A Feasibility Study on the Establishment of Apple Atsara in Novaliches Bayan near the Shrine of Our Lady of Mercy Parish

Abstract

The researcher chose this product to apply and know the possible outcomes to our product called “APPLE ATSARA”. Many people love to eat; that’s why we make a unique appetizer that never been made by someone. This food can release your stress and when you are bored, and this food is another way of having a healthy diet. This product is what we called “Apple Atsara” made by fresh fruits that has rich in vitamins good for your health. Apple, the phytonutrients and anti-oxidants in apples may help to reduce the risk to prevent cancer, hypertension, diabetes, and heart disease. The researcher chose the survey method because this is the easy way in gathering data and to know what the consumer’s or costumer’s opinion to the product that we made. Survey method is collecting and analyzing data from the respondents to gain information and insights on various topics of interest. The researchers noticed in our survey that many of respondents are most likely choose the fruit rather than vegetable for our product Apple Atsara therefore the percentage that we found is 80% for the females and 20% for the males with the total of 100%. The researchers make a study about Apple Atsara to know what will be the possible outcomes and benefits of the product to our health, Apple Atsara may help Apples are extremely rich in important Antioxidants, flavonoids, and dietary fiber. The phytonutrients and anti-oxidants in apples may help to reduce the risk to prevent cancer, hypertension, diabetes, and heart disease. It was often served this native dish, especially at holiday gatherings where a lot of food like roasted lechon, bagnet, that is traditionally consumed in the Philippines. Many Filipinos are not wealthy enough to eat meat regularly outside of these special events. Add that to the fact that the most people living in the rural areas knowing the nutritional value of papaya and fermented food, Marianita and I began a quest to make a truly raw fermented atsara (as it once probably was years ago) that could take its rightful place in the market of traditionally fermented vegetable dishes such as sauerkraut, kimchi, and chutney, which are well known around the world. It was a journey that took more than 5 years to develop, since this was strictly a “homemade” type of product in the Philippines.