Phil-Spice & Flavors, Incorporated ube halaya mix product test, evaluation and development

Date

2002

Degree

Bachelor of Science in Agribusiness Management

College

College of Economics and Management (CEM)

Adviser/Committee Chair

Banzon, Agnes T.

Abstract

Ube halaya mis is a pure blend of ube powder, cream milk, sugar, coconut milk and vanilla. Phil-Spice & flavors, Inc. has developed a new technology that will enable in production of this kind of blend. This study was conducted with the general objective of determining the acceptability of ube halaya mix developed by Phil-Spice & Flavors, Incorporated. The specific objectives were to: (1) identify the product concept and positioning of ube halaya mix; (2) determine the product attributes consumer prefer in buying ube halaya; and (3) if found acceptable, formulate and marketing plan for the product launch. There were thirty (30) respondents for the Market and Consumer Survey and Product Test. For the Focus Group Discussion, Twenty-one housewives participated. For the data analysis, a technique called Product Attribute Rating was used in determining product attributes important to ube halaya mix consumers and in evaluating consumers' acceptance of the Phil-Spice & flavors, Ube Halaya Mix. Results of the study on the awareness of the product showed that a large percentage of the respondents were not aware and familiar with ube halaya mix. This is because most consumers of the ube halaya buy the cooked delicacy. In the Product Attribute Rating, consumers considered tase very important attribute. The evaluation of the ube halaya mix with regards to the different product attributes showed that consumers only fairly accepted the particular product due to certain product attributes. Data showed that taste, aroma and natural taste of ube were rated as fairly acceptable by the housewives. The degree of likeness of the ube halaya mix among the respondents was fairly acceptable. This shows that Phil-Spice & Flavors, Incorporated ube halaya mis is not yet ready for commercialization. Therefore, it is recommended that the product be further developed specifically the product attributes such as taste, texture and natural taste of ube.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2002 M17 A77

Document Type

Thesis

This document is currently not available here.

Share

COinS