Level of Marketability of Pechay Bread


  • Shantal Apilado
  • Nathalie Baui
  • Trina Terrado
  • Sheila Mae Anza
  • Paul Vincent Quinto, LPT


pechay bread


Pechay bread contains fiber, folic acid, calcium, and vitamin K. These nutrients have powerful antioxidant properties that help protect cells against damage by free radicals. It is also high in calories and carbohydrates but low in protein, fat, fiber, and many vitamins and minerals. Bread is a staple food in a great number of the world’s regions. As a firm component of many traditional cuisines, “the staff of life” is widely regarded as untouchable. Here, the researchers used a survey questionnaire to collect information from the respondents, which included HE teachers and students in Bestlink College of the Philippines. However, the researchers usually have a fairly low response rate. People also do not always answer all the questions, and/or they do not answer them correctly. The table showed the responses. In terms of age, students and teachers got 100%, and the responses in terms of gender had a total of 100% for female and male students and female and male teachers. In terms of length of services, teachers got a total of 100%. In terms of the overall result in chapter 4, the difference between HE teachers and students was not significant. The researchers wanted to know if pechay bread can also be one of the successful unique products in the market, specifically to the customers. Our survey would like to introduce a variety of bread, namely, pechay bread, which has benefits and nutrients to the consumers.



How to Cite

Apilado, S. ., Baui, N. ., Terrado, T. ., Anza, S. M. ., & Quinto, LPT, P. V. . (2020). Level of Marketability of Pechay Bread. Ascendens Asia Singapore – Bestlink College of the Philippines Journal of Multidisciplinary Research, 2(1). Retrieved from https://ojs.aaresearchindex.com/index.php/aasgbcpjmra/article/view/1987

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