DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY

MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

El Rincòn de la Calabaza
Discover the Healthy Delight!

EXECUTIVE SUMMARY

Business Name: El Rincòn de la Calabaza

Business Type: Partnership
Location: San Fernando City, La Union
Founders:
Asiong, Lailanie
Aspiras, Marean Lexy
Carreon, Janna Mae
Gapuz, Jimwel
Garzon,John Jerzil
Llarenas, Maricone Golwingon
Lomibao, Janine Athena
Oprido, Ericka Francine
Malapit, Janelle Ann
Paras, Klye

Vision
To redefine snacking and refreshment by offering innovative, healthy,
and delicious kalabasa-based products that cater to health-conscious
consumers.

Mission
To produce high-quality, nutritious, and affordable kalabasa-based ice
cream, juice, and chips that promote healthier lifestyles, support local
farmers, and encourage sustainable food practices.

Products and Services

El Rincòn de la Calabaza offers a range of nutritious and delicious
products made from kalabasa (squash), providing healthier alternatives to
conventional snacks and beverages:Kalabasa Ice Cream is a creamy,
nutrient-rich dessert made with natural squash, offering a guilt-free
indulgence for those with a sweet tooth. Kalabasa Juice, on the other hand, is
a refreshing beverage packed with essential vitamins and antioxidants,
expertly blended with natural flavors to create a unique and healthy drink.
Lastly, Kalabasa Chips provide a crispy and flavorful snack that serves as a
healthier alternative to traditional chips, delivering the perfect crunch
without compromising on nutrition. Each of these products is thoughtfully
crafted to strike the ideal balance of taste, nutrition, and affordability,
making them an excellent choice for health-conscious individuals and
families.

Target Market
The target market for El Rincón de la Calabaza comprises health-
conscious consumers who prioritize nutritious food and drinks. This includes
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

fitness enthusiasts seeking healthier alternatives to support their active

lifestyles and parents looking for wholesome snacks to nourish their families.
Busy professionals also form a key segment, as they require convenient and
healthy options to fit into their fast-paced routines. Additionally, eco-
conscious individuals who advocate for sustainability and prefer locally
sourced products are an integral part of the target audience. Together, these
groups represent a diverse market united by their commitment to health,
convenience, and environmental responsibility.

MARKETING ANALYSIS

El Rincón de la Calabaza stays ahead by analyzing trends, competitors,

and customer preferences to provide delicious and natural snacks and
beverages that are completely guilt-free. We prioritize effective marketing
and distribution strategies while ensuring full compliance with regulations to
drive brand growth.

Industry Analysis

San Fernando City is a 3rd class component and the capital of the
province of La Union, Philippines. It is a coastal city consisting of 59
barangays and covers an area of 105.26 square kilometers. Its total
population as determined by the 2020 Census on Population and Housing
was 125,640.

One of the visions of the province of La Union is to become the Heart of

Agri-Tourism of Northern Luzon in 2025 anchored by the province’s potential
in both fields of agriculture and tourism. Whereas, San Fernando City can
contribute to that vision of the province of La Union as the city encompasses
students and businessmen who are innovating to promote agriculture in La
Union.

The growing market and opportunities in the city have made people
busy most of the time where they opt for more convenient, healthful, ready-
to-eat snacks. Where Squash Chips, ice cream, and juice fall under this
category, appealing to health-conscious consumers. According to the
National Online Consumer Survey, The pandemic has prompted roughly
31.0% of consumers to hunt for vitamins and minerals in their snacks. The
market is expanding as a result of rising consumer interest in consuming
functional foods and the growing awareness of health and wellness which
makes them opt for a healthier snack. Consumers are also interested in
tasting and trying products made with locally sourced products which makes
the Squash Chips and Ice Cream a viable option for them.

However, the growing demand for a healthy snack also comes with
businesses that are also offering products using healthy alternatives such as:

1. Snacku- This is a rice cracker produced by the company named

Regent which promotes this as the healthiest product in its form.
This snack is made from rice sprinkled with vegetable powder in
which it contains 140 calories and sold to the consumers at a low
price which makes it a viable option for people to buy in the market.
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

However, this chip has no variety of flavors and the salt content of it
is really high which makes this product not appealing to most of the
health conscious people.

2. Banana/Kamote Chips – These are chips which are sold specifically

on tourist spots and bus stops served as a pasalubong and a
healthy snack for tourists who want to buy a healthy pasalubong for
their loved ones. However, the disadvantage of these chips is that
they are high in calorie count and high fat and sugar content
making them a less healthy option for the growing health conscious
consumers.

Industry Trends

The health and wellness trend continues to drive consumer demand for
healthier snack options. Squash chips, squash juice, and squash ice cream,
made from nutritious squash, align perfectly with this trend. Consumers are
increasingly seeking snacks that are not only tasty but also offer nutritional
benefits. The growing popularity of plant-based diets and gluten-free options
further boosts the appeal of squash chips. Additionally, the demand for
unique and innovative snacks is on the rise, creating opportunities for
squash chips, and by leveraging these industry trends, our squash chips
business can tap into the market and attract health-conscious consumers.

Competitive landscape

We will study other companies offering similar snacks to understand

their strengths, weaknesses, and market share, while identifying what sets
us apart. Based on these insights, we'll develop strategies to outperform
competitors and adjust our plans as needed. This approach will help us
evaluate our position and pave the way for success in the vegetable and fruit
chips market.

SWOT ANALYSIS

STRENGTHS WEAKNESSES

 Health benefits: Squash is rich  Texture variability: Squash

in nutrients, low in calories, and chips may have inconsistent
provides various health textures due to variations in
advantages such as improved the cooking process.
heart health, reduced cancer  Marketing challenges:
risk, diabetes management, Educating consumers about the
and blood pressure regulation. health benefits of squash may
 Versatility: Offering both chips require significant marketing
and ice cream allows for efforts, adding to operational
broader appeal across different costs
consumption occasions.
 Affordable pricing: The
products can be positioned as
affordable alternatives to other
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

snacks and beverages,

appealing to budget-conscious
consumers.
 Seasonal relevance: Squash-
based products align well with
autumnal themes and harvest
seasons.

OPPORTUNITIES THREATS

 Growing demand for healthy  Competition from established

snacks: There's increasing snack and beverage brands:
interest in healthier food Existing companies may offer
options, which we can similar products with strong
capitalize on. marketing and distribution
 Potential for value-added networks.
products: Further processing  Regulatory changes: New food
techniques could create new safety regulations could impact
product variants. production processes or
 Expansion into new markets: labeling requirements.
The products could be  Seasonal fluctuations:
marketed to health-conscious Unpredictable squash supply
consumers across the city. during certain seasons could
affect consistency and pricing.

MARKETING STRATEGY

Market Research and Target Audience

El Rincón de la Calabaza offers innovative and healthy food products

centered around kalabasa (squash), a nutritious and versatile vegetable. Our
products include Kalabasa Chips, Kalabasa Ice Cream, and Kalabasa Juice.
The target audience for our products includes:

 Health-conscious individuals: Consumers looking for healthier snack

options or low-calorie, plant-based alternatives to traditional snack foods
and desserts.
 Families and parents: Parents seeking nutritious snack and drink options
for their children.
 Vegetarian and vegan communities: People who prioritize plant-based
diets and seek new ways to enjoy vegetables.
 Foodies and trendsetters: Early adopters of unique and innovative food
products who are always on the lookout for new flavors and trends.

Based on the growing demand for healthy and unique snack foods, as
well as the increasing popularity of plant-based diets, El Rincón de la
Calabaza is strategically positioned to cater to this diverse market.

Positioning Strategy
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

El Rincón de la Calabaza will position itself as a healthy, innovative,

and sustainable brand that offers delicious snacks and desserts made from
the highly nutritious kalabasa. We will emphasize the following:

 Health benefits: Kalabasa is rich in vitamins, minerals, and fiber, making

our products a healthier choice for those looking to improve their diet.
 Flavor innovation: Our products combine traditional flavors with modern
twists, offering a unique experience for adventurous food lovers.
 Sustainability: We prioritize sustainable sourcing and eco-friendly
packaging, which resonates with environmentally conscious consumers.

Customer Engagement

To foster strong customer engagement, we will implement a

multifaceted approach. Social media marketing will be a key tool to connect
with our target audience, sharing engaging content such as nutritional
information, and behind-the-scenes glimpses of our production process. We
will also utilize influencer partnerships to reach a wider audience and
leverage their credibility. Loyalty programs will reward repeat customers,
encouraging brand loyalty and repeat purchases. Customer feedback will be
actively solicited through social media interactions to continuously improve
our products and services. By prioritizing customer engagement, we aim to
build a loyal customer base and foster long-lasting relationships.

Community Involvement

We are committed to being an active and positive force within the

community, aligning with La Union’s vision of becoming the heart of Agri-
Tourism in Northern Luzon by 2025. We plan to partner with local schools
and organizations to promote healthy eating and nutrition education,
highlighting the benefits of locally sourced, organic ingredients. We will also
prioritize sourcing our ingredients from local farmers to support the local
economy and reduce our environmental impact. By actively engaging with
the community, we hope to build a strong reputation as a responsible and
socially conscious business that contributes to La Union’s agricultural and
tourism goals.

Marketing Objectives

 Increase brand awareness: Our goal is to establish El Rincón de la

Calabaza as a recognized name in the healthy snack and dessert industry
within the first year of operation.
 Boost customer engagement: We aim to build a loyal customer base
through digital and in-store engagement.
 Achieve sales growth: Our target is to increase sales by 20% every
quarter by expanding into new markets and channels.

Marketing Strategies
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

To achieve these objectives, we will employ the following marketing

strategies:

A. Product Strategy

 Product diversification: We will introduce seasonal flavors or limited-

edition products to keep the brand exciting and appealing to customers.
 Packaging innovation: Sustainable and eye-catching packaging will be a
key part of our brand identity, emphasizing both our Eco-consciousness
and premium quality.

B. Price Strategy

 Affordable premium pricing:We will set competitive prices while

positioning our products as a premium, health-conscious alternative.
 Bundle offers: We will offer discounts on bundles (e.g., buy a combo of
chips, ice cream, and juice at a reduced price) to encourage customers to
try multiple products.

C. Place (Distribution) Strategy

 Retail partnerships: We will partner with supermarkets, health food

stores, and specialty retailers to reach a broad audience.
 Online store: We will set up an e-commerce website for direct-to-
consumer sales, offering nationwide delivery.
 Pop-up stores and events: We will participate in local food fairs, farmers'
markets, and wellness events to generate direct customer engagement
and brand visibility.

D. Promotion Strategy

 Social media marketing: We will create engaging content on platforms

like Instagram, Facebook, and TikTok, showcasing our products in
creative ways (e.g., recipe ideas, health benefits, behind-the-scenes).
 Influencer partnerships: Collaborating with health-conscious food
influencers will help us reach a wider audience and build credibility.
 Loyalty programs: We will introduce a rewards system for repeat
customers, offering discounts or free products as incentives for continued
purchases.

OPERATIONS PLAN

In order to provide clients with delectable snacks, El Rincón de la

Calabaza : "The Squash Corner" will prioritize effective production, quality
assurance, and dependable distribution. Customer satisfaction will be our top
priority, and we'll modify our company practices as necessary to satisfy
demand and expand.

Location: City of San Fernando, La Union

Staffing
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

To ensure efficient production and distribution of our product, we will employ

a dedicated team with clearly defined roles. To find the right staff for El
Rincón de la Calabaza : "The Squash Corner", we need individuals who:

 Have knowledge of food production processes and machinery

operation.
 Have experience with quality control and food safety standards.
 Pays attention to details.
 Can work in a dynamic environment.
 Willing to learn new techniques and technologies in food production.
 Can work well in a team and have good communication skills.
 Has a passion for healthy foods.
 Share our company values.

By prioritizing these qualities, we can build a team that helps us succeed in

the vegetable business industry.

NAME POSITION WORK DESCRIPTION

Carreon, Janna Mae F. Chief Executive Officer  Develop and
implement the
company’s vision,
mission, and long
term goals.
 Lead the
company’s
sustainability and
innovative
initiatives.
 Represent the
company to
investors,
business
partners, and key
stakeholders.

Lomibao, Janine Athena Chief Operating Officer  Create and

R. manage
operational plans
that complement
the strategic
objectives of the
business.
 Oversee the
production crew
to ensure that
food safety
regulations are
followed and that
the product is
consistent in
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

quality.
 Manage
department
heads, including
production,
quality control,
logistics, and
management
teams.

Gapuz, Jimwel S., Production Team  Maintains product

Garzon, John Jerzil E. quality,
supervises
manufacturing
procedures, and
makes sure
production
schedules are
followed.
 Run and maintain
the machinery
that is used to
cut, fry, and
season the
product.
 Examine both
completed
products as well
as raw materials
to ensure that
safety and quality
requirements are
being followed.
 Oversee the final
product's labeling
and packaging,
making sure it is
accurate and
appealing to the
eye.

Aspiras, Marean Lexy R. Administrative and  Oversees hiring,

Support Staff training,
employee
relations, and
performance
reviews.
 Supervises
financial
reporting, payroll,
and budgeting to
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

guarantee cost
effectiveness.
 Ensure efficient
office operations
by offering
general
administrative
help.

Paras, Kyle Reese Sales and Marketing  Establish and

Kenyon T., Ericka Team preserve
Francine connections with
distributors,
retailers, and
other sales
channels.
 Drive online
engagement and
brand visibility
through social
media, e-
commerce, and
promotional
campaigns.
 Respond to
consumer
questions,
complaints, and
comments to
increase client
loyalty and
satisfaction.

Malapit, Janelle Ann Logistics and  Creates and

Distribution Team oversees
transportation
plans to
guarantee
prompt delivery
to distributors
and retailers.
 Manage the
delivery of
completed goods
to direct
consumers,
distributors, and
retail
establishments.

Llarenas, Maricone Supply and  Enables the

DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

Procurement Team timely delivery of

completed goods
and the
availability of raw
materials by
coordinating
distribution,
inventory, and
procurement.
 Find premium
seasonings,
vegetables, and
packaging
supplies at
affordable costs.
 To satisfy
manufacturing
demands, control
inventory storage
and monitor stock
levels.

Asiong, Lailanie Maintenance Team  To reduce

downtime, do
regular
maintenance and
repairs on
manufacturing
equipment.
 Observe food
safety regulations
and keep the
production area
hygienic and
secure.

Suppliers

El Rincón de la Calabaza: "The Squash Corner" is going to establish solid

bonds with a number of suppliers in order to ensure a steady supply of
veggies. This guarantees that we can consistently and quickly satisfy client
expectations.

Supplier Sources
 Local Farmer Markets. Find and work with nearby vegetable farmer
markets to boost the local economy and guarantee prompt delivery.
 Wholesale Suppliers. Build ties with reliable growers, farmers, and
food manufacturers to guarantee that the ingredients fulfill quality
requirements and food safety regulations.
 Distributors Specializing in Organic Produce. Building
connections with certified organic farms and suppliers will guarantee
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

that customers have steady access to premium vegetables and

ingredients that satisfy organic certification requirements and
guarantee that the products are produced using organic produce,
satisfying consumer demand for greener and healthier goods.

Equipments:

To make our products, several types of equipments are commonly used:

For squash chips:

 Mandoline Slicer
 Peeling Machines
 Blanchers
 Fryers
 Seasoning Applicator
 Packaging Bag: Kraft Paper Bag

For squash juice:

 Juicer
 Juice Extractor
 Blender
 Pasteurizers

For squash ice cream:

 Food Processor
 Blender
 Food-grade Tupperware
 Ice Cream Container
 Storage Freezers

From locating raw supplies to packing the finished product, there are
multiple procedures involved in producing our products. This is the process
we use to create our products.

Procedure for Making Squash Chips:

1. Selecting and Preparing Squash

• Select Fresh Squash: Choose firm, ripe squash that is free of blemishes
or signs of spoilage.

• Wash and Peel: Thoroughly wash the squash to remove dirt and
chemicals. Depending on the type of squash, peel the skin if necessary (for
varieties like butternut squash, skin removal is recommended). If using
zucchini or yellow squash, the skin can typically remain.

• Cut into Slices: Slice the squash into uniform, thin pieces (typically
about 1/8 to 1/4 inch thick). A mandoline slicer or vegetable slicer can be
used to ensure even slices for consistent cooking.
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

2. Soaking and Seasoning

• Soak in Water (Optional): To reduce bitterness or excess starch, soak

the squash slices in water for about 30 minutes. This is more common for
certain squash types, like zucchini. Pat the slices dry thoroughly with paper
towels after soaking.

• Seasoning: Place the squash slices in a large bowl and season them
with olive oil, salt, pepper, and other desired spices or herbs (e.g., garlic
powder, paprika, or nutritional yeast for a cheesy flavor). Toss well to ensure
even coating.

3. Preheating the Frying or Baking Equipment

• For Frying: Preheat the frying oil in a deep fryer or large frying pan to a
temperature of around 350°F (175°C).

• For Baking: Preheat the oven to 375°F (190°C) for a healthier, lower-oil
option.

4. Cooking the Squash Chips

• Frying Method: Carefully add the seasoned squash slices to the hot oil
in small batches to avoid overcrowding. Fry for about 2-3 minutes or until
golden brown and crispy.

• Use a slotted spoon or frying basket to remove the chips from the oil,
and drain excess oil on paper towels.

• Baking Method: Arrange the squash slices in a single layer on a baking

sheet lined with parchment paper.

• Bake for 15-20 minutes, flipping halfway through, until the chips are
golden and crispy. Keep an eye on them to prevent burning.

5. Cooling and Draining

• After frying or baking, allow the squash chips to cool on a wire rack or
paper towels to remove excess oil (if fried) and ensure crispness.

6. Packaging

• Once cooled, the squash chips can be packed into bags, jars, or
containers for distribution and sale. For longer shelf life, packaging should be
airtight to maintain freshness and prevent moisture from softening the chips.

Procedure for Making Squash Juice:

1. Selecting and Preparing Squash

DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

• Choose Fresh Squash: Select ripe, fresh squash that is firm and free of
blemishes. If using a variety like butternut squash, peel the skin, as it can be
tough.

• Wash Thoroughly: Wash the squash under running water to remove

dirt and pesticides, especially if it’s not organic.

• Peeling (if needed): For thicker-skinned varieties like butternut squash,

peel the skin. Zucchini and yellow squash may not require peeling,
depending on your preference.

• Remove Seeds : For some varieties (like butternut squash), cut the
squash open and remove the seeds before juicing.

2. Cutting the Squash

• Cut into Pieces: Slice the squash into smaller, manageable pieces to
make it easier to juice or blend. Aim for uniform pieces for consistent juicing.

3. Blending or Juicing

• Using a Juicer:
 Prepare the Juicer: Set up a cold press or centrifugal juicer for
extracting the juice.

 Juice the Squash: Feed the squash pieces into the juicer one batch at a
time. The juicer will extract the juice while separating the pulp.

• Using a Blender (for a thicker juice or smoothie):

 Blend the Squash: Add the squash pieces to a blender with some water
to help blend smoothly. Blend until the mixture is smooth and well
combined.

 Strain the Juice (Optional): If you prefer a thinner juice, use a fine mesh
strainer, cheesecloth, or nut milk bag to strain out the pulp and retain
just the liquid.

4. Flavoring (Optional)

• Add Sweeteners or Flavorings: Squash juice can be naturally sweet, but

you can enhance the flavor by adding sweeteners like honey, maple syrup,
or agave. Other flavorings such as lemon juice, ginger, mint, or cinnamon
can also be added to improve taste.

• Citrus Addition (Optional): Adding citrus, like lemon or lime juice, can
balance the natural sweetness of the squash and improve the overall flavor
of the juice.

5. Straining (if using a blender)

DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
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COLLEGE OF ARTS AND SCIENCES

• If you prefer a smooth, pulp-free juice, strain the blended mixture

through a fine mesh strainer or cheesecloth to remove the remaining solids,
leaving just the clear liquid.

6. Pasteurization (Optional for Longer Shelf Life)

• Pasteurize the Juice: If you’re planning to store the juice for a longer
period, pasteurization may be necessary to kill any bacteria or pathogens.
Heat the juice to about 160°F (71°C) for 1-2 minutes, then cool it down
quickly.

7. Packaging the Juice

• Fill Bottles or Containers: Pour the freshly made squash juice into
clean, sterilized glass bottles, jars, or cartons. If you’re selling the juice
commercially, make sure the packaging is airtight to prevent oxidation and
contamination.

• Seal the Containers: Close the containers tightly, ensuring that they
are properly sealed to maintain freshness.

8. Storage

• Refrigerate: Fresh squash juice should be refrigerated immediately and

consumed within a few days if not pasteurized. For longer shelf life, consider
using pasteurization or freezing the juice in appropriate containers.

Procedure for Making Squash Ice Cream

1. Selecting and Preparing Squash

• Choose Fresh Squash: Choose ripe squash. Butternut squash is

commonly used for its natural sweetness and smooth texture when pureed.

• Peel and Seed (if needed): Peel the squash if using varieties with thick
skin, like butternut squash. Cut the squash in half and remove the seeds.

• Cube the Squash: Cut the squash into small cubes to make it easier to
cook and puree.

• Cook the Squash:

 Boiling or Steaming: Boil or steam the squash cubes until they are
tender (usually 15-20 minutes). Alternatively, you can roast the squash
for extra flavor by baking it at 375°F (190°C) for 25-30 minutes until
soft.

• Puree the Squash: Once cooked, blend the squash in a food processor,
blender, or immersion blender until smooth. Let the puree cool down to room
temperature before incorporating it into the ice cream base.
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

2. Making the Ice Cream Base

•Ingredients for the Base:

 2 cups heavy cream
 1 cup whole milk (or a dairy-free alternative, such as coconut milk)
 3/4 cup sugar (or sweetener of choice)
 1 teaspoon vanilla extract
 Pinch of salt
 1/2 to 1 cup of squash puree (depending on desired squash flavor
intensity)

•Prepare the Base:

 Mix Dairy and Sweeteners: In a saucepan, combine the heavy cream,
milk, sugar, and a pinch of salt. Heat the mixture over medium heat
until the sugar dissolves and the liquid is warm (but not boiling).

 Add Flavorings: Stir in the vanilla extract, cinnamon (if using), and the
cooled squash puree. Mix until smooth and fully incorporated.

 Cool the Mixture: Let the mixture cool to room temperature, then
refrigerate it for at least 4 hours, or overnight if possible. This helps the
flavors develop and ensures the mixture is cold before churning.

3. Churning the Ice Cream

• Prepare Ice Cream Maker: If using a commercial or home ice cream

maker, ensure the bowl is properly frozen (if applicable) and the machine is
ready.

• Churn the Mixture: Pour the cooled squash ice cream base into the ice
cream maker and churn according to the manufacturer’s instructions. This
typically takes about 20-30 minutes, depending on the machine.

• Monitor Texture: The ice cream should thicken and become creamy as
it churns. If you want a firmer texture, you can stop churning when the ice
cream reaches soft-serve consistency.

4. Freezing and Setting

• Transfer to Container: Once churned, transfer the ice cream to an

airtight container. Use a spatula to smooth the surface.

• Freeze the Ice Cream: Place the container in the freezer for at least 4-6
hours, or until the ice cream is firm enough to scoop.

5. Optional Additions

• Mix-ins: If desired, mix in small pieces of candied nuts, chocolate chips,

or caramel swirls during the last few minutes of churning to add texture and
flavor.
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

6. Serving

• Once the squash ice cream is fully frozen, scoop it into bowls or cones
and serve. Enjoy it as a standalone treat or as part of a dessert like a sundae
with toppings.

[Link]

• Store any leftover ice cream in an airtight container in the freezer. Let
it sit at room temperature for a few minutes before serving to make it easier
to scoop.

Considerations:
 Hygiene. Throughout the procedure, adhere to strict food safety and
hygiene regulations.
 Regulations. Obtain the necessary permissions and make sure that
local food safety laws are followed.
 Sustainability. Use environmentally sustainable sourcing, production,
and packaging techniques.

We will eventually produce premium, secure, and commercially viable

squash-based goods that meet consumer demands and regulatory standards
by following these processes throughout the product development process.

FINANCIAL PROJECTIONS

This section presents the financial highlights of El Rincón de la

Calabaza, which include startup costs, possible expenses and projected
revenue on monthly basis, and break-even point.

Startup Costs
The initial investment will be Php 50,000. This will come from the
contributions of the owners and from creditors if the equity is not enough to
cover the aforementioned amount. This investment will cover necessary
financial requirements needed to put up the business.

BREAK EVEN POINT

The break-even point is important to know, since it will understand how
many units they need to sell to cover costs and avoid losses. For El Rincón
de la Calabaza’s break-even point is computed as follows:

START UP COST 50,000. 00

MONTHLY EXPENSES 29,000.00
PROJECTED MONTHLY REVENUE 70,500.00
BREAK-EVEN POINT 49, 152. 54
PROJECTED PROFITS 41, 000
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

Contribution Margin: (Total monthly revenue- Total monthly expenses)

total monthly revenue
BEP: Total Monthly expenses/ Contribution margin ratio
Projected profits: Projected monthly revenue- monthly expenses

Projected Monthly Revenue

The business proponents assumed that each of the following products
with their corresponding prices are sold 300 times: juice- Php 70.00; ice
cream- Php 90.00; and chips- Php 75.00. These pricing was derived from the
estimated expenses in the conduct of preliminary production. Having been
these said, estimated monthly revenue is as follows:
Average Monthly Sale on Each 300
Product
PROJECTED MONTHLY REVENUE Php 70, 500.00

The required expenses for El Rincon De La Calabaza is broken down as

follows:
COST COMPONENTS AMOUNT
Raw Materials 15,000.00
 Calabaza juice 7,000.00
 Calabaza chips 4, 000.00
 Calabaza Ice cream 4,000.00
EQUIPMENTS 28,000.00
PACKAGING 3,000.00
PERMITS AND LICENSE EXPENSES 4,000.00

Funding requirements
El Rincon De La Calabaza needs a funding requirement of 79,000 php. It is
broken down as follows:
START UP COST 50,000.00
WORKING CAPITAL 29,000.00
TOTAL FUNDING NEEDED 79,000.00

The funding will be sourced from the owners’ personal savings and
supplemented by additional investment to meet startup and operational
needs.

CONCLUSION

Squash is a naturally nutritious vegetable. It is rich in Vitamin A, B, and

C, Beta-carotene, and anti-oxidants. With the popular demand for a healthier
alternatives to various cravings, El Rincón de la Calabaza aims to establish
itself as a brand synonymous with health, innovation, and sustainability,
offering delectable snacks and desserts crafted from the nutrient-rich
kalabasa.

Our commitment to quality, nutrition, and sustainability positions us as

a brand that not only meets consumer needs but also contributes to a
healthier planet. By offering unique products such as kalabasa ice cream,
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

juice, and chips, we provide guilt-free indulgences that align with modern
lifestyles. Through effective marketing, strategic partnerships, and a focus
on continuous improvement, we will carve out a competitive edge in the
health-conscious snack and beverage market.

Financial projections suggest strong potential for profitability, with the

break-even point achievable through a combination of strategic pricing and
efficient cost management, and consistent market growth. Through
partnership with local farmers, we are supporting the agricultural community
and ensuring a reliable supply chain. This aligns to our mission of promoting
sustainability. Further, our focus on promoting the product as healthy
alternative ensures that there are healthier substitutes for our ingredients.
These factors position El Rincón de la Calabaza as a competitive and socially
responsible business with a promising future in the health-focused snack and
beverage market.

El Rincón de la Calabaza is poised to succeed by delivering high-

quality, kalabasa-based products that meet the evolving preferences of
health-conscious consumers while making a positive difference in local
communities and the environment. As we grow, we will remain adaptable,
learning from market trends, competitors, and customer feedback to refine
our approach. By blending tradition with innovation, we aim to create a
lasting impact and build a loyal customer base that values delicious,
nutritious, and sustainable choices.
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

FLYER

BUSINESS CARD
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES

BROCHURE
DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY
MID LA UNION CAMPUS

San Fernando City, La Union, Philippines

Contact number:072 607 5792
Website Address: [Link]

COLLEGE OF ARTS AND SCIENCES