Chapter 1

INTRODUCTION

The structure of food acceptability is both variable and dynamic among

individuals in different groups and the same individuals in different time periods and

contexts. The key factors that determine food acceptability are the sensory characteristics

of food since consumers seek foods with specific sensory properties. Other critical factors

that directly dictates food acceptability are consumer characteristics and enjoyment of

food (Maina, 2018).

It is in this premise, batuan fruits (Garcinia binucao) considering its great

economic importance or potentials that were identified, Binucao is one of the 300 species

of fruits. Sources say that this unutilized species is useful as a home garden fruit tree and

its fruits may be eaten raw(Fruit.php, 2019).

Taro (Colocasia esculent Linn.) is a vegetative propagated tropical root having its

origin from South-east Asia. It occupies 9th position among world food crops with its

cultivation spreaded across Africa. Taro tubers are important sources of carbohydrates as

an energy source and are used as staple foods in tropical and subtropical

countries(Rashmi, Raghu, Gopenath, Palanisamy, 2018).

Root and tuber crops, and cassava in particular, have global importance in food,

feed, and agro-industries. The availability of these cassava foods satisfies a high demand

and consumption among transgenerational and diverse populations. The cassava food

chain has important gender-related aspects and is critical in sustaining socially and

culturally diverse users across different agro-ecologies (Fischer & Van Loo, 2021).

Innovative development is relevant for an industry of any specificity since it is the basis
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for competitive products production. The emergence and development of such global

trends as breakthrough technologies and innovations produce tangible socio-economic

impact (Belyaev & Donskova, 2021).

In addition, these crops are cultivated extensively in developing nations, such that

millions of farmers rely on them for food security and economic prosperity. These crops

are vital to income generation, sustainable development, and household food security,

particularly in low-income countries (Sugiyarti & Ardyan, 2017).

According to Piqueras-Fiszman, and Spence, (2015) sensory characteristics of

food such as taste, texture, aroma, and appearance have distinct and influential effects on

food acceptability. In a variety of ways, sensory characteristics of food are considered the

key area in which food manufacturers can successfully use to differentiate their products.

In addition, agri-food industries can survive only if they respond efficiently to

consumers’ demand (Miolla 2023). Moreover, agricultural products can promote the

development of agriculture from high-speed growth to high-quality development. The

second angle is the standardization of fresh agricultural products. As the carrier of

scientific and technological achievements, standardization can promote the specialization

of agricultural production, promote the rational utilization of natural resources, improve

competitiveness and sustainable development, and ensure the quality and safety of

agricultural products (Zain, 2019).

Conversely, root and tuber crops, including yam, cassava, potato, and sweet

potato are the most important food crops for direct human consumption. They are grown

in varied agro-ecologies and production systems ranging from highland densely

populated regions to lowland drier areas prone to droughts or floods. Potato and sweet
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potato, short cycle crops with three to four months cropping cycle, are well suited to the

double cropping seasons particularly in rain-fed systems and have significant advantage

over grain crops which require longer time to harvest (Sanginga, 2018).

In the Philippines, root crops, vegetables and fruit crops were likewise grown.

Kaingin” farmers (swidden or shifting agriculturalists) slash and burn trees and plow the

ashes for fertilizers to produce agricultural and agroforestry crops, such as rice, maize,

cassava, sweet potato, banana, and coconut. Some farmers grow maize and sweet potato

on their hillside plots followed by one year of fallow, often cleared by burning (Ferdaus,

Calitang 2023).

Therefore, the artisans must differentiate their products from those mechanized

products and adopt innovation to satisfy the needs of consumers to grow and maintain

competitiveness in the market,

The purpose of this study is to explore the potential benefits of creating

innovative food delicacies products the Taro Pastillas, Suman Cassava and Batuan Tart

by using agricultural products in the Municipality of Candoni. By utilizing the abundant

agricultural resources in the area, this study aims to promote economic growth, enhance

local cuisine, and provide opportunities for entrepreneurship. By doing so, it will not only

add value to the agricultural products but also create a place market for these innovative

food products. This will help in diversifying the local economy and reducing the

dependency on traditional agricultural practices.

The expected outcome of this study is to provide the Municipality of Candoni

with a comprehensive list of potential food delicacies that can be produced using their

agricultural products taro, cassava and batuan that is locally grown from various farms of
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every farmer of Candoni. Likewise, this will enable local farmers and entrepreneurs to

explore new business opportunities and tap into the growing demand for unique and

locally sourced food products as the study contribute to the economic development of the

Municipality of Candoni by promoting the creation of innovated food delicacies using of

its owned local products.

Objectives of the study

The Municipality of Candoni, located in the Philippines, is rich in agricultural

resources, producing a diverse range of crops and livestock. Despite this agricultural

abundance, there is a significant gap between the production of raw agricultural products

and their transformation into value-added food delicacies that are both acceptable to local

consumers and marketable beyond the municipality.

This research aims to address this challenge by examining the acceptability of

innovative food delicacies created from agricultural products in Candoni.

Specifically, this study seeks to answer the following questions:

1. To develop Taro Pastillas with the following treatment:

a. 75% Bisol, 20% Condensed milk, 50% Powdered milk.

b. 50% Bisol, 50% Condensed milk, 50% Powdered milk.

c. 25% Bisol, 25% Condensed milk, 75% Powdered milk.

2. To develop Suman Cassava with the following treatment:
a. 75% Cassava, 50% Coconut milk, 50% Condensed milk
b. 50% Cassava, 50% Coconut milk, 50% Condensed milk
c. 25% Cassava, 25% Coconut milk, 75% Condensed milk
3. To develop Batuan Tart with the following treatment:
a. 75% Batuan, 50% Condensed milk, 10% Egg, 20% Flour, 10% Butter
b. 50% Batuan, 25% Condensed milk, 20% Eggs, 40% Flour, 5% Butter
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c. 25% Batuan 75% Condensed milk, 10% Eggs, 40% Flour, 10%Butter
4. To determine the level of sensory characteristics of Taro Pastillas, Suman Cassava,

Batuan Tart in terms of Taste, Aroma, Texture, Appearance, Accuracy and Consistency?

5. To determine the level of acceptability of Taro Pastillas, Cassava Suman, Batuan Tart

as evaluated by the panel of evaluators?

6. To determine the level of sensory characteristics of Taro Pastillas, Suman Cassava,

Batuan Tart in terms of Taste, Aroma, Texture, Appearance, Accuracy and Consistency

evaluated?

7. To determine the level of acceptability of Taro Pastillas, Cassava Suman, Batuan Tart

as evaluated by Candoni?

8. To determine if there are significant differences in the level of sensory characteristics

of Taro Pastillas, Cassava Suman, Batuan Tart in terms of Taste, Aroma, Texture,

Appearance, Accuracy and Consistency?

9. To determine if there are significant differences in the level of acceptability of Taro

Pastillas, Cassava Suman, Batuan Tart as evaluateds.

10. To determine if there are significant differences in the level of sensory characteristics

of Taro Pastillas, Cassava Suman, Batuan Tart in terms of Taste, Aroma, Texture,

Appearance, Accuracy and Consistency evaluated?

11. To determine if there are significant differences in the level of acceptability of Taro

Pastillas, Cassava Suman, Batuan Tart.

Hypotheses

Given the foregoing objectives of the study the following hypotheses are

formulated:
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1. There are no significant differences in the level of sensory characteristics of Taro

Pastillas, Cassava Suman, Batuan Tart in terms of Taste, Aroma, Texture, Appearance,

Accuracy and Consistency evaluated by panel evaluators.

2. There are no significant differences in the level of acceptability of Taro Pastillas,

Cassava Suman, Batuan Tart as evaluated by panel evaluators.

3. There are no significant differences in the level of sensory characteristics of Taro

Pastillas, Cassava Suman, Batuan Tart in terms of Taste, Aroma, Texture, Appearance,

Accuracy and Consistency evaluated by 100 respondents from Municipality of Candoni?

4. There are no significant differences in the level of acceptability and marketability of

Taro Pastillas, Cassava Suman, Batuan Tart as evaluated by 100 respondents from

Municipality of Candoni.

Framework

Three Levels of Product theory by Kotler P and G Armstrong (1989), the Product

Development Process encompasses all the steps necessary to turn an initial idea into a

final product. All companies apply either an implicit or explicit model of the product

development process, and while the names of the steps may vary slightly, or the steps

might be broken up differently, all processes contain basically the same stages

According to Ciccantelli & Magidson (1993). More recently, product

development has come to be perceived as a spiral process providing repeated feedback

through every phase. In practice, these models emphasize the integration of the different

stages and repeated evaluation throughout the process. Furthermore, according

Andreasen & Heinc(2019). This study Model of Integrated Product Development the

product development process has also been described as a five to eight steps process
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including idea or concept generation and screening, research, development, product

testing and marketing launch activities. Early models of product development implied

that those companies who employed a stepwise new product development process were

more successful.

This theory traditional process for product development is the sequential approach

Kotler & Armstrong (1989).)Projects proceeds sequentially through the development

tasks, which must be accomplished prior to commercialization. Different functions are

responsible for completing each phase, so projects are handed over from one functional

area to another during the development cycle.

The market, run by Multinational and Local Food Manufacturers, has shown

consistent growth and has produced millions of tons of food products and thus increased

the share of global food supplies to a considerable extent during the past few years.

Ranjan (2005)) reported that the local and multinational food manufacturing market is

one of the fastest growing and largest consumer markets.

Professor Ravi Achrol and Kotler wrote ‘‘Marketing in the network economy.’’

(Achrol & Kotler, 1999) to show the increasing role played by networks in shaping

domestic and global activity. Drucker saw the future economy as a networked economy

with knowledge workers at the helm. They saw the old hierarchical structures of

companies giving way to disaggregated networks. There article, observe that companies

do not compete their strategic networks compete. They distinguished four types of

networks: internal, vertical, intermarket, and opportunity networks. They described how

networks have put power into the hands of consumers to become producers and sellers as

well.
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New product is defined by Crawford as ‘a product for which the company needs a

new marketing, and in which the substantial changes are conveyed but excludes any

changes that may require simple promotions’ (Gurbuz, 2018).

The Input-Process-Output-Outcome (IPOO) technique is a study design approach.

By employing this method, the research study starts with the identification of the inputs,

or the materials, data, and other elements that are used in the analysis. The process stage

then covers the methods and procedures used to assess the inputs and make conclusions.

The output stage involves presenting the results; the outcome stage, on the other hand,

focuses on the impact or influence of the study on the participants.

Applying the IPOO method can help the researchers to collect data on the

resources and other factors about the Acceptability of Innovated Food delicacies out of

Agricultural Products in Municipality of Candoni this can be done through surveys and

evaluate the quality of Taro Pastillas, Suman Cassava and Batuan Tart as a potential

ingredient for innovative food products, including the feedback and preferences of

individuals who participate in product tasting. This information can then be used to

improve innovative products in future years.

By using the IPOO method, researchers can gather information about the

availability of resources and other factors related to the Municipality of Candoni's

acceptance of innovative food delicacies made from agricultural products. This can be

accomplished through surveys and an assessment of the quality of Taro Pastillas, Suman

Cassava, and Batuan Tart as possible ingredients for innovative food products, as well as

the opinions and preferences of those who partake in product tasting. Future iterations of

inventive products can then be enhanced with the use of this information.
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INPUT Level of sensory OUTCOME

Proposed Products such as
characteristics
Taro Pastillas, Suman Cassava
Another source of
and Batuan Tart 1. Taste income for the
2. Texture people of Candoni
 75% Bisol, 20% 3. Appearance
Condensed milk, 50%
Powdered milk.
4. Aroma More native
 50% Cassava, 50% 5. Accuracy products will be
Coconut milk, 50% 6. Consistency innovated using
Condensed milk
 25% Batuan 75% Condensed Level of local ingredients.
milk, 10% Eggs, 40% Flour,
10%Butter
Acceptability

NEWLY INNOVATED PRODUCTS

Figure 1. Schematic Diagram of the study

Significance of the Study

This study is significant to the following:

Community of Candoni. The study's findings will directly impact the local

community by potentially boosting economic opportunities and job creation. This means

increased income and livelihoods for residents, leading to improved living standards and

reduced poverty.

Municipal Tourism of Candoni. It provides insights into potential economic

opportunities through the promotion of local agricultural products, contributing to the

municipality's development and tourism.

Local Farmers. Farmers can benefit from increased demand for their produce,

fostering sustainable agricultural practices and improving their economic well-being.

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Researchers. The study contributes valuable data for researchers interested in the

intersection of agriculture, food innovation, and community development, providing a

foundation for further exploration.

Future Researchers. It establishes a baseline for future research, allowing

subsequent studies to build upon the findings and delve deeper into related areas.

Definition of Terms

In conducting research, it is essential to define key terms to ensure clarity and

understanding. This essay aims to define the terms "acceptability" and "marketability" in

the context of the

research on innovative food delicacies made from agricultural products in the

Municipality of Candoni.

Acceptability. Operationally, the term defines the extent to which a product or

idea is deemed suitable or satisfactory by a target audience. In the context of this

research, acceptability pertains to the perception of the innovative food delicacies by the

residents of the Municipality of Candoni. It encompasses factors such as taste,

appearance, nutritional value, and cultural relevance. The acceptability of these food

delicacies will be assessed through surveys, taste tests, and feedback from the target

audience.

Innovated. As used in the study, food delicacies are food products that have been

created or modified to offer unique and novel flavors, ingredients, or presentation. These

food delicacies are often the result of culinary innovation and experimentation, using

agricultural products as the main ingredients.

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Food Delicacies. As used in the study, are exquisite and highly esteemed culinary

items, typically associated with finer or more extravagant dining experiences.

Agricultural Products. Operationally, encompass all goods produced through

farming activities, including crops, livestock, and other natural resources cultivated for

consumption or trade.

Taste. As used in the study, that refers to the sensation produced through the

sense of taste, ultimately determining the flavor of food or drink.

Texture. As used in the study, that refers to the tactile sensation or feel of a

surface, particularly when it comes to food. It encompasses qualities such as smoothness,

crunchiness, and tenderness.

Appearance. Operationally, refers to the presentation and overall appearance of

an object, which can greatly influence how it is perceived due to its aesthetic qualities.

Aroma. As used in the study, is the unique and often delightful scent that is

typically associated with a specific substance, particularly in regard to food and drinks.

Accuracy. As used in the study, reflects the level of correctness or exactness in

measurements, data, or activities.

Consistency. Operationally, refers to the consistent and reliable nature of a

substance, performance, or behavior, indicating a lack of variation or inconsistency.

Scope and Limitations

The study on the acceptability of food products made from taro, cassava, and

batuan in the Municipality of Candoni aims to determine the level of acceptance and

preference of these food items among the local community. This research is significant as

it explores the potential of utilizing agricultural products to create innovative and

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sustainable food options. The scope of this study includes conducting surveys and taste

tests among a representative sample of residents in Candoni. The researchers will gather

data on the participants' preferences, taste preferences, and overall acceptability of the

food products. Additionally, the study will also consider factors such as age, gender, civil

status and cultural background to analyze any variations in acceptability.

However, it is important to acknowledge the limitations of this study. Firstly, the

research will be limited to the municipality of Candoni, which may not be representative

of the entire population of the region or the country. Therefore, the findings may not be

generalized to other communities or regions. Secondly, the study will focus on only three

food products made from taro, cassava, and batuan. While these products have been

chosen due to their availability and potential acceptability, there may be other food items

made from agricultural products that are not included in this study. Lastly, the study will

rely on self-reported data from the participants, which may be subject to bias or

inaccuracies. The researchers will take measures to minimize these limitations by

ensuring anonymity and providing clear instructions to the participants.