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CHAPTER I
THE PROBLEM AND ITS BACKGROUND

This chapter presents the background of the study, the statement of the problem,
the scope and delimitation, the significance of the study, and the definition of the terms
used.

Introduction

According to Edmeades, "Fruits and vegetables do not fight disease. It is their absence
that causes disease." Vegetables can be defined as the fresh parts of plants. It can be
canned, processed, cooked, or raw, providing appropriate human sustenance in another
way. Vegetables can be categorized botanically as algae (seaweed), mushrooms, root
vegetables (carrots), tubers (potatoes, yams), bulbs, and stems; stalk (kohlrabi, parsley);
leafy (spinach); inflorescence (broccoli); seed (green peas); and fruit (tomato) vegetables
(Grosch et al. 2008). Vegetables are naturally good and contain vitamins and minerals that
can help keep you healthy. This can help protect you against cancer, diabetes, and heart
disease. Vegetables are low in fat, salt, and sugar. They are an excellent source of dietary
fiber, which can keep you satiated for longer and prevent overeating. Vegetables come in a
wide range of kinds, and there are countless methods to prepare, cook, and serve them
([Link], 2022).

Spoilage is the wasting or loss of material that happens throughout the

manufacturing process. Also, it can be used to categorize material that has suffered severe
damage and is being processed into a product. It is most frequently used to describe raw
commodities with an extremely short shelf life (CFI Team, 2022). Spoilage in vegetables is
largely affected by the composition of the vegetables. Hence, foods that are not acidic rot
due to bacterial growth, whereas foods that are acidic and have dry surfaces are more
susceptible to mold growth. As a fresh crop, vegetables have a high moisture content that
makes them more perishable and therefore more likely to spoil.

The conditions in which vegetables are transported and stored after harvest also
affect how quickly they spoil (Suja Senan, R. K. Malik, and Shilpa Vij, 2012). Marketing is one
of the most important factors determining the success of any fruit or vegetable farming
enterprise, which includes all activities and choices made by farmers. These decisions
include deciding which crops to cultivate that will bring in the most money and how to
transport goods to customers efficiently and affordably without sacrificing product quality.
Contrary to what many people think, marketing doesn't start once a crop is harvested. As an
alternative, marketing options should be thought through long before production begins
(CharlesHall,n.d).

Background of the Study

The vegetable composition has a significant impact on spoilage. Despite having

significant socioeconomic, food quality, and food security implications, fruit and vegetable
spoilage has received far less academic attention than produce-related foodborne illness and
processing technologies. (Snyder & Woroboo, 2018). Although socioeconomic losses are the
most significant effect of food rotting, depending on the spoilage agent, the occurrence of
spoilage microbes may also pose a public health danger. (Benner, 2014)

With up to 60% of all fruits and vegetables ending up in landfills, the Food and
Agricultural Organization (FAO) reports that losses and waste in these commodities are the

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biggest categories of losses among all forms of food. It is now common knowledge that 1.3
billion metric tons, or more than one-third, of the food produced each ye, are lost or wasted.
Fruits and vegetables are frequently "either poorly packed or not packed at all; transported
in open, unrefrigerated trucks; and subject to mechanical injury owing to compression,
abrasion, and rough handling during handling operations and transportation, making them
highly vulnerable to deterioration," the FAO notes in the context of less developed
countries. (Fruit and Vegetable Spoilage Is A Hidden Contributor To Underdevelopment,
2020) A person needs food to meet their health needs in service, according to Republic Act
No. 10611: Improving the Philippines Food Safety Regulatory System. One of the key
priorities of the government in establishing food safety is the availability of food on every
Filipino's plate. (Implementing Rules and Regulations of Republic Act No. 10611, 2015)

When compared to rural barangays, consumption of key foods including ampalaya,

eggplant, tomato, and onion was higher in urban barangays. Between 2.30 kilograms and
3.75 kilograms of these products were consumed. The largest consumption of eggplant was
seen in Cavite's urban families (5.48 kilograms) and Rizal's rural households (5.75 kilograms).
The consumption of onions was higher among urban residents of Rizal, at 3.67 kilograms.
The urban residents of Batangas consumed more ampalaya, at a weight of 3 kilograms. In
Cavite, Rizal, and Quezon, it was discovered that urban inhabitants consumed about 3.40 kg
of tomatoes. Selected Agricultural Commodities Consumed in the Philippines (2017, Volume
2) Since Silang, Cavite, was deemed to have the highest profitability and average profit per
hectare in the cropping system, the agricultural industry has a significant impact on every
resident there. The Municipality of Silang in Cavite has the most area set aside for
agriculture in the province as of 2015, with a total area of 9,318.41 hectares, according to
the Office of the Provincial Agriculturist. A total of 37,708,92 metric tons of crops were
produced in the province, with pineapple producing the most (20,350.00 metric tons),
followed by coffee (1,341.20 metric tons), which came in second place. As a result, coffee
and pineapple are the two main products. As of 2019, the cost of producing one pineapple
was P 1,522,031,250. (Mobile-Based Application for Agricultural Crops of Silang, Cavite)

The researchers decided to conduct the study since preventing spoilage can reduce
food waste. Many studies are being done to find creative solutions to lessen food waste,
which has become a matter of concern in recent years. It has been labeled as a significant
issue for the long-term sustainability of the food supply, demand, and production chains.
Thus, this study will establish a plan to make use of leftover vegetables that are no longer
available for public sale.

State of the Problem

This study aims to identify the shelf life of vegetables in the market and the factors
that affect vegetable spoilage. Determine the marketing strategy of vegetable vendors to
reduce vegetable spoilage in the Silang Public Market and the possible ways that these
marketing strategies could be improved.

Specifically, it aims to answer the following questions:

1. What is the shelf life of vegetables in the market?

2. What are the most common vegetables that spoil in the Silang Public Market

3. What are the factors affecting vegetable spoilage?

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4. What are the marketing strategies used by vegetable vendors in Silang Public
Market to prevent spoiled vegetables?

5. What are the possible improvements in marketing strategies for spoiled

vegetables?

Scope and Delimitation

The main purpose of this study is to identify the marketing strategies used by
vegetable vendors to reduce vegetable spoilage in Silang Public Market. Other issues
unrelated to vegetable spoilage will not be covered in this study.

This study will only focus on the vegetable vendors in Silang Public Market. Vegetable
vendors outside the Silang Public Market are not included, even those vendors on the side of
the market. There were no restrictions of any kind, regarding the participant’s age and
gender. Researchers will conduct this study through an interview of twelve selected
vegetable vendors and two selected participants under the Department of Agriculture.

Significance of the Study

This study is important because it is meant to inform other vendors about the marketing
strategy of vegetable vendors regarding spoilage. Furthermore, it is made to determine and
inform the other vendors about ways or strategies on how to prevent vegetable spoilage
and how it can turn into a new, improved product.

It was viewed as being significant specifically to the following:

Vendors

This study will provide some solutions that are beneficial for the seller to sell
vegetable spoilage, turn it into a new improved product, enhance reputation, improve
inventory management, and control quality.

Consumer

This study will provide some solutions that are beneficial for the buyers to reduce
waste, save money, and learn more about vegetable spoilage.

Public Market Administration

The public market administration will receive information from this study that is
relevant to decision-making in operating a well-functioning organization, which includes
ensuring effective market operations, the application of rental and stall-allocation policies,
the operation of market rules and regulations, dispute resolution procedures, the
enforcement of environmental, public health, and food safety requirements, mechanisms
for meeting recurrent and periodic maintenance requirements, and future improvement and
expansion of facilities.

Future researchers

This study offers information that might be used to evaluate the vegetable sellers'
marketing strategies about vegetable spoilage. This study will provide some solutions that
are beneficial for them, like enhancing the food system's sustainability, creating better
solutions, expanding on current knowledge, and promoting healthy eating.

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Definition of Terms

To facilitate the understanding of this study, the following are definitions to

understand and clarify the terms used in the study.

Vegetable spoilage - the operational meaning of this word in this research is the
rotting of vegetables. The common causes of vegetable spoilage are storage conditions, the
humidity of the air, and the exposure of vegetables.

Marketing strategy - the operational meaning of this word in this research is a plan
on how you can sell a product or service.

Vegetable vendors - the operational meaning of this word is a person who sells
vegetables inside the Silang Public Market.

Market - a means by which an exchange of goods and services takes place as a result
of buyers and sellers being in contact with one another, or either directly or through
mediating agents or institutions. (Britannica, 2023)

Consumer - a person who purchases goods and services for personal use. (Oxford
Languages, n.d.)

Food waste - the operational meaning of this word in this research is that foods
that are not consumed are discarded.

Sustainability of food supply - a method of production using processes and systems

that are non-polluting, conserve non-renewable energy and natural resources, are
economically efficient, are safe for workers, communities, and consumers, and do not
compromise the needs of future generations. (Food production: A sustainable food supply,
2015)

Demand - the operational meaning of this word in this research is a consumer's

desire that they would like to purchase; it can be a product or a service.

Production - the action of making or manufacturing something from components or

raw materials, or the process of being so manufactured. (Oxford Languages, n.d.)

Socioeconomic - a technique of classifying people according to their level of

education, annual income, and employment. Low, medium, and high socioeconomic status
are often used classifications. (National Cancer Institute, n.d.)

Food quality - The word "food quality" refers to the whole of a food item's qualities
and characteristics that the consumer finds acceptable. Some characteristics of high-quality
foods include: Appearance (size, shape, color, gloss, and consistency) Texture, Flavor
Nutritional content Ethical and sustainable production. (Future Learn, n.d.)

Food security - When everybody, at all times, has physical and financial access to
enough safe and nourishing food that satisfies their dietary needs and food preferences for
an active and healthy life, that is the definition of food security. (World Bank, n.d.)
Spoilage agent - Food can rot for a variety of reasons, rendering it unfit for
ingestion. Perishable foods' safety and quality can both be impacted by light, oxygen, heat,

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humidity, temperature, and bacteria that cause food spoiling. Foods will eventually decay
when exposed to these elements. (U.S. Department of Agriculture, 2016)

Consumption -Consumption is best described as the final purchase of goods and

services by individuals. (Aaron Hill, 2021)

Production chain - all companies engaged in the production of materials and the
provision of services, as well as the sale of finished items. (Cambridge dictionary, 2023)

CHAPTER II
REVIEW OF RELATED LITERATURE

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This chapter presents the relevant literature and studies that the researchers
considered in strengthening the claim and importance of the present study.

Related Literature

Foreign

Product Development Strategy

The potential of vegetable by-products as components of value-added interventions

or high-quality food solutions. (Lau et al., 2021) It can be seen that these by-products or
wastes can be an alternative source of nutrients to support the global demand for functional
foods and as one of the strategies to cope with food insecurity. Using these by-products in
the functional food business will be a good alternative to improve the variety of affordable
functional food options available on the market for customers. These wastes as a substrate
to produce the value-added goods. Many products available from Fruit and Vegetable waste
(FVW) as well as the technologies that can be used in utilizing them. (Sánchez et al., 2021)
Fruit and vegetable wastes (FVW) can be used to produce biofuels, create organic acids, and
recover bioactive substances. Pre-treatments, microbial biotransformation, and separation
and purification processes are necessary for their utilization.

Pricing Strategy

According to (Vergamini et al. 2015) The FCM was used to evaluate the most
economically affordable NAMASTE by-product combinations. In fact, pricing was based on
assumptions such as the size of the processing plant, amount of by-product processed,
duration of production processes, and machinery required. Price plays a significant role in
establishing a product's worth because it affects a small business's profitability. Price
determines value because people frequently associate lower prices with production qualities
that are below par. Due to significant investment expenses, high prices can deter people
from buying the goods.

Local

Product development
Converting Food Waste into Biodegradable Packaging Products (Mehta et, al.,
2023). In the United States alone, approximately 70 million tons of food is wasted each year.
More than 650,000 tonnes per year go unused in the Philippines. Food waste mainly consists
of post-harvest agricultural resources and other food ecosystems. Landfills and composting
are currently the two most viable ways to dispose of food waste. However, these are not
environmentally friendly. We need alternatives that are not only sustainable but also
economically rational. One such option is turning food waste into packaging. If successful, it
will also reduce the use of petroleum-based plastics in packaging. One example is the
cassava bag, which is made from starch and vegetable oil. Just Goods Co., Ltd. uses square
containers made from recycled paper and sugar cane for PET bottle caps. Overall, these
containers are only 8% virgin plastic (polyethylene) and nearly 35% plant-based plastic, along
with paper and other ingredients. The project team will explore alternatives using food
waste (starch, oil, coffee, sugar, legumes, etc.). - Using processing routes such as
fermentation, followed by the production of extrudable and/or moldable grade
biodegradable polymers.

Market Development

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According to Milagrosa(2021), the nature, seasonality, perishability, and mass

transportation of produce result in lower yields and higher marketing costs. Pekas et al
(1998) identified high marketing costs as a feature of the vegetable marketing system in this
region. Traders recognized the insufficient availability of products in terms of quantity and
quality, and the lack of commercial farming as additional costs to carry out their marketing
work. Many attribute low marketing efficiency, high marketing costs, and low farmer profits
to a large number of intermediaries who profit greatly from higher marketing margins. Total
marketing costs are broken down into transportation (55%) and handling or labor costs,
consuming 31% (labor costs). Together, they account for 86% of marketing costs. The rest
are trivial miscellaneous expenses. One of the biggest drawbacks of vegetable production in
this region is the distance to target markets. Farmers and traders face constant challenges of
remoteness.

Related Studies

Foreign

Pricing Strategy

Consumers are willing to buy suboptimal fruits and vegetables if they are given
information about them, they are sold at a price lower than optimal, and marketing
campaigns are very important to generate high sales. (Reducing food waste of suboptimal
vegetables, n.d.) Farmers and retailers can be supported by the government through taxes
or subsidies in order to support the sales of subpar vegetables. Additionally, consumers need
to be made aware of food waste and subpar vegetables. Retailers, the government, a
company that uses less-than-ideal vegetables and fruits, environmental groups, or farmers
themselves. Making people aware of the issue of food waste and the chance to reduce it by
consuming inferior fruits and vegetables is essential. Several options have the potential to
enable the sale of subpar fruits and vegetables, but it is crucial to consider the entire supply
chain in order to achieve goal in reducing food waste.

Market Development

Consumer perceptions and preferences towards organic waste-derived fertilizers.

Fátima Gómez et al. (2019) The study of Market development for organic waste-derived
fertilizers: Analysis of consumer perceptions and preferences highlights the importance of
consumer education in promoting the use of organic waste-derived fertilizers. The authors
suggest that market development strategies should focus on educating consumers on the
benefits of using organic waste-derived fertilizers and increasing consumer awareness about
sustainable agriculture.

Potential for vegetable waste-based compost to replace chemical fertilizers and

improve soil health. Mohammad Nazrul Islam et al. (2020) The authors suggest that market
development strategies should focus on creating awareness among farmers about the
benefits of using vegetable waste-based compost and providing technical assistance to
promote its use.
Local

‌Product Development

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The vegetable waste will be transformed into Fermented Vegetable Juice. ("Basura
Na Napakinabangan Pa", 2021) After Typhoon Yolanda, the local government unit of Guiuan
introduced a new waste management program. The program uses biodegradable market
waste to turn it into a useful product. The product is marketable and saleable. The
barangays will be responsible for collecting and disposing of the waste. The implementation
of this program has been a great help in reducing waste and redirecting it to new usable
resources.

‌Pricing Strategy

According to (CAMPOS,2021) Choosing a pricing strategy is important because

pricing has the greatest and fastest impact on maximizing your business’ profitability. Pricing
Strategy is a major deciding factor that encourages customers to buy your product or return
it to the cold, lifeless shelf. This happens because pricing creates a psychological and
economical effect on your buyers. The right price should fall close to the value of what
you’re selling: the midpoint of your cost and the value it provides to your customers. Set it
too low, and they’ll underestimate the quality of the product, plus it compromises your
profitability. Set it too high, and you’ll lose valuable sales. Thus, a strong pricing strategy
helps you meet customer expectations by letting them understand the reason behind your
prices. Consumers are willing to buy suboptimal fruits and vegetables if they are given
information about them, they are sold at a price lower than optimal, and marketing
campaigns are very important to generate high sales.

Relationship of the Previous Studies to the Present Study

The researchers find relevance to the previous studies and the present study. In
present study, it aims to identify marketing strategies that vegetable vendors used on
vegetable spoilage. Previous studies indicate that market development strategy, product
development strategy, and pricing strategy are the marketing strategies used in both local
and foreign on spoiled vegetables. The Strategies are common with utilizing vegetable
wastes to turn into a value- added products, offers variety of affordable product options that
is available in market for the consumers.

CHAPTER III
METHODOLOGY

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This chapter reveals the methods of research to be employed by the researcher in

conducting the study which includes the research design, research locale, research
instrument, population and sampling, data construction procedure, analysis of information,
and ethical considerations.

Research Design

Qualitative research is a type of research that explores and provides deeper

insights into real-world problems (Moser A, Korstjens, 2017). Qualitative research at its core,
ask open-ended questions whose answers are not easily put into numbers such as ‘how’ and
‘why’ (Cleland JA, 2017). It is commonly used to deeply investigate complex phenomena and
gather detailed, contextualized data. In the case of studying the vegetable spoilage pricing
and and its impact on business sales in Silang, Cavite, qualitative research offers several
advantages. It allows researchers to understand customers’ perceptions, preferences, and
influencing factors through interviews, observations, and focus groups. The research design
considers the specific context of Silang, capturing cultural, social, and economic factors.
Qualitative methods provide flexibility in data collection and analysis, enabling researchers
to adapt their approach and explore emerging insights.

A case study is a detailed study of a specific subject, such as a person,

group, place, event, organization, or phenomenon. Case studies are commonly used in
social, educational, clinical, and business research (Shona McCombes, 2019). When studying
the marketing strategies of vegetable vendors in vegetable spoilage, case studies can help to
identify the key factors that contribute to spoilage, such as transportation and storage
practices, product quality, and supply chain dynamics. These insights can help vendors to
develop more effective marketing strategies that address these underlying issues and reduce
waste.

Research Locale

Silang Public Market is located in the municipality of Silang, Cavite, Philippines.

Silang is a first-class municipality in the province of Cavite, which is part of the Calabarzon
region. It is approximately 45 kilometers south of Manila, the capital city of the Philippines.
The main trading center for fresh goods, such as vegetables, fruits, meat, fish, and other
food items, is the crowded Silang Public Market. Due to its accessibility and the sellers’
willingness to cooperate with research projects, Silang Public Market makes it very simple to
get samples and gather data. The market is conveniently located in Silang, making it simple
to access for data collecting.

Overall, Silang Public Market in Silang, Cavite, serves as an ideal research locale
for studying the marketing strategies of vegetable vendors and their efforts to address
vegetable spoilage.

Its significance in the local economy, coupled with the diverse range of vendors
and abundant supply of agricultural. The Silang Municipal Agriculture Office plays a
significant role in supporting and regulating agricultural activities within the municipality. It
provide valuable information about the local vegetable industry, including the distribution
channels, supply chain management, and marketing support initiatives. The municipal
agriculture office serves as a source of information and data related to agricultural policies
and support services, while the public market is the primary location where vegetable
vendors operate. By studying both sites, researchers can obtain a holistic understanding of

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the marketing strategies employed by vegetable vendors and their impact on vegetable
spoilage in Silang.

Population and Sample

According to Burns and Grave (1993:779), a population is defined as all

elements (individuals, objects, and events) that meet the sample criteria for inclusion in a
study.

The population of this study is the Vegetable vendors in Silang Public Market and
Participants from Department of Agriculture at Iba, Silang, Cavite Municipal Agriculture
Office. There are about 60 vegetable vendors and 30 persons at the Department of
Agriculture office as the population.

The sample of this study is the vegetable vendors in Silang Public Market and
participants from the Department of Agriculture in Iba, Silang, and the Cavite Municipal
Agriculture Office. There are about 12 vegetable vendors and 2 people at the Department of
Agriculture office as a sample. Most of the vendors are women, and their ages in the
business section range mostly from 1 year to 20 years. While the Department of Agriculture
participants are women and their age ranges from 40 to 50 years old, both of them hold a
high ranking in this sector.

Sampling Technique

This study uses a purposive sampling technique. To the greater extent,

purposive sampling is the use of strategy which allows for the selection of a sampling frame
that is most likely to be influenced by a particular issue (Valerio et al., 2016). This entails
locating and selecting individuals or groups of individuals who are particularly educated or
experienced in a topic of interest. Purposive sampling is used as the selected sample is
identified to be the Vegetable vendors who conduct marketing strategies on vegetable
spoilage and Department of Agriculture representative that is knowledgeable about
Marketing strategies that can be used in spoiled vegetables. This is mainly used to increase
the credibility of the outcomes (Palinkas, et al. 2015).

Research Instrument

In this research, the instrument used is the interview. And open-ended is used
in the interview for more ideas to be generated. With this use of phrases, lists, and stories,
open-ended inquiries encourage respondents to provide more in-depth and original
perspectives. Inquiries that permit a person to provide a free-form response.

In this research, the participants and researcher use interview questions because
interview questions are a valuable tool for researchers as they enable the collection of rich
and nuanced data, provide access to personal perspectives, allow for flexibility and
adaptability, and provide contextual information. There are 12 questions, 6 applicable to the
Department of Agriculture (DA) and 12 for the marketer. 1–5 questions are about the shelf
life of the vegetables, and 6–12 are about the marketing strategy that the marketer uses.

Data Construction Procedure

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Figure 1. Data Construction Procedure

To conduct a legitimate and legal study, it is crucial to lay the groundwork by

following a series of pre-data collection processes. These processes include obtaining
permission and informed consent from the participants involved. Informed consent entails
providing clear information about the study, answering any questions that potential
participants may have, ensuring voluntary participation, and assessing the participants’
capacity to provide consent.

Once the necessary permissions and informed consent have been obtained, it is
important to follow a step-by-step data collection procedure to ensure reliable and
meaningful results. This procedure involves defining the objectives of the study, identifying
the target population or sample, selecting an appropriate data collection method, designing
the data collection tool (such as a questionnaire or interview guide), conducting a pilot
testing phase to refine the data collection instruments, executing the actual data collection
process, organizing and storing the collected data in a systematic manner, cleaning the data
to eliminate any errors or inconsistencies, and finally analyzing the data to draw insightful
conclusions.

To ensure the high quality and trustworthiness of the collected data, it is

essential to implement a comprehensive quality assurance method. This method includes
maintaining clear documentation of the study procedures and protocols, ensuring consistent
data collection practices across all participants, providing training and supervision to the

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individuals involved in data collection, verifying the accuracy and completeness of the
collected data, carefully entering the data into a secure system, conducting thorough data
cleaning procedures to address any anomalies or outliers, implementing robust data security
measures to protect confidentiality and integrity, and documenting all aspects of the data
collection process for future reference.

Furthermore, establishing reliable data storage, security, and organization

methods is crucial to preserve the integrity, confidentiality, and availability of the acquired
data. The collected data should be securely stored using appropriate encryption and
password protection methods. It should be organized in a structured manner that allows for
easy retrieval and analysis while maintaining the confidentiality of the participants.
Restricted access should be implemented to ensure that only authorized individuals can
access the data, further safeguarding its security and preventing any unauthorized
disclosure.

By following these guidelines and incorporating these practices into the study,
researchers can ensure that the study is conducted ethically, the data collected is of high
quality, and the participants’ privacy and confidentiality are protected.

Analysis of Information

Thematic analysis was conducted to analyze qualitative data related to the

marketing strategy of vegetable vendors and its impact on vegetable spoilage in Silang Public
Market. The analysis aimed to identify recurring themes and patterns concerning quality,
pricing, and consumer behavior in order to gain insights into the effectiveness of the
marketing strategy employed by the vendors.

The qualitative data used for this analysis included interviews with vegetable
vendors, observations of their marketing practices, and feedback from customers. These
sources provided rich information about the various aspects of the marketing strategy and
its impact on vegetable spoilage.

The findings of this thematic analysis provide valuable insights for vegetable
vendors and marketers operating in Silang Public Market. Additionally, the analysis
highlights the need for vendors to continuously monitor and adapt their marketing practices
based on customer preferences and market dynamics.

Ethical Considerations

A. Autonomy

The information sheet and consent form must be thorough, understandable,

and well-written. Uncertainty in the consent form and information sheet will lead to a
weak consent agreement, which could lower the quality of the data gathered as a result
of mistrust (Miles & Huberman, 1994). Participants must be thoroughly informed of the
requirements, the intended use of the data, and any potential negative effects. The
participants must give clear, active, and signed consent to participate in the study, as
well as acknowledge that they are aware of their right to view their information and
their right to withdraw at any time. The procedure for obtaining informed permission
can be seen as a contract between the researcher and the subjects. The general sections
of the informed consent contain information such as who the researcher(s) are, what
the purpose of the research is, what data will be collected from participants, how this

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data will be collected from participants, how much commitment is required from
participants, how this data will be used and reported, and what potential risks there may
be to participating in the research. The Data Privacy Act of 2012, also known as Republic
Act 10173, is mentioned in the informed consent form and states that it “does not apply
to personally identifiable information examined for... study purposes... provided that the
personal information will remain in strict confidence and shall be used only for the
declared purpose.”

B. Data Protection Plan

When a researcher maintains confidentiality, they take precautions to prevent

the identity of a research subject from becoming public knowledge. The majority of
human subject research demands that participants sign a consent form and provide
additional personally identifiable information; as a result, researchers are aware of who
their subjects are. In these situations, keeping secrecy is an important safeguard to make
sure that private information is protected. (The Evergreen State College, 2023) All data,
including personal information, informed consent, interview replies, video, and
recordings of the interview, are retained. On the video recording of the interview, the
interviewee’s face was obscured. The identity of participants is kept confidential or
anonymous and the assurances extend beyond protecting their names to also include
the avoidance of using self-identifying statements and information.

C. Justice
Individuals, groups, and communities whose conditions or circumstances render
them vulnerable in the context of a particular research project are assured of fair
inclusion and equal treatment. These individuals run the risk of being included in
research in ways that may be unfair and inequitable. The compensation details to be
received by participants are equitable and reasonable for their effort and time given for
their participation.

D. Declaration of conflict(s) of interest

Any potential conflicts of interest that might affect the objectivity, integrity, or
interpretation of the study must be recognized and disclosed before doing research.
These interests should be stated in order to maintain transparency and give readers a
chance to assess any potential biases.

CHAPTER IV
RESULTS AND DISCUSSION

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This chapter comprises the analysis, presentation and interpretation of the findings
resulting from this study. Discussions are also provided to give a comprehensive
explanation of the themes that were generated in response to the objectives set in this
study.

In this chapter the results of the study are presented and discussed with reference
to the aim of the study, which was to determine the marketing strategy that vegetable
vendors used in vegetable spoilage. It addresses key questions such as the shelf life of
vegetables, common vegetables that spoil, factors affecting spoilage, marketing strategies
employed to prevent spoilage, and potential improvements in marketing strategies.
Understanding the shelf life of vegetables, the most common vegetables that spoil, the
factors influencing vegetable spoilage, and the marketing strategies employed to prevent
spoilage are crucial for a successful vegetable business. By examining these aspects, the
review aims to provide insights into the challenges faced by vendors and offer
recommendations for reducing spoilage and enhancing marketing efforts

Research Findings

[Link] is the shelf life of vegetables in the market?

The shelf life of vegetables are influenced by the type of vegetable. Leafy vegetables
can last for only a week before becoming wilted. Leafy vegetables must be utilized within a
week after harvest because they are extremely perishable. Temperature is a key element in
both biological and environmental factors that contribute to their rapid degeneration
(Ambuko et al., 2017). In contrast, the code also emerged that stem and root vegetables like
carrots and potatoes can last for several months when stored properly. Participants
reported that they generally believed these vegetables to have a longer shelf life than their
leafy counterparts. Also, the shelf life of vegetables vary depending on a number of factors,
including temperature, humidity, type of vegetable, how it was harvested and how the
vegetables were stored prior to purchase.

[Link] are the most common vegetables that spoil in the Silang Public Market?

The most common vegetables that spoil in the Silang Public Market are leafy
vegetables such as lettuce, cabbage, and other vegetables. Leafy vegetables structure is
more delicate, making them more readily susceptible to the same things that their more
thick-walled counterparts can fend off longer (Why Do My Leafy Green Vegetables Seem to
Go Bad so quickly?, n.d.). Also based on the answer of our respondent, leafy vegetables spoil
faster than other vegetables because of the climate and because of the type of leaves that
wither quickly and sometimes they are often eaten by insects.

[Link] are the factors affecting vegetable spoilage in the Silang public market?

Factors influencing vegetable spoilage in the Silang public market, several key
findings emerged. Firstly, temperature fluctuations play a significant role in vegetable
deterioration. Without proper temperature control measures, such as refrigeration or
adequate ventilation, vegetables are susceptible to spoilage (Cabalza & Rabanera, 2017).
Additionally, poor handling and storage practices, including rough transportation,
overcrowding, and exposure to excessive moisture, contribute to accelerated spoilage and
microbial growth. The duration of transportation and the distance from the source of
produce also impact the freshness of vegetables. Moreover, hygiene and sanitation practices
within the market are crucial factors. Inadequate cleaning, improper waste disposal, and lack

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of pest control introduce contaminants that hasten spoilage. These findings highlight the
importance of temperature control, proper handling and storage, efficient transportation,
and maintaining hygiene standards to mitigate vegetable spoilage in the Silang public
market.

[Link] are the marketing strategies used by vegetable vendors in Silang Public Market to
prevent spoiled vegetables?

The marketing strategies used by vegetables vendors to prevent spoiled vegetable.

The producing mixed vegetables allows vendors to make use of surplus or slightly damaged
produce that might otherwise go to waste. By combining different vegetables, they can
transform these imperfect items into visually appealing and marketable products. This not
only reduces their own losses but also contributes to the overall reduction of food waste,
aligning with sustainable practices.

This strategy is consistent with sustainable practices and the decrease of food
waste, both of which have received a lot of attention recently. Reducing food waste is
essential for resolving issues with global food security and achieving sustainable
development goals, according to a research by the Food and Agriculture Organization of the
United Nations. Vendors’ usage of mixed vegetables reflects their proactive efforts to reduce
waste and support sustainable food business practices (Food Security, Safety, and
Sustainability—Getting the Trade-Offs Right, 2020). The marketing strategies that could
prevent spoilage are influenced by the techniques used by vendors. The use of misting, a
process involving the spraying of water to maintain the freshness and hydration of
vegetables. Sorting techniques, such as careful selection and removal of damaged or
overripe produce, emerge as effective strategies. Produce in the service case and while
being kept cold is misted to hydrate it and prevent rotting.(Keep Your Produce Hydrated,
“Harvest” Fresh, and Appealing | CoolMist, n.d.)

[Link] are the possible improvements in marketing strategies for spoiled vegetables?

It has been found that utilizing spoiled vegetables as a valuable resource for
producing fertilizer and food for livestock can be a significant improvement in the marketing
strategy of vegetable vendors. When vegetables spoil and become unsuitable for direct
consumption, they often end up as waste, resulting in financial losses for vendors and
contributing to environmental concerns. However, by recognizing the potential of these
spoiled vegetables, vendors can adopt innovative practices to turn them into valuable
products. All vegetable matter, other than diseased plants, can be recycled into compost,
although some types decompose more quickly than others, you can turn that spoiled food
into fertilizer for your houseplants, flowers, and vegetable garden without much extra effort
(Martin,2022). Certain vegetables that are unfit for human consumption can still serve as
nutritious feed for animals. With proper and safe handling, anyone can donate food scraps
and spoiled veggies to animals. Spoiled vegetables can be used as food for livestock through
a process known as “feed conversion.” While certain vegetables may become unsuitable for
human consumption due to visual imperfections, wilting, or minor spoilage, they can still
provide valuable nutrition to animals rather than having them hauled to a landfill(US EPA,
2015)

In conclusion, the findings indicate that utilizing spoiled vegetables for the
production of fertilizer and food for livestock can be a viable and beneficial improvement in
the marketing strategy of vegetable vendors. By adopting these practices, vendors can

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effectively manage vegetable spoilage, contribute to sustainable agriculture, and explore

new market opportunities while minimizing their environmental impact.

Discussion

The findings from the study support the current understanding that the shelf
life of vegetables is heavily influenced by several factors, such as the type of vegetable,
temperature, humidity, harvesting, and storage conditions. Leafy vegetables have a shorter
shelf life compared to stem and root vegetables like carrots and potatoes, which can be
stored for several months. Temperature is an important factor that affects the shelf life of
vegetables, and proper storage conditions are crucial in maintaining the quality and
freshness of the produce. One interesting point to note is that participants’ perceptions of
the shelf life of vegetables were influenced by the type of vegetables. This emphasizes the
need for vendors and consumers to be aware of the specific shelf life of different vegetable
types, in order to prevent food waste and provide the best quality produce. Leafy vegetables
are the most common vegetables that spoil in the Silang Public Market. This is likely due to
their delicate structure and susceptibility to environmental factors such as temperature and
insects. In addition, the type of leaves of leafy vegetables may also contribute to their fast
[Link] is important for vendors and consumers to be aware of the shelf life of different
vegetable types and take necessary steps to prevent spoilage. This can be done through
proper storage techniques, such as using refrigeration or keeping vegetables in a cool, dry
place. In addition, vendors can take steps to reduce the risk of insect infestation by regularly
inspecting produce and implementing pest control measures. There are several factors that
influence vegetable spoilage in the Silang public market, and these factors are interrelated.
Temperature fluctuations, poor handling and storage practices, inadequate transportation,
and hygiene and sanitation issues all contribute to vegetable spoilage in the market. It is
important for vendors and market managers to take proactive steps to mitigate these
factors and reduce the amount of vegetable waste. This can be achieved through proper
temperature control measures, such as using refrigeration and adequate ventilation, as well
as implementing good handling and storage practices, including careful transportation and
minimizing overcrowding. Additionally, maintaining hygiene and sanitation standards, such
as proper cleaning and waste disposal, and implementing effective pest control measures
can help keep vegetables fresh and reduce spoilage.

The marketing strategies used by vegetable vendors to prevent spoiled vegetables

was the use of mixed vegetables by vendors. This approach enables vendors to use up
surplus or slightly damaged produce that would otherwise go to waste. By blending different
varieties of vegetables together, vendors can create visually attractive and appealing
products, which can increase their marketability and reduce their losses.

The study conducted on the marketing strategies used by vegetable vendors

revealed that the utilization of spoiled vegetables as a valuable resource for producing
fertilizer and animal feed can be a significant improvement in their marketing strategy.
Spoiled vegetables usually end up as waste when they become unsuitable for direct
consumption, resulting in financial losses for vendors and contributing to environmental
concerns. However, by recognizing the potential of these spoiled vegetables, vendors can
adopt innovative practices to turn them into valuable products. One such practice is using
vegetable waste to produce fertilizer. All vegetable matter, apart from diseased plants, can
be recycled into compost, and specific types of vegetable scraps decompose more quickly
than others, making them ideal for composting. The resulting compost can be used to
fertilize houseplants, flowers, and vegetable gardens, reducing the need for synthetic

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fertilizers that can harm the environment. Another practice is utilizing certain spoiled
vegetables to provide nutritious feed for livestock through a process called “feed
conversion.” These vegetables may be unsuitable for human consumption due to visual
imperfections, wilting, or minor spoilage, but they can still provide valuable nutrition to
animals. This process not only helps to minimize waste, but it can also reduce the demand
for traditional animal feeds and contribute to sustainable farming practices.

This is consistent with previous research findings that have highlighted the
importance of proper storage conditions in preventing the spoilage of vegetables. For
instance, studies have shown that vegetables stored at room temperature are more likely to
spoil faster compared to those stored at lower temperatures. Similarly, packaging has been
found to play a crucial role in reducing the rate of spoilage by preventing exposure to
moisture and air, which are known to accelerate decomposition. Overall, the commonalities
in past research suggest that effective preservation of vegetables requires a combination of
proper packaging, storage techniques, and temperature control.

CHAPTER V
SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

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This chapter presents the summary of the study, conclusions, and recommendations
of the study based on the data analyzed from the previous chapter.

SUMMARY

This study sought to analyze the marketing strategy of vegetable vendors

about vegetable spoilage in the Silang public [Link] study aimed to examine the factors
contributing to vegetable spoilage in Silang Public Market. It employed a qualitative research
design, utilizing interviews as the primary research method. The study included 12 vegetable
vendors operating in Silang Public Market and 2 participants affiliated with the Department
of Agriculture. The data analysis procedure involved thematic analysis, where key themes
and patterns were identified from the interview responses.

The research on the marketing strategy of vegetable vendors regarding vegetable

spoilage in the Silang Public Market revealed several super-ordinate themes, subordinate
themes, and subcategories based on the data analysis.

1: Shelf Life of Vegetables

1.1: Leafy Vegetables (weeks)

1.2: Root Vegetables (months, unwashed)

1.3: Stem Vegetables (months)

2: Common Vegetables Prone to Spoilage

2.1: Leafy vegetables

- 2.1.1: Lettuce
- 2.1.2: Cabbage
- 2.1.3: Saluyot
- 2.1.4: Malunggay

3: Factors Affecting Vegetable Spoilage

3.1: Storage Conditions

- 3.1.1: Temperature
- 3.1.2: Efficient transportation
- 3.1.3: Hygiene and sanitation practices

4: Marketing Strategies to Prevent Spoilage

4.1: Techniques

- 4.1.1: Production of Mixed Vegetables

- 4.1.2: Sorting
- 4.1.3: Misting
5: Possible Improvements in Marketing Strategies

5.1: Value-Added Products

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- 5.1.1: Fertilizer
- 5.1.2: Livestock Feed

CONCLUSIONS

Based on the findings, the researcher concludes the following;

Shelf Life of Vegetables varies depending on the type of vegetable, with leafy
vegetables having a shorter shelf life compared to stem and root vegetables. Temperature,
humidity, harvesting methods, and storage conditions are important factors that influence
the shelf life of vegetables. It is essential for vendors and consumers to be aware of the
specific shelf life of different vegetable types to prevent food waste and ensure the delivery
of high-quality produce.

Most Common Vegetables that Spoil Leafy vegetables, such as lettuce and cabbage,
are the most common vegetables that spoil in the Silang Public Market. Their delicate
structure and susceptibility to environmental factors like temperature and insects contribute
to their faster spoilage. Vendors and consumers should take necessary precautions to
prevent spoilage by employing proper storage techniques and implementing pest control
measures.

Factors Affecting Vegetable Spoilage various factors contribute to vegetable spoilage

in the Silang public market. Temperature fluctuations, poor handling and storage practices,
inadequate transportation, and hygiene and sanitation issues all play a role in accelerating
vegetable spoilage. Vendors and market managers need to address these factors by
implementing proper temperature control measures, improving handling and storage
practices, ensuring efficient transportation, and maintaining hygiene and sanitation
standards.

Marketing Strategies to Prevent Spoiled Vegetables the use of mixed vegetables by

vendors is an effective marketing strategy to prevent spoiled vegetables. By combining
different varieties of vegetables, vendors can transform surplus or slightly damaged produce
into visually appealing and marketable products. This strategy aligns with sustainable
practices and contributes to the reduction of food waste. Additionally, misting and sorting
techniques are employed to maintain freshness and remove damaged produce, respectively.

Improvements in Marketing Strategies a significant improvement in the marketing

strategy of vegetable vendors is the utilization of spoiled vegetables for producing fertilizer
and food for livestock. Spoiled vegetables that are unsuitable for direct consumption can be
recycled into compost, which can be used as fertilizer for plants. Furthermore, certain
spoiled vegetables can serve as nutritious feed for animals, minimizing waste and supporting
sustainable farming practices.

In conclusion, the findings highlight the importance of understanding the shelf life of
vegetables, addressing factors that contribute to spoilage, and implementing effective
marketing strategies to prevent vegetable spoilage. By adopting proper storage techniques,
employing innovative approaches to utilize spoiled vegetables, and prioritizing sustainable
practices, vendors can reduce waste, improve their marketability, and contribute to
environmental sustainability. These conclusions provide insights into the challenges faced by
vegetable vendors and offer recommendations for enhancing marketing strategies and
reducing vegetable spoilage in the Silang public market.

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RECOMMENDATIONS

The recommendations of this study will contribute to the overall improvement

of food preservation practices and enhance the quality and safety of vegetables in the
supply chain. Based from the findings, the researcher therefore recommends the following.

Consumers – Since the findings show that the consumers are the ones who got
affected by vegetable spoilage, it is suggested that the consumers engage more in buying
processed vegetables such as packed vegetables to reduce waste and to save money.

Vegetable vendors – Since the findings show that the vegetable vendors can be
affected by the spoilage of vegetables, it is suggested to use mixed vegetable strategy by
removing the rotten and split parts -divide it to make pakbet or chapsouy. By doing this it
will avoid wasting of vegetables and they can gain extra income. It is also advised to turn it
into a product with additional value and sell it to farmers as fertilizer and livestock feed.

Public market administration – Since the findings show that the public market
administration can be affected by vegetables spoilage it is suggested to upgrade the storage
infrastructure at public markets to ensure proper handling, storage, and packaging
techniques to maintain the freshness and quality of the produce, and country to the overall
vitality of the market.

Future researchers – Since the findings show that the future researchers will benefit
from this study, it is suggested that the future researchers use this study to advance the field
and contribute to the development of effective strategies to minimize vegetable spoilage.

References

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APPENDIXES

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APPENDIX A
INFORMED CONSENT

Research title: A case study on marketing strategies of vegetable vendors in vegetable

spoilage in Silang Public Market

Researchers:

Ancheta Zyann J.

Caparas, Danica S.

Cortez. Dhaniela Jane B.

Dacuya Ivy B.

Gantang, Anne Loreine B.

Papiona, Anica Kim P.

Ramos, Czahaira, Kate M.

Toledo, Laura Venice D.

Trompeta, Shahanna Nicole D.

Villarin. Gerly R.

Organization: Munting log integrated National High School

Contact Number: 09972203301

You are invited to participate in this research study. Before you decide, it is
important that you know what the research is all about and why it is being done. The main
purpose of this study is to identify the marketing strategies used by vegetable vendors to
reduce vegetable spoilage in Silang Public Market. This study will require 1 session of
gathering information. It will require 10-20 minutes for you to complete the session.

The researchers decided to conduct the study since preventing spoilage can reduce
food waste. Many studies are being done to find creative solutions to lessen food waste,
which has become a matter of concern in recent years. It has been labeled as a significant
issue for the long-term sustainability of the food supply, demand, and production chains.
Thus, this study will establish a plan to make use of leftover vegetables that are no longer
available for public sale, which can benefit the vendors, consumers and the Public
Administration.

Your responses to this study will be anonymous. Your comments will also be
anonymous. We will ensure the confidentiality of your data through restriction to access the
data. Only the researchers involved can access the data. Respondent data will be kept
confidential except in cases where the researcher is legally obligated to report specific
incidents.
If you have questions at any time about this study, you may contact the researchers,
whose contact information, is provided above.

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Your participation in this study is voluntary. It is up to you to decide whether or not

to take part in this study. If you decide to take part in this study, you will be asked to sign
this consent form. After you sign the consent form, you are still free to withdraw at any time,
and without giving any reason. If you withdraw from the study before data collection is
completed, your data will be destroyed.

Republic Act 10173, also known as the Data Privacy Act of 2012, “does not apply to
personal Information processed for… research purposes… provided, that the personal
information shall be held under strict confidentiality and shall be used only for the declared
purpose

CONSENT

I have read and understand the provided information and have had the opportunity
to ask questions. I understand that my participation is voluntary and I am free to withdraw
at any time, without giving a reason and without cost. I understand that I will be given a
copy of this consent form. I voluntarily agree to take part in this study

___________________________ _____________________________
Respondent’s Name, Signature Researcher’s Name and Signature

APPENDIX B
RESPONDENTS PERSONAL INFORMATION

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FULL NAME: __________________________________ SEX: _______

First Name Middle Last

ADDRESS: ____________________________________

STATUS: ____________________ CONTACT:

________________

BUSINESS NAME: ___________________________ DAILY INCOME:

_____________

NO. OF YEARS IN BUSINESS IN THE SECTOR: _________

YEARS OF ESTABLISHMENT: ______________________

TYPES OF BUSINESS ORGANIZATION

Retailer [ ]

Producer & Wholesaler [ ]

Producer & Retailer [ ]

Producer, Wholesaler & retailer [ ]

Wholesaler & Retailer [ ]

Others (specify)__

____________________________
SIGNATURE OVER PRINTED NAME

APPENDIX C

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RESEARCH QUESTIONNAIRES

INTERVIEW QUESTIONS:

[Link] types of vegetables have the longest shelf life in the market?

[Link] storage conditions are ideal for this vegetable to maximize its shelf life?

[Link] are some effective storage techniques for different types of vegetables?

4. What do you do with spoiled vegetables?

5 How do you ensure the quality and freshness of the vegetable you sell?

[Link] marketing strategies have you been using on spoiled vegetables?

7 How did you develop the marketing strategy for spoiled vegetables?

[Link] Developing the strategy. Do you consider who will be your target market?

[Link] terms of reducing vegetable waste, will this marketing strategy be effective?

[Link] will you ensure your target market know about the products or services you offer?

11. What is the best most effective marketing strategy you use in order to make profit of
vegetable wastes?

12. If made available locally, would you take advantage of setting up a business that makes
value-added products from vegetable waste?

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CURRICULUM
VITAE

SHAHANNA NICOLE D. TROMPETA

Purok 2, Barangay Malaking Tatiao,

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Silang, Cavite, 4118, Philippines

trompetashahanna@[Link]
09972203301

PERSONAL DETAILS

Date Of Birth: December 27, 2005

Age: 17
Sex: Female
Nationality: Filipino
Language Known: Tagalog

EDUCATION

2017-2018 Tatiao, Elementary School

Elementary Diploma
With Honor

2021-2022 Munting Ilog Integrated National High School

Junior High School Diploma
With Honor

SKILLS
 Analytical Skills
 Leadership Skills
 Visionary Thinking

I, Shahanna Nicole D. Trompeta, do hereby certify that the above

statement accurately represents my understanding of the skills and interests.

ZYANN JANAIRO ANCHETA

032, Purok 2, Barangay Hukay,

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Silang, Cavite, 4118, Philippines

zyannancheta06@[Link]
09307076943

PERSONAL DETAILS

Date Of Birth: January 18, 2006

Age: 17
Sex: Female
Nationality: Filipino
Language Known: Tagalog

EDUCATION

2017-2018 Rumbang, Elementary School

Elementary Diploma
With Honor

2021-2022 San Jose National Agricultural and Industrial High

School
Junior High School Diploma
With Honor

SKILLS
 Analytical Skills
 Communication Skills
 Leadership Skills

I, Zyann Janairo Ancheta, do hereby certify that the above statement

accurately represents my understanding of the skills and interests.

DANICA S. CAPARAS

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149, Purok 1 Kalye Onse, Barangay Hukay,

Silang, Cavite, 4118, Philippines
Danicacaparas8@[Link]
09364486505

PERSONAL DETAILS

Date Of Birth: February 04, 2006

Age: 17
Sex: Female
Nationality: Filipino
Language Known: Tagalog

EDUCATION

2017-2018 Hukay, Elementary School

2021-2022 Munting Ilog Integrated National High School

SKILLS
 Communication Skills
 Self-Motivation
 Time Management

I, Danica S. Caparas, do hereby certify that the above statement

accurately represents my understanding of the skills and interests.

DHANIELLA JANE B. CORTEZ

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 MUNTING ILOG INTEGRATED
NATIONAL HGH SCHOOL

021, Purok 1 Barangay Hukay

Silang, Cavite, 4118, Philippines
dhaniellajanec@[Link]
09051409780

PERSONAL DETAILS

Date Of Birth: March 24, 2006

Age: 17
Sex: Female
Nationality: Filipino
Language Known: Tagalog

EDUCATION

2017-2018 Hukay, Elementary School

2021-2022 Munting Ilog Integrated National High School

SKILLS
 Continuous Learning
 Active Listening
 Self-Motivation
 Collaboration

I, Dhaniella Jane B. Cortez, do hereby certify that the above statement

accurately represents my understanding of the skills and interests.

IVY B. DACUYA

34
 MUNTING ILOG INTEGRATED
NATIONAL HGH SCHOOL

Balite 1st, Barangay Hukay,

Silang, Cavite, 4118, Philippines
aibidakuya@[Link]
09063326884

PERSONAL DETAILS

Date Of Birth: May 15, 2006

Age: 17
Sex: Female
Nationality: Filipino
Language Known: Tagalog

EDUCATION

2017-2018 Iba, Elementary School

2021-2022 Munting Ilog Integrated National High School

SKILLS
 Communication Skills
 Interpersonal Skills
 Teamwork and Collaboration

I, Ivy B. Dacuya, do hereby certify that the above statement accurately

represents my understanding of the skills and interests.

ANNE LOREINE B. GANTANG

35
 MUNTING ILOG INTEGRATED
NATIONAL HGH SCHOOL

799, Ilayang Pulo Iba,

Silang, Cavite, 4118, Philippines
anneloreine05@[Link]
09754618742

PERSONAL DETAILS

Date Of Birth: October 04, 2005

Age: 17
Sex: Female
Nationality: Filipino
Language Known: Tagalog

EDUCATION

2017-2018 Saint Gaetano Catanoso, Elementary School

Elementary Diploma
With Honor

2021-2022 Munting Ilog Integrated National High School

Junior High School Diploma
With Honor

SKILLS
 Continuous Learning
 Active Listening
 Self-Motivation

I, Anne Loreine B. Gantang, do hereby certify that the above statement

accurately represents my understanding of the skills and interests

ANICA KIM P. PAPIONA

36
 MUNTING ILOG INTEGRATED
NATIONAL HGH SCHOOL

146, Matro Gate, Barangay Tibig,

Silang, Cavite, 4118, Philippines
papionaanicakim@[Link]
09656833673

PERSONAL DETAILS

Date Of Birth: August 15, 2006

Age: 17
Sex: Female
Nationality: Filipino
Language Known: Tagalog

EDUCATION

2017-2018 Real, Elementary School

Elementary Diploma
With Honor

2021-2022 Munting Ilog Integrated National High School

Junior High School Diploma
With Honor

SKILLS
 Continuous Learning
 Active Listening
 Self-Motivation

I, Anica Kim Papiona do hereby certify that the above statement

accurately represents my understanding of the skills and interests.

CZAHAIRA KATE M. RAMOS

37
 MUNTING ILOG INTEGRATED
NATIONAL HGH SCHOOL

Purok 2, Barangay Malaking Tatiao,

Silang, Cavite, 4118, Philippines
ramosczahairakate@[Link]
09758216612

PERSONAL DETAILS

Date Of Birth: July 21, 2005

Age: 17
Sex: Female
Nationality: Filipino
Language Known: Tagalog

EDUCATION

2017-2018 Tatiao, Elementary School

Elementary Diploma
With Honor

2021-2022 Munting Ilog Integrated National High School

SKILLS
 Active Listening Skills
 Communication Skills
 Time Management

I, Czahaira Kate M. Ramos, do hereby certify that the above statement

accurately represents my understanding of the skills and interests.

LAURA VENICE D. TOLEDO

38
 MUNTING ILOG INTEGRATED
NATIONAL HGH SCHOOL

Sitio Gitna, Barangay Tibig,

Silang, Cavite, 4118, Philippines
[Link]@[Link]
09569448078

PERSONAL DETAILS

Date Of Birth: June 22, 2006

Age: 17
Sex: Female
Nationality: Filipino
Language Known: Tagalog

EDUCATION

2017-2018 New Life Christian School of Cavite

Elementary Diploma
With Honor

2021-2022 Munting Ilog Integrated National High School

Junior High School Diploma
With Honor

SKILLS
 Active Listening
 Learning
 Creativity

I, Laura Venice D. Toledo, do hereby certify that the above statement

accurately represents my understanding of the skills and interests.

GERLY R. VILLARIN

39
 MUNTING ILOG INTEGRATED
NATIONAL HGH SCHOOL

St. Kanluran, Barangay Tibig,

Silang, Cavite, 4118, Philippines
villaringerly09@[Link]
09630189425

PERSONAL DETAILS

Date Of Birth: January 11, 2006

Age: 17
Sex: Female
Nationality: Filipino
Language Known: Tagalog

EDUCATION

2017-2018 Tibig, Elementary School

Elementary Diploma
With Honor

2021-2022 Munting Ilog Integrated National High School

SKILLS
 Active Listening
 Communication Skill
 Continuous Learning

I, Gerly R. Villarin, do hereby certify that the above statement

accurately represents my understanding of the skills and interests.

40