This document presents a feasibility study for a business proposal focusing on selling veggie bread made from various vegetables, aimed at promoting healthier eating habits. It outlines the project's background, operational plans, technical and financial assessments, and the expected contributions to the local community and farming industry. The study highlights the benefits for consumers, researchers, and farmers, advocating for affordable, nutritious products while supporting economic growth.

1. Capitol University
Corrales - Osmeña Ext., Cagayan de Oro City
In Partial Fulfillment
of the Subject
Feasibility Study
Submitted by:
Brenely T. Solis
Junryl L. Ybañez
Anjhie Grace M. Valle
Bryan Agustin B. Oculam
Submitted to:
Dr. Aldrich S. Palarca

2. ACKNOWLEDGEMENT
The researcher would indebted to so people who have suggested and
shared their ideas to the conceptualization of this research.
This Feasibility Study has been made possible by the guidance, supervision,
cooperation and participation of the following:
To our Almighty God who always look up and secure the safety of the
proponents in doing this project
To our parents for the financial assistance and who always guide and give
words of wisdom to inspire us in doing our best in preparing the Feasibility Study.
To our beloved intelligent Professor, Aldrich S. Palarca, who has greatly
shared his knowledge with us with patience and diligence in helping us meet the
necessary works for the completion of our Feasibility study.
Sincerest gratitude is extended also to our respondents, the Business
Administration Students of Capitol University for the time they spent in the
interview.
Together, we sincerely acknowledge and give thanks the person/s
mentioned above who have brought the success of doing this Feasibility Study.
We are very grateful for this wonderful accomplishment.

3. ACKNOWLEDGEMENT
The researcher would indebted to so people who have suggested and
shared their ideas to the conceptualization of this research.
This Feasibility Study has been made possible by the guidance, supervision,
cooperation and participation of the following:
To our Almighty God who always look up and secure the safety of the
proponents in doing this project
To our parents for the financial assistance and who always guide and give
words of wisdom to inspire us in doing our best in preparing the Feasibility Study.
To our beloved intelligent Professor, Aldrich S. Palarca, who has greatly
shared his knowledge with us with patience and diligence in helping us meet the
necessary works for the completion of our Feasibility study.
Sincerest gratitude is extended also to our respondents, the Business
Administration Students of Capitol University for the time they spent in the
interview.
Together, we sincerely acknowledge and give thanks the person/s
mentioned above who have brought the success of doing this Feasibility Study.
We are very grateful for this wonderful accomplishment.

4. Partners combine its expertise in running this business with the help of our
parents and guardians who hands out their support financially to make this
project successful. The management is not only looking forward to self-benefit
but also with the customers and community. Proving good quality products that
ensures the safety and satisfaction of the customers.

5. Chapter I
Introduction
A healthier variety of breads are what we are in cognizance. For this brand
perception that we formalize we would like to linger the interest of the buyers and
also the consumer with our version of Veggie Breads. We would like introduce
varieties of flavors that consumers that would not normally taste with the
following flavors that we would like to propose: malunngay (horseradish),
ampalaya (bitter gourd), talong (eggplant,) kamatis (tomatoes) etc.
Nowadays people would choose an artificially made food product that has
a less healthy nutritional content over the conventional foods that is said to be
“good for our health” that is available in the market. Promoting a healthy and
convenient way of eating by introducing varieties of Veggie Breads to the public
consumers would also benefit not just the consumers with the its health nutrition
content it have but also helps the Filipino farming industries in the country as
well.

6. Background of the Study
We make this product proposal for the purpose that we want to serve our
valued customers in a new product dishes that we give them a healthy food that
will enjoy not only for adults but also for the young ones, we add especial
ingredients for our product such as malungay, We would like to introduce
varieties of flavors that consumers that would not normally taste of the bread.
Nowadays people would choose an artificially made food product that has a less
healthy nutritional content over the conventional foods that is said to be “good for
our health lifestyle” that is available in the market. Promoting a healthy and
convenient way of eating by introducing varieties of Veggie Breads to the public
consumers would also benefit not just the consumers with the its health nutrition
content it have but also helps the Filipino farming industries in the country as well
they will encourage.

7. Statement of the Problem
This feasibility study is intended to evaluate the feasibility of selling
“bread” with vegetable flavored.
Specifically, it aims to evaluate and analyze the following areas:
 The Technical aspect of the study

Product Description

Product Process

Equipment/Materials

Plant Location

Plant Lay-out
 The Marketing aspect of the study

General Business Condition

Competitive Condition

Target Market

Demand

Product

Pricing Strategy

Promotion

Packaging

8.  The Financing aspect of the study

Capitalization

Sources of Funds

Total Sales

Total expenses

Income Statement (5 years projected)

Balance Sheet (5 years projected)

Cash Flow Statement (5 years projected)

Return on Investment

Ratio Analysis
 The Management aspect of the study

Form of Ownership

Structure

Job Analysis

Company Policies
 The Socio-economic aspect of the study

Contribution to the government

Contribution to the society

9. Conceptual Framework
The technical study of the project comprises product description, product
process, equipment and materials, plant location and plant layout. In this area, it
discusses on how the product “Veggie Bread” is produce, what ingredients and
equipment’s are needed, and where will the researchers going to put the said
business and its layout.
The marketing study covers the general business condition, competitive
condition, target market, demand, supply, product, pricing strategy, promotion,
and packaging. This area talks about the structured questionnaire floated to the
respondents and the result determines the demand and supply and for the
researchers to know whether their product will penetrate the target market.
The financial study shows the capitalization, sources of funds, total sales,
total expenses, income statement, balance sheet, cash flow statement, return on
investment, and ratio analysis. This area discusses if the business is profitable or
not. In addition, it serves as a guide for the researchers to know if the
transactions within 3 years are increasing.

10. The management study shows the form of ownership, the structure of the
business, job analysis and company policies that the researchers had
formulated.
The socio-economic study shows the contribution of the study to the
government and to the society. This area proves that the business existed not
only for profit purposes, but also for the improvement of the welfare of the
people.

11. Framework of the Study
TECHNICAL
MARKETING
FINANCING
MANAGEMENT
SOCIOECONOMIC
Product
Description
General
Business
Condition
Capitalization
Form of
Ownership
Contribution
to the
Government
Product
Process
Competitive
Condition
Sources of
Funds
Structure
Contribution
to the Society
Equipment/
Materials
Demand
Total Sales
Job Analysis
Plant
Location
Product
Total
Expenses
Company
Policies
Plant Lay-out
Pricing
Strategy
Income
Statement
Promotion
Balance
Sheet
Packaging
Cash Flow
Statement
Return on
investment
Ratio Analysis
Table 1.1

12. Scope and Limitation of the Study
This study of the “Veggie bread” business is restricted to Cagayan de Oro
city and will be based on management, marketing, technical, socioeconomic, and
financial aspect of business. Students will be covered as part of the respondents.
The product will be disseminated through direct selling and orders are also
accepted from the customer within in Cagayan de Oro city from those who are
willing to purchase our product.
Significance of the study
The study gives the consumer a product which is affordable but with the
same product quality with those sold at an expensive price.
This section will provide a brief description on the various significances of
the study given.
To the customers- the researchers believed that the customers will benefit
because the study was made for them and the researcher had priced the product
at a reasonable price. They will benefit by buying the product and they will see
that it can be used for a long time.
To the researchers- in doing the study, the researchers have acquired new
skills and knowledge that they can use in their profession .This paper can
enlighten their thinking with regards to the reality of life especially as we walk
towards the path of the business world.

13. To the students- The proposed study will help you speeding up metabolism,
providing an immediate source of energy with fewer calories than other fats.
Reduces Sweet Cravings and improves insulin secretion and utilization of blood
glucose.
To the teachers- The proposed study will help your health esp. those who are
elderly people these products provide many benefits, it protects against
osteoporosis, Helps relieve symptoms associated with gallbladder disease.
To the farmers- The proposed study will help the farmers to engage in
producing more vegetables, we are not only selling but also helping the farmers
to promote their product.
The study gives the consumer a product which is affordable but with
health benefits. This will also give the farmers the opportunity to engage in a
business that will serve as a stepping stone to economic growth.
Furthermore, this feasibility study will also serve as a guide and a stepping
stone to economic growth specially the farmers to enhance their farming as the
main ingredients of this product and to those people who would want to put up
their own business.

14. Definition of Terms
For a better comprehension on this feasibility study, the following
definitions of terms are provided:

Balance Sheet- one of the financial statements that show the total
assets, total liabilities and equity of a business

Break-even Point - refers to an indicator of the volume where
profits equal zero, which means no gain, no loss

Capitalization - the monetary contribution of each partner in
starting up a business

Demand- refers to the quantity of goods does a buyer is willing to
buy at a given price

Form of Ownership - refers to a type of business form of
organization

Income Statement - type of financial statement that shows the
annual sales of the business with its expenses incurred for the
whole year

Management - the overall organizational structure of a certain
business

Marketing Strategy - a series of marketing activities that an
organization do to acquire customers

Structured Questionnaire - a written instrument used in gathering
information through survey.

15. 
Bread - A staple food made from flour or meal mixed with other dry
and liquid ingredients, usually combined with a leavening agent,
and kneaded, shaped into loaves, and baked.

Malunggay - Moringa Oleifera (synonym: Moringa pterygo sperma)
is the most widely cultivated species of the genus Moringa, which is
the only genus in the family Moringaceae, is “the most nutritious
plant in the world.” It is rich in vitamins A and C and iron.

Vegetables - A plant or part of a plant used as food, typically as
accompaniment to meat or fish, such as a cabbage, potato, carrot,
or bean.

Nutrition - The process of providing or obtaining the food
necessary for health and growth.

16. Chapter II
METHODOLOGY
This chapter describes and discusses how the researchers will gather the
necessary data and information that will be used in the entire study. It describes
who will be the respondents and focus of the research. This also shows the
procedure of source of data and methods of collecting data; these chapters also
discuss the type of research, research design, and the research locale where the
study will be conducted and description of our product and the outlook of the
industry and the size of the industry, target market, market segmentation and
presentation, in marketing and sales activities, detailed of our product and
service description that we will going to apply to our business and the
competition in the market.
Research Design
The researchers used the descriptive design and applied using survey
questionnaires and key informant interview. The survey was conducted by
providing structured questionnaires to a number of identified respondents from
the collages inside Capitol University. The participants who were asked to
evaluate the bread types/ flavors during the survey were randomly selected from
identified respondents. The survey was aided using an interview guide
questioners. Moreover, interviews were conducted with existing business
operators who sell breads which will server us key information on how will we the
researchers improve more our product offerings to our target consumers.

17. Research Locale
The researchers floated the survey questionnaires around specific
department of Capitol University.
The number of students that are being selected here are from different
department and are brief discussion on what is the research about. Therefore in
this area the researchers planned to have their distribution of their products
through consignment.
Figure 1.1

18. Respondents
Due to a large number of people that may become the possible
costumers, the researchers got at least 250 respondents from the identified
research locale. Respondents were identified immediately after they have shown
interest in buying vegetable bread (Veggie Bread).
Colleges
No. of Respondents
Business Administration
25
Nursing
25
Education
25
Maritime Engineering
25
Computer Science
25
Midwifery
25
Engineering
25
Criminology
25
A.B. English
25
Accounting Technology
25
TOTAL:
250
Table 2.1
Sources and Methods of Collecting Data
The researchers have gathered data through the primary data. The
primary data were gathered by giving away a structured questionnaire to
selected students in different departments of Capitol University.

19. Chapter III
Technical Study
Figure 1.2
This study discusses about the process of production and the activities of
the business. It states also the machineries and equipment used in production
and other aspect regarding bringing the raw material into finished products ready
for trade. Plant layout, size and structures are all presented for the purpose of
identifying the business operation. Also product specifications the product
processes using the flow chart. The list of machinery, tools and equipment are
enumerated with their corresponding cost, raw materials and plant fund sources
are also cited.

20. General Business Condition
All bakery products and ingredients thereof shall be stored, handled,
transported and kept so as to protect them from spoilage, contamination, disease
and unwholesomeness. Boxes and other permanent receptacle or containers for
the storing, receiving or handling of bakery products shall be so placed and
constructed as to be beyond the reach of contamination from streets, alleys and
sidewalks and from animals and shall be kept clean and sanitary by the bakery.
There shall not be used in bakery products or in the ingredients thereof
any ingredient or material, including water, which is spoiled or contaminated or
which may render the product unwholesome, unfit for food or injurious to health.
Every room used for the manufacture of flour or meal food products shall
have the furniture and utensils therein so arranged that they and the floor may at
all times be kept clean and in good sanitary condition.
Every bakery shall be constructed, drained, lighted, ventilated and
maintained in a clean and sanitary condition, and screened against flies, shall
have plumbing and drainage facilities, together with suitable wash basins, wash
sinks and toilets or water closets, which shall be kept in a clean and sanitary
condition. The said toilets or water closets shall be in rooms having no direct
connection to any room in which bakery products or ingredients are prepared,
stored, handled or displayed.
In connection with every bakery, suitable room shall be provided for the
changing and hanging of the wearing apparel of the workers or employees, which

21. shall be separate and apart from the work, storage and sales rooms, and shall be
kept in a clean and sanitary condition.
No person shall sit or lounge or be permitted to sit, lie or lounge upon any
of the tables, shelves, boxes or other equipment or accessories used in
connection with the production, preparation, packing, storing, display or sale of
bakery products in a bakery.
No live animal or birds shall be kept in any building or part thereof used as
a bakery for such production, preparation, packing, storing display or sale of
bakery products.
Before beginning the work or preparing, mixing or handling of any
ingredients used in the production of bakery products, every person engaged in
such work shall wash the hands and arms, and after using toilets or water
closets, every person therein engaged shall wash the hands and arms thoroughly
and then rinse in clean water, and for this purpose the owner or operator of the
bakery shall provide sufficient facilities and post notes to this effect.
No owner or operator of a bakery shall require or permit any person
affected with any contagious, infectious or other disease or physical ailment
which may render such employment detrimental to the public health, nor any
person who refuses to submit to an examination, to work therein.
Employees shall be prohibited from smoking while preparing and baking
veggie bread products.

22. Production Process
Veggie Bread Procedure
INGREDIENTS:
4 cups (500g) first class Flour
3 tsp. instant dried yeast
1/2 cup sugar
3/4 tsp. salt
5 tbsp. softened butter
1 tbsp. oil
1 egg
1/2 cups water
1/4 cup evaporated milk
1/2 cup fresh milk
Powdered malunggay
Figure 1.4

23. Step-by-step Procedure
Combine flour, sugar, salt, powdered Malunggay and yeast. Lightly mix
the dry ingredients with your dough hook and then add egg, butter and oil.
Put your mixer into Speed 1 and let the egg, butter and oil mix with the dry
ingredients. Place your fresh milk, evaporated milk and water in a microwavable
container and heat it up for 45 seconds first, before pouring it to your Vegie
bread.
Once the veggie bread mix becomes overall wet, increase the Speed to 2
and kneads for 15 minutes in the mixer. Prepare a stainless steel large mixing
bowl and wipe the inside with an oiled kitchen paper towel. Once the kneading is
done, turn off the mixer and remove the dough hook and bowl out of the mixer
stand. Lightly oil your hands and remove the dough. Tuck in the edges of the
dough underneath to create a smooth top surface before placing it in your oiled
mixing bowl. Cover the bowl with cling wrap.
If the weather is hot, just leave the bowl on your kitchen bench but if it’s
cold pour some hot boiling water in a container and place it inside your oven
(turned off) on the bottom level. Position your covered Veggie bread dough on a
rack above the hot water container, close the door oven and leave it there for 1
hour (same amount of time if it’s on the kitchen bench), until it double in size.
Place two handful flour in the corners in the cleaned kitchen bench.
Lightly flour your kneading area with a bit of your flour. Take out the risen Veggie

24. bread dough out of the mixing bowl and knead/punch down the air out of it. If it
gets too sticky, lightly flour your hands and pat the overall exterior of the dough.
Roll the dough till it becomes elongated. Using a 1/3 measuring cup,
scoop some of the dough and level it up with your inner palm and with a
sweeping motion (using your palm) cuts the dough on the edges of the
measuring cup.
Cup each Veggie Bread dough portions with your right hand and roll it into
a ball in an anti-clockwise motion, if it gets too sticky, dust your hands with some
flour. Dip each rolled Veggie Bread dough into the bread crumbs. Before placing
it in your baking tray, make the dough slightly oval shaped. Distance each dough
portion about 2-2.5cm away from each other. Cover the baking tray with cling
wrap loosely.
Let it rise for another hour (hot weather – leave it on the kitchen bench,
cold weather – inside the oven with hot water underneath), it will double its size
again.
Preheat your oven 200C and bake your tray of Veggie Bread on the top
second rack for 10 - 15 minutes.
Once cooked slide the Veggie Bread rolls into a wire cooling rack
immediately.
MAKES: 15 -16 Veggie Bread Rolls.

25. Workflow of the Process
1
2
3
4
5
6
7
8
9
•Create a veggie bread concept
•Gather the indredients needed
•Combine the dough mixture for the bread
•Add the the vegetable bits in the dough mixture
•Bake the dough mixture
•Wait till its done
•Prepare for the finishing touches
•When done baking, then add the finishing touches
•Display in the shelf.
Table 3.1

26. Product Description
The Veggie bread is made by baking malunggay “horseradish plant” bits in
the dough of flour and water added with flavors. The added malunggay bits in the
dough these will serve as invaluable nutrients added to our breads and have a
cheap price and are easy to bargain in the market.
The product will come in four flavors and will be sold on differentiated
price. Below are the specific descriptions of the four proposed bread flavors.

Peanut Bread (₱ 15.00)
Peanut butter flavored bread with a
small
amount
of
chopped
roasted
peanuts offers delightfully surprising
crunch and with a sliced malunggay
minced mixed in the dough to put a
healthy touch to it.
Figure 2.1

27. 
Ensaymada (₱ 15.00)
Sweet bread is one large snail-like coil
dusted in sugar with a sliced malunggay
minced mixed in the dough to enhance
a healthy touch to it.
Figure 2.2

German Bread (₱ 20.00)
A dense, whole grain loaf with sesame
seeds for a dense, moist loaf and with a
sliced malunggay minced mixed in the
dough to add a healthy trace to it.
Figure 2.3

Croissant (₱ 20.00)
A buttery flaky pastry named for its wellknown crescent shape. Croissants are
made of layered yeast-leavened dough
with a sliced malunggay minced mixed
in the dough to enhance a healthy touch
to it.
Figure 2.4

28. Materials and Equipment

Dough Mixers
A dough mixer is an appliance used for
household or industrial purposes. It is
used for kneading large quantities of
dough. It is electrical, having timers and
various controls to suit the user's needs.
Figure 3.1

Oven
An
oven
is
a
thermally
insulated
chamber used for the heating, baking or
drying
of
a
substance
and
most
commonly used for cooking. Kilns and
furnaces are special-purpose ovens,
used
Figure 3.2
in
pottery
respectively.
and
metalworking,

29. 
Roller
The
dough
roller
has
three
rolls
arranged in a vertical stack and too
make a sheet of rounded dough, gently
hands pat a dough ball (or chunk of
dough) to flatten it.
Figure 3.3

Bread Slicer
A bread slicer slices larger amounts of
bread in the shortest time possible. A
slicing machine will make this job
effortless, not to mention the fact that an
electric slicing machine saves you a lot
of time.
Figure 3.4

30. Plant Location
The plant location shall be located at Don Apolinar Velez Street fronting
St. Ignatius Birthing Home. Below is the location of the proposed business.
Figure 4.1

31. Plant Layout
The plant layout is tactically designed to support the smooth process of
the proposed business (Veggie bread). The display area is a place where all
finished products that are ready to sell are being displayed. There would be a
business office area which will cater to business related transactions. The
bakery/store will be the place for the customer to purchase the finished products
of veggie breads. The pantry will be the area where the veggie bread will be
made by the baker.
Perspective View
Floor Plan
Figure 5.1
Figure 5.2

32. Plant Lay-out

Bakery/Store
This is a proposed perspective view of the Veggie Bread bakery. This is
where the Veggie Bread products will be displayed and with a relaxing
design which promotes a green and healthy lifestyle that our product
endures to our customers.
Figure 5.3
Figure 5.4

33. 
Office
This is a proposed perspective view
design of where the manager of the
Veggie Bread will be in office.
Figure 5.5

Pantry/Baking Area
This is a proposed perspective view
design of where the Veggie Bread
products will be produced and be
done.
Figure 5.6

34. Chapter IV
MARKETING STUDY
This chapter will help to know the marketing aspect of the business. The
marketing aspects will cover the following: General Business Condition,
Tabulation of Results, Target Market, Demand, Product, Promotion, Marketing
strategy, Pricing Strategy, Promotion and Packaging.
For the business to prosper, it should be given time and effort. The
proponent of this business must have the desired creativity so as to be able to
provide quality service to its customers. The fulfillment of the needs and wants of
its customers or target market must be the key objective of the recommended
business.
In every project, feasibility marketing aspect is well-thought-out the most
important since it requires inconspicuous analysis of the business total demand
and supply.

35. Description and outlook of the industry
Malunggay as one of the leading crops in the country that is a nonseasonal vegetable and easy to grow and has an abundant supply in the market
her in the city. Farmers in this kind of crop are less motivated and are living in the
deepest ground of poverty for their crops are purchased for a penny priced
dealings, for wholesaler primarily prefer to buy other vegetables commonly sold
in the market. Therefore Malunggay is at the bottom of their list.
As experienced in the recent years, demand for bread industry is
continually increasing due factors which include convenience affordability and
changing lifestyle. The trend of health and wellness shift the demand to go
upward because a lot of people choose to go to healthy lifestyle. In our survey
conducted among the five factors that affect the purchasing choice of our
respondents nutritional value ranks the highest factor they consider in purchasing
bake foods.
Our groups would want to introduce “Veggie bread” in the market because
our group envisioned putting up stores highlighting Malonggay in every product
for we can create pies, cakes and other delicacies especially various types of
bread with the Malunggay making its industry much broader and in turn will array
as one of the most excellent food products.

36. Size of the industry
According to the 2010 Census of Population in the Philippines, the
Cagayan de Oro City has an estimated population of 602, This was based on the
census conducted last 2010 this data gives us the opportunity to have a look on
how large is the market in an scale of the city. Flour-based foods have played an
increasingly dominant role in the Philippine diet in recent years. The industry's
total rated annual production capacity is 2.2 million tones. The largest flour end
users are bakeries, followed by noodle manufacturers and then fast food chains.
More than 10,000 bakeries nationwide constitute the largest single institutional
user of wheat flour, accounting for approximately 50% to 60% of total domestic
flour use.
Target Market
Veggie Bread wants to distress the purchasing influence of most of the
Filipinos as it is offering an affordable price and addressing health and wellness
trends in our product offerings. At all ages is the target market of Veggie Bread,
professional or not, male or female and people of different walk of life. One of our
target markets is the parents because they can influence the children to consume
and choose Veggie Bread as a tasty snack treat and most especially the people
within a healthy lifestyle. This confirms a big scope of market veggie bread will
cater.

37. Market Segmentation
Veggie bread considers all types of people in all ages what places they
came from and no matter what their gender and religion either who have high or
low income can be our target market that can be one of our potential buyers for
the benefits of our potential customers we extend our time and effort to
differentiate and understand their needs, wants and their preferences in order to
meet the satisfaction of our innovated product.
Demand Study
1. Do you eat vegetable?
Respondents’ Answer
250
200
Yes
194
150
No
56
100
50
0
Yes
No
The results show that overs 194 of the respondents said that they eat
vegetables while 56 of the respondents said that they don’t eat vegetables
this result implies that we there is a big fraction that our product will be
viable to the target consumers who have craved for vegetables.

38. 2. How do you often eat vegetables?
Respondents’ Answer
120
100
80
60
40
20
0
Everyday
96
Occasionally
65
Often
51
Very Often
38
The results show that 96 of the respondents said that they eat vegetable
every day and 65 said they eat occasionally and 51 said that they often
eat and only 38 said that they eat vegetables very often. The results imply
that Veggie Bread has the chance of being viable to the market due to the
respondents’ response to how often they eat vegetable.
3. Do you like to eat bread?
Respondents’ Answer
250
200
Yes
219
150
No
31
100
50
0
Yes
No
The results show that there are219 of the respondents’ said that they like
to eat bread while only 31 of the respondents said that they don’t like to
eat bread. The result implies that our product has a big chance that to be
patronized by the consumers based on the resulting findings.

39. 4. How often do you eat bread?
Respondents’ Answer
Everyday
125
Occasionally
63
Often
37
Very often
25
140
120
100
80
60
40
20
0
The results show that there are 125 of respondents’ eat bread everyday
and 63 occasionally eat bread while 37 often eat and only 25 of the
respondents eat bread. By this result we can have some adjustments
about the production of our Veggie Bread products.
5. How do you find Veggie Bread as an alternative for our conventional
breads?
Very
Satisfying
Satisfying
Respondents’ Answer
Very Satisfying
150
Satisfying
48
Average
52
Average
The results show that 150 of the respondents finds Veggie Bread as an
alternative for conventional breads as very satisfying and 48 said they are
satisfied and only 52 average. By these results we are confident that our
products will be patronized by the consumers.

40. 6. How much are you willing to pay for the Veggie Bread?
Respondents’ Answer
PHP 15-20
211
PHP 21-25
39
Php 15-20
Php 21-25
The results show that 211 of the respondents said that they are willing to
pay Php15-20 for a Veggie Bread while only 39 of the respondents. These
results gave us an idea on what will be the pricing for our Veggie Bread
products.
7. What variety of veggie bread is your favorite?
Peanut
Bread
German
Bread
Croissant
Respondents’ Answer
Peanut Bread
67
German Bread
69
Croissant
58
Ensaymada
56
Ensaymada
The results show that there are 67 of respondents liked the Peanut bread
and 69 liked the German bread while there are 58 of respondents liked the
Croissant and 56 of the respondents liked the Ensaymada Veggie Bread.
These results gave us an idea on how much Veggie bread products will be
produced

41. 8. Rate the following items:
Respondents’ Answer
Category
Very Satisfied
Satisfied
Average
Taste
173
36
41
Packaging
127
67
61
Cleanliness
159
55
36
Price
147
67
36
The results gave us the perspective on how will we handle the following
factors that will affect the product operation based on the respondents
responses.
Marketing and sales activities
Nutritiously bake breads. Who would have thought that we can have it in
hand? Veggie bread is placed in a box. The box serves as its packaging. By
words, it’s simple and plain but beholds the taste and nourishment it gives to the
consumers.
The study will be implemented in 6 months’ time. (Second semester of
school year 2013-2014).

42. The following activities should be followed.
 1st week = Distribution of flyers and leaflets.

Advertisement via Facebook and other social media.

Opening promo, but worth of ₱ 50.00 of Veggie Bread products
and get 1 bread of your choice free to the first 20 customers only.
 4th week = Buy 3 boxes get 3 bread promo.

Buy 3 boxes get 3 bread free of choice (whole week from 2:30 4:00pm only)
 3rd month = Juice day promo.

Buy 1 box get juice free. Limited supply of juice last only. Available
during MWF only.
 4th month = Buy 3 boxes get a 5% off promo.

Buy 3 boxes a get a chance to have a 5% off promo. Available until
3rd week of the 4th month only. Limited until supply last.
 5th month = Freebie promo.

Buy 2 boxes of Veggie Bread and get a freebie promo. Freebies
available until supply last.

43.  6th month= Late night coffee promo.

Buy 1 box from 10:00 - 12:00pmand get extra coffee free.
Available until closing time.
The above mentioned marketing and sales activities should be followed
during the implementation time. Any adjustment, if necessary can be interested.
Detailed Product
Veggie bread is dough based product that is rich of minerals and
nutrients that will give the consumer a healthy way of eating the conventional
breads that we often buy. We Filipinos are known as a fan of eating bread
especially in the morning where we have our orphan “breakfast”. Our version of
breads has a twist and with the grace of malunggay to make it healthier and
decent for our body. Veggie Bread has a variety of flavors that consumers can
choose from, we have Peanut Bread, Ensaymada, Croissant and German Bread.
Competition
Businesses exist in a competitive environment. Bakeries are in fierce
competition with each other to provide the best possible value for money high
quality and appetizing breads, and to offer the most suitable range of products for
their customers. Competition typical breads are commonly offered by bakeshops.
They are really noteworthy about their profit and customer satisfaction, but not
into making the community health wise. The fact that the value of its bread is
affordable yet it consist only a few of nutrients that our body need is somewhat
deceiving ourselves.

44. On the other hand, veggies are obliging in our body in handling out
nutrients that keep us going. Some consumers today are aware of their health
but some are not specially kids nowadays that most of them are not into eating
vegetables. And as concerned individuals, we offer breads that are benevolent in
use and consist of dietary from the vegetables that store our daily nutritional
needs the Veggie bread.
Within a market businesses are faced by direct competitors. These are
firms that produce the same or very similar goods. With regards to our
consideration about our competition, we consider small bakeries because it will
threat in our business. However, most products are differentiated in some way.
The Product
Veggie Bread is from the word veggie means vegetables which process
into bread. We all need protein and the full complement of vitamins and minerals
to keep us healthy. Meat eaters find this easier but may also open themselves up
to health issues related to eating too much animal protein. It can be really difficult
for vegetarians and vegans to get enough protein and enough vitamins and
minerals especially the full complement of the B vitamins and the minerals that
are suspended in animal fats. A good part of the answer really is in bread.
These products bring you nature at its best – delicious and nourishing
breads made with a variety of 100% whole grains. New Veggie Breads add a
fresh garden taste and the nutrition of one full serving of vegetables in every
slice.

45. Packaging
Packaging plays in Veggie Bread are an important role as a medium in the
marketing mix, in promotional campaigns, as a pricing criterion, in defining the
character of new products, as a setter of trends and as an instrument to create
brand identity and shelf impact in all product groups.
 The Veggie Box
A take home box that is where you put the
veggie
bread
product.
.A
eco-friendly
packaging and promotes a greener nation.
Figure 6.1
 The Veggie Bag
Take home bags after purchase of the Veggie
Bread products will be placed in a paper bag.
Promoting a greener lifestyle and preventing
environmental hazards that can destroy the
environment.
Figure 6.2

46. Marketing Strategy
The first strategy is market penetrate. Veggie bread is committed to
improving the customer experience in ways they believe few in the industry
have done.
This business plan to execute a broader marketing strategy, not simply to
build name recognition and awareness but also to build deeper relationships with
the target customers whom they believe will help promote the brand. To reach
the target customer group, we use a mix of the following marketing methods:
radio, billboards, social networking, television and in-store sampling. Expect to
continue to increase media impressions as they strive to build deeper
relationships with their customers. We believe marketing represents an
opportunity to create additional competitive advantage and brand awareness.
The next strategy is market development. The expansion into Filipino has
made them subject to Filipino economic conditions, particularly currency
exchange rate fluctuations and political factors, either of which could have an
adverse effect on the financial condition and results of operations. If veggie
bread, expands into other foreign markets, will be subject to other foreign
economic conditions and political factors including taxation.

47. Price
The pricing of each bread design is based from the survey questionnaire
gathered by the researchers. The researchers floated survey questionnaires with
an option of prices. Then the costing of products immediately adjusted based
from its sole so that it would compensate the pricing from the survey
questionnaire.
Each bread cost from 15.00 to 20.00 pesos based on the research result
that we conduct, but it will adjust based on the economic growth of the country or
the price of the minor and major ingredients of the veggie bread and for the
transportation and etc. that will affect the price of our product.
The prices of the Veggie Bread products will be dependent on how the
market price of the main ingredients is. Any change of the price of the veggie
bread products will be taken into consideration to the factor that measures the
consumers' capability to purchase the product.

48. Chapter V
FINANCIAL STUDY
This chapter discusses the financial aspects of the study, in order for a
business plan to understand it needs money to start. To determine whether the
future industry will remain profitable through the existence of competitors and
unfavorable economic condition, the researchers have to project a five year
financial statement.
This chapter includes the source of funds, balance sheet, income
statement, cost of goods sold and cost of sales.
Financial Assumptions
1. Selling Price of Veggie Bread are the following:
Veggie Bread (Price List)
Variety
Peanut bread
Price
₱ 15.00
Ensaymada
15.00
German bread
20.00
Croissant
20.00
2. Sales demand increases 10% per year
3. Raw Materials increases 5% per year
4. Depreciation expense is computed in a straight line basis with an
estimated useful life of 3 years
5. 50% of net income will be distributed after 3 years

49. Initial Capital Requirements
The partners agreed to contribute an equal sharing of capital in amount of
₱ 20,000.00 each.
Initial Capital Requirements
Partners
Ratio
Invested Amount
Brenely T. Solis
25%
₱ 20,000.00
Junryl L. Ybanez
25%
20,000.00
Anjhie Grace M. Valle
25%
20,000.00
Bryan Augustine B. Oculam
25%
20,000.00
TOTAL
100%
₱ 80,000.00
Table 4.1

50. Cost and Expense Schedule
Schedule 1:
Purchased of Raw Materials
Item
Quantity per production
Unit Price
Amount
Monthly
Yearly
4 ¾ sack
57 sack
₱ 840.00
₱ 47,880.00
White sugar
½ sack
6 sack
350.00
2,100.00
Yeast
1 ½ kilo
18 kilos
350.00
6,300.00
Salt
360 grams
4320 grams
1.00
4,320.00
Butter
360 grams
4320 grams
5.00
21,600.00
Oil
150 grams
1800 grams
2.14
3,852.00
450 pcs.
5400 pcs.
67.50
364,500.00
90 grams
1080 grams
10.00
10,800.00
300 bunches
3600 bunches
2.00
7,200.00
Peanut Butter
60 jars
720 jars
40.00
28,800.00
Choco Flavor
600 packs
7200 packs
6.25
45,000.00
4 cans
48 cans
32.00
1,536.00
15 kilos
180 kilos
21.00
3,780.00
₱ 1,726.89
₱ 468,552.00
Flour
Egg
Powdered Milk
Mallunggay
Condense Milk
Monggo
Total
Table 4.2

51. Schedule 2: Rent Expense
Monthly
Annual Cost
₱ 4,000.00
₱ 48,000.00
Table 4.3
Schedule 3: Salaries and Wages
Position
Cost Per Month
Cost Per Annual
₱ 4,000.00
₱ 48,000.00
Cashier
2,000.00
24,000.00
Waitress
1,500.00
18,000.00
Baker
3,500.00
42,000.00
₱ 11,000.00
₱ 132,000.00
Manager
Total
Table 4.4
Schedule 4: Office Supplies
Item
Quantity
Price
Annual cost
2
₱ 80.00
₱ 160.00
Official Receipt
30
20.00
600.00
Ball pen
12
5.50
66.00
Bond paper
2
50.00
100.00
Puncher
1
65.00
65.00
Stapler
2
32.00
64.00
10
7.00
70.00
1
30.00
30.00
Record Book
Staple wire
Fastener
₱ 1,155.00
Total
Table 4.5

52. Schedule 5: Packaging
Item
Quantity
Price
Monthly
Annual Cost
Paper Bag
35
₱ 60.00
₱ 2,100.00
₱ 25,200.00
Box
30
5.00
150.00
1,800.00
₱ 27,000.00
Total
Table 4.6
Schedule 6: Transportation Cost
Item
Cost per month
Annual Cost
Delivery Expense
₱ 4,800.00
₱ 57,600.00
₱ 57,600.00
Total
Table 4.7
Schedule 7: Promotional Expenses
Cost
Free Taste
Flyers
No. of Months
Annual Cost
₱ 1,500.00
Introduction of
the product
₱ 1,500.00
250.00
12
3,000.00
₱ 4,500.00
Total
Table 4.8

53. Schedule 8: Office Furniture & Fixtures
Item
Quantity
Price
Amount
Depreciation
Expense
₱ 1,500.00
Estimated
Useful
Life
3
Table
1
₱
1,500.00
Office chair
2
600.00
3
200.00
750.00
3
250.00
1,000.00
3
333.33
₱500.00
300.00
Ceiling fan
1
750.00
Cabinets
1
1,000.00
₱ 3,850.00
Total
₱ 1,283.33
Table 4.9
Schedule 9: Equipment
Item
Computer
Quantity
Price
Amount
1
₱ 15,000.00
₱ 15,000.00
Table 5.1

54. Schedule 10: Depreciation Expense
Item
Cost
Estimated
Useful Life
Depreciation
2014
2015
2016
₱ 3,850.00
(please see
schedule 7)
₱ 1,283.33
₱ 2,566.67
₱3,850.00
15,000
Office Furniture &
Fixtures
5
3,000.00
6,000.00
9,000.00
₱ 4,283.33
₱ 8,566.67
₱ 12,850.00
Office Equipment
Total
Table 5.2
Statement of Cost of Goods Sold
2014
2015
2016
-
-
₱ 491,979.60
₱ 516,578.58
₱ 542,407.51
42,000.00
42,000.00
42,000.00
27,000.00
27,000.00
27,000.00
₱ 560,979.60
₱ 585,578.58
₱ 611,407.51
Beg. Inventory
Add:
Purchase of Raw Materials
Direct Labor
Overhead:
Packaging
Cost of Goods Sold
Table 5.3

55. Projected Demand and Sales For 2014-2016
Demand
2014
2015
2016
Peanut Bread
₱ 14,400.00
₱ 15,840.00
₱ 17,424.00
Ensaymada
14,400.00
15,840.00
17,424.00
German Bread
14,400.00
15,840.00
17,424.00
Croissant
14,400.00
15,840.00
17,424.00
57,600.00
63,360.00
69,696.00
Peanut Bread
216,000.00
237,600.00
261,360.00
Ensaymada
216,000.00
237,600.00
261,360.00
German Bread
288,000.00
316,800.00
348,480.00
Croissant
288,000.00
316,800.00
348,480.00
₱ 1,008,000.00
₱ 1,108,800.00
₱ 1,219,680.00
Total
Sales
Total
Table 5.4
Projected Cost for the year 2014-2016
2014
2015
2016
₱ 491,979.60
₱ 516,578.58
₱ 542,407.51
Table 5.5

56. Cost schedule Per Product
Fillings
₱ 406.91
₱ 40.00
₱ 446.91
26%
Ensaymada
406.91
21.00
427.91
25%
German Bread
406.91
6.25
413.16
24%
Croissant
406.91
32.00
438.91
25%
₱ 1,726.89
100%
Peanut Bread
Table 5.6
Product
Name
Quantity
Produce
Price Per
Product
Cost Per
Unit
Contribution Margin
2014
2015
2016
Ensaymada
₱ 40.00
₱ 15.00
₱ 11.17275
₱ 3.83
₱ 4.02
₱ 4.22
40.00
15.00
10.69775
4.30
4.52
4.74
40.00
Peanut Bread
20.00
10.329
9.67
10.15
10.66
40.00
20.00
10.97275
9.03
9.48
9.95
₱ 26.83
₱ 28.17
₱ 29.58
German Bread
Croissant
Total
Table 5.7

57. Veggie Bread
Projected Income Statement
For the year ended Dec. 31,2014- Dec. 25, 2016
2014
2015
2016
₱ 1,008,000.00
₱1,108,800.00
₱ 1,219,680.00
Less: Cost Of Goods Sold
560,979.60
585,578.58
611,407.51
Gross Income
447,020.40
23,221.42
608,272.49
Rent Expense
48,000.00
48,000.00
48,000.00
Salary
90,000.00
90,000.00
90,000.00
1,155.00
1,155.00
1,155.00
57,600.00
57,600.00
57,600.00
Promotional Expense
4,500.00
4,500.00
4,500.00
Depreciation Expense
4,283.33
4,283.33
4,283.33
205,538.33
205,538.33
205,538.33
241,482.07
317,683.09
402,734.16
77,274.26
101,658.59
128,874.93
₱ 164,207.81
₱ 216,024.50
₱ 273,859.23
Sales
Less: Operating Expenses
Office Supplies
Transportation expense
Total Operational
Expenses
Income Before Tax
Less: Income Tax (32%)
Net Income
Table 5.8

58. Veggie Bread
Projected Statement of Cash flow
For the year ended Dec. 31,2014- Dec. 25, 2016
2014
2015
2016
₱ 229,641.14
₱ 449,948.97
1,008,000.00
1,108,800.00
1,219,680.00
1,088,000.00
1,338,441.14
1,669,628.97
Cash Inflows
Cash, Beg
Partners Contribution
Sales
Total Cash Inflows
₱ 80,000.00
Less: Cash Outflows
Purchased of Fixed Asset
18,850.00
Purchase of raw materials
491,979.60
516,578.58
542,407.51
Packaging
27,000.00
27,000.00
27,000.00
Direct Labor
42,000.00
42,000.00
42,000.00
Salary & Wages
90,000.00
90,000.00
90,000.00
1,155.00
1,155.00
1,155.00
Rent
48,000.00
48,000.00
48,000.00
Transportation expense
57,600.00
57,600.00
57,600.00
4,500.00
4,500.00
4,500.00
77,274.26
101,658.59
128,874.93
858,358.86
888,492.17
941,537.44
₱ 229,641.14
₱ 449,948.97
₱ 728,091.53
Office supplies
Promotional Expense
Income Tax
TOTAL Operating Expenses
Cash Balance, End
Table 5.9

59. Veggie Bread
Projected Balance Sheet
As of Dec. 31,2014- Dec. 25, 2016
2014
2015
2016
₱229,641.14
₱449,948.97
₱728,091.53
229,641.14
449,948.97
728,091.53
3,850.00
3,850.00
3,850.00
15,000.00
15,000.00
15,000.00
18,850.00
18,850.00
18,850.00
4,283.33
8,566.67
12,850.00
14,566.67
10,283.33
6,000.00
244,207.81
460,232.30
734,091.53
-
-
-
80,000.00
244,207.81
460,232.30
164,207.81
216,024.50
273,859.23
₱244,207.81
₱460,232.30
₱734,091.53
Assets
Current Assets
Cash
Total Current Assets
Non-Current Assets
Office Furniture &
Fixtures
Office Equipment
Total
Less: Accumulated
Depreciation
Total Non-Current
Assets
Total Assets
Liabilities & Equity
Current Liabilities
Partners Equity
Partners Contribution
Add: Net Income
Total Liability
& Equity, end
Table6.1

60. Financial Ratio
2014
2015
2016
₱216,024.50
₱ 273,859.23
₱164,207.81
1,008,000.00
1,108,800.00
1,219,680.00
16%
19%
22%
Profit Margin
₱ 216,024.50
₱273,859.23
₱164,207.81
80,000.00
80,000.00
80,000.00
2.05
2.70
3.42
₱1,008,000.00
₱1,108,800.00
₱1,219,680.00
244,207.81
460,232.30
734,091.53
4.13
2.41
1.66
Return on Investment
Return on Total Asset
₱1,108,800.00
₱1,219,680.00
₱1,008,000.00
244,207.81
460,232.30
734,091.53
4.13
2.41
1.66
Return on Equity
₱523,221.42
₱608,272.49
₱447,020.40
14,566.67
10,283.33
6,000.00
30.69
50.88
101.38
Fixed Asset Turnover
₱523,221.42
₱608,272.49
₱447,020.40
244,207.81
460,232.30
734,091.53
1.83
1.14
0.83
Total Asset Turnover
₱201,255.00
₱201,255.00
₱201,255.00
26.83
28.17
29.58
7,502
7,145
6,804
Breakeven Point in Units
Table6.2

61. Chapter VI
MANAGEMENT STUDY
This chapter tackles about the entire organizational arrangement of the
business. The management aspect suggests a clear and precise identification of
duties and responsibilities, flow of authority and manpower level requirement.
This contains the organizational chart and the qualifications of the people
involved the formation of the business organization, structure. It must be set up
aimed at optimum effectiveness. To attain this, management must be able to
plan all activities, for the company to become dynamic and competitive business
over and done with human resource, financial capability and new technologies.
Form of Ownership
The type of business ownership will be a partnership; in which partners
pool money, skills, and other resources, and share profit and loss in accordance
with the terms of the partnership agreement. In the absence of such agreement,
a partnership is assumed to exit where the participants in an enterprise agree to
share the associated risks and rewards proportionately. Complementary skills
and additional contacts of each pattern can lead to the achievement of greater
financial results together than would be possible apart. Mutual support and
motivation are needed for the business to last longer.

62. Organizational Chart
The
Incorporators
Job Positions
(Bryan Agustin
B. Oculam)
Manager
(Anjhie Grace
M. Valle)
Book keeper/ Cashier
(Brenely T.
Solis)
Waitress
Table 7.1
(Junryl L.
Ybañez)
Head Baker

63. Job Analysis
Job Title: Manager
Name: Bryan Agustin B. Oculam
Job Description
Responsibilities:

Oversees daily production

Work Schedules

Assigning Employee Tasks

Ensures product quality

Keeps facility running, and clean

His/her job includes planning, organizing, directing and controlling all the
employees of the organizations as well as its relationship to each other.

Responsible in checking sales records.

Responsible in purchasing raw materials.
Job Qualifications

A graduate of any management courses

Male or female, from 21-26 years old.

At least 2 years work experience

Must have a good moral character

With pleasing personality

Salary Scale: ₱ 4,000.00 monthly

64. Job Title: Bookkeeper/Cahier
Name: Anjhie Grace M. Valle
Job Description
Responsibilities:

Responsible for monthly income statements and balance sheets

Responsible in collection of receivables and payroll.

He/she is responsible in managing the cash.

Responsible for keeping records of sales.

Responsible in cash deposit.
Job Qualifications

Female only

Must be a graduate of any 4 years business related course

Male or female, from 21-26 years old

At least 2 years work experience

Must have a good moral character

Must be honest and with pleasing personality

Salary Scale: ₱ 2,000.00 monthly

65. Job Title: Waitress
Name: Brenely T. Solis
Job Description
Responsibilities:

She files all the papers.

She takes care of the communications such as telephone, email, or
meeting in person.

She helps the manager in his/her projects.

She records and updates the database.

She takes care of the photocopying and scanning the documents.

She sorts and hands out post.

She supports the reception desk.
Job Qualifications

Female only

18-25 years old

At least 5’2 in height with pleasing personality.

A college level or high school graduate

Must have good moral character

Must be responsible and hard working

Salary Scale: ₱ 1,500.00 monthly

66. Job Title: Head Baker
Name: Junryl L. Ybañez
Job Description
Responsibilities:

Design and cost baked products recipes in liaison with Customer Service
Management

Ensure quality control during and post production including maintenance
of hygiene standards and accurate pack weights and QC audit of retail
outlets as required

Supervise and train production staff to efficiently and safely produce high
volume, multiple baked products with minimum of wastage

Calculate raw material needs and efficiently maintain stock levels to meet
production requirements

Oversee distribution of production to retail outlets in liaison with location
management

67. Job Qualifications:

Male

No specific requirements for age

Bachelors / College Degree

Three years of working experience in the same field

Must have complete and thorough knowledge of baking processes for
bread, pastries and other baked products

Managerial/supervisory experience in high volume bakery production
environment

Recognized baking qualifications and training required

Must have good moral character

Must be responsible and hard working

Salary Scale: ₱ 3,500.00 monthly

68. Company Policies

Employees are mandatory to turn off all the machines and equipment’s
after using.

Follow safety provision to avoid accidents.

Observe cleanliness in the working area.

Employees are required to wear their prescribed uniform.

Absent without leave (AWOL) is subject to appropriate sanctions
unless provided with a valid reason.
Management Policy

Client shall be the first priority.

Maintain uniqueness and great quality products.

Make sure the availability of the product.

Guarantee the constancy of the rate of each product.
Call on duty

Mandatory to work overtime if needed.

69. Chapter VII
SOCIO- ECONOMIC STUDY
The chapter includes the socio-economic benefits if the proposed project.
The proposed project aims to help our localities and farmers of the country and to
give healthy lifestyle to the people. Nowadays it is important that small
entrepreneurs should realize the worth innovating and starting a business that
would largely contribute to the socio-economic development of the country.
In this certain project, the researchers consider the whole part of the
business
especially
the
social
impact
PROJECTS
•INCOME
•IMPROVE STATUS
OF LIVING
•EMPLOYMENT
•TAXES
•GOVERNMENT
•COMMUNITY
DEVELOPMENT
Table 8.1
in
the
community.

70. Contribution to Income and Employment
The main goal of a certain business is to have high income especially in
the part of the owner. The business should generate pleasantly relationship
between the manager and employees to attain the main goal of the business
which is to have an income. At workers and employees in the business need
income to support their own needs and also for their services rendered in the
business. Building up business is a great opportunity for an employed people to
have jobs. it will also be their opportunity of having another source of income.
Tax Contribution
This business is expected to give a great contribution to the government in
the form of taxes. The tax payment from the business would help the localities as
well as the economy in its future project especially for people that will benefit.
This would help the people to more sprightly.

71. Chapter VIII
CONCLUSION AND RECOMMENDATION
Recommendation
After bearing in mind the significant factors in the study that we conducted
such factors like the marketing, financial, technical and management and socioeconomic study. It is therefore recommended that VEGGIE BREAD bakery will
be pursued and the business establishes at Don Apolinar Velez Street fronting
St., Cagayan de Oro City.
Conclusion
Based on the research and study that we conducted, we therefore
conclude that our business is feasible and viable in the market.

72. Appendix A
Survey Questioner
Name (optional):
Age:
Course:
Sex:
M
F
Instruction: Shade/Check the box for the choice of your answer.
Veggie Bread
Verities of bread that is made richer and healthier added with nutritious vegetables which
give you a new and healthy way of enjoying your craving for bread.
1. Do you eat vegetable?
Yes
No
2. How often do you eat vegetable?
Everyday
Occasionally
3. Do you like to eat bread?
Often
Yes
Very often
No
4. How often do you eat bread?
Everyday
Occasionally
Often
Very often

73. Question # 5 - 7 refers to the Veggie Bread.
5. How do you find Veggie Bread as an alternative for our conventional
breads?
Very Satisfying
Satisfying
Average
6. How much are you willing to pay for the Veggie Bread?
15-20php
21-25php
7. What variety of Veggie Bread is your favorite?
Peanut Bread
German Bread
Croissant
Ensaymada
Rate the following items asked by CHECKING the box for the choice of
your answer.
Items
Packaging
Cleanliness
(Product)
Price
(2)
Satisfying
Taste
(1) Very
Satisfying
(3) Average
(4)
Dissatisfying

74. Appendix B
Curriculum Vitae
Name: Bryan Augustine B. Oculam
Birthday: Aug. 25, 1992
Age: 21yrs. old
Address: Osmeña Street, Cagayan de Oro City
Nationality: Filipino
Religion: Roman Catholic
Email Address: ryn.oculam@gmail.com
Mother: Dorotea B. Oculam
Father: Zenon A. Oculam
Educational Background
Primary: City Central School
Secondary: Misamis Oriental General Comprehensive High School
Tertiary: Capitol University
Course: Bachelor of Science in Business Administration
Major: Marketing Management

75. Curriculum Vitae
Name: Anjhie Grace M. Valle
Birthday: Jan. 16, 1993
Age: 20 yrs. old
Address: Danao, Taytay El Salvador City
Nationality: Filipino
Religion: Roman Catholic
Email Address: anjhiegrace.valle@yahoo.com
Mother: Jessica M. Valle
Father: Antonio S. Valle
Educational Background
Primary: Taytay Elementary School
Secondary: Alubijid National Comprehensive High School
Tertiary: Capitol University
Course: Bachelor of Science in Business Administration
Major: Marketing Management

76. Curriculum Vitae
Name: Brenely T. Solis
Birthday: Sept. 17, 1992
Age: 21yrs. old
Address: Cagayan de Oro City
Nationality: Filipino
Religion: Roman Catholic
Email Address: brenely.solis@yahoo.com
Mother: Brenda T. Solis
Father: Felipe R. Solis
Educational Background
Primary: Mahay Elementary School
Secondary: Mahay National High School
Tertiary: Capitol University
Course: Bachelor of Science in Business Administration
Major: Marketing Management

77. Curriculum Vitae
Name: Junryl L. Ybanez
Birthday: Feb. 19, 1994
Age: 19 yrs. old
Address: Ivio Villanueva, Misamis Oriental
Nationality: Filipino
Religion: Iglesiani Cristo
Email Address: junryl1234@gmail.com
Mother: Josephine L. Ybañez
Father: Lucio R. Ybañez Jr.
Educational Background
Primary: Bohol/ Vicenti N. Chavez Memorial Central School Mindanao
Secondary: Villanueva National High School
Tertiary: Capitol University
Course: Bachelor of Science in Business Administration
Major: Marketing Management