A Business Plan Presented to the

Faculty of Labo Science and Technology High School

Senior High School Department

In Partial Fulfillment
of the Requirements for the subject
Entrepreneurship

“Tamis siksik, TROPI MANGO ANG SULIT PICK!!!”

PROPONENTS

John Vincent S. Aquino

Jhon Michael Dasco

Mark Jhon A. Domogcao

Lemuel G. Ibarrola

Princess Mae D. Jerez

Krizel A. Nery

Joshua G. Villacruel

Christian D. Villaluna

Submitted to: (Joy T. Rosima)

TABLE OF CONTENTS
CHAPTER I. EXECUTIVE SUMMARY4
A. OBJECTIVES-----------------------------------------------------------------------------------------------4
B. VISION OBJECTIVES------------------------------------------------------------------------------------5
C. MISSION----------------------------------------------------------------------------------------------------5
D. VISION STATEMENT------------------------------------------------------------------------------------5
CHAPTER II. COMPANY/ PRODUCT BACKGROUND6
A. COMPANY HISTORY-----------------------------------------------------------------------------------6
B. COMPANY LOGO--------------------------------------------------------------------------------------6-7
C. COMPANY LOCATION--------------------------------------------------------------------------------7
D. BRAND NAME-------------------------------------------------------------------------------------------7
E. PRODUCT DESCRIPTION-----------------------------------------------------------------------------8
F. PACKAGING---------------------------------------------------------------------------------------------8
G. PRICELIST------------------------------------------------------------------------------------------------8
CHAPTER III. MARKET ANALYSIS9
A. MARKET SEGMENTATION
(TARGET MARKET, VALUE PROPOSITION, UNIQUE SELLING PROPOSITION) -------9-10
B. SWOT ANALYSIS--------------------------------------------------------------------------------------11
C. COMPETITOR ANALYSIS----------------------------------------------------------------------------12
CHAPTER IV. PRODUCT AND SERVICES13
A. PRICING STRATEGY-------------------------------------------------------------------------------13-14
CHAPTER V. MARKETING PLAN15
A. PROMOTIONAL STRATEGY-----------------------------------------------------------------------15
B. PROJECTED RESULTS OF PROMOTIONAL PROGRAM------------------------------------15
CHAPTER VI. LOGISTIC AND OPERATIONAL PLAN16
A. PRODUCTION PROCESS--------------------------------------------------------------------------16-21
B. DISTRIBUTION CHANNEL-----------------------------------------------------------------------21-23
C. ORGANIZATIONAL CHART---------------------------------------------------------------------23-26
CHAPTER VII. FINANCIAL PLAN27
A. SOURCE OF CAPITAL--------------------------------------------------------------------------27
B. NON-CURRENT ASSETS----------------------------------------------------------------------28
C. WORKING CAPITAL---------------------------------------------------------------------------28
D. SCHEDULE OF PURCHASE-----------------------------------------------------------------28
E. PROJECTED CASHFLOW, INCOME STATEMENT------------------------------------28-32
CHAPTER VIII. APPENDICES32
A. DOCUMENTATION----------------------------------------------------------------------------33-34
B. SURVEY QUESTIONAIRE-------------------------------------------------------------------35
CHAPTER IX. BIBLIOGRAPHY-----------------------------------------------------------------------36-37

2
ABOUT THE RESEARCHERS--------------------------------------------------------------------------38-39

3
 CHAPTER I

EXECUTIVE SUMMARY

A. OBJECTIVES

NATURE OF BUSINESS

Tropi Mango is a small food business that focused on creating and selling the best

quality of different mango recipe. This proposes business compose of eight (8) members that

will cooperate under the form of partnership. Each member will contribute their knowledge,

abilities, skills, and ideas to make a success outcome of our business. All of members will

divide the capital for their business equally and will share the profits equally.

PRODUCT/ SERVICE DESCRIPTION

Tropi Mango is your tropical escape in every bite. Enjoy the sweet, juicy taste of real

mango in all our delicious treats from the soft and chewy mango roll, the creamy mango

tapioca, the golden baked mango pie. Each one is made with fresh mangoes and crafted with

care to give you that sweet, sunny flavor anytime. Whether you're craving a light snack or a

fruity dessert. Tropi Mango brings a taste of summer to your day.

SIGNIFICANCE OF THE STUDY

This business plan aims to find out if the business Tropi Mango can successfully

operate and grow in a store setting, especially in terms of management and financial success.

The main goal of Tropi Mango is to offer delicious mango-based snacks that are both

satisfying and made with quality ingredients. These treats are perfect for Students not only

for the students also for the teachers who enjoy sweet snacks with a tropical twist.

4
 The entrepreneurs chose this topic because they believe that mango is a favorite

fruit of many Filipinos and turning it into different kinds of snacks can be both fun and

healthy. This study looks at customer preferences, the benefits of using real mango, and how

the products can affect the market. It also aims to find better ways to improve the products

and attract more customers.

To start, the proponents used a small store to easily reach customers. It makes it

more convenient for people to buy snacks. In the Philippines, eating snacks during break

time is common, so Tropi Mango hopes to become a go to option for those who love mango

and want something sweet, new, and exciting.

B. VISION

- Revolutionize the way students enjoy snacks by providing the freshest and most

flavorful mango creations every day.

C. MISSION

- To bring joy and freshness to every day by serving fun and tasty mango

treats like mango rolls, mango pie, and refreshing mango tapioca.

D. VALUE STATEMENT

- Customer service, personal respect, striving for excellence, and acting with

honesty.

5
 CHAPTER II

COMPANY/ PRODUCT BACKGROUND

A. COMPANY HISTORY

Founded in 2025, Tropi Mango was born out of a simple idea—to create

refreshing drinks that highlight the natural sweetness and goodness of mangoes. What

started as a small passion project quickly grew into a business as people fell in love with

our signature mango blends. Every cup reflects our commitment to quality, freshness,

and innovation, bringing customers a taste that is both familiar and exciting.

We chose Brgy. Dalas, Labo, Camarines Norte as our home because of its vibrant

community and strategic location. Being on Concave Court at Labo Science and

Technology High School that allows us to reach students everyday who are looking for a

quick, delicious treat. The growing population in Dalas also gives us the opportunity to

share our mango creations with more people, making it the perfect place for Tropi Mango

to thrive.

B. COMPANY LOGO

The Tropi Mango logo bursts with tropical freshness, perfectly capturing the essence

of our mango-based smoothies. At the heart of the design, a cheerful chef enjoying a juicy

mango bite reflects the natural sweetness and irresistible taste of every sip. The bold golden-

yellow mango symbolizes vitality and sunshine, while the lush green leaf highlights the

6
fruit’s natural origins. The playful yet modern font of Tropi Mango ensures the brand name is

lively and memorable, with a warm blend of orange and green tones evoking energy, health,

and tropical delight. Together, these elements showcase the freshness, flavor, and fun that

define the Tropi Mango experience.

C. COMPANY LOCATION

Our Tropi Mango is crafted and distributed from our facility located in P-4, Brgy. Dalas,

Labo, Camarines Norte, within Labo Science and Technology High School, ensuring top-

quality taste and tropical freshness in every bottle.

D. BRAND NAME

“Tropi Mango”

The name of the business is Tropi Mango because our products are centered on the rich

and refreshing taste of mango-based smoothies. Every sip captures the natural sweetness and

tropical vibe of the fruit, giving you a burst of energy, freshness, and pure delight. With

TropiMango, you don’t just enjoy a drink—you experience the true taste of the tropics in

every bottle.

7
E. PRODUCT DESCRIPTION

Mango Pie is a sweet treat made with layers of ripe, juicy mangoes, and a buttery

crust, creating the perfect harmony of sweetness and texture. Topped with breadcrumbs, it

brings a tropical twist that makes every bite both satisfying and unforgettable.

Specifications:

- Ingredients: Sliced Bread, Sweet Mango (mango paste)

- Shelf Life: Lasts 2 day or more when refrigerated depends on how the mangoes

are sealed.

F. PRICE LIST

Mango Pie

 ₱20.00

Mango Turon

 ₱15.00

Mango Tapioca

 Medium (16 oz): ₱39.00

CHAPTER III

MARKET ANALYSIS

8
A. MARKET SEGMENTATION

TARGET MARKET

Our primary customer group consists of students, teachers, faculties, school staffs, and canteen staffs. :

1. Students

2. Teachers

3. School Staffs

4. Canteen Staffs

5. Faculties

VALUE PROPOSITION

Delight in the authentic taste of the Philippines’ favorite fruit with every bite of

TROPI MANGO. Made from fresh, ripe mangoes and carefully chosen ingredients, our

products Mango Tapioca, Mango Pie, and Mango Turon offer the perfect balance of

sweetness, texture, and satisfaction. Whether you want a refreshing treat on a hot day, a

hearty and sweet snacks during school breaks, or a delicious dessert to share with a

classmate, friends or even your crush, TROPI MANGO is here to deliver. Each product is

designed to be affordable yet high in quality, giving you a tropical experience that feels both

familiar and exciting. With TROPI MANGO, you don’t just enjoy a snack you celebrate the

Filipino love for mangoes in every serving.

UNIQUE SELLING PROPOSITION

All products are mango-based, ensuring a unique and consistent brand identity. TROPI

MANGO provides affordable, homemade-quality snacks that stand out from ordinary fried

9
food or high-priced desserts.

TAGLINE:“Tamis siksik, TROPI MANGO ANG SULIT PICK!!!”

LOCATION OF THE BUSINESS

Labo Science and Technology High School, Purok 4 Barangay Dalas,Labo Camarines Norte

(8:00 a.m – 4:00 pm)

B. SWOT ANALYSIS

Strengths:

10
 1. Natural Taste: Made with fresh, locally sourced mangoes that give a sweet and

authentic tropical flavor.

2. Unique Concept: Focuses on mango based delicacies, making the brand stand out

from common fried and processed snacks.

3. Variety of Choices: Offers three different mango snacks (tapioca, pie, turon) that

cater to different preferences.

Weaknesses:

1. Seasonal Supply: Fresh mangoes may not always be available year-round, which can

affect consistency.

2. Limited Starting Capital: As a small student run business, expansion and equipment

investment may be slower compared to bigger brands.

Opportunities:

1. New Variants: Creating unique twists on our products like sugar-free mango tapioca.

2. Cultural Appeal: Promoting mango-based delicacies as part of Filipino pride.

Threats:

1. Strong Competition: Many stalls and shops also sell snacks and desserts, which may

affect our sales.

2. Price Changes: Increases in the cost of mangoes, sugar, or other supplies might

reduce our profit.

3. Health Awareness: Some customers avoid sweets or fried foods, which could lessen

interest in our products.

4. Customer Preferences: Customers taste in food changes quickly.

C. COMPETITORS ANALYSIS

TROPI MANGO will be competing with several food stalls and snack shops

commonly found around schools. Many of these stalls offer fried products, quick

11
meals, sweet snacks and refreshing drinks. While they are popular, most rely on oily

or heavily processed foods, which are not always the healthier choice. TROPI

MANGO can stand out by providing fresh, fruit-based delicacies that highlight the

natural sweetness of mangoes, offering customers a unique alternative to the usual

snacks food.

Competitor A: Premium Mango Brand

Strengths: Known for high quality mango products, often using imported or specially

selected mangoes, and presenting them in attractive packaging. Their brand image appeals to

customers who are willing to pay more for exclusivity.

Weaknesses: Products are usually sold at higher prices, making them less accessible to

students and everyday buyers. Distribution is also limited, as they are often available only in

malls or specialty shops.

Competitor B: Mainstream Mango Brand

Strengths: Affordable prices and wide availability, that sold in school. Their products are

accessible to a large number of customers.

Weaknesses: Focused more on mass production than quality, which may result in

inconsistent taste. Product innovation is limited, and offerings may feel repetitive to frequent

buyers.

CHAPTER IV

PRODUCT AND SERVICES

Our business offers Mango-based products and services that aim to bring joy and

refreshment to our customers. Our main product, the Mango Pie, is made with love, filled

with mango goodness. filled with ripe mangoes. We also serve Mango Turon with Mango

Condensed Milk on top, giving a crunchy and sweet twist that both kids and adults will

12
enjoy. To complete the experience, we provide Mango Tapioca Drinks, a refreshing blend of

real mango and chewy tapioca pearls, perfect to pair with our snacks and desserts. Through

these products, we offer not only delicious treats but also a service of creating enjoyable,

satisfying moments for our customers in every bite and sip.

A. PRICING STRATEGY

The Mango pie will be priced at Php. 15. Mango turon with ube condense will be

priced at Php. 12. and Php. 39. for Mango Tapioca. This price is set to be affordable for our

target market whole covering the costs of high-quality ingredients.

Value-Based Pricing Strategy for Tropi Mango

Objective: To position the Mango pie, Mango turon and Mango Tapioca. as a premium yet

accessible indulgence by aligning the price with perceived value, ensuring it reflects both

quality and customer satisfaction while remaining competitive in the market.

Value-Added Offers:

 Introductory Pricing: Launch Mango Pie, Mango Turon, and Mango Tapioca,

giving first 3 customers a free taste to attract first-time buyers and build market

presence.

 Seasonal Discounts: Offer promotions for Mango Pie, Mango Turon, and Mango

Tapioca during school days or events to boost sales and visibility.

 Bundling: Create value packs such as a Mango Trio Combo (mango pie + mango

turon + mango tapioca), family packs, to increase perceived value and encourage

bigger purchases.

 Loyalty Programs: Give rewards points or discounts for repeat buyers of Mango Pie,

Mango Turon, and Mango Tapioca to build customer loyalty and enhance value.

13
 CHAPTER V

MARKETING PLAN

A. PROMOTION STRATEGY

Promotional Strategies:

Digital Marketing:

14
  Social Media Campaigns: Post Tropi Mango ads and updates on Facebook in our

page.

 Retail Promotions: Use posters and flyers in stores to attract new customers.

Events and Sponsorships:

 School Events: Participate in school event and fairs to increase brand visibility and

engage with the community.

Retail Promotions:

 In-Store Tastings: Conduct tastings in retail stores to attract new customers and drive

immediate sales.

 Point-of-Sale Materials: Use eye-catching displays and signage to highlight Tropi

Mango in stores.

B. PROJECTED RESULTS OF PROMOTIONAL PROGRAM

- Increase sales of Tropi Mango.

- More people will know and recognize the product.

- Customers will remember the brand and buy again.

CHAPTER VI

LOGISTIC AND OPERATIONAL PLAN

A. PRODUCTION PROCESS

Steps in Production Process:

Mango Turon (Step-by-step)

15
 1. Peel and slice ripe mangoes into strips.

2. Prepare lumpia wrappers.

3. Cook the slice mangoes with sugar & cornstarch.

4. Place the cook mangoes in lumpia wrappers and add cheese for extra flavor

5. Roll tightly and seal with water paste.

6. Heat oil in pan, fry until golden brown.

7. Drain excess oil and package for sale.

Mango Pie (Step-by-step)

1. Prepare slice bread for mango pie

2. Slice ripe mangoes and cook with sugar & cornstarch.

3. After, put the mango on slice bread

4. Coat with breadcrumbs

5. Fry until golden brown.

6. Cool slightly, cut into portions.

7. Package individually for distribution.

Mango Tapioca (Step-by-step)

1. Boil water and cook Sago until translucent.

2. Slice ripe mangoes & gulaman into small cubes.

3. Prepare a sweet cream base (evaporated milk, condensed milk, all-purpose

cream).

4. Mix Sago, Gulaman cubes, mango cubes, and cream base.

5. Serve in cups or containers with sealed lids.

16
Equipment and Raw Materials Needed

Equipment:

 Cooking pans and deep fryer

 Gas stove or induction cooker

 Mixing bowls, spatulas, ladles

 Refrigerator/freezer (for tapioca and mango storage)

 Knives, chopping board

 Measuring cups and spoons

 Packaging materials (plastic cups, food wrappers, pie plates, sealing tape)

Raw Materials:

 Fresh ripe mangoes (main ingredient)

 Lumpia wrappers (for turon)

 Sago & gulaman (for tapioca)

 All-purpose cream, evaporated milk, condensed milk

 Bread, white sugar, & cornstarch (for pie)

 Cooking oil (for frying turon)

 Eggs

 Breadcrumbs

Workflow Diagram

MANGO PIE

17
 MANGO TORON

MANGO TAPIOCA

18
Production Capacity

 Daily outputs: Approximately 30 - 50 pieces/cups per day.

 Monthly outputs: 1 , 0 0 0 pieces/cups per month.

Raw Materials

 Fresh ripe mangoes (main ingredient)

 Lumpia wrappers (for turon)

19
  Sago & gulaman (for tapioca)

 All-purpose cream, evaporated milk, condensed milk

 Bread, white sugar, & cornstarch (for pie)

 Cooking oil (for frying turon)

 Eggs (for crust and sealing)

Suppliers’ information:

Toppings supplier: Local Market known for high quality sweets.

Inventory Management:

 Storage: Raw materials stored in a temperature-controlled environment.

 Tracking: Implement an inventory management system to track stock levels and

reorder points.

Labor Requirements

Workforce:

 Production Staff: 2 employees (2 for preparation)

 Packaging Staff: 2 employees for packaging and labeling

 Supervisory Staff: 1 production supervisor

Skills and Training:

 Training: Provide training on food safety, proper handling techniques, and equipment

use.

 Skills: Experience in food production preferred.

Labor Costs:

 Estimate Monthly Costs: ₱ 2,500 (wages for all staff, including benefits).

20
Quality control

Quality Standard:

 Taste and Texture: Mango turon, Mango tapioca, & Mango pie offer a rich, balanced

sweet mango flavor and have a crunchy, soft, & creamy consistency.

 Appearance: Proper wrapping and presentation.

Inspection and testing:

 Visual Inspection: Check for proper wrapping and any defects.

 Taste Testing: Regular taste tests to ensure flavor consistency.

B. DISTRIBUTION CHANNEL

DISTRIBUTION STRATEGY

Direct Distribution Channels:

 Retail Stores:

o Branded Kiosks: Set up branded kiosks or small retail outlets in high-traffic

areas such as shopping malls, food courts, or gyms to directly reach customers

with Mango Toron, Mango Tapioca, and Mango Pie.

21
 o Flagship Stores: Operate flagship stores in key cities to showcase the full

range Mango-based products and offer a premium customer experience.

Indirect Distribution Channels:

 Convenience Stores:

Chain Convenience Stores: Place Choco Smoothie in well-known convenience store

chains to capture on-the-go consumers looking for quick, indulgent beverages.

Independent Convenience Stores: Work with independent convenience stores to

increase market penetration and support smaller retail outlets.

 Specialty Stores:

Health Food Stores: Distribute Choco Smoothie in health food stores that cater to

health-conscious consumers, potentially offering versions with lower sugar or organic

ingredients.

Coffee Shops and Cafés: Partner with coffee shops and cafés to feature Choco

Smoothie as a specialty drink option, reaching coffee enthusiasts and casual

customers alike.

Online Retailers and Delivery Platforms:

 E-commerce Platforms:

o Specialty Beverage Sites: Partner with websites specializing in beverages to

target niche markets interested in premium and specialty snacks and drinks.

 Food Delivery Apps:

o Local Delivery Services:Collaborate with food delivery apps to offer

TropiMango products for delivery, making it easily accessible to consumers at

home or work.

22
 o Subscription Meal Services: Integrate Tropi Mango into meal subscription

services for customers seeking convenient, premium beverage options.

Distribution Partnerships:

 Wholesalers and Distributors:

o Regional Distributors: Work with regional distributors to manage inventory

and logistics, ensuring Tropi Mango products reaches various retail and food

service locations efficiently.

o National Wholesalers: Partner with national wholesalers to expand

distribution across larger geographic areas and scale operations.

By utilizing a combination of direct and indirect distribution channels, TropiMango can

effectively reach a wide range of consumers, enhancing product availability and maximizing

market penetration.

C. ORGANIZATIONAL CHART

23
 Store Manager

Asst. Manager
John Vincent S.
Aquino

Cashier:
Princess Mae Jerez

Crew:
Crew: Crew: Crew: Crew:
Markjhon
Lemuel Ibarrola Christian Villaluna John Michael Dasco Krizel Nery
Domogcao

List of Ownership and Capitalization

Name % of ownership Capital Share

Aquino, John Vincent S. 13% ₱ 350.00
Dasco, John Michael 13% ₱ 350.00
Domogcao, Mark Jhon A. 13% ₱ 350.00
Ibarrola, Lemuel G. 13% ₱ 350.00
Jerez, Princess Mae D. 13% ₱ 350.00
Nery, Krizel A. 13% ₱ 350.00
Villacruel, Joshua G. 13% ₱ 350.00
Villaluna, Christian D. 13% ₱ 350.00
Total 100% ₱ 2,800.00

Share and Percentage

24
 As presented on the table chart above, the figure shows that Jerez, Villacruel, Aquino

Domogcao, Villaluna, Dasco, Ibarrola, and Nery have the same total of 13% in distribution

that have a 350 of capital investment. Overall, the 100% of the capital investment cost a

₱2,800.

Structure and Layout

25
Structure and Layout

CHAPTER VII

FINANCIAL PLAN

A. SOURCE OF CAPITAL

Name % of ownership Capital Share

Aquino, John Vincent S. 13% ₱ 350.00

Dasco, John Michael 13% ₱ 350.00

Domogcao, Mark Jhon A. 13% ₱ 350.00

Ibarrola, Lemuel G. 13% ₱ 350.00

26
 Jerez, Princess Mae D. 13% ₱ 350.00

Nery, Krizel A. 13% ₱ 350.00

Villacruel, Joshua G. 13% ₱ 350.00

Villaluna, Christian 13% ₱ 350.00

Total 100% ₱ 2,800.00

As presented on the table chart above, the figure shows that Jerez, Villacruel, Aquino

Domogcao, Villaluna, Dasco, Ibarrola, and Nery have the same total of 13% in distribution

that have a 350 of capital investment. Overall, the 100% of the capital investment cost a ₱

2,800

B. NON-CURRENT ASSETS
Equipment
Gloves ₱ 78
Paper plate ₱ 50
Paper cups ₱150
Total = ₱ 278.00
C. WORKING CAPITAL
Mangoes ₱ 130
Gulaman ₱ 48
Sago ₱ 60
Wrappers ₱ 30

27
Sugar ₱ 40
Condense ₱ 88
Mango Condense ₱ 58
Evaporada ₱ 32
Eden Cheese ₱ 17
Ice ₱ 50
Bread ₱ 50
Oil ₱ 30
Total = ₱ 633.00
Total Operating Expenses = ₱ 910.00
D. SCHEDULE OF PURCHASE, UTILITIES

SCHEDULE COST

Raw Ingredients weekly ₱ 910.00

Packaging Materials monthly ₱1,112.00

E. PROJECTED CASHFLOW, INCOME STATEMENT

Projected Cashflow

YEAR 2025 OCTOBER 2025 NOVEMBER 2025 DECEMBER 2025

CASH ON HAND ₱ 1,000.00 ₱ 1,500.00 ₱ 2,000.00

Sales Forecast

Assumptions:

Unit Price: Mango Pie: ₱ 20

Mango Turon: ₱ 15

Mango Tapioca: ₱ 39 (for Medium, 16 oz size)

28
Cost of Goods Sold (COG): Mango Turon ₱ 10 per unit (including production and

packaging)

Mango Pie ₱ 15 per unit (including production and packaging)

Mango Tapioca ₱34 per unit (for Small, 16 oz size)

Gross Margin: Mango Pie: ₱ 5

Mango Turon: ₱ 5

Mango Tapioca: ₱ 5 (for Medium, 16 oz size)

Operating Income: (Gross Profit – Total Operating Expenses)

Monthly Sales Revenue Cost of Goods

Gross Profit
Target of Mango Unit Sold Sold
(Unit Sold x Unit
(Revenue – COG)
Pie Price) (Unit Sold x COG)

₱ 20,000.00 ₱ 15,000.00 ₱ 5,000.00

Month 1 1000
(1000 units x 20) (1000 units x 15) (20,000 – 15,000)

Month 2 1500 ₱ 30,000.00 ₱ 22,500.00 ₱ 7,500.00

Month 3 2000 ₱ 40,000.00 ₱ 30,000.00 ₱ 10,000.00

Summary: (Month 1)

Total Revenue: ₱ 20,000.00

Total COGS: ₱ 15,000.00

Gross Profit: ₱ 5,000.00

Total Operating Expenses: ₱ 880.00

Operating Income: ₱ 4,120.00 (GP – TOE)

29
 Net Income: ₱4,120,00

Operating Income: (Gross Profit – Total Operating Expenses)

Monthly Sales Revenue Cost of Goods

Gross Profit
Target of Mango Unit Sold Sold
(Unit Sold x Unit
(Revenue – COG)
Turon Price) (Unit Sold x COG)

₱ 15,000.00 ₱ 10,000.00 ₱ 5,000.00

Month 1 1000
(1000 units x 15) (1000 units x 10) (15,000 – 10,000)

Month 2 1500 ₱ 22,5000.00 ₱ 15,000.00 ₱ 7,500.00

Month 3 2000 ₱ 30,000.00 ₱ 20,000.00 ₱ 10,000.00

Summary: (Month 1)

Total Revenue: ₱ 15,000.00

Total COGS: ₱ 10,000.00

Gross Profit: ₱ 5,000.00

Total Operating Expenses: ₱ 880.00

Operating Income: ₱ 4,120.00 (GP – TOE)

Net Income: ₱,4120,00

Operating Income: (Gross Profit – Total Operating Expenses)

30
 Monthly Cost of Goods
Revenue
Sales Target Unit Sold Gross Profit
Sizes (Unit Sold x Unit
of Mango Sold (Unit Sold x (Revenue – COG)
Price)
Tapioca COG)

₱ 39,000.00 ₱ 34,000.00 ₱ 5,000.00

16oz 1000 (1000 units x 39) (1000 units x (39,000 – 34,000)

Month 1
34)

16oz 1500 ₱ 58,500.00 ₱ 51,000.00 ₱ 7,500.00

Month 2
₱ 78,000.00 ₱ 68,000.00 ₱ 10,000.00
Month 3 16oz 2000

Summary: (Month 1)

Total Revenue: ₱ 39,000.00

Total COGS: ₱ 34,000.00

Gross Profit: ₱ 5,000.00

Total Operating Expenses: ₱ 880.00

Operating Income: ₱ 4,120.00 (GP – TOE)

Net Income: ₱4,120.00

This income statement provides a clear view of the financial performance of the Tropi

Mango during the initial period, demonstrating a positive net income from the starting

capital.

The initial financial statement reflects a healthy start with profitability achieved early in

31
the business cycle. Continued attention to cost management, marketing efforts, and scaling

operations will be crucial for sustaining financial health and supporting growth. With the

initial capital used effectively and a positive net income, the business is in a favorable cash

flow position. This provides a solid foundation for reinvesting in inventory, marketing, and

expansion efforts.

The positive net income opens opportunities for reinvesting in product development,

expanding marketing initiatives, and exploring additional distribution channels. Strategic

reinvestment will be essential for scaling the business and maximizing market potential.

The financial statement for Tropi Mango indicates a successful initial phase with strong

revenue generation, efficient cost management, and positive profitability. The business is

well-positioned to continue growth and profitability with effective management and strategic

investment.

CHAPTER VIII

APPENDICES

A. DOCUMENTATION

MANGO PIE

32
MANGO TORON

MANGO TAPIOCA

33
B. SURVEY QUESTIONAIRE
“Tropi Mango”

DIRECTION: Please answer the following questions by putting a check

on the space provided.

34
Name (Optional):

Age: years old

Gender: ( ) Male ( ) Female

Student: ( ) Yes ( ) No
Employed: ( ) Yes ( ) No
1. Do you know about mango products?

( ) Yes ( ) No

2. How do you rate the taste of our mango products?

() Excellent

( ) Excellent ( ) Good ( ) Fair ( ) Poor

3. Which of the following size of Mango Tapoica would you prefer?

( ) Small - 8oz ( ) Medium - 12oz ( ) Large - 16oz

4. Are you satisfied with the price of each product?

( ) Yes ( ) No

5. Are you satisfied with the packaging of the product?

( ) Yes ( ) No

6. Reasons for choosing our Mango products?

( ) Enjoy the taste ( ) Price ( ) Quality

7. Would you recommend this to other people?

( ) Yes ( ) No

Any suggestions: ________________________________________

CHAPTER IX

BIBLIOGRAPHY

35
Ramirez, Miguel. The Global Mango Market: A Review of Production, Consumption, and

Economic Trends. Journal of Agricultural Economics and Development, vol. 25, no. 1, 2023,

pp. 45-60.

Patel, Anjali. Nutritional and Medicinal Properties of the Mango (Mangifera indica). Food

Science & Technology Review, vol. 18, no. 2, 2022, pp. 88-105.

Chen, Liwei. Consumer Preferences and Quality Assessment of Different Mango Varieties.

International Journal of Tropical Fruit Research, vol. 15, no. 4, 2021, pp. 112-128.

Thompson, David. Innovation in Fruit-Based Desserts: A Case Study on Mango Pie Product

Development. Journal of Food Innovation, vol. 10, no. 3, 2023, pp. 75-89.

Nguyen, Lan. Consumer Acceptability of a Cream-Based Mango Pie. Food Industry

Research, vol. 22, no. 2, 2024, pp. 99-102.

Roberts, Emily. Market Trends in the U.S. Pie Industry: A Focus on Tropical Fruit Varieties.

Bakery and Confectionery Review, vol. 15, no. 4, 2023, pp. 112-128.

Lee, Jennifer. Formulation and Sensory Evaluation of a Mango-Coconut Tapioca Dessert.

Journal of Asian Food Studies, vol. 12, no. 1, 2024, pp. 25-38.

Garcia, Carlos. The Rise of Sago-Based Desserts in Southeast Asia: A Marketing

Perspective. Marketing Pro, 2023.

Wilson, Rebecca. Beverage and Dessert Trends: The Popularity of Mango and Tapioca in

Modern Cuisine. Retail Management Journal, vol. 18, no. 1, 2024, pp. 78-92.

Cruz, Maria. Reinventing Filipino Delicacies: The Evolution of Turon. Journal of Culinary

Heritage and Innovation, vol. 10, no. 3, 2023, pp. 45-60.

Santos, Michael. Consumer Perception and Marketability of the Mango Turon. Food Product

Development Insights, 2022.

36
Smith, John. Deep-Frying Techniques and Their Application to Tropical Fruit Snacks. The

Ultimate Guide to Confectionery and Snacks, 2nd ed., Gourmet Publishing, 2022.

Patel, Arun. Consumer Behavior and Product Pricing. Business Insights Quarterly, vol. 14,

no. 2, 2024, pp. 33-47.

ABOUT THE RESEARCHERS

37
John Vincent S. Aquino Graduated at Labo
Science and Technology High School in 2024.
He takes Science, Technology, Engineering
and Mathematics strand at Labo Science and
Technology High School. He is currently
studying as a grade 12 student. He can do
table setting, selling products out loud, food
service and knowledge about the use of
different kitchen tools and equipment.
John Michael Dasco Grraduated at Labo Science and
Technology High School in 2024. He takes Science,
Technology, Engineering and Mathematics strand at Labo
Science and Technology High School. He is currently
studying as a grade 12 student. He can do table setting,
selling products out loud, food service and knowledge about
the use of different kitchen tools and equipment
Markjhon A. Domogcao Graduated at Labo
Science and Technology High School in 2024. He
takes Science, Technology, Engineering and
Mathematics strand at Labo Science and
Technology High School. He is currently studying as
a grade 12 student. He can do table setting, selling
products out loud, food service and knowledge
about the use of different kitchen tools and
equipment.
Lemuel Ibarrola Graduated at Labo Science and
Technology High School in 2024. He takes Science,
Technology, Engineering and Mathematics strand at
Labo Science and Technology High School. He is
currently studying as a grade 12 student. He can do
table setting, selling products out loud, food service
and knowledge about the use of different kitchen
tools and equipment

38
Princess Mae D. Jerez Graduated at Labo Science
and Technology High School in 2024. He takes
Science, Technology, Engineering and Mathematics
strand at Labo Science and Technology High School.
She is currently studying as a grade 12 student. She
can do table setting, selling products out loud, food
service and knowledge about the use of different
kitchen tools and equipment.

Krizel A. Nery Graduated at Labo Science and

Technology High School in 2024. He takes Science,
Technology, Engineering and Mathematics strand at
Labo Science and Technology High School. She is
currently studying as a grade 12 student. She can
do table setting, selling products out loud, food
service and knowledge about the use of different
kitchen tools and equipment.

Joshua G. Villacruel Graduated at Labo Science

and Technology High School in 2024. He takes
Science, Technology, Engineering and Mathematics
strand at Labo Science and Technology High School.
He is currently studying as a grade 12 student. He
can do table setting, selling products out loud, food
service and knowledge about the use of different
kitchen tools and equipment.
Christian D. Villaluna Graduated at Labo Science
and Technology High School in 2024. He takes
Science, Technology, Engineering and Mathematics
strand at Labo Science and Technology High School.
He is currently studying as a grade 12 student. He
can do table setting, selling products out loud, food
service and knowledge about the use of different
kitchen tools and equipment.

39