Researchers are often taught to master only two types of methods in general terms and so become comfortable with either quantitative or qualitative analysis but not both. The result is the two methods are seldom combined and their respective strengths are ignored by adherents of each approach (Casebeer & Verhoef,1997).
A. Research Design
The basic research method used in this study is the quasi-qualitative source genre under a trans-disciplinary approach and a diffusion inductive theme. The quasi-qualitative research approach involved interpretive procedures and numerically based representation of data in the secondary analysis method. Diffusion of Innovation theory (Rogers,2003) was used to represent the how, why and at what rate can innovation or idea/s can be adopted and diffuse to its intended target area.
Research data were sourced, collected and collated accordingly before secondary analysis method was applied in the design of the food dehydrator for its intended user, the secondary school teachers. Quasi-qualitative source analysis was used in the evaluation of the Makabayan learning area and thereby anchored its research for the infusion of food dehydration craft technology in the Secondary School level.
The methodology of this body of research is based on the premise of its functionality to the needs of the targeted stakeholders, the learners and through them, the community.