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 youre 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 cancercausing chemicals.
Tamarind fruit contains many volatile phytochemicals such as limonene,
geraniol, safrole, cinnamic acid, methyl salicylate, pyrazine and alkylthiazoles. 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 cofactor 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 dont 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, Sagot 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 customers 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

Packaging

Very
Satisfactory
15

Satisfact
ory
26

Neutr
al

Good
10

Poor

Total
51

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

Criteria

VS
5

S
4

G
3

N
2

P
1

Total

Weighte
d Mean

Packaging

75

104

30

209

4.10

Very

4.50 5

Satisfactory
Satisfactory
Good
Neutral
Poor

3.50 4.49
2.50 3.49
1.50 2.49
1 - 1.49

4.10

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
Frequency Distribution Regarding Sampaloc Candy
Visual Appeal

Visual
Appeal

Very
Satisfact
ory

Satisfact
ory

Good

Neutral

20

23

Poor

Total
51

Weighted Mean =
20(5)+23(4)+7(3)+1(2)+0(1)=/51
Criteria
Visual
Appeal

Very
Satisfactory

VS

Total

Weight
ed
Mean

100

92

21

215

4.22

4.50 - 5

Satisfactory
Good
Neutral
Poor

3.50 4.49
2.50 3.49
1.50 2.49
1 - 1.49

4.22

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
Frequency Distribution Regarding Sampaloc Candy
Aroma

Aroma

Very
Satisfact
ory
19

Satisfact
ory
24

Good
6

Neutral
2

Poor
0

Total
51

Weighted Mean =
19(5)+24(4)+6(3)+2(2)+0(1)=/51
Criteria
Aroma

VS

Total

Weight
ed
Mean

95

96

18

213

4.18

Very
Satisfactory
Satisfactory
Good
Neutral
Poor

4.50 5
3.50 4.49
2.50 3.49
1.50 2.49
1 - 1.49

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
Frequency Distribution Regarding Sampaloc Candy
Taste

Taste

Very
Satisfact
ory
32

Satisfacto
ry
14

Good
2

Neutral
3

Poor
0

Total
51

Weighted Mean =
32(5)+14(4)+2(3)+3(2)+0(1)=/51
Criteria
Taste

VS

Total

Weight
ed
Mean

160

56

228

4.47

Very
Satisfactory
Satisfactory
Good
Neutral
Poor

4.50 5
3.50 4.49
2.50 3.49
1.50 2.49
1 - 1.49

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
Frequency Distribution Regarding Sampaloc Candy
Texture

Texture

Very
Satisfact
ory
24

Satisfact
ory
18

Good
9

Neutral

Poor
0

Total
51

Weighted Mean =
24(5)+18(4)+9(3)+0(2)+0(1)=/51
Criteria
Texture

VS

5
120

4
72

3
27

2
0

1
0

Total
219

Weight
ed
Mean
4.29

Very
Satisfactory
Satisfactory
Good
Neutral
Poor

4.50 5
3.50 4.49
2.50 3.49
1.50 2.49
1 - 1.49

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
Frequency Distribution Regarding Sampaloc Candy
Price

Price

Very
Satisfacto
ry
38

Satisfact
ory
7

Good
6

Neutral
0

Poor
0

Total
51

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

VS

Total

Weight

Price

Very
Satisfactory
Satisfactory
Good
Neutral
Poor

190

28

18

4.50 - 5
3.50 4.49
2.50 3.49
1.50 2.49
1 - 1.49

ed
Mean
236

4.63

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
Frequency Distribution Regarding Sampaloc Candy
Recommendation

Recommenda
tion

Very
Satisfacto
ry

Satisfact
ory

Good

Neutral

Poor

Total

28

18

51

Weighted Mean =
24(5)+18(4)+9(3)+0(2)+0(1)=/51
Criteria
Recommendat
ion

Very
Satisfactory
Satisfactory
Good
Neutral
Poor

VS

Total

Weight
ed
Mean

140

72

18

227

4.45

4.50 5
3.50 4.49
2.50 3.49
1.50 2.49
1 - 1.49

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
Frequency Distribution Regarding Sampaloc Candy
Product Buyability
Very

Satisfacto

Good

Neutral

Poor

Total

Recommenda
tion

Satisfacto
ry

ry

28

15

51

Weighted Mean =
28(5)+15(4)+8(3)+0(2)+0(1)=/51
Criteria
Recommenda
tion

Very
Satisfactory
Satisfactory
Good
Neutral
Poor

VS

Tota
l

Weight
ed
Mean

140

60

24

224

4.49

4.50 - 5
3.50 4.49
2.50 3.49
1.50 2.49
1 - 1.49

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

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.