Research Methodology Research Design (Matt and Phoebe) Research Environment (Jan and Shaira) Research Respondents (Matt

Matt and Phoebe) Research Instruments (Jaece and Shaun) -Primary Data Collection -Secondary Data Collection Research Procedures (Jam, John and Odessa) -Data Collection -Method of Gathering -Analysis (Treatment of Data) Research Procedures The research procedures were performed within or near the vicinity of the University of San Carlos Main Campus due to time and research constraints. As such, there was no need to secure a written approval from the appropriate authorities to administer the blind taste test and questionnaire to the respondents. Data Collection The data were collected from 100 respondents through the self-administered double blind test and questionnaire. For efficiency, the researchers worked by pairs. The double blind taste test was administered to members of Junior Philippine Executive Institute of Accountants (JPIAns) who were selected through purposive sampling. The test was performed on the day of the 2nd JPIA General Assembly. On that day, the JPIAns followed a dress code to identify the division that they belonged to. The Division 1 (freshmen) wore white, the Division 2 (sophomores) wore yellow, the Division 3 (juniors) wore red, the Division 4 (seniors) wore blue and Division 5 (fifth years) wore black. A fixed number of respondents were selected per division and was given the blind taste test and questionnaire on-the-spot. The selection and tests were done at several points on that day: before the JPIAns registered and went inside the Anselmo Bustos Bldg. (gym), inside the gym before the General Assembly started, and during the General Assembly. The respondents were first given the questionnaire which contained two parts: (1) pretaste evaluation and (2) post-taste evaluation. They were asked to answer the pre-taste evaluation first. This part contained questions (among others) about respondents preference on food in the context of local and foreign food products. Then, they were given the blind taste test. The respondents tasted local and foreign sweets which are prepared in a way that it cannot be distinguished from brand or shape or texture alone. After the taste test, they were asked to answer the second part of the questionnaire, the post-taste evaluation. This part contained specific quest Across all respondents, data were collected on three (3) product groups, all belonging to the sweets (US) or candies (UK) category of food. These confectionary items were chosen

because in terms of taste, they are appeal best to the respondents and are popular for having foreign and local counterparts. After answering the entire test, they are given water to drink.