“Design and Develop Taro chips (Colocasia Esculenta) as a substitute for making potato chips”

Title

Presented by:

JAMES M. DUMAGUIT, RME, PhD.

Subject Professor

JOHN MICHAEL T. ANOL

MIE Student
 Background and Rationale

Food crop is the fourth most important food crop in the world after wheat, rice, and maize.
Because of climate change, the reduction of arable lands, increasing population, and frequent
occurrence of natural disaster, food security has become crucial issue. Though rice and wheat
are main food crops, the production is not sufficient to meet the increasing requirement for
growing and increasing price of potato.

Since Taro, (Calocasia esculenta) is a good source of calories and it could also be a substitute
for preparing and making chips which is fewer and low cost compare to potato as to Philippine
market exchange is concern. People, every now and then, has been trying to diversified food
habits and encourage to reduce the reduction of market value of potato as one of the most
suitable substitutes upon making chips with same nutrients.

Since Taro, (Calocasia esculenta) is a good source of calories and it could also be a substitute
for preparing and making chips which is fewer and low cost compare to potato as to Philippine
market exchange is concern. People, every now and then, has been trying to diversified food
habits and encourage to reduce the reduction of market value of potato as one of the most
suitable substitutes upon making chips with the same nutrients and vitamins.

According to the research made by Leica Hope Bandiola, where she already produces a taro
chip specifically in the Visayas region. Content of taro chips obtain vitamins and minerals like
Vitamin A, C, E, B6 and folate (B-vatamin) as well as zinc, iron, phosphorous, manganese and
copper. It is also contained high amount of dietary fiber. Excessive eating of the taro can cause
obesity. What makes taro chips of Ms. Bandiola, Taro chips that she made is commercially
introduced to the market yet, she didn’t able to published her study but she is practicing it
already on the market.

Addendum to the statement above, What I, want to do is, put these taro chips into public by
acknowledging her name as one of the curators and make this study also to share to my fellow
Surigaonons.
Review of the Related Literature (RRL)

Authors Date Published Title of the Findings Gaps in

study knowledge

Emmanuel - 2007 Storage Base on their Taro chips is an

lkpeme Stability and analysis the taro essential substitute
Sensory chips had blend the for making potato
evaluation of most desired flavor chips with
Taro chips fried than potato chips desirable low cost
in Palm oil, accumulating with price
Palm Olein oil, desirable content of
Groundnut oil, calories
and their belnds

E. Paz – 23, October Study of oil Given their analysis Given with the land
Gamboa 2014 uptake during Taro chips may amount of brazil
E. Ramirez – deep fat frying lead to cross which could not be
Figuera of taro chips stocked market subtle in producing
M.A. Vivar – compare to potato such crop (Taro) it
Vera.. Et.al chips in using the could be given
studied variables. opportunities to
promote in the
market.

Authors Date Title of the Findings Gaps in

Published study knowledge
James Hollyer, February, Processing Taro Comparing to Taro needs to
Robert Paul, and 2000 Chips potato, Taro is promote to the
Alvin Huang more market value
conventional with same
and subject for nutrients as per
better potato.
substitution to
potato as chips
with the same
vitamins and
nutrients.

Reshma Akter, 5 May, Economic of Dominated root However, in

Wasim Akram 2020 Potato crops some
production. A production agricultural
case study on (Taro, Potato) country
the farmers of with same production of
Munshi Anji nutrients as a Taro compare
Area good source to potato is
and could be a fewer and not
good for promisingly
substituting rice sufficient.
and wheat.

Authors Date Title of the Findings Gaps in

Published study knowledge

Y Wibisono, U July 18, Microstructure Taro is much Indonesian

Ubaidillah, and 2019 changes of easier to dry people doesn’t
L.C. Hawa Taro compare to know the
(Calocasia potato and it importance of
esculenta L. gives moisture Taro and it
Schota) chips that clearly could a great
and grains gives different substitute for
during drying form from wheat and rice
potato. if could be
given more
importance.
Hawa, L.C., February Proper model Drying and Introducing of
Ubaidilllah, U. and 2018 of thin layer forming of Taro chips in
Wibisono, Y. drying curve Taro chips the market is a
for taro may give a new venture of
(Colocasia variety of cultivating the
esculenta L. moisture minds of
Schott) chips compare to people with
potato and it same benefits
dries quickly. as to potato
chips.

Authors Date Title of the Findings Gaps in

Published study knowledge

Melese Temesgen, 2015 Nutritional Taro considered Considering the

Negussie Retta Potential, Health as a relevant relevance of
and food findings for substituting Taro
Security Benefits some food to potato
 of Taro source of calory indicates new
Colocasia as to potato variant of
esculenta L. which it is consumption of
Schott) chips suitable for the people of
making chips. Ethiopia.

V. Z. Acedo, O.P February Shoot tip Farming of Taro In terms of

Damasco, A.C. 25, 2018 Splitting for rapid compare to Farming,
Laurena, P.C. Sta micropropagation potato is much Philippines does
Cruz. Et.al.. of Philippine easier and less not have a huge
Taro Colocasia dwelling that is machinery and
esculenta why micro knowledge that
propagating of takes place to
Taro is ensure
recommended technique and
to elevate and strategy that we
give need to
significance in developed to
any means prosper our
compare to agricultural
Potato. industry.

Authors Date Title of the Findings Gaps in

Published study knowledge
Melese Temesgen, 2015 Nutritional The review was Taro chips is an
Negussie, Retta, Potential, Health trying to address not common
and Food the important staples in any
Security Benefits information arable land due
of Taro Colocasia about Taro to misconception
Esculenta (L.) nutritional and nutritional
importance and values that
related doesn’t gained
information to its much importance
cultivation. compare to
potato.

Qiuyu Wei, Jiapeng 22 March, Effects of Base on their China is also

Huang, Zhongyuan 2018 different research they making process
Zhang, Dajing Lia, combined drying found out that on producing
Chunquan Liu, methods on the quality Taro chips as a
produce by taro staple food and
Yadong Xiao, Camel drying uniformity
chips compare may give same
Lagnika & Min Zhang and quality of
to potato chips nutrients with the
dried taro slices
may differ due potato chips.
its moisture
stability.

Authors Date Title of the Findings Gaps in

Published study knowledge
A. S. Huang,1, C. A. May 19, Nutrient This protein It should be
Titchenal, and B. A. 2000 Composition of content is given much
Meilleur- Taro Corms and approximately importance
Breadfruit the same as raw information in
potatoes and cultivating taro
may be one of chips so that it
the reasons will be utilized in
why it is making variety of
the taro variety appetizer and
commonly used desserts.
for
making chips

Ramanatha Rao V., October The Global Variety of Taro Taro as of now is
Matthews Peter J., 2006 Diversity of Taro : products may limited resources
Eyzaguirre Pablo B., Ethnobotany and provide of information
Hunter D. Conservation discovery of that takes to
variant products develop for
that enables this opening a new
crop stablish a variants if it is
wide array of dessert or
staple food . appetizer.

Authors Date Title of the Findings Gaps in

Published study knowledge
A. S. Huang,1, C. A. May 19, Nutrient This protein It should be
Titchenal, and B. A. 2000 Composition of content is given much
Meilleur- Taro Corms and approximately importance
Breadfruit the same as raw information in
potatoes and cultivating taro
may be one of chips so that it
the reasons will be utilized in
why it is making variety of
the taro variety appetizer and
commonly used desserts.
for
making chips

Ramanatha Rao V., October The Global Variety of Taro Taro as of now is
Matthews Peter J., 2006 Diversity of Taro : products may limited resources
Eyzaguirre Pablo B., Ethnobotany and provide of information
Hunter D. Conservation discovery of that takes to
variant products develop for
that enables this opening a new
crop stablish a variants if it is
wide array of dessert or
staple food . appetizer.
 Authors Date Title of the Findings Gaps in
Published study knowledge

Mohammed 2009 Taro Cocoyam The tremendous The use of

Abdulrashid and (Colocasia increase in cocoyam as food
Leonard Nnabuenyi esculenta) Meal population and for man and
Agwunobi as Feed high demand of animal has
Ingredient in foodstuff, which limiting factors
Poultry causes rapid such as storage
increase in cost and presence of
of feed has led antinutritional
to search for factors.
alternative
cheap energy
sources

Abinet Tekle June, 2009 THE EFFECT OF The study Every now and
BLEND attempted to then, we opted
PROPORTION investigate the to limit the
AND BAKING possibility of capacity of taro
CONDITION ON using taro flour as to boiled only
THE QUALITY for the but in general
OF COOKIE production of there were really
MADE FROM sugar snap a lot of products
TARO AND cookies by to produced.
WHEAT FLOUR blending with
BLEND wheat flour. T.

Statement of the Problem

The research attempts to find evidences/or factors that may occur to process in making taro
chips as a suitable substitute for potato chips as to nutrients and vitamins content.
1. In order to produce a taro chip. Texture, firmness, and crispiness are the characteristics of a
marketable chips that could be state based on the types of oil that you are going to deep-fat-
frying (Method of cooking).
2. Right now, taro chips are introduced to the market in Vasiyas Region. How will this taro chips
product could be introduced in the market of Surigao knowing that taro or (Karlang) in our local
dialect is an ingredient in making local delicacies such as Binignit, and it is also used in some
recipes as a thickening agent for nilangang karne.
3. One of the main focus of these research is to establish and introduce to the market of
Surigao the existence of taro chips as a suitable substitute for potato chips with increasing price
rate of potato in the market. How will let this be possible to patronage the presence of taro chips
on the market.
4. General patronage of taro chips could be led towards the success of these research but
knowing the people of Surigao as to likes, wants, and needs in terms of what’s in, is somehow
unpredictable. Today you’re in, tomorrow you’re out. They are easily get used to it “umay” easily
tired of something”
5. To fully realized this research it must be published, Ms. Leica Hope Bandiola, is the
entrepreneur whom happen to discover this taro chips in the Philippines with lacking evidences
and proof of publishing. Together with her guidance, I, will able to incorporate my ideas to fully
realized these taro chips and introduce to the market of Surigao.
Objectives of the study
• To assess how will Surigao market patronage the taro chips as a picka-picka food.
• Identify the market strategy to introduce taro chips not just a basic ingredient in
local delicacies but also a new venture of a marketable product.
• Evaluate the impact of taro chips once it is introduced to the market as a
substitute for potato chips.

Framework of the study

Methodology
• Dry-Heat-Method
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