ABSTRACT
This feasibility study evaluates the viability of "Sakol," a partnership-based business offering ready-to-eat viands in Balayan, Batangas. Sakol aims to provide convenient, high-quality meals that capture the rich flavors of Filipino cuisine. With a focus on simplicity, and sustainability, the business uses pressure-canning techniques to preserve the five variants that the business offers preventing the need to use any additives or preservatives and also uses eco-friendly 200ml sealed jars. These products are designed to meet the growing demand for practical, ready-to-consume meals among students, professionals, and busy individuals. It also determines the feasibility in terms of marketing, management, operational, financial, and socio-economic aspects.
The proponents identified the level of the customer’s willingness to buy Sakol ready-to-eat viands through a survey. The researcher used a non-probability sampling method, specifically purposive sampling to select the respondents needed by the study, those chosen respondents represented the potential consumers of ready-to-eat viands in Balayan, Batangas. The proponents calculated the number of respondents in this study using Cochran’s equation, resulting in 77 variability. Based on the result of the survey, in terms of age, the respondents are predominantly younger individuals. While a diverse mix of respondents, with parents being the most represented in terms of type of respondents. In educational status, most respondents have attained higher levels of education. For Occupational, it shows that the majority of respondents are currently employed and in terms of monthly income, most respondents have relatively lower monthly incomes.
Sakol employs a comprehensive approach to ensure feasibility and sustainability across its key business aspects. For the business's marketing strategy, the business offers five different variants which are 200ml and cost ₱210-245 using social media platforms, printed materials, and local events to promote Sakol's products. The management structure follows a centralized, linestructured model, that enables clear communication and efficient decision-making among the five business owners who decided to use a pro-rata basis. Operationally, Sakol uses a pressure-canning method to preserve its products, ensuring quality and safety while optimizing production processes and proper disposal of all the wastes generated during business operations. Financially, the business is supported by an initial capital of ₱250,000, focusing on achieving a 20% profit margin within its first year. On the socio-economic, Sakol contributes to the local community by sourcing ingredients from local suppliers, creating job opportunities, and promoting eco-friendly practices through sustainable packaging. These integrated efforts align with Sakol’s mission to deliver highquality, accessible meals while fostering cultural pride and community growth. Therefore, Sakol ready-to-eat viands is feasible and marketable.
