Statement of the Problem

This study focused on product innovation of empanada using towoy as fillings, specifically it sought to
look in the following problems.

1. What other products can be developed with towoy?

2. What is the level of acceptability of towoy emapanada in terms of appearance, aroma, taste
and texture?
3. To what extent is the marketability of the product?

Assumption

This study was based on the following assumptions.

1. Empanada can be made with towoy.

2. Towoy Empanada is acceptable.
3. Towoy Empanada is marketable.

Significance of the Study

The result of this study is significant in contributing additional information. This can add to existing
literature regarding product development/innovations to serve the following individuals and
organizations.

Food-Related-Students.This study will be an effective tool and reference in developing, improving and
innovating products that will eventually enhance their cooking strategies and skills.

Faculty Members.This research work will serve as an inspiration for the instructors to encourage and
motivate learners in developing products from locally abundant resources.

Community.This study will benefit the community by providing them with opportunities to develop and
improve food products using towoy as ingredient into delicious, attractive and nutritious products from
the available resources in their areas.

Future Researchers.This reserch can motivate and encourage others to undertake similar studies by
considering other variables. The updated data can serve as their baseline or reference for further
research related to this. Furthermore, this can lead them to discover new knowledge and widen their
horizon.

Scope and Delimitation

This study focused on product innovation of empanada filled with towoy, its level of acceptability and
the extent of its marketability as food product.

A total of 50 respondents from Caramoan will come from 20 food-related students, 5 food instructors,
15 faculty member of Bikal Fisheries School, 4 teachers of Bonifacio D. Borebor Sr. High School, I
nutritionist and 5 respondents from Pasalubomg centers located in Tawog, Caramoan, Camarines
Sur.This study was conducted on the school year 2018-2019.Random sampling was used.
Researchers-made survey questionnaire and checklist was used as instrumens to collect and interpret
the views of a group of people from target respondents of this study.

Locale of the Study

This study was conducted in the Municipality of Caramoan, Province of Camarines Sur, Region v,
Republic of the Philippines.

Caramoan is a peninsula that is abundant in towoy that can be used to produce new products.It is
rugged place of land extending into the water of the Maqueda Channel on the north and east of
Lagonoy Gulf on the south where towoy strive.

RESEARCH METHODOLOGY

This chapter discussed the methodology that was used during the conduct of the study. It presented the
research method, respondents of the study, data gathering instruments, data gathering procedure and
statistical tools.

Research Design

The descriptive and experimental methods of research were used in this study. Descriptive type of
research is a fact-finding study with adequate and accurate interpretation of the findings. It describes
what is. It describes with emphasis what actually exist. Experimental research on the other hand, is a
scientific approach in which the researcher manipulates one or more variables. Since the present study
is concern with the product innovation of empanada filled with towoy, the two methods of reseach
aforementioned above are the appropriate methods to use.