000			03968nam a22003017a 4500
003			OSt
005			20240412232518.0
008			240412b ||||| |||| 00| 0 eng d
040			_bEnglish. _cCvSU-CCAT Campus Library. _erda.
050			_aUM TP 371.44 _bB38 2016
100			_aBataclan, Karlo O., author. _910651
245			_aSmoked fish production in Rosario, Cavite and Navotas, Metro Manila : a comparative study / _cKarlo O. Bataclan, Catherine E. Espejo, and Norlie Mae O. Gonzales.
260			_aRosario, Cavite : _bCavite State University-CCAT Campus, _c2016.
300			_axvi, 108 leaves : _billustrations ; _c28 cm
500			_aUndergraduate Thesis (BSBM)--Cavite State University-CCAT Campus, 2016.
504			_aIncludes bibliographical references and appendices.
520			_aBATACLAN, KARLO O., ESPEJO, CATHERINE L. and GONZALES, NORLIE MAE O. Smoked Fish Production in Rosario, Cavite and Navotas, Metro Manila. Undergraduate Thesis. Bachelor of Science in Business Management major in Marketing Management. Cavite State University, Rosario, Cavite. April 2016. Adviser: Mr. Jerico B. Tadeo. This study compared the production of smoked fish businesses in Rosario, Cavite and Navotas, Metro Manila on how they produced their smoked fish products. This study was conducted from November 2015 to January 2016 in Rosario, Cavite and Navotas, Metro Manila where the populations were the registered smoked fish producers in both towns. The study determined the demographic profile of the smoked fish producers in terms of age, gender, civil status, educational attainment and types of business; compared the smoked fish businesses in terms of volume of output, materials and equipments, production process, number of workers, price and marketing strategy, and identified problems encountered by the producers in production of smoked fish. In this study, the researchers used the descriptive method. It was used to illustrate and describe what actually happened in a certain situation and condition. The instruments or tools that we used in gathering the information for the research were the questionnaire, interview and empirical observation. The statistical treatment used in the study were frequency, percentage and weighted mean in the computation of data. Based on the findings, the researchers found out that majority of the smoked fish producers in Rosario and Navotas were female, married, attained no formal schooling, and some were elementary and high school graduates. The types of business in Rosario and Navotas were sole proprietorship, a business run by a single individual. Most produced smoked fish in Rosario and Navotas were round scad (galunggong), tiny herring (laolao) and milkfish (bangus). In volume of output, the total production of smoked fish products in Rosario was basically larger than Navotas. Majority of the smoked fish producers in Rosario and Navotas used most of the necessary materials and necessary equipments listed by the researchers for their production process in smoked fish. Most of them did not use new technology to enhance their smoked fish production. Producers in Rosario and Navotas almost follow similar production process of smoked fish, except for sun drying for Rosario producers and soaking in brine solution for producers in Navotas. The scarcity of fish and unfavorable weather condition were the most common problems faced by the smoked fish producers in Rosario, Cavite and Navotas, Metro Manila.
546			_aIn English text.
650			_aSmoked fish. _910652
650			_aSmoked foods. _910653
650			_aSmoking (cooking). _910654
700			_aEspejo, Catherine E., author. _910655
700			_aGonzales, Norline Mae O., author. _910656
700			_aTadeo, Jerico B., adviser. _96612
700			_aVentura, Elizabeth A., technical critic. _910099
942			_2lcc _cT/M/D _hTP 371.44 B38 2016 _kUM
999			_c3032 _d3032