The Viability of Mangosteen Vinegar Production: Enhancing Local Agriculture and Market Competitiveness
Greetings in the name of St. Thomas Aquinas!

We are third-year Industrial Engineering students of the University of Santo Tomas: Maria Sofia Dela Cruz, Clarizza Mae Gutierrez, Jillian Marcelo, and Ram Justin Musni. As part of our IE2523: Marketing Management course, we are conducting a feasibility study on the viability of mangosteen vinegar production and its potential to enhance local agriculture and market competitiveness.

We kindly invite you to participate in this survey, as your insights will be invaluable in assessing market demand and opportunities for this product.

In compliance with the Data Privacy Act of 2012, all responses will be kept confidential and used solely for academic purposes.

Thank you for your time and participation!

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If you have any questions, please do not hesitate to contact us at our emails:
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What is Mangosteen?
As a brief summary, mangosteen is a tropical fruit known for its sweet-sour flavor and deep purple rind. It is often referred to as the "queen of fruits" in Southeast Asia. In the Philippines, mangosteen is grown mainly in Mindanao and has seen a significant increase in production—rising from approximately 1,500 metric tons in 2022 to around 4,900 metric tons in 2023 (World Integrated Trade Solution, 2023). Despite this growth, the country still imported nearly 940 metric tons of fresh mangosteen valued at USD 2.93 million, indicating strong domestic demand and highlighting the potential for local value-added products (TrendEconomy, 2023).

Mangosteen is not only valued for its flavour but also for its rich nutritional profile. The fruit is especially high in antioxidants—particularly xanthones—which are known to provide anti-inflammatory, immune-boosting, and antibacterial properties (MedicineNet). These health benefits make mangosteen a strong candidate for wellness-related products, especially in the growing market for natural and organic food items.

In response to the increasing demand for sustainable and health-focused alternatives, mangosteen is being explored as a primary ingredient for vinegar production. Turning mangosteen into vinegar creates a unique value-added product that supports local farmers, reduces dependence on imports, and taps into the global demand for organic, functional food items. This innovation also contributes to rural development and positions the Philippines as a competitive player in the organic vinegar market.

Data Privacy Consent

I have read and understood the Data Privacy Act of 2012 and consent to the use of my personal information for the purposes of this study. I acknowledge that the researchers will have exclusive access to the information I provide, which will be kept confidential and used solely for academic analysis. In the event of any concerns regarding data privacy, I am aware of my rights as stated in the Act’s Rules and Regulations.

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