VISION

 To be a business that best understand the outstanding product, and services to our

customers, value the effort of our employees and to contribute to the growing economy of

business world.

 To become efficient and effective entrepreneur satisfying the needs for every customer

while rendering quality services using the products we are promoting.

MISSION

 To inspire healthier communities by connecting people to real food.

 To build the best product, cause no unnecessary harm, use business to inspire and help

the environment.

 To create and promote great tasting, healthy and mouth-watering Filipino delicacies that

gives our customers satisfaction.

 To give a new phase and show that native products will not be as it is, but it can be

innovated through some means of creativity.

GENERAL OBJECTIVES:

1. To provide good quality product that is suitable to the taste of the customers at a

reasonable price.

2. To promote innovated native products to the barangays of Pinamalayan, Oriental

Mindoro.

3. To ensure that quality service and customer’s satisfaction is rendered to every buyer.

4. To practice and enhance one’s skills in entrepreneurship and apply it in the field.
 5. To provide job opportunity to the local commun

Chapter 1

INTRODUCTION

Background of the Study

Nowadays, such deviation of leisure has become more preferred by the general public,

thus people at this instant are always unto food pleasures. Fast food chains, unhealthy food and

snacks from different countries tend to purchase, highly patronized and being served in the table.

We all know that our country is known for its delicious food. Among of these are what we called

native delicacies or kakanin. We cannot hide the fact that Filipinos love rice and because of that

they enhance the way it is prepared and transformed this into a delicious and colorful “kakanin”

which serve as our snacks and desserts. So as an agricultural country, it is the reason why the

common kakanin of Filipinos is made with native resources such as rice, coconut, root crops, and

seeds that are slow cooked. Each religion develops their own delicacies throughout their history.

No party and celebration are complete without the presence of these Filipino desserts. These can

be very sweet, and they are always favorites for the young and old alike. Some of these native

Filipino delicacies are biko, suman, puto, bibingka, pitchi-pitchi, palitaw and many others.

Native delicacies, known as kakanin, are popular snack foods that are usually served as a

merienda or desserts in the Philippines. Kakanin can be traced, way back to pre-colonial times

when our ancestors used suman as offering to gods and visitors. Kakanin are native delicacies

made of malagkit (glutinous rice), which comes in two varieties: the first-class variety is sweet,

rounded, and white while the regular variety is longish and translucent. Kakanin is usually

present on special occasions such as weddings, birthdays, anniversaries, and fiesta. The word
kakanin is derived from the word kanin, Tagalog for rice. The three basic ingredients are

malagkit or glutinous rice, coconut milk or gata, and sugar.

One of the most famous kakanin in the Philippines and one of the all-time favorite snacks

of pinoy is Palitaw. Palitaw can be traced way back in the Japanese Era, where they considered

palitaw to be almost the same as Japanese Mochi Cakes which are sweetened steamed or baked

rice flour cakes. Korea also creates an almost similar version that is prepared from rice flour,

poached and stuff with sweet bean paste. Since Asians use a large amount of rice in their diet,

almost every culture has different versions of steamed or poached rice balls Palitaw is another

product of rice that originated in Pangasinan a province in the northern part of Luzon,

Philippines. It is a well-known Philippine delicacy, it is simplification from the Filipino term

“litaw”, which means “to float or to surface,” it’s a scientific phenomenon on its own. Palitaw is

originally made washed, soaked, ground sticky rice or “kaning malagkit” -however, some use

glutinous rice flour or any package rice flour to minimize the time in grinding and soaking the

sticky rice and because it is more efficient. Others named it as waxy rice, pearl rice, and mochi

rice. The name was derived on the process how palitaw is cooked.

In line with this, another product of rice is Mango Sticky Rice also called as “Khao

Neow Ma Muang” was originated from Thailand and is known as the national Thai dessert

enjoyed not only in the country but throughout South and Southeast Asia. This traditional

summer dessert is made with sticky (glutinous) rice, mangoes, coconut milk, salt, and sugar. It is

commonly found as street food. Sweet, creamy, salty and tangy-it’s a decadent dessert that

encompasses all your taste buds.

 Our Cheesy palitaw is a Philippine dessert and snack made with simple rice flour dough

formed and divided into small pieces filled with a small, sliced cheese then manually molded

into a ball-shaped figure and cooked in boiling water until they float and then coated or dipped in

fresh grated coconut, toasted crushed nuts and white sugar. This Filipino recipe is cooked and

traditionally eaten during special occasions or holiday festivities but can be enjoyed at any time.

The texture of the finished cakes can range from very moist and delicate to chewy and rubbery,

depending on the preferences of the cook. Although there are few variations, the cheesy palitaw

is usually prepared according to the same basic recipe without any changes.

The proponent also introduces Mango Sticky Rice where it is originated in Thailand and

was adapted by Filipinos since its ingredients is accessible in the surroundings. To prepare the

dessert, the sticky rice is cooked and then added to a mixture of coconut cream or milk and

natural sugar. It is then garnished with moderated thick golden slices of the ripest mango topped

with sesame seeds. The sticky coconut rice tastes like a tropical rice pudding while the soft

mango provides a fresh and natural palate reliever.

Since mangoes are one of the seasonal fruits here in Philippines, peach mango is serves as

an alternative filling which gives the idea of having a taste like a real sliced mango. The

sweetened mango sticky rice is soft and easy for little ones to chew, so you won’t have to worry

about your children choking or hating the dessert. The fresh slices of mango are also very

healthy and you’ll be assured that they ate a serving of fruit.

As food is one of the basic necessities for living, the group decided to pursue this

business since in the area, we rarely see stores that serve or sell sweet delicacies. We pursue the

feasibility study of setting up a Filipino Native delicacy or kakanin production business to

promote our very own kakanin as well as making it alive in the heart of every Filipino. Usually,

we can only buy this on street vendors and lot of Filipinos who classified as “senior citizens”

know how to make these desserts as they already have become part of the Philippine traditions.

There are many varieties of “kakanin” that can be found in every country. But our group decided

to develop a new version of PALITAW and Sticky Rice that will give Filipinos the ability to

experienced and patronized our very own friendly budget innovated delicacies that new to their

taste but will surely give them satisfaction and stomach-fulfillment. Most of these Filipino food

recipes require simple ingredients that ca be easily bought in the market. Since these kakanin are

made up of sticky rice, they are serves as a good source of selenium, a beneficial mineral. It

offers antioxidants caused by free radicals. protection for your tissue, shielding your cells from

damaged and other health benefits due to its manganese content for a healthy metabolism, that

helps you process carbohydrates, protein, and cholesterol. They also contain smaller amounts of

other essential nutrients such as Vitamin B-5 that boosts the metabolism and copper that keeps

connective tissue strong, support the immune system and promotes healthy brain function and

Vitamin A.

This perception can capture the interest of the buyers and consumers as lots of them are

attracted to delicacies with low cost and high qualities that can be served in any occasions or

even normal days. We would like to promote easy, convenient, and an innovative as well as

interesting ways to use our products as a sweet delight, for breakfast or non-breakfast eating

occasions, especially snacks, this could grow interest and would not only benefit the proponents

in engaging this kind of business but will also help the consumers on having this kind of sweet
consumption of food and presenting both opportunities and challenges to the sweet native

delicacies in the market.

“Kakanin On The Go” will be established inside Pinamalayan Park where different

landmarks are also located. Given this situation, the proposed business has greater advantages in

terms of attracting customers since there are flocks of people nearby. Filipino usually buy

kakanin into peddlers who sell their products in a house-to-house basis. It is somehow an

advantage for the business since we serve native delicacies in a specific location where people

can buy whenever they crave to eat kakanin. Palitaw has been known by Filipino since it was

served during special occasion and even eaten between meals. The proponents innovated the

product to attract customers and to served newer and upgraded version of this kakanin. To

provide also innovative products that will serve both needs and operate customer’s best interest,

“Kakanin on the Go” also serve a popular Thai dessert Sticky Rice with Mango.

There are lots of food served here in our country, but if there’s a Filipino food that we can

scall our own, that was kakanin. However, since it’s been a part of Filipino cuisine, the recipe

has been passed through generations. The ingredients of this kakanin are also accessible in the

market and it can be made at home. Nevertheless, people are still inclined to buy prepared

products for many reasons. With the fast-paced lives of consumers, they tend to purchase ready-

made products because preparing of meals is laborious. Consumers are more likely to buy

innovated products that has a twist – something they never been tasted before. Therefore, the

feasibility study is focused in serving innovated and affordable Filipino native delicacy called

kakanin. The proponents will convey on the production and serving of innovated kakanin and its

twist. This study covers on the product’s combination of excellent food at very affordable price.
Statement of the Problem

This feasibility study seeks answers to the following questions related to the different

aspects of business operations:

The Marketing Aspect

 What are the opportunities and threats of the business?

 What are the different factors in the internal environment that is expected to affect the

business operations?

 Who will be the target market of the study?

The Management Aspect?

 What is the form of ownership planned by the business proponents?

 What are the different positions in the proposed business and what are their

qualifications, duties, and responsibilities?

 What are stated rules and regulations?

 What benefits should the management get onto it.

The Technical Aspect

 What are the raw materials to be used in manufacturing the product?

 What are the steps in manufacturing process?

 What are the ingredients needed?

 Where is the best location for the business?

 The Financial Aspect

 How do the financial statements appear over a 5-year operating period?

 How much capital is being invested?

 What is the pricing strategy of Kakanin on the Go?

The Socio-Economic Aspect

 What are the social benefits that the proposed business will contribute?

Significance of study

This section of the research study provides brief description of the significance of the

study to the following:

To the proponents. This feasibility study will benefit our knowledge and skills as management

accounting students. This will help us to be well informed and knowledgeable in making

business. In terms how really the business works, how effectively operate, skills required,

forecasting possible outcome, threats, and time management although it’s hypothetical only. It

will be a huge advantage for us in managing business. The success of this feasibility study is not

just competition or requirements of our subject but will help us to operate our own business in

the future someday and provide solution on what problems that may come up.

To the future researchers. Through this study, the future researchers will acquire new skills and

gain knowledge that they can use for their profession in the reality towards the path of the

business world
To the investors. This study can gain a capitalist some new knowledge that can be used to

investment decisions. It can show the potential return on investment and any risks to the success.

To the entrepreneurs. This study is beneficial to the entrepreneurs because this will give them

an idea on what promotion they will apply in their business. The result of this feasibility study

will help them to generate better sales for the development of their business.

Concept of the Study

Kakanin On the Go is a food business that offers native delicacy called “kakanin”. It is a

snack cart along the pathway of Pinamalayan park besides Petron gasoline station. It offers

variety of kakanin such as Cheesy Palitaw and Mango Sticky Rice that are known in the country.

It is officially opened as a business to meet and satisfy the demand of kakanin as well as making

it alive in the heart of every Filipino.

Kakanin is a common snack in the country. Filipinos have created many different kinds

of rice cakes or native delicacies. In local, it is called kakanin, derived from the word kanin,

meaning prepared rice. The kakanin we will offer is somehow an innovation in the rice cake or

native delicacy business.

Scope and Delimitation

This study of “Kakanin on the Go” is conducted to introduced delicacies such as sticky

rice and palitaw with different style and twist and the viability of these products in the market.

The proponents of this study covered on the product’s combination of excellent food by

producing and serving delicious rice cake snacks with a very affordable price. The business is

located at Leuterio Street, Foodpark, Zone 3, Pinamalayan, Oriental Mindoro.

 The target market of the study are the students, employees, residence and passerby

surrounding the area. Since there are seven (7) barangays of the urban area in the municipality of

Pinamalayan, the proponents chose to conducted a survey to only three barangays such as Brgy.

Zone II, Zone III, and Zone IV. It is because these three barangays are the nearest place where

the business will be established.

Filipinos love to eat rice as it is always been serve in the table from breakfast, lunch and

supper. We also eat rice as a form of snacks or merienda. Therefore, the researchers see a huge

potential using rice cakes as a product in the market. Related to this, the proponents conducted a

feasibility study whether a proposed business is viable or not. This study will be also essential in

identifying the internal and external environment factors that might appear when starting the

business.

Definition of Terms

The definition listed below are operational and conceptual terms used in the study which

are defined from different sources of information and are used to facilitate a thorough

understanding of the study.

Cheesy Palitaw – is a chunk of cheese and glutinous rice that are flattened and boiled in water.

It is rolled in sweetened fresh grated coconut and topped with crush fried nuts.

Glutinous – means glue-like, or thick and sticky. The Latin word for glue was gluten, which is

now the name of a substance found in wheat. Gluten is what makes pizza or bread dough stretchy

and gooey, or glutinous. (Vocabulary.com)

Glutinous rice – is a type of rice grown in Southeast and East Asia, Northern India and Bhutan

which has opaque grains, very low amylose content, and is especially sticky when cooked. It is

widely consumed across Asia. (Wikipedia)

Kakanin – is an umbrella term of any glutinous rice or sticky rice cake. It’s sticky and sweet

rice, not the normal steamed rice. Yes, kakanin in English is rice cake.

(blog.thebailiwickacademy.com)

Mango Sticky Rice – is traditional Southeast Asian and South Asian dessert made with

glutinous rice, fresh mango, and coconut milk, and eaten with a spoon or the hands (Wikipedia)

Palitaw – is a popular Filipino boiled rice cake. These rice cakes were traditionally prepared

with pounded rice, but today there are mainly made with a combination of glutinous rice flour

and water. Characterized by their round and flat shape, they are boiled in water, then rolled in

grated coconut and sweetened sesame seeds. (tasteatlas.com)

Sticky rice – a variety of cultivated short-grain rice grown especially in Southeast, East, and

South Asia that becomes notably sticky when cooked: most varieties of short-grain rice contain

both amylopectin and amylose, but sticky rice contains only amylopectin. (dictionary.com)

Sole proprietorship – is the simplest and most common structure chosen to start a business. It is

an unincorporated business owned and run by one individual with no distinction between the

business and the owner. You are entitled to all profits and are responsible for all your business’s

debts, losses, and liabilities. (sba.gov)

Form of Ownership
 The group decided that a business will be managed under a Sole Proprietorship since it is

a business owned by only one person. This is the simplest type of entity to start and the latest

regulated form of an organization, where the owner is the one who has the control and authority

in the decision making of the business. It is easy to organize, dissolve, and the owner retains all

profits after paying taxes. Thus, it has advantages and disadvantages.

Advantages:

 A sole proprietorship has complete control in the business.

 Minimal legal costs in forming a sole proprietorship.

 Few business requirements needed.

 The owner can earn all the profits of the business.

 The owner has the decision-making power over the business.

Disadvantages:

 Sole Proprietorship has unlimited liability.

 The Sole Proprietorship business is limited on capital

 In case of the death of the owner, the business may no longer exist.
 CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

In this part of feasibility study, the related literature and studies similar to the present

research is presented. This primarily presents both presents both foreign and local.

Related Literature

Filipinos take pride in dishes that reflects their culture and indigenous resources.

According to Zappia (2015), Filipino cuisine is very resourceful because it uses almost every

ingredient in the communal surroundings and turn it into beautiful and tasty dish that will make

the audience appreciate. Foods also entails the national identity; giving us the savory taste of the

cultural heritage of a specific place or country. The best experience to taste the culture of the

Philippines is to taste their best-known delicacies or what we called – kakanin (Besa and

Dorotan, 2014).

Kakanin has a wide variety of product - each form represents the cultural and culinary

heritage, and one of the most famous kakanin served in the Philippines is palitaw. David Ways,

from The Longest Way Home (2020), stated that one of the top 3 best foods in the Philippines

from a travelers’ perspective is Palitaw. Meanwhile, Palitaw remains as one of the Top 10 native
delicacies served in the palate in the local perspective according to the article written by Orillos

(2013).

Orillos also added that Palitaw refers to the way kakanin rises once cooked - its root word

is “litaw” meaning to appear or be seen. It is also known as “pepalto” in Pampanga, “inday-

inday” in Ilonggo and “palutang” in Cavite, meaning “to float.” Because of its name, the

palitaw is considered a good luck symbol.

This was also mentioned by Sayco (2021) in her article that Palitaw is one of the

Philippine traditional foods made of sweet rice and sweet rice is sticky. This means that the

family will “stick together”. If the family eats sticky food during New Year’s Eve, then they’ll

stick together throughout the New Year. When the palitaw is cooked, it will rise and float on the

boiling water. The meaning of this brings upon good luck to the family.

Ganzon (2014), cite the health benefits of Sticky Rice. According to her, sticky rice is a

good source of selenium, a beneficial mineral. It offers antioxidant protection for your tissues,

shielding your cells from damage caused by free radicals. It also has manganese content for

healthy metabolism, and helps you process carbohydrates, proteins and cholesterol.

Related Studies

According to the study conducted by Laca (2020), he states that every province in the

country has its own specialty of kakanin. The history of Kakanin is rich as its flavor and every

kakanin represents Filipino culture. De Villa and Mercado (2021), also states that some of

Kakanin hold sentimental value to the area and locals who make it.
 It is an essential slice of the Philippines’ rich food culture; a piece of the country’s history

and the Pinoy plate’s identity. These days, the term “kakanin” doesn’t necessarily refer to

something made only with malagkit (sticky rice). Treats made with gata (coconut milk) or

locally-grown root crops are now considered kakanin, too. Various methods of preparing it have

also been discovered and introduced.

Relative to the study, palitaw, as one of the well-known kakanin served in the Filipinos’

palate uphold values from the meaning itself -stick together. It represents the strong familial

bonds between every member of the family who cook this kakanin. Therefore, this recipe was

also passed through generation.

Generally, the locals would see it as a treat for themselves, only occasionally eaten. For

example, one would not expect to find a restaurant eating insects in America, whereas in Africa

and South America, such a thing would be normal and acceptable. Kakanin or Native Delicacies

are integral part of the Filipino food culture. Uniquely, these are sweet munchies or sometimes

desserts made from rice, sweet rice or root vegetables that are slow cooked and usually made

with coconut.

However, Oktay and Sadikoglu (2018) states that with the developing society through

modernization, and cultural orientation of the community, degradation of culinary heritage is

being experienced. De Villa and Mercado (2021) reiterate in their study the importance of

safeguarding the kakanin culinary culture. It is a task that each Filipino must uphold

conservatively.
 .

Chapter III

RESEARCH METHODOLOGY

This chapter presents the various methods and procedures employed in gathering data to

determine the validity, accuracy, and reliability of the study. It includes the research method,

respondents of the study, sampling technique use, instrument that we use in conducting the

study, reliability of the research, data gathering procedures as well as the statistical treatment of

data.

Research Design

The Research Design was conducted using Descriptive Correlations Design. Descriptive

research design was adopted because it is a type of research design that aims to obtain

information to systematically describe a phenomenon, situation, or population. More specifically,

it helps answer the what, when, where, and how questions regarding the research problem, rather

than the why. We used this research design because the collected data would be generalized to

the entire population of the study. The rationale behind the use of descriptive design was to
enable the researcher to have access to many respondents in three different zones in a short

period of time.

Respondents of the Study

The respondents of the study comprised of 169 in Zone II, 112 in Zone III, and 41 in

Zone IV in Pinamalayan for the S.Y. 2022-2023. The distribution of the respondents was shown

in table A. We choose Zone II, Zone III, and Zone IV as a target market because we know there

is a lot of people having a potential to fulfill our standards in conducting our study. These three

zones are the nearest and they have a lot of people who around there. Also, we see there is a lot

of people who have their interest for our products.

Table A. Distribution of the respondents of the study.

Respondents Households Sample

Zone II 869 169

Zone III 578 112

Zone IV 212 41

Total 1,659 322

Sampling Technique Used

Stratified random sampling technique was used to determine the distribution of the

student-respondents that was included in the study. The researcher made used of the Slovin’s

formula to determine the sample size. The formula and computation were presented below:
 N
Slovin’s Formula:
1+ ne2

Where:

n=sample size

N=total population

e=margin of error at 5%

N
n=
1+ Ne 2

1,659
n= 2
1+ 1,659(O. O 5)

1,659
n=
1+ 1,659(0.0025)

1,659
n=
1+ 4.148

1,659
n=
5.148

n=322

To determine the respondents for each barangay, the proponents used another formula which is

group populaion
N= ×n
t otal population

Barangay Population (N) Sample (n)

 Zone II 869 169

Zone III 578 112

Zone IV 212 41

Total 1,659 322

869
Zone II = × 322
1,659

= 169

578
Zone III = × 322
1,659

= 112

212
Zone IV = × 322
1,659

= 41

Research Instrument

This study used a self-made questionnaire checklist to gather the needed data for the

respondent’s profile. The draft of the questionnaire was drawn out based on the researcher’s

readings, previous studies, published and unpublished feasibility study related to the study. The

questionnaire is authorized to obtain valid responses of the respondents as well as aiming to

gather facts about the extent of the products produced by “Kakanin on the Go” in terms of its

characteristics.

The researchers used direct or interview method, in which there is an exchange of

information that is significant in doing the feasibility study and survey questionnaires was also

administered to enable to establish baseline or benchmark data. The researchers also interviewed

the reliable sources in order to obtain necessary information that is useful for this study.

Scaling and Qualifications

Table B. Numerical Scale, Statistical Limit and Vertical Interpretation

Numerical Scale Statistical Limit Verbal Interpretation

5 4.50-5.00 Highly Satisfied

4 3.50-4.49 Satisfied

3 2.50-3.39 Neither Satisfied nor

Dissatisfied

2 1.50-2.49 Dissatisfied

1 1.00-1.49 Highly Dissatisfied

Data Gathering Procedure

The researcher began this study by first securing the permission to conduct the study and

gather the necessary data from the selected respondents of Zone II, Zone III, and Zone IV in

Pinamalayan. The purpose of the study was explained. After the approval for the conduct of the

study, the questionnaire was distributed to the respondents, each item of the questionnaire was

explained for further understanding about our study need to conduct, then the questionnaire was

retrieved after it is made. Finally, the data gathered in Zone II, Zone III, and Zone IV was

collected interpreted.

Statistical Treatment of Data

The collected data was treated very carefully and classified statistically according to the

criteria established in the instrument.

The following statistical tool was utilized.

Frequency data was presented in frequency from to show the actual distribution of the

respondents towards a particular question.

Weighed Arithmetic Mean was determined to provide the average weighed opinion of the

respondents of Zone II, Zone III and Zone IV about the extent of “Kakanin on the Go”

The following formula was applied:

x=(∑▒fx)/(∑▒f)

Where:

x= weighed arithmetic mean

∑fx= sum of all product of f and x where f is the frequency of each weighed and x is the weight.

∑f= sum of all subjects/respondents.

SWOT ANALYSIS

A simple but useful frame work for analyzing your organization’s strengths, weaknesses,

opportunities and threats that the business will face. It helps you focus on your strengths,

minimize threats and take the greatest possible advantage of opportunities available to you. It is

also designed to facilitate a realistic, fact-base, data driven look at the strengths and weaknesses

of an organization, in initiatives or within its industry. For small businesses, it is important to

analyze all situations carefully before taking any decision. In that way we will lessen the chances

of making mistakes and designing strategies that won’t work.