Micro-scale production of instant champorado with tablea (Theobroma cacao) / by Maribel V. Doctolero.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2015.Description: iv, 81 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 633.74  D65 2015
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: DOCTOLERO, MARIBEL „ VINA. Micro-scale Production of Instant Champorado with Tablea ( Theobrama cacao). Undergraduate Thesis. Bachelor of Science in Food Technology Cavite State University, Indang, Cavite. April 12015 : Dr. Fe N. Dimero A study entitled"Micro-scale Production of Instant Chomporado with Tabled' was conducted at the researchers residence at Paliparan 1. City of Dasmarinas. Cavite from October 2014 to December. Specifically it aimed to describe the rawmaterials financial and facility requirement in the production of instant tablea champorado; descibe the production flow; develop suitable packaging style; establish quality control measurements describe marketing strategies; determine consumers acceptability in terms of packaging style and taste of food and analyze the cost and return for instant tables. Instant tablea champoprado was found to be accepted by many consumers and also suits the taste of the factory worker, students , teachers and many individuals. The study also proved that the product can help a lot to the farmers and processors of tablea to evaluate their knowledge and skills in selling and putting tablea as instant tablea champorado in the market and in the community. The product proved that as a convenient food, many people are interested to try it and spend money for it. Small capital can produce a profitable product through different strategies of selling. In addition product appeal such as packaging and labelling and that will used can affect the selling capability of the product. Micro-scale production of instant tablea champorado requires a strict implementation of good manufacturing as well as good sanitation. Initial capital of P 935 was used fir manufacturing the product. The business realize a sales of P4, 200 and a income or P1.562 based on the results of the total sales of the three production batches. Location strategy was revealed to he the most effective marketing strategy in micro-scale production of instant tablea champorado because most of the consumers that are interested in the product are those people who are working in different places and arrived early in the morning. Instant tablea champorado was profitable based on sales and income and can help some of our farmers and products of tablea, most espicially in Indang Cavite With proper promotion and marketing strategy, micro-scale production could be successful and effective to produce in market.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 633.74 D65 2015 (Browse shelf(Opens below)) Link to resource Room use only T-5694 00009246

Thesis ( BS Food Technology ) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

DOCTOLERO, MARIBEL „ VINA. Micro-scale Production of Instant Champorado with Tablea ( Theobrama cacao). Undergraduate Thesis. Bachelor of Science in Food Technology Cavite State University, Indang, Cavite. April 12015 : Dr. Fe N. Dimero

A study entitled"Micro-scale Production of Instant Chomporado with Tabled' was conducted at the researchers residence at Paliparan 1. City of Dasmarinas. Cavite from October 2014 to December. Specifically it aimed to describe the rawmaterials financial and facility requirement in the production of instant tablea champorado; descibe the production flow; develop suitable packaging style; establish quality control measurements describe marketing strategies; determine consumers acceptability in terms of packaging style and taste of food and analyze the cost and return for instant tables.
Instant tablea champoprado was found to be accepted by many consumers and also suits the taste of the factory worker, students , teachers and many individuals. The study also proved that the product can help a lot to the farmers and processors of tablea to evaluate their knowledge and skills in selling and putting tablea as instant tablea champorado in the market and in the community. The product proved that as a convenient food, many people are interested to try it and spend money for it.

Small capital can produce a profitable product through different strategies of selling. In addition product appeal such as packaging and labelling and that will used can affect the selling capability of the product. Micro-scale production of instant tablea champorado requires a strict implementation of good manufacturing as well as good sanitation. Initial capital of P 935 was used fir manufacturing the product. The business realize a sales of P4, 200 and a income or P1.562 based on the results of the total sales of the three production batches. Location strategy was revealed to he the most effective marketing strategy in micro-scale production of instant tablea champorado because most of the consumers that are interested in the product are those people who are working in different places and arrived early in the morning. Instant tablea champorado was profitable based on sales and income and can help
some of our farmers and products of tablea, most espicially in Indang Cavite
With proper promotion and marketing strategy, micro-scale production could be
successful and effective to produce in market.

Submitted copy to the University Library. 06/15/2015 T-5694

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