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CHAPTER I
INTRODUCTION
Cocos nucifera is a member of the family arecacea (palm family). It is the only
accepted in the genus cocos. The term coconut can be referred to the entire coconut
palm, the seed, or the fruit, which botanically, is drupe, not a nut. The selling coconut is
an archaic form of the word. The term is derived from 16th century Portuguese and
Spanish coco, meaning head or skull, from the three small holes on the coconut shell
that resemble human facial features . It is found throughout the tropic and sub tropic
area, the coconut is known for its great versatility as seen in many domestic,
commercial, and industrial uses of its different part. Coconut is part of the daily diets of
many people. Coconut is actually very healthy-it is not only high in protein, but also in
electrolytes and healthy fats. It’s no wonder that it is an important food source for the
people who live where it grows. With the mentioned uses, the proponent has decided to
make an effort into processing the by-product of the coconut which can be available in
orange, acid orange. Calamansi is a popular small citrus fruit, used by Filipinos to add
flavor to different dishes. Apart from its use as a condiment, calamansi also offers health
benefits. It is a great source of vitamin C, which helps prevent sickness and boosts your
immune system. Calamansi limes is gorgeous and very aromatic, complicated citrus
fragrance. Peel is thin, tender and eatable while the inside flesh is juicy with minimal
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seeds. The peel has a very grown up sweetness to it while the inside is like a sour
orange. (http://en.wikipedia.org/wiki/calamansi)
The product to be processed will be a Sweet Coco Balls with Calamansi Limes
which can be good kind of sweet and delicious. The intent of this study is to introduce
the Sweet Coco Balls with Calamansi Limes in Mati City and to make it as new livelihood
to all who wanted to have additional source of income, in order to sustain the daily
needs.
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Coconut is called the tree of life because of its many uses and versatility. It is one
of the most important crops in Davao Oriental as it substantially contributes the income
processed is Sweet Coco Balls with Calamansi Limes to have an additional source of
income.
The aim of the study is the acceptability and marketability of coconut product,
the Sweet Coco Balls with Calamansi Limes in the locality of Mati City, Davao Oriental.
classified as a functional food because it provides many health benefits beyond its
sickness and boosts your immune system. In addition, it is also acts as a natural kidney
enhancer. This could be a good new material for a processes product, and this would be
studied by the proponent. The result of this study would recommend for the future
processors, farmers and those who wanted to have an alternative generating income.
The consumer probably enjoy the new features and taste of the spread which is
the coconut. This is the advantage for the study as it provides easy access on acquiring
The study will be conducted only in Mati City Davao Oriental from November
2014 to February 2015. In producing the Sweet Coco Balls with Calamansi Limes, the
study is only limit on how to make Sweet Coco Balls with Calamansi Limes out of the
concentrate its resources of the optimal opportunities with the goals of increasing
6. Calamansi Limes - the Calamondin bears a small citrus fruit that is used to
7. Sweet - having a pleasant taste, especially one relating to the basic taste
9. Cost - the calculation of price or expenses in Sweet Coco Balls with Calamansi
Limes Production.
10. Nutrients - any constituents or group of feed constituent of the same general
11. Distribution – the process of transporting or delivering sweet coco Balls with
INPUT
II.MLLKIIJNLL PROCESS OUTPUT
The framework of the study shows the input- process- output concept of the
study. The inputs are the Coconut meat that is being scraped, calamansi limes and
sugar. These inputs were processed by gathering the raw materials, the preparation of
the necessary utensils for cooking all of the input through the use of food processor. This
process is the result to the finished product the Sweet Coco Balls with Calamansi Limes,
placed in calypso cellophane. The processing is determined whether the product has
high or low quality. The price per pack and the market survey activity is the indicators if
CHAPTER II
The scientific name for coconut is Cocosnucifera. Early Spanish explorers called
it coco, which means “monkey face” because the three indentions (eyes) on the hairy nut
resemble the head and face of the monkey. Nucifera means “nut bearing”. The coconut
provides a nutritious source of meat, juice, milk, and oil that has fed and nourished
populations around the world for generation. On many islands coconut is a staple in the
diet and provides the majority of the food eaten. Nearly one third of the world’s
populations depend on coconut to some degree for their food and their economy. Among
classified as a “functional food” because it provides many health benefits beyond its
properties far beyond that of any other dietary oil and is extensively used in traditional
medicine among Asian and pacific populations. Pacific Islanders consider coconut oil to
be the cure for all illness. The coconut palm is so highly valued by them as both a source
of food and medicine it is “The Tree of Life”. Only recently has modern medical science
In 2012, the Philippines exported more than 1.5-million metric tons of copra,
coconut oil, copra meal, desiccated coconut, coco shell charcoal, and activated carbon
and coco chemicals, a 1.49 percent increase compared to the volume exported in 2011.
In 1989, it produced 11.8 million tons and at the time it was the second largest producer
but has since surpassed Indonesia. In 1989, coconut product coconut oil, copra (dried
coconut), and desiccated coconut accounted for approximately 6.7 percent of Philippines
exports.
estimated that between 25 percent and 33 percent of the population is partly dependent
on coconut for their livelihood. Historically, the Southern Tagalog and Bicol regions of
Luzon and the Eastern Visayas were the centers of coconut production. In the 1980s,
Western Mindanao and Southern Mindanao also became important coconut growing
region.
In the early 1990s, the average coconut farm was a medium-sized unit of less
than four hectares. Owners, often absentee, customarily employed local peasant to
collect coconut rather than engage in tenancy relationship. The villagers were paid on a
piece-rate basis. Those employed in the coconut industry tended to be less educated
and older than the average person in the rural labor force and earned lower-than
average incomes.
Philippines, which account for 25 percent of total agriculture land in the country. Land
devoted for cultivation of coconut increased by about 6 percent per year during the
1960s and 1970s, a response to the devaluations of the Philippines peso (PHP) in 1962
and 1970 and increasing world demand. Responding to the world market, the Philippines
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incentives to increase the construction of coconut oil mills. The situation was aggravated
operations within a single agency, the Philippines Coconut Authority (PCA). The PCA
was empowered to collect a levy P0.55 per 100 kilograms on the sale of copra to be
cooking oil. In 1974, the government created the Coconut Industry Development Fund
(CIDF) to finance the development of a hybrid coconut tree. To finance the project, the
(Cocofed), an organization of large planters took control of the PCA governing board. In
1975 the PCA acquired a bank, renamed the United Coconut Planters Bank, to service
the needs of coconut farmers, and the PCA director, Eduardo Cojuangco, a business
associate of Marcos, and became its president. Levies collected by the PCA were in the
In 1970the United Coconut Planters Bank was given legal authority to purchase
coconut mills, ostensibly as a measure to cope with excess capacity in the industry. At
the same time, mills not owned by coconut farmers-that is, Cocofed members or entities
controlled through the PCA-were denied subsidy payment to composed for the price
Philippines press that the United Coconut Oil PCA-owred firm, and its president,
Defence Juan Ponce Enrile also exercised strong influence over the industry as
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chairman of both the United Coconut Planters Bank and Coconut Oil Mills and honorary
chairman of Cocofed. An industry composed of some 0.5 million farmers and 14,000
In principal, the coconut farmers were to be the beneficiaries of the levy, which
between March 1977 and September 1981 stabilized at P76 per 100 kilograms.
Contingent benefits included life insurance, education scholarship, and a cooking oil
subsidy, but few actually benefited. The aim of the replanting program, controlled by
Cojuangco, was to replace aging coconut trees with a hybrid of a Malaysian dwarf and
West Africa tall varieties. The new palms were to produce five times the weight per year
of existing trees. The target of planting 60,000 trees a year was not met. In 1983, 25 to
30 percent of coconut trees were estimated to be least 60 year old; by 1988 the
When coconut prices began to fall in the early 1980s, pressure mounted to
alter the structure of the industry. In 1985, the Philippines government agreed to
dismantle the United Coconut Oil Mills as part of an agreement with the IMF to bail out
the Philippines economy. Later in 1988, United States law requiring food using tropical
oils to be labeled indicating the saturated fat content had a negative impact on an
already ailing industry and gave rise protest from coconut growers that similar
annual growth and later surpassed Indonesia in total output in the world.
(http://en.wikipedis.org/wiki/coconut_production_in_the_Philippines)
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Coconut is a mature fruit of the cocosnucifera palm. Since the ancient times,
the nut holds unique place among the millions of inhabitants in South-East Asia, and
Pacific islands. It is one of the most sought-after ingredients in the kitchen as it is found
Cocos nucifera belongs to the large Palmaceae family of palm trees. Coco palm
grows well under tropical climates. The palm requires moist, sandy, well-drained soil and
The coconut palm is an un-branched, erect, tall-growing tree that may reach
more than 100 feet and has a lifetime of about 75 to 100 years. Once planted, it may
take about 4-5 years to begin their first produce, and often, quite longer time in some
species. Several hundred species of the coconut palm are grown all over the tropics,
and their taste and flavor of water thus may vary according to the saline content of the
In a season, a single coconut palm may produce 20-150 mature nuts. The fruit
is almost spherical to oval in shape and measures between 5-10 inches in width. Its
rough outer husk is light green, and turns gray as the nut matures. The husk is about 1-2
inches in thickness and made of tough fibers. Underneath the husk, there as a woody
shell enclosing inner edible kernel (endosperm). Just harvested matures fruit contains
some amount of sweet water inside its central hallow cavity surrounded by the white
meat (endosperm). The fruit with its shell, kernel, and water together constitutes a
Coconut is a very versatile and indispensable fruit for most people under the
tropical belt. It is a complete food rich in calories, vitamins, and minerals. An average
size nut weighing 400 g with edible meat and water provides almost all the daily-required
essential minerals, vitamins, and energy for a medium-sized person. 100 g kernel
consists of 354 calories. Much of these come from the fats in comparison to other edible
nuts, coconut has many bioactive compounds that are essential to better health. The
important saturated fatty in the coconut is lauric acid (1:12 carbon fatty acids). Lauric
acid increases HDL cholesterol levels in the blood. HDL is a high-density lipoprotein,
which has beneficial effects on the coronary arteries by preventing vessel blocked
(atherosclerosis). Medicine recommends high HDL to total cholesterol levels in the blood
Coconut water is a refreshing drink to beat tropical summer thirst. The juice is
packed with simple sugar, electrolytes, minerals, and bioactive compounds as cytokinin,
polymerase. Altogether, these enzymes aid in digestion and metabolism. Coconut oil
extract from the dry nut is an excellent emollient agent. It is used in cooking, to help
scalp hair nourishment, in pharmacy and in medicines. Research studies suggest that
cytokines (e.g., kinetin and trans-zeatin) in coconut water showed significant anti-aging,
minerals such as copper, calcium, iron, manganese, magnesium, and zinc. These
vitamins are essential in the sense that the body requires external sources to replenish
them. Coconut meat and water contain a very good amount of potassium.
(http://www.nutrition-and-you.com/coconut.html)
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Culinary Use
The various parts of the coconut have a number of culinary uses. The seed
provides oil for frying, cooking, and making margarine. The white, fleshy part other seed,
the coconut meat, is used fresh and dried in cooking, especially in confections and
frequently added to curries and other savory dishes. Coconut flour has also been
developed for use in baking, to combat malnutrition. Coconut chips have been sold in
the tourist regions of Hawaii and the Caribbean. Coconut butter is often used to describe
solidified coconut oil, but has also been adopted as a name by certain specialty products
Coconut milk
extracting juice by pressing the grated coconut’s white kernel or by passing hot water or
milk through grated coconut, which extracts the oil and aromatic compounds. It has a fat
content around 17%. When refrigerated and left to set, coconut cream will rise to the top
and separate from the milk. The milk can be used to produce virgin coconut oil by
controlled heating and removal of the oil fraction. Another byproduct of the coconut is
coconut oil. It is a commonly used in cooking, especially for frying. It can be used in
liquid form as would other vegetable oils, or in solid form as would butter or lard.
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originally native to China, which is now widely grown throughout Southern Asia and
Kalamansi fruit is of small size (3-4 cm wide). It does not resemble a lemon nor a lime,
but was thought to be a hybrid of a lime and a mandarin orange or a kumquat. This is
probably why it has been referred as “Chinese orange.” The fruit is best used when
mature and still green but also to be used when fully ripe (yellow to orange in color).
The extremely juicy and highly acid pulp has a particularly distinct, aromatic smell and
taste. The fruit juice is an ingredient in numerous local beverages, cakes, sauces and
It is said that calamansi is an acid citrus, a group that includes lemons and limes.
This is because the fresh is orange, juicy and acidic acid with a fine lime flavor. The
many uses of calamansi make this fruit a wonder fruit. Calamansi halves or quarters
may be squeezed on iced tea, seafoods and meat, to enhance iron absorption.
Working Group headed by the Food and Nutrition Research Institute of the DOST(2007).
Aside from the food and medicinal uses of calamansi, the fruit juice is used to bleach ink
The calamondin is as cold-hardy as the Satsuma orange and can be grown all
along the Gulf Coast of the southern United States. It is moderately drought-tolerant.The
tree seems able to tolerate a wide range of soils from clay-loam in the Philippines to
Calamondins are harvested by clipping the stems as they become fully colored
throughout the year. In the Philippines the peak season is mid-August through October.
15
Storage
The fruits will keep in good condition for 2 weeks at 48º to 50º F (8.89º-10º C) and 90%
relative humidity. Weight loss will be only 6.5%. Waxing retards ascorbic acid loss for 2
Food Uses
Calamondin halves or quarters may be served with iced tea, seafood and meats,
to be squeezed for the acid juice. They were commonly so used in Florida before limes
became plentiful. Some people boil the sliced fruits with cranberries to make a tart
sauce. Calamondins are also preserved whole in sugar sirup, or made into sweet
Malaya, the calamondin is an ingredient in chutney. Whole fruits, fried in coconut oil with
various seasonings, are eaten with curry. The preserved peel is added as flavoring to
terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is
produced commercially as a white to light brown powder, mainly extracted from citrus
fruits and is used in food as a gelling agent particularly in jams and jellies. In plant cells,
pectin consists of a complex set of polysaccharides (see below) that are present in most
primary cell walls and particularly abundant in the non-woody parts of terrestrial plants.
Pectin is present not only throughout primary cell walls but also in the middle lamella
Pectin is a natural part of human diet, but does not contribute significantly to
nutrition. The daily intake of pectin from fruits and vegetables can be estimated to be
day).
Consumption of pectin has been shown to reduce blood cholesterol levels. The
reduced absorption of cholesterol from bile or food. In the large intestine and colon,
microorganisms degrade pectin and liberate short-chain fatty acids that have positive
Apples, guavas, quince, plums, gooseberries, oranges and other citrus fruits,
contain large amounts of pectin, while soft fruits like cherries, grapes and strawberries
The main raw-materials for pectin production are dried citrus peel or apple
pomace, both by-products of juice production. Pomace from sugar-beet is also used to a
small extent.
From these materials, pectin is extracted by adding hot dilute acid at pH-values from 1.5
– 3.5. During several hours of extraction, the protopectin loses some of its branching and
chain-length and goes into solution. After filtering, the extract is concentrated in vacuum
and the pectin then precipitated by adding ethanol or isopropanol. An old technique of
precipitating pectin with aluminium salts is no longer used (apart from alcohols and
CHAPTER III
METHODOLOGY
Market Study
Marketing was used to identify the customer preference, quality, price and other
Research Design
Upon the conduct of the study, the proponent used the survey descriptive type of
Demand Analysis
Demand analysis was used to determine the demand for Sweet Coco Balls with
Calamansi Limes. In order to know this, the proponent will be conducted a market
survey in Mati City specifically in barangay Matiao and to know if the Sweet Coco Balls
Supply Analysis
Supply analysis was used as the comprehensive evaluation of input and outputs
in processing Sweet Coco Balls with Calamansi Limes to review if there was enough
supply to produce numerous finished product and if there was no scarcity of raw
materials. It was ascertain that the supply of raw materials in the area was enough to
supply of Sweet Coco Balls with Calamansi Limes will depend on the production of
Product Testing
Product testing will be performed after the approval of the proposed project.
Hedonic scale was used for market survey since it was easy to be understood by the
respondents, and the outcome will be the indication whether the product was acceptable
or not. The result for it gave a clear view to the proponent that this business will soon be
Market Strategy
a. Pricing Strategy
enterprises adapt this kind of pricing strategy. Mark-up pricing was the most
Formula:
b. Promotional Strategies
To widen the publicity about Sweet Coco Balls with Calamansi Limes, the
Coco Balls with Calamansi Limes well-known to the public, educate and inform
the public about Sweet Coco Balls with Calamansi Limes, and attract target
market to find out more about Sweet Coco Balls with Calamansi Limes its socio-
c. Potential Market
product’s potential market. It indicated the location, the profit, level, and the
d. Distribution
distribution channel. The product was processed by the processor and the retailers
will sell the product to the consumer or processor can directly sell to the consumer.
Processor
Retailers
Consumer
TECHNICAL STUDY
Study Area
Davao Oriental, particularly the municipality of Mati, was the place proposed
project because the raw materials can simply be acquired from here and the target
In processing the sweet coco balls with calamansi limes, there were specific
equipment to be used. Below were the list of tools and equipment needed
1 pc. Scraper
1 pc. Bowl
1 pc. Stove
1pc. Ladle
The following were needed in the product of Sweet Coco Balls with Calamansi
Limes:
2 1 kilo of sugar
3 ¼ kilo of calamansi
Manufacturing Process
Below were the procedures in processing the Sweet Coco Balls with Calamansi
Limes:
4. Mixed the coconut meat, coconut water, calamansi limes and the 1kilo sugar
Mixed the coconut meat, coconut water, calamansi limes and 1kilo of
sugar
Cooling
Packaging
Labeling
The flow of production was from the raw materials and ingredients that are
needed by a supplier to produce a product; after processing this product it will be packed
and labeled to come up with a finished product before selling it to the potential market.
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Processing site
DATICOR MATIAO
LOPEZ
INTERCO
PROVINCIAL HOSPITAL
MARTINEZ
DOSCST
produced Sweet Coco Balls with Calamansi Limes. The data will be recorded
and analyzed to identify the life of the product. The shelf-life of the product will be
Appearance
Taste
Color
Aroma
Taste Odor
Month/Year
Good Bad Good Bad
Appearance
Taste
Color
Aroma
27
In packaging the product, mold like ball then place it in a calypso cellophane as
Product Label
The label of the Sweet Coco Balls with Calamansi Limes and contained the
information about the producer, its content, ingredients, contact number and the name of
the enterprises.
Store Layout
29
Number of Weeks
Activities
1 2 3 4 5 6
Project Planning
Acquisition of funds
Selection of Site
Operation
The schedule of activities was shown in this table. The first activity was the
project planning, it was done before the actual operation, it takes in one to two weeks.
The second was the acquisition of funds and it required three to four weeks. Third was
the procurement of materials and supplies in preparing the things needed in the
proposed business, it takes three to five weeks. In hiring of laborers, it needs three
MANAGER
MARKETING WORKERS
PERSONNEL
The organizational structure was composed of different parts and tasks. It was
headed by the proprietor, who was at the same time, the manager. He/she is tasked in
supervising and organizing the activities of the workers in the production. The workers
should have the skills and understanding about the activities in the production and were
responsible in maintaining the cleanliness of the operational area as well as the needed
equipment.
The business was named “SIGALEPS Enterprise” and focused on the production
of sweet coco balls with calamansi limes only. It would be a wholesale/retail sweet coco
balls with calamansi limes market operating as a sole proprietorship type of business.
This was managed by one person only. An individual proprietor owns and manages the
31
business and was responsible for all business transactions. The owner was also
personally responsible for all debts and liabilities incurred by the business.
employees; and ensures that the company or department was on track to meet its
financial goals. He/she also ensures that workers have the resources to complete the
work. Business manager might also develop and implement budgets, prepare reports for
senior manager and ensures that the department complies with company policies.
It is important that the workers participate in the risk assessment. They should
know the problems and the details of what really happens when they perform their task
directly to the costumer, maintains a good relation with customers and marketing
Qualification of Personnel
Manager:
Possess analytical skills with high level of integrity, honesty and professionalism.
Personnel:
Teamwork
Interpersonal skills
FINANCIAL STUDY
Sigaleps Enterprise
The table shows projected initial investment in processing sweet coco balls with
calamansi limes for one (1) day operation with the starting capital of PHp 2,292.19 with
Sigaleps Enterprise
The table shows projected initial investment in processing sweet coco balls with
calamansi limes in one (1) week operation with the total amount of PHp 6,752.19 with
Sigaleps Enterprise
The table shows projected initial investment in processing sweet coco balls with
calamansi limes in one (1) month operation with the starting capital of PHp 26,442.39
Selling Price:
Formula:
= 26,442.39 + 30%
1,680
= 15.74 x 30%
= 15.74 + 4.72
= 20.46 or 20
Depreciation:
No. of years
Table No.8 Schedule of Depreciation Cost of Sweet Coco Balls with Calamansi
Limes
Sigaleps Enterprise
The table shows the income statement of the enterprise with net income of PHp
13,167.61 for the one month operation. Thus, it was projected that the business
enterprise will gain money from the product and it was profitable.
39
a. Balance Sheet
The balance sheet shows the proponent’s enterprise assets and liabilities
and owners equity. It was the statement reflecting the financial condition of the
Sigaleps Enterprise
AMOUNT(PHp)
Less:
Equity 26,442.39
The table shows the total assets and total liabilities and equity of the enterprise for
the one month operation which was helpful for the proponent in determining the financial
position of the sweet coco balls with calamansi limes as a proposed business plan.
40
It shows how changes in balance sheet accounts and income affect cash
and cash equivalents, and breaks the analysis down to operating, investing, and
financing activities. Essentially, the cash flow statement was concerned with the
Sigaleps Enterprise
TOTAL(PHp)
PARTICULARS 1 month operation
CASH INFLOWS
Initial Investment 26,442.39
Sales 33,600
TOTAL INFLOWS PHp 60,042.39
CASH OUTFLOWS
Utensils and Equipment 5,122.39
Direct Material 13,400
Direct Labor 6,000
Promotional Expense 200
Transportation Expense 800
Miscellaneous Expense 150
Light Expense 150
Rent Expense 500
Water Expense 120
TOTAL OUTFLOW PHp 26,442.39
NET CASH FLOW PHp 33,600
The table showed that the proponent will be able to measure each inflow and
Formula:
Net Income
Return on Investment (ROI) = x 100%
Initial Investment
The return on investment (ROI) was the basis in determining the return on profit.
The business earned 43% in one month operation thus; there is 43 cents return for every
peso invested.
Formula:
Net Income
Net Profit Margin = x 100
Sales
Sales 33,600
The Net Profit Margin was the basis in determining the net profit of the business.
Formula:
Initial Investment
Payback Period = x 100%
Net Income
The payback period showed the length of time requirement to get back the
business investment outlay. It was estimated that two months and three days would be
PRODUCTION
In Volume Cash Sales it indicates that within one month operation the total cash
sales was Php 33,600 for 1,680 packs of Sweet Coco Balls with Calamansi Limes and
Formula:
The contribution margin of the business was Php 12.02 per pack upon recovering
Formula:
Formula:
Break – even sales = Break – even Volume x Break – even selling price
BEV 658.90
Assumptions
Through the financial ratios computed above the proponent obtained the following
assumptions.
1. The Return on Investment is 43% in one month operation, thus there will be 43
3. The Payback Period is estimated that one month would require for the business
4. In one month operation the total cash sales is PHp 26,442.39 for 1,680 packs of
5. The contribution margin of the business is PHp 12.02 per pack upon recovering
Production 3%
75%
20%
There was seventy five percent (75%) volume of production to be sold, five
percent (5%) of bad debts and twenty percent (20%) of accounts receivable to be
SOCIO-ECONOMIC DESIRABILITY
health benefits beyond its nutritional content. And the calamansi is extremely juicy and
highly acid pulp has a particularly distinct, aromatic smell and taste. Utilizing coconut
and calamansi for Sweet Coco Balls with Calamansi Limes production would include its
importance. Production of Sweet Coco Balls with Calamansi Limes will also be an
additional income to the entrepreneurs and farmers. Sweet Coco Balls with Calamansi
Limes as a study will help promote social economy by providing household entrepreneur
and farmers the opportunity to avail of the newly developed technology as a means
generating income. This will also enhance the undertaking of the locally grown coconut
in the area, which will strengthen the value of coconut in the market.
48
LITERATURE CITED
Books:
Media, R.G. (1996) Entrepreneur and Small Business Management, First Edition.
Passion, D.S (1997). New Revised Edition Accounting Introductory Part One. Alemar
Passion, D.S (1980). New Revised Edition Accounting Introductory Part Two. Alemar
Website:
http://en.wikipedia.org/wiki/Coconut
http://goumet.lovetoknow.com/Where_Do_Coconuts_Come_From
http://www.ask.com/question/which-country-do-coconuts-come-from
http://www.nutrition-and-you.com/coconut.html
http://www.harvardcocopro.com/Desiccated_Coconut.html
http://archive.feedblitz.com/50654/~3933533
http://www.jobstreet.com.ph/jobs/2013/9/new/i/80/4238979.htm?fr=J&src=12
http://www.flsenate.gov/laws/statutes/2012/1012.32
http://healthnutnation.com/2013/02/26/young-vs-mature-coconuts/
http://en.wikipedia.org/wiki/Coconut_production_in_the_Philippines