Cashew Bread: a Feasibility Study

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Topics: Bread
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



Bibliography: http://www.homebaking.org/index.html

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