OUTLINE

Introduction Statement of the Problem Objectives of the Study Significance of the Study Scope and Limitations of the Study Review of Related Literature History of Pan de Sal in the Philippines Philippine Coconut Industry Bread Industry in the Philippines Overview of the Philippine Market for Bakery Ingredients The Philippine Bakery Industry Imports Purchasing Criteria of the Philippine Bakery Industry Pan de Sal Consumption in the Philippines Coconut Flour in the Baking Industry Product Description The Product Production Process of Coconut Pan de Sal Production Cost Methodology Selection of the Study Area Description of Study Area Research Design Sampling

Primary Data Collection Sources of Data Market and Consumer Survey Usage, Attitude, Image (UAI) Survey Focus Group Discussion Test Marketing Secondary Data Collection Data Analysis Results and Discussions Conclusion and Recommendations

Significance of the Study

Nowadays, Filipinos are becoming health conscious. Although rice has been a main staple among Filipinos, eating bread -- specifically Pan de Sal -- during breakfast is also part of their daily routine. However, with the unstable price of flour in the Philippines, price changes of Pan de Sal reflect the consumers purchasing power and limit their consumption. In the context of the producers, they respond with either selling expensive breads of the same size or smaller size but at a lower price. There are no studies yet conducted regarding the product acceptability of Coconut Pan de Sal. Thus, the result of the study can provide significant information regarding the acceptability of the product among the Pan de Sal consumers in Santa Rosa, Laguna. The area was considered by the researcher since it is her home town and considers starting a bakery business in Santa Rosa in the near future. The findings can also serve as a benchmark for existing bakeries and bread producers to determine the attributes of Pan de Sal valuable for the consumers. The study will also be useful for entrepreneurs that are planning to engage in the production of Coconut flour-based products resulting in more opportunities of employment and boosting the coconut industry in the Philippines. Furthermore, the study can also help the concerned sectors to identify areas for improvement of the Coconut Pan de Sal. Also, adding value to the famous Pan de Sal with coconut flour will address the changing preference of the consumers regarding its health benefits and other needs.

The Product

Coconut Pan de Sal is considered as one of the Special Pan de Sal in the market. It is made by incorporating coconut flour with wheat flour at 10% level (PCA, 2010). Like most breads, the coconut flour is used as a base. But due to its hygroscopic property, more water is required -- Philippine Coconut Authority perceived this beneficial for the bakers for it can increase the dough yield up to 10%. Nutritional Content of Coconut Pan de Sal Nutrient Calories Moisture Protein Total Fat Ash Carbohydrates Crude Fiber Total Sugar Calcium Iron Sodium
Source: Fastiabs, 2010

Amount1 358 cal. 21.2 g. 10.9 g. 10.2 g. 2.1 g. 55.6 g. 1.4 g. 1.3 g. 14.2 mg. <0.006 g. 0.5 g.

As per gram sample

Production Cost

Production Process

The recipe for Coconut Pan de Sal below was cited from Technology Resource Center (TRC) website (http://www.trc.dost.gov.ph/). This recipe is estimated to produce 25 pieces of Pan de Sal weighing 20 grams each.
COCONUT PAN DE SAL (Manual Method) Ingredients Bread Flour Coconut Flour Water Lard Salt Sugar Yeast Quantity 900 g. 100 g. 620 g. 100 g. 15 g. 220 g. 15 g.

Procedure: 1. Mix sugar and salt. 2. Add water to dissolve sugar and salt. 3. Add lard and mix, then add bread flour, coconut flour and yeast. Mix well. 4. Brush oil or lard on the table. 5. Knead the dough with two hands and fold until the dough becomes smooth. 6. Cover the dough with cloth or plastic. Let it rest for 15 minutes. 7. Spread and cut. 8. Baston (roll and push) and proof to another 15 minutes. 9. Sprinkle with bread crumbs. 10. Proof for another five minutes. 11. Cut with wood cutter. 12. Proof for another 30 minutes before baking. Arrange in trays with cut portion on top. Bake in a pre-heated oven (350 F) for 15 minutes.

Schematic Diagram of the Production Process of Coconut Pan de Sal

Mixing of Ingredients

Addition of Water

Mixing of Dough

Kneading of Dough

Proofing

Baking