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    A Ppoject Feasibility Study On The Manufacturing of Vegan Longganisa in Guinayangan Quezon Facts and Figures

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    Joan Alfiler
    This document presents a feasibility study for manufacturing vegan longganisa, or Filipino sausage, in Guinayangan Quezon, Philippines using tilapia instead of pork. Tilapia is a rich source of protein and omega-3 fatty acids that provides health benefits over pork. The study finds there is low market competition and growing demand for fish-based protein products. However, high investment costs and unfamiliarity with the product present weaknesses. If successful, vegan tilapia longganisa could penetrate new markets and help meet nutritional needs.

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    A Ppoject Feasibility Study On The Manufacturing of Vegan Longganisa in Guinayangan Quezon Facts and Figures

    Uploaded by

    Joan Alfiler
    630 views5 pages
    This document presents a feasibility study for manufacturing vegan longganisa, or Filipino sausage, in Guinayangan Quezon, Philippines using tilapia instead of pork. Tilapia is a rich source of protein and omega-3 fatty acids that provides health benefits over pork. The study finds there is low market competition and growing demand for fish-based protein products. However, high investment costs and unfamiliarity with the product present weaknesses. If successful, vegan tilapia longganisa could penetrate new markets and help meet nutritional needs.

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    This document presents a feasibility study for manufacturing vegan longganisa, or Filipino sausage, in Guinayangan Quezon, Philippines using tilapia instead of pork. Tilapia is a rich source of protein and omega-3 fatty acids that provides health benefits over pork. The study finds there is low market competition and growing demand for fish-based protein products. However, high investment costs and unfamiliarity with the product present weaknesses. If successful, vegan tilapia longganisa could penetrate new markets and help meet nutritional needs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    630 views5 pages

    A Ppoject Feasibility Study On The Manufacturing of Vegan Longganisa in Guinayangan Quezon Facts and Figures

    Uploaded by

    Joan Alfiler
    This document presents a feasibility study for manufacturing vegan longganisa, or Filipino sausage, in Guinayangan Quezon, Philippines using tilapia instead of pork. Tilapia is a rich source of protein and omega-3 fatty acids that provides health benefits over pork. The study finds there is low market competition and growing demand for fish-based protein products. However, high investment costs and unfamiliarity with the product present weaknesses. If successful, vegan tilapia longganisa could penetrate new markets and help meet nutritional needs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    A PPOJECT FEASIBILITY STUDY ON THE MANUFACTURING OF VEGAN LONGGANISA IN

    GUINAYANGAN QUEZON

    Facts and Figures

    Longganisa is a common commodity in the Philippines and is usually served at breakfast,


    with almost each region having their own specialty. Longganisa is a long, pork sausage seasoned
    with herbs and spices and put into sausage skins also known as “casings”. As the population
    becomes more aware and conscious of what they eat, Tilapia longganisa will be a perfect food to
    meet the healthy diet of individuals without sacrificing the flavor.

    Tilapia (Tilapia mossambica) is rich in protein and contains all the essential amino acids required
    by the body to help build proteins. Protein helps in building, maintenance and repair of body tissues.
    Moreover, tilapia is a rich source of omega-3 fatty acids, which are important for growth and
    development in children and brain function. It also helps in body weight control and is naturally low in
    fat, thus, may help reduce the risk of heart disease and sudden cardiac death.

    Tilapia plays an important role in food security and nutrition in the Philippines. At less than USD
    2.50 per kilogram, it is a more affordable source of animal protein than pork, chicken and other fishery
    products. Tilapia is the most consumed farmed fish in the country and accounts for at least 12 percent
    of the animal protein intake of Filipinos across all socio-economic brackets.

    The fish processing market was dominated by the Asia-Pacific region in 2015. It is projected to
    be the fastest-growing market from 2016 to 2021. Economic growth and the shift of the preferences of
    the consumers toward value-added processed fish products have led to the market growth in this
    region. In Europe, countries such as Germany, U.K., France, Italy, Portugal, and Poland have shown
    increment in the capture rate of marine fish catering to the increased demand for processed fish
    products.
    As demand for fish-based proteins has risen during the past years, tilapia suppliers have come
    across higher growth scope due to its highly nutritional components such as omega-3 fats, calcium,
    selenium, and others. As stated in a report published by the United Nations in 2018, 3.2 billion people
    rely on fish for almost 20% of their animal protein intake around the world. This rate has been growing,
    which has widened the scope for tilapia suppliers during the last 5 years (2016 and 2020). According to
    the Food and Agriculture Organization (FAO), fish farming or aquaculture has been the fastest-growing
    agricultural sector for the past 40 years, and is largely responsible for making more fish available. This
    definitely indicates the high potential of the market, which is projected to grow further during the
    forecast period of 2021 to 2031.

    SWOT ANALYSIS

    Strength
     Less market competition
     Uniqueness of the product
     Growing demand for fish-based protein products
     Use of localized ingredients
    Weakness
     High investment cost
     Bargaining power of the local consumer
     Unfamiliar product
    Opportunity
     Introduction of new product
     Market penetration
    Threats
     New Entrants

    Location: Guinayangan Quezon

    Ingredients:
    Procedure:

     Cut the tilapia into cubes and pass through the grinder.
     Wash minced fish with chilled 0.3% brine solution.
     Mixed all ingredients and blend well.
     Stuff manually in a pig casing.
     Tie it with a cotton thread in equal distance of about 2 inches.
     Pack and keep frozen for longer storage.

    Nutrition Facts for Tilapia Longganisa

    Nutrition Facts
    Tilapia lonnganisa

    1 pack: 250 g
    Pieces per pack: 5 pieces
    Serving size: 50 g
    Nutrient Amount per % RENI Amount per piece % RENI
    pack (250g) DV (50g) DV

    Energy (kcal) 450 kcal 22.5% 150 kcal 7.5%


    Carbohydrates (g) 42 g 15% 14 g 5%
    Protein (g) 27 g 54% 9g 18%
    Fat (g) 18 g 23.1% 6g 7.7%
    Dietary Fiber (g) 2g 8.01% 0.75 g 2.67%
    Calcium (mg) 425.7 mg 32.7% 141.9 mg 10.9%
    Phosphorous (mg) 465.66 mg 37.2% 155.22 mg 12.4%
    Iron (mg) 11.4 mg 63.33 3.8 mg 21.11%
    Vitamin A (ug) 40.2 mg 4.5% 13.4 ug 1.5%
    Thiamin (mg) 0.3 mg 24.9% 0.1 mg 8.3%
    Riboflavin (mg) 0.69 53.1% 0.23 mg 17.7%
    Niacin (mg) 2.67 16.68% 0.89 mg 5.56%
    Ascorbic Acid (mg) 5.94 6.6% 1.98 mg 2.2%

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