Creamansi-Puff Final Paper

CREAMANSI-PUFF
MARC CJ JUN B. ACLO

JASMIN I. ALVARADO
JHULS MARC P. GAPUZ
KETH LEAN H. LEYCO
PAULINE JANE S. TEMPLA
LEAH CASSANDRA M. VIOLETA
MAY 2022
CREAMANSI-PUFF
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A Feasibility Study Presented to the

Faculty of the Senior High School Department
Liceo de Cagayan University
Cagayan de Oro City
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In Partial Fulfillment
of the Requirements for
Accountancy, Business and Management
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MARC CJ JUN B. ACLO

JASMIN I. ALVARADO
JHULS MARC P. GAPUZ
KETH LEAN H. LEYCO
MAY 2022
Liceo de Cagayan University Senior High School Department Page iii
APPROVAL SHEET
This feasibility study entitled, “CREAMANSI-PUFF”, in partial fulfillment of the

requirements for the Accountancy, Business and Management by MARC CJ JUN B.
ACLO, JASMIN I. ALVARADO, JHULS MARC P. GAPUZ, KETH LEAN H.
LEYCO, PAULINE JANE S. TEMPLA, and LEAH CASSANDRA M. VIOLETA has
been examined, accepted and recommended for Oral Examination.
EMMANUEL KHEEN B. OBRERO
Adviser
PANEL OF EXAMINERS
Approved by the committee on Oral Examination with the grade of .
ROWENA PUYO
Chairman
CAROLFE B. LABIAL BRYLE Y. PABERICIO
Member Member
Accepted and approved in partial fulfillment of the requirements for Accountancy,

Business and Management.
Date of Final Defense May 5, 2022

Melody V. Sunogan
Principal, Senior High School Department-Main Campus

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Certificate of Originality
I hereby declare that this submission is my own work and that, to the best of my
knowledge and belief, it contains no material previously published or written by another
person nor material to which to a substantial extent has been accepted for award of any other
degree or diploma of a university or other institute of higher learning, except where due
acknowledgement is made in the text.
I also declare that the intellectual content of this thesis is the product of my work,
even though I may have received assistance from others on style, presentation and language
expression.
MARC CJ JUN B. ACLO
Signature of advisee over printed name Date
JASMIN I. ALVARADO
JHULS MARC P. GAPUZ
KETH LEAN H. LEYCO
EMMANUEL KHEEN B. OBRERO
Signature of advisor over printed name Date

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GRAMMARLY TEST REPORT

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PLAGIARISM DETECTOR REPORT

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ENGLISH WRITING READABILITY

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English Editing Certification Form
This is to certify that I have edited this feasibility study manuscript entitled
CREAMANSI-PUFF
Prepared by
MARC CJ JUN B. ACLO

JASMIN I. ALVARADO
JHULS MARC P. GAPUZ
KETH LEAN H. LEYCO
and have found it thorough and acceptable with respect to grammar and composition.
Signature over printed name
Date
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DEDICATION
The researchers want to dedicate the feasibility study to everyone who has assisted
them along the way. Conducting this feasibility study was not simple; it required creativity,
invention, development, and commitment. The researchers devoted time, effort, and sweat
equity to accomplish our objectives while conducting this study.
First and foremost, to the Almighty God. The researchers are grateful for his presence
in their hearts. They are grateful as he provides them with the ideas, skills, drive, and life
necessary to complete this research effectively. All of them surrender to Him, the Father.
In addition, they would like to dedicate this paper to their loving parents, who serve
as their primary source of inspiration and motivation, and their moral, spiritual, emotional,
and financial support.
To their cherished siblings and sisters, relatives, friends, and classmates who are
always there to assist, cheer us up, encourage, and counsel them during times of need.
Moreover, their incredible adviser and instructor, who educated and led them from
start to finish, the researchers appreciate their patience, understanding, and diligence.
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ACKNOWLEDGEMENT
To ensure the success of this effort, the researchers would like to convey their
appreciation to everyone who helped, especially those who offered and shared ideas for the
study's development.
The following individuals provided leadership, supervision, collaboration, and
involvement in this Feasibility Study:
They thank the Almighty God, who keeps an eye on and protects the researchers
while working on this endeavor.
They are grateful to their parents for their financial support, emotional support, and
guidance in encouraging them to complete the Feasibility Study to the highest possible
standards.
Mr. Emmanuel Kheen Obrero, their esteemed and great research adviser, has
generously shared his skills with them, patiently and persistently assisting us in completing
their Feasibility Study. He has been of enormous assistance throughout the process.
The researchers are grateful to their great instructors for freely sharing their expertise
and experience to complete the tasks required to produce this project.
Additionally, we appreciate all students who took the time and effort to take the
online survey questionnaires, which comprised students from throughout the Senior High
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School Department's academic strands. The researchers genuinely appreciate their
involvement.
Thus, the researchers would like to thank the individuals named above for their contributions
to completing this Feasibility Study. They like to offer their heartfelt thanks for this
remarkable achievement.
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ABSTRACT
Some people favored sour foods, while others chose sweet foods. The
researchers developed an idea to make a distinct local flavored pastry with this. This study
aims to see if the proposed product, Creamansi Puff, is feasible for the market. This product
has a delicate pastry shell or choux pastry filled with a sweet and sour calamansi cream
filling. Powdered sugar, calamansi glaze, and calamansi de crème are the three (3) topping
options for this calamansi-flavored cream puff. The study starts by determining the target
market's purchasing power and personal preferences to assess whether the firm can create
revenue and optimize profit based on the product's market, technical, financial, socio-
economic, and organizational and management feasibility. A survey was done to determine
the preferences of customers regarding the product. According to the survey, most consumers
are willing to buy products priced between 35 and 40 pesos each. They are also willing to
spend money and promote the Creamansi Puff. In conclusion, the Creamansi Puff is a viable
product and can be marketed to different consumers as it has its distinct local flavor.
Keywords: Choux pastry, Creamansi Puff, Calamansi

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TABLE OF CONTENTS
Page
COVER PAGE i
TITLE PAGE ii
APPROVAL SHEET iii
CERTIFICATE OF ORIGINALITY iv
GRAMMARLY TEST REPORT v
PLAGIARISM DETECTOR REPORT vi
ENGLISH WRITING READABILITY vii
ENGLISH EDITING CERTIFICATION FORM viii
DEDICATION ix
ACKNOWLEDGMENT x
ABSTRACT xii
TABLE OF CONTENTS xiii
LIST OF TABLES xvi
LIST OF FIGURES xix
LIST OF PLATES xxi
Chapter
1 PROJECT DESCRIPTION 1
Introduction 1
Purpose of the study 4

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Scope and Delimitations 5
Justification of the Study 5
Definition of Terms 7
2 OBJECTIVES OF THE STUDY 8
3 METHODOLOGY 9
Research Setting 9
Research Design 10
Respondents and Sampling Procedure 10
Research Instruments 10
Research Protocol 11
Data Gathering Procedure 12
Statistical Techniques 12
4 RESULTS AND DISCUSSION OF THE FINDINGS 14
Market Feasibility 14
Technical Feasibility 63
Financial Feasibility 92
Socio-Economic Feasibility 108
Organization and Management Feasibility 110
5 STRATEGY PLANNING FOR IMPLEMENTATION,
EVALUATION, CONCLUSION, AND RECOMMENDATION 117

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REFERENCES 125
APPENDICES 126
A. Projected Budget of the Study 126
B. Letter of Consent 127
C. Survey Questionnaires 128
D. Exhibits 132
E. Work Plan of the Study 134
F. Curriculum Vitae 135

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LIST OF TABLES
TABLE TITLE PAGE
1 Frequency distribution and percentage of respondents’ strand 23
2 Frequency distribution and percentage on respondents’ grade level 25
3 Frequency distribution and percentage of the respondents’ gender 26
4 Frequency distribution and percentage of results on willingness to
Participate in this survey 27
5 Frequency distribution and percentage of respondents’
Daily allowances 28
6 Frequency distribution and percentage results for Respondents’
time usually eat pastry 29
7 Frequency distribution and percentage results of Respondents
Who have tried cream puff 31
8 Frequency distribution and percentage of Respondents’ who
Have tried calamansi-flavored pastry/bread 32
9 Frequency distribution and percentage on the respondents’
Willingness to try the Creamansi-Puff 33
10 Frequency distribution and percentage of Respondents’

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Preffered toppings 34
Willingness to spend on Creamansi-Puff 36
12 Frequency distribution and percentage of how many
Creamansi-Puff they can eat 38
13 Frequency distribution and percentage of how would
The Respondents want their Creamansi-Puff to be served 40
Way of buying Creamansi-Puff 41
15 Total Demand Computation 43
16 Previous Demand Analysis 44
17 Future Demand Analysis 45
18 Total Supply Computation 46
19 Previous Supply Analysis 47
20 Future Supply Analysis 48
21 Computation of Total Gap 50
22 Consolidation of demand and supply 51

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Schedule 1: Purchasing of Raw Materials 93
Schedule 2: Rent Expense 94
Schedule 3: Salaries and Wages 94
Schedule 4: Office Supplies 94
Schedule 6: Packaging 95
Schedule 7: Transportation Cost 95
Schedule 8: Promotional Expenses 96
Schedule 9: Office Furniture and Fixtures 96
Schedule 10: Production Equipment 97
Schedule 11: Depreciation Expense 98
Statement of Cost Goods Sold 99
Projected Demand and Sales for 2022-2026 99
Projected Cost for 2022-2026 100
Contribution Margin 100
Projected Income Statement 101
Projected Cash Flows 102
Projected Balance Sheet 103
Financial Ratios 104
Initial Capital Requirements 105

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FIGURE TITLE PAGE
1 Respondents’ Strand 24
2 Respondents’ Grade 25
3 Respondents’ Gender 26
4 Respondents’ Willingness to participate in the survey 27
5 Respondents’ Daily Allowance 28
6 Respondents’ usual time to eat pastry snacks 30
7 Respondents who tried cream puff 31
8 Respondents who tried calamansi-flavored pastry/bread 32
9 Willingness to try the product 33
10 Preffered Toppings
35
11 Willingness to spend for Creamansi-Puff 37
12 How many Creamansi-Puff can Respondents eat 39
13 Serving Creamansi-Puff 40
14 Respondents way of purchasing Creamansi-Puff 41
15 Previous Demand Analysis 44
16 Future Demand Analysis 45

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17 Previous Supply Analysis 47
18 Future Supply Analysis 48
19 Consolidation of Future Demand and Supply 52

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LIST OF PLATES
PLATE TITLE PAGE
1 Logo 15
2 Plant Location 88
3 Structure Layout 89
4 Socio-Economic Chart 112
5 Organizational Structure 119
7 Creamansi-Puff Product 135
8 Creamansi-Puff Packaging 135
9 Calamansi 135
10 Egg 135
11 Vanilla Extract 135
12 All-purpose Flour 135

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13 Unsalted Butter 135

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14 Cornstarch 135
15 Whole Milk 136
16 Salt 136
17 Water 136
18 Heavy Cream 136
19 Granulated Sugar 136
20 Powdered Sugar 136

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Chapter 1
PROJECT DESCRIPTION
Introduction
This chapter contains and discusses some vital data, facts, and other related
information about our product's viability.
Cream Puff is a pastry that originated in France in the year fifteen forty (1540). It was
later dubbed the profiterole in the middle of the century, and now, the humble puff pastry
has come a long way from the kitchens of other countries, particularly the Philippines.
However, selling this type of baked pastry in our community appears to be difficult because,
aside from the fact that there have been several stores that produces this kind of pastry, such
as Mardoney's CDO and Cecil's Snack Inn & Bakeshoppe, they also sell it in a variety of
flavors, including cookies and cream, vanilla, chocolate, matcha, and many others. As a
result, the researchers come up with an idea to make a sweet treat with a distinctive flavor
that is both zesty and sweet, intending to provide a new classification of cream puff to the
consumers' eyes and tastes. Thus, this innovative pastry can be heated and has a large
potential market in society as it consists of one of the traditional Filipino flavors.
The researchers came up with the concept of using calamansi as a flavor for cream
puffs because of its large production, which is predicted to reach 108.7 thousand metric tons
in 2020 in the Philippines, with a value of roughly 1.98 billion Philippine pesos in the
country's output (Statista, 2021). It will help address the area's shortage of calamansi
markets and empower local farmers.
In addition, Filipinos like bringing various bread and pastries into their homes.
Whenever a celebration or a special occasion occurs, people offer them as a gift or
pasalubong to be consumed with their loved ones who are also fond of sweets. According to
a study by e-commerce aggregator iPrice, the Philippines is third in Southeast Asia
regarding the percentage of its Google population that searches for sweets, behind only
Malaysia (21.8%) and Singapore (19.3%) (Brooke, 2021). Cream Puffs' creation is a fusion
of French and Filipino, with calamansi, a fruit well-known in the Philippines, contributing
to the product's uniqueness. Calamansi is a tiny fruit spherical, green, sour, and has a strong
taste.
Calamansi limes are a citrus fruit widely used as a flavoring component and juice in
the Philippines and across Southeast Asia. They have a tart, sour taste and a slight acidity.
Calamansi, according to Ross Magnaye, is the most magnificent citrus. He uses the juice to
make curd for sweets and the whole fruit to make jam (SBS, 2021).
Furthermore, the product will be more appealing to customers. According to Fides
Santos-Arguelles, co-founder of The Entree. Pinays, an organization dedicated to promoting
Filipino food, the calamansi reintroduces us to our roots. It reintroduces us to our cuisine,
which is integral to our identity, tradition, and culture (Audrey, 2020). The ideal
combination of sweetness and tanginess will be appreciated since it will bring people closer
together.
Calamansi limes' bright, tangy taste lends itself to various uses. The fresh juice may
be combined with other juices or frozen to create ice cubes for iced tea, lemonade, or other
drinks. Additionally, sliced fruits are commonly paired with spicy and savory foods. Indeed,
nearly every Filipino meal (and, to a lesser degree, Malaysia) is served with half or
quartered calamansi limes on the side. Furthermore, its fruit and juice are often included in
sweets such as cakes, tarts, custards, pies, and gelatins. Additionally, the peel may be dried,
crushed, and used as a spice (Danilo, 2021).
Moreover, most Filipinos like sour food, and nobody can dispute the Filipinos'
affinity for all bad things, not just any sour. Doreen Fernandez, a renowned Filipino culinary
writer, outlines the ideal sourness level for Filipinos. Thus, they must be tart enough to
relish, puckering the lips and causing the eyes to squint slightly, but not excessively tart.
Furthermore, as the native taste developed, Filipinos got more daring with their flavors.
Sour is no longer seen as a base taste but to improve the eating experience (Idge, 2021).
According to Myke "Tatung" Sarthou and Guillermo "Ige" Ramos, sour is seldom the
dominant taste in a meal but provides an exciting contrast. Occasionally, it is employed as a
neutral backdrop to enable more robust, presumably more appealing tastes to show through.
Tatung employs sourness to "bring out the freshness" of a meal, while Ramos notes how
"sour cuisine makes (a dish) clean-tasting mentally" (Christian, 2020).

The tanginess imparted by the calamansi wonderfully balances the sweetness
imparted by the pastry cream's milky and creamy components. The sweetness balances
harsh and acidic flavors, whether from sugar, honey, fruits, or so on. At the same time,
acidity is fantastic at balancing a meal, imparting vitality, and counteracting sweetness and
heat (Otao Kitchen, 2021). Thus, the calamansi's acidic and tart flavor balances the
sweetness of the original pastry cream, which is made with heavy cream and milk,
encouraging the customer to indulge in the product without judging it as excessively sweet
or satiating.
This business study will spark the researcher's interest to continue this study in the
open market if found feasible and viable.
Purpose of the Study
The study's conclusions will give practical advice and factual information to the following
individuals:
Researchers - This study will build the research's entrepreneurship abilities and broaden
their understanding of marketing tactics. It gives them the ability to become fully equipped
shortly.
Customers - The researchers believe that this study will benefit the customers. Customers
can expect a light pastry stuffed with a unique local flavored cream filling when they order
Creamansi-Puff. Aside from that, the researchers want to sell Creamansi-Puff at a very
reasonable price. Customer satisfaction helps them achieve high sales figures.
The School Faculty and Staff - The researchers believe this study will make a fantastic
snack or dessert. Because of its sweet filling, the researchers believe it might also aid in
relieving stress.
Local producers – The researchers believe that they are the primary supplier of components
that can improve their sales.
Future Entrepreneurs/Researchers - The result of this study can provide valuable
information to future entrepreneurs who are starting their businesses. This research can also
be used as a guide and reference for entrepreneurs pursuing similar research studies.
Scope and Delimitations of the Study
This project focuses on the business by creating and marketing the Creamansi-Puff, a
sweet and sour taste combination. This research considers the respondents' preferences, daily
income, buying power, the price they are willing to pay for the items, and the time they want
to purchase the pastries. It offers to associate the product's development with making it much
better so that many students at Liceo de Cagayan University would purchase the product due
to its attractive presentation.
The firm desires a high volume of daily consumers. As a result, the researchers
strongly recommend that all faculty, staff, and students acquire the delectable Cream Puffs.
The researchers will distribute identical surveys to each responder. For those interested in
purchasing the Creamansi-Puff, it is available for sale via client orders and direct selling on
the Liceo de Cagayan University campus.

Justification of the Study
Cream puffs became famous in the Philippines and are today consumed as a snack
and dessert for other occasions. The researchers are committed to producing one (1) new
Cream Puff classification that will be introduced to our community, particularly the
University's students, faculty, and staff. The calamansi, which is rarely utilized as the main
component in pastries and cold sweets, became the new and distinct tasty product mentioned
above. In addition, the firm will be involved in product development and marketing. A group
of six student entrepreneurs will plan and operate it.
According to the investigation, roughly twenty (20) shops in Cagayan de Oro City
sell the same types of profiteroles. However, non-Filipino bread and pastries such as
croissants, French bread, and muffins have been introduced and become popular in the
country, but local favorites remain a constant presence in the lives of many Filipinos (Patrick,
2021). The Creamansi-Puff product strives to be launched as a unique version in this sort of
baked pastry that others have yet to test. This dessert can be served as newly baked because it
can be microwaved. As a result, its mission is to serve high-quality pastry while also
honoring customers' interests in selecting entrees. Our target clients, notably students, who
crave something sweet and sour, are given the convenience, excitement, and most especially,
enjoyment.
People are also becoming more conscientious of the foods they purchase and
consume. The clean, eggy, sweet, and buttery aroma, which also smelled warm, on the other
hand, will undoubtedly pique our buyers' interest. Introducing calamansi, which is usually
used in savory dishes, will be a good idea because it can also be used in sweet recipes, like
the new flavor of our innovative Cream Puff. If a product can offer a different proprietary
flavor—even for a brief time—it can provide the category boost that leads to a marketing
edge. As a result, the flavor can be the deciding factor in choosing one place over another
and a source of repeat business; if the flavor is "crave-able," customers will come again and
again (Prepared Foods, 2019).
As a result, the product, Creamansi-Puff, must be provided and introduced to the
market to be marketed, positioned, and priced reasonably for students and low-wage
employees. Additionally, buyers may help spread the word about a product. The researchers
see them as live evidence and would happily recommend them. Creamansi-Puff is
appropriate for people of all ages, including family, friends, and even strangers.
Definition of Terms
This study contains certain key concepts and constructs. This study allows the reader to make
sense of what is presented in the subsequent research:
Choux Pastry - refers to a product consisting of water and flour. They are used as an outer
layer or base that will be enriched and lightened by incorporating eggs and a mixture of
cream while beating the paste, which will be used as a filling.
Cream Puffs refers to our product consisting of Choux Pastry Dough baked in small dome-
shaped puffs filled with a Creamansi-filling

Chapter 2
OBJECTIVE OF THE STUDY
The following are the study's objectives:
1. To ascertain the market's size
2. To ascertain the respondents' identities by ascertaining their:
2.1 Daily Subsistence Allowance
2.2 Purchasing Ability
2.3 Individual Preferences
3. To determine if this firm is capable of:
a. creates revenue/debt
b. reduce costs while increasing profits
4. To analyze the following factors:
a. Feasibility of Market Entry
b. Feasibility on a Technical Level
c. Economic Viability
d. Socioeconomic Feasibility
e. Feasibility of Organization and Management
5. To ascertain the product's overall viability.

Chapter 3
METHODOLOGY
The goal of this research is to determine the marketability of selling Creamansi-Puff.
The researchers will utilize a quantitative technique to determine the quantitative and
qualitative components of the study using a survey questionnaire as the research instrument
to collect the required data. The researchers will choose 100 students at random from the
population of the Liceo de Cagayan University Senior High School department as study
participants. The researchers will derive a valid conclusion that will play a crucial part in this
study's overall viability based on the necessary information to support and assess the
investigation.
Research Setting
The research will take place in the Liceo de Cagayan University-Main Campus,
Rodolfo N. Pelaez Boulevard, Kauswagan High-Way, Cagayan de Oro City. Liceo de
Cagayan University delivers excellent education to students to be appropriately prepared.
The researcher chose this University as its target site due to its proximity to the researchers
and the institution's prospective market.

Research Design
The quantitative research design will be used in this study to get the essential
information. This strategy is often used in data collection, primarily by small firms, since it is
cost-effective and practical. Because of the pandemic, the quantitative research approach
collects quantifiable data and information from prospective consumers using sampling
techniques and the distribution of online questionnaires. The findings of this research
approach will be represented numerically, resulting in logical, statistical, and impartial
conclusions from the market's perspective of the study. Using these methodologies,
researchers will examine respondents' views, reflecting the total population on the proposed
product's entry into the market.
Respondents and Sampling Procedure
The researchers will undertake this study at the Senior High School department of the
Liceo de Cagayan University-Main Campus, which has a population of two thousand eight
hundred fifteen (2,815) pupils. One hundred (100) respondents will be randomly picked
using primary random sampling and at the researchers' convenience.
Research Instruments
The researchers will collect data for the study by adapting a survey questionnaire. It
has 12 questions and inquiries about the respondent's buying capacity, personal preferences,
and willingness to spend on the product.

Research Protocol
Senior High School student researchers must follow the following University
Research Protocol to assure the quality and reliability of research findings:
1. The researchers will seek approval from the adviser.
2. The School Principal will approve the schedule for the defense.
3. After the proposal defense, the researchers will accomplish the Research Ethics
Application Form and submit it to the office of the VP for Research, Publication, and
Extension together with the approved research proposal.
4. The researchers will provide the adviser with a copy of their paper for the research
proposal presentation.
5. Once the adviser approves the paper, it will be forwarded to the Research
Coordinator.
6. After the proposal paper presentation, the researchers shall incorporate all the
corrections and suggestions of the Research Panel. The adviser, the adviser, the
adviser, and the panel members will review it.
7. After the panel approves the paper, it will be submitted to the office of the VP for
Research, Publication, and Extension for Plagiarism and Grammarly Tests.
8. The researchers will forward the approved research proposal paper to their assigned
editor. After incorporating all the corrections, the researchers will submit the edited
paper to the adviser and Research Panel for signature and approval for binding.
9. The researchers shall submit the soft-bound copies and electronic copies of their final
paper to the Research teacher / Adviser. The Research teacher / Adviser shall endorse
the copy to the research Coordinator
Data Gathering Procedure
The researchers will get Liceo de Cagayan University permission to conduct an
online poll. Once the university grants authorization, the researchers will immediately begin
the online survey procedure. To prevent direct interaction, the researchers will send the
survey digitally using Google forms to the randomly chosen students who will participate in
the study. The researchers will do this during their free time to avoid disrupting classrooms.
Before responding to the surveys, researchers will remind them of the instructions for
more clarity. The researchers will maintain a virtual presence to allow respondents to readily
reach them for explanations while maintaining their anonymity while completing the survey
surveys. After the researchers have completed all surveys, they will begin tabulating and
documenting the data using graphs, spreadsheets, and other statistical, measurement, and
descriptive statistics. As a result, the researchers will assess the collected data and give a
complete discussion and interpretation to establish the viability of the suggested product.
Statistical Technique
The researchers will analyze the data using descriptive and inferential statistics.
Descriptive statistics enables a researcher to measure and characterize a data set's basic
properties. Descriptive statistics provide a foundation for data analysis, enabling researchers
to organize, simplify, and summarize data (Mike, 2017). Simultaneously, an inferential
statistic is computed from the data to infer more general qualities that are not visible.
A popular method to view inferential statistics is to suppose that researchers are interested in
understanding certain aspects of data for a population (e.g., all fourth graders in the United
States) but are constrained by access and cost limitations (Bruce, 2018). Thus, descriptive
statistics characterize a data set's features. Inferential statistics enables the researchers to test
a hypothesis or determine the generalizability of their data to a larger population. Using these
strategies, the researchers may then present logical and tangible findings on the proposed
product.
Chapter 4
RESULTS AND DISCUSSION OF THE FINDINGS
Market Feasibility
The market analysis will assist in determining the business's marketing strategy. It
determines the product's viability, profitability, and market demand. It considers how the
target market will perceive the product. Thus, the findings of this research aid in developing
plans to accommodate and solve the business's identified potential risks and market effects in
terms of geography, demand, and competition. The researchers will develop Creamansi-Puff
to make and provide high-quality cuisine to the community of Liceo de Cagayan University
and promote a novel French-Filipino pastry.
Product Description
Name of the product
The researchers came up with a product name called "Creamansi-puff" as a play on
the term "cream puff," inspired by a delectable and moist French choux pastry ball.
Researchers designed a calamansi version to differentiate it and spur exciting development.
Hence, it is called Creamansi Puff because of the unusual combination of choux pastry,
calamansi juice, and citrus zest. Moreover, researchers are glad to introduce it to the public as
a mix of French and Filipino delights and want to focus on the consumers' preferences, so
they chose many topping options.
Logo
The corporate logo is straightforward and easily
identifiable. The researchers opted to include green lines
and circles surrounding the logo since the product contains
calamansi. They picked green and orange as their primary
colors representing energy and happiness since their
product is manufactured with happiness and will provide
energy to consumers. The figure holding a Creamansi-Puff symbolizes the happiness that the
firm desires for its clients when they purchase the product. Creamansi-Puff is a cream puff
with a calamansi twist that puffs up on your tongue when consumed. Finally, the whole logo
indicates how excellent and delectable the food is, which will delight everyone who
consumes it.
Properties of the Product
The Creamansi Puff is a bread invented, tested, and made by researchers. The
researchers deliberated for a long time on what to include in this bread to make it more
unique and delicious. The researcher wanted to make this one-of-a-kind, so they added
something to give it a particular taste. The ingredients for pastry are as follows whole cream
milk, heavy cream, granulated sugar, vanilla extract, salt, large egg yolks, cornstarch,
calamansi zest, and calamansi juice. As for Choux Pastry are butter, salt, all-purpose flour,
large eggs, calamansi zest. Lastly, the Toppings are Calamansi Glaze, Calamansi de creme,
and Powdered Sugar.
Moreover, the mixture is more delicate to make the creampuff more stuffed with
cream filling while mixing the said ingredients. Whole milk adds fat, which creates a richer
taste and a softer crumb. As the creampuff dough absorbs the source to hydrate the
ingredients, it improves the texture and mouthfeel of baked goods. In Addition, milk's protein
and sugar (lactose) add more sweetness and a browner color to baked goods than water
(Robert, 2019). Heavy cream and confectioners' sugar may be beaten to create a delectable
pastry. Due to the heavy whipping cream's high vitamin and mineral content, the dough
whips up stronger with stiff peaks that keep their form longer than the richness and softness
of the dough, which may be suitable for their health (Eddy Van, 2020). Sugar keeps baked
goods soft and moist, which allows sugar and water to lock in moisture and creates
tenderness, deepens color and flavor, and adds crunch as the Vanilla extract enhances all the
other flavors in the recipe that tend to give the creampuff more aroma (Emma,2019).
Additionally, it lowers the pace of fermentation, functioning as a good check on yeast
growth, and preventing the formation of any undesirable bacterial activity or wild forms of
fermentation (Anne, 2016). Cornstarch contributes to the crumbly and delicate texture of the
dessert. Cornstarch is often used commercially as an anti-caking agent. Calamansi zest or
juice aids in browning and imparts taste. While juice may be used in milk in a recipe, milk
should not be substituted for juice and vice versa (Sarah, 2014).
The remarkable thing about this bread is the toppings that consist of three different
types of toppings; Calamansi Glaze, Crema de Calamansi, and Powdered Sugar. The perfect
cream puff topping foundation is light, airy "pâte à choux," a mixture of calamansi juice,
condensed, all purpose-flour, and powdered sugar. To provide a delicacy of toppings in a
cream puff that ends the end consumer's dinner on a sweet note with these lusciously
delicious cream puffs filled with delectably decadent cream puff fillings (Martha Stewart,
2005). The glazes and toppings are often optional ingredients. They add a boost of flavor and
enhance the appearance of the bread, such as; the Calamansi Glaze is an elegant topping for
these Creamansi-puff fancier than a chocolate ganache.
Crema de Calamansi is a mixture of condensed mixed with calamansi juice that gives
them more coverage of the filling. The researcher found that filled cream puffs will stay crisp
when stored in the refrigerator uncovered for about three days. The refrigerator should be
cold but dry to prevent the shells from becoming mushy. When maintained in a container, the
humidity traps moisture, the powdered sugar dissolves, and soggy shells (Jessica Gavin,
2021). The product's packaging design is vital because it brings life to the product and will
attract the people who purchase it. The packaging of the product needs to be presentable and
must catch the attention of the buyers.
Every packaging material needs to have its uniqueness and branding to maintain its
identity in the world of business in which competition is present. The researchers thought of
something that could impact each interest of the customers by making the packaging
materials look nothing alike to the rest. The researchers have chosen to pack the product in a
see-through packaging made of recyclable and biodegradable cardboard, a kraft pastry box.
Reusable and simple yet attractive. A Creamansi-Puff is not a typical type of creampuff. It is
a great way to start a new beginning in the business world alongside the manufacturers'
artistic imagination to maintain its identity as the product will compete in the business world.
Benefits
Calamansi, also known as kalamansi or calamondin, is a tiny citrus fruit with a vivid
orange pulp and a green to orange peel that ripens as it ripens. It has a tart flavor with a tinge
of sweetness, similar to a lime and a mandarin. It has a solid citric and flowery scent. Others
use it in various Asian cuisines, but it is most famous in the Philippines as a must-have
ingredient (Bourget, 2021). Calamansi acts as a perfect balancing agent since it is the perfect
blend of sour and sweet. The fruit can cut through the rich tastes found in many Filipino,
making it the flavor of their product.
The items a product offers to satisfy a consumer's interests, expectations, and wants
are the advantages of our product that customers will receive. When a customer eats our
product, we want to know what he or she expects to purchase, feel, or achieve. The
enjoyment that consumers get from our product is that when they buy our product, they will
be satisfied because apart from the fact that our product is not very expensive, the consumers
will also not regret that they bought our product. Consumers can benefit from our Creamansi-
Puff product which is flavored with calamansi rather than the typical flavor of cream puffs
because apart from being delicious, the calamansi flavor is also new to consumers because
calamansi is only once flavored. Apart from being able to excite them with the taste of our
Creamansi-Puff, it is also safe to eat and not dirty because the equipment used to make our
product is clean, and the manufacturer is not dirty and uses PPE or Personal Protective
Equipment.
Moreover, Calamansi is prevalent in the Philippines, particularly in Cagayan de Oro,
where the market is. Calamansi is accessible year-round in the Philippines, according to a
web article published in 2017 by Pinoy Negosyo titled "8 Steps to Calamansi Farming and
Production in the Philippines." Others see Calamansi in its unripened green stage. While the
fruit, also known as calamondin, calamondin, Panama orange, and Chinese orange, is
primarily regarded as a decorative tree rather than a food source, it is extensively planted in
the Philippines for the latter purpose — as juice, sauce, and culinary condiment. Calamansi
has gained popularity worldwide and developed into a famous lemonade packed in carton
boxes and sold on shelves.
In 2021, the Philippine Statistics Authority verified that calamansi output totaled
60.10 thousand metric tons from July to September. It climbed by 8.3 percent over the same
time in 2020, from 55.47 thousand metric tons. MIMAROPA Region produced half (59.0
percent) of the country's total calamansi output, with 35.48 thousand metric tons, while
CALABARZON came in second with a 9.7% stake, followed by Central Luzon with a 5.3
percent share.
Due to the fruit's year-round availability, the ideal method to prepare it is fresh.
Lemons, limes, and key limes are similar to calamansi. They create an excellent calamondin-
aided beverage combined with ice tea or other liquids (think gin-and-tonic). A calamondin
may be squeezed over sliced fruit, fish, or cranberry sauce. Several recipes for calamondin
cakes, pies, bread, and other treats are available online. Calamondins were brought to Florida
in 1899, and old cookbooks and publications provide a variety of inventive recipes (Les,
2019).
Although calamansi is a seldom-used ingredient in baking, several delectable recipes
incorporate its tart flavor and great flavor into something tempting, such as these muffins.
Although Boracay, a popular tourist destination in the Philippines, made them famous, it is
simple to reproduce and relive those beach experiences (Roselle, 2019). As a result, there is
no trouble creating large quantities of Creamansi-Puff and providing customers with an
excellent sort of pastry. Thus, the researchers address the area's shortage of calamansi
markets and empower local farmers.
Characteristics
Cream Puffs come in various flavors, including chocolate, vanilla, strawberry, and
matcha. Because such tastes pervade all pastries, researchers created the Creamansi Puff with
calamansi filling. Before putting it in the oven, it is 2" broad by 1" tall; after cooked, the
choux pastry will rise and expand by an inch. Thus, it resembles puff pastry or a little puffy
donut that lacks a hole but is dome-shaped. With bite-sized portions, shoppers will return
time and time to purchase.
Additionally, if additional toppings are desired for their Creamansi-Puff, customers
may pick from powdered sugar, calamansi de crème, or calamansi glaze. When customers
prefer calamansi de crème topping, the researchers opted to add a calamansi zest.
Additionally, the product mentioned above may be pre-heated. Thus, if customers need a hot
meal, they may microwave it for a minute. Calamansi is the starring ingredient in our
product.
When customers bite into the Creamansi-Puff, it bursts within their tongues as the
filling inside pours in, leaving a sweet, zesty, and creamy flavor behind. Calamansi adds an
element of originality to the product, satisfying their tongue. One of the primary components
in this recipe is an egg. Thus, this imparts an eggy taste to our Creamansi-Puff, and without
the egg, the puff would not rise correctly, and the interior would lack that lovely fluffy
texture. The researchers guarantee that the product is of the highest possible quality in terms
of flavor and appearance.
As a result, the researchers believe that Creamansi-Puff is an ideal snack or dessert
for students, professors, faculty, and staff at the Liceo de Cagayan University Campus. Apart
from being delectable, it is reasonably priced, allowing it to be enjoyed by everyone. The
researchers wish to advertise and sell our goods here since no other vendor in the LDCU
community sells calamansi-flavored pastries.
Product Users
The researchers came up with the Creamansi-puff, a choux pastry with a calamansi
flavored filling. It is for individuals who prefer sweet and sour sweets, with the cream's
sweetness and the calamansi's sourness and attracting new consumers to taste a unique
variant. It provides satisfaction to someone's cravings and helps to relieve stress because of
its balanced flavor.

Students, the school's faculty and staffs, and visitors are the groups that can consume
the Creamansi-puff. As one of the city's leading institutions and owing to the researchers'
vicinity, the researchers picked the community of Liceo de Cagayan University as their target
market. Because its well-balanced sour and sweet taste might assist instructors and pupils in
relieving stress associated with studying, sugary foods can compromise the body's ability to
respond to stress (Marengo, 2020).
Moreover, researchers sell their Creamansi-puff at a reasonable and affordable price.
As a result, this product is suitable for everyone and surely fits everyone's budget because of
its affordability. However, the researcher realizes that customer tastes shift over time when
choosing their glaze or toppings (calamansi glaze, caramel glaze, powdered sugar, or
whipped cream). Since the researchers cannot please everyone's palate, their primary target
market is individuals who enjoy sour and sweet flavors. The researchers created a distinct
regional taste and will make the product wholeheartedly to ensure that everyone was
satisfied.
Area Distribution
Creamansi-Puff found in Cagayan de Oro City's Liceo De Cagayan University-Main
Campus, Rodolfo N. Pelaez Boulevard, and Kauswagan Highway. The Cagayan de Oro
International Airport also sells Creamansi-Puff. The student entrepreneurs will distribute
Creamansi-Puff to the university's students, teachers, staff, and administrators to help them
attain their goals and have the satisfaction they deserve. Creamansi-Puff will also employ
high-quality ingredients to enhance the taste and ensure the safety of the consumers. In
addition, it provides a variety of aesthetically attractive toppings, strengthening the product's
flavor and look while guaranteeing that consumers get the decorative quality and taste they
expect. Furthermore, the price of the said product is also realistic or reachable for our target
consumers inside the market. Due to its ability to absorb demand surges and accessibility to
the target market, Liceo De Cagayan University is the most excellent spot to sell, making the
researchers feel involved and associated with them.
Table 1
Frequency Distribution and Percentage of the Respondents' Strand
Indicators Frequency
Grade 11-ABM 16
Grade 11-STEM 39
Grade 11-COALITION 6
Sub Total 61
Grade 12-ABM 11
Grade 12-STEM 24
Grade 12-COALITION 4
Sub Total 39
TOTAL 100
Table 1 shows the total respondents in both G11 and G12 levels. 16% of respondents
from the ABM strand, 39% for G11-STEM, and 6% from G11-COALITION. Meanwhile, in
the G12 levels, 11% of the respondents are from G12 ABM, 24% from G12-STEM, and 4%
from G12-COALITION
Figure 1. Respondents’ Strand
45
40
35
30
25
20
15
10
G11-ABM G11-STEM G11-COA G12-ABM G12-STEM G12-COA

Table 2
Frequency Distribution and Percentage of the Respondents' Grade Level
Indicators Frequency Percentage
Grade 11 61 61%
Grade 12 39 39%
TOTAL 100 100%
Table 2 shows the Respondents’ grade levels. It indicates that 61 out of 100
respondents are in Grade 11, and 39 are in Grade 12.
Figure 2. Respondents’ Grade

70
60
50
40
30
20
10
0
GRADE 11 GRADE 12
Series1
Table3
Frequency Distribution and Percentage of the Respondents' Gender
Male 29 29%
Female 71 71%
TOTAL 100 100%
Table 3 shows that 29% of the respondents are male, and 71% are female.
Figure 3. Respondents’ Gender
80
70
60
50
40
30
20
10
0
MALE FEMALE
Series1
Table 4
Frequency Distribution and Percentage of Respondents' Willingness to Participate in
the Survey
YES 100 100%
NO 0 0%
TOTAL 100 100%
Table 4 shows that all (100%) respondents are willing to participate in the survey.
Figure 4. Respondents' Willingness to Participate in the Survey
120
100
80
60
40
20
0
YES NO
Table 5
Frequency Distribution and Percentage of Respondents' Daily Allowance
50-100 75 75%
150-200 23 23%
250-300 2 2%
TOTAL 100 100%
Table 5 shows the daily allowance of the respondents. It indicates that 75 out of 100
respondents have a daily allowance between PHP 50-100, 23% have a daily allowance of
PHP 150-200, while only 2% have an allowance of PHP 250-300.
Figure 5. Respondents’ Daily Allowance

80
70
60
50
40
30
20
10
0
50-100 150-200 250-300
Series1
Table 6
45
Frequency Distribution and Percentage of Respondents’ Time usually eat pastry
40
35 snacks
30
25
20
15
10 9:00AM -11:00 AM 26 26%

5
0
9:00AM -11:00 AM 1:00PM – 3:00 PM 3:00 PM -4:00 PM
1:00PM – 3:00 PM 42 42%
Series1
3:00 PM -4:00 PM 32 32%
TOTAL 100 100%
Table 6 shows the time the respondents usually eat pastry snacks. It shows that 26%
of the respondents eat their pastry snack at 9:00 am-11:00 am, 42% of the respondents say it
is from 1:00 pm to 3:00 pm, and 32% of the respondents say it is between 3:00 4:00 pm.
Figure 6. Respondents’ Usual Time to Eat Pastry Snacks

Table 7
Frequency Distribution and Percentage of Respondents who have tried cream puff
YES 36 36%
NO 64 64%
TOTAL 100 100%
Table 7 shows that 36% of the respondents have tried cream puff, and 64% have not
yet tried cream puff.
Figure 7. Respondents Who Have Tried Cream Puff

70
60
50
40
30
20
10
0
YES NO
Series1
Table 8
Frequency Distribution and Percentage of Respondents who have tried calamansi
flavored pastry/bread
YES 15 15%
NO 85 85%
TOTAL 100 100%
Table 8 shows that 15% of the respondents have tried calamansi-flavored
pastry/bread, and 85% have not yet tried any calamansi flavored pastry/ bread.
Figure 8. Respondents Who Have Tried Calamansi Flavored Pastry/Bread

90
80
70
60
50
40
30
20
10
0
YES NO
Series1
Table 9
Frequency Distribution and Percentage of Respondents' Willingness to try the
product
YES 97 97%
NO 3 3%
TOTAL 100 100%
Table 9 shows that 97% of the respondents are willing to try the product (Creamansi-
Puff), and only 3% are unwilling to try it.
Figure 9. Respondents' Willingness to Try the Product
120
100
80
60
40
20
0
YES NO
Series1
Table 10
50
45 Frequency Distribution and Percentage of Respondents' Preferred Toppings
40
35
30
25
20
15
Calamansi Glaze 22 22%
10
5
0
CALAMANSI
Powdered GLAZE
Sugar POWDERED
35 SUGAR CALAMANSI
35%DE CRÈME
Series1
Calamansi de creme 43 43%
TOTAL 100 100%
Table 10 shows the preferred toppings of the respondents. The researcher gave three
topping options: the calamansi glaze, powdered sugar, and the Calamansi de creme. The
table shows that 22% of the respondents preferred Calamansi Glaze, 35% preferred
Powdered Sugar, and 43% preferred Calamansi de creme for the toppings of their Creamansi
Puff.
Figure 10 Respondents' Preferred Toppings

Table 11
Frequency Distribution and Percentage of Respondents' Willingness to spend on
Creamansi-Puff
₱ 35-40 79 79%
₱ 45-50 19 19%
₱ 55-60 2 2%
TOTAL 100 100%
Table 11 shows the respondents’ willingness to spend on Creamansi Puff. It stated
that 79% of the respondents are willing to spend between PHP 35-40 on the Creamansi Puff,
19% are willing to spend between PHP 45-50, and only 2% are willing to spend between
PHP 55-60.
Figure 11. Respondents' Willingness to spend on Creamansi Puff

90
80
70
60
50
40
30
20
10
0
₱ 35-40 ₱ 45-50 ₱ 55-60
Series1
Table 12
Frequency Distribution and Percentage of Respondents; How much Creamansi-Puff
can they eat
1-2 pieces 76 76%
3-4 pieces 22 22%
4-5 pieces 2 2%
TOTAL 100 100%
Table 12 shows how many Creampuffs the respondents can eat. It stated that 76% of
the respondents could eat 1-2 pieces of cream puff, 22% could eat 3-4 pieces, and 2% could
eat 4-5 pieces.

Figure 12. Respondents Can Eat Their Creamansi-Puff
80
70
60
50
40
30
20
10
0
1-2 Pieces 3-4 Pieces 4-5 Pieces
Series1
Table 13
Frequency Distribution and Percentage of Respondents; How Would Respondents
want their Creamansi-Puff to be served
Individual 48 48%
Package 52 52%
TOTAL 100 100%
Table 13 shows how the respondents want their Creamansi-Puff to be served. It stated
that 48% of the respondents want their cream puff individually, and 52% want their cream
puff in a package.
Figure 13. Serving the Creamansi-Puff

53
52
51
50
49
48
47
46
Individual Package
Series1
Table 14
Frequency Distribution and Percentage of Respondents; In what way do the
respondents want to buy the Creamansi-Puff
Pick Up 29 29%
Door-to-Door Delivery 71 71%
TOTAL 100 100%
Table 14 shows the way the respondents want to buy the Creamansi Puff. It stated
that 29% of the respondents want to Pick up, and 71% want a Door-to-Door Delivery.
Figure 14. Respondents’ Way of Purchasing Creamansi-Puff

80
70
60
50
40
30
20
10
0
Pick Up Door-to-Door Delivery
Series1
Demand Analysis
Demand analysis predicts who will purchase a product and how much they will pay.
The researchers may then set the product's price. Demand analysis shows the amount of units
buyers are willing to buy and other elements affecting the product's selling price. The
research found that most people want pastry treats between 1 and 3 p.m. As a result, this
determines the daily Creamansi-Puff need. However, respondents chose a price range of 35-
40 pesos for the commodities.

Table 15
Year Population Market Market Sales Sales Average Total
Factor Potential Factor Potential Consumption Demand
2017 1,663 .97 1,613 1 1,613 365 588,745
2018 1,848 .97 1,793 1 1,793 365 654,445
2019 2,053 .97 1,991 1 1,991 365 726,715
2020 2,281 .97 2,213 1 2,213 365 807,745
2021 2,534 .97 2,458 1 2,458 365 897,170
2022 2,815 .97 2,731 1 2,731 365 996,815
2023 3,097 .97 3,004 1 3,004 365 1,096,460
2024 3,407 .97 3,305 1 3,305 365 1,206,325
2025 3,748 .97 3,636 1 3,636 365 1,327,140
2026 4,123 .97 3,999 1 3,999 365 1,459,635
Total Demand Computation
Table 15 calculates Creamansi-overall Puff demand. Between 2017 and 2026, the
predicted population will grow by 10%. The market element in the table is whether
consumers would try a calamansi-flavored Creampuff, which is done by multiplying

population by market component. The sales factor is based on respondents' desire to buy
Creamansi-Puff. Also, multiply market potential by the number of sales factors to get sales
potential. The average consumption is based on how frequently respondents buy pastries
each month. Finally, total demand is calculated by multiplying sales potential by
consumption.
Table 16
PREVIOUS DEMAND
Year 2017 2018 2019 2020 2021
QUANTITY 588,745 654,445 726,715 807,745 897,170
DEMAND
The recent five (5) years of demand for Creamansi-Puff are shown in Table 16. The
overall demand for 2017 is 588,745. While the overall demand in 2018 and 2019 was
Chart Title
1,000,000
897,170
900,000
807,745
800,000 726,715
700,000 654,445
588,745
600,000
Series1
500,000
400,000
300,000
200,000
100,000
0
2017 2018 2019 2020 2021
654,445 and 726,715, respectively. Finally, 2020 and 2021 have a total demand of 807,745
and 897,170, respectively. Each year, demand for units increases.
Figure 15. Previous Demand Analysis
Figure 15 illustrates a prior demand study in a graphical format. In 2017, the
requested amount was 588,745 but rose to 654,445. For five (5) years, the quantity requested
increased.
Table 17
FUTURE DEMAND
YEAR 2022 2023 2024 2025 2026
QUANTITY 996,815 1,096,460 1,206,325 1,327,140 1,459,635
DEMAND
For five (5) consecutive years, Table 17 illustrates the anticipated demand for
Creamansi-Puff. By 2022, overall demand will reach 996,815 units. However, by 2023, it
will climb to 1,096,460. While the overall demand for the years 2024, 2025, and 2026 is
1,206,325 and 1,327,140 and 1,459,635, respectively. Each year, demand increases, as
illustrated in the table above.
Figure 16. Future Demand Analysis

FUTURE DEMAND
1,600,000
1,459,635
1,400,000 1,327,140
1,206,325
1,200,000 1,096,460
996,815
1,000,000
FUTURE DEMAND
800,000
600,000
400,000
200,000
0
2022 2023 2024 2025 2026
F i g u r e 1 6 i l l u s
amount needed increases from 2022 to 2026.
Supply Analysis
Supply analysis is required to analyze supply patterns and reactions to changing
market and production factors. It quantifies the effect of manufacturing costs, raw material
costs, technology, labor pay, income, pricing, and goods on the bottom line.
Table 18
Total Supply Computation
Year Total Demand Supply Factor Total Supply
2017 588,745 .15 88,312
2018 654,445 .15 98,167
2019 726,715 .15 109,007
2020 807,745 .15 121,162

2021 897,170 .15 134,576
2022 996,815 .15 149,522
2023 1,096,460 .15 164,469
2024 1,206,325 .15 180,949
2025 1,327,140 .15 199,071
2026 1,459,635 .15 218,945
The entire supply is calculated in Table 18. It is calculated by multiplying the total
demand in Table 15 by the supply factor. From 2017 through 2026, the table illustrates the
constant rise in total supply. The data on supply factors are anticipated to widen the gap,
which will be used to calculate the amount required to be produced.
Table 19
PREVIOUS SUPPLY
YEAR 2017 2018 2019 2020 2021
TOTAL 88,312 98,167 109,007 121,162 134,576
SUPPLY
The entire supply of Creamansi-Puff for five (5) years is shown in Table 19. Between
2017 and 2021, there is also a steady growth, as overall demand has increased in prior years.
Figure 17. Previous Supply Analysis
PREVIOUS SUPPLY
160,000
140,000 134,576
121,162
120,000
109,007
100,000 98,167
88,312 PREVIOUS SUPPLY
80,000
60,000
40,000
20,000
0
2017 2018 2019 2020 2021
The prior supply is shown graphically in Figure 19. It has a steady upward trend,
which corresponds to the consistent rise in the amount given, as seen in Table 19.
Table 20
FUTURE SUPPLY
YEAR 2022 2023 2024 2025 2026
TOTAL 149,522 164,469 180,949 199,071 218,945
SUPPLY
From 2022 to 2026, Table 20 illustrates the anticipated supply of Creamansi-Puff.
Supply continues to grow in lockstep with demand.
Figure 18. Future Supply Analysis
FUTURE SUPPLY
250,000
218,945
200,000 199,071
180,949
164,469
149,552
150,000
FUTURE SUPPLY
100,000
50,000
0
2022 2023 2024 2025 2026
Figure 20 depicts Table 20 graphically and is a continuation of the graph seen in Figure 19.
As with the other supply and demand graphs, this shows steady growth from 2022 through
2026.
Demand and Supply Analysis

Demand and supply analysis shows how sellers and buyers interact regarding the
quantity and price of commodities and services. Demand and supply interact to set the
pricing of products and services in the market concerning people's desire to purchase. The
law of demand displays an inverse connection between the pricing of products and services
and the quantity demanded. It asserts that when prices rise, the amount requested falls, and
vice versa. Rather than that, the law of supply establishes a direct correlation between pricing
and the amount delivered. It argues that when prices rise, supply rises as well. When prices
rise, demand declines, but individuals become more eager to provide, and vice versa as prices
fall. As a result, the price is determined by the market's cooperation of demand and supply.
Table 21
Computation of Total Gap
Year Total Demand Total Supply Total Gap
2017 588,745 88,312 500,433
2018 654,445 98,167 556,278
2019 726,715 109,007 617,708
2020 807,745 121,162 686,583
2021 897,170 134,576 762,594
2022 996,815 149,522 847,293
2023 1,096,460 164,469 931,991
2024 1,206,325 180,949 1,025,376
2025 1,327,140 199,071 1,128,069
2026 1,459,635 218,945 1,240,690
The disparity between 2017 and 2026 is seen in Table 21. It is calculated by
subtracting the aggregate supply, as indicated in Table 18, from the demand, as given in
Table 15.
Table 22
Consolidation of Future Demand and Supply
YEAR TOTAL TOTAL TOTAL GAP
DEMAND SUPPLY
2022 996,815 149,552 847,293
2023 1,096,460 164,469 931,991
2024 1,206,325 180,949 1,025,376
2025 1,327,140 199,071 1,128,069
2026 1,459,635 218,945 1,240,690
From 2022 to 2026, Table 22 illustrates the aggregated anticipated demand and
supply. It indicates that the total gap will continue to grow until 2026, owing to the steady
growth in total demand and supply.
Figure 19. Consolidation of Future Demand and Supply
CONSOLIDATION OF FUTURE DEMAND AND SUPPLY

1,600,000
1,400,000
1,200,000
1,000,000
800,000
600,000
400,000
200,000
0
2022 2023 2024 2025 2026
TOTAL DEMAND TOTAL SUPPLY TOTAL GAP

Figure 22 illustrates the Future Demand and Supply as mentioned in Table 22. It
depicts the trend in overall demand, supply, and the gap. The blue color represents overall
demand, the red color represents complete supply, and the green color represents the total
gap.
Price Study
Price studies evaluate consumers' willingness to pay for a product. It assists
researchers in establishing the optimal pricing for Creamansi-Puff to optimize profit and
income. Additionally, it advises the firm on how to enhance sales and profit via pricing
changes. It assists the firm in developing a pricing plan that is compatible with the business
and its customers. The researchers evaluate the aspects that influence the ultimate price
through the survey. They conducted market research by distributing questionnaires and
discussing the findings.
This feasibility study demands an original and developed product. It requires
extensive research, planning, strategy development, and rational decision-making. One of the
most critical characteristics of introducing a new product is for the firm to develop a pricing
strategy for how the Creamansi-Puff should be priced. Thus, the pricing affects the firm's
profit, sales, and development. Market research or a questionnaire regarding price aids the
researchers by allowing them to understand better the target market's propensity to buy and
purchasing power. The effectiveness and efficiency of the researchers' output are critical in
deciding if the firm optimizes profit while decreasing costs or vice versa. The researchers
connect the market research findings and the cost of manufacturing Creamansi-Puff. When
determining the product's pricing, the researchers include all costs associated with the
manufacturing process, including raw ingredients such as calamansi, wheat, eggs, and
cornstarch. Additionally, packing, labor, and other expenditures are required to enhance it,
adding the markup to reach the desired percentage. With this in mind, the firm seeks to
maximize the value of its cost-based pricing strategy.
The researchers decided on the pricing of the Creamansi-Puff based on the survey
findings. One of the things it asks is how much they are willing to spend on the product. The
data indicates that most respondents indicated a price between 35 and 40 pesos. Due to the
packaged nature of the product, the researchers employed a product bundle pricing system.
Additionally, since the market form of the firm is a stall, the cost of renting space and
building the stall will be included in the price. Consideration must be given to market
demand, rivals' product prices, features, quality, and the target market's allowance and
income. Thus, to maximize profit and establish an acceptable price, the researchers choose a
price equivalent to the value and pleasure that the buyers would obtain from the product.
Demand price elasticity may also impact pricing and sales. The business may reduce
the price if there is a surplus of Creamansi-Puff producing units. The price shift will hence
determine the demand for Creamansi-Puff. Finally, the school's processes and local business
norms will be examined.
Factors Affecting the Market
Average Income of Consumers

The demand for Creamansi-Puff varies according to individuals' income/allowance
levels, notably students, instructors, and employees at the University.
Income/allowance at a high level. If the target clients have much buying power,
demand for our Creamansi-Puff will grow since they can easily purchase the pastry at either
a high or cheap price. Consider a teacher; if they may buy the pastry at any price, this
demonstrates unequivocally that greater demand would occur at any price, not only the
original.
Income/allowance levels are insufficient. Please assume that the target customers
have the inadequate purchasing power to acquire the pastry, demand falls, or our demand
curve moves to the left since they can only afford the cheaper pricing. Consider a student; if
their budget is limited to food and transportation, demand for our product will be modest at
any given price.
Thus, using analysis and survey, researchers will determine the demand for the
Creamansi-Puff by deciding if the majority of individuals at the University choose to pay a
specific price specified in a study.
Unavailability of Raw Products
In terms of the company's production process, there will always be the occurrence of
unavailability of raw materials for Creamansi-Puff, which will affect the demand because if
there are no products available to sell, there is no consumer to buy since there is nothing to
sell in the shop/market thus, no product, no sales. In addition, customers will lose their
interest and loyalty to the shop/market if the unavailability of the products continues.
However, researchers developed a workable plan to identify multiple suppliers, especially
product brands. Once the stock replenishes, it will become available again. Thus, whenever
there is a shortage of raw materials, they still ensure to produce the same quality, or the
overall quality of Creamansi-Puff will not be compromised.
Size of the Market
The market size, or the total number of possible purchasers of our Creamansi-Puff inside the
University, plays a critical role in determining the product's demand because the purchasing
capacity of their target customers, who are students and teachers, is influenced. Since the
greater the number of individuals inside the University, the greater the potential for
consuming, and vice versa. In this type of circumstance, the rapid development of the student
population would result in a surge in demand for our Creamansi-Puff. Researchers prioritize
the interests of the consumers regarding the product. Thus, they significantly consider the
size of the market to know the valuable number of Creamansi-Puff will be prepared and
produced to adapt to their needs and wants.
Price and Availability of Related Goods
The price has a significant impact on the demand for our Creamansi-Puff. If the cost
of the production process of Creamansi-Puff grows, the product's price will inevitably climb
over its initial price. As a result, the pupils' and instructors' motivation to buy will wane. On
the other hand, alternatives or complements may also impact demand for a product since
consumers might substitute them for another commodity or service. In this situation, students
or instructors may choose a less expensive calamansi-flavored pastry or dessert. The price
point draws many consumers. Hence the demand for the product grows when the price falls.
During the survey, most respondents preferred the price ranging from 35 to 40 pesos
for each Creamansi-Puff and preferred to purchase it in a package. Thus, they will sell the
product at 150 pesos per package with four pieces inside. In addition, researchers plan to
reduce the product's cost by adjusting and managing the variable and fixed costs for their
product to compete in the market.
Quality and Preference
Specific individuals enjoy sweets, while others prefer sour foods. As a consequence,
the team developed the Creamansi-puff, a novel pastry. However, their target market's
palates vary: Suppose many kids and instructors like the balance of sour and sweetness that
the product provides. As a result, the more people like and want it; the more likely the
product's demand will rise. However, if most kids and instructors dislike the flavor
combination of the pastry, the market demand for the product diminishes. Packaging and
design also draw buyers. The more appealing the Creamansi-Puff gets to them, the more
attractive it becomes.
Additionally, if the majority of the public disapproves of the taste and style of the
pastry, the business will risk losing a few customers, which is quite alarming. Researchers
recognized that customer preferences evolve, so they connect with their consumers and
become active listeners to them. It is a critical way to meet the demands of target consumers.
Thus, researchers offered various toppings and preferred packaging to show affection and
respect for the consumers' different preferences.
Competition
Businesses operate in a competitive environment. It is practically impossible for a
business to work without any competitors. If the company cannot adjust and keep up with the
competition, the business will severely impact price decisions and sales. Companies will be
more motivated to lower their prices, enhance the quality of their products and services, and
give consumers more choices. In another way, businesses will have to innovate to
differentiate and improve their products from their competitors (like the macarons and
cannoli business).
Producing a product with a competitive advantage in the market is a must to compete
with others. Thus, researchers came up with an idea to innovate the usual cream puff
Creamansi-Puff, which has a unique local calamansi flavor. In terms of pricing, they ensure
to lower the product's price or lower the production without ruining its overall quality. Thus,
it can help gain more consumers and increase the market of the business.
Expectations About Future Economic Conditions
Consumers' number one concern is will the product maintain its quality and
consistency from the moment it is launched. Hence, the manufacturer's goal should maintain
the quality of the product and maintain its demand on the market. Owners should never
forget that if the demand is high, the availability will sometimes be below because of the
number of how many will the consumers purchase the product. The moment the
manufacturer maintains its quality, the word will spread that the product will have good
customer feedback. Thus, the manufacturer should constantly evaluate the necessary pieces
of information as to whether they increase their production or not. Consumers should expect
a rise in the price if the demand is high. Starting with the consistent taste and palatability of
the product followed by the high demand in the market, and if the manufacturer maintains its
production, then the price per item will increase as time goes by, also depending on the
availability of raw materials.
Marketing Strategies
A marketing strategy is a comprehensive plan for a business to reach out to potential
customers and convert them into clients of their goods or services, which will provide
marketing teams with a template that should inform their initiatives across all of the
company's products and services a long-term plan. It can help chart the efficacy of a given
campaign and help identify untapped audiences to achieve bottom-line goals and increase
sales by studying the needs and wants of the target clients. It hopes to gain a durable
competitive advantage over other competitors.

Product
Product marketing facilitates the promotion and selling of a new product to a target
market. The researchers used the calamansi as the star ingredient. Hence, Creamansi-Puff is
a French-Filipino type of pastry. Its ingredients and supplies must be of excellent quality and
come from a single, dependable source, as the quality of raw materials reflects the quality of
the final product. The Creamansi-Puff has offered three types of toppings; Powdered sugar,
Calamansi Glaze, and Calamansi de creme. The Calamansi de creme has the highest
percentage (43%) in the survey of these three flavors. The researchers will focus more on
the calamansi de creme, but the researchers will still offer the customer powdered sugar and
calamansi glaze. The researchers plan to use a window-type pastry box as packaging for the
product since the majority of the respondents prefer this type of packaging. The window
pastry box has a plastic part at the top, which looks attractive. Furthermore, the researchers
will use as small plastic as possible to minimize plastic waste disposal. Also, the researcher
focuses on positioning the product using the user-based positioning, where the researchers
can highlight the user and recommend the Creamansi-Puff that is ideal for the individuals and
the ideal solution for a particular problem.
Price
The researchers used a cost-based pricing approach to calculate all direct costs and
expenses and the mark-up price they desired to determine the final price. Creamansi Puffs are
40.00 pesos per piece. However, the researchers will use product package pricing because of
the demand. Hence, they also used the product bundle pricing as their pricing scheme since
the product is not being sold individually. The package will cost 150.00 pesos with four
Creamansi-Puffs inside. Customers can save 10.00 pesos by purchasing this item at this
lesser cost. The researchers performed a survey of randomly selected respondents, and the
results suggest that the majority of those polled supported the given pricing. In the long run,
the business will concentrate on perceived value pricing.
Promotion
Promotion is the process of increasing the consumer awareness of a company. To
reach a broader market faster, the researchers plan to create posters and video advertisements
that highlight the product's advantages and benefits and disseminate them via social media
platforms like Facebook and Instagram.
The following are the business's promotions:
Coupons
The business will give coupons to everyone who is a customer or is interested in becoming
one. These coupons can be used to get a financial discount or rebate when they buy
something.
Freebies
There will be a buy three take one promo, and every box purchase will come with a free
custom card on which they can write a message to the person they want to give the product to
every Valentine’s Day and Holidays. Meanwhile, on the occasion of Creamansi Puff's grand
opening, the first 50 customers who purchase a box of creampuff will receive a free piece of
creampuff.
Advertisement
The company will run a print and video advertisement on social media channels like
Facebook and Instagram to promote the product. Posters will also be displayed on the
University's bulletin boards and in buildings on the outskirts of campus.
Discounts
Customers who purchase the required sets (3 boxes) will receive a 10% discount.
Place
Considering the accessibility of the product is very crucial and essential in starting a
business. Creamansi-Puff and its physical stall are located inside the community of Liceo de
Cagayan University. The researchers made sure that they could be accessible and near the
students and teachers. Location is essential, especially when building a stall. In addition, it is
where researchers can invest more.
Furthermore, researchers wanted to sell their freshly baked products to meet their
target consumers' expectations and satisfy them. Distributing the product involves using
retailing as the business' marketing intermediaries. Thus, Creamansi-Puff is being sold in an
accessible location directly to the students and teachers.
People
One of the most crucial things needed to consider in selling food products is
determining the consumers because it is useless for the researchers to sell the product without
its target market. Hence, Creamansi-Puffs' target market is the students, staff, teachers Etc.
Inside the campus of Liceo de Cagayan University's main campus. The product is available
for all in terms of its demographic, population size, psychographic, and behavioristic
variables. Thus, the researchers have no investment without the people who will buy the
product.
Marketing Plan
The marketing plan outlines the business's objectives for the product's marketing
approach. The researchers will use the marketing plan to organize, execute, and monitor the
marketing approach that the firm will use during its existence. Additionally, it assists
researchers in identifying the product's target market through advertising since they are likely
to interact with the commercial. It is made up of a description of the firm and the demands
and desires of its target market. The marketing plan aims to produce a high-quality French-
Filipino pastry, the Creamansi-Puff, at a set price that reflects the survey respondents' choices
and allowances. It is a novel calamansi-flavored Creampuffs variety available in a box. The
marketing plan is a strategy for reaching out to a defined target market: the students and
faculty at the institution.
The following is a list of plans and strategies:
 The product will be introduced and available for sale via a physical stand inside the
neighborhood.
 A 10% discount is available when three (3) boxes of Creamansi-Puff are purchased.
 On social media channels such as Facebook and Instagram, advertisements, videos,
and product updates will be shared. Additionally, it will be displayed on the
University's bulletin board and any other suitable locations.

 Give others' choices precedence and respect them. As a result, Creamansi-Puff
provides three topping options to meet their demands and desires. Calamansi de
crème, powdered sugar, and calamansi glaze.
 Creamansi-Puff will be accessible 8 hours a day; thus, it will be offered online, and
the firm will take orders and reservations to foster client confidence and loyalty.
 Effectively communicate with consumers online and developmental challenges or
games to attract new customers.
 Offer coupons to entice first-time purchasers to return often. They must bring their
coupons to each visit and ask the cashier to sign up for discounts or freebies.
Technical Feasibility
This chapter will assist in determining the business's resources. It will evaluate the
organization's technical capacity by examining the product's technical needs. It details the
acquisition of materials and equipment necessary to carry out the Creamansi-Puff
manufacturing process. To successfully launch a product, researchers must discover the
appropriate techniques and methodologies for manufacturing the product and profiting from
it. The study's accomplishments are discussed in several areas that may affect the
manufacture and marketing of Creamansi-Puff. These categories include the production
process, raw materials, labor equipment, site, budget, layout, and materials. The researchers
carefully evaluate the ingredients required for the product's preparation and launch. The
components, materials, equipment, and location should be considered and serve as the first
impression when presenting the product.

Inside the LDCU Community, the researchers gladly offer the Creamansi-Puff. Not
only does the latest variation of Cream puff satisfy, but it also has a competitive advantage in
the market, which generates commotion and excitement inside. This chapter will assess the
organization's internal technical capabilities for meeting product needs.
Production/Baking Process
This section is where the product's steps and production/operation process are. This
process will let the consumers know if the product they eat is safe to buy. In this process, we
will be able to know a few steps and know the time allotted to make this product. Ingredients,
materials, equipment, and personnel are all used to produce items in this agency.
Step 1: Having A Supplier
1. It enhances all the client experience and business profitability.
2. To forecast the components' efficacy;
3. To choose one of the dealers and do business with them; to have a single dependable
supply.
Step 2: Purchasing Ingredients/Materials
1. Enables the customer to determine if a product is suitable and safe.
2. It is also critical to identify the ingredients for those who might be hypersensitive to
them.
3. Enables the customers to understand what precisely on the meal or products they are
now using.
Step 3: Producing the Product
1. Pastry Cream
Procedure Ingredients Equipment/Utensils Labor Duration
1 Prepare all the 1 cup Whole Bowl, casserole, 1 minute
ingredients. Milk, 1 cup spatula, cling wrap
heavy cream,
1/3 cup + 3
tablespoons
sugar, one
vanilla
bean/extract, 1/4
teaspoon salt,
five large eggs,
three
tablespoons
cornstarch, four
tablespoons
butter,
Calamansi juice
2 Combine cream, 2. 1 cup heavy Bowl, wooden Mixing 10 minutes
milk, sugar, and cream, 1 cup spoon, and

salt in a medium whole milk, 1/3 Casserole
heavy-bottomed cup sugar, 1/4
casserole. Place teaspoon salt
on a medium heat
cooktop.
Constantly stir
until the sugar is
dissolved and the
mixture reaches a
simmer, then set
aside.
3 In a separate Five large egg Bowl, Whisk, Whisking 15
bowl, whisk yolks, three Measuring spoon seconds
together egg tablespoons of
yolks and sugar Sugar
until the sugar
starts to dissolve.
4 Whisk cornstarch 3 tbsp Bowl, whisk Whisking 30
into the egg/sugar Cornstarch Measuring spoon seconds
mixture until
smooth and
slightly
thickened.
5 Once the cream measuring cup and Whisking 1 minute
mixture has whisk
cooled, slowly
trickle a small
portion into the
egg mixture,
whisking
continually.
Drizzle in the rest
of the cream
mixture slowly,
constantly
whisking, until
the cream and
egg mixture is
thoroughly
blended.
6 Return the Casserole and Cook 30 seconds
mixture to the wooden spoon

casserole over
medium heat.
Continually
whisk until the
sauce has
thickened.
7 Remove from Bowl and Strainer Straining 10
heat and pour the seconds
mixture through a
fine-mesh
strainer into a
bowl.
8 Whisk in vanilla Four Whisk, bowl Whisking 20
extract and tablespoons seconds
butter, one piece butter, 1 ½ tsp
at a time until vanilla extract,
thoroughly 9 tbsp calamansi
combined, and juice
add the
calamansi juice.
9 To prevent skin Cling wrap, bowl 12 hours

from forming on Wrapping,
the surface of the Chilling
pastry cream,
wrap it in plastic
wrap. Moreover,
allow it to chill in
the refrigerator.
TOTAL DURATION 24 HOURS 13 MINUTES, AND 45
SECONDS
2. Choux Pastry
1 Prepare all the 1 cup water, Baking sheet, oven, 1 minute
Ingredients 1/2 cup saucepan, spatula,
unsalted butter, whisk, bowl, piping
1/4 teaspoon bag, knife, container
salt, 1 cup all-
purpose flour,
four large eggs,
powdered sugar
2 Preheat the Oven, aluminum Preheat 10 minutes
oven to 400°F tray, baking paper
(200°C) and
line the
aluminum
baking tray with
baking paper.
Set aside.
3 In a medium 1 cup water, Casserole, rubber Simmering 1 minute
heavy-bottomed one stick of scraper
casserole, bring butter, 1/4
the water, teaspoon salt
butter, and salt
to a rolling boil
over medium
heat.
4 Once the 1 cup all- Casserole, Rubber Boiling, 1 minute
mixture has purpose flour scraper stirring
reached a boil,
add the flour
and reduce the

heat to
medium/low.
The mixture
should form a
ball that pulls
away from the
pot's sides when
stirred
frequently.
5 To cool the Four large Spatula Folding 2 minutes
mixture, remove Eggs
it from the fire
and whisk it for
several minutes.
One at a time,
whisk in the
eggs until the
mixture is
smooth and
velvety.
6 Pipe mounds Piping bag 30 seconds

about 2" broad
by 1" tall onto
prepared baking
sheets using a
piping bag.
Using cold
water to
dampen one's
fingers, gently
press down any
peaks on the
pastry mounds.
7 Bake for 40-45 Oven Baking 40- 45
minutes at minutes
400°F (200°C)
or until cream
puffs is dry and
light golden
brown.
8 Remove from Oven, knife, baking Checking 30 seconds
the oven and sheet

pierce the lower
center of each
cream puff with
a sharp knife,
placing the
knife halfway
into the cream
puff. Return
each puff to the
oven on a
baking sheet.
Turn off the
oven and let the
pastry in there
for another 10
minutes with
the oven door
cracked.
9 Remove from Cooling Rack Cooling 10 minutes
the oven and
allow to cool
completely.
10 Place pastry Piping bag 10. Filling 12 minutes
cream in a
piping bag fitted
with a small tip
to fill with
cream. Fill each
cream puff with
pastry cream
until it begins to
come out of the
hole.
11 Lightly dust the Powdered Sprinkle 1 minute
top of each sugar and 30
cream puff with seconds
powdered sugar,
calamansi glaze,
or calamansi de
crème.
12 Store cream Container Storing 2 minutes
puffs in an
airtight
container.
TOTAL DURATION 1 HOUR 26 MINUTES AND 30 SECONDS
3. Glaze
1 Prepare all Powdered Mixing bowl and 1 minute
Ingredients Sugar, whisk
Calamansi zest
2 In a mixing bowl, 1 cup Mixing bowl and Whisking 1 minute
combine Powdered whisk
powdered sugar Sugar, 5-8 tbsp
and calamansi. Calamansi
juice
3 Stir constantly Whisk Whisking 1 minute
until smooth.
TOTAL DURATION 3 MINUTES
4. Calamansi de Crème

1 Prepare all the 1 cup Whole Bowl, casserole, 1 minute
ingredients. Milk, 1 cup spatula, cling wrap
heavy cream,
1/3 cup + 3
tablespoons
sugar, one
vanilla
bean/extract, 1/4
teaspoon salt,
five large eggs,
three
tablespoons
cornstarch, four
tablespoons
butter,
Calamansi juice
2 Combine cream, 2. 1 cup heavy Bowl, wooden Mixing 10 minutes
milk, sugar, and cream, 1 cup spoon, and
salt in a medium whole milk, 1/3 Casserole
heavy-bottomed cup sugar, 1/4

casserole. Place teaspoon salt
on a medium
heat cooktop.
Constantly stir
until the sugar is
dissolved and the
mixture reaches a
simmer, then set
aside.
3 In a separate Five large egg Bowl, Whisk, Whisking 15 seconds
bowl, whisk yolks, three Measuring spoon
together egg tablespoons of
yolks and sugar Sugar
until the sugar
starts to dissolve.
4 Whisk cornstarch 3 tbsp Bowl, whisk Whisking 30 seconds
into the Cornstarch Measuring spoon
egg/sugar
mixture until
smooth and
slightly
thickened.
5 Once the cream measuring cup and Whisking 1 minute
mixture has whisk
cooled, slowly
trickle a small
portion into the
egg mixture,
whisking
continually.
Drizzle in the
rest of the cream
mixture slowly,
constantly
whisking, until
the cream and
egg mixture is
thoroughly
blended.
6 Return the Casserole and Cook 30 seconds
mixture to the wooden spoon
casserole over
medium heat.
Continually
whisk until the
sauce has
thickened.
7 Remove from Bowl and Strainer Straining 10 seconds
heat and pour the
mixture through
a fine-mesh
strainer into a
bowl.
8 Whisk in vanilla Four Whisk, bowl Whisking 20 seconds
extract and tablespoons
butter, one piece butter, 1 ½ tsp
at a time until vanilla extract,
thoroughly 9 tbsp calamansi
combined, and juice
add the
calamansi juice.
9 To prevent skin Cling wrap, bowl 12 hours
from forming on Wrapping,

the surface of the Chilling
pastry cream,
wrap it in plastic
wrap.
Furthermore,
allow it to chill
in the
refrigerator.
TOTAL DURATION 4 HOURS 13 MINUTES AND 40 SECONDS
Step 4: Product Packaging
1. The purpose of product packaging would be to preserve and secure the product
contained.
2. It is necessary to protect the product throughout transit between the production
facility and the store and prevent further damage while on the shelves.
Step 5: Pricing
1. It generates the quality that helps make the product profitable to develop and for the
customers to purchase.
2. The measurable pricing point tells customers if it is worth their time and money.
Equipment Supplies
The table below details the pricing, use, and descriptions of the ingredients and
materials that the researchers will utilize in the Creamansi-Puff baking process.
EQUIPMENT/UTENSILS/ USES DESCRIPTION PRICE
TOOLS
Gas range It is necessary It is concrete baking ₱10,990.00
equipment for equipment, comprising
cooking the a gas burner and oven,
pastry cream and required for the
batter and baking Creamansi-Puff
the choux pastry. manufacturing
process.
Storage box It keeps the 1,410.00
ingredients safe
and secure and
gives valuable
room in business.
Aluminum casserole It is used in the It is a deep pan or 1,050.00
preparation of bowl made of metal.
pastry cream and
choux pastry.
Stainless mixing bowl It is used to mix It is a vast, deep steel 750.00

the wet and dry bowl that is ideal for
ingredients for mixing components.
pastry cream.
Liquid measuring cup It measures the It is a plastic cup with 150.00
Creamansi-wet a measuring line on
Puff's the exterior and a
components, handle.
including milk,
heavy cream, and
water.
Dry measuring cup It measures the It is constructed of
Creamansi-dry plastic, sold as a set,
Puff's and features a handle
components, that serves as a
including flour, measuring device.
sugar, and
cornstarch.
Measuring spoon When baking, a It is constructed of 340.00
spoon is used to plastic, may be
measure an purchased as a set, and
ingredient's comes in various sizes,

quantity, whether including teaspoons
liquid or dry. and tablespoons.
Whisk It is used to It is a tool having a
combine the handle on one end and
ingredients for a pair of wire loops
the Creamansi- connected at the other.
Puff pastry cream
thoroughly.
Rubber scraper It scrapes the It features a handle 260.00
contents within and a wide, flat, and
the bowl to typically flexible
ensure that rubber blade.
everything is
blended and
stirred well.
Strainer It separates the It is a circular utensil 164.00
flour into tiny with a mesh strainer at
particles, its base. Additionally,
particularly the the shaker is used to
pastry cream, to sift the flour and
smooth out the mixture.

mixture.
Kitchen scissor It is used to cut, It is a kitchen scissor 165.00
grasp, and with plastic or rubber-
prepare items. coated handle, often
textured.
Grate It is used to cut It is a culinary tool 108.00
little pieces off having holes around
the calamansi the edges.
skin for use as
garnishes or to
zest the
calamansi.
Knife A knife cuts the It is a bladed tool with 89.00
butter in half and a handle.
balances the
components
when measuring
ingredients in a
dry measuring
cup.
Cooling Rack It is used to place It is a slightly elevated 2,100.00

the newly made rack.
Cream puffs
immediately after
being removed
from the oven.
Wooden spoon It is used to It is composed of 198.00
whisk and wood and has a long
combine the handle.
pastry cream
components.
Aluminum baking tray It is used to bake It is a straight-sided 2,550.00
the pastry inside metallic pan with a flat
the oven since it bottom.
is an excellent
conductor of
heat.
Cling wrap It is used to seal It is constructed of a 1,800.00
and secure the thin plastic sheet that's
pastry cream in very tough.
preparation for
chilling or
freezing.
Piping bag It is used to pipe It is a portable bag in 1,008.00
the batter into a the form of a cone or a
twirl shape triangle.
before baking it
and injecting the
pastry cream.
Baking paper It is used to bake It is made of 1,428.00
choux pastry to greaseproof paper.
produce a heat-
resistant,
nonstick surface.
LPG It is a flammable 23,940.00
gas extensively
used in the food
business for
baking.
TOTAL ₱48,500.00
Plant Location
The location of a plant or factory impacts capital investment costs. The selection of a location
is planned, long-term, and non-repetitive. The proposed business, manufacturing, and

production site will be run by the researchers at the Liceo de Cagayan University-Main
Campus, where our stall is located. Because many students, teachers, and staff come during
recess to hang out in the cafeteria, our stall’s position at Liceo de Cagayan University-Main
Campus is acceptable and effective. It is preferable to set up their stall within the school, as
this will allow them to benefit more from the fact that many people will buy it, especially
during recess.
Structure Layout
The researchers used primary colors to create the impression that customers are not
only eating at the stall but also feeling at ease and at home. Considering the product's
inventive nature and French influence, researchers still considered designing the stall in a
Filipino style, given the stall's use of wood. There is also an iconic slogan in the front view of
the store that consumers can directly see as they purchase the product. Apart from the
primary material used to construct the stall, they also included a dining space or eating area
for buyers to enjoy while conversing with friends. Additionally, a gas burner was installed
inside the stand to quickly prepare the pastries, which attracts customers because of the
aroma of the prepared Creamansi-Puff. Thus, the researchers proposed this kind of layout to
offer another method of delivering service throughout the actual exchange process of the
product's pleasure in return for money.
Raw Materials Requirement
The table below shows the uses and description of the ingredients and materials that the
researchers will use during Creamansi-Puff production.
INGREDIENTS/ USES DESCRIPTION
RAW MATERIALS
1. Calamansi  The main ingredient of For the Creamansi-puff filling:
the product.  9 tbsp of calamansi
 Flavoring for the  For the calamansi glaze
Creamansi-puff filling  (toppings) :
 For the calamansi  5-8 tbsp of calamansi
Glaze
2. All-purpose  It is the main  1 cup of All-Purpose
flour ingredient in making Flour
choux pastry.
3. Whole milk  It is one of the main  236 ml or one can of
ingredients in making Alaska Evaporated
the pastry cream. Milk
4. Heavy cream  1 cup of Nestle Cream

5. Egg For the pastry cream:
 Five large egg
For the choux pastry:
 Four large egg
6. Unsalted butter  They are used in For the pastry cream:
making both pastry  4 tbsp Magnolia
cream and choux  Butter
pastry. For the choux pastry:
 ½ cup Magnolia
 Butter
7. Salt  ¼ tsp. For the choux
 pastry and pastry
 cream.
8. Granulated  To sweeten the pastry,  ⅓ cup + 3 tbsp. of
sugar Cream. Granulated Sugar
9. Vanilla  Flavoring  1 tsp. of McCormick
vanilla extract
10. Cornstarch  To thicken the pastry.  3 tbsp. of Cream
cornstarch.
11. Water  Main ingredient in  1 cup of water

making choux pastry
12. Powdered sugar  For dusting the cream  1 cup of powdered
puff sugar for calamansi
 One of the Creamansi- glaze
Puff toppings.
 They are used for the
calamansi glaze.
Waste Disposal System
The researchers will carefully adhere to the school's waste management strategy and
implement it efficiently. Additionally, they will utilize environmentally friendly packaging
materials wherever feasible to safeguard the environment. The baking process creates a
significant amount of trash, which may be disposed of or recycled. Bakery waste
management requires a well-defined system for identifying, segregating, storing, and
disposing of trash. Non-biodegradable, biodegradable, and recyclable waste will be
segregated. Thus, wrappers and leftovers will be separated and deposited in their appropriate
receptacles or garbage cans in the establishment's rear. The flour dust generated during the
baking process may be sold to livestock feed providers. Precautions should be made to
ensure that none of them are contaminated before using them for cow feeding and properly
disposing of them by combining them with other materials in the soil, which will assist
enhance the soil's nutrients and fertility.

Additionally, it may be introduced to the worm bin in minor amounts since it is a rich
source of iron, protein, and other trace elements for worms. It is environmentally friendly to
manufacture glue and utilize it as a stain remover. Additionally, eggshells may be composted
and utilized to assist plants in developing cell walls.
All wrappers and leftovers will be divided into designated garbage bin sections and
deposited in the establishment's rear area. Recycling materials such as eco-friendly boxes,
milk cans, and heavy cream can be used as creative decorations or sold to junk shops,
benefiting business events and activities. Solid waste can be sold to scrap merchants, while
dry sludge and other materials can be sold to landfilling contractors. Bakery wastewater, such
as dry sludge, may be cleaned and recycled for use in gardening and other cleaning
applications. The remainder of the garbage will be dropped at a location accessible to the
Waste Management Truck.
Moreover, Creamansi-Puff has a shelf life of two (2) days and two (2) to five (5) days
when stored in the fridge. Hence, after the said day of its lifespan, the product will feed
chickens and combine them into the soil.
Labor Requirements
The following illustrates the required workers for the baking process and day-to-day
activities of Creamansi-Puff. Thus, the researchers determined that the firm should have four
(4) workers/crew to help its efficiency and smooth functioning.
Cashier- The job function is to receive and disburse money other than financial institutions
like grocery and home improvement stores. Cashiers are tasked with processing debit cards
and making credit card transactions, either with the general public or during transactions with
employees.
Baker- The primary general responsibility that a baker must undertake is to prepare baked
goods for sale. This process may be as straightforward or as complex as the baker desires,
resulting in delectable baked goods for sale to the broader consumer market. Apart from
baking the food, the baker is typically responsible for procuring supplies and materials and
supervising employees.
Dishwasher - Dishwashers can wash many dishes at any time, compared to manually
washing pots. As a result, personnel will be able to concentrate on other areas of their jobs
rather than worrying about dishwashing by hand.
Cleaner- Cleaners perform various duties to keep the stall clean, such as dusting, mopping,
sweeping, and vacuuming. Additionally, they are responsible for conducting regular
inspections to ensure that areas such as bathrooms are hygienic.
Financial Feasibility
This section focuses on the study's financial components: an income statement, cash
flow statement, a projected balance sheet, a financial ratio, and initial capital requirements. It
is a great help for the researchers to understand the possible financial statement more easily.
This chapter will also assist the researchers in determining whether or not the findings
are beneficial. If the outcomes are helpful to economic business, the company should go on
with it because the results show viability. It is not recommended if the outcome will result in
a loss.
Financial Assumptions:
1. The sales demand is computed by multiplying the product price by the entire gap from
2022 to 2025.
2. The value of direct materials (cooking ingredients) rises 10% annually.
3. The rental amount is 60,000 pesos, including utilities.
4. 11,200 - 8,800 pesos per month (Baker and Assistant Baker). A cashier's pay is 4,320
pesos. The cleaner and dishwasher are paid 3,200 pesos a month, while the General Manager
is given 12,000 pesos.
5. Office supplies last barely a year.
6. Product packaging costs do not rise the price for five years. However, it is approximated
by manufacturing units.
7. Transportation costs are predicted annually and do not rise.
8. During the product's initial introduction, the promotional budget for events and holidays is
2,000 pesos. Christmas, Valentine's Day, and Anniversary all have 9,000 budgets. A budget
of 5,040 pesos is allocated for social media advertising.
9. Production equipment and office furniture and fixtures have a five-year economic life,
with similar depreciation in subsequent years. In a year, there are five (5) weeks of work,
eight (8) hours of operation, and four (4) weeks of rest. There will be 200 working days each
year, excluding holidays.
10. Contribution margin rises to 10%
12. Each company partner (6 members) contributes 240,000 pesos for five years.
13. Project expenses are calculated from the cost of products sold.
14. Any income under 100 million pesos is taxed at 20%. Also, a value of above 100 million
pesos gets a 25% tax break.
Cost and Expense Schedule
Schedule 1: Purchase of Raw Materials
Quantity per Production

Items Monthly Yearly Unit Price Amount
Calamansi 1 sack 12 sacks ₱1,500 ₱18,000
All-purpose flour 3 sacks 36 sacks 900 32,400
Whole milk 350 boxes 4200 boxes 1,320 5,544,000
Heavy cream 350 boxes 4200 boxes 2,000 8,400,000
Egg 890 tray 10,680 tray 175 1,869,000
Unsalted butter 700 boxes 8,400 boxes 1,865 15,666,000
Salt 1 sack 12 sacks 150 1,800
Granulated sugar 25 sacks 300 sacks 2,550 765,000

Vanilla extract 500 bottles 6,000 bottles 100 600,000
Cornstarch 7 sack 84 sacks 900 75,600
Water 300 gallons 3,600 gallons 15 54,000
Powdered Sugar 200 packs 2,400 packs 45 108,000
Total ₱11,520 ₱33,133,800
Schedule 2: Rent Expense
Monthly Annual Cost
₱5,000 ₱60,000
Schedule 3: Salaries and Wages
Position Cost per Month Annual Cost
General Manager ₱12,000 ₱144,000
Baker 11,200 134,400
Assistant Baker 8,800 105,600
Cashier 4,320 51,840
Dishwasher 3,200 38,400
Cleaner 3,200 38,400
Total ₱42,720 ₱512,640

Schedule 4: Office Supply
Item Quantity Price Annual Cost
Record Book 1 ₱88 ₱88
Ballpen 12 82 984
Calculator 1 320 320
Bond paper 2 350 700
Stapler 1 99 99
Total ₱2,191
Schedule 5: Packaging
Item Quantity Price Monthly Annual Cost
Fruit box size 8 70,875 ₱15.40 ₱1,091,475 ₱14,189,175
1/8 x 3 1/2 x 2 1/2
Logo sticker 70,875 1.00 70,875 850,500
Total ₱15,039,675
Schedule 6: Transportation Cost
Item Cost per Month Annual Cost
Delivery Expense 300 3,600

Total ₱3,600
Schedule 7: Promotional Expense
Item Cost No. of Months Annual Cost
Grand Opening ₱2,000 Launching of the ₱2,000
Promo (Coupon) product
Anniversary Promo 3,000 3 9,000
and
Valentines/Christmas
Day Promo
Graphic Design for 45 12 540
Advertisement
Social Media 1,500 3 4,500
boosting for
Advertisement
Total ₱16,040
Schedule 8: Office Furniture and Fixtures
Item Quantity Price Amount Estimated Depreciation
Useful Life Expense
Chair 7 ₱1,500 10,500 5 ₱2,100
Table 1 1,800 1,800 5 360
Total ₱12,300 ₱2,460
Schedule 9: Equipment
Item Quantity Price Amount
Gas range 1 ₱10,990 ₱10,990
Storage box 3 470 1,410
Aluminum 3 350 1,050
Casserole
Stainless mixing 3 250 750
bowl
Liquid measuring 2 75 150
cup
Dry measuring cup 2 170 340
and spoon (set)
Whisk and rubber 2 130 260

scraper (set)
Strainer 2 82 164
Kitchen scissor 1 165 165
Grater 1 108 108
Knife 1 89 89
Cooling rack 10 210 2,100
Wooden spoon 2 99 198
Aluminum baking 10 255 2,550
tray
Baking paper 12 119 1,428
Piping bag (set) 6 168 1,008
LPG 12 1,995 23,940
Cling wrap 12 150 1,800
Total ₱48,500
Schedule 10: Depreciation Expense
Estimate
Item Cost d Depreciation
Useful 2022 2023 2024 2025 2026
Life
Office ₱12,300 5 2,460 4,920 7,380 9,840 12,300
Furniture
& Fixtures
Equipment 48,500 5 9,700 19,400 29,100 38,800 48,500
Total ₱12,160 ₱24,320 ₱36,480 ₱48,640 ₱60,800
Statement of Cost of Goods Sold
2022 2023 2024 2025 2026
Beg. Inventory
Add:
Purchase ₱33,133,800 ₱36,447,180 ₱40,091,898 ₱44,101,087.8 ₱48,511,196.58
of Raw
Materials
Direct 240,000 240,000 240,000 240,000 240,000
Labor
Overhead
Packaging 15,039,675 15,039,675 15,039,675 15,039,675 15,039,675

Cost of ₱48,413,47 ₱51,726,85 ₱55,371,57 ₱59,380,762. ₱63,790,871.5
Goods 5 5 3 8 8
Sold
Projected Demand and Sales For 2022-2026
Demand 2022 2023 2024 2025 2026
Cremansi- 847,293 931,991 1,025,376 1,128,069 1,240,690
Puff
Sales
Creamansi ₱127,093,95 ₱147,254,57 ₱170,212,41 ₱196,284,00 ₱227,046,27
-Puff 0 8 6 6 0
Project Cost for the year 2022-2026
2022 2023 2024 2025 2026
₱48,413,475 ₱51,726,855 ₱55,371,573 ₱59,380,762.8 ₱63,790,871.58
Product Quantit Price Cost Contribution Margin
Name y for per 2022 2023 2024 2025 2026
Produce Produc Unit

Creamsi 847,293 ₱150.00 ₱57.1 ₱92.8 ₱102.1 ₱112.3 ₱123.6 ₱135.9
-Puff 4 6 5 7 1 7
CREAMANSI-PUFF
Project Income Statement
For the year 2022-2026
2022 2023 2024 2025 2026
Sales ₱127,093,9 ₱147,254,5 ₱170,212, ₱196,284,0 ₱227,046,2
50 78 416 06 70
Less: Cost ₱48,413,47 ₱51,726,85 ₱55,371,5 ₱59,380,76 ₱63,790,87
of Goods 5 5 73 2.8 1.58
Sold
Gross 78,680,475 95,527,723 114,840,8 136,903,243 163,255,398
Income 43 .2 .42
Less: Operating Expense

Rent 60,000 60,000 60,000 60,000 60,000
Expenses
Salary 272,640 272,640 272,640 272,640 272,640
Office 2,191 2,191 2,191 2,191 2,191
Supplies
Transporta 3,600 3,600 3,600 3,600 3,600
tion
Expenses
Promotiona 16,040 16,040 16,040 16,040 16,040
l Expenses
Depreciatio 12,160 12,160 12,160 12,160 12,160
n Expenses
Total 366,631 366,631 366,631 366,631 366,631
Operation
Expense
Income 78,313,844 95,161,092 114,474,2 136,536,612 162,888,767
Before Tax 12 .2 .42
Less: 15,662,768 19,032,218 28,618,55 34,134,153. 40,722,191.
Income Tax .8 .4 3 05 86
(20%/25%)
Net ₱62,651,0 ₱76,128,8 ₱85,855,6 ₱102,402,4 ₱122,166,5
Income: 75.2 73.6 59 59.2 75.6
CREAMANSI-PUFF
Projected Statement of Cash Flow
For the year 2022-2026
2022 2023 2024 2025 2026
Cash Inflows
Cash, Beg. 62,842,435. 138,983,468 224,851,287 327,265,907
2 .8 .8
Partners’ ₱240,000
Contributio
n
Sales 127,093,95 147,254,578 170,212,416 196,284,006 227,046,270
0
Total Cash ₱127,333,9 ₱210,097,01 ₱309,195,88 ₱421,135,29 ₱554,312,17
Inflows 50 3.2 4.8 3.8 7
Less: Cash Outflows

Purchase of
Fixed Asset 60,800
Purchase of 33,133,800 36,447,180 40,091,898 44,101,087. 48,511,196.5
Raw 8 8
Material
Packaging 15,039,675 15,039,675 15,039,675 15,039,675 15,039,675
Direct 240,000 240,000 240,000 240,000 240,000
Labor
Salary and 272,640 272,640 272,640 272,640 272,640
Wages
Office 2,191 2,191 2,191 2,191 2,191

Supply
Rent 60,000 60,000 60,000 60,000 60,000
Transportat 3,600 3,600 3,600 3,600 3,600
ion
Expense
Promotiona 16,040 16,040 16,040 16,040 16,040
l Expense
Income 15,662,768 19,032,218. 28,618,553 34,134,153. 40,722,191.6
Tax .8 4 05
Total ₱64,491,51 ₱71,113,544 ₱84,344,597 ₱93,869,386 ₱104,867,53
Operating 4.8 .4 .85 4.18
Expenses
Cash ₱62,842,43 ₱138,983,46 ₱224,851,28 ₱327,265,90 ₱449,444,62

Balance, 5.2 8.8 7.8 7 4.8
End
CREAMANSI-PUFF
Projected Balance Sheet
As of December 30, 2022-December 25,2026
2022 2023 2024 2025 2026
Asset
Current Asset
Cash ₱62,842,4 ₱138,983, ₱224,851, ₱327,265, ₱449,444,
35.2 468.8 287.8 907 624.6
Total Current Asset 62,842,435 138,983,46 224,851,28 327,265,90 449,444,62
.2 8.8 7.8 7 4.6
Non-Current Asset
Office 12,300 12,300 12,300 12,300 12,300
Furniture
&
Fixtures
Office 48,500 48,500 48,500 48,500 48,500
Equipme
nt
Total 60,800 60,800 60,800 60,800 60,800
Less: 12,160 24,320 36,480 48,640 60,800
Accumulated
Depreciation
Total Non- 48,640 36,480 24,320 12,160 0
Current
Assets
Total ₱62,891,0 ₱139,019, ₱224,875, ₱327,278, ₱449,444,

Assets 75.2 948.8 607.8 067 624.6
Total ₱62,891,0 ₱139,019, ₱224,875, ₱327,278, ₱449,444,

Liabilities 75.2 948.8 607.8 067 642.6
& Equity
Liabilities and Equity

Current Liabilities
Partners’ Equity
Total 62,891,07 139,019,9 224,875,6 327,278,0
Liability 5.2 48.8 07.8 67
& Equity,
Beg.
Partners 240,000
Contribu
tion
Add: Net 62,651,075 76,128,87 85,855,65 102,402,4 122,166,5
Income .2 3.6 9 59.2 75.6
Total ₱62,891,0 ₱139,019, ₱224,875, ₱327,278, ₱449,444,
Liabilities 75.2 948.8 607.8 067 642.6
& Equity
Financial Ratio
2022 2023 2024 2025 2026

62,651,075.2 76,128,873.6 85,855,659 102,402,459. 122,166,575.
Profit 2 6
Margin 127,093,950 147,254,578 170,212,416 196,284,006 227,046,270
49% 52% 50% 52% 54%
62,651,075.2 76,128,873.6 85,855,659 102,402,459. 122,166,575.

Return on 2 6
Investme 240,000 240,000 240,000 240,000 240,000
nt 261.05 317.2 357.73 426.68 509.03
62,651,075.2 76,128,873.6 85,855,659 102,402,459. 122,166,575.

Return on 2 6
Equity 12,578,215.0 12,578,215.0 12,578,215.0 12,578,215.0 12,578,215.0
4 4 4 4 4
498% 605% 683% 814% 971%
62,651,075.2 76,128,873.6 85,855,659 102,402,459. 122,166,575.

Return on 2 6
Total 12,578,215.0 12,578,215.0 12,578,215.0 12,578,215.0 12,578,215.0
Asset 4 4 4 4 4
498% 605% 683% 814% 971%
127,093,950 147,254,578 170,212,416 196,284,006 227,046,270

Fixed 60,800 60,800 60,800 60,800 60,800
Asset 2,090 2,422 2,800 3,228 3,734
Turnover
127,093,950 147,254,578 170,212,416 196,284,006 227,046,270

Total 12,578,215.0 12,578,215.0 12,578,215.0 12,578,215.0 12,578,215.0
Asset 4 4 4 4 4
Turnover 10.1 11.7 13.5 15.6 18
Break 334,831 334,831 334,831 334,831 334,831

even 92.86 102.15 112.37 123.61 135.97
Point in 3,606 3,277.84 2,979.72 2,708.77 2,462.54

Units
Initial Capital Ratio
Partners Ratio Invested Amount
Keth Lean H. Leyco 16.67% ₱40,000
Marc CJ Jun B. Aclo 16.67% 40,000
Jhuls Marc P. Gapuz 16.67% 40,000
Jasmin I. Alvarado 16.67% 40,000
Pauline Jane S. Templa 16.67% 40,000
Leah Cassandra M. Violeta 16.67% 40,000
TOTAL 100% ₱240,000
Socio-Economic Feasibility
The business must be flexible and quick to adjust and solve social and economic
concerns that may develop to assume its responsibilities to the government or economy,
consumers, and suppliers and the guilt and spiritual commitment of its employees or student
entrepreneurs. Because most Filipino teenagers prefer sour flavors, the researchers proudly
introduced the Creamansi-Puff, a new category of cream puff with a competitive edge on the
market.
The business ensures that its employees are qualified, experienced, knowledgeable,
and well-informed about their respective responsibilities. Aside from that, while the company
generates a profit, it also seeks to create opportunities for less fortunate people to earn a
living. In addition, the company must benefit the general public or make a tax contribution.
The business is expected to make enormous contributions to the government as it grows.
Whether local or national, they are paying taxes will significantly positively impact the areas
and the country's economic strength.
Finally, the Creamansi-Puff will benefit local farmers through its socio-economic
influence on local suppliers. Calamansi will be the business's primary raw material purchased
from small-scale farmers in the Philippines. Local farmers are encouraged and honored by
the researchers. As a result, the company might significantly impact farmers' and other
entrepreneurs' lives.
Organization and Management Feasibility
Managing is an increasingly vital action in today's modernized age, particularly when
one is involved in the business sphere. To achieve the organization's objectives, managers
must plan, organize, lead, and regulate activities. Decision-making and communication are
integral components of management and may need precise time measurement at all
management levels. The manager's job is to comprehend people's purchasing intent and
behavior since human behavior is required in business.
This feasibility study sought to assist young researchers in identifying and
recognizing the existence of natural business processes, as they may contribute to the
innovation of our age. The research completed will act as a model and source of inspiration
for others. Additionally, this is a significant benefit to the researchers' business careers. They
are taught to use their knowledge for themselves and share it with others, increasing our
country's economic worth.
CLEANER
I. Qualifications:
 A high school diploma is required for a cleaner
 Extensive knowledge of handling chemicals and using cleaning tools
 Strong experience in delivering restaurant cleaning and maintenance service
 Able to use a variety of cleaning products and equipment
 Able to complete tasks on time with minimal supervision.

 Highly responsible & reliable
 Ability to work cohesively as part of a team
II. Duties & Responsibilities
 Scrubbing and sanitizing toilets, sinks, and kitchen fixtures.
 Emptying trash cans.
 Washing and drying windows.
 Vacuuming, sweeping, and mopping floors of various types.
 Dusting ceilings, light fittings, countertops, and loose furniture.
 Responsible for all basic cleaning in and around residences or office buildings.
 Sets up, stocks, and maintains cleaning equipment and supplies.
TREASURER/CASHIER
I. Qualifications:
 Must be female;
 Must be friendly and have a positive attitude and friendliness
 Must be able to write and speak effectively with other people
 Must be able to do basic math or learn how to do it well.
 Must be trustworthy, reliable, and on time.
 Must have good customer service skills and be polite.
 They must be able to manage their time very well.
 Must pay attention to small things.

 Must have some experience or knowledge about selling.
II. Duties & Responsibilities:
 He/she sells a business and should handle sales and cash transactions while the
business is being sold.
 He/she takes cash from customers and gives them the correct change.
 He/she registers sales and items and totals customers' purchases.
 He/she helps customers choose a variety of Creamansi-Puff and packs the items they
buy.
 He/she must deal with customer complaints or requests.
 He/she greets the customer and thanks to them.
 When they want people to buy more, they need to give them samples.
 He/she must make sure that food safety rules are followed.
 He/she must rotate, prepare food, and check stock levels to tell bakery managers.
HEAD BAKER
I. Qualifications:
 Must be able to make different types of pastries and desserts.
 Must be professional and have good communication and interpersonal skills.
 Must be able to work many different shifts, like weekends, days, afternoons, and
evenings.
 He/she must be positive and be able to communicate well.

 He/she must have a high school diploma or three years of experience in a related
field.
 He/she must also have a two-year degree from an accredited university in culinary
arts, hotel and restaurant management, or a related field.
 Four years of pastry culinary expertise.
II. Duties & Responsibilities:
 He or she is in charge of all our pastry tastes and styles.
 He or she makes lists and budgets for bakery supplies.
 He or she is in charge of the whole baking process.
 He or she is in charge of training new bakers.
 He or she provides a high grade of work regardless of the conditions.
BAKER
I. Qualifications:
 Workers must possess a high school diploma or its equivalent. More education or
experience, on the other
 hand, may be desirable.
 Must have communication, time and resource management, and planning skills.
 Must be detail-oriented, especially when doing quality inspections on ingredients and
products.
 Must be capable of doing basic arithmetic and computer tasks.Must be able to work
alone or with other people to solve problems, plan schedules, fulfill orders, and make
excellent baked goods.
 Must be able to work around the customers' needs, including early morning, night,
weekend, and holiday hours.
 Must be able to work in a hot, crowded place, stand, walk, bend, use hands and
appliances, and lift heavy things for a long time.
 He or she weighs and mixes ingredients and uses mixers, blenders, heat sources, and
other tools to make pastries.
 He/she decorates and shows off finished products.
 They check the ingredients and finished goods to ensure that they meet food safety
and quality rules.
 He or she greets customers, answers questions makes recommendations, accepts
orders and payments, and gives excellent customer service.
 He or she should keep track of deliveries, inventories, and production levels.
 He or she takes in customer information and makes sure that deliveries are done right
and on time.
 He/she cleans and restocks workstations and makes sure that all the equipment is
ready for the next shift.
 They have to come up with new recipes and make them better.
DISHWASHER
I. Qualifications:
 At least a high school graduate. Fresh graduates are encouraged to apply
 Minimal work experience.
 Strong problem-solving and communication skills.
 Exceptional time management skills.
 Manual dexterity to wash and dry kitchenware and tableware
 Capacity to maintain the kitchen clean and orderly.
 Reliability, professionalism, and keen sense of cleanliness
 Organizational skills
 Flexibility and willingness to work shifts
 Physical strength and stamina
 Willingness to adhere to all food safety regulations
 Washing cookware and kitchen utensils by hand or using a dishwasher
 Drying baking tools, pots, pans, and others.
 Cleaning bread slicers, ovens, fridges, cooker hoods, and other kitchen equipment
 Washing and disinfecting kitchen floors and surfaces
 Removing kitchen waste
 Assisting cooks/chefs and other kitchen personnel, where necessary

 Keeping the kitchen clean and tidy

Chapter 5
STRATEGY PLANNING FOR IMPLEMENTATION, EVALUATION,
CONCLUSION, AND RECOMMENDATION
Introduction
This chapter describes the company's particular objectives and strategies,
performance targets, and how the company will create client value. It also demonstrates how
the company will turn its plans and strategy into specific activities to achieve its goals and
objectives. If Creamansi-Puff successfully executes the strategy plan, it will have a
competitive edge in the business market. Analyzing the outcomes and conclusions of other
research is also beneficial to enhancing the company's products and services.
Market Study
Market research is beneficial and may help businesses better understand their markets
and ultimately enhance sales. Due to the recognized dangers and possibilities in the business
market, the firm might obtain a competitive advantage over the competition. As a result, it
emphasizes the product's distinctive traits and characteristics to attract buyers. The
researchers analyze all relevant elements, such as direct and indirect competitors, customers,
and market growth. Creamansi-Puff is a Filipino-French pastry that gives a sweet delight
with a burst of zestiness and sourness for people who are acquainted with Cream Puff and are
eager for a new flavor or experience as those who appreciate the taste or concept of merging
sourness with creaminess—creating the Creamansi-Puff with Calamansi as the primary
component imparts the product's zest and sour flavor.
Furthermore, researchers use various milk types, imparting a creamy flavor. Thus,
Creamansi-Puff delivers a new flavor of Cream Puffs by creating an experience distinct from
what other rivals offer in the market and utilizing a robust set of marketing methods such as
creating attractive packaging design, discounts, freebies, and other promotions to entice
people to purchase. These techniques can affect consumers, as they will perceive that the
firm appreciates them and desires to interact with them.
Technical Study
The researchers consider the study's technical part, which delivers enough and
necessary corporate resources. The researchers of Creamansi-Puff have identified an
appropriate and realistic baking procedure and have assembled the resources needed to
launch the business effectively. They guarantee that the firm's site is conveniently accessible
to suppliers and the target market and simply determined.
The researchers guarantee to optimize profit and efficiency in production while
limiting expenses to ensure affordability by identifying the source of raw materials. In
addition, diverse sources of natural materials such as all-purpose flour, butter, salt, milk and
cream, sugar, vanilla extract, eggs, cornstarch, and daily monitoring of baking supplies, tools,
and equipment. In the possibility of a shortage of raw materials, electricity, or supplies and
water, the researchers have prepared a workable plan and identified multiple suppliers and
brands to ensure that substitute goods are of the same quality and benefits as the original to
maintain the overall quality of the product.
Financial Study
The financial study assists in obtaining vital information about the business proposal
and making beneficial decisions for evaluating finance transactions because it determines the
sustainability and profitability of the proposed business's performance and whether or not it
will be stable in the coming years and can co-exist with other companies. Creamansi-Puff
strives to enhance and concentrate more on resource use, production, inventory management,
and distribution, or in other words, excellent and healthy financial management. The
Creamansi-Puff looks at cost-saving strategies like cutting down on wasted time, effort, and
materials while still providing a high-quality service or product, which makes the researchers
confident that the business will be around for a long time. In addition, they are focusing on
sales and marketing and increasing productivity to support more excellent market coverage.
Organizational and Management Study
The best way to connect, make money, and come up with new ideas is if a business
has a good management layout and operations. It is an excellent place to do things that will
be productive. The General Manager, Head baker, Baker assistant, cashier, cleaner, and
dishwasher are essential parts of the business's management inside the Creamansi-Puff.
These are jobs that change, direct, and control the company because each department has a
specific mission and tasks to execute for the business to perform well inside the market.
The Cashier/Auditor is in charge of keeping an eye on the business's cash flow and
advising and ensuring that the financial management and financial controls are in place to
support all business activities, like budgeting. The General Manager is in charge of all the
baking staff and keeps track of the stock, planning, scheduling, supervising bakery
production and cleaning, and ordering and arranging for the right ingredients, supplies, and
equipment through a computerized system. As well as setting sales goals, planning and
executing marketing strategies, pricing and planning products. Finally, the Head baker and
his assistant are in charge of creating the Creamansi-Puff. His assistant, on the other hand,
help bakers and pastry chefs by serving clients at bakery counters. Their tasks include
welcoming clients, offering advice, collecting orders, and packaging baked products. They
may also have to ensure that the items on display are constantly being replenished.
Socio-economic Study
The researchers devised a plan to reinvent Cream Puff, a French delicacy well-known
in the Philippines. It can build and keep social capital through its core operations, the goods
and services it sells, and the activities it supports through more and more global and complex
supply chains. It means that the entrepreneurs and the farmers in the Philippines both get a
lot out of it. As a company grows, the organization impacts society, and collective
employees' efforts can achieve substantial results, increasing workplace morale and boosting
productivity. As a result, in assisting the government in developing new initiatives, it
implements a social responsibility initiative that's in line with its values have the opportunity
to increase customer retention and loyalty. It will also intertwine personal development and
the company's growth.
Project Execution System
The primary motive for producing the Creamansi-Puff is to maximize profit, provide
income to specific unskilled individuals, and sustainably meet the requirements and desires
of the business's target market. As a result, the firm must set criteria and procedures for
monitoring the performance of employees inside the company to guarantee that Creamansi-
Puff meets its goals and objectives. Furthermore, by using a Graphic Rating Scale,
management will be able to list desired traits and behaviors for each role, such as punctuality,
quality of work, job knowledge, teamwork, accountability, responsibility, patience,
organization, and more, and then rate workers on each of those on a numbered scale. With
this information, the researchers may assess and examine whether or not the performance
satisfies its requirements, at which point remedial action will be done. The management will
identify the issues and solutions to advise and correct the workers for development,
particularly in the baking process, by modifying one or more processes that must be changed.
Administrative Support Plan
The business will provide a high-quality Filipino-French type of pastry that uses
Calamansi as its main ingredient to satisfy the customers and present a new variant inside the
market. Their objective is to develop a strong bond with their clients by establishing a
community in real life, particularly online, where they may engage. Creates a more vital link
when the company gives discounts to convert them into repeat consumers, offers freebies,
and holds activities or events. Hence, the business ensures customers' long-term patronage
and loyalty by providing consistency in the satisfaction and value they will receive when
purchasing Creamansi-Puff. The company can assure a successful long-term connection and
interaction with future and current clients inside the market.
Evaluation
Overall, Creamansi-puff was a vision of the researchers to promote the uniqueness of
Filipino pastry. While the cream puff pastry is of French origin, it was with great delight that
the researchers incorporated a Filipino hint into the original creamy delicacy. Calamansi has
played a massive part in Filipino cuisine, and to be able to incorporate this into a product that
Filipinos consume was a groundbreaking experience for the researchers. The researchers
were successful in merging two cultures into one creamy product. The greatest takeaway
from this study was how Filipinos are open to unique and new experiences, specifically on
food. It was aforementioned that most of the respondents could not consume calamansi-
infused pastries frequently.
Nevertheless, their willingness to try and purchase Creamansi-puff showed the
Filipino boldness in experiencing new sensations. Good food has long been part of the
Filipino identity, and the researchers learned from this study that Filipinos remain top-notch
in selecting new flavors for traditional recipes. The Creamansi-puff, without a doubt, was a
successful innovation. The respondents' enthusiasm towards the product showed how this
new take on the classic French cream puffs was a groundbreaking idea that merged the
French and Filipino cultures in pastry production. The market, technical, financial,
organizational and management, and socio-economic studies were steadfast in assuring the
sweet success of the product. The researchers could indeed affirm the strength of the
Filipinos in trying and selecting bolder and more daring flavors despite the origination of the
product being of a different culture. This entire study on the willingness of respondents to try
a flavor that seldom made it to the market showed how food, regardless of how it is served or
flavored, remains superior for Filipinos.
Conclusion
Cream puffs remain a vital part of the Filipino pastry scene. The researchers who
introduced a new variation to the classic puff pastry by incorporating the unique flavor of
calamansi, a well-known flavor among Filipinos yet rarely incorporated into pastries, have
concluded that the majority of the respondents are willing to try the uniqueness of the
product. Despite the significant percentage of responses from the population that indicated
that they had not been introduced to calamansi-infused pastry, a vast percentage showed
enthusiasm for the concept of Creamansi-puff. The respondents are willing to purchase the
pastry alongside their desired topping for the said product. Their preference for door-to-door
delivery and the serving of Creamansi-puff also indicated their interest in the product.
Finally, the respondents were also willing to purchase the product at a reasonable price,
allowing the researchers to cover their expenses on raw materials and other instruments
necessary for the production of Creamansi-puff. The vast gap between the demand and
supply indicated that more demand is expected, whereas a lesser supply is shown. However,
this does not imply that such a gap could jeopardize the product's sales as the trend shows
steady growth and allows the manufacturers to adjust to this gap while providing high-quality
services and products. The product's price was also highly thoughtful of the respondents'
budgets, indicating that the firm emphasizes customer happiness in terms of cost and product
quality. While the pricing was considerate, the researchers also decided to apply cost-saving
strategies while simultaneously ensuring that the quality of the product would not be
affected, implying how the business is dedicated to uplifting customer satisfaction without
compromising the business itself.
Recommendation
1. While the flavor is excellent, the filling should be more sticky to avoid an overly watery
consistency.
2. The choux pastry should be more brittle and crispy to add excitement to the eating
experience.
3. The sticker used to package the goods must be printed on high-quality sticker paper to
ensure that the logo, particularly the tagline, is visible to customers.
4. During the manufacturing process, the amount of Creamansi-filling injected should not be
excessive to minimize messiness when consuming the product.
5. Slightly add the desired toppings of consumers to the pastry to prevent a too-sweet
Creamansi-Puff.
REFERENCES
Could calamansi be the next hit citrus fruit? (2020, July 27). Food.
https://www.sbs.com.au/food/article/2020/07/27/could-calamansi-be-next-hit-citrus-
fruit
Philippine Statistics Authority | Republic of the Philippines. (2021, December). Psa.Gov.Ph.
Retrieved April 30, 2022, from https://psa.gov.ph/fruits-crops-bulletin/calamansi#:
%7E:text=More%20than%20half%20(59.0%25),Luzon%20with%205.3%20percent
%20share.
Villanueva, B. (2021, January 22). Data shows increased interest in sweets among Filipinos
during the pandemic. Philstarlife.Com. Retrieved April 30, 2022, from
https://philstarlife.com/living/505989-philippines-sweets?page=2
Alfaro, D. (2021, December 22). What Are Calamansi Limes, and How Are They Used? The
Spruce Eats. Retrieved April 30, 2022, from https://www.thespruceeats.com/what-
are-calamansi-limes-5210037
Mendiola, I. (2021, October 27). The Filipinos’ Penchant for All Things Sour. Food
Philippines. Retrieved April 30, 2022, from https://foodphilippines.com/story/the-
filipinos-penchant-for-all-things-sour/
Jose, C. S. (2020, January 7). A brief history of our acidic affinities. NOLISOLI. Retrieved
April 30, 2022, from https://nolisoli.ph/72684/acidic-sour-filipino-cooking/

APPENDICES
APPENDIX A
PROJECTED BUDGET OF THE STUDY
Defense Fee & Grammarian 1,400
Materials during the initial production of 1,500
the sample product
Printing Expense 1,440
TOTAL 4,340
APPENDIX B
LETTER OF CONSENT
APPENDIX C
SURVEY QUESTIONNAIRE
Group 1 ABM-4
The researchers came up with a product name called "Creamansi-puff" as a play on
the term "cream puff," inspired by a delectable and moist French choux pastry ball.
Researchers designed a calamansi version to differentiate it and spur exciting development.
Hence, it is called Creamansi Puff because of the unusual combination of choux pastry,
calamansi juice, and citrus zest. Moreover, researchers are glad to introduce it to the public as
a mix of French and Filipino delights and want to focus on the consumers' preferences, so
they chose many topping options.
Please take a few minutes to complete our survey. Your input is much appreciated
and will go a long way toward determining the outcome and success of our feasibility study.
Let us try our best to help one another, and may God continue to guide us as we work toward
our goals! We appreciate it.
Name (optional): Grade level & Strand:
Age: Gender:
1. What is your daily allowance?

o 50-100
o 150-200
o 250-300
2. What time of the day do you usually eat pastry snacks?
o 9:00-11:00 am
o 1:00-3:00 pm
o 3:00-4:00 pm
3. Have you ever tried Cream Puffs?
o Yes
o No
4. Have you ever tried a calamansi-flavored pastry/bread?
o Yes
o No
5. Our product is called Creamansi-Puff. It is a calamansi-flavored cream puff with the
best sour-sweet flavor combination for a pastry snack. Are you willing to try our
product?
o Yes
o No
6. What type of topping would you prefer?
o Calamansi Glaze
o Only Powdered Sugar
o Calamansi de creme
7. How much are you willing to spend on our Creamansi-Puff?
o 35-40
o 45-50
o 55-60
8. How many Creamansi-Puff can you eat?
o 1 to 2 pieces
o 3 to 4 pieces
o 5 to 6 pieces
9. How would you want the Creamansi-Puff to be served to you?
o Individual
o Package
o Other
10. In what way do you want to buy our Creamansi-Puff?
o For pick up
o Door-to-door Delivery
11. What kind of packaging would you like to see?
o Window Box Pastry
o Customized Paper Bag

o Non-window Box Pastry
o Other
12. Would you recommend our Creamansi-Puff?
o Yes
o No
APPENDIX D
EXHIBITS
CALAMANSI EGG VANILLA
ALL PURPOSE FLOUR UNSALTED BUTTER CORNSTARCH

WHOLE MILK SALT WATER
HEAVY CREAM GRANULATED SUGAR POWDERED SUGAR

APPENDIX E
WORK PLAN OF THE STUDY
LIST OF ACTIVITIES Oct. Nov. Dec. Jan. Feb. Mar. Apr. May
Selection of Group O
Selection and planning of O
the Product
Selection of target market O
Securing approval letters for O
the study
Surveys and questionnaires O
distribution
Summarizing information O
gathered
Finalizing feasibility study O
Final defense O
Plagiarism test O
Implementation of the FS O
Canvassing and buying O
necessary materials
APPENDIX F
CURRICULUM VITAE
Keth Lean H. Leyco

Purok 3, Sabuero Street, Poblacion, Sugbongcogon Misamis
Oriental
09609304686
klleyco04517@liceo.edu.ph
Jasmin I. Alvarado
Zone 2, Luyong Bonbon, Opol Misamis Oriental
09569267340 PERSONAL INFORMATION

Home Address Purok 3, Sabuero Street, Poblacion, Sugbongcogon Misamis Oriental
jasminalvarado5437@gmail.com
Date of Birth December 9,2003
Place of Birth Trece Martires, Cavite

PERSONAL INFORMATION
Sex Address
Home Female
Zone 2, Luyong Bonbon, Opol Misamis Oriental
Nationality
Date of Birth Filipino
September 15, 2003
Religion
Place of Birth Iglesia
Cagayan Filipina
de OroIndependiente
City
Language Spoken
Sex Filipino
Female
Mother’s Name
Nationality Geraldine H. Leyco
Filipino
Occupation
Religion Housewife
Roman Catholic
Language Spoken EDUCATIONAL

Filipino and EnglishBACKGROUND
Secondary Education
Mother’s Name Sandra I. Alvarado
Senior High School
Occupation Housewife
School: Liceo de Cagayan University
EDUCATIONAL BACKGROUND
Address: RNP
Secondary Boulevard, Kauswagan, Cagayan de Oro City
Education
Junior High
Senior High School
School
School: Sugbongcogon National

Liceo de Cagayan High School
University
Poblacion,
Address: RNP Sugbongcogon
Boulevard, Misamis
Kauswagan, Oriental
Cagayan de Oro City
Elementary
Junior High Education
School
Sugbongcogon
School: Opol Central School
National Secondary Technical School
Poblacion,
Address: Taboc, OpolSugbongcogon Misamis Oriental
Misamis Oriental
Elementary Education
School: Miraculous Medal Academy
Address: Molugan, El Salvador City

Leah Cassandra M. Violeta

Purok 13, Baloy, Tablon, Cagayan de Oro City
09652613274
lcvioleta68630@liceo.edu.ph
Home Address Purok 13, Baloy, Tablon, Cagayan de Oro City
Date of Birth July 20, 2004
Place of Birth Cagyan de Oro City
Sex Female
Nationality Filipino
Religion Roman Catholic
Language Spoken Filipino and English
Mother’s Name Edith M. Violeta
Secondary Education
Senior High School
Address: RNP Boulevard, Kauswagan, Cagayan de Oro City
Junior High School
School: Agusan National High School
Address: Zone 1, Sambulawan, Agusan, Cagayan de Oro City
School: Cugman Elementary School
Address: Cugman, Cagayan de Oro City

Pauline Jane S. Templa

Zone 8A Igpit Opol Misamis Oriental
09078805894
pjtempla26592@liceo.edu.ph
Home Address Zone 8A Igpit Opol Misamis Oriental
Date of Birth May 13, 2004
Place of Birth Poblacion Makilala Cotabato
Sex Female
Language Spoken Filipino
Mother’s Name Jane S.Templa
Secondary Education
Senior High School
Junior High School
School: Bulua National High School
Address: Zone 7 Bulua Cagayan De Oro City
School: Igpit Elementary School
Address: Zone 5 Igpit Opol Misamis Oriental

Marc CJ Jun B. Aclo

Zone 6, Loguilo, Alubijid, Misamis Oriental
09182936728
mcjaclo85542@liceo.edu.ph
Home Address Zone 6, Loguilo, Alubijid, Misamis Oriental
Date of Birth November 23,2003
Place of Birth Zone 6, Loguilo, Alubijid, Misamis Oriental
Sex Male
Mother’s Name Juliet B. Aclo
Occupation OFW
Secondary Education
Senior High School
Junior High School
School: Alubijid National Comprehensive High School
Address: Poblacion, Alubijid, Misamis Oriental
School: Alubijid Central School
Address: Poblacion, Alubijid, Misamis Oriental

Jhuls Marc P. Gapuz

Buena Oro, Baranagay Macasandig, Cagayan de Oro City
09350912104
jmgapuz15810@liceo.edu.ph
Home Address Buena Oro, Baranagay Macasandig, Cagayan de Oro City
Date of Birth October 9, 2003
Place of Birth Cagayan de Oro City
Sex Male
Mother’s Name Merrilyn P. Gapuz
Secondary Education
Senior High School
Junior High School
School: Misamis Oriental General Comprehensive High School
Address: Don Apolinar, Velez Street, Cagayan de Oro City
School: Macasandig Elementary School
Address: Macasandig, Cagayan de Oro City

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CREAMANSI-PUFF

MARC CJ JUN B. ACLO

A Feasibility Study Presented to the

MARC CJ JUN B. ACLO

This feasibility study entitled, “CREAMANSI-PUFF”, in partial fulfillment of the

EMMANUEL KHEEN B. OBRERO

Approved by the committee on Oral Examination with the grade of .

CAROLFE B. LABIAL BRYLE Y. PABERICIO

Accepted and approved in partial fulfillment of the requirements for Accountancy,

Date of Final Defense May 5, 2022

Principal, Senior High School Department-Main Campus

MARC CJ JUN B. ACLO

Signature of advisee over printed name Date

Signature of advisee over printed name Date

JHULS MARC P. GAPUZ

Signature of advisee over printed name Date

KETH LEAN H. LEYCO

Signature of advisee over printed name Date

PAULINE JANE S. TEMPLA

Signature of advisee over printed name Date

LEAH CASSANDRA M. VIOLETA

Signature of advisee over printed name Date

EMMANUEL KHEEN B. OBRERO

Signature of advisor over printed name Date

GRAMMARLY TEST REPORT

PLAGIARISM DETECTOR REPORT

ENGLISH WRITING READABILITY

English Editing Certification Form

MARC CJ JUN B. ACLO

Signature over printed name

equity to accomplish our objectives while conducting this study.

and financial support.

The following individuals provided leadership, supervision, collaboration, and

involvement in this Feasibility Study:

while working on this endeavor.

and experience to complete the tasks required to produce this project.

School Department's academic strands. The researchers genuinely appreciate their

Keywords: Choux pastry, Creamansi Puff, Calamansi

APPROVAL SHEET iii

GRAMMARLY TEST REPORT v

PLAGIARISM DETECTOR REPORT vi

ENGLISH WRITING READABILITY vii

ENGLISH EDITING CERTIFICATION FORM viii

TABLE OF CONTENTS xiii

LIST OF TABLES xvi

LIST OF FIGURES xix

LIST OF PLATES xxi

Purpose of the study 4

Scope and Delimitations 5

Justification of the Study 5

2 OBJECTIVES OF THE STUDY 8

Respondents and Sampling Procedure 10

Data Gathering Procedure 12

4 RESULTS AND DISCUSSION OF THE FINDINGS 14

Socio-Economic Feasibility 108

Organization and Management Feasibility 110

5 STRATEGY PLANNING FOR IMPLEMENTATION,

EVALUATION, CONCLUSION, AND RECOMMENDATION 117

A. Projected Budget of the Study 126