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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. Also known by several names,
including green pea, dry pea, and field pea, Pisum sativum L. is a large
legume crop that is high in protein, vitamins, minerals, and health-
promoting bioactive components [6, 7, 8]. Nearly every nation in the
world grows peas, which are thought to be a vital part of the human diet
[9]. China, Russia, India, and Canada are the world's top producers of
peas, in that order fixed. (10) Peas often have two distinct phenotypes:
smooth and wrinkled. The seed coats of these peas might be cream
yellow, chartreuse, light green, army green, dark green, brown, or
orange-brown.
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)

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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, t 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. Innovations in Coffee:
A Comprehensive Review" by Barista Magazine (2018).

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Sustainability and Environmental Concerns 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

Figure 1.1 Conceptual framework show the relationship between of Age, Gender and Status.

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THE PROBLEM

Statement of The Problem

Coffee, a globally nurtured beverage, has a rich history of innovation and

transformation. However, the contemporary landscape of the coffee
industry presents a situation where traditional coffee offerings, though
beloved, may fall short of satisfying the evolving preferences and
expectations of consumers. Amidst the desire for novel taste experiences,
healthier beverage options, and increased sustainability in the food and
beverage sector, the potential of combining coffee with green peas
emerges as an intriguing yet unexplored territory.
The problem at hand is twofold:
1. Lack of Exploration: Despite the versatility and adaptability of coffee,
there is a limited exploration of innovative coffee blends that incorporate
non-traditional ingredients like green peas. The coffee industry, while
dynamic and diverse, has yet to fully explore the potential sensory
attributes, nutritional enhancements, and sustainability implications that
coffee-green peas combinations may offer.
2. Consumer Acceptance and Market Feasibility: There exists uncertainty
surrounding consumer perceptions and preferences about the concept of
coffee-green pea combinations. Whether consumers are receptive to this
novel beverage, the factors influencing their acceptance, and the market
feasibility of such products remain largely uncharted.
The challenge is to bridge these gaps in knowledge and address the
following questions:
- What are the sensory attributes and flavor profiles of coffee-green pea
combinations, and how might they reshape the coffee experience?
- How does the incorporation of green peas influence the nutritional
composition of coffee beverages, and what potential health benefits do
they introduce?
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- What are the environmental and economic implications of integrating

green peas into coffee production aligning with sustainability concerns in
the food and beverage industry?
- What are consumer perceptions and preferences about coffee-green
pea combinations, and to what extent can these innovative beverages be
accepted and adopted in the market?
"Brewing Innovation" seeks to tackle this problem by conducting a
comprehensive investigation into the uncharted territory of coffee-green
pea combinations. By addressing these questions, the study aims to
provide insights into the feasibility, market potential, and the impact of
this innovative beverage concept on the coffee industry and the broader
realm of culinary innovation and sustainability.
The research is significant for several reasons:
- It seeks to diversify the coffee landscape by introducing a novel and
unique beverage option.
- It aligns with growing consumer demand for healthier and more
sustainable food and beverage choices.
- It contributes to the broader discourse on environmental sustainability in
the food and beverage industry.
- It explores the intersection of culinary creativity and innovative product
development.

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Statement Hypothesis

1. Sensory Attributes: - Null Hypothesis (H0): There is no significant

difference in the sensory attributes and flavor profiles between traditional
coffee and coffee-green pea combinations. - Alternative Hypothesis (H1):
Coffee-green pea combinations will exhibit distinct sensory attributes and
flavor profiles compared to traditional coffee.
2. Nutritional Enhancement: - Null Hypothesis (H0): There is no significant
difference in the nutritional composition between traditional coffee and
coffee-green pea combinations. - Alternative Hypothesis (H1): Coffee-
green pea combinations will offer enhanced nutritional value compared to
traditional coffee.
3. Sustainability Implications: - Null Hypothesis (H0): There are no
significant environmental or economic benefits associated with
incorporating green peas into coffee production. - Alternative Hypothesis
(H1): The inclusion of green peas in coffee production will lead to positive
environmental and economic outcomes, contributing to sustainability in
the coffee industry.
4. Consumer Perception and Acceptance: - Null Hypothesis (H0):
Consumers' perceptions and preferences do not significantly differ
between traditional coffee and coffee-green pea combinations. -
Alternative Hypothesis (H1): Consumers will have distinct perceptions and
preferences, with a positive inclination toward coffee-green pea
combinations, reflecting a potential market for this innovative beverage.
These hypotheses form the basis for the research's investigations into the
sensory, nutritional, sustainability, and consumer aspects of coffee-green
pea combinations.
The study aims to test these hypotheses rigorously through sensory
analysis, nutritional assessment, sustainability impact evaluation, and
consumer surveys to determine the validity of the alternative hypotheses
and add to our understanding of this innovative beverage concept.

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The Significance of the Study

"Brewing Innovation exploring the Potential of Coffee-Green Peas

Combinations as a Unique Beverage" lies in its potential to impact various
aspects of the coffee industry, consumer preferences, and sustainability
practices. Here are the key areas where this study holds significance:
Diversification of the Coffee Industry, this research intends to
expand the coffee industry's product offers by presenting the notion of
coffee-green peas mixes. It offers the door to a fresh, distinct, and
possibly commercial coffee experience, appealing to customers looking for
new flavor experiences.
This study is in line with current consumer trends and preferences. It
responds to consumer demand for healthier and more environmentally
friendly food and beverage options. Combinations of coffee and green
peas have the potential to appeal to these trends by providing increased
nutritional content while also addressing sustainability issues.
The study contributes to discussions on sustainable practices in the
food and beverage industry by examining the environmental and
economic sustainability of incorporating green peas into coffee production,
and it highlights a potential path toward reducing coffee's environmental
footprint.
The study has the potential to uncover new market opportunities. If
consumers positively perceive coffee-green pea's combinations, it could
lead to the introduction of unique beverage products and provide a
competitive edge for coffee producers and café establishments.
study explores how green peas can enhance the nutritional value of
coffee, making it a more nutritious option for health-conscious consumers.
The study's evaluation of economic implications may guide businesses in
making choices that benefit both their bottom line and the environment.
This research study holds significance in its potential to reshape the coffee
industry, meet consumer demands for healthier and more sustainable
options, foster culinary innovation, and contribute to both environmental
and economic sustainability. It offers an opportunity to explore the
uncharted territory of coffee-green pea combinations, which may lead to a
more diverse and eco-conscious future in the coffee and culinary world.

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The research study "Brewing Innovation: Exploring the Potential of

Coffee-Green Peas" has the potential to benefit various groups of people
and organizations. Here are some potential beneficiaries and the benefits
they may derive from the study:

1. Coffee Industry:
- The coffee industry can benefit from this research by potentially
discovering a new and unique coffee blend using green peas, which could
lead to the development of innovative coffee products.
- It may open up new market opportunities and diversify coffee
offerings, appealing to a wider range of consumers.
2. Consumers:
- Coffee enthusiasts and consumers stand to benefit from this study
through the introduction of new and diverse coffee blends that
incorporate green peas.
- They can enjoy a wider selection of coffee flavors, potentially leading
to a more enjoyable and enriching coffee-drinking experience.
3. Researchers:
- Researchers in the field of food science, agriculture, and sustainability
can derive benefits by gaining access to the findings of this study.
- It can provide them with valuable data and insights to further their
own research, whether related to coffee production, sustainable
agriculture, or innovative food and beverage combinations.
4. Students:
- Students pursuing degrees in food science, agriculture, or related
fields can benefit by gaining practical insights into the innovative use of
ingredients like green peas in the coffee industry.
- They may have the opportunity to participate in or learn from the
research, enhancing their knowledge and expertise in product
development and sustainable practices.
In summary, the research study on coffee-green peas has the potential to
benefit various stakeholders, from the coffee industry itself to consumers,
researchers, and advocates of sustainability and innovation. It may lead to

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novel products, increased market opportunities, and a more sustainable

approach to coffee production.

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RESEARCH METHODOLOGY

Food Processing

Dried green peas were prepared by using the traditional pan roasting
technique, which involved putting 250 grams of Dried green peas in a pan
and cooking them over a medium-high flame (+1500C), with a thermostat
used to check how long they roasted at different intervals (20, 25, 30, 35,
40, and 55 minutes). The roasted dried green peas were then cooled at
room temperature in a container that was clean. They are then ground
using a high speed wide grinder and sieved through a very thin mesh
screen with a mesh size of 100-120.

Preparation of Coffee-Like Beverage

In 1000 cc of water that had been heated, 100 grams of Green Peas
Coffee powder and 100 grams of granulated sugar were combined to
make the Dried Green Peas Coffee-like beverage. The mixture was re-
boiled for two (5) minutes, stirred frequently, and finally evaluated.

Design of Experimentation
In this investigation, a single-factor experiment with six (6) interventions
altering the temperature and roasting duration (20, 25, 30, 35, 40, and 45
minutes) was employed in a completely randomized format.
Table 1. Approximate roasting durations for dried green peas

Interventions Roasting Duration ( Minutes)

Coffee 1 20
Coffee 2 25
Coffee 3 30
Coffee 4 35
Coffee 5 40
Coffee 6 45

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Researcher Evaluation

The obtained coffee-like beverage samples were evaluated for

acceptability in terms of appearance, aroma, taste, sweetness, and
texture/mouth-feel and overall acceptability using a combination of
descriptive and Score Card-Hedonic rating scales (in a Figure 2.1). Coffee-
like beverage samples are poured individually into clean cups prior to
delivery and evaluated by Rizwoods College Inc. Bacalso 3rd year -
BTVTEd - FSM students before releasing the final product for the
consumer or respondents to try and evaluate.

Figure 2.1 Scorecard hedonic rating scale for Rizwoods Student to Evaluate the Coffee 1to Coffee 6.

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Research Environment

The study will be conducted in the area spanning from Bacalso, Emall to
the South Bus Terminal, which is located in Cebu City, Philippines (Figure
3.2). This area encompasses the major transportation hub and
commercial district along the Bacalso Avenue, serving as a critical link for
commuters and travelers in the region. The research location for the
coffee sampling or respondent taste and answer survey will be conducted
along the route from Bacalso Emall to the South Bus Terminal in Cebu
City, Philippines. Researchers will select specific coffee shops, stalls, or
locations within this area where they will carry out the survey and
Questionnaires. This sampling and survey research will focus on gathering
data related to coffee preferences, taste preferences, and survey
responses from individuals frequenting or passing through this corridor,
allowing for an assessment of the coffee culture and preferences in this
specific urban context.

Figure 3.2 Map of Emall to Cebu City South Bus Terminal.

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Research Subjects/ Respondents

Select a diverse group of respondents 50 Respondents to be exact and

researcher select based on age, gender, and Civil Status. This will provide
insights into how different demographic segments perceive the coffee
product.
Respondent’s Age 18 yr. -65 yr.
Young Adults (18-24): This group often seeks trendy or unique coffee
options and may prioritize convenience.
Adults (25-44): They form a significant part of the coffee-consuming
population and may have diverse taste preferences.
Middle-Aged (45-64): Some in this group may prefer more traditional or
classic coffee choices.
Seniors (65+): They might have distinct preferences, possibly favoring
milder or decaffeinated coffee.
Respondent’s Gender:
Male: Understanding the preferences of male consumers can provide
insights into the types of coffee flavors and products that appeal to them.
Female: Female consumers may have different taste preferences and
could prioritize factors such as health-conscious options.
Respondent’s Civil Status:
Single: Single individuals may have more varied and flexible coffee
preferences as they are often open to experimentation.
Married: Married individuals might seek more consistent coffee choices for
daily consumption.
Divorced or Separated: This group could have a range of preferences and
may vary in their coffee choices based on personal preferences and
lifestyle changes.
Widowed: Those who are widowed might prefer milder or decaffeinated
options.

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Coffee Experience include both regular coffee drinkers and occasional

coffee consumers in the sample. This allows for a broader perspective on
the coffee's appeal.
Taste Sensitivity some people have a more developed palate for
coffee, while others may prefer milder flavors. Ensure the sample includes
individuals with varying taste sensitivities.
Coffee Preferences identify if respondents have a preference for
specific coffee types (e.g., dark roast, light roast, espresso, etc.). This
helps tailor the evaluation to their preferences.
Previous Brand Preferences ask if respondents have previous brand
preferences or if they are open to trying new products. This information
can be valuable in assessing market potential.
Lifestyle and Behavior consider the lifestyles and behaviors of the
respondents. Are they on-the-go consumers, coffee connoisseurs, or
health-conscious individuals?
Ethical and Environmental Considerations some consumers are
concerned about the ethical and environmental aspects of coffee
production. Ensure the sample includes those who consider these factors.
Caffeine Tolerance take into account respondents' caffeine tolerance
levels. Some may prefer decaffeinated options, while others seek high
caffeine content.
Price Sensitivity determine if respondents are price-sensitive or willing to
pay a premium for quality coffee.
By considering these types and characteristics, you can create a
comprehensive and representative sample or group of respondents for
evaluating Green Peas Coffee's finished product and understanding its
market potential and customer preferences.

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