ABSTRACT
Rangoon Crisps is a partnership organization in Barangay Lumbangan, Nasugbu, Batangas, aiming to benefit the community and its people, and gain profits through innovative and sustainable practices. The business focuses on providing quality products, exceptional customer service, and promoting environmental sustainability. It targets 1,301 students at Nasugbu East Senior High School, ensuring customer satisfaction through reliable findings and cost-plus pricing. Utilizing social media for promotion, the business projects a startup cost of Php 200,000.00 with a projected ROI rate of 6.55%, 12.17%, and 18.28% for the years 2025, 2026, and 2027 respectively. Emphasizing employee welfare and strategic planning, the business aims to adapt to the fast-changing marketplace and contribute to societal improvement amid economic challenges in the Philippine agricultural sector.
Keywords: Business, Promotion, Innovative, Partnership
Introduction
Many people desire a mouth-watering snack that is savory yet healthy snack and crab rangoon is one of everyone’s list of favorite things in Chinese restaurants. Crisp to the bite, but creamy, rich, and wildly flavorful inside. It can be substitute by canned salmon, canned crab, or even shredded chicken. In this study, the proponents came up with rangoon crisps — a crab rangoon inspired dish, filled with canned tuna, ground carrots, and cheese. (www.adniemitchell.com)
According to Sampan (2024), “Rangoon Crisps, inspired by the vibrant flavors and rich history of Yangon, formerly known as Rangoon, Myanmar, offer a unique and flavorful twist on traditional potato chips. The name "Rangoon" evokes the exotic and creamy crab filling of the iconic Burmese dish "Crab Rangoon," while "Crisps" refers to the satisfyingly crunchy texture of our potato chips.” Moreover, Nutritionist Donia Hilal, (2022) defined tuna as “one of the best dietary sources of vitamin D.” Just 3 ounces of canned tuna yield as much as 50% of the recommended daily level. They’re brilliant for the body and are thought to help lower cholesterol, boost brain function, improve eye health, bone health, strengthening the immune system against disease, and ensuring optimal growth in children.
Furthermore, Singhal, S. et. al., (2020) stated that snacking is the most common social activity throughout the world. People often snack on various types of foods including, fried foods, dried foods, junk foods and beverages of various kinds. The snack manufacturing industry is now becoming a key food industry throughout the world. These snack products could be classified into various types based on the raw material used and the technique used in their manufacturing. Snacking has a dual impact on human health. It helps in controlling hunger and may help reduce excess calorie intake.
Additionally, NielsenIQ (2014) specified that the snack industry in the Philippines is a significant and growing market, with Filipinos viewing snacking as a primary source of nutrition (74%). The report states that the Southeast Asian region, including the Philippines, is experiencing a 3.6% year- on-year growth in the snack category, compared to 2% globally. In the Philippines specifically, consumers are looking for fresh, flavorful, and juicy snacks, with 63% rating fiber as the most important attribute in the snacks they eat.
Materials and Methods
The study focuses on the establishment of 'Rangoon Crisps' in Nasugbu East Senior High School community at Barangay Lumbangan, Nasugbu, Batangas. The primary market of the proposed business are the students in Nasugbu East Senior School. The proponent had chosen the specified area since the proponent resides and plans to establish the business in the Nasugbu East Senior High School. The proponent utilized 297 learners as respondents of the study. Raosoft calculator was used in determining the number of samples and stratified random sampling to spread an equal distribution of samples per strata. All of the sample size were valid and considered responses due to the validity and reliability of the data gathered.
The study adopted a descriptive research design. Descriptive research systematically describes a population, situation or phenomenon. With the use of data gathering, it attempts to determine what is and identify potential answers, suggestions or solutions to present problems or issues. This allows them to characterize the situation more fully as possible. This study utilized the descriptive method of research. Since the study is conducted to determine the attainability of Rangoon Crisp in Nasugbu East Senior High School, the researchers tended to generate questionnaires as the main instrument to gather information from the respondents. The questionnaires were designed to ascertain the product demand through knowing the willingness and potential market to avail the product.
The survey questionnaires were distributed to the respondents to assess the feasibility of the 'Rangoon Crisps' business and to gather the appropriate data for the report. The proponent used printed survey questionnaire within the specific area to collect valuable insights.
Questionnaires were utilized in collection of primary data. Statistical tools were used to process the data collected using the questionnaire. The questionnaires contained structured questions, which in the form of a Likert scale of 1-4. The questionnaires were administered to Senior High School students. Before processing the responses, the completed questionnaires will be checked for completeness and consistency. The data obtained were tallied, organized, and its frequencies, percentages and weighted means calculated and presented in form of tables. This was done by use of descriptive statistics. The data will be coded to enable the responses to be grouped into various categories. The findings will be presented using tables, percentages, and tabulations. Tables will be used to summarize responses for further analysis and facilitate comparison.
Results and Discussion
a. Respondents’ Profile
Table 1 Breakdown of Students` Weekly Allowance
| Allowance Range | Quantity | Percentage |
| Php 100.00 to Php 249.00 | 31 | 10.44% |
| Php. 250.00 to Php 399.00 | 70 | 23.57% |
| Php 400.00 to Php 549.00 | 123 | 41.41% |
| Php 550.00 to Php 699.00 | 13 | 4.38% |
| Php 700.00 to Php 849.00 | 23 | 7.74% |
| Php 850.00 to Php 999.00 | 0 | 0% |
| Php1,000.00 to Php 1,149.00 | 37 | 12.46% |
| Total | 297 | 100% |
Based on the data gathered from the survey questionnaire, in the breakdown of students' weekly allowance, the range from Php 100.00 to Php 249.00 has a 31 quantity of students with a percentage of 10.44%. In allowance range of Php. 250.00 to Php 399.00, there are 70 students with a percentage of 23.57%. The highest quantity of students is 123 with a percentage of 41.41% has an allowance ranging from Php 400.00 to Php 549.00. In allowance range of Php 550.00 to Php 699.00, there are 13 students with a percentage of 4.38%. The allowance range of Php 700.00 to Php 849.00 has a 23 quantity of students and a percentage of 7.74%. None of the students has an allowance ranging Php 850.00 to Php 999.00 which makes to be the lowest above all the selection. The last allowance range is Php1,000.00 to Php 1,149.00 with 37 students and a percentage of 12.46%. Overall, most of the students have an allowance range of Php 400.00 to Php 549.00.
b. Product Introduction
Table 2 Willingness to Purchase the Product
| Willingness | Quantity | Percentage |
| Willing | 251 | 84.51% |
| Not Willing | 46 | 15.49% |
| Total | 297 | 100% |
Based on the collected data from the survey questionnaire, 84.51% of the students in Nasugbu East Senior High school are willing to buy Rangoon Crisps. On the other hand, 15.49% of the population are not willing to purchase the proposed business.
Table 3 Willingness to Purchase per Item
| Product Line | Quantity | Percentage |
| Cheesy Cheddar Rangoon Crisp | 722 | 32.44% |
| Cheesy Barbeque Rangoon Crisp | 746 | 33.51% |
| Cheesy Sour Cream Rangoon Crisp | 758 | 34.05% |
| Total Qty. Demanded | 2,226 | 100% |
Based on the data collected from the survey questionnaire, the cheesy sour cream or product line number 3 has the highest willingness to purchase with a percentage of 34.05% of respondents, followed by cheesy barbeque rangoon crisp or the product line number 2 with the willingness to purchase of 33.51% of respondents, and lastly, cheesy cheddar rangoon crisp or product line number 1 with the willingness to purchase of 32.44% of respondents indicating they would buy it. The total percentage reported for each product line represents the overall willingness to purchase for that entire product line, across all sizes. The total willingness to purchase for the Cheesy Sour Cream Rangoon Crisp product line is 34.05%, which suggests that this product line is the most popular among customers surveyed.
Table 4 Breakdown of Students` Weekly Snack Budget
| Budget Range | Quantity | Percentage |
| Php 20.00 to Php 164.00 | 166 | 55.89% |
| Php. 165.00 to Php 309.00 | 89 | 29.97% |
| Php 310.00 to Php 454.00 | 8 | 2.69% |
| Php 455.00 to Php 599.00 | 33 | 11.11% |
| Php 600.00 to Php 744.00 | 1 | 0.34% |
| Total | 297 | 100% |
Based on the data gathered from the survey questionnaire, in the breakdown of students' weekly snack budget, the range from Php 20.00 to Php 164.00 has the highest quantity of 166 students with a percentage of 55.89%. In budget range of Php. 165.00 to Php 309.00, there are 89 students with a percentage of 29.97%. The budget range of Php 310.00 to Php 454.00 has an 8 quantity of students with a percentage of 2.69%. In budget range of Php 455.00 to Php 599.00, there are 33 students with a percentage of 11.11%. The last budget range of Php 600.00 to Php 744.00 has only 1 quantity of student and a percentage of 0.34%. Overall, most of the students have a budget range of Php 20.00 to Php 164.00.
Table 5 Breakdown of Students’ Purchasing Potential
| Potential Range | Quantity | Percentage |
| Php 15.00 to Php 71.00 | 260 | 87.54% |
| Php 72.00 to Php 128.00 | 28 | 9.43% |
| Php 129.00 to Php 185.00 | 6 | 2.02% |
| Php 186.00 to Php 242.00 | 0 | 0.00% |
| Php 243.00 to Php 299.00 | 2 | 0.67% |
| Php 300.00 to Php 356.00 | 1 | 0.34% |
| Total | 297 | 100% |
Based from the data collected from the survey questionnaire, in the breakdown of students' purchasing potential, most of the students has a potential range of Php 15.00 to Php 71.00 budget for snacks that has a quantity of 260 students with a percentage of 87.54%. The second potential range which is Php 72.00 to Php 128.00 has the student quantity of 28 and the percentage of 9.43%. The third potential range which is Php 129.00 to Php 185.00 has a quantity of 6 student with a percentage of 0.02%. None of the students has a purchasing potential ranging Php 186.00 to Php 242.00 which makes to be the lowest above all the selection. Next is the potential range of Php 243.00 to Php 299.00 that has a quantity of 2 students with a percentage of 0.67%. The last potential range is Php 300.00 to Php 356.00 that also has only 1 quantity of student with a percentage of 0.34. Therefore, it concludes that most of the students have potentially purchased snacks costing Php 15.00 to Php 71.00.
Table 6 Breakdown of Students’ Purchasing Potential in Peso
| Potential Range | Average Amount | Qty | % | Qty. over Population | Total Purchasing Potential |
| a | b | c | e=d/c | f=Population x e | g=fxb |
| Php 15.00 to Php 71.00 | 43 | 260 | 87.54% | 1,139 | 48,997 |
| Php 72.00 to Php 128.00 | 100 | 28 | 9.43% | 123 | 12,300 |
| Php 129.00 to Php 185.00 | 157 | 6 | 2.02% | 26 | 4,082 |
| Php 186.00 to Php 242.00 | 214 | 0 | 0.00% | 0 | 0 |
| Php 243.00 to Php 299.00 | 271 | 2 | 0.67% | 9 | 2,439 |
| Php 300.00 to Php 356.00 | 328 | 1 | 0.34% | 4 | 1,312 |
| d- Total | 1,113 | 297 | 100% | 1,301 | 69,130 |
Total Average Spending Potential (Total / Total Population) = 53.14 Weekly Average Spending Potential based on Canteen Data = 69.00
While the Weekly Average Spending Potential based on Canteen Data, which is 69.00, shows the average amount each person spends at the canteen each week. the Total Average Spending Potential, which is 53.14, reveals the average amount each person may potentially spend in a given period of time. On the other hand, it seems that the business has obtained over half of the possible spending, indicating that there is still opportunity to boost the business' percentage of customer spending.
With 87.54% of all willing customers responding, Table 6 reveals that the majority of students will spend between Php 15.00 and Php 71.00, or an average of Php 43.00 each week. Compared to this, the average weekly budget for snacks in the study is Php 43.00, which is less than the canteen data. This is based on weekly sales data from the school ccanteen at Nasugbu East Senior High School, where pupils spend an average of Php 69.00 on snacks.
Table 7 Students’ Perception on Affordability of the Product
| Potential Range | Mean | Verbal Interpretation |
| Cheesy Cheddar Rangoon Crisp | 3.71 | Strongly Agree |
| Cheesy Barbeque Rangoon Crisp | 3.69 | Strongly Agree |
| Cheesy Sour Cream Rangoon Crisp | 3.6 | Strongly Agree |
Likert Scale: 1 – 1.74 Strongly Disagree 1.75 – 2.49 Disagree 2.50 – 3.24 Agree 3.25 – 4.00 Strongly Agree
Based on the data collected from the survey questionnaire, the first product, which is Cheesy Cheddar Rangoon Crisp, has 3.71 mean, interpreted as strongly agree. Similarly, the second product, which is Cheesy Barbeque Rangoon Crisp, has 3.67 mean is also interpreted as strongly agree together with the last product, which is Cheesy Sour Cream Rangoon Crisp, that has 3.6 mean. This suggests that students find the prices of these products affordable.
Table 8 Students’ Perception on Effective Promotional Strategy
| Strategy | Quantity | Percentage |
| Facebook Advertisements | 209 | 70.37% |
| Flyers | 70 | 23.57% |
| Pamphlets | 7 | 2.36% |
| Print Advertisements | 11 | 3.70% |
| Total | 297 | 100% |
Based on the gathered data about the student's perception on effective promotional strategy, the highest preferred promotional strategy which has the quantity of 209 with a percentage of 70.37% is Facebook Advertisement, followed by Flyers with 70 responses which is equivalent to 23.57%. However, Pamphlets only have 7 responses which makes up the 2.36% which appeared to be the least favored option as an effective promotional strategy, while Print Advertisements has 11 responses with a percentage of 3.70%. Overall, most of the students much preferred Facebook Advertising as a promotional strategy.
Conclusion
The survey of students at Nasugbu East Senior High School showed that most have an allowance between Php 400.00 and Php 549.00 and are interested in buying Rangoon Crisps, especially the Cheesy Sour Cream flavor. The survey also found that students typically spend Php 20.00 to Php 164.00 on snacks each week, and could potentially be persuaded to spend Php 15.00 to Php 71.00 pesos on Rangoon Crisps. This suggests there's room to grow sales, since the average weekly snack budget is higher than the average students are willing to spend on Rangoon Crisps right now. The good news is that students find Rangoon Crisps affordable, and Facebook advertisements are the best way to reach them.
Recommendation
Based on these findings, it is recommended to focus on promoting the Cheesy Sour Cream Rangoon Crisps, as it has the highest willingness to purchase and is popular among customers. Marketing efforts should also target the budget range of Php 20.00 to Php 164.00, as this is where most students’ snack budgets fall. Leveraging Facebook advertisements as the preferred promotional strategy can help increase brand awareness and attract more customers. Additionally, considering the affordability of the products, offering competitive pricing and promotions may further encourage students to make purchases.