Bread and Coconut Pan
OUTLINE
Introduction
Statement of the Problem
Objectives of the Study
Significance of the Study
Scope and Limitations of the Study
Review of Related Literature History of Pan de Sal in the Philippines Philippine Coconut Industry Bread Industry in the Philippines Overview of the Philippine Market for Bakery Ingredients The Philippine Bakery Industry Imports Purchasing Criteria of the Philippine Bakery Industry Pan de Sal Consumption in the Philippines Coconut Flour in the Baking Industry
Product Description The Product Production Process of Coconut Pan de Sal Production Cost
Methodology
Selection of the Study Area Description of Study Area Research Design Sampling Primary Data Collection Sources of Data Market and Consumer Survey Usage, Attitude, Image (UAI) Survey Focus Group Discussion Test Marketing
Secondary Data Collection Data Analysis
Results and Discussions
Conclusion and Recommendations
Significance of the Study
Nowadays, Filipinos are becoming health conscious. Although rice has been a main staple among Filipinos, eating bread -- specifically Pan de Sal -- during breakfast is also part of their daily routine. However, with the unstable price of flour in the Philippines, price changes of Pan de Sal reflect the consumers’ purchasing power and limit their consumption. In the context of the producers, they respond with either selling expensive breads of the same size or smaller size but at a lower price.
There are no studies yet conducted regarding the product acceptability of Coconut Pan de Sal. Thus, the result of the study can provide significant information regarding the acceptability of the product among the Pan de Sal consumers in Santa Rosa, Laguna. The area was considered by the researcher since it is her home town and considers starting a bakery business in Santa Rosa in the near future. The findings can also serve as a benchmark for existing bakeries and bread producers to
Introduction
Statement of the Problem
Objectives of the Study
Significance of the Study
Scope and Limitations of the Study
Review of Related Literature History of Pan de Sal in the Philippines Philippine Coconut Industry Bread Industry in the Philippines Overview of the Philippine Market for Bakery Ingredients The Philippine Bakery Industry Imports Purchasing Criteria of the Philippine Bakery Industry Pan de Sal Consumption in the Philippines Coconut Flour in the Baking Industry
Product Description The Product Production Process of Coconut Pan de Sal Production Cost
Methodology
Selection of the Study Area Description of Study Area Research Design Sampling Primary Data Collection Sources of Data Market and Consumer Survey Usage, Attitude, Image (UAI) Survey Focus Group Discussion Test Marketing
Secondary Data Collection Data Analysis
Results and Discussions
Conclusion and Recommendations
Significance of the Study
Nowadays, Filipinos are becoming health conscious. Although rice has been a main staple among Filipinos, eating bread -- specifically Pan de Sal -- during breakfast is also part of their daily routine. However, with the unstable price of flour in the Philippines, price changes of Pan de Sal reflect the consumers’ purchasing power and limit their consumption. In the context of the producers, they respond with either selling expensive breads of the same size or smaller size but at a lower price.
There are no studies yet conducted regarding the product acceptability of Coconut Pan de Sal. Thus, the result of the study can provide significant information regarding the acceptability of the product among the Pan de Sal consumers in Santa Rosa, Laguna. The area was considered by the researcher since it is her home town and considers starting a bakery business in Santa Rosa in the near future. The findings can also serve as a benchmark for existing bakeries and bread producers to