BA 327 – BUSINESS RESEARCH

FM3
FS TITLE PRESENTATION

Submitted by:
Elrose Saballero
Rizza Legarda
Viabille Bautista

Submitted to:
Dr. Aldin D. Lorenzo
TITLE #1:
The Cassava Mushroom Dumpling

        Cassava and Mushroom are the available resources that our locality has here in the
Municipality of Mambusao. As researchers, this is seen as an opportunity to make a study of
these materials and create a product out of it. It is called Cassava Mushroom Dumpling.

     Dumplings is an Asian recipe, although it came from foreign countries, was loved by many
Filipinos. Dumpling is a delicious, bite-sized dish that's made of savory ingredients wrapped in
dough and cooked. Therefore, Cassava Mushroom Dumpling is going to be a vegan dumpling
that consists of a Cassava root (boiled then mashed) as a dough and the mushrooms as its filling.
They are to be fried instead of steamed to ensure it is well-cooked.

     Cassava, scientifically known as Manihot esculenta Crantz is vegetable plant and primarily
for its enlarged storage roots, which are used for human consumption, following a variety of
traditional processing methods including boiling, roasting, processing into flour, and
fermentation (Salick, Cellinese and Knapp, 1997; Hillocks, 2002). Moreover, Cassava is one of
the most popular and widely consumed crops in many countries. The Philippines is one of the
leading cassava producing countries in the Asia Pacific region (Statistica, 2023).   Cassava is
grown throughout the tropic and could be regarded as the most important root crop, in terms of
area cultivated and total production (Ano,2003). Although cassava has the lowest protein-to-
carbohydrate ratio among major crops (Sayre et al., 2011), it plays an important dietary role in
the diets of almost 1 billion people worldwide (Prochnik et al., 2012). In some regions,
particularly in Africa and Brazil, the foliage may also be harvested for human consumption and
animal feed, providing supplemental dietary protein (Hillocks, 2002). However, it is known for
being rich in carbs given Cassava is also grown for industrial purposes, such as the production of
starch and for fermentation into ethanol (El-Sharkawy, 2004; Adelekan, 2010). 

   Mushroom is defined as a macro fungus with a distinctive fruiting body which can either be
found growing on the ground or underground. The macro fungi have fruiting bodies large
enough to be seen with the naked eye and can be picked up by hand (Mush world, 2004). It
requires an organic substrate (medium) which is rich in nutrients particularly Nitrogen,
Phosphorus and Potassium (Aboud et al., 2005; Rogers & Davis,1972). Mushrooms
were initially classified as vegetables for many years. It has a flavor known as umami, which is a
savory taste found in meat, among other things. This umami helps mushrooms be a substitute
and make the dish much healthier.

        The significance of this study aims to promote and serve more values of our raw materials
such as cassava and mushroom. It has the means to contribute to the market through coming out
as a new product. These researchers aim to give the consumer a new product which is healthy
and affordable in price, while acquiring a practice of their skills and knowledge in the process.
This is also to encourage the farmers to produce more cassavas and for the individuals to
appreciate and remember the deliciousness of Mushrooms. Cassava and Mushroom in a
dumpling, this product aims to contribute to the market of our locality and our country.

REFERENCES:

Evaluation of Mushroom, Potato and Squash as ingredients in      making Vegetable Siomai in
terms of Appearance, Texture, Taste and
Aroma.Studocu.(2021,https://www.studocu.com/ph/document/bataan-peninsula-state-
university/architectural-design-v/new-thesis-chapter-1-to-3-evaluation-of-mushroom-
potato-and-squash-as-ingredients-in-making-vegetable-siomai-in-terms-of-appearnce-
texture-taste-and-aroma/16733836 August)

SYSTEM ASSESMENT OF TRANSGENIC ORGANISM IN THE ENVIRONMENT: OECD

CONSENSUS DOCUMENTS (2016). OECD. Vol 6.
TITLE #2:
The Feasibility Study of Betel Leaf Ointment

According to the Related Study of Sripradha (2014), The betel leaf commonly known as
'Paan" or Nagavalli" (family- Piperaceae) is an evergreen and perennial creeper. Significance of
leaves has been explained in relationship to every sphere of human life inculturecluding social,
religious and is very much relevant even in modern days. Piper betel, a member of the
Piperaceae, which is a large plant Family, is also known as Paan in India and Sirih in Malaysia
and Indonesia. The fresh leaves of betel leaves have been wrapped together with the areca nut
mineral slaked lime, catechu flavoring substances and species are chewed since ancient times.

 Betel leaf (Piper betel) is known for its vast medicinal properties. Piper betel is a mouth
freshener, cardiac tonic and possess various other activities such as antifungal, antioxidant,
carminative, digestive, antiplatelet, CNS depressant, antipyretic, anti-carcinogenic, anti-
inflammatory, immunomodulatory antithrombotic activities. Pharmacological effects of betel
chewing include abundant flow of saliva, temporary dulled of taste perception, stimulation of
muscular and mental efficiency. Scientific research on the leaf of this plant reveals that it
possesses many beneficial bioactivities and its extract from betel leaves has a great potential to
be used in developing commercial products. Due to the numerous benefits, betel vine is grown
for its leaves. The best conditions for commercial betel vine cultivation are those of tropical
rainforests, which provide cool shade, considerable humidity and an adequate supply of soil
moisture like Indonesia, Malaysia, Philippines, Thailand, Cambodia, Vietnam and India. The
leaves contain vitamins and a significant amount of all essential amino acid vitamins and a
significant amount of all essential amino acids except lysine, histidine and arginine which occurs
in traces.

Therefore, as a researcher, it came up to us to have a feasibility study of Betel Leaf Oil

within our locality, specifically the Municipality of Jamindan. This is to recognize the value of
our local organic treasure, the Betel Leaf. To explore the knowledge, promote its benefits and
create something out of its purpose and beyond. Moreover, the product of this study also aims to
withstand the market, provide organic cure, as well as justifying its purpose and benefits.

REFERENCES:
Sripradha,S.(2014).Journal of Pharmaceutical Sciences and Research: Betel Leaf – The Green
Gold. www.jpsr.pharmainfo.inc.Vol.6(1).pp36-37
TITLE #3:
The Feasibility study of Vending Machine Business (For Drinks): Vendoor in Capiz State
University Burias Campus

Automated machines are in high demand nowadays for making a wide range of tasks not
only easier, but also more efficient. These devices require less human assistance to complete
their tasks. The machine also contains multiple inputs and outputs to provide service to
customers. One of those machines is the Vending Machine. According to Quelch and Takeuchi
(1981), the vending machine would become one of the most important non-store marketing
channels in the world, and marketing of vending machines has been developed successfully.
Vending Machine are defined as self-contained automatic machines that dispense goods
or provide services (such as weighing scales) when coins or cash are inserted. VMs are the
primary and most readily available source of foods for people working (Escoto et al., 2010).
Unlike most shops, automatic vending machines operate 24 h a day and provide consumers with
the convenience of being able to purchase products with self-service. The vending machine can
be categorized into product-oriented and service-oriented machines. It distributes snacks,
beverages, public transit tickets, jewelry, telephone facility, entertainment things, and etc. As it
has many benefits, such as, man power is no needed, flexibility in time, saving time, reducing
labor cost, increasing profitability, and etc. Therefore, vending machines are used commonly
worldwide (Ratnasri & Tharaga, 2021). With this theories, VM can really be seen essential and
friendly for our daily lives.
Through observation, Vending Machine Business is still non-existent in our locality. As a
researcher and a businessman/business woman, we have prompt that this could be an opportunity
to discover the potential of having a vending machine business within. And as a student of
CapSU Burias, the start-up of the business will be put up inside the Campus. It is attainable since
Vending Machine is perfect in schools in convenience of the students, teachers and staffs, and
other campus individuals. The founding and application of Vending Machine Business:
VenDoor, which will offer drinks only, has an edge to propose the framework of using our own
localized product. This idea can be considered as a suitable recommendation especially in
promoting our own product that are much more organic than the common drinks (refers to soft
drinks---which are considered unhealthy) that we could offer.
Therefore, overall, this study will aim to prove the feasibility and effectivity approach of
vending machine business, to promote the locally-made product while recommending a
convenient and satisfying system for the access of refreshment of the customers.
Segrave, K. (2002). Vending Machines: An American Social History. McFarland &
Company,Inc., Publishers. https://books.google.com.ph/books?
 hl=en&lr=&id=iCSqgzfy38QC&oi=fnd&pg=PP1&dq=vending+machines&ots=rspc39m
2Lh&sig=J2kkSRHh_0kLT8UBLpKhU5hcGSc&redir_esc=y#v=onepage&q=vending
%20machines&f=false
Lin F.C, et al. (2011). Recommendation system for localized products in vending machines.
Expert Systems with Applications.
https://www.sciencedirect.com/science/article/abs/pii/S0957417411000716#preview-
section-cited-by

Ratnasri N., Tharaga S. (2021). Vending Machine Technologies: A Review Article. International
Journal of Sciences: Basic and Applied Research. IJSBAR.
https://www.researchgate.net/publication/357577286_Vending_Machine_Technologies_
A_Review_Article