Cashew Bread: a Feasibility Study

Only available on StudyMode
  • Topic: Bread, Cashew, Nut
  • Pages : 27 (6948 words )
  • Download(s) : 321
  • Published : September 6, 2011
Open Document
Text Preview
TRINITY UNIVERSITY OF ASIA
College of Business Administration

CASHEW BREAD

A Feasibility Study
Presented to the Faculty of
College of Business Administration

In Partial Fulfilment
Of the Requirements for the Degree
Bachelor of Science in Accountancy

By:

GRACIA, Grazielle Pauline F.
MARQUEZ, Lister A.

CHAPTER 1
INTRODUCTION
This chapter includes the different aspects that were considered in making the feasibility study. The proposed location of the business was also shown in this chapter.

Background of the study

Bread is one of the staple food of man, it is made of flour, liquid, salt, leavening , shortening and other ingredients. Bread comes in many sizes and shapes, each one with its own name, aroma, flavour and level of quality.

Cashew (Anacardium Occidentale) is called Kasoy or Balubad in Tagalog or Bologo in Ilokano. It is originated from the north-eastern Brazil and was brought to the Philippines in the 17th Century. The cashew plant is an evergreen tree that grows up to 12 meters tall, with a dome-shaped crown or canopy bearing the foliage on the outside, where flowers and fruits are found. The fruit has a kidney-shaped nut, about 3 cm x 1.2 cm attached to a much enlarged and swollen pedicel or receptacle forming the fruit-like cashew apple.

Cashew/Kasuy is one of the most important nut crop in the Philippines and the third most important nut in the world after almond and hazelnut. Traditionally, only the nut is given attention by cashew growers as it commands a good demand in the market among domestic consumers. It is a versatile crop with many economic uses in the food industry as food and feed. The cashew nut is a popular snack, and has rich flavour means that it is often eaten on its own, lightly salted or sugared, or covered in chocolate.

Under Food and Non-alcoholic Beverages Division, bread and cereals has the highest expenditure share at 12.4 percent. The commodities most commonly purchased by households belonging to Bread and Cereals Class are rice, corn, flour, cereal preparations like bibingka, puto, sumang malagkit, pancit canton, biko, bread and other bakery products like loaf, pandesal, biscuit, cracker, monay, and pasta products like macaroni, spaghetti, sotanghon, bihon, miki; this is according to the 2007-2008 Commodity and Outlet Survey.

The target market of the proposed study was the residents of the city of Antipolo. The cityhood marked the beginning of the period of Antipolo’s greatest growth and development. From being just one of the many municipalities of Rizal Province, Antipolo has become one of the fastest growing cities in the country with an annual income and population that rivals the combined income and population of all the other towns in Rizal.

When people think of Antipolo City, the first thing that comes to mind was the Our Lady of Voyage, kasuy, suman and kakanin. The researchers aim to create a new product for the people of Antipolo using one of its main delicacies, kasuy. And since cashew nut was easily found in the market of Antipolo City, the researcher proposed a new presentation of the consumption of cashew nut (Kasuy) in the form of bread. Not only having the regular vitamins and minerals that cashew nut can offer but in addition the benefits that bread provide to maintain a good and healthy body. They want to produce a product that can be both healthy and consumable at the same time. The residents of Antipolo have not yet heard of the product, the CASHEW BREAD, thus making them interested in consuming such.

And since the Cashew Bread is not the typical bread, it does not only contain carbohydrates or fibres it also contains vitamins that can be found in a cashew nut. Cashew nuts have oleic acid that promotes good cardiovascular health that is good to people especially those with diabetic and heart problems.

Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread...
tracking img