San Fabian National High School
Senior High School Department
PALATABILITY AND ACCEPTABILITY OF THE PROPOSED NUTRI-SIOMAI
JELA B. BUCAO
SAN FABIAN NATIONAL HIGH SCHOOL
SAN FABIAN, PANGASINAN
ACADEMIC TRACK- ABM STRAND
October 2022
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Chapter 1
Introduction
A. General Concept of the Business
Dim Sum is a famous street food in the country with the embracement of siomai.
Siomai is prepared from ground pork, beef, or shrimp in combination with other
extenders such as carrots and then wrapped in wanton wrappers. These are usually
steamed or fried before being sold (dela Cruz, Punzalan, Ramos, Reyes & Barcelon, 2013
- as cited in a Siomai Case Study). Based on consumer’s survey, siomai rank number one
on the most preferred Dimsum delicacy that is acceptable to 95% of Filipino. From
segment A to D of the Philippine market. Siomai is considered “darling of public
consumer” because siomai has just turned one of the best selling street food like fish ball
(Langco, 2013).
According to an article by Salazar (2017), the Philippines is now one of the fastest
growing meat eaters in the world. It incorporates the statistics on the top 10 of the
quickest growing meat consuming nations, and Philippines is one of the highest growing
rates. Compound manual growth rate from 2011 to 2012 was predicted to be over 30
percent a year for pork, chicken and beef. Per person the consumption of meat decreased
to 15 kilograms per person per year. Now it is 35 kilograms per person per year and it is
continuing to grow. In contrary to this growing demand for meat, Salazar (2017) also
stated that the Philippines has the lowest vegetable intake in Asia and is one of the lowest
in the world.
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With these being mentioned, the proponents of this research created a version of
siomai that offers a greater nutritional value to its consumers -- the nutri-siomai.Nutri-
siomai is created mainly with tofu as an alternative to meat and blended with carrots and
onion leaves to infused the siomai with added nutrients.
B. Product Description
The Nutri-siomai is primarily made of tofu. The proponents used tofu as an
alternative ingredient to make siomai to promote a healthier way of eating and to
provide a variant of siomai that fits all health conscious people in town.
Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a
great addition to an anti-inflammatory diet. Tofu is also a good source of ‘complete’
protein – meaning that it has a well balanced amino acid profile – in addition to fiber,
potassium, magnesium, iron, copper and manganese (Pirnak, 2019).
Carrots are commonly used as main ingredients in dishes in the
kitchen. The fiber in carrots can help keep blood sugar levels under control and
with vitamin A and beta-carotene, which there's evidence to suggest can lower
your diabetes risk. They can strengthen your bones, have calcium and vitamin K,
which are both important for bone health.
The proponents state that the nutri-siomai is different from other competitors
because the product can help the customers to achieve the nutrients that they need
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for their body -- especially those who wants a healthy lifestyle and who are on
diet by eating nutri-siomai.
C. History of Tofu
Shaomai (also spelled shui mai, siu mai, shao mai, siew mai, shumai, or siomai)
is a traditional Chinese dumpling served in dim sum. With fluffy and flowery shape in the
top, Shaomai, refers to as “pork and mushroom dumpling.” The origination of Shaomai
can be dated back to the Yuan Dynasty (1206-1368). Although its names vary in different
regions in China, Shaomai takes advantages of soup dumpling and shallow fried
dumpling, traditionally chosen as banquet dishes. The delicious taste, coupled with the
tempting fragrance, make Shaomai appeal (Seafood siomai, 2014).
Siomai is a Filipino term for steamed chinese dumplings that are usually
filled with pork and occasionally with shrimp and chicken. In the Philippines it is
often eaten with a dip of mixed soy sauce, calamansi juice and chili sauce.
Tofu focuses on a high volume of leads, with an emphasis on not
pressuring potential customers. Originating in China, it was most likely created
during the Han Dynasty. Legend has it that a Chinese cook accidentally curdled
soy milk when he added nigari seaweed. Tofu making was first recorded during the
Chinese Han dynasty about 2000 years ago. Chinese legend ascribes its invention to
Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were
introduced to Japan during the Nara period (710–794).
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Chapter 2
Industry Profile
A. Industry Overview
Starting a siomai business is easy. It only requires low capital. The hard part
is keeping the siomai business running. But with good marketing strategy, good
location and knowing the product, siomai business can be profitable and
successful.
Moreover, food industry in the country has continuously progressed. From finger
food to fine dining, people can’t even pinpoint which food would be our favorite among
all that we have eaten. However, not all of us could afford fine dining, the more
affordable the food is, the better.Among the finger food that Filipinos love, Siomai has
gained popularity. The delicious snack has always been a popular option among Filipino
grumbling tummy. Siomai is not only a good choice when it comes to satisfying one’s
cravings, it can also be one of the best concepts that you could think of when it comes to
a food cart franchise. For franchising, the cost of the Siomai Investment Package is Three
Hundred Fifty Thousand pesos (Php350, 000) plus VAT (Bernabest Foodhouse
Corporation, 2021).
B. Supply
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San Fabian Public Market has stable supply of tofu all-year-round. Carrots are also
readily available in the market. Onion leaves are also available all year round
because it is the main ingredient in meals. With these being mentioned, then
availability of the ingredients in making the nutri-siomai is not a problem.
C. Demand
The strong influence of the Chinese in the Filipino culture is evident in a lot of
aspects: most notably, food. Siomai is among the Filipino favorites when it comes to
Chinese delicacies. Just like any delicacy, this food was just produced locally before but
as the years went on, it has spread in many countries including Philippines. Its popularity
attests to this fact.
In this industry, there is no very specific market segmentation for as long a sa
consumer is capable to buy and is being satisfied with the product. It has been a
remarkable success for the Siomai franchise industry these past few years proving that it
has acquired large number of consumers from time to time. Furthermore, the number is
continuously increasing because of the growing demand for Siomai products though the
highest level of demand still goes to and shared by well established brands which have
large marketshares. As a result, it encourages more market competition.
Chapter 3
Company Profile
A. Business Background
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The product nutri-siomai aims to be a healthier alternative than any other siomai
from the market. This product is good for a health-conscious people because it is
made up of tofu and vegetables which contains more nutrients that can help the
physical body become stronger, improve health and maintain body figure.
Tofu siomai are usually very healthy as they hold lots of whole ingredients
which can offer a large variety of different micronutrients and fiber.
B. Vision
A nutri- siomai that is market competitive, innovative and acclaimed by its
quality.
C. Mission
To create nutri-siomai ensured of it's quality and nutritional value to provide
to customers.
D Business Name and Logo
Name:MARFIELA
Logo:
Location:
Our business is based at the side of divimart because we just started to
promote this product. By online platform the proponent wants to promote our
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product and tell what's unique and what are the benefits of our product so that
more customers can know what we are selling. This business will operate from
Monday to Sunday and receive advance orders.
E. The Product
F. Long- Range Objectives and Specific Objectives
Our goal is to keep our business stable and make our customer would order
more, satisfied and promote our product. In 2 years we see our business had own
store and our business will be in " patok sa pangmasa " and to provide a
nutritious alternative to customers by creating nutri-tofu.
Specific Objectives
● Create a Siomai that is comprised mainly of tofu and other healthy
ingredients
● Market the nutri Siomai
H. Source Of Funds
Chapter 4
Competitor's Profile
Swot Analysis
Chapter 5
Market Feasibility
A. Location
B. Target Market
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Our Target Markets would be the students and people who love to eat
siomai which is more on healthy ingredients. Nowadays online business is often
used. More people can see what we are selling and by selling online more people
can see my product and help me to gain more customers. This business aims to
sell products to these customers because citizens like to taste new products that
will help for their health.
C. Competitive Strategy
D. Marketing Strategy
References:
https://www.foodyourself.com/blog/2019/1/15/tofu-101-the-health-benefits-of-tofu-
and-how-to-cook-it
https://seafoodsiomai.wordpress.com/2014/10/01/siomai-history/
https://www.siomai.house/franchise
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