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Squashicharon Manuscript Draft
Squashicharon Manuscript Draft
Chapter 1
INTRODUCTION
Chicharron is a popular Filipino delicacy usually made from deep-fried pork rinds
and is usually served with vinegar dip. It is a snack dish that has been enjoyed by Filipinos
due to its versatility. Chicharron is filled with flavor, perfect to pair with a rice meal, as a
road trip snack, or even late-night drinking sessions. Not only that it satisfies hunger, it
also brings joy as it, at times, serves as a pasalubong. But since it is generally considered
chicharon originated in Spain and is now staple in many of its former colonies, including
the Philippines. There were two kinds of chicharron back in time, separating the rich from
the poor. The Illustrados got “chicharon laman” or the chicharron with lean meat, while
the indios got “chicharon ampaw” or the airy plain pork rind. It is just one of the many
influences left by the Spanish regime that continues to foster up until this day.
valued dish within the Hispanic community. The look, smell, and feel of it all add up to its
richness, in spite of its simplicity as a dish, making it a “delicacy of the Gods”. A version
called chicharron prensado can be bought at local butcher shops in Mexico (The chicharrón
and its peculiar history in Mexico and Latin America, 2022). In addition to that, varieties
like baked and smoked chicharróns were introduced for health and preference reasons
(Dassie, 2022). Nevertheless, eating chicharrón is still associated with health risks.
2
The CoViD-19 pandemic transformed the lifestyle of many, making today’s time
Consumers Are Looking to Enjoy It All, 2022). For that reason, vegetable-made chicharrons
like kalabasa chicharon were introduced to encompass the demand of the health-conscious
ones. As compared to pork rinds, kalabasa chicharon is much healthier as squash, according
to WebMd (2022), contains vitamins, minerals, and antioxidants that could help reduce
Additionally, as cliché as it may seem, squash indeed helps improve eye health
(Health Benefits of Winter Squash and Ways You Can Cook Them, 2023). Moreover,
according to that same article, this widely-known vegetable (which is actually a fruit)
reduces cancer risk and boosts immunity since it contains beta-carotene, a pigment found
in plants, that the body converts into Vitamin A. That only implies that kalabasa chicharon
identity. Chicharon festival is being celebrated every February in Santa Maria, Bulacan,
the Chicharon Capital of the Philippines, recognizing chicharon and the makers themselves
(Mendiola, 2023) (More things to know about the Chicharon Capital of the Philippines,
2021). In addition to that, chicharrón has also been a source of livelihood for many
Filipinos. Manabat (2022), with the reports from Dr. Lea B. Milan, Tarlac State
University’s Food Technology and Research Center (FTRC) along with College of Science
Chichárón's significance in Philippine culture, however, is far more than just a tasty
snack. Such a prominent presence in social life is proof of shared experiences among
different communities that unite for a common good—since chichárón is indeed loved by
all. Additionally, linking chichárón with festivities such as fiestas, birthdays, and others of
Furthermore, the elaboration process itself is very manual labor intensive, something that
favored snack of Filipino cuisine, whether in the home or abroad. In the past few years,
there have been efforts to bring chichárón above its street-food standing as chichárón has
begun to be used in gourmet dishes and fusion cuisine by chefs. This shows how chichárón
is both malleable and timeless, which still has potential to change more in the taste of the
times (Austria, 2024). While chicharron in the Philippines is generally made from pork
belly or pork rinds, ingredients like chicken skin, pork ears, omentum (bulaklak), intestines
(isaw), and tuna skin, to name a few, were added to accommodate the diverse preferences
In addition, kalabasa chicharon offers economic opportunities for local farmers and
incorporated into a few dishes (Candelaria et al, 2020). Through the production of kalabasa
improvisation. A culture of not sticking to what is original but striving to adapt to the ever-
changing needs and wants of end users. That reflects a Filipino culture of flexibility and
With the introduction of kalabasa chicharon to the market, opportunities are being
identified. Chips like chicharron are observed to be a trend nowadays; they solve health-
related preferences; and they fill the gap in the marketplace as one of the few healthier
snacks existing. That also serves as a Filipino cuisine breakthrough, offering another yet
Squashicharon aims to produce a snack that will be loved by everyone not just
because of its taste and health benefits, but also because it touches Filipino identity.
Through the production of this good, trends are being rode on, problems are being solved,
and market gaps are being fulfilled. Squashicharon may sound like a boring business, but
patriotism.
This feasibility study aims to evaluate the viability of Squashicharon in the market.
A. Marketing Aspect
6. What are the marketing strategies to be formulated and implemented for the
proposed business?
7. What are the strengths, weaknesses, opportunities and threats of the proposed
business?
B. Technical Aspect
3. What are the facilities and equipment needed for the proposed business to
operate?
2. What are the mission, vision, goals and objectives of the proposed business?
3. What are the corresponding duties and responsibilities of the key personnel?
4. What are the policies, rules, and guidelines to be implemented by the owner of the
proposed business?
D. Financial Aspect
5. What are the expected expenses that the business incurs before and after the
operation?
E. Socio-Economic Aspect
3. How can the proposed business contribute to the welfare of the economy?
Binalonan, Pangasinan. This study also aims to determine demand for Squashicharon in
the said municipality and to create strategies for the proposed business.
a) Marketing
b) Technical
c) Organizational
d) Financial
e) Socio economic
7
Definition of Terms
The following terms are operationally defined to further understand the context of
the study.
Chicharron - a snack originated in Spain that is usually made from deep-fried pork rinds.
Festival - an event held to celebrate something or someone such as saints, main product of
Health-conscious - someone who thinks a lot about his health, considering everything
Illustrados - a group of Filipinos during the Spanish regime to have the privilege to
consume the better variant of chicharron, which is the one that has lean meat.
Indios - a group of Filipinos during the Spanish regime that consumes the normal variant
Pasalubong - a Filipino culture of buying something for loved ones after a vacation to
somewhere.
Squash - a well-known vegetable (which is actually a fruit) that is rich in minerals and
Chapter 2
MARKETING ASPECT
This chapter encompasses the marketability of the product, which includes the
demand and supply analysis, projected sales, marketing strategies, and SWOT analysis.
Time and effort are required in order for the business to succeed. The proponent of this
study must be creative in order to deliver quality service as well as delicious and nutritious
chicharon product.
Business Description
mixture of squash and starch. This product aims to offer a new delightful and distinct type
of chicharon that will make customers interested. Its business strength is its commitment
namely Acosta, Lyka May C., Caronan, Jessa Mae R., Castillo, Kristine O., De Guzman,
Abigail M., Gabriel, James C., Madriaga, Valerie Kaye, S., and Magno, Jenny Rose J. The
nature of the business will be a manufacturing business that will feature the production of
chicharon made from squash. The business will be located at Binalonan, Pangasinan where
the target market is accessible. Furthermore, the business will operate from Sunday to
Business Name
The proponents named the business “Squashicharon”. This was derived from the
combination of the words “squash” and “chicharon” which are the main ingredient and the
final product respectively. To make the product remarkable, the proponents came up with
the idea to make a new version of the typical chicharon, now made from squash, which
will provide a nutritious snack that will be worth the purchase. Through its name,
customers will become curious of the taste of the product and will make them have the
interest that would make Squashicharon attract potential customers in the market of
Binalonan. The business name could also be beneficial because it helps the business to
become more recognizable to others and helps in expanding its operation outside
Binalonan.
Business Logo
Figure 2.1 shows the official logo of Squashicharon. The logo has the feature of
squash on the left side and in the middle which represents the main ingredients of the
proposed product. As a new business, the proponents place the name of the business on the
top of the logo to represent the great pride of the business, and its tagline “Chicharon
attention, and attract potential customers in the market. Furthermore, the proponents also
decided to choose orange as the main color of the logo because it symbolizes the color of
squash and the brightness and the economic success of the business, while white color is
used for the background to represent the safety and freshness of the product.
Business Tagline
“Chicharon redefined, kalabasa perfected” is the tagline for the proposed business.
This tagline use to tell the customers that it is not just a typical chicharon because the
product has been reinvented the traditional chicharon with perfection from the addition of
Competitors’ Profile
comparable products or services. There are two primary types of competition: direct and
indirect competition. Direct competitors provide a product or service that addresses a near
equivalent consumer need, while indirect competitors sell the same product, but have aims
Table 2.1
Direct Competitors
Business
Competitors Price Location Product Size
Name
Buguion,
RAMC Kalabasa
A Php 33.00 Calumpit, 75 grams
Food chicharon
Bulacan
Robinson
Squash
B Tastylicious Php 25.00 Place 30 grams
chicharon
Valencia
Bernado
Sitcharon Village,
Squash
C Mang Php 135.00 Mayondon, 70 grams
cracklings
Kalabasa Los Banos,
Laguna
Table 2.1 shows the direct competitors of Squashicharon. These businesses offer
the same product as the proposed business do. This can be used to analyze what sets the
business apart from the competition. Furthermore, it can be used to formulate strategies to
Table 2.2
Indirect Competitors
Business
Competitors Price Location Product Size
Name
Jennie’s Sta. Maria, Pork
A Php 40.00 75 grams
Chicharon Bulacan chicharon
PrinceJewel
Mexico, Chicharon
B Chicharon Php 130.00 200 grams
Pampanga Bagnet
Bagnet
Paul’s
Sampaloc, Mushroom
C Mushroom Php 110.00 100 grams
Manila Chicharon
Chicharon
12
sell chicharon as well, but not as specific as kalabasa chicharon. They have little to no
To gather relevant data which could further help to investigate the feasibility of the
internal validators namely Mr. Mark Louie Soriano, MIT and Ms. Czaraine Joyce G.
Lapeña, MAEd from the University of Eastern Pangasinan, and external validators namely
Mr. Glenn S. Veniegas, M.Ed and Mr. Dionisio C. Ganigan Jr., EdD from Juan G.
Macaraeg National High School. The internal validators confirmed that the questionnaire
is valid, with a mean score of 3.9, while the external validators verified it with a mean score
The number of respondents was acquired using the Cochran’s Formula. The result
revealed that with a 95% level of confidence, the respondents should be 382 Binalonan
residents. The proponents gathered data for a week in different barangays of Binalonan,
Pangasinan.
age
15 and below
20% 6%
Figure 2.2 presents the age of the respondents. Most of them are aged 16–20 years
old representing 42% of the respondents. Only 6% of them are of the age 15 years old and
below.
sex
44% Female
56% Male
Figure 2.3 shows the sex of the respondents. 56% of them are female, while the
Yes
No
Figure 2.4 illustrates the answer of the respondents to the question “Are you fond
of eating chicharon?” Majority of them answered yes (92%) and the rest answered no (8%).
That implies that Binalonan residents, represented by the respondents, love to eat chicharon
Everyday
24%
2x a week
40%
2x a month
1x a month
Never
32%
Figure 2.5 depicts the answer of the answer of the respondents to the question “How
often do you eat chicharon?” 40% of them answered once a month, 32% responded twice
a month, 24% said twice a week, 3% never ate chicharon, and 2% eats every day. This
infers that most of the respondents are snacks-lover but health-conscious at the same time.
Yes
No
Figure 2.6 presents the answer of the respondents to the question “Are you a health-
conscious individual?” 80% of them answered yes and 20% answered no. It only indicates
that majority of Binalonan residents, which are the target customers, will most likely
If there's a healthier
alternative to pork
chicharon, would you
try it?
5%
Yes
No
95%
Figure 2.7. If there’s a healthier alternative to pork chicharon, would you try it?
Figure 2.7 shows the representation of the answers of the respondents to the
question “If there’s a healthier alternative to pork chicharon, would you try it?” 95% of the
responded yes and only 5% said no. This could mean that 95% of Binalonan residents will
pork chicharon.
Kalabasa
Chicharon
Mushroom
Chicharon
Chicken skin
Chicharon
Figure 2.8 illustrates the answer of the respondents to the question “Which type of
chicharon do you prefer to try?” Most of them (48%) answered kalabasa chicharon. It could
mean that Binalonan residents are willing to try kalabasa chicharon. 18% of them wanted
Figure 2.9. What flavor would you like for kalabasa chicharon?
Figure 2.9 shows the preferred flavor of the respondents for kalabasa chicharon.
37% of them like it spicy, 21% prefer plain, 14% want cheese, 10% enjoy barbeque flavor,
8% delight garlic flavor, and 7% love sour cream. It could mean that Squashicharon will
start with plain and spicy flavors, but will still offer other flavors in the next years to adapt
Appearance 24%
Texture 38%
Taste 79%
Figure 2.10 depicts the answer of the respondents to the question “What sensory
attributes of kalabasa chicharon do you like?” 79% of the respondents value taste the most
and only 24% of them care about the appearance. It could indicate that Squashicharon will
invest more in the taste of the product without compromising its texture and appearance.
Brand recognition 6%
Healthiness 47%
Price 42%
Taste 56%
Figure 2.11 presents the answer of the respondents to the question “What factors
influence your snack choice?” Still, taste (56%) is what they are looking for. Additionally,
healthiness (47%) and price (42%) fascinates them, hence the offer of Squashicharon.
Grocery Store
42% 49% Bus
Public market
Other
9%
Figure 2.12 shows the answer of the respondents to the question “Where do you
usually purchase chicharon?” 49% of them buy at grocery stores, 42% buy at the public
market, 9% buy at a bus, and 1% buy at other place aside from the mentioned. This implies
that the location of Squashicharon, which is near grocery stores and the public market of
Classic Flavored
30/50 grams 35/50 grams
Classic Flavored
50/100 55/100
grams grams
Classic Flavored
60/150 65/150
grams grams
Figure 2.13 & 2.14. How much are you willing to spend for kalabasa chicharon?
Figure 2.13 and 2.14 illustrates the answer of the respondents to the question “How
much are you willing to spend for kalabasa chicharon?” Most of them are willing to spend
Php 30/50 grams for a plain kalabasa chicharon and Php 35/50 grams for a flavored one.
Some of them are willing to buy Php 50 (30%) and Php 55 (32%) worth of 100 grams
kalabasa chicharon for the plain and the flavored variant respectively. Only 10% are willing
to spend Php 60 and Php 65 per 150 grams for both the plain and the flavored product. It
could be inferred that Squashicharon will produce more 30gram-packs and less 150gram-
Yes
No
97%
Figure 2.15 presents the answer of the respondents to the question “Would you
recommend kalabasa chicharon to others?” Majority of them (97%) responded yes and only
3% said no. This could mean that Squashicharon will not be worrying about promoting the
Demand and supply are microeconomic concepts which are crucial in determining
price in a market. Demand and supply analysis is important to identify the market position
Table 2.3
Projected Population of Binalonan, Pangasinan
Year Projected Population of Binalonan, Pangasinan
2020 56,382
2021 56,781
2022 57,182
2023 57,580
2024 57,986
2025 58,392
2026 58,802
2027 59,214
2028 59,627
2029 60,044
20
Table 2.3 shows the projected population of Binalonan, Pangasinan. The data were
based on the given list of the local government unit of Binalonan, Pangasinan duly
requested by the proponents. The population has an increment of 0.007% per year, hence,
the projection.
Demand
Demand is the ability and the willingness of consumers to purchase goods and
services at a specific price (The Investopedia Team). It is the underlying force that drives
Table 2.4
Projected Demand
Table 2.4 presents the projected demand for Squashicharon. Based on the survey
administered, 95% of the respondents are willing to try a healthier alternative to pork
chicharon, hence the demand for 2025. The demand is expected to increase by 3% annually.
Supply
Supply is the entire quantity of a certain commodity (goods and services) offered
to market for consumption (Kenton, 2023). It can be related to the quantity available at a
Table 2.5
Projected Supply
Table 2.5 illustrates the projected supply of Squashicharon. It is assumed that the
supply will be 80% of the demand, since there is no nearby direct competitor. It is expected
to increase by 5% annually.
Demand-Supply Gap
According to Perner (n.d.), demand side gaps refer to instances within a market
wherein consumers exhibit dissatisfaction with the available goods or services, primarily
Conversely, supply side gaps entail scenarios wherein firms offer services that fulfill
consumer needs, albeit these needs can be fulfilled elsewhere at comparatively lower costs.
Table 2.6
Demand-Supply Gap
Demand- Percent
Year Demand Supply
Supply Gap Unsatisfied
PROJECTED
2025 55,472 44,378 11,094 20.00%
2026 57,136 46,597 10,539 18.45%
2027 58,850 48,927 9,923 16.86%
2028 60,616 51,373 9,243 15.25%
2029 62,434 53,942 8,492 13.60%
22
Table 2.6 shows the demand and supply gap for the projected years. It is assumed
(based on the survey conducted) that 95% of the projected population will purchase, having
an increment of 3% annually, hence, the demand column. The supply is assumed to be 80%
of the demand with a 5% increase per year. The gap is computed by subtracting the supply
from the demand, and the percent unsatisfied is computed by dividing the gap by the
Target Market
vegetarians seeking for vegetable-based snack options, people with dietary restrictions or
unique and flavorful snacks, as well as those who value the nutritional benefits and unique
taste of kalabasa. The business also targets local grocery stores and stalls within Binalonan,
affected by taste, price, and quality because Squashicharon will definitely offer these
factors on a high note. Furthermore, people interested in supporting sustainable and eco-
Sales Forecast
project future sales revenue. It can be used to assess financial projections and have a change
in business plan if necessary. Additionally, sales forecast is helpful during project planning
Table 2.7
Projected Sales
Unit
Year Size and Flavor Quantity Sales Revenue
Price
2025 (Classic) small 30 13,824 packs 414,720
(Classic) medium 50 6,912 packs 345,600
(Classic) large 60 2,304 packs 138,240
(Spicy) small 35 13,824 packs 483,840
(Spicy) medium 55 6,912 packs 380,160
(Spicy) large 65 2,304 packs 149,760
Total 46,080 packs 1,912,320
Table 2.7 presents the projected sales of the product. The unit price is based on the
other factors. The quantity is based on the estimated supply; it can be observed that the
production has a 5% increase per annum. The expected sales revenue is computed by
Marketing Strategies
recognition in order to better describe and understand the concepts of the product. This is
a very important step in the introduction of the product because this will give the first
strategies because it will not be only of great contribution in the success of the business,
but also helps in building business name recognition and meaningful relationship with
target customers.
Product
made from squash and it consists two kinds of flavors which are classic and spicy. The
product will be served to customers with high quality and good packaging. This snack will
serve as a healthy alternative of junk foods and other kinds of chicharon because squash is
packed with nutrients, vitamins, and rich in organic compound. This chicharon will be
undoubtedly enjoyed by and will delight the taste buds of the customers, especially those
people who are chicharon lovers but are health-conscious at the same time, since this
Price
Pricing is important aspect in the business since the price of product sold
immediately impacts the revenue generated by the business. It is also an important aspect
of the production process because pricing can categorize the quality of the products
available in the market. The proponents of the business based the product price on the price
of the ingredients used. Production costs are also considered by the proponents to ensure
that the pricing is profitable and is reasonable for the entity’s target market. Listed are the
Table 2.8
Price
Table 2.8 shows the price of Squashicharon products based on the flavor and size.
The price was based on the costing illustrated on the tables below. The price range is from
Table 2.9
Particulars Amount
Raw Materials
1,152 kg Squash Php 34,560.00
48 kg Garlic Powder 8,640.00
48 kg Chicken Powder 12,000.00
120 kg Cornstarch 7,200.00
24 kg Salt 720.00
48 liters Oil 3,360.00
14,400 pcs. Packaging (small) 18,000.00
14,400 pcs. Paper Bag (small) 3,600.00
Total Raw Materials Php 88,080.00
Add: Salaries (1/6 portion) 26,000.00
Total Operating Cost Php 114,080.00
Divided by: no. of packs produced in 1 year 13,824
Cost Price 8.25
Mark-up 21.75
Unit Selling Price Php 30.00
Table 2.9 presents the costing of small-sized classic Squashicharon (50 grams).
Raw materials include squash, garlic powder, chicken powder, cornstarch, salt, oil,
packaging, and paper bag. Salaries are divided in 6 portions since there are six products
available. It is assumed that there are 24 working days in a month, and that will be used as
Squashicharon. In 1 kg or 1,000 grams of squash after the cooking process, 600 grams of
48 packs a day, 1,152 packs a month, and 13,824 packs a year. To get the quantity of squash
needed for a year, 4 kg is multiplied by 24 days and the answer is also multiplied by 12
Table 2.10
Particulars Amount
Raw Materials
1,152 kg Squash Php 34,560.00
48 kg Garlic Powder 8,640.00
48 kg Chicken Powder 12,000.00
120 kg Cornstarch 7,200.00
24 kg Salt 720.00
48 liters Oil 3,360.00
7,200 pcs. Packaging (medium) 12,600.00
7,200 pcs. Paper Bag (medium) 3,600.00
Total Raw Materials Php 82,680.00
Add: Salaries (1/6 portion) 26,000.00
Total Operating Cost Php 108,680.00
Divided by: no. of packs produced in 1 year 6,912
Cost Price 15.72
Mark-up 34.28
Unit Selling Price Php 50.00
grams). Raw materials include squash, garlic powder, chicken powder, cornstarch, salt, oil,
packaging, and paper bag. Salaries are divided in 6 portions since there are six products
available. It is assumed that there are 24 working days in a month, and that will be used as
Squashicharon. In 1 kg or 1,000 grams of squash after the cooking process, 600 grams of
24 packs a day, 576 packs a month, and 6,912 packs a year. To get the quantity of squash
needed for a year, 4 kg is multiplied by 24 days and the answer is also multiplied by 12
Table 2.11
Particulars Amount
Raw Materials
576 kg Squash Php 17,280.00
24 kg Garlic Powder 4,320.00
24 kg Chicken Powder 6,000.00
60 kg Cornstarch 3,600.00
12 kg Salt 360.00
24 liters Oil 1,680.00
2,400 pcs. Packaging (large) 6,600.00
2,400 pcs. Paper Bag (large) 1,800.00
Total Raw Materials Php 41,640.00
Add: Salaries (1/6 portion) 26,000.00
Total Operating Cost Php 67,640.00
Divided by: no. of packs produced in 1 year 2,304
Cost Price 29.26
Mark-up 30.74
Unit Selling Price Php 60.00
Table 2.11 presents the costing of large-sized classic Squashicharon (150 grams).
Raw materials include squash, garlic powder, chicken powder, cornstarch, salt, oil,
packaging, and paper bag. Salaries are divided in 6 portions since there are six products
available. It is assumed that there are 24 working days in a month, and that will be used as
Squashicharon. In 1 kg or 1,000 grams of squash after the cooking process, 600 grams of
8 packs a day, 192 packs a month, and 2,304 packs a year. To get the quantity of squash
needed for a year, 2 kg is multiplied by 24 days and the answer is also multiplied by 12
Table 2.12
Particulars Amount
Raw Materials
1,152 kg Squash Php 34,560.00
48 kg Garlic Powder 8,640.00
48 kg Chicken Powder 12,000.00
48 kg Chili Powder 9,600.00
120 kg Cornstarch 7,200.00
24 kg Salt 720.00
48 liters Oil 3,360.00
14,400 pcs. Packaging (small) 18,000.00
14,400 pcs. Paper Bag (small) 3,600.00
Total Raw Materials Php 97,680.00
Add: Salaries (1/6 portion) 26,000.00
Total Operating Cost Php 123,680.00
Divided by: no. of packs produced in 1 year 13,824
Cost Price 8.95
Mark-up 26.05
Unit Selling Price Php 35.00
Table 2.12 presents the costing of small-sized spicy Squashicharon (50 grams).
Raw materials include squash, garlic powder, chicken powder, chili powder, cornstarch,
salt, oil, packaging, and paper bag. Salaries are divided in 6 portions since there are six
products available. It is assumed that there are 24 working days in a month, and that will
Squashicharon. In 1 kg or 1,000 grams of squash after the cooking process, 600 grams of
48 packs a day, 1,152 packs a month, and 13,824 packs a year. To get the quantity of squash
needed for a year, 4 kg is multiplied by 24 days and the answer is also multiplied by 12
Table 2.13
Particulars Amount
Raw Materials
1,152 kg Squash Php 34,560.00
48 kg Garlic Powder 8,640.00
48 kg Chicken Powder 12,000.00
48 kg Chili Powder 9,600.00
120 kg Cornstarch 7,200.00
24 kg Salt 720.00
48 liters Oil 3,360.00
7,200 pcs. Packaging (medium) 12,600.00
7,200 pcs. Paper Bag (medium) 3,600.00
Total Raw Materials Php 92,280.00
Add: Salaries (1/6 portion) 26,000.00
Total Operating Cost Php 118,280.00
Divided by: no. of packs produced in 1 year 6,912
Cost Price 17.11
Mark-up 37.89
Unit Selling Price Php 55.00
Table 2.13 presents the costing of medium-sized spicy Squashicharon (100 grams).
Raw materials include squash, garlic powder, chicken powder, chili powder, cornstarch,
salt, oil, packaging, and paper bag. Salaries are divided in 6 portions since there are six
products available. It is assumed that there are 24 working days in a month, and that will
Squashicharon. In 1 kg or 1,000 grams of squash after the cooking process, 600 grams of
24 packs a day, 576 packs a month, and 6,912 packs a year. To get the quantity of squash
needed for a year, 4 kg is multiplied by 24 days and the answer is also multiplied by 12
Table 2.14
Particulars Amount
Raw Materials
576 kg Squash Php 17,280.00
24 kg Garlic Powder 4,320.00
24 kg Chicken Powder 6,000.00
24 kg Chili Powder 4,800.00
60 kg Cornstarch 3,600.00
12 kg Salt 360.00
24 liters Oil 1,680.00
2,400 pcs. Packaging (large) 6,600.00
2,400 pcs. Paper Bag (large) 1,800.00
Total Raw Materials Php 46,440.00
Add: Salaries (1/6 portion) 26,000.00
Total Operating Cost Php 72,440.00
Divided by: no. of packs produced in 1 year 2,304
Cost Price 31.44
Mark-up 33.56
Unit Selling Price Php 65.00
Table 2.14 presents the costing of large-sized spicy Squashicharon (150 grams).
Raw materials include squash, garlic powder, chicken powder, chili powder, cornstarch,
salt, oil, packaging, and paper bag. Salaries are divided in 6 portions since there are six
products available. It is assumed that there are 24 working days in a month, and that will
Squashicharon. In 1 kg or 1,000 grams of squash after the cooking process, 600 grams of
8 packs a day, 192 packs a month, and 2,304 packs a year. To get the quantity of squash
needed for a year, 2 kg is multiplied by 24 days and the answer is also multiplied by 12
Place
The business will be located at Binalonan Pangasinan. The said location is perfect
to target customers since it is near schools, the plaza, and the public market. The proponents
also choose this location because it is accessible and there are number of stalls around the
town plaza in which the business can easily distribute and supply the product.
Squashicharon will be using direct distribution, in which the product will be sold directly
to the customers.
Promotion
The proponents will employ various promotional strategies to endorse the products
in the market, to make the product trend and to achieve the business desired number of
people to be engaged on the brand itself; these can be achieved through creating
promotional strategy and taking steps and efforts to be known in public. The promotional
tools that the business will be utilizing will be direct marketing and online marketing. For
the direct marketing, flyers and price lists will be printed out. This promotional strategy
aims to make not-so-techy individuals know about the business. For the online marketing,
social media accounts such as a Facebook page and a Tiktok account will be created to
promote the business through the internet as the world is now at its digital age.
33
Direct marketing
Squashicharon will be using flyers and coupons to raise awareness and encourage
people to buy the product in Binalonan, Pangasinan. The proponents will use the flyers and
coupon before and during the promotion period. The proponents will also provide
promotional deals with discounted prices to be presented on the opening of the business.
Furthermore, the proponents will also be implementing personal selling. Personal selling
is a traditional way of promotion and it is widely regarded as the most successful means of
promoting goods since it involves direct communication between the seller and the buyer.
This technique gives each consumer with particular attention while conveying an
Nowadays, almost everyone uses at least one social media network, Facebook and
Tiktok being the most popular. By the use of these platforms, the business can easily
promote the product in a wider range of customers. Squashicharon intends to promote the
product in numerous areas inside and outside of Binalonan; one effective way to
accomplish it is through the use social media platforms such as Facebook and Tiktok. This
method is beneficial to the business because it is free and people will have an easy access
to it. This technique also helps to deliver bigger product boost by generating accounts to
share the information about the product offered through video advertisement. Furthermore,
these media will assist the business to easily respond to the comments and feedbacks of
SWOT Analysis
For the business to continually grow, the proponents will formulate a marketing
determine the edge of the product and its competitors. This would help the business to
assess its internal and external factors that could affect to its marketability.
STRENGTHS WEAKNESSES
OPPORTUNITIES THREATS
Squashicharon. This aims to investigate the internal factors (strengths and weaknesses) and
external factors (opportunities and threats) that could impact the proposed business.
36
Strengths
The strengths of Squashicharon are as follows: unique product, which sets it apart
in the market; health benefits that align with the contemporary consumer preferences; local
sourcing, which emphasizes a commitment to the community and enhances the business’
sustainability image; good packaging that complements the quality of the product; good
customer service, that enhances the overall consumer experience; low cost ingredients,
which fosters a competitive edge concerning price; and being a market pioneer, which puts
the business in a good market position. These internal factors help to further improve the
business and can be used to improve market share in the long run. Making the most out of
these strengths would foster the business, and an efficient utilization of them would
Weaknesses
include limited market awareness, as the market barely knows about the product, potential
challenge in educating consumers about it and its benefits might be unfamiliar to some;
perishability, as the natural ingredients in making the product may lead to a shorter shelf
life compared to processed foods that use preservatives; and distribution challenges, as
securing widespread distribution channels for a niche product like kalabasa chicharon may
pose logistical challenges. These internal factors of the business may cause it to recess and
Opportunities
Squashicharon, being pioneer in the market, has opportunities awaiting for it. These
are product extension, health and wellness trends, partnerships, and online presence.
of consumers as well as the evolving customer needs to expand market share; riding the
wave of health and wellness trends offers a chance to align the product with consumer
preferences for healthier options; engaging into strategic partnerships with complementary
businesses can improve visibility and create synergies; and establishing a strong online
presence is crucial especially in this digital age, enabling broader market reach and
convenient customer access. These external factors could help the business achieve its
goals and objectives, or better yet reach its mission and vision.
Threats
In the field of entrepreneurship, threats are inevitable since they are beyond the
control of the business. Squashicharon has several threats including economic factors,
changes. Economic factors such as recessions or currency fluctuations can impact financial
relevant in the market, and that would not be time and cost efficient; being seasonal of the
main ingredient of the product may disrupt supply, affecting production and distribution;
direct and indirect competitions may need strategic differentiation and innovation for
sustained success; inflation escalates operational costs, resulting in the changes of prices
which could compromise business claims; and changes in statutes introduce uncertainties,
Chapter 3
TECHNICAL ASPECT
The technical aspect discusses the location of business, layout planning, production
information. It contains the supply, tools, and equipment that will be utilized in production,
as well as a further aspect of the development of the layout, measurement, and structures
are presented to identify the business activities. Additionally, the list of supplies, tools, and
equipment are listed along with their respective costs, as well as mentions raw materials
Business Location
Pangasinan in front of Binalonan public market, and the exact location of Squashicharon
will be at CNA Square Building. The proponents choose to establish this business in
Binalonan in front of Binalonan public market because most of chicharon sellers are at the
Binalonan public market which makes it easier to introduce the Squashicharon in the
Market. The distribution of the product to the stalls, grocery stores, and to the supermarkets
Squashicharon that neighboring towns can also patronize because they are new to the
market, but also Binalonan has a considerable impact due to its reputation as a progressive
Plant Layout
In order to efficiently carry out a process for the proposed business, a plan layout
must be designed. The Squashicharon shop layout helps the proposed business view and
maximizes the design process of the shop. The proponents will start the business in Brgy.
Poblacion, Binalonan, Pangasinan. There will be a production area, warehouse area, mini
office, and a small storage exclusively for raw materials. In the production area, preparing
the raw materials, cooking and packaging the product will be performed. The warehouse
area will be used in storing the finished products, and on mini office inventory and other
business matters will be performed there. The exact measurement and area of the shop are
13.9 meters long and 18.9 meters wide, and the total area of lot is 255.76 square meters.
Production Process
This part outlines the Squashicharon production process and sales process, detailing
the machinery and equipment utilized, along with various steps involved in transforming
raw materials into customer-ready products and the sales strategies employed to effectively
product and sales specifications are depicted through a flow chart illustrating the
Smashing
Shaping and Mixing Boiling
Packaging Marketing
Step 2: Remove the skin and seeds of kalabasa and slice it in a square.
Step 5: Smash the squash and mix the ingredients (chicken powder, garlic powder, salt)
Step 11: Sundry the cut pieces for 2 days or until completely dry.
Order Preparation
Sales
Ship
Invoice
Final
Destination
Figure 3.5 illustrates the sales/revenue flowchart. The process starts with
customers’ orders. Here, they can personally place their orders or virtually do it via social
media platforms. After that, the preparation of their orders will proceed. The release of
sales invoice follows, where they can pay through cash or cards. When the payment is
settled, the shipment of the orders will commence, and the customers will just have to wait
until the parcel arrives at its final destination—the address that the customers provided.
43
Disposal Management
disposal and monitoring of waste materials. The safety of every individual involved in the
business, including customers and staff, depends on proper disposal. To prevent product
contamination, the business must seek to maintain discipline and cleanliness. A business
that has a tidy and well-organized workspace will bring in customers. Trash Bins will be
will be disposed of in garbage bags and carried by a roving truck. However, recyclable,
Garbage collectors will find it easier to gather waste if trash cans are provided for
them to fill with bags. Furthermore, frequent cleaning of the trash cans will prevent an
unpleasant smell within the store. After the product is used, the equipment used in its
manufacture will also be cleaned. That is why in these ways, it will benefit the company to
look properly for consumers and maintain tidy surroundings, which will enhance the store's
atmosphere and provide a more comfortable buying experience. The environment and
Pre-Operating Activities
The figure 3.6 outlines the systematic process for determining if it is feasible to
create and carry out the proposed the business. Since the proposed business involves
employing staff, purchasing machinery and equipment, furnishings, and fixtures, as well
TASKS Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov Dec
Feasibility
Study
Raise funds
Choosing of
site
Finding
suppliers
Completion of
legal
Requirements
Purchase of
Materials
Purchase of
Supplies and
Equipment
Recruitment
and Selection
Advertising
Start of
Business
Operation
Figure 3.6. Project Schedule Gantt chart
Figure 3.6 presents the Gantt chart, where the pre-operating activities are listed in
a chronological order. First, a feasibility study will be conducted for 3 months (January to
March) to assess the viability of the business. Second, from April to May, the raising of
funds to will be done. Third, choosing of site where the business will be located and finding
suppliers will be administered in June. Fourth, the completion of legal requirements and
the purchase of materials, supplies, and equipment to be used will be accomplished by July.
Fifth, the recruitment and selection process will range from August to September. Sixth,
advertisement will commence in October and will temporarily end in November. Finally,
when everything is completely prepared, the business will start its operation by the end of
December.
45
CONSUMABLES
Table 3.1
Raw Materials
Monthly Monthly
Description Unit Cost Annual Cost
Requirements Cost
Other Supplies that are shown below will be needed for cleaning purposes.
Table 3.2
Cleaning Supplies
Used maintaining
Used maintaining
A cleaning
Used to contain
7 packs 79.00 553.00
Trash Bags solid waste
47
Used to clean or
5 pcs. 40.00 200.00
Sponge wash dishes
Used to disinfect
2 bottles 80.00 160.00
hands
Alcohol
List of office supplies was shown below that would be needed for keeping or
Table 3.3
Office Supplies
Used to keep
2 pc 65.00 130.00
Records of sales
Record Book
Used in writing
10 pcs 7.00 70.00
records
Ball pens
Used to list of
4 pads 35.00 140.00
order or sale
Receipt
Used to perform
2 pcs 109.00 218.00
Calculator calculations
Used to secure
2 pcs 45.00 90.00
Stapler documents
Table 3.4
Other Consumable Materials
₱1.25 ₱3,000.00
Small(2,400pcs)
Packaging
Used to pack
Hub, 1.75 2,100.00
Plastic the products Medium(1,200pcs)
packaging Shopee
₱0.25 ₱600.00
Small(2,400pcs)
Total ₱7,700.00
50
NON – CONSUMABLES
Table 3.5
List of Equipment
Deep Fryer
Used in
preparing
ingredients and
2 pcs 2,249.00 4,498.00
in assembling
finished
Food Prep Table products
Uses in
washing tools 1 pc 1,399.00 1,399.00
and dishes
Sink
Used in storing
1 pc 2,350.00 2,350.00
kitchen wares
Commercial shelves
Used in storing
1pc 12,999.00 12,999.00
frozen products
Freezer
Used in
dehydrating 1pc 7,500.00 7,500.00
products
Dehydrator Machine
Used in slicing
1pc 6,500.00 6,500.00
products
Slicer Machine
Total ₱34,296.00 ₱37,844.00
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Table 3.6
Other Materials
Total
Items Description Quantity Supplier Price
Cost
Bonus
Used in
supermarket
preparing
12 pcs Urdaneta ₱20.00 ₱240.0
ingredients and
Mixing bowl City
in mixing
Pangasinan
Bonus
Used in
Supermarket
scooping
30 pcs Urdaneta 15.00 450.00
ingredients and
City
spoon in tasting
Pangasinan
Tongs Bonus
supermarket
Used in
6 pcs Urdaneta 30.00 180.00
holding food
City
Pangasinan
Used to blend
ingredients Bonus
together supermarket
quickly or to 10 pcs Urdaneta 28.00 280.00
incorporate air City
whisk into Pangasinan
ingredients
Bonus
scissor supermarket
Used in cutting
3 pcs Urdaneta 115.00 345.00
ingredients
City
Pangasinan
52
Bonus
supermarket
Used for safety 1 pc Urdaneta 1,500.00 1,500.00
Fire City
extinguisher Pangasinan
Bonus
supermarket
Used to cover
12 pcs Urdaneta 100.00 1,200.00
the clothes
Apron City
Pangasinan
Bonus
supermarket
Used to cover
12 pcs Urdaneta 30.00 360.00
the hair
Hair net City
Pangasinan
Bonus
Used in
supermarket
cleaning tables
15 pcs Urdaneta 15.00 225.00
or to wipe
Rags City
dirt’s
Pangasinan
Furniture and Fixture will be used for keeping the product or documents organized.
Table 3.7
Furniture and Fixtures
Addessa
Used for Light of Urdaneta
10 pcs ₱155.00 ₱1,550.00
light bulb the shop City
Pangasinan
Addessa
Used to have air
Urdaneta
ventilation in the 4 pcs 1,149.00 4,596.00
City
Ceiling fan shop
Pangasinan
Utilities cover the electricity and water bills consumed every month necessary for
Table 3.8
Utility Expenses
Table 3.9
Other Expenses
Description Monthly Annually
Table 3.10
Taxes and Licenses
TOTAL ₱8,050.00
55
Suppliers’ Information
These are the shops and farms where the Squashicharon buy the ingredients for
their product.
Table 3.10
Suppliers Information
SUPPLIERS
MATERIALS SUPPLIERS NAME
LOCATION
Chapter 4
In this chapter, the organization structure of the business will be shown. This
includes the designation of authority and their respective duties and responsibilities. The
proposed business project would use a corporate structure that will assist the employees
Form of Organization
partners pool money, skills, and other resources, and share profit and loss in accordance
with the terms of the partnership agreement. The partners will have the same amount of
capital to invest in the business and will have to share the profit and loss equally.
Vision
Mission
Goals
Objectives
promotion.
Figure 4.1 illustrates the organizational chart of Squashicharon. The chart includes
personnel at the top-level positions. HR staff, marketing staff, and a cook constitute the
lower-level positions.
58
Every business has its different personnel with different qualifications, duties, and
responsibilities. The general partners are delegated to the positions where they are
proficient at. It does not mean, however, that one is superior to another; they just have been
Finance Personnel
Qualifications:
Develop, monitor, and analyze budgets to ensure financial goals are met.
Predict future financial trends based on historical data and market analysis.
authorities.
Qualifications
program.
Problem-solving skills.
workplace.
Organizational skills.
Technology proficient.
Source, interview, and hire candidates that align with the organization’s needs.
Facilitate the orientation process for new hires, ensuring a smooth integration.
programs.
employee performance.
workplace.
60
Marketing Personnel
Qualifications
advertising.
competitors.
needed.
satisfaction.
61
Operations Personnel
Qualifications
related program.
Problem-solving skills.
Communication skills.
efficiency.
Oversee and optimize the supply chain, ensuring timely and cost-effective
delivery.
Monitor and manage inventory levels to meet demand while minimizing excess.
standards.
HR Staff
Qualifications
program.
Problem-solving skills.
workplace.
Organizational skills.
Technology proficient.
Job posting.
Interviewing.
Hiring.
Marketing Staff
Qualifications
advertising.
63
Field marketing.
Event promotion.
Cook
Qualifications
Proficient at cooking.
Knife skills.
Responsible for monitoring food supplies, order necessary ingredients and kitchen
Table 4.1
Working Schedule
Number of Duty
Position Operating Hours Day Off
Days per Week
Finance Personnel 6 days 8:00 AM–5:00 PM Saturday
Human Resource Saturday
6 days 8:00 AM–5:00 PM
Personnel
Marketing 8:00 AM–5:00 PM Saturday
6 days
Personnel
Operations 8:00 AM–5:00 PM Saturday
6 days
Personnel
HR Staff 6 days 8:00 AM–5:00 PM Saturday
Marketing Staff 6 days 8:00 AM–5:00 PM Saturday
Cook 6 days 8:00 AM–5:00 PM Saturday
Table 4.1 presents the working schedule of the partners. The business will be
operating from Sunday until Friday; that is six days per week, hence, the day off on
Saturday. They will be working from 8:00 AM–5:00 PM; that is eight hours a day.
Table 4.2
Compensation Scheme
Table 4.2 shows the compensation scheme of the partners in an hourly, daily,
weekly, monthly, and annual basis. They will be compensated equally at ₱67.71 per hour;
Table 4.3
Business Policies
Table 4.3 depicts the business policies of Squashicharon and the equivalent
sanctions when violated. Drinking liquor and smoking inside the workplace will have a
sanction of verbal warning for the 1st offense and a suspension without pay for the 3rd
offense. Absent without leave, tardiness, and bullying will have verbal warning for the first
offense and termination of contract for the 3rd offense. Theft will have the heaviest sanction
of immediate termination.