000			02885nam a22002657a 4500
003			URS
005			20260120084503.0
008			260120b |||||||| |||| 00| 0 eng d
100			_aBinamira, Angelika C. _eresearcher
245			_aProduction of Taro (Colocasia esculenta) Mochi in Binangonan, Rizal/ _c Angelika C. Binamira.
300			_axi, 92 leaves; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
502			_a Undergraduate Feasibility Study _bBachelor of Science in Business Administration Major in Financial Management _cUniversity of Rizal System Binangonan _d2025
520			_a"The study entitled Production of Taro (Colocasia esculenta) Mochi in Binangonan, Rizal aimed to develop a healthy and innovative dessert by utilizing taro as a substitute for or ingredient in traditional mochi. It explored the potential of transforming a locally produced agricultural crop into a value-added product that promotes sustainability and supports local entrepreneurship. The proposed business will operate as a sole proprietorship to allow for simpler management and effective control over operations. The project sought to introduce a unique food product that offers both novelty and health benefits. Through the use of taro as the main ingredient, the proponents intend to create a distinctive mochi that appeals to health-conscious consumers and dessert enthusiasts. This initiative also supports the consumption of locally sourced ingredients while offering an alternative to imported confectionery products. The feasibility study evaluated the product formulation, production process, market potential, and financial viability of Taro Mochi. It analyzes the resources, equipment, and capital requirements needed for production, as well as the demand and acceptance of the product in the target market. The study also identified potential challenges, including maintaining product quality. ensuring food safety, and developing effective marketing strategies. Overall, the study concluded that the production of Taro Mochi is a viable business opportunity that integrates agricultural innovation and entrepreneurship. By promoting local agriculture, supporting small-scale business development, and responding to the growing demand for healthier food options, the project demonstrates both economic feasibility and social significance within the community. "
690			_aUN SDG 12
700			_aAbelardo B. Ceñidoza _eadviser
700			_aRhea V. Camacho _eresearcher
700			_aMark Rainier M. Celaje _eresearcher
700			_aJon Albert C. Tiamson _eresearcher
856			_3Online Request for Student Unpublished Works _uhttps://forms.gle/7LqvGGkaDrUQqz429
856			_uhttps://drive.google.com/file/d/1e1B_IrOKZOfusRMi3tGSmY9n9-uUwCuJ/view?usp=drive_link
942			_2lcc _cT
999			_c89135 _d89132