AMPACHO

AMPALAYA-CHOCLATE
COBARRUBIAS | LIBUTLIBUT | MORENO |
SUDARIO
4CHE-B
STAGES OF PRODUCT
DEVELPOMENT
 BRIEFING
• Filipinos are known to have sweet tooth, consuming large amount of
foods that contain refined sugars.
• Chocolates are delectable and hard to resist. Filipinos end up eating
large amounts of it even though they also have bad effects on the
human health.
• Processed foods offer less amount of nutrients than their raw
counterparts.
• “Healthier” foods are sold that claims to have a certain amount of
nutrients.
MARKET RESEARCH
• Studying the current sales report on different types of Chocolates –
Dark, Milk, Unsweetened?

• Identifying the current standing of cocoa on the global market trend –

staying up to date on the latest cocoa statistics and trend
MARKET RESEARCH
• Demographics – “when you know who your customers are, you’re
in a great position to better understand their needs“
• Age and gender of the target consumers
• Consumer’s preferences

• Online Surveys – Getting feedback on potential customers through

online questionnaire
• Market Observation – Observing the behavior of the consumers
Revenue in the Cocoa segment amounts to US$40m (2.07 billion peso) in 2018.

https://www.statista.com/outlook/30030000/123/cocoa/philippines#market-global
The Cocoa segment is expected to show a revenue growth of 3.5 % in 2019.

https://www.statista.com/outlook/30030000/123/cocoa/philippines#market-global
most revenue is generated in the United States.
https://www.statista.com/outlook/30030000/123/cocoa/philippines#market-global
GENERATING IDEAS
• Healthier dessert for people who have limited dessert choices
due to health problems

• Bitter gourd which has high nutrients and minerals as an

ingredient

• Cheap Cocoa powder as an ingredient for making chocolate

 DESIGN SPECIFICATIONS
• Size: snack size (1.25”x2.5”x0.5”)
• Shape: rectangle
• Shelf life: 3 months
• Weight: 50 g
• Sensory characteristics: bitter taste. Dark chocolate
• Cost: P30-P40
• Ingredients: ampalaya powder, cocoa powder, butter, milk, sugar, water
• Equipment: pot, mixer/whisk
WHAT PRODUCT ARE
YOU DEVELOPING?
 DEVELOPING A NEW PRODUCT
• The group aims to develop a new chocolate line that can provide the
nutrients that a raw cacao bean has that was depleted during the
roasting by infusing bitter gourd powder into the mix.
• Raw cacao and the Bitter gourd have similar nutrients such as Vitamin C
and Iron.
• The bitter gourd can also provide extra nutrients such as calcium, beta-
carotenes (vitamin A), charatin (helps control blood sugar levels), anti-
oxidants (attacks the free radicals), and etc.
 DEVELOPING A NEW PRODUCT
AMPALAYA : VALUE-ADDED PRODUCT
• A change in the physical state or form of the product.
• The production of a product in a manner that enhances its
value.
• The physical segregation of an agricultural commodity or
product in a manner that results in the enhancement of the
value of that commodity or product.
 DEVELOPING A NEW PRODUCT
CHOCOLATE : LINE EXTENSION PRODUCT
• Additional items are introduced in the same product category
such as new flavors, forms, colors, added ingredients, package
sizes.
• Consist of keeping the price and quality consistent, but changing
factors like flavor or color to differentiate the products.
• Consist of increasing and decreasing the quality and price to
create inferior and luxury goods.
 WHAT PRODUCT DEVELOPMENT
“WHY(S)?” ARE YOU ATTEMPTING TO
ANSWER?
 PRODUCT DEVELOPMENT WHY(S)
ADVANCEMENT OF NEW CONCEPT:
• AMPACHO is a combination of ampalaya, which is a vegetable
mainly used for lunch dishes, and cocoa, which is mainly used
for disserts or sweets.
• AMPACHO provides consumers an access to a nutritional
dessert which not only satisfies their craving to a delectable
dessert but also their body’s need for a healthy dish.