PRODUCT DEVELOPMENT PROJECT ON SQUASH (Cucurbita maxima) WITH

SWEET POTATO (Ipomoea batatas) LEAVES CHIPS IN KINABLANGAN,

BAGANGA, DAVAO ORIENTAL

JOLINA C. SEÑAL

An Undergraduate Thesis
Submitted to the Faculty of Agriculture and Life Sciences
Davao Oriental State University
In Partial Fulfillment of the Requirements
For the Degree

BACHELOR OF SCIENCE IN AGRIBUSINESS MANAGEMENT

DECEMBER 2023
Faculty of Agriculture and Life Sciences
Bachelor of Science in Agribusiness Management
PROPOSAL ORAL DEFENSE REPORT

January 28, 2023

Date

We, the undersigned, reported that, as a committee, we have examined and

evaluated JOLINA C. SEÑAL on January 11, 2023 as to his understanding and
comprehension as well as knowledge gained from the study, she;

[ ] proposed [ ] conducted

On the basis of the student’s comprehensive knowledge on his field of study, we

recommend that he:

[ ] may proceed to conduct the Study

[ ] have another examination or revision of the Study

[ ] be admitted to the candidacy for the Baccalaureate degree in BSAM.

Advisory Committee:
(Signature over printed name) LAILYN B. ATACADOR
Thesis Adviser

JONNAPHRIL P. LASTIMA
Chairperson of the Panel

GRACE JANE N. ALCOCER

Panel Member

VENSON B. SARITA, MPA

Panel Member

This duly signed Proposal Oral Defense Report for PRODOCT DEVELOPMENT
PROJECT ON SQUASH (Cucurbita maxima) WITH SWEET POTATO (Ipomoea
batatas) LEAVES CHIPS IN KINABLANGAN, BAGANGA, DAVAO ORIENTAL hereby
accepted.

ELEANOR M. VILELA, DiSDS

Dean, FALS
 TABLE OF CONTENTS
TITLE PAGE

Title Page
Proposal Oral Defense Report
Table of Contents
List of Appendices
List of Figures
List of Plates
List of Tables

Chapter I RATIONALE
Background and Justification of the Project
Significance of the Enterprise Development Project
Objectives of the Enterprise Development Project
Scope and Limitation of the Project
Operational Definition of Terms

Chapter II REVIEW OF RELATED LITERATURE

Technical Field of the Technology
Invention Spotting
Closest Prior Arts
Prior Art of the Technology
Conceptual Framework/Conceptualization of the Project

Chapter III MATERIALS AND METHODS/PDP IMPLEMENTATION

PLAN
Business Model Canvas
Invention/Technology Assessment
1. Intellectual Property (IP) Potential
2. Organizational/Management Feasibility Tool
a. Business Structure
b. SWOT Analysis
c. Operations and HR plan
d. Organizational Structure
e. Roles and Functions of Officers/Employee roles,
job descriptions, skills needed
3. Technical/Industrial Feasibility
a. Technology Identification
b. Technology Readiness
c. Target Market
d. Technical Processing
i. Facilities/ Location & Production/
Operation
ii. Equipment and Supplies
iii. Product Processing/ Procedure
4. Financial Feasibility
a. Revenues
b. Initial Investment
 i. Capital Expenses
ii. Operating Expenses
iii. Pre-Operating Expenses
5. Market Feasibility
a. Product Testing
b. Market Survey
Ethical Consideration

REFERENCES
APPENDICES
PLATES
CURRICULUM VITAE
 LIST OF APPENDICES

APPENDIX PAGE

A Advisory Agreement

B Survey Questionnaire
 LIST OF FIGURES

FIGURE PAGE

1 Conceptual Framework

2 Business Structure

3 SWOT Analysis

4 Organizational Structure

5 Map of the Area

6 Processing Flow Chart

 LIST OF PLATES

PLATE PAGE

A The proponent while slicing the washed squash into cubes.

B The proponent boil the slice squash until it soften

C The proponent smashed the squash with fork.

D The proponent adding all the spices or flavorings.

E After adding all the spices, the proponent add the slice of

sweet potato leaves.

F The proponent while gradually adding the cornstarch to the

texture.

G The proponent while mixing all the ingredients.

H The proponent while kneading and shaping the dough.

I The proponent make an elongated round shape of dough.

J The proponent boiled the molded dough for 30-40 minutes until

it floats

K The proponent while slicing thinly the cooked dough.

L The proponent ready the sliced dough to sun dry within 2 days.

M The proponent while frying the chips

N The proponent while packing the chips.

O The proponent while weighing a pack of chips.

 LIST OF TABLES

TABLE PAGE

1 Invention Spotting of squash with sweet potato leaves chips

2 Business Model Canvas of squash with sweet potato leaves

chips

3 HR and Operating Plan

4 Employee Roles, Job Description and Skills Needed

5 Revenues of Squash with sweet potato leaves chips

6 Capital expenses

7 Operating expenses

8 Pre-Operating Expenses
 CHAPTER I
RATIONALE

Squash (Cucurbita maxima) is edible fruit of the vine type of plant belonging to

the ground or cucumber family. It is commonly known in Visayan language as kalabasa,

have long been used in the Philippines as freshly vegetables. Like other cucurbits,

squash is recognized as an important source of vitamins and minerals just like vitamins

A and C; it also contains calcium and iron.

Squash is protected by a hard rind and grown in the country throughout the year;

it is usually grown in backyard and it is also marketable for its immature fruits, young

shoots, flowers, and seeds. In culinary applications, squash is flexible. It is a very

valuable, though still underestimated, raw material. Squash plants grow quickly; it is one

of the most abundant vegetables in the Philippines, which is why it is not very expensive.

It can be added to a soup, use for salads, can be baked whole or sliced, and can be

added to other processed foods like chips.

On the other hand, sweet potato (Ipomoea batatas) leaves are consumed as

vegetables around the world, especially in Southeast Asia. Sweet potato leaves are low

in fiber and high in crude protein content and should have the potential to improve the

nutritional properties of the diet. It is a kind of plant that we always see growing in vacant

lots and on the roadside anywhere we go in the Philippines. It grows all year round and

doesn’t need that much maintenance because it grows wild most of the time. Tender

leaves and stems of sweet potato are also highly nutritious and are increasingly

accepted as health-promoting vegetable by consumers.

 The Product Development Project will be processing of Squash with Sweet

Potato Leaves Chips. This study will be using appropriate strategy to enhance the

process innovation product with the use of main ingredients. As consumer behavior

becomes more health-conscious, chips are following suit. Healthier alternatives in chips

are here to stay.

Furthermore, snacks are staples in consumer diets and probably will be for a

long time to come. What is changing, however, is our approach to the ingredients and

nutritional value of the snacks that consumers enjoy. As snacks become healthier, there

is increased pressure on food enterprises to balance flavor and nutrition. People want to

enjoy eating snacks while knowing that they are not hurting their health in the process.

Overall, the proponent decided to develop a squash with sweet potato leaves

chips because there are no attempts to incorporate squash and sweet potato leaves as

part of the main ingredient of making chips. In addition to this, squash and sweet potato

leaves has more nutritional value and it is affordable, available and abundant in the

marketplace. Moreover, the proponent seeks to know if a chip made up with squash with

sweet potato leaves is acceptable in the market. Through this study, the proponent was

motivated to develop nutritionally delicious snacks using squash and sweet potato

leaves as the main ingredient. Nutritionally delicious and affordable food provides

nourishment, promotes health and growth, and pleasing to taste buds at reasonable

cost.
Background and Justification of the Project

Squash is one of the most delicious, versatile, and healthiest vegetables in the

world. It is recognized as an important source of vitamins and minerals just like vitamins

A and C; it also contains calcium and iron. Likewise, Sweet potato leaves are largely

used as a vegetable around the world, especially in Southeast Asia. Sweet potato leaves

are low in fibre and high in crude protein content and should have the potential to

improve the nutritional properties of the diet.

A chip is any type of snack food in the form of a crisp, flat or slightly bowl shaped,

bite-sized unit. Squash with Sweet Potato leaves chips are thin that may have been

deep fried until crunchy. They are commonly served as a snack, side dish, or appetizer.

This innovative product is still new, but it has the potential to fascinate to a wide

customer seeking for a healthy, nutritious and affordable yet innovative product.

The following are the justification for a product development project on Squash

with Sweet Potato Leaves Chips, including:

1. Nutritional value: Instead of the usual potatoes, we use a substitute that has a

barely noticeable difference, so kids can still enjoy this famous and delicious

food, but with the health benefits of the squash and sweet potato leaves.

Squash and sweet potato leaves are healthier alternative for potatoes as the

main ingredient of the chips because these have a number of health benefits.

2. Increasing demand for alternative healthier snacks: Consumers are gradually

shifting towards healthy snacking habits in order to maintain good health. As

a result, the proponent focusing on introducing various food products that are
 rich in essential nutrients. One of the common purchases better for your

snack foods is chips made with squash with sweet potato leaves.

3. Distinct flavor: Rising demand for unique snack flavors is expected to drive

the market. Consumers are consistently looking for healthier alternatives to

conventional chips. The process of making squash with sweet potato leaves

chips is unique with no food additives that is likely to appeal to customers

who are looking for peculiar and interested to try something new.

4. Motivation to farmers: This project may inspire and encourage small farmers

to plant more squash and sweet potato to have their livelihood and source

income to sustain their daily needs. Also, this promote and inform the youth

generation of what agriculture is and what a career in agriculture could look

like will be beneficial for the industry.

In summary, the background and justification for a product development project

on squash with sweet potato leaves chips is based on their nutritional value, distinct

flavor profile, motivation to farmers, and the increasing demand for alternative snacks of

the consumers that makes squash with sweet potato leaves chips is much reliable to the

snack market.

Significance of the Enterprise Development Project

This study will urge the people to make use of the underutilized local fruits thus,

supports the government thrust of food security. The study will be significant to the local

vegetable growers in the province of Davao Oriental. The result of the Product

Development Project will help individuals improve their livelihood and start managing
new business from small to bigger and wider one in the future. Moreover, this study will

stimulate awareness of the importance of squash vegetable as healthy chips.

This study will be a significant endeavor in making Squash with Sweet Potato

Leaves Chips acceptable. The result of the study will be benefit the following:

Respondents/Consumers. To taste a unique kind of chips and to be informed to the

health benefits of squash. The Squash with Sweet Potato Leaves chips will provide

value added product that is nutritious and affordable.

Farmers. This study could inspire them to grow and cultivate more squash since it can

be planted in almost all type of soil and will provide them a good source of income.

Food Industry. This study would be beneficial to the food industry; since food has a big

role in the economy it also produces job opportunity.

Future researchers. This may serve as the valuable reference and basis to the

students and other researchers conducting related studies.

Objectives of the Enterprise Development Project

This study generally aimed to determine the financial viability of the new product

which is the Squash with Sweet Potato Leaves Chips in Kinablangan, Baganga, Davao

Oriental and provide the value of this newly produced product in this locality by

processing it.

Specifically, this Product Development Project aims to:

  Provide new and innovative Squash with Sweet Potato Leaves Chips to the

customer;

 Determine the acceptability of Squash with Sweet Potato Leaves Chips;

 Conduct free-taste of Squash with Sweet Potato Leaves Chips to the potential

market;

 Conduct preliminary market survey to targeted potential buyers;

 Satisfy the valued customers through quality product and services;

 Sell healthy product with an affordable price;

 Identify the shelf-life of Squash with Sweet Potato Leaves Chips; and

 Calculate net income and profit per month in processing Squash with Sweet

Potato Leaves Chips.

Scope and Limitation of the Project

This study is conducted to measure the palatability and acceptability of the

Squash with Sweet Potato Leaves Chips in Kinablangan, Baganga, Davao Oriental in

terms of its appearance, taste, texture and shelf life. The study is made to add new

varieties of chips in the market to create new innovative product. This study will help also

the parents to feed their children a squash and sweet potato leaves food which is rich in

beta carotene and other vitamins.

 OPERATIONAL DEFINITION OF TERMS

Squash - is a genus of herbaceous fruits in the gourd family,

Cucurbitaceae (also known as cucurbits or cucurbi),

grown and consumed for their flesh and seeds.

Sweet potato leaf - are mildly flavored leaves of the sweet potato plants,

often eaten in Asia and Africa. The leaves are medium to

large size and are cordate, or heart-shaped with pointed

tips.

Packaging - the wrapping materials of the product that serves to

contain, identify, describe, protect, display, promote and

make the product marketable.

Labeling - include certain information on the label of your product

when it is distributed in specific ways.

Innovation - it is the process of transforming the raw materials into

finished product which is Squash with Sweet Potato

Leaves Chips.

Shelf life - the term or period during which a stored commodity

remains effective, useful, or suitable for consumption.

Consumer - a person who purchases goods and services for

personal use.

Unit Cost - is a total expenditure incurred by a company to produce,

store, and sell one unit of a particular product or

services.
 CHAPTER II
REVIEW OF RELATED LITERATURE

Technical Field of the Technology

The field of invention generally relates to the food processing and product

innovation of squash with sweet potato leaves chips. The goal of the invention would be

creating or improving a new product, including its design, testing, and release. Product

development encompasses the entire life cycle of a product, from the conception to

market release. It also covers renewing an existing product and introducing an old

product to a new market. This includes identifying market needs, conceptualizing the

product, building the product roadmap, launching the product, and collecting feedback.

In fact, their market has grown rapidly in recent years as a result of the changes

in consumer habits. Therefore, there is a real need to find new methods for preservation

of processed food products able to achieve widespread acceptance by the industry.

Food appearance remains the most required attribute, strongly affecting consumer

decision to buy it or not. In addition, food texture is also a fundamental feature

determining product acceptability, appearance, and texture changes being very tightly

linked markers of food deterioration.

After developing a recipe, sensory assessment is performed to evaluate the

product's flavor, texture, aroma, and appearance. Consumer and industry expert

feedback is gathered and used to modify the formula and increase the overall
attractiveness of the product. This information is utilized to guide further product

development efforts and bring the product to the market.

Invention Spotting

Table 1. Invention Spotting of squash with sweet potato leaves chips

CATEGORY INVENTION PRIOR ART 1 PRIOR ART 2
TECHNICAL
FEATURES

Squash with Preparation Pumpkin balls

Sweet Potato method of and preparation
Leaves Chips microwave method
vacuum puffing (
pumpkin chips
(CN101816398A)
Technical An alternative of Provide a method Provide a starch-
problem solved chips products with for manufacturing a based chip-type
no food additives, microwave vacuum snack food product
innovative and puffed pumpkin having incorporated
more nutritious chip which can therein discrete
one. maximally maintain individual non-
the pumpkin's potato food pieces
flavor, color and which retain their
nutrition, and crispy physical integrity,
texture. show minimal
particle size
degradation, and
are visible and
distinct in the final
food product.
Composition Made from squash Made from Made from potato
pumpkin
Compose of Compose of Compose of potato,
squash, sweet pumpkin, edible oil, pregelatinized
potato leaves, flour, white sugar. starch, non-potato
cornstarch, garlic food pieces.
powder, chicken
powder, ground
pepper powder and
salt. (1) (0)
Method Removing the Removing of the
squash skin and pedicle and
seeds. capsule.
 (1) (0)
Cutting the squash Cutting pumpkin
into cubes with into pieces (0)
knife (1)
Boiling the squash (0) (0)
Crushing the boiled Beating the
squash pumpkin
(0) (0)
Mixing of squash Blend the pumpkin mixing the coated
with garlic powder, with flour, edible oil, non-potato food
chicken powder, and white sugar. pieces with a
black pepper starch-based
powder, salt, sweet potato component
potato leaves and
cornstarch. (0) (0)
Kneading the
mixture. (0) (0)
Shaping the dough Molding the Mill rolls to form a
pumpkin paste sheet of dough
(0) (0)
Boiling the dough Steaming the
pumpkin paste.
(1) (0)
Chilling the cooked
dough overnight (0) (0)
Slicing thinly Pressing into round cutting said dough
cooked dough slices or cut into into elliptical pieces
thinly square shapes
(1) (1)
Sun drying Microwave vacuum
drying (0)
(0)
Frying Frying
(0) (1)
PH22017050247Y1

From the invention spotting above the Prior art 1 or the prior art bearing prior art

CN101816398A is the closest prior art of the invention.

Closest Prior Arts

 The invention discloses a preparation method of microwave vacuum puffing

pumpkin chips. Fresh pumpkin serves as the main raw material and is prepared into

pumpkin chip leisure instant food by cleaning, removing bladder, cutting into blocks,

pulping, burdening, cooking, cooling, shaping, microwave vacuum puffing and

packaging. The technical scheme of the invention is characterized by introducing in the

microwave vacuum puffing technology and effectively reserving the original color,

fragrance, taste, nutrition and active ingredients of pumpkin by two stages of microwave

vacuum drying. The product is nice and crunchy, contains low grease and low sugar

content and has the characteristics of mellow taste, abundant nutrition and active

ingredients and long shelf life, is safe and sanitary. The preparation method has short

processing time, low energy consumption and easy popularization and application. The

preparation process of the invention does not add pigments, essence and preservative

and is a natural nutrition and health leisure food. (Xuiqing, C., et al. 2010).

Microwave vacuum drying technology is used in the production. Microwave

drying uses the polar molecules in the medium to generate frictional heat in the

electromagnetic field. The field energy is converted into thermal energy to achieve the

purpose of heating. It has the advantages of fast speed, short time, energy saving and

high efficiency. The vacuum environment can effectively reduce the drying temperature,

avoid the destruction of the heat-sensitive components in the pumpkin, and the oxidative

decomposition of the easily oxidizable components, and improve the product quality.

Microwave vacuum drying can maximize the original color, aroma, taste and various

nutritional and physiologically active ingredients of pumpkin. Microwave has the function

of disinfection and sterilization, which guarantees the hygiene and safety of the product.
Prior Art of the Technology
A potato-based food snack is prepared by mixing cooked potato solids with water

and ungelatinized starch to form a dough having between about 40% and about 50%

solids by weight, forming the dough into pieces, and frying the pieces in hot cooking oil.

The dough contains a sufficient amount of free available gelatinized starch to cause the

pieces to expand at least about 1.6 times their original dimension upon frying such that

they produce a potato snack product having a porous internal structure encased in a

dense exterior layer of substantially reduced porosity. US3886291A

Conceptual Framework/Conceptualization of the Projects

The conceptual framework of this study presents the input, process, and output.

The input shows all the ingredients of the product. These inputs will be processed by

gathering all the raw materials, preparing the necessary utensils for cooking which will

be needed in processing of a Squash with Sweet Potato leaves Chips. The output of the

processing is a Squash with Sweet Potato leaves Chips.

The first column of the framework shows the input of the materials used in

making the Squash Chips. The second column of the gives you the information about

the procedures has been done by the proponent in making a Squash Chips as a main

ingredient in making a Chips. The last column is the output is squash with sweet potato

chips. All the said tools ingredients including the procedures, remain the same all

throughout the making of Squash Chips

 INPUT PROCESS OUTPUT

Ingredients  Preparing of
raw materials
 Squash
and utensils
 Sweet potato needed
leaves
 Steaming of
 Cornstarch squash until it
 Salt softens
 Garlic powder  Mixing all the  Squash with
 Chicken ingredients sweet potato
powder  Making a leaves chips.
dough
 Boing over
medium heat
 Chill overnight
 Cutting into
small pieces
 Drying
 Frying

Figure 1. Conceptual Framework

 CHAPTER III
MAATERIALS AND METHODS/PDP IMPLEMENTATION PLAN

The Enterprise Development Project will be the area should be practice in good

implementation such as sustainable enterprise would unique, innovative,

environmentally friendly technologies, develop skills and enhance productivity to remain

competitive in national and international markets.

Sustainable project will work to strengthen the advantages for implementing

project development process the management skills through capacity building, training

resources, cost production, cash flow, budgets and the adaption of good work place

practices in micro-small and large enterprise.

Business Model Canvas

The business model canvas highlights the key component of food development

project focused on Squash with Sweet Potato Leaves Chips. By outlining the key

partners, activities, resources, value proposition, customer relation, channels, revenue

streams, and cost structure, this pattern can help guide the development and

implementation of a successful business strategy.

Table 2. Business Model Canvas of squash with sweet potato leaves chips
Key Key Activities Value Customer Customer
Partners Proposition Relation Segment

-Squash -Processing -Innovative quality -Friendship -Kids, young

producer product and adult
-Marketing -Loyalty
 -BSAM -Product exhibit -No food additives -Trust -Professionals

-IPTBMO -Product testing -Healthier chips -Customer -Students

product service
-Chips lover
-Affordable
-Health
-Job opportunity conscious

-Additional income

Key Resources Channels

 Squash  Direct
 Sweet selling
potato  Sari-sari
leaves store
 Financial  Social
capital media
 Worker  BSAM
 Customer Program

Cost Structure Revenue Streams

 Fixed cost/variable cost are  Sales revenue of Squash with

computed Sweet Potato Leaves Chips
 Mark-up price is computed
 To identify the accurate pricing
technique

Invention/Technology Assessment
Intellectual Property (IP) Potential

This product Development Project is all about processing Squash and Sweet

Potato Leaves into Chips. This new product is made from squash flesh and fresh leaves

of sweet potato. The raw materials are sometimes, is thrown away and it is not given

much value specially to those people dislike to eat fruit vegetables like squash and

sweet potato leaves. However, the proponent come up with the idea in considering the
raw materials into unique one. Here are some potential IP of Squash with Sweet Potato

Leaves Chips:

Unique recipe: If the process utilized to make squash with sweet potato leaves

chips is novel and not currently in the public domain, it may be patentable. Similarly, if

the processes employed to develop the product's taste profile are novel, it may be

eligible for a patent.

Trademark protection: The product's branding and packaging can be

trademarked, which can assist to prevent competitors from adopting identical names or

package designs that could mislead buyers.

Copyright protection: Copyright can be used to protect marketing assets that are

distinctive to the product, such as advertising, campaigns, or website content.

Trade secret protection: If the proponent possesses a secret procedure that

gives them a competitive advantage, they may be able to get trade secret protection.

This means that the proponent will be able to keep the procedure private and prohibit

others from utilizing it.

therefore, the IP potential of the product development project on squash with

sweet potato leaves chips will depend on specific process, and branding used by the

proponent. however, by identifying and protecting any valuable IP assets, the proponent

can gain a competitive advantage and maximize the value of its product. it also

important for the proponent to consult the intellectual property technology and the

business management office of the university for professional advice to ensure that all

relevant legal protections for squash with sweet potato leaves chips will be in place.
 Therefore, the IP potential of a pumpkin product development project using

sweet potato leaves chips will depend on the specific process and branding used by the

proponent. However, by identifying and protecting valuable IP assets, proponents can

gain a competitive advantage and maximize the value of their products. Proponents

consult with the University's Office of Intellectual Property, Technology and Business

Administration to obtain professional expertise to ensure that all legal protections related

to squash with flaky yam chips are applied. Seeking advice is also important.

Organizational/Management Feasibility Tool

a. Business Structure

Business structure refers to the legal structure of an organization that is

recognized in a given jurisdiction. An organization’s legal structure is a key determinant

of the activities that it can undertake, such as raising capital, responsibility for obligations

of the business. This Product Development Project on Squash with Sweet Potato Leaves

Chips is a sole proprietorship form of business organization. Further, it is also known as

a sole trader or simply a type of business entity that owned and run by a person and in

which there is no legal distinction between the owner and the business.
 Figure 2. Business Structure

b. SWOT Analysis

SWOT Analysis is a tool used for strategic planning and strategic management in

organizations. It can be used effectively to build organizational strategy and competitive

strategy. Therefore, it is a significant tool for situation analysis that helps the proponent

to identify organizational and environmental factors.

This process involves four areas into two dimensions. It has four components:

strengths, weaknesses, opportunities and threats. Strengths and weaknesses are

internal factors and attributes of the organization, opportunities and threats are external

factors and attributes of the environment. This may be helpful because it allows the

proponent project how the item might positively or negatively affect the company. The

analysis would also involve assessing how this product could help the organization gain

more opportunities and further recognition, and determine what dangers could arise from

its sale and distribution to customers.

 WEAKNESSES
STRENGHTS
- It would hard for us to be known
- Availability of raw materials
- Some people don't prefer to eat veggie
- Strong customer relationship product
- Great pricing - Competitors can offer similar product
- Suit in any season
SWOT
Analysis
OPPORTUNITIES THREATS
- To be known in other places - Have a lots of option
- Open to product development - Financial distress
- High production with reasonable price - Imitation of product
- Overstock

Figure 3. SWOT Analysis

c. Operations and HR Plan

The operations of the business can be defined as the sum of all the daily

activities that you and your team execute to create products or services and engage with

your customers, among other critical business functions. This can be considered as one

of the backbones of a good business.

The table below shows the Human Resource and Operational Plan of the

Product Development on Squash with Sweet Potato Leaves Chips.

Table 3. HR and Operating Plan

Human Resource Plan Operational Plan

a.) Hire a potential food technologist a.) Provide a precise recipe and

and chef to developing recipe and manufacturing procedure for the

 modifying manufacturing product squash with sweet potato

processes to managing the safety leaves chips.

and legality of the squash with b.) Develop good relationships with

sweet potato leaves chips product. dependable suppliers of all

b.) Recruit small group of marketing required materials.

and sales specialists that will c.) Create a distribution strategy to

promote the product to reach the guarantee that the product

right customers, as well as for reaches its targeted market.

organization how will achieve and d.) Establish quality control to ensure

maintain a competitive advantage that a manufactured product

in the market. adheres to a defined set of quality

c.) Establish job specifications that criteria or meets the requirements

summarizes the essential of the client or customer

responsibilities, activities, e.) Identify the successful campaigns

qualifications and skills for a role. that have led the product for

d.) Providing training and expansion.

development to employees to

enhance their skills, capabilities

and knowledge of for doing a

particular job.

e.) Execute compensation and

benefits to your employees is

appealing enough to keep your

team happy.
 With good human resource planning and management will result in stronger

rapport and communications between employees and the management. This provides

the vision, directions and goals for the organization. An operational business plan is not

a means to securing financing; however, it is a good step-by-step guide to running your

business in order to successfully create a product or service that will make it in the

marketplace.

d. Organizational Structure

An organizational structure could be a system that outlines however certain

activities are directed so as to attain the goals of a company. These activities will

embrace rules, roles, and responsibilities. The organizational structure conjointly

determines however data flow between levels at intervals the corporate. The structure

below is shown the intercourse of the owner/manager to the organization. The business

operation by individual workers keeps a business safe and legal run to check enough

money obligations.

Manager/Owner
 Figure 4. Organizational Structure

Worker

e. Roles and Functions of Officers/Employee roles, job description, skills needed

Manager/Owner- the owner will be developing to the implement budget and

responsibilities on the wants of the business. Enforced the department space to confirm

the monetary facet and to regulate the flow of business construction and maintenance.

Accomplishes department objectives by managing staff; designing and evaluating

department activities. Maintains worker by recruiting, selecting, orienting, and coaching

staff. Ensures secure, and legal work surroundings develops personal growth

opportunities.

Workers- are the assets of an organization. They are the ones who contribute

effectively towards the successful functioning of an organization. They strive hard to

deliver their level best and achieve the assigned targets within the stipulated time frame.

Will be entitled to core employment rights and protections.

Table 4. Employee Roles, Job Description and Skills Needed

JOB QUALIFICATION FUNCTION DUTIES AND
TITLE RESPONDIBILITIE
S
 A graduate of any  The manager  Handling
business-related is a person customer
Manager course who has and
 Work experience management employee
as a duty manager authority issues.
or similar over an  Overseeing
 management role organizationa operations,
 Good in l unit, in the including
communication field of maintenance
skills business or , cleanliness
 Team company. and
management skills The one who efficiency.
 Availability to work monitor the  Ensuring that
in shift including enterprise, security and
weekends organize, safety
 Strong problem- and who regulations
solving solving works at are meet.
skills filing. Both of
 Skilled and them
knowledgeable ensuring the
about cash goals within
management the company
to make sure
to align the
prior
objectives of
organizations
.
Worker  Must be at least a  The workers  Carry out the
high school are those work in
graduate. people production/pr
 Must be 18 years employed in ocessing
old and above. business and operation on
 Has good moral in taking the Squash with
character. workforce. Sweet Potato
 Trainable and Leaves
skillful enough in Chips.
handling
processing work.
 Hard working
 Flexible in working
situations.

Technical/Industrial Feasibility

a. Technology Identification
 The Product Development Project on Squash with sweet Potato Leaves Chips is

a potential unique recipe for a chips product made with squash flesh and fresh leaves of

sweet potato. This recipe may have unique flavor profiles and nutritional benefits that

differentiate from existing products in the market. Further, the proponent use brown

stand up zip lock for packaging that may contribute and attract the customer because it

is the first thing buyers see while browsing a product. If the product’s retail packaging

looks attractive and compelling, buyers will likely form a positive perception on the

brand.

b. Technology Readiness

Technology readiness is utilized to provide a factual understanding of the product

invention as well as an accessible summary. The study primary uses sticker paper as

the product’s technology is order to describe how the product would be visible to

consumers potential markets.

c. Target Market

The proponent believed that part of the success of selling a good or service is

knowing to whom it will appeal and who will ultimately buy it. Identifying the target

market is important in the development and implementation of a successful marketing

plan for any new product. That's why the proponent spend a lot of time and money in

defining their initial target markets.

The Squash with Sweet Potato Leaves Chips product is applicable for

kids, young, adult and even aged people. This kind of product are suitable for everyone

either to the professionals, students, kids, teens and even the young at heart in the
targeted area which is the Barangay Kinablangan, Baganga, Davao Oriental were the

area is near in the school where customers can easily buy the product. The expected

gender is both men and women that would prefer to taste the healthy product which is

the Squash with Sweet Potato Leaves Chips.

d. Technical Processing

The technical processes include various actions that are carried out sequentially

to achieve a transformation of a raw material into a product. It can be manufacturing

processes, modification processes, control processes or other processes, provided with

a very specific purpose for the implementation of Squash with Sweet Potato Leaves

Chips. A process, therefore, implies a period of time in which certain activities are

carried out.

In this way, technical processes tend to make use of tools/equipment and

specialized labor to be carried out. This utility model relates generally to food production

but specifically on the process of frying chips utilizing squash (Cucurbita maxima) with

sweet potato leaves (Ipomoea batatas), as its main ingredients.

i. Facilities/Location & Production/Operation

This product development project is located at Kinablangan, Baganga, Davao

Oriental. The proponent chose the location for easy access and convenient of raw

materials. Besides, the said propose product is new and it is not yet known in the

locality.
 Kinablangan is a barangay in the municipality of Baganga, Davao Oriental

province. The population was 6,080, according to the 2020 Census. This accounted for

10.36% of Baganga's total population. Kinablangan is located on the island of Mindanao

at 7.6913, 126.5521. These coordinates are estimated to be 8.0 meters, or 26.2 feet,

above mean sea level.

Figure 5. Map of the Area

ii. Equipment & Supplies

The following equipment and supplies needed to make product properly.

 1 piece Knife

 1 piece Casserole

 1 piece Mixing bowl

 1 piece Chopping board

  1 piece Frying pan

 1 set Measuring cup

 4 pieces Tray dryer

 1 piece Strainer

 1 piece Frying ladle

The following are the needed supplies in making Squash with Sweet Potato Leaves

Chips:

 2 kilogram of Squash

 3 bond of Sweet potato leaves

 1 kilogram of cornstarch

 1 kilogram Cooking oil

iii. Product Processing/Procedure

Product processing and procedure is an outline of an enterprise product

processing, ingredients, and equipment and tools to be used in Product Development

Project of Squash with Sweet Potato Chips. Processing flow chart shows the process

from the operating until the end of the marketing product. The procedure was done in

order for the product to be perfect.

Product Processing and Procedure:

1. Wash and clean the ingredients.

2. Peel the squash and cut into small pieces.

3. Boil /steam the squash until tender low to medium heat until it softens.
4. When the squash is started to soften, drain and let it cool down/.

5. In a mixing bowl put the boiled squash and mash it with fork. After mashing the

squash, add the chicken power, garlic powder, black pepper powder, salt, sweet

potato leaves and mix until smooth.

6. Add small amount of water as needed.

7. Gradually add cornstarch and mix thoroughly, then mix while adding the

cornstarch.

8. If you think the dough is dry just add a little bit of water and if you think the dough

is wet just add cornstarch.

9. Knead the dough until smooth.

10. Get some of the squash dough and use cornstarch to prevent the dough from

sticking. Form it into round and long shape, the texture of the dough must be

moist not dry.

11. Boil squash dough until it floats in low to medium heat. Once the dough floats,

boil for another 20 minutes in low heat

12. After 20 minutes, drain the squash dough and let it cool down.

13. After cooling down, refrigerate or chill the dough overnight.

14. After chilled overnight the dough become harder then slice the dough thinly as

long as you can.

15. Transfer the squash chips in a bamboo tray or stainless container to sun dry for 2

days. After sun drying, the squash chip is ready for frying.
 16. In a pan, preheat cooking oil then put some chips and fry.

17. Fry until it floats and turn into golden brown on all sides, get the chips and let it

cool down.

18. Pack the squash with sweet potato leaves chips in a brown zip lock and it is

ready to serve.

The figure below shows the following step-by-step process in making innovative

chips product.

START
a

Wash and clean the ingredients needed

b

Peel the squash the cut into cubes

c

Boil the squash until it softens from medium to low heat

d

Mixing all the ingredients

e

Making a squash with sweet potato leaves dough

f
j
Boil the dough over medium heat
g

Chill overnight
h END

Cutting into small pieces

i

Drying

Frying
k

Packaging
 Figure 6. Processing Flow Chart

Financial Feasibility

a. Revenue

The table below 5 below shows the number of packs to be sold in 1 month

operation. This provides information about the price of Squash with Sweet Potato

Leaves Chips and the total peso sales of the enterprise.

Table 5. Revenues of Squash with sweet potato leaves chips

Particulars Amount (PhP)

a.) Number of units sold per month (this shall be the sales) 2,500.00

b.) Selling Price 25.00

Total Revenues Per Month 62,500.00

b. Initial Capital

i. Capital Expense

In the table 6 shown below the equipment and other materials needed by the

enterprise. The cost is based on the based on the current market price and total cost

showed in the table.

Table 6. Capital Expenses

Item Quantity Price Per Unit Total Cost (PhP)

(Php)

Knife 1 50.00 50.00

Casserole 1 200.00 200.00

 Mixing bowl 1 60.00 60.00

Chopping board 1 50.00 50.00

Frying pan 1 250.00 250.00

Frying ladle 1 50.00 50.00

Measuring cup 1 35.00 35.00

Tray dryer 1 50.00 50.00

Strainer 1 40.00 40.00

Apron 1 50.00 60.00

Hairnet 1 20.00 20.00

Disposable mask 4 5.00 20.00

Total Capital 885.00

Expenses

ii. Operating Expense

The operating expense is shown in the table 7 with the raw materials,

labor/wages and utilities of the operating expenses.

Table 7. Operating Expense

Item Price Per Quantity Projected Cost

Item (PhP) Needed Per Per Month

Month (PhP)

a.Raw materials

Squash 30.00 25 kgs. 1,800.00

Sweet Potato Leaves 10.00 30 bonds 1,200.00

 Corn starch 60.00 15 kgs. 3,600.00

Paper Ziplock Pouch 4.00 400 pcs. 6,400.00

Label (sticker paper) 5.00 400 pcs. 4,000.00

Salt 15.00 1 kg. 60.00

Ground pepper powder (100g) 30.00 1 pack 120.00

Chicken powder (250g) 100.00 1 pack 400.00

Garlic powder (250g) 50.00 1 pack 200.00

Total Per Month 17,780.00

b.Labor/wage

Production Laborer 1 350.00 2 14,000.00

Total Per Month 14,000.00

c.Utilities

Electricity 6,000

Fuel 1,000

Total Per Month 7,000.00

Total Expenses Per Month 38,780.00

(a+b+c+d)

iii. Pre-Operating Expenses

Shown below is the Pre-Operating Expenses of the Enterprise. The data of pre-

operating expenses such as display rock, and stainless table the cost are based on

current market price.

Table 8. Pre-Operating Expense

Item Projected cost (PhP)
 Display rock 1,000.00

Stainless table 500.00

Total Pre- Operating Expenses per Month 1,500.00

iv. Financial Assumptions

To compute the financial projected, the following are the assumption;

1. Assuming that the business has capital of PhP 62,500.00 per 1 month.

2. The business will have two operations per day and the employees will

work for 6 hours from 8am-11am and 1pm-4pm in the afternoon.

3. The business will be operated 5 days in a week.

4. The labor cost will be PhP 7,000.00 for the manager and PhP 7,000.00

per day of the workers.

5. The capital expenses will be PhP 885.00.

6. The operating expenses will be PhP 38,780.00.

7. The pre-operating expense will bePhP 1,500.00.

Market Feasibility

Product Testing

Squash are good sources of vitamin A, C, and B vitamins; they're high in

antioxidants; and they're rich in minerals such as potassium, magnesium, and

manganese. Squash with sweet potato leaves chips is a good and healthy snack you

can enjoy with your family, especially for the kids. And, of course, squash is a

superfood popular in original blue zones areas. Whether it's roasted as a side, pureed in

a soup, or baked into a veggie roast, it deserves a spot at your dinner table.
Furthermore, sweet potato leaves are cooked as a vegetable in many parts of the world.

They are rich in vitamin B, ßcarotene, iron, calcium, zinc and protein.

To make squash with sweet potato leaves chips, the step-by-step process are

done from boiling to frying. When eating, the mixture can be with cheese, chili, barbeque

powder and other to enhance its flavor.

The following are the methods of product shelf-life experiments for squash with

sweet potato leaves chips:

Sensory Evaluation: The sensory evaluation measures such food characteristics

as taste, texture, smell, and appearance in a controlled environment. The squash with

sweet potato leaves will be introducing first to the faculty of BSAM for the confirmation. It

is important that the proponent will know the feedbacks and other recommendations of

the faculty for making decisions and carrying out proper modification of a particular food

product. It is often used to determine consumer acceptability of a food product and

contributes to the design of quality systems hence considered as a technical support for

quality assurance during food production.

Accelerated Shelf-Life: Accelerated shelf-life testing is a form of stability testing

in which a product is stored at elevated stress conditions to rapidly increase the rate of

deterioration. It includes accelerated condition such as temperature, humidity and light to

stimulate the quality of the product's long-term storage. This method helps the proponent

to identify the causes of reduced shelf life and improve your products, processes and

ultimately profitability.

Conduct of Market Survey

 To determine whether the product is viable and acceptable to the target market

and customers, the proponent will need to conduct a product test. The product was

tested by the proponent and customers in the targeted area, specifically in Kinablangan,

Baganga, Davao Oriental.

To ascertain whether a product is suitable for a possible market, however, and to

pinpoint the main points of each consumer regarding the things that may be done to

improve a product, product testing was important. Also, every customer will comment on

if your product is suitable for the market.

Market Survey Questionnaire

The study's findings will be built on the data from the markets survey

questionnaire. In this study, the hedonic scale will be used to assess the product's

appearance, feel, color, and general acceptance in light of the market survey.

Fundamentally, the survey is essential to the study's execution because it will

demonstrate whether your product is commercially viable and well-liked by potential

customers. Below is a display of the Markey Survey Questionnaire used to conduct the

Apali (Dioscorea esculenta) Fries Product Development Project.

The Survey Questionnaire

Questionnaires are a popular research approach as they provide a quick,

effective and inexpensive way to collect large amounts of data from sizable samples.

This is very useful for measuring people's behavior, preferences, intentions, attitudes

and opinions.
 Ethical Consideration

Product development efficiency and effectiveness is depending on a process

being well executed. Ethical considerations are essential aspect of any food

development project. These considerations include safety and health of consumers, the

protection of IP, and the fair treatment of stakeholders involved in this product

development project on squash with sweet potato leaves chips.

First, consumer safety and health must be a priority when developing food

products. Advocates must ensure that the ingredients used are safe and of high quality,

and that processing and packaging methods comply with food safety regulations.

Advocates should also conduct shelf-life studies and product testing to ensure products

are safe to consume and free of harmful contaminants.

Another ethical aspect is the protection of intellectual property. Proponents

should ensure that any proprietary methods or formulas used in product development

are adequately protected by patents, trademarks, or other legal means. This protects the

investment in the project and prevents others from unfairly profiting from the promoter's

innovation.
 Lastly, it is important to treat the stakeholders involved in the project fairly. This

includes fair compensation and recognition of employees and collaborators involved in

the project, and fair pricing and marketing of the final product to consumers. Proponents

should also ensure that the environmental impact of their projects is minimal and that

raw materials are sourced ethically and sustainably.

Escarez, E. C. , Magsino, R. F. , & Jr., M. A. D. C. (2018). Acceptability of Vacuum-fried

Squash (Cucurbita maxima) Using Three Process Schedules. American Journal of
Food Science and Technology, 6(2), 83-86.

Salomon, S. H. (2022, October 31). What Is a Sweet Potato? Nutrition, Benefits,

Recipes, More. EverydayHealth.com. https://www.everydayhealth.com/diet-
nutrition/diet/sweet-potato-nutrition-benefits-recipes-more/

Saavedra, M. J., Aires, A., Dias, C., Almeida, J. A., De Vasconcelos, M. C., Santos, P.,
& Rosa, E. A. (2015). Evaluation of the potential of squash pumpkin by-products
(seeds and shell) as sources of antioxidant and bioactive compounds. Journal of
food science and technology, 52(2), 1008–1015. https://doi.org/10.1007/s13197-
013-1089-5

https://worldwide.espacenet.com/patent/search/family/042651801/publication/
CN101816398A?q=CN101816398A

Yu, H. (2017). Pumpkin balls and preparation methods thereof.

Espacenent. https://worldwide.espacenet.com/patent/search/family/057660510/
publication/CN106262092A?q=CN106262092A
APPENDICES
Appendix A. Advisory Agreement
Appendix B. Survey Questionnaire
 PRODUCT TASTE TEST QUESTIONNAIRE
Product Development Project on Squash (Cucurbita maxima) with Sweet Potato
(Ipomoea batatas) Leaves Chips in Kinablangan, Baganga, Davao Oriental
Questionnaire No.:

Name of the Interviewer: JOLINA C. SEÑAL Date of interview: __________

Invitation to Participate:
Dear Respondent;

You are invited to participate in a product taste test of the product “Squash with
Sweet Potato Leaves Chips”, a product developed by Jolina C. Senal a student from
Bachelor of Science in Agribusiness Management of the Davao Oriental State
University, because you fit the criteria as respondents of the study. The product taste
test is a sensory evaluation method utilized in the study to determine the general
acceptability of product to its target market.
Your participation is completely voluntary. Please read the information below,
and ask questions about anything you do not understand, before deciding whether to
participate. Please take as much time as you need to read the consent form. You may
also decide to discuss participation with your family and friends.
If you decide to participate, you will be asked to sign this form. You will be given
a copy of this form.
Should you have queries you can contact the proponent at 0935-994-1143 or at
jolinasenal19@gmail.com.

Basic for Subject Selection:

You received this invitation because you met the demographic criteria required
for this study. Individuals with colds, sinus conditions, or allergies to a specific ingredient
cannot participate. The general adult population is issued for testing. Participants must
be 15 years old or older and non-smoker.

Purpose of this Study:

 The purpose of this study is to evaluate the palatability and general acceptability
of the “Squash (Cucurbita maxima) with Sweet Potato (Ipomoea batatas) Leaves Chips”.

Explanation and Procedure:

Samples to be provided will be placed in your mouth to evaluate the product’s

palatability characteristics and general acceptance. These sample will be a pack of
chips. Following evaluation, samples do not have be consumed. Between examples, you
will be given water to wash your palate. Testing will be taken around a few minutes. You
are requested to refrain from smoking, eating, or drinking fluids other than water for one
hour before each session.

Potential Risks and Discomforts:

Eating of any kind can have negative health consequences and may cause
discomfort to the respondents, especially if it is eat in much amount. Thus, the conduct
of this taste test will limit the amount of chips to be tasted by the selected respondents
and the proponent will be responsible on determining the amount of chips in a pack to be
used as samples for the product taste test.

Potential Benefits:
The result of the study may serve as an information that could help our local
famers and households to diversify their income by utilizing local products with raw
materials readily available in the locality. Further, it could also help the locality to be
recognized having a product which could become a tourist attraction in the area.

Assurance of Confidentiality:
We will keep your records for this study confidential as far as permitted by law.
Any identifiable information obtained in connection with this study will remain
confidential, except if necessary to protect your rights or welfare. This certificate means
that the researcher can resist the release of information about your participation to
people who are not connected with the study. When the results of the research are
published or discussed in conferences, no identifiable information will be used.

Informed Consent (Pagtugot):

Ako si, ___________________________________________________,
lumolupyo sa _________________________________________________,
nagakanayon nga akong kabubut – on ang pagpartisipar niining pagduki-duki kabahin sa
PRODUCT DEVELOPMENT PROJECT ON SQUASH (Cucurbita maxima) WITH
SWEET POTATO (Ipomoea batatas) LEAVES CHIPS IN KINABLANGAN, BAGANGA,
DAVAO ORIENTAL.
Ako mibulig niini nga pagtuon tungod kay ako nakasabot sa katuyu-an niini. Isip
pagmatuod, nga ako kinasingkasing nga miuyon sa akong partisipasyon nining maong
panukiduki, ako nilagda/mipirma niining pagtugot (Consent Form).

_________________________ _________________________
Pangalan ug pirma Petsa sa pagpirma
 Market Survey

Name: ________________________________________________
Age:___________
Address: ___________________________________________
Sex/Gender: ________

Instruction: Please evaluate the Squash (Cucurbita maxima) with Sweet Potato
(Ipomoea batatas) Leaves Chips sample presented according to your degree of liking
or disliking using hedonic scale below:

HEDONIC SCALE
9 – Like extremely 6 – Like slightly 3 – Dislike moderately
8 – Like very much 5 – Neither like or dislike 2 – Dislike very much
7 – Like Moderately 4 – Dislike slightly 1 – Dislike extremely

SCORE
Appearance _______
Taste _______
Color _______
Texture _______
General Acceptability _______
Food Action Scale:
1. If the Squash with Sweet Potato Leaves Chips is sold at Php 25.00, would
you buy the product?

YES _____ NO ______

2. Is the price of the product affordable enough, for you to buy the product?

YES _____ NO ______

3. Would you willfully buy Squash with Sweet Potato Leaves Chips than other any
other chips in the market?
 YES _____ NO ______
4. Are you going to use/consume Squash with Sweet Potato Leaves Chips than
any other existing chips in the market?
YES ______ NO ________
Comments and Suggestions:
________________________________________________________________
________________________________________________________________
_____________________________________________________________
________________________________________________________________
________________________________________________________________
_____________________________________________________________
_______________________________________________________________

___________________________

Respondent’s Signature
PLATES
Plate A. The proponent while slicing the washed squash into cubes.
Plate C. The proponent smashed the squash using fork.
Plate D. The proponent adding all the spices or flavorings.

Plate E. After adding all the spices, the proponent add the slice of sweet
potato leaves.
Plate F. The proponent while gradually add the cornstarch to the mixture.

Plate G. The proponent while mixing all the ingredients

Plate H. The proponent while kneading and shaping the dough.
Plate I. The proponent make an elongated round shape of dough.
Plate J. The proponent boiled the molded dough for about 30 to 40
minutes.
Plate K. The proponent while slicing thinly the cooked dough.
Plate L. The proponent ready the sliced dough to sun dry within 2 days.
Plate M. The proponent while frying the chips.
Plate N. The proponent while packing the chips.
Plate O. The proponent while weighing a pack of chips.
 Prk. Jasmin 1 Kinablangan, Baganga, Davao Oriental
09359941143
jolinasenal19@gmail.com
PERS
ONAL INFORMATION:
Date of Birth: April 19, 2001
Place of Birth: Kinablangan, Baganga, Davao Oriental
Citizenship: Filipino
Status: Single
Religion: Catholic
Gender: Female
 Age: 21
Father’s Name: Lolito G. Señal Occupation: Farmer
Mother’s Name: Judith C. Señal Occupation: Housekeeper
EDU
CATIONAL BACKGROUND
Course: BACHELOR OF SCIENCE IN AGRIBUSINESS
MANAGEMENT
Tertiary: Davao Oriental State University
Guang-Guang, Brgy. Dahican, City of Mati, Davao Oriental
Secondary: Dr. Beato C. Macayra National High School
(S.Y 2017-2018)
Elementary: Kinablangan, Elementary School (S.Y 2011-2012)
AFFILIATIONS

Institute of Agriculture and Life Sciences (Member)

This is to certify that the above information is true and correct

JOLINA C. SEÑAL

PH22017000236U1
PROCESS OF PRODUCING SQUASH FLAVORED (Cucurbita maxima) BREAD

CN106262092A
Pumpkin balls and preparation method thereof