Papaya (Carica papaya) pickles processing and marketing / by Albert S. Mojica.

By:

Mojica, Albert S [author]

Contributor(s):

Manuel, Adolfo C., Jr [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2022Description: xi, 36 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.651 M72 2022

Online resources:

Click here to view the Abstract and Table of Contents

Production credits:

College of Agricultural, Food, Environment and Natural Resources (CAFENR).

Abstract: MOJICA, ALBERT S. Papaya (Carica papaya) Pickles Processing and Marketing. Enterprise Development Project. Bachelor in Agricultural Entrepreneurship major in Crop Production. Cavite State University, Indang, Cavite. June 2022. Adviser: Dr. Adolfo C. Manuel Jr. The project was conducted at Brgy. Calumpang Cerca, Indang, Cavite from April 2022 - May 2022. Specifically, it aimed to: (1) enhance the knowledge and skills in managing papaya pickles processing and marketing; (2) determine the profitability of papaya pickles processing and marketing; and (3) identify problems and give solutions to problems encountered in papaya pickles processing and marketing. The project was operated as a sole proprietorship type of business. It began with the acquisition of the necessary materials and tools. Unripe papaya and vegetable ingredients were prepared and purchased including sanitizing materials and tools, as well as sterilizing jars with PVC caps. Veggies and unripe papaya are peeled, diced, and grated as part of the process. While Vinegar and sugar were then boiled, pickling solution was poured over the vegetables, and everything was packed into jars and tightly sealed... The student businessperson saw that obtaining ingredients was difficult due of the erratic weekly market pricing. Atchara is processed once a week; the student's goal is to process 50 jars per week, each weighing 500 grams and costing P150 to sell. Selling Papaya Pickles to friends, classmates, and neighbors was an example of retailing. The operational cost for the entire two months period of Papaya Pickles processing and Marketing amounted to P18,169.79 with gross income of $27,600 with a Return of Investment (ROI) at 51.90%.

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Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	634.651 M72 2022 (Browse shelf(Opens below))		Link to resource	Room use only	EDP-686		00081950

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Previous	634.651 J11 1990 Germination response of papaya seeds to different hot water treatments /	634.651 J56 1988 The Effect of seed stratification on the germination of papaya (Carica papaya) /	634.651 M33 1979 Germination and seedling performance of papaya (var. pineras) under different soil media /	634.651 M72 2022 Papaya (Carica papaya) pickles processing and marketing /	634.651 N14 2019 Spaghetti pasta from papaya (Carica Papaya) peel /	634.651 P35 1981 Effect of gibberellic acid (GA3) on different ages of growth of papaya seedlings /	634.651 P96 2000 Characterization of the purified extract from solo papaya leaves /	Next

Enterpreneurial Development Project (Bachelor in Agricultural Entrepreneurship major in Crop Production).

Includes bibliographical references.

College of Agricultural, Food, Environment and Natural Resources (CAFENR).

MOJICA, ALBERT S. Papaya (Carica papaya) Pickles Processing and Marketing.
Enterprise Development Project. Bachelor in Agricultural Entrepreneurship major in Crop
Production. Cavite State University, Indang, Cavite. June 2022. Adviser: Dr. Adolfo C.
Manuel Jr. The project was conducted at Brgy. Calumpang Cerca, Indang, Cavite from
April 2022 - May 2022.
Specifically, it aimed to: (1) enhance the knowledge and skills in managing papaya
pickles processing and marketing; (2) determine the profitability of papaya pickles processing
and marketing; and (3) identify problems and give solutions to problems encountered in papaya
pickles processing and marketing. The project was operated as a sole proprietorship type of
business. It began with the acquisition of the necessary materials and tools. Unripe papaya and
vegetable ingredients were prepared and purchased including sanitizing materials and tools, as
well as sterilizing jars with PVC caps. Veggies and unripe papaya are peeled, diced, and grated
as part of the process. While Vinegar and sugar were then boiled, pickling solution was poured
over the vegetables, and everything was packed into jars and tightly sealed... The student
businessperson saw that obtaining ingredients was difficult due of the erratic weekly market
pricing. Atchara is processed once a week; the student's goal is to process 50 jars per week,
each weighing 500 grams and costing P150 to sell. Selling Papaya Pickles to friends,
classmates, and neighbors was an example of retailing. The operational cost for the entire two
months period of Papaya Pickles processing and Marketing amounted to P18,169.79 with gross
income of $27,600 with a Return of Investment (ROI) at 51.90%.

Submitted to the University Library 10/19/2022 EDP-686

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