1

CHAPTER 1

THE PROBLEM AND ITS SETTING

Introduction

Society is made up block of family units. The stronger each block is, the

stronger the structure of the society. For the development of these families which

the fate of the society rests, the mother plays a vital role. Commonly, they hold

the responsibility of the attainment for self – actualization, love and

belongingness, and esteem needs of their children. On the other hand, their

safety and physiological needs mostly depends on the fathers. But because of

economic restraints and financial instability, some are forced to work to assist

their partners in life in providing the needs of their children. Unfortunately, not all

mothers seeking for a source of income are given the opportunity. Such

instances, results to undesirable outcomes like poverty.

Poverty remains a critical social problem in Philippines. According to Asian

ranking, the country positions as the 14th poorest country in the Asia by GDP per

capita. More than 25 percent of the population falls below the poverty line.1

The gross domestic product (GDP) is one of the primary indicators of a

country's economic performance. It is calculated by either adding up everyone's

income during the period or by adding the value of all final goods and services

produced in the country during the year. Per capita GDP is sometimes used as
 2

an indicator of standard of living as well, with higher per capita GDP being

interpreted as having a higher standard of living.2

An economic growth of a country has factors that greatly affect it. These

are the human resource, natural resource, capital formation, technological

development, social and political dynamics. This study will aim to develop a

product and train enthusiastic housewives, utilizing the concepts of those factors.

In terms of human resource, Philippine is known as a very populated

country. The current population as of March 3, 2016 is 104 597 658 and 49. 9

percent are females, the target beneficiaries. However, human resource doesn’t

just rely on quantity but also in quality. This project will create trainings for

unleashing the undiscovered skills and enhancing those that were already

realized. It will be to produce skilled labors.

Natural resources are resources produced by nature either land or

beneath the land that can be used for economic gain. The researcher will

develop a product for the utilization of available and abundant agricultural

product in Tabaco City, Albay, the target residence of recipients.

Concerning, capital formation, use of machinery, land and power will

depend on the man-made resources that the beneficiaries have an easy access

with. As to, technological development, this study will identify different scientific

method and production techniques. Those will be put into practice and the most

efficient and effective one will be chosen.

On the other hand, social and political factors are also essential. The

selection of the product, its properties, nutritional content, and its health risk will
 3

be asserted. It will undergo examinations for approval in the Department of

Science and Technology (DOST). The researcher will also try to make

arrangements and tie ups with some food establishments and canteens for the

sustenance of the product to the market and at the same time, for the continuous

livelihood of the beneficiaries. The inclusion of the products on the list of their

food offerings can be an answer to their social responsibility since it’s a support

for the livelihood of the indigent housewives.

The potential for economic growth and poverty reduction is promoting

opportunity to poor people to create and compensate their potentials in their field

of interest. Facilitating empowerment and implementations that are responsive to

the needs of the people and removing the barriers that result from distinction of

social status. Progress should start within the fundamental unit of the society

which is the family. For the growth to be possible, initiatives of concerned

populaces, cooperation of recipients, and support of public and private

institutions are critical. Giving the impoverished people of the society a meal a

day, a food to survive can be called a pronounced and great thing to do.

However, in a broader sense, it should not just be limited in that way. it should be

giving them opportunity to work and provide for their own needs. It is about

teaching them how to fish and not giving those fish. Each individual has their own

dedication in life in different ways, and one of those is to help others in a simple

way, helping not only one but more people at a time.

 4

Statement of the Problem

1. What food product can be proposed as a livelihood project for the

housewives of Tabaco City, Albay?

a. root crops

b. pili

c. cacao

d. banana

2. What are the processes involve for the selection, preparation, and

production of this food product?

a. product conceptualization

b. sourcing of raw materials

c. recipe standardization

d. standards setting / quality control

e. packaging

f. preliminary costing

g. product consumer testing

3. What action plans can be designed and implemented for the realization of

the livelihood project?

a. selection of beneficiaries

b. provision of capital resources

c. values and skills formation

d. instructional development

e. MOA between MPCF – LC , LGU of the community

 5

f. market linkage

4. What is the level of satisfaction of housewives in terms of the project

concept and realization of the action plans?

a. income potential

b. knowledge learned

c. skills acquired

5. What is the quality of food product in terms of:

a. taste

b. appearance

c. nutritional content

d. portioning and pricing

e. packaging?

6. What recommendations can be suggested to sustain livelihood project?

a. MOA signing between the organization of the housewives and food

establishments

b. scheduled monitoring of the livelihood project

c. updates and upgrades on the food product

d. incessant coordination with MPCF – LC, ORES and Hospitality

Department
 6

Assumption of the Study

1. There are various natural products or resources that may be considered

and used to create a food product as a livelihood project for the

housewives in Tabaco City, Albay like root crops, pili, cacao, and banana.

2. There is a systematic set of practices that will be involved for the selection,

preparation and production of this food product, which includes product

conceptualization, sourcing of raw materials, recipe standardization,

standard setting and quality control, packaging, preliminary costing, DOST

assessment and clearance, and product consumer testing.

3. Action plans that should be designed and implemented for the realization

of the livelihood project involves selection of beneficiaries, provision of

capital resources, values and skills formation, instructional development,

MOA between MPCF – LC, ORES and barangay captain of the chosen

recipients, and market linkage.

4. The level of satisfaction of housewives in terms of the project concept and

realization of action plans will vary in income potential, knowledge learned

and skills acquired.

5. The quality of the food product will vary in terms of taste, appearance,

nutritional content, portioning and pricing, and packaging.

6. There will be suggested recommendations to sustain the livelihood project

such as, MOA signing between the organization of the housewives and

food establishments, scheduled monitoring of the livelihood project,

 7

updates and upgrades on the food product, an incessant coordination with

MPCF – LC, ORES and MHRO.

Scope and Delimitation

The study will delved on developing a product for a livelihood project. The

beneficiaries of this project will be chosen housewives from Tabaco City, Albay.

This study will discuss from the selection of food product, its development,

up to its introduction and training to the unemployed. The food product will

undergo experiments until it reaches the desired quality. It will also undertake

assessment and examinations to Department of Science and Technology

(DOST). Product testing will also be done by nutritionists, HRM instructors, and

in the consumers whose age falls between same ranges as of the target market

of the livelihood project. This study also aims to determine the level of

satisfaction of the housewives as beneficiaries of the project concept and actions

plans. Suggestions for recommendation for the sustenance of the livelihood

program will also be gathered.

All other factors not within the scope of this study were not given

significance by the researcher.

 8

Significance of the Study

The following will deem significance to the study on Product Development

and Livelihood Training Program for Housewives in Tabaco City, Albay.

Participants of the Project. The result of this study will give them a

livelihood program. Through this papers, it might increase their appreciation,

dedication and cooperation.

Community. This might encourage and inspire them to organize their own

livelihood program or look for organization who can assist them in creating one.

Local Government Units (LGU’s). This can contribute to the attainment

of economic sector objectives which includes the ensurance of household food
sufficiency and security.

Department of Trade Industry (DTI). Given the objective of this livelihood

program, it will help DTI in eradicating poverty and having a dynamic industrial

and globally competitive economy.

Non-Government Organization (NGO). This research may share the

same objectives with some NGOs that might be possible for tie ups. This might

also be used as reference for creating new projects of the organizations.

Bureau of Food and Drugs. The proposed product will be addition to

options of food to the public.

 9

Consumers. The food product that will be developed in this study can be

an additional choice in food selection. It can also provide ways for them to

contribute to the livelihood of some by simply purchasing the product.

School Canteens. The result of this study will give them opportunity to

answer their social responsibility to the community by including the food product

in their canteen menus.

Hospitality Students. This can aid their awareness that their acquired

technical skills may be used to extend help to the indigent.

Hospitality Instructors. The findings of this study can be used in their

class discussions regarding product development. Their expertise and

experience can be a good contribution to evaluate the food product to further

improve and promote to the market.

Organizations on Community Extension Services. Different

organization can use this study as basis or source of idea in organizing, planning

and implementing their own livelihood training programs.

Hospitality Industry. May this serve as an eye opener to the industry, to

create and innovate more products not just solely for business purposes only, but

also to extend and share the thoughts and ideas to the needy.

Researcher. The research process can give knowledge, experience and

awareness on this study and other related studies. This study can give the

researcher an opportunity to get acquainted and touch other lives.

 10

Future Researchers. This will be a source and guide for the future

researchers who will be conducting studies on the same field of interest.

 11

Notes
1“Poorest Countries in Asia 2015 – By GDP per capita, Richest Lifestyle,
Web, 2, Jan. 2015. <http://www.richestlifestyle.com/poorest-countries-in-asia/>

2“Per Capita GDP,” Investopedia, Web, 2016.

<http://investopedia.com/terms/p/per-capita-gdp.asp?layout=orig>
 12

CHAPTER 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter contains the in depth analysis of the related literature and

study both from foreign and local sources. The researcher gathered and

reviewed them to get additional insights in the preparation of the present study.

This also includes the synthesis of the art, gap bridged of the study, the

theoretical and conceptual framework of the study, and the definition of terms.

Foreign literature

The basic functions of food packaging include protecting and preserving

the product, providing consumers with product information, including ingredient

and nutrient content, and marketing (Coles, 2003; Hawkes, 2010). The marketing

function involves determining the structure of a package to make it easy to

transport and display, easy for consumers to access and serve its contents, and

distinctive in size, shape, or texture. It also includes exterior graphic design—

using colors, typography, images, and messages to attract consumer attention

and make the product and brand appealing to potential buyers (Teng, 1991;

Nancarrow et al., 1998; Underwood et al., 2001). Understanding package design

and its role in food marketing is critical to understanding the context in which an

FOP nutrition rating system would be implemented.1

 13

The aforementioned article discussed the role of food packaging. It is

related to the present study because the researcher aims to develop a product

that would click in a market to serve as a livelihood for selected housewives. For

the realization of the objective, proper and attractive packaging can contribute as

reasons for high sales and marketability of the product.

Food processing covers more than just the preparation and cooking of the

raw products. It includes a range of simple processes that can be used to

preserve fruit and vegetables for later use. These processes do not require

expensive and complicated equipment and can be used at home or for small-

scale enterprises. What are the benefits of food processing? It can reduce post-

harvest losses. It can increase food security by making food available for the off

season. It adds variety to the family's diet, especially in winter months. It can be

used to earn an income by selling products in the local market, especially after

the harvest, when food prices increase. It is a simple activity that can be carried

out at home, without the need for specialized equipment. 2

In relation to the present study, it enumerates different purpose that food

processing may serve. The researcher might use such process during product

development. It also declares that such process doesn’t requires much

investment in equipment and that it can be done in our own kitchen at home.

Formal education and training programs focus almost exclusively on

imparting physical, social and mental skills. They place very little conscious

emphasis on the attitudes, the mental understanding and decisiveness, and the
 14

psychological values needed for these skills to result in accomplishment and

fulfillment. Therefore, the overall effectiveness and accomplishments of the

individual and the society are extremely limited compared to the opportunities

that are available. If the requirements for success in each field of life are

analyzed, most people would be found possessing only 25% of what is required

for high achievement. Thus, the scope for improving personal effectiveness is

enormous. Values represent the highest and most powerful individual capacity

for accomplishment. As skills direct the use of physical energy, values direct the

use of the psychological energy of the personality. Therefore the highest levels of

individual and social accomplishment demand very high values. 3

The article above emphasized the need for values formation. Linking it to

the present study, the researcher will schedule trainings not just for skills

development. This study will pursue positive values and attitude of the

beneficiaries towards the livelihood program by stressing their importance in the

society and the fruits that they will reap.

Finding a need and filling it sounds easy to do. Most business ventures

began by filling a need. People who work for a salary fill a need by performing

some necessary activity within a company. A need itself often determines the

success potential of the venture. The number of people who have a need usually

determines the profitability of the venture. The waiter’s assistant satisfied the

needs of a waiter and perhaps a few diners. His or her reward was minimal,

maybe a dollar an hour from the restaurant owner plus a share of the waiter’s

tips. Filling a small need brings small rewards; filling a big need brings great
 15

rewards. Your own endeavor may be small – but it may have a great growth

potential.4

In connection with the present study, this project aims to fill a need in the

market. Since, food is a basic necessity of people, a demand is already

established. This is a potential answer also to food security.

You should learn about empathy, the art of recognizing the feelings of

others and responding to those with a “you’ orientation. Once you already

learned how to become a better listener, you can improve your ability to

influence, persuade, and negotiate. Your leadership style is how you behave

when you are trying to influence performance of others. It is the way you

supervise or work with others. There are hundreds of books, theories, and

models of leadership in various settings. There may be something learned from

all those interpretations, and you can incorporate useful ideas from them to your

own style.5

It is significant to study for it discussed the art of leadership and

influencing others. The researcher will lead and guide the housewives throughout

the process and implementation of the livelihood program.

Local literature

An instructional objective should be clear and concise statement of the

skills that your students will be expected to perform after a unit of instruction. It
 16

should include the level of proficiency to be demonstrated and the special

conditions under which the skills must be demonstrated. Furthermore, an

instructional objective should be stated in observable, behavioral terms, in order

for two or more individuals to agree that a student has or has not displayed the

learning outcome in question. In short, a complete instructional objective

includes: an action verb specifying the learning outcome, any special conditions

under which the behavior must be displayed, and the performance level

considered sufficnient to demonstrate mastery.6

Relative to the present study, it remarks how an efficient instructional

objective should be. For this livelihood training program to be a success, the

researcher should undergo such preparations. It will make the flow of training

smooth and effective.

The success of Barangay Livelihood Center will; depend on strong

partnership, large extent of necessary support , assistance and coordination of

lead agencies and beneficiaries especially during the initial phase of

implementation. The supports may come in the form of appropriate policies,

Executive Order from local executive, Memorandum of Agreement by and

between agencies involved in the program including the beneficiaries, community

active and serious participation and initiative. Business sector and NGO

assistance will also be necessary in the provision of support through technical

expertise, research and development activities to continuously improve the

technologies and processes for the efficient implementation of the program. 7

 17

The article above states the implementation scheme of livelihood

programs used in their area. Connecting to the present study, such information

and ideas can be used in planning, organizing, and implementing a new similar

program.

Agnes and Chole as fas as cooking, is a perfect combination. Proving that

the right melding of tastes to produce an entirely different palatable flavor, is as

good as business partnership, which also require a matter of finding the right

associates in order to bring about the sweet ad fruitful working relationship in the

food business. The right combination of the component should be present, and

this is exactly what the mother and daughter team of Agnes Cuenca and Chole

Chua has for the last 20 years. The two had successfully run a native food store

that eventually grew into a multi-branched restaurant in Bacolod City. Just

recently, they finally conquered the metro capital by opening another branch in

SM Cubao. Agnes Chole were the indefatigable duo behind the success of Quan

Native Delicacies. The mother takes care of the production side; managing the

kitchen, and ensuring the quality control as native foods are easily perishable.

Chole on the other hand takes care of the marketing aspect being quite adept at

business. 8

The researcher found the article above significant for it narrates a story of

entrepreneurs who started a small business and is now growing in number of

branches. The entrepreneurs focused in the palatability and taste of delicacies

that they were selling. This present study aims to give attention to the taste and
 18

quality of the food product for the assurance of the success of the livelihood

program for the housewives.

The drop in the unemployment rate RD Lacambra stressed, may have

been caused by the massive implementation of employment and livelihood

programs of not just the DOLE RCC Bicol but other government agencies as well

based on what was planned under the Regional Development Goal of the

Regional Development Council (RDC). “Last year we have disbursed a total of

P137M for our livelihood and emergency program alone directly and indirectly

benefitting a total of 11,860 Bicolanos,” RD Lacambra said. DOLE’s beneficiaries

come from its various programs like the Government Internship Program (GIP),

Tulong Pangkabuhayan sa Ating Disadvantage Workers (TUPAD), DOLE

Kabuhayan Starter Kits (DKSK) and the much publicized Negosyo Sa Kariton

(Nego Kart) Program. The ‘thousands’ DOLE Bicol livelihood Beneficiaries, RD

Lacambra opined, may have been one of the factors of the significant 20% drop

in the unemployment rate.18

The article aforesaid that there are really consisting numeroud and

different livelihood program for the unemployed. It has been a great contributor in

decreasing the rate of unemployed in certain places within the country.

Take a bite of the world at the largest food innovation fair and trade show,

Salon International de I’Agroalimentaire. This year, Manila is playing host to SIAL

ASEAN-Manila (Salon International de I’Agroalimentaire) as it makes its way

back to the World Trade Center Manila on June 17 to 19.With a total of 300
 19

exhibitors from 19 countries, SIAL ASEAN-Manila will have four product

zones: Biscuit, Wine, Frozen Goods, and Meat. This year, SIAL ASEAN-Manila

2015 promises to deliver a more comprehensive trade show experience for trade

buyers, industry professionals and food enthusiasts alike as it gathers an

extensive range of exhibitors from all corners of the globe.10

The researcher was inspired by the article, learning that international trade

shows and fairs are being organized for recognition of innovations. Aside from

the thought that this may serve another source of income for housewives, the

hope that the present study stands a chance to be the next food product to be

exhibited, motivates the researcher even more.

Foreign studies

The livelihood resources and capital assets and challenges of the

community are analyzed as part of the larger system of contexts, conditions, and

trends. Analysis of livelihood resources provides context for community and

previous volunteer work accomplished. More localized context about how host

community residents attain livelihoods, particularly regarding the dimensions of

sustainability. In order to assess sustainable livelihoods in the context of

volunteer tourism projects, an analysis of the effects of volunteer tourism in the

host community must be conducted. In the sustainable livelihoods framework

posed by Scoones (1998), natural, economic/financial, human, social capitals are

taken into account, and leaves room for others.11

 20

The researcher finds the aforementioned article significant because it cites

places and ways to locate capital to start a business. Provision of capital is one

of the action plans for the implementation of the livelihood training program for

the housewives.

Consumer Awareness, general interest and desire, and moving the

customer to make the purchase strategies for making consumer awareness will

include advertising and hosting a grand opening. Offering free samples of the

tasty treats at this grand opening may lead to both consumer interest and desire.

As customers try the delicious delights, they will be less hesitant about making a

purchase. By simply building consumer awareness, interest and desire consumer

purchase will be increased.12

It is related in the present undertaking because consumer awareness can

be associated with community awareness. It’s an institutional strategy that new

and innovative products needs.

When asked about who would be interested in purchasing and consuming

novel foods in Romania, the participants described the typical novel food

consumer as a person with an exploratory mind-set: young to middle aged, well

informed and up-to-date, health-conscious, open-minded and genuinely curious.

These characteristics were in line with a study where it has been hypothesised

that exploratory behaviours tend to adopt innovations faster. As consumer

awareness and markets co-evolve, consumer attitudes with reference to food

related issues tend to change gradually as it is the case with products already
 21

established on the market, like functional dairies or products with low sugar or

low fat content. This may occur also because innovation is mostly understood by

consumers as novelty, new products on the market.13

In relation with the present study, it tackles about the openness for new

products that can be based on consumers’ age and behavior. Consumer

awareness is a responsible of the product provider to educate the consumer.

This ideas may be used by the researcher during the launching of the product to

the market.

Knowledge and skills by themselves cannot guarantee a decent livelihood.

As UNDP/UNESCO, 1976, and the IIEP evaluations of the literacy programs of

Kenya and Tanzania in 1989 and 1990 suggested, the economic environment

must be supportive. Indeed, even more demanding, Easton (1998) suggests that

local norms, broader institutional factors, local resource endowments,

infrastructure, and sources of finance all need to be favorable before education

and training can be fully fruitful. Easton’s view is supported by the approaches of

ADRA in Uganda, SODEFITEX in Senegal, SEIGYM in Somaliland, and WEP

and WEEL in Nepal, which have all found it necessary to include institutional

development as a constituent of their programs. If these organizations, most of

them in Africa, have found it possible to design and implement packages of

livelihood training, literacy instruction, and institutional development, vocational

education policy should be able to do the same. Further, while most of these

organizations have needed to adopt relatively short-term perspectives for any

 22

given locality, national policy should be able to take the longer view of

SODEFITEX and plan in terms of decades rather than three to five years. 14

Associating the aforesaid paragraph with the present study, it dictates that

skills and educational training alone is not enough to establish a sustainable

livelihood program. The availability of local resources should also be considered

to avoid lack and shortage of raw materials, and suspension and delays on

production.

An effective and efficient pricing strategy should be a value based

combination pricing that considers other pricing factors such as price elasticity of

demand, income elasticity of demand, cost and competition. Cost based pricing

can be used as an initial pricing to attract new customers and to overcome value

based pricing challenge in establishing new product value in star-up business.

Customer feedback is worth collecting and important for any pricing strategies

but not just for value based pricing, and it plays its roles in pricing correction and

promotion for better profitability as well as in preventing business hazards. 15

It is significant to the study because for the execution of the livelihood

programs for the housewives, the food product should undergo a lot more of

process. One of them is preliminary costing. As mentioned in the said article,

there are different types of costing. Whichever type entrepreneurs chose,

surveys and suggestion must be collected from consumers for further

improvement.
 23

Local studies

The principal responsibility of student food entrepreneurs is to ensure that

products developed have control systems in place that will enable prevention,

elimination and reduction of food safety risks to consumers. The students should

choose which type of food business they would like to introduce to the market:

CATEGORY 1: Cooked/ Non- processed food products/Ready to Eat Meals

(RTE) (e. g. rice meals, burgers, sandwiches, salads, beverages etc.).Product

restriction: tomato- based food products (e.g. tomato pasta, tomato soup, tomato

dressings etc.), CATEGORY 2: Pre- packed food products/ Processed food

products/ Preserved Foods (e. g. jams, marmalade, sweet sauces, tea, herbal

infusions, cocoa mixes etc.), CATEGORY 3: Others, (Fortified Products/

Products with Nutrition Claims/ Disease Specific Meals (DSM) addressing health

conditions (e.q. Cookies for Diabetics, Moringga Spread fortified with Vitamin A).

The students should meet the food safety requirements of the OFSQA for the

specific food business chosen. 16

Innovations from any of the mentioned categories above should value and

apply a proper food safety procedure. Food safety should be included in the main

concern for its safe and ideal consumption of target market.

The truly unbranded goods are (usually) fresh meat, fish, fruit, and

vegetables, as opposed to food products, which have strong brands, such as soft

drinks, beer, and some convenience and dairy products. In between, there is a

large grey zone where products are branded, but where the brands are weak in
 24

the sense that consumer awareness of them is low, they can have a short

lifetime, and they are not strongly related to consistent quality. In such cases, the

brand will not be a strong cue in the formation of quality experience, and

consumers will still rely to a large extent on other cues like packaging, price, the

store, appearance, etc. 17

It points out that hints in the packaging, price, appearance are

determinants of consumers perception and satisfaction in a certain product. It

links with the present study for those pointers might be used by the researcher in

producing a food product for the livelihood program of the housewives.

A cocktail of factors hindered the success of the urban gardens in

bolstering livelihoods and food security in urban households. Projects create an

interface where various actors meet, the differences in knowledge, power and

culture among these actors have a heavy bearing on the project. The NGO,

beneficiaries, local authorities failed to find a common ground to enable the

project to remain sustainable due to their different prioritizations. These need to

view beneficiaries as actors who have the power and will to push through

projects, treating them as powerless, powerless they maybe but they wield

unorganized power bases that have the capacity to derail a projects. Lastly there

is need to formulate synergies among actors in development initiatives to that

intended results can be achieved.18

The article aforesaid suggests that not only government organization are

allowed and capable of assisting the indigents for a livelihood. Non – government
 25

organization can also extend their hands to back up those who need support and

aid.

Nutritional quality of food is a must to the customers’ requirements for

patronizing one establishment. Local restaurant must develop more nutritional

items in the menu in order to obtain there customers’ requirements and keep the

patrons. We recommended, giving emphasis on the promotion and advertising

services that will capture the attention of the guest that the restaurant has the

nutritional quality of food. They can maximize the promotion using the television

or any mass media to promote their food and the services offered. 19

It can be associated with the present studies for it sites the need of

establishments for nutritious foods. The researcher will try to come up of a

product that will be considered nutritious and accepted by the target market. With

proper strategic promotion and advertisement, this product may be a new trend. .

Based from the foregoing findings and conclusions that were derived,

several recommendations were highly suggested such as use high quality

ingredients available in the market and yet won’t affect the price of the products,

standardize the recipes in order to come up with the same consistencies of each

product, observe proper baking techniques so that no mistakes will cause the

product to be rejected, plan a feasibility study for the marketability of the baked

products like looking for interested entrepreneurs and small scale business that

would introduce the product to the market, and strategize an effective marketing

tactic for the promotion of rimas cookies, rimas rolls and rimas muffin.20
 26

The paragraph overhead enumerates tips that the researcher of the

present study might be able to use, practice and apply in the innovation and

production of a food product for a livelihood of housewives.

Synthesis of the Art

From the gathered data on literature and studies, the researcher was able

to underscore the break and chance for developing a food product that is suitable

for a livelihood program. There are pointers and factors to consider, as well as

the different process to undergo to attain the success of this project. Several

area, aspects are also identified to evaluate the quality of the food product

through consumer food testing. The level of satisfaction of beneficiaries of the

livelihood program can also be determined under numerous sections. Hence, the

possible contribution of this project to the economic growth of the country.

The literature of Lichtenstein dealt and discussed the role of proper food

packaging. It enumerates its role in consumers’ perception of the product,

affecting its marketability. Ali, in his book tackled that food processing and

preservation is an ideal process to use for developing products that will serve as

a livelihood. It all also mentioned how it can be an answer to food security.

According to Zyn and Borich, for a success of an enterprise, it should be an

answer to the needs of the people. There were two different literatures from Bel,

and Maters and Wallace that emphasized on the impact of good leadership and

instructional objective the beneficiaries during the training programs. The role of
 27

Memorandum of Agreement between two parties (provider and beneficiaries)

were also mentioned in some articles. Schimtt and other literatures from

unknown authors wrote about how texture, presentation, and inclined marketing

plays a vital part in consumers’ rating of the products’ quality. An article from a

magazine and newspaper averred the encouragement and exhibition of new

product offered to the the market of both private associations and public

government.

The studies reviewed delved on the risks, precautions and market demand

on new products. Azurra and Jurcoane underlined the hazard and venture of

introducing innovative products. There were also studies from Brunso, Lustria et

al, Palitian et al, and Llandelar et al that suggests ways to control and limit the

risks. They discussed about food safety, steps, and procedure in developing

products. Provision of capital and sourcing were the focus of two diverse study of

Eddins and Diallo. The availability of raw materials and resources should be

highly considered in developing new products to limit its hindrances to success.

A good pricing strategy should also be formalized, according to Hermen.

There were similarities and differences were all cited in connection with

the present study of the researcher. Moreover, the literature and studies from

magazines, books, newspaper, thesis, and internet sites that were gathered by

the researcher will serve as the baseline concept of the general overview of the

current study.
 28

Gap Bridged by the Study

The aforesaid authors conducted studies on factors to focus in developing

food products that will be suitable for a livelihood and will be marketable to

potential customers. They emphasized the speed of changes and developments

on different food products as an answered to the increasing market demand.

Several studies highlighted on the different action plans to decide and implement

for venturing a livelihood program. There were also citations from some other

organization that concentrates in addressing and assisting those who are in

need. It was found out however that there were no studies whose core is on

developing new food products that will be used for livelihood programs of

beneficiaries. There were also no found studies in maximizing available

resources and using them as a source of income.

This is the gap identified and bridged by the present study.

Theoretical Framework

The researcher will apply the Product and Process Development Theory.

It states that product development is systematic, commercially oriented research

to develop products and processes satisfying a known or suspected consumer

need. There are essentially four basic stages in these models for every product

development process. These are product strategy development, product design

and development, product commercialization, and product launch and post-

launch. There are several systems for classifying food products on their
 29

newness. A comprehensive model is defined by Earle & Earle (2000). They

defined the Innovation spectrum as “new to the world”, “product improvements”

and “cost 6 Food product innovation - a background paper reductions”. The

ultimate test of product development occurs in the market and a new product can

only be considered successful if it is a market and financial success. 21

The aforementioned theory is a combination and application of natural

sciences with the social sciences – of food science and processing with

marketing and consumer science – into one type of integrated research whose

aim is the development of new products. It also suggest that in every action done

throughout the process, the management can decide in which step to omit and to

replace. It hints that whatever the success or failure of an innovation it all lies

through the process and that every step, decision or alternatives made by the

researcher counts and is important.

SLA evolved within the context of the intentional development approach

by which development practitioners were seeking to maximize the effectiveness

of their interventions to help the disadvantaged. It is in effect a diagnostic tool

which 2.1 Introduction 18 2 The Theory Behind the Sustainable Livelihood

Approach provides a framework for analysis leading to concrete suggestions for

intervention (Allison and Horseman’s 2006; Tao and Wall 2009). It was typically

applied in poorer countries as part of a planning phase for an intervention via

policy, a development project or perhaps as the basis for more in-depth research.

In that sense the SLA is an analysis of peoples’ current livelihood and what is

needed for an ‘enhancement’, and useful in avoiding the inappropriate

 30

interventions critiqued by the post-developmental lists. It should be noted that the

latter might not necessarily be the need for people to replace their current

livelihood or indeed have more means of livelihood. Instead it might involve

making the current means of livelihood less susceptible to environmental, social

or economic ‘stresses’. The SLA could also result in recommendations that

people themselves may be able to put into practice rather than be dependent

upon the actions of outsiders. It is thus a ‘no holds barred’ approach to

understanding and improving the sustainability of livelihood, although it clearly

has to take into account what is feasible in different circumstances.22

The article above is an excerpt from the Theory on Sustainable Livelihood

Approach. The researcher will also utilize the theory to recognize the importance

and effect of a well – planned and well organized livelihood program. It’s also to

widen the understanding on how this action plans effect to the beneficiaries.

The theoretical framework of the study is presented in Figure 1.

 31

Product Development and Livelihood Training Program for Housewives

• Product and Process Development Theory

• Theory on Sustainable Livelihood Approach

 Systematized Process and A Developed Product

 Viable Livelihood Program

Figure 1

Theoretical Framework of the Study

 32

Conceptual Framework

This study will attempt to develop a food product that will serve as a

livelihood program for selected housewives. This will also ascertain the level of

satisfaction of the beneficiaries on the project concept and the quality of the food

product. Several specific problems were situated to fully understand the problem,

the realization of the objective. The first activity conducted was to get acquainted

with the processes and action plans for execution of the project.

The conceptual framework model is presented in Figure 2 to have a better

comprehension of the study. It is composed of three parts labelled as input,

process, and the output. The input box states the topic of the researcher. The

process involves observing and forming conclusions from the behavior, place of

residence, and interactions with the beneficiaries. The researcher would like to

identify different necessary processes and action plans for the implementation

and execution of the project. Moreover, comments and suggestions on the food

product will also be collected from food experts like nutritionists, and HRM

instructors. The researcher will look into primary data sources from the

respondents as the means of information that will be gathered by way of informal

interviews and survey questionnaires. Likewise to address the weaknesses of the

project from planning to implementation, observations all throughout the process

will be given attention.

 33

Furthermore, the outputs of this study may benefit the selected

housewives, potential consumers, school canteens, and the economy. The

conceptual framework of the study is presented in Figure 2.

 34

PRODUCT DEVELOPMENT AND

LIVELIHOOD TRAINING PROGRAM
FOR HOUSEWIVES
IN TABACO CITY, ALBAY.

F
E
 SELECTION OF FOOD PRODUCT TO
DEVELOP
E
 APPLICATION OF PROCESSES FOR
THE PREPARATION AND PRODUCTION
OF THE FOOD PRODUCT
D
 DESIGN AND IMPLEMENTATION OF
ACTION PLANS FOR THE LIVELIHOOD B
PROJECT
 EXECUTION OF RECOMMENDATIONS
TO SUSTAIN THE LIVELIHOOD PROJECT
A
C
 INTRODUCTION OF A NEW DEVELOPED
K
PRODUCT
 LAUNCHING OF A SUSTAINABLE
LIVELIHOOD PROGRAM
 CONTRIBUTION TO THE PHILIPPINE
ECONOMY (GDP)
 SUSTAINABILITY TO THE FILIPINO

Figure 2
Conceptual Framework of the Study
 35

CHAPTER III

RESEARCH DESIGN AND METHODOLOGY

The following discussion presents the research design, the sources of

data, the research instrument and its validation, the population of the study, the

data gathering procedures, and the statistical tools to be used in the analysis and

interpretation of the data to be gathered.

Research Design

The research will use the mixed method research design. The researcher

will collect both quantitative and qualitative data, sequentially. The paper will

intend to accumulate qualitative data on different possible food product that may

be used for livelihood. The study will also enumerate and detail all processes the

food product should undergo and the action plans that should be designed and

implemented. Suggestions for sustenance of the livelihood program will also be

gathered. Furthermore, this study wishes to determine the level of satisfaction of

the beneficiaries on the project concept in terms of income potential, knowledge

learned, and skills acquired. The quality of the food product will also be

uncovered in terms of taste, appearance, nutritional content, portioning and

pricing, and packaging.

 36

Sources of Data

This study will use two kinds of data: the primary and secondary data. The

primary data will come from the answers to the survey questionnaire that will be

distributed to the nutritionists, HRM instructors, and potential consumers during

product testing. There will be a separate survey questionnaire to rate the level of

satisfaction of the beneficiaries on the project concept. An interview with open –

ended questions will also be conducted to assess the other problems that this

study is trying to convey. The secondary sources of data will be obtained from

books, journals, thesis, magazine and internet sources that will largely

supplement the primary data.

Population of the Study

There will be two sets of the population of the study. The 1 st group of

respondents will be compose of the nutritionists, HRM instructors and

consumers. They will evaluate the quality of the food product. Breakdown of the

population is presented in Table A.

 37

Table A

Population of the Study

Respondents Frequency Percentage

Nutritionists 5 16.66%
HRM instructors 5 16.66%
Food Technologists 5 16.66%
Cooks 5 16.66%
Consumers 10 33.32%
Total 30 100 %
The 2nd group of the population will be the selected housewives as

beneficiaries of the livelihood project. Its population is shown in Table B.

Table B

Population of the Study

Respondents Frequency Percentage

Housewives in Tabaco
15 100%
City Albay
Total 15 100 %

Research Instrument

The researcher will develop a questionnaire that will be utilized as a data

gathering instrument. It will be created to provide a tool that will comprehensively

gather answers to the problems at hand. There will be two different survey

questionnaire. One will be to determine answers in Problem 4 and another

 38

separate set of questions to address Problem 5. Open – ended questions for

interview will also be prepared to refer to the Problem 1, 2, 3, and 6.

Validation of Research Instrument

The constructed questionnaire and guide questions for interview will be

subjected to validation. The prepared instruments will be tested in Mariners’

Polytechnic Colleges Foundation of Legazpi City (Albay) Inc. All the comments

that will be collected will be utilized in finalizing the research instrument to ensure

that the data will be free of errors. A draft will be presented to the adviser and

other persons knowledgeable of the study.

Data Gathering Procedure

The system of data gathering that will be utilized by the researcher is the

distribution of the survey questionnaire to the selected respondents and the

conduct of informal interviews. After the finalization and approval of the research

instructor of the statement of problem, the researcher will draft a survey tool and

set of guide questions for interview. The prepared survey tool will be submitted

for checking to the research committee of Mariners’ Polytechnic Colleges

Foundation of Legazpi City (Albay) Inc. After checking, the researcher will then

secure a clearance and permission to conduct the survey and interview and get

the actual fieldwork started. There will be a continuous data gathering process
 39

from the start of its implementation until all needed data were secured from the

respondents.

The researcher will set interview, supervise the whole process and give

keen observations. All data collected will be given interpretation in this study.

While the questionnaires will be personally distributed to the respondents. All

questionnaires will be retrieved the soonest possible time and the computation

and tabulation will follow immediately. The data will be collated and statistical

treatment for analysis and interpretation.

Statistical Treatment

Frequency count, percentage and weighted mean will be used to analyze

and interpret the data gathered. For Problem 4, the frequency count, percentage,

and weighted mean will be used to interpret the level of satisfaction of the

beneficiaries on the project concept. For Problem 5, the frequency count,

percentage, and weighted mean will be used to describe the quality of the food

product, using the Likert Scale. Below is the formula.

∑wx
WM =
N

Where:

WM – weighted mean

f – frequency
 40

x – weighted given to the category

N – total number of respondents

∑ - Summations

The findings will be interpreted using the following scale:

Numerical Interpretation
Scale
Rating Problem 4 Problem 5

4 3.25 – 4.00 Highly Satisfied Strongly Agree

3 2.50 – 3.24 Satisfied Agree

Moderately
2 1.75 – 2.49 Disagree
Satisfied

1 1.00 – 1.74 Not Satisfied Strongly Disagree