QUESTIONNAIRE

Rationale:

The objective of this study is to identify the coconut wine production

processes in Glan, Sarangani Province, as well as to learn more about
the wine production processes methods / techniques, Coconut wine
sources, and classification.

PART I. Demographic Profile of the Respondents

General Directions: The following questions are directed to know the background of the
coconut wine producers. . It will be the basis of the general information of the coconut
wine producer in producing coconut wines.

Name:______________________________
Age bracket (Pls. check the following age bracket) : 20-30 31-40 41-50
51-65
Degree/Course:___________________________
Position:______________________________
No. of years producing coconut wines :_________________

Part II. Techniques and Strategies used in producing coconut wines.

General Directions: Please check the techniques and Strategies you used producing
coconut wines.

Techniques and Strategies

1. Coconut tapping - refers to the process of collecting the milky
white sap from the flower blossom, not the coconut itself. It's this
glorious sap

2. Decantation - is the process of pouring out the liquid without

disturbing the sediment.
3. Filtration- is a method for separating an insoluble solid from a
liquid.
4. Sedimentation- is the process of allowing particles in
suspension in water to settle out of the suspension under the effect
of gravity.
5. Experimentation- is a research method in which one or more
variables are consciously manipulated and the outcome or effect of
that manipulation on other variables is observed.

Others:(Pls. specify)
General Directions: The following indicators will identify the techniques and
Strategies you used producing coconut wines. A 5-point scale is used for your
preference with its description as shown below. Encircle the number that
corresponds to your answer.

POINT SYSTEM INDICATOR

5 ALWAYS (A)
4 OFTEN (O)
3 SOMETIMES (S)
2 RARELY (R)
1 NEVER (N)
STATEMENTS A O S R N

1. I USE Coconut tapping

2. I USE Decantation

3. I USE Filtration

4. I USE Sedimentation

5. I USE Experimentation IF YES PLEASE

INDICATES THE INGREDIENTS.

Part III : What are the different problems encountered in the production stages.

Problems A O S R N

1. Quality problems:

2. Output problems: Production

3. Cost problems : Capital

4. Management problems

6. RETURN OF INVESTMENTS
Suggestions and recommendations:

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Validated by:

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