CHAYOTEA: LOCALLY PRODUCED ORGANIC TEA

A Research Paper
Presented to the
Graduate School
CEBU TECHNOLOGICAL UNIVERSITY
Argao Campus
Argao, Cebu

In Partial Fulfillment of the Requirements for the Degree

MASTER OF ARTS IN VOCATIONAL EDUCATION

ROSALYN A. HEREDIA
May 2023
 ABSTRACT

Chayote is is a fast-growing climbing vine with characteristic tendrils. Chayote

has a tuberous rootstock and heart-shaped leaves (Shiga et al., 2015). Chayote fruit, as

an important edible organ, has many nutrients needed by the body. Moreover, other

parts of the Chayote plant, such as stems, tender leaves, and tuberous roots, are

typically considered to be an important component of human diets. All parts of the

Chayote plant can be consumed, including fruits, young leaves, shoots, and tuberous

roots, and they primarily used for culinary purposes owing to their rich nutrients (Pu et

al.,2021).

Experimental analysis was done and the products are tested by some of the

teachers in Nug-as National High School. Three teabags were presented; one with air

dried leaves, sundried and oven dried. The respondents tasted the products and they

are indecisive of the differences. The experiment in creating tea out of young chayote

leaves was successful and concluded that the 3 processes used has minimal difference.

Each process differs if taste. The time in preparing in sun drying, air drying and oven

drying is different.

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I. INTRODUCTION

The Rationale of the Study

The advancement of science and technologies introduces a variety of food

innovations. Research institutions and the food industry are looking for ways to produce

food that promotes health, increases food security, and achieves environmental

sustainability. Food innovations are essential for food industry firms to increase their

market profits in a competitive environment. The growth of food innovations positively

affects the agri-food industry’s profits. Therefore, it is necessary for food industry

companies to comprehend the trends and changing dynamics of upcoming food

innovations in the global food sector in order to decrease their economic inputs

(Zickafoose et al., 2022).

In many agri-food companies have been going through a high failure rate of

launching new products as these products did not meet consumers’ expectations.

Identifying emerging food innovations is critical for successfully launching food

innovations, assessing consumer acceptance, and increasing economic growth.

New products that are highly innovative offer firm’s precious opportunities for

growth and competitive advantages. Innovation researchers have increasingly

emphasized the importance of product innovation to firm performance, with a particular

focus on the critical factors of successful product innovation. For many consumers,

health benefit is important in determining their food choices that will help develop

maintain and promote wellness.

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 Chayote (Sechium edule) is an herbaceous perennial climbing plant that belongs

to the Chayote fruit, as an important edible organ, has many nutrients needed by the

body (Newstrom, L., 1991). Moreover, other parts of S. edule plant, such as stems,

tender leaves, and tuberous roots, are typically considered to be an important

component of human diets (Jena et al. 2018) Chayote is rich in vitamins, proteins,

polysaccharides, phenolic compounds, cucurbitacins (Pu et al.,2021). Chayote can also

be utilized in food, pharmaceutical, and cosmetic industries due to numerous health-

promoting ingredients (Barba et al., 2014; Rosado-Pérez et al., 2019). With the rapid

advancements of molecular biology and sequencing technology, including genome

sequencing, transcriptome sequencing, proteome sequencing, small RNA sequencing,

and digital expression profile, large amount of data resource and research methods

have been applied to study chayote plant. More and more attention has been attracted

in exploring the molecular mechanisms of these health-promoting ingredients (Pu et

al.,2021).

Chayote (Sechium edule) is a fast-growing climbing vine with characteristic

tendrils. It bears small white unisexual flowers and green pear-shaped fruits with

furrows. Each fruit is about 7.5 to 10 cm (about 3 to 4 inches) long and contains one

seed embedded in the green to green-white flesh (Britannica, T. Editors of

Encyclopaedia, 2023, May 26). Chayote has a tuberous rootstock and heart-shaped

leaves (Shiga et al., 2015). It is a monoecious plant with male flowers borne in clusters,

and females occur singly (Abdelnour and Rocha, 2008; Chakravarty et al. 2019). All

parts of the Chayote plant can be consumed, including fruits, young leaves, shoots, and

4
tuberous roots, and they primarily used for culinary purposes owing to their rich

nutrients (Shiga et al., 2015; Sakung et al., 2020).

Tea has a long history that dates back centuries. The drink is beloved for its

various health benefits as well as its versatility (Beck, 2022); it can be enjoyed hot or

cold and can be combined with other ingredients to create unique flavours.

Tea is one of the world’s oldest beverages, and the most consumed beverage in

the world, after water (Stone, D., 2014). These days, there are an overwhelming

number of options if you want to quench your thirst with something a little more

interesting than plain old water. Drinking tea can bring many health benefits, from anti-

inflammatory to antioxidant and weight loss effects, the group has decided to make a

tea using chayote.

The main producer countries of chayote include Mexico, Costa Rica, Brazil and

the Dominican Republic (Lim, 2012). According to the most recent report, Costa Rica

exports predominantly to the European Union, whereas Mexico exports to the United

States and Canada (Cadena-Iñiguez et al., 2007). In these countries chayote has been

set in fourth place of the most consumed imported products, after avocado, tomato and

coffee (Cadena-Iñiguez et al., 2007). In addition to the fruits, stems and tender leaves

(usually known as “quelites”), the tuberous parts of the roots (in Mexico called

“chayotextle”, “cueza”, “camochayote” and “chinchayote”) are also eaten (Hernandez-

Uribe, Agama-Acevedo, Gonzalez-Soto, Bello-Pérez, & Vargas-Torres, 2011).

The consumption of the fruit is much appreciated using conventional cooking

methods, such as simply boiled or used in stews and desserts (Saade, 1996), whereas

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the peel and leaves are usually poorly consumed, presenting however promising health

properties, such as a diuretic or kidney stones dissolving capacity (Loizzo et al., 2016).

Numerous researchers have noted chayote's broad range of applications in

nutrition, traditional medicine, and as a functional food ingredient. However, so far, there

is no available updated review that focuses on all aspects of this valuable vegetable (Pu

et al., 2021).

In Cebu, Philippines, it is locally termed as “sayote”. Its fruit can be boiled, baked,

or sautéed as a vegetable while its young tuberous roots can be prepared like potatoes.

It is extensively produced in the locality, specifically in Nug-as, Alcoy and Mantalongon,

Dalaguete. Its availability and accessibility will be helpful for carrying out this research.

In this sense, food product innovation is viewed as generation or introduction of a new

product and ensuring that it will be accepted by the consumers. This requires vision,

imagination, creativity, more time and great energy on the part of the innovator (Dicker,

2014 as cited by Dela Cerna, 2016).

This study will provide new image of Chayote in the form of a tea with several

health benefits that are essential in achieving healthy life for young, mature and age

individual.

Theoretical Background

This research will be anchored on the Diffusion of Innovation (DOI) Theory,

developed by E.M. Rogers in 1962, one of the oldest social science theories. It

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originated in communication to explain how, over time, an idea or product gains

momentum and diffuses (or spreads) through a specific population or social system.

Diffusion theory concerns with the spread of an innovation through a population.

Researchers in diffusion theory have developed analytical models for explaining and

forecasting the dynamics of diffusion of an innovation (an idea, practice, or object

perceived as new by an individual) in a socio-technical system.

Food analysis’ is generally understood to refer to chemical or physical tests,

assays or measurements, and could include a wide variety of analyses, such as

determination of water, fat, fibre, nitrite or nitrate content, and measurement of

mycotoxins and pesticide or herbicide residues. Food safety is the need for people to

have food that is free of contamination. Food security is the need for people to have

access to food. Who has access to safe, nutritious food depends a lot on where they

live and how much money they make.

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Fig. 1 Theoretical Framework of the Study

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 Sensory analysis is considered the ultimate test to evaluate consumer’s

acceptance or rejection of the product. It is the identification, scientific measurement,

analysis and interpretation of the properties (attributes) of the product as consumers

perceive through the five senses of sight, smell, taste, touch and hearing.

It is one of the most important factors in acceptance. Rating scales are commonly used

for evaluating the degree of liking specifically when the purpose of the testing is only the

selection of one item from among the number of similar alternatives.

The rating scale and test procedure was devised by David R. Peryan in the year

1992 as cited by Catubig et al., 2015. It has nine points and these points are given word

description ranging from “dislike extremely” to “like extremely”. This scale is being use

constantly for consumer preferences tests and it has been also employed in field

testing. It is a great desire to provide new image of Chayote in the form of a tea with

several health benefits that are essential in achieving healthy life for young, mature and

age individual.

Statement of the Problem

This study will determine the right product innovation that can be produced using

the leaves of the chayote plant in Nug-as, Alcoy, Cebu during the calendar year 2023 as

basis for the proposed product innovation to maximize usage of other plant parts aside

from the most commonly used chayote fruit and give new image of the chayote in a

form of tea.

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It will specifically answer the following questions:

1. What is the sensory analysis of the ChayoTea using three treatments in

terms of taste?

2. Is there a significant difference in the sensory analysis of the ChayoTea

from T1 to T3?

3. Based on the result of the study, which treatment will be recommended for

product innovation?

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II. METHODOLOGY

2.1 Study Area

Nug-as is situated at approximately 9.7154, 123.4317, in the island of Cebu,

Philippines. Elevation at these coordinates is estimated at 612.1 meters or 2,008.2 feet

above mean sea level. Nug-as shares a common border with the following barangays

within the municipality: Poblacion, San Agustin, Atabay, Daanlungsod. Other nearby

barangays from the town of Alegria were Guadalupe and Lepanto, Nangka from the

town of Boljoon and Tolosa (Calatagan) from the town of Malabuyoc.

Barangay Nug-as in terms of population as determined by the 2020 census was

3,631. This represented 18.93% of the total population of Alcoy. The household

population of Nug-as in the 2015 Census was 3,289 broken down into 631 households

or an average of 5.21 members per household (PhilAtlas, 2023).

In terms of climate, the locale has a tropical climate. The average high

temperature in Degree-Celsius is 30 per year. The highest average temperature

happens around the month of April which can reach up to 32C. The average low

temperature in the same unit of measure is 24 per year. Its lowest temperature usually

happens during the months of December to March which can reach to 23C average

temperature.

The study was administered in Nug-as National High School, Nug-as, Alcoy

Cebu (Figure 2). The school was one of the secondary schools in Alcoy, Cebu that aims

to develop and nurture the students’ potential in its pursuit to excellence.

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 The school is composed of 612 students. It has eleven sections in Junior High

School (JHS) department and four sections in Senior High School (SHS) department.

The school has 24 personnel, in which 23 are teaching staffs and one non-teaching

personnel. The focus of the study are the 20 teachers who compassionately cater the

needs of the learners so the teachers need some tea to refresh themselves after a long

busy day.

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Figure 2. Nug-as National High School

2.2 Instrument

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 The researcher utilized the Hedonic Scales to perform Sensory Analysis

specifically the taste of the three trials of the locally made tea from chayote leaves. The

9- Point Hedonic Scales shows the following:

The highest scale is LIKE which signifies Like Extremely, Like very much, Like

moderately, Like Slightly while the next Scale is INDIFFERENT which signifies Neither

Like nor Dislike, and lastly, DISLIKE which signifies Dislike Slightly, Dislike Moderately,

Dislike very much, Dislike Extremely as presented in table 1 below.

Table 1. The 9-point Hedonic Scale

2.3 Methods

According to the website Morning Chores, there are two types of chayote: the

common chayote which is the type you find in the supermarket and in people’s gardens

and the wild chayote which grow by streams and rivers. Most wild varieties are more

vigorous and the fruit is larger. Wild fruits sometimes have small thorns (Taylor, 2023).

The researchers made use of the common chayote as the only ingredient in this

food innovation experiment. It was processed in three different trials/treatments: Trial

14
no.1 (T1) was sun drying, trial no. 2 (T2) was air drying, and trial no.3 (T3) was oven

drying.

Trial #1: Sun Drying. In this trial, young leaves in the common chayote plant

were used. The researchers identified the young leaves as those that were seven (7) to

twenty-four (24) inches from the sprout. After harvesting, wash the leaves in running

water to remove specks of dust and other unnecessary substances. Place the samples

under direct sunlight all throughout the day and keep them in a room set up after

sunset. This way, the initially sun-dried leaves will not absorb moisture at night time.

Before sunrise, the next day, prepare the samples for sun drying again and repeat the

same process until the fifth day. Location of the area matters in the number of days for

sun drying. In high altitude places, it took 7-10 days while in low land area it takes only

3-5 days. Next, collect the sun-dried leaves and place it in a clean container. Mince all

dried leaves manually by hand. In adherence to good sanitation, use plastic hand

gloves. After completely shredding into small pieces, use a confectionary blender to

dissolve minced leaves to a powdered state. Use a small container to hold the

powdered chayote leaves. Using the gram scale, weigh three (3) grams of powdered

chayote leaves and pour the weighted amount into a teabag, and seal.

Figure 4. Minced sun-dried chayote leaves (T1)

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 Trial #2: Air Drying. In this trial, young leaves in the common chayote plant

were also used. The researchers have the same way of identifying young leaves in the

first trial. After harvesting young leaves, wash them in running water to remove specks

of dust and other unnecessary substances. Place the samples in a shaded area, not

exposing to direct sunlight all throughout the day. This process will continue until the

fifth day. Right after, collect the air-dried leaves and place them in a clean container.

Mince all dried leaves manually by hand. In adherence to good sanitation, use plastic

hand gloves. After completely shredding into small pieces, use a confectionary blender

to dissolve minced leaves to a powdered state. Use a small container to hold the

powdered chayote leaves. Using the gram scale, weigh three (3) grams of powdered

chayote leaves and pour the weighted amount into a teabag, and seal.

Figure 5. Minced air-dried chayote leaves (T2)

Trial #3: Oven Drying. In this trial, young leaves in the common chayote plant

were also used, same variety as trial #1 and trial #2. The researchers have the same

way of identifying young leaves as well to be used for trial #3. After harvesting young

leaves, wash them in running water to remove specks of dust and other unnecessary

16
substances. Set oven to 260 watts, and place washed leaves inside the oven for nine

minutes maximum. Right after, collect the oven-dried leaves and place them in a clean

container. Mince all dried leaves manually by hand. In adherence to good sanitation,

use plastic hand gloves. After completely shredding into small pieces, use a

confectionary blender to dissolve minced leaves to a powdered state. Use a small

container to hold the powdered chayote leaves. Using the gram scale, weigh three (3)

grams of powdered chayote leaves and pour the weighted amount into a teabag, and

seal.

Figure 6. Minced oven-dried chayote leaves (T3)

The flowchart for preparing the ChayoTea using these three treatments is

presented in Figure 3.

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Figure 3. ChayoTea preparation using three treatments.

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2.4 Profile of the respondents

The profile of the respondents in terms of Age and Gender were gathered and

analysed to have an accurate description of the respondents. The following table

presents the frequency distribution of the respondents by age and gender.

2.4.1 Age: Table 2 shows the frequency distribution of the respondents in terms of

age.

Table 2

Age Bracket Frequency Percentage

25-30 10 50%

31-35 5 25%

36-40 1 5%

41-45 4 20%

Total 20 100%

Most of the respondents were 25-30 years old, with a frequency of ten (10) that

comprised 50% of the respondents. Five (5) or 25% were 31-35 years old, one (1) or

5% was 36-40 years old, four (4) or 20% were 41-45 years old, which has the frequency

of 20 respondents or 100%.

2.4.2. Gender: Table 3 highlights the frequency distribution of respondents in

terms of gender.

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 Table 3

Sex Frequency Percentage

Female 14 70%

Male 6 30%

Total 20 100%

It could be seen from the table above that there were 14 female respondents,

which comprised 70% of the total number of population, and 6 male respondents that

comprised 30%, which has the frequency of 20 respondents or 100%.

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III. RESULT

In this context of the study, results from the sensory analysis were presented

based on three different methods of drying young chayote leaves.

Table 4. Sensory analysis of ChayoTea from T1-T3 in terms of taste.

Treatment Weighted Mean Qualitative Description

T1 7.81 Like Very Much
T2 6.65 Like Much
T3 4.28 Dislike

Data were carefully tabulated and treated using Weighted Mean. Weighted mean

was accustomed to determine the taste of newly innovated ChayoTea using the 9 Point-

Hedonic Scales.

Weighted Mean was used to determine the different levels of responses.

x= ∑_(i=1)^n▒WiXi

As the researchers tabulated the data of the 20 respondents, the result shows

that there were 15 teachers who gave the highest scale of Trial 1 which is Sun Drying

and 3 teachers like Air Drying and only 2 teachers for Oven Drying.

In the first treatment (T1), it obtained the over-all weighted mean of 7.81 or Like

Very Much. The second treatment (T2) obtained an over-all weighted mean of 6.65 or

Like Much. The third treatment (T3) obtained its over-all weighted mean of 4.28 or

Dislike. This showed that from among the three treatments, Trial 1 was rated by the

consumer panellists Like Very Much which means among all three trials, trial 1 received

the most favourable result.

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 Though according to the respondents, the taste between trial one (sun-drying)

and trial two (air-drying) vary very lightly compared to trial three which can be easily

distinguished because of its dull taste. This can be verified based on the result of the

sensory analysis for T3, which only has 4.28 weighted mean and can be described

qualitatively as dislike using the 9-point Hedonic Scale.

On the other hand, results according to colour vary as well, though the

difference between T1 and T2 cannot be distinguished if not properly labelled, T3 can

be distinguished and identified right away due to its vibrant colour, compared to that of

T1 and T2 which has almost the same colour.

Based on the result using 9-Point Hedonic Scale, among these three treatments,

trial one which utilized the sun-drying method is recommended for product innovation.

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IV. DISCUSSION

Chayote contains abundant bioactive compounds, such as phenolics, flavonoids,

carotenoids, and bioactive polysaccharides in the fruit, leaves, tubers, and stems and

has potential for the treatment of hypertension, diabetes, and inflammation, as well as

other pharmacological applications. (Fu et al., 2021)

Nug-as has a very good weather condition which is very much favourable for the

chayote to thrive and serve as one of the main crop produced in the locality. At present,

the chayote leaves doesn’t have much of use in the vicinity where the study was

conducted. Chayote is usually cultivated because of its fruit since it can be sold in the

market for twelve pesos (Php12.00) each big fruit, but the prices may vary from every

season. Chayote plant bore more fruits during rainy season. In this study, chayote

leaves were given importance so that the plant can have significant contribution to the

people in the area. Using the young leaves of the chayote, which was given less

attention for it is not the main portion to harvest and not the main point why it was

planted, the researchers employed different treatment techniques to see if it is possible

to make tea out from the young leaves of the chayote plant. Nowadays, the use of

medicinal herb healthcare products has increased rapidly over the years. Most of the

people worldwide still relying on the natural based medicines for their primary

healthcare (Abdullah et al., 2020).

According to the findings of the study presented in the paper's earlier section, the

most favourable result was the sun drying method that garnered a weighted mean of

7.81. Solar drying, which was regarded as a more hygienic way to dry leafy vegetables

with shorter drying time, can be recommended to the farmers due to the moderate

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retention of antioxidant activity, chlorophyll carotenoid retention, protein, dietary fibre

and reduced color difference (Managa et al., 2020).

With a good amount of supply of chayote in Nug-as, Alcoy, the study paved the

way to a much more meaningful agricultural practice and will help the people in Nug-as

reduce agricultural waste by employing the findings in this research.

Ethical Considerations

The researcher applied the principles of ethical considerations developed by

Bryman and Bell (2007). The participants in this study are unlikely to experience any

harm as a result of their participation since according to the Specialty Produce website

the entire chayote plant is edible including the roots, shoots, fruits, seeds, leaves, and

flowers, and the leaves are used for culinary purposes and medicinally in Asia and

Central and South America, thus harm due to poisoning is not possible. The leaves as

the only ingredient of the chayote tea were even used for medicinal purposes.

Moreover, all the participants, the teachers of Nug-as National High School provided

their complete consent before the study begun. Additionally, research participants'

privacy was safeguarded. The respondents' voluntary participation in the study were

highly taken into account. The respondents were not forced to participate in the study.

On the other hand, when managing the data, an appropriate level of secrecy was

ensured. The researchers made sure not to provide inaccurate information of any kind

and made sure not to portray the results of primary data in a prejudiced manner. Also,

the researchers preserved the greatest degree of objectivity throughout the research.

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Last but not least, all communications on this research were open and truthful. The

researcher wants to use the knowledge obtained from this research with the help of the

respondents.

CONCLUSION

In making young chayote leaves as tea, dehydration methods like sun drying, air-

drying and oven toasting were used. The 9-point Hedonic Scale was also utilized, where

the responses of the panellists have corresponding description. Based on the results of

the analysis tested by the teachers of Nug-as National High School, the three processes

differ in tastes.

In general, sun drying has the pleasant taste among the three processes, thus it

is recommended for product innovation.

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 REFERENCES

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Sechium edule (Jacq.) Swartz, in Costa Rica by using isozyme markers. Genet.

Resour. Crop Ev. 55, 163–170. DOI: 10.1007/s10722-007-9225-6

Abdullah, S., Nordin, R., Rzemin, M.A.A., & Abdul Razak, N. (2020) Changes in the

physical and chemical properties of C. Nutans herbal leaves dried under

different drying methods. IOP Conference Series. Earth and Environmental

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Barba F. J. et al. (2014). “Bioactive components from leaf vegetable products,” in

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Britannica, T. Editors of Encyclopaedia (2023, May 26). chayote. Encyclopedia

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Fu, A., Wang, Q., Mu, J., Ma, L., Wen, C., Zhao, X., Gao, L., Li, J., Shi, K., Wang, Y.,

Zhang, X., Zhang, X., Wang, F., Grierson, D., & Zuo, J. (2021). Combined

genomic, transcriptomic, and metabolomic analyses provide insights into

chayote (Sechium edule) evolution and fruit development. Horticulture

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Jena, A. K. et al. (2018). Underutilized vegetable crops and their importance. J.

Pharmacog. Phytochem. 7, 402–407

https://www.researchgate.net/publication/327632015_Underutilized_vegetable_

crops_and_their_importanceManaga, M.G., Sultanbawa, Y., and Sivakumar, D.

(2020). Effects of different drying methods on untargeted phenolic metabolites,

and antioxidant activity in Chinese cabbage (brassica rapa l. Subsp. Chinensis)

and nightshade (solanum retroflexum dun.). Molecules, 25 (6), 1-19.

https://doi.org/10.3390/molecules25061326

Lim, T. (2012). Sechium edule. In Edible Medicinal and Non-Medicinal Plants. 1. pp.

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Vegetable Crop. Front. Plant Sci. 12:739091. doi: 10.3389/fpls.2021.739091

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Rosado-Pérez, J. et al. (2019). Effect of Sechium edule var. nigrum spinosum (chayote)

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10.3390/antiox8050146

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Online References

Beck, L. (2022) what is the most consumed manufactured drink in the world? Kitsune

Restaurant https://kitsunerestaurant.com/what-is-the-most-consumed-

manufactured-drink-in-the-world/

Morning Chores https://morningchores.com/growing-chayotes/

PhilAtlas (2023) https://www.philatlas.com/visayas/r07/cebu/alcoy/nug-as.html

Taylor, C. (2023) Growing chayotes: best varieties, planting guide, care, problems and

harvest. Morning Chores. https://morningchores.com/growing-chayotes/

Specialty Produce

https://www.specialtyproduce.com/produce/Chayote_Leaves_9644.php

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 CURRICULUM VITAE

Research Proponent Profile

DAPNE P. DE LOS SANTOS

Cangcaya, Poblacion, Alcoy, Cebu
dapnedelossanto98@gmail.com
+63 927 583 4384

I. Personal Data:

Name Dapne P. De Los Santos

Sex Female
Civil Status Married
Citizenship Filipino
Place of Birth Cebu City
Date of Birth May 20, 1994
Address Cangcaya, Poblacion, Alcoy, Cebu

II. Family Background:

Spouse Baby A. Delos Santos

Name of Children Zoeh P. De los Santos, Zeah P. De los Santos
Father Marcial P. Pepito
Mother Evangeline L. Pepito

III. Educational Attainment:

Undergraduate Studies Bachelor of Science in Industrial Technology

Major in Computer Technology
Cebu Technological University
Sabang, Danao City, Cebu

29
 April 2014

Diploma in Professional Education

Cebu Technological University
Sabang, Danao City, Cebu
March 2016

High School Compostela National High School

Poblacion, Compostela, Cebu
March 2010

Elementary Compostela Central School

Cogon, Compostela, Cebu
March 2006

IV. Employment Background

2019 - present Teacher I

Nug-as National High School
Nug-as, Alcoy, Cebu

2017 - 2019 Technical Support Associate

Concentrix Philippines Incorporated
Cebu Business Park, Lahug, Cebu City, Cebu

2014 – 2017 Process Support Technician

MinebeaMitsumi Incorporated
Sabang, Danao City, Cebu

V. Civil Service Eligibility

Passer
Licensure Examination for Teacher
Diploma in Professional Education
Major in Technology and Livelihood Education
September 2017

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VI. Training and Seminars Attended

February 6-10, 2023 School-Based Mid-Year In-Service Training

(Inset) for Teachers
Nug-as National High School
Nug-as, Alcoy
Alcoy District

August 30-
September 3, 2021 Virtual In-Service Training for Teachers
Office of the Undersecretary for Administration
(OUA)
Department of Education

March 15-19, 2021 Virtual In-Service Training for Public School

Teachers
Information and Communications Technology
Services - Educational Technology Unit (ICTS-
EdTech)

January 20-21, 2021 Mental Health, HIV/Aids, Violence against

Children, Gender-Based Sexual Harassment
and Violence, and Other Related Concerns
during the Time of COVID-19
Department of Education – Cebu Province
Alcoy Central Elementary School
Poblacion, Alcoy, Cebu

September 8-
November 17, 2020 National Drug Education Program
(NDEP)
Department of Education

October 21-25, 2019 Five-Day Mid-Year District Roll-Out on

Integrated Curriculum for Cebuano Learners to
Engage for Better Understanding (Gad-Based
IC Cebu) and Orientation of Learning and
Development System
Department of Education – Cebu Province
Alcoy National High School
Poblacion, Alcoy, Cebu

31
 CURRICULUM VITAE

Research Proponent Profile

ROSALYN A. HEREDIA
Obong, Dalaguete, Cebu
arelitor@yahoo.com
+63 995 021 5656

I. Personal Data:

Name Rosalyn A. Heredia

Sex Female
Civil Status Married
Citizenship Filipino
Place of Birth Quezon City
Date of Birth October 5, 1992
Address Obong, Dalaguete, Cebu

II. Family Background:

Spouse Michael Anthony Heredia

Name of Children Rosa Antoniella & Antonio Miguel
Father Eduardo Arelito
Mother Evelyn Pelare

III. Educational Attainment:

Undergraduate Studies Bachelor of Science in Hospitality Management

Cebu Technological University-Argao Campus
Ed Kintanar. Lamacan, Argao, Cebu
April 2013

32
 Diploma in Professional Education
Cebu Normal University
Osmeña Blvd, Cebu City, 6000 Cebu
March 2016

High School Dalaguete National High School

Poblacion, Dalaguete, Cebu
March 2009

Elementary El Pardo Elementary School

El Pardo, Boljoon, Cebu
March 2005

IV. Employment Background

2017 - present Teacher I

Argao National High School
Canbanua, Argao, Cebu

2013 - 2017 Accounting Staff

Cokaliong Shipping Lines, Inc.
Serging Osmena Ave., NRA Cebu City, Cebu

V. Civil Service Eligibility

Licensure Examination for Teacher

Diploma in Professional Education
Major in Araling Panlipunan
September 2016

VI. Training and Seminars Attended

February 6-10, 2023 School-Based Mid-Year In-Service Training

(Inset) for Teachers
Argao National High School
Canbanua, Argao, Cebu

Aug. 30-
Sept. 3, 2021 Virtual In-Service Training for Teachers
Office of the Undersecretary for Administration
(OUA)

33
 Department of Education

CURRICULUM VITAE

Research Proponent Profile

MAILYN D. BELARMA
Mantalongon, Dalaguete, Cebu
mailynbelarma88@gmail.com
+63 945 428 3640

I. Personal Data:

Name Mailyn D. Belarma

Sex Female
Civil Status Married
Citizenship Filipino
Place of Birth Basay, Negros Oriental
Date of Birth June 9, 1989
Address Mantalongon, Dalaguete, Cebu

II. Family Background:

Spouse Christopher C. Belarma

Father Geremias A. Dilao
Mother Erlinda S. Dilao

III. Educational Attainment:

Undergraduate Studies Bachelor of Secondary Education

Major in TLE-HET
Cebu Technological University-Argao Campus
Ed Kintanar. Lamacan, Argao, Cebu
March 2012

34
 High School Mantalongon National High School
Mantalongon, Dalaguete, Cebu
March 2006

Elementary Mantalongon Elementary School

Mantalongon, Dalaguete, Cebu
March 2002

IV. Employment Background

2017 - present Teacher I

Nug-as National High School
Nug-as, Alcoy, Cebu

2013 - 2016 Classroom Teacher

Carcar Academy Technical School, Inc.
Carcar City, Cebu

V. Civil Service Eligibility

Licensure Examination for Teacher

September 2012

VI. Training and Seminars Attended

February 6-10, 2023 School-Based Mid-Year In-Service Training

(Inset) for Teachers
Nug-as National High School
Nug-as, Alcoy, Cebu

Aug. 30-
Sept. 3, 2021 Virtual In-Service Training for Teachers
Office of the Undersecretary for Administration
(OUA)
Department of Education

March 15-19, 2021 Virtual In-Service Training for Public School

Teachers
35
 Information and Communications Technology
Services - Educational Technology Unit (ICTS-
EdTech)

October 21-25, 2019 Five-Day Mid-Year District Roll-Out on

Integrated Curriculum for Cebuano Learners to
Engage for Better Understanding (Gad-Based
IC Cebu) and Orientation of Learning and
Development System
Department of Education – Cebu Province
Alcoy National High School
Poblacion, Alcoy, Cebu

36
 CURRICULUM VITAE
Research Proponent Profile

MADELENE B. HIRAMIS
Datag, Daan Lungsod, Alcoy, Cebu
menkee06@gmail.com
09327736212

I. Personal Data:

Name Madelene Bendulo Hiramis

Sex Female
Civil Status Married
Citizenship Filipino
Place of Birth Daan Lungsod, Alcoy, Cebu
Date of Birth September 25, 1992
Address Daan Lungsod, Alcoy, Cebu

II. Educational Attainment:

Undergraduate Studies Bachelor of Secondary Education (TLE- HET)

Cebu Technological University -Argao Campus
Ed Kintanar. Lamacan, Argao, Cebu
April 2013

High School Alcoy National High School

Poblacion, Alcoy, Cebu
March 2009

Elementary Guiwang Elementary School

Guiwang, Alcoy, Cebu
March 2005

37
III. Employment Background

2019 - present Teacher I

Alcoy National High School
Poblacion, Alcoy, Cebu

2017-2019 Teacher I
Samboan National High School
Poblacion, Samboan, Cebu

IV. Civil Service Eligibility

Licensure Examination for Teachers

Major in Technology and Livelihood Education
September 2013

38
 CURRICULUM VITAE

Research Proponent Profile

RENALYN N. TERO
Liptong, Nug-as, Alcoy, Cebu
Renanieves2@gmail.com
+63 939 1611 969

I. Personal Data:

Name Renalyn N. Tero

Sex Female
Civil Status Married
Citizenship Filipino
Place of Birth Alcoy, Cebu
Date of Birth January 29, 1994
Address Liptong, Nug-as, Alcoy, Cebu

II. Family Background:

Spouse Janel J. Tero

Name of Children Kirby Schien N. Tero
Father Laurencio L. Nieves
Mother Rita G. Nieves

III. Educational Attainment:

Undergraduate Studies Bachelor of Secondary Education Major in

Technology and Livelihood Education- Home
Economics Technology
Cebu Technological University-Argao Campus
Lamacan,Argao, Cebu
March 2015

39
 High School Nug-as National High School
Nug-as,Alcoy Cebu
March 2010

Elementary Nug-as Elementary School

Nug-as, Alcoy, Cebu
March 2006

IV. Employment Background

2018 - present Teacher I

Nug-as National High School
Nug-as, Alcoy, Cebu

2017 - 2018 Assistant Supervisor

CG ESL INC.
Pakigne, Minglanilla Cebu

2015 – 2017 English Teacher

CG ESL INC.
Cansojong, Talisay City, Cebu

V. Civil Service Eligibility

Passer
Licensure Examination for Teacher
Major in Technology and Livelihood Education
March 2016

VI. Training and Seminars Attended

February 6-10, 2023 School-Based Mid-Year In-Service Training

(Inset) for Teachers
Nug-as National High School
Nug-as, Alcoy
Alcoy District

40
August 30-
September 3, 2021 Virtual In-Service Training for Teachers
Office of the Undersecretary for Administration
(OUA)
Department of Education

March 15-19, 2021 Virtual In-Service Training for Public School

Teachers
Information And Communications Technology
Services - Educational Technology Unit (ICTS-
EdTech)

January 20-21, 2021 Mental Health, HIV/Aids, Violence Against

Children, Gender-Based Sexual Harassment
and Violence, And Other Related Concerns
During the Time of COVID-19
Department of Education – Cebu Province
Alcoy Central Elementary School
Poblacion, Alcoy, Cebu

September 8-
November 17, 2020 National Drug Education Program
(NDEP)
Department of Education

October 21-25, 2019 Five-Day Mid-Year District Roll-Out on

Integrated Curriculum for Cebuano Learners to
Engage for Better Understanding (Gad-Based
IC Cebu) And Orientation of Learning and
Development System
Department of Education – Cebu Province
Alcoy National High School
Poblacion, Alcoy, Cebu

41