Rationale of the Study

Bread was never a traditional Philippine commodity not until the Spanish Colonial

era. Wheat is not a native plant produced on the Philippines, the Spaniards brought

wheat flour to the Philippines in order to create the Christian Host (hostia). What started

as an act of converting the Filipinos into Christians turned out into a tasty common

filipino.

A healthier variety of breads are what we are cognizance. For thus bread

perceptions that we formalize we would like to linger the interest of the buyers and also

the consumer without version of veggie breads. We would like to introduce varieties of

flavors that consumers that would not normally taste with the following flavors that we

would like to propose: malunggay (horseradish), Nowadays people would choose an

artificially made food product that has 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 consumers would also benefit not just the

consumer with its health nutrition content it have but also helps the Filipino farming

industries in the country as well.

Statement of the problem

This study is intended to evaluate the feasibility of selling “bread” with vegetable

flavored.

Specifically, it aims to evaluate and analyze the following areas:

1. What are the students profile specifically

1.1 Age

1.2 Strand

2. What can you say about Veggie Bread in terms of customers satisfaction?

2.1 Would you manage to encourage other students to buy the healthy

version of bread?

2.2 From 1-10 in what level of satisfaction do Veggie Bread be graded?

3. What are your responses regarding the our innovated bread?

3.1 How often do you buy bread?

3.2 What specific kind of bread do you usually buy in a bakeshop?

Conceptual Framework

The technical study of the project comprises description, product process,

equipment and material, plant location and plant layout. In this area it discusses on how

the product “veggie bread” is produce, what ingredients and equipment are needed, and

where will the research going to put the said business and its layout.

The marketing study covers the general business condition competitive condition,

target marketing, demand, supply, product, pricing strategy and promotion.This are

talks about the structured questioner to the respondent and the result determines the

demand and supply for the research to know whether product will penetrate the target

market.

The financial study shows the capitalization, sources of funds, total sales expenses,

income statement, balance sheet, cash flow statement, return on investments profitable

or not. In addition, it serves as a guide for the researchers to if transaction within the

said year are increasing

The social-economic study shows the contribution of the study to the government

and to the society. This area provice that the business existed not only for profits

purpose but also for the improvement of the welfare of the people.
Scope and Limitation

This study of the “Veggie bread” business is restricted to Mandaue City and

will be based on management marketing, technical, socio-economic and

financial aspect of business. Student will be covered as part of the respondents.

The products will be through dried selling and orders are also accepted from

the costumer within Mandaue City area from those who are willing to purchase

our products.

Significance of the Study

The study gives the consumer a products 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 significant of the

study given to the customer- the researchers believed that the customers will

benefits the study was made for them and had proceed the products at a

reasonable price. They will benefits by buying the products and they will see

that it can be used for a long time.

To the researcher- in doing this study, the researchers have acquired bew

skills and knowledge that they can use in heir 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.

To the student- the proposed study will help you speeding up

providing an immediate source of energy with colories than other fats. Reduces

sweet and utilization of blood glucose.

To the teachers- the proposed study will help your health especially those

who are elderly people, these products provides many benefits, it protects

against osteoporosis. Helps symptom associated with gallbladder disease.

To the customers- The researchers believe that the customers will benefit

because the study was made for them and the researcher have price the

product at a reasonable price. They will benefit by buying our product itself.

This 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.

Introduction
 A healthier variety of breads are what we are cognizance. For thus bread

perceptions that we formalize we would like to linger the interest of the buyers

and also the consumer without version of veggie breads. We would like to

introduce varieties of flavors that consumers that would not normally taste with

the following flavors that we would like to propose: malunggay (horseradish),

Nowadays people would choose an artificially made food product that has 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 consumers would also benefit not just the consumer with its

health nutrition content it have but also helps the Filipino farming industries in

the country as well.

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 special

ingredients for our product such as malunggay. 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 consumer with the it's

health nutrition content it have but also helps the Filipino farming industries in

the country as well as they will be encourage.

Introduction
 Bread was a never traditional Philippine commodity not until the

Spanish colonial era. Wheat is not a nature plant produced on the

Philippines. The Spaniards brought wheat flour to the Philippines as an act

of converting the Filipinos into Christians turned out into a tasty common

Filipino snack.

Due to the popularity and versatile taste, the Filipinos found a way to

incorporate their creativity into making the favored snack much more

interesting and quickly. This gave birth to the booming enterprise of the bread

industry.

With the wide variety of bread that are currently available the wheat-based

grab is now yet to undergo another delicious phase. We present to you the

Veggie Bread.

Affordability, convenience and most of all, taste these are the factors that

we considered when we came up with our delectable product. We aim to make

a brand that would create a huge impact on the already stable bread industry

and etc. it into the minds of the consumers.

Aside from innovating bread into something unique, the growing health

issues that Filipinos fact based in their diet raise substantial concern to the

partners.
Highlight of the Project

History Bread can be easily acquired due to its popularity and demand.

Its widespread distribution made it a household commodity. Upon

perceiving this, a unified thought came to us like a simultaneous epiphany.

We imagined turning simple bread into an appetizing snack that will not

undermine quality, taste, convenience and affordability, thus, the

idealization of Veggie Bread. Source of Funds The partners will be given a

couple of days to secure the capital that will make the business operational.

The capital will be evenly sourced out from the partner's personal monetary

resources.

Theoretical Background
 Bread, in all its various forms, is the most widely consumed food in the

world. Not only is it an important source of carbohydrates, it’s also portable and

compact, which helps to explain why it has been an integral part of our diet for

thousands of years. In fact, recent scholarship suggests humans started baking

bread at least 30,000 years ago. Prehistoric man had already been making

gruel from water and grains, so it was a small jump to starting cooking this

mixture into a solid by frying it on stones. A 2010 study by the National

Academy of Sciences discovered traces of starch (likely from the roots of

cattails and ferns) in prehistoric mortar and pestle-like rocks. The roots would

have been peeled and dried before they were ground into flour and mixed with

water. Finally, the paste would be cooked on heated rocks.

In 1967, Wolfang Lutz, an Austrian doctor, released the book Leben ohne

Brot which by many is considered to mark the start of a new dietary trend

throughout the western world; the low-carb/high-fat (LCHF). A couple of

year’s later, Robert Atkins launched his book Dr. Atkins Diet Revolution

(Atkins, 1972) which sold millions of copies worldwide. In Norway, LCHF was

put on the agenda in the early 2000 when Fedon Lindberg introduced us to a

“new” term; glycemic index (GI), and recommended a diet low in easily

absorbable carbohydrates from e.g. bread, pasta and potatoes. Briefly

explained, a LCHF diet can be viewed as a diet high in fat and proteins and

rather low in carbohydrates. However, this composition varies with different

types of LCHF. Modern low-carbohydrate weight-loss diets are for example

really high in fat (51-78 percent) and low in carbohydrates (4-26 percent),

whereas other variants, e.g. the Paleo diet that is 18 based on the diet of our
 Paleolithic ancestors (the hunters and gatherers)1 , contain less fat (28-47

percent) and more carbohydrates (22-40 percent) (Cordain, 2011). Moreover,

while most LCHF weight loss diets are focusing on incorporating as much fat

as possible into the diet (e.g. fatty meats and high fat dairy products) (Lutz et

al., 2010), the Paleo diet is on the other hand focusing on including a

moderate amount of beneficial health-promoting fatty acids, i.e. those

present in fish and seafood, nuts and olive oil (i.e. unsaturated fats) (Cordain,

2011).

Texture is a sensory experience, which varies between people and

cannot be measured. However, when developing the food product it is essential

to rate products for texture. Thus, sensory panels are widely used in the bread

making industry to screen between product prototypes and use the selected

prototypes for consumer testing (Canvain and Young, 2006). Texture is only

one aspect of food quality, the others being appearance and flavor (Bourne,

1982). Another way to view texture is that it is a carrier of appearance, flavor

and nutrition.

To explain the limited effectiveness of protein content (which is used to

set the price of wheat), a term called “protein quality” was introduced. To

improve the accuracy of the test data, the alveograph test was altered such

that stress-strain plots could be derived from raw data for pressure and

bubble height during expansion of dough film. A strain-hardening index was

derived from the stress-strain plot and used to characterize flours. The

correlations with bake volume for dough rheology, as given by

strain-hardening indices, improved but the impact of protein content on bake

volume remained uncertain and that NA flour, with less protein than other EU

flours, still formed bigger volume loaves (Dobraszczyk and Morgenstern,

2003). Note that the superior baking qualities of NA whea at were first

reported by Halton and Scott Blair (1936) who also reported that NA doughs

are more elastic.

Horseradish can be found in various environments including fields, home

gardens, weedy areas, farmlands, roadsides, ditches and disturbed areas

throughout the world (Al-Shehbaz1988 ;Hammer et al. 1992; Luczaj and

Szymanski 2007; Sampliner and Miller 2009). In open fields, horseradish is

cultivated as annual or perennial crop. As annual crop it requires a long

growing season with high temperatures during the summer and fall to

enhance root development; as a perennial it may stay productive for 10-20

years or more, thus requiring a careful field management (Walters and Wahle,

2010).

In fact, horseradish is asexually propagated by planting root sections

collected from the previous year’s crop (Walters and Wahle, 2010) through

the formation of adventitious buds (Kamada et al. 1995). In particular, lateral

roots are separated from the healthy taproots for the next year’s planting

stock (Shchata et al. 2009). The root system of horseradish consist of a long,

white, cylindrical or tapering main root that can grow through about 50cm in

loose soil, several thin lateral roots are formed around the main root and near

the collar of the crown; undisturbed, the root system can reach a depth of 3-4

m with a lateral spread of about 1 m (Shchata et al. 2009). Horseradish root

exhibit distinct polarity with a proximal end (or point of attachment to the main
root that sprouts producing new vegetation) and distal end (Walters and

Wahle 2010).

In addition to be used as food and condiment, horseradish has a long

history of utilization for medicinal purposes in the traditional medicine

(Shehata et al. 2009). In a recent review,WedelsbackBladh and Olsson

(2011) have well documented the historical uses of horseradish as a

medicinal plant in different parts of the world, and have a shown also a table

with the different uses in various historical periods. Since the ancient Greek

horseradish was used as an aphrodisiac and as a rub to alleviate pain in the

back. Materials medica’s of ancient physician and the herbal of early

botanists record many medical virtues of horseradish (Courter and Rhodes

1969). Early records, believed to be about horseradish are found in

“NaturalisHistoria” by the Roman naturalist and philosopher

GajusPliniusSecundus (AD 23-79) that recommended the plant freshly

grated for the digestion after a heavy meal. And in “ DeMateriaMedica” by the

Greek physician PedaniusDioscorides (AD 40-90) that described the plant as

a diuretic and very hot herb (Bostock and Riley 1856: Counter and Rhodes

1969: WedelsbackBladh and Olsson 2011). Hildegard of bingen (1098-1179),

a German abbess. In her book about medicinal plants. Recommended

horseradish mixed with warm vine or water as a treatment for lung disease: to

cure heartache or heart diseases. Dry and pulverized horseradish could be

mixed with Alpinia galangal, a Chinese herb often used as a stimulant and

drug (wedelsbackbladh and Olsson 2011). In 1597. The botanist an herbalist

John Gerard claimed that Horseradish reduced pain from sciatica. Relieved
cold increased urination and killed worms in children ( Counter and Rhodes

1969).
Research Procedure

In the process of the data gathering, the researchers distributed the

questionnaire to the grade 12 students of Benedicto College-main campus

After the questionnaire were answered by the was personally, the

researchers the data, this was retrieved by the researchers. The gathered

data were collected, treated, tabulated, tallied and analyzed.

In treated the data. The researchers used a specific interval for the

academic performance of the learner. The researchers simply used frequency

count and percentage computation.

Below is the percentage formula;

P=x100

Where;

F= frequency

N=Total number of cases

P= Percentage
Statistical Treatment

To test the Null Hypothesis of the study and the anchers of the students

a. Frequency and percentage distribution method

P=x100

Where:

P=Percentage

F=Frequency

N=Number of responses
 Chapter II

RESEARCH METHODOLOGY

Research Design

The researchers used the descriptive study and applied using the survey

questionnaire. The survey was conducted by providing structured question to a

number of the respondent.

Research Environment

The study was conducted at Benedicto College- Main Campus.The school

is located at A.S Fortuna Street bakilid, Mandaue City. The researchers

conducted this study in order to know the students who loves to eat our

innovated bread. The respondent of this study were randomly selected Grade

12 Senior High students ofBenedicto College who eats bread.