Status of Kaong production industry in Cavite: a basis for Technology enhancement /
Acong, Ahxel M.
Status of Kaong production industry in Cavite: a basis for Technology enhancement / by Ahxel M. Acong, Alyssa Marie M. Borja and Hazel Joy S. Olores. - Indang, Cavite : Cavite State University- Main Campus, 2019. - xiv, 96 pages : illustrations ; 30 cm.
Thesis (Bachelor of Science in Business Management Major in Operations Management) Cavite State University.
Includes bibliographical references.
College of Economics, Management and Development Studies (CEMDS), Department of Management College of Economics, Management and Development Studies (CEMDS), Department of Management
ACONG, A., BORJA A., OLORES, HStatus of Kaong Production Industry in Cavite: A Basis for Technology Enhancement. Undergraduate Thesis. Bachelor of Science in Business Management major in Operations Management. Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Gilberto David.
The study was mainly conducted to determine the status of the kaong industry in Cavite. Specifically, this was conducted to describe the demographic profile of the kaong farmers; describe the production process of kaong products like kaong sugar and kaong vinegar; determine the equipment and methods used in the production process of kaong products; determine the technology enhancements of kaong production in terms of equipment and method used; and determine the links between
the farmer and technology developers in kaong production.
The kaong farmers are male, married, in their 50s and attained secondary education. Most of them are engaged in Kaong Vinegar production. Results showed that not all farmers started farming with kaong as their major crop and majority of them lived in Indang, Alfonso and Gen. Emilio Aguinaldo, Cavite.
The age of the kaong trees ranges from 2 to 50 years with an average of 17 years and most of the farmers have 1 to 5 trees. The land area devoted for kaong
production ranges from 5 to 166,000 square meters and more than half of the respondents or 78.1 percent do the harvesting by themselves.
Majority of the respondents or 84.4 percent harvested kaong sap twice every day for kaong vinegar and 5.2 percent harvested kaong sap once for kaong sugar. Most of them used “pagkakant’ as their manner of harvesting sap. The volume of harvested sap ranges from 1 to 100 liters per day for kaong vinegar and 6 liters for kaong sugar.
The respondents devoted 6 to 24 hours for kaong vinegar and 8 hours for kaong sugar in harvesting the sap every day. Most of the respondents or 60.4
percent stored their sap for about 3 to 4 weeks to become kaong vinegar and packed them or 5.2 percent cooked kaong sap for 3 hours to become kaong sugar and cool it for 10 minutes. It takes 30 minutes for kaong sugar to become granulated.
Most of the respondents or 60.4 percent used ‘tibig” in tapping the inflorescence of kaong tree and used bottles in collecting the sap. Most of them used strainer and fishnet in filtering the sap and stored it in “tapayan” to become kaong vinegar. In cooking the kaong sap, 5.2 percent of the respondents used “kawa” and an open-air method in cooling the kaong sugar. “Sandok” was used in grinding or pounding the kaong sugar, resealable pack in packing kaong sugar and weighing scale in measuring the product by 5.2 percent of the farmers. Producing kaong vinegar and kaong sugar are good sources of income but the link between the developers and the farmers are not yet established.
Kaong--Marketing
Sugar palm
Sugar palm--Production
658.8 / Ac7 2019
Status of Kaong production industry in Cavite: a basis for Technology enhancement / by Ahxel M. Acong, Alyssa Marie M. Borja and Hazel Joy S. Olores. - Indang, Cavite : Cavite State University- Main Campus, 2019. - xiv, 96 pages : illustrations ; 30 cm.
Thesis (Bachelor of Science in Business Management Major in Operations Management) Cavite State University.
Includes bibliographical references.
College of Economics, Management and Development Studies (CEMDS), Department of Management College of Economics, Management and Development Studies (CEMDS), Department of Management
ACONG, A., BORJA A., OLORES, HStatus of Kaong Production Industry in Cavite: A Basis for Technology Enhancement. Undergraduate Thesis. Bachelor of Science in Business Management major in Operations Management. Cavite State University, Indang, Cavite. June 2019. Adviser: Mr. Gilberto David.
The study was mainly conducted to determine the status of the kaong industry in Cavite. Specifically, this was conducted to describe the demographic profile of the kaong farmers; describe the production process of kaong products like kaong sugar and kaong vinegar; determine the equipment and methods used in the production process of kaong products; determine the technology enhancements of kaong production in terms of equipment and method used; and determine the links between
the farmer and technology developers in kaong production.
The kaong farmers are male, married, in their 50s and attained secondary education. Most of them are engaged in Kaong Vinegar production. Results showed that not all farmers started farming with kaong as their major crop and majority of them lived in Indang, Alfonso and Gen. Emilio Aguinaldo, Cavite.
The age of the kaong trees ranges from 2 to 50 years with an average of 17 years and most of the farmers have 1 to 5 trees. The land area devoted for kaong
production ranges from 5 to 166,000 square meters and more than half of the respondents or 78.1 percent do the harvesting by themselves.
Majority of the respondents or 84.4 percent harvested kaong sap twice every day for kaong vinegar and 5.2 percent harvested kaong sap once for kaong sugar. Most of them used “pagkakant’ as their manner of harvesting sap. The volume of harvested sap ranges from 1 to 100 liters per day for kaong vinegar and 6 liters for kaong sugar.
The respondents devoted 6 to 24 hours for kaong vinegar and 8 hours for kaong sugar in harvesting the sap every day. Most of the respondents or 60.4
percent stored their sap for about 3 to 4 weeks to become kaong vinegar and packed them or 5.2 percent cooked kaong sap for 3 hours to become kaong sugar and cool it for 10 minutes. It takes 30 minutes for kaong sugar to become granulated.
Most of the respondents or 60.4 percent used ‘tibig” in tapping the inflorescence of kaong tree and used bottles in collecting the sap. Most of them used strainer and fishnet in filtering the sap and stored it in “tapayan” to become kaong vinegar. In cooking the kaong sap, 5.2 percent of the respondents used “kawa” and an open-air method in cooling the kaong sugar. “Sandok” was used in grinding or pounding the kaong sugar, resealable pack in packing kaong sugar and weighing scale in measuring the product by 5.2 percent of the farmers. Producing kaong vinegar and kaong sugar are good sources of income but the link between the developers and the farmers are not yet established.
Kaong--Marketing
Sugar palm
Sugar palm--Production
658.8 / Ac7 2019