CONCLUSIONINTRODUCTION:The next slide will be the comparative analysis that will answer the researchers query on how the Ham Product will fair in the market. In consonance with this is the interrelation of different factors affecting the products viability1ST SLIDE:Despite the difference in age group namely 52% belonging to (middle adulthood), 24% from (early adulthood) ages 20-30 and 31-50 express a unity of opinion on the query of whether or not Ham is a Sinful Food. As shown in the graph 80% ASSENTED that Ham is NOT a sinful food.2ND SLIDE:The second slide shows 3 indicators that affect the products viability or its reasonable chance of succeeding in the market. Researchers first discussion will be on SOCIAL STATUS. Data shows that 56% are employed, 28% are underemployed (employees receiving minimum wage but are overqualified for the position. Last is the self-employed group composing of 16% they are the ones who are engaged in small to large enterprise. As to preference: 44% of the respondents are after the price of the ham 28% relies on buying ham based on their friends or relatives preferred ham brand. 16% meanwhile prefers branded products those which are proven and tested.(This by far would be the area to work on because the researcher would like to encourage the consumers to buy her product)

As to occasion:

72% of the respondents buy ham during Christmas season (This will be an opportunity for the researcher to introduce a different tasting ham available all year round)

3RD SLIDE:On willingness to buy: The 1st graph shows 56% have tried eating ham infused with herbs while 44% have not tried the product The 2nd graph shows 88% or a great majority said that they will buy the product while the remaining 12% are not willing to buy the product.

On terms of recommendation: More than 2/3 or 80% of respondents attests that they will recommend the product amongst their friends, relatives and neighbors. However, the remaining 20% or less than a quarter of the respondents will not recommend the product. 4TH SLIDE:Same percentage points of (64%) were gathered to include those who use herbs and spices on their regular meals and those who believe that herbs and spices can improve the flavour of the product. Both are convinced that they have experienced the ENHANCED FLAVOR OF THEIR MEAT PRODUCTS when herbs and spices were included.A percentage of 60% meanwhile agree that the herbs when infused with the meat product creates a distinct aroma and flavour.