1

Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City

EXAMINING THE COST BENEFIT ANALYSIS OF KAMOTATO QUESO DE BOLA

IN THE MARKET

Bergonia, Marinelle C., Corpuz, Meara Althea Jhen A., Domingo, Jona Mae I., Espirirtu Eric N.,

Fabian, Michael Jay G., Galima, Precious Nicole R., Ronquillo, April Joy P.

Cabulay High School

Accountancy Business and Management

S.Y. 2023-2024

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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
June 5, 2024

THE FACULTY
Cabulay High School
Cabulay, Santiago City

Sir/Madam:

Greeting in the name of passion for service!

The Grade 12 students are currently conducting research studies as part of their requirements
in Inquiries, Investigations and Immersion.

In this light, I would like to request your kindness approval for the conduct of data gathering
through floating of survey questionnaires in your class. This would be great help in
accomplishing their research project which will further yield to the improvement of the various
aspects of the school community.

I am looking forward to your positive response regarding the request.

Thank you and may the Lord bless you a thousand fold!

Very respectfully yours,

JANINE V. DELACRUZ
RESEARCH TEACHER

Noted:

EVANGELINE G. CASTISIMO
Head Teacher III

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Telephone No.: 0917-156-4891
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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
ACKNOWLEDGEMENT

The completion of this research study gives us much pleasure. Since it would not be
possible without the participation and assistance of many people. Their contributions are
sincerely appreciated. The group would like to indicate their deep appreciation particularly the
following: First and foremost, the researcher would like to praise and thanks to God, the
Almighty God, for His showers of blessings throughout our research and its successful
completion. To our beloved research adviser, Ma'am Janine Dela Cruz for providing us with
invaluable supervision, support, and tutelage throughout this research study, immense
knowledge and patience in answering the concerns and queries. We would also like to thank
Teacher Janine for her empathy, patience, and knowledge that she imparts unto us. It was a
great privilege and honor to work and study under her guidance. To our parents for their deep
consideration for the finances and undying support throughout the making of the research study.
As well as for their words of encouragement to all those nights that we’ve spent doing the
research study. Lastly, to the different researchers that shared the same interest as the group,
whose studies were used as references and information for the study, we thank you for your
collective hard work that significantly contributed to the overall foundation of this research.

DEDICATION
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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
This study is wholeheartedly dedicated to our beloved parents, who have been
source of inspiration and gave us strength when we thought of giving up, who
continually provide their moral, spiritual, emotional, and financial support. To our friends
and classmates who supported and shared the words of advice throughout the paper
until its completion. Lastly, we dedicated this book to the Almighty God, thank you for
the guidance, strength, power of mind, protection, and skills and forgiving us a health
life. All of this we offer to you.

TABLE OF CONTENTS

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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
Title Page ………………...…………..1
Approval Sheet ………………...…………..2
Acknowledgement ………………...………….3
Dedication …………...…………..4
Table of Contents …… ……………..5-6

CHAPTER
I. THE PROBLEM AND ITS BACKGROUND
Introduction ………………...…………..7-9
Conceptual Framework ………………...…………..9
Research Questions ………………...…………..10
Significance of the study ………………...…………..10
Scope and Delimitation ………………...………….. 11
Definition of Terms ……………...…………..12-13

II. REVIEW OF RELATED LITERATURE

Foreign Studies …………….…………..14-17
Foreign Literature ………………...………..17-19
Local Studies ………………...…………20-22
Local Literature ………………...……….22-24

III. RESEARCH METHODOLOGY

Research Design ………………...…………..24
Sampling Procedure and Samplings ………………...…………..25
Data Gathering Methods ………………...…………..26
Data Analysis ………………...………..27-28

IV. PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

LIST OF TABLES

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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
A. Profile of the Respondents
Table 1.1 Age ……………………………………………....29
Table 1.2 Gender …………………………………………………30
Table 1.3 Grade level & Section …………………………………………..31
A. Satisfaction level ………………………………..…….39-41
B. Strategies to Examine ……………………………..………41-44
C. Advantages and disadvantages ………………………………………….........44

V. SUMMARY,CONCLUSIONS AND RECOMMENDATIONS ………………...…………..40

Summary ………………...…………..40

Conclusions ………………...…………..43

Recommendations ………………...…………..45

References List ……………...…………..50-53

APPENDICES
A. Letter …………………………..
B. Questionnaires …………………………
C. Curriculum Vitae …………………….………
D. Documentation ………………………………

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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
CHAPTER I

PROBLEM AND ITS BACKGROUND

Background of the Study

Potatoes were a life-saving food source in early times because vitamin C prevented

scurvy. Another major nutrient in potatoes is potassium, an electrolyte which aids in the

workings of our heart, muscles, and nervous system. Potato skin contains fiber, which is

important for digestive health.

Humans face several food choices each day and make decisions on what food to eat

based on several findings. The need for food to eat is a basic physiological need with a clear

and staple goal and a seemingly straightforward solution on how to be satisfied (Vabo ,2014).

According to Gould, eleven new chip plants started production during 1895–1928, giving

rise to several familiar brands that are still in the market in 2005. In the UK, Smith’s Crisps

began production in 1920. Several innovations mark the industry’s subsequent development.

During the 1920s, Lay developed the mechanical potato peeler, which stimulated production for

a mass market. At about the same time, Laura Scudder pioneered the packaging of potato chips

in sealed bags, initially made from waxed paper, later from cellophane. Seasoning technology

was developed in the 1950s by the owner of ‘Tayto’ in Ireland. This allowed controlled amounts

of salt and a range of natural and artificial flavors to be added automatically. In recent years,

microprocessor-controlled weighing heads (1985), optical sorting to remove defective products

(1990), and nitrogen-fill to preserve freshness (1995) have contributed to state-of-the-art potato

chip manufacture.

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Republic of the Philippines

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Lay peddled potato chips from Atlanta to Tennessee, selling from the trunk of his car. In

due course, Lay’s potato chips became the first national brand. In 1961, Lay’s company merged

with Frito, a Dallas-based corn chip manufacturer, to become Frito-Lay. Part of PepsiCo since

1965, Frito-Lay dominates the North American snacks market, with its nearest competitor

having an 8% share. Frito-Lay is the only global player in the international snacks market.

In the Philippines, several seed potato production programs in both the public and

private sectors are the focus of numerous research and production activities. The most

important public sector program was designed to create a complete system of certified seed

production. The project established a variety screening program, a laboratory-supported, in

vitro, rapid multiplication scheme, a virus testing laboratory, a series of diffused light potato

stores, and a farmer network of certified seed producers. The project operated in a flexible

manner and eventually modified its original plans in several ways. The strongest aspects of the

project were those that dealt with training of scientific and technical.

Food is an essential need of a human being that enables them to perform certain

activities and to do work effectively. Aside from the food itself human should also consider the

nutrients and benefits of a type of food that we a man should eat. Aside from the nutrients, a

consumer is also demanding in the appearance of the food that they eat, and they buy. In

considering food, a human being will not perform well if food intake is not enough (Hemandez,

2013).

Mindanao is a predominantly corn producing region however in some localities sweet

potato production occupies an important niche in farming systems Baloi Lanao Del Norte is one

such municipality with rainfall evenly distributed throughout the year it agro climatic conditions

are excellent for growing sweet potato. It is highly accessible to all forms of transportation and
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Republic of the Philippines

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can be reached in just half an hour from the city of Iligan, the trade center the town produces

substantial surpluses of sweet potatoes which are mostly marketed in Iligan. From here, fresh

roots are ship to Cebu. It is one of the largest, sweet potato trading centers in the country.

Conceptual Framework

Input Process Output

Profile of the students

a. Name •recommendations
for maximizing
b. Age • Examining the Cost benefits.
Benefit Analysis of • health of the
c. Gender Kamotato Queso De students
Bola in the Market • it appears that
d. Grade Level the product’s
unique flavor
The satisfaction level
of Kamotato Queso
De Bola in terms of:
a. Appearance

b. Taste

First, this study will examine the demographic profile of the students according to their

demographic. Demographic profile includes the Name, Age, Gender, and Grade Level. The

satisfaction level of Kamotato Queso De Bola is Appearance and Taste. Second, the process is

Examining the Cost Benefit Analysis of Kamotato Queso De Bola in the Market. Lastly,the

recommendations for maximizing health benefits, health of the students, and it appears also the

product unique flavor.

Research Questions

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Republic of the Philippines

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CABULAY HIGH SCHOOL
Cabulay, Santiago City
This study aims to know the Cost-Benefit Analysis of Kamotato Queso De Bola in the

Market.

Specially, the researcher seeks to find the answer to the following questions.

1.What is the Demographic Profile of the students in terms of the following.

1.1 Name

1.2 Age

1.3 Gender

1.4 Grade Level

2. What is satisfaction level in terms of Kamotato Queso De Bola

1.1 Appearance

1.2 Taste

3.What are the health benefits of eating Kamotato?

4. What strategies to examine the Cost Benefit of Kamotato Queso De Bola in the Market?

5. What are the Advantages and Dis-advantages of using potato?

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Republic of the Philippines

Department of Education
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CABULAY HIGH SCHOOL
Cabulay, Santiago City
Significance of the Study

The finding of this study benefits the following:

Students. Just like customers, students can also benefit from this product. Students are

customers also or for instances they can be a buyer of the product. It can help the students also

have an innovative idea about an experimental research study.

School. This study may benefit the school since school canteens can sell this innovative

product and this product can be affordable to the students as well as this product may help a

simple nutrient in the health of the students.

Community. This study gives an opportunity to have an idea to produce a potato and to give

idea to student because it is important to help them, which can be a source of income as a part

of livelihood.

Customers. Customers may benefit from this study because they will experience eating

innovative food. This study can also receive or consume good services that the researchers can

apply. The product can have the ability to choose different products and suppliers.

Future Researchers. This study will provide and help the future researcher to have information

and ideas in conducting an experimental research study. They will also benefit this study

because this can be a guide in making an experimental study.

Scope and Delimitation of the Study

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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
This study will focus only on Examining the Cost-Benefit Analysis of Kamotato Queso De

Bola in the Market. Students in grade 11, and 12 at Cabulay High School are the studies

respondents. The study will be dealing on the amount of health benefits that they would gain.

However, the researchers will also include the techniques and the certain things that will

make the potato more efficient and more innovative. Additionally, the respondents were

selected by the researchers at P-3 Cabulay Santiago City, Cabulay High School.

Definition of Terms

Acceptability. To be considered socially acceptable or within the aim of what is appropriate

means being tolerable but not necessarily desirable.

Advertising. This refers to a public communication that promotes a product, service, brand or

event extending to any paid communication designed to inform or influence by using media.

Appearance. It is the fact that something arrives or begins to see.

Benefits. Something that produces good or helpful results or effects or that promotes well-

being.

Cost. Is the value of money that has been used up to produce something or deliver a service.

Ingredients. Is one of the things that are used to make food and product and something that

enters a compound or is a compound part or any combination and mixture.

Innovative. It refers to the development of new ideas or the improvement of existing ideas.

Market. It is a place where parties can gather to facilitate the exchange of goods and services; it

also involved the buyers and sellers.

Market Potential. The process to know if it is affordable to the community.

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Market Strategies. It should be based on market analysis and emphasis on the right product

mix to achieve maximum profit potential and maintain the business.

Potato. Usually known as ‘patatas grown in 130 countries worldwide including the Philippines

and it is an erect South American herb of the nightshade family widely cultivated for its edible

starchy tuber. It is grown for its tuber, which are rich in phosphorus and vitamins B1, B2, B3,

and C.

Revenue. It pertains to the annual income from which public expenses are met.

Taste. To sense the flavor of something that you are eating or drinking.

Texture. Is the way that a food or drink feels in your mouth.

Usage. The amount of something that is used is a firmly established and generally accepted

practice or procedure.

CHAPTER ll
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Republic of the Philippines

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CABULAY HIGH SCHOOL
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REVIEW OF RELATED LITERATURE AND STUDIES

Foreign Studies

In Peru and around the world, enhancing the potato has become a high priority. It is the

most important food crop after wheat and rice. Potatoes are already a staple for 1.3 billion

people, and nutritious tubers are becoming

increasingly popular in the developing world. Keeping up with the demand means adapting the

potato to various soils and climates. It must also resist new threats from pests, disease, heat,

and drought (Stokstad, 2019).

The starch level in tubers of the reference variety Zhukovsky was 11.5%, while it was 2.2

to 2.3% higher in the tested varieties. The starch concentration and yield rate have been found

to have an inverse connection (r=0.46 to 0.51). The taste of the potato varieties Kamensky and

Bryansk Ranny ranged from 3.6 to 4.5 points. The yield loss during winter storage ranged from

4.9 to 6.5% for all potato types evaluated. The profitability of early ripening potato types in the

Tyumen region was 97.4% under organic farming circumstances. Studies in this area should be

continued using a diverse range of domestic varieties, and in the case of local breeding, special

focus should be made to producing new kinds. In the event of late planting, new potato types

will be tested. (Loginov, Kazak, and Yakubyshina, 2019).

Horton (2019) stated that Potatoes Production, marketing, and programs for developing

countries. Although the potato is usually thought of as a temperate-zone crop, potatoes growing

in the tropics and subtropics is spreading rapidly. In terms of the dollar value of the crop, this

edible root now ranks fourth in the developing world after rice, wheat, and maize. Nevertheless,

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Republic of the Philippines

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Policymakers often underrate the importance of the potato as a source of employment, income

and food or they underestimate the potential benefits from expanding potato production and

use.

According to Kaguongo, Maingi, Barker, Nganga and Guenther (2014) although potatoes are

the second most valuable crop in Kenya, poor seed potato quality has limited industry

expansion. The objectives of this study were to describe the seed potato system, and to identify

problems, determine use of high-quality seed and estimate farmer willingness to pay for

different types of seed.

Canadian consumer acceptance of gene‐edited versus genetically modified potatoes. A

choice experiment approach. In 2016, second‐generation genetically modified (GM) potatoes

were approved for production and sale in Canada. In this study, we analyze how consumer

acceptance of GM potatoes may be affected by various factors, including the trait introduced

and the product benefits, the type of breeding technology used (Muringai, Xiaoli, Goddard,

2020).

Advances in innovative seed potato production systems in India. India is the second largest

producer of potatoes in the world. Seed is the single most important input in potato cultivation.

High seed rate (2.5–3.0 tons), low rate of multiplication, progressive viral degeneration, storage,

and transportation are major issues of potato seed production in the country. Potato seed alone

accounts for 40%-50% of the total potato production cost, and huge quantities of potentially

edible food is put back into the soil as potato seed.

The delayed penetration of new improved potato/seed varieties into farmers’ fields due

to the slow multiplication rate and frequent seed replacement because of degeneration are

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Republic of the Philippines

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associated issues (Buckseth, Tiwari, Singh, Vinod, Sharma, Dalamu, Bhardwaj, Sood, Kumar,

Sadawarti, Challam, Naik & Pandey, 2022).

According to Furrer (2018) Potatoes are an important crop, it can be used to transform

many products, it has an impact to several health dimensions. It ranges from under nutrition

food security and disease prevention to issues of over nutrition Including diabetes, obesity, and

heart disease. Processed potato products are classified as a significant source of carbohydrate

in the form of starch, but it is less known for their contribution of key micronutrients such as

vitamin C. potassium and magnesium, also it contributes fiber and phytochemicals which are

phenolic and that carotenoids helps to modulate oxidative and inflammatory stress.

According to Winter, Yunnan, Jin, Ntirenganya, Baoju, Zhenhua, Shen, Zhang , Zhang &

Yu (2022) A Model of Potato Production at Low Latitude Plateau Potato is the world’s largest

non-cereal crop, occupying a position critical for global food security, the fourth largest crop food

in China. Due to its location and weather conditions, Yunnan province is the fourth largest

potato producer in China with twice yearly production system. However, compared to the high

number of consumers, potato yield is still low to satisfy the population’s need.

With a global production of over 367 million tons in 2013, the potato (Solanum

tuberosum L.), after maize, rice, and wheat, is one of the most consumed staple food crops in

the world (FAOSTAT data). More than 100 countries grow potatoes, which are grown from sea

level to 4,700 meters above sea level in all latitudes. The world’s highest per capital

consumption of potatoes is found in Europe and North America, but consumption has been

sharply rising in southern and eastern Asia, Africa, and Latin America—regions that account for

nearly half of global potato production. Considering this, potatoes are essential to millions of

people’s ability to access food. Since 2005, over half of the world’s potato production has come
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from developing nations. Given the anticipated rise in demand Potato production must rise

dramatically to meet the demands of food production in the coming decades (Aymeric,

Buchanan & Chang, 2015).

Brajesh, Pinky, Dutt, Milan, Jaiswal, Changan and Koundal (2023) stated that although

people have been eating potatoes for ages, efforts to raise awareness of their nutritional value

have made them more significant as a food and nutritional security substitute. Potato growth

has accelerated in developing nations, such as Asia and Africa, and this can support the food

and nutritional needs of the undernourished in these areas. The nutritional value of potatoes is

discussed in this chapter regarding their energy and carbohydrate content, proteins and amino

acids, vitamins, minerals, antioxidants, and novel compounds that promote health as well as

their antinutrient content. The importance of potatoes in nutrition is also covered in this chapter.

This chapter increases acceptance of potatoes as a staple food that is high in nutrients and

helps to popularize them as a healthy food. Additionally, it aids in dispelling myths about eating

potatoes.

Foreign Literature

According to Mickiewicz, Volkova and Jurczak (2022). The primary goal of the article is

to discuss the role and significance of potatoes in addressing the global food crisis, particularly

because they are now one of the most significant food crops due to their high production and

nutritional content.

According to Liang, Li, Zhang, Gao, Feng, and Zikang Wang (2023). The nutritional

components of a cooked potato determine its quality. The purpose of this study was to

determine which potato cultivars would be best for cooking by analyzing the relationships

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between the nutrients they contain and the properties of cooking. The sensory characteristics

and nutritional makeup of ten potatoes from the province of Xinjiang were identified.

Based on the study of Kaguongo, Maingi, Barker, Nganga, Guenthner (2014). It is stated

that Despite being Kenya’s second-most valued crop, the industry’s growth has been

constrained by low-quality seed potatoes. This study sets out to characterize the seed potato

system, pinpoint issues, ascertain the utilization of premium seed, and calculate farmers’

willingness to pay (WTP) for various varieties of seed.

Kaur, Aggarwal and Babar (2022) stated that the potato processing industry makes a

significant contribution to global food security. Growing urbanization and a shift in consumer

preference for quick ready-to-eat foods have resulted in remarkable growth in the Indian potato

processing sector, with French fries being one of the most popular food products. India is the

world’s leading producer of potatoes, however just 7% of total output is processed (compared to

industrialized countries, this figure is over 80%). Recent trends in altering food consumption

preferences around the world suggest that the Indian potato processing business has room to

grow. Technical factors (poor quality seed, lack of scientific knowledge for developing new

varieties, impact of diseases like late blight) and natural resources (decreasing water tables,

erratic rainfall, and changing weather conditions) are among the obstacles preventing the

processing industry from progressing.

The industry’s biggest problem is finding consistent sources of high-quality raw

materials. The review discusses the issues and points out areas for the sustainable potato

processing industry to grow and prosper.

De Jong (2016) stated that the domestication of the potato and the rise of Andean

civilization, which influenced Andean culture and religion, had a significant impact on society
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before all else. Potatoes were utilized for several non-food purposes in addition to food. The

freeze-dried chuño was used by labor gangs to construct roads, wage war, and erect

monuments. It was obtained from the peasantry as taxes and kept in imperial storehouses.

Chuño was used as food for the slaves in the Andean silver and gold mines following the

Spanish conquest. This in turn created the conditions for the deluge of precious metals into

Spain and eventually the global market, leading to an inflation of consumer goods globally. The

potato emerged as the primary cause of the population boom in Europe between 1750 and

1850, which in turn led to a rise in urbanization and served as the foundation for the Industrial

Revolution in nineteenth-century England. Between 1750 and 1950, the potato’s ability to feed

rapidly expanding populations allowed a few northern European nations to claim dominance

over a large portion of the world. Ireland's poor potato harvest in the 1840s prompted Britain to

do away with the nation’s trade restrictions and institute free trade. An impressive legacy was

left by the at least one million Irish refugees who fled, most of them to North America. Over the

last half-century, there has been a significant global shift in potato production toward several

developing Asian nations, primarily China and India. The potato has historically given the

underprivileged access to bread. These days, it helps ensure food security on a worldwide level.

The potato’s depiction on postage stamps shows how highly regarded it is throughout the world,

and the numerous allusions to it in literature, art, and folklore show how deeply ingrained it has

become in the cultures of many modern societies.

Local Studies

According to Hemandez, Tino and Velasco (2013) one of the most common food

sources is potatoes. Most people typically eat potatoes as baked potatoes or as greasy French
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fries or potato chips. Potatoes contain fats in the same ways as butter, sour cream, melted

cheese, and bacon pieces. Boiled potatoes may contribute to a heart attack during such

treatment. However, if the additional fat from frying is removed from the potato, baked potatoes

are incredibly low-calorie, high-fiber foods that may provide a significant defense against cancer

and cardiovascular disease. Potatoes are also a good source of dietary fiber, copper,

potassium, manganese, vitamin B6, and vitamin C. Potatoes also have a unique tuber storage

of protein, a variety of phytonutrients with antioxidant activity, and essential substances that

promote health, such as carotenoids, flavonoids, and caffeic acid.

According to WHF (2013) potato belongs to Solanaceae or high shade family whose

include tomatoes, eggplants pepper, and tomatillos. They are the swollen portion of the

underground stem, which means, potato is covered by the soil as merely called tubers, and in

the upper portion as plant is where the leaves designed. Furthermore, potato is an important

food that is one of the vegetables crops in the world. Potatoes are available year-round as they

are harvested somewhere every month of the year.

Potato is a significant high-value crop in Benguet. As well as sections of Mountain

Province. However, now Because of the Philippine, supply cannot satisfy demand. A growing

number of fast-food restaurants, hotels, and local businesses. Manufacturers of potato-based

snacks. In general, potato cool-season crops growing in altitudes ranging from the elevation

ranges from 1000 to 8000 meters above sea level. Potato growth is accelerating temperature,

day duration, humidity, and soil all have a significant impact condition (Gonzales, Cynthia,

Kiswa, Bautista, 2016).

As cited by the Manila Times, is a collaborative government-private sector endeavor

designed to enable potato growers to increase harvest production and revenue. This is also
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meant to maintain price stability for veggies from the highlands, starting with potatoes, which

keep well (Yap, 2023).

Callaghan (2021) stated that Philippine potato project supports growers in 2018

Universal Robina Corp (URC) partnered with the government to launch the Sustainable Potato

Programmed to provide growers with quality potato seed. Since then, Benguet, Mount Province,

Bukidnon, and Davao del Sur farming communities have benefited from the delivery of granola

potato seeds from Canada by URC. The Program assists producers in increasing their

productivity.

One of the Philippines’ primary crops is Solanum tuberos mis (potato). The potato is a tiny plant

contains big leaves and is high in starch and other nutrients carbohydrates. It can be converted

into a starch in its starch form. Bioplastic. The plant has a variety of applications in many

industries. Such as the alcoholic beverage and food industries. It is a member of the flowering

plant family Solanaceae plants (Austria, Barcelona, Fabros & Yagyagen,2023).

According to the IPC (2017), it is the world’s third most significant food crop. In terms of

human consumption, the world is more than a It is consumed by billions of people worldwide.

Potato starch is made from potatoes. Potato extraction is the technique of extracting potatoes.

According to the Department of Agriculture (2019) and Universal Robina Corp. (URC) in

the Philippines signed a Php 5-million program to boost the potato industry in the country. In a

ceremonial planting of potatoes at the far-flung village of Baltuska on Friday, Secretary

Emmanuel Piñol said under the partnership the URC will provide high quality Granola potato

seed imported from Canada, a widely cultivated variety.

Kanters (2017) stated that two leading research institutions have partnered to help

increase potato production in the Philippines, to meet the increasing demand for the commodity
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that is also fueled by the proliferation of more fast-food establishments in the country. The

Northern Philippines Root Crops Research and Training Center’s (NPRCRTC) project is the

Commercialization and Promotion of Processing Potato Varieties through Rapid Multiplication

Technique in Potato Growing Areas, which has so far produced 30,000 stem cuttings from

7,000 tissue-cultured mother plants.

Local Literature

According to Gonzales, Kiswa, Bautista (2016) One of the major and valuable crops in

Benguet is the potato. And a few regions in the Mountain Province. But as of right now,

Philippine output is unable to satisfy demand because of the growing number of local

businesses, hotels, and fast-food restaurants snack food manufacturers that use potatoes.

Chien, Ganga, Go, Kiswa, Gonzales, Perez, and Vanderzwaag, (2016). Stated that

Igorota (also known as PO3) is a high yielding potato cultivar with durable resistance to LB

(Phytophthora infesting (Mont.) De Barry), resistance to PVY and PLRV, tolerant to heavy rain

and good adaptation to growing conditions in the tropical highlands. Igorota is a result of

intercrossing poorly adapted but highly LB resistant Solanum tuberosum ssp. Indigene clones

obtained from the International Potato Center (CIP), Lima, Peru in 1986. Igorota is a seedling,

selected at La Trinidad, Benguet, the Philippines in 1988. Igorota, as second clonal generation

rooted cuttings, was grown in an experiment with 46 other entries in 1989 in which it was the

highest yielder with 26.5 tons/ha and showed high level of LB resistance. From the 3 rd clonal

generation, it was also evaluated by farmers, who soon saw its potential. Igorota has excellent

vegetative growth, medium maturity in both the wet season and dry seasons. Igorota was

officially registered in the Philippines in 1997 and in Vietnam in 2004. At present, Igorota covers
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around 70 % of the total highland potato production area of 11,000 ha in the Philippines and 60

% of the total area of 1200 ha in Lamdong, Vietnam. Igorota continues to have durable

resistance to LB in extremely high LB pressure environments. Igorota is conducive to rapid

multiplication by apical shoot cutting farmer multipliers, who supply the demand for planting

material in both countries.

Base on the study of Commercializing potato varieties (2017) it is stated that a project

being carried out by the Northern Philippines Root Crops Research and Training Center intends

to produce, market, and encourage approved processing potato varieties of high quality in large

quantities. Our potato stakeholders face a significant challenge in meeting the nation’s demand

for processing varieties due to the growing number of fast-food chains in the region.

As stated in the study of Lobien (2020) Following an excellent harvest during their first trial,

potato growers in northern Benguet are expected to plant more Canadian potato types for

higher production and income.

According to Meniano (2022) The Department of Science and Technology (DOST) has

announced that the Root Crops Processing Center, which is operated by the local government

in Baybay City, Leyte, will soon produce sweet potatoes for child food.

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Republic of the Philippines

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CHAPTER III

RESEARCH DESIGN AND METHODOLOGY

This chapter describes the method of research design, the respondents of the study, the

instrument used, data gathering procedures, and statistical treatment of data.

( 1. ) Research Design;

( 2. ) Sampling Procedure and Sample;

( 3. ) Data Gathering Methods; and

( 4. ) Data Analysis.

Research Design
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This study was made by means of quantitative method of research and Descriptive

research design was utilized by the researchers to figure out the proportion of costs to benefits

of Kamotato queso de bola in the market.

The study used the descriptive method of research. Descriptive research is a research

method that is used to describe characteristics of a population or phenomenon. Being studied.

And it is also one in which information is collected without changing the environment like nothing

is manipulated, sometimes these are referred to as correlation or observational studies.

The goal of descriptive research is to characterize “what exists” in terms of variables or

circumstances in a scenario by gathering data on the phenomenon’s current state.

Sampling Procedure and Sample

The participants of the study are the Senior high school students who enrolled in

Cabulay High School. The participants of the study included 300 students from six sections of

senior high school enrolled in Cabulay High School of the school year 2023-2024. This group

comprises 175 males and 125 females.

Data Gathering Methods

To determine the proportion of costs to benefits of Kamotato queso de bola in the

market, the researcher will be conducting a survey using research questionnaires. These

questionnaires consist of 5 Questions, the respondents will answer an essay type appropriately

describe the statement. The questionnaires consist of the profile of the respondents. Also, the

questionnaires contain 5 questions. The research questionnaires will be disseminated to the

thirty respondents after the validation.

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Part I of the data-gathering instrument was about the profile of the student’s section

participants that include the respondent’s name, sex, age, section.

Part II of the instrument was the survey questionnaire where the students answered certain

questions regarding the Kamotato Queso De Bola.

Furthermore, the proportion of costs to benefits of Kamotato queso de bola in the

market.

Data Analysis

The researchers used Slovin’s formula to compute the sample size of the population.

Slovin’s formula as stated in the book entitled “Elementary statistic: A modern Approach” by

Altares et. Al in 2013, it Is used to calculate the sample size (n) given the population size (N)

and a margin of error €. It is computed using the formula: n=N/1+Ne²

The participants of the study were considered large enough, thus out of 175 male’s

students, only 15 of them became the participants while out of 125 females, only 15 them

became the participants.

The participants were determined using a probability sampling method specifically

simple random sampling. Simple random sampling is the simplest and most common method of

selecting a sample, in which the sample is section by section, with equal probability of selection

for each draw. In the other words, simple random sampling is a method of selecting a sample

size (n) of units from population size (N) by giving equal probability of selection to all sections.it

is a sampling scheme in which all possible combinations of n units may be formed from the

population of N units with the same chance of selection (Singh 2023).

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Republic of the Philippines

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The sample size that serves as participants in 30. Since the researchers take into consideration

the variable section. The following formula and steps were employed to calculate the member of

students’ samples to gqther data.

First, the researcher took the sample size of the population represented by (n) to the

target population, which was the Senior High School of Cabulay High School

N=N/1+Ne²

Where:
N = total number of populations

E = margin of error (0.05)

N = sample size of population

Second, the researchers computed the factor by dividing the sample size of the Senior High

School students to the total number of Senior High school

Factor = n/N

Where:

N = sample size of populations

N = total number of populations

Lastly, the researchers computed the sample size of the population in every section of the

Senior High School using the formula.

N = N x factor

N = total number of populations in every section

Factor = sample size of population divided by the total number of populations

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Republic of the Philippines

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N = sample size of the population in every section

CHAPTER IV

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter contains the presentation, analysis, and interpretation of the data obtained

in the study. Questionnaires were given to the Senior High School students of Cabulay High

School, a total of 30 students as the respondents. After giving the consent form indicating their

willingness to participate in the study, these completed their questionnaires.

A. Profile of the respondents

The profile of the respondents in terms of Age, Gender, and Year level. The following

table presents the frequency distribution of respondents by Age, Gender, and Year level.

1.1 Age: Table 1 shows the frequency distribution of the respondents in terms of Age in
Grade-11

Table 1
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Republic of the Philippines

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Distribution of Respondents in terms of Age

Age bracket Frequency Percentage

15-16 0 94%
17-18 14 6%
19-20 1 0%
21 & above 0 0%
Total 15 100%

The data provided in Table 1 demonstrates the distribution of respondents by age. The

majority of the respondents in Grade 12, comprising 94%, were in the 17–18 age bracket, with a

frequency of 14. This significant majority in the 17–18 age group suggests a concentrated

population within this specific segment. In addition, there are no participants in the 15–16 and

21 and above age brackets.

The distribution of ages can have significant implications, depending on the context in

which this data is being analyzed. In conclusion, most individuals are within the 17–18 age

bracket, with a smaller representation in the 19–20 age group. There is an absence of

participants in the 15–16 and 21 and above brackets, which is a notable aspect of the data, and

the overall total is 100%.

According to Rodriguez (2014) the younger age brackets reported higher percentages of

publishing history than older age brackets, but these younger groups tended to also be tenured.

The credibility of OA journals was the top concern of respondents.

1.2 Gender: Table 2 highlights the frequency distribution of respondents in terms of

gender in Grade-12.

Table 2
Distribution of Respondents in terms of Gender

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Sex Frequency Percentage

Female 10 67%
Male 5 33&
Total 15 100%
The chart above indicates that there are 10 female respondents in total, making up 67%

of the entire population. There are 5 male respondents in total, making about 33% of all

population.

Brock and Huchard (2013) stated that classifications of selection based on distinction

between the form of competition or the components of fitness that are involved introduce

unnecessary complexities and that the most useful approach in understanding the evolution and

distribution of differences and similarities between the sexes is to compare the operation of

selection in males and females in different reproductive systems.

1.3 Year Level: Table 3 shows the frequency distribution of the respondents in Grade-11

Table 3
Distribution of Respondents in terms of Grade Level

Year Level Frequency Percentage Ta

ble Grade-11 0 0% 3
Grade-12 15 100%
Total 15 100%
offers data regarding the composition of the respondents surveyed, with an emphasis on Grade

12 students. According to the data, all 15 responders are enrolled in Grade 12, with none

representing Grade 11.

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The absence of Grade 11 respondents from the dataset raises concerns about the

study's scope and objectives. It's possible that Grade 11 students were deliberately eliminated

to streamline the focus on Grade 12.

The participants were composed of 100 students studying in grade 12 and 10

government teachers of English, teaching in grade 12. In collecting the data, two different

groups of participants were asked to fill in two different questionnaires with close-ended

questions. The obtained data were quantitatively analysed with SPSS, and descriptive statistics

were used to determine the number and percentage of the respondents. Thon Houn (2022).

1.4 Age: Table 4 shows the frequency distribution of the respondents in terms of Age in

Grade-11

Table 4
Distribution of Respondents in terms of Age

Age bracket Frequency Percentage

15-16 6 40% As
17-18 9 60%
19-20 0 0%
21 & above 0 0%
Total 15 100%

shown on table 4 about the frequency and percentage distribution to the respondents according

to their age. Most of our respondents in grade 11 were 15-16 years old with the frequency of (6)

or 40% and 17-18 Years old with the frequency of (9) or 60% of our responded are grade 12.

We do not have a respondent that 19-20 years old and 21 above the total of frequency is 15 and

percentage is 100%.

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In term of age seventeen to eighteen years old 17-18 got the highest frequency and

percentage, which is sixty percent 60% or (9) frequency and it's grades 12 and 15-16 got the

second highest frequency and percentage which is grade 11 and the lowest is 19-21 above

which is no percentage and frequency

According to Andrews and Herzog (2012), The results suggest that data from older

respondents tend to provide a somewhat less precise indication of the attitudes, behaviors, or

other characteristics being measured than do data from younger respondents, but that

relationships among survey measures will not necessarily be weaker.

1.5 Gender: Table 2 highlights the frequency distribution of respondents in terms of gender

in Grade-11.

Table 5
Distribution of Respondents in terms of Gender

Sex Frequency Percentage

Female 3 20%
Male 12 80%
Total 15 100%
Based on the table above that were 3 female respondents, which comprised 20% of the

total number of populations, and 12 male respondents that comprised 80%%, which has the

frequency of 30 respondents or 100%.

This gender gap shows a possible tilt in the representation of genders within the Grade

11 class studied. Understanding such demographic variations is critical for developing inclusive

research procedures and ensuring that findings appropriately represent the different viewpoints

and experiences of all genders in the target community.

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Nosipho Ndzimbomvu (2019) stated in his recently collected data from school learners

(systematic random sampling) for a study that assesses the level of environmental awareness,

perception, and participation, dealing with two different grades in a secondary school. The

overall gender response rate came to 53% male respondents and 47% female students.

1.5.1 Year Level: Table 6 shows the frequency distribution of the respondents in

Grade-11.

Table 6
Distribution of Respondents in terms of Grade level

Year Level Frequency Percentage

Grade-11 15 100%
Grade-12 0 0%
Total 15 100%
This table represents the distribution of respondents based on their grade level,

specifically focusing on Grade 11.

Table 6 provides insight into the composition of respondents surveyed, focusing

specifically on Grade 11 students. The data reveals that all respondents, amounting to 15

individuals, are enrolled in Grade 11, with none representing Grade 12.

According to the study of Manalao (2022) to determine if there is a significant

relationship between digital literacy and the learning styles of the students. There were 200

respondents chosen randomly using Stratified random sampling from the five selected sections

out of eleven sections of Grade 11 in Mindanao State University Senior High School. In the

research process, the researcher used adapted and modified questionnaires and checklists,

which were validated by a panel of experts.

2.7 The Satisfaction Level of Kamotato Queso De Bola in terms of Appearance and Taste.

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Table 7
The Satisfaction Level
W.
INDICATOR Total V. Interpretation
Mean

1. Are you satisfied with the appearance and taste of

114
kamotato? 3.8 YES
2. Did the taste of Kamotato influence your overall
106 3.53
satisfaction with it? YES
3. Does the texture of kamotato meet your
103 3.43
expectations? YES
4. Does the appearance of kamotato influence your
101 3.37
perception of its taste? YES
5. Do you think the appearance and taste of
104 3.47
kamotato affects its perceived quality? YES
OWM 3.52 YES

Based on the data presented in Table 7, it is evident that most of the participants

expressed satisfaction with the appearance and taste of Kamotato Queso De Bola. Specifically,

114 out of the total respondents reported being satisfied with the product, with an average

weighted mean score of 3.8 out of 5. This high level of satisfaction indicates that the visual

appeal and flavor of Kamotato were well-received among the participants, contributing positively

to their overall experience.

The data suggests a strong correlation between the taste of Kamotato and the

participants' overall satisfaction with the product. 106 respondents acknowledged that the taste

significantly influenced their overall satisfaction, with an average weighted mean score of 3.53.

The overall weighted mean was 3.52 with the descriptive equivalent of YES.

The findings showed that service quality and food quality have a positive influence on

customer satisfaction. In addition, service quality dimensions besides customer satisfaction

have a positive influence on customer retention. Finally, the results confirmed that customer
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satisfaction mediates the relationship between service quality and customer retention. The small

size of the sample is the main limitation of this study. The practical implications of this study are

founded on the fact that limited-service restaurants about universities should realize the critical

role of service and food quality in satisfying their customers as an antecedent of their retention.

Al-tit (2015).

2.8 Strategies to Examine the Cost-Benefit Analysis of Kamotato Queso De Bola in

the Market.

Table 8
The Strategies of Examine

INDICATOR Tot W. V.
al Mean Interpretation
1. Do you believe that it is important to assess the cost- 103 3.43 YES
effectiveness of producing Kamotato?
2. Do you think the price of Kamotato is justified to 104 3.47 YES
consider its quality
3. Do you think the cost-benefit analysis of kamotato 94 3.13 YES
would help determine its market value?
4. Do you believe that kamotato offers value for its price? 105 3.5 YES
5. Do you consider the cost benefit of kamotato when 98 3.27 YES
purchasing it?
OWM 3.36 YES

The table illustrates the results of a survey examining the cost-benefit analysis of

Kamotato Queso De Bola in the market through five key strategies. The data reveals that most

respondents value the importance of assessing the cost-effectiveness of producing Kamotato,

with 103 out of 104 participants acknowledging its significance. This indicates a level of

awareness among consumers or stakeholders regarding the need to understand the production

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costs involved in bringing Kamotato to market. The survey results show that a significant

number of respondents, 104 out of 105, believe that the price of Kamotato is justified concerning

its quality. This alignment between price and perceived quality suggests a positive perception of

the product's value proposition among consumers. Additionally, most participants, 94 out of 98,

agree that conducting a cost-benefit analysis for Kamotato would help determine its market

value. This finding underscores the importance of strategic decision-making based on a

comprehensive evaluation of costs and benefits associated with the product.

Razak, Nirwanto, Triatmanto (2016) stated that the purpose of this study is to test the

product quality and price towards customer satisfaction and to test the mediating role of

customer value in improving customer satisfaction. The uniqueness of this research is in the

major focus, which is the study of the customer value perception for the product as a

convenience product for the community.

2.9 The Advantages and Disadvantages of eating Kamotato Queso De Bola.

Table 9
The Advantages and Disadvantages

INDICATOR Total W. V. Interpretation

Mean
1. kamotato is easily accessible in the market? 96 3.2 AGREE
2. Kamotato is high in vitamins and minerals? 104 3.47 STRONGLY
AGREE
3.Kamotato can be expensive compared to other 88 3.93 STRONGLY
snack options? AGREE
4.Kamotato may not be as widely recognized or 98 2.27 AGREE
popular as other snack options?
5.Kamotato may not be suitable for individuals with 87 2.9 AGREE
certain dietary restrictions, such as those
following a low-carb diet?
OWM 3.15 AGREE

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The table above provides a detailed overview of students' viewpoints on the advantages

and disadvantages of consuming Kamotato Queso De Bola as a snack option. The data reveals

a mixed response from students, with some clear trends emerging. Firstly, most students, as

indicated by the high weighted means of 3.2 and 3.47, strongly agree that Kamotato is easily

accessible in the market and rich in essential vitamins and minerals. This positive perception

suggests that students value the convenience and nutritional benefits of Kamotato as a snack

choice. However, the data also highlights concerns regarding the cost of Kamotato, with a

significant number of students (88) strongly agreeing that it can be expensive compared to other

snack options, reflected in a high weighted mean of 3.93. This discrepancy in opinions

underscores the importance of considering the affordability factor in students' snack

preferences.

The data indicates that a considerable portion of students (98) believe that Kamotato

may not be as widely recognized or popular as other snack options, as evidenced by the lower

weighted mean of 2.26. This perception could potentially influence students' willingness to

choose Kamotato as a snack, reflecting the impact of popularity and social norms on food

choices. Additionally, 87 students agree that Kamotato may not be suitable for individuals with

certain dietary restrictions, such as those following a low-carb diet, with a weighted mean of 2.9.

This aspect highlights the importance of catering to diverse dietary needs and preferences when

offering snack options in educational settings.

Potato does better than rice and wheat as edible energy source. Consuming potatoes

just once or twice each day lowers high blood pressure almost the same as oats without

resulting in an increase in weight. Besides potatoes have more in store than just those

unwanted calories, ensuring staying healthy (Raigond, Dutt & Singh, 2017).
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Republic of the Philippines

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CABULAY HIGH SCHOOL
Cabulay, Santiago City
The Health Benefits of eating Kamotato Queso de Bola.

1. How familiar are you with the health benefits of Kamotato?

4 Very Familiar

15 Familiar

11 Not Familiar at all

The varying levels of familiarity among 30. grade-12 students regarding the health

benefits of Kamotato. It is evident that most of the students fall under the "Familiar" category,

with 15 students indicating that they have a decent understanding of the health benefits

associated with Kamotato. This suggests that a significant portion of the students may have

been exposed to information or discussions about Kamotato in the past, leading to this

moderate level of familiarity. On the other hand, 11 students stated that they are "Not Familiar at

all" with the health benefits of Kamotato, indicating a potential lack of knowledge or awareness

among this subgroup.

There is a smaller group of students, comprising 4 individuals, who are "Very Familiar"

with the health benefits of Kamotato. This suggests that there are a few students in the 12th-

grade who possess a deep understanding or extensive knowledge about the topic, possibly due

to personal research, specific interests, or prior experiences. The presence of this group

indicates that there are students who have gone above and beyond in educating themselves

about the health benefits of Kamotato, showcasing a higher level of engagement and

awareness compared to their peers.

The present study seeks to understand farmers’ knowledge of health and socio-economic

benefits of orange fleshed sweet potato in Kwara State, Nigeria. A total of 139 sweet potato

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Republic of the Philippines

Department of Education
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CABULAY HIGH SCHOOL
Cabulay, Santiago City
farmers were sampled. A structured questionnaire was used to collect primary data. Olatinwo,

Yusuf, Ambali, Rahman (2023)

2.How often do you consume Kamotato for its perceived health benefits?

6 Daily

10 Several times a week

4 Occasionally

10 Rarely or never

The varying levels of familiarity among 30 grade-12 students regarding the health

benefits of Kamotato. It is evident that most of the students fall under the "Familiar" category,

with 15 students indicating that they have a decent understanding of the health benefits

associated with Kamotato. This suggests that a significant portion of the students may have

been exposed to information or discussions about Kamotato in the past, leading to this

moderate level of familiarity. On the other hand, 11 students stated that they are "Not Familiar at

all" with the health benefits of Kamotato, indicating a potential lack of knowledge or awareness

among this subgroup.

There is a smaller group of students, comprising 4 individuals, who are "Very Familiar"

with the health benefits of Kamotato. This suggests that there are a few students in the 12th-

grade who possess a deep understanding or extensive knowledge about the topic, possibly due

to personal research, specific interests, or prior experiences. The presence of this group

indicates that there are students who have gone above and beyond in educating themselves

about the health benefits of Kamotato, showcasing a higher level of engagement and

awareness compared to their peers.

Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311

Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
According to Zaheer & Akhtar (2016) Potato is an economically important staple crop

prevailing across the world with successful large-scale production, consumption, and

affordability with easy availability in the open market.

3.How would you rate the overall nutritional value of kamotato?

11 Excellent

16 Good

3 Fair

0 Poor

The data presents the ratings given by participants on the overall nutritional value of

Kamotato Queso de Bola. It is encouraging to see that most of the respondents, specifically 16

out of 30, rated the nutritional value as "Good." This indicates that Kamotato is perceived to

have a positive impact on health and well-being, making it a favorable food choice among the

participants. Additionally, 11 respondents rated the nutritional value as "Excellent," further

reinforcing the notion that Kamotato is highly nutritious and beneficial for consumption.

Only a small percentage of participants, 3 out of 30, rated the nutritional value of

Kamotato as "Fair." This suggests that there may be some room for improvement in certain

aspects of Kamotato's nutritional profile to better meet the expectations of these individuals.

However, the fact that none of the respondents rated it as "Poor" is a positive sign, indicating

that Kamotato is generally perceived to be a wholesome and beneficial food option with room

for enhancement.

Jansky, Navarre & Bamberg (2019) stated that have assembled experts to share their

expertise on potato and human nutrition from diverse perspectives, from its contribution as a

source of energy and micronutrients to its value in preventative medicine.

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Republic of the Philippines

Department of Education
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SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
4.Which of the following health benefits do you associate with Kamotato?

20 Rich in Vitamins and minerals

13 High in Dietary fiber

7 Supports digestive health

1 Boosts immune system

12 Helps regulate blood sugar levels

13 improves cardiovascular health

4 others (please specify)

The data provided offers insights into the perceived health benefits associated with

Kamotato, as indicated by respondents. Among the options presented, "Rich in Vitamins and

Minerals" received the highest association, with 20 respondents acknowledging this attribute.

This suggests a widespread recognition of Kamotato's nutritional value, indicating that it is

perceived as a source of essential vitamins and minerals crucial for overall health and well-

being. Additionally, the acknowledgment of "High in Dietary Fiber" by 13 respondents highlights

Kamotato's potential role in promoting digestive health and supporting regularity, aligning with

dietary recommendations emphasizing the importance of fiber intake for digestive function.

The data reveals that 12 respondents associate Kamotato with helping regulate blood

sugar levels, indicating a perceived benefit for individuals concerned with managing blood

glucose levels, such as those with diabetes or individuals aiming to maintain stable energy

levels throughout the day. Similarly, the acknowledgment of Kamotato's potential to improve

cardiovascular health by 13 respondents underscores its perceived role in supporting heart

health, potentially attributed to its nutrient profile and dietary fiber content. However, it's

noteworthy that only one respondent cited "Boosts Immune System" as a health benefit,
Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311
Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
suggesting that while Kamotato may be recognized for various health-promoting properties, its

association with immune function may be less prevalent among respondents.

According to Jansky, Navarren & Bamberg (2019), Potato is the world’s most popular

vegetable because most people find its taste appealing, it is a satisfying comfort food, and it is

inexpensive and readily available year-round. As a food, it is consumed mainly as carbohydrate

source. However, there is much to learn about potato starch and human health.

5.Which factor would encourage you to consume Kamotato more frequently?

12 Enhanced tastes

9 Increased awareness of health benefits

4 Availability in convenient packaging

3 Promotional offers or discounts

2 others (please specify)

The data provided offers insights into the factors that could potentially encourage

individuals to consume Kamotato more frequently. Among the options presented, "Enhanced

Taste" emerges as the most influential factor, with 12 respondents indicating that a richer flavor

profile would encourage them to consume Kamotato more regularly. This suggests that while

Kamotato may already be recognized for its nutritional value and health benefits, further

emphasis on enhancing its taste could play a significant role in increasing its appeal and

consumption among consumers, particularly those seeking flavorful and enjoyable food options.

The acknowledgment of "Increased Awareness of Health Benefits" by 9 respondents

highlights the importance of education and information dissemination in shaping consumer

preferences and behaviors. As individuals become more informed about the nutritional

properties and health-promoting benefits of Kamotato, they may be more inclined to incorporate
Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311
Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
CHS: Committed to Empower the Child
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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
it into their diets as a conscious choice to support their overall health and well-being. This

underscores the potential impact of targeted health awareness campaigns and educational

initiatives in promoting the consumption of Kamotato and fostering healthier dietary habits

among consumers.

The consumption of potatoes in developed countries worldwide is due to many factors

including the introduction of new foods and meal trends. In turn, this shift in eating patterns has

dramatically affected the Australian potato industry which represents the largest horticulture

contributor to gross food revenue. Many factors may influence consumers' food preferences,

including the individual's nutrition knowledge, lifestyle factors, personal preferences, attitudes,

and beliefs (Wood, Carragher & Davis (2017).

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Telephone No.: 0917-156-4891
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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City

CHAPTER V

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

Summary

This chapter presents the summary of the findings, conclusion drawn from the results of

the analysis of the questionnaires, and recommendations based on the data analyzed in the

previous chapter.

The researcher focuses on examining the cost benefit of kamotato queso de bola in the

Market. Specifically, the study aimed to interpret data regarding the sociolect- demographic

profile of the respondents as to their age, gender, grade level, Satisfaction level, Health benefits

of eating kamotato queso de bola, Familiarity, Rate of Nutritional Value and Health Benefits.

The researchers used the descriptive both qualitative and quantitative research method

was used in the study wherein 30 Senior High Students participated. Qualitative data obtained

through survey questionnaire using checklist while Quantitative data were obtained through

survey questionnaire using 4-point Likert scales. The statistical treatments of the gathered data

included frequency, percentage, and mean.

The salient findings of the study are as follows:

1. Profile of the respondents

1.1 Age- Among 30 respondents, most senior high students who participated were 17-18

years old, with 23 respondents.

1.2 Gender- out of 30 respondents, there are more male respondents participated,

wherein representing (17) males with a percentage of 77%.

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Republic of the Philippines

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CABULAY HIGH SCHOOL
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1.3 Grade Level- the respondents are equal which is 15 Respondents from Grade 11

and also 15 Respondents in Grade 12.

2.Satisfaction level

2.1 Are you satisfied with the appearance and taste of kamotato - Most respondents who

participated expressed satisfaction with the appearance and taste of kamotato. Out of

the total of 114 respondents, the overall satisfaction level was recorded as 3.8 on a

scale of 1 to 5, indicating a positive response towards the visual appeal and flavor of

kamotato queso de bola.

2.2 Did the taste of Kamotato influence your overall satisfaction with it - The taste of

Kamotato significantly influenced the overall satisfaction of the majority of

participants. Out of the total of 106 respondents, a significant number reported that

the taste of kamotato played a crucial role in determining their overall satisfaction.

The average rating for this influence was 3.53 on a scale of 1 to 5, indicating that a

favorable taste greatly contributed to the participants' satisfaction with kamotato

queso de bola.

2.3 Does the texture of kamotato meet your expectations - The texture of kamotato

queso de bola met the expectations of the majority of respondents who participated.

Out of the total of 103 respondents, the overall level was 3.43 on the scale of 1-5,

indicating a positive response towards the expected texture of kamotato queso de

bola.

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Republic of the Philippines

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SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
2.4 -Do you believe that Kamotato offers value for its price - the majority of respondents

who participated agreed that kamotato queso de bola offers value for it's price with the

total number of respondents

2.4 Does the appearance of kamotato influence your perception of its taste - the majority

of respondents who participated that the appearance of kamotato queso de bola

influence their perception of its taste with the the total number of 101 respondents, the

overall level was recorded as 3.36 on a scale of 1-5, This suggests that the visual

presentation of kamotato queso de bola played a significant role in respondents'

perception of its taste.

2.5 Do you think the appearance and taste of kamotato affects its perceived quality -

most of the respondent who are participated believe that the appearance and taste of

kamotato have an impact on its perceived quality with the total number of 104

respondents, the overall level was recorded as 3.46 on a scale of 1 - 5. This indicates

a positive response, suggesting that the respondents recognize the significance of

both appearance and taste in determining the perceived quality of kamotato.

3. The Health Benefits of eating Kamotato Queso de Bola.

3.1 Based on the data collected it clearly says that the Familiarity of kamotato queso de

bola that they are not familiar at all.

3.2 The data collected clearly says that the Rate of Nutritional Value tells that they

agreed that the nutritional value of kamotato queso de bola is good.

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Republic of the Philippines

Department of Education
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SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
3.3 The health benefits of kamotato queso de bola are Rich in Vitamins and minerals

with 20 respondents answered and high in dietary fiber and improves cardiovascular

health have both 13 students answered.

4. Interventions

The gathered data showed that Kamotato enjoys strong accessibility and nutritional

value, with respondents agreeing that it is easily accessible in the market (3.2) and high in

vitamins and minerals (3.47). However, kamotato can be expensive compared to other snack

options (3.93) and may not be as widely recognized or popular as other snack options (2.27).

Additionally, its suitability for individuals with specific dietary restrictions, such as those following

a low-carb diet, receives a moderate agreement of (2.9).

Conclusions

Based on the findings and result obtained, the researchers cae with following conclusions:

1. As to course, the Senior High School are the respondents which is both Grades 11 & 12 are

equal respondents. With regards to user of survey questionnaires.

2.The researchers therefore concluded that most of most of the senior high students in Cabulay

High School among 30 students of Cabulay high School a significant number of respondents

were 17-18 years old. Implying that the average respondents who participated were under

this age bracket. In terms of gender, there were more Male respondents than Female who

participated.
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Republic of the Philippines

Department of Education
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SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
3.The researchers concluded that the students are satisfied with the kamota queso de bola. And

the researchers concluded that most of the students agreed that kamotato is accesible

because it has a high in vitamins and minerals.

4.The students believe that it is important to assess the cost-effectiveness of producing our

product which is Kamotato queso de bola.

5.The analysis showed that the cost benefit of kamotato queso de bola revealed the importance

of assessing the cost-effectiveness of producing Kamotato in the market. The researchers

believed that the result of the survey was acceptable.

6. In terms of the price of kamotato queso de bola is considered in the quality. In terms of the

appearance and taste of Kamotato Queso De Bola suitable on the students based on the

results.

7.The study shows that the students agreed to produce the kamotato queso de bola in the

market. The students/customers can purchase it because it has a high in vitamins and

minerals.

8.In interventions students/respondents agreeing that it is easily accessible in the market.

However, when compared to other snack options, kamotato can be more expensive and may

not be as well-known or popular. Furthermore, its usefulness for people with certain dietary

limitations, such as those on a low-carb diet, finds a moderate consensus.

9. 4 out of 30 are very familiar of the health benefits of kamota queso de bola while the 15 are

familiar and the 11 are not familiar about the health benefits of kamotato.

10. 16 out of 30 rate GOOD the overall nutritional value of kamotato while the 11 rated

EXCELLENT and 3 was rated FAIR.

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Telephone No.: 0917-156-4891
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Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City

Recommendations

Based on the findings and conclusions, the researchers presented the following

recommendations and suggestions.

To the Students: The student can use this research to guide themselves and gain some

knowledge on how they can sell kamotato queso de bola in the market. the students can also

have an innovative idea about an experimental research study.

To the Community: This study gives an opportunity to have an idea to produce a potato and to

give an idea to students to help them.

To the future researchers: The future researcher could use this study to have information and

ideas in conducting an experimental research study.

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Telephone No.: 0917-156-4891
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Republic of the Philippines

Department of Education
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SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
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Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311

Telephone No.: 0917-156-4891
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Cabulay, Santiago City
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Lobien P. (2020) Benguet farmers see better yield with new potato variety
https://www.pna.gov.ph/articles/1108038#:~:text=BAGUIO%20CITY%20%E2%80%93%20For
%20better%20yield,harvest%20during%20their%20first%20trial.

Mickiewicz B., Volkova E., & Jurczak R. (2022) The Global Market for Potato and Potato
Products in the Current and Forecast Period https://ersj.eu/journal/3062

Meniano S. (2022) Baybay City to produce sweet potato baby food.

https://www.pna.gov.ph/articles/1185019

Muringai V., Xiaoli F., & Goddard E. (2020) Canadian consumer acceptance of gene‐edited

versus genetically modified potatoes: A choice experiment approach.

Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311

Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
CHS: Committed to Empower the Child
 52

Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
https://www.semanticscholar.org/paper/Canadian-consumer-acceptance-of-gene

%E2%80%90edited-versus-Muringai-Fan/e6b93c34e0710fbcafd04668a19b8d00b9bcfc00?

fbclid=IwZXh0bgNhZW0CMTAAAR1NaOOyB2S9cDaT_G3WkNq6edcvl-

8Ez4GZI1HngOnVd6921k2IwNNs__c_aem_AQ1HQnzFw_8rXU18H5RCdulgtbHqSmQl6M7luD

LdhEOZdjKnFXnGrw2jtm4FnPDNRaGQhqGDfsAF-YAX6e-609P-

The IPC (2017) POTATO FACTS AND FIGURES https://cipotato.org/potato/potato-facts-and-

figures/?

fbclid=IwZXh0bgNhZW0CMTAAAR0QeJmblw4RBIMWD4nWqDS3rpEpFdRSKyt7vnXD5-

EqQSvNYfYzS7Hlv1Q_aem_AUP8IIn7O9RMNt5KLsSgAd2E8fCsoH5Jt6n8aEFAeEgyZWPPoa

M9Jn8spWfNRNSJsl-Ie4hgLeL2ZbbzShiAx-F1

Singh B., Raigond P., Dutt S., Lal M., Jaiswal A., & Changan S. (2023) Nutrition in Potato and

its Food Product

https://www.researchgate.net/publication/378739613_Nutrition_in_Potato_and_Its_Food_Produ

cts

Stokstad, E. (2019) The new potato Breeders seek a breakthrough to help farmers facing an

uncertain future. Available at: https://pasdept.wisc.edu/2019/02/15/this-spuds-for-you-a-

breeding-revolution-could-unleash-the-potential-of-potato-science-aaas/

Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311

Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
CHS: Committed to Empower the Child
 53

Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City

Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311

Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
CHS: Committed to Empower the Child
 54

Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
QUESTIONNAIRE

Dear Respondents:
We are presently conducting research titled “EXAMINING THE COST-BENEFIT
ANALYSIS OF KAMOTATO QUESO DE BOLA IN THE MARKET”, as part of the requirements
for the subject Practical Research II.
In this regard we would like to request your participation by answering the attached
questionnaire.
Rest assured that all information being gathered will be treated with the outmost purpose of
this research project. Thank you so much.

The Researchers
____________________________________________________________________________
__
Part I. Personal Information
INSTRUCTION: Please, put a check mark (/) in each of the following statements which best
correspond to your personal information.
Name (optional):_____________________________
Age: { } 15-16 { } 19-20. Grade Level: { } 11. Sex: { }. Male
{ } 17-18 { } 21 and above. { } 12. { }.
Female

Part II: The Satisfaction Level of Kamotato Queso De Bola in terms of Appearance and
Taste.

Name (optional):_____________________________
Age: { } 15-16 { } 19-20. Grade Level: { } 11. Sex: { }. Male
{ } 17-18 { } 21 andabove. { }12. { }. Female

Part II: The Satisfaction Level of Kamotato Queso De Bola in terms of Appearance and
Taste.
INSTRUCTION: Put a check mark (/) in each of the following statements which best correspond
to your perception by using the scale below.
Interpretation
4- Yes. 3- No. 2- Maybe. 1- Sometimes

No. Indicators 4 3 2 1
1. Are you satisfied with the appearance and taste of Kamotato?
2. Did the taste of the Kamotato influence your overall satisfaction
with it?
3. Does the texture of Kamotato meet your expectations?
4. Does the appearance of Kamotato influence your perception of
its taste?
5. Do you think the appearance and taste of Kamotato affects its

Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311

Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
CHS: Committed to Empower the Child
 55

Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City
perceived quality?
Part III: The Health Benefits of eating Kamotato Queso De Bola.
INSTRUCTION: Put a check mark (/) in each of the following statements which best correspond
to your perception by using the scale below.
1. How familiar are you with the health benefits of Kamotato?
{ } Very Familiar { } Slightly Familiar { } Not Familiar

2. How often do you consume Kamotato for its perceived health benefits?
{ } Daily { } Occasionally
{ } Several times a week { } Rarely or never

3. How would you rate the overall nutritional value of Kamotato?

{ } Excellent { } Fair
{ } Good { } Poor

4. Which of the following health benefits do you associate with Kamotato? (Select all that apply)
{ } Rich in vitamins and minerals { } High in dietary { } Supports digestive health
{ } Boosts immune system { } Helps regulate blood sugar levels
{ } Improves cardiovascular health { } Others, (please specify)

5.Which factor would encourage you to consume Kamotato more frequently?

{ } Enhanced taste { } Promotional offers or discounts
{ } Increased awareness of health benefits { } Others, (please specify)
{ } Availability in convenient packaging
Part IV. Strategies to Examine the Cost-Benefit Analysis of Kamotato Queso De Bola in
the Market.
INSTRUCTION: Put a check mark (/) in each of the following statements which best correspond
to your perception by using the scale below.
Interpretation

Yes. 3- No. 2- Maybe. 1- Sometimes

No. Indicators 4 3 2 1
1. Do you believe it is important to assess the cost-
effectiveness of producing Kamotato?
2. Do you think the price of Kamotato is justified to
considered its quality?

3. Do you think a cost-benefit analysis of Kamotato

would help determine its market value?
4. Do you believe that Kamotato offers value for its
price?
5. Do you consider the cost benefit of Kamotato when
purchasing it?

Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311

Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
CHS: Committed to Empower the Child
 56

Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City

Part V. The Advantages and Disadvantages of eating Kamotato Queso De Bola.

INSTRUCTION: Put a check mark (/) in each of the following statements which best correspond
to your perception by using the scale below.
Interpretation
(4) Strongly Agree. (3) Agree. (2) Disagree. (1) Strongly Disagree

No. Indicators 4 3 2 1
1. Kamotato is easily accessible in the market.
2. Kamotato is high in vitamins and minerals.
3. Kamotato can be expensive compared to other snack options.

4. Kamotato may not be as widely recognized or popular as

other snack options.
5. Kamotato may not be suitable for individuals with certain
dietary restrictions, such as those following a low-carb diet.

Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311

Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
CHS: Committed to Empower the Child
 57

Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City

DOCUMENTATION
Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311
Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
CHS: Committed to Empower the Child
 58

Republic of the Philippines

Department of Education
Region II – CAGAYAN VALLEY
SCHOOLS DIVISION OF SANTIAGO CITY
CABULAY HIGH SCHOOL
Cabulay, Santiago City

Address: Blanco Street, Purok 3, Cabulay, Santiago City, Isabela 3311

Telephone No.: 0917-156-4891
Email Address: 300505@deped.gov.ph
CHS: Committed to Empower the Child