Chapter 1
INTRODUCTION AND ITS BACKGROUND
This
chapter
includes
the
brief
background
of
the
study, objectives of the study, operational definition of
terms and scope and limitations of the study.
1.1 Brief background of the study
Vinegar making is popular now a days and it is also
very helpful in the economy of a country in the field a food
processing
and
preservatives.
It
is
also
one
of
the
important ingredient in cooking food and other delicacies.
Thus many people continue to experiment different fruit as
vinegar
to
have
produce
better
quality.
Truly,
natural
vinegar are made by fermentation. The natural constituents
from the original materials are really what make each type
of vinegar unique with a distinctly different taste and
colors. Raw unfiltered coconut vinegar is similar to other
naturally fermented vinegars such as balsamic, red wine,
rice and apple ciders vinegar. However, most often these
vinegars are pasteurized once fermentation is complete. Only
coconut vinegar can be purchased in an unpasteurized form so
that it still contains a natural mother. This is simply
the culture of organism that created the fermentation of the
tuba.
All
others
coconut
vinegar
are
completely
raw,
unfiltered unpasteurized and made from freshly collected
coconut water. This vinegar are produced and processed at a
coconut
plantation
in
the
Philippines.
They
contain
no
water, no added sugar, no preservatives and are chemical
free. Coconut vinegar is similar to other fermented vinegar
such as apple cider and balsamic vinegars. It can either be
made with coconut water or from the sap, or tuba of the
coconut
tree.
Coconut
vinegar
is
staple
condiment
in
Southeast Asia, particularly in the Philippines, where it is
called sukangniyog, and it is also used in some regions of
India.
Coconut
vinegar
iswhite
and
cloudy
with
very
pungent acidic taste and a hint of yeast. As with apple
cider
vinegar,
coconutvinegar
includes
the
mother
or
culture of organism that caused the [Link]
vinegar is a food appropriate for diabetic patients, as it
is very low on the glycemic index, coming in at only 35 on
the
scale.
The
glycemic
index
categorizes
carbohydrate
containing foods by how much they raise the blood sugar
level. In a 2008 study, Dr. David J.A Jenkins and colleagues
tested
210
diabetic
patients
who
followed
either
low
glycemic diet made improvements in glycemic control measure
as
well
as
heart
disease
[Link]://[Link]/[Link]
risk
sap
used to make coconut vinegar comes from coconut trees grown
in
volcanic
soil
rich
with
minerals.
The
sap
contains
phosphorus, potassium, iron, magnesium, sulfur, boron, zinc,
manganese and copper. It is especially rich in potassium,
containing animpressive 192 milligrams per tablespoon. The
institute of medicine lists known functions of each mineral
in
the
body.
electrolytes,
Potassium
controlling
is
high
important
blood
in
balancing
pressure
and
metabolizing sugar, while phosphorus works with calcium to
build bones and facilitates the body ability to use other
nutrients. Iron is critical for the creation of red blood
cells and is essential in the production of cellular energy.
In addition to being another component in red blood
cell formation, Copper is a mineral that will also assist
the body with iron absorption. Magnesium is important in
nerve in muscle function essential in every major biological
process in the body.
Coconut sap contains all nine essential amino acids,
which are the building blocks of protein, although there are
only trace amounts of methionine present. The sap also
contains eight non-essential amino acid. The nutrition
supplement education center lists many other functions of
amino acids, including their importance in the formation of
hemoglobin, which carries oxygen, and antibodies, while
others serve as neurotransmitters, transmitting messages
within the brain, and some are even utilized in
detoxification and metabolic
[Link]://[Link]/[Link]
The researchers choose to study coconut vinegar to support
and make use the opportunities that is now of high issue
which is the health and wellness. People are now sensitive
and very much particular with the type and amount of what
feed they intake. This has been the very reason why the
researchers come up with this study.
1.2 Objectives of the study
1. To determine the quantity demanded of the product of
the target market.
2. Produce product of quality that would satisfy demand
in the market.
3. Determine the actual quantity supply of the product
in the target market share.
4. Know the appropriate form of the organization.
5. Know the financial ratio and result, and determine
the actual process of production coconut vinegar.
6. Create livelihood for interested individuals as the
project groups.
1.3 Operation definition of terms
In order to facilitate a clearer understanding of the
study, the terms, herein are define operationally.
Asset. In this study, it refers to the resources owned
by the company and which have future economic value that can
be measured andexpressed the worth of the proposed business.
[Link]
this
study,
it
refers
to
form
of
marketing communication used to promote or sell the vinegar
product to the buyers.
Balance Sheet. In this study, it refers to financial
statement that summarizes the projection of the proposed
assets, liabilities and capital of vinegar business.
Capital. In this study, it refers to money or property
used in conduct of vinegar proposed business.
Cash. In this study it refers to the money that the
proposed business utilizes for the operation.
Demand. In this study, it refers to the need quantities
of the customers or the proposed product.
Income
[Link]
this
study,
it
refers
to
the
financial statement that measures the business financial
performance in terms in loss or profit over a specific
accounting period.
Market.
In
this
study,
it
refers
to
the
specific
location of the product to be sold.
Marketing
Strategies.
In
this
study,
it
refers
to
the
overall plan of selling the proposed product.
Packaging. In this study, it refers to the design or
quality of wrapper for the product.
Price. In this study, it refers to the amount of the
money that represent the selling price of product.
Product.
In
this
study,
it
refers
to
the
proposed
product that the researchers would like to produce.
Raw
Materials.
In
this
study,
it
refers
to
the
ingredients of the proposed product that are to be processed
to a finish product.
Supply. In this study, it refers to the quantities
produced by the present producers of the existing product to
supply their customers, it is also refers to the quantities
that a proposed product of the present researchers will
supply to their target market.
Target Market. In this study, it refers to the group of
potential buyers of the proposed product.
1.4Scope and limitations
The feasibility study is about the product derived from
coconut sap specifically, organic vinegar, completely raw,
unfiltered, unpasteurized and made from freshly collected
coconut sap. They contain no water, no added sugar, no
preservatives and are chemical-free to support and make use
of the opportunities that is now of high issue which is the
health and wellness within the area of Catbalogan [Link]
production
product
is
of
vinegar
highly
in
are
focus
demand.
The
in
the
target
area
where
market
of
the
the
product usually demanded in some business area like sari
sari
store
and
supermarket,
and
mostly
households
and
restaurant establishment in Catbalogan City. This study will
be conducted in summer March, 2016.