TRADITION AND ECONOMIC IMPACT OF PUTO SIKWATE TO

MARKET VENDORS IN ORMOC CITY

A Research
Presented to the Faculty of
Hospitality Management
STI College Ormoc

In Partial Fulfilment
of the Requirements of the Degree
Bachelor of Science in Hospitality Management

Kent Edward A. Alamil

Lennel C. Joyo
Marlon Jr. A. Orayle
Chester Paul C. Tayabas

November 2024

STI College Ormoc

 APPROVAL SHEET
This research entitled: “TRADITION AND ECONOMIC IMPACT OF PUTO SIKWATE
TO MAKET VENDORS IN ORMOC CITY" was prepared and submitted by Kent Edward
A. Alamil; Lennel C. Joyo; Marlon Jr A. Orayle; and Chester Paul C. Tayaba., in partial
fulfillment of the bachelor of science degree requirements in Hospitality Management, has been
examined and is recommended for acceptance and approval

Ms. Lecilda L. Belacho, MBA-HRM

Research Adviser

Accepted and approved by the Research Panel

In partial fulfillment of the requirements for the degree of
Bachelor of Science in Hospitality Management

Ms. Humabona L. Gonzales

Panel Member
Engr. Sheena Joy S. Muyuela, MIT
Panel Member

Dr. Elpedia M. Lago

Lead Panelist

NOTED BY:

Ms. Humabona L. Gonzales

Academic Head

November 26, 2024

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 Acknowledgment

The researchers would like to express their heartfelt gratitude to the following
individuals who have supported them throughout their research study journey.

First of all, the researchers would like to thank the Almighty God for His
guidance, wisdom, and strength. And are deeply thankful for the inspiration and
perseverance that enabled us to pursue our research endeavors.

The researchers extend profound gratitude to the parents and guardians who
played a crucial role in this study. Your unwavering support, commitment, and trust in
your children’s participation were instrumental to the success of this research.

The researchers wish to express genuine appreciation to their research adviser and
Research Coordinator, Ms. Lecilda L. Belacho, for her insightful guidance,
encouragement, and patience throughout this research study

The researchers would like to extend their heartfelt gratitude to the school
adminitrator Engr. Sheena Joy S. Muyuela, MIT, Mrs. Humabona L. Gonzales, Academic
Head, Ms. Cybelle Nodalo, LPT, MAED EM, Assistant Principal, for their outstanding
support, coordination, and expertise, which have been invaluable in ensuring compliance
and advancing our research objectives

Finally, the researchers would like to express their deepest gratitude to the puto
and sikwate vendors, market vendors and customers for their outstanding cooperation
throughout this study. Their trust, willingness to engage, and sharing of insights greatly
enriched the quality of our research, providing us with a comprehensive understanding of
the current situation regarding puto and sikwate.

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 ABSTRACT

Title of research: TRADITION AND ECONOMIC IMPACT OF PUTO SIKWATE

TO MAKET VENDORS IN ORMOC CITY

Researchers: Kent Edward A. Alamil

Lennel C. Joyo
Marlon Jr. A. Orayle
Chester Paul C. Tayabas

Degree: Bachelors of Science in Hospitality Management

Date of Completion: June 2025

________________________________________________________________________
One of the well-known breakfast combinations for the Ormocanons, the citizens of
Ormoc City, is “Puto” (a steamed rice cake) paired with “Sikwate” (a chocolate drink
made from tablea). This combination satisfies the hunger of Ormocanons and energizes
them for a full day of work. Aside from being very affordable, Puto and Sikwate are
readily available throughout the city, from remote barangays to the Ormoc City Public
Market.

Puto is a traditional Filipino snack, often described as a type of steamed rice cake. It is
widely popular in many provinces across the Philippines and is usually made from rice
flour, sugar, and water. The mixture is steamed until it becomes soft, fluffy, and slightly
sweet. Sikwate is a traditional Filipino hot chocolate drink made from tablea, which are
cacao (cocoa) tablets or discs. The word “sikwate” comes from the Visayan language,
particularly in Cebu and nearby regions, including Ormoc City. The process of making
sikwate involves dissolving the tablea in boiling water or milk and stirring it vigorously
with a wooden whisk called a “batidor” to create a frothy texture.

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 The delicious taste of this combination not only adds richness to the tradition of the
Ormocanons but also brings families together, evoking nostalgia for the locals. This
inspired the researchers to conduct a study that will analyze the economic impact of Puto
and Sikwate and at the same time exploring their history and significance to the
Ormocanons.

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 Table of Contents

Title Page i

Approval Sheet ii

Table of Contents iii

CHAPTER I: Introduction 1-2

A. Background of the Study 3

B. Research Questions 4

C. Scope and Limitations 5

D. Significance of the Study 6

E. Objectives 7

F. Review of Related Literature 8-9

G. Conceptual Framework 10

CHAPTER II: Methods

Research Method 11

Research Instrument 11

Research Respondents 11

Research Variables 12

CHAPTER III: Result 13-22

CHAPTER IV: Discussion

Summary of Results 23

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 Conclusion 23-24

Recommendation 24-27

References 28

Appendices 29-47

CHAPTER I
INTRODUCTION

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 Two traditional Filipino delicacies, Puto (steamed rice cake) and Sikwate (hot
chocolate made from cacao tablea), among the Ormocanons, the people of Ormoc City.
Puto is a soft, fluffy rice cake made from rice flour, water, and sugar, while Sikwate is a
hot chocolate drink prepared by dissolving cacao tablets in water or milk. These two are
commonly enjoyed as a breakfast combination, providing affordable nourishment and
energy for the day. These two traditional Filipino delicacies are very much observed
especially when Christmas is nearly approaching, this two are first hand choice to be a
meal every after the Misa de Gallo a traditional dawn mass in every Filipino. This also
become traditional take away meals to every person coming out from the church after
mass.

On the other hand Sikwate is a traditional Filipino hot chocolate drink made from
tablea, which are cacao (cocoa) tablets or discs. The word "sikwate" comes from the
Visayan language, particularly in Cebu and nearby regions, including Ormoc City. The
process of making sikwate involves dissolving the tablea in boiling water or milk and
stirring it patiently with a wooden whisk called a "batidor" to create a frothy texture. It
has a rich, slightly bitter taste, depending on the cacao concentration, and is sometimes
sweetened with sugar, creamer, or milk.

In addition, these two popular breakfasts meal is not only give delightful
experience to the consumers who love eating the traditional meal every morning but also
it helps the Puto Sikwate Vendors income to suffice there financial needs. While they
find the puto and sikwate as potential business that serves as their financial source of
income, they also continue preserving the tradition of eating these two as always wanted
breakfast of every Ormocanon. They were not just selling puto and sikwate, they
preserved and pass it through generation to generation.

This study aims to determine the tradition and economic impact of puto and
sikwate to market vendors and puto sikwate vendors, to assess why puto and sikwate
becomes a source of income to Ormoc puto sikwate vendors, to understand why people

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 keep coming back to eat this popular breakfast meal, and to determine why this tradition
is preserved in every Ormocanon. In gathering the data the researcher use the Qualitative
method, giving a personal interview specifically to Ormoc market vendors as nearby
customers, and puto sikwate vendors themselves. This method is utilized to gather
qualitative data and to have accurate result when the study is done.

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 Background of the Study

One of the well-known breakfast combinations for the Ormocanons, the citizens
of Ormoc City, is "Puto" (a steamed rice cake) paired with "Sikwate" (a chocolate drink
made from tablea). This combination satisfies the hunger of Ormocanons and energizes
them for a full day of work. Aside from being very affordable, Puto and Sikwate are
readily available throughout the city, from remote barangays to the Ormoc City Public
Market.

Puto is a traditional Filipino snack, often described as a type of steamed rice cake.
It is widely popular in many provinces across the Philippines and is usually made from
rice flour, sugar, and water. The mixture is steamed until it becomes soft, fluffy, and
slightly sweet. Puto is typically white but can also be colored using food coloring or
natural ingredients like pandan for green puto. On some occasions, it is served as a snack
or as a side dish, especially with savory foods like "diinuguan" (a savory pork blood
stew).

The delicious taste of this combination not only adds richness to the tradition of
the Ormocanons but also brings families together, evoking reminiscence for the locals. In
addition, it gives interest to study the tradition of the two famous breakfast meal and what
is the economic impact of puto and sikwate to Ormoc market vendors.

This study focuses on the Ormoc market vendors, and puto and sikwate vendors,
furthermore; Ormoc market vendors are nearby customers of puto sikwate, it becomes
their convenient food aside from being affordable it is delicious and healthy to eat. The
researchers conduct this study to determine and understand the tradition and economic
impact of puto sikwate to Ormoc market vendors. To add on, some of Ormoc puto
sikwate vendors only imported their kakaw (cocoa) from davao to use for their sikwate as
Davao City is known rich to kakaw plantation or cocoa plantation, some puto sikwate
vendors freshly bought their kakaw (cocoa) from Ormoc market and do another step to
make the kakaw (cocoa) ready for sikwate.

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 Research Questions;

1. What is the tradition of Puto and Sikwate in Ormoc City?

2. What is the Economic Impact of Puto Sikawate to Ormoc Market Vendors?

3. How Puto and Sikwate helps Ormoc Puto sikwate vendors to their financial needs

4. What are the challenges encountered by the puto and sikwate vendors?

5. What are the reasons why Ormocanon does keeps coming back to this traditional

meal?

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 Scope and Limitation

This study focuses only to the Tradition and Economic Impact of Puto and
Sikwate to Ormoc Market Vendors. The data collection will be conducted by 10 Puto
sikwate Vendors, 20 random Ormoc market vendors as nearby costumers of Puto
Sikwate, and 20 random Customers around Ormoc City. This study will be conducted
during the 1st semester of school year 2024-2025.

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 Significance of the Study

Vendors of Puto and Sikwate- They will benefit from this study through income growth
and an increase in customers.

Government- After conducting this study, the significance of the history and tradition of
puto and sikwate will receive greater attention, enhancing the historical narrative of
Ormoc City. The local government may also suggest better marketing strategies for
preservation and promotion.

Consumers- Customers will benefit from this study as it will lead to increased product
availability and greater cultural awareness.

Future Researchers- They can use this study as a reference if they wish to conduct
similar research.

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 Research Objectives

These objectives will provide a comprehensive understanding of the cultural heritage

and economic importance of Puto and Sikwate:

1. To determine the Tradition and Economic Impact of Puto Sikwate to Ormoc

Market vendors.
2. To assess Puto and Sikwate becoming a source of income to Ormoc puto sikwate
vendors
3. To identify challenges and opportunities encountered or Ormoc puto sikwate
vendors.
4. To understand Ormocanon keeps coming back to eat this popular breakfast meal,
and
5. To determine the Puto Sikwate being preserved in every Ormocanon

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 Review of Related Literature
Usba ning RRL ninyo kay di ni mao ang format diri na ila gipa follow, nag sent kog
sample picture ninyo enadtu.a ninyo palihug
Local Literature

Ormoc City promotes its local cacao product through Puto Maya with Sikwate,
featured on the GMA show Pinas Sarap hosted by Kara David (GMA Public Affairs,
2023). In Cebu, breakfast terms like painit and pamahaw reflect the local culture, with
Puto and Sikwate being popular, affordable choices in public markets (Tabanao, 2019).
Filipino hot chocolate, known as sikwate or tsokolate de batirol, has deep roots,
introduced during Spanish colonization in 1665. Families have long grown cacao in
gardens, using its beans for traditional tablea and heirloom recipes (Springer, 2020). Puto
Maya, a Cebuano snack, combines sticky rice, coconut milk, ginger juice, and ripe
mango, paired with sikwate made from roasted cacao (Manalo, 2021). Businesses like
*Batirol* by The Chocolate Chamber (TCC) further promote cacao, offering unique
chocolate products and encouraging the youth to join the cacao industry (Newman,
2021).
Philippines is recognized as one of the best in culinary dishes adapted from its
ethnic cuisine, one of those is “budbud”. According to the study conducted by Mercado,
J. M. & Andalecio (2020) entitled Ethic Food Adaptation. This qualitative study explores
the significance of glutenous rice in Luzon Island, Philippines, utilizing the Heritage
Documentation Approach. The paper highlights the various types and regional variations
of glutenous rice, considering cultural and heritage aspects, including raw ingredients,
selling points, cooking equipment, preparation methods, consumption practices, and
waste disposal and recycling. To further prove the economic significance of these kind of
food to the local tradition, a study of Cuevas, R.P. and de Guia A. (2020) in Developing a
framework of gastronomic systems research to unravel drivers of food choice, the
researchers employed various theoretical frameworks from international and national

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 cultural charters and conventions to prove that these authentic foods were significant to
the Locals.

Observation served as the documentation process, informed by cultural heritage

mapping, while in-depth interviews gathered insights from key stakeholders, including
local government units (LGUs), particularly in Tourism and Culture and Arts Offices,
local culinary historians, restaurant owners, and non-government organizations (NGOs)
dedicated to preserving culinary traditions. The study concluded that the culinary
tradition of glutinous rice in Luzon is rooted in regionalism, indigenization, and cultural
importance. Thus, understanding the historical significance of traditional Philippine
snacks and foods can lead to economic development and greater historical awareness.
Just like the study of Dacumos, L. P., & Hallare, A. V. (2020) focusing on the economic
contributions of the “Bibingka” industry to the province of Laguna, Philippines.

International Literature

A characteristic of modern developing economies is the transition from

traditional, labor-intensive lifestyles and cuisines to more sedentary jobs and
convenience-based foods. Similar shifts in the developed Western world have resulted in
negative health impacts, a study by Tenasco, D., & Smith, J. (2020) entitled the evolution
of traditional maize-based foods in Mexico: A cultural and economic perspective. It
suggests that to mitigate these effects in current transitional cultures, it is essential to
emphasize the importance of preserving heritage-rich foods.
Almost all participants identifying the snack (96%) were from indigenous
Bidayuh or Kadazandusun tribes, this was according to the study conducted by Huynh, N.
H., & Nguyen, V. T. (2020) entitled: The cultural and economic significance of Bánh Mì
in Vietnam: From street food to global recognition. They prepare glutinous rice in pitcher
traps for traditional reasons, vessel functionality, and because they believe it enhances the
fragrance and flavor of the rice.
The tradition of cooking glutinous rice snacks in pitcher plants, or *peruik kera*
in Malay, likely dates back to a time when cooking vessels were scarce and remains only

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 subtly present in tribal culture today, reflecting the value placed on cultural heritage.
Findings suggests the need to preserve sustainable tribal plant usage for the benefit of
both health and culture. In relation to the study stated, Widyastuti, D., & Suhartini, Y.
(2020) examined: Tempe: of Indonesia and found an amusing result regarding its
importance to culture and economy, under the research entitled: The role of traditional
food in local economic development: A study on “Tempe” production in Indonesia, the
well-known “Tempe” provided income to the locals and became a popular food to go of
Indonesians

CONCEPTUAL FRAMEWORK

PUTO AND SIKWATE

PRESERVATION OF
SOURCE OF INCOME
TRADITIONAL PUTO SIKWATE

ORMOC CITY MARKET PUTO AND SIKWATE VENDORS

VENDORS IN ORMOC CITY

TRADITION AND ECONOMIC

IMPACT OF PUTO SIKWATE TO
MARKET VENDORS IN ORMOC
CITY

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 Figure 1: Conceptual Framework

Tradition and Economic Impact of Puto and Sikwate to Ormoc Market Vendors

CHAPTER II
METHODOLOGY

This chapter consists of the research method, research instrument, the numbers of
respondents, and the research variable that is used in the study.

Research Design
This study used qualitative method that aims to gather and analyze non-numerical
data, for instance understanding individual point of view. The researchers will conduct
onsite interview, to Ormoc Market Vendors as nearby customers, and Puto sikwate
market vendors to determine the Tradition and Economic Impact of puto and sikwate, and
to understand why Ormocanon does keep coming back to eat puto and sikwate.

Research Instrument

The researchers made open-ended questions that will be used as questionnaires to

conduct interview. This research instrument will be given to 10 Puto Sikwate Vendors,
20 random market vendors as nearby customers, and 20 random customers around Ormoc
City.

Research Respondents

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 The participants in this study will be from Ormoc City Market Vendors,
customers within the City and Puto Sikwate market Vendors. 10 Puto Sikwate Vendors,
20 random market vendors as nearby customers, and 20 random customers around Ormoc
City comprises of 50 total respondents. Their sentiments and inputs will be essential to
determine the tradition and economic impact of puto sikwate to Ormoc market vendors.

Research Variable
The researchers will gather data from 10 Puto Sikwate Vendors, 20 random market
vendors in Ormoc City and 20 random customers around the City. The respondent will
give part of their knowledge about the tradition of Puto Sikwate, how it become the
source of income to puto sikwate vendors and how vendors helps preserve the traditional
breakfast meal puto and sikwate. The Tradition and Economic Impact, Ormoc market
vendors and Puto Sikwate vendors will be the dependent variables and and puto sikwate
will be the independent variables.

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 CHAPTER III
RESULTS

This chapter includes the summary of the collected data from the 10 Puto Sikwate
Vendors at Ormoc Market, 20 random market vendors in Ormoc City and 20 random
customers around the City. The interview conducted shows the result of the tradition and
Economic Impact of puto sikwate to Ormoc Market Vendors.

The collected data are supported by the conceptual framework presented

including source of income, and how puto sikwate vendors help in preservation of
traditional puto sikwate food that would result to determine the tradition and economic
impact of puto sikwate to Ormoc Vendors.

Research Participants;

Puto and Sikwate Vendors:

Question No. 1: As Ormocanon, What can you say about the tradition of Puto and
Sikwate here in Ormoc City?
Respondent no.1, 2,4, 5 and 7 answered that puto and sikwate are the primary meal that’s
always prefer to eat by most Ormocanon especially every after the morning mass, it is a

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 kind of meal pass by generation to generation. Respondent number 3 says that puto
sikwate becomes tradition because aside that it is not expensive it is the most convenient
meal every morning. However, respondent no. 6, 8, 9, and 10 answered that it is what
they become “nakaugalian” or customary to jumpstart the day. To sum up, all puto
sikwate vendors has simple answered that these two famous puto and sikwate becomes
part of Ormocanon morning breakfast routine.

Question No. 2: In your own opinion, what is the economic impact of puto and
sikwate in Ormoc City?
Respondent no. 1, 5, 9 and 8 has similar answer, because puto and sikwate becomes
famous and being pass by generation to generation, customers’ demands increases
especially every Christmas seasons, they need to angkat or import some kakaw or cocoa
beans ahead of time to suffice customer increasing demands. Respondent no. 2,3, and 7
answered that they have nothing to worry when it comes to have supply or stock of
kakaw or cocoa seeds and glutinous rice because it is available in the market, they just
buy some stock and they did the next steps to ready the cocoa beans in making cocoa hot
drinks. On the other hand, Respondent 4, 6, and 10 since puto sikwate is famous and lot
of customer keep supporting to consume these two breakfast meal, the supplier of cocoa
beans and glutinous rice increases the price of the raw product of puto and sikwate, since
from market price it is increased already, they also need to increase at least 5 peso to puto
and sikwate, from 10 pesos original price of puto and sikwate, 15 pesos now is the market
price. Overall, puto and sikwate in Ormoc City Increases demands, and it price also
increase depends upon the price from the raw product in the market.

Question No. 3: how does selling puto and sikwate helps you suffice your financial
needs?
Respondent 1,2,3,and 8 responded that since they started to sell puto and sikwate, it
becomes their main source of income, because more and more Ormocanon ought to eat
these two famous foods, they decided to focus unto the puto and sikwate business and

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 stop working. Respondent 4 and 5 says that sometimes due to customer short demands of
puto and sikwate maybe because of the competitors nearby they need to find another
source of income to help sustain their financial needs. Somehow, Respondent number 6
and 10 responded that it is great help for them since they already have kids who
graduated in college because of selling puto and sikwate, while respondent number 7 and
9 answered that it is not really a good financial source of income because there was times
that the supply of cocoa beans in the market is low and the price is high and they do not
have enough profit to suffice their financial needs.

Question No. 4: do you have any challenges encountered along the way while selling
Puto and Sikwate?
Respondent no. 1 and 3, yes first is the competitors, as puto and sikwate becomes famous
from time to time there are so many individual who also entered the puto and sikwate
business. Respondent number 2, 4, and 6 respondent that the location that they have is
one major problem in selling puto and sikwate, because some of the customers do not
want to directly enter here because there are already vendors nearby the entrance of the
building, however Respondent no. 5, 7 and 10 responded that the supply of cocoa beans
or kakaw is sometimes low and because there are many vendors out there of puto and
sikwate the supply is not enough for all the vendors demands that’s why the price is high
also resulted to almost have zero profit for the business. And lastly the respondent no. 8
and 9 said that the quality of the puto and sikwate is depended on what class of cocoa
beans and glutinous rice is available in the market, and how they can explain to the
customer the price increase as they were used to have puto and sikwate in a cheaper
price.

Questions No. 5: what are the reasons why Ormocanon is fascinated of eating puto
and sikwate?
Respondent no. 1, 2, 3, and 9 answered that maybe because it is cheaper than any other
breakfast meal and most convenient to buy, while respondent no. 4, 5 and 10 answered

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 that it is maybe because it becomes the tradition of every ormocanon that puto sikwate is
a kind of sulit or valued breakfast in every early bird people or the people who love to
work early, however respondent no. 6, 7, and 8 responded that puto and sikwate has the
vibe of warm and love that symbolizes Christmas is coming or approaching.

Ormoc Market Vendors as Nearby Customers

Question No. 1: As Ormocanon, What can you say about the tradition of Puto and
Sikwate here in Ormoc City?,
Respondent no. 1, 2, 3, 6, and 12 answered that it is what they were conscious since they
were kids that these two meals is perfect to start the day. Respondent 4, 15, 16, and 20
responded that it becomes there comfort food whenever they feel hungry, puto and
sikwate is the perfect meal to address hunger, while respondent 5, 10, 13, 18 and 19 it is
convenient to us vendors, most affordable meal not just every morning but also whenever
we think about snacks at 3:00pm puto and sikwate is something we think first of all the
meal or food nearby. And respondent no. 7,8,9,11,14 and 17 answered that they cannot
start the day without starting with puto and sikwate, it is the meal that connect us from
our grandparents the memory it gives to us while eating becomes a habit of reminiscing
the pass.

Question No. 2: in your own opinion, what is the economic impact of puto and
sikwate in Ormoc City? 10,13,14,19,

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 Respondent no. 1,2,4,5,7 and 18, 20 has no response, while respondent no. 6,11, 12, and
15 answered that since we import cocoa beans from Davao we have at least 10% price
increase of every cocoa beans to our valued customers especially the puto sikwate
vendors, maybe that’s the reason why they also have price increase of their puto and
sikwate. While respondent no. 8,9,16 and 17 responded that the supply of cocoa beans in
Ormoc city is not enough to sustain the customer demands of puto and sikwate.
Respondent no. 10 and 13 answered that due to customer demands of puto sikwate many
individual wanted to also have some puto and sikwate business and respondent no. 14
and 19 says that if only there are big plantation here in ormoc city, maybe the price of
cocoa beans would be cheaper because they do not need to import cocoa beans from
nearby city.

Question No. 3: How does selling puto and sikwate helps you suffice your financial
needs?
Respondent number 1, 2, 14, and 17 answered that it’s not puto sikwate that they sell but
the raw ingredients of puto sikwate, they were just workers to an establishment. While
respondent no. 3,4,5,11,15 and 20 responded that you better ask the vendors of puto
sikwate for they probably know how to answer that question. Respondent no. 6,7,10 and
12 answered that they were not the seller of puto sikwate but these two meals help them
save some more money instead of eating expensive one, puto and sikwate is affordable
and convenient to eat as breakfast or snacks. However respondent no. 8, 9, 13, 16, and
18, 19 has no response

Question No. 4: do you have any challenges encountered along the way while selling
Puto and Sikwate? 9,11,14,15,17,
Respondent no. 1, 2, 12, 18 and 19,20 answered that, they are not related to the questions
and do not have answers. Respondent no. 3, 4, 6, 9 and 10, 13 answered that in their own

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 opinion, as what they have observe to puto sikwate vendors, the challenges they
encounter is when the cocoa beans is low in supply and the price is high, they are having
hard time sustain the quality and price availability of the puto and sikwate. Respondent
no. 5,7,8 and 16 responded that aside from cocoa beans short of supply, maybe the
challenges that they think the puto sikwate vendors is facing is when the glutinous rice
also has high price. While respondent no. 9, 11, 14, 15, and 17 responded that for them it
is not also the sikwate but the competitors, because compare to those puto sikwate
vendors who innovate their product like putting some mango to glutinous cooked rice
instead of serving it plain is a kind of marketing strategy that small venodrs cannot
compete with, and also the ambiance, small vendors of puto and sikwate in Ormoc City
cannot compete also to the ambiance and aesthetic location provided by some other
competitors.

Questions No. 5: what are the reasons why Ormocanon is fascinated of eating puto
and sikwate?
Respondent no. 1,3,6,8,11 and 16,17, 18 has the same thought, puto and sikwate is a
traditional food in every Filipino not only to Ormocanons that before starting the day sip
some hot cocoa drinks paired with puto to warm and energize the body, it is the first meal
before starting the day because it is not only delicious but also healthy. Respondent no.
2,4,7,9, and 10 answered that whenever they start their day with this two combo
traditional meal it gives them lighter feeling to go to work, it gives them warm and
complete, before going to work, I always make some time to buy some puto and sikwate,
perfect to share with coworkers. While respondent no. 5, 9, 12, 13, 14,15, and 19, 20
shared that it reminds them that it is a good morning and there is a vibe that tells them

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 how is it feels like becoming Ormocanon, it also reminds them that Christmas is
approaching, puto sikwate is perfect for cold seasons.

20 random Customers around the City of Ormoc

Question No. 1: As Ormocanon, What can you say about the tradition of Puto and
Sikwate here in Ormoc City?
Respondent no. 1,2,9,10,16,17,19, and 20 answered that puto sikwate becomes the
traditional meal of every Ormocanon, the feels it gives whenever we eat puto and sikwate
is spectacular it is a kind of satisfying feeling every morning always looking forward to
these two meals every day. Respondent no. 3, 5, 7,8,14 and 15 answered that it is always
wanted to every Ormocanons every after church, especially when Christmas is
approaching, Ormocanons patiently waiting in lane no matter how long just to have some
puto and sikwate. While respondent no. 4, 6, 11, 12, and 13, 18 answered that puto
sikwate become the system of every Ormocanon that they cannot resist every day,
Ormocanon is very much supported in Filipino traditional meals like puto and sikwate, it
is not only the availability of the puto and sikwate but the vibe it gives in every
Ormocanons.

Question No. 2: in your own opinion, what is the economic impact of puto and
sikwate in Ormoc City?
Respondent no. 1, 2, 5, 6, 7, 17, 19, and 20 answered that the supply and demand of the
main ingredients of puto and sikwate in ormoc is not enough, that’s why some market
vendors need to import cocoa beans and even glutinous rice to produce vendors a puto
and sikwate towards their customer, local cocoa beans from Cabintan Ormoc City is not
enough to suffice Ormocanon needs. Respondent no. 3,8,9,11,12 and 16 responded that
puto sikwate is known in Ormocanon that’s why the number of vendors of puto and
sikwate are increasing; therefore it adds employability of every Ormocanon, when there

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 is new small business of puto sikwate open, chances are some Ormocanon that do not
have work can also work for this small business of be an owner of puto sikwate as well.
Puto sikwate is easy to make but delicious no wonder the demands of glutinous rice and
cocoa beans is increasing because of the high demand of ormocanon to this food.
However the respondent no. 4, 10, 13, 14, 15, and 18 has not responded.

Question No. 3: how does selling puto and sikwate helps you suffice your financial
needs?

Brespondent no. 1,2,5,8,9,10 and 16,18,19,20 has not answered, while respondent no. 3,
4,7, and 15 answered that, in my own observation, I know some vendors of puto and
sikwate that has already kids who finish college or have degree already but choose to stay
or run the puto and sikwate business, so maybe they have good financial source by just
selling puto and sikwate because despite the fact that they can apply for work they still
choose to run a puto sikwate business. Then respondent no. 6, 11, 12, 13, and 14,17,
answered that puto sikwate business is maybe a good business, so many Ormocanon are
fascinated of these two meals no questions that some of puto sikwate vendors now are
financially stable.

Question No. 4: do you have any challenges encountered along the way while selling
Puto and Sikwate? 5,8,9,10, 13,14,15,
Respondent no. 1, 2, 6, 7, 19 and 20 answered that since they were not vendors and they
only know few individuals who sell puto sikwate it is the location of their business and
the availability of raw product such as cocoa beans, Respondent no. 3, 4, 11, 12, 16, 17.
and 18 the competitors are the challenges that they see because so many business owner
today who has innovated already the selling of puto and sikwate compare to the small

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 business that only serves the traditional serving of puto and sikwate. And respondent no.
5, 8, 9, 10, 13, 14, and 15 has no answered.

Questions No. 5: what are the reasons why Ormocanon is fascinated of eating puto
and sikwate?
Respondent no. 1,2,3,6,11,15,18 and 19 responded that the holy day vibe that puto and
sikwate bring is the reason why they keep coming back to have some puto and sikwate as
there breakfast or snacks. Respondent no. 4, 5, 12, 13, and 20 answered that puto sikwate
reminds them the feel of Christmas seasons, however respondent no. 7, 8, 9, 10, 14, 16,
and 17, shared that puto and sikwate describe the warm culture and tradition of every
Ormocanon, it somewhat symbolizes unity of every Ormocanon, it reminds energy, calm
and peace and also productivity that makes Ormocanon keep striving in life, it also
showcase the simplicity of Ormocanon.

Summary of the Data Gathered;

Puto and Sikwate Vendors:

The data gathered from different individual puto and sikwate vendors shows what are the
tradition of puto and sikwate in Ormoc City, it reflects how Ormocanon becoming

STI College Ormoc xxix

 productive even just having a meal of puto and sikwate. It also showcase how puto and
sikwate give significant value to every Ormocanon, how they supported these traditional
meal and how much it helps them especially to their financial needs, puto and sikwate
vendors provides delicious meal, convenients, affordable and healthy kind of breakfast
and snacks to those Ormocanon who rely in this kind of meals, on the other hand they are
not just providing healthy meals with a cheaper price, but it also helps promote and
preserve the puto sikwate tradition for the next generations. In addition, it also showcase
the Economic Impact of puto and sikwate to Ormoc market Vendors, the supply and
demands of the raw ingredients affects the quality and price of every puto and sikwate
produce in the market, it help understand whay most of the Ormocanon are fascinating
when it comes to consuming this meals. To sum up, puto sikwate vendors helps are not
just promoting the puto and sikwate to the next generation but also preserving and telling
the market and the government that cacoa beans is not only just a fruit to consume with
but it symbolizes traditions, connect to pass events and reminiscing memories of every
ormocanon.

Ormoc Market Vendors as Nearby Customers

The researcher data gathered from ormoc market vendors
PUN.E NI DIRI, BASAHA ANG RESULT DIDTO SA BABAW NYA PAG HIMO
OG SUMMARY SA TANAN ANSWER NYA DIRI IBUTANG.
20 random Customers around the City of Ormoc
PUN.E NI DIRI, BASAHA ANG RESULT DIDTO SA BABAW NYA PAG HIMO
OG SUMMARY SA TANAN ANSWER NYA DIRI IBUTANG.

CHAPTER IV

DISCUSSION

STI College Ormoc xxx

 This chapter presents the summary of the findings, conclusion and the
recommendations based on the result of the study above. For better understanding, the
conclusion and recommendation were written in a statement form to discuss with ease all
the findings.

Summary of Results

Summary of the result, again basaha ang naa adto sa result or data gathered from
the participant

Conclusion

The affordability and accessibility of this traditional delicacy make it a staple in

the daily lives of Ormocanons. While the product has cultural significance, it also serves
as a source of income for vendors, supporting their families and contributing to the local
economy.

However, the vendors face several challenges, including supply shortages,

competition, and a lack of financial support. Addressing these challenges is essential to
ensure the sustainability and growth of the Puto and Sikwate market in Ormoc City.

Pun.e ni ninyo kay gamay ra, pag himog conclusion basi gihapon sa mga
answer atung sa survey kunuhay.

Recommendation

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 Government and Local Support
The local government should provide financial support to vendors, either through
low-interest loans or grants, to help them address supply shortages and improve their
business operations. Support could also include providing better marketing opportunities
and designated spaces for selling Puto and Sikwate, ensuring hygienic and aesthetically
pleasing stalls that attract more customers.

Product Innovation
Vendors should consider diversifying their offerings by introducing new flavors
or variations of Puto and Sikwate, as suggested by some customers. This can help attract
a wider audience and enhance the appeal of the product.

Cultural Preservation Initiatives

Schools or local culinary programs should integrate Puto and Sikwate making into
their curriculum to engage younger generations in preserving the cultural heritage. A
marketing campaign that highlights the cultural value of Puto and Sikwate could also
help boost tourism and local pride, driving further economic growth.

Price Stabilization Efforts

The government and industry associations should explore ways to stabilize the
prices of key ingredients, such as sticky rice and cocoa, ensuring that vendors can
maintain their businesses without significant financial strain.

Challenges Faced by Vendors

Vendors face challenges such as competition, supply shortages (particularly for
cocoa and sticky rice), and seasonal difficulties (e.g., rainy season). Financial limitations
are a major obstacle, and vendors expressed a need for assistance, especially in securing
affordable supplies and stabilizing prices.

Customer Preferences and Improvement Suggestions

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 Customers prioritize quality and affordability, with suggestions to improve the
aesthetic and cleanliness of Puto and Sikwate stalls, add unique flavors, and enhance the
creaminess of Sikwate. Vendors also suggested that financial assistance, price
stabilization, and government support could help them improve sales and sustain their
businesses.

Preserving Cultural Significance

Both vendors and customers agree that preserving the cultural value of Puto and
Sikwate is crucial. Suggestions include involving younger generations in learning the
recipes and marketing the products more effectively to sustain its cultural importance.

References

STI College Ormoc xxxiii

 Calas, L. M. (2018). Traditional food and sustainable development: The case of the
“empanada” industry in Buenos Aires, Argentina. Journal of Sustainable Development,
11(3), 85-97.
Cuevas, R.P. and de Guia A. (2019). Developing a framework of gastronomic systems
research to unravel drivers of food choice. International Journal of Gastronomy and Food
Science 9, 88-99.
Dacumos, L. P., & Hallare, A. V. (2020). The economic contributions of the “Bibingka”
industry to the province of Laguna, Philippines. Asia Pacific Journal of Multidisciplinary
Research, 5(2), 91-97.
Florek, M., & Insch, A. (2021). Culinary tourism and local food systems: The role of
traditional recipes in promoting destination authenticity. Journal of Destination
Marketing & Management, 20, 100-115.
Huynh, N. H., & Nguyen, V. T. (2019). The cultural and economic significance of Bánh
Mì in Vietnam: From street food to global recognition. Food and Culture Journal, 12(2),
88-101.
Mercado, J. M. T., & Andalecio, A. B. P. (2020). Ysla de Panciteria: a preliminary study
on the culinary heritage significance of pancit using the heritage documentation approach
—the case of Luzon Island, Philippines. Journal of Ethnic Foods, 7(1), 19.
Molinaro, J., & Molinaro, M. (2021). Examining the role of traditional cuisine in tourism
development: A case study of Naples, Italy. Tourism and Hospitality Research, 22(1), 45-
61.
Prakash, J., Waisundara, V., & Prakash, V. (Eds.). (2020). Nutritional and health aspects
of food in South Asian Countries. Academic Press.
Tenasco, D., & Smith, J. (2020). The evolution of traditional maize-based foods in
Mexico: A cultural and economic perspective. Journal of Latin American Cultural
Studies, 26(1), 37-50.
Widyastuti, D., & Suhartini, Y. (2020). The role of traditional food in local economic
development: A study on “Tempe” production in Indonesia. Asian Journal of Social
Science Research, 9(3), 112-123.

I alphabetical ning reference

STI College Ormoc xxxiv

 APPENDICES
I. APPENDIX A. INTERVIEW QUESTIONS FOR RESPONDENTS

The researchers have interviewed 10 puto sikwate Vendors, 20 random Market

Vendors as nearby Customers, and 20 random Customers around the City of Ormoc.

Question No. 1: As Ormocanon, What can you say about the tradition of Puto and
Sikwate here in Ormoc City?
Question No. 2: in your own opinion, what is the economic impact of puto and
sikwate in Ormoc City?
Question No. 3: how does selling puto and sikwate helps you suffice your financial
needs?
Question No. 4: do you have any challenges encountered along the way while selling
Puto and Sikwate?
Questions No. 5: what are the reasons why Ormocanon is fascinated of eating puto
and sikwate?

STI College Ormoc xxxv

 II. APPENDIX C. LETTER OF CONSENT TO CONDUCT OUR RESEARCH

STI College Ormoc xxxvi

 III. APPENDIX B. GANTT CHART (NUMBER OF DAYS WE SPENT ON THE
TASK)

0123456789

Developing Research Title

Preparing of (Background of the Study, Research Question, Significance of the study, Research Objectives, Scope and Limatations

Revisions For Chapter 1

Formulating Questionaires

Letters give To Vendors

Compilation of results

Preparing (Conclusion and Recommendations)

Editing The PowerPoint Presentation

September October November

STI College Ormoc xxxvii

 IV. APPENDIX D. ACTUAL RESEARCH EXPENSES

Quantity Specifies Approximate Cost Actual Cost

Primting of
60 pcs Questionaire for Php 5.00 Php 300.00
respondents

20 pcs Puto Php 10.00 Php 200.00

10 pcs Sikwate Php 20.00 Php 200.00

3 Transportation fare Php 15.00 Php 90.00

Total Expenses: Php 790.00

Prepared by:

Chester Paul C. Tayabas

Lennel C. Joyo
Kent Edward A. Alamil
Marlon Jr. A. Orayle

Noted by:
Arlene A. Alamil Deborah Joy C. Tayabas

Aylen C. Joyo Marites A. Orayle

STI College Ormoc xxxviii

 Approved by:

Ms. Lecilda L. Belacho MBA HRM

Research Adviser/Research Coordinator
V. APPENDIX E. SURVEY DOCUMENTATION

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 VI. APPENDIX F. SAMPLE SURVEY RESPONSE

Butange ning mga sample sa inyo pag survey, kadtong answer sa inyo mga customer
kadtong sinuwat nila nga answer I paste diri mga 3 kabuok or lima ka sample
survey. Gamit tong new questions nga ako gihatag.

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 VII. APPENDIX G. CURRICULUM VITAE

Marlon Jr. A. Orayle

P-5 Brgy. Bantigue Ormoc City, Leyte, Philippines

oraylemarlon283@[Link]

09217385070

PERSONALCINFORMATION

STI College Ormoc xli

 Age: 22

Date of Birth: May 1, 2002

Civil Status: Single

Citizenship: Filipino

Religion: Catholic

Height: 162.53 cm

Weight: 75kg

Language Spoken: English, Filipino, Bisaya

EDUCATIONAL ATTAINMENT

Tertiary Education:

STI College Ormoc

3/F Centrum Building, Aviles St. Ormoc City

2021 – 2025

Senior High School:

STI College Ormoc

3/F Centrum Building, Aviles St. Ormoc City

2019 – 2021

Secondary Education:

Ipil National High School

Brgy Ipil, Ormoc City

2015 – 2019

STI College Ormoc xlii

 Elementary Education:

Ipil Elementary School

Brgy Ipil, Ormoc City

2011-2015

ACHIEVEMENTS AND SKILLS

August 2022. National Service Training Program (NSTP) Certification

January 2024 Research Symposium

January 2024 eZee Optimus Point of Sale (POS) System Certification

January 2024 eZee Absolute Property Management System (PMS) Certification

February 2024 Filipino Brand of Service Excellence Seminar Certification

October 2024 National Certification in Cookery Certification

STI College Ormoc xliii

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STI College Ormoc i