INTRODUCTION
The Philippines is not only known for its beautiful scenery and friendly people, it is also known for its delicious food. Among these foods are what we call the “kakanins”, native delicacies that are served as desserts. No party or celebration is complete without these Filipino desserts (we are known for our sweet tooth, too). What’s more interesting about them is that they (or their ingredients) tend to vary by region or by place. Another interesting fact is that a lot of Filipinos who are classified as "senior citizens" know how to make these desserts as they have already become part of the Philippine traditions Puto is a common delicacies here in the Philippines, it has many variation of taste, looks, and shape, and it is depend on it class, some puto are small, some of them are big. Puto is usually as a merienda- a light meal or snack especially in the afternoon, but can also be eaten for breakfast with coffee or hot chocolate but it is best serve with “dinuguan”(Pork blood stew) as a hefty afternoon merienda. The original puto is made of galapong (soaked ground rice), but there are now many variation of this recipe ranging from the types of rice use to the method of how it is prepared. You will also find the different regions in the Philippines cook puto in varied ways, some of the recipes have been passed from one generation to another, but still there are some secrets that were never revealed when ask for the recipe of their soft of yummy puto. Puto is a Filipino term for “rice cake “ and is cook by steaming. Puto are usually white and round and can vary greatly in size. It is usually served with fresh grated coconut. Cakes is a form of sweet dessert that is typically baked. In its oldest forms, Cakes is a modifications of breads, but cakes now can cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries meringues custards and pies. Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents such as baking soda and/or baking powder. Common additional ingredients and flavouring include dried/candied/or
fresh fruits, nuts, cocoa, and extra such as vanilla, with numerous subtitutions for the primary ingredients. Cakes can also be filled with fruit preserves or dessert sauce(like pastries creams), iced with butter cream or other icings, and decorated with marze pan, piped borders, or candied fruit. Cakes is an all time favorite kind of dessert of the family and the people they tend to buy cakes for birthdays special occasion or just for midnight dessert morning breakfast snacks especially kids they have sweet tooths that always crave for sweets so cakes is one of their favorite.
PRODUCT DESCRIPTION Puto is a common delicacies here in the Philippines, it has many variation of taste, looks, and shape, and it is depended on it’s class, some puto are small, some of them are big. Puto is usually as a merienda- a light meal or snack especially in the afternoon, but can also be eaten for breakfast it taste good with coffee or hot chocolate Cake is a well known dessert made out of flour sweeteners it can have different kinds of flavour to chocolate, strawberry, and many more like those healthy kind of cakes like carrot cakes and other innovated versions of cakes red velvet cookies and cream coffee cake and many more. Puto Cake is a new variety of Puto with different types of shape and tastes with extremely delicious native feeling. It goes better in your morning breakfast, snacks and midnight dessert. It you tasted a puto cake, you will grab some more with its addictive taste, and we have different native filling. Making and selling Puto Cake is a hit business opportunity in the Philippines, it is a favorite snack to both young and old, they can be seen in almost every occasion such as birthdays, baptismal, fiestas, Christmas and even end up in corporate meetings table or in simple gathering of friends and families. * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. *Another benefits of Puto Cake is to endorse our native delicacy even more and to promote native delicacy and its new and innovated versions.
Target Market
Our target market are general we have observe that people are willing to buy native delicacy especially international tourist who love eating Filipino delicacy and also Filipinos, love desserts. wherever you go in the Philippines, you will surely encounter these kakanins.
Marketing Mix Product: “Puto Cake”-a combination of our daily native delicacy “Puto” and people favourite dessert “Cake” that can surely invade your taste buds making you asking for more. Promotion: our promotion would likely be direct selling we will promote our ‘puto cake’ starting at near neighbourhood of the barangay using simple marketing talks about the product and try to have free tasting and if successful we will try to have partnership with other café’ or make up our own café’. Price: not yet known because many possibilities to be considering. Place of distribution: our place of distribution will be in a small backyard selling site, if successful and we will be making more progress we planned to make our own café’ and explore more possibilities of making it a success.
SWOT ANALYSIS STRENGTH 1. New in the market. Because of its uniqness of the product as it looks like a normal cake but it’s not it’s a puto cake with a native delicacy filling that can surprise your taste buds. 2. We use local ingredients for our product and it has a unique physical appearance
3. It is pure Filipino product. It can be considered as a good product that can be endorse locally and internationally
WEAKNESSES 1. Puto cake it won’t last for two days because of its native filling it’s has no preservatives added 2. The venture is new and small we only use direct selling and because of our limited budget. 3. Poor promotional marketing strategies because lacking of health benefits of the product 4. Our production is limited for one day (more or less 50 pieces) because we are lacking of manpower so we can’t make more than 50 Puto cake or more lack of manpower or any machines
OPPORTUNITIES 1. Because it is a native delicacy of the Filipinos we can endorse it to other countries 2. Making and selling puto cake can be a big hit business that can be a good opportunity for us to be Immediately be known to the public because people already have an idea about the native delicacy the Puto and the very well-known dessert the Cake putting it together and making it a new innovated product can sure get consumers interest. 3. it is a favorite snack to both young and old, they can be seen in almost every occasion such as birthdays, baptismal, fiestas, Christmas and even end up in corporate meetings table or in simple gathering of friends and families 4. It will open opportunity to introduce the Iloilo in a large market
THREATS 1. Lack of employees is one of the major problem of the group and lack of ingredients and suppliers 2. We may have competition in other small business who is already know in selling Native Delicacies 3. People may be doubtful about puto cake’s taste because of its different kind of filling not like other normal cakes using fillings like strawberry and chocolate and many more. 5. The presence of well establish competitors as well important products
OBJECTIVES The aim of their study is to determine if there is a demand for a Puto Cake. Specifically, it seeks to achieve the following; 1. To determine the demographic profile consumer for Puto. 2. The acceptability of consumer for the Puto cake in the market. 3. To determine how to further promote our product to the public.
STATEMENT OF THE PROBLEM This proposal is conducted the feasibility, availability and probability of the business. Specifically, to answer the following questions. 1. What is the demographic profile of the consumer for the Puto Cake? 2. What is the level of acceptability of Ilonggo consumer for the Puto Cake? 3. How can our product be known to our target consumer? 4. What promotional strategy to be applied? 5. What is the acceptability of price for our product?.
SIGNIFICANT OF THE STUDY
The study about Filipinos perception and attitudes towards Filipinos delicacies. The study will influence on what Puto Cake are most favourable by Filipinos the study would benefits. The Children- The study could help the children what the best delicacies they will eaten. The Investors- They will be aware about the “Puto Cake”. The Future Researcher- The study would benefit and help the future researcher as the guides or resource for studies related for it. Puto vendor- the study can help that the vendor can recommend our products in the market Rice farmers- they can produce more rice for our ingredients.
SCOPE AND LIMITATION The scope of our research study identifying the market acceptability and market variable. The researchers understand that the Puto Cake will need further testing before it commercialized in the market. This study is limited to what are demographic of the possible consumer, how are they willing to pay for it and the acceptability of the Puto Cake.
Chapter 2 Related Literature Puto is the Filipino term for “Rice Cake” and is cook by steaming. Puto are usually white and round and can vary greatly in size. It is usually served with fresh grated coconut. Puto is usually eaten as a merienda - a light meal or snack especially in the afternoon, but can also be eaten for breakfast with coffee or hot chocolate but it is best served with "Dinuguan" (Pork blood stew) as a hefty afternoon merienda. By adding local ingredients like ube (purple yam) or pandan slightly change the flavor and color of the humble puto, but this will required more work and a revision of the recipe. The best way to have flavored puto is to use essence which are also tinted to the color relative to the flavor like pandan essence flavor gives you a light green puto and an ube essence gives you a light purple puto. And of course, adding food colouring can be added but still keep the original flavor. The original puto that I know of, is made of galapong (soaked ground rice), But there are now many variations of this recipe ranging from the type of rice used to the method of how it is prepared. You will also find that different regions in the Philippines cook puto in varied ways, some of the recipes have been passed from one generation to another, but still there are some secrets that were never revealed when ask for the recipe of their soft and yummy puto.
To be successful in cooking puto, whether you are using the galapong - (soak ground rice), rice flour, all-purpose flour or self-raising flour you have to practice - make it several times before you will successfully mastered the art of puto steaming.
CHAPTER THREE
RESEARCH DESIGN This chapter shows how target consumers respond the study of our research, sampling procedure, data gathering, how the study conducted and the data analysis.
Research Design This study conducted to determined the acceptability of the Ilonggos people the ‘‘Puto Cake’’ in the market and the areas where is the target consumer possible to buy Native Delicacies or Cake.
The respondents The respondent of this study were 400 people in Iloilo City areas who selected involved on our survey questionnaires last February 20, 2017. Out of 400 people answered, only 297 person who wants to recommend our innovated product. The tables shows the percentage of our conducted research for ‘’Puto Cake’’
Table show the result of our Survey result
SURVEY RESULT 1. Are you fond of eating cakes?
YES
FREQUENCY 265
NO
135
PERCENT 66% 34%
2. What factors leads you in buying cakes? A. For specially occasion
143
B. Daily
36%
70
C. For gifts or pasalubong
187
18% 47%
3. Which native delicacies do you prefer to eat? A. Puto
98
25%
B. Suman
110
28%
FREQUENCY C. Pilit
58
D. Others
134
PERCENT 15% 34%
4. What kind of native filling do you want in Puto? A. Baye-Baye
62
16%
B. Cassava Delights
96
24%
C. Ube
115
D. Specify other suggestions
127
29% 32%
5. What kind of flavouring do you prefer in an icing? A. Chocolate
123
B. Cassava Delights C. Ube D. Specify other suggestions
6. A. 187
[187 divided by 400 = .47x100=47% ]
B. 124
[124 divided by 400 = .31x100=31% ]
C. 12
[12 divided by 400 = .3x100=3% ]
D. 75
[75 divided by 400 = .18x100=19% ]
31%
100
35%
37
9%
140
35%
7. A. 199
[ 199 divided by 400 = .49x100=50% ]
B. 144
[ 144 divided by 400 = .36x100=36% ]
C. 57
[57 divided by 400 = .14x100=14% ]
8. A.188
[188 divided by 400 = .47x100=37% ]
B.31
[31 divided by 400 = .07x100=8% ]
C. 181
[181 divided by 400 = .48x100=45% ]
9. A.297
[297 divided by 400 = .74x100=74% ]
B.103
[ 103 divided by 400 = .25x100=26% ]
10. A.90
[90 divided by 400=.22x100=23% ]
B.54
[54 divided by 400=.13x100=14% ]
C.132
[132 divided by 400=.33x100=33% ]
D. 79
[79 divided by 400=.19x100=20% ]
E. 45
[45 divided by 400=.11x100=11% ]
Chapter 5
Conclusions
Based on our survey and further findings of our product the level of acceptability of our product is 74% ou Participants they are willing to endorse or recommend puto cake to others while in our
