FEASIBILITY STUDY Introduction I.Product: Flavored Taho II.Background Tahô is a Philippine course provender made of fresh soft/silken tofu, arnibal (brown out and vanilla syrup), and pearl sago (similar to pearl tapioca). This staple comfort nutrient is a signature sweet and clear be congeal to travelher all over the country. The Indonesian and Malaysian equivalent of this befriend is Tahu. Through early records, it is evident that tahô traces its origin to the Chinese douhua. opening to the Spanish Colonization, Chinese were common traders with the natives, influencing Philippine cuisine. III.Nature of the Product The singularity taho which is exchange on the streets has arnibal and sago. This taho has become one of the unique individuality element of the Philippines, Filipinos argon fond of taho then and now. In occurrence nigh Filipinos buy and eat taho that made it a gainful billet. The main ingredient of taho: fresh so ft/silken tofu is touch to a consonance that is very similar to a very fine custard. Brown sugar is then het up and caramelized to attain a viscous amber-colored syrup called arnibal. Sago pearls, purchased from the local food market or palengke, are boiled to a gummy consistency until they are a transluscent white. IV.

Description of our product We want our taho to be special not only sold on the streets exclusively likewise sold as a delicacy. Our product which we impart be name Tahoô! is a flavored taho.We will be reservation different flavors which commonwealth would love. The flavors are: Banana Caramel, Langka, Chocolate, Strawberry, Mocha. V.Why did w! e choose this business? We chose flavored taho because we instruct that it has a great potential present in the Philippines and also to make something different that people havent tasted before. Since it is divorce of the culture of the Philippines, we want to improve taho so it can be introduced to other countries. We will be selling Tahoô! here in Los Baños, in UPLB campus. VI.Products logoIf you want to recover a full essay, order it on our website:
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