A BUSINESS PROPOSAL OF CHAYOTE KROPEK FOR PRODUCT

INNOVATION.

Presented to Maam Gemalyn Baray

In Partial Fulfillment Of

the Requirements for the Degree

Bachelor of Science in Entrepreneurship

ANGEL MAE GILLERA HARDIN

JOMARIE CAÑETE TEJADA

JANICE AMPER IHONG

HONEY MAE SABADO

JULIAH BEA H. TAN

SEPTEMBER 19, 2024

 CHAPTER 1

INTRODUCTION

Introducing Chayote Kropek, a healthy alternative snack designed to address the

common problem faced by people who consume alcoholic drinks along with unhealthy

snacks, or "pulutan," such as prawn crackers and other junk foods. Many consumers

are unaware that the combination of alcohol and high-calorie, greasy snacks can have

long-term negative effects on their health, leading to issues like weight gain, high

cholesterol, and digestive problems. Chayote Kropek offers a delicious and nutritious

solution, replacing the typical unhealthy pulutan with a healthier option made from

chayote, a vegetable known for its numerous health benefits.

The need for this product arises from the growing concern over the unhealthy lifestyle

choices many people make while socializing over drinks. Junk foods typically consumed

during these occasions are high in sodium, unhealthy fats, and artificial additives,

contributing to health risks that many overlook in the moment. Chayote Kropek seeks to

mitigate these effects by offering a snack that not only pairs well with alcohol but also

helps reduce the overall harm caused by poor dietary choices. The natural nutrients in

chayote, such as fiber, antioxidants, and vitamins, provide a better balance for the body

compared to traditional snacks.

What sets Chayote Kropek apart is its innovative use of chayote as the primary

ingredient, which has been improved and enhanced through our unique preparation

process. Unlike other snack alternatives, chayote provides a light, crisp texture without

the excessive oil or artificial flavorings typically found in prawn crackers. The natural,

subtle taste of chayote is complemented by a blend of seasonings that make it a

satisfying yet health-conscious option. This approach ensures that consumers can enjoy

the snack without feeling guilty about their health. One of the key improvements of

Chayote Kropek over traditional Kropek is the significant reduction in unhealthy

ingredients. Our product is lower in calories, cholesterol, and sodium compared to its

competitors, making it a superior choice for those who want to enjoy their social drinking

sessions without compromising their well-being. Additionally, the chayote base provides

a natural source of hydration and dietary fiber, helping with digestion and reducing

bloating, which is often associated with the consumption of both alcohol and junk food.

In conclusion, Chayote Kropek offers a distinct advantage over existing products by

focusing on health, quality, and taste. By choosing this alternative, consumers can

indulge in a snack that complements their alcoholic beverages while supporting better

overall health. The balance between flavor and nutritional benefits makes Chayote

Kropek a standout choice in the market, making it the go-to option for those who are

health-conscious yet unwilling to compromise on taste and satisfaction.

OBJECTIVES OF THE STUDY

✓ To develop a product that meets the consumer's expectations, including product
quality, price, responsiveness, and customer satisfaction;

✓ Produce healthier snacks at affordable prices.

✓ Increase the customer base by targeting a new market niche with a tailored product
offering.

✓ Increase revenue by 20% and ensure a successful product launch to meet the
success rate of new product launches.

✓ Expand into a new geographic market by adapting the existing product to meet local
regulations and preferences.

STATEMENT OF THE PROBLEM

I. BASES FOR SEGMENTATION PROFILE

 DEMOGRAPHICS
 Age:
(12-17)
(17-30)
(30-60)

 Gender:
Male
Female

 PSYCHOGRAPHIC
Lifestyle:
  Daily habits
 hobbies

 BEHAVIORAL
 2-3x a week

 GEOGRAPHIC
 Compostela
 Montevista
 Monkayo

II. ATTRIBUTE ATTRIBUTE LEVEL

FEATURE SIZE Small:25g Square-garlic powder

25g Square-Bbq powder
25g Square-Cheese powder
25g Square-Sweet and spicy
Large:50g Square-garlic powder
50g Square-Bbq powder
50g Square- Cheese powder
50g Square-Sweet and spicy

SHAPE: SQUARE
FLAVOR: BBQ Powder
GARLIC Powder
CHEESE Powder
SWEET&SPICY Powder

CHANNEL PRICE: 10/Small

 25/Large
Available both online& in store

The "Chayote Kropek" recipe aims to address the challenge of providing a nutritious
and delicious alternative snack option that incorporates chayote as a primary ingredient.
Currently, many snack options lack diversity in using chayote as a key component,
resulting in limited choices for people who drinks alcohol consumers seeking innovative,
plant-based alternatives. Solving this problem is significant for several reasons:
Nutritional Value: Chayote contains vitamins and minerals, including loads of vitamin
C and folic acid, plus moderate amounts of vitamin K, B6, manganese, copper, and
zinc. Chayote also contains small amounts of calcium and iron. Incorporating Chayote
into snack recipes provides consumers with a nutritious option that contributes to their
overall well-being.
Sustainability: Chayote is generally abundant and locally sourced in many regions,
making it a sustainable ingredient choice. By promoting the use of chayote in snack
recipes, the "chayote kropek" product contributes to sustainable food practices and
reduces the carbon footprint associated with snack production.
Addressing these aspects through our "chayote kropek" recipe meets consumer
preferences for nutritious and sustainable snacks and culinary innovation in the market.
This structured problem statement defines the issue your product innovation aims to
solve and explains the significance of solving it, highlighting the nutritional, innovative,
and sustainability benefits of your "Chayote Kropek" recipe.

Scope and Delimitation of the study

 The proponents will conduct the survey at Población, Compostela, Davao de

Oro, to gather the data survey used in the study information. This research about

chayote kropek as a kropek with chayote aims to determine acceptability of these

products as a spread. Students will be covered as part of respondents for sensory

evaluation techniques orders are also accepted from the customer. People who live at

Barangay Población, Compostela, Davao de Oro and the willingness to avail. The

product focuses on the important aspects of business, the production organization and

management.
 CHAPTER ll

MARKET RESEARCH PLAN

MARKET RESEARCH PLAN This chapter will discuss in detail the product offerings as

well as the commitment of the proponents to its customers and how it will be achieved.

The proposed business is alcoholic drinks accompaniments and the first Chayote

Kropek to be established in Compostela Davao de Oro. In this chapter, the marketing

aspect will cover the following: Buyer’s persona, Research location, Methodology,

Market Research Method and statistical Tool.

BUYER PERSONA

The key characteristics of the target consumers are the following:

* Age- (18 and above)

* Gender- Both male and female

* Lifestyle *Interest and Hobbies

* Location- Compostela Davao de Oro

RESEARCH LOCATION
The proposed business location is Purok 1 Poblacion, Compostela Davao de Oro. The

proponents choose this location, because the location place is perfect in our business of

Chayote kropek product of business because the location is center the government

school of building Elementary School and create visibility of product Purok 1 Poblacion,

Compostela is. Consider locations that are easily accessible visible, and align the

preferences of the target customer to maximize the sources of product in the community

the Province of Davao de Oro Poblacion Purok- 1.

Fi

gure 1. Vicinity Map

METHODOLOGY
To complete product features, levels of attributes and bases of segmentation and

profiles for the buyer persona, the proponents will conduct secondary research. In

addition, the proponents will collect expert opinions to verify the information gathered.

Finally, proponents’ self-made questionnaires help to find out the most preferred

features and levels of the attribute will be completed and also profile combinations for

the targeted market. The design of the research will be consulted and the survey

questionnaire reviewed by research ethics committee according to standard procedures

in research methodology.

MARKET RESEARCH METHOD

The researchers choose the descriptive design as a research method. According to

Voxo's 2021, descriptive research guide helps uncover the how, when, what and where

questions in a research problem. When conducting a study researcher's generally try to

find an explanation for the existence of a phenomenon, they want to understand why

the phenomenon occurred. This involves using a range of qualitative and quantitative

research methods to collect data aids in accurately describing a research problem. In

terms of the descriptive methods, it helps the researchers to recognize different

attributes in a specific goal and observes the documents without manipulating variables,

while experimental research involves intentional interventions to establish

STATISTICAL TOOL
Statistical frequency is employed by the proponents in determining how often

respondents choose the chayote kropek as an alternative alcoholic drink

accompaniment. This identification of the frequency of occurrence of a certain

characteristic, assists in the further understanding the general spread of data. In

addition, frequency enables the extension of more advanced statistical models by

offering insight on the relative order of the data. This information has great value when it

comes to decision making and forecasting in condensation of the issues into board

areas, or in creating specific focused market operations. At times, frequency is helpful

as it can also indicate big changes or someone's preferences regarding gender and

other markets.

REFERENCES:

 https://www.healthline.com/nutrition/chayote-squash#TOC_TITLE_HDR_11

 https://www.healthline.com/nutrition/chayote-squash#TOC_TITLE_HDR_11

 Revisiting “Vegetables” to combat modern epidemic of imbalanced

glucose homeostasis
https://pubmed.ncbi.nlm.nih.gov/24991093/
 https://recipp.ipp.pt/bitstream/10400.22/16143/1/
ART_DELERUE_2019_24.pdf