CHAPTER I

BACKGROUND OF THE STUDY

Introduction

Establishing the nutritious foods to observed the trends they can

make a business that helps our society. According K Govender A Naicker on
Oct 13, 2020 Product development of nutritionally enhanced foods, to
improve food and nutrition security in developing countries, has gained
momentum over the years. This study involved the product development
optimization, Just consider consumers who look for healthier options when
they nibble on chips, such as the introduction of new flavors and the
addition of healthy components. Introduce the uncommon flavors.
Interesting varieties with distinctive regional tastes are being launched by
brands.

In Bayugan City, there are many vegetables around, and here we decide to
make a product made from plants that we can use to make chips. As
reported by Ana Fernandez-Rios on May 30 2022 Urban activities consume
a vast number of resources the harvesting, processing, and transportation
of food require a significant amount of energy, crops, and water Seeking to
understand the interconnectedness of the three sectors of water, energy,
and food, so as to improve cross-sectoral coordination in support of
sustainable development, the WEF (water–energy–food) nexus has become
an important concept. In our thoughts about this plant that is not wasted,
we set off on a path of inquiry and creativity.

This idea was formed because the saluyot plant is abundant in our area and
the community does not pay attention to it. Why don’t we use it to make
delicious and nutritious food. As stated Brigida Q. Alas The Hospitality
Industry plays a vital role in the Nurtition of our society specifically the Food

1
and Beverage Industry. It caters to all kinds of people, rich or poor, single or
married, male or female, Individual consumer or family, it has no limit. With
the new life style of today's world, where both parents are working, high
demand of work hours and hectic schedules, people tend to divert in fast
food products than cooking at home.

The goal of this research project is to determine whether chips are

lucrative in the targeted location by satisfying customers with the highest
caliber goods and services and building relationships with nearby suppliers
and merchants. As mentioned By Adrian Rabadan Published September
2021 reformulating their products, manufacturers can offer healthier
choices for an ever-growing number of consumers interested in maintaining
a balanced diet. In addition, the market demand for more sustainable foods
contributes to a lower environmental impact in their production. In this
regard, current areas of interest include the production of foods using a
lower number of inputs, as well as the utilization of food by-products, to
improve the amount and quality of available foods

2
Theoretical/ Conceptual Framework

Despite the fact that the domains of sustainability and the development of
wholesome and healthier products are rich with important theories, none of
them have a direct bearing on the jute chip sector. As mentioned by Bas
Swaen and Tegan George on August 2, 2022 a conceptual
framework illustrates the expected relationship between your variables. It
defines the relevant objectives for your research process and maps out how
they come together to draw coherent conclusions.

Considering how adaptable saluyot is and how many recipes can be made
with it, I find myself wondering why it is not more widely used. Although
some claim that these leaves have a taste that takes getting used to, their
variety and health advantages make them a compelling reason to try.

In addition to helping our farmers, who will supply the supply of jute leaves,
this theory highlights the value of using nutritious products in the business
sector and promoting exotic culinary snacks in the community. Farmers can
also benefit financially from the promotion of this enterprise. This viewpoint
is in line with the notion of encouraging nutrient-dense, healthful diets for
customers.

3
Research Paradigm

INPUT PROCESS OUTPUT

Profile of the b. Marketing

respondent’s Aspect
c. Technical
Aspect
d.
Management
Aspect
e. Financial
Aspect
f. Socio- K-epsy Chips
economic
Contribution
g.
Effectiveness
of the
product

Figure 1 Schematic Diagram of the Input Process, and output of the

implementation and impact of saluyot chips in Bayugan City

Statement of the Problem

The purpose of this research study Saluyot chips Hence, the study will
answer the following problems:

1. What is the profile of the respondents in terms of:

1.1 Sex

1.2 Age

2. What is the healthy benefits of saluyot chips in terms of:

2.1 Nutritional value

2.2 Healthy lifestyle

2.3 As comfort food/snacks?

4
3. What is the effectiveness of the product in terms of:

3.1 Packaging

3.2 Health Benefits

3.3 Price

4. What is the feasibility of marketing aspects of the study in terms of:

4.1 Product and service

4.2 Process how to make the Saluyot chips

4.3 Pricing and Plan Fees

4.4 Promotion and Advertisement

5. What is the feasibility of technical aspects of the study in terms of:

5.1 Facilities and Equipment

5.2 Safety Measures

6. What is the feasibility of management aspects of the study in terms of:

6.1 Organizational Structure

6.2 Staffing with Duties and Responsibilities

6.3 Qualification of Employee

7. What is the feasibility of financial aspects of the study in terms of:

7.1 Sources of Funds

7.2 Financial Statements

5
8. What is the feasibility of socio-economic contributions aspects of the
study in terms of:

8.1 Employment and Social Benefits

8.2 Government Benefits

6
Significance of the Study

The findings of this study will be beneficial to the following:

Entrepreneurs. Through this study, entrepreneurs will be able to identify

the necessary steps for manufacturing and use of saluyot leaves, which will
be beneficial to them. This study will be helpful in analyzing the market,
estimating demand, and figuring out whether these kinds of projects can be
economically completed. A greater emphasis on sustainability can also
motivate business owners to develop consumer-recognizable food-friendly
goods and services, as the market for these kinds of solutions is growing.

Customers. Through this study this will be their opportunity to voice out
their opinions about the taste of chips has a big impact to the society in
terms of snacks chips. Anyone can be eat the chips with less destructive
and high nutritious. One recognizable fact about the saluyot is that it is
considered a superfood. This means that this particular plant or ingredient
packs an exceptional amount of nutrition and health benefits more than the
usual food. Healthy Chip processing plant must be conducted to help the
potential investor or private companies who want to commercialize the
product.

Government. This study will help them to boost the city’s economy. The
government imposes taxes to the seller who sells in scope of the city, at this
point it can contribute and helps the state. Some organized country which
not eat the chip is not typically not important and irrelevant when it is not
disposed properly, hence, popularizing how entice them to eat the healthy
chips to the consumer should give an importance rather persuade and
burned, not basically in accord but it can save the state of the world.

Economy. Healthy Chip has a big impact to the society in terms Chips. As
the population increases, healthy foods like healthy chip is a good
7
opportunity for future businessman like the researcher to venture into this
kind of business. Changing consumer preferences and tastes to more
healthy food products now is a big hit to most consumers. Specifically, the
study intended to describe the buying and consumption behavior of the
consumers with regards to the product type, to determine the level of
awareness and familiarity of consumers with healthy chip.

Future Researchers. This study will give idea for young entrepreneurs on
what other opportunity that they may take Future researchers, and discuss
the implications of your study for future research. This could involve
questions that are left open, new questions that have been raised, or
potential future methodologies suggested by your study.

Scope and Limitation of the Study

In order to meet the requirements for the acceptability of using

saluyot leaves in the establishment of a chip store in Bayugan City, Agusan
del Sur, the study highlights the significance of strong nutritionist
performance.

The only group in the study was the target consumer base in Bayugan City,
which was made up of people ten years of age and older.

8
Definition of terms:

Continuous vacuum belt drying - Vacuum drying is a food process using

reduced air pressure and a mild temperature to dehydrate food. Lowering
the pressure will lower the boiling point of the water, which allows the
product to stay at a low temperature. Normally, vacuum drying maintains
high quality in the final products.

Color retention - Retention of natural color is an important indicator of

quality in sweet potato chips.

Corchorus Olitorius - The leaves have slightly toothed edges. When

harvested young, jute leaves are generally flavourful and tender.

Deep fat frying - Deep-fat frying is a process of cooking and drying through
contact with hot oil. It involves simultaneous heat and mass transfer.
During the deep fat frying, the food is soaked in 9 hot oil which serves as a
heating medium.

Drying time - The dependence of drying time on temperature and sample

thickness

Exotic - Is a native to our area, but which may survive and reproduce here,
displacing native species and altering natural systems

Flavor - Flavor is a combination of taste and odor (Potter & Hotchkiss,

1995). Taste is the perception of specific compounds on the tongue. Basic
taste includes salty, sweet, bitter, and sour, which associate to different
chemical compounds

Nutritious - Higher concentrations of vitamins and minerals like low

calories and contain numerous, vitamins A and C, riboflavin, folate, and
iron.

Mathematical drying models - Several models were tested to fit the drying
rate data. As noted, there are several moisture transfer mechanisms
possible during vacuum drying.
9
Moisture changes - The change in moisture ratio of the saluyot chips over
time is shown as a function of temperature.

Oil content - Decreased linearly through a specific gravity of 1.110. The

contribution of specific gravity to chip yield was demonstrated by expressing
chip yeild on a zero percent oil basis.

Quality measurements of snack chips - Snacking chips' general quality

can be determined by a number of factors, including as moisture content,
color, oil content, flavor, texture, yield, nutrition, and stability over time.
While texture, flavor, color, oil content, and nutrition may be the only
factors that consumers consider, food manufacturers also need to consider
yield and shelf life stability.

Saluyot - Saluyot is a type of vegetable used in cooking. The green leaves of

this plant are lush and resemble spinach but become slippery to the sense,
like okra, when cooked.

Saluyot chips - Saluyot chips are basically the leaves of the plan saluyot
or Nalta Jute combined with cornstarch and other seasonings to make into
a crispy delicious chip. Saluyot is a plant popularly grown in tropical
climates such as India, some areas of Africa and of course here in the
Philippines.

Texture - Crispness and crunchiness are critical texture attributes of snack

chips. Bourn described crisp or crunchy food.

10
 CHAPTER 2

REVIEW OF RELATED LITERATURE

International Review

As mention by Published: Oct 13, 2020 K GovenderA Naicker

Product development, nutrient analysis and sensory evaluation of maize
chips, enhanced with moringa oliefera Product development of nutritionally
enhanced foods, to improve food and nutrition security in developing
countries, has gained momentum over the years. This study involved the
product development optimization, analysis of nutrient and physiochemical
content of a maize chip, enhanced with moringa oliefera, as a nutritious and
safe snack for children. Food product development trials, nutritional
analysis and microbiological testing were conducted.

Published online 13 February 2018 Development of a primary human

Small Intestine-on-a-Chip using biopsy-derived organoids Magdalena
Kasendra1,12, Alessio Tovaglieri1,2, Alexandra Sontheimer-Phelps1,3,
Sasan Jalili-Firoozinezhad 1,4, Amir Bein 1, Angeliki Chalkiadaki1, William
Scholl1, Cheng Zhang5, Hannah Rickner6, Camilla A. Richmond7,8, Hu Li
5, David T. Breault6,8,9 & Donald E. Ingber1,10,11 Here we describe a
method for fabricating a primary human Small Intestine-on-a-Chip
(Intestine Chip) containing epithelial cells isolated from healthy regions of
intestinal biopsies. The primary epithelial cells are expanded as 3D
organoids, dissociated, and cultured on a porous membrane within a
microfuidic device with human intestinal microvascular endothelium
cultured in a parallel microchannel under fow and cyclic deformation. In the
Intestine Chip, the epithelium forms villi-like projections lined by polarized
epithelial cells that undergo multi-lineage diferentiation similar to that of
intestinal organoids, however, these cells expose their apical surfaces to an
open lumen and interface with endothelium. Transcriptomic analysis also
indicates that the Intestine Chip more closely mimics whole human
duodenum in vivo when compared to the duodenal organoids used to create

11
the chips. Because fuids fowing through the lumen of the Intestine Chip can
be collected continuously, sequential analysis of fuid samples can be used to
quantify nutrient digestion, mucus secretion and establishment of intestinal
barrier function over a period of multiple days in vitro. The Intestine Chip
therefore may be useful as a research tool for applications where normal
intestinal function is crucial, including studies of metabolism, nutrition,
infection, and drug pharmacokinetics, as well as personalized medicine.

As stated in Fang Yu Walter Hunziker and Deepak Choudhury

Published: 27 February 2019 In vitro cell culture models are emerging as
promising tools to understand human development, disease progression,
and provide reliable, rapid and cost-effective results for drug discovery and
screening. In recent years, an increasing number of in vitro models with
complex organization and controlled microenvironment have been developed
to mimic the in vivo organ structure and function. The invention of
organoids, self-organized organ-like cell aggregates that originate from
multipotent stem cells, has allowed a whole new level of biomimicry to be
achieved. Microfluidic organoid-on-a-chip platforms can facilitate better
nutrient and gas exchange and recapitulate 3D tissue architecture and
physiology. They have the potential to transform the landscape of drug
development and testing. In this review, we discuss the challenges in the
current organoid models and describe the recent progress in the field of
organoid-on-a-chip.

As reported by Ana Fernandez-Rios Jara Laso Francisco Jose Amo-

Setein Rebeca Abajas- Bustillo Carmen Ortego- Mate Pere Fulla-i-Palmaer
Alba Bala Laura Batle- Bayer Merce Balcells Rita Puig Ruben Aldaco and
Maria Margallo. Published 30 May 2022 Urban activities consume a vast
number of resources; the harvesting, processing, and transportation of food
require a significant amount of energy, crops, and water Seeking to

12
understand the interconnectedness of the three sectors of water, energy,
and food, so as to improve cross-sectoral coordination in support of
sustainable development, the WEF (water–energy–food) nexus has become
an important concept The water–energy–food (WEF) nexus has become a key
concept to promote the cross-sectoral coordination toward sustainable
development. In particular, understanding the interdependences of these
pillars, as well as addressing a life cycle perspective, is essential when
evaluating food production systems. This study explores the environmental
impacts and nutritional quality of potato chips, addressing life cycle
thinking and a WEF nexus approach. For this purpose, the combined
application of life cycle assessment (LCA) and the Nutrient-Rich Food 9.3
(NRF9.3) index was considered to identify the main environmental hotspots
and advanced opportunities. The results indicated a major contribution of
the cultivation stage on water use, whereas the processing accounted for
most of the impacts in energy-related indicators and eutrophication
potentials. Improvement opportunities reside in the joint application of drip
irrigation, allowing to achieve important water savings, as well as the use of
natural gas or pellets instead of diesel, which constitute cleaner energy
sources. On the other hand, a poor nutritional density of potato chips
became evident from the quantification of the NRF9.3, which can be
significantly improved if potatoes undergo a roasted process instead of
frying.

As mentioned by SUXUAN XU (Under the Direction of William L. Kerr)

DEVELOPING HEALTHY SNACK CHIPS BY CONTINUOUS VACUUM BELT
DRYING Low-fat tortilla chips and sweet potato chips were developed by a
continuous vacuum belt drying (CVD) method and compared to those made
by deep fat frying (DFF). Quality factors of the products were investigated
including oil content, texture attributes, color, sensory properties, shrinkage
and nutrient retention. Drying characteristics such as drying time,
diffusivity, and drying models were studied in this research. A continuous

13
vacuum drying method was used to develop low-fat tortilla chips and sweet
potato chips with good sensory properties. The CVD chips developed an
expanded structure and contained 1.57-1.82 g oil/100 g, depending on
initial thickness, compared to 33.37- 34.80 g oil/100g for DFF chips. Three
levels of chip thickness and three levels of plate heating temperature were
studied to show how the drying conditions affected the quality of tortilla
chips and the amount of energy consumed. Several drying models were
investigated to test their applicability to CVD tortilla chips. The models can
be used to predict drying times and optimize drying processes, and provide
insight into the mechanisms of drying and the importance of product
properties. Model was developed from the drying rate curves that
incorporated a characteristic drying coefficient [k(t)] that varied with time.
All models had good agreement between experimental data and predicted
data, with r2>0.98. With consideration of other goodness-of-fit indicators
(SSE and χ2), results showed that the model that incorporated k(t) gave the
best fit.

Stated by Sushil Dhital Published April 2018 The microstructure of

foods and their response to both deformation and hydration is anticipated to
be a key driver in texture and taste perception during comminution and oral
processing. Here we characterise the microstructure of potato chips (crisps)
using a broad range of microscopy techniques and labelling methods to
capture potato cell structure and fat distribution at different length scales,
as well as assess the influence of hydration. Our methods are shown to
distinguish commercial samples of traditional fried chips

As mentioned By Adrian Rabadan Published September 2021

reformulating their products, manufacturers can offer healthier choices for
an ever-growing number of consumers interested in maintaining a balanced
diet. In addition, the market demand for more sustainable foods contributes

14
to a lower environmental impact in their production. In this regard, current
areas of interest include the production of foods using a lower number of
inputs, as well as the utilization of food by-products, to improve the amount
and quality of available foods. Another aspect to be considered is that not all
consumers are willing to eat foods produced with new ingredients or novel
technologies. Hence, the development of innovations in food products should
take into account the influence of so-called “consumer food neophobia”

Authors Yifan Liu,Xi yang,Hanbing Zhu The purpose of the study is to

understand the satisfaction of young customers living in Sweden for a long
time with the packaging of chips and the impact of packaging on their chip
purchase and to discuss corporate social responsibility in connection with
environmental sustainability. In this study, theoretical analysis, interviews,
and focus groups are used as the research methods. Through the analysis of
collected data and combined with the theory to carry out a comprehensive
analysis. Through the analysis, it is found that the color, picture, and shape
of packaging in the chips market in Sweden are the main factors affecting
customers' purchase. It is also found that young customers still attach great
importance to the sustainable development of the environment and think
that the company should be responsible for this. The findings of this study
can be considered to provide customers with real ideas for companies who
want to understand the Swedish chip market and help them develop the
Swedish market. Due to the lack of research on the packaging market in
Sweden, the researchers hope that this study can be helpful to the relevant
research.

By Andreea Barbu Published September 8 2023Understanding the

interplay of factors that influence the preference decisions concerning food
products is very helpful in market segmentation for identifying specific
groups of consumers with similar needs. This study aims to obtain a better

15
understanding of Romanian consumers’ preference for organic vegetable
chips vs. classic potato chips. The research involved a transversal, cross-
sectional, descriptive, exploratory, and correlational design. Data were
collected based on a questionnaire (1060 participants) and processed with
the SPSS 22 program, using the Pearson chi-square test and binary logistic
regression as statistical procedures. Significant differences were found
regarding the distribution of the respondents who prefer organic vegetable
chips vs. classic potato chips based on socio-demographic characteristics.
The results of the binary logistic regression analysis (χ2 = 102,906, df = 22,
N = 909, p < 0.001) indicate that education level and frequency of
consumption have a statistically significant impact on the preference for
organic vegetable chips. The obtained results can contribute to a better
understanding of Romanian consumers’ preferences, acting as a knowledge
stage in the adoption of a healthy eating style.

Based on Grand Veiw Research, Inc. Published December 8 2021The

global fruit and vegetable chips market size is expected to reach USD 78.4
billion by 2028, according to a new report by Grand View Research, Inc. The
market is expected to expand at a CAGR of 6.4% from 2021 to 2028.
Consumers' interest is shifting towards heal thier snacking alternatives over
conventional fried snacks as they help in fulfilling the nutritional gap. The
increasing prevalence of health issues such as obesity and rising focus
towards clean and healthy eating is expected to drive the market.
Consumers are increasingly becoming aware of the negative impacts of fried
snacks on their health as they contain high amounts of saturated fats and
calories. Moreover, increasing innovative launches by product
manufacturers with plant-based ingredients and veggies is augmenting
market growth.

16
 As stated by Bas Swean and Tegan George Published on August 2,
2022 Revised on November 15, 2002 A conceptual framework illustrates the
expected relationship between your variables. It defines the
relevant objectives for your research process and maps out how they come
together to draw coherent conclusions. TipYou should construct your
conceptual framework before you begin collecting your data. Conceptual
frameworks are often represented in a visual format and illustrate cause-
and-effect relationships. You can start conceptualizing this as you determine
your relevant paper, thesis, or dissertation topic.

17
Local Review

According to Jared Meacham, Ph.D.,RD, PMP MBA CSCS Stefano

lavarone Published March 25, 2022 on the company, these chips are
gluten-free, kosher, and non-GMO. They do not contain hydrogenated oils,
artificial flavors, or artificial preservatives. However, they do contain canola
oil. Many brands produce snacks and chips that they claim are a healthier
alternative to the typical potato chips. Some contain healthier ingredients,
such as avocado oil, beets, and lentils. However, the definition of healthy
snacks is not clear-cut. In general, people should avoid processed snacks or
chips that contain high sugar, salt, or trans fat levels. Individuals should
check ingredients and certifications to make sure that their snack choice
aligns with their health requirements and lifestyle.

Stated by Julie M. Hess and Joanne L. Slavin Published September 1

2018 Whether eating a “snack” is considered a beneficial or
detrimental behavior is largely based on how “snack” is defined. The term
“snack food” tends to connote energy-dense, nutrient-poor foods high in
nutrients to limit (sugar, sodium, and/or saturated fat) like cakes, cookies,
chips and other salty snacks, and sugar-sweetened beverages. Eating a
“snack food” is often conflated with eating a “snack,” however, leading to an
overall perception of snacks as a dietary negative. Yet the term “snack” can
also refer simply to an eating occasion outside of breakfast, lunch, or
dinner. With this definition, the evidence to support health benefits or
detriments to eating a “snack” remains unclear, in part because relatively
few well-designed studies that specifically focus on the impact of eating
frequency on health have been conducted. Despite these inconsistencies and
research gaps, in much of the nutrition literature, “snacking” is still referred
to as detrimental to health. As discussed in this review, however, there are
multiple factors that influence the health impacts of snacking, including the

18
definition of “snack” itself, the motivation to snack, body mass index of
snack eaters, and the food selected as a snack. Without a definition of
“snack” and a body of research using methodologically rigorous protocols,
determining the health impact of eating a “snack” will continue to elude the
nutrition research community and prevent the development of evidence-
based policies about snacking that support public health.

As reported by Joan L. Boñaga John Reynald Arpon Adriane Paul A.

Datoon James Ryan De Leon Paul Vincent SD. Quinto, LPT Published on
March 1 2019 Filipinos wanted to eat innovative and different tasting foods
to satisfy their cravings but does not care about the nutritional benefits they
can get from those foods. Most times, they automatically thought of the
price as the basis of its quality. The more expensive the product is, the
better the quality. That is why the researchers chose squash as a twist for
Puto not only because of its flavor and color but also it is healthy and has
an attractive appearance. The researcher chose survey method because it is
easy to identify what needed to be changed and improved in a product and
survey method is flexible and easy to tabulate. The outcome of the survey is
that 100% of the respondents wanted to try the Puto Squash in the market
not only because it is budget friendly but it also has a good health benefits.
Puto squash can easily be adopted in the market because of its authentic
taste and healthier version than the common variation of puto. The main
goal of this study is to give benefits concerning health to the customers.

According to a research about Puto Bomber by Lorvilee B. Bulosan,

her study aims to analyze the feasibility of selling putos with a twist through
an infusing variety of fillings inside them. The typical Puto sold in the
market was given a new taste by adding fillings such as chocolate, ube, and
coffee. With the Filipinos' fondness of light snacks, entrepreneurs found
puto as a potential to enter in the market. With this, the threat that this
native delicacy faces due to new entry of similar products in the market is
lessened. Consequently, it has become a hit business opportunity in the
Philippines.

19
 According to Ashley Martelino Published on June 17, 2020 Vegetable-
based chips are similar to the above-mentioned fruit-based snacks, but you
may prefer the former if you’re really hankering for that savory potato chip
taste. Try these kale chips from Take Root. They’re super crunchy and you
can get them in popular chip flavors like cheese or sour cream. Plus, they’re
much lighter than regular potato chips, so you won’t get that heavy,
lethargic feeling after munching on them.

As Explained by Bicol University cedie24 Published on March 13 2019

Vegetable market continuously generate novel products by following the
trends of consumers whose preferences are increasing towards ready-to use
foods. Among these, fresh cut fruits and vegetables are at the top of the list
and are stimulating a great effort of research in this area. In fact, their
market has grown rapidly in recent years as a result of the changes in
consumer habits. Therefore, there is a real need to find new methods for
preservation of processed food products able to achieve widespread
acceptance by the industry. Food appearance remains the most required
attribute, strongly affecting consumer decision to buy it or not. In addition,
food texture is also a fundamental feature determining product
acceptability, appearance, and texture changes being very tightly linked
markers of food deterioration. Several studies about extending the life og
vegetable for a better yield has been conducted in the market, and one of the
is the squash as a raw material with its yielding content.

As mention by; D.M. Canlas, and A.M. Domanaco, published on

June 2022 .The Food and Nutrition Research Institute (FNRI) has developed
Rice-Mongo crunchies as one of the protein-rich food products that could
address the nutritional problems of the country. The development of this
nutrient-rich foods particularly snack foods that resemble the chips and
crunchies sold at commercial outlets is also prepared at the Complementary

20
Food Processing Facility located at the Central Bicol State University of
Agriculture (CBSUA), Philippines.

Corresponding author: Bernadine Ruiza G Ang, Published: April 11,

2018. Knowing the nutritional value of local and international chips is
helpful for avoiding chronic diseases such as obesity, diabetes or cancer.
Hierarchical Cluster Analysis will be used to categories these chips
according to their nutritional value. Forty-nine samples of local and
international chips and eleven macronutrients and micronutrients will be
examined. Multivariate Statistical Analysis of data using hierarchical cluster
analysis (HCA) technique will be utilized through SPSS program. California
Crunch was the most caloric with 210kcal. Miaow and Pods offered the
highest in protein content, with the same value of 4g. In total fat, Loaded!
(White-Choco) contains the highest with 13g of fat. Pee Wee (BBQ) has the
highest sodium content with 390mg. Tattoos Corn Tube contains the
highest fiber with 4g. For carbohydrates, the highest again is California
Crunch, evidently portraying the relevance and relationship between
carbohydrate and calories. Moby and Pillows both have the highest sugar
content with 13g. Terra Sweet Potato contained the highest vitamin A with a
value of 50%. The highest calcium content is 15% from Outback. Chip n’
Chip and Pringles both have the highest vitamin C with 10%. Pods also
contained the highest with 40%. HCA can be used as a tool to educate
consumers on the nutritive value of chips and help consumers select the
appropriate snack that they can include in their diets.

According to Noureldien H. E. Darwish. Published: 5 October 2021.

Corchorus olitorius is a common, leafy vegetable locally known as “Saluyot”
in the Philippines. Several studies have reported on its various
pharmacological properties, such as antioxidant, anti-inflammatory,
analgesic, and anticancer properties. However, little is known about its
effects on angiogenesis. This study aimed to evaluate the anticancer
properties, such as the antiproliferative, anti-angiogenic, and antitumor
activities, of the C. olitorius aqueous extract (CO) and its bioactive

21
compounds, chlorogenic acid (CGA) and isoquercetin (IQ), against human
melanoma (A-375), gastric cancer (AGS), and pancreatic cancer (SUIT-2),
using in vitro and in ovo biological assays. The detection and quantification
of CGA and IQ in CO were achieved using LC-MS/MS analysis. The
antiproliferative, anti-angiogenic, and antitumor activities of CO, CGA, and
IQ against A-375, AGS, and SUIT-2 cancer cell lines were evaluated using
MTT and CAM assays. CGA and IQ were confirmed to be present in CO. CO,
CGA, and IQ significantly inhibited the proliferation of A-375, AGS, and
SUIT-2 cancer cells in a dose-dependent manner after 48 h of treatment.
Tumor angiogenesis (hemoglobin levels) of A-375 and AGS tumors was
significantly inhibited by CO, CGA, IQ, and a CGA–IQ combination. The
growth of implanted A-375 and AGS tumors was significantly reduced by
CO, CGA, IQ, and a CGA–IQ combination, as measured in tumor weight.
Our investigation provides new evidence to show that CO has promising
anticancer effects on various types of human cancer cells. CO and its
compounds are potential nutraceutical products that could be used for
cancer treatment.

According to Md. Mahbubul Islam, Jute (Corchorus Spp.) leaf has long
been used as a remedy in many cultures. Jute leaf products that includes
fried leaf, leaf juice ans whole green leaf are used in creams for skin care
and as a treatment fpr a wide range diseases. The jute leaf variations can
result in products that has different chemical & physical properties that
makes the comparison of products difficult. Beta carotene can be found in
green leafy vegetable that is good for eyesight’s, iron for healthy red blood
cells, calcium for strong bones and teeth, and vitamin C for smooth, clear
skin, strong immune cells and fast wound-healing. Vitamins that are
present in Jute leaf /saluyot are A, C, and E. The leaf of jute also contains
an abundance of antioxidants that have been associated with protection
from chronic diseases such as, heart disease, cancer, diabetes and
hypertension.

22
 As stated by; Greenville. Published: Many market observers have even
concluded that banana chips can be a competitor of the widely received
potato chips in the international market. Some attribute this robust demand
to the growing health-conscious market who is constantly in search for
organic and healthier alternatives. Some blame this activity to the addicting
sweetness of the product. While others see that the accessibility of supply
and the year-round availability of the raw material to be some of the main
causes of the banana chips demand growth. In actuality, the movement of a
product demand is an aggregate of different factors. It can be the supply,
cheap manufacturing, the taste, the consumer behavior shift, etc. No matter
the reason is, the result is always important — that the banana chips
market is thriving and is positively impacting the lives of many Filipino
farmers and their families.

23
 CHAPTER 3

RESEARCH METHODOLOGY

This chapter presents the research design, research environment,

research respondents, research instruments, and data gathering
procedures, statistical treatment, and the ethical considerations.

Research Design

This study attempted to identify, characterize, gather, and evaluate

the profitable and successful production of chips using quantitative
research methods. Stated by Ikart, Emmanuel Matthew Published on June
2018, whether constructing a new scale or revising an existing scale,
through pretesting, researchers may be able to confirm whether the scale
uses clear and appropriate language, has no obvious errors or omissions,
and has adequate psychometric properties. Questionnaire pretesting,
therefore, is a crucial element of a good study design. Prior to the use of
pretests, questionnaire problems were diagnosed mainly by the
questionnaire designers (through their expertise in the subject) and the
interviewers (through their experience in administering the questionnaire).
Its goal is to supply Bayugan City with high-quality, sustainably produced
chips. We intend to leverage our competitive edge and pursue growth by
establishing additional branches to enable us to strategically investigate new
markets and grow our company.

Research Locale

Saluyot chips were prepared in the Bayugan City's Maygatasan. It can

be found in Brgy. Maygatasan P-6. Bayugan City's. Overseen by Mark
Florence G. Natural, Remark M. Montilla, Dennis C. Pitogo, Philip A. Salo,
and Junrey A. Hinampas. Geographically, Bayugan City has improved,

24
making it more convenient for customers to buy our products and enjoy the
pleasant surroundings while visiting our building. In order to provide
comfort to customers while they eat wholesome chips, the structure has
been elevated to resemble native architecture.

K-epsy Store

Figure 2. The Location Map of Brgy. Maygatasan, Bayugan City.

Population us respondent of the study

Table 1 Demand Analysis and Table 2 Supply Analysis show the Demand
and Supply of chips in Bayugan City

Sampling design

To ensure the representativeness and generalizability of the study

findings, a quantitative random sampling method was employed to select
25
participants from the target population in Bayugan City, Agusan del Sur.
This approach involved randomly selecting individuals from a
comprehensive list of all eligible participants within the city limits. This
method eliminated any potential selection biases and ensured that each
individual had an equal chance of being included in the study. The sample
size was determined based on power analysis calculations, which considered
the effect size, desired confidence level, and margin of error. This rigorous
approach ensured that the sample size was sufficient to detect statistically
significant differences in the variables of interest. By employing quantitative
random sampling, this study aimed to collect unbiased data that accurately
reflects the characteristics of the broader population entire Bayugan City,
Agusan del Sur.

Research Instrument

The study will used a researcher questionnaire quantitative data

gathering tool. The first part will be the personal profile of the consumers as:

Rating Scale

5 - Strongly Agree
4 – Moderately Agree
3 - Agree
2 – Moderately Disagree
1 - Strongly Disagree

26
Data Gathering Procedure

The researcher’s will undergo three phases of data gathering

procedures namely, preliminaries, actual data collection, and data
management.

o Preliminaries

A written request to conduct a study will be sent to the school department

head. Upon approval a letter will be submitted to the major subject for
conduct study.

o Actual Data Collection.

Research survey will be personally conducted, facilitated and collected by

the researchers:

Upon the receipt of the approval, the researchers will begin making the
Saluyot chips and let the respondents taste it. After that, the questionnaires
will be personally administered by the researchers to the respondents.

o Data Management

The data that will be collected will be kept inside the envelope…

Data from consumer sensory evaluation of all the formulated food products
were gathered through the use of score sheets. The identified taste panelist
(trained and consumer) answered the said score sheets in terms of
packaging, price, nutrient, flavor, texture, and over-all. acceptable of the
food product. Their comments, suggestions, and reactions were obtained
and recorded during the session.

27
Statistical Treatment

To facilitate the statistical treatment of the data, some statistical tool will be
used by the researchers.

Frequency:

F\24=100

Percentage.

Where %=Percentage

F=frequency
N=Number of responses=50
Mean. Ex: 5\24=0.2x100%=20%

28
 Chapter 4

Data Analysis and Interpretation

Including the statement of Balance sheet statement of cash flow,

Income statement and Financial Analysis.

1. What is the profile of the respondents in terms of:

Figure 3 Sex

Out of 50 responders, 60% of the responders are Male and 40% Female
answered of our questioner.

Figure 4 Age

In the age bracketing of the respondents, 58% are 21-30 years old, 20% are
31-40 years old, 16% are 41-50 years old.

Figure 5

29
2. What is the healthy benefits of saluyot chips in terms of:

2.2-1 Nutritional value

Figure 6

24 respondents answered strongly agree that saluyot chips is nutritious

and 3 respondents answered disagree that saluyot chips is not nutritious.
According to Pinoy Cooking It is also considered good for your health because it
has a lot of fiber and nutrients.

Figure 7

30
19 respondents answered strongly agree that nutrients of saluyot chips is
good for you and 1 respondent answered disagree that saluyot chips is not
good for you. According to Rose May Pimentel The antioxidants in these

leaves can also help improve vision and fertility among others.

Figure 8

17 respondents answered strongly agree that saluyot chips good for

everyone and 3respondents answered disagree that saluyot chips is not good
for everyone. As stated By Mae Charisse Antalan, MD• Nov 18, 2022 Saluyot is
generally safe for human consumption. Many people in the Philippines use it
for cooking soups and stews.

Figure 9

31
17 respondent answered strongly agree that saluyot chips is better than other
chips and 1 respondent answered disagree that saluyot chips is not better
than other chips. As mentioned by Aleya Nasreen and Zakaria Ahmed
Lycopene in 45-day-old plant jute leaves was more than doubled compared
to fresh red tomatoes. Further evaluation is needed to determine if
consumption and digestion affect the available lycopene content in jute
leaves available to humans.

2.2 Healthy lifestyle

Figure 10

18 respondents answered strongly agree that saluyot chips is good for oral
Health and 1 respondent answered disagree that saluyot chips is not good
for oral health. According By SYLVIA Calcium helps to protect your teeth by
keeping the jaw bone strong and robust throughout your life, which in turn
ensures tight fitting teeth where bacteria cannot grow well.

Figure11

32
16 respondents answered strongly agree that saluyot chips be a meal
replacement and 3 respondents answered disagree that saluyot chips is not
a meal replacement. Explained by by Lauro Braganza The jute leaves are
elongated with serrated edges and have a slightly bitter taste. They can be
eaten raw or cooked in various dishes such as soups, stews, curries, and
salads. Saluyot is also used in traditional medicine practices due to its
healing properties.

Figure 12

17 respondents answered strongly agree that Saluyot chips help you lose
weight and 3 respondents answered disagree saluyot chips is not help lose
weight. According by Lauro Braganza All things considered, if you’re looking
for an easy way to improve your overall health while enjoying a delicious
green vegetable at the same time then it’s definitely worth giving saluyot a
try! Whether you prefer it steamed or sautéed with garlic and onions or
added to soups and stews, there are countless ways to incorporate this
nutrient-rich leafy green into your diet.

33
Figure 13

18 respondents answered strongly agree that Saluyot chips could improve

the immune system and 2 respondents answered disagree saluyot chips is
not could improve the immune system . Stated By SYLVIA Jute plant
consists of Vitamin C which is extremely beneficial for immune system and
plays an important role in the body’s ability to fight off colds and viruses.

2.3 As comfort food/snacks?

Figure 14

18 respondents answered strongly agree that comfortable with the taste of

Saluyot chips and 1 respondent answered disagree is not comfortable the
taste og saluyot chips. Explained by Saluyot's mild and slightly earthy
flavor makes it versatile and a great addition to a variety of dishes, offering
both nutrition and taste. Enjoy your culinary adventures with saluyot!

Figure 15

34
15 respondents answered strongly agree that comfortable eating of Saluyot
chips and 1 respondent answered disagree is not comfortable eating of
saluyot chips. Us mentioned by Brigida S. Qiambao Alas Publish;
4/18/2018 Eating saluyot regularly helps control blood pressure &
cholesterol, and lowers the risk of asthma, cancer, diabetes and heart
disease.

Figure 16

18 respondents answered strongly agree that comfortable sharing this

product with others and 2 respondents answered disagree is not comfortable
sharing this product with others. According Don Keller Publish;
10/21/2020 In the competitive world of retail, your product needs to stand
out from the other products on the shelf and draw customers in.

Figure 17

35
18 respondents answered strongly agree that comfortable the looks/shape of
Saluyot chips and 3 respondents answered disagree is not comfortable the
looks/shape of saluyot chips. Explained by Steven matyi July 18, 2018
Freshly fried chips are sliced from saluyot chips. The different shapes are
because of the shapes of the Saluyot chips. Pringles are made from a
mixture of ground up saluyot and processed. That's why they have a
uniform size that stack neatly in a packages.

3. What is the effectiveness of the product in terms of:

3.1 Packaging

3.2Health Benefits

3.3 Price

3.1 Packaging

Figure 18

36
19 respondents answered strongly agree that the packaging of saluyot chips
is attractive and 1 respondent answered disagree is not attractive packaging
saluyot chips. In recent years, people have become increasingly interested in
adopting a healthy diet, which also extend to healthy snack, such as chips.

Figure 19

37
19 respondents answered strongly agree that packaging of saluyot chips is
convenient and 1 respondent answered disagree packaging of saluyot chips
not convenient. Stated by Avinash Rajkumar Vipin Jain Packaging Despite
the fact that perhaps the packaging as well as the manner in which the
customer determines the benefit/value of the product, the packaging
rationale for purchase behaviors has been thoroughly studied and the
outcomes have adequately defined the connection among the packaging with
the purchasing behavior of a customer.

Figure 20

17 respondents answered strongly agree that packaging of saloyut chips is

environmental-friendly and 1 respondent answered packaging of saluyot
chips is not environmental-friendly. Explained by B Nemat The efficiency of
the waste management system and the quality of recycled products can
hence be affected by the proper design of food packaging.

Figure 21

38
16 respondents answered strongly agree that packaging of Saluyot chips is
Unique and 2 respondents answered disagree packaging of saluyot chips is
not unique. Packaging Orth, Campana, and Malkewitz (2010) stated that
designing packaging is an essential part in anticipating a brand image.
Sometimes it is designed to carry an impression of being a high quality
product while some other time it may design to signify that the price is
affordable

3.2Health Benefits

Figure 22

17 respondents answered strongly agree that saluyot chips is healthy option

of the snack and 5 respondents answered disagree saluyot chips is not
healthy option of the snack. According by Andreea Barbu 1 In recent years,
people have become increasingly interested in adopting a healthy diet, which
also extends to healthy snacks, such as chips.

Figure 23
39
17 respondents answered strongly agree that saluyot chips have too much
fat and 1 respondent answered disagree saluyot chips have too much fat.
Explained by Zakaria Ahmed Bangladesh Jute Research Institute Shuranjan
Sarkar Healthy benefits 2 Eating jute leaves can also help to curb muscle
spasms which are also considered to be caused by a lack of enough iron

Figure 24

16 respondents answered strongly that saluyot chips snacks have much

sodium and 6 respondents answered disagree saluyot chips sancka have not
much sodium. Stated By Doc. Alternatibo It is rich in calcium for
bonestrength, iron for proper blood circulation, protein for growth, vitamin A
for cellrepair and better eye sight, and vitamin C for boosting immune
system.

Figure 25
40
18 respondents answered strongly agree that saluyot chips have no
preservatives and 3 respondents answered disagree saluyot chips have
preservative. According by Rochelle Kate Angel D Bethymae Reylyn B De
Guzman Cindy Mae Estonilo Saluyot is known to be rich in fiber, and its
slimy consistency is used to treat various digestive problems such as
diarrhea, stomachache and other digestive problem

3.3 Price

Figure 26

17 respondents answered strongly agree that price of Saluyot chips is

reasonable and 2 respondents answered disagree price of saluyot chips is

not reasonable. Stated by A. Lee The monitoring of the price and

affordability of ‘healthy’ and ‘less healthy’ foods and diets globally

will provide robust data and benchmarks to inform economic and
fiscal policy responses.

41
Figure 27

17 respondents answered strong agree that price of the saluyot chips is

affordable to everyone and 1 respondent answered disagree price of the

saluyot chips is not affordable to everyone . Explained by Simone A. French,

PhD, The purpose of the present study Changing Individuals’ Purchase of
Snacks (CHIPS)was to examine the effect of environmental interventions on
food choices among adolescents and adults in a naturalistic setting.

Figure 28

18 respondents answered strong agree that price of saluyot chips is

appropriate for the product and 2 respondents answered disagree price of
saluyot chips is not appropriate for the product. Stated by Vanielobeja The
product contains seven nutritional value and it tastes good. It has an
attractive packaging and the price is reasonable and affordable

Figure 29

42
15 respondents answered strongly agree that price of Saluyot chips is costly
for everyone and 10 respondents answered disagree price of saluyot chips is
not costly for everyone. According Stephen Tempest As a general rule. If I'm
buying a bag of chips it's because I'm really hungry, there's no food at home,
and nowhere else is open so price really isn't a consideration.

4. What is the feasibility of marketing aspects of the study in terms of:

4.1-1 Products and Services

The business offers a wide variety of Saluyot chip flavors that are distinct
and appealing. The flavor is carefully developed to cater to evolving
consumer preferences. The focus is on providing a satisfying snacking
experience while using quality ingredients and sustainable practices.

The location of our K-epsy store, focused on producing and selling unique
and appealing flavors of saluyot chips, is based in P-6 Maygatasan. Situated
in the heart of one of the largest areas in the Bayugan City, we have
strategically chosen this location to take advantages of the thriving food
industry and the diverse consumer market that P-6 Maygatasan offers.

In order to start the business, we will put our comprehensive business plan
into action in 2024. This includes securing necessary funding, setting up

43
production facilities, and building a strong team of professionals who share
our vision for unique and appealing flavor of saluyot chips.

To ensure the successful launch and growth of the business, clear and
measurable objectives will be established. These objective will be broken
down into specific task and assigned to the appropriate team members.
Regular monitoring and evaluation of progress will be conducted to ensure
the objectives are met within the designed timeframe.

4.1-2 Process how to make the Saluyot chips

1. In mixing bowl, dilute the cornstarch with the water. Mix until no lumps
are seen.

2. Add- in the Saluyot leaves, garlic powder, and season with salt and
pepper as desired.

3. Add-in the eggs Mix until well-incorporated.

4. In a cooking pan, pour-in and heat oil over low to medium heat.

5. Scoop a part ( about 1 tbsp) of the mixture and pour into the plan. Repeat
for the rest of the mixture and then cook until golden brown.

6. Transfer to serving plate or serving tray. Serve with a dip of your choice
and enjoy!

4.1-3 Demand and Supply Analysis

Figure 30 DEMAND ANALYSIS

120 grams ₱ 90.00 Year 1 70 grams ₱ 50.00 Year 1

Per Day 200 pieces Per Day 150 pieces

Per Week 1,400pieces Per Week 1,050 pieces

44
Per Month 6,000 pieces Per Month 4,500 pieces

Per Year 72,000 pieces Per Year 54,000 pieces

ANNUAL 72,000 pieces ANNUAL 54,000 pieces

70 grams ₱ 50.00 Over all Total 126,000.00

Figure 31 SUPPLY ANALYSIS

120grams 90.00 Year 1 70grams 70.00 Year 1

Per Day 150 pieces Per Day 100 pieces

Per Week 1,050 pieces Per Week 700 pieces

Per Month 4,500 pieces Per Month 3,000 pieces

Per Year 54,000 pieces Per Year 36,000 pieces

ANNUAL 54,000 pieces ANNUAL 36,000 pieces

Over all Total 90,000 pieces

Figure 32 Yearly Estimated Sales by Price

120grams ₱ 90 Year 1 70grams ₱ 50 Year 1

Per Day ₱13,500.00 Per Day ₱5,000.00

Per Week ₱94,500.00 Per Week ₱35,000.00

45
Per Month ₱405,000.00 Per Month 150,000.00

Per Year ₱4,860,000.00 Per Year ₱1,800,000.00

ANNUAL ₱4,860,000.00 ANNUAL ₱1,800,000.00

Over all Total: ₱6,660,000.00

Figure 33 Pricing and Plan Fees

Product Price

120 grams ₱ 90.00

70 grams ₱ 50.00

You can consume food items

safely for at least 1 month 5
days past the sell-by date,
but most retailers will be
ready to move the stock off
of their shelves to make way
for new shipments.

4.1-4 Promotion and Advertisement

46
The goal of the K-epsy store is to provide customers with tasty food at an
affordable price. Through a free website and online marketing, such as
poster and flyers, posting on public spaces, and flyers distribution, the
proponents intend to carry out a more comprehensive marketing strategy to
establish a name and develop relationships with the target audience. A
wider range of potential customers was targeted with this strategy.

Figure 34 Promotion and Advertisement

Particular DESCRIPTION DEFINITION USAGE

Poster put up posters in an

area

Flyers a small handbill

advertising an event or
product

5. What is the feasibility of technical aspects of the study in terms of:

5.1 Facilities

Floor Plan

47
Figure 35

Technical Aspects

This study discusses the process of the production and the activities
of the proposed business. It includes also the machineries, equipment and
physical facilities used in production and other aspect regarding bringing
the raw material into finished products ready for trade. The layout, size and
structures are all presented for the purpose of identifying the business
operation. Also, product specifications the product processes using the flow
chart. The list of machinery, tools and equipment are enumerated with their
corresponding cost.

Table 1 Raw Material

Particular DESCRIPTION DEFINITION USAGE

48
 Saluyot Leaves Primary sources and nutrient
create in our chips

Egg The thinner it is, the crispier

your chips will be.

Cooking Oil Use to fry the chips and make it

crispy

Cornstarch Help to absorb moisture in the

leaves the outside of fries
crunchy and crisp.

Salt Is to provide favorable taste

Black Pepper Adding crackers to your dip

Table 2 Supplies

49
 DESCRIPTION DEFINITION USAGE
Particular
Packaging Materials used to wrap or
protect goods.

Sticker Paper Use Stickers For Packaging

Paper Bag A carrier bag made from paper,

Empty Carton usually combined into a tube at

the manufacturer and shipped
S-36X27X18c
M-46X30X23c
L-60X36X32c

Vinyl Gloves Covering for the hand worn for

protection against cold or dirt
and typically having separate
parts for each finger and the
thumb.

Hair Net Is to keep hair from falling into

food or other products.

50
 Sanitizer Applied to the hands for the
purpose of removing common
pathogens(disease-causing
organisms).

Dishwashing set liquid soap that is used for

500 ml washing dishes

LPG Used as a fuel gas in heating

appliances, cooking equipment

Lighter device for lighting a fire.

Thermal Use to print the receipt

Bond paper Use to print document

Ink Refill for the ink of printer

51
 Ballpen within a writing instrument to
apply ink to paper

Record book Keeping responsibilities is a

critical but often overlooked
element of running a business.

Table 3 Machine and Equipment

Particular DESCRIPTION DEFINITION USAGE

Non Stick Pan JH- Magnetic base pans work fine

533 32CM on an induction cooktop

Measuring Spoon Used to measure out

ingredients in cooking.

Tong Collect, lift, or handle (items

such as logs or oysters) using
tongs.

Whisk. Utensil for whipping eggs or

cream.

Scissors Used for cutting various thin

materials

52
 Stainless Tray direct contact with shelf to
facilitate drying process

Apron Protective garment that covers

primarily the front of the body.

Vacuum Oven vacuum drying oven is most

6000 22V often used for delicate drying
processes

Bongo III KIA Transportation Raw Material.

Pickup Van

Second Hand

Burner 4.0KW Device for combining a

flammable gas with controlled
amounts of air before ignition
to cook.

Freezer 600LT Compartment, cabinet, or

room for preserving food at
very low temperatures.

Computer A4-5300B View the description during

purchase.

53
 POS Receipt Printer Machine can print the receipt
XP-5811D

Light Bulb It helps to brightened our

7W700 store.

Wall Fan 180W Uses hub-mounted rotating

blades to circulate air.

Emergency Ligth Battery-backed lighting device

AC110 220X that switches on automatically
when a building experiences a
power outage.

Smart TV 32INCH To give the entertainment and

news in every valid customer.

Speaker To make our costumer not

A-350 25WATTS bored and get notice our
store.

Laptop Is to provide portable desktop

Lenovo x270 to view your transaction of
your business.

54
 Printer To print the document need to
EPSON L3110 our business.

Cell phone Communication in

S23 ULTRA productivity to our operations.

CCTV 1000TVL To secure our store area.

Table 4 Safety Measures

Particular DESCRIPTION DEFINITION USAGE

Fire Extinguisher Handheld active fire

10LBC protection device usually
filled with a dry or wet
chemical used to extinguish
or control small fires, often
in emergencies.

Fire Alarm AC-220V System designed to detect

and alert occupants and
emergency forces of the
presence of smoke

Smoke Detector JGN-301 Device that senses smoke,

typically as an indicator
of fire

55
Table 5 Furniture and Fixtures

Particular DESCRIPTION DEFINITION USAGE

Grocery Racks 500KG It can be a display of

products and visible in
the customer

Customer/Table Can be used for such

purposes as eating
snacks.

Customer/Chair To make comfortable in

the customer sitting
there during snacks

Office Table Furniture and fixtures

are larger items of
movable equipment
that are used to
furnish an office.

Office Chair That is designed for use

at a desk in an office.

56
Table 6 Building Renovation Material
Particular DESCRIPTION DEFINITION USAGE

Paint Davies DV-5-700 It seals porous surfaces

GAL LIQ,TILE Primer and prepares the
substrate for
subsequent topcoats.

Boysen Gloss White B- paint products include

710 4L/G house and industrial
paints in a wide array
of colors.

Liquid- Tile 5-70 reducer used as a cleaning

material during or after
application

Paint Roller is a relatively basic tool

(Handle cotton) used to apply paint

Pan Club Paint Brush each one designed for a specific

purpose paint.

Sand Paper (no. 120) to remove a layer of

material (such as old
paint)

57
Paint Tray paint roller after you
have dipped it

Faucet Kitchen sink fixture for washing

hands, dishwashing

PVC Blue Fittings plain used in pipe systems

½, 5mm to connect sections of
pipe

Female Elbow blue pipe piping fitting intended

to join a piece
of pipe and another
fitting at an angle
Coupling pipe blue a socket at one or both
ends that allows
two pipes or tubes to
be joined

Tee Plain blue pipe combines or divides

fluid flow

PVC Blue Pip 1-1/2 walls to deal with

municipal water
pressure,

58
Water meter 1- series measure the volume
of water used by
residential and
commercial building

is a glassy coating on
Glossy White Glazed ceramics
60x60cm

Cement Holcim binder, a chemical

substance used for
construction that sets,
hardens,
Sand Sand grains are
smaller than gravel
and coarser

Square shovel D-Handle used for digging,

lifting, and moving
bulk materials,

Concrete nail Nail is a small object

made of metal(or wood,
called a tree nailor
"trunnel")

Hammer wood is a tool, most often a

hand tool, consisting of
a weighted "head"
fixed

59
Still Tape measure is a flexible ruler used
to measure length or
distance

Pipe plastict tape used in plumbing for

sealing pipe threads

Solvent usually a liquid but

can also be a solid, a
gas, or a supercritical
fluid.

60
6. What is the feasibility of management aspects of the study in terms of:

6.1-1 Organizational Structure

Junrey A. Hinampas

MANAGER

Dennis C. Pitogo
Mark Florence G. Natural

TREASURER/CASHIER
MARKETER/PURCHASER

Remark M. Montilla

Philip A. Salo
Operation’s Manager

SALES BOY/ Driver

Production

Packer and labeler

61
6.2 Staffing with Duties and Responsibilities

6.1-2 Job Description

Name: Junrey A. Hinampas

Job Title: Manager
Job Description Responsibilities:

 Establishing and achieving financial and business goals.

 Keeping the place of business neat and orderly, and making sure that
the signs and displays are appealing.

 Ensuring staff members follow store policies and procedures.

 Building more effective or efficient processes and strategies through

analysis of data and processes.

 Delegating responsibilities and supervising business operations.

 Keeps facility running, and clean

Job Qualification:

 Bachelor’s degree in business, management, or related field.

 Male or female, from 21-30 years old.

 At least 3 years work experience.

 Time and project management skills.

 Must have a good moral character.

62
Name: Mark Florence G. Natural
Job Title: Marketer Purchaser
Job Description Responsibilities:
 Conducting research on potential products, vendors, and services.

 Updating all records of purchased products.

 Monitoring inventory and writing orders to refill stock.

 Quick reaction to market changes.

 Comparing price and quality to ensure the best deal.

 Writing reports on purchases made and performing cost analyses.

 Assessing the market, evaluating pricing and availability, ordering
new stocks, and keeping accurate records.

Job Qualifications:

 A graduate of any management courses.

 Male or female, from 21-30 years old.

 At least 2 years work experience.

 Must have a good moral character.

 With pleasing personality
 Strong negotiation skills/Excellent communication skills.

63
Name: Dennis C. Pitogo

Job Title: Treasurer Cashier

Job Description Responsibilities:

 Responsible for monthly income statements and balance sheets.

 Responsible in collection of receivables and payroll.

 Responsible in managing the cash.

 Responsible for keeping records of sales.

 Handling outsourced treasury functions.
 Preparing budgets and financial statements.
 Welcoming customers, answering their questions, helping them locate
items, and providing advice or recommendations.

Job Qualifications:

 A graduate of any management courses.

 Male or female, from 21-30 years old.
 At least 2 years work experience.

 Must have a good moral character.

 With pleasing personality.
 Knowledge of financing techniques and investment management.

64
Name: Remark M. Montilla

Job Title: Production

Job Description Responsibilities:

 Balancing the cash register and generating reports for credit and debit
sales.
 Putting together financial reports.

 Notify senior staff of any accounting errors.

Job Qualifications:
 A graduate of any management courses.
 Male or female, from 21-30 years old.

 At least 2 years work experience

 Must have a good moral character.
 With pleasing personality.
 Proficiency in Microsoft Excel
 Excellent data entry skills.
 Payroll accounting skills

65
Name: Philip A. Salo

Job Title: Sales Boy/Driver

Job Description Responsibilities:

 Greet customers.
 Help customers find items in the store.
 Check for stock at other branches or order requested stock for
customers.
 Provide customers with information about items.
 Ring up purchases.
 Elevate complaints to management.
 Keep track of inventory.

Job Qualifications:

 Must be a high school or senior high graduate.

 Male or female, from 21-30 years old.

 Must have a good moral character.

 With pleasing personality.

 Excellent communication skills.

 Flexible work hours.

 Excellent customer service skills.
 Motivation to work through busy shifts.

66
 7. What is the feasibility of financial aspects of the study in terms of:

7.1 Sources of Funds

Figure 36 Ownership Profile

Name of Address Birthday Age Contact # Contributed

Partners Capital

Junrey P-10 December 1, 29 09706217382 922,026.00

A.Hinampas Andanan, 1994

Noli
Bayugan
City

I'm Junrey A. Hinampas selling land to raise additional funds for my

company so that it can operate for a long time, attract a large number of
customers, and become well-known throughout the Philippines.

7.2 Financial Statements

Figure 37 Raw Material supply year 2024

Raw Material Qty Unit Price Frequency Total

Saluyot Leaves 10 bundles 20.00 30 6,000.00
Egg 50 9.00 30 13,500.00
Cooking Oil 10klg 70.00 30 21,000.00
Cornstarch 5klg 40.00 30 6,000.00
Salt 1klg 10.00 30 300.00
Black Pepper 250g 125.00 30 3,750.00
Packaging 120g 300 6.00 30 54,000.00
Packaging 70g 200 3.00 30 18,000.00
LPG 1 1658.00 1 1658.00
Lighter 1 30.00 1 30.00

67
 Total 105,338.00

Figure 38 Supplies

C. Supplies

Name Qty Unit Price Frequency Total

Empty Carton (S) 375 29.00 1 10,875.00
Empty Carton (M) 300 37.00 1 11,100.00
Empty Carton (L) 250 61.00 1 15,250.00
Sticker Paper 2 200.00 1 400
Thermal 1 48.00 2 96.00
Apron 5 135.00 1 675.00
Gloves 1 180.00 1 180.00
Paper Bag 35 175.00 1 6,125.00
Hair Net 5 48.00 1 240.00
Bond paper 1 200.00 1 200.00
Ink 1 170.00 1 170.00
Ballpen 1 240.00 1 240.00
Sanitizer 2 500ml 97.00 2 194.00
Dishwasher set 500 ml 3 119 3 357.00
Record Book 1 80.00 1 80.00
Total 46,184.00

Figure 39 Facilities and Equipment

Facilities &
Equipment

Particular Qty Unit Price Total Depreciation

Laptop 1 16,000.00 16,000.00 3,200.00
Cellphone 1 8,000.00 8,000.00 1,600.00

68
Speaker 1 3,000.00 3,000.00 600.00
Ceiling fan 3 2,200.00 6,600.00 1,320.00
Smart TV 1 9,900.00 9,900.00 1,980.00
Printer 1 7,900.00 7,900.00 1,580.00
Computer Cashier 1 10,100.00 10,100.00 2,020.00
POS Receipt
Printer 1 5,000.00 5,000.00 1,000.00
Freezer 1 20,000.00 20,000.00 4,000.00
Bongo III KIA Pickup Van Second
Hand 1 320,000.00 320,000.00 64,000.00
Burner 1 5,000.00 5,000.00 1,000.00
Vacuum Oven 1 6,000.00 6,000.00 1,200.00
Non Stick Pan 3 200.00 600.00 120.00
Measuring
Spoon 1set 75.00 75.00 15.00
Tong 3 150.00 450.00 90.00
Whisk. 3 20.00 60.00 12.00
Scissors 3 100.00 300.00 60.00
Stainless Tray 3 100.00 300.00 60.00
Total 419,285.00 83,857.00

Furniture & Fixtures

Particular Qty Unit Price Total Depreciation

Table/Customer 4 1,000.00 4,000.00 800.00
Chair/Customer 12 300.00 3,600.00 720.00
Office Chair 4 400.00 1,600.00 320.00
18,000.0
Office Table 4 4,500.00 0 3,600.00
10,500.0
Grocery Racks 3 3,500.00 0 2,100.00
37,700.0
TOTAL 27 0 7,540.00

69
Figure 40 Furniture and Fixtures

Figure 41 Safety and Measures

No. of
Unit Year
Safety and Measures Qty Price Total span Depreciation
16,000.0
CCTV 4 4,000.00 0 3,200.00

Fire
Extinguishers 4 1,100.00 4,400.00
Emergency Light 2 1,200.00 2,400.00 480.00
Smoke Detector 4 1,000.00 4,000.00 800.00
Fire Alarm 1 1,500.00 1,500.00 300.00
28,300.0
Total 0 4,780.00

Figure 42 Licenses and Government Benefits

Particular Amount
Business Permit Php. 3,000.00
DTI Php. 330.00
Cedula Php. 130.00
Barangay Clearance Php. 145.00
Total Php. 3,650.00

70
Figure 43 Rental Fee and Utilities

UTILITIES
Monthly
Particulars (2025)

Water 1,000.00

Light 5,000.00

Wifi 1,500.00
Figure 44 Transportation Expense
Repair and Maintenance Building TOTAL 7,500.00
Renovation
ANNUAL 90,000.00

Transportation Qty Unit Price Monthly (2024)

Expense

Diesel 40 60.00 2,400.00

ANNUAL 28,800.00

Repair and Maintenance Annual

Facilities and Equipment 34,940.42

Furniture and Fixtures 1,950.00

Safety and Measures 2,358.33

Tire 165x65 R14 (4x4,220) 16,880.00

Delo Gold 15w-40 (4x2,050) 8,200.00

71
 ANNUAL 64,328.75

Building Qty Price Total

Renovation

Lights 4 180.00 720.00

Paint Davies 3 965.00 2,895.00

Boysen Gloss White 5 880.00 4,400.00

Liquid Tile Reducer 2 473.00 946.00

Paint Roller 6 28.00 168.00

Paint Brush 4 30.00 160.00

Sand Paper no, 120 12 32.00 384.00

Paint Tray 2 24.00 48.00

Man Power 16 750.00 5,000

Faucet kitchen sink 1 660.00 660.00

PVC blue1/2 5mm 3 324.00 942.00

Elbow Plain 2 15.00 30.00

Female Elbow 2 25.00 50.00

Coupling 2 35.00 140.00

Tee Plain 2 15.00 30.00

Female Tee 2 15.00 30.00

Water meter 1 707.00 707.0

72
Glossy White 1 250.00 250.00

Cement Holcim 1 300.00 300.00

Sand 2 150.00 300.00

Squared Shovel 1 350.00 350.00

Concrete Nail 1/2kg 106.00 53.00

Hummer 1 250.00 250.00

Tape Measure 1 109.00 109.00

Pipe Plastic Tape 2 9.00 18.00

Solvent 1 159.00 159.00

Total 18,799.00

Figure 45 Advertising Cost

Advertising Qty Price Total

Poster 50 95.00 4,750.00

Flyers 1,000 5.00 5,000.00

Man Power 3x7 390 8,190.00

ANNUAL 17,940.00

73
Figure 46 Salaries and Wages

74
Figure 47 Income Statement

Figure 48 Statement of Cash Flow

75
Figure 50 Balance Sheet

76
8. What is the feasibility of socio-economic contributions aspects of the
study in terms of:

8.1 Employment and Social Benefits

8.2 Government Benefits

This chapter includes the socio-economic benefits if the proposed

business. Nowadays it is important that every small entrepreneur should
realize the worth of innovating and starting a business that would largely
contribute to the socio-economic development of the country. In this certain
project, the researchers consider the whole part of the business especially
on the social impact in the community.

Contribution to the end consumers

Customer. Saluyot chips has a big impact to the society in terms of snacks
chips. Anyone can be eat the chips with less destructive and high
nutritious. One recognizable fact about the Saluyot leaves is that it is
considered exotic and healthy food. This means that this particular plant or
ingredient packs an exceptional amount of nutrition and health benefits
more than the usual food. Saluyot chips processing plant must be
conducted to help the potential investor or private companies who want to
commercialize the product.

Economy. Saluyot chips has a big impact to the society in terms chips. As
the population increases, healthy foods like Saluyot chips is a good
opportunity for future businessman like the researcher to venture into this
kind of business. Changing consumer preferences and tastes to more
healthy food products now is a big hit to most consumers. Specifically, the
study intended to describe the buying and consumption behavior of the
consumers with regards to the product type, to determine the level of
awareness and familiarity of consumers with Saluyot chips.

Government. Due to the increasing sales in Saluyot chips products, there

are many vendors who sells this products relating to the same reasons from
77
people who reacting to the nutritious products. The government imposes
taxes to the seller who sells in scope of the city, at this point it can
contribute and helps the state. Some organized country which not eat the
chip is not typically not important and irrelevant when it is not disposed
properly, hence, popularizing how entice them to eat the healthy chips to
the consumer should give an importance rather persuade and burned, not
basically in accord but it can save the state of the world.

Chapter 5

FINDINGS, CONCLUSIONS AND RECOMMENDATION

Summary of Findings

This study is aimed to make people understand everything about

Chips especially in society. The researcher conducted in environmental

scanning in Bayugan City for gathering reliable data for the study.
Management Aspects is about how the business being managed. Marketing
Aspects considered the most important area because it describe market
situation where the product/service can be identified through the demand
analysis. Technical Aspects tells the facilities and equipment is being used.
Financial Aspects its all about where the sources of finds the researcher
came from the projected cost for establishing the business and financial
statement. Socio Economic Aspects Promotes opportunities to future
researcher and also serves the people, help the government for the
improvement of the community.

78
Conclusions

Based on the summary of findings of the study conclusions were sought:

Product efficacy in the nutritious of Saluyot chips has an impact on

increasing customer value and competitive advantage.

Efficiency in the innovation of Saluyot chips has an impact on

increasing customer value and a competitive advantage.

The customer value of Saluyot chips is able to mediate the

relationship between product innovation (both in terms of efficacy) and a
competitive advantage.

The nutritional content of the Saluyot chips was generally superior to

that of the market chips, for all the nutrients, except protein. Overall, the
nutritional content of the formulated Saluyot chips together with the
positive sensory results, indicated promising results for being a healthier
option, compared to the currently available chips.

Recommendation

On the basis of the summary of findings and conclusions, the following

recommendations are hereby presented.

1. There needs to be a detailed measurement of the product innovation

performance of Saluyot chips as a basic for future product development in
accordance with consumer needs.

2. Product development is needed mainly in the physical form and product

packaging of Saluyot chips.

3. There should be an addition of several variables to the model developed in

this study, such as consumer familiarity and trust in Saluyot chips. Some of

79
the respondents they will suggest the combination to the other recipes like
the sea foods, seaweeds, bagoong, squid. The demand of the customer will
be served in soon.

REFERENCES

Xu, S. (2012). Developing healthy snack chips by continuous vacuum belt drying (Doctoral
dissertation, University of Georgia).

https://getd.libs.uga.edu/pdfs/xu_suxuan_201205_phd.pdf

Dhital, S., Baier, S. K., Gidley, M. J., & Stokes, J. R. (2018). Microstructural properties of
potato chips. Food structure, 16, 17-26.

https://www.sciencedirect.com/science/article/abs/pii/S2213329117301235

Cepe, C. H. L., Letada, C. S., Orante, A. J., Soriano, M., & Paul Vincent SD Quinto,
L. P. T. (2019). A Feasibility Study on the Product of Cabbage Patty in Novaliches
Quezon City. Ascendens Asia Singapore–Bestlink College of the Philippines Journal
of Multidisciplinary Research, 1(1).

https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/2089

Tosoc, J. P. S., Nuñeza, O. M., Sudha, T., Darwish, N. H., & Mousa, S. A. (2021).
Anticancer effects of the Corchorus olitorius aqueous extract and its bioactive compounds on
human cancer cell lines. Molecules, 26(19), 6033

https://pubmed.ncbi.nlm.nih.gov/34641577/

https://greenville-agro.com/blog/banana-chips-in-the-philippine-market/

Hess, J. M., & Slavin, J. L. (2018). The benefits of defining “snacks”. Physiology &
behavior, 193, 284-287.

https://pubmed.ncbi.nlm.nih.gov/29678598/

Rabadán, A., Nieto, R., & Bernabéu, R. (2021). Food innovation as a means of developing
healthier and more sustainable foods. Foods, 10(9), 2069

https://pubmed.ncbi.nlm.nih.gov/34574178/

Magee, L. A., von Dadelszen, P., Singer, J., Lee, T., Rey, E., Ross, S., ... & Moutquin, J. M.
(2016). The CHIPS randomized controlled trial (Control of Hypertension in Pregnancy Study)
is severe hypertension just an elevated blood pressure?. Hypertension, 68(5), 1153-1159

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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5058640/

Alipio, M. M., Questo, D. L. R., Subang, D. M. I., & Tan, L. A. (2019). Saluyot (Corchorus
olitorius L.) leaves as acoustic gel for ultrasound imaging. CMU Journal of Science, 23(2),
30-34.
https://js.cmu.edu.ph/uploads/Saluyot_Leaves_as_Acoustic_Gel_for_Ultrasound_Imaging.pd
f

Marciano, V. B. (2005). Processing effects on the total antioxidant activity and total phenolic
contents of Saluyot (Corchorus olitorius L.) leaves.

https://agris.fao.org/search/en/providers/122430/records/647246b52c1d629bc9798424

Assuit, A. C. (2008). Occurrence, levels, antioxidative and angiogenic potentials of

phenolics, phytosterols and carotenoids in'saluyot'(Corchorus olitorius L.).

https://agris.fao.org/search/en/providers/122430/records/64724e4553aa8c896305ba59

Glimer, R. G., Palomar, S. J., & Gimeno, D. Performance of broiler feed with different levels
of fresh Saluyot (Corchorus olitorius) Leaves as feed substitute.

https://www.multidisciplinaryjournal.in/assets/archives/2019/vol4issue2/4-1-47-473.pdf

Oric, P., Delima, J. B., & Jao, J. H. (2023). Sensory evaluation of pandesal with dried saluyot
(Corchorus olitorius) leaves. Multidisciplinary Science Journal, 5(3), 2023025-2023025.

https://malque.pub/ojs/index.php/msj/article/view/576

Irel, J., & Badua, L. K. R. Phytochemical Screening and Antifungal Property of Saluyot
(Corchorus olitorius).

https://www.academia.edu/download/63223531/Badua__Badua20200506-39675-1reqptr.pdf

Dayao Jr, L. O., Dumalaga, J. C. M., Matalam, O. L., Garcia, M. M., & Ibañez, D. D. (2020).
Image Acceptability of Aloe Vera (Aloe barbadensismiller)-Saluyot
(Corchorusolitoriuslinnaeus) Extract as an Alternative for Commercial Ultrasound
Gel. DAVAO DOCTORS COLLEGE PROFESSIONAL JOURNAL, 42.

https://www.davaodoctors.edu.ph/wordpress/wp-content/uploads/2020/04/DDC-
Professional-Journal-Volume-2.pdf#page=42

Ibañez, D. D., Dayao, L. O., Dumalaga, J. C. M., Matalam, O., & Garcia, M. M. (2019).
Image Acceptability of Aloe Vera (Aloe barbadensismiller)-Saluyot
(Corchorusolitoriuslinnaeus) Extract as an Alternative for Commercial Ultrasound Gel. DDC
Professional Journal, 2(1), 1-1.

https://www.ejournals.ph/article.php?id=16284

Montaño, N. E., De Leon, J. F., & Loquias, M. M. (1997). Extraction and partial
characterization of the water-soluble mucilage from Corchorus olitorius Linn.(Fam.
Tiliaceae). KIMIKA, 13(1), 23-25.

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Diocares, L. L. R. M., Mindaro, D. S., Revita, S. G. C., Abalos, J. C. C., & Rosales, P. Using
DPPH Model.

https://d1wqtxts1xzle7.cloudfront.net/65688875/
Phytochemistry_and_Free_Radical_Scavenging_Activity_of_Saluyot_Leaf_Extract_using_D
PPH_Model-libre.pdf?1613357960=&response-content-

Tan, D. L. S., & Cinto Jr, B. L. (2014). Fabrication and Evaluation of a Solar Dryer Made
From Twin-Wall Clear Polycarbonate Sheets. Annals of Tropical Research, 36(Suppl.), 230-
239.

https://www.academia.edu/download/89956826/16.pdf

Castro, M. P. T., Obtinalla, C. O., & Lucente, M. E. (2018). Evaluation of jute (Corchorus
olitorius) leaves as a sushi wrap. Adv. Nutr. Food Sci, 3, 1-5.

https://www.opastpublishers.com/open-access-articles/evaluation-of-jute-corchorus-olitorius-
leaves-as-a-sushi-wrap.pdf

82
 APPENDICES

SURVEY QUESTIONNAIRE

Name; Age;

Sex; Date;

Direction; Please rate your answer based on the given rating scale below.
Please check the box of your choice.

Rating Scale

5 - Strongly Agree
4 – Moderately Agree
3 - Agree
2 – Moderately Disagree
1 - Strongly Disagree
2. What is the nutritional benefit of saluyot chips in terms of:

Figure 47

Statement 1 2 3 4 5

2.1 Nutritional Value

2.1-1 Do you think Saluyot chips is nutritious?

2.1-2 Do you think the nutrients of Saluyot chips is

good for you?

83
2.1-3 Do you think the nutrition of Saluyot chips good
for everyone?

2.1-4 Do you think the nutrition of Saluyot chips is

better than other chips?

2.2 Healthy Lifestyle

2.2-1 Is the saluyot chips is good for oral health?

2.2-2 Is the Saluyot chips could be a meal replacement?

2.2-3 Is the Saluyot chips could help you lose weight?

2.2-4 Is the Saluyot chips could improve the immune

system?

2.3 As Comfort Food/Snacks?

2.3-1 Are you comfortable with the taste of Saluyot

chips?

2.3-2 Are you comfortable eating Saluyot chips?

2.3-3 Are you comfortable sharing this product with

others?

2.3-4 Are you comfortable with the looks/shape of

Saluyot chips?

3. What is the effectiveness of the product in terms of:

3.1 Packaging

3.1-1 Is the packaging of the Saluyot chips snacks is

attractive?

3.1-2 Is the packaging of the Saluyot chips snacks is

84
convenient to use?

3.1-3 Is the packaging of the Saluyot chips snacks is

environmental-friendly?

3.1-4 Is the Saluyot chips snack's packaging unique?

3.2 Health Benefits

3.2-1 The Saluyot chips snacks are a healthy snack

option?

3.2-2 The Saluyot chips snacks have too much fat?

3.2-3 The Saluyot chips snacks have much sodium?

3.2-4 The Saluyot chips snacks have no preservatives?

3.3 Price

3.3-1 The price of the Saluyot chips snacks is

reasonable?

3.3-2 The price of the Saluyot chips snacks are

affordable to everyone?

3.3-3 The price of the Saluyot chips snacks

appropriate for the product?

3.3-4 The price of the Saluyot chips is costly for you?

85
CURRICULUM VITAE

86
 CURRICULUM VITAE

PERSONAL INFORMATION

Name : Remark M. Montilla

Nick- name : Mak mak
Home Address : P-6 Maygatasan Bayugan City Agusan del Sur
Contact Number : 09098553838
Date of Birth : March, 14, 1997
Place of Birth : Man-ilan Tukuran Zamboanga del Sur
Religion : Roman Catholic
Blood Type : AB
Father’s Name : Gilmer A. Montilla
Father’s Occupation : Driver
Mother’s Name : Josephine M. Montilla
Mother’s Occupation : House Wife
Number of Sisters : One
Number of Brothers : One
Language Written and Spoken : Filipino Bisaya English

EDUCATIONAL BACKGROUND

Kindergarten School : Man-ilan Primary School

School Address : Barangay Man-ilan Tukuran Zamboanga del Sur
Year Graduated : 2002-2003
Award/s Received : None
Elementary School : Tabuan Elementary School
School Address : Barangay Tabuan Tukuran Zamboanga del Sur
Year Graduated : 2009-2010
Award/s Received : None

Junior High School : TTVHS Tabuan High School

School Address : Barangay Tabuan Tukuran Zamboanga del Sur
87
Year Graduated : 2013-2014
Award/s Received : None

Senior High School : None

School Address :
Year Graduated :
Award/s Received :

CURRICULUM VITAE

PERSONAL INFORMATION

Name : Dennis C. Pitogo

Nick- name : Den
Home Address : Purok 9 Andanan Noli Bayugan City
Contact Number : 09501326307
Date of Birth : March, 17, 1998
Place of Birth : Purok 9 Andanan Noli Bayugan City
Religion : Roman Catholic
Blood Type :
Father’s Name : Nicardo M. Pitogo
Father’s Occupation : Pump Operator
Mother’s Name : Divina C. Pitogo
Mother’s Occupation : House Wife
Number of Sisters :1
Number of Brothers :1
Language Written and Spoken : Bisaya, Filipino, English,

EDUCATIONAL BACKGROUND

Kindergarten School : Noli Central Elementary School

School Address : Noli Bayuagan City
Year Graduated : 2004-2005
Award/s Received :

88
Elementary School : Noli Central Elementary School
School Address : Noli Bayugan City
Year Graduated : 2011-212
Award/s Received :

Junior High School : Noli National High School

School Address : Noli Bayugan City
Year Graduated : 2015-2016
Award/s Received :

Senior High School : Noli National High School

School Address : Noli Bayugan City
Year Graduated : 2017-2018
Award/s Received :

CURRICULUM VITAE

PERSONAL INFORMATION
Name : Junrey A.Hinampas
Nick- name : nanzkei
Home Address : P-10 Andanan Noli Bayugan City
Contact Number : 09706217382
Date of Birth : December 1, 1994
Place of Birth : P-10 Andanan Noli Bayugan City
Religion : Roman Catholic
Blood Type : AB
Father’s Name : Ramon A .Hinampas
Father’s Occupation : Farmer
Mother’s Name :Lunita A. Hinampas
Mother’s Occupation : adsco maintenance
Number of Sisters : None
Number of Brothers :3
Language Written and Spoken : Bisaya Filipino English

EDUCATIONAL BACKGROUND

Kindergarten School : Noli Central Elementary School

School Address : Noli Bayugan City

89
Year Graduated : 2001-2002
Award/s Received : None

Elementary School : Noli Central Elementary School

School Address : Noli Bayugan City
Year Graduated : 2008-2009
Award/s Received : None

Junior High School : Noli National High School

School Address : Noli Bayugan City
Year Graduated : 2012-2013
Award/s Received : None

Senior High School : None

School Address :
Year Graduated :
Award/s Received :

CURRICULUM VITAE

PERSONAL INFORMATION
Name : Mark Florence G. Natural
Nick- name : Renzo
Home Address : P-9B Tibal og Poblacion Bayugan City
Contact Number : 09076955045
Date of Birth : December 5,1999
Place of Birth : Purok 1 Libuac Rosario Agusan Del Sur
Religion : Caraga
Blood Type :O
Father’s Name : Jesus A. Natural
Father’s Occupation : Carpenter
Mother’s Name : Genibeth G. Natural
Mother’s Occupation : OFW
Number of Sisters :2
Number of Brothers :3
Language Written and Spoken : Bisaya,Filipino

EDUCATIONAL BACKGROUND

Kindergarten School : Osmena Elementary School

School Address : P-4 Osmena Bayuagn City
Year Graduated : 2004-2005
Award/s Received : Most Behave

90
Elementary School : Rosario Elementary School
School Address : P-5 Rosario Elementary School
Year Graduated : 2011-2012
Award/s Received : Most Behave

Junior High School : Alternative Learning System(ALS)

School Address : P-1 Osmena Bayugan City
Year Graduated : 2015-2016
Award/s Received : None

Senior High School : Alternative Learning System(ALS)

School Address : P-1 Osmena Bayugan City
Year Graduated : 2015-2016
Award/s Received : None

CURRICULUM VITAE

PERSONAL INFORMATION
Name : Philip A. Salo
Nick- name : Bonbon
Home Address : 15 Tanguile St. Poblacion Bayugan City
Contact Number : 09667618580
Date of Birth : June 6, 1997
Place of Birth : P-3 Gamao Bayugan city
Religion : Caraga
Blood Type : A+
Father’s Name : Mizraim P. Salo
Father’s Occupation : Driver
Mother’s Name : Lucita S. Avergozado
Mother’s Occupation : Housewife
Number of Sisters :4
Number of Brothers :6
Language Written and Spoken : Bisaya,Filipino

EDUCATIONAL BACKGROUND

Kindergarten School : San vicente Elementary School

School Address : P- 5 San vicente Elementary School
Year Graduated : 2002-2003
Award/s Received : Most Behave

91
Elementary School : San vicente Elementary School
School Address : P- 5 San vicente Elementary School
Year Graduated : 2004-2010
Award/s Received : Most Behave

Junior High School : San vicente National HighSchool

School Address : P- 5 San vicente National HighSchool
Year Graduated : 2011-2014
Award/s Received : Most Behave

Senior High School : Father Saturnino Urios Inc High School

School Address : P-16 Lawaan St. Bayugan City
Year Graduated : 2015-2017
Award/s Received : Best in SMAW NC I

92