Chapter 1

CHAPTER 1
PROBLEM AND ITS BACKGROUND
I. INTRODUCTION
Santol, or Cotton fruit, is native to the tropical countries of Malaysia,
Southern Laos, and Cambodia and was later introduced to the Philippines,
where it is now widely available in most markets Even so, this fruit is still
underrated compared to mango and banana, resulting in waste and spoilage.
Meanwhile, a Chinese immigrant to the Philippines named Ma Mon Luk was
selling Baozi in his small restaurant, which later became popular and relevant
to Filipino cuisine and is now called Siopao. (Fredericks, 2023). However,
despite its popularity, the actual Siopao has a high calorie density and
contains risky components that may include saturated fat and cholesterol.

The previously mentioned problem was compensated by some bakers like
Johnlu Koa, who created a healthier version of siopao, which he called vegan
siopao, a variation of siopao that uses vegetables as its filling (Moran, 2021).
The other stated problem regarding the wastage and spoilage of Santol was
settled by cooking a variety of recipes using Santol as the main ingredient,
such as Sinantolan (ginataang santol), which is even used as a souring agent
in many sour broth and milkfish dishes.
However, the stated solution is still limited in its extent. The Vegan siopao,
for example, might be sold at a higher price since the volume of agricultural
produce shipped to the metropolis declined, resulting in an increase in prices
of P10 to P40 per kg (Lagare, 2022). On the other hand, santol fruit as a
souring agent may also cause some health issues as it increases gastric acid,
leading to heartburn, ulcers, mouth ulcers, etc. (Gaius, 2021).
Henceforth, the researchers innovated a new product that will assist in

resolving the given problems. The product called Santol Siopao was made. It
is a combination of siopao and santol as the main ingredient. Compared to
other commercialized siopao, this beneficial siopao offers a more nutritional
filling at a reasonable price.
II. THEORETICAL FRAMEWORK

The study utilized the A4 Model of Marketing for Market Acceptability, a
method used by companies and marketers to assess a product's or brand's
offering. In terms of functions and procedures, the 4Ps of Marketing Mix and
the 4As of Marketing Model are probably comparable to the standard
Marketing Mix created by E. Jerome McCarthy in 1960.
Figure 1: 4A Model of Marketing
Acceptability Accessibility
A
Successful
Solution
Affordability Awareness
“The 4A’s of Marketing” by Prof JagdishSheth and Dr RajendraSisoda (2012)”
The researchers used the 4A Model of Marketing, which focuses on

Acceptability, Affordability, Accessibility, and Awareness, to determine whether
the product is acceptable in the market. Acceptance in which the studies are
promoting a special variety of siopao using santol meat as the primary
ingredient. Students and the typical Filipino can thus afford it. Santol Siopao
may be used by the client efficiently through accessibility. Santol Siopao can
increase its prevalence with more knowledge.
III. CONCEPTUAL FRAMEWORK

The suggested study implements the IPO (Input, Process, Output) model
after conceptualizing the product using the paradigm of the study shown in
Figure 2. Input is described as the comprehension and selection of the
primary element for the vital growth of the Santol Siopao product. The
manufacture of the product is then required. Thus, "Product Acceptability"
testing to determine whether the product is acceptable will be carried out if
successful. Additionally, if approved, the product will go through "Market
Acceptability" testing to see if the market accepts it.
The production process is depicted in the paradigm's first phase. In the
second phase, the product's acceptance will be assessed based on taste,
aroma, appearance, texture, aftertaste, and size. The product was next tested
in Phase 3 for market acceptance utilizing the 4As of marketing: acceptability,
affordability, accessibility, and awareness.
Figure 2: Research Paradigm
Phase 1: Product making.
Process Output
Input
-Grating
-Grated inner rinds of
santol -Chopping
-Ingredients used in -Mixing Finish product of

siopao except the Santol Siopao
-Cooking
meat.
-Straining
-Wrapping
-Baking/Steaming
Phase 2: Product Acceptability
Input
Process
-Taste
Output -Statistical treatment
-Aroma
Product acceptability -Product evaluation
-Appearance
of Santol Siopao -Sample testing
-Texture
-Survey
-Size
Phase 3: Market Acceptability
Input Process Output

-Acceptability -Survey
IV.
-Affordability STATEMENT OF THE PROBLEM
-Food testing Market acceptability of
-Accessibility Santol Siopao
-Product evaluation
-Awareness
The aim of the research is to evaluate Santol Siopao's product conception,
acceptance, and market acceptability. The following are questions that the
researchers are interested in learning the answers to:
Product Making
1. What are the ingredients of Santol Siopao?
2. What is the process of making santol Siopao?
Product Acceptability
3. What are the responses of the respondents in terms of the following:
3.1. Taste/Flavor,
3.2. Odor/Aroma,
3.3. Appearance/Color,
3.4. Texture/Mastication stage,
3.5. After Taste/Residual, and
Market Acceptability
4. What are the responses of the respondents in terms of the following:
4.1. Acceptability,
4.2. Affordability,
4.3. Accessibility, and
4.4. Awareness?
V. SCOPE AND LIMITATION

The research focused only on the product's making, product acceptability, and
market acceptability of Santol Siopao. In product making, the researchers focused
on Santol meat as the main ingredient in Siopao. In terms of product acceptability, a
total of 350 respondents from Paranaque National High School (Main) Senior High
School were evaluated based on their taste, aroma, appearance, aftertaste, texture,
and size. For market acceptability, the researchers used the 4A model of marketing
to evaluate the product's acceptability in the market.
VI. SIGNIFICANCE OF THE STUDY
The following will benefit in this study:
1. Santol farmers – This study is beneficial to the santol farmers, for it will give
them another opportunity to gain profit and prevent santol waste and spoilage.
2. Entrepreneur – This study is beneficial to entrepreneurs since it may provide a
source of income to housewives, students, and other regular Filipinos because it
requires a smaller amount of money. Investors might also contribute by investing
in the bulk manufacturing of this product.
3. People who have high blood pressure – This study is good for people with
high blood pressure since fiber may pass through your body and reduce excess
cholesterol.
4. Health and figure conscious people – This study is beneficial for health-
conscious individuals since it contains iron, a mineral that helps transfer oxygen
in the blood, and fiber, which helps regulate digestion. Fruits also include
calcium, phosphorus, vitamin C, and other nutrients that are beneficial to health.
5. Future researchers- This study is beneficial to the future researcher for it will
serve as a reference.
VII. DEFINITION OF TERMS
In this part, the researchers explained the unfamiliar terms used in this
study, which are the following:
1. Acceptability - refers to the Product of the 4Ps, wherein it addresses the

issue of how functionally and psychologically acceptable the offerings must be to
meet or exceed the needs of the target market. The 4A model says that a product
or service offered must meet or exceed the needs and expectations of customers
in a given target market.
2. Accessibility - It corresponds to the 4Ps in that it relates to how easily and
quickly your buyer may acquire your goods. It indicates whether a product or
service is easy for users to get and utilize.
3. Affordability - refers to the 4Ps of pricing. It determines if the target consumer
is able and willing to pay the recommended price. It explains whether clients in
the target market are financially capable and psychologically willing to pay the
price of a product.
4. Awareness - refers to the 4Ps of pricing. It determines if the target consumer
is able and willing to pay the recommended price. It explains whether clients in
the target market are financially capable and psychologically willing to pay the
price of a product.
7. Market acceptability - a state in which a good product or service meets the
demands of a large enough number of clients to justify continuing or increasing
production or availability.
9. Product acceptability - the verification or approval that a produced object
satisfies the relevant specifications or standards and may be used for its
intended purpose.
10. Siopao- is a steamed/toast, meat-filled bun used in traditional Filipino
cuisine.
11. Straining - to pass through or as if through a strainer; the liquid strains
readily.
12. Santol meat – a minced cotton fruit grated from santol fruit rinds.
13. Boiling – a process in which salt preservation is removed from santol meat.
14. Steaming – a method of cooking that requires moist heat.
15. Baking – a method of preparing food that uses dry heat, typically in an oven,
but can also be done in hot ashes or on hot stones.
16. Salt Preservation - A method of preserving food preserves food by drawing
water out of the food, preventing bacteria from growing and spoiling the food.

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PROBLEM AND ITS BACKGROUND

Henceforth, the researchers innovated a new product that will assist in

II. THEORETICAL FRAMEWORK

Figure 1: 4A Model of Marketing

“The 4A’s of Marketing” by Prof JagdishSheth and Dr RajendraSisoda (2012)”

The researchers used the 4A Model of Marketing, which focuses on

III. CONCEPTUAL FRAMEWORK

Figure 2: Research Paradigm

Phase 1: Product making.

-Ingredients used in -Mixing Finish product of

Phase 2: Product Acceptability

Phase 3: Market Acceptability

Input Process Output

V. SCOPE AND LIMITATION

VII. DEFINITION OF TERMS

1. Acceptability - refers to the Product of the 4Ps, wherein it addresses the

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