Feasibility Study

Bachelor of Science in Business Administration Major in Marketing Management University of Rizal System 2025

The feasibility study titled ""A Production of Quinoa (Chenopodium quinoa Pandesal in Binangonan, Rizal"" explores the potential of introducing a nutritious variation of the classic Filipino bread, pandesal, using quinoa as a primary ingredient. Conducted by Melody B. Certeza, Jose V. Llantada III, and Ulysses A. Romero Jr., this study was completed as part of their academic requirements for a Bachelor of Science in Business Administration major in Marketing Management at the University of Rizal System, Binangonan campus. The primary motivation behind this project is to address the nutritional inadequacies in the typical Filipino breakfast, particularly among vulnerable groups such as children, pregnant women, and the elderly. While traditional pandesal is beloved for its taste and affordability, it lacks essential nutrients. Quinoa, being rich in complete proteins, dietary fiber, vitamins, and minerals, presents a valuable alternative ingredient to enhance the health profile of this staple food.
The study thus aims to combine cultural familiarity with nutritional innovation. To determine the feasibility of this business venture, the researchers established several specific objectives. These included assessing the market demand for quinoa pandesal in Binangonan, analyzing the production requirements including manpower and equipment, and conducting sensory tests to measure consumer acceptance. Additionally, the financial aspect of the project was evaluated, encompassing cost analysis, pricing strategy, and projected revenue over five years. The final component of the study involved developing a tailored marketing and distribution strategy to introduce quinoa pandesal to the local market. Market research, including surveys and interviews with local distributors and coffee shop owners, revealed promising results. Fifty percent of distributors and sixty percent of coffee shop owners expressed willingness to stock quinoa pandesal.
The researchers projected a consistent 10% annual growth in demand over a five-year period, indicating a solid foundation for market expansion. Moreover, a gap between current supply and projected demand highlights a strong opportunity for a new entrant in the bakery segment. The proposed business will operate under a sole proprietorship owned by Mr. Certeza, with an initial capital of P200,000 sourced from family contributions and potential bank loans. The production process involves a team of four employees working five days a week, with a capacity of producing up to 5,000 pandesal pieces monthly. The price per piece is set at P1.20 for distributors and ₽20.00 per 10-piece box for coffee shops, based on cost analysis and consumer willingness to pay. These prices ensure affordability while maintaining profitability. Marketing strategies for quinoa pandesal include both digital and traditional approaches, such as Facebook advertisements targeting local businesses and on-site promotional materials like tarpaulins. Distribution will be carried out through two main channels: direct supply to coffee shops and wholesale distribution through local vendors.
This dual-channel system is designed to maximize market coverage while keeping logistics manageable for a small-scale operation. In conclusion, the study finds that the production of quinoa pandesal in Binangonan, Rizal is not only technically feasible but also financially viable and socially beneficial. The product aligns well with growing health-conscious trends and provides an accessible, nutrient-rich option for local consumers. The study also positions quinoa pandesal as a sustainable business opportunity that supports local agriculture and small enterprise development while promoting healthier eating habits among Filipinos.