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Chapter 1
INTRODUCTION

The Rationale
Coffee is one of the world's most beloved and consumed beverages,
celebrated for its rich flavor and stimulating properties. The innovation in
the realm of coffee beverages has been relentless, with various infusions,
blends, and flavor combinations gaining popularity. In this research study,
we embark on a journey to explore uncharted territory in coffee
innovation by investigating the potential of combining coffee with an
unexpected partner - green pea. This unique beverage combination
represents an exciting opportunity to redefine the boundaries of coffee
culture and potentially offer a novel taste experience. As the global coffee
industry continues to evolve, it is crucial to push the boundaries of
creativity and sustainability, and this study aims to contribute to that
evolution.
The primary objectives of this research are to:
1. Assessing the sensory attributes and flavor profiles of coffee-
green pea combinations.
2. To evaluate the nutritional composition and potential health
benefits of such beverages.
3. Fixed analysis of the environmental and economic implications of
incorporating green peas into coffee production.
4. Understand consumer perceptions and preferences for this novel
beverage concept. By addressing these objectives, we aim to shed
light on the feasibility and market potential of coffee-green pea
combinations, offering insights into an innovative direction for the
coffee industry.
This research has the potential to not only broaden the spectrum of coffee
offerings but also contribute to sustainability efforts by incorporating a
plant-based ingredient. Through the attainment of these objectives,
"Brewing Innovation" endeavors to shed light on the feasibility and market
potential of coffee-green peas blends, offering a vision of an innovative
direction for the coffee industry. By pushing the boundaries of tradition
and convention, this study not only contributes to the rich tapestry of

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coffee culture but also paves the way for a more sustainable and inclusive
future for the beverage industry.
Green Peas are the most important and expensive vegetable legumes
grown in the Philippines. In the Philippines, green peas are a widespread
product with little consumer value. Thus, the purpose of this study was to
create a green pea drink that tastes like coffee. Its specific objectives
were to determine how varied roasting times influenced the product's
sensory quality and to gauge consumer approval.
Green peas are the little round seeds or pods of beans of the floral
species of plant Lathyrus oleraceus. Each pea pod includes a large number
of green or yellow peas. According to Speed (2007), pea pods are fruit in
the botanical definition. (1). Green peas are plants that grow annually
with a one-year life cycle. They are a crop that grows during the cool
season grown in various parts of the world, with planting ranging from
winter to early summer depending on climate. On average, a pea weighs
between 0.1 and 0.36 grams. Raw green peas have 79% water, 14%
carbs, and 5% protein, and contain minimal fat, according to the United
States Department of Agriculture (2). Raw green peas provide 81 calories
of food energy per 100 grams (3.5 oz.) and are a high source (20% or
more of the Daily Value, DV) of vitamin C (48% DV), vitamin K, thiamine,
and manganese, with other B vitamins and mineral content in moderate
levels (11-16% DV) (3). Despite its nutritional potential, it is currently
underutilized in the market due to customers' lack of information about its
nutritional worth. Ahmed et al. (2015) concur that the low level of
demand in the local market is due to a lack of knowledge. As well,
processors have no idea how to apply it in an industrial setting. The item
has little purpose other than as a low-cost viand for Filipinos. To raise the
commodity's worth, it must be employed as a raw ingredient in a food
product with a high commercial value, such as coffee-like beverages. (4)
Coffee drinks are not derived from coffee beans. Coffee-like
beverages prepared from corn (Youn & Chung, 2013), taro (Garsano,
2014), jackfruit seeds, and other plants have been studied and used as
substitutes for coffee beans. Therefore, this study aimed to investigate
the ability of mung beans to be processed into coffee-based beverages.
Its specific goal was to examine the product's sensory attributes and
acceptability among a broader spectrum of customers. If mung beans
prove useful in the production of coffee-based beverages, the market
value of the crop is expected to increase, thereby improving the economic
situation of Green peas farmers. (5)

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Theoretical Background
This study consists of the related literature and studies discovered by the
researchers following a careful and in-depth search. After a careful and in-
depth search, the researcher has provided relevant literature and studies
in this chapter. The literature and research cited in this chapter Beginning
in the past and continuing to the present, various ideas, concepts,
generalizations, findings, and demonstrations related to the topic are
discussed, presenting the feasibility of green pea coffee production in
various ways.
The study of culinary science is a testament to the ceaseless
innovation and creativity that drive the gastronomic world. Fusion cuisine,
in particular, has gained prominence as a culinary movement that seeks to
combine diverse culinary traditions and ingredients to create new and
distinctive flavors. This theoretical background explores how the concept
of fusion cuisine, along with innovations in the coffee and sustainability
industries, lays the foundation for the exploration of coffee-green peas
combinations.
Fusion Cuisine and the Creation of Unique Flavors:
According to Buchecker, et al. (2016) the fusion cuisine is a culinary
approach that brings together elements from different culinary traditions
to create a harmonious and innovative fusion of flavors. The practice of
fusion cuisine is rooted in the idea that blending ingredients, techniques,
and cultural influences can lead to extraordinary and unique taste
experiences. In "Brewing Innovation," the fusion of coffee and green peas
aligns with this culinary theory, seeking to create a novel flavor profile
that redefines the coffee experience. Smith, et al. (2019)
Coffee Innovation:
According to Folmer, et al. (2017) Coffee is a beverage that has been
subject to constant innovation throughout its history. From single-origin
beans to specialty brewing methods, the coffee industry is driven by a
commitment to enhancing and diversifying the coffee experience. The
introduction of novel ingredients, such as green peas, can be seen as an
extension of this tradition of innovation, where the quest for new flavors
and brewing methods continues to captivate coffee enthusiasts.

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Innovations in Coffee: A Comprehensive Review" by Barista Magazine

(2018).

Sustainability and Environmental Concerns:

Sustainability has emerged as a pivotal consideration in various industries,
including food and beverages. The environmental impact of food
production and consumption is under scrutiny, leading to the exploration
of sustainable alternative according to Soni, et al. (2018). Green peas,
known for their low environmental footprint and nutritional value, align
with sustainable food production principles. By incorporating green peas
into coffee, "Brewing Innovation" aims to contribute to this sustainability
discourse by providing an eco-conscious alternative according toTilman, et
al. (2019)
Consumer Preferences and Market Dynamics:
Understanding consumer preferences and market dynamics is essential in
the development and introduction of new products Verain, et al. (2015).
The theoretical framework includes the concept that consumer choices are
influenced by factors such as taste, health benefits, and sustainability. The
research takes into account the need to align innovative coffee beverages
with these preferences to create products that resonate with modern
consumers by Stancu, et al. (2016)
In "Brewing Innovation," these theoretical underpinnings converge to
drive the exploration of coffee-green peas combinations. The fusion of
culinary creativity, coffee innovation, sustainability principles, and
consumer-centric product development sets the stage for the investigation
into the potential of this unconventional beverage. By applying these
theories, the study aims to offer a unique contribution to the fields of
culinary science, coffee innovation, and sustainability practices while
reshaping the boundaries of beverage offerings.

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Conceptual Framework

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