A Technopreneurial Study on Cow's Milk-Based Cream Cheese

Date

10-2010

Degree

Bachelor of Science in Agribusiness Management

College

College of Economics and Management (CEM)

Adviser/Committee Chair

Nanette A. Aquino

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Abstract

This study entitled “A Technopreneurial Study on Cow’s Milk-Based Cream Cheese” generally aims to document the student’s actual experiences and to record the insights and knowledge gained in the said experience. The study also had the following objectives: (1.) to present a business plan for a technology-based enterprise; (2.) to describe the processes in setting up and starting a technology-based business; (3.) to present the start-up problems and issues encountered in starting a techno-venture; (4.) to assess the initial performance of the start-up; (5.) to reflect on the knowledge, skills, values, work ethics, and insights gained/developed from the start-up experience; and (6.) to come up with courses of actions for the implementation of the business plan, the enterprise, and the AFNR Program, and to identify investment and development entry points for potential stakeholders in technology-based enterprises.

The business start-up will be registered as sole proprietorship under the name Karlita’s Dairy Bite Cream Cheese. The enterprise used the technology enhanced and developed by the University of the Philippines Los Baños. Cream cheese is one of the products in the supermarket which is unknown to many. Its primary use deals mostly with culinary activities. In regard with this, the main target buyers of the start-up were the institutional markets such as restaurants and bakeshops in Calamba, Los Baños and San Pablo area. These towns are the nearest in the production site and hold most of the institutions which use the product.

In getting the needed data, the personal experience of the technopreneur from doing the business and the actual production, finding the right market and actually financing the business were recorded by the author. As part of the process, the technopreneur did the store checking for the basis of pricing and knowing the competitors in the industry. Also, the technopreneur conducted an interview with the target institutional buyers in the chosen area to know the level of consumption of consumers of cream cheese.

This business was financed by the AFNR-UPLB project so as to aid the start-up and to help it continue its operations. Problems arose during the setting up and in the actual implementation of the business. Problems in the production side such as the equipment used, technical aspect of the business were encountered by the technopreneur. Finding a market for the product was one of the difficulties experienced by the technopreneur. It required effort and money to find a stable market since the business was just a start-up.

It was learned that technology-based business has features different from other forms of business. The technopreneur should know how to deal with the ups and downs of the techno-based business. Also, the technopreneur should know the technical side of the product and should be a decision maker.

It is recommended that the project must conduct more trainings and seminars about the technology-based businesses available in the university and encourage more students to participate in this kind of ventures to gain experiences in the business world. Also, the product development should be continually done by the technopreneur so that the product will improve its consistency and shelf life for it to be competitive. Another study could be done to know the acceptability of cream cheese to the institutional buyers.

Language

English

LC Subject

Dairy products, Business enterprise

Location

UPLB College of Economics and Management (CEM)

Call Number

LG 993 2010 M17 M365

Notes

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Document Type

Thesis

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