CONCEPT PAPER

Working Title Investigating the Consumer Behaviors towards Dried Fruit and Vegetables: A Quantitative Analysis
Research Design Descriptive Research Design
Data Collection Instrument Nine-Point Hedonic Sensory Scale (Survey)
Desired Output Exploring taste preferences, consumer awareness, and various factors influencing consumption and purchase intentions
towards dried fruits and vegetables

Statement of the Problem & Hypotheses Framework Population Sample Size and Data Analysis &
Research Questions (Theories and Involved Sampling Technique Statistical Treatment
Concepts)
This study is anchored All grade 11 & 12 228 students;  Mean and
We aim to understand consumer 1. There is no on the following ABM students Standard
behaviors in the growing dried significant difference theories: enrolled in Bacolod Stratified Random Deviation
fruit and vegetable market, in the preferences for City National High Sampling  T-test/ Manhattan
focusing on factors like taste, specific types of dried 1. Consumer School S.Y. 2023-
texture, usability, and cost. This fruits and vegetables Behaviour Theories 2024
study aims to offer valuable between male and by Dutta and Mandal
insights for better decision- female consumers. 2018 and Fish bein
making among those involved in and Ajzen 1975
selling these products. 2. There is no 526 students
significant difference 2. Economic Theories
1.) Is there a significant in the perceived taste by Friedman 1963 and
difference in the preferences for and texture Valentia 2023
specific types of dried fruits and preferences of dried
vegetables based on the sex of fruits and vegetables 3. Marketing Theories
consumers? across different grade by Teoli et. al 2023
levels. and Hopper 2020
2.) Is there a significant
difference in the perceived taste 3. There is no
and texture preferences of dried significant difference
fruits and vegetables among in preferences for
consumers in various grade taste and texture,
levels? usability, and cost
among consumers in
3.) Is there a significant different sections.
difference in the preferences for
taste and texture, as well as
perceived usability and cost,
among consumers in different
sections?

Proposed by:
Roland Mainit
Kacey Jean Apellido
Joy Anne Borneso
Riza Bea Maming
Manuel Morales
Shaina Catinggan
Mary Jane Fortunado
Micah Robilon

Submitted to:
CHARLYMAGNE AGUILAR
Research Adviser
Name (optional):
Grade Level:
Section:
Sex:

Direction: Evaluate the food product sample according to your personal preference using sensory characteristics.

Attributes 9 8 7 6 5 4 3 2 1
Like extremely Like very much Like Like slightly Neither like or Dislike slightly Dislike Dislike Dislike
dislike moderately extremely
Appearance

Taste

Aroma

Texture

Price

Overall
acceptability