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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