Chapter 1

INTRODUCTION AND ITS BACKGROUND

This

chapter

includes

the

brief

background

of

the

study, objectives of the study, operational definition of

terms and scope and limitations of the study.
1.1 Brief background of the study
Vinegar making is popular now a days and it is also
very helpful in the economy of a country in the field a food
processing

and

preservatives.

It

is

also

one

of

the

important ingredient in cooking food and other delicacies.

Thus many people continue to experiment different fruit as
vinegar

to

have

produce

better

quality.

Truly,

natural

vinegar are made by fermentation. The natural constituents

from the original materials are really what make each type
of vinegar unique with a distinctly different taste and
colors. Raw unfiltered coconut vinegar is similar to other
naturally fermented vinegars such as balsamic, red wine,
rice and apple ciders vinegar. However, most often these
vinegars are pasteurized once fermentation is complete. Only
coconut vinegar can be purchased in an unpasteurized form so
that it still contains a natural mother. This is simply
the culture of organism that created the fermentation of the

tuba.

All

others

coconut

vinegar

are

completely

raw,

unfiltered unpasteurized and made from freshly collected

coconut water. This vinegar are produced and processed at a
coconut

plantation

in

the

Philippines.

They

contain

no

water, no added sugar, no preservatives and are chemical

free. Coconut vinegar is similar to other fermented vinegar
such as apple cider and balsamic vinegars. It can either be
made with coconut water or from the sap, or tuba of the
coconut

tree.

Coconut

vinegar

is

staple

condiment

in

Southeast Asia, particularly in the Philippines, where it is

called sukangniyog, and it is also used in some regions of
India.

Coconut

vinegar

iswhite

and

cloudy

with

very

pungent acidic taste and a hint of yeast. As with apple

cider

vinegar,

coconutvinegar

includes

the

mother

or

culture of organism that caused the fermentation.Coconut

vinegar is a food appropriate for diabetic patients, as it
is very low on the glycemic index, coming in at only 35 on
the

scale.

The

glycemic

index

categorizes

carbohydrate

containing foods by how much they raise the blood sugar

level. In a 2008 study, Dr. David J.A Jenkins and colleagues
tested

210

diabetic

patients

who

followed

either

low

glycemic diet made improvements in glycemic control measure

as

well

as

heart

disease

factors.https://www.coconutsecret.com/vinegar2.html.The

risk
sap

used to make coconut vinegar comes from coconut trees grown

in

volcanic

soil

rich

with

minerals.

The

sap

contains

phosphorus, potassium, iron, magnesium, sulfur, boron, zinc,

manganese and copper. It is especially rich in potassium,
containing animpressive 192 milligrams per tablespoon. The
institute of medicine lists known functions of each mineral
in

the

body.

electrolytes,

Potassium
controlling

is
high

important
blood

in

balancing

pressure

and

metabolizing sugar, while phosphorus works with calcium to

build bones and facilitates the body ability to use other
nutrients. Iron is critical for the creation of red blood
cells and is essential in the production of cellular energy.
In addition to being another component in red blood
cell formation, Copper is a mineral that will also assist
the body with iron absorption. Magnesium is important in
nerve in muscle function essential in every major biological
process in the body.
Coconut sap contains all nine essential amino acids,
which are the building blocks of protein, although there are
only trace amounts of methionine present. The sap also
contains eight non-essential amino acid. The nutrition
supplement education center lists many other functions of
amino acids, including their importance in the formation of

hemoglobin, which carries oxygen, and antibodies, while

others serve as neurotransmitters, transmitting messages
within the brain, and some are even utilized in
detoxification and metabolic
functions.https://www.coconutsecret.com/vinegar2.html
The researchers choose to study coconut vinegar to support
and make use the opportunities that is now of high issue
which is the health and wellness. People are now sensitive
and very much particular with the type and amount of what
feed they intake. This has been the very reason why the
researchers come up with this study.
1.2 Objectives of the study
1. To determine the quantity demanded of the product of
the target market.
2. Produce product of quality that would satisfy demand
in the market.
3. Determine the actual quantity supply of the product
in the target market share.
4. Know the appropriate form of the organization.
5. Know the financial ratio and result, and determine
the actual process of production coconut vinegar.

6. Create livelihood for interested individuals as the

project groups.
1.3 Operation definition of terms
In order to facilitate a clearer understanding of the
study, the terms, herein are define operationally.
Asset. In this study, it refers to the resources owned
by the company and which have future economic value that can
be measured andexpressed the worth of the proposed business.
Advertising.In

this

study,

it

refers

to

form

of

marketing communication used to promote or sell the vinegar

product to the buyers.
Balance Sheet. In this study, it refers to financial
statement that summarizes the projection of the proposed
assets, liabilities and capital of vinegar business.
Capital. In this study, it refers to money or property
used in conduct of vinegar proposed business.
Cash. In this study it refers to the money that the
proposed business utilizes for the operation.
Demand. In this study, it refers to the need quantities
of the customers or the proposed product.

Income

Statement.In

this

study,

it

refers

to

the

financial statement that measures the business financial

performance in terms in loss or profit over a specific
accounting period.
Market.

In

this

study,

it

refers

to

the

specific

location of the product to be sold.

Marketing

Strategies.

In

this

study,

it

refers

to

the

overall plan of selling the proposed product.

Packaging. In this study, it refers to the design or
quality of wrapper for the product.
Price. In this study, it refers to the amount of the
money that represent the selling price of product.
Product.

In

this

study,

it

refers

to

the

proposed

product that the researchers would like to produce.

Raw

Materials.

In

this

study,

it

refers

to

the

ingredients of the proposed product that are to be processed

to a finish product.
Supply. In this study, it refers to the quantities
produced by the present producers of the existing product to
supply their customers, it is also refers to the quantities

that a proposed product of the present researchers will

supply to their target market.
Target Market. In this study, it refers to the group of
potential buyers of the proposed product.
1.4Scope and limitations
The feasibility study is about the product derived from
coconut sap specifically, organic vinegar, completely raw,
unfiltered, unpasteurized and made from freshly collected
coconut sap. They contain no water, no added sugar, no
preservatives and are chemical-free to support and make use
of the opportunities that is now of high issue which is the
health and wellness within the area of Catbalogan City.The
production
product

is

of

vinegar

highly

in

are

focus

demand.

The

in

the

target

area

where

market

of

the
the

product usually demanded in some business area like sari

sari

store

and

supermarket,

and

mostly

households

and

restaurant establishment in Catbalogan City. This study will

be conducted in summer March, 2016.