APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

THE ACCEPTABILITY AND MARKETABILITY OF

LADY FINGER (Abelmoschus esculentus), CARROTS (Daucus carota), SWEET
POTATO (Ipomoea batatas), CUCUMBER (Cucumis sativus), AND SQUASH
(Cucurbita pepo) AS VEGGIE NUGGETS

____________________________________

A Marketing Research
Presented to the Faculty of
Bachelor of Science in Business Administration
Major in Marketing Management
Apayao State College
San Isidro Sur, Luna, Apayao

___________________________________

In Partial Fulfillment of the Requirements for the Course

BAC 3: Business Research
BY:
SHANE NICHOLE C. MABUTOL
DESIREE FAITH A. BARAD
KATHLEEN JOY T. DELA TORRE
WILBERY V. AGONOY
GEMARIE C. CREDO
ELSON P. ALBANO

MAY 2024
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

ABSTRACT

This study investigates the potential of lady finger, carrots, sweet potato,

cucumber, and squash as organic chips to increase vegetable consumption among

children and teenagers. The problem of low vegetable intake among children and

teenagers ages from eight to nineteen is addressed, as many children and teenagers

tend to dislike or avoid eating vegetables. The study evaluates the effectiveness of

these organic chips in appealing to the taste preferences of young individuals,

potentially leading to increased vegetable consumption. The research employs an

experimental approach, including taste tests, surveys and questionnaires to gather data

on the acceptance and consumption of the organic chips. Participants will include

children and teenagers, ages from eight to nineteen years old from diverse

backgrounds to ensure the generalizability of the findings. The study states that

presenting vegetables in the form of chips will make them more appealing and

enjoyable and likeable for children and teenagers, thereby increasing their willingness

to consume these nutritious foods. The findings of this study aim to contribute to

efforts to improve children and teenagers' dietary habits and promote healthier eating

practices. If successful, the organic chips could serve as a convenient and attractive

way to encourage vegetable consumption among young individuals.

Keywords: Vegetables Intake; Veggie Nuggets; Organic Nuggets; Children and

teenagers; Dietary habits

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

INTRODUCTION

The tracking of fruit and vegetable intake from childhood and adolescence to

adulthood highlights the importance of early intervention to promote fruit and

vegetable consumption at an early age.[1] Income is consistently and positively

associated with intake, suggesting that low-income youth may benefit

disproportionally from intervention.[2] To guide fruit and vegetable interventions for

low-income youth, an understanding of the influences on intake in youth is

needed.Fruit and vegetable intake is associated with reduced risks of heart disease,

stroke, and cancer and may lower the risk of type 2 diabetes and aid in the

achievement or maintenance of a healthy body weight. Fruit and vegetable

consumption also is recommended for the prevention of deficiencies in key vitamins

and minerals, particularly in developing countries. Increasing intake worldwide is

therefore a focus of global health initiatives.[3]

An understanding of the stability or tracking of dietary intake is crucial for

formulating policy and interventions to improve nutrition-related health outcomes

such as obesity. Strong dietary tracking signifies maintenance of a similar level of

dietary intake over time whereas, poor dietary tracking indicates a susceptibility to

alter dietary intake over time. Knowledge of dietary tracking over the life course may

assist in identifying which dietary intakes are maintained more (or less) consistently

over time and therefore, their potential susceptibility to intervention, as well as

identification of key times for intervention. This is especially relevant to dietary

intakes linked to health outcomes.[3]

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Research highlights that, although there is no formal definition for “healthy

snacks”, dietary guidelines refer to snacks as highly nutritional, which ensures a

“healthy life” and an “active lifestyle” . It has been emphasized in different studies

that the definitions of “snack” and “healthy snack” are not clearly separated. Studies

indicate that unhealthy snacks contain high amounts of fat and/or sugar , but the

pleasure of consuming a food product is considered the most important determinant

factor in food choices. [4]

Chicken nuggets are regularly consumed by toddlers, chicken contains B

vitaminsand protein. It is highly well-liked, especially among toddlers, who enjoy

eating frozenfoods like nuggets since they are simple to prepare and have a tasty

flavor.This research aims to give a twist to nuggets without adding meat. It’s a veggie,

toexperiment with new recipes and to cook in their unique style. Moreover, to

persuadesome people to consume vegetables rather than solely pork and chicken, and

toencourage them to experiment with other vegetable flavors. This is so that everyone

mayeat more veggies. The researchers create Veggie Nuggets: The Health Benefits of

Utilizing Vegetables Instead of Meat to Make Nuggets that are Acceptable for

Toddlers in order to add flavor to the well-liked meal and make it healthier by using

various types of vegetables as its taste. The healthier and more flavorful vegetable

nuggets. With this study, the researchers want to readily provide parents with

information—without using chicken or pork—through these nutritious vegetable

nuggets.[5]
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

The name of the firm

will be “Veggets”, which
stands for the fresh
vegetables that will be using
with its product and will be
infused with the nuggets
that they used to love. This
name of the firm is out of
ordinary but not catchy
instead it represents their
personality and its business as
a whole.
Veggets will be composed of
crushed vegetables mainly
yellow squash
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

that will be infuse to a fried

nugget inside it act as its fudge
The name of the firm
will be “Veggets”, which
stands for the fresh
vegetables that will be using
with its product and will be
infused with the nuggets
that they used to love. This
name of the firm is out of
ordinary but not catchy
instead it represents their
personality and its business as
a whole.
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Veggets will be composed of

crushed vegetables mainly
yellow squash
that will be infuse to a fried
nugget inside it act as its fudge
The name of the firm
will be “Veggets”, which
stands for the fresh
vegetables that will be using
with its product and will be
infused with the nuggets
that they used to love. This
name of the firm is out of
ordinary but not catchy
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

instead it represents their

personality and its business as
a whole.
Veggets will be composed of
crushed vegetables mainly
yellow squash
that will be infuse to a fried
nugget inside it act as its fudge
The name of the firm will be “Veggets”, which stands for the

fresh vegetables that will be using with its product and will be infused with the

nuggets that they used to love. This name of the firm is out of ordinary but not catchy

instead it represents their personality and its business as a whole. Veggets will be

composed of crushed vegetables mainly yellow squash that will be infuse to a fried

nugget inside it act as its fudge.[6]

Veggie nuggets can be used as a meat substitute in patties that are acceptable

for toddlers. These nuggets are made from vegetable proteins such as soy or tofu,

which provide a good texture and mouthfeel similar to lean meat. They can be

enriched with additional vegetables like carrots and sweet corn to enhance their

nutritional content. Veggie nuggets are a protein-rich food option and can be used in a

variety of food preparations. They are practical and liked by children, making them a
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

suitable choice for toddlers . However, it is important to note that soy proteins,

commonly used in veggie nuggets, may cause allergies in some individuals and lack

certain essential amino acids . Therefore, it is necessary to consider the nutritional

needs and potential allergens when incorporating veggie nuggets into toddler's diets.

[7]

Underutilized vegetables can be subjected to further processing for micro

enterprises. Green, leafy, fruit and root vegetables are cut into suitable sizes and

stirred in flour, starch, and egg mixture. Water is added to form a paste which will

hold shape. It may be fired, made into soup or mixed with pieces of meat. The cost of

pilot scale production is P2.50 per piece measuring 2 x 1.5 inches.[8]

Consumer acceptance of cheese-infused veggie nuggets can be assessed using

various approaches and methodologies . Understanding consumer response to food

innovations is crucial for the success of novel products . Factors such as information

about the product, its attributes, and consumer attitudes play a role in shaping

consumer acceptance . Implicit, unconscious gut feelings and environmental

influences also impact consumer choice . Testing and measuring acceptance can be

done through qualitative and quantitative tests, with considerations such as test

locations, scale usage, panel member selection, and consumer segmentation .

Additionally, the effect of different test situations on hedonic responses to food can be

evaluated . In the case of cheese-infused veggie nuggets, consumer acceptance can be

assessed by considering these factors and using appropriate methodologies to measure

consumer response and preferences.[9]

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Nuggets is a frozen dish made from meats. It is very popular especially in

every children. They loved to eat frozen dishes like nuggets because it is easy to serve

and has a delicious taste. This study is to make a twist to nugget but not meat. Its

vegetable. We'd like to convince some students enrolled at San Lucena especially to

the Students to create their own twist of cooking and try different dish. Also to

encourage some people to eat vegetables not just always pork and chicken and try

some different flavor of vegetables. This is for all people to enjoy more vegetables.

The researchers come up with a study of Acceptability of Young Children and Teens

on the Vegetable Nuggets because they want to add some flavour to the popular dish,

they want to be more healthy to the said dish by using different kind of vegetables as

its flavor. Vegetable Nuggets aremore healthier and unique quality. Having this study

the researchers want to give an idea to all parents easily even without chicken or pork

but through this healthy vegetable nuggets.[10]

Most children do not meet daily recommendations for fruit and vegetable

intake, and consumption of vegetables remains especially low. This has led to an

increase in childhood obesity and inadequate nutrient intake that has long-term effects

on children’s growth and development. The lack of vegetable consumption comes

from many factors including availability at home and school, parental support and

exposure to vegetables. According to an article in the British Food Journal found that

even though parents believed that vegetables were good for their children’s health,

they also perceived that is was extremely difficult to encourage children to eat them.

An article by the L.A. Times stated that kids love chicken nuggets because of its

flavor and shapes. Hence, children’s preference in vegetables must also be

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

considered; a vegetable product has to be acceptable in flavor catering to children

along with strategic packaging.[11]

The Apali nuggets recently gained the public’s attention when it won third

place in the “Best Product Award” during the “First Mindanao Technology

Commercialization Forum” held in Davao City on Nov. 24, 2018. The event

showcased different innovative products generated from supported research of the

Bureau of Agricultural Research (BAR) in six regions of Mindanao (9, 10, 11, 12,

Caraga, and the Autonomous Region in Muslim Mindanao). [12]

The increasing focus on health and wellness among consumers is driving

the market in the short-term period. Plant-based nuggets are perceived as a healthier

alternative to traditional meat-based nuggets because they are lower in fat, calories,

and cholesterol. Also, plant-based nuggets are a good source of protein, vitamins, and

minerals, making them a popular choice among health-conscious consumers.[13]

Currently, there are no vegetable nuggets available in Apayao, highlighting a

significant gap in the local market. This absence presents a unique opportunity for

businesses to introduce a healthy, plant-based snack option that caters to the growing

demand for nutritious and vegetarian food choices. Introducing vegetable nuggets

could not only meet the dietary preferences of health-conscious consumers but also

promote healthier eating habits within the community. Addressing this gap could

potentially attract a new customer base and contribute to diversifying the food

offerings in Apayao.
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

THEORETICAL FRAMEWORK

The theoretical framework for introducing veggie nuggets to increase

vegetable intake among children in Luna, Apayao, revolves around addressing dietary

preferences and nutritional gaps through appealing food innovation. By incorporating

locally available vegetables such as lady finger, sweet potato, squash, carrots, and

cucumber into the nuggets, the framework leverages the familiar taste and texture of a

popular snack to enhance acceptance among children. This approach is rooted in the

principles of behavioral nutrition, which suggest that offering vegetables in an

appealing, familiar form can improve consumption rates. The veggie nuggets aim to

provide a balanced, nutrient-dense alternative that is both visually and tastefully

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

attractive to children, thereby fostering healthier eating habits and contributing to

better overall health outcomes in the community. This strategy also involves

educating parents and caregivers about the benefits of these vegetables, ensuring the

nuggets are integrated into regular diets effectively.

Firstly, the Social Cognitive Theory emphasizes the importance of

observational learning, suggesting that children are more likely to consume vegetables

if they observe their peers or parents doing so in enjoyable contexts. Veggie nuggets

made from lady finger, sweet potato, squash, carrots, and cucumber can be presented

in appealing and familiar forms that mimic popular foods like chicken nuggets,

making them more attractive to children. Secondly, the Theory of Planned Behavior

highlights the role of attitudes, subjective norms, and perceived behavioral control in

influencing dietary habits. By creating positive experiences and social norms around

eating veggie nuggets, children’s attitudes towards vegetables can become more

favorable. Additionally, the Health Belief Model suggests that increasing the

perceived benefits of vegetable consumption—such as improved health and energy

levels—while reducing perceived barriers—such as taste and texture aversions—can

encourage healthier eating behaviors. Integrating these theories into the development

and marketing of veggie nuggets can effectively promote higher vegetable intake

among children in Luna, Apayao, leading to improved nutritional outcomes

PARADIGM OF THE STUDY

INPUT PROCESS OUTPUT

Sensory
Most acceptable
Profile of the acceptability in
treatment
Participants terms of:
Marketability
Treatment 1 Taste
Return on
Treatment 2 Texture
Investment
Treatment 3 Aroma
Shelf Life
Appearance
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

The input box shows the profile of the participants and the different

treatments of the product. The process box shows the sensory acceptability in terms of

taste, texture, aroma, and appearance. The output box shows the most acceptable

treatment, marketability, return on investment, and shelf life of the product.

Objectives of the Study

This study aims to determine the acceptability and marketability of lady

finger, carrots, sweet potato, cucumber, and squash as veggie dried chips.

Specifically, the following will be answered:

1. What is the profile of the participants?

a. Age :

b. Sex:

c. Civil Status:

d. Course/ year:
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

2. What is the acceptable treatment of mix veggie chips in terms of taste, texture,

aroma, and appearance?

3. What is the projected return on investments?

4. How long is the shelf life of the product?

HYPOTHESIS

There is a significant difference between the treatments of veggie nuggets in

terms of taste, texture, aroma and appearance as perceived by the participants.

Significance of the Study

This study is significant to the following:

Childrens. The study aims to encourage children to consume more vegetable nuggets,

making it an appealing and convenient way for them to incorporate healthier options

into their diet.

Government. The investigation into the production of vegetable nuggets promises to

offer valuable insights to the government, potentially aiding in the promotion of

healthier snack options among the populace and improved public health outcomes and

reduced reliance on less nutritious snack alternatives.

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Health-Conscious Individuals. By identifying guilt-free snack options tailored to

individual preferences, this research aims to empower individuals to make informed

choices that promote both satisfaction and overall well-being.

Parents. The study aims to assist parents in encouraging their children to consume

more vegetables by highlighting effective strategies and approaches. By increasing

vegetable intake, children will benefit from the essential nutrients found in these

foods, which are crucial for their growth and overall health.

Vegetable Farmers. The study aims to assist farmers in joining agricultural

cooperatives, which in turn is expected to enhance their productivity and boost their

income levels.

Students. The study will play an essential role in educating students about the

importance of consuming healthy snacks at school instead of opting for street foods.

By providing valuable insights and practical strategies, it aims to empower students to

make informed dietary choices, fostering a culture of wellness and promoting better

health outcomes among the student population.

The Researchers. Studying the process of producing vegetable nuggets will provide

researchers with valuable insights into innovative methods of food preservation and

snack production.

Young Adults. The study aims to encourage young adults to increase their

consumption of vegetable nuggets, providing them with a convenient and appealing

way to incorporate more vegetables into their diet. By consuming more vegetable

nuggets, young adults will benefit from the essential nutrients these snacks offer.
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Scope and Delimitation of the Study

The scope of the research is the acceptability and marketability of lady finger

(Abelmoschus esculentus), carrots (Daucus carota), sweet potato (Ipomoea batatas),

cucumber (Cucumis sativus), and squash (Cucurbita pepo) as mixed dried veggie

nuggets of Apayao State College and people of Luna, Apayao. This study mainly

focused to people who are children and young adults that doesn’t like to eat pure

vegetables, and also to the heal conscious individuals . This study entitled would be

the focused on the manufacturing of vegetable nuggets which is not yet out in the

market.

Definitin of Terms

Carrots (Daucus Carota). Carrots are biennial plants cultivated for their edible

taproots, which are typically orange but can also come in various colors such as

purple, yellow, and white. Scientifically known as Daucus carota, they belong to the

Apiaceae family and are prized for their crunchy texture, sweet flavor, and nutritional

value.

Cucumber (Cucumis sativus). Cucumbers are long, cylindrical fruits botanically

classified as Cucumis sativus, members of the Cucurbitaceae family. These vine-

grown vegetables are typically characterized by their smooth, dark green skin and

crisp, juicy flesh.

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Healthy Snack. A healthy snack is a small, nourishing food item that is consumed

between meals to provide energy, satisfy hunger, and contribute to overall well-being.

Lady Finger (Abelmoschus esculentus). Lady finger, also known as okra, refers to

the edible green pod of the Abelmoschus esculentus plant, which belongs to the

mallow family (Malvaceae). This vegetable is characterized by its elongated, tapering

shape and a slightly ridged surface.

Nutrients. These are essential substances found in food that are necessary for the

growth, development, and maintenance of the body. These substances provide energy,

regulate bodily functions, support tissue repair, and contribute to overall health and

well-being.

Sweet Potato (Ipomoea batatas). Sweet potatoes are root vegetables scientifically

classified as Ipomoea batatas, belonging to the Convolvulaceae family. They are

characterized by their elongated tuberous roots and can vary in color from orange and

purple to white.

Squash (Cucurbita pepo). Squash refers to a diverse group of plants belonging to the

Cucurbitaceae family, predominantly cultivated for their edible fruits. These fruits

come in various shapes, sizes, and colors, ranging from elongated to round and from

yellow to green to orange.

Vegetable Intake. Refers to the quantity and variety of vegetables consumed by an

individual within a given period, typically measured in servings or grams per day.

This encompasses all types of edible plant parts such as roots, stems, leaves, flowers,

and fruits that are consumed as part of the diet.

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Vegetable nuggets. are a type of food made by combining various finely chopped or

pureed vegetables with binding ingredients such as breadcrumbs, eggs, or flour, and

then shaping the mixture into small, nugget-like pieces

METHODOLOGY

Reasearch Method

The research method for determining the acceptability of carrots, lady finger, squash,

cucumber and sweet potato as veggie nuggets using an experimental design involves a

series of structured taste tests and sensory evaluations. Various experimental designs,

such as randomized controlled trials and factorial designs, are employed to assess the

treatments' acceptability in terms of taste, aroma, crispiness, and appearance.

Sampling Design

Participants, including children, young adults, and health-conscious individuals, are

randomly assigned to different groups to sample the veggie nuggets prepared with
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

different baking times, temperatures, and seasoning combinations. Sensory evaluation

forms, featuring Likert scale ratings and descriptive feedback sections, are used to

collect data on each aspect of the chips.

Local of the Study

The study will be conducted in Luna, Apayao. The Researchers will conduct a taste

test for respondents studying and working at Apayao State College located at San

Isidro Sur, Luna, Apayao. The study will be conducted during the second semester of

academic year 2023-2024.

Instrumentation

The Researchers will design four treatments for the taste test as the data collection

instrument for this study. The students and teachers of Apayao State College will be

given four types of treatments of the product and will be provided with questionnaires

to be answred by them.

Materials

Frying Pan. A frying pan, also known as a skillet, is a flat-bottomed pan used for

frying, searing, and browning foods. It typically has low sides that flare outwards, a

long handle, and sometimes a lid. Frying pans are made from various materials,

including stainless steel, cast iron, non-stick coated metals, and more.

Bowl. A bowl is a round, deep dish used for mixing, preparing, serving, or eating

food. Bowls come in various sizes and materials, such as glass, metal, ceramic, or

plastic. They are essential for tasks like mixing ingredients, holding prepared food, or

serving soups and salads.

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Tongs. Tongs are a kitchen tool used for gripping and lifting food items. They

typically consist of two arms connected at a hinge, allowing the user to squeeze the

handles to grasp food securely. Tongs come in various lengths and materials,

including metal, plastic, and silicone, and are useful for tasks such as turning meat on

a grill, serving salad, or picking up hot items from a pan.

Knife. A knife is a kitchen utensil with a sharp blade and a handle, used for cutting,

slicing, chopping, and dicing food. Knives come in various types and sizes, each

designed for specific culinary tasks. Common types include chef's knives, paring

knives, bread knives, and carving knives.

Tupperware. Tupperware is a brand of plastic containers used for storing and

transporting food. Known for their durable construction and airtight seals,

Tupperware containers help keep food fresh for longer periods. They come in various

shapes and sizes, and the term is often used generically to refer to any similar plastic

food storage containers.

Treatment Ingredients

•Treatment 1

50 grams of Carrot ,150 grams piece of Sweet Potato, 100 grams of Lady Finger, 150

of Cucumber, 50 grams of Squash, 1 piece of Egg, 200 grams of Bread Crumbs, ½

cup of cornstarch, 2 Cups of all purpose flour, 1 tablespoon of garlic, 1 teaspoon of

pepper

•Treatment 2
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

50 grams of Carrot ,150 grams piece of Sweet Potato, 100 grams of Lady Finger, 150

of Cucumber, 50 grams of Squash, 1 piece of Egg, 200 grams of Bread Crumbs,½ cup

of cornstarch, 1 ½ cups of all purpose flour, 1 tablespoon of garlic. 1 teaspoon of

pepper

•Treatment 3

50 grams of Carrot ,150 grams piece of Sweet Potato, 100 grams of Lady Finger, 150

of Cucumber, 50 grams of Squash, 1 piece of Egg, 200 grams of Bread Crumbs,

½ cup of cornstarch, 2 ½ cups of all purpose flour, 1 table spoon of garlic, 1 teaspoon

of pepper.

Procedures

1. Cutting the vegetables.

2. Washing the vegetables.

3.Grinding/ blender the vegetables.

4.Adding salt to the vegetables.

5. Mixing with flour, pepper and salt

6. Using a cookie scooper

5. Dipping in the flour

6. Dipping in the egg

7. Dippping in the bread crumbs

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

8. Steaming

9. Deep Frying

Carrots Sweet Potato Squash

Cucumber Lady Finger

Cutting

Washing

Blending

Adding Salt

Mixing with flour,

pepper, garlic, salt
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Dipping in flour

Dipping in Egg

Dipping in Bread
Crumbs

Steaming

Deep Frying

Participants of the Study

The participants of the study are the children, young adults, mothers, and health

Conscious Individuals aging from 8-30 years old in San Isidro Sur, Luna, Apayao

who don’t like vegetables and also like to eat healthy foods serve as the participants

of the study. The study was composed of 30 respondents which composed of young

adults, and adults.

Data Gathering Procedure

The researchers undergone the following steps and procedure in order to gather the

most important data.

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

 Constructed the questionnaire.

 Floated the questionnaire.

 Retrieved the answered questionnaire.

 Tabulated and analyze the data gathered.

Statistical Treatment of Data

Data are analyzed using the 9-point hedonic which is presented below.

Scale Limits Verbal Description

9 8.19-9.00 Like Extremely

8 7.29 - 9-18 Like Very Much

7 6.39 - 7.28 Like Moderately

6 5.49 - 6.38 Like Slightly

5 4.59 - 5.48 Neither Like or Dislike

4 3.69 - 3.58 Dislike Slightly

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

3 2.79 - 3.68 Dislike Moderately

2 1.89 - 2.78 Dislike Very Much

1 1 - 1. 88 Dislike Extremely

Frequency count. This was being used in determining the number of respondents.

Mean. This tool was used to determine the average perception of the respondents

using the formula:

𝑥=Σ𝑓𝑥𝑁

Where: x = is the mean

F = is the frequency

x = is the score on observation

N = is the number of the respondents

Statistical Analysis

The ANOVA test was performed by comparing two types of variation, the variation

between the sample means, as well as the variation within each of the samples.

Below mentioned formula represents one-way ANOVA test statistics:

𝒙= 𝑴𝑺𝑻𝑴𝑺𝑬

Where: F = ANOVA Coefficient

MST = Mean sum of squares due to treatment

MSE = Mean sum of square due to error

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Least Significant Difference (LSD) Test

This technique can be used only if the ANOVA F omnibus is significant. The main

idea of the LSD is to compute the smallest significant difference (i.e., the LSD)

between two means as if these means had been the only means to be compared (i.e.,

with a t test) and to declare significant difference larger than the LSD.

𝑳𝑺𝑫=𝒕0.05/2df √(𝟐𝒏)

Where: LSD = Least Significant Difference

Df = degrees of freedom within

MSW = Mean Square Within

N = number of samples

LETTER TO THE PARTICIPANTS

We are students of Apayao State College taking up Bachelor of Science in

Business Administration major in Marketing Management. We would sincerely
like to ask for your approval to gather data and information regarding on our subject
course requirement in BAC 3: Business Research. We are pleased to present our
research product Veggie Nuggets, please evaluate our product according to its taste,
texture, appearance and aroma. Check the appropriate box that corresponds to your
answer.

Rest assured that the information gathered is handled with utmost confidentiality and will
be used for academic purposes only. Help us improve our product. Thank you and
Godbless!
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Restpectfully,
The Researchers.

SHANE NICHOLE C. MABUTOL

DESIREE FAITH A. BARAD
KATHLEEN JOY T. DELA TORRE
WILBERY V. AGONOY
GEMARIE C. CREDO
ELSON P. ALBANO

Noted by:
MA’AM MARY ANNE P. UMAYAM
INSTRUCTOR

SURVEY INSTRUMENT

I. PERSONAL INFORMATION

Name(Optional):_________________________ Civil Status: Single

Course/Year:___________________________ Married
Age: 8-13 14-19 20-30 Widow
Address: ____________________________________
Sex: Male
Female
Type of Consumer:
Child Health Conscious Individual
Young Adults Prefer not to say
Mother

II. VEGGIE NUGGETS

APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

Answer the following according to your experience;

9 -Like Extremely

8- Like Very Much

7- Like Moderately

6- Like Slightly

5- Neither Like or Dislike

4- Dislike Slightly

3- Dislike Moderately

2- Dislike Very Much

1-Dislike Extremely

TREATMENTS TASTE TEXTURE AROMA APPEARANCE

TREATMENT

TREATMENT

TREATMENT

Just-About- Right Characteristics

CRISPNESS:
1- Very Soft- No crispiness, very soft and mushy.
2- Slightly Crispy - Minimal crispiness, mostly soft.
3- Moderately Crispy - Balanced between soft and crispy.
APAYAO STATE COLLEGE BSBA – MARKETING MANAGEMENT

4- Crispy - Noticeably crispy with a satisfying crunch.

5- Very Crispy - Extremely crispy, excellent crunch.

AROMA
1- Unpleasant - Does not smell nice, off-putting.
2-Tolerable - Bearable smell, not particularly appealing.
3-Pleasant - Good smell, generally appealing.
4-Appetizing - Very nice aroma, makes you want to eat.
5-Delicious - Extremely appealing aroma, highly enticing.

TEXTURE
1-Very Uneven - Very inconsistent texture, not enjoyable.
2- Somewhat Uneven - Some inconsistencies, partially enjoyable.
3- Moderately Even - Fairly consistent, generally pleasant.
4- Even- Consistent texture, enjoyable to eat.
5-Very Even - Perfectly consistent, highly enjoyable.

APPEARANCE
1-Unattractive - Looks unappealing, not appetizing.
2- Below Average - Somewhat unattractive, could be better.
3- Average- Looks decent, moderately appealing.
4- Attractive- Looks nice, appealing to the eye.
5-Very Attractive - Looks excellent, highly appealing and appetizing.