Castillo,Jesus Christian M.  <br/><br/>
Assessment of the "tupig" enterprise in the municipality of Sarrat,Ilocos Norte / 
Jesus Christian M. Castillo  
 -  2019 
 - xiv, 45 leaves   28 cm.  
<br/><br/> Thesis (BS Agribusiness) - Mariano Marcos State University  
<br/><br/>  	CASTILLO, JESUS CHRISTIAN M. 2019. Assessment of the "Tupig." Enterprise in the Municipality of Sarrat, Ilocos Norte. Undergraduate Thesis. College of Agriculture, Food and Sustainable Development. Mariano Marcos State University. City of Batac 2906, Ilocos Norte. 57 pp. Adviser: Dr. Zenaida H. Esteban 	The study focused on the assessment of the "tupig" enterprise in the municipality of Sarrat, Ilocos Norte. Specifically, it aimed to determine the socio-demographic profile of the "tupig” producers, the profile of "tupig" enterprise, production practices of "tupig" producers in terms of: preparation of the materials, mixing, shaping, baking and finished product, and the problems encountered by the "tupig" producers related to the industry. 	The study used the one shot survey research design. Sixteen (16) tupig" producers served as the respondents of the study. These were personally interviewed by the student-researchers with the aid of a structured questionnaire which was composed of the profile of the “tupig" producers and their production practices and the problems encountered related to "tupig" enterprise. Descriptive statistics like frequency counts, means and percentages was used to analyze the data. The "tupig" producers were adults with an average age of 49 years, dominated by married women, most of them were high school graduates. Only one of them had attended relevant trainings and seminars. 	The “tupig" producers have been in operation for more than 3 years. They attributed their management skills from their family and self-acquired skills. Their Were a enterprises started with modest capital ranging from Php1,000.00-Php5,000.00 which came from their personal savings. Most of the "tupig" producers have 1-2 hired laborers to sustain their production. The average production was 388 pieces with an average daily income sale of Php3,800.00. 	In terms of production practices, all the "tupig" producers used glutinous rice, milk of mature coconut as ingredients and brown sugar as sweetening agent. All of them used young coconut and roasted sesame seeds as the ingredients to enhance flavor of the "tupig" product. Banana leaves were the common wrapping material of the mixed ingredients that were baked in an open grill within 15-20 minutes using charcoal. The color of the finished product was golden brown, usual size of the "tupig" is short. All of the "tupig” producers sold the product at Php10.00 per piece or Php100.00 per dozen. There were problems encountered by the "tupig" producers in the production and marketing of "tupig". Most of them experienced lack of wrapping materials especially during the rainy and stormy seasons as they find it hard to source out quality material. Some of the "tupig" producers mentioned the lack of cooking material, while others had problems related to the lack of equipment for grinding because they don't have their own machine, and the lack of glutinous rice. On marketing, several of the "tupig” producers mentioned that they encountered customers who do not immediately pay their product, while some experienced delayed payments which greatly affect the business operation.