Reference For 3is

1
INNOVATING CASSAVA:
AN ALTERNATIVE FOR AFFORDABLE VIAND
A Research Study Presented

to the Faculty of
Senior High School Department
San Celestino Integrated National High School San
Celestino, Lipa City
In Partial Fulfillment of the Requirements

for the subject Inquiries, Investigations, and Immersion
Accountancy, Business and Management (ABM) Strand
By:
Ashley Nicole D. Endozo

Francia Marie R. Gaite
Jonalyn S. Manansala
Nathaniel O. Suarez Allan
Jhames A. Tenorio
2022 - 2023
2
APPROVAL SHEET
This research entitled “Innovating Cassava: An Alternative for Affordable
Viand” prepared are submitted by Allan Jhames A. Tenorio, Ashley Nicole D. Endozo ,
Francia Marie R. Gaite , Jonalyn S. Manansala , Nathaniel O. Suarez , John Zidrick T.
Tagalog in partial fulfillment of the requirements for subject Inquiries, Investigations,
and Immersion has been examined and recommended for acceptance and approval for
oral examination.
CORINA F. PATAL, MBA, LPT

Research Adviser
Approved by the PANEL OF EXAMINERS on Oral Defense on June 9, 2023 a grade

of PASSED.
LEO M. ATIENZA, MAEd-English , LPT

Chairman
GAUDIOSO O. PALMONES JR, LPT
Member
MARICAR V. DALANGIN, LPT

Member
Accepted as partial fulfillment of the requirements for the requirements for the
subject Inquiries, Investigations, and Immersion, Accountancy, Business and
Management (ABM) Strand.
RICHARD l. ROXAS, Ph D
Principal
3
PANEL OF EXAMINERS
Approved as partial fulfillment of the requirements for the degree of Bachelor of
Science in Business Administration major in Financial Management by the Committee
on Oral Examination with a Grade of PASSED.
LEO M. ATIENZA, MAEd-English , LPT

Chairman
GAUDIOSO O. PALMONES JR, LPT
Member
MARICAR V. DALANGIN, LPT

Member
Accepted as partial fulfillment of the requirements for the requirements for the
subject Inquiries, Investigations, and Immersion, Accountancy, Business and
Management (ABM) Strand.
RICHARD l. ROXAS, Ph D
Principal
Date:
CERTIFICATE OF ORIGINALITY
4
We, the Grade 12 Students from Accountancy, Business, and Management strand of
San Celestino Integrated National High School, hereby declare that the research entitled
“Customer Preferences on Coffee Drinks: Basis for Product Innovation” is our own
original work carried out as an ABM Students expert to the extent that assistance from
others in the research design and conception or in style, presentation, and linguistic
expression are duly acknowledge.
All sources used for the thesis project have been fully and properly cited. It contains
no material which to a substantial extent has been accepted for the award of any other
degree at San Celestino Integrated National High School or any educational institution,
except where due acknowledgement is made in the research.
ALLAN JHAMES A. TENORIO
ASHLEY NICOLE D. ENDOZO
FRANCIA MARIE R. GAITE
JONALYN S. MANANSALA
NATHANIEL O. SUAREZ
JOHN ZIDRICK T. TAGALOG
The Researchers
Acknowledgement
5
The researchers would like to express their heartfelt gratitude to the following
individuals for their unwavering encouragement.
To their parents, Mrs. Margarita Endozo and Mr. Marcelo Endozo, Mrs. Mary
Ann Rapsing and Mr. Rodulfo Gaite, Mrs. Josephine Manansala and Mr. Joey Refrado,
Mrs. Mylene Suarez and Mr. PoincianaSuarez, Mrs. Janet Tagalog and Mr. Paulino
Tagalog, and Mrs. Ailyn Tenorio and Mr. Roiland Tenorio, who gave their deep
consideration for the finances and undying support throughout the making of the
research study. As well as for their words of support during all the late nights spent
conducting the research.
To their friends, who were always there to cheer them up when things went
wrong and to give them encouraging words when they were at their darkest.
To their classmates, who were always there to share their knowledge,

understanding, and thoughts to finish this study, and who were there to assist them even
though they had other things to do.
To Ms. Corina F. Patal, their Inquiries, Investigations, and Immersion teacher
for sharing her knowledge and continuous support to the researchers, for being
considerate and uncomplaining despite the series of questions being asked and for
checking the papers meticulously.
To the research panelists, Mr. Leo. M. Atienza, Gaudioso O. Palmones,

Jr., and Ms. Maricar V. Dalangin who volunteered their time and knowledge to give
recommendations and suggestions during series of defense to improve this research
study.
To Ms. Alicecel Z. Mendoza, for checking the grammar, spellings, and
punctuation comprehensively.
6
To Ms. Arlene T. Marquez and Ms. Maylyn L. Masilang, and Ms. Dawn
Maureen G. Mercado the experts who helped the researchers to validate the research
instrument used.
To Mr. Dave Nichole H. Aldaba, their statistician, for double checking the
ranking, percentage, weighted mean, and composite mean computations of this study.
To Dr. Richard L. Roxas, their School Principal, for approving the research
study.S
To San Celestino Integrated National High School, for providing a
learning environment, nurturing the researchers’ minds, and providing students with a
high-quality education.
To the research participants, for their cooperation and willingness to share
their ideas and experiences during the conduct of survey and interview to collect data
needed for the study.
To all their teachers, for imparting their knowledge and for exerting time and
effort to develop the researchers’ skills from the very beginning of their stay at San
Celestino Integrated National High School.
Above all, to Almighty God, the creator of all, for giving the researchers the
strength, wisdom, patience, and determination to accomplish the study satisfactorily.
To all of you, a heartfelt thank you again!
A.J.A.T
A.N.D.E.
F.M.R.G
J.S.M.
7
N.O.S.
J.Z.T.T.
Dedication
This study is wholeheartedly dedicated to our beloved parents, who have been
our source of inspiration, gave us strength on the verge of giving up, who continually
provide their moral and financial support. Without their love, care and assistance, this
research would not have been made possible;
To all our mentors, subject teachers & adviser, Mrs. Corina F. Patal who constantly
guide us and teach us to make this study better, and for the support and patience
throughout this study. To the panelists, thank you for the comments and questions you
shared that is beneficial in the completion of this study.
To our friends and loved ones whom extended their help in the midst of the
problem while doing this work, through tired and hard night that we encounter they
made it easier and fun and brought laughter during those tough moments;
And lastly, To the Almighty God who gives us strength, wisdom, guidance,
power, security and for giving us good health while doing this.
All of these, we offer to you.
A.J.A.T
A.N.D.E.
F.M.R.G
8
J.S.M.
N.O.S.
J.Z.T.T.
TABLE OF CONTENTS
Title Page..................................................................................................... i
Approval Sheet.............................................................................................ii
Panel Of Examiners.....................................................................................iii
Certificate Of Originality................................................................................iv
Acknowledgement.........................................................................................v
Dedication.................................................................................................... vii
Table of Contents.........................................................................................viii
Abstract......................................................................................................... xii
CHAPTER I THE PROBLEM AND ITS BACKGROUND

Introduction...........................................................................................................1
Statement of the Problem…………………………………………………….
Assumptions of the Study………………………………………………………
Conceptual Framework………………..………………………………………
Significance of the Study………………………………………….…………..
Scope and Delimitation……..………………………………………..………..
Definition of Terms……………………………………………………...……..
CHAPTER II REVIEW OF RELATED LITERATURE AND STUDIES
Related Literature……………………….……………………..………………
Related Studies…..……..…………………………………………………..…
Synthesis of the Study……………………………………………..….……...
CHAPTER III RESEARCH METHODOLOGY
Research Design……………………………………………………………..
Population………………………………………..………………….………..
Sampling Method…………………………………………………….………
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Data Collection Procedure………………………………………………..…

CHAPTER IV
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA….
CHAPTER V SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary……………………………………………………………….….…..
Findings ………………………………………………………………..….…..
Conclusion …………………………………………………………..…….…..
Recommendations………………………………………………………….…
References
Appendices
A. Business Plan (Chapters 1-5)
B. Narrative Report of Business Simulation
C. Financial Report of Business SImulation
D. Videomercial
E. Project Proposal of PROJECT WASTE
F. Narrative Report and Deed of Donation of PROJECT WASTE
G. Letters
- Letter to the Principal
- Letter to the Respondents
- Letter to the Validators of Research Instrument
- Letter to the Statistician
- Letter to the Grammarian
H. Parental Consent
I. Certificates
- Certificate of Validation
- Certificate of Statistician
- Certificate of Grammarian
J. Survey Questionnaire
K. Transcript of Interview
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LIST OF TABLES
Table Number Title Page
1 Distribution of the Respondents
2 Demographic Profile of Respondents in

terms of Age

terms of Sex

terms of Daily Allowances
5 Extent of Customer Preferences in terms

of Flavor

of Variety

of Price
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LIST OF FIGURES
Table Number Title Page
1 Conceptual Paradigm
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ABSTRACT
Title : Innovating Cassava: An Alternative to
Affordable Viand
Authors : Allan Jhames A. Tenorio
John Zidrick T. Tagalog
Jonalyn S. Manansala
Nathaniel O. Suarez
Types of Document : Senior High School Research
Total Number of Pages :
School : San Celestino Integrated National High School
Grade level and Strand : Grade 12
Accountancy, Business, and Management
Year Completed : 2022-2023
This study focuses on innovating cassava as an alternative to affordable viand.

The respondents of the study are 120 students of San Celestino
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Integrated National High School from Grade 7 -12. Their demographic profile was
gathered including their age, sex, and daily allowance. The respondents assessed their
demand on cassava in terms of price and taste. Numerous literature and studies from
both foreign and local sources were gathered that provided support to the current study.
This study is a mixed method research that utilized survey questionnaires and guide
questions for the interview. These served as the data gathering instruments of the study.
The responses were tallied, interpreted, and analyzed using simple statistical tools.
Based on the results of the study, the respondents expressed that when it comes to price
and taste, they find the viand made of cassava affordable and delicious. From these
results, an innovative product was developed to provide viand made of cassava that is
cheaper in price and tasty. (Keywords: cassava, innovation, viand, affordable,
price, taste)
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Chapter I
THE PROBLEM AND ITS BACKGROUND
This chapter includes the introduction, background of the study, statement of the
problem, assumptions of the study, scope and delimitation and the definition of terms
used.
Introduction
Cassava (Manihotesculenta) is a calorie-dense root vegetable crop that also has
significant amounts of vitamins, minerals, and carbs. Cassava is a starchy root vegetable
or tuber with a nutty flavor. On ideal it can be mashed, roasted, grilled, steamed, fried,
broiled, or added to stews. Thiamine, riboflavin, niacin, and vitamin C are all present in
good amounts. If boiled or dried by the sun, the leaves can contain up to 25% protein
(Department of Agriculture, 2023).
Cassava is available in two kinds: sweet and bitter. Both contain hydrocyanic
acid, often known as prussic acid, which can poison one with cyanide. If consumed raw
or undercooked, bitter, or wild cassava has enough acid to be fatally toxic. The entire
amount of cassava produced in 2019 is 2,630,800.28 metric tons (PSA, Country stat).
Cassava originated from tropical America and was first introduced into Africa in
the Congo basin by the Portuguese around 1558. Today, Cassava

15
supports the livelihood of over 300 million Africans. It is rich in carbohydrates, calcium,
vitamins B and C, and essential minerals (International Institute of tropical Agriculture,
2022).
The root vegetable cassava serves as the foundation for a wide range of goods,
including food, flour, animal feed, alcohol, starches for sizing paper and textiles,
sweeteners, prepared dishes, and biodegradable goods. The goods are made from a
variety of cassava sources, including modified cassava starch and fresh leaves and roots.
From the fresh form to the modified starch form, processing intensity and technical
requirements often rise (Agricultural Research Council).
In other parts of the country, consumption of other staples such as corn, banana
(saba), sweet potato (camote), cassava, taro (gabi or tuge) are commonly served as
alternate and alternative to rice (Portilla, J.C.; Pagaduan, J.M.R.; 2014).
After rice and corn, cassava is the third-largest source of calories in the tropics.
Although the plant produces greater weight of carbohydrates per unit area than other
staple food crops under comparable agri-climatic circumstances, it has been criticized as
a human diet because of its low, poor quality protein content (Department of
Agriculture, 2023).
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However, research has shown that innovative technological capability building is
a key to technological and economic progress of countries throughout history. Such
capabilities are required in the Nigerian cassava processing industry to increase its shelf
life, enhance its nutritional value, upgrade cassava traditional food technologies, as well
as to develop value-added products with export potential which could contribute
considerably to transforming the economies. The cassava processing industry involves
cassava processors such as flour mill companies, starch companies; cassava equipment
and machineries fabricators that are involved in medium-scale motorized cassava grater,
hammer milling machine, cassava mash and gaari shifter, frying system; and food
processors that are involved in bread making and other confectioneries (Philippine
Statistics Authority, 2023).
According to Statistika (2023), in 2020, the production volume of cassava in
Thailand reached about 29 million tons, with a forecast to reach approximately 30.1
million tons in 2021. Cassava is an important economic agricultural product and grown
in 48 of 76 provinces in Thailand. Domestic demand for fresh cassava roots is estimated
at 12.7 million tonnes, and export demand is predicted at 29.7 million tonnes. (Arunmas,
P., 2022).
In 2023, the approximate price range for Philippines Cassava is PHP
51.93 per kg. (Cassava price in the philippines, 2023). Cassava roots have high nutritional
value, and they are rich in carbohydrates, which the carbohydrate

17
yield is 40% and 20% higher than in rice and corn, respectively (Bala, Gul, & Riar,
2015).
In the Philippines, cassava is planted on around 120,000 hectares of agricultural
land each year, yielding roughly 1.8 million tons of cassava roots. According to the
Philippine Root Crops Research and Training Center, there is a growing market for
cassava as a food crop, and this trend is anticipated to continue as the population grows
and methods for turning cassava roots into more stable, practical, and appealing products
improve.
Moreover, BARMM remained as the top producer of cassava with 488.00
thousand metric tons in the Philippines, contributing 60.6 percent share to the total
output this quarter. This was followed by Northern Mindanao with 19.1 percent share
and Zamboanga Peninsula with 3.7 percent share. (Philippine Statistics Authority,
2023).
According to Regional Corn Program Coordinator Avelita M. Rosales 2019,
cassava is identified as one of the essential crops in the fulfillment of the DA’s food
stability and sufficiency agenda. Thus, in enhancing its production in Batangas, the Corn
Program targets
In Batangas, Cassava crop can be used for manufacturing food for livestock,
sweetener, medicines, and liquor, among others. It can also be cooked to many recipes
for livelihood. (Regional Field of Calabarzon, 2019).

18
Batangueño used cassava as generally processed into food items such as dried chips and
native pastries like suman, bibingka and sago. Starch from processed cassava is used in
biscuit making or as sweetening agent in confectioneries. Cassava is used mainly as
food, feeds or fuel. (Department of Agriculture, 2019).
One of the innovations of cassava made by Batangueño is the cassava cake, it
was developed enriching it with a biomass of Spirulina platensis and a type of bran made
from its own starch. This biomass, apart from being rich in protein, also contains
vitamins, essential fatty acids, and minerals. Baked goods can be elaborated based in
cassava to expand the use of this raw material and to produce food free of gluten to
celiac people. (Polonio Navacchi and Meire Franci, 2012).
On the other hand, despite the increasing supply of cassava, the prices of
chicken, meat, fish, and vegetable products continue to rise due to more demand less
supplies due to fuel hike. With this, the Department of Agriculture (DA) has revived the
price and volume watch panel and advisory groups for livestock and poultry. (Manila
Bulletin, 2022). Pork meat prices are expected to increase. Vendors have increased its
price by much as P20 to P300/kg to P320/kg from P280/kg to P300/kg. Ribs are priced
at P250/kg to P280/kg from P220/kg to P260/kg, pig’s feet P340/kg, and pork belly at
P360/kg. (sunstar.com, 2023)

19
The Philippine government has extended the lower tariff rates on pork and other
food items through 2023, to address supply chain issues and rising inflation. EO No. 171
temporarily reduces the Most Favored Nation tariff rates on pork (fresh, chilled, or
frozen), corn, rice, and coal until December 31, 2023, and aims to stabilize the impact
of inflationary pressures because of the Ukraine-Russia crisis, expand supply sources
and reduce the prices of key commodities. Philippine President Ferdinand Marcos Jr.
signed the Executive Order late in December 2022.
There is a need to extend the effectivity of the reduced tariff rates on rice, maize
(corn), coal, and meat of swine (fresh, chilled, or frozen) to maintain affordable prices
for the purpose of ensuring food security, help augment the supply of basic agricultural
commodities in the country, reduce the cost of electricity, and diversify the country's
market sources. (Marcos, 2023).
In the school canteen of San Celestino Integrated National High School, the
prices of viand ranges from P 35.00 – P 60.00 which many students cannot afford.
Students tend to buy siomai, cup noodles or canned good as these products are available
in lower prices. Given the fact that there is a large supply of cassava in the community
and the prices of viand in the school canteen is high, the researchers proposed this kind
of study, "Innovating Cassava: An Alternative for Affordable Viand". The study aims to
come up with an innovation

20
on cassava to provide affordable viand for the students with cassava as the main
ingredient.
Statement of the Problem
This study generally focuses on innovating cassava as basis for an alternative
viand. Specifically, the study sought to answer to the following questions:
1. What is the profile of the respondents in terms of:
1.1 age;
1.2 sex; and
1.3 daily allowance?
2. How may the respondents be described for its qualitative nature?
3. What is the level of agreement on the customer demand on cassava as viand be
assessed?
2.1 price; and
2.2 taste?
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4.How may the respondents describe their demand on cassava as alternative to
affordable viand?
5.What product innovation on cassava may be made to utilize the high supply of cassava
in the community and at the same time to offer an affordable viand
CONCEPTUAL FRAMEWORK
Demographic profile in
terms of:
 Age
 Sex; and
 Daily allowance
Made a product
Extent of customer demand on innovation on cassava to
utilize the high supply of
cassava as viand as assessed in
cassava in the community
terms of: and at the same time to
 price; and offer an affordable viand
 taste
Figure 1: Conceptual Paradigm
The figure above illustrates the conceptual paradigm of the study which contains
the identified variables. The study taken into consideration to the demographic profile of
the respondents which is presented with the broken line. It also includes the assessment
of customer demand in terms of price and taste
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that serves as the dependent variable of the study that led to the output of the study
which is to implement a business idea to satisfy the demand of customers on cassava and
to offer affordable viand.
Assumptions of the Study
This study tested the following assumptions.
1. There is a high demand on cassava as viand in terms of price.
2. There is a high demand on cassava as viand in terms of taste.
Significance of the Study
The findings of the study are deemed significant to the following:
To the Consumers. The result and findings of this stud will help he consumer to be
more strategic on finding alternatives to goods and services that increases in price.
To the Canteen Personnel. The result of this study will help the canteen personnel
to have an idea of this kind of innovative product, thus they will adopt this kind of viand
so that they are able to offer an alternative to an affordable viand.
To the Community. It will allow the community to increase the demand on cassava,
thus giving earning to local farmers.
To the Entrepreneurs. It will be beneficial to them because it will give them idea on
what new product can be offered to customers with minimal cost.

23
To the Farmers. This study will help the farmers to increase the demand of cassava,
thus it will help them to earn more.
To San Celestino Integrated National High School. The results and findings of
this study will provide them with an idea on what innovative program they can
implement to generate funds to support the different activities and programs.
To the Parents and Guardians. The result of this study will help the parents and
guardians to have an idea of what alternative and option of viand they would like to
prepare.
To the Future Researchers. The findings of the study will add to the existing body
of knowledge and will be beneficial as a reference material for further research that
may be conducted on similar studies using different variables.
To the Researchers. This will help them to enhance their skills in terms of product
innovation and business management.
Scope and Delimitation
This study delimits on innovating cassava as basis for an alternative viand. The
study was conducted at San Celestino Integrated National High School. The
participants of the study are 120 students who answered the survey and 12 students who
participated on the interview. The respondents were randomly selected from Grade 7-
12. The study focused on assessing the demand on cassava as viand. It identified the
demographic profile of the respondents

24
including the age, sex, and daily allowance. The customer demand was assessed in terms
price and taste of cassava as viand. The researcher conducted survey using face to face
and online schemes while the interview was done face to face and by using
communication platform, such as messenger or Instagram. The findings were
summarized at the end of the study.
Definition of Terms
Some of the terms used in the study were conceptually and operationally defined
to help the readers understand better the context of the study.
Cassava. According to Oxford Dictionary, cassava is a starchy tuberous root of a
tropical tree, used as food in tropical countries. In this study cassava is used as main
ingredients of the product.
Demand. It refers to an insistent and peremptory request made as defined by xford
Dictionary. In this study, it refers to the ability and willingness of the customer to buy
cassava offered as viand.
Price. According to Investopedia.com, it refers to the amount of money expected,
required, or given in payment for something. In this study, price refers to the amount set
to buy cassava as viand.
Product Innovation. According to Oxford Dictionary, it is the action or process of
innovating. In this study innovation refers to new product developed using cassava as
main ingredient.
25
Viand. As defined by investopedia.com, it is a meat, seafood, or vegetable dish that
accompanies rice in a typical Filipino meal. In this study, it is the product innovation
which uses cassava as the main ingredient.

26
Chapter II
REVIEW OF RELATED LITERATURE AND STUDIES
This chapter presents the wide reading of both the related literature and study which
give the researcher with clear observation in the conduct of the study. The researcher
sought for relevant information and data from different online sources.
Related Literature
Foreign
According to Bert Dijkink and Jan Broeze, N. D., (2020), cassava provides food
security in many sub-Sahara African countries, as the crop grows year- round and can be
harvested at times when other crops are not available. Cassava is traditionally processed
to gari (fermented cassava flour) at the farm for home consumption. Besides gari,
cassava can also be processed to cassava cake or cassava flour, which can be used in
food processing, like for un-malted grain in beer brewing, replacing maize or rice.
Importance of modified starch Accounting for roughly 10% of cassava starch
utilization in Thailand, modified starch is one of the most used starches in food
manufacturing. Used as an additive, modified starch is applied to increase strength, and
add viscosity and concentration in several food products. For example, starch is added to
ice cream to maintain its strength after being shipped and is also used to improve the
texture of baked goods by enhancing
smoothness and creaminess. In

_2016, Thailan_d exported 947,120 tons of
27
modified starch valued at THB 21.2 billion (USD 635 million) (Cassava Plantations
International, 2023).
Indonesia and other Southeast Asian countries use ripe cassava to produce fermented
snacks and other special pastries. Among the roots and tubers, cassava is suitable for
partial or complete replacement of wheat flour, because of its high yield, low cost of
production, and the unique functional properties of its flour and starch (Akingbala,
Falade, & Ogunjobi, 2011; Gyedu-Akoto & Laryea, 2013).
Local
According to Merano (2022) Whether it be a special gathering or an everyday
treat, cassava cake is undoubtedly one of the tastiest Filipino desserts by far. Great with
coffee or tea or simply by itself, this dessert is enjoyable no matter the company you’re
enjoying it with. Cassava is an important staple in the tropics, where it provides a cheap
source of dietary carbohydrate energy toover 500 million people (FAO,2003).
According to Yan (2020), Filipinos absolutely love pork. Randomly enter a
restaurant and there’s a fat chance you’ll sniff the rousing aroma of sizzling sisig, grilled
liempo or if your host is big-time, lechon – a whole roasted pig.
One of the most popular uses of cassava flour is to replace wheat flour for
bakery applications (Shittu, Dixon, Awonorin, Sanni, & Maziya-Dixon, 2008), because
of its special quality attributes. Jensen, Skibsted, Kidmose, and Thybo (2015) studi_ed
the sensory and textural qualities _of bread made by repla_cing a

28
high gluten flour with cassava flour. Ekunseitan et al. (2017) replaced wheat flour with a
high-quality cassava flour, and mixed wheat flour, mushroom flour, and high-quality
cassava flour in different proportions, to determine the nutritional and functional
characteristics of the compound flour. According to Feasibility study wrote by Ferran, J.
A., Martinez, M. B., and Montalbo, J. B., The business would be established to produce
and distribute pichi pichi in the market. It discusses how the proponent came up with the
idea of manufacturing Flavor Filled Pichi Pichi made from cassava as the main
ingredient. The proposed product has a good quality and affordable price that could
really capture the attention of the buyers. The product is made from fresh cassava and
fresh fruits which provide a lower cost for the raw materials.
Cassava is a significant crop in the Philippines because of its many uses and
increasing demand from feed milling industries. (Soria and Preciados, 2018). As food
crop, demand for cassava is increasing and this trend is expected to continue with the
increase in population and improvements in techniques for transforming cassava roots
into more stable, convenient, and attractive products, as reported by the Philippine Root
Crops Research and Training Center.
Based on the study of Mouritsen (2016), drawing upon anthropological evidence
for human evolution and the chemistry of the brain, as well on the physiology of taste, a
brief review is provided on the effects of food composition and food fl _avor on health,
wellbe_ing, and the q_uality of life. Our ancestors’

29
access to the fatty acids of marine food sources and man’s early use of the fire to heat-
treat food have been prime determinants for the evolution of our relatively big brains
and our craving for foodstuff characterized by delicious and umami flavors.
Related Studies
Foreign
According to Nawawi, M., Novianti, S. and Barnia Rifanti, (2022), Natural
resources and human resources of sukajaya village are very potential. This condition
makes the reason to make sukajaya village as an example of an economically
independent village supported by abundant produce. This community empowerment and
training program aims to develop cassava processed products into churros food products
that have better added value and can make the community have a prosperous
independent economy. After this program is implemented, the result obtained is the
development of cassava processed products into more innovative churros and the
surrounding community better understand the flow of products from upstream to
downstream by utilizing the potential around the supply.
Meanwhile, according to Sukara, E., Hartari, S., and Ragamustari, S. K. (2020),
there was an application of biotechnology for cassava processing. Cassava was chosen
due to it being the fourth largest staple food in the tropics and is well studied in
Indonesia. In connection with improving the livelihood of cassava farmers, an
introduction of_bioprocess for_the improvement of eco_nomic

30
value of cassava tuber is highlighted, including an example of work for converting of
cassava tuber to mycoprotein. In comparison with a commercial product, our results
have shown comparable, if not better characteristics.
Research into the use of cassava as a replacement for wheat has yielded
promising results. Recipes were developed for making bread and a wide range of new
food products; from either the 100% unfermented cassava flour or in combination with
wheat flour. The new recipes included wheat– cassava composite bread (20% cassava
flour and 80% wheat flour), meat pies, sausage rolls, cakes, biscuits, doughnuts, and
chin-chin. (16,45–47) Further research from collaborating researchers revealed that
cassava flour made from pro- vitamin A cassava (yellow-fleshed cassava) follows
national standard specifications for cassava flour in Nigeria, in terms of proximate
composition. (A. B. Abass, W. Awoyale, 2016).
According to Lauren K Williams, Gavin Abbott, Lukar E Thornton, Anthony
Worsley, Kylie Ball & David Crawford (2014) improving perceptions of healthy food
affordability may offer a feasible, population-based preventive-orientated approach to
nutrition promotion.
Local Studies
According to Rachael Ajmera, MS, RD and Brianna Elliott, RD (2023). Cassava
is a nutty-flavored, starchy root vegetable or tuber. Native to South America, it’s a major
source of calories and carbs for people in many countries. Nigeria, Tha_iland, and
Indonesia are the top cassava-producing countries in the

31
world. It’s grown in tropical regions around the world because of its ability to withstand
difficult growing conditions. In fact, it’s one of the most drought- tolerant crops.
The FSSP 2011-2016 emphasized the importance of non-rice food staples such
as white corn, cassava, sweet potato, and Saba (Cardava) banana. These are usually
eaten solely or in combination with rice in some rural areas in the Philippines. The share
of these items in total food intake has declined over time, but they continue to be
significant in many local diets, particularly for households living in remote areas and in
adverse environments. Corollary to this, Portilla and Pagaduan (2014) mentioned that
scientists have identified rice alternative staples such as Saba banana, cassava, sweet
potato, taro, and yam.
Synthesis
Cassava provides many important nutrients, including resistant starch, which
may have health benefits. Nevertheless, as with all foods, you should be mindful to
consume it in moderation. This is especially true considering that it’s high in calories
and contains potentially harmful chemicals. (Rachael Ajmera, MS, RD and Brianna
Elliott, RD (2023).
According to Rachael Ajmera, MS, RD and Brianna Elliott, RD (2023). Cassava is a
nutty-flavored, starchy root vegetable or tuber. Native to South America, it’s a major
source of calories and carbs for people in many countries. Nigeria, Tha_iland, and
Indonesia are the top cassava-producing countries in the

32
world It’s grown in tropical regions around the world because of its ability to withstand
In addition, Cassava is used in the business in order to developed and to produce
a product innovation in the market like pichi pichi, according to a feasibility study
written by Ferran, J. A., Martinez, M. B., and Montalbo, J. B. It describes how the idea
for producing Flavor Filled Pichi Pichi with cassava as the primary component came to
the proponent. The suggested product has a high level of quality and a competitive price
that could really draw in customers. Fresh fruits and cassava were used to make the
product, which resulted in decreased raw material costs.
Although they are all using cassava as an innovation in a different product, this
review of related literature and studies has some similarities and differences. They are
both create a new product with cassava as its main ingredient. Additionally, they turned
and used cassava as an addition to boost strength, viscosity and concentration in every
variety of innovative cassava products. However, there are differences based on how
they use cassava as a primary ingredient. Some of them utilize cassava to create a snack
and other delicacies, while others use it to create processed goods like biscuits and wheat
cassava.
33
Chapter III
RESEARCH METHODOLOGY
This chapter presents the methodology employed in the study that includes
research design, population, sampling method and data gathering procedure.
Research Design
The design of the study was based on mixed method, a research method that
combines and integrates qualitative and quantitative research methods in a single
research study. It involves collecting and analyzing qualitative and quantitative data to
understand a phenomenon better and answer the research questions (Johnson, R;
Schoonenboom, J. 2017). This research was based on the assessment of customer
demand on cassava product innovation as an alternative to affordable viand.
Specifically, this study utilized an explanatory sequential design wherein

quantitative data was collected first, followed by qualitative data. This design was used
to further explain a set of quantitative data with additional qualitative information.
In this study, the researchers used a survey questionnaire to gather data regarding
customer preferences on coffee drinks. An interview was also conducted to draw a more
meaningful conclusion.
Population
The respondents in this study are 132 students of San Celestino Integrated National
High School from Grade 7-12. Since it is a mixed method research, 120 students were
surveyed while 12 students were interviewed. During data collection, the respondents
were asked regarding their demographic profile

34
including their age, sex, and daily allowance. These students were suitable on the
conduct of this study since the recommended action plan to be implemented from the
results and findings in this study will be done in San Celestino Integrated National High
School.
Sampling Method
In finding the suitable participants for the study, the researchers used quota
sampling. Quota sampling is a method of non-probability sampling when the samples
are selected based on the probability proportionate to the distribution of a variable in the
population. (Quota Sampling, 2022).
Using quota sampling, 120 students were surveyed in San Celestino Integrated
National High School and 12 students were interviewed. The researchers used electronic
survey-questionnaire with the aid of google forms. Printed questionnaires were used
when the target quota was not achieved using google forms. The respondents who
participated on the conduct of survey and interview were randomly selected. Below is
the table of distribution of the respondents.
Table 1 : Distribution of the Respondents
Grade Level No. of Respondents Surveyed No. of Respondents

Interviewed
Grade 7 20 2
Grade 8 20 2
Grade 9 20 2
Grade 10 20 2
Grade 11 20 2
Grade 12 20 2
Total No. of Respondents 120 12

35
Data Collection Procedure
In collecting data, the researchers conducted survey and interview. A questionnaire
is a research instrument consisting of a series of questions for the purpose of gathering
information from respondents. Questionnaires can be thought of as a kind of written
interview. They can be carried out face to face, by telephone, computer, or post. (Saul
Mcleod, PhD,2023) On the other hand, a research interview involves an interviewer,
who coordinates the process of the conversation and asks questions, and an interviewee,
who responds to those questions. Interviews can be conducted face-to-face or over the
telephone. The internet is also emerging as a tool for interviewing.
(Easwaramoorthy,2010).
The researchers made a draft of the questionnaire used during the conduct of
survey. The questionnaire is composed of two (2) parts. Part I includes the demographic
profile of the respondents in terms of age, sex, and daily allowance. Part II contains
statements wherein the respondents evaluated the extent of their demand on the product
innovation made up of cassava as an alternative to affordable viand in terms of taste,
variety, and price. The draft of the questionnaire was checked by the research adviser
and then the necessary revisions were made. The researchers also sought assistance from
experts in business to validate the questionnaire. After the draft was already approved, a
letter of request address to the School Principal was sent to seek approval to conduct
survey. The researchers also asked the consent of the respondents to

36
participate on the conduct of the study. Respondents who are minors were asked to seek
parental consent. Afterwards, the questionnaires were distributed to 120 respondents. An
interview was also conducted to 12 chosen students and consent to record the
conversation was also solicited.
The researchers downloaded the result of an online survey and retrieved the
printed questionnaires for presentation, analysis, and interpretation with the help of
some simple statistical treatment on the collected data used. The Likert Scale below will
be used to assess the customer preferences.
Numerical Rating Verbal Interpretation
4.50 – 5.00 Strongly Agree
3.50 – 4.49 Agree
2.50 – 3.49 Neutral
1.50 – 2.49 Disagree
1.00 – 1.49 Strongly Disagree

37
Chapter IV
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter presents the results, the analysis and interpretation of data gathered
from the answers to the questionnaires distributed to the field. The said data were
presented in tabular form in accordance with the specific questions posited on the
statement of the problem.
PART I. Demographic of the Respondents
1.1 Age
Age Frequency Percentage (%) Rank

11-13 20 16.67 3
14-16 62 51.67 1
17-19 34 28.33 2
20 and above 4 3.33 4
TOTAL 120 100%
Table 2 Profile of the Respondents in terms of Age
Table 2 shows the profile of the respondents in terms of age. Rank 1 is age 14-16
with a frequency of 62 and a percentage of 51.67%. Rank 2 is age 17-19 with a
frequency of 34 and with a percentage of 28.33. Third in rank is age 11-13 with a
frequency of 20 and a percentage of 16.67. Therefore most of the respondents age 14-16
has a frequency of 62 with a percentage of 51.67%. Age 17-19 has a frequency of 34
with a percentage 28.33%. 20 and above has

38
a frequency of 4 with a percentage 3.33%. Therefore most of the respondents age 14-
16 and rank 1 while age 20 and above rank 4.
1.2 Sex
Table 3 Profile of the Respondents in terms of Sex

Sex Frequency Percentage (%) Rank
Male 52 43.33 2
Female 68 56.67 1
TOTAL 120 100%
According to table 3, Male respondents has a frequency of 52 with a percentage of

43.33% and the Female that has a frequency of 68 with a percentage of 56.67%.
Therefore, majority of the respondents are female while male rank 2.
1.3 Daily Allowance
Table 4 Profile of the Respondents in terms of Daily Allowance

Daily Allowance Frequency Percentage (%) Rank
Below 20 11 9.17 5
21-40 9 7.5 6
41-60 42 35 1
61-80 20 16.67 3
81-100 25 20.83 2
101 and above 13 10.83 4
TOTAL 120 100
Table 4 shows the weekly allowance of the respondents. First in the rank is 41-60
pesos with a frequency of 42 and a percentage of 35% followed by 81-
100 that has a frequency of 25 with a percercentage of 7.5%. Therefore, majority
of the respondents has a 41-60 daily allowanceentage of 20.83%,
39
followed by 61-80 that has a frequency of 20 with a percentage of 16.67%, next are the
101 and above and below 20 has a frequency of 13 and 11 with a percentage of 10.83%
and 9.17% respectively. The last in the rank is P 21-40 with a frequency of 9 and a
percentage of 20.
Assessment of Customer Demand on Cassava as Viand

2.1 Price (Presyo)
Table 5 Assessment of Customer Demand on Cassava in terms of Price
STATEMENT WM VI RANK
1. I will buy a viand made of cassava if it is affordable. 4.39 A 2

(Bibili ako ng ulam na gawa sa cassava kung ang
presyo nito ay abot kaya.)
2. I will buy a viand made of cassava if the price 4.23 A 5
compensates the taste. (Bibili ako ng ulam na gawa sa
cassava kung ang presyo nito ay
tinutumbasan ang lasa.)
3. I will buy a viand made of cassava if there is a 4.52 SA 1
discount in price. (Bibili ako ng ulam na gawa sa
cassava kung maay diskwento sa presyo.)
4. I will buy a viand made of cassava if the price 4.36 A 3

compensates its health benefits. (Bibili ako ng ulam na
gawa sa cassava kung ang presyo nito tumutugma sa
mga benepisyong pangkalusugan.)
5. I will buy a viand made of cassava if the price 4.30 Agree 4

compensates for the appearance of the product. (Bibili
ako ng ulam na gawa sa cassava kung ang
presyo nito at tumutugma sa itsura ng produkto.)
40
Composite Mean 4.36 Agree
Table 5 shows the price of cassava made as viand. Inidicator 1, I will buy a viand
made of cassava if it is affordable has a weighted mean 4.39 which means that the
respondents are agree and rank first. Indicator 2, I will buy a viand made of cassava if
the price compensates the taste has a weighted mean of 4.23 which means that the
respondents are agree and rank 4. Indicator 3, I will buy a viand made of cassava if there
is a discount in price has a weighted mean of 4.18 which means that the respondents are
agree and last rank. Indocator 4, I will buy a viand made of cassava if the price
compensates its health benefits has a weighted mean of 4.36 which means that the
respondents are agree and rank 2. Indicator 5, I will buy a viand made of cassava if the
price compensates the appearance of the product has a weighted mean 4.30 which means
that the respondents are agree and rank. Therefore, the respondents are Therefore, the
respondents are satisfied on price of cassava.

41
Statement (Pahayag) WM VI
1. I will buy a viand made of cassava it tastes 4.44 Agree 2
delicious. (Bibili ako ng ulam na gawa sa cassava
kung ang lasa nito ay masarap.)
2. I will buy a viand made of cassava if it is fried 4.16 Agree 5
because that is my preferred rather than the steam one.
(Bibili ako ng ulam na gawa sa cassava kung ang ito ay
prito dahil higit itong mas masarap kesa
pinasingawan.)
3. I will buy a viand made of cassava if it is 4.29 Agree 3
crunchy. (Bibili ako ng ulam na gawa sa cassava kung
ito ay malutong kainin.)
4. I will buy a viand made of cassava if it is have 4.27 Agree 4
sauce/s. (Bibili ako ng ulam na gawa sa cassava kung ito
ay may sawsawan.)
5. I will buy a viand made of cassava if it is 4.5 SA 1
flavorful. (Bibili ako ng ulam na gawa sa cassava kung
ito ay malasa .)
Composite Mean 4.36 A
Table 6 Customer Demand on Cassava In terms of Taste
Table 6 shows the taste of cassava made as viand. Indicator 1, I will buy a viand
made of cassava. It tastes delicious and has a weighted mean 4.44 which means that the
respondents are agree and rank 2. Indicator 2, I will buy a viand made of cassava if it is
fried because that is my preferred rather than the steam one has a weighted mean of
4.16 which means that the respondents are
42
agree and last rank. Indicator 3, I will buy a viand made of cassava if it is crunchy has a
weighted mean of 4.29 which means that the respondents agree and rank 3. Indicator 4, I
will buy a viand made of cassava if it is having sauce/s has a weighted mean of 4.27
which means that the respondents are agree and rank 4. Indicator 5, I will buy a viand
made of cassava if it is flavorful and has a weighted mean 4.45 which means that the
respondents are agree and rank first. Therefore, the respondents are satisfied with the
taste of cassava.
The researchers also conducted an interview to assess the customer demand for
cassava to provide innovative and affordable viand.
Affordable viand provided by food businesses.

The participants stated what viand they love to eat. Most of the respondents stated that
pork is the viand they love to eat.
“ Para sakin ahmm chicken kasi hindi pala pork gawa ng bukod sa sa mas may
flavor ito pag binili muna hindi muna kailangan dagdagan ng flavors para
sumarap
-Participant 6
“ Pork dahil yun ang mas patok sa panlasa “
-Participant 6
Pork dahil mas maraming mga luto ang kayang gawin
-Participant 4
According to Yan (2020), Pinoys absolutely love pork. Randomly enter a restaurant
and there’s a fat chance you’ll sniff the rousing aroma of sizzling sisig, grilled liempo or
if your host is big-time, lechon – a whole roasted pig
Attributes they look for when they buying a viand.

43
Most of the respondents stated that the attributes they look for when they buying
a viand is clean and delicious also the quality of viand and if it is suitable for taste and
price.
“ Malinis at Masarap “
-Participant 2
“ Ang katangian na hinahanap ko ay ang quality ng ulam ng aking binibili
na angkop sa panlasa at presyo “
-Participant 5
Yung worth it yung lasa
-Participant 2
Based on the study of Mouritsen (2016) Drawing upon anthropological evidence

for human evolution and the chemistry of the brain, as well on the physiology of taste, a
brief review is provided on the effects of food composition and food flavor on health,
wellbeing, and the quality of life. Our ancestors’ access to the particular fatty acids of
marine food sources and man’s early use of the fire to heat-treat food have been prime
determinants for the evolution of our relatively big brains and our craving for foodstuff
characterized by delicious and umami flavors.
Ability to buy a viand.
Most of the respondent stated that they are able to buy a viand when its
affordable and the quality of the product
“ Yun nga tinitingnan ko muna ung quality at yung yung at yung price ng
product kung pasok man ito sa aking budget at kung ok lang ba ito sa aking
budget “ - Participant 6
Sa quality ng pang-ulam
44
-Participant 1
Ano depennde sa…. quality ng… nang pang ulam
-Participant 4
According to Lauren K Williams, Gavin Abbott, Lukar E Thornton, Anthony
Worsley, Kylie Ball & David Crawford (2014) Improving perceptions of healthy
food affordability may offer a feasible, population-based preventive-orientated
approach to nutrition promotion.
Thought of making cassava as viand.

Most of respondent stated that they have never thought that cassava can be made
into a viand instead they thought that casava as dessert.
“ Hindi, gawa nang kapag kamoteng kahoy ang naspasok sa isip ko ay

parang ginagawang dessert “
-Participant 6
“Ahmm ano po depende po kung pano ang luto”
-Participant 5
“Hindi HAHAHA
-Participant 4
According to Merano (2022) Whether it be a special gathering or an everyday
treat, cassava cake is undoubtedly one of the tastiest Filipino desserts by far. Great with
coffee or tea or simply by itself, this dessert is enjoyable no matter the company you’re
enjoying it with.
Initial reaction regarding a viand with cassava as a main ingredient.

45
Most of respondents stated that a viand with cassava as a main ingredient

is unique and healthy at the same time.
“ Unique and healthy at the same time “
-Participant
Ka kaiba diko pa nata try hahahaha

-Participant 4
According to Rachael Ajmera, MS, RD and Brianna Elliott, RD (2023). Cassava is a

nutty-flavored, starchy root vegetable or tuber. Native to South America, it’s a major
source of calories and carbs for people in many countries. Nigeria, Thailand, and
Indonesia are the top cassava-producing countries in the world.
It’s grown in tropical regions around the world because of its ability to withstand
Willingness to buy a viand if it is made of cassava.

Most of the respondents stated that they are willing to purchase a viand made
of cassava when its affordable and healthy at the same time .
“ Opo dahil ito ay ano masustansya “
- Participant 1
“ Opo, dahil, dahil kamoteng kahoy po ay masarap at ito po ay affordable po “
- Participant 2
“ Oo dahil yun nga maganda din naman yun at tsaka why not try new things “
- Participant 6
-
46
According to Rachael Ajmera, MS, RD and Brianna Elliott, RD (2023) It
provides many important nutrients, including resistant starch, which may have health
benefits.Nevertheless, as with all foods, you should be mindful to consume it in
moderation. This is especially true considering that it’s fairly high in calories and
contains potentially harmful chemicals.
Thoughts of a viand made of cassava will be patronize by many customers.

Most of the respondents stated that viand made of cassava will be patronized by
many customers because it is affordable and healthy at the same time.
“ Opo, dahil sa bukod sa affordable po e ito po ay masarap “
-Participant 2
“ Oo syempre gawa ng healthy kapag kamoteng kahoy “
-Participant 6
Oo dahil ito ay afford ng lhat at pede sa ano mang sangkap
-Participant 2
Cassava is an important staple in the tropics, where it provides a cheap source of

dietary carbohydrate energy to over 500 million people (FAO,2003).
47
Chapter V
SUMMARY, CONCLUSION AND RECOMMENDATION
This chapter presents the summary, or the research work undertaken , the
conclusions drawn ,and the recommendations made as an outgrowth of this study that
will help the students to have their innovated and affordable viand .
SUMMARY
This study is entitled “Innovating Cassava: An Alternative for affordable Viand “
This study was undertaken to this study aims to assess the demand of the customer on
cassava as viand . Hence, this study generally focuses on innovating cassava as basis
for an alternative viand. Specifically, the study shall seek to answer to the following
questions:
1. What is the profile of the respondents in terms of:
1.1 age;
1.2 sex; and
1.3 daily allowance?

48
2. How may the respondents describe their demand on cassava as alternative
affordable viand?
3. What is the level of agreement on the customer demand on cassava as viand be
assessed?
3.1 price; and
3.2 taste?
4.What product innovation on cassava may be made to utilize the high supply of cassava
in the community and at the same time to offer an affordable viand?
In this study, researchers employed a descriptive research method that assisted
in locating facts with precise interpretation. The instrument used to collect data was a
Google form survey questionnaire and printed interview, and the respondents of this
study are the students of San Celestino Integrated National High School from Grade 7 to
Grade 12 with the total number of 1,475. However The researcher use sampling
technique to get the actual number of respondents to be surveyed and interviewed.
On the other hand, the researchers used a five- ranking scale in scoring the
responses. In Statistical treatment of data ,the percentage frequency distribution was
used in presenting the result of the demographic profile of the respondents .Ranking
used to record the data either strongly agree to strongly

49
agree or strongly disagree to strongly agree. The mean used to calculate the average
using the statistical treatment.
Therefore, the researchers used a random sampling technique to get the actual number
of respondents to be surveyed and interviewed. The findings, combined with an ordered
analysis and interpretation based on the study’s research problem, are presented in
tabular form.
FINDINGS
Using the data collected and processed, the study found the following findings:
1. The study revealed that the majority of the respondents age 14 16 ,female
,and has a daily allowances of 61-80.
2.Based on the results on the Assesment of Customer Demand on Cassava as Viand in
terms of price ,the most of respondents are strongly agree when there is a discount on
price with a weighted mean of 4.52.
3. In terms of taste, the study revealed that majority of the respondents are strongly
agree when viand made from cassava is flavorful.
4. The researchers found out that the participants most likely preferred to eat pork as
viand.
50
5. Based on the result of the interview the attributes that participants look in buying a
viand is when it is tasteful.
6. The study revealed that the participants ability to buy a viand is depends on its
quality.
7. Most of the participants stated that cassava can be made as viand depending on how
was it cooked.
8. Based on the result of the interview ,the initial reaction of the participants regarding a
viand with cassava as a main ingredient was delicious,unique,and healthy at the same
time.
9. The study revealed that the participants will buy a viand made of cassava and stated
that ‘’ why not to try new things’’.
10. The researcher found out that viand made of cassava will patronize by many
customer.
CONCLUSIONS
The following conclusions were reached after carefully examining the results:
1. The respondents demographic profile revealed that most of the students were female
with a frequency of 68 which is 56.67%. The students who mostly answered the survey
are age 14-16 years old with a frequency of 62 which is

51
51.67% and 42 of them have a weekly allowance of 41-60 with a percentage of 35%.
2. The majority of the respondents are strongly agree that participants will buy if there
is a discount in price.
3. In terms of taste, the majority of the participants are strongly agree that viand made
of cassava is flavorful.
4. A proposed plan of action was provided to help the students satisfied by offering
customer an innovative affordable viand.
5. The researcher therefore conclude that there has an another or innovative products
made of cassava.
RECOMMENDATION
Based on the conclusion drawn from the study, the follwing recommendations were
propounded by the researchers.
1. It is recommended to offer an innovative affordable viand.
2. To reduce the price increase, researchers must continue to develop unique,
economical products.
3. Periodically, a trustworthy and impartial feedback must be conducted.
4. The researchers must create a lecture on potential cassava products or
delicacies.
52
5. Propose a business that offer an innovative affrordable viand.
6. Implement a business that offer an innovative affordable viand.
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CERTIFICATE OF GRAMMARIAN
This is to certify that this research study entitled, “Innovating Cassava: An
Alternative for Affordable Viand” prepared are submitted by Allan Jhames
A. Tenorio, Ashley Nicole D. Endozo , Francia Marie R. Gaite , Jonalyn S. Manansala ,
Nathaniel O. Suarez , John Zidrick T. Tagalog, for the subject Inquiries, Investigations
and Immersion, School Year 2022-2023 has been grammatically reviewed and check by
the undersigned.
ALICECEL Z. MENDOZA
Grammarian
CERTIFICA_TE OF VALIDATION
58
This is to certify that the research instrument used by Allan Jhames A. Tenorio,
Ashley Nicole D. Endozo, Francia Marie R. Gaite , Jonalyn S. Manansala , Nathaniel O.
Suarez , John Zidrick T. Tagalog, Grade 12 ABM students, had undergone validation by
experts. The experts can attest that the questionnaire had passed through careful
examination and were proven substantially useful for their research entitled: “Customer
Preferences on Coffee Drinks: Basis for Product Innovation.”
ARLENE T. MARQUEZ, MBA, LPT
Teacher II / Financial Advisor
MAYLYN L. MASILANG, MBA, LPT
Teacher III / Business Management Expert
DAWN MAUREEN G. MERCADO, MAEd
Teacher II
59
CERTIFICATE OF STATISTICIAN
This is to certify that this research study entitled, “Innovating Cassava: An
Alternative for Affordable Viand” prepared are submitted by Allan Jhames
A. Tenorio, Ashley Nicole D. Endozo , Francia Marie R. Gaite , Jonalyn S. Manansala ,
Nathaniel O. Suarez , John Zidrick T. Tagalog, Grade 12 ABM students in partial
fulfillment for the requirements on the subject Inquiries, Investigations, and Immersion
for the School Year 2022-2023 has been statistically reviewed by the undersigned.
DAVE NICOLE H. ALDABA, MBA, LPT

Statistician
60
June 15, 2023
ALICECEL Z. MENDOZA
Teacher II This
School
Dear Madam:
Good day!
We, the undersigned, are Grade 12 Accountancy, Business and Management (ABM) students at
this school. We are currently working on our research entitled “Innovating Cassava: An
Alternative for Affordable Viand”.
In consonance with this, we are humbly asking you to serve as our Research Grammarian. We
believe that with your abilities and skills you can help us improve our study.
We are looking forward to your positive response on this matter. Thank you and God Bless you
always.
Sincerely,
The Researchers
ALLAN JHAMES A. TENORIO ASHLEY NICOLE D. ENDOZO
FRANCIA MARIE R. GAITE JONALYN S. MANANSALA
NATHANIEL O. SUAREZ JOHN ZIDRICK T. TAGALOG
Reviewed:

Research Adviser
Noted: Approved:
MARIVIC G, CATINDIG, MN, LPT RICHARD L. ROXAS, Ph D

SHS Coordinator Principal I
May 15, 2023

61
DAVE NICOLE H. ALDABA, MBA, LPT

Teacher I
Cuenca Senior High School
Dear Sir:
Good day!
We, the undersigned, are Grade 12 Accountancy, Business and Management (ABM) students at
this school. We are currently working on our research entitled "Customers' Perspective on
Siomai and Takoyaki: Basis for New Business Idea for an Innovative Snack".
In consonance with this, we are humbly asking you to serve as our Research Statistician. We
believe that with your abilities and skills you can help us improve our study.
We are looking forward to your positive response on this matter. Thank you and God Bless you
always.
Sincerely,
The Researchers
Reviewed:

Research Adviser
Noted: Approved:

62
May 5, 2023
ARLENE T. MARQUEZ, MBA, LPT

ABM Teacher
Lipa Senior High School Dear
Madam:
Good day!
We, the undersigned are Grade 12 Accountancy, Business and Management (ABM) students San
Celestino Integrated National High School. We are currently working on our research entitled,
“Innovating Cassava: An Alternative for Affordable Viand”.
In view of the foregoing study, we are respectfully requesting your permission to validate the
proposed questionnaire as well as the guide questions for the conduct of interview as our study is
a mixed method research. Your knowledge and experience shall be of great help in developing a
unique and well-structured questionnaire for the said study.
Sincerely,
The Researchers
Reviewed:
CORINA F. PATAL, MBA

Research Adviser
Noted: Approved:
MARIVIC G, CATINDIG, MN RICHARD L. ROXAS, Ph D

May 5, 2023
63
MAYLYN L. MASILANG, MBA, LPT

ABM Teacher
Rosario Senior High School
Dear Madam:
Good day!
We, the undersigned are Grade 12 Accountancy, Business and Management (ABM) students
San Celestino Integrated National High School. We are currently working on our research
entitled, "Customers' Perspective on Siomai and Takoyaki: Basis for New
Business Idea for an Innovative Snack".
Sincerely,
The Researchers
ANGELA A. CABUYAO ARLENE A. CALINGASAN
BRAILONE M. BALOTCOPO JESSIERINE V. MAAGHOP
KRISTINE L. NAVARRO SYRA LOUISE G. TALHA
Reviewed:
CORINA F. PATAL, MBA

Research Adviser
Noted: Approved:
MARIVIC G, CATINDIG, MN RICHARD L. ROXAS, Ph D

May 5, 2023
64
DAWN MAUREEN G. MERCADO, MAEd

Teacher II This
School
Dear Madam:
Good day!
We, the undersigned are Grade 12 Accountancy, Business and Management (ABM) students
San Celestino Integrated National High School. We are currently working on our research
entitled, "Customers' Perspective on Siomai and Takoyaki: Basis for New
Business Idea for an Innovative Snack".
Sincerely,
The Researchers
ANGELA A. CABUYAO ARLENE A. CALINGASAN
BRAILONE M. BALOTCOPO JESSIERINE V. MAAGHOP
KRISTINE L. NAVARRO SYRA LOUISE G. TALHA
Reviewed:

Research Adviser
Noted: Approved:

65
April 26, 2023
RICHARD L. ROXAS, Ph D
Principal I
This School
Dear Sir:
Greetings!
We, the Grade 12 students of Accountancy, Business and Management (ABM) Strand are conducting
research entitled “Innovating Cassava: An Alternative for Affordable Viand”. This is a partial
fulfillment of the requirements for the subject Inquiries, Investigations, and Immersion.
In line with this, we are humbly asking your permission to allow us to conduct survey and interview to our
selected Grade 7-12 students. Rest assured that the data will be used for research purposes only and that
the confidentiality of data gathered and the identity of the participants under this study shall be safely
guarded.
Thank you very much and we are anticipating for your positive response.
Respectfully yours,
The Researchers
Reviewed:

Thesis Adviser
Noted: Approved:

66
April 26, 2023
Dear Respondents:
Greetings!
We, the Grade 12 students of Accountancy, Business and Management (ABM) Strand
are conducting research entitled “Innovating Cassava: An Alternative for
Affordable Viand”. This is a partial fulfillment of the requirements for the subject
Inquiries, Investigations, and Immersion.
In line with this, we humbly ask for your participation in answering our survey
questionnaire. Rest assured that whatever information we will gather will only be used
for the fulfillment of our requirements and will be treated with utmost confidentiality.
Your participation will be highly appreciated.
Respectfully yours,
The Researchers
ALLAN JHAMES A. TENORIO
ASHLEY NICOLE D. ENDOZO
FRANCIA MARIE R. GAITE
JONALYN S. MANANSALA
NATHANIEL O. SUAREZ
JOHN ZIDRICK T. TAGALOG
PARENTAL CONSEN T
_
67
Ako si , ay binibigyan ng permiso ang aking anak na si

na makilahok sa isinasagawang pag-aaral na may
kinalaman sa “Customer Satisfaction on Photography Business: Basis for Service
Enhancement” kung saan sya ay isasailalim sa isang panayam. Pinapayagan ko ang mga
mananaliksik na nakalista sa ibaba na isailalim ang aking anak sa isang panayam at irekord ang
mga usapan gamit ang cellhpone.
Ang pananaliksik na ito ay naipaliwanag sa akin at ang aking mga katanungan ay nasagot sa
maayos at kalugod-lugod na paraan. Nauunawaan ko na ang karapatan nang aking anak na
umayaw o tumanggi na makilahok sa gitna nang pagsasagawa ng pananaliksik ay igagalang at
ang kanyang mga kasagutan at pagkakakilanlan ay mananatiling sikreto o ituturing na pribadong
impormasyon. Ang aking pagbibigay ng permiso ay boluntaryo at walang sinuman ang pumilit
sa akin.
Pangalan ng Magulang/Tagagabay
Pangalan at Lagda Petsa ng Paglada
Mga Mananaliksik
Petsa ng Paglada
ALLAN JHAMES A. TENORI0 ASHLEY NICOLE D. ENDOZO
FRANCIA MARIE R. GAITE JONALYN S. MANASALA
Innovating Cassava: Basis for an Alternative Viand

68
Survey Questionnaire
Part I: Demographic Profile of the Respondents
Directions: Kindly put a check (√) in the blank that corresponds to your personal profile.
Panuto: Lagyan ng tsek (√) ang puwang na tutugma sa inyong kasagutan)
Name (Optional):
1.1 Age
11-13
14-16
17-19
20 and above
1.2 Sex
Male
Female
1.3 Daily Allowance (halaga ng baon kada araw)
Below P 20.00
P 21.00 – P 40.00
P 41.00 – P 60.00
P 61.00 – P 80.00
P 80.00 – P 100.00
P 101.00 and above
Part II: Assessment of Customer Demand on Cassava as Viand

Directions: Answer the following statements by putting a check (✔) in the box that
corresponds to your answer. The rating scale below will serve as your guide in answering,
Panuto: Sagutan ang sumusunod na pahayag sa pamamagitan ng paglalagay ng tsek
(✔) sa kahon na tumugtugma sa iyong sagot. Ang mga pamantayan sa ibaba ang
magsisislbing gabay sa pagsasagot.
Rating (Marka) Description (Deskripsyon)
5 Strongly Agree / Lubos na Sumasang-ayon
69
4 Agree / Sumasang-ayon
3 Neutral / Hindi sigurado
2 Disagree / Hindi Sumasang-ayon
1 Strongly Disagree / Lubos na Hindi Sumasang-ayon
2.1 Price ( Presyo )

Statement ( Pahayag ) 5 4 3 2 1
1. I will buy a viand made of cassava if it is affordable.

(Bibili ako ng ulam na gawa sa cassava kung ang presyo
nito ay abot kaya.)
2. I will buy a viand made of cassava if the price
compensates the taste. (Bibili ako ng ulam na gawa sa
cassava kung ang presyo nito ay tinutumbasan ang lasa.)
3. I will buy a viand made of cassava if there is a discount in

price. (Bibili ako ng ulam na gawa sa cassava kung
may diskwento sa presyo.)
4. I will buy a viand made of cassava if the price compensates

its health benefits. (Bibili ako ng ulam na gawa sa cassava
kung ang presyo nito tumutugma sa
mga benepisyong pangkalusugan.)
5. I will buy a viand made of cassava if the price compensates
the appearance of the product. (Bibili ako ng ulam na gawa
sa cassava kung ang presyo nito at
tumutugma sa itsura ng produkto.)
2.2 Taste ( Lasa )

Statement ( Pahayag ) 5 4 3 2 1
1. I will buy a viand made of cassava it tastes delicious.

(Bibili ako ng ulam na gawa sa cassava kung ang lasa nito ay
masarap.)
70
2. I prefer to buy a viand made of cassava that is fried

than steam. (Mas gusto ko bumili ng ulam na gawa sa
cassava na prito kaysa sa pinasingawan..)
3. I will buy a viand made of cassava if it is crunchy. (Bibili ako

ng ulam na gawa sa cassava kung ito ay malutong
kainin.)
4. I will buy a viand made of cassava if it is having

sauce/s. (Bibili ako ng ulam na gawa sa cassava kung ito ay may
sawsawan.)
5. I will buy a viand made of cassava if it is flavorful. (Bibili

ako ng ulam na gawa sa cassava kung ito ay malasa .)
Guide Questions for Interview
How may the respondents describe their demand on cassava product as viand?
1. What viand do you love to eat (pork / chicken)? Why? (Anong pang ulam ang
gusto mong kainin (pork/chicken)? Bakit?)
71
2. How will you describe your ability to buy a viand? (Paano mo mailalarawan ang
iyong kakayahang bumili ng isang pang ulam?)
3. Have you thought of making cassava as viand? Why or why not? (Naisip mo na bang
gumawa ng cassava bilang pang ulam? Bakit o Bakit hindi?)
4. What initial reaction do you have regarding a viand with cassava as the main
ingredient? (Ano ang masasabi mo sa ulam na gawa sa cassava?)
5. Will you buy a viand if it is made of cassava again (repeat order)? Why or why not?
(Bibili ka ba ng ulam kung ito ay gawa sa kamoteng kahoy? Bakit o Bakit
hindi?)
6. Do you think a viand made of cassava will be patronize by many customers?’ (Sa
sarili mong palagay kapag ang isang ulam ba ay gawa sa kamoteng kahoy ito
ba ay tatangkilin ng maraming mamimili.)
7. What attributes do you look for when you buy a viand? (Anong mga katangian ang
hinahanap mo kapag bumibili ka ng isang pang ulam?)
Q1. What viand do you love to eat (pork / chicken )? Why? (Anong pang ulam
ang gusto mong kainin (pork/chicken)? Bakit?)
Participant 1 : Pork dahil ito’y mas gusto ko
Participant 2 : Chicken dahil ito ay masarap

72
Participant 3 : Both po dahil hindi ako namimili ng kinakain
Participant 4 : Chicken kasi madaming maluluto yung chicken at tsaka nakakasawa

minsan yung pork at ang maluluto sa chicken adobo pedeng tinola pedeng fried
chicken.
Participant 5 : Ahhh depende po sa……. pagkakaluto or quality pero mas preferred ko

po ang pork
Participant 6 : Chicken dahil hindi masyadong nakakasawa
Participant 7 : Pork dahil mas maraming mga luto ang kayang gawin
Participant 8 : Chicken gawa ng mas gusto ko kesa sa pork
Participant 9 : I preffered chicken then pork because I meet my taste when it comes to
viand
Participant 10 : Pork dahil ito’y mas gusto ko
Participant 11 : Para sakin ahmm chicken kasi hindi pala pork gawa ng bukod sa sa
mas may flavor ito pag binili muna hindi muna kailangan dagdagan ng flavors para
sumarap
Participant 12 : Pork dahil yun ang mas patok sa panlasa
Q2. What attributes do you look for when you buy a viand? (Anong mga
katangian ang hinahanap mo kapag bumibili ka ng isang pang ulam?)
Participant 1 : Yung masarap

Participant 2 : Malinis
Participant 3 : Malinis at masarap
Participant 4 : Yung worth it yung lasa
Participant 5 : Yung…… pag sa labas pag sa labas po bibili ahmmm ang tinitingnan po
is kung ano po ang pagkakaluto at tsaka yung kung malinis ba yung place
Participant 6 : Ano yung… di….di sobrang alat tapos affordable
Participant 7 : Masarap
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Participant 9 : Ang katangian na hinahanap ko ay ang quality ng ulam ng aking binibili
na angkop sa panlasa at presyo
Participant 10 : Malinis at masarap
Participant 11 : Ahmm ano yung quality nung product at kung kaya bas a aking budyet
for the affordable naman
Participant 12 : Masarap tsaka maganda tingnan
Q3. How will you describe your ability to buy a viand? (Paano mo mailalarawan
ang iyong kakayahang bumili ng isang pang ulam?)
Participant 1 : Sa quality ng pang-ulam

Participant 2 : Quality
Participant 3 : Quality
Participant 4 : For the chicken
Participant 5 : Ahmmm ahhhhh ano po mas ssss pinipili ko po yung quanlity at cheap at
the same time
Participant 6 : Sa quality
Participant 7 : Tss.. ah…. Tingtingnan tiningnan ko muna ang quality ng product
Participant 8 : Ano depende sa…. quality ng… nang pang ulam
Participant 9 : Depende din po sa quality ng pang ulam
Participant 10 : Sa quality ng pang-ulam
Participant 11 : Yun nga tinitingnan ko muna yung quality at yung yung at yung price ng
product kung pasok man ito sa aking budget at kung ok lang ba ito sa aking budget
Participant 12 : Ano uhmmm chinecheck ko muna kung fresh at maayos ang amoy
Q4. Have you thought of making cassava as viand? Why or why not? (Naisip mo
na ba ang kamoteng – kahoy na maaring gawing pang-ulam? Bakit?)
Participant 1 : Oo dahil ito ang dahil ito ang pangunahing ito ang dahil ito ay
masustanasyang pagkain
Participant 2 : Opo dahil ito po ay masustansya

74
Participant 3 : Oo dahil ito ay natikman kuna
Participant 4 : Opo, dahil sa madaming tao ang pwedeng ang makapag luto ng
kamoteng kahoy
Participant 5 : Ahmm ano po depende po kung pano ang luto
Participant 6 : Oumm sa…. Sinasama kasi sya minsan adobong manok? Or baboy
Participant 7 : Hindi pa dahil sa sa palagay ko ay…. Hindi ito angkop na gawin na pang
ulam dahil kapag ito ay hindi naman ito angkop na lagyan ng gawing luto tulad ng may
mga sabaw katulad ng iba
Participant 8 : Hindi HAHAHAHAHA
Participant 9 : Hindi po hindi mayasang
Participant 10 : Ahmm ano po depende po kung pano ang luto
Participant 11 : Oo naman dahil ah sa literally ay pagkain pa naman at mas marami

namang chief ngayon na gumagawa ng ibat ibang products na ano iniindors parin yung
kung yung kamoteng kahoy
Participant 12 : Hindi, gawa nang kapag kamoteng kahoy ang naspasok sa isip ko ay
parang ginagawang dessert
Q5. What initial reaction do you have regarding a viand with cassava as the main
ingredient? (Ano ang masasabi mo sa ulam na ang pangunahing sangkap ay
kamoteng-kahoy?)
Participant 1 : Wala
Participant 2 : Torta
Participant 3 : Adobong kamoteng kahoy tapos at
torta Participant 4 : Adobong kamoteng kahoy po
Participant 5 : Unique po and healthy at the same time
Participant 6 : Unique
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Participant 7 : Wal wala dahil ito ko pa ito nasususbukan
Participant 8 : Ka kaiba diko pa nata try hahahaha
Participant 10 : Unique po and healthy at the same time
Participant 11 : Ma ano unique at tsaka ano kumbaga ay even though on the rate
masyado ang kamoteng kahoy dahil masarap naman talaga gawing ingredients or
parang pinaka mean ingredients ng isang product
Participant 12 : I want to try it! HAHAHAHAHHA
Q6. Will you buy a viand if it is made of cassava? Why? (Bibili ka ba ng ulam
kung ito ay gawa sa kamoteng kahoy? Bakit?)
Participant 1 : Oo dahil parang ma-malasahan luto sa kamoteng kahoy
Participant 2 : Opo dahil ito ay ano masustansya
Participant 3 : Oo kung mura lang
Participant 4 : Opo, dahil, dahil kamoteng kahoy po ay masarap at ito po ay affordable

po
Participant 5 : Ahhhh depende po sa pagkakaluto gawang healthy po e tapos pag mas

magugustuhan ko po why not po
Participant 6 : Oum medyo… kakapanibago sa panlasa
Participant 7 : Siguro paraaaaa para yung aking opinion na…… na…hindi ako…..suma-
sumasang ayon sa.. luto na ang kamoteng kaho ay gagawin pang ulam pa papalitan ko
ito sa pamamagitan ng pag subok dito
Participant 8 : Ka kaiba diko pa nata try hahahaha
Participant 9 : Oo dahil gusto kung matikman hahaha

76
Participant 10 : Ahhhh depende po sa pagkakaluto gawang healthy po e tapos pag mas

magugustuhan ko po
Participant 11 : Oo dahil yun nga maganda din naman yun at tsaka why not try new
things
Participant 12 : Oo kapag , Gawa ng ano gusto ko den iexplore yung mga bagong
gawang ganon
Q7. Do you think a viand made of cassava will be patronize by many customers?
(Sa iyong palagay, tatangkilikin baa ng isang pang-ulam kung ito ay gawa sa
kamoteng kahoy? Bakit?)
Participant 1 : Opo dahil ito ay masarap
Participant 2 : Hindi dahil ito ang ito ang nag papabuti sa ating kalusugan
Participant 3 : Oo dahil ito ay afford ng lahat at pede sa ano mang sangkap
Participant 4 : Opo, dahil sa bukod sa affordable po e ito po ay masarap
Participant 5 : Ahhhmmm tatangkilin po lalo na po kapag depende po sa pagkakaluto

and… pasok po sa taste ng……..
Participant 6 : Oo naman gawa ng ano e bago rin sa panlasa ng iba. Ok na?
Participant 7 : Oo dahil ito ay nasa ito ay makikita din naman sa pinas
Participant 8 : Pwede depende sa iyo hahahaha
Participant 9 : Oo depende kung masarap ehhh
Participant 10 : Oo naman kase masarap sya at pedeng i-ulam
Participant 11 : Ahh siguro ay sa una hindi pero kung dahil inovarative mas makaka
engage yung gumawa yung parang mas tangkilin yung ginawang product
Participant 12 : Oo syempre gawa ng healthy kapag kamoteng kahoyy

77
PERSONAL DATA
Name : John zidrick T. Tagalog
Address : Sto.Toribio Lipa City, Batangas
Date of Birth : August 11, 2003
Place of Birth : Sto.Toribio Lipa City , Batangas
Civil Status : Single
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Father : Paulino C. Tagalog

Mother : Janet T. Tagalog
EDUCATIONAL BACKGROUND
Senior High School: San Celestino Integrated National High School
Accountancy, Business and Management
2021-2023
Junior High School : San Celestino Integrated National High School
2017-2021
Elementary School : Sto.Toribio Elementary School
2008-2016
PERSONAL DATA
Name : Ashley Nicole D. Endozo
Address : San Francisco Lipa City, Batangas
Date of Birth : June 10, 2005
Place of Birth : San Francisco Lipa City , Batangas
Father : Marcelo M. Endozo
79
Mother : Margarita D. Endozo
Senior High School : San Celestino Integrated National High School

2021-2023
2017-2021
Elementary School : San Francisco Elementary School
2010-2017
PERSONAL DATA
Name : Allan Jhames A. Tenorio Address
: Sto.Toribio Lipa City, Batangas
Date of Birth : February 22, 2005
Place of Birth : Sto.Toribio Lipa City , Batangas
80
Father : Roiland R. Tenorio

Mother : Ailyn A. Tenorio
2021-2023
2017-2021
Elementary School : Sto.Toribio Elementary School
PERSONAL DATA
Name : Francia Marie R. Gaite Address
: San Benito Lipa City, Batangas
Date of Birth : January 24, 2005
Place of Birth : San Benito Lipa City , Batangas
81
Father : Rodulfo C. Gaite

Mother : Mary Ann R. Gaite
2021-2023
2017-2021
Elementary School : San Benito Elementary School
2011-2016
PERSONAL DATA
Name : Nathaniel O. Suarez
Address : San Benito Lipa City, Batangas
Date of Birth : September 25 2004
Place of Birth : San Benito Lipa City , Batangas
Father : Ponciano O. Suarez
82
Mother : Mylene O. Suarez

2021-2023
2017-2021
Elementary School : San Benito Elementary School
2010-2016
PERSONAL DATA
Name : Jonalyn S. Manansala
Address : San Celestino Lipa City, Batangas
Date of Birth : May 21, 2001
Place of Birth : Dr. Jose Fabella hospital
Father : Joey Refrado
83
Mother : Josephine Manansala

2021-2023
Junior High School : Dr Juan G Nolasco High School
2012-2018
Elementary School : Emilio Jacinto Elementary School
2006-2012
84
Business Plan
By:

Jhonnalyn S. Manansala
Nathaniel O. Suarez John
Zidrick T. Tagalog Allan
Jhames A. Tenorio
2022 - 2023
85
TABLE OF CONTENTS
Overview of the business…………………………………………………………

Market Needs………………………………………………………………………
Vision, Mission, and Values………………………………………………………
CHAPTER I MARKETING PLAN
Seven (7) Ps of Marketing
1. Product…………………………………………………………………………
- Logo and Tagline……………………………………………………………..
2. Price……………………………………………………………………………
3. Place……………………………………………………………………………
- Booth Design………………………………………………………………
- Target Customers…………………………………………………………
- Percentage of the Target Market……………………………………….
4. Promotion………………………………………………………………...
- Print advertisement………………………………………………………
- Non-print advertisement…………………………………………………
5. People…………………………………………………………………….
6. Positioning……………………………………………………………….
7. Packaging………………………………………………………………..
CHAPTER II OPERATIONAL PLAN
Production Paradigm………………………………………………………
- Input………………………………………………………………………..
- Process……………………………………………………………………
- Output……………………………………………………………………...
- Costing…………………………………………………………………….
CHAPTER III ORGANIZATIONAL PLAN
Organizational Chart………………………………………………………
Duties and Responsibilities………………………………………………
CHAPTER I_V FINANCIAL PLAN

86
Projected Financial Statement…………………………………………..

CHAPTER V SOCIO-ECONOMIC ASPECT
Contribution of the Business to Society and Economy……………….
Corporate Social Responsibility (CSR) Framework…………………..
corporate Social Responsibility (CSR) Program………………………
OVERVIEW OF THE BUSINESS

87
Yuca Bites is a street food style at first sight, since it looks like nearly at
kikiam. Yuca Bites was the name of the product. It has a 2 different selection of flavor
which are chicken and pork and also it has two different options of sauces. The first one
is a gravy sweet, a sweet blend of vinegar sauce. The main ingredient of the product is
cassava, which may benefit the customer because it has a good source of resistant starch,
which supports health and blood sugar management. It also contains vitamin C, a key
micro-nutrient that can enhance immune function and collagen production. It is made
from cassava, grind pork, chicken, garlic, onion, butter, soy sauce, salt, sugar, pepper,
egg, flour, and cooking oil.
This simple recipe serves for lunch, dinner and as a snack. It will provide an
innovative cassava viand and tasteful ingredients at an affordable price.
MARKET NEEDS
Yuca Bites offers its customers an innovative and economical option that
comes in two different flavors. Customers can have it for lunch or as a snack. There are
numerous sauces available for them to dip into.
Following are benefits that yuca bites aims to provide for its
customers
❖ Religious Restrictions
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Yuca Bites provides a choice of two taste for its customer in consideration of their
religious limitations.
❖ Fair Price
The cost of this item is reasonable to assist the consumer to estimate their allowance.
❖ Accessibility
The customers can gain access to the alternative viand chain with minimal waits and
can choose the option of dine in and take out.
VISION
To give the customers the finest eating experience possible with this innovative cassava
viand, which was obtained sustainably to
MISSION
To provide the customer a superior product and the best locally available cassava
viand innovation at a value that is affordable to them.
VALUES
 Customer Service
Being customer-oriented or service-minded indicates a commitment to making your
customers happy.
 Innovation
We push for better ways to serve your employees, clients, and the organization.
89
CHAPTER I
MARKETING PLAN
This chapter presents the marketing plan of the business focusing on the 7Ps of
marketing.
Seven ( 7 ) Ps of Marketing
1. Product
Yuca bites is an innovative viand from cassava, it has a 2 selection of flavors
which are chicken and pork and it also have 3 varieties of sauces which are gravy and
blended vinegar. It provides customers a tasteful viand that will satisfy the cravings at an
affordable price. It is a perfect dish for lunch and snack. In addition, it also contains a
nutritious ingredient that may help the customer in adhering their dietary plan.
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PRODUCT LOGO
The company's logo uses the word yuca, another word for cassava, to represent
the name of this product, Yuca Bites. It has six sides, which represents the number of
people in group. Because of the warm and welcoming energy that its color denotes, it
can be used to create a sense of rootedness and strong ties that might help the business
draw in customers. Also, the images in the center demonstrate how this product
performed.
TAGLINE
YUCA BITES
“Sulit sa Bawat Kagat”

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2. PRICE
Yuca Bites
Pork
Regular/Spicy Php 5.00 per piece
Chicken
Regular/Spicy Php 5.00 per 2 pieces
Since Yuca Bites is a new and customers might be hard to approach, the
members think that at least setting it an affordable price would be great way to begin.
Therefore, Yuca Bites will come out at the selling price of Php 5.00 per 2 pieces. It is
based on manpower, cost of ingredients and other materials that were used.
3. PLACE
Yuca Bites will be in gymnasium in San Celestino Integrated National High
School. Many students and teachers also can visit the place, since it is in the campus
area.
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TARGET CUSTOMERS
Considering that the business will operate inside the school. Students at
junior and senior high school, teachers, and school facilitators at San Celestino
Integrated National High School are the projected target customers.
PERCENTAGE OF TARGET MARKET
Students have the highest percentage, earning 70% of the target market. 25% for
teachers including junior and senior high school teaching personnel. 5% for the non-
teaching staff.
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4. PROMOTION
As seen in the image below, printed flyers will be used to promote Yuca Bites,
and will also distribute random orders of school supplies to each customer one per one
order.
PRINT ADVERTISEMENT:
FLYERS
The business will distribute printed advertisements to introduce the product. There will
be details regarding the cost, events, and location.

94
NON-PRINT ADVERTISEMENT:
Free refreshments and a free cup of rice are offered to the first five customers who
purchase a product. And the business win promotes to product through social media
platforms, which are open to everyone and are free to use.
5. PEOPLE
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The business performs a wide range of duties involving Preparing and/or serving
foods. The staff is asked to deliver. The service that is assigned to them based on their
experience and skills.
The employees of the business possess the characteristics of being:
• Service Oriented - The staff will be focusing on anticipating, recognizing and meeting
peoples' needs no matter if they are clients or not.
• Conscientious - Wishing to do what is right, especially to do one's work or duty well
and thoroughly.
96
• Flexible - Describes the extent to which a person can cope with changes in
circumstances and think about problems and tasks in novel, creative ways.
• Friendly - Who is in sympathetic relationship to oneself or one's side; one who shows
no hostility.
• Highly trained - Has received a lot of academic or physical training.
6. POSITIONING
Yuca bites store provides students, teaching staff, and other staff members
with a tasty innovative cassava viand with a variety of flavor and sauce combinations,
comfortable seating, and a warm, friendly ambience. To accommodate a range of tastes
and dietary preferences, the product will provide two distinct types of sauces and two
flavors of Yuca bites, with a focus on high- quality and nutritious ingredients. This
product are the ideal choice for an inexpensive viand that fits into your minimum
budget in the heart of campus, the Yuca bites will give the customer the most
affordable viand to satisfy their hunger.
7. PACKAGING
Yuca bites' packaging will consist of a paper plate measuring 4 by 4, a plastic
wrap, a printed logo on top, and a stick. Depending on the quantity of the order, it will
also take different types of paper plates into consideration while

97
serving the product. The business selected this style of packaging because it will be
easier to transport the product and ensure that it would be protected from heat and
moisture.
98
CHAPTER II
OPERATIONAL PLAN
To increased productivity, the company created a simple production plan that

includes information about the input, process, and output. It also includes the process
and number of to ensure that materials, equipment, and human resources are available
when and where they are needed.
The chart below shows, or product paradigm based on our concept.
INPUT
Basic Ingredients
(2 kilo cassava, 2 pcs egg, onion, garlic, Soy sauce, vinegar,
salt, sugar, pepper, flour, corn starch, ground pork, chicken,
cooking oil)
Cooking Equipment / Utensils: (Mixing Bowl, Knife, Spoon,
Fork, Food tong, Grater , Strainer , Plates , Chopping Board ,
Flying Pan , Gas stove)

99
PROCESS
1. Prepare all needed ingredients.
2. Peel the cassava and wash it
3. Grate the cassava into its finest size.
4. Then squeeze the cassava and then throw away the juice
5. Add 2 eggs, corn starch, flour, sugar, vinegar, soy sauce, salt and
pepper, pork, chicken; then mix thoroughly.
6. Then form like a kikiam.
7. Steam it for 3 minutes then coats it with cornstarch.
8. Heat the cooking oil in a deep fryer and dip fry the Yuca Bites for 5
minutes.
9. Remove the product from the fryer once golden brown in color.
Remove excess oil and transfer the product in a clean container.
10. Stick the Yuca Bites.
11. Put it in the paper plate.
12. Lastly, serve it crispy together with the sauce.
________________________________________________________________
100
OUTPUT
Yuca Bites
INPUT
SMALL UTENSILS INGREDIENTS
 Frying pan  Cassava

 Food tong  Ground chicken
 Plates  Ground Pork
 Grater  Onion
 Knife  Garlic
 Strainer  Soy sauce
 Chopping board  Vinegar
 Spoon and fork  Salt
 Mixing bowls  Sugar
 Gas stove  Pepper
 Egg
 Flour
 Corn starch
 Cooking oil
 Ketchup
101
PROCESS
The following procedures were done in the food production.
1. Prepare all needed ingredients.
2. Peel the cassava and wash it.
3. Grate the cassava into its finest size.

102
4. Then squeeze the cassava and then throw away the

juice.
5. Add 2egg, corn starch, flour, sugar, vinegar, soy

sauce, salt and pepper, fork, chicken; then mix thoroughly.
6. Then form like a kikiam.

103
7. Heat the cooking oil in a deep fryer and dip fry the Yuca
Bites for 5 minutes.
8. Remove the product from the fryer once golden brown

in color. Remove excess oil and transfer the product in a clean container.
104
9. Insert the cassava into the stick.
9. Put in the paper plate.
10. Lastly, serve it crispy together with the sauce.

105
CHAPTER III
ORGANIZATIONAL PLAN
The information regarding the organizational structure of the business, the
responsibilities and areas of competence of the participating business members, and their
backgrounds or credentials are all outlined in this section. It includes details about the
organizational structure as well as the individuals who will assist the business in
bringing its mission, vision, and values to life.

106
MANAGER
Responsible for leveraging the same resources—
people, cash, and activities—that have already been
committed to the company and working to continually
improve results and performances.
PRODUCTION MANAGER
Responsible for the technical management,

supervision and control of production processes.
MARKETING MANAGER
Responsible for developing, implementing and
executing strategic marketing plans for an entire
organization
FINANCIAL MANAGER
Develops strategies for the long-term financial goals of
the organization and is in charge of preparing financial
reports, managing investments, and carrying out these
duties.
107
DUTIES AND RESPONSIBILITIES
NAME POSITION DUTIES AND

RESPONSIBILITIES
-Management of the
services on a daily basis
-Make informed
strategic decisions
Tenorio, Allan Jhames A. OWNER regarding the
company's financial
challenges.
-Ensure the service is in
line with industry best
practices, guidelines,
and
standards
-Generating accurate
financial reports and
FINANCIAL data
Tagalog, John Zidrick T. MANAGER
-Giving guidance on
financial decisions
-Scheduling the
production process
PRODUCTION
Endozo, Ashley Nicole D. MANAGER -Ensuring the
product's safety and
food quality.
-Promoting the company

MARKETING or product
Manansala, Jhonnalyn S.
MANAGER -Control all marketing
initiatives
108
-Responsible for
ensuring client
satisfaction through
PRODUCTION
the operation and
Gaite, Francia Marie R. STAFF
maintenance of
reprographic
equipment at client
locations.
-Create advertising and
MARKETING marketing campaigns
Suarez, Nathaniel O.
STAFF for goods and services
across
the range of media.
109
CHAPTER IV
FINANCIAL PLAN
This section presents the Statement of Comprehensive Income including the
projections of sales, expenses, cash flow, net profit and financial position of the
company that will serve as direction on what business wants to achieve in terms of
financial aspects.
2023 2023 2024 2025 2026

Gross Sales P 100,000 P 110,000 P 121,000 P 133,100 P 157,300
Less: 1,000 950 900 850 800
Sales Returns and
Allowances
Sales Discount 500 525 550 575 600
Net Sales 98,500 108,525 119,550 129,675 155,900
Less: 43,000 45,150 49,450 54,653 62,328.50
Cost of Goods Sold
Gross Profit 55,500 63,375 70,100 75,022 93,571.50
Less: 5,000 4,750 4,512.50 4,286.88 4,072.54
Operating Expenses
Operating Income 50,500 P 58,625 P 65,587.50 P 70,735.12 P 89,498.96
Less: 0 0 0 0 0
Interest Expense
Net Profit P 50,500 P 58,625 P 65,587.50 P 70,735.12 P 89,498.96
PROJECTED STATEMENT OF COMPREHENSIVE
INCOME
The financial statement above is based on the following projection:
 Sales will increase 10% per year
 Sales Returns and allowances will decrease 5% per year
 Sales Discount will increase 5% per year
 Cost of Goods Sold will increase 2% per year

110
 Operating expenses will decrease by 5% per year
CHAPTER V
SOCIO- ECONOMIC ASPECT
This section demonstrates how the proposed business will benefit society and the
government. This demonstrates that the business's existence served not only financial
goals but also societal and economic advancement.
What can be the positive contribution of our business to the customer,
community, government, and environment?
1. Customer
The business will provide some benefits to its customer.
A. Nutrition
Yuca Bites is a nutritious product which can deliver nutrition to the customer. It
contains vitamin C, an important vitamin that acts as an antioxidant, supports collagen
production, and enhances immunity, among other benefits. Plus, it's rich in copper, a
mineral necessary for neurotransmitter synthesis, energy production, iron metabolism,
and more.
B. Satisfaction of needs
Through this product. Food is one of the basic needs of the target customer that
Yuca Bites can supply. This product will provide customers

111
alternative, cost-effective, and innovative products that will undoubtedly suit their needs.
2. Community
As a result of the proposed business, the community will also profit. Along with
making a profit, the objective of the business is to benefit society by distributing its
success.
A. Volunteer works
The employees of the business will create a project that will benefit the
neighborhood by participating in volunteer projects and charity endeavors.
B. Employment
Due to a lack of personnel to run and manage the business, the company can create
jobs for employees. One of the things that the company can offer to the public in return
for their assistance in making it possible.
C. Increase in the production of Cassava
Serving as the product's primary ingredient. There will be cassava cultivation
because Yuca Bites requires a greater supply of the root vegetable, giving farmers a
chance to make a greater income.
3. Government
A. Payment and Taxes
Government uses taxes from its residents to fund development projects like
building roads, bridges, public schools, and hospitals; as such, Yuca Bites can help by
bein_g responsible of the business owner a _n d paying the taxes on t_ime.

112
B. Compliance to the community standards
It is the company's responsibility to abide by the rules and regulations of the country
where the company is based.
4. Environment
The business will operate responsibly without harming the environment. We will:
A. Properly disposes of our waste.
B. Make efficient use of the water and electricity supplies.
C. We won't employ tools or appliances that deplete the ozone layer.
D. Because paper can be recycled, we will use it for the product packaging.
E. We'll practice recycling, reducing, and reusing waste.
F. We will back various environmental initiatives like a drive for cleanliness, tree
planting and more for the betterment of the environment.

113

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1

A Research Study Presented

In Partial Fulfillment of the Requirements

Ashley Nicole D. Endozo

CORINA F. PATAL, MBA, LPT

Approved by the PANEL OF EXAMINERS on Oral Defense on June 9, 2023 a grade

LEO M. ATIENZA, MAEd-English , LPT

GAUDIOSO O. PALMONES JR, LPT

MARICAR V. DALANGIN, LPT

LEO M. ATIENZA, MAEd-English , LPT

GAUDIOSO O. PALMONES JR, LPT

MARICAR V. DALANGIN, LPT

ALLAN JHAMES A. TENORIO

ASHLEY NICOLE D. ENDOZO

FRANCIA MARIE R. GAITE

JOHN ZIDRICK T. TAGALOG

To their classmates, who were always there to share their knowledge,

To the research panelists, Mr. Leo. M. Atienza, Gaudioso O. Palmones,

All of these, we offer to you.

CHAPTER I THE PROBLEM AND ITS BACKGROUND

Data Collection Procedure………………………………………………..…

Table Number Title Page

1 Distribution of the Respondents

2 Demographic Profile of Respondents in

3 Demographic Profile of Respondents in

4 Demographic Profile of Respondents in

5 Extent of Customer Preferences in terms

6 Extent of Customer Preferences in terms

7 Extent of Customer Preferences in terms

Table Number Title Page

This study focuses on innovating cassava as an alternative to affordable viand.

THE PROBLEM AND ITS BACKGROUND

Cassava (Manihotesculenta) is a calorie-dense root vegetable crop that also has

(Department of Agriculture, 2023).

the Congo basin by the Portuguese around 1558. Today, Cassava

vitamins B and C, and essential minerals (International Institute of tropical Agriculture,

requirements often rise (Agricultural Research Council).

alternate and alternative to rice (Portilla, J.C.; Pagaduan, J.M.R.; 2014).

However, research has shown that innovative technological capability building is

a key to technological and economic progress of countries throughout history. Such

as to develop value-added products with export potential which could contribute

considerably to transforming the economies. The cassava processing industry involves

Statistics Authority, 2023).

According to Statistika (2023), in 2020, the production volume of cassava in

in 48 of 76 provinces in Thailand. Domestic demand for fresh cassava roots is estimated

In 2023, the approximate price range for Philippines Cassava is PHP

value, and they are rich in carbohydrates, which the carbohydrate

In the Philippines, cassava is planted on around 120,000 hectares of agricultural

Moreover, BARMM remained as the top producer of cassava with 488.00

According to Regional Corn Program Coordinator Avelita M. Rosales 2019,

for livelihood. (Regional Field of Calabarzon, 2019).

biscuit making or as sweetening agent in confectioneries. Cassava is used mainly as

food, feeds or fuel. (Department of Agriculture, 2019).

One of the innovations of cassava made by Batangueño is the cassava cake, it

celiac people. (Polonio Navacchi and Meire Franci, 2012).

P360/kg. (sunstar.com, 2023)

of inflationary pressures because of the Ukraine-Russia crisis, expand supply sources

signed the Executive Order late in December 2022.

market sources. (Marcos, 2023).

come up with an innovation

Statement of the Problem

This study generally focuses on innovating cassava as basis for an alternative

viand. Specifically, the study sought to answer to the following questions: