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Chapter 1

INTRODUCTION

Bibingkoy is a hidden delicious delicacy that can be found at the area of Cavite City. This

is their hidden gem. It has a popular ingredient that can retain to the mouth of the eaters. It

considered as one of the best sellers in Cavite City because of its uniqueness texture wherein

boiled mango is envelop in giniling na galapong and its sauce is made of coconut milk and also

scented of Jackfruit and bilo-bilo was being poured over the top of Bibingkoy. It’s made of

glutinous rice stuffed and it is baked in an old style pugon oven, Bibingkoy was especially served

during holiday seasons and always a part of Pinoy holiday season. It can also be bought from

roadsides after Misa de Gallo or Simbang Gabi. It is a glutinous rice dumpling that is eventually

filled with bean paste sometimes it was filled with yema. Topped with coconut milk sauce and

black pearls. Worth it to try for mouthwatering and its aromatic smell. Bibingkoy was also a

kakanin where the production of rice originated from the Chinese and it was spread through

Southeast Asia (3500 to 500 BC).

When tourists tried to visit Cavite City the only name of carinderia that comes into their

mind is the well-known carinderia in Cavite City which is Aling Ika’s Carinderia. The store sells

the delicacy of Cavite which is bibingkoy it explains that bibingkoy is like a combination of

Tikoy, buchi and ginataan. It is also cooked like the bibingka with heat on top and on the bottom.

It is a delicacy that can be satisfy the taste of Filipinos. They, in fact have a sweet tooth. Which

means they have to have a dessert when eating and bibingkoy is one of the most chosen kakanin

to be picked. Despite the frantic pace of life these days and the incredible array of inconvenience

foods at our fingertips.

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Statement of the Problem

This research aims to study about the commercialization of Bibingkoy: Hidden gem of

Cavite City.

1. What are the possible ways to commercialize/promote the bibingkoy?

2. Who made the product called bibingkoy?

3. Is it important to promote bibingkoy in other area of Cavite?

Significance of the study

This study has greater importance to commercialize the product to the community that

will serve as the basis for future plans that has greatly affected the society to gain knowledge

about this existing product.

This study will also enhance the knowledge of the students or other entrepreneurs. And

lastly the result of this study will be beneficial to the management or the owner of the business to

improve the way they run the business.

Scope and limitation

This research study is about promotion of the product called bibingkoy within the Cavite.

It is to determine the acceptability of this product, students and other people will take the

responsibility to accept this product that will be sold through commercialization within Cavite

from those who are willing to purchase this product.

The researchers focused on bibingkoy in Cavite City as the subject of the study.
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Chapter 2
REVIEW OF RELATED LITERATURE

According to Rogers (2004), “Product development and commercialization is the supply

chain management process that provides structure for developing and bringing to market new

products jointly with customers and suppliers. Effective implementation of the process not only

enables management to coordinate the efficient flow of new products across the supply chain,

but also assists supply chain members with the ramp‐up of manufacturing, logistics, marketing

and other related activities to support the commercialization of the product In this paper, the

product development and commercialization process is described in detail to show how it can be

implemented. To do this, the process is described in terms of its sub‐processes and associated

activities, and the interfaces with business functions, other supply chain processes and other

firms. Examples of successful implementation are provided.”

According to Gans (2002), we link strategy to the commercialization environment—the

microeconomic and strategic conditions facing a firm that is translating an “idea” into a value

proposition for customers.

According to Ramos (2018), Republic of Taste: The Untold Stories of Cavite Cuisine:

“The Spanish government brought about the forced planting of crops by Filipino farmers in order

to pay colonial masters’ taxes. Bibingkoy is a classic snack where patties of palitaw are prepared

and filled with sweetened red mongo paste. “The kakanin’s always served with a thick soup

made from coconut milk.”

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According to Alejo (2018),“Bibingkoy is a Cavite City delicacy, invented by my mother.

Other people sell bibingkoy but it looks like bibingka. Our bibingkoy was like buchi. It is cooked

with heat on top and at the bottom like. This is what I inherited from my mother, it can be eaten

for breakfast, lunch, merienda or dessert. No need to add sugar for this type of dessert. And we

add langka and sago to make it more delicious and popular to people’s taste.”

According to Simpson (2015), “...Most research into the supermarket industry suggests,

however, that retailers and manufacturers may not be optimizing their marketing mix decisions

and years of acrimonious relationships and distrust have stunted communication, resulting in

little to no correlation between the goals of each group when using promotion to enhance food

product sales. The current study presents a framework for sales promotion success in the

supermarket industry.”

According to Soho, J. (2017), “The Bibingkoy is one of the most traditional kakanin and

one type of bibingka that has sweetened munggo that popular in Cavite City.

According to Sison (2019), “It’s an original Caviteño rice treat that taste like tikoy and

buchi with ginataan. A glutinous rice cake pillow with green mongo/mung bean paste filling and

served with generous creamy coconut milk with glutinous rice balls, jackfruit strips, and sago.

Best breakfast you’ll ever taste when in Cavite. Such a mouthwatering goodness.”
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According to Rivera, I. (2013), “well it is like a tikoy and bibingka together with a red

bean or mung bean filling are the descriptions we got. A local Cavite kakanin specialty and one

lady “Aling Ika” from Cavite is known for excellent bibingkoy. Our bibingkoy looked like hers

and the texture to me or the outcome is like Tikoy and the Japanese mochi with a ginataang

sauce. Or maybe, tikoy, bibingka and buchi. Yes, when simmering the coconut cream to cook the

bibingkoy, you can add cooked sago like in ginataang sago or, if you wish, add Jackfruit also.

We made ours with homemade red bean filling but you can purchase cooked sweetened red bean

in a can. We just prefer making our own red bean”

According to Rivera, P. (2011), “one of the oldest establishments a foodie could find.

Aling Ika’s Carinderia is a quaint eatery. Although I did not get to meet the woman who

established this food landmark, I got to meet Aling Ika’s 74-year-old daughter, Lolita Bautista

Allejo. She now runs this place with her staff. Watching them at work was like attending at an

orchestra.”
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Chapter 3

METHODOLOGY

This chapter discusses about The Hidden Gem in Cavite City which is the Bibingkoy. It

describes who will be the respondents and focus of the research. The objective of this chapter is

to describe the research methodology of this study.

A. Research Design

The research design used in this study was Historical Study. Historical Study has a general

focus and objective that gives description, examination and analysis of past events. Researchers

used this type of research design to help identify and analyze the past events of Bibingkoy.

B. Research Tool

The researchers designed an interview instrument to assess the production of Bibingkoy and

the business strategy of Aling Lolita Alejo in the public marketplace in Cavite City.

1. Where did you get the recipe of Bibingkoy?

2. Why was it called Bibingkoy?

3. When did you start selling Bibingkoy?

4. How long does it take to the production of Bibingkoy and sufficient for selling it to the

market?

5. What is your objective in selling Bibingkoy?

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6. What is your best strategy on the market in selling Bibingkoy?

7. What makes Bibingkoy as the best seller rice food in Cavite City?

8. How will you commercialize the Bibingkoy in other places of Cavite?

9. How will you be able to pass the production of Bibingkoy to keep the business going?

10. What is the secret in satisfying your customers?

C. Research Method

In gathering data, researchers used Key Informant Interview in order to know

what is going on in the community, to collect information from a wide range of people and

understand the interviewee on how the business of the Bibingkoy started and how it will still

satisfy the customers in the next generation.

Descriptive research method is an important tool for collecting data and analyzing

information from selected individuals to know values, opinions and the behavior of individuals.

Using In-Depth Interview in this research was the important part in gathering data where the

interview conducts by a discussion guide where facilitates the interview of the researcher and

respondent through an open-ended questioning. While in Archival Research it was also

important in gathering data by extracting evidences from the respondent to ensure the data that

was gathered and introduced in the research was authentic.

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Reference

Gans J. (2002) The product market and the market for “ideas”: commercialization

strategies for technology entrepreneurs, retrieved from

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fbclid=IwAR1pCxE56rWyPVrS4AiBoJotSJ74FDkh8JG1KyD8GwA9b8DbaEKTKgu68IM

Kvale (1996).Using interviews as research instruments. retrieved from

http://www.culi.chula.ac.th/research/e-journal/bod/annabel.pdf?fbclid=IwAR1kXVQQdRH-C_-

rOKLtglVR-hEy5BO8VNdo6LZd3x9hhmabaFTfM3EGSlU

Rogers, D. (2004). The Product Development and Commercialization Process retrieved

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Ramos, I. (2018, September 7) In his new book, food historian Ige Ramos recounts

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historian-ige-ramos-recounts-cavites-culinary-history-janica-20180907/
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Rivera, I. (2013, October 11) in his Website Ma-sarap.com, BIBINGKOY A LA Ma-

Sarap.comretrieved from https://web.facebook.com/MaSarapcom/photos/bibingkoy-a-la-ma-

sarapcom-thanks-to-two-of-the-followers-who-are-also-contribut/433796586726919/?

_rdc=1&_rdr

Rivera, P. (2011, January 20) in his Blog account Cavite’s Delicacies retrieved from

http://eattoyourheartscontent.blogspot.com/2011/01/cavite-delicacies.html

Sison (2019, February 15) in her Website Mama’s Guide Recipes: Bibingkoy ng Cavite

retrieved from https://www.mamasguiderecipes.com/2019/02/11/bibingkoy-ng-cavite/

Soho, J. (2017, April 2) in her official Twitter account KapusoMoJessicaSoho retrieved

from https://twitter.com/km_jessica_soho/status/848520046334717952?lang=en

Simpson, L. (2015, January 6)Enhancing food promotion in the supermarket industry

retrieved from https://www.tandfonline.com/doi/abs/10.1080/02650487.2006.11072964

Yummy Ph (2018, August 15). Lola Lolit Shows Us How to Make Cavite's Famous

Bibingkoy retrieved from https://www.youtube.com/watch?

v=c7IKwMGg5kk&feature=youtu.be&fbclid=IwAR28ZmLavTYZBcJ1r-

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