SAMPALOC CANDY

Marketing
Management
Presentation

INTRODUCTION

HISTORY
Sampaloc Candy
making
originated from
my great
grandmother,
Mena Portugal.
The recipe is
what you can
consider as
hand-medown recipe.

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.

COMPETITOR
S

SIGNIFICANCE OF THE STUDY

This study is focused on how the
customers perceive the sampaloc
candy on the sensory experience. This
could help the producer in doing
innovations the product.

STATEMENT OF THE PROBLEM

The study thru its survey attempts to

answer the following questions:
Product

thru the senses

Product thru prices

DEFINITION OF TERMS
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.

Aroma
Frequency distribution
Ginangga
Hand-me-down
Packaging
Price
Recommendation
Taste
Texture
Vitamin C
Visual Appeal
Weighted Mean

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.

SUMMARY
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:

Product thru the senses

Product thru prices

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.

CONCLUSION

Based on the Survey that was conducted, and using the

weighted mean for the results of the survey regarding the
different criterions. The following were the results.
For Packaging, 4.10 this is interpreted as Satisfactory
For Visual Appeal, 4.22 this is interpreted as Satisfactory
For Aroma, 4.18, this is interpreted as Satisfactory
For Taste, 4.47, this is interpreted as Satisfactory
For Texture, 4.29, this is interpreted as Satisfactory
For Price, 4.63, this is interpreted as Very Satisfactory
For Recommendation, 4.45, this is interpreted as Satisfactory
For Product Buyability, 4.39, this is interpreted as
Satisfactory
Most of our 51 respondents are students of Holy Child Jesus
College. For them the stand factor of product is the price
which is at moment of survey was Php.2.00.

RECOMMENDATIO
N