THE FEASIBILITY STUDY OF GREEN

x
CRUNCH IN BAYAMBANG,
PANGASINAN

In Partial Fulfillment of the

Requirements for the subject AGRIB
109/Feasibility Study

Jespher L.
Casingal
Troy Erguiza
Joey De Vera
Keven Jake Trapsi
Jhon Robert Celis
Joenel De Vera
 APPROVAL SHEET

This Feasibility Study entitled “The Feasibility Study Ampalaya Crackers in Barangay, Bical
Norte, Bayambang, Pangasinan”, prepared and submitted by the following students:

Troy Erguiza
Keven Jake Trapsi
Joey De Vera
Jespher Casingal
Jhon Robert Celis
Joenel De Vera

In partial fulfillment of the requirements for the AGRIB 109/Feasibility Study

, has been examined and recommended for approval and acceptance.

Approved by:

[Instructor’s Name]
Subject Teacher
 Acknowledgements

First of all, We would like to thank the Almighty God for his guidance, grace, and protection that
he gives to us during this research and we would like to thank our parents, siblings, and loved
ones, we are deeply grateful for your patience, encouragement, and understanding. Your belief in
us, even during the most challenging moments, has been a constant source of strength and
motivation.

We would like to express our sincerest gratitude to our instructor, Ms. Quenelyn Asuncion for
their continuous guidance and support throughout this journey.

We would like to thank our fellow researchers and classmates with their help and providing
insight for this experience. And lastly, We would like to extend our heartfelt appreciation to
serving as our panelist and for your valuable time, attention, and insight during the research
defense.
 Dedication

This feasibility study is wholeheartedly dedicated to our loving families who have been our
constant source of strength, encouragement, and inspiration throughout this journey. To our
parents, thank you for your unconditional support, patience, and sacrifices that shaped us into
who we are today.

We also dedicate this work to our friends, mentors, and educators who have guided us and
believed in our potential. Most especially, we dedicate this to the people of Barangay Bical
Norte,Bayambang, Pangasinan—our community, whose daily lives and needs inspired us to
create a sustainable and innovative product that we hope will serve and benefit many.

Above all, to God Almighty for the wisdom, perseverance, and blessings that made this endeavor
possible
Chapter I

Introduction

Green crunch is made with crispy ampalaya crackers, Green Crunch is a delectably unusual
snack that turns the wholesome bitter melon into an enticingly crunchy delight. Flavorful and full
of ampalaya's health benefits, Green Crunch provides the ideal ratio of savory delight to
nutritious food. Green Crunch is the ideal green-based crunch to energize your palate, whether
you're craving a tasty bite to go with your day or a guilt-free snack. Background of the study As
people become more health conscious and look for healthier snack options instead of traditional
snacks that are frequently heavy in calories, sugars, and unhealthy fats, there has been a growing
trend in recent years. In the age of this change, research into underutilized ingredients that
provide different tastes and nutritional advantages has increased. One such component is
ampalaya, also known as bitter melon, a vegetable well-known for its many health advantages,
such as its capacity to control blood sugar, aid in weight loss, and supply vital vitamins and
minerals.

Objectives

1. To identity the market potential and feasibility of introducing Green Crunch as a healthy snack
alternative.
2. To analyze flavorful and nutritious ampalaya cracker product, branded as Green Crunch.
3. To analyze the nutritional content and health benefits of Green Crunch ampalaya crackers.
4. To identify possible improvements in the production process to optimize product quality and
shelf life.
Significance of the study

1. Nutritional Awareness: By focusing on ampalaya, a vegetable known for its health benefits,
this study promotes awareness of nutritious ingredients that can be incorporated into everyday
diets. It emphasizes the importance of exploring underutilized foods that can enhance health and
well-being.
2. Market Innovation: The development of Green Crunch represents an innovative approach to
snack production, showcasing how traditional ingredients can be transformed into appealing
products. This study will provide insights into how innovation can drive market growth and meet
consumer demands for healthier options.
3. Economic Opportunities: The successful introduction of Green Crunch can create economic
opportunities for local farmers and producers of ampalaya, fostering sustainable agricultural
practices and supporting local economies. This study will explore the potential for collaboration
with local suppliers to enhance the product's marketability.
4. Contribution to Food Research: This study will add to the existing body of research on healthy
snacking and the use of functional ingredients in food products. It will provide a framework for
future studies exploring the intersection of health, taste, and consumer behavior in the snack food
industry.
Scope and delamination of the Study

This study focuses on the development, nutritional analysis, and market feasibility of Green
Crunch, a snack product made from ampalaya (bitter melon) crackers.

1. Product Development formulation of the ampalaya cracker recipe, including ingredient

selection and preparation methods.
2. Nutritional Analysis assessment of the nutritional content of Green Crunch, highlighting its
health benefits and potential contributions to a balanced diet.
3. Consumer Acceptance evaluation of consumer preferences through sensory testing, including
taste, texture, and overall satisfaction with the product.
4. Market Analysis identification of target market segments, consumer demand, pricing
strategies, and potential distribution channels for Green Crunch 5.Competitive Landscape
analysis of existing healthy snack products in the market to understand positioning and
differentiation strategies.

Delimitation
1. Geographic Focus on the research will be conducted in selected urban areas, limiting the
findings to specific demographics and consumer behaviors within those regions.
2. Target Audience of the study will primarily focus on health-conscious consumers, excluding
other demographic groups that may have different preferences or dietary restrictions.
3. Product Variations research will concentrate solely on ampalaya crackers and will not explore
other potential ampalaya-based products or variations.
4 The study will be conducted over a defined period, limiting the scope of market analysis to
current tends and consumer preferences at the time of research.
5. The study will not address large-scale production logistics or long-term shelf-life studies,
focusing instead on initial product development and market entry feasibility.
Definition of terms

1. Ampalaya also known as bitter melon, it is a tropical vine belonging to the gourd family,
recognized for its distinct bitter taste and numerous health benefits.
2. Crackers is a type of baked snack food that is typically crisp and dry, made from flour and
other ingredients, often enjoyed as a standalone snack or with toppings.
3. The Green Crunch brand name for the ampalaya-based crackers developed in this study,
emphasizing their health benefits and unique flavor profile.
Chapter II

Organization and management feasibility

The organization and management feasibility of Green Crunch ampalaya crackers focuses on
evaluating the capability to efficiently produce, manage, and market the product. This includes
defining the organizational structure, roles, and responsibilities necessary for successful
operations.

The organization and management feasibility of Green Crunch ampalaya crackers focuses on
evaluating the capability to efficiently produce, manage, and market the product. This includes
defining the organizational structure, roles, and responsibilities necessary for successful
operations.

Business Name
Green Crunch

Business Logo

Business Tagline: Taste the Ampalaya crackers “ Masustansya na Masarap pa”

Form of ownership

Partnership

A partnership is a business structure where two or more individuals share ownership,

responsibilities, and profits. In the context of Green Crunch, a partnership can leverage the
combined skills, resources, and networks of its partners to successfully launch and grow the
ampalaya cracker business.

Vision and Mission

Vision: To be the leading healthy snack choice, transforming perceptions of ampalaya into a
delicious and accessible superfood.
Mission: To craft innovative, nutritious, and great-tasting ampalaya crackers that empower
consumers to make healthier snack decisions while supporting sustainable agricultural practices.

Goals and Objectives

Primary Goals

Develop Green Crunch as a Nutritious Snack Alternative: To create a healthy, tasty snack made
from ampalaya (bitter melon) crackers that offers an alternative to traditional snacks with high
calories, sugars, and unhealthy fats.

Promote Nutritional Awareness: To educate consumers about the health benefits of ampalaya
and its potential as a key ingredient in healthy, functional snacks.

Establish a Sustainable and Profitable Production Model: To create a marketable product that
promotes local sourcing from ampalaya farmers, helping support the community and sustainable
agricultural practices.

Position Green Crunch as a Market Leader in Healthy Snacks: To become a recognized and
trusted brand in the healthy snack market by delivering a product that satisfies taste, texture, and
nutritional needs.
Organizational Structure

The organization and management feasibility of Green Crunch ampalaya crackers focuses on
evaluating the capability to efficiently produce, manage, and market the product. This includes
defining the organizational structure, roles, and responsibilities necessary for successful
operations.

Owners
Sales
Utilities Security Cashier Delivery
Lady

Manpower Requirements

refer to the number and type of employees a business or organization needs to achieve its
goals effectively. This includes determining how many workers are needed, what skills
they should have, and when and where they are required. Manpower planning helps
ensure that the right people are in the right jobs at the right time, which improves
productivity and reduces staffing issues such as shortages or overstaffing.

Cashier

Qualifications:

 At least graduate at Senior High School

 With Experiences

 Single

 At least 20 years old above

 Honest and Trustworthy

 Security

Qualifications:

 Licensed and Trusted

 At least 25 – 40 years old

Utilities

Qualifications:

 At least graduate at senior high school

 With experiences

 27 – 40 years old

Sales Lady

Qualifications:

 With or without experience in sales

 Ability to explain product features and benefits clearly to customers.

 Friendly, approachable, and customer-oriented

Delivery

Qualifications:

 Must have a valid professional driver’s license

 Ability to meet delivery schedules and manage multiple drop-off points

efficiently.
  Able to handle delivery receipts, invoices, and basic inventory checks.
 Has a clean driving record.

Duties and Responsibilities of Manpower

Project Lead (CEO)

Duties: Lead strategic planning, drive business vision, manage key partnerships, ensure brand
consistency, manage budget allocation, and lead the team toward achieving goals.

Skills: Leadership, strategic planning, budget management, stakeholder communication.

Product Development Team

Duties: Develop and test multiple formulations of ampalaya crackers, conduct sensory
evaluations, analyze nutritional data, collaborate with production teams to scale the recipe, and
research new flavor combinations.

Skills: Product development, culinary arts, food science, sensory testing.

Marketing and Branding Team

Duties: Create a brand identity for Green Crunch, develop marketing materials, launch
advertising campaigns, build social media content, run influencer collaborations, conduct market
research, and build retailer relationships.

Skills: Brand development, digital marketing, market research, content creation, social media
strategy.

Production and Manufacturing Team

Duties: Oversee the manufacturing of Green Crunch, ensure all food safety and quality standards
are met, optimize the production process for efficiency, manage packaging logistics, and
maintain production timelines.

Skills: Production management, quality control, food safety, packaging engineering.

Sales and Distribution Team

Duties: Develop a sales strategy, manage customer accounts, distribute products to retail
partners, analyze sales performance, and identify new distribution opportunities.

Skills: Sales management, logistics, relationship building.

Salaries and Wages of the Employer

Salaries will vary depending on the role, location, and experience level. Here is an estimation
based on typical industry standards:

Job Title Daily (8 hours) Monthly (26 days) Annually (12 months)
Sales Lady 250 6,500 78,000
Cashier 340 8,840 106,080
Utilities 250 6,500 78,000
Security 300 7,800 93,600
Delivery 250 6,500 78,000
Sub Total 1,390 36,140 433,600

Project Schedule
Here’s a suggested project timeline for Green Crunch:
CHAPTER III

Market feasibility

Rising Health Consciousness: There's a growing interest among Filipino consumers in healthier
and more premium snacking options. This is a direct result of increased awareness about well-
being, particularly consumers are actively seeking natural, organic and nutritious food choices.
Demand for Novel and Innovative Products: Filipinos, especially younger generations,
constantly seek variety and new, flavorful snack options. This openness to innovation creates a
niche for unique products like ampalaya crackers. Strong Snacking Culture: Snacking is deeply
ingrained in Filipino culture, with many engaging in 2-3 snacking episodes daily in addition to
three regular meals. This consistent demand ensures a built-in market for snack products.

Project description

Green Crunch is an innovative snack product designed to provide a healthy and delicious
alternative to traditional snack foods. Made primarily from ampalaya (bitter melon), Green
Crunch aims to capitalize on the growing consumer demand for nutritious, low-calorie snacks
that do not compromise on taste. This project see develop, market, and distribute ampalaya-based
crackers that are not only appe health-conscious consumers but also promote the benefits of
incorporating underutilized vegetables into everyday diets.

Current market research analysis

The current market for Green Crunch ampalaya crackers is promising, driven by a growing
demand for healthy snacks. Key trends include a shift towards plant-based diets and functional
foods, with consumers prioritizing taste, clean ingredients, and convenience. Targeting health-
conscious individuals and leveraging effective marketing strategies can enhance brand visibility
and market share.

1.Industry Overview

The healthy snack segment is rapidly expanding, with a market value projected to reach 20
million by 2026. This growth is largely attributed to increasing health awareness and a
preference for nutritious snack options among consumers.

2. Target Market
Green Crunch ampalaya crackers are aimed at:

Health Enthusiasts: Individuals focused on maintaining a healthy lifestyle through nutritious

snacking.

Parents: Caregivers seeking healthier snack alternatives for their children.

3. Market Trends

Rise of Plant-Based Products: There is a notable increase in demand for snacks made from
vegetables, reflecting a broader trend towards plant-based eating.

Health Benefits: Consumers are increasingly interested in snacks that offer specific health
benefits, such as improved digestion and blood sugar control.

Sustainable Practices: Eco-conscious consumers prefer brands that utilize sustainable sourcing
and packaging.

Marketing Program

1.Marketing Objectives

Brand Awareness: Increase brand recognition and awareness of Green Crunch among target
consumers by 30% within the first year.

Customer Engagement: Build a community of at least 10,000 followers on social media

platforms within the first year.

2. Unique Selling Proposition (USP)

Green Crunch offers a unique, nutritious snack made from ampalaya (bitter melon), providing
health benefits such as blood sugar regulation and high antioxidant content, all while delivering
great taste and crunch.

Marketing strategies

A. Product Strategy

Packaging: Use eco-friendly packaging that highlights the health benefits of ampalaya and
includes clear nutritional information.

Variety: Offer multiple flavors (e.g., original, spicy, herb-infused) to cater to diverse taste
preferences.
B. Pricing Strategy

Competitive Pricing: Set a price point that is competitive with similar healthy snacks while
reflecting the premium quality of the product.

Promotional Pricing: Offer introductory discounts and bundle deals to encourage trial purchases.

C. Distribution Strategy

Retail Partnerships: Collaborate with health food stores, supermarkets, and specialty shops to
stock Green Crunch.

Online Sales: Launch an e-commerce website and partner with platforms like Amazon and
health-focused online retailers.

D. Promotion Strategy

Social Media Marketing:

Create engaging content on platforms like Instagram, Facebook, and Tik Tok, showcasing
recipes, health tips, and user-generated content.

Run targeted ads to reach specific demographics interested in healthy eating.

Chapter IV

Technical Feasibility

The technical feasibility of the Green Crunch project focuses on evaluating the technical
requirements and resources needed to successfully produce, package, and deliver ampalaya
crackers. This includes the assessment of production processes, equipment needs, raw material
sourcing, product formulation, quality assurance, and packaging standards.

Service Description
Green Crunch is a nutritious snack product made from ampalaya (bitter melon), designed to
provide a healthy alternative to traditional snack options. This product transforms the distinct
bitter taste of ampalaya into a savory, crunchy delight that appeals to health-conscious
consumers. The service involves the development, production, and distribution of these
ampalaya-based crackers, which offer various health benefits such as blood sugar regulation,
antioxidant content, and digestive support. The crackers are packaged in eco-friendly materials
and offered in multiple flavor variations to cater to diverse tastes. Green Crunch not only delivers
a guilt-free snacking experience but also supports local agriculture by sourcing fresh ampalaya
from local farmers.

Service Process

The production process of Green Crunch ampalaya crackers follows a systematic flow that
ensures both quality and efficiency. It begins with sourcing high-quality, fresh ampalaya from
local farms. The vegetable is then cleaned, sliced, and prepared using traditional and modern
techniques to reduce bitterness while preserving its nutritional value. The prepared ampalaya is
mixed with other ingredients such as flour, spices, and natural flavorings to form a dough. This
dough is then rolled out and shaped into uniform crackers. The crackers are baked or dehydrated
at optimal temperatures to achieve a light, crispy texture. Once cooled, they undergo strict
quality control checks before being packed in eco-friendly, resealable packaging. The final
products are stored in a dry facility before being distributed to retail partners and online
customers.

Location Map

The proposed production facility for Green Crunch will be located in Bical Norte Bayambang,
Pangasinan a strategic area due to its accessibility, availability of skilled labor, proximity to
both suppliers and target markets, and presence of business infrastructure. This location allows
for efficient transportation of raw materials and distribution of finished goods to major retail
outlets and consumers. Being near urban centers also facilitates collaboration with health stores,
supermarkets, and delivery services. The facility will include areas for food preparation, baking,
packaging, and storage, all complying with food safety standards.

Floor plan

.
Schedule of Business Operation

The business operations for Green Crunch will adhere to a structured schedule to ensure efficient
production, distribution, and administrative functions.

Days of
Activity Time Notes
Operation

Monday - Includes raw material preparation

Production 8:00 AM - 5:00 PM
Friday and baking.

Monday - Integrated with production, post-

Packaging 9:00 AM - 6:00 PM
Friday cooling.

Monday - Bi-weekly retail, daily online order

Distribution Flexible
Saturday fulfillment.

Social media management,

Sales & Marketing Ongoing Flexible
promotional activities.

Monday -
Administrative 9:00 AM - 5:00 PM Office tasks, supplier coordination.
Friday

Maintenance & Post-production, Daily cleanup; deep clean on

Daily, Saturday
Cleaning Full day Saturday.
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Supplies, Materials, and Equipment

The successful operation of Green Crunch requires a comprehensive list of supplies, raw
materials, and specialized equipment to ensure quality and efficiency in production.

Raw Materials:
Material Purpose Source Notes

Ampalaya (bitter High-quality, fresh, reduces

Primary ingredient Local farms
melon) transport costs.

All-purpose Flour Cracker base Local suppliers Ensures consistent texture.

Spices (salt,
Flavoring Food distributors Enhances savory profile.
pepper, etc.)

Unique taste profiles Food ingredient

Natural Flavorings Allows for product variety.
(e.g., chili, herb) suppliers
Eco-friendly Product protection, Packaging
Resealable, biodegradable.
Packaging branding suppliers
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Production Equipment:
Estimated Cost
Equipment Type Quantity Purpose
(PHP)

Industrial Food For processing ampalaya and mixing

1 ₱80,000
Processor/Blender ingredients.

Dough Mixer (Commercial) 1 ₱60,000 Ensures consistent dough texture.

Automated Dough For uniform thickness of cracker

1 ₱120,000
Sheeter/Roller dough.

Cracker Cutting Machine 1 ₱90,000 Shapes dough into uniform crackers.

Commercial Convection For baking crackers to crispy

2 ₱150,000 each
Ovens perfection.

Cooling Racks (Stainless

10 ₱5,000 For efficient cooling after baking.
Steel)

Industrial Packaging
1 ₱200,000 Automates packaging process.
Machine

Heat Sealing Machine 1 ₱30,000 Ensures airtight sealing of packages.

For precise ingredient measurement

Digital Weighing Scales 2 ₱2,000 each
and quality control.

Water Filtration System 1 ₱25,000 Ensures clean water for processing.

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Office Equipment:
Estimated Cost
Equipment Type Quantity Purpose
(PHP)

For administrative, sales, and

Desktop Computers 3 ₱35,000 each
marketing.

Multi-function Printer 1 ₱15,000 Printing documents, reports.

Office Phones 2 ₱3,000 each Internal and external communication.

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Furniture and Fixtures

 Estimated Cost
Item Quantity Purpose
(PHP)

Office Desks 3 ₱8,000 each Workspaces for administrative staff.

Office Chairs
3 ₱5,000 each Comfortable seating for staff.
(Ergonomic)

Filing Cabinets 2 ₱7,000 each Secure storage for documents.

Stainless Steel
5 ₱10,000 each For food preparation and assembly areas.
Worktables

For raw materials, finished goods, and

Storage Shelving Units 10 ₱4,000 each
supplies.

For welcoming visitors and basic

Reception Desk 1 ₱12,000
inquiries.

For showcasing products in a

Display Racks 3 ₱6,000 each
showroom/reception.

Breakroom Table &

1 set ₱15,000 For employee breaks and meals.
Chairs
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Office Supplies

Item Estimated Monthly Cost (PHP)

Pens, Pencils, Markers ₱500

Notebooks, Pads ₱700

Printer Paper ₱1,000

Printer Ink/Toner ₱1,500

Files, Folders, Binders ₱800

Staples, Paper Clips ₱200

Tape, Glue ₱150

Cleaning Supplies ₱1,000

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Miscellaneous
 Estimated Monthly/One-time
Item Notes
Cost (PHP)

First Aid Kits ₱2,000 (one-time) Essential for workplace safety.

₱3,000 (monthly, for Gloves, hairnets, masks, aprons

Safety Equipment (PPE)
replenishment) for production.

For maintaining hygiene in all

General Cleaning Supplies ₱2,500 (monthly)
areas.

Pest Control Services ₱3,000 (quarterly) Ensures a pest-free environment.

₱10,000 (one-time, for initial

Fire Extinguishers Workplace safety compliance.
setup)

Marketing Collateral (initial

₱20,000 (one-time) Flyers, brochures, business cards.
print run)
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Technical Elements of the Processing Units

The processing units will be designed to maximize efficiency, maintain hygiene, and ensure
product quality, adhering to HACCP principles.

1. Raw Material Receiving & Storage Area:

o Description: Dedicated area for receiving fresh ampalaya and other dry
ingredients. Equipped with proper ventilation and temperature control.
o Features: Loading dock, industrial-grade shelving, designated zones for
perishable (e.g., refrigerated cooler for ampalaya if needed) and non-perishable
goods. FIFO (First-In, First-Out) system implemented.
o Equipment: Pallet jacks, weighing scales.

2. Washing & Preparation Area:

o Description: Equipped with industrial sinks, food-grade washing stations, and
stainless steel worktables. Focus on thorough cleaning and initial processing of
ampalaya.
o Features: Multi-stage washing system, dedicated slicing and trimming stations,
waste disposal chutes for organic waste.
o Equipment: Vegetable washing machines, commercial slicers, food processors.

3. Mixing & Dough Preparation Area:

o Description: A controlled environment where prepared ampalaya, flour, spices,
and flavorings are precisely measured and mixed to form the cracker dough.
o Features: Industrial dough mixers with varying capacities, calibrated weighing
scales, controlled temperature.
o Equipment: Large-capacity dough mixers, ingredient hoppers.
 4. Shaping & Forming Area:
o Description: Dough is rolled out and cut into uniform cracker shapes.
o Features: Automated dough sheeters to ensure consistent thickness, precise
cutting machines, conveyor belts for transfer.
o Equipment: Automated dough sheeters, cracker presses/cutters.

5. Baking/Dehydration Area:
o Description: Crackers are baked or dehydrated at optimal temperatures to achieve
desired crispiness and moisture content.
o Features: High-capacity commercial convection ovens with precise temperature
controls, or industrial dehydrators. Proper ventilation to remove moisture.
o Equipment: Multiple commercial ovens/dehydrators, oven trolleys.

6. Cooling Area:
o Description: A clean, dust-free, and temperature-controlled environment where
crackers cool down naturally post-baking.
o Features: Open-air cooling racks, controlled airflow to prevent condensation,
insect screens.
o Equipment: Large stainless steel cooling racks.

7. Quality Control & Inspection Area:

o Description: Post-cooling, crackers undergo stringent quality checks for texture,
taste, appearance, and weight.
o Features: Dedicated inspection tables, sensory testing stations, basic laboratory
equipment for moisture content testing.
o Equipment: Calipers, moisture meters, sample trays.

8. Packaging Area:
o Description: Clean room environment for packaging the cooled and inspected
crackers into eco-friendly, resealable pouches.
o Features: Automated or semi-automated packaging lines, heat sealing stations,
labeling machines, coding for batch numbers and expiry dates.
o Equipment: Vertical form fill seal (VFFS) packaging machine, heat sealers,
inkjet coders.

9. Finished Goods Storage & Dispatch Area:

o Description: A dry, climate-controlled warehouse for storing packaged Green
Crunch products before distribution.
o Features: Organized shelving, pallet storage, easy access for loading/unloading
delivery vehicles. FIFO system for inventory management.
o Equipment: Forklifts/pallet jacks, inventory management system.

Utilities

Utility Estimated Monthly Purpose

 Cost (PHP)

Powers all machinery, lighting, HVAC, office

Electricity ₱25,000 - ₱40,000
equipment.

Essential for cleaning, ingredient preparation,

Water ₱5,000 - ₱8,000
sanitation, and restrooms.

For online sales, communication, research, and

Internet ₱2,500 - ₱4,000
business operations.

Telephones ₱1,500 - ₱2,500 For local and long-distance calls, customer service.

Waste Regular collection of general, organic, and

₱3,000 - ₱5,000
Management recyclable waste.

If ovens or specific equipment require gas as a fuel

LPG/Gas ₱8,000 - ₱12,000
source.
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Repair and Maintenance

A scheduled preventative maintenance program will be implemented for all machinery and
equipment to minimize downtime and ensure continuous operation. This includes:

 Preventative Maintenance Schedule: Regular (daily, weekly, monthly, quarterly,

annual) inspections and servicing of all production equipment as per manufacturer
recommendations. This includes cleaning, lubrication, belt checks, and calibration.
 Corrective Maintenance: Prompt repair of any equipment malfunctions or breakdowns
to minimize disruption to production. A dedicated in-house maintenance technician or a
contracted service provider will be on call.
 Spare Parts Inventory: Maintaining a sufficient stock of critical spare parts for
commonly used machinery to facilitate quick repairs.
 Calibration: Regular calibration of all measuring equipment (scales, temperature
sensors) to ensure accuracy in ingredient proportions and baking processes.
 Facility Upkeep: Regular checks and maintenance of the building infrastructure,
including plumbing, electrical systems, and HVAC.
 Budget Allocation: A specific budget will be allocated for maintenance and repairs,
typically 1-2% of the total equipment cost annually.

Waste Disposal

Green Crunch is committed to sustainable practices, including responsible waste disposal, in

compliance with local environmental regulations.

 Organic Waste Management:

o Source: Ampalaya trimmings, spoiled raw materials, production rejects.
 o Method: Collect in clearly labeled, covered bins. Explore partnerships with local
farms for composting or use as animal feed, if viable and compliant with food
safety regulations. Otherwise, regular collection by municipal waste services for
organic waste.
 Recyclable Waste Management:
o Source: Cardboard packaging from raw materials, plastic films, paper, metal
cans.
o Method: Dedicated recycling bins will be placed throughout the facility. Partner
with a local recycling center for regular collection and proper processing.
 General Solid Waste:
o Source: Non-recyclable, non-organic waste.
o Method: Collected in designated waste bins and disposed of via municipal waste
collection services.
 Wastewater Management:
o Source: Water from washing ampalaya, cleaning equipment.
o Method: Wastewater will be channeled through a grease trap and pre-treatment
system (if necessary based on local regulations) before being discharged into the
municipal sewage system. Regular maintenance of the grease trap is essential.
 Hazardous Waste (Minimal):
o Source: Cleaning chemicals, used lubricants (if any).
o Method: Stored in secure, labeled containers and disposed of by licensed
hazardous waste management companies, strictly adhering to environmental
regulations.

Analysis (Technical Feasibility)

The technical feasibility of the Green Crunch project appears robust, primarily due to several key
strengths. The proposed production process is logical and systematic, encompassing all
necessary steps from sourcing to packaging, which suggests a well-thought-out operational flow.
The integration of "traditional and modern techniques" for ampalaya preparation is a good
strategic point, aiming to reduce bitterness while retaining nutritional value, a critical technical
challenge for ampalaya-based products.

The choice of Zone 2, Bayambang, Pangasinan as the facility location is technically sound,
offering strategic advantages in terms of raw material sourcing (proximity to local ampalaya
farms), labor availability, and distribution access. This minimizes logistical complexities and
costs. The floor plan, while basic, conceptually allocates space for key functions (preparation,
baking, packaging, storage), indicating an understanding of operational flow.

However, a detailed engineering analysis of the floor plan regarding workflow optimization,
segregation of clean and dirty zones, and compliance with specific food safety layout regulations
would further strengthen this section. While equipment lists are provided, their specific
capacities and automation levels (e.g., manual vs. semi-automated vs. fully automated
packaging) will significantly impact production volume and labor requirements. A more detailed
technical specification for each piece of equipment would be beneficial.
The proposed schedule of business operation is pragmatic, focusing on weekdays for production
and distribution, allowing for maintenance and online fulfillment flexibility. This demonstrates a
practical approach to operational planning. The utility requirements seem standard for a food
processing facility, and the commitment to regular repair and maintenance, along with
responsible waste disposal, highlights a proactive approach to operational continuity and
environmental compliance.

Key Technical Considerations for Implementation:

 Food Safety and Quality Assurance (QA/QC): While "strict quality control checks" are
mentioned, elaborating on the specific QA/QC protocols (e.g., HACCP plan, GMP
compliance, microbiological testing, shelf-life studies) is crucial for a food product. This
is a significant technical undertaking.
 Scalability of Production: The current equipment list and process description should be
evaluated for their capacity to meet projected future demand. What is the maximum
production capacity per day/week?
 Ampalaya Bitterness Reduction: The "traditional and modern techniques" for reducing
bitterness are pivotal. A brief technical explanation or reference to these methods would
enhance credibility.
 Packaging Line Efficiency: The choice of packaging machinery needs to be aligned
with desired production speed and labor costs.
 Contingency Planning: What are the technical backup plans for equipment failure,
utility interruptions, or raw material shortages?

Overall, the technical feasibility presents a viable framework, but greater depth in specific
technical details, especially regarding food safety protocols and scalability, would further
solidify its strength.

Chapter V: Financial Feasibility

Statement of Assumption

The financial projections for Green Crunch are based on the following key assumptions, which
are critical for interpreting the subsequent financial statements:

 Market Growth & Demand:

o Healthy snack market in the Philippines is projected to grow by an average of 10-
15% annually over the next five years.
o Consumer preference for plant-based, nutritious, and innovative snacks will
continue to increase.
o Brand awareness will significantly increase in the first 1-2 years due to effective
marketing, driving initial sales.
 Pricing Strategy:
o Initial product pricing will be competitive with existing healthy snack
alternatives, reflecting a premium for unique health benefits.
 o Price adjustments may occur annually based on market conditions, raw material
costs, and competitive landscape, with a maximum increase of 3-5%.
 Cost of Goods Sold (COGS):
o Raw material costs (especially ampalaya) are assumed to remain relatively stable
due to direct sourcing from local farms and long-term supplier agreements. Minor
fluctuations (e.g., 2-3% annual increase) are factored in.
o Production efficiency improvements are expected to reduce per-unit production
costs by 1-2% annually after the first year.
 Operating Expenses:
o Salaries and wages are fixed as per the provided table for the first year, with an
assumed annual increase of 5% for cost of living adjustments.
o Utility costs are estimated based on current rates and projected usage, with an
assumed annual increase of 5-7%.
o Marketing expenses will be higher in the initial years for brand establishment,
stabilizing or slightly decreasing as a percentage of revenue in later years.
o Rent/Lease costs (if applicable) are assumed to be fixed for the initial term, with
potential increases upon renewal.
 Capital Expenditure & Depreciation:
o All initial equipment purchases are assumed to occur in the pre-operating phase.
o Depreciation will be calculated using the straight-line method over the useful life
of the assets.
 Financing:
o Initial capital will be primarily from partner equity contributions.
o Any external financing (bank loans) will have standard interest rates and
repayment terms.
 Taxation:
o Corporate income tax rates will be applied as per current Philippine tax laws.
o Value Added Tax (VAT) will be applied to sales.
 Inflation Rate: An average annual inflation rate of 4% is assumed for general expenses.
 Sales Cycle: Assumed average sales cycle of 30-45 days for retail partners.

Sources of Capital

The initial capital for Green Crunch will be primarily generated through a multi-faceted
approach, leveraging internal and potentially external funding mechanisms.

Estimated
Type of
Source of Capital Amount Notes
Capital
(PHP)

Direct financial injection from the partners,

Partner reflecting their ownership stake. This is the
Equity ₱1,500,000
Contributions primary source of initial funding, demonstrating
commitment and reducing initial debt burden.

Bank Loan (SME Debt ₱800,000 Seeking a Small and Medium Enterprise (SME)
 loan from a commercial bank. Interest rates and
repayment terms will be carefully negotiated to
Loan) ensure financial sustainability. Funds would
cover remaining equipment, working capital,
and initial marketing.

Exploring programs from Department of

Agriculture (DA) or Department of Trade and
Government Grant/Non- ₱200,000 Industry (DTI) for agri-business or healthy food
Grants/Subsidies dilutive (potential) innovations. This is a potential but not
guaranteed source and requires application and
eligibility.

A reserve fund from partners' personal savings

Personal Savings Equity
₱100,000 to cover unforeseen initial expenses or cash
(Contingency) (Reserve)
flow gaps.

Total Initial
₱2,600,000
Capital
Export to Sheets

Pre-Operating Expenses

These are one-time expenses incurred before the official launch of the business, essential for
establishing the foundation of Green Crunch.

Estimated
Expense Category Notes
Cost (PHP)

Business Registration SEC/DTI registration, Mayor's Permit, BIR, FDA

₱50,000
& Legal registration (crucial for food).

Feasibility Study & Costs associated with market research, consultants for
₱30,000
Research this study.

Product Development Recipe finalization, nutritional analysis, sensory

₱70,000
& Testing testing, initial small-batch production runs.

Logo design, packaging design, website development,

Initial Marketing &
₱120,000 initial social media content creation, print collateral
Branding
(flyers, brochures).

Initial deposit for lease, minor renovations to comply

Facility
₱150,000 with food safety standards (e.g., flooring, wall finishes,
Lease/Renovation
ventilation setup).

Equipment Purchase ₱850,000 Purchase of all production, office, and safety

 equipment as listed in Section 4.3. Includes delivery
and installation costs.

Furniture & Fixtures Acquisition of all furniture and fixtures as listed in

₱100,000
Purchase Section 4.4.

Initial Raw Material Initial stock of ampalaya, flour, spices, and packaging
₱80,000
Inventory materials for the first production cycle.

Initial Office Supplies ₱5,000 Basic consumables for the office.

Training for production staff on hygiene, equipment

Staff Training ₱20,000
operation, and food safety protocols.

Unexpected expenses, initial utility connection fees,

Miscellaneous Pre-Ops ₱25,000
fire extinguisher setup.

Total Pre-Operating
₱1,500,000
Expenses
Export to Sheets

Operating Expenses

These are the recurring costs associated with running the Green Crunch business on a daily,
weekly, or monthly basis.

Estimated Estimated
Expense Category Monthly Cost Annual Cost Notes
(PHP) (PHP)

As per "Salaries and Wages of

Salaries & Wages ₱36,140 ₱433,600
the Employer" table in Chapter 2.

Based on estimated initial

Raw Materials &
₱45,000 ₱540,000 production volume. Will increase
Packaging
with sales volume.

Electricity, water, internet,

Utilities ₱40,000 ₱480,000
telephone, gas/LPG.

Monthly lease for the production

Rent/Lease (Facility) ₱20,000 ₱240,000
facility.

Ongoing social media ads,

Marketing & Promotion ₱15,000 ₱180,000 content creation, promotional
activities.

Distribution & Logistics ₱10,000 ₱120,000 Fuel, vehicle maintenance,

 delivery staff compensation.

Routine maintenance of
Repair & Maintenance ₱5,000 ₱60,000
equipment and facility.

Administrative & Office Consumables, printing, minor

₱4,000 ₱48,000
Supplies office upkeep.

Property, liability, and employee

Insurance ₱3,000 ₱36,000
insurance.

Professional Fees For ongoing accounting and legal

₱2,000 ₱24,000
(Accounting/Legal) consultation.

Miscellaneous Operating
₱3,000 ₱36,000 Unforeseen small expenses.
Expenses

Total Monthly
₱183,140
Operating Expenses

Total Annual Operating

₱2,207,600
Expenses
Export to Sheets

Summary of Operating Expenses

This table provides a concise overview of the aggregated operating expenses for Green Crunch
annually.

Year 1 Year 2 Year 3 Year 4 Year 5

Expense Category
(PHP) (PHP) (PHP) (PHP) (PHP)

Salaries & Wages 433,600 455,280 478,044 501,946 527,043

Raw Materials & Packaging 540,000 594,000 653,400 718,740 790,614

Utilities 480,000 504,000 529,200 555,660 583,443

Rent/Lease (Facility) 240,000 240,000 252,000 264,600 277,830

Marketing & Promotion 180,000 198,000 217,800 239,580 263,538

Distribution & Logistics 120,000 132,000 145,200 159,720 175,692

Repair & Maintenance 60,000 63,000 66,150 69,458 72,930

Administrative & Office

48,000 50,400 52,920 55,566 58,344
Supplies
Insurance 36,000 37,800 39,690 41,675 43,759

Professional Fees 24,000 25,200 26,460 27,783 29,172

Miscellaneous Operating 36,000 37,800 39,690 41,675 43,759

Total Operating Expenses 2,207,600 2,333,480 2,471,154 2,616,883 2,765,994

Export to Sheets

Note: Assumed annual increase of 5% for Salaries, Utilities, Rent (from Year 3), Distribution,
Repair, Admin, Insurance, Professional Fees, Miscellaneous. Raw materials and marketing
assumed to increase by 10% annually due to increased production/market efforts.

Five-Year Projected Gross Income

This projection forecasts the total revenue Green Crunch is expected to generate from sales over
five years.

Projected Sales Volume Average Selling Price Projected Gross Income

Year
(Units) (PHP/Unit) (PHP)

1 120,000 ₱25.00 ₱3,000,000

2 160,000 ₱25.50 ₱4,080,000

3 220,000 ₱26.00 ₱5,720,000

4 280,000 ₱26.50 ₱7,420,000

5 350,000 ₱27.00 ₱9,450,000

Export to Sheets

Note: Sales volume assumes gradual market penetration and increasing brand awareness.
Average selling price includes a modest annual increase of ₱0.50 per unit reflecting inflation and
perceived value.

Computation of Depreciation

Depreciation will be computed using the straight-line method, distributing the cost of an asset
evenly over its useful life. Formula: Annual Depreciation=Useful Life (Years)
(Cost of Asset−Salvage Value)

Assuming a salvage value of 10% for all assets and the following useful lives:

 Production Equipment: 7 years

 Office Equipment: 5 years
 Furniture & Fixtures: 10 years
Example for a ₱150,000 Commercial Oven (Production Equipment): Useful Life = 7 years
Salvage Value = ₱150,000 * 0.10 = ₱15,000 Annual Depreciation = (₱150,000 - ₱15,000) / 7 =
₱135,000 / 7 = ₱19,285.71

Summary of Depreciation Expenses of Fixed Assets

This table summarizes the total annual depreciation for all fixed assets, calculated based on the
method above.

Total Cost Salvage Value Useful Life Annual Depreciation

Asset Category
(PHP) (PHP) (Years) (PHP)

Production Equipment ₱850,000 ₱85,000 7 ₱109,285.71

Office Equipment ₱84,000 ₱8,400 5 ₱15,120.00

Furniture & Fixtures ₱100,000 ₱10,000 10 ₱9,000.00

Total Annual
₱133,405.71
Depreciation
Export to Sheets

Financial Analysis

Profit Margin Ratio

The Profit Margin Ratio measures the percentage of revenue that is converted into net profit. A
higher ratio indicates better financial health.

Profit Margin Ratio=RevenueNet Income×100%

This ratio will be calculated annually to show the trend in profitability over the five-year period.

Return on Investment (ROI)

ROI evaluates the efficiency of an investment, showing how much profit is generated relative to
the capital invested.

Return on Investment (ROI)=Cost of Investment(Net Profit−Cost of Investment)×100%

ROI will be calculated to assess the profitability of the overall Green Crunch project.

Payback Period

The Payback Period indicates the amount of time it takes for an investment to generate enough
cash flow to recover its initial cost.
Payback Period=Annual Net Cash InflowInitial Investment

A shorter payback period is generally preferred, indicating a faster return of initial capital.

Appraisal of the Viability of the Project

Based on the comprehensive financial analysis, including projected income statements, cash flow
statements (derived from income and depreciation), and the calculated financial ratios (Profit
Margin, ROI, Payback Period), the viability of the Green Crunch project will be assessed.

 Profitability Assessment: Evaluation of the trend in net income and profit margin. A
consistently positive and increasing profit margin will indicate strong viability.
 Liquidity and Solvency: While not explicitly requested in the outline, an implicit
assessment of cash flow stability and ability to meet short-term and long-term obligations
will be crucial for true viability. Positive net cash flows are essential.
 Investment Attractiveness: The ROI will determine if the project yields a satisfactory
return compared to the initial capital outlay. A positive and competitive ROI is desirable.
 Risk Assessment: Identification of potential financial risks (e.g., volatile raw material
prices, intense competition, lower-than-expected sales, unexpected operating costs) and
the proposed mitigation strategies.
 Sensitivity Analysis: Briefly discuss how changes in key variables (e.g., selling price,
raw material cost, sales volume) would impact the financial outcomes.
 Break-even Analysis: The point at which total costs and total revenues are equal,
indicating the minimum sales volume required to avoid a loss.
 Overall Conclusion: A definitive statement on whether the Green Crunch project is
financially viable, supported by the quantitative analysis and qualitative factors. The
appraisal will highlight the strengths (e.g., growing market, unique product) and
weaknesses (e.g., initial capital outlay, market competition) from a financial perspective.

Socioeconomic Feasibility

The socioeconomic feasibility of Green Crunch examines the project's impact on society, the
environment, and the local economy, beyond purely financial metrics.

1. Contribution to Local Economy:

 Direct Economic Impact: Sourcing fresh ampalaya directly from local farmers in
Bayambang, Pangasinan, provides a stable market and income for agricultural
communities, promoting sustainable farming practices.
 Indirect Economic Impact: Increased demand for other local suppliers (e.g., packaging,
logistics, small service providers) stimulating local businesses.
 Value Addition: Transforming raw ampalaya into a processed, value-added snack
product contributes to the local economy's diversification and growth.
2. Job Creation:

 Direct Employment: The establishment of the Green Crunch facility will create direct
employment opportunities for local residents, including production staff, packaging
workers, administrative personnel, sales and marketing teams, and delivery drivers.
 Indirect Employment: Job creation in supporting industries such as transportation,
agriculture (for ampalaya cultivation), and retail distribution.
 Skill Development: Opportunities for employees to gain new skills in food processing,
quality control, and business operations.

3. Health and Nutritional Impact:

 Promotion of Healthy Snacking: Green Crunch directly addresses the growing demand
for healthier snack alternatives, offering a nutritious option to consumers conscious of
their well-being.
 Utilization of Ampalaya: Introduces the health benefits of ampalaya (blood sugar
regulation, rich in antioxidants, vitamins, and minerals) to a wider audience in an
appealing form.
 Combatting Unhealthy Eating: Provides a guilt-free snack option that can help reduce
consumption of traditional snacks high in unhealthy fats, sugars, and calories,
contributing to public health.

4. Consumer Benefits:

 Product Innovation: Offers a novel and unique snack experience that transforms a
traditionally bitter vegetable into a delicious and crunchy delight.
 Convenience: Provides a ready-to-eat, healthy snack option for busy individuals and
families.
 Dietary Inclusion: Caters to health-conscious individuals, those seeking plant-based
options, and potentially those managing blood sugar levels.
 Taste and Variety: Promises a palatable and flavorful product, with potential for diverse
flavor variations, catering to different preferences.

5. Environmental Impact:

 Sustainable Sourcing: Emphasizes sourcing ampalaya from local farms, reducing

carbon footprint associated with long-distance transportation.
 Eco-friendly Packaging: Commitment to using resealable, and potentially biodegradable
or recyclable packaging materials, minimizing environmental waste.
 Waste Reduction: Implementation of effective waste management strategies within the
production facility (composting organic waste, recycling).
 Reduced Food Waste: By processing ampalaya into crackers, it potentially reduces post-
harvest losses of the vegetable.
6. Community Engagement:

 Local Partnerships: Opportunities for collaboration with local government units, health
organizations, and educational institutions to promote healthy eating and agricultural
development.
 Knowledge Sharing: Sharing best practices in food processing and sustainable
agriculture with local communities.

7. Overall Societal Value:

The Green Crunch project embodies significant societal value by promoting a healthier lifestyle
through innovative food products, supporting local agricultural communities, creating
employment opportunities, and adhering to environmentally conscious practices. It aims to be a
responsible business that not only generates profit but also contributes positively to the well-
being of its consumers and the community at large.

Analysis (Socioeconomic Feasibility)

The socioeconomic feasibility of Green Crunch is strong, indicating a project with significant
positive externalities beyond its direct financial returns. The project aligns well with current
global and local trends towards health consciousness and sustainable consumption. By
leveraging ampalaya, a locally abundant and nutritionally rich vegetable, Green Crunch offers a
culturally relevant and healthy snack option that directly addresses growing consumer demand
for functional and plant-based foods.

The commitment to sourcing ampalaya from local farmers is a key socioeconomic strength. This
direct link supports rural livelihoods, strengthens the local agricultural supply chain, and can
potentially stabilize ampalaya prices for farmers, promoting economic resilience in the
community. The projected job creation, both direct and indirect, contributes to local employment
rates and provides opportunities for skill development in food processing and manufacturing.

Environmentally, the emphasis on eco-friendly packaging and responsible waste management

strategies is a commendable aspect. This demonstrates a proactive approach to corporate social
responsibility, which resonates positively with an increasingly environmentally aware consumer
base. The overall health impact of offering a nutritious alternative to traditional, often unhealthy,
snacks is a significant societal benefit, potentially contributing to improved public health
outcomes in the long run.

However, certain aspects could be further elaborated for a more comprehensive socioeconomic
analysis:

 Farmer Partnership Details: How will the partnership with local farmers be structured
to ensure fair prices and consistent supply? Are there specific programs for farmer
training or support?
 Community Impact Metrics: How will the job creation and local economic contribution
be measured and reported over time?
  Consumer Education: What specific initiatives will be undertaken to educate consumers
about the health benefits of ampalaya and healthy snacking? This is crucial for driving
adoption.
 Accessibility and Affordability: While targeting health-conscious consumers, is there a
plan to ensure Green Crunch is also accessible and affordable to a broader demographic,
maximizing its public health impact?
 Long-term Environmental Strategy: Beyond initial eco-friendly packaging, what are
the long-term plans for reducing the environmental footprint (e.g., energy efficiency in
production, waste reduction targets)?

Despite these areas for further detail, the project's foundational alignment with health trends,
local economic development, and environmental responsibility positions Green Crunch as a
socioeconomically viable and beneficial venture.

Biography

Jespher L. Casingal is a 21-year-old aspiring agribusiness professional hailing from

Amancosiling Sur, Bayambang, Pangasinan. Raised by his parents Evangeline L. Casingal and
Jesareno T. Casingal in Amancosiling Sur, Bayambang, Pangasinanin. Jespher has always been
determined to excel in his education and pursue a meaningful career in the agricultural industry.
Jespher's educational journey began at Amancosiling Sur Elementary School, where he
completed his elementary education from 2009 to 2015. During these formative years, he
demonstrated a strong work ethic and an eagerness to learn, setting the foundation for his future
academic success.
After finishing elementary school, Jespher continued his studies at Bayambang National High
School from 2016 to 2022. There, he was part of the Technical-Vocational-Livelihood (TVL)
track, specializing in Information and Communication Technology (ICT). This track equipped
him with essential skills in technology and digital tools, which broadened his knowledge and
opened up various career opportunities. Throughout high school, Jespher exhibited a passion for
learning and personal development, laying the groundwork for his higher education pursuits.
Currently, Jespher is pursuing a Bachelor of Science in Agribusiness at Bayambang
Polytechnic College. His decision to shift towards agribusiness reflects his deep-rooted interest
in the agricultural sector and his desire to contribute to the development of sustainable farming
and agribusiness practices in his community and beyond. As he continues to excel in his studies,
Jespher aims to combine his ICT skills with his agribusiness knowledge to bring innovative
solutions to the agricultural industry.

Troy D. Erguiza is a 21-year-old resident of Bical Norte Bayambang, Pangasinan, born on

October 02, 2003. He is the second child among four siblings and the son of Carlito Erguiza and
Jovita Erguiza. Troy has shown interest in animal keeping, and playing basketball which remains
one of his favorite hobbies. He completed his elementary education at Bical Norte Elementary
School in the school year 2015–2016 and later graduated from Bayambang National High School
in 2022. During his senior high school years, he pursued the Technical Vocational Livelihood-
Home Economics(TVL- HE) strand.

Devera joey jr C. Was born on May 23 2001 in Balaybuaya, Bayambang, Pangasinan. Raised his
parents Devera Joey Sr. and Devera Vilma C. in Balaybuaya, Bayambang, Pangasinan. He
completed his Elementary education at Balaybuaya Elementary School in 2014-2015 a. He
graduated from Basista National High School at strand of HUMMS in 2019-2020 Higher
Education Currently, He pursuing a Bachelor of Science in Agribusiness at Bayambang
Polytechnic College His dream is to become a successful agribusiness man.

Celis, Jhon Robert B. Was born on June 7,2003 in Hermoza Bayambang, Pangasinan. Raised his
parents Christopher and Brenda in Hermoza, Bayambang, Pangasinan Education Journey He
Completed his Elementary education at Hermoza Elementary School in 2014-2015 and then
attended Hermoza National Highschool. He graduated from ICT in 2019-2020 Higher Education
Currently, He pursuing a Bachelor of Science in Agribusiness at Bayambang Polytechnic
College His dream is to become a successful agribusiness man.

De Vera Joenel D. Was born on February 13, 2004 in Balaybuaya, Bayambang, Pangasinan.
Raised his parents De Vera Jay and Lelibeth in Balaybuaya, Bayambang, Pangasinan Education
Journey He Completed his Elementary education at Bituag Elementary School in 2014-2015 and
then attended Basista National Highschool. He graduated from HUMMS in 2021-2022 Higher
Education Currently, He pursuing a Bachelor of Science in Agribusiness at Bayambang
Polytechnic College His dream is to become a successful agribusiness man.
Trapsi, Keven Jake G. he was born on November 10, 2003 in Hermoza, Bayambang, Pangasinan.
He is the oldest of 5 siblings, father’s name Jake B. Trapsi and mothers name Noime G. Trapsi.
Educational Journey He completed his elementary education at Hermoza Elementary School on
2015-2016 and he continue his high school at Hermoza National High School 2020-2021 He
currently pursuing higher education in Bayambang Polytechnic College take a Bachelor of
Science in Agribusiness.

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Kotler, P., & Keller, K. L. (2016). Marketing management (15th ed.). Pearson Education.

Daft, R. L. (2015). Management (12th ed.). Cengage Learning.

NielsenIQ. (2014). Filipino consumers love a good snack. NielsenIQ.

https://nielseniq.com/global/en/insights/report/2014/filipino-consumers-love-a-good-snack/

Statista. (2024). Snack food market in the Philippines - Statistics & facts. Retrieved from
https://www.statista.com/

Gonzales, A. B., & Reyes, C. M. (2021). Nutritional properties and medicinal uses of
Momordica charantia (ampalaya). Philippine Journal of Science, 150(3), 301–312.

World Bank. (2022). Sustainable packaging in emerging markets: Challenges and opportunities.
Retrieved from https://www.worldbank.org/
Department of Trade and Industry (DTI). (2023). Micro, small, and medium enterprise (MSME)
development plan 2023–2028. Retrieved from https://www.dti.gov.ph/

Bureau of Internal Revenue (BIR). (2024). National Internal Revenue Code of 1997, as
amended. Retrieved from https://www.bir.gov.ph/