Production and marketing of pickled goods (achara) in selected areas of Batangas /
by Aileen O. Tanyag.
- Indang, Cavite : Cavite State University- Main Campus, 2006.
- vi, 42 pages : illustrations ; 28 cm.
Thesis (B.S.B.M.--Marketing) Cavite State University
Includes bibliographical references.
College of Economics, Management, and Development Studies (CEMDS) College of Economics, Management, and Development Studies (CEMDS)
TANYAG, AILEEN O. Production and Marketing of Pickled Goods in Selected Areas of Batangas. Undergraduate Thesis. Bachelor of Science in Business Management major in Marketing. Cavite State University. Indang, Cavite. April 2006. Adviser: Mrs. Rowena R. Noceda The study was conducted to describe the characteristics of businesses engaged in the production of pickled goods in selected areas of Batangas; determine the production and marketing practices employed by pickled goods producers, and identify the problems encountered by the producers in the production and marketing of pickled goods. The study was conducted in the selected areas of Batangas, namely; Nasugbu, Lian, Tuy, Balayan and Calaca. A total of 100 pickled goods producers were included in the study. Data were collected through personal interviews with the respondents with the aid of the prepared questionnaire. The average age of pickled goods producers was 24. Most of pickled goods producers were female. Majority of the respondents were married and reached elementary level. Most of them were sole proprietor. The average years of operation of the respondents was 24 years. The average initial capital of the respondents was PhP711. While average revolving capital of the respondents was P5,136. The average number of workers was three. For financing the business, most of them came from personal/family savings Pickled goods producers produced pickled papaya, labong, ubod and ampalaya. But most pickled goods produced was pickled papaya.. The most common types of tools and equipment used in the business were knives, basin, katsa, and shredder. Others used strained, filer and sack in producing pickled goods. Most of the respondents used unripe papaya, red bell pepper, onion, salt, sugar, and vinegar. Others used luyang carrots, celery stalk, garlic and green pepper. Public market was the major sources of raw materials. The produced pickled goods it last for one day or even one week. The manner of payment by customers were cash only, cash and credit and installment. The most common strategies used by the respondents was price skimming. Most of the business were located along the highway. Common customers were those living within the town. The usual outlets of the producers were their own houses. The respondents sold their products in their respective outlets only. They usually gave discounts to loyal patrons or repeat buyers. The most common problems cited were lack of capital, delayed payment of customers, hands were swollen, and competition.