ACKNOWLEDGEMENT

First of all, we would like to express our deep and sincere gratitude to our very
supportive and beautiful instructor Mrs. Mary Grace E. Salarda, for invaluable
guidance,support, advises, comments and suggestions that help us in the completion and
success of this Feasibility Study.

We would also like to express our greatest gratitude to our parents for their love, supports
and sacrifices. This would not have been possible with their unselfish love and support for
given of us at all times.

In our group, we know the struggle for doing this feasibility study. It is not easy to make
this study instead we still stand and not giving up and continued what we started. A great
pleasure and full of appreciation to all the ideas and effort for this research.

And to our Almighty God for giving us the strength, knowledge, ability and opportunity to
undertake this feasibility study. Without his guidance, we would not be able to accomplish
this study in our daily endeavors. To God be all the Glory!
 DEDICATION

This study is fully devoted to our parents who give an inspiration and courage when we
felt like giving up. They consistently provide financial, emotional, spiritual and moral
support.

Also to ourselves, even though we encountered numerous hardships when conducting our
research. We still continue to work on to finish it properly.

Lastly, we dedicated our feasibility study to our powerful Almighty God, who has always
been there for us, When we lost our faith in ourselves and even providing the clarity of mind
needed to complete this feasibility study.
 APPROVAL SHEET

SOUTHERN PENINSULA COLLEGE

GIL SANCHEZ, LABASON ZAMBOANGA DEL NORTE

This is undergraduate Feasibility Study entitled “BUKAYO DELIGHT”. Submitted by.

JESSA Y. PAMOSO, IRENE A. ALFARO, LIEZEL A. ACHAY, JELANIE C.
ACHAY, REY MART S. BUCTUANON, MARK LAWRENCE S. REYES, ALLEXIS
B. PATOC. In partial fulfillment of the requirements for the degree of Bachelor of Science in
Business Administration of SOUTHERN PENINSULA COLLEGE has been examined and
its recommended for an acceptance and approval for oral defense.

MRS. MARY GRACE E. SALARDA

ADVISER

FEASIBILITY STUDY REVIEW PANEL

Approved by the committee on oral examination with a grade of__________

MR. AUROMAR B. GUTANG

CHAIREPERSON

MR. HERMES D. SUAREZ MRS. NARIONE T. IMBO

MEMBER MEMBER

Accepted and approved in partial fulfillment of the requirements for the degree of Bachelor
of Science in Business Administration.

MRS. LEILANI D. MOSELINA J.D. MRS. ADELA B. TUMPAG

PRESIDENT SPENC DEAN
 VISION/MISSION

VISION

A major producer of Bukayo Delight for the entire community.

MISSION

To produce a good quality product in an affordable price using the coconut as a raw
materials for the customers satisfaction.
 EXECUTIVE SUMMARY

The Feasibility Study, BUKAYO DELIGHT is a business that manufactures and sells
goods on both local and international market.

BUKAYO DELIGHT, is a newly established business that located in front of Labason

Integrated School. That entails providing full services to the customers.

Students and those searching for a delicious and distinct snack at a reasonable price will be
our target market. We’ll also offer reasonable prices. We recognized for the authentic and
profitable venture. With the appropriate management and market strategy.

The enterprise strength in identifying the market trends as well as the customer preferences.
A being new in the industry. The institute’s primary goal is to establish and preserve positive
relationships with the consumers.
 A FEASIBILITY STUDY ON

BUKAYO DELIGHT

In Partial Fulfillment of the

Requirements for the course of the

Bachelor of Science in Business Administration

(Human Resource Management)

Presented to:

MRS. MARY GRACE E. SALARDA

Presented by:

JESSA Y. PAMOSO

IRENE A. ALFARO

LIEZEL A. ACHAY

JELANIE C. ACHAY

REY MART S. BUCTUANON

MARK LAWRENCE S. REYES

ALLEXIS B. PATOC
CHAPTER 1
 INTRODUCTION

Filipino families are known to create their own versions of sweets right in their homes.
One famous dessert or snacks that is easy to do at home is the Bukayo. It is a sweet dessert
with coconut meat as the main ingredient. In Filipino fiestas, it is common to see bukayo
delight in one’s dining.

However, only few knows that bukayo is easy to be made. Almost all ingredients are
common and can be found even at home. It is primary made with coconut strip, liquid food
color, vanilla, lemon skin and sugar. This is the reason why that we, researchers behind come
up with an idea to further improve the bukayo delight Filipinos know into greater heights.

We, the researchers, make this product proposal for the purpose that we want to serve
Filipino customer not just because it’s sweet and nutritious but also the feeling of where they
come from the Philippines. We, the researchers, would like to introduce a variety of flavors
with this food that some would not normally taste.

Nowadays, people would choose an artificially made food products that is less healthy
nutritional over conventional foods that available in the market. With this,We the researchers,
highlights to promote a healthy and convenient way of eating by introducing varieties of
bukayo without the use of artificial ingredients to the public consumers that will not only
benefit the consumers with this nutritious content but will also help the Filipino native
producers in the country as well as they are the primary source of the ingredients of our
business.
 OBJECTIVES OF THE STUDY

 To manufacture and create competitive price of product increase the world access in
quality of coconut meats.

 To provide the consumer with the good quality products to the better interest of the
customers.

 To communicate costumers and assure a sustainable business relationships.

 To ensure a good work and clean environment to produce safe and good products.
 REVIEW RELATED LETERATURE (RRL)

Bukayo is a popular delicacy in the Philippines made from the fermented paste of the
unripe green coconut meat. It has been consumed for centuries and is an essential part of
Filipino cuisine. The preparation process involves extracting the coconut meat, and preparing
a mixture with sugar and coconut water. This mixture is then left to ferment for several days
to weeks, depending on the desired taste and texture.

Several studies have been conducted on the nutritional value, microbial composition and
safety of bukayo. A study published in the Journal of Food Science and Technology in (2024)
found that bukayo delicacy rich in protain, fat, carbohydrates and various micronutrients such
as vitamins B1, B2, B3, B6, C and K. The study also revealed that bukayo delicacy contains
beneficial bacteria such as Lactobacillus species, which are known for their probiotic
properties.

According to Nartea E, a study published in the Journal of Agricultural and Food Chemistry
in (2018) investigated the antioxidant activity of bukayo delicacy. The results showed that
bukayo delicacy contains high levels of phenolic compounds which are known for their
antioxidant properties. These compounds are also responsible for the unique flavor and aroma
of bukayo.

In terms of safety, a study published in the International Journal of Food Microbiology in

(2011) found that bukayo delicacy can be contaminated with pathogenic bacteria such as
Salmonella and Escherichia coli. The study recommended implementing good hygiene
practices during the preparation and handling of bukayo to reduce the risk of foodborne
illness.
 RATIONALE OF THE STUDY

Bukayo is a popular Filipino delicacy that originated from Pangasinan Province. It is made
from coconut strips that are cooked in white or brown sugar and serve as an afternoon snacks
or dessert. It can be very promising business opportunity for home-base or part-time
entrepreneurs who target the market sweet tooth. Bukayo is a really good product to start a
business here in the community, especially Filipino’s that are sweet-toothed people, mostly if
the product is treated a new way and it will be a new to their eyes and taste.

It is usually made from coconut grated meat and mixture of coconut water and mix with
brown sugar until liquid is heavily reduced. It is typically formed into flatten circles and left
to harden to a chewy consistency.
 SCOPE AND LIMITATIONS

This study aims to discuss the business focus and it’s business location.

The two section business focus and the business location are very important aspect for our
business success. As our main focus, is our product bukayo delight, we offer a free taste to
our new customers and we also offer free delivery within Labason to the customers that there
is no time to visit our main shop. We have also additional charge to those customers outside
or near of Labason area.

The target market of this business ranges from the students, individuals, and those who are
just in their home. We market or promote our product bukayo delight through online order,
posting on social media. It is usual only to those individuals or customers that living in our
business location.
SYNTHESIS OF THE REVIEW

We ensure that our project Bukayo Delight is available to someone wether in the workplace
or/in at home, or even while they are somewhere. Our bukayo it serve not just for snacks.
Usually Bukayo are not only a snack food or just a morning taste.

Those literature related to bukayo as cited above, not just made our basis in making a twist
so that it can be served not only during the snack time but even during meal time as a
delicious replacement for regular traditional filipino meals.
 CONCEPTUAL FRAMEWORK

Table Figure 1.0

TASTE SERVICE
VITAMINS NUTRIENTS

CUSTOMER
BENEFITS FEEDBACK

ATTRACTION

STYLE TASTE COLOR

HYPOTHESIS OF THE STUDY

The bukayo delight that were made by a healthy ingredient which is the coconut meat as our
main ingredient. Coconut has a lots of benefits such as immune system booster, heart health,
weight loss and skin care.

Our bukayo will be considered by most potentials customers as a replacement for rice, as the
traditional filipino especially to those students or to those who are in the working place.

However, we believe that the service we offer will greatly give a positive impact in the
satisfaction of our customer.

DEFINITION OF TERMS
Affordable – is able to be afforded , having a cost that is not too high.

Delicious – is a word used to describe something that has a pleasant, satisfying, and
enjoyable taste.

Coconut – the fruit is typically is used for its water, meat, and oil, which are rich in nutrients
and have various health benefits.

Fantastic – conveys a sense of wonder or amazement.

Analysis – to gain knowledge and understanding, which can inform decision making and
problem solving.

Target – a result, level or situation that an organization or group wants or plan to achieve.

Quality – is often subjective and can vary depending on individual preferences and
expectations.

Satisfaction – refers to the feeling of pleasure or contentment that an individual experiences

when their needs, expectations, or desires are need or exceeded.

Management – is a business organize and direct workflow, operation in the company goals.

Promote – to publicize, advertise, or raise awareness of something in order to encourage

people to long use, or support.

Expenses – cost of goods or services.

Stimulate – to arouse or provoke someone or something into action of feeling.

Interested – to have a strong desire to know or leaves about something.

Feasibility – the feasibility study outcomes and analyzes several alternatives or methods of
achieving business success.

Case – is proposed plan or strategy is evaluated for its potential benefits.

Researchers – are individuals who engage in systematic investigation and study to discover
how knowledge solve problems, or develop new theories.

SIGNIFICANCE OF THE STUDY

 This study aims to gather information which vital in making decision regarding the
production of bukayo. This study has a big impact for a healthy lifestyle in every person by
ages. It is a simple kind of bukayo delight, but instead of a popular it exactly unique in terms
of bukayo.