Republic of the Philippines

Isabela State University

Cauayan City, Isabela, Philippines
College of business and Management

ISABELA STATE UNIVERSITY AND INDUSTRIYA:

MARKET POTENTIAL OF TARO CHIPS AS AN
ALTERNATIVE SNACK

Researchers:
Culang, Maria Lhea
Duarte, Mark Angelo
Pahuila, Allarico
Tabadero, Christine Mae B.
Tabucol, John Clinton
Tatil, Fhaye Joy

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Table of Contents
Abstract 3
Chapter I: Introduction 4
Statement of the Problem 5
Significance of the Study 5
Scope and Limitations 5&6
Chapter II: Review of Related Literature 7
Industry Overview 7
Market Trends 7&8
Consumer Behavior 8&9
Market Gaps 9&10
Competitor Analysis 10&11
Chapter III: Methodology 12
Research Design 12
Research Environment 12
Data Collection Methods 12
Sampling Design 12&13
Research Instrument 13
Data Analysis 13&14
Chapter IV: Presentation, Analysis, and Interpretation of Data 15
Profile of Respondents 15&16
Level of Willingness to Purchase Taro Chips 16&17
Sensory Qualities of Taro Chips 17,18&19
Factors Influencing Preference for Taro Chips 19&20
Market Trends 5.6 Competitor Analysis 19&20
5.7 Market Potential 20
Chapter V: Conclusion and Recommendation 22
Market Trends and Opportunity 22
Market Gaps and Constraints Competitor Edge 22
Business and Marketing Recommendations 22
Implications for Entrepreneurship 22
Chapter VI: Appendices 26
Survey Questionnaire 26&27
Statistical Analysis Output 28
References 29&30

ABSTRACT

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This research extensively explores the market viability of taro chips as a healthy, homegrown
alternative snack among Isabela State University – Cauayan Campus Bachelor of Science in
Entrepreneurship students.

Taro (Colocasia esculenta), which is a nutrient-rich root crop grown historically in the tropics,
is still far from being exploited in the Philippine snack food industry despite its several
nutritional advantages, gastronomic uses, and cultural significance. In light of increasing
consumer demand for healthier and creative snacks, this study employs descriptive
quantitative research design to systematically evaluate the acceptance, sensory attitude, and
buying behavior of the target consumers.

A standardized questionnaire was used to survey a sample of 205 students, stratified by all
1ST,2ND ,3RD year, of the entrepreneurship course of study, to obtain information regarding
their consumer preferences, purchase willingness, and satisfaction with taro chips as a
substitute snack food. The results show a very high degree of respondent satisfaction
regarding primary product attributes like taste, texture, appearance, and packaging.
Respondents indicated strong interest in the product and a willingness to buy and recommend
taro chips, especially when presented in a number of desirable flavors.

Even with the apparent positive acceptance, the research also uncovered substantial market
gaps in the form of constrained consumer awareness of taro-based snack foods and limited
product availability, which at present impede wider market penetration. Nonetheless, the
evidence indicates that these issues could be addressed with targeted marketing strategies,
product strategy, and better distribution channels. The study further highlights the ability of
taro chips to present itself as a sustainable business option for small and medium-sized
businesses, driving local economic development as well as the adoption of healthy eating
among the youth.

The research confirms that taro chips have great commercial potential in Isabela State
University’s student population and beyond. Incorporating health value, creative flavor
offerings, and efficient promotion methodologies makes taro chips a viable alternative snack,
consistent with worldwide functional and plant-based food trends. The results call for
additional research on the expansion of production capacity, product diversification, and
education for consumers to maximize the economic and nutritional value of taro chips in the
Philippine snack foods industry.

Keywords: Acceptance, Nutritional value, Potential, Standardized, Taro chips

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 CHAPTER I
INTRODUCTION

1.1BACKGROUND OF THE STUDY

Colocasia esculenta, or taro, is another root crop of tremendous economic and

nutritious potential in tropical areas. It has been cultivated over the years in various parts of
the world, including Africa, Asia, and the Pacific Islands, as a staple food. In terms of food
security, taro supplies the carbohydrates, proteins, vitamins, and minerals that are of utmost
importance in many regions of the world where taro is a significant food (Temesgen & Retta,
2015). Despite its importance, many regions still do not give adequate attention to taro
utilization. Limited commercial processing and inadequate information regarding the diverse
applications of taro are some of the main reasons hindering its utilization. Recent findings
highlight the need for value-added products such as chips, flour, and beverages from taro to
boost economic viability and consumption (Boampong et al., 2019).

In Pinrang Regency, Indonesia, local taro production is being harnessed for the
empowerment of women working in micro-entrepreneurship. Female micro-entrepreneurs
have been able to benefit from government interventions that aim to uplift family economies
through support in taro processing at home. With its high carbohydrate content, the crop is
diversified for food due to its potential energy source aside from rice (Mulyaningsih et al.,
2019). The gaining of taro into processed products such as taro chips will thus provide further
opportunities for the local community alongside food sustainability.

Taro is known to be easily digestible because of its fine starch granules, which makes
it most suitable to be incorporated in infant food as well as in medical formulations, which are
diets for peptic ulcer patients or for others with digestive disorders (Boampong et al., 2019). It
also contains bioactive substances of health benefit that include mucilage having
emulsification and stabilization properties. Nevertheless, a great challenge posed to the taro
plant is that it has mild acridity due to the presence of calcium oxalate, producing some
irritation if not properly processed. Fermentation, extended baking, and ethanol extraction
have been explored to lessen its acridity and improve palatability (Hossain et. Al., 2023).

Storage and post-harvest preservation of taro remain a challenge because their high
respiration activity greatly contributes to spoilage. It has been suggested that taro storage at
a relatively low temperature of 7°C and 85% relative humidity can enhance its shelf life
(Temesgen & Retta, 2015). Most farmers harvest taro when needed, thereby limiting its
availability for large-scale processing. Encouraging the industrial utilization of taro starch for
food production in the making of bread, baby food, and pasta will not only take care of the
post-harvest losses but also increase its commercial value (Mulyaningsih et al., 2019).

Taro has shown that it is adaptable to a wide range of environmental conditions and
soil types, thus, it becomes a resilient crop with much future potential for cultivation. This
crop grows great in very humid environments at pH between 5.5 and 6.5, thus facilitating
large-scale farming from the tropical to sub-tropical regions (Matthews et al., 2017). The
North-Eastern states of India were identified as one of the hotspots for genetic diversity of
taro cultivated in upland and marshy areas. In addition, it is food crop and used in traditional
and medicinal practices, thus intensifying its cultural and economic importance
(Laxminarayan, 2020).

Historically and nutritionally valuable, taro has yet to be fully exploited on the global
food market. Key constraints in increasing consumption of taro include consumer acceptance
and market development. Major studies have pointed towards improving processing
technologies, marketing strategies, and policy interventions to develop taro as an
economically viable crop (Matthews et al., 2017). Improved packaging and transportation
systems, together with creative applications such as flavored taro-based snacks, would
increase its market and impetus for purchase.

Taro has proven that it can adapt to quite different environmental conditions and soil
types, thereby indicating resilience as a crop with an extensive potential for cultivation.
Favors in a very humid condition, a pH of between 5.5 and 6.5 availing it for large-scale

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farming to the tropical to sub-tropical regions (Matthews et al., 2017). Of the North- Eastern
states of India, one of the hotspots for genetic diversity of taro has been identified, as
reported to be grown in both upland and marshy areas. Cultural and economic importance
there is further accentuated by its use as a food crop and in traditional and medicinal
practices (Laxminarayan, 2020).

However, despite its nutritional benefits and a long history of use that is culturally
relevant, taro has been underrated with respect to the global food markets. Consumer
acceptance and market development are the two major driving challenges in increasing its
uptake. Improving the processing technologies and marketing strategies and implementing
policy interventions towards developing taro as a viable economic crop are very significant
(Matthews et al., 2017). Improved packaging and transportation systems, coupled with
innovative applications such as flavored taro-based snacks, would increase its market appeal
and purchasing interest.

The purpose of this study Is to explore the potential of taro-based value-added

products, particularly taro chips, in improving local economies and enhancing food security.
By assessing the processing techniques, storage stability, and consumer acceptance of taro
chips, this research aims to provide insights into how small-scale enterprises can benefit from
the growing demand for healthy snack alternatives. Additionally, it seeks to address the post-
harvest challenges associated with taro production and propose strategies for its sustainable
commercialization.

1.2STATEMENT OF THE PROBLEM

This research study will focus on the market potential and acceptability of taro chips as
an alternative snack among 1st, 2nd, 3rd, year students of the BS Entrepreneurship program at
Isabela State University – Cauayan Campus using quantitative approach. Specifically, this
research aimed to answer the follow questions:
1. What are the demographic profile of the respondents in term of age, gender and year
level?
2. Frequency and Percentage Distribution of respondents Who Consume Snacks Regularly?
3. What is the level of student’s willingness to purchase the taro chips?
4. How do students perceive the sensory qualities (taste, texture, and appearance) of taro
chips
5. What key elements (health benefits, price, taste, etc.) drive students’ preferences for taro
chips compared to traditional snacks like potato chips.

While there is an increasing interest in healthier snack options, research on the market
potential of specific regional products like taro chips in local Filipino markets is still limited.
Although studies have looked into general consumer preferences for healthier snacks, few
have examined the market viability of taro chips specifically from Isabela in the Philippines. A
thorough market analysis is needed to assess consumer demand, production feasibility, and
potential barriers to entry for taro chips in the Philippine snack food industry, especially with a
focus on community-based collaborations for product development.
1.3 SIGNIFICANCE OF THE STUDY

The prime focus of our research is to find the market potential of Taro chips as an
alternative snack food among Isabela State University (ISU) students, particularly first to
fourth year of Bachelor of Science in Entrepreneurship (BSENT) students in the College of
Business and Management (CBM). The results of this study will benefit the following:
1. Students & Professors – Provides insights into market research, consumer behavior, and
food innovation, enriching academic learning in business, marketing, and agriculture.
2. Consumers – Helps understand preferences, satisfaction, and factors influencing the
choice of taro chips as a healthier snack.
3. Businesses & Entrepreneurs – Offers market data to assess demand, target consumers,
and develop strategies for selling taro chips.
4. Health Advocates & Nutritionists – Highlights the nutritional potential of taro chips in
promoting healthier snacking habits.
5. Researchers & Future Researchers – Serves as a reference for studies on alternative
snacks, food sustainability, and consumer trends.
6. Agricultural Sector – Supports taro farmers by identifying potential market demand,
promoting increased cultivation, and enhancing agricultural sustainability.
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1.4SCOPE AND LIMITATIONS

SCOPE
The study focuses on assessing the market potential of taro chips as an alternative
snack among Bachelor of Science in Entrepreneurship students. It examines consumer
preferences, satisfaction and willingness to purchase the product based on the factors such as
the texture, taste, health benefits and packaging.

LIMITATIONS

The study’s respondents are Entrepreneurship program only with a total population of
438, the number of our respondents will be only 205. The findings are based only on selected
respondents. Also, for those consumers that unfamiliar with taro chips may base their
responses on expectations/beliefs. Researchers may face challenge in conducting this
research like for instance is the respondent’s lack of cooperation in answering the
questionnaire provided by the researchers.

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 CHAPTER II
REVIEW OF RELATED LITERATURE

2.1 INDUSTRY OVERVIEW

The alternative snack food market has enjoyed steady growth in the past few years,
amid consumers gaining awareness of health and nutrition. Consumers now prioritize snacks
high in nutrients from plant-based ingredients that are minimally processed rather than
traditional snacks full of artificial additives and unhealthy fats. This new trend has energized
the market for vegetable-based snacks, including taro chips, as a healthier alternative to the
traditional potato chips and other processed snack food varieties (Mordor Intelligence., 2024).

Healthy snacks on the world market are set to flourish and be forecasted to become a
market valued at USD 152.5 billion by 2030 at a compound annual growth rate of 6.9%
(Mordor Intelligence., 2024). Taro, or Colocasia esculenta, is a root crop widely used in Asian
and Pacific cuisine with a dazzling appeal to health-conscious individuals for its high fiber
content, natural antioxidant, and rich micronutrient composition (Fidēre., 2018).

The Southeast Asian market has increased in demand for local and indigenous snacks
as consumers search for sustainable and culturally familiar products.According to studies, taro
chips have an acceptable crunchy texture and light sweetness and possess some health
benefits, giving them commercial potential. A study done at Batangas State University
affirmed that KinCat Taro Chips had a high level of consumer acceptance but still require
further improvement on its branding and nutritional transparency to have greater success
(Tampes., 2018).

In addition, other industry studies emphasize the importance of innovation in snack

production. The inclusion of plant proteins, functional ingredients, and digital marketing
strategies are critical in ensuring the competitiveness of alternative snacks. Studies indicate
that direct-to-consumer sales through social media promotions and e-commerce platforms go
a long way in enhancing the visibility and sales of healthy snack products (Kraus., 2024).

With a continuously rising demand for gluten-free, high-fiber, plant-based snacks, a

market such candy taro chips stands to gain significantly. Well, the taro chip should readily be
positioned in the evolving healthy snack market through sustainable sourcing, inventive
packaging design, and advertisements (Mordor Intelligence., 2024).

2.2 MARKET TRENDS

The study conducted by (Moràdor Intelligence., 2024) indicate a gradual growth in the
global market for taro chips, primarily driven by an increasing consumer preference for plant-
based and healthy snack options.

The Taro market is a fast-rising segment of the agricultural market with a booming
demand for this multipurpose crop. Taro (Colocasia esculenta)is a starchy root vegetable that
is globally cultivated and consumed across regions. It is popular because of its nutritional
benefits, flavor, and versatility to be included in numerous culinary dishes. The production of
taro is have potential for Developing new taro-based products, such as gluten-free
alternatives, snacks, and ready-to-eat meals, can attract a wider consumer base.” (MarkWide
Research) The sustainable packing solution to attract the customer are becoming pivotal as
the Taro industry addresses environmental concerns (Research and Markets, n.d.) Consumers
are increasingly concerned about sustainability. There is a market gap for taro chip producers
who use sustainable farming and packaging practices. The always problem is the limited
awareness of people about the product In some regions, taro is still relatively unknown, and a
lack of awareness about its benefits hinders market growth. But is was the opportunity of
some entrepreneur This presents an opportunity for targeted marketing and education
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campaigns to increase consumer awareness.

Health-conscious individuals are seeking out healthier substitutes for traditional potato
chips to the consumers that also offer nutritional benefits. According to (Setiawan & Putri.,
2022), the popularity of taro chips has surged due to their high fiber content, low glycemic
index, and elevated potassium levels, particularly in areas where there is strong demand for
organic and gluten-free products. The swift rise in the consumption of plant-based and natural
foods is projected to drive the global taro market’s growth at a CAGR of 3.5% in the upcoming
years.

As reported by (BusinessWire., 2023), the growth of the market is further propelled by

product innovation and diversification. There is increasing evidence that consumers prefer
taro chips in flavors such as barbecue, cheese, garlic, spicy and honey butter over the plain,
unflavored options. Additional research suggests that packaging plays in a significant role in
marketing products, particularly for customers who are attracted to renewable and eco-
friendly branding. In the case of Indonesia, a study on taro chip manufacturing affirmed these
conclusions. (Setiawan & Putri ., 2022) determined that creative packaging and product
variety significantly boost consumer interest in purchasing taro chips.

The demand for taro chips varies by region but has recently gained prominence In
North America, which now has a significant share of global imports. According to (Market
Research ly, 2023), the United States accounts for slightly more than 40% of this market,
driven by an increase in organic stores and online sales of taro snacks. Countries in Asia, such
as the Philippines, Thailand, and Japan, are also consistently expanding in the taro chip
market, as taro remains a staple food in these regions. Local business owners are using a
combination of traditional and digital marketing techniques to promote taro chips as a
premium healthy and alternative snack.

The production of taro chips has been on the rise, yet challenges like high production
expenses and supply chain disruptions remain. However, there is encouraging news for small-
scale growers as the appetite for organic and eco-friendly products continues to grow. (Global
Market Insights, 2023) highlighted insights into the competitive snack industry, suggesting
that embracing biodegradable packaging, obtaining organic certification, and ensuring
transparent sourcing can provide manufacturers with a competitive advantage. Given the
ongoing shift toward healthier and more environmentally conscious snacks, the taro chip
market is expected to experience further expansion and progress in the coming years, as
noted by (Grand View Research, 2024).

The global taro market Industry data has witnessed a consistent growth pattern by
growing consumer demand for plant-based and health-focused food products. The market size
in 2025 is projected at USD 10.35 billion and is expected to reach USD 12.29 billion by 2030,
based on a compound annual growth rate (CAGR) of 3.5% over the forecast period (Mordor
Intelligence). The expansion is attributed to taro’s dietary merits, gastronomical versatility,
and cultural worth. But limitations such as sparse awareness, seasonality, and perishability
have to be solved to continue expanding the market (MarkWide Research). The demand in the
United States has been decidedly strongly. Example in 2019, the U.S. imported 38.9% of taro
globally, which shows a large consumer base and market potential for taro products, such as
taro chips (BusinessWire)

The Taro chip market has some major players who have established themselves by
highlighting the health benefits and distinctive taste of their products. Strong rivals such as
Tropical Taro Vegetable Chips is renowned for its crispy texture and light taro taste and
distinctive flavor, their chips are marketed as a healthy food choice full of dietary fiber and
nutrients but you can only buy on amazon and another site, otherwise competitors such as
Koeliner Ecoe Taro Chips they studied exploring consumer preference for this brand
highlighted the importance of product attributes such as taste, texture, and packaging in the
MCM Enterprise in the Bicol startup specializes in manufacturing taro chips as a substitute for
more commercialized snacks that aim to reach local markets through wholesalers and
retailers (CourseSidekick, n.d.). To gain a competitive edge in the taro chip market, product
differentiation through distinct flavors, health factors, and sustainable sources is critical. The
summary the taro chip market has the potential to grow, is increasing demand for more
healthy snack foods from consumers. New market can take advantage of new opportunities in
this sector by overcoming issues related to market exposure and product positioning.
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2.3 CONSUMER BEHAVIOR

(Amy et al., 2023) found that children consumed an average of 2.3 snacks per day,
with fruits, salty/sweet items, and dairy being the predominant choices. Snacks contributed
significantly to daily energy intake (29%), sodium (22.6%), saturated fat (27.6%), sugar
(39.9%), and dietary fiber (31.3%). The study also noted that children consumed a greater
variety of snacks with higher sodium and fiber content at childcare centers (RCC) compared to
home, while home morning snacks contained significantly more sugar than those at RCC.

Similarly, (Josefina F. B. et al., 2019) highlighted that convenience and health were
major factors influencing consumer snack choices. Their survey indicated a preference for
ready-to-eat bakery products for snacks, fast food and canned goods for meals, and ready-to-
drink beverages for refreshments.

(Lambert et al., 2022) explored students’ perceptions of healthy snacks, revealing that
while they recognized their health benefits and role in weight management, several barriers
hindered their selection. Time constraints, lack of motivation, preparation requirements, and
poor taste were the most commonly cited reasons for avoiding healthier snack options.

Further, (Lambert et al., 2020) examined university students’ attitudes and behavioral
intentions regarding healthy snacking. The study found that attitudes and perceived
behavioral control were key predictors of healthy snack choices. However, African American
students demonstrated significantly lower intentions to choose healthy snacks, even when
controlling for variables in the Theory of Planned Behavior (TPB)

Several studies have identified factors that influence consumer snack preferences.
(Devaraj B. D. et al., 2021) used factor analysis to determine eight prominent factors affecting
snack choices: taste, availability, variety, quality, packaging, price, visibility, and flavors. The
study revealed that most female respondents preferred tomato-flavored chips, while young
consumers aged 21–30 frequently consumed chips.

Similarly, (PRL P. et al., 2024) found that consumers preferred sweet potato chips
(47.02%), sweet potato juice (45.75%), and cassava chips (37.20%). Flavor was the most
important factor influencing consumer choices, followed by affordability. Stepwise regression
analysis indicated that increasing price had a negative impact on the preference for sweet
potato and cassava snacks.

Consumer preference for snack products is also influenced by product appearance,

texture, and packaging. (Jenel V. A. A. et al., 2024) found that outlook factors such as
appearance, flavor, taste, and texture significantly influenced respondents’ level of
acceptability toward corn cob chips. The study reported mean scores of 3.79, 3.55, 3.47, and
3.29, respectively, indicating strong consumer preferences based on these attributes.

Additionally, (Tania S. & Christina W. U., 2023) reported that consumers preferred
bipang products with cheese flavor, bite-sized portions, and standing pouch packaging with a
zipper. Offline availability was also an important factor in consumer purchasing decisions, with
flavor ranking as the most crucial variable.

2.4 MARKET GAPS

According to (Kresser, 2023). The Consumer Demand for Healthy Alternative Snacks
there is growing cunsumers shift toward healthier snack opinion, driven by increasing health
condition, taro is rich in complex carbohydrates , dietary fiber and more effect to our body it’s
also best alternative snacks and traditional chips, however the cunsumers is not aware of
taro-based snack.

The competitive analysis and market availability which is taro are available in certain
regions or outside the country but they not achieved the widespread distribution in snack
production but here in the philippines taro has been transferred into local delicacies,
according to (Pagdato, 2024) taro is primarily confined to local markets and have yet to
penetrate larger retail channels but the challenges in production and supply chain is face
challenges due to seasonal fluctuations and post harvest handling issue like rainy season
which can impede consistent production. The market for taro chips holds significant potential
but is currently underdeveloped due to factors such as limited consumer awareness, product
9
innovation, and supply chain challenges.

Addressing these gaps through targeted marketing, product development, and

efficient production strategies can enhance the viability of taro chips as a mainstream
alternative snack. The market for taro chips is hold significant potential in currently
underdeveloped due to factors such as cunsumers awareness about the taro chips the supply
chain will address these gaps by targeted marketing, products development and unique
strategy selling can enhance the viability of taro chips as alternative snacks opinions.

According to (Kresser, 2023). The Consumer Demand for Healthy Alternative Snacks
there is growing cunsumers shift toward healthier snack opinion, driven by increasing health
condition, taro is rich in complex carbohydrates , dietary fiber and more effect to our body it’s
also best alternative snacks and traditional chips, however the cunsumers is not aware of
taro-based snack.

The competitive analysis and market availability which is taro are available in certain
regions or outside the country but they not achieved the widespread distribution in snack
production but here in the philippines taro has been transferred into local delicacies,
according to (Pagdato, 2024) taro is primarily confined to local markets and have yet to
penetrate larger retail channels but the challenges in production and supply chain is face
challenges due to seasonal fluctuations and post harvest handling issue like rainy season
which can impede consistent production.

The market for taro chips holds significant potential but Is currently underdeveloped
due to factors such as limited consumer awareness, product innovation, and supply chain
challenges. Addressing these gaps through targeted marketing, product development, and
efficient production strategies can enhance the viability of taro chips as a mainstream
alternative snack. The market for taro chips is hold significant potential in currently
underdeveloped due to factors such as cunsumers awareness about the taro chips the supply
chain will address these gaps by targeted marketing, products development and unique
strategy selling can enhance the viability of taro chips as alternative snacks opinions.

2.5 COMPETITOR ANALYSIS

With an ever-increasing market for healthier snacking preferences, taro chips are now
entering a highly competitive scope that includes other vegetable-based snack foods. These
alternatives appeal to health-conscious consumers with their distinctive flavors and nutritional
advantages. While the taro chips bear the potential to shine, they face competition from other
vegetable chips such as water spinach chips, moringa chips, and banana chips. These snack
options have their own advantages and disadvantages. This analysis focuses on these
competitors, articulating their strengths and weaknesses, and will establish how taro chips
can set itself up to be a front winner in consumer minds.

KANG KONG CHIPS

Made from the leaves of kangkong (water spinach), which is an important cooking
ingredient in Asian food, Kangkong Chips are crunchy and distinctly flavored. Kangkong Chips,
made of kangkong (water spinach) leaves, are crispy and unique in flavor. They focus on their
healthy attributes, i.e., vitamins and minerals, but may fail to attract the mass market due to
the novel taste. Consumers may take time to develop a taste for kangkong chips. Taro chips
have a well-defined flavor, thus easier for consumers to accept and with broader market
acceptability. Additionally, taro is prone to numerous flavors, thus an innovative mix of
seasoning.

MORINGA CHIPS

Moringa chips (Malunggay), are chips made from moringa leaves, which are rich in
antioxidants and vitamins and also nutrient-dense. But the strong taste of moringa might not
be mainstream consumer friendly, limiting its popularity. The cultivation costs of moringa can
translate into steeper prices to consumers as well. Taro is neutral in taste and thus pairs well

10
with many seasonings, allowing wider appeal. In addition, the lower production costs of taro
chips would provide a more competitive pricing model.

BANANA CHIPS

Strips of fried or baked bananas sold as a snack in sweet and savory flavors. However,
the market is highly competitive with several brands redefining themselves by launching
similar products, and fried banana chips are often viewed in a negative light due to its high-fat
content. For health-oriented consumers, brands can introduce taro chips in baked or air-fried
forms, positioning them as a healthier substitute. With more chances for higher.

For those seeking plant-based snacks, Chocmet Vegetable Chips, which are made from
vegetables such as carrots, sweet potatoes, and beets, are Ideal. However, the taste of these
chips may not be as potent as that of common snacks and their manufacturing process might
make them more costly compared to typical chips. Taro chips, in contrast, can be flavored
with creativity, delivering bold flavors with production reining in costs.

NATURE MARKET OKRA CHIPS

Nature Market Okra Chips are marketed as a crunchy, healthier snack made from okra.
Okra is inherently exotic to adventurous consumers, and its high fiber content can offer health
rewards. The specific charms of okra, though, can narrow its mass appeal. Taro chips, which
are more familiar to the palate and with more potential for seasoning, can take a bigger
market. Taro chips may require less consumer education and potentially offer comparable
health benefits with a more accepted flavor profile.

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 CHAPTER III
METHODOLOGY

3.1 RESEATCH DESIGN

This research will utilize descriptive research design to assess the market potential of
taro chips as an alternative snack among 1 st to 4th- year Entrepreneurship students of Isabela
State University (ISU), Cauayan Campus. The study gathers quantitative data using survey
method with a 5-point Likert scale to measure the consumer preferences, satisfaction, and
willingness to purchase.

The chosen research design Is suitable for this study because it aligns with the
objectives of assessing the market potential of taro chips as an alternative snack among
Bachelor of Science in Entrepreneurship students. It aims to evaluate consumer preferences,
satisfaction, and willingness to purchase taro chips using a structured survey and a 4- point
Likert scale, which can be effectively analyzed through descriptive statistics. The descriptive
research design provides quantifiable insights into consumer opinions, supporting the
objective of measuring market acceptance. It also helps researchers examine key variables
such as taste, texture, price, and health benefits, which are essential for understanding
consumer purchasing behavior and guiding product development. Additionally, this approach
allows for the assessment of market demand, potential challenges, and entrepreneurial
opportunities, making it the most appropriate method for evaluating the market potential of
taro chips.

3.2 RESEARCH ENVIRONMENT

The study will be conducted at Isabela State University – Cauayan campus. The
respondents of the study were 1 st to 4th year College students of Entrepreneurship program
from the College of Business Management Department (CBM). The researchers chose to
conduct the research study at Isabela State University – Cauayan Campus due to the
familiarization at the place and to facilitate the data gathering.

3.3 DATA COLLECTION METHODS

When collecting the study’s data, the researchers will follow these steps in gathering
the study’s data. The researcher first created a questionnaire checklist, had it approved by
the subject-matter teacher, and then distributed the checklists after being approved. The
researchers will formally send a letter requesting permission to participate in the researcher’s
study and asking students that are willing to take part in answering questions regarding the
market potential of Taro chips as an alternative snack food among Isabela State University
(ISU) students, particularly first to fourth year of Bachelor of Science in Entrepreneurship
(BSENT) students in the College of Business and Management (CBM). Second, questions that

12
are pertinent to and necessary for the study will be developed and gathered by the
researchers. First should be creating the questionnaire or adapting it then after approving,
send it to the principal to approve once more and finally be distributed into the given
respondents per strand and section.

The survey questionnaire will be given to the sections with the selected respondents
once It is complete and finalized. Third, the researchers will wait for the respondents’
questionnaire answers and retrieve them; once this is done, the researchers will arrange the
information they have gathered for analysis. The researchers will then examine and explain
the information they have gathered. The team of researchers will conduct their research in
the manner described above.

3.4 SAMPLING DESIGN

The total population of Bachelor of Science in Entrepreneurship covering all year levels
is 438. Using the Raosoft Sample size calculator with 5% of margin of error, 95% of confidence
level, and 50% of response distribution, the recommended sample size is 205 respondents.
The study utilizes stratified random sampling to ensure proportional representation covering
all year levels. Respondents must be enrolled from Bachelor of Science in Entrepreneurship
from 1st year to 4th year, and are willing to answer the questionnaire provided by the
researchers.

The sample size of 205 respondents or 46.81 percent of the total population ensures
representative and statically reliable analysis of the market potential of taro chips as an
alternative snack. The study used stratified random sampling to distribute respondents
equally covering all year levels, ensuring balance insights from different year levels.

TABLE 1.1

Sample distribution of respondents

Computation on how to get the percentage

Given: Total population: 438 ; Total Sample size: 205

Percentage: Sample size per year divided by (÷) Total Sample size Times (x) 100

YEAR LEVEL: BS STRATA: SAMPLE SIZE PER YEAR PERCENTAGE

ENTREPRENEURSHIP

1st Year 135 66%

2nd Year 56 27%

3rd Year 14 7%

Total 205 100%

3.5 RESEARCH INTRUMENT

A set of questionnaires will be utilized and administered in this study. The items in the
questionnaire are organized into four (4) distinct section:

Part 1: Demographic Profile:

This section will collect information about the respondents’ age, sex, and year level

Part 2: Taste, Flavor, Texture, and Packaging:

This section will assess consumer preferences regarding the sensory attributes of taro chips.
Questions will utilize Likert scales or rating scales to evaluate:

• Taste (sweetness, saltiness, savory, etc).

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 • Flavor (natural taro flavor, added flavor variations).

• Texture (crispness, crunchiness, thickness).

• Packaging (attractiveness, convenience, size).

Part 3: Familiarity:

This section will assess the familiarization of Taro chips to the students.

Part 4: Key elements:

This section will assess what drives students’ preferences for taro chips.

3.6 DATA ANALYSIS

The primary data for this study will be collected using a structured questionnaire.
Respondents will be asked to rate various aspects of taro chips as an alternative snack using
a 4-point Likert scale.

Frequency and Percentage. This will be used to describe the profile of the participants in
terms of age, sex, and year level.

Weighted Mean. The researcher will use this to assess consumer perceptions, preferences,
taste satisfaction, texture, pricing, availability, and willingness to purchase taro chips.

Likert Scale. This data analysis was used in the study. In responding to a Likert
questionnaire item, the respondents specify their level of agreement to a statement. The
questionnaires that we will use contain the format of a typical five- level Likert item and its
scale. The given scale below was used to interpret the accomplished questionnaires:

TABLE 1.2

Scale for respondents’ consumer perceptions, preferences, taste satisfaction,

texture, pricing, availability, andWillingness to purchase taro chips.

SCALE RANGE DESCRIPTION

1 1.00 – 1.74 Very Dissatisfied

2 1.75 – 2.49 Unsatisfied

3 2.50 – 3.24 Satisfied

4 3.25– 4.00 Very Satisfied

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 CHAPTER IV
Presentation, Analysis, and Interpretation of Data

4.1 FINDINGS AND INTERPRETATION

This chapter shows and explains the findings of the survey of 205 Bachelor of Science
in Entrepreneurship students of Isabela State University, Cauayan Campus, on their attitudes
and preferences towards taro chips as a substitute snack. The data were analyzed using
descriptive statistics such as frequencies, percentages, and means

Table 1.1 Frequency and Percentage Distribution of Respondents by Age

Age Frequency Percentage

19-20 105 51.22%

21-22 50 24.39%

23-24 50 24.39%

TOTAL 205 100%

Interpretation: Interpretation: The data show the majority of respondents to belong to one
dominant age group, comprised of 105 individuals aged 19 to 20 years, who account for
51.22% of the total participant pool. The other two age groups would each have 50
individuals, representing 24.39% each. The implication of this observation is that more than
half of the respondents belong to a particular age range that could be considered the most
involved or represented group in this study. This supposedly equal distribution of the other
two age brackets has balanced, yet lower representation within those age groups.

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Table 1.2 Frequency and Percentage Distribution of Respondents by Gender

Gender Frequency Percentage

Female 109 53.17%

Male 96 46.83%

Total 205 100%

Interpretation: The gender distribution indicates a slight female majority over males. Out of
the total of 205 participants, 109 are considered female (53.17%) while 96 are considered
male (46.83%). Therefore, generally speaking, this indicates a relatively equal gender
distribution, with just slight female predominance. The slight difference indicates that both
genders are almost equally represented in the present study, thereby complementing data
with perspectives from included diversity.

Table 1.3 Frequency and Percentage Distribution of Respondents by Year level

and Section

YEAR LEVEL SECTION RESPONDENTS PERCENTAGE

1A 44 22%
1ST YEAR
1B 47 23%
1C 44 22%
2A 17 8%
2ND YEAR
2B 22 11%
2C 17 8%
3RD YEAR 2A 13 6%
TOTAL 205 100%

Interpretation: Most of the respondents were 1 st year BS Entrepreneurship students

(67.07%), then followed by 2nd years (27.32%) and 3rd years (6.34%). The predominance of 1 st
year participants means that the study represents primarily the opinions of lower-year
students, which might influence the results of product awareness and preferences.

TABLE 1.4 Frequency and Percentage Distribution of Respondents Who Consume

Snacks Regularly
DO THE RESPONDENTS CONSUME
SNACKS REGULARLY? FREQUENCY PERCENTAGE

Yes 186 90.73 %

No 19 9.27 %

TOTAL 205 100 %

Interpretation: It can be demonstrated through the data that a substantial majority of the
respondents, 186 out of 205 students (90.73%), regularly consume snacks, and a mere 9.27%
said that they do not. The age range for most respondents was 19 to 20 years, and more
of them were female, which suggests that young adult females are central actors in snack

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consumption among students. This indicates a robust and dynamic market for snack foods
such as taro chips, provided that they are positioned to attract health-oriented and trend-
savvy female consumers.

TABLE 1.5 LEVEL OF WILLINGNESS TO PURCHASE TARO CHIPS

STATEMENTS MEAN STANDARD DEVIATION INTERPRETATION

1. I am interested in trying taro 3.28 0.49 VERY SATISFIED
chips
as a snack.
2. I would consider buying taro 3.28 0.48 VERY SATISFIED
chips if they were available
in stores or
Blizzbloom.
3. I am willing to pay a 0.49 VERY SATISFIED
reasonable price for taro chips. 3.27

4. I prefer to buy healthier 3.39 0.51 VERY SATISFIED

snack options like taro
chips over
traditional snacks.
5. I would recommend taro 3.42 0.54 VERY SATISFIED
chips to
my friends or family if I liked
them.
6. I think taro chips would be a 3.43 0.50 VERY SATISFIED
good
addition to my snack choices.
7. I would be more willing to 3.42 0.51 VERY SATISFIED
buy taro chips if they had
different flavors to
choose from.
Average 3.25 0.31 VERY SATISFIED

Interpretation:

The results show that respondents were highly satisfied with all statements concerning
their intention to buy taro chips. The statement “I am interested in trying taro chips as a
snack” scored a mean of 3.28 and standard deviation of 0.49, reflecting a high initial interest
among the students. I would think about purchasing taro chips if they were readily available
at retail outlets or Blizzbloom” also earned a mean score of 3.28 with a standard deviation of
0.48 and indicating that there is an emphasis on availability driving consumer purchase
intention. The average rating of “I am willing to pay a reasonable price for taro chips” stood at
3.27 with a standard deviation of 0.49 indicating that students are willing to pay for the
product provided it is reasonably priced.

In the meantime, the utterance “I would rather purchase healthier snack alternatives
such as taro chips instead of regular snacks” yielded a mean of 3.39 with a standard deviation
of 0.51, revealing that the health factor of taro chips is a viable driving force. “I would
encourage my friends or relatives to use taro chips if I like them” scored a mean of 3.42 and a
standard deviation of 0.54, indicating a strong propensity for word-of-mouth encouragement
in case the product is satisfactory. The most extreme mean, 3.43 on a standard deviation of
0.50, was in the statement “I believe taro chips would be a nice addition to my snack
options,” indicating a strong feeling that taro chips belong in their usual snacking routines.
Finally, “I would be more willing to buy taro chips if they had different flavors to choose from”
obtained a mean of 3.42 and a standard deviation of 0.51, which highlights that the variety of
flavors can even make students more willing to buy.

Generally, the data indicates that the respondents are “Very Satisfied” with everything
concerning willingness to buy taro chips, as seen through the overall mean of 3.25. This
suggests high market potential for the product, particularly when measures regarding flavor
variety, price affordability, health advantages, and ease of access are implemented
effectively.

According to the study done by Stephens et al. (2023), factors such as health benefits,
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affordability, taste variety, and easy availability affect consumers’ decisions to purchase
healthy snacks such as chips made of vegetables. The research also indicated that
appearance and recommendations have an impact on the choices consumers make. This
corroborates findings regarding taro chips, which students were very interested in buying
because of perceived healthiness, reasonable price, taste variety, and accessibility—clearly
indicating great potential for the market.

TABLE 1.6 SENSORY QUALITIES OF TARO CHIPS

STATEMENT MEAN STANDARD DEVIATION INTERPRETATION

1.Taro chips have an 3.38 0.49 VERY SATISFIED
appealing
taste.
2.Taro chips have an 3.40 0.50 VERY SATISFIED
attractive
appearance.
3. The texture of taro 3.48 0.52 VERY SATISFIED
chips is satisfying and
crunchy.
4. The cheese & curry 3.46 0.52 VERY SATISFIED
flavor looks good,
interesting and
appetizing.
5. The barbecue and 3.45 0.54 VERY SATISFIED
cheese flavor is a fun
combo and tastes
great together.
6. The Vinegar flavor 2.74 0.65 VERY SATISFIED
gives the taro chips a
strong and satisfying
tangy taste.
7. The cheese, 3.29 0.51 VERY SATISFIED
barbecue, and chili
flavor tastes really good.
8. The classic tati chips 2.98 0.70 SATISFIED
still taste good even
without flavor.
9. The Barbeque & 3.40 0.58 VERY SATISFIED
Cheese and Garlic
flavors make the taro
chips taste rich and
flavorful.
10. The Sweet Sour 3.40 0.54 VERY SATISFIED
and Onion flavor is a
fun and tasty.
11. The Chicharon- 3.19 0.62 SATISFIED
flavored taro
chips remind me of real
chicharon.
12. enjoy the overall 3.46 0.53 VERY SATISFIED
sensory
experience of eating taro
chips.
Average 3.30 0.29 VERY SATISFIED

Interpretation:

The information regarding the sensory qualities of taro chips shows that the
respondents were mostly very satisfied, with an overall mean of 3.30, implying a very positive
perception of the product’s taste, appearance, texture, and variety of flavors. The assertion
“Taro chips have an appealing taste” garnered a mean of 3.38 and a standard deviation of
0.49, whereas “Taro chips have an attractive appearance” garnered a slightly higher mean of

3.40 and a standard deviation of 0.50, both of which were positive responses. The
highest mean score of 3.48was achieved for the statement “The texture of taro chips is
satisfying and crunchy,” with a standard deviation of 0.52, which shows that the texture is an
outstanding feature for the majority of consumers.

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 Flavored versions also received favorable comments. “The cheese & curry flavor is
good, interesting and appetizing” registered a mean of 3.46, while “The barbecue and cheese
flavor is a good combination and tastes well together” was close with a mean of 3.45, both
being read as “Very Satisfied.” Nevertheless, the sentence “The Vinegar flavor gives the taro
chips a good strong and satisfying tangy taste” had the lowest reading of the items, with a
mean of 2.74 and a standard deviation of 0.65, although still within the interpretation of “Very
Satisfied.”.

The taste "The cheese, barbecue, and chili flavor tastes really good" scored an average
of 3.29, whichh falls within the very satisfied range.

By contrast, “The classic taro chips still taste good even without flavor” registered a
mean of 2.98, while “The Chicharon-flavored taro chips remind me of real chicharon”
registered a mean of 3.19, both as “Satisfied” instead of “Very Satisfied,” which means that
unflavored or less distinctive products can be appealing to a smaller market segment.
Conversely, “The Barbeque & Cheese and Garlic make the taro chips rich and flavorful” and
“The Sweet Sour and Onion flavor is a fun and tasty” both had a high mean score of 3.40, with
positive reactions to these pairings. Lastly, the declaration “I like the overall sensory
experience of consuming taro chips” registered a high average of 3.46, testifying that the
amalgamation of flavor, texture, and appearance gets together to deliver an gratifying
product experience.

These results collectively indicate that the product’s strength is its texture and
flavored versions, particularly cheese-flavored variations. While a few such flavor profiles as
vinegar and regular chips might need improvement, the sensory appeal of taro chips overall is
very positive, lending support to their potential for success on the snack food front.

TABLE 1.7 FACTORS INFLUENCING PREFERENCE FOR TARO CHIPS

STATEMENT MEAN STANDARD DEVIATION INTERPRETATION

1. I prefer taro chips because 3.34 0.54 VERRY SATISFIED

they
are healthier.
2. The price of taro chips 3.41 0.51 VERY SATISFIED
affects
whether I would buy them.
3. If the packaging looks cool 3.43 0.51 VERY SATISFIED
and
catchy, I’d be more
interested in
trying taro chips.
4. The price of taro chips 3.44 0.56 VERY SATISFIED
affects my decision to
purchase them.
5. I prefer the taste of taro 3.33 0.50 VERY SATISFIED
chips
over traditional chips.
6. I choose snacks based on 3.38 0.48 VERY SATISFIED
nutritional content, and taro
chips
meet this criterion.
7. I would choose taro chips if 3.37 0.50 VERY SATISFIED
they were more widely
available.
OVERALL MEAN 3.39 0.30 VERY SATISFIED

Interpretation:

The findings in Table 1.7 indicate that all the statements on factors influencing
preference for taro chips were highly rated, with a general mean of 3.39, interpreted as Very
Satisfied**. The expression “I like taro chips since they are healthier” yielded a mean of 3.34
and a standard deviation of 0.54, reflecting that respondents like taro chips due to their
health aspect. The expression The cost of taro chips determines whether I would purchase
them” yielded a mean of 3.41 with a standard deviation of 0.51, reflecting that pricing makes
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a big difference in purchase decisions.

Similarly, the statement “If the packaging looks cool and catchy, I’d be more interested
in trying taro chips” received a mean of 3.43 and a standard deviation of 0.51, emphasizing
the impact of visual appeal on consumer interest. The sentence “The cost of taro chips
influences my choice to buy them”recorded the highest mean of 3.44 and a standard
deviation of 0.56, which reaffirmed that price is still a key consideration for the majority of
respondents. The response “I prefer the taste of taro chips to traditional chips” came in with a
mean of 3.33 and standard deviation of 0.50, indicating a positive response to the taste of
taro chips versus more traditional snack food.

Nutrition was also apparent in the following statement “I select snacks on the basis of
nutritional content, and taro chips fulfill this requirement,” which recorded a mean of 3.38 and
a standard deviation of 0.48, reflecting that nutrition-conscious students identify the
nutritionality of taro chips. Finally, the phrase “I would choose taro chips if they were more
available”had a mean of 3.37 and a standard deviation of 0.50, indicating that making the
product more accessible could potentially sway consumer preference further. In general,
these results confirm that health advantages, cost, packaging, flavor, nutritional value, and
availability are all vital components that drive the preference for taro chips among students.

The finding summarized In Table 1.7 indicates that the students surveyed are very
much satisfied with taro chips whose health benefits, price, packaging appeal, taste,
nutritional value, and availability are among the other important reasons for their preference.
They appreciate the product taro chips as healthier alternatives, but cost is still a key factor
that influences their purchase decision (Stephens et al., 2022). The attractiveness of the
packaging has a very significant role in attracting interest from buyers (Yulianingsih &
Widiastuti, 2022), while taste and nutrition are both positively associated with preference
(Ocloo et al., 2012). Improved accessibility will further increase the chances of selection
towards consumption among the respondents. The study result concludes that several factors
of taro chips could influence students’ choices, and that health, cost, presentation, taste,
nutrition, and accessibility require attention to enhance acceptance of a product.

MARKET TRENDS

The array of snack foods manufactured from grains, tubers, fruits/vegetables, meats,
and milk are one of the largest segments of the industry. Snacks are broadly classified
according to food source and from the processing viewpoint, as first-, second-, and third-
generation. The first comprises natural products with slight processing, such as popcorn,
peanuts, almonds, tree nuts, and dehydrated fruits and meats. This category also includes
regular potato chips, which are the most popular savory snack worldwide. Second-generation
snacks include formed products derived from direct extrusion processes (corn chips, puffs,
curls) or by sheeting/forming and embrace relevant items like tortilla chips, fabricated potato
chips, pretzels, pita chips, granola bars, and crackers. The most elaborate group in terms of
ingredients and processing are third-generation items produced by extrusion cooking, aimed
first to generate pellets that are further processed by frying or heating (radiant, high
convection, or microwave).

The demand for healthy snacks Is growing, especially in terms of reduced calories,
sodium, and total, saturated, and trans fats, and the development of natural products with
high dietary fiber, proteins, and antioxidants that favor human health.

Diverse types of vegetable snacks made using different methods are becoming
increasingly commercially important for the food processing industry worldwide because they
are also recognized as healthy for human consumption.

COMPETITOR ANALYSIS

TABLE 1.8 Competitor Analysis of Taro Chips and Other Alternative Vegetable-

Based Snacks

PRODUCT STRENGH WEAKNESS

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 BANANA CHIPS Familiar taste, widely available, Often fried in oil, perceived as
affordable unhealthy
MORINGGA CHIPS High in nutrients and antioxidants Strong flavor, limited mass appeal
KANGKONG CHIPS Unfamiliar taste, niche consumer
Crunchy texture, unique flavour
base
NATURE MARKET OKRA CHIPS High fiber content, marketed as healthy Texture may be off-putting; limited
snack awareness
VEGGIE BITES Made from mixed vegetables, Expensive, taste may not appeal
colorful, to all
Nutritious consumers

The competitor analysis identifies the strengths and weaknesses of different

vegetable-based snack foods in the market. Banana chips are popular because they are
familiar and affordable, but they are perceived as unhealthy due to oil-based preparation.
Moringa and kangkong chips have good nutritional value and distinct flavors but are likely to
appeal to niche markets because they have unfamiliar or strong taste profiles. Likewise,
veggie bites and okra chips are health promoting, but their flavor, price, or texture restrict
wider appeal. In contrast, taro chips have a competitive edge as they offer nutritional content
with a mild, versatile flavor, positioning them more appropriately for a broader customer base
when coupled with innovative marketing and variety of flavor profiles.

MARKET POTENTIAL

Estimated Demand

TABLE 1.9 Assumed Estimated Demand (in Packs) for Taro Chips
QUANTITY DAILY WEEKLY (7 DAYS) MONTHLY (30 DAYS)

1 7 49 210

Potential Target Buyers

1. ISU Students aged 19-20

The young adults, particularly 1 st and 2nd year students, who constitute the majority of
respondents, are the primary consumers. Their purchasing habits and preferences directly
impact the taro chip market on campus.

2. Female Consumers

Most of the sample consist of females and express high interest in healthier foods, making
them a prime group for taro chip promotions based on health advantages.

3. Health-Conscious Youth

This segment is increasingly moving away from oily and processed foods and leans towards
healthy food. Taro chips appeal to their choice of healthy foods.

4. Budget-Conscious Students

Most students have limited budgets and like affordable, locally made snacks. The price
sensitivity observed in the data focuses attention on taro chips as a choice for cost-conscious
buyers.

5. Regular Snack Consumers

Around 90.73% of the respondents eat snacks on a regular basis, and this suggests stable
demand for such convenient and delicious foodstuffs as taro chips.

6. Nutrition-Conscious Buyers

Consumers who value nutritional quality in their snack options are the most important
segment, as taro chips serve their nutritional criteria for healthier snacking.

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7. Taste-Conscious Consumers

Though not the number one priority, consumers who would rather eat taro chips due to their
favorable taste compared to regular chips form a niche group to focus on in taste-led
marketing.

8. Locally and Environmentally Conscious Purchasers

Since not expressed overtly, an appeal for local product snacks underlies a potential group of
purchasers interested in preserving the local good and environment.

9. Farmers

Local farmers, particularly those who grow taro, are potential customers who might want to
buy taro chips as a means of supporting the local farm economy and consuming products
made from their produce.

10.Laborers and Employees

Working professionals from surrounding industries and communities looking for cheaper,
healthy, and easy-to- consume snack foods between shifts or after finishing work might be
attracted to taro chips.

Recommended Marketing Strategies

1. Campus Selling and Sampling

Sell taro chips in school canteens, kiosks, and during university activities. Give out free
samples to awareness and gain feedback.
2. Social Media Promotions
Employ social media platforms such as Facebook, TikTok, and Instagram to promote the
benefits of the product, variety of flavors, and student reviews. Utilize peer influence and
student ambassadors to promote the product.

3. Flavor and Packaging Innovation

Create several flavors (e.g., cheese, spicy, barbecue) to cater to a wider range of
tastes. Employ environmentally friendly, resealable packaging to appeal to green-
conscious consumers.
4. Value Pricing and Bundles
Provide low prices with student-oriented bundles or loyalty discounts to promote repeat buying.
5. Nutritional Branding
Highlight the health advantages of taro chips i.e., being gluten-free, rich in fiber, and less
oily to make the product a savvy snacking option.
6. Digital Feedback Campaigns
Ask customers to leave their feedback or recommendations online in return for promo
codes or discounts to drive engagement and build trust.

STUDY LIMITATION

The study’s respondents are Entrepreneurship program only with a total population of
438, the number of our respondents will be only 205. The findings are based only on selected
respondents. Also, for those consumers that unfamiliar with taro chips may base their
responses on expectations/beliefs. Researchers may face challenge in conducting this
research like for instance is the respondent’s lack of cooperation in answering the
questionnaire provided by the researchers.

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