000 03366nam a22003017a 4500
003 OSt
005 20250830154311.0
008 250829b |||||||| |||| 00| 0 eng d
040 _aFoundation University
_beng
_cFoundation University
_dFoundation University
050 _a(CBA-BSBA) LG 221 D35 B87
_bA5 B87 .2025 A87
100 _aAusejo, Ian D.
_eauthor.
_96520
245 _aA feasibility study on the viability of transforming kamias (sour fruit) into sweetened dried snack /
_cby Ian D. Ausejo, Joshua Louis P. Baldosano, Kassandra Bazan and Jhon Kenneth C. Cadalin
260 _aDumaguete City :
_bFoundation University ;
_c2025.
300 _a118 pages :
_bcol. (ill.) ;
_c28 cm
504 _aIncludes bibliographical references and appendixes.
520 _aABSTRACT This feasibility study explores the potential of Kamialicious, a sweetened dried fruit snack made from kamias (Averrhoa bilimbi), in the local market of Dumaguete City. Despite being a widely available but underutilized fruit, kamias is richin nutritional value. Kamialicious offers three flavor variants muscovado-sweetened, chocolate-coated,and ube-coated targeting health-conscious consumers, particularly participants in local Zumba fitness programs. Descriptive quantitative methods,including surveys and taste tests involving 200 purposively selected Zumba participants, revealed that 68.5% were interested in trying the product, with the muscovado variant emerging as the most preferred. The study confirms the technical and economic feasibility of Kamialicious using sustainable,low-cost processes suchas sun-drying and small-scale flavor infusion. All ingredients are locally sourced, and production is set on a family-owned site in Barangay Palinpinon,enhancing both cost efficiency and community involvement. A localized marketing strategy featuring direct sales at Zumba venues, sampling, and instructor partnerships complements the accessible pricing structure of P124 for 100g and P199 for 200g. Financial analysis projects promising returns from an initial capital of P758,716,supported by a four-partner management structure. The study concludes that Kamialicious is a viable and innovative business venture with strong market potential and socio-economic benefits. It promotes Filipino food innovation,supports local agriculture, and serves as a model for sustainable, small-scale enterprises that commercialize native fruits and empower grassroots entrepreneurship.
650 _2LC
_aAverrhoa bilimbi
_zPhilippines
_912157
_xProcessing
650 _2LC
_aFruit Philippines.
_zPhilippines
_912158
_xProcessing
650 _2LC
_aSnack foods
_zPhilippines
_912159
650 _2LC
_aFood industry and trade
_zPhilippines
_912160
650 _2LC
_aFeasibility studies
_zPhilippines
_912161
658 _aAccountancy, Bachelor of Science in.
_bA feasibility study on the viability of transforming kamias (sour fruit) into sweetened dried snack
700 _aBaldosano, Ian D.
_eauthor
_96521
700 _aBazan, Kassandra
_eauthor.
_96522
700 _aCadalin, Jhon Kenneth C.
_eauthor.
_912162
856 _3A feasibility study on the viability of transforming kamias (sour fruit) into sweetened dried snack
_uhttps://publuu.com/flip-book/955356/2102489?disablelogs=1
942 _2lcc
_cTH
_hLG 221 D35 B87
_iA5 B87 .2025 A87
_k(CBA-BSBA)
_n0
999 _c4930
_d4930