the photo documentation, data presentation, analyses, and
interpretation of the result of data collected from the questionnaire administered to the area of the
study.
 Figure 3. Survey at Kawit, Cavite

Figure 3 shows the conducted survey at Kawit, Cavite. The respondents at Kawit, Cavite

Ginataang Langka Torta

Neutral
32% Very satisfied
28%

Satisfied
40%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

are into Baked Mussels with Ginataang Langka with an average of 4.52 out of 5.00.

Figure 3.1 Survey result for Ginataang Langka Torta at Kawit.

Figure 3.1 represents the survey result for Ginataang Langka Torta. 7 of the participants
are very satisfied in terms of the taste of Ginataang Langka Torta or 28% out of 100% on average
while 10 participants are satisfied or 40% on average. On the other hand, 8 participants are
neutral or 32% on average.

Ginataang Langka Bread

Unsatisfied
16%

Very satisfied
24%

Neutral
32%
Satisfied
28%
Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied
 Figure 3.2 Survey result for Ginataang Langka Bread at Kawit, Cavite.

Figure 3.2 represent the result of Ginataang Langka Bread at Kawit. 6 of the participants
are very satisfied with the taste of Ginataang Langka Bread or 24% out of 100% on average
while 7 of the participants are satisfied or 28% on average. On the other hand, 8 of the
participants are neutral or 32% on average. Lastly, 4 of the participants are unsatisfied or 16% on
average.

Ginataang Langka Embutido

Neutral
24% Very satisfied
32%

Satisfied
44%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 3.3 Survey result of Ginataang Langka Embutido at Kawit.

Figure 3.3 shows a survey result of Ginataang Langka Embutido at Kawit. 8 of the
participants are very satisfied with the taste of Ginataang Langka Embutido or 32% out of 100%
on average, while 11 of the participants are satisfied or 44% on average. On the other hand, 6 of
the respondents are neutral or 24% on average.

Baked Tahong with Ginataang Langka

Neutral
13%

Satisfied
25%

Very satisfied
63%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

 Figure 3.4 Survey result of Baked Tahong with Ginataang Langka at Kawit.

Figure 3.4 shows the survey result of Baked Tahong with Ginataang Langka at Kawit. 16
of the respondents are very satisfied with the taste of the Baked Tahong with Ginataang Langka
or 62% out of 100% on average. While 6 of the respondents are satisfied or 25% on the average.
Lastly, 3 of the respondents are neutral or 13% on average.

Ginataang Langka in a Jar (Gourmet)

Unsatisfied
4%

Neutral
16%

Satisfied Very satisfied

20% 60%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 3.5 Survey result of Ginataang Langka In a Jar (Gourmet) at Kawit.

Figure 3.5 shows the result of Ginataang Langka in a Jar. 15 of the respondents are
very satisfied with the taste of Ginataang Langka in a Jar or 60% out of 100% on average while 5
of the respondents are satisfied or 20% out of 100% on average. On the other hand, 4 of the
respondents are neutral or 16% out of 100% on average. Lastly, 1 of the respondents is
unsatisfied or 4% on average.
 Ginataang Langka Meatballs

Satisfied
44%

Very satisfied
56%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 3.6 Survey results of Ginataang Langka Meatballs at Kawit

Figure 3.6 shows the survey result of Ginataang Langka Meatballs at Kawit. 14 of
the respondents are very satisfied with the taste of Ginataang Langka Meatballs or 56% out of
100% on average while 11 of the respondents are satisfied or 44% on average.

Figure 4. Survey at Cavite City

 Figure 4 shows the survey at Cavite City. The respondents in Cavite City are into
Ginataang Langka in a Jar out of 6 products, with an average of 4.48 out of 5.00.

Ginataang Langka Torta

Neutral
20%

Very satisfied
36%

Satisfied
44%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 4.1 Survey results of Ginataang Langka Torta at Cavite City.

Figure 4.1 shows the result of Ginataang Langka Torta at Cavite City. 9 of the
respondents are very satisfied with the taste of Ginataang Langka or 36% out of 100% on
average while 11 of the respondents are satisfied or 44%. On the other hand, 5 of the respondents
are neutral or 20% on the average.

Ginataaang Langka Bread

Very satisfied
16%

Neutral
48%

Satisfied
36%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 4.2 Survey results of Ginataang Langka Bread at Cavite City.

 Figure 4.2 shows the results of Ginataang Langka Bread at Cavite City. 4 of the
respondents are very satisified with the taste of Ginataang Langka Bread or 16% out 100% on
average while 9 of the respondents are satisfied or 36% on average. On the other hand, 12 of the
respondents are neutral or 48% on average.

Ginataang Langka Embutido

Neutral
20%
Very satisfied
28%

Satisfied
52%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 4.3 Survey results of Ginataang Langka Embutido at Cavite City.

Figure 4.3 shows the result of Ginataang Langka Embutido at Cavite City. 7 of the
respondents are very satisfied or 28% out 100% on average while 13 of the respondents are
satisfied or 52% on the average. On the other hand, 5 of the respondents are neutral or 20% on
the average.

Baked Tahong with Ginataang Langka

Neutral
24%
Very satisfied
36%

Satisfied
40%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

 Figure 4.4 Survey results of Baked Tahong with Ginataang Langka at Cavite City.

Figure 4.4 shows the result of Baked Tahong with Ginataang Langka at Cavite City. 9 of
the respondents are very satisfied or 40% out of 100% on the average while 10 of the
respondents are satisfied or 40% on average. On the other hand, 6 of the respondents are neutral
or 24% on averag

Ginataang Langka in a Jar (Gourmet)

Neutral
12%

Satisfied
28%

Very satisfied
60%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 4.5 Survey results of Ginataang Langka in a Jar at Cavite City.

Figure 4.5 shows the result of Ginataang Langka in a Jar at Cavite City. 15 of the
respondents are very satisfied or 60% out of 100% on the average while 7 of the respondents are
satisfied or 28% on the average. On the other hand, 3 of the respondents are neutral or 12% on
average.
 Ginataang Langka Meatballs
Neutral
16%

Very satisfied
48%

Satisfied
36%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 4.6 Survey results of Ginataang Langka Meatballs at Cavite City.

Figure 4.6 shows the result of Ginataang Langka Meatballs at Cavite City. 12 of the
respondents are very satisfied or 48% out of 100% on average while 9 of the respondents are
satisfied or 36% on average. On the other hand, 4 of the respondents are neutral or 16% on
average.
 Figure 5. Survey at Rosario, Cavite.

It shows the survey at Rosario, Cavite. The respondents at Rosario are into Ginataang
Langka Torta and Baked Mussels with Ginataang Langka out of 6 products with the same
average of 4.44 out of 5.00.

Ginataang Langka Torta

Unsatisfied
3%
Very satisfied
20%

Neutral
43%

Satisfied
33%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 5.1 Survey results of Ginataang Langka Torta at Rosario, Cavite.

Figure 5.1 shows the result of Ginataang Langka Torta at Rosario, Cavite. 6 of the
respondents are very satisfied or 20% out of 100% on average while 10 of the respondents are
satisfied or 34% on average. On the other hand, 13 of the respondents are satisfied. Lastly, 1 of
the respondents is unsatisfied or 3% on average.

Ginataang Langka Bread

Unsatisfied
12%

Very satisfied
24%

Neutral
36%
Satisfied
28%
Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 5.2 Survey results of Ginataang Langka Bread at Rosario, Cavite.

Figure 5.2 shows the result of Ginataang Langka Bread at Rosario, Cavite. 6 of the
respondents are very satisfied on the taste of Ginataang Langka Bread or 24% out of 100% on
average while 7 of the respondents are satisfied or 28% on the average. On the other hand, 9 of
the respondents are neutral or 36% on average. Lastly, 3 of the respondents are unsatisfied or
12% on average.

Ginataang Langka Embutido

Unsatisfied
8% Very satisfied
24%

Neutral
40%

Satisfied
28%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 5.3 shows the result of Ginataang Langka Embutido at Rosario, Cavite.
 Figure 5.3 Survey result of Ginataang Langka Embutido at Rosario, Cavite. 6 of the
respondents are very satisfied or 28% out of 100% on average while 7 of the respondents are
satisfied or 28% on average. On the other hand, 10 of the respondents are neutral or 40% on
average. Lastly, 2 of the respondents are unsatisfied or 8% on average.

Baked Tahong with Ginataang Langka

Neutral
12%

Very Satisfied
52%

Satisfied
36%

Very Satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 5.4 Survey result of Baked Tahong with Ginataang Langka at Rosario.

Figure 5.4 shows the survey result of Baked Tahong with Ginataang Langka at
Rosario. 13 of the respondents are very satisfied with the taste of the Baked Tahong with
Ginataang Langka or 52% out of 100% on the average while 9 of the respondents are satisfied or
36% on average. On the other hand, 3 of the respondents are neutral or 12% on the average.
 Ginataang Langka in a Jar (Gourmet)
Very unsatisfied
8%
Unsatisfied
4%

Neutral
8%

Satisfied Very satisfied

20% 60%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 5.5 Survey result of Ginataang Langka in Jar at Rosario, Cavite.

Figure 5.5 shows the result of Ginataang Langka in a Jar at Rosario. 15 of the
respondents are satisfied with the taste of Ginataang Langka in a Jar or 60% out of 100% average
while 5 respondents are satisfied or 20% on average. On the other hand, 2 of the respondents are
neutral or 8% on average and 1 of the respondents is unsatisfied or 4% on the average. Lastly, 2
of the respondents are very unsatisfied or 8% on the average.

Ginataang Langka Meatballs

Neutral
8%

Satisfied
24%

Very Satisfied
68%

Very Satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 5.6 Survey result of Ginataang Langka Meatball on Rosario.

 Figure 5.6 shows the Survey result of Ginataang Langka Meatball on Rosario. 17 of
the respondents are very satisfied with the taste of Ginataang Langka Meatballs or 68% out of
100% on average while 6 of the respondents or 24% on average. On the other hand, 2 of the
respondents are neutral or 8% on average.

Figure 6. Survey at Noveleta, Cavite.

Figure 6 shows the Survey at Noveleta, Cavite. The respondents at Noveleta are into
Ginataang Langka in a jar gourmet style out of 6 products with an average of 4.38 out of 5.00.

Ginataang Langka Torta

Unsatisfied
4%

Neutral
16%

Very satisfied
32%

Satisfied
48%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 6.1 Survey results of Ginataang Langka Torta at Noveleta, Cavite.

Figure 6.1 shows the result of Ginataang Langka Torta at Noveleta, Cavite. 8 of the
respondents are very satisfied with the taste of Ginataang Langka Torta or 32% out of 100% on
average while 12 of the respondents are satisfied or 48% on average. On the other hand, 4 of the
respondents are neutral or 16% on average and 1 of the respondents is unsatisfied or 4% on
average.
 Ginataaang Langka Bread

Unsatisfied
4%

Neutral
20%

Very satisfied
40%

Satisfied
36%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 6.2 Survey results of Ginataang Langka Bread at Noveleta, Cavite.

Figure 6.2 shows the result of Ginataang Langka Bread at Noveleta, Cavite. 10 of the
respondents are very satisfied with the Ginataang Langka Bread or 40% out of 100% on average
while 9 of the respondents are satisfied or 36% on average. On the other hand, 5 of the
respondents are neutral or 20% on average and 1 of the respondents is unsatisfied or 4% on
average.

Ginataang Langka Embutido

Unsatisfied Very unsatisfied

4% 4%

Neutral Very satisfied

24% 44%

Satisfied
24%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 6.3 Survey result of Ginataang Langka Embutido at Noveleta, Cavite.

 Figure 6.3 shows the result of Ginataang Langka Embutido at Noveleta, Cavite. 11 of
the respondents are very satisfied with taste of Ginataang Langka Embutido or 44% out of 100%
on average while 6 of the respondents are satisfied or 24% on the average. On the other hand, 6
of the respondents are neutral or 24% on average and 1 of the respondents is unsatisfied. Lastly,
1 of the respondents is unsatisfied or 4% on average.

Baked Tahong with Ginataang Langka

Neutral
16%

Very satisfied
40%

Satisfied
44%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 6.4 Survey results of Baked Tahong with Ginataang Langka at Novelata, Cavite.

Figure 6.4 shows the result of Baked Tahong with Ginataang Langka at Noveleta,
Cavite. 10 of the respondents are very satisfied with the taste of Baked Tahong with Ginataang
Langka or 40% out of 100% on average while 11 of the respondents are satisfied or 44% on
average. On the other hand, 4 of the respondents are neutral or 16% on average.
 Ginataang Langka in a Jar (Gourmet)

Neutral
8%

Satisfied
36%
Very satisfied
56%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 6.5 Survey results of Ginataang Langka In a Jar (Gourmet) at Noveleta, Cavite.

Figure 6.5 shows the result of Ginataang Langka in a Jar (Gourmet) at Novelata, Cavite.
14 of the respondents are very satisfied with the taste of Ginataang Langka in a Jar or 56% out of
100% on average while 9 of the respondents are3 satisfied or 36% on average. On the other
hand, 2 of the respondents are neutral or 8% on average.

Ginataang Langka Meatballs

Unsatisfied
4%
Neutral
16%
Very satisfied
36%

Satisfied
44%

Very satisfied Satisfied Neutral Unsatisfied Very unsatisfied

Figure 6.6 Survey results of Ginataang Langka Meatballs at Noveleta, Cavite.

 Figure 6.6 shows the result of Ginataang Langka Meatballs at Noveleta, Cavite. 9 of
the respondents are very satisfied with the taste of Ginataang Langka Meatballs or 36% out of
100% on average while 11 of the respondents are satisfied or 44% on average. On the other hand,
4 of the respondents are neutral or 16% on average and 1 of the respondents is unsatisfied or 4%
on average.

F. Results

Ginataang Langka Torta

  Score
Cavite City 4.16
Kawit 3.96
Noveleta 4.08
Rosario 4.44
Total 13.31

Table 2. Overall computation of Ginataang Langka Torta

Ginataang Langka Bread

  Score
Cavite City 3.68
Kawit 3.6
Noveleta 4.12
Rosario 3.64
Total 12.31

Table 3. Overall scores of Ginataang Langka Bread

Ginataang Langka Embutido

  Score
Cavite City 4.08
Kawit 4.08
Noveleta 4
Rosario 3.68
Total 13.08

Table 4. Overall scores of Ginataang Langka Embutido

 Baked Tahong with Ginataang Langka
  Score
Cavite City 4.12
Kawit 4.52
Noveleta 4.24
Rosario 4.4
Total 13.98

Table 5. Overall scores of Baked Tahong with Ginataang Langka

Ginataang Langka in a jar (Gourmet)

  Score
Cavite City 4.48
Kawit 4.36
Noveleta 4.38
Rosario 4.2
Total 14.27

Table 6. Overall score of Ginataang Langka in a Jar

Ginataang Langka Meatballs

  Score
Cavite City 4.12
Kawit 4.56
Noveleta 4.12
Rosario 4.6
Total 13.95

Table 7. Overall scores of Ginataang Langka Meatballs

 Products Scores
Ginataang Langka Torta 13.31
Baked Tahong Ginataang Langka 13.98
Ginataang Langka Bread 12.31
Ginataang Langka in a jar (Gourmet) 14.27
Ginataang Langka Embutido 13.08
Ginataang Langka Meatballs 13.95

Table 8. Overall scores of Products

Through the conducted survey, the gathered data will be administered privately to secure
the personal information of the respondents. The survey was conducted around District 1, in
Cavite City, Kawit, Cavite, Rosario, Cavite, and Noveleta, Cavite with the equal number of
respondents of 25, total of 100 reposndents over all in District 1.

Through the survey, it answers which product is doable for the consumer. In six (6)
products which are; a. Ginataang LAngka Torta, b. Baked Ginataang Tahong, c. Ginataang
LAngka Bread, d. Ginataang Langka in a jar (Gourmet), e. Ginataang Langka Embutido, f.
Ginataang Langka Meatballs, only one got a highest score of 14.27 which is the Ginataang
Langka in a Jar.

The Ginataang Langka in a Jar (Gourmet) ranked as the highest satisfactory level in most
of the reposndents in Cavite City and Noveleta, Cavite which has a score of 4.48 in both places.
While the remaining, Kawit, Cavite and Rosario, Cavite is in favor of Ginaatang Langka
meatballs with the score of 4.6 and 4.56. Even though the Ginaatang Langka in a Jar doesn't get
the highest satisfactory level in Kawit and Rosario, Cavite, the totality of the gathered data
suggest that it is the most doable product.

In order to maintain the trademark of the Cavite City and to level up the gourmet with
Ginataang Langka, anchovy is added, to add crisp and new taste for the gourmet which is
mentioned by one of the respondents in Cavite City regarding the food tasting of the Gourmet.