CHAPTER 1: INTRODUCTION

Overview:

The overall idea of this Business Plan is to innovate the kakanin food culture of the

Philippines, For us to provide our consumer new variety of food to enjoy. Which regards with

our product that we will introduce that the sticky rice is mixed with flavored meat coated with

lumpia wrapper. Our team are providing the new innovation of food culture of the Filipinos

when it comes to kakanin. In this overview we want introduce the new twist of kakanin that

every Filipino usually eat. Instead of putting something sweets on the kakanin like varieties fruits

that the other markets are usually being used for innovating the kakanin for a new taste. We have

come up to the idea that why dont we put something bit of meaty soury taste that is being called

in the Phillipines as Adobo. So the concept of this product is combining the two different native

Filipino cuisines as a one.

The Need
 Kakanin is commonly well known here in the Phillipines and many Filipinos loves to

serve and eat so many types of kakanin. Introducing the product of ours we decided to put it

some twist with wrapping the Adobo flling with Rice Cake. And wrapped again with the Lumpia

Wrapper that makes more like a Lumpia but not the usual vegetable or togue, It is filled with

flacky meats of adobo. Which is the native Filipino dishes in the Phillipines. This will give

another new exciting twist that People may want to try it in the market. Because most of the

people nowadays are looking for something new regarding the food industry of kakanin. For

what we provide is the innovation of kakanin filled with the common ‘’ulam’’ of the Filipinos.

Background of the Study

This research study the possiblities that we may encounter regarding to our research

study. Regarding to the innovation of our product which highlights the kakanin version with the

mixture of fillings adobo flakes inside. We stated that there are some people in our country that

not allowing them eating pork due to their culture on their religions like Muslims.We have a plan

that not only pork adobo flakes we will put inside but he come up an idea of putting a new filling

inside which is the Tuna Flakes. This fresh Tuna Flakes that is also the same concept which is

filled in sticky rice cake. This will be an additional plan for our business plan in order to provide

new varieties that our consumers could choose for.

This study will understand any scenario of cases and challenges that we may encounter in during

the introduction of our products to the market. During the product life cycle we will understand

the concept of maintaining the efficiency of the process of making our product. Even with the

marketing and distribution we will make sure that we could carry on around with our competitors,

Specially for the other businesses that also sells kakanin products. We will continue our research

study and prepare more backup plan to be able stay on the market for in a long period of time.

Objectives

The objectives of our company is to provide good quality product and services through

our customers. The 3rd party will make sure that we satisfy our customers expectation on us.

And become established as a large kakanin food business in the market. Through consistency we

aim to increase our market value to our consumer. Aside from that we also provide innovation,

Offering our customers something new to try. It is such a large food industry in the market when

it comes to kakani, Therefore we aim to compete with other large scale kakanin businesses in the

market. In order to overcome a large amount of earnings or profits.

Scope and Delimitation of the Study

 This study of our product a tikoy or cooked glutinous rice roll with a adobo filling

wrapped with lumpia wrapper. Likhang Bayan Food Enterprise is a business restricted to Bacoor

City, Cavite and will be based on management, marketing, technical, socioeconomics and

financial aspects of business. Students will be covered as part of the respondents. The product

will be disseminated through direct selling, online selling and orders are also accepted from the

customer wihtin Bacoor City, Cavite from those who are willing to purchase our product.

Significance of the Study

This study gives the consumer a product which is new to their taste, affordable price and

to introduce a new kind of kakanin with a twist.

The section will provide a brief description on the various significances of the study given.

To the customers – the researchers believed that the customer will benefit because the study was

made for them and the researchers had priced the product at a reasonable price. The researchers

made this product to introduce to the customers of innovation of kakanin and the taste will surely

caught their taste buds.

To the researchers – in doing the study, the researchers have acquired new skills and knowledge

that they can use in their profession. This study can improve their thinking about how the

business works in the business world. It can also improve their knowledge about how to create a

new product that will introduce to the market as we walk towards the path of the business.

To the students – The proposed study will help you to add energy because sticky rice flour offers

a various health benefits by increasing the intake of minerals and vitamins essential for the body.

Sticky rice with base ingridient is sticky rice flour also offers manganese content that is

beneficial to health because it serves to keep the body’s metabolic system healthy. A healthy

metabolism will help process carbohydrates, protein and cholesterol on the body.

To the teachers – The proposed study will help your health especially for those who are elderly

people beacuse these product provide a many benefits like nourishing the digestive system

during consumption. It also helps to keep your immuine system healthy, rice flour is a good

source of prebiotics for the body that serves as food for good bacteria that normally live in the

intestine and are needed to support the immune system.

To the farmers – The proposed study will help the farmers to engage in producing more sticky

rice or glutinous rice, we are not only selling but also helping farmers to promote agricultural

product.

The study gives the consumer a product which is affordable but with a good taste and

health benefits. They will also give the farmers the opportunity to engage in business that will

serve as a stepping stone to economic growth.

Furethermore, this feasibility study will also serve as a guide and a stepping stone to the

researchers to grow in the business world.

Review of Related Literature

This primarily presents both foreign and local literature that will help in the development

of this study.

Foreign Literature Japan: Onigiri or Omusubi

Onigiri, also called omusubi, are known as Japanese rice balls in the west, and are popular in

japan as snack and meal accompaniment. Basically, onigiri is a rice balls with either some kind

of filling or ingredients mixed into the rice, and then shaped by hands. The rice may be plain,

topped with a sprinkling of such as sesame seeds or seaweed.

China: Zhong Zi Zhing zi, is a traditional rice dish made of glutinous rice stuffed with different

fillings wrapped in bamboo leaves. Zhong zi are cooked by steaming or boiling. The fillings used

for zongzi vary from region to region, but the rice used is almost always glutinous rice (also

called "sticky rice" or "sweet rice"). Depending on the region, the rice may be lightly precooked

by stir-frying or soaked in water before using. In the north, fillings are mostly red bean paste and

tapioca or taro.

Findland: Karelian Pastry

Karelian pasty, one of Finland’s most popular dishes, and it has a filling composed of rice and

butter. It is then surrounded by a flaky rye crust. There is also a common variation of the

Karelian pasty that includes a filling of potato. Whichever way you prefer, the pasty is a fantastic

breakfast or snack. The most familiar and common version has a thin rye crust with a filling of

rice. Mashed potato and rice and carrot fillings are also commonly used.
Vietanm: Bánh chưng

Banh chung is a traditional Vietnamese rice cake which is made from glutinous rice, mung

beans, pork, black pepper, salt, green onions and other ingredients. Traditionally the Vietnamese

have many delicacies but few are as special as Banh Chung. These cakes are made with a sticky

gelatinous rice covering and a mung bean and pork inside. This dish has many variations such as

a vegetarian option with only mung bean paste.

Cambodia: Num Ansom Chek

Num ansom chek is a dessert from cambodia. It is cylindrical glutinous rice cake wrapped with
banana leaves and filled with bananas. There is also a savoury version filled with pork and mung
bean paste. With a culture that is heavily influenced by Hinduism and Buddhism, during a
festival, it is common practice to offer food to the monks at the temple, and the ghosts of our
ancestors, relatives, and friends. One of the foods that people in cambodia offer is Num Ansom
Chek along with other variations such as Num Ansom Chrook, and Num Koum because of their
ability to be kept days without being spoilt. This is due to them being wrapped and steamed in
banana leaves. “Num” simply translates to “sticky rice cake”.

Local Literature Suman

Suman is a popular snack among the Filipinos. It is a rice delicacy made of steamed glutinous
rice cooked with salt, wrapped with the leaves of buri palm, or other types of leaves like banana,
and then cooked in coconut milk. The rice used may be sweetened or unsweetened.
Suman is traditionally served with sugar for the consumer to dip the rice cake in it. Sometimes, it
is also served with fresh ripe mangoes for added flavor. Suman easily fulfills hunger and more
often than not, it is heavy in the stomach, making the consumer full in just a few bites of the
delectable rice cake.

Suman is the country’s quintessential rice cake. It is a name shared by many different variants
that are all made from glutinous rice cooked in coconut milk, wrapped tightly in palm leaves, and
then steamed. It’s quite delicious on its own, but those who like to up that and enjoy it with a
sprinkling of sugar. Others even fry it for an even richer version.

Biko

Biko is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and
glutinous. It is usually topped with latik (either or both the coconut curds or the syrupy caramel-
like variant). It is a type of kalamay dish and is prepared similarly, except the rice grains are not
ground into a paste. They are also sometimes packaged and sold as suman.

Biko can also be prepared with other common Filipino ingredients. Examples include ube-biko
which is made with ube (mashed purple yam), and pandan biko which is made with pandan leaf
extracts; these are characteristically deep purple and bright green, respectively.

Sapin-sapin
Sapin-Sapin is as tasty as it is pretty! Soft, chewy, and topped with golden latik, this Filipino
steamed glutinous rice cake is a delicious midday snack or after-dinner dessert.Sapin-sapin,
which means layers, is one of the easiest Filipino desserts you can make. All it takes is mixing
glutinous rice flour, coconut milk, condensed milk, and sugar into a smooth batter which you
then divide into three portions, color, and steam one on the top of the other.

Traditional recipe of sapin-sapin calls for different flavors mixed in each layer such as ube
halaya in the purple layer, jackfruit in the yellow or orange layer, but the white layer has no
flavoring. The commercial version tends to have only food coloring and no added flavoring to
reduce the cost

Palitaw

Palitaw is a small, flat, sweet rice cake eaten in the Philippines. They are made from washed,
soaked, and ground malagkit (sticky rice). After excess water is let out from the grinding
process, scoops of the batter are rolled and flattened to a circular shape and cooked by dropping
into boiling water; floating to the surface is an indication that they're done. Before serving, they
are dipped in grated coconut, and presented with a separate mix of sugar and toasted sesame
seeds.

Soft, chewy, and gluten-free, this Filipino delicacy is delicious as snack or dessert.

Bibingka

Bibingka is a type of rice cake native to the Philippines. This is traditionally made from galapong
(milled glutinous rice), coconut milk, margarine, and sugar. During dawn masses on Christmas
season, side street vendors are a common sight preparing and selling this delicious rice cake
along with “puto bumbong”. The traditional way of cooking Bibingka is unique and quite time
consuming. The mixture is poured on a clay pot lined with pre-cut banana leaf. A special clay
oven known as “Bibingka oven” is needed to bake this rice cake. The clay pot is placed between
the layers of the Bibingka oven and lit charcoals (locally known as “uling”) are placed below and
above the clay pot to evenly cook the mixture. The recipe that we have here is an alternative to
the traditional. Since most of us do not have clay pots around and it is impossible to find
Bibingka ovens in you local Home Depot, we’ll be using ordinary cake pans and our kitchen
oven instead. As for the galapong, I’ll try to feature another recipe variation in the future using
that. For now, we’ll settle for an alternative ingredient that needs no preparation at all – rice flour.