Survey Koh

Introduction

Our group decided to work a marketing research on of our favorite sweet delicacy the

Sampaloc candy since it is one of the least known product of Gumaca. The purpose of our

research is to identify the problems revolving the product and to have solution regarding the

problems. You might be wondering what was Sampaloc candy? Candy made from the fruit of

tamarind tree?

Imagine the sticky pulp of the brown pods with a sweet, sour and fruity taste combined with

sugar and salt rolled into balls. Hmmm… looks different but taste different. Those who have

grown to love Sampaloc candies sing the praises of the sweet and sour flavor, working in

unison, amplifying each other. Prove you’re not a coward bybecoming a fan!

Sampaloc or Tamarind is at the tail end of peak harvest season in Southern Luzon. Tamarindus

Indica is believed to have originated in Africa but is also considered native to India. Enjoyed

both in its unripened and ripened form, tamarind figures notably in the cuisines from India to

Thailand and Southeast Asia. A scraggly, hardy tree of the Leguminosae family, it thrives

throughout the Philippines. It does well in windswept and coastal areas, resistant to droughts,

and is often found in backyard gardens. The sticky pulp of the brown pods is edible and has a

sweet and sour flavor. It is used in almost anything from soups and sauces, the sweet, sour and

fruity taste gives a unique flavor in dishes, beverages and syrup. As for the sweetly

concentrated tamarind, it is used popularly for desserts.

Did you know that Tamarind has been a long-time folk remedy with a long list of uses, including

treatment of sore throats and sun stroke? It may also have antibiotic properties. Its sticky pulp

is a rich source of non-starch polysaccharides or dietary-fiber such as gums, hemicelluloses,

mucilage, pectin and tannins. 100 g of fruit pulp provides 5.1 or over 13% of dietary fiber. NSP

or dietary fiber in the food increases its bulk and augments bowel movements thereby help

prevent constipation. The fiber also binds to toxins in the food thereby help protect the colon

mucus membrane from cancer-causing chemicals.

Tamarind fruit contains many volatile phytochemicals such as limonene, geraniol, safrole,

cinnamic acid, methyl salicylate, pyrazine and alkyl-thiazoles. This prized spice is a good source

of minerals like copper, potassium, calcium, iron, selenium, zinc and magnesium. Potassium is

an important component of cell and body fluids that helps control heart rate and blood

pressure. Iron is essential for red blood cell production and as a co-factor for cytochrome

oxidasesenzymes.

In addition, it is also rich in many vital vitamins, including thiamin (36% of daily required levels),

vitamin-A, folic acid, riboflavin, niacin, and vitamin-C. Much of these vitamins plays antioxidant

as well as co-factor functions for enzyme metabolism inside the body.

So why don’t you try to taste some?!

History

Sampaloc Candy making originated from my great grandmother, Mena Portugal. The recipe is

what you can consider as “hand-me-down” recipe. It was during the time of war and

deprivation that drove my Abuela to look for alternative sources of income. She relied on her

culinary expertise specially in making sweets. It was the time when sampaloc trees around the

area abound. She handed down the recipe to one of her daughters, Loreta fondly called Ita by

family and friends. Since then, Tita Ita supplied stores and dealers with the delicious candy.

Recently, many people going back to Manila considered the sampaloc candy as one of their

“pasalubong” of choice.

Length of Existence

Loreta Portugal had been making candies for 30 years by now together with other delicacies

such as Ginanga, Pansit Habhab, Sago’t Gulaman and many more. She owns a store inside the

public market of Gumaca where she sells food ingredients.

COMPETITORS

Other Sampaloc candy makers can be considered as competitors but nonetheless its not really

of a serious business competition in this scale of production.

Statement of the Problem

The main purpose of this study is to evaluate the customer’s sensory experience in the product

of the Sampaloc Candy.

The study thru its survey attempts to answer the following questions:

a. Product thru the senses

b. Product thru prices

SCOPE AND LIMITATION

The Research was conducted to the process of making sampaloc candy by Loreta

Portugal of Brgy. Villa Nava, Gumaca, Quezon.

All in all there are fifty one respondents to the research that was conducted within two

days most of which are students from Holy Child Jesus College Gumaca, Quezon.

The Study, Research and Survey are limited only to the sensory experience of the

respondents.

Presentation of Data

This Part deals with the presentation, analysis and interpretation of data used to

support to oppose the given hypothesis of the researcher on the main problem why the

study has to be conducted.

Table 1.0

Frequency Distribution Regarding Sampaloc Candy

Packaging

Very Satisfactory

Satisfactory Good Neutral Poor Total

Packaging 15 26 10 51

Weighted Mean =

15(5) + 26(4) + 10(3) + 0(2) + 0(1) = / 51

CriteriaVS S G N P

TotalWeighted

Mean5 4 3 2 1

Packaging 75 104 30 0 0 209 4.10

Very Satisfactory 4.50 – 5

Satisfactory 3.50 - 4.49 4.10

Good 2.50 - 3.49Neutral 1.50 - 2.49Poor 1 - 1.49

Table 1.0 show that the frequency per rating towards the packaging of the Sampaloc Candy

states that Most respondents rated the product as Satisfactory followed by Very Satisfactory

and good.

Table 1.1


Visual Appeal

Very Satisfactor

ySatisfactor

y Good Neutral Poor TotalVisual Appeal 20 23 7 1 51

Weighted Mean =

20(5)+23(4)+7(3)+1(2)+0(1)=/51

CriteriaVS S G N P

TotalWeighted Mean5 4 3 2 1

Visual Appeal

100 92 21 2 0 215 4.22

Very Satisfactory 4.50 - 5



Table 1.1 shows that the frequency per rating towards Visual Appeal of the Sampaloc Candy

states that Most respondents rated the product as Satisfactory followed by Very Satisfactory

and good

Table 1.2


Aroma

Very Satisfactor

ySatisfactor

y Good Neutral Poor TotalAroma 19 24 6 2 0 51

Weighted Mean =

19(5)+24(4)+6(3)+2(2)+0(1)=/51

CriteriaVS S G N P


Aroma 95 96 18 4 0 213 4.18




Table 1.2 shows that the frequency per rating towards Aroma of the Sampaloc Candy states

that most respondents rated the product as Satisfactory followed by Very Satisfactory and good

Table 2.0


Taste

Very Satisfactory Satisfactory Good Neutral Poor Total

Taste 32 14 2 3 0 51

Weighted Mean =

32(5)+14(4)+2(3)+3(2)+0(1)=/51

CriteriaVS S G N P


Taste 160 56 6 6 0 228 4.47




Table 2.0 shows that the frequency per rating towards taste of the Sampaloc Candy states that

most respondents rated the product as Satisfactory followed by Very Satisfactory and good.

Table 3.0


Texture


Texture 24 18 9 0 51

Weighted Mean =

24(5)+18(4)+9(3)+0(2)+0(1)=/51

CriteriaVS S G N P


Texture 120 72 27 0 0 219 4.29




Table 3.0 shows that the frequency per rating towards texture of the Sampaloc Candy states

that most respondents rated the product as Satisfactory followed by Very Satisfactory and

good.

Table 4.0


Price


Price 38 7 6 0 0 51

Weighted Mean =

38(5)+7(4)+6(3)+0(2)+0(1)=/51

CriteriaVS S G N P


Price 190 28 18 0 0 236 4.63




Table 4.0 shows that the frequency per rating towards price of the Sampaloc Candy states that

most respondents rated the product as Satisfactory followed by Very Satisfactory and good.

Table 5.0


Recommendation

Very Satisfactory

Satisfactory Good Neutral Poor Total

Recommendation

28 18 5 0 0 51

Weighted Mean =

24(5)+18(4)+9(3)+0(2)+0(1)=/51

CriteriaVS S G N P


Recommendation 140 72 18 0 0 227 4.45




T able 5.0 shows that the frequency per rating towards recommendation of the Sampaloc

Candy states that most respondents rated the product as Satisfactory followed by Very

Satisfactory and good.

Table 6.0


Product Buyability


Recommendation

28 15 8 0 0 51

Weighted Mean =

28(5)+15(4)+8(3)+0(2)+0(1)=/51

CriteriaVS S G N P

TotalWeighted

Mean5 4 3 2 1

Recommendation

140 60 24 0 0 224 4.49




Table 6.0 shows that the frequency per rating towards product buyability of the Sampaloc

Candy states that most respondents rated the product as Satisfactory followed by Very

Satisfactory and good.

Definition of Terms

Aroma

A pleasant characteristic odor, as of a plant, spice, or food.

Frequency distribution

An arrangement of statistical data that exhibits the frequency of the occurrence of the values of

a variable.

Folic acid

A crystalline vitamin C19H19N7O6 of the B complex that is used especially in the treatment of

nutritional anemias called also pteroylglutamic acid.

Ginangga

A fish recipe common to Gumaca.

Hand - me - down

Put in use by one person or group after being used, discarded, or handed down by another.

Leguminous family

Of, relating to, or belonging to the Fabaceae (formerly Leguminosae), a family of flowering

plants having pods (or legumes) as fruits and root nodules enabling storage of nitrogen-rich

material: includes peas, beans, clover, gorse, acacia, and carob.

Limonene

A widely distributed terpene hypocarbon C1oH6 that occurs in essential oils (as oranges or

lemons) and has a lemon odor.

Niacin

A type of natural substance (called a vitamin) that is found in certain foods and that helps your

body to be healthy.

Packaging

A commodity or a unit of a product uniformly wrapped or sealed.

Phytochemicals

A chemical compound (as beta-carotene) occurring naturally in plants.

Pyrazine

Any of a group of organic compounds having a six-member ring in which the first and fourth

atoms are nitrogen and the rest are carbon. Pyrazines are components of many important

compounds, including pteridines, some vitamins and antibiotics, and numerous dyes called

phenazines.

Potassium

A silver- white soft light low-melting monovalent metallic element of the alkali metal group that

occurs abundantly in nature especially combined in minerals.

Price

A value that will purchase a finite quantity, weight, or other measure of a good or service.

Recommendation

A suggestion or proposal as to the best course of action, especially one put forward by an

authoritative body.

Riboflavin

http://www.businessdictionary.com/definition/final-good-service.html

http://www.businessdictionary.com/definition/measure.html

http://www.businessdictionary.com/definition/weight.html

http://www.businessdictionary.com/definition/quantity.html

http://www.businessdictionary.com/definition/purchase.html

http://www.businessdictionary.com/definition/value.html

A natural substance (called a vitamin) that is found in certain foods (such as milk, eggs, and

leafy vegetables) and that helps your body to be healthy.

Safrole

A poisonous oily cyclic ether C1oH1oO2 that is the principal component of sassafras oil and is used

chiefly in perfume.

Taste

Taste is the sensation produced when a substance in the mouth reacts chemically with taste

receptor cells located on taste buds.

Texture

The distinctive physical composition or structure of something, especially with respect to the

size, shape, and arrangement of its parts.

Vitamin C

A water-soluble vitamin C6H8O6 found in plants and especially in fruits and leafy vegetables or

made synthetically and used in the prevention and treatment of scurvy and as an antioxidant

for foods —called also ascorbic.

Visual appeal

Attractiveness or attraction refers to a quality that causes an interest or desire in something or

someone. The term attraction may also refer to the object of the attraction itself, as in tourist

attraction.

Weighted mean

A mean that is computed with extra weight given to one or more elements of the sample.

Survey Koh

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