KASIGLAHAN VILLAGE SENIOR HIGH SCHOOL

ASSESSING THE MARKET POTENTIAL OF PAPAYA ICE CREAM AMONG

TEACHING AND NON-TEACHING STAFF OF KASIGLAHAN VILLAGE SENIOR
HIGH SCHOOL

A Research

presented to the Faculty of Accountancy, Business and Management of

KASIGLAHAN VILLAGE SENIOR HIGH SCHOOL

Phase 1K2 Kasiglahan Village San Jose, Rodriguez, Rizal

in partial fulfillment of the requirements in

Practical Research 2

Jaren T. Tesorero

Christy Jen A. Rinon

Alexandra E. Navas

Reylme Clyd Muring

Grade 12 ABM-A

Louella S. Velarde, LPT, MAT

Research Adviser
 March, 2025
Date of Completion

ACKNOWLEDGEMENT

The researchers were greatly grateful for the effort for assistance, motivation,
encouragement, and cooperation of the following people all through the accomplishment
of this research study:

Mila Ramirez School Principal II, The principal of the secondary school II at
KVSHS facilitated our research by signing the necessary letters and providing
unwavering support throughout our investigation.

Wendyrica Bañarez Assistants Principal II, overseeing curriculum implementation

has graciously supported and facilitated our research endeavors.

Jennalyn Pagsibigan Subject Group Head, responsible for learners support and
school governance and operations, has been instrumental in supporting the ABM strand
and our research team, providing motivation for the successful completion of our study.

Louella S. Velarde, our Research adviser, and one of our validators and panelists,
has been provided invaluable guidance and efforts to assist us in enhancing our
research, we appreciate his insightful suggestions in validating our research
questionnaire.

Richard Hidalgo, one of our panelists who generously provided guidance and profound
suggestions with his expertise and knowledge to assist us in are accomplishment of our
study.

Richard Fidelson one of our esteemed panelists, we wish to express our heartfelt
gratitude, for his generous guidance and insightful suggestions, with his wealth of
expertise and knowledge, he has played a crucial role in supporting us in the successful
completion of our study.

Christian Casiño, one of our esteemed panelists, we are deeply grateful, for her
sincere suggestions and valuable guidance ter expertise and knowledge have provided
us with the opportunity to successfully conduct our research.

The Researchers
 DEDICATION

We express sincerest gratitude and dedicate our hardest work to Ma’am Louella
S. Velarde, who guided support and developing our necessary skills. We express
sincerest gratitude to conduct this research paper. To our beloved parents who have
been our source of inspiration and strength when we thought of giving up and to
continually provide their moral, spiritaly, emotional and financial support. To our
participants who willingly shared their insight and experiences we mind our heart felt
thanks your inputs were critical in shaping the findings of this study, we are grateful for
your willingness to contribute. Finally, the researchers would like to dedicate this study
to the Almighty God, thank you for the guidance, strength, power of mind, protection and
skills for giving the researchers a healthy life.

J.T.T
C.J.A.T
A.E.N
R.C.A.M
TABLE OF CONTENTS
 Chapter I

INTRODUCTION

This chapter of paper foster the problem and its setting. The background of the
study, statement of the problem, significance of the study, hypothesis, conceptual
framework, definition of terms and scope and delimitations. The researchers came up
with the experiment to know the market potential of papaya ice cream.

Background of the Study

Ice cream is one of the most consumed dairy product is low in natural
antioxidants, dietary fibers, and minerals. Therefore, highly nutritious papaya can be
incorporated into an ice cream. From sensory evaluation, ice cream formulated with
20% papaya pure gained the highest rate on overall acceptability and was most
preferred among the formulated papaya ice cream. Meanwhile, ice cream formulated
with moisture, protein, ash and fat. Therefore, ice cream formulated with papaya might
be suitable and more acceptance by the consumers and may have a potential
marketable value. (M. Hassan, 2024)

B. Moncel (2024) stated that ice cream is a mixture of milk, cream, sugar, and
sometimes other ingredients, frozen into a soft, creamy delight using special techniques.
Ice cream has been a popular treat for hundreds of years but has only become
commonplace since the widespread use of refrigeration. Additionally, papayas contain a
range of nutrients, such as antioxidants and potassium. Possible health benefits of
eating papaya may include reducing the risk of heart disease, diabetes, cancer, and
more. M. Ware et. al (2024)

The Food and Drug Administration or FDA is responsible for advancing the public
health by helping to speed innovations that make medical products more effective,
safer, and more affordable. The FDA guidelines on ingredient safety, labeling, and food
safety standards will be helpful in ensuring your papaya ice cream complies with all
regulatory requirements to be safe for consumption. This understanding of regulations
assists in the accurate presentation of nutritional information and in obtaining whatever
necessary approvals any claims or novel ingredients may need.

Based on PSA (2021), papaya ranked 10th in area planted and 4th in production
volume among the ten leading fruit crops in the Philippines, if grown under the right

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conditions, papaya can produce high yield per tree and on a per hectare basis. Papaya
is one of the most popular and profitable fruit and vegetable in the Philippine agriculture.

It can easily grow in most types of soil with tolerable pH level and bears nutritious fruits
(Hardineroph, 2018).

The researchers from Accountancy, Business and Management of Kasiglahan

Village Senior High School opened up the opportunity to explore the innovative use of
local agricultural resources, particularly the papaya, through product development of its
ice cream variety. Because of papayas characteristic, it is suitable for Teaching and
Non-Teaching Staff, it is proven to have; Anti-Cancer Properties, Protect Skin from
Damages, Improve Heart Health and etc. This will also seek to provide some insight into
possible market opportunities and consumer behavior within a school environment, in
understanding the willingness of the staffs to try and purchase this product. This
information will be useful in product development and marketing strategies at like
institutional environments.

Statement of the Problem

The study entitled “ Assessing the Market Potential of Papaya Ice Cream
Among Teaching and Non Teaching Staff of Kasiglahan Village Senior High School”
aims to answer the following problems and questions:

1. What is the demographic profile of the respondents in terms of;

1.1 Age
1.2 Gender

2. What is the market potential of Papaya Ice Cream as assessed by the Teaching
Personal of KVSHS in terms of;
2.1 Taste
2.2 Texture
2.3 Price

3. What is the Market Potential of Papaya Ice Cream as assessed by the Non-
Teaching Staff of KVSHS as to;
3.1 Taste
3.2 Texture
3.3 Price

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 4. Is there a significant relation in the assessment of Teaching and Non-Teaching
Staff of KVSHS on Papaya Ice Cream?

Significant of the Study

The researchers believe that this study will benefit the following people:

The teachers
The given data would guide the teachers on what student do in the ice cream
papaya. The teachers will be able to understand on why we came up with this product.

Non-teaching staff
Overall, non-teaching staff engage in training, contribute to school safety, and
handle various administrative and support tasks to ensure the smooth functioning of
educational institutions.

Future researchers
This study will serve as a helpful reference for students who will intend to
conduct related research precisely research in ice cream papaya of Grade 12 Students.

Entrepreneur
Marketing encourages innovation by pushing businesses to continuously
improve products or services and find new ways to meet customer needs.

Canteen
This research can be added as a healthy and nutritious food to school canteen’s
menu.

Scope and Delimitations

This study mainly focuses on the ASSESSING THE MARKET POTENTIAL OF

PAPAYA ICE CREAM AMONG TEACHING AND NON TEACHING STAFF OF
KASIGLAHAN VILLAGE SENIOR HIGH SCHOOL. The process included for them to
answer close-ended questions related to the research for the researchers to colled the
data needed. The forms and handouts to be answered contain questions that
enumerate what are the potential of papaya ice cream. Also, this study will be

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conducted on Kasiglahan Village Senior High School among the teaching and non
teaching staff.

Conceptual Framework

● Market potential
of Papaya Ice
● cream as ● Product Testing Assessing The Market
assessed by the ● Conducting Potential of Papaya Ice
Teaching Survey Cream Among Teaching
Personnel in ● Statistical and Non Teaching Staff
terms of: Treatment of of Kasiglahan Village
Data Senior High School
● Taste ● Interpretation and
● Texture Analysis of Data
● Price

Market potential
of Papaya Ice
cream as
assessed by the
Non Teaching
staff in terms of:

● Taste
● Texture
● Price

Figure 1. Fosters the conceptual framework providing clear and coherent

structures of how the research problem identified. The research involves
Input-Process-Output method to illustrate the research pattern of the study.

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 The first frame or input presents the Market Potential of Papaya Ice Cream as
assessed by the Teaching personnel of KVSHS in terms of; A persons' liking for
particular flavor (taste), the physical feel of the ice cream (texture), the cost of the ice
cream (price) at Kasiglahan Village Senior High School, whether there exist a significant
relation between Teaching and Non Teaching staff.

The second frame or process fosters the data gathering by conducting a survey
to be statistically analyze and interpret by the researcher.

The third frame or the output presents the market potential of papaya ice cream
in the assessment of Teaching and Non Teaching Staff towards Papaya Ice Cream

The Arrows represent the sequence of the research study from Input, Process,
and Output.

Hypothesis

H0- There is no significant relation assessment of the Teaching and Non-Teaching Staff
towards papaya ice cream.

H1- The Teaching and Non-Teaching Staff has the same taste towards papaya ice
cream.

Definition of Terms

Ice cream- refers to a frozen dessert that is typically made from dairy products, such as
milk and cream, combined with sugars or other sweeteners.

Market- refers to system or place where the seller and buyer interact with each other
exchanging goods and services.

Non Teaching Staff- refers to those who work at Kasiglahan Village Senior High School
but do not teach students.

Papaya- a tropical fruit known for its sweet and bright orange flesh. It is from the
Caricaceae family and scientifically named as Carica papaya.

Potential- refers to the inherent ability or capacity for growth, development, or future
success of the Papaya Ice Cream.

Price- refers to the cost of the Papaya Ice Cream

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Taste- refers to the Person's liking towards the flavor of Papaya Ice Cream

Teaching Staff- refers to those persons who provide quality education to students at
Kasiglahan Village Senior High School.

Texture- refers to the Mouthfeel of the Papaya Ice Cream. Whether Its Smooth or
Rough in tongue.

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 Chapter II

REVIEW OF RELATED LITERATURE/STUDIES

This chapter of paper fosters the review of related literature and study related to
the aforementioned study.

PAPAYA

Carica papaya is a perennial large herbaceous plant known for diverse biological
activities. Different parts of this plant such as seeds, leaves, fruits, peels, roots, and
stems have been previously reported to possess nutritional and medicinal values. This
plant possesses a nutritional value that is rich in vitamins and natural minerals but low in
calories. (O. Alara et. al, 2020).

Papaya is an extremely nutritious tropical fruit for health, they are packed with
antioxidants that reduce inflammation, fight disease and make you look younger and
fresher. Papaya fruit is native to Central America and Southern Mexico but is now widely
grown in many parts of the world. Papaya contains an enzyme called papain that helps
break down protein chains in muscle.( Anon, 2024)

According to M. Piol et. al (2024) Papaya fruits are consumed worldwide and are
an essential component of the diet because they are extremely beneficial to our health.
Papaya, which is readily available throughout the year in the Philippines, is also one of
the most popular fruits in the country. Although the papaya fruit has been the subject of
many studies, little is known about serving green papaya as dessert.

Papaya is also known as Carica papaya, which is a tropical fruit that is rich in
nutrition and health-promoting properties such as anti-inflammation and antioxidant,
besides promoting digestion. The fruit is consumed and utilized globally in various ways;
however, little research is done regarding its unconventional use-product preparation,
making it into something such as ice cream. This study will look into the market potential
of papaya ice cream among teaching and non-teaching personnel to explore this new
usage, investigate interest and its possible acceptance by consumers, and possibly
open new avenues for papaya-based products.

ICE CREAM

Ice cream as we recognize it today has been in existence for at least 300 years,
though its origins probably go much further back in time. Before the development of
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refrigeration, ice cream was a luxury reserved for special occasions but its advance to
commercial manufacture was helped by the first ice cream making machine patented by
Nancy Johnson in Philadelphia in the 1840s. The third edition of The Science of Ice
Cream has been fully revised and updated with new material. The book still begins with
the history of ice cream, subsequent chapters looking at the link between the
microscopic and macroscopic properties and how these relate to the ultimate texture of
the product you eat. (Chris Clarke and Andrew Cox, 2024)

According to Ayla Arslaner and Mehmet Ali Salık (2020) Various factors besides
changes in people’s lifestyle have altered the consumers understanding of dietary,
health and welfare life. As a result, interest and demand for functional foods, which have
been gaining momentum and importance in recent years, have increased day by day.
Milk and dairy products have an important place among the functional foods considered
as the foods of today and tomorrow. These products are very convenient in producing
functional products due to their positive health effects in daily diet. Ice cream, which has
a wide product distribution within this group, provides an advantage in the functional
products market because it has a high nutritional value, its composition can be easily
changed and it is a food consumed by individuals of all ages.

Ice cream holds a special place in the hearts of Filipinos, especially during hot
and humid days. From classic flavors to innovative creations, the Philippines ice cream
market has witnessed significant growth and evolution over the years. The Philippines
ice cream market is a vibrant and dynamic industry that caters to the diverse tastes and
preferences of consumers across the country. With a tropical climate year-round, ice
cream consumption remains consistently high, making it a lucrative sector for both local
and international players. (Sivasankarsmart, 2024)

The market potential regarding papaya ice cream for teaching and non-teaching
staff, in particular, can be viewed in light of the evolution of the ice cream industry and
prevailing trends. From invention to advancements in refrigeration and production
technology, ice cream has evolved from a luxury item to one easily accessible by all.
These authors also argue that in today's world, the attraction of ice cream is augmented
by both its nutritional value and its ability to be adapted to the consumer interest in
functional foods. Considering the tropical weather in the Philippines, ice cream is in high
demand, and hence the best avenue to venture into this market would be to introduce
different flavors, such as papaya ice cream, which would most likely lure both
professionals in the education sector and the public into this growing and dynamic
industry.

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TASTE

According to Kirsten Nunez (2020) Taste refers to the perception of the sensory
cells in your taste buds. When food compounds activate these sensory cells, your brain
detects a taste, like sweetness. Taste is one of your basic senses. It helps you evaluate
food and drinks so you can determine what’s safe to eat. It also prepares your body to
digest food.

Taste plays an important role in food choice, and a better understanding of the
links between the taste of foods, individual taste preferences, food choices, and intakes
will aid in our understanding of why some people might select and consume unhealthy
foods (Liem DG and Russell CG,2019).

The ability to distinguish noxious substances from nutrient-rich food sources is

essential for survival. Although olfaction and vision participate in food identification, taste
provides the final checkpoint for food acceptance or rejection behaviors. It is generally
assumed that the sense of taste can differentiate five primary sensory qualities (sweet,
sour, salty, bitter and umami). (M. Mellis et.al, 2017)

The market potential of Papaya Ice Cream among teaching and non-teaching
staff can be significantly influenced by taste, which is crucial for evaluating food and
making dietary choices. As Kirsten Nunez (2020) highlights, taste helps determine food
safety and prepares the body for digestion, while Liem and Russell (2019) emphasize
that taste preferences shape food choices and can lead to the selection of healthier or
less healthy options. Understanding how Papaya Ice Cream aligns with the taste
preferences of these staff members can provide insights into its acceptance and
potential success, making taste a key factor in its market potential.

Taste would significantly affect the market potential of Papaya Ice Cream, as
taste is considered a major basis upon which most foods are judged and dietary choices
founded. According to Kirsten Nunez (2020), taste qualifies foods for their safety and
prepares the body for digestion while Liem and Russell (2019) asserted that taste liking
drives food selection and thus might lead to an optimal or less than optimal choice.
Therefore, understanding how Papaya Ice Cream lines up against their taste
preferences can provide specific insight into the level of acceptance and potential
success. Taste is an important characteristic regarding potential market success.

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TEXTURE

In the study of M Laureati et.al (2020) states that, texture has an important role in
children’s acceptance and rejection of food. However, little is known about individual
differences in texture preference. The aim of this study was to develop and validate a
child-friendly tool to explore individual differences in texture preferences in school-aged
children from six European c(Austria, Finland, Italy, SSweden and United Kingdom).

Food texture and mouthfeel play a crucial role in product and consumer
acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory
perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication
are the key underlying physical properties that define the mechanism of creaminess
perception. Thickness, smoothness, mouth‐coating, and dairy flavor can together play
roles in the sensation of creaminess. (Rituja Upadhyay et.al, 2020)

It is a crucial parameter for assessing food quality, especially when considering

the development of food products for individuals with dysphagia, a swallowing disorder
(Raheem, D., Carrascosa, C., Ramos, F., Saraiva, A., Raposo, A., 2021). Texture, this
factor can be intertwined with consumer satisfaction and can play a role in influencing
such satisfaction. For instance, health-conscious consumers may exhibit a preference
for vegetable chips with a specific texture that aligns with their dietary preferences
(Estrada, E., Masigla, C., Domingo, G., Reyes, S., Solis, B., Young, М., 2021)

Studies have shown that texture is among the most prevailing factors in food
acceptance and consumer satisfaction. According to M. Laureati et al. (2020), the
importance of texture has to be underlined when talking about food preferences even in
children, while Rituja Upadhyay et al. (2020) pointed out that creaminess can be created
by such features as thickness, smoothness, and mouth-coating and can be one of the
influential attributes affecting consumer pleasure. Raheem et al. (2021) added that
texture could be an influential food attribute concerning food quality and satisfaction
even in the case of health-oriented consumers. It is for this reason that the papaya ice
cream must be an attractively creamy product that must be consistent with the
preference for, and eating behavior of, teaching and non-teaching staff, if its market
potential is to be realized.

PRICE

Price refers to the amount of money required to purchase a product or service.

Price can also be seen as a measure of a product’s value, insofar as people are willing

10
to pay a certain monetary amount to buy it. Price plays an essential role in the economy.
When prices are allowed to change naturally without intervention, they help to facilitate
the distribution of goods and services to people who want them. Prices also help
indicate supply and demand—how much of certain products people need—so that
producers can determine how much to produce. (K. Montevirgen, 2023)

Prices help producers and consumers answer the three basic questions of
WHAT, HOW, and FOR WHOM to produce. Without prices, the economy would not run
as smoothly, and these allocation decisions would have to be made some other way.
Prices perform this function well for at least four reasons. Prices are signals that give
information to buyers and sellers. High prices signal buyers to buy less and producers to
produce more. Low prices signal buyers to buy more and producers to produce less. (D.
Schultz, 2020)

Rising expenses and uncontrolled market movements necessitate technology

solutions to arm individual's adequate information for better decisions. These
technologies supported processes can help people to strategize to budget their
everyday expenses. One of the indicators to determine the prices of the commodity in
the markets is called the Consumer Price Index (CPI). According to the Philippine
Statistical Authority-formerly National Statistics Office, CPI is an indicator of the change
in the average retail prices of a fixed basket of goods and services commonly
purchased by households relative to a base year. (J. Costales, 2021)

In understanding the market potential for papaya ice cream among teaching and
non-teaching staff, one would consider the essence of price. According to Montevirgen
(2023), it is by prices that values of a product are revealed; in other ways, it is intrinsic to
the proper allocation of resources. The value of price self-corrects in the way the
balance between supply and demand seeks to meet each other, and therein lies the
interaction and guided judgment for further production and consumption. Schultz, 2020
adds that prices signal buyers and sellers; high prices should reduce consumption and
increase production, while low prices do the reverse. Thus, understanding how price
affects the demand for papaya ice cream can help estimate the market potential of the
product among the targeted population and determine strategically the quantity of
production and price setting in an effort to meet the needs of teaching and non-teaching
personnel efficiently.

Chapter III

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 METHODOLOGY

This chapter includes the research design, the sample, the instruments, the data
collection procedure, and the plan for data analysis.

RESEARCH DESIGN

This descriptive-correlational study will be conducted to determine the papaya ice

cream market potential among teaching and non-teaching staff. The descriptive part will
help get the preference of attitude and acceptance level perceived towards papaya ice
cream in this type of demographic group. Data will be generated on flavor preference,
choice for purchase, frequency of purchase, or consumption through survey or
questionnaires. The correlational aspect will study the relationships among variables,
such as demographic factors (like age, gender, and department), and interest in papaya
ice cream. From these relationships, the study hopes to get some meaningful pattern or
trend which could affect the market potential. Quantitative approaches in data collection
and analysis will be employed in the research study to gain a fairly rounded
understanding of the potential market. Basically, the statistical techniques used would
point out the significance of the relations and identify the key factors that would most
probably affect the success of papaya ice cream in the target market.

THE SAMPLE

The respondents of this study will be the Teaching and Non Teaching Staff of all
grade level and strands at Kasiglahan Village Senior High School School Year 2024-
2025, with the total population of 17 Non Teaching Personnel and 52 Teaching
Personnel. The Researcher uses the Slovin's Formula with 5% margin of error to get the
sample size of 16 Non Teaching and 46 Teaching personnel. Using the simple random
sampling technique in order to select the respondents to get the data needes in the
study.

THE INSTRUMENT

This research data will be collected using a survey method and questionnaires. A
questionnaire is a tool used to gather information from respondents, in this case,

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Teaching and Non Teaching personnel. The questionnaire consisted of 15 items in total
that were divided into 3 parts, same 5 statements each for Price, texture, and taste for
both teaching and Non Teaching Staff. In order to measure satisfaction levels, a 4-point
Likert scale was used. The Scale included the following options: 4 - Strongly Agree ; 3 -
Agree; 2 - Disagree; 1 - Strongly Disagree

THE DATA GATHERING PROCEDURE

To Commence, after a verification of survey questions' validity, the researcher

make a formal letter to the School Head for survey permission. After the letter permitted,
the researcher started to conduct a survey using random sampling technique. The final
step is to gather their responses for statistical analysis and interpretation.

PLAN FOR DATA ANALYSIS

Researchers will use statistical methods to interpret findings in a study on the

assessment of market potential of Papaya Ice Cream Among Teaching and Non
Teaching Staff at Kasiglahan Village Senior High School.

Frequency and percentage— will be utilized to count respondents based on occupation

at the school.

Weighted mean— will be employed to assess satisfaction levels in Taste, Texture and
Price for students and teachers.

Standard Deviation—a metric showing data dispersion relative to its mean, will help
understand relationship assessed by Teaching and Non Teaching Staff towards Papaya
Ice Cream.

Pearson's R— To determine the relationship that exist between the view of Teaching
and Non Teaching Staff towards papaya ice cream.

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